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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Availability cannot be determined at this time.
Please select dates and click "Find Rooms" to determine availability.
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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

Remove
Room 4:

Adults

Children (0-18 yrs)

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+ Add Another Room

To add more than 4 rooms, please call 66 2 650-2650. Toll Free Telephone Numbers By Country

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

If you require assistance, please contact the Hotel directly at 66 2 650-2650 or our Toll-free numbers by country .

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Four Seasons Hotel

Bangkok

Local Time

Local Temperature

30 °C / 86 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Dining

A la carte – lunch

  • EXPRESS LUNCH

    Two Courses or Three Courses or Antipasti Table

  • A LA CARTE

  • APPETIZERS

    Salad with Green Leaves, Potatoes, Fennel and Herb Dressing

    Crispy Calamari, Shrimps and Zucchini, Tomato-Herb Emulsion

    Green Asparagus, Fennel and Orange Salad

    Porcini Salad with Mediterranean Flavour

    Tartare, Smoked, Grilled

    Langoustine with Ricotta Cheese Tortino and Green Asparagus Coulis

    Eggplant with Mozzarella, Tomatoes and Basil

    Liver, Fig Marmalade and Toasted Bread

    Beef with Nameko Mushrooms and Rocket Leaves

    Caprese – Tomato and Mozarella with Fresh Basil

      With Artichokes, Dried and Cherry Tomatoes

    Olives and Shaved Parmesan with 10-Year-Old Balsamic Vinegar

    Endive, Tuna and Gorgonzola Salad

    Cold Cuts – For Two Persons – Parma Ham, Aged Pork Lombetto, Pancetta Ham and Ungherese, Ventricina of Toscany, Coppa Ham

  • SOUPS

    Wild Mushroom Soup with Potatoes and Marjoram

      With Mezze Maniche, Pesto Sauce
  • OUR FAMOUS FOCACCIA FROM THE WOOD-FIRED OVEN

    Focaccia with Mascarpone and Truffle Oil

    Focaccia with Parma Ham, Rocket and Shaved Parmesan

  • RISOTTO AND PASTA

    Risotto with Turbot Fish Portobello Mushrooms and Lemon Zest

    Risotto with Toasted Onion Cream and Brown Veal Sauce

    Risotto with Saffron, Asparagus and Pan-Seared Duck Liver

    Rigatoncini with Rock Lobster, Baby Calamari, Cauliflower and Broccoli

    Tonnarelli with Tuna, Chanterelle Mushrooms, Pesto Sauce, Tomato Confit and Taggiasche Olives

    Penne with Lamb Ragout, Kenya Beans and Red Wine Reduction

    Squid Ink Angel Hair with Scallops, Shrimps, Sprouts and Garlic Cream

    Lasagne Biscotti A La Bolognese

    (v) Cavatelli with Porcini Mushrooms, Cherry Tomatoes, Mascarpone and Basil

    Fettuccine with Parma Ham, Mushrooms, Truffle Essence and Parmesan

    Spaghetti with Seafood, Olive Oil and Chili

    (v) Linguine with Pesto Sauce, Cornetti Beans and Diced Potatoes

    Cavatelli with King Crab, Yellowtail and Artichokes

    Fusilli with Smoked Salmon, Green Asparagus and Gorgonzola Cheese

    Calamarata with Boston Lobster, Zucchini Julienne, Pencil Asparagus

    (v) Paccheri Filled with Ricotta and Spinach, Pumpkin Cream Emulsion

    (v) Gnocchi with Parmesan Fondue, Chiodini Mushrooms and Truffle Oil

    (v) Homemade Ravioli Filled with Porcini Mushrooms and Ricotta Cheese

  • FISH AND MEAT

    Grilled Boston Lobster with Portobello Mushrooms, Braised Endives and Zucchini Coulis

    Roast Turbot Fish with Brussels Sprouts

    San Daniele Ham, Deep-Fried Artichokes and Saffron Sauce

    Red Snapper Baked with Herbs

(v) Vegetarian

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