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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)

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Room 4:

Adults

Children (0-18 yrs)

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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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Four Seasons Resort

Seychelles

Local Time

Local Temperature

27 °C / 81 °F

Dining

Dinner

  • APPETISERS

    Local "Bourgeois" Tartar "Chef Roberto's Signature Dish" - Crispy Micro Green Salad, Tomato Vinaigrette

    Baie Lazare Octopus Carpaccio" Chef Roberto's Signature Dish" - Crispy Fennel Salad, Orange-Coriander Vinaigrette

    Pan-Seared Hokkaido Sea-Scallops - Crumbled Celeriac, Roasted Beetroot, Passion Fruit Dressing

    Salmon Tartar with Iced Avocado Soup - Citrus Segments, Micro Herbs, Salmon Caviar

    Warm Lobster and Artichoke Salad - Tossed Spring Vegetables, Green and White Asparagus, Sherry Vinaigrette

    Raw Marinated Beef - Truffle Cream, Shaved Parmesan, Rocket Leaves

    Vitello Tonnato - Slow cooked Veal Tenderloin, Crispy Rocket Leaves, Parmesan Cheese

    Foie Gras and Apple Tart Tatin - Almond Nougatine, Orange Vanilla Reduction, Balsamic Cream

    Burrata Caprese - Heirloom Tomatoes, Burrata, Sicilian Olive Oil, Fresh Basil

    ZEZ Salad - Mixed Green Leaves, Shaved Vegetables, Homemade Pickled Mushrooms, Honey Dressing

  • SOUP

    Lobster Bisque - Poached Lobster, Seared Scallop, Grilled Job Fish

    Beef Consommé - Raw Sliced Beef, Mixed Baby Vegetables

  • VEGETARIAN

    Melanzane Milanese - Breaded Eggplant, Confit Cherry Tomatoes, Crispy Herbs, Tomato Compote, Balsamic Dressing

    Ricotta and Spinach Ravioli - Butter and Sage Emulsion, Parmesan Foam

  • FISH AND SEAFOOD

    Olive-Oil Poached Red Snapper "Chef Roberto's Signature Dish" - Celeriac Purée, Tomatoes, Basil, Garlic

    Pan-Seared Snapper - Baby Summer Vegetables, Saffron Beurre Blanc

    Lobster Risotto - Lobster Medallion, Rocket Leaves, Black Squid Ink Crostini

    Crab Fettuccine - Crispy Soft Shell Crab, Fresh Chilli, Parsley, Lemon Jus

    Open Seafood Lasagna - Homemade Pasta, Fresh Mixed Shell Fish and Seafood, Saffron Sauce

  • MEAT AND POULTRY

    Artichoke and Sausage Risotto "Chef Roberto's Signature Dish" - Dingley Dell Pork Sausage, Shaved Parmesan

    Braised Beef Cheek - Truffled Ratte Potatoes, Crunchy Vegetables , Braising Jus

    Cape Grim Tasmanian Beef Tenderloin - Mashed Potatoes, Wild Mushrooms, Baby Carrots, Bordelaise Sauce

    Honey-glazed Australian Lamb Fillet - Creamy Polenta, Artichoke Croquette, Porcini Mushroom Sauce, Crispy Morels

    Dingley Dell Pork Loin - Yellow Holland Endive, Mushy Peas, Fingerling Potatoes, Bacon

  • DESSERT

    Chocolate and Orange Dome - Chocolate Mousse, Orange Liquor Jelly

    Blueberry Tart - Fresh Blueberries, Yogurt Ginger Sorbet

    Coconut Semifreddo - Coconut Dacquoise, Meringue, Coconut Rum Sauce

    Chocolate Fondant - Vanilla Ice Cream, Mango Sauce

    Hazelnut Cake with a Pistachio Dome - Pistachio Cream, Raspberry Sauce

     

    Gelato
    White Coffee

    Chocolate Chilli

    Vanilla

    Lemongrass

    Chocolate

    Matcha Japanese Green Tea

     

    Sorbet
    Fresh Strawberry

    Pineapple Basil

    Piña Colada

    Plantation Coconut

    Mango

     

    All our Gelato and Sorbets are homemade here at the Resort

  • Dessert Cocktail

    Tiramisu Martini

    Raspberry Cheesecake Cocktail

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