Caprice Holdings - 72-73 Dean Street London W1D 3SG W1D 3SG
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- Caprice Holdings
- Caprice Holdings
- Welcome to Caprice Holdings
- Private Dining Rooms
- Catering & Event Production
- Private Members' Clubs
- LIFE
- International Restaurants
- Recipes
- Sloe gin fizz jelly with lemon curd ice cream
- Salt beef with dumplings & carrots
- Arbroath smokie & endive salad
- Spotted Dick
- Beni Wild Harvest chocolate & mandarin bombe
- Insalata bianca with cobnut dressing
- Linguine with surf clams
- Roast veal with sea lettuce and girolles
- Octopus salad with new potatoes
- Champagne and Alba truffle risotto
- Roast grouse with bread sauce
- Greengage pie
- Seared and marinated organic salmon with shaved fennel and orange
- Espresso semi freddo
- Fillets of red mullet with spiced crab and broad bean relish
- Lobster, avocado and shaved fennel salad
- Seared and marinated salmon with shaved fennel and orange
- Peach Melba pavlova with raspberry ripple ice cream
- Seared Queen scallops with bacon and sea purslane
- Lobster, samphire & avocado salad with lemon dressing
- Red mullet with Queen scallops, samphire and lemon butter
- Fillets of mackerel with pickled vegetables
- Honeycomb
- Twinkle jelly with elderflower and pink gooseberries
- Roasted fillet of sea bass with Scottish girolles
- Wild sea trout and mixed asparagus salad
- Roasted Cornish gurnard with cockles & clams
- Chilled plum tomato soup with basil and mozzarella
- Dukkah spiced breast of chicken with minted baba ghanoush & skordalia
- Griddled squid with salt roasted tomatoes, shaved apple & fennel salad
- Strawberry fool
- Herb and prune crusted rack of lamb, with bubble and squeak and rosemary skewered kidneys
- Asparagus tips, poached bantam egg with pea shoots and a ruby chard salad finished with Berkswell sheep's cheese
- Scott's stone bass ceviche
- Seared scallops with chorizo, chilli and wild garlic
- Roast monkfish with surf clams & samphire
- Pan-fried fillet of red mullet with wild garlic and queen scallops
- Lobster on toast with crushed broad beans, pea shoots & lemon dressing
- Potted salmon with horseradish & pickled cucumber
- Devilled mackerel with heritage tomatoes & shaved fennel
- Pan fried razor clams with wild garlic and broad beans
- Roasted Cornish gurnard with cockles & clams
- Minted spring vegetable salad with creamed goat's cheese
- Pomelo salad with pomegranate, fragrant herbs and peanuts
- Fried duck's egg with morels and wild garlic
- Ham hock & pea soup
- Lancashire hot pot
- Cru Virunga chocolate pudding souffle with banana ice cream
- Lemon meringue
- Seared scallops with crushed cauliflower
- Fillet of Scottish venison with creamed brussels sprouts
- Amaretto mousse with roasted peaches
- Stone bass ceviche
- Cod with cockles, sea purslane and parsley
- Pan-fried duck egg with rabbit and wild mushrooms
- Cous cous with dried apricots and butternut squash
- Thai beef salad
- Spiced crab on toast with avocado, shrimp and pea shoots
- Griddled tiger prawns with chilli and green mango salsa
- Ground beef in wild pepper leaves with nuoc cham
- Soft rolls with tofu and pickled vegetables
- Salad of wild rabbit, black pudding & Burford Brown egg
- Kipper pate with beetroot relish
- Lyme Bay scallops with black pudding
- Potted Morecambe Bay shrimps
- J Sheekey's baked razor clams with chorizo and broad beans
- Shrimp & scallop burger with spiced mayonnaise
- Thai-baked sea bass with fragrant rice
- Chopped salad with smoked chicken
- Linguine with wild mushrooms
- Poached williams pear with chilled rice pudding
- Saddle of venison with beetroot and elderberries
- Fragrant chicken salad with coconut, lime and chilli
- Heritage beetroot salad with goat's cheese
- Grilled squid with caponata and rocket
- Events & Private Dining
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- Vendors / Suppliers
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