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When will you be staying with us?

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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Multiple Rooms  |   Corporate/Promo Code
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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To add more than 4 rooms, please call (852) 3196-8888. Toll Free Telephone Numbers By Country

We noticed a problem with the reservation details

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.

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If you require assistance, please contact the Hotel directly at (852) 3196-8888 or our Toll-free numbers by country .

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Four Seasons Hotel

Hong Kong

Local Time

Local Temperature

29 °C / 84 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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  2. Hong Kong /
  3. Dining /
  4. Caprice /
  5. Le Weekend à Caprice lunch menu
Tel.+(852) 3196-8888
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Dining

Le Weekend à Caprice lunch menu

  • Choice of two or three courses

    Accompanied with a glass of Sommelier’s Wine Selection

  • APPETISERS

    Double Consommé, Smoked Chicken Sot-l’y-laisse and Vegetables
    Young Carrot Velouté, Curcuma and Orange Scent, Warm Carrot Cake
    Japanese Scrambled Eggs, Petits Gris Snails and Belota Ham in Parsley Infusion
    Alaskan King Crab Cake, Marinated Vegetables and Broccoli Mousseline
    Monkfish Carpaccio, Sea Snails and Ravigote Condiments

  • MAIN COURSES

    Japanese Scallops, Pork Black Pudding, Apple and Celery Purée in Cider Vinegar Jus
    Cod Brandade and Wild Mushroom Fricassée in Forestière Emulsion
    Chilean Sea Bass, Sautéed Vegetables, Barbecue and Citrus Sauce
    Braised Aveyron Lamb Shoulder, Mediterranean Gnocchi, Eggplant Fondant and Sweet Harissa
    Stuffed Guineafowl Breast with Lobster, Aromatic Tarragon and Organic Spelt
    Crispy Pyrenean Pork Belly and Barigoule Artichokes in Whisky Sauce
    Parmentier of Green Curry Vegetables and Mixed Green Salad

  • Desserts

    A Selection of Our Pastry Chef's Sweet Delights

    Coffee or Tea