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Numbers of Nights: 1

Number of Rooms: 1

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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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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 Hotel

Singapore

Local Time

Local Temperature

27 °C / 81 °F

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

Dinner

  • To Start or to Share

    From Our Baker’s Oven

    Signature Foccacia - A Must-have! Shaved Black Truffle, Mascarpone Cheese and Chives

    Flat Bread - Za’atar Spices or Tomato and Oregano

    Garlic Bread - Freshly Baked with A Hint of Chilli

     

    From the Garden

    Smoky Eggplant Dip - Roasted Eggplant with Sourdough Rye Bread

    House-marinated Olives - Fennel Seeds, Chipotle and Dijon Mustard

    Seasonal Imported Tomatoes - Taggiasche Olives, White Anchovies and Aged Balsamic Vinegar

    Market Salad - Roasted Pumpkin and Pomegranate Vinaigrette

    Baby Beetroot and Artichoke Salad - Orange, Candied Walnuts and Goat Cheese

     

    From the Sea

    Norwegian Scampi - Parsley, Lemon and First Press Olive Oil

    “Peel and Eat” Tiger Prawns - Half Dozen, Chef Nicholas’ Cocktail Sauce and Extra Napkins!

    “Dive In and Share” Seafood Platter - Prawns, Lobster, Alaskan Crab and Octopus

    Mussels - Our Homegrown “Eco-Garden” Herbs and Sake (Add Fries to Make a Main Course)

    Char-grilled Calamari - Flat Parsley and Lime

    Raw Duo - Hamachi Sashimi and Spicy Tuna Tartare

    Per Se Caviar - 30g of Pure Decadence – Blinis and All the Traditional Bits and Pieces!

     

    From the Land

    Angus Beef Carpaccio - Rocket, Shaved Parmesan and Black Truffle

    U.S. Prime Steak Tartare - Grilled Country Bread and Mesclun Greens

    Buffalo Burrata - Datterini Tomatoes, Basil and Rocket

    Charcuterie Board For Two - Jamón Ibérico, Chorizo, Lomo, Homemade Porchetta, Chicken Liver Parfait with Fresh Figs and Melon

  • Main Attractions

    From Our Wood Burning Grill

    Tajima Wagyu - 500-day Grain-fed Australian Sirloin 230g

    Angus Prime - 200-day Grain-fed U.S. Tenderloin 200g

    Prime Cut - 200-day Grain-fed Australian Ribeye 280g

    Rangers Valley Wagyu - 400-day Grain-fed Australian Rump 200g

    Steak Frites - 120-day Grain-fed Onglet 180g

    Spring Chicken - Free-range Cajun Spiced

    Wagyu Burger - Semi-dried Tomatoes and Horseradish Mayonnaise

     

    Ocean Fresh

    Mediterranean Sea Bass - Fillet with Skin on

    Scottish Halibut - Flavoured with Citrus Herb Olive Oil

    Red Label Organic Salmon “Tranche” - Air-flown From Scotland

    Ahi Tuna Steak - Sustainable Tuna Served Medium Rare

    Whole Maine Lobster - Cracked and Served with Drawn Butter

    Wild “Mooloolaba” Ocean King Prawns - Simply Grilled and Drizzled with Chilli Oil

     

    Oven Fresh Pizza

    Parma Ham, Artichokes, Burratina, Arugula

    Ibérico Chorizo, Prawns, Onion, Jalapeño

    Broccolini, Smoked Mozzarella, Roasted Peppers, Garlic Sauce

     

    Chef’s Signature to Share

    Rack of Lamb - Whole Roasted From Australia

    Tomahawk Ribeye - Black Angus, 200-day Grain-fed

    Spanish Suckling Pig (24-hour Notice) - Whole Roasted or as Stuffed Porchetta

    Premium Selection of Imported Grilled Seafood

  • Sides

    “La Ratte” Potato Mousseline

    Black Truffle Fries

    Broccoli Rabe with Chilli Oil and Garlic Chips

    Grilled Portobello Mushrooms

    Baked BBQ Beans

    Roasted Japanese Pumpkin and Yoghurt

    Grilled Baby Zucchini with Mint and Parsley

    Lime-salt Fries

  • Sweet Finish

    Pastry Chef Audrey’s Decadent Delights to End the Night

     

    Sticky Toffee Pudding - Cinnamon Ice-cream and Heaps of Toffee Sauce

    Warm Chocolate Brownie - Pecan Ice-cream, Marshmallows, Candied Walnuts, Vanilla Ice-cream and Chocolate Sauce

    Audrey’s Apple Pie - Vanilla Ice-cream and Caramel Sauce

    Hazelnut Royaltine Sundae - Hazelnut Royaltine Topped with Warm Chocolate Sauce

    Cake of the Day - Vanilla Crème and Fruit Compote

    Selection of Five French Cheeses - Membrillo and Honey Prune

    Seasonal Fruit Platter - Fresh Local and Imported Sliced Fruits

Note: All prices quoted are subject to 10% service charge and applicable government taxes.

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