Review

Caper is a fun neighbourhood concept, created by chef Dan and Khun Fay, in the same building as their fine dining flagship, Cadence. Described by talented chef Dan as modern American comfort food, clearly understating the offering. From an a la carte menu with lots of tempting dishes choose a beginning bite of signature truffle toast, four generous pieces of a luxe assemblage of truffle, cheese, parmesan and fresh truffle shavings, on a fluffy, yet crunchy brioche. Or choose uni toast, bouillabaisse and puffed quinoa which is equally incredible. Steak tartare with gochujang, a nod to Dan's roots, is an achievement aficionados will never tire of. Burrata with red shrimp and rocket, is a complex stand out. Or go with finger-licking chicken wings with a choice of ranch and buffalo or Szechuan and honey Dijon. For main courses, a seared duck breast with pumpkin puree is delightful, sea bass with roasted root vegetable, torn bread croutons and a sublime sun-dried tomato chimichurri will not disappoint. Grilled pork chop is moist and juicy, perfectly partnered with jim jeaw sauce and a buttery mound of mashed potato. Desserts are obligatory, banana bread and bacon the stuff of legends. Begin with a martini, the wine list is intriguing and eclectic with some gems available by the glass.