Hong Kong | Caprice, Four Seasons Hotel

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Amuse Bouche

 

Warm green aparagus, poached quail eggs and herring fish tempura

 

 

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Sauteed pollack and seasonal vegetables in anchovy infusion

 

 

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Petie Fours

 

 

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Coffee tiramisu dome, mascarpone meringue and cappuccino ice-cream

 

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