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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)

Remove
Room 4:

Adults

Children (0-18 yrs)

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+ Add Another Room

To add more than 4 rooms, please call (853) 2881-8881. 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 (853) 2881-8881 or our Toll-free numbers by country .

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Four Seasons Hotel

Macao Cotai Strip®

Local Time

Local Temperature

30 °C / 86 °F

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

Lunch and dinner

  • COLD CUTS

    Pata Negra Presunto Bolota Barrancos, 36-Month Curation

    Parma Ham

    Chourico Sausage Extra Picante Henricarnes

    Chourico Sausage Extra Long Henricames

    Chourico Picante Sausage Extra Primor Vacuo

  • ICE BAR SALADS

    Herb Garden – Lemon Balm, Watercress, Basil, Chervil

    Grilled Fennel and Rosemary

    Marinated Cherry Tomato with Feta Cheese

    Mustard and Turmeric-Flavoured Carrot Salad with Cumin

    Slow Oil-Poached Garlic and Thyme

    Cucumber and Chili Salad, Oriental-Flavoured Dressing

    Individual Salmon and Kimchee Salsa

    Shrimp Cocktail

    Salmon, Cantaloupe and Pineapple Salad

    Mini Mussel Salad

    Chicken Strips with Honey and White Wine

    Selection of Green Salad Leaves

    Spicy Seafood Salad with Lemongrass Dressing

    Chicken Salad with Dried Chili and Mint

  • JAPANESE SELECTION

    Sashimi – Tuna, Salmon, Surf Clams, Octopus, Squid, Sweet Shrimp

    Sushi – Cooked Shrimp, Squid, Inari, Eel

    Maki Sushi Roll and Hand Roll – Soft Shell Crab, Eel, Crab Stick, Tobiko, Sesame Seed, California

    Pickles and Condiments – Wasabi Sushi Ginger and Soy Sauce

  • SEAFOOD ICE FIELD

    Boston Lobster, Dinner Only – Canadian Snow Crab, Tiger Prawn, Green Lip Mussel, Sea Scallop, Red Crab, Whelk

    Condiments – Shallot Vinaigrette, Cocktail Sauce, Thai Chili Sauce, Lemon Wedges, Lime Wedges, Tabasco Sauce

  • CHEESE STATION

    European and New World Cheeses – Porto – Five Types and French – Two Types

    Condiments – Grissini and Lavosh, Cracker Dry Muscatels, Specialty Fruits – Apricots, Dry Figs, Two Types of Porto and Red Wine-Poached Pears, Apple, Figs, Cherries or Plums, Piri Piri Sauce, Dill Mustard, Gherkin, Pearl Onion, Marinated Olives, Caper Berries

  • CARVING STATION

    Roast Beef Sirloin and Grilled Assorted Vegetables

    Mushroom Sauce

    Cream of Dijon

    Black Pepper Sauce

    Porto Wine Sauce

    Condiments – Dijon Mustard, Pommery Mustard, Porto Spicy Sauce

  • ROTISSERIES

    Porto Roast Chicken

    Sauce – Porto Piri Piri

  • PORTO HOT

    Vegetable Soup

  • MAIN COURSE

    Eight Types Daily

    Roast Lamb with Red Wine Sauce and Pine Nuts

    Baked Mackerel on Spinach

    Cod Fish Stew with Clams

    Grilled Salmon, Porto-Style

    Portuguese Steak with Dijon Sauce

    Beef with Black Pepper Sauce

    Meat Roll with White Wine and Pine Nuts Reduction

    Portuguese Duck Rice

  • DAILY PORTO BARBECUE STATION

    Beef Tenderloin, Lamb Chop, Pork Neck

    Condiments – Porto Barbecue Sauce, Porto Seafood Sauce, Porto Spicy Sauce, Porto Plum Sauce

  • PIZZA STATION

    Chinese Pizza XO Shrimp Pizza

    Porto Pizza with Tomato Sauce, Mozzarella Cheese, Blood Sausage and Caramel Apple

    Pizza with Tomato Sauce, Mozzarella Cheese, Bacalhau and Chickpea Purée

  • INDIAN STATION

    Chicken Soup

    Finger Food – Pakora – Deep Fried Vegetable

    Cod Fish Tandoori

    Reshami Seekh Tandoori – Minced Chicken Kebab, Dinner Only

    Duck Tandoori

    Duck Curry, Dinner Only

    Mutton Rogan Josh – Lamb Curry

    Chana Dal Lauki – Gourd with Lentil Curry

    Bhindi Do Payaza – Okra with Onion Curry

    Kashmiri Pulao – Rice with Dried Fruits

  • INDIAN BREADS

    Papadum, Plain Naan, Butter Naan, Garlic Naan, Tandoori Roti, Sesame Naan, Laccha Paratha

  • INDIAN CHUTNEYS

    Mint Chutney, Mango Chutney, Tomato Chutney

  • INDIAN PICKLES

    Chili Pickle, Mixed Pickle, Garlic Pickle

  • CHINESE STATION

  • SOUP

    Monkey Head Fungus and Canadian Snail Soup

  • HOT SEAFOOD

    Steamed Coral Trout with Soy

    Stir-Fried Crab with Ginger and Spring Onion

    Stir-Fried Grouper with Capsicum and Celery

  • MAIN COURSE

    Deep-Fried Chicken Ball

  • VEGETABLE

    Tianjin Cabbage with Supreme Soup

  • DIM SUM

    Steamed Shanghainese Dumplings

    Barbecue Pork Buns

    Chinese Barbecue

    Roast Duck, Suckling Pig and Barbecue Pork

  • NOODLES STATION

    Noodles – Yellow, Egg, Vermicelli and Rice

    Meat – Chicken, Beef, Crab Stick, Meat Ball, Fish

    Vegetable – Kale, Chinese Green, Local Lettuce, Enoki Mushroom, Cabbage

    Broth – Noodles Broth, Pork Bone

    Condiments – Vinegar, Chili Oil, Soy, Sesame Oil, Chili Sauce, Scallion, Red-Cut Chili, Coriander, Deep-Fried Sliced Shallot and Garlic

  • PASTRY STATION

    Cut Fruit

    Fruit Salad in Champagne Glass

    Serradura – Porto

    Egg Tart – Porto

    Portuguese Custard

    Portuguese Meringue

    Portuguese Cookies

    Blueberry Chiboust

    Coffee and White Chocolate

    Praline and Tea – Porto

    Golden Chocolate Cake

    Charlotte with Chestnut

    Raspberry Trifle in Mini Glass

    Japanese Raspberry Cheesecake

    Unbaked Cheesecake Mango

    Mango Coconut Assorted Mousse in Mini Glass

    Tiramisu

    Dark Chocolate Grissini

    Mini Chocolate – Passion Fruit, Yuzu, Jasmine Tea, Champagne, Cappuccino and Hazelnut

  • LOAVES

    Lavosh

    Grissini

    Cereals Bread

    French Baguette

    Portuguese Corn

    Rolls – Poppy Seed, Soft Roll, Rye Roll

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