Caprice’s white truffle menu returns with autumn’s most coveted ingredient

Caprice is a three Michelin starred restaurant at Four Seasons Hotel Hong Kong, and the arrival of white truffle season brings with it the kind of culinary drama that transforms the dining room into something approaching ceremony. On a dark plate, truffle shavings catch the light like geological specimens; their fragrance rises to meet you before the fork does. Chef Guillaume Galliot has chosen this moment to invite guests into the restaurant’s white truffle menu, a limited engagement where this singular ingredient threads through each course with the precision of a master working in a challenging medium.

The menu speaks in the language of restraint. The Lobster Game with White Truffle pairs Brittany blue lobster with game, its richness anchored by blue cheese that cuts cleanly through the earthiness of the truffle. Here is Galliot’s signature approach: classical French technique elevated by a single, revelatory ingredient. The Haddock Panna Cotta, rendered silken and delicate, emerges alongside Alaskan King Crab and more white truffle, a composition of sea and umami that whispers rather than shouts. Even the new Pumpkin Soufflé, Saffron Ice Cream and White Truffle follows this philosophy, the sweetness of autumn meets the austere perfume of Alba’s prized fungus.

The restaurant’s panoramic views of Victoria Harbour further enhance the dining experience, creating a setting where the season’s most luminous flavours can be properly considered. This is white truffle season as it should be: deliberate, precise and brief.

Imagery courtesy of Caprice (@capricehongkong).