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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

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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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Four Seasons Resort

Seychelles

Local Time

Local Temperature

32 °C / 90 °F

Dining

Dinner

  • APPETISERS

    Cured Indian Ocean Tuna - Marinated with Star Anise and Pommery Mustard, Bloody Mary Sorbet
    Pan Seared Scallops and Cured Pork Belly - Quail Eggs, Balsamic Cream, Grapefruit Reduction
    Foie Gras and Apple Tart Tatin - Almond Nougatine, Orange Vanilla Reduction, Balsamic Cream
    Prawns Al Ajillo - Tomato, Garlic, Potatoes
    Veal Sweetbreads - Quail Egg, Morels, Fava Beans, Toasted Brioche

  • SOUP

    Creamy Seafood Chowder - Bacon, Shrimp, Scallops, Mussels, Red Snapper
    Mushroom Soup - Quail Ravioli, Truffle Foam

  • SALAD

    Raw Marinated Beef - Truffle Cream, Shaved Parmesan, Rocket Leaves
    Sherry Infused Beet Salad - Goat Cheese Coulis, Confit Kumquat, Candied Walnut,B eetroot Reduction
    Warm Lobster and Artichoke Salad - Tossed Spring Vegetables, Green and White Asparagus, Sherry Vinaigrette
    Tomato and Mozzarella Salad - Heirloom Tomatoes, Fresh Mozzarella, White Balsamic
    Grilled Vegetable Terrine and Tomato Vinaigrette - Zucchini, Capsicum, Sun-dried Tomato, Eggplant, Fennel, Cottage Cheese
    Mixed Vegetable Salad 240
    Bell Peppers, Cucumbers, Mango, Radicchio, Endive, Violet Mustard Vinaigrette

  • MAINS

    FISH AND SEAFOOD
    Olive-Oil Poached Red Snapper - Mashed Potatoes, Basil, Tomato, Garlic
    Star Anise and Seawater Poached Job Fish - Fava Beans, Potato Chips, Tomato Vinaigrette
    Vanilla-Glazed Lobster Tail - Mashed Potatoes, Asparagus, Lobster Emulsion
    Seafood Cioppino - Prawns, Octopus, Lobster, Grouper, Tomato Sauce, Garlic Bread


    MEAT AND POULTRY
    Herb Crusted Lamb Chops - Potato Croquette, Caramelized Fennel, Mint-Rosemary Reduction
    Cape Grimm Tasmanian Beef Sirloin - Truffled Mashed Potatoes, Haricot Verts, Salsify, Braising Jus
    Cape Grimm Tasmanian Beef Tenderloin - Potato Gratin, Glazed Carrots, Morels, Bordelaise Sauce
    Corn-Fed Chicken Breast - Spinach, Pine Nuts, Tomato, Creamy Mascarpone Polenta
    Duck Risotto - Morel Mushrooms, Parmesan Cheese

    VEGETARIAN
    Vegetable and Potato Mille-Feuille - Caramelized Onions, Sautéed Spinach, Tomato, White Bean Ragout
    Saffron Risotto - Seasonal Mushroom Ragout

  • DESSERT

    Roasted Pineapple with Coconut-Vanilla Ice Cream
    Tiramisu (Light Texture)
    Churros - Duo of Toffee and Vanilla Sauce (Please allow 15 minutes for preparation)
    Seychelles Mille-Feuille - Local Banana Sponge, Vanilla Mousse, Banana-infused Takamaka Rum Sauce
    Valrhona Chocolate and Orange Tart - Cardamom Sorbet, Nougatine

     

    Gelato & Sorbet
    Pistachio Green Crunch Gelato
    Rum and Raisin Gelato
    Speculoos Gelato
    Hazelnut Gelato
    Chocolate Chili Gelato
    Strawberry Gelato Hibiscus Sorbet
    Soursop Sorbet
    Passion Fruit Sorbet
    Ginger Yogurt Sorbet
    Mango Sorbet
    Raspberry Sorbet

  • APPETISERS

    Prawns Al Ajillo, Chili Oil, Garlic and Potatoes

    Sea Scallops, Sweet Peas Purée and Orange Dressing

    Beef Carpaccio, Arugula, Truffle Vinaigrette and Parmesan Cheese

    Char-Grilled Octopus, Smoked Eggplant Motobal and White Balsamic Vinaigrette

  • MEZZES

    Make Your Own Mezzes Selection of Two cold and Two Hot

  • Cold

    Hummus – Chickpea Purée with Tahini Sesame Paste, Lemon Juice and Olive Oil

    Mouhamara – Ground Walnuts Flavoured with Chili Paste and Pomegranate Syrup

    Baba Ghannoush – Smoked Grilled Eggplant with Tahini and Lemon Juice

    Keska – Yoghurt Spread with Onion Burgle and Topped with Olive Oil

  • Hot

    Toshka – Pita Bread Stuffed with Meat, Spicy Tomato and Halloumi Cheese

    Shawarma – Marinated Sliced Chicken with Garlic Dip

    Falafel – Chickpea Fritter with Tahini

    Fried Kibbeh – A Blend of Wheat and Meat Stuffed with Seasoned Ground Lamb on Top of Hummus

  • SOUPS AND SALADS

    Seafood Soup, Mixed Seafood with Fish Stock

    Grilled Vegetable Gazpacho, Garlic Croûton

    Rocket Salad, Fresh Figs, Prosciutto and Pomegranate Vinaigrette

    Asparagus Doka Salad, Mixed Greens, Poached Egg with Dokka Spice, Cherry Tomato, Green Peas and Mushallala Cheese

    Lobster Salad, Rocket and Champagne Dressing

    Caprese Salad – Tomato with Buffalo Mozzarella and Basil Pesto

    Grilled Goat Cheese Garden Salad – Mixed Greens, Snap Peas, Carrots, Parsley and Goat Cheese on Sourdough Bread

    Fattoush – Cucumber, Tomato, Radish, Mint, Onion, Sumac Powder and Crispy Bread

  • MAINS

  • Fish and Seafood

    Red Snapper with Almonds, Warm Potatoes, Green Beans, Almonds and Lemon with Olive Tapenade

    Job Fish, Pan-Seared with Fava Beans, Cherry Tomatoes and Lemon Preserve Sauce

    Mahi-Mahi, Lentil Salad, Red Wine Tomato Dressing

    Seafood Cioppino – Prawns, Scallops, Calamari, Lobster, Fish and Garlic Bread

    Grilled Lobster Served with Thyme-Roasted Potatoes, Grilled Vegetables and Clarified Butter

    Linguine, Crab, Garlic and Parsley

    Lobster Risotto, Pumpkin and Parmesan

  • Meat and Poultry

    Chermoula Lamb Chops, Freka Salad and Mint Cucumber Raita

    Lamb Loin – Mint and Garlic-Scented Roast Lamb Loin with Eggplant Purée and Pomegranate Sauce

    Veal Chops, Asparagus Risotto and Roasted Bell Peppers

    Beef – Grilled U.S. Beef Tenderloin with Truffle Mashed Potatoes, Sautéed Spinach and Thyme Jus

    Shish Taouk – Chicken Skewer Served with Potato and Garlic Sauce

    Chicken – Oven-Roast Chicken Breast with Maribeya Tabouleh Salad, Lemon Dressing

  • Vegetarian

    Tagine Kodor Maghrebi – Vegetable Couscous Tagine with Harissa

    Mushroom Risotto

  • SIDES

    Tomato Couscous

    Green Salad

    Roasted Ratte Potatoes

    Mashed Potatoes

    Grilled Asparagus

    Saffron Rice

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