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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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+ Add Another Room

To add more than 4 rooms, please call 86 21 2036 8880. 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.

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If you require assistance, please contact the Hotel directly at 86 21 2036 8880 or our Toll-free numbers by country .

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Four Seasons Hotel

Shanghai Pudong

Local Time

Local Temperature

27 °C / 81 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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  2. Shanghai, Pudong /
  3. Dining /
  4. Camelia /
Tel.+86 21 2036 8888
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Dining

A LA CARTE

  • Appetisers

    Crab and Taboulé Salad with Cucumber, Tomatoes and Coriander

    Foie Gras Confit with Mango Chutney

    Sea Scallop and Clam Tartare with Chilled Watercress Cream

    Ocean Seafood Skewer with Chili Flakes, Glass Noodles and Lime Sea Salt 

    Poached Abalone with Asparagus and Black Truffle Oil

  • SOUPS AND SALADS

    Lentil Soup with Parmesan - Add 5gm / 10gm Truffles      

    Cream of Watercress Soup - Add 5gm / 10gm Caviar

    Blue Lobster Bisque with Tarragon

    Hot and Sour Soup with Langoustine and Razor Clams

    Double Boiled Free-Range Chicken Broth with Vegetables

    Organic Vegetable Platter

    Greek Salad with Feta, Watermelon, Olives and Herbs 

    Classic Caesar Salad

  • MAIN COURSES

  • Seafood

    Roasted Black Cod with Watermelon and Crunchy Vanilla Vegetables

    Pan-Fried Sea Scallops with Green Lentils and Truffle Jus

    Roasted Sea Bass with Sweet Spices, Vegetable Tajine and Lemon

    Smoked and Roasted Lobster with “Risotto-Style” Eggplant

    Deep Fried Black Cod with Kimchi Sauce 

    Steamed Whole Mandarin Fish with Yunnan Ham and Baby Leeks in Soy Sauce

  • Meat and Poultry

    Roasted Chicken Breast with Foie Gras, Pumpkin and Chestnuts

    “Camelia Style” Angus Beef Tartare with French Fries

    Roasted Rack of Lamb with Herbs and Glazed Seasonal Vegetables

    Roasted Australian Veal Chop with Baby Carrots, Honey and Mashed Potatoes

    Grilled Australian Angus Rib-Eye with French Fries and Béarnaise Sauce

    Soy-Braised Angus Beef Rib with Jasmine Rice and Bok Choy

  • Rice and Pasta

    Green Risotto with Vegetables

    Tagliatelle Bolognese

    “Paella-Style” Risotto with Squid Ink and Shellfish

    Wok-Fried Vermicelli Noodles with Beef

    Hainan Chicken Rice

  • Sandwiches

    Traditional Club Sandwich

    Serrano Ham Panini with Mozzarella di Bufala

    Black Angus Cheeseburger with Bacon and Barbecue Sauce

    Marinated Vegetable Sandwich on Focaccia

    Shrimp Wraps with Tandoori, Coriander and Curry Sauce