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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.
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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)

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Room 4:

Adults

Children (0-18 yrs)

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+ Add Another Room

To add more than 4 rooms, please call 20 (2) 3567-2000. 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 20 (2) 3567-2000 or our Toll-free numbers by country .

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Four Seasons Hotel

Cairo at The First Residence

Local Time

Local Temperature

35 °C / 95 °F

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

Sample Wedding Menu

  • BUFFET 1

    Minimum 30 persons

  • Salads

    Field Greens with Tomato and Cucumber with Assorted Dressings

    Grilled Marinated Chicken with Roasted Peppers

    Calamari and Sundried Tomato Salad

    Thai-Style Grilled Beef Salad

    Tomato and Mozzarella with Basil

  • Selection of Oriental Mezzah

    Tabouleh, Hummus, Babaganoush, Fattoush Salad, Tahina

    Meat and Cheese Samboussek, Chicken Livers with Lemon and Coriander

  • Breads

    Selection of International and Oriental Breads

  • Main Courses

    Fish Fillet with Lemon Butter Sauce

    Herb and Mustard Grilled Chicken

    Beef Slivers with Mushroom Sauce

    Baked Beef Cannelloni

    Basmati Pilaf

    Grilled Seasonal Vegetables

    Roasted Potatoes with Rosemary and Garlic

  • Desserts

    Om Ali and Selection Oriental Sweets

    Fresh Sliced Fruits and Fruit Display

    Assorted Crème Brûlée

    Apple Tart Tatin

    Three Kinds of Chocolate Mousse Terrine

    Selection of Mini Cheesecake

  • Hot Beverages

    Freshly Brewed Regular and Decaffeinated Coffee

    Assorted Tea and Herbal Infusions

  • BUFFET 2

    Minimum 30 persons

  • Salads

    Mesclun Leaves with Endive with Assorted Dressings

    Smoked Salmon with Traditional Condiments

    Thai-Style Chicken with Sweet Corn and Carrot Salad

    Crisp Vegetable Salad

    Beef Carpaccio Pockets with Rucola and Parmesan Flakes

    Mozzarella with Cherry Tomatoes and Red Onions with Basil Balsamic Dressing

  • Selection of Oriental Mezzah

    Tabouleh, Hummus, Babaganoush, Fattoush Salad, Tahina

    Meat and Cheese Samboussek, Chicken Livers with Lemon and Coriander

  • Breads

    Selection of International and Oriental Breads

  • Main Courses

    Herb-Crusted Grouper Fillet on Wilted Greens with Roasted Pepper Coulis

    Tandoori Lamb Chops with Minted Raita

    Shish Tawouk

    Veal Picatta with Mushroom Cream Sauce

    Saffron Basmati Pilaf

    Penne Pasta Tossed in Chicken Mushroom Saffron Cream Sauce

    Garlic Mashed Potatoes

    Vegetable Polonaise

  • Desserts

    Om Ali and Selection Oriental Sweets

    Sliced Fresh Fruit and Fruit Display

    Assorted Crème Brûlée

    Caramelised Vanilla and Mango Mille-Feuille

    Selection of Mini French Tartlets and Pastries

    White Coffee Mousse Pyramids with Black Sesame Tuile

  • Hot Beverages

    Freshly Brewed Regular and Decaffeinated Coffee

    Assorted Tea and Herbal Infusions

  • BUFFET 3

    Minimum 30 persons

  • Salads

    Mesclun Leaves with Asparagus and Rucola with Assorted Dressings

    Caesar Salad with Garlic Croûtons and Parmesan Cheese

    Smoked Salmon with Traditional Condiments

    Beef Carpaccio with Sweet Melon

    Grilled Vegetables with Tomato and Mozzarella

    Farfalle Pasta with Tuna, Olives, Tomato and Basil

    Endive, Beets and Red Onion with Citrus Dressing

  • Selection of Oriental Mezzah

    Tabouleh, Hummus, Babaganoush, Fattoush Salad, Tahina

    Meat and Cheese Samboussek, Chicken Livers with Lemon and Coriander

  • Breads

    Selection of International and Oriental Breads

  • Main Courses

    Sweet and Sour Shrimp and Calamari

    Grilled Sea Bass, with Tahina, Kalamata Olives and Cherry Tomato Salsa

    Beef Medallion with Shallot Jus

    Pan-Roasted Chicken Breast with Pommary Mustard Sauce

    Fusilli Pasta Tossed with Tuna, Artichoke, Sundried Tomato and Olives

    Steamed Vegetables with Basil Butter

    Savoury Basmati Pilaf with Aromatic Herbs

  • Desserts

    Om Ali and Selection Oriental Sweets

    Fresh Fruit Salad and Fruit Display

    Selection of Mini French Pastries

    Mango Coconut Pudding with Chocolate Chips

    Lime Meringue Tart

    Dark Chocolate Mousse with Raspberry Pipe

    Sweet Ricotta Crêpes “Suzette”

    Mini Cheesecake with Raspberry

  • Hot Beverages

    Freshly Brewed Regular and Decaffeinated Coffee

    Assorted Teas and Herbal Infusions

  • BUFFET 4

    Minimum 30 persons

  • Salads

    Mesclun Leaves with Rucola and Endive with Assorted Dressings

    Mixed Seafood Salad with Charmoula Dressing

    Achar Salad with Tandoori Shrimps

    Smoked Salmon Pockets with Ricotta and Dill

    Country-Style Terrine with Fig Chutney

    Caesar Salad with Garlic Croûtons and Parmesan Cheese

    Assorted Maki Sushi with Soy and Pickled Ginger

    French Bean and Shaved Fennel with Bresoula

  • Selection of Oriental Mezzah

    Tabouleh, Hummus, Babaganoush, Fattoush Salad, Tahina

    Meat and Cheese Samboussek, Chicken Livers with Lemon and Coriander

  • Breads

    Selection of International and Oriental Breads

  • Soups

    Wild Mushroom Cream Soup

    Tomato Soup

  • Main Courses

    Hoisin-Marinated Grilled Lamb Chops with Wok Fried Peppers and Spring Onion

    Polenta-Crusted Salmon on Creamy Leek

    Veal Medallions with Peppercorn Cream

    Chicken Stuffed with Goat Cheese and Basil

    Thai Seafood Curry with Hot Basil

    Savoury Basmati Pilaf with Aromatic Herbs

    Gratin Potatoes

    Penne with Chicken, Sundried Tomato, Pesto and Roasted Pine Nuts

    Steamed Vegetables with Pesto Butter

  • Carving Station

    Roast Leg of Lamb with Rosemary Jus and Mint Sauce

    Or

    Turkey with Khalta Rice

  • Desserts

    Om Ali and Selection of Oriental Sweets

    Sticky Rice with Mango Chutney and Black Sesame

    Cut Fruits and Litchi Fruit Salad

    Tiramisu

    Fig Royal Tart

    Assorted Mini French Pastries

    Strawberry Cheesecake

    Lemongrass Crème Brûlée

    Chocolate Mousse Selection

    Double Chocolate Fudge Brownies

    Date Apple Crumble

  • Hot Beverages

    Freshly Brewed Regular and Decaffeinated Coffee

    Assorted Teas and Herbal Infusions

  • ACTION STATIONS

  • Carving Stations

    Roast Turkey with Khalta Rice and Gravy - Serves 30 Persons

    Fillet of Salmon Baked in Feather Light Pastry - Serves 12 Persons

    Dill and Spiced Cured Salmon Fillet with Condiments - Serves 12 Persons

    Baby Lamb on Oriental Rice and Mint Jus - Serves 40 Persons

    Roast Leg of Veal with Pommary Mustard Sauce - Serves 30 Persons

    Beef Wellington with Shallot Jus - Serves 15 Persons

    Australian Roast Beef Rib-Eye with Rosemary Jus - Serves 12 Persons

  • Pasta Station

    Choice of Two Pastas: Farfalle, Tagliatelle, Penne, Spaghetti

    With Your Choice of Two Sauces: Saffron Chicken and Mushroom, Tomato and Pesto, Truffle Cream

  • Asian Station

    Wok-Fried Chicken with Cashews and Red Dried Chili and Spring Onion

    Wok-Fried Beef with Peppers, Ginger and Mushrooms with Oyster Sauce

    Wok-Fried Shrimp and Calamari with Sweet and Sour Sauce

    Served with Your Choice of Rice

  • Shawerma Station

    Grilled Marinated Chicken Cooked on a Rotary Grill Served with Pickles, Tomiya, Lettuce, Tomato in Pita Pockets

  • Caviar Station

    Royal Beluga Caviar

    Freshly Prepared Blinis with All Traditional Condiments (Minimum order 500 g)

  • Cold Seafood Station

    Selection of Seafood Including Smoked Salmon with Traditional Condiments

    Shrimps with Cocktail Sauce

    Seafood Salad Bound with Pesto

    Marinated Octopus with Sundried Tomato and Olives

    Oriental-Style Marinated Clams

    Alaskan Crab Legs

  • Foie Gras Station

    Pan-Fried Foie Gras with Mango and Date Chutney

    Served with Warm Toasted Brioche

  • Cheese Station

    Selection of Imported and Local Cheese

    Served with Grapes, Dried Fruit and Walnuts

    Selection of Homemade Sourdough, Baguette, Nut and Fruit Bread and Crackers

  • Nigiri Sushi

    Seabass

    Snapper

    Calamari

    Tamago (Egg)

    Octopus

    Tuna

    Salmon

    Unagi (Eel)

    Shrimp

  • Maki Sushi Rolls

    Unagi (Eel), Tamago and Cucumber Maki Roll

    Salmon and Cucumber Maki Roll

    Combinations Roll with Salmon, Tamago Crab Sticks, Radish and Cucumber

  • Soufflé Station

    Chocolate Soufflé

    Served with Ice Cream and Condiments

  • Crépe Station

    Made to Order Crépes

    Served with Ice Cream and Condiments

  • Ice Cream Station

    Selection of Homemade Ice Creams and Sorbets

    Served with a Variety of Toppings and Homemade Macaroons and Waffles

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