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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

25 °C / 77 °F

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

EASTER BRUNCH

Available Sunday, April 20, 2014

  • Chilled Seafood on Ice

    Scallops, Tiger Prawn, Poached Maine Lobster, Alaskan King Crab, Sri Lanka Crab, Mussels, Blue Crab

  • Sushi & Sashimi

    Selection of the Day

  • Salad Bar

    Romaine Lettuce, Radicchio, Rocket Leaves, Butter Lettuce, Mesclun
    Ranch Dressing, Thousand Island, Caesar's Dressing, Truffle Dressing, Lemon-Herb
    Selection of Finest Extra Virgin Olive Oils & Balsamic Vinegars

  • Cold Cuts Station with Freshly Shaved Truffle

    Parma Ham, Air Dried Beef, Smoked Lamb Loin
    Spanish Chorizo, Spanish Lombo, Mortadella, Honey Ham, Smoked Duck Breast, Toasted Bread, Fresh Figs, Assorted Olives, Gherkins & Condiments

  • Paté and Terrine Station

    Gravlax, Hot Smoked Salmon, Smoked Eel, Smoked Swordfish, Smoked Tuna, Poached Grouper with Herbs

  • Smoked Sea Food

    Scottish Smoked Salmon, Hot-Smoked Salmon, Smoked Eel, Smoked Swordfish,

    Smoked Tuna, Poached Grouper with Herbs

  • Caviar & Fish Roe Station

    Avruga Caviar, Salmon Roe, Tobiko

  • Fresh Cheese & Tomato Bar

    Burrata, Tomini, Buffalo Mozzarella, Smoked Scamorza, Ricotta, Stracciatella, Nodini, Treccia

    Roma Tomato, Green tomato, Vine Ripened Tomato, Datterini,

  • Local Roasts

    Roasted Pork Belly, Roasted Char Siew, Beef in Jelly

    Poached Chicken in Chinese Wine, Roasted Duck

  • Vegetarian Salad & Chef Daily Appetiser

    Green Asparagus Mimosa
    Poached White Asparagus with Poached Eggs
    Seared Scallops with Truffle
    Dolmas Stuffed with Rice
    Langoustine with Lemon Oil and Parsley
    Hummus
    Babaganoush
    Taboulleh Salad
    Beet Root Carpaccio with Feta Cheese
    Broccolini with Mushrooms
    Roasted Veal Tonnato
    Vegetable Crudité
    Quinoa with Fresh Figs
    Marinated Artichokes with Lemon and Parsley
    Egg Frittata with Silicornia
    Lamb Salad with Cous Cous, Raisin, Pine Nuts and Roasted Peppers

  • Fromage Affiné

    Chef's Selection of Twenty Five Types of French Cheeses

     

    Bread Station
    Crackers, Dry Figs, Plums, Apricot, Fig Salami, Quince Jelly, Truffle Honey, Organic Honey, Chilly Jam, Fruit Mostarda, Fig Chutney, Pear Conserve, Fresh Grapes

  • Hot Live Stations (Corridor)

    Whole Lamb Carcass Stuffed with Saffron Rice
    Slow-roasted Prime Ribs
    Chicken Shawarma with Condiments
     King Salmon Confit with Herb Sour cream
    Pecking Duck
    Buttered Young Vegetables
    Sautéed Mushrooms
    Roasted Herbs with New Potatoes

  • Chef’s Table Inductions

    Wagyu Beef Lasagne
    Lamb Meatballs in Tomato Basil Sauce
    Chicken Cacciatora with Peppers and Olives
    Braised Lamb Shank with Gremolata
    Steamed Grouper with Superior Soya Sauce
    Baked Sea Bass with Mediterranean Herbs
    Wok-fried Prawns Compo Style
    Mushroom Soup with Black Truffle
    Ricotta Cheese Ravioli in Mushroom Sauce
    Baked Vegetable Tian
    Vegetable Frittata
    Potato Mouselline

  • Gnocchi with Seafood Ragout (Pass Around)

  • Dessert

    Hot Cross Bun
    Apricot and Plum Cake
    Bunny Cookies
    Chocolate Eater Eggs
    Colomba Pasquale
    Nougat
    Crème Bruleé in Egg Shell
    Carrot Cake with Cream Cheese Frosting
    Passion Fruit Cheese Cake
    Kumquat Tart
    Easter Cupcakes
    Pineapple Upside down Cake
    Chocolate Hazelnut Cake
    Lemon Bars with Raspberry
    Pistachio Strawberry Napoleon
    Baked Ricotta Tart
    Mini Fruit Tarts
    Selection of Almond Pastries
    Easter Macaron
    Berry Salad with Kiwi in Passion Fruit Syrup
    Walnut Caramel Mousse Cake
    Chocolate Pralines


    Ice-cream Sundae
    Six Flavours with 10 Condiments

     

    Live Station

    Chocolate Soufflé

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