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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)

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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 (852) 3196-8888. 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 (852) 3196-8888 or our Toll-free numbers by country .

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Four Seasons Hotel

Hong Kong

Local Time

Local Temperature

30 °C / 86 °F

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

Main

  • APPETISERS

    Le Foie Gras d’Alsace au Naturel - Duck Foie Gras Terrine, Pistachio, Burlat Cherry Chutney in Red Wine Infusion 

    L’Huitre, Les Coquillages - Atlantic Oyster and Shellfish Tartare, Nori Oyster Beignet and Sea Jelly 

    Les Petits Légumes Fraîcheur - Raw and Cooked Seasonal Vegetables, Tourteau Crab and Avocado 

    Le Loup de Méditerranée - Chilled Risotto, Sea Bass Carpaccio, Spider Crab and Kristal Caviar 

    L'Escargot Petit Gris de l'Ardèche - Crispy Snail Tart, Parsley, Iberico Ham, Mushroom and Young Green Leaves 

    Les Cuisses de Grenouilles- Frogs’ Legs and Garlic Tempura, Sweet Onion Custard and Watercress Coulis 

    L'Oeuf de Poule Fermier, Le Caviar - Poached Farm Egg, Zucchini de Provence, Anchovy and Oscietra Caviar 

    Le Homard Bleu de Bretagne - Brittany Lobster, Watermelon, Coralline, Avocado and Green Apple 

    Le Foie Gras de Canard - Smoked Duck Liver, Double Poultry and Mushroom Consommé, Celery and Granny Smith

  • FISH AND SHELLFISH

    La Sole de Petit Bateau - Normandy Sole Meunière Aiguillette, Mushroom and Apricot, Fresh Almond Emulsion 

    Le Bar de Ligne - Line Caught Sea Bass, Basil and Cheese Mousseline, Anchovy Vegetable Consommé 

    Le Turbot de L'Atlantique - Poached Turbot, Clams, Razor Clams, Cauliflower Mousseline and Champagne Sauce 

    La Langoustine Royale - Langoustine Ravioli, Girolles Mushroom, Watercress Coulis and Oscietra Caviar 

    Le Homard Bleu des Côte Bretonnes - Roasted Brittany Lobster, Crispy Claws, Bisque, Citrus Tomato and Seasonal Vegetables

  • MAIN COURSES

    Le Pigeon Fermier - Caramelised Pigeon Breast, Moroccan Spices and Raz el Hanout Infusion 

    La Poularde de Bresse (For Two People) - Roasted Bresse Chicken, Herb Butter, Legs Caillette Style and Swiss Chard Confit 

    L'Agneau de L’Aveyron - Sautéed Rack and Saddle of Lamb, Mediterranean Vegetables 

    Le Ris de Veau de Lait - Veal Sweetbread, Capers, Lemon Confit, Green Asparagus in a Natural Jus 

    Filet de Boeuf de Salers ou Wagyu Japonais - French Beef or Japanese Wagyu Beef, Foie Gras, Pommes Soufflées and Dolce-Forte Sauce

  • Dessert

    Séléction de Fromages Affinés - Caprice Cheese Cellar 

    La Framboise et La Mûre - Purple Sweet Potato, Texture of Raspberry and Blackberry, Mixed Berry Sorbet 

    Consommé de Rhubarbe et Fraise des Bois - Rhubarb and Wild Strawberry Consommé, Poached Rhubarb, Cucumber and Basil Sorbet 

    Tarte au Citron et Figues de Barbarie - Lemon Tart, Cactus Meringue, Prickly Pear and Cactus Flower Sorbet 

    La Cerise et Sureau - Elderflower Light Mousse, Black Cherry Coulis, Mojito Jelly, Elderflower and Cherry Sorbet 

    Guayaquil et L’Arriba - Chocolate with Cassia Infusion, Spiced Pear Compote and Mexican Chocolate Ice Cream 

    Le Saint Domingue - Chocolate and Kumquat Crémeux, Moka Sidamo, Crispy Amaranth and Kumquat Sorbet 

    Sélection de Glaces et Sorbets - Selection of Homemade Ice Creams and Sorbets

Menu is subject to change without notice.

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