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Numbers of Nights: 1

Number of Rooms: 1

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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 Hotel

Singapore

Local Time

Local Temperature

31 °C / 88 °F

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

Dinner package menus

  • DELUXE MENU

    Four Seasons Quintessence Platter (Jellyfish, Japanese Octopus, Roasted Duck, Pork Char Siew and Crispy Prawn Rolls)

    *****

    Double-boiled Abalone Soup with Cordycep Flower, Chinese Cabbage and Black Mushroom

    *****

    Duet of Prawn in Wasabi Sauce and Crispy Crabmeat “Pearl”

    *****

    Steamed Live “Soon Hock”, Hong Kong Style

    *****

    Roasted Chicken with Japanese Miso Flavour

    *****

    Braised Sea Whelk and Bamboo Piths with Truffle Oil served with Seasonal Greens

    *****

    Stir-fried Rice with Fish Roe, Scallop and Garlic

    *****

    Fresh Mango Sago topped with Pomelo

    *****

    Jasmine Tea

  • SUPERIOR MENU

    Four Seasons Quintessence Platter (Jellyfish, Crispy Silver Fishes, Seaweed Seafood Rolls, Drunken Chicken and Sliced Suckling Pig)

    *****

    Double-boiled Bird’s Nest Soup with Black Mushroom, Chicken Fillet and Chinese Cabbage

    *****

    Sautéed King Prawns and Asparagus with XO Sauce served in Floury Net

    *****

    Steamed Cod Fillet with Preserved Mustard Leave and Olives

    *****

    Roasted “Pipa” Duck served with “Hoi Sin” Sauce

    *****

    Braised Sea Cucumber and White King Oyster Mushrooms with Spinach

    *****

    Stir-fried E-fu Noodles with Crabmeat, Yellow Chives and Straw Mushrooms

    *****

    Red Bean Paste with Lily Buds, Lotus Seeds and Rice Dumpling

    *****

    Jasmine Tea

  • JIANG-NAN CHUN MENU

    Four Seasons Quintessence Platter (Baby Abalone, Roasted Duck, Top Shell, Jellyfish and Wasabi Prawn Rolls)

    *****

    Braised Shredded Chicken, Fish Maw and Golden Mushrooms in Superior Broth

    *****

    Roasted Sliced Suckling Pig with Homemade Flour Buns

    *****

    Steamed Live Star Garoupa, Hong Kong Style

    *****

    Roasted Chicken in Four Seasons' Recipe Sesame Sauce

    *****

    Braised Sea Cucumber and Bailing Mushrooms with Spinach

    *****

    Steamed Fried Rice with Yam wrapped in Lotus Leaf

    *****

    Double-boiled Snow Fungus with Lily Buds and Lotus Seeds

    *****

    Jasmine Tea

  • PREMIUM MENU

    Chilled Lobster with Fresh Fruit Salad

    *****

    Braised Bird's Nest with Hashima and Assorted Seafood

    *****

    Steamed Live Star Garoupa, Hong Kong Style

    *****

    Roasted Chicken in Fermented Beancurd Sauce

    *****

    Braised King Prawn in Szechuan Hot Bean Paste

    *****

    Braised Sliced Abalone, Sea Cucumber and Seasonal Vegetables

    *****

    Stir-fried E-fu Noodles with Shredded Duck and Enoki Mushrooms wrapped in Egg Skin

    *****

    Yam Puree with Gingko Nuts and Pumpkin

    *****

    Jasmine Tea

  • WESTERN SET DINNER MENU I

    Alaskan King Crab, Scallops, Fennel and Hass Avocado, Blood Orange Vinaigrette

    *****

    Cream of Jerusalem Artichokes, Chips, Crème Fraiche

    *****

    Elderflower Sorbet

    *****

    Braised Wagyu Beef Short Ribs, Young Vegetables, Truffle Potato Mouselline

    *****

    Chocolate Raspberry Fudge Cake, Passion Fruit Sorbet, Caramel Sauce, Vanilla Cream

    *****

    Freshly Brewed Coffee and a Selection of TWG Fine Teas

  • WESTERN SET DINNER MENU II

    Duck Liver Terrine and Wood Smoked Eel, Black Mission Fig, Baby Sprout

    *****

    Lobster Bisque, Scallop, Tarragon Cream

    *****

    Lemongrass Sorbet

    *****

    Roasted Atlantic Cod, Truffle Mousseline Potatoes, Young Vegetables, Champagne and Caviar Emulsion

    *****

    Macaron Parisian, Jivara Chocolate Ganache, Banana Sorbet, Fresh Raspberry

    *****

    Freshly Brewed Coffee and a Selection of TWG Fine Teas

  • WESTERN SET DINNER MENU III

    Maine Lobster, Baby Beet and Confit Wild Salmon, Pickled Cipollini Onion, Pistachio Vinaigrette

    *****

    Cauliflower Veloute Scallops, Roasted Macadamia Nuts

    *****

    Champagne Sorbet

    *****

    Slow Roasted Tajima Wagyu Tenderloin, Potato Tian, Morel Mushroom - Black Truffle Jus

    *****

    Molten Lava Chocolate Cake, Earl Grey Tea Ice Cream, Apricot Compote

    *****

    Freshly Brewed Coffee and a Selection of TWG Fine Teas

  • WESTERN BUFFET DINNER MENU I

    Appetisers

    Peppered Beef with Parmesan Shavings Arugula and Olive Oil

    Assorted Mixed Greens with Selection of Dressings

    Tomato and Mozzarella with Basil Oil

    Hummus with Wood Grilled Octopus

    Couscous Cake Salad

    Curry Leave Cauliflower Salad with Masala Spice

    Marinated Mushroom Salad

    Market Fresh Fish Escabeche

     

    Soup

    Yukon Gold Potato and Leek Soup

    Assorted Sour Dough Bread

     

    Entrées

    Stewed Lamb Navarin with Mini Onions

    Pan-fried Beef Medallion with Natural Jus and Roasted Garlic

    Oven Roasted Chicken Breast with Mushroom Jus

    Seafood Cioppino

    Pan-fried Sea Bass Fillets with Celery Root Puree

    Ratatouille with Rosemary

    Pine Nut Butter Rice

    Sautéed Fettuccine with Mixed Herbs

     

    Desserts

    Sliced Tropical Fruits

    Hazelnut Royaltine Cake

    Chocolate Pot d’ creme

    Lemon Créme Brûlée

    Baked Cheese Cake with Berries

    Roasted Pear Crumble

    Key Lime Pie

    Mini Strawberry Fool

  • WESTERN BUFFET DINNER MENU II

    Appetisers

    Poached Eggs with Crispy Pancetta, Endive Salad and Merlot Vinaigrette

    Marinated Scallop and Sweet Corn Salad with Truffle

    Assorted Lettuces with Choice of Dressings

    Tomato and Mozzarella with Basil Oil

    Spicy Green Papaya and Chicken Salad with Coriander

    Mediterranean Platter with Braised Lentil, Feta Cheese Salad and Stuffed Green Chili

    Parma Ham with Seasonal Fruit and Grissini

    Sliced Peppered Sirloin with Parmesan and Arugula and Olive Oil

    Prawn on Ice with Accompaniments

     

    Soup

    Yellow Lentils Dahl

    Assorted Bread Basket

     

    Carving

    Slow Roasted Beef Striploin with Thyme Sauce

     

    Entrées

    Lamb Loin with Morel Mushrooms Sauce

    Grilled Prawns and Scallops with Citrus Butter Sauce

    Braised Veal Shoulder with Sun-dried Tomato Juice

    Cajun Roasted Chicken with Peppers

    Grilled Marinated Sea Bass with Crispy Onion Ring

    Buttered Noodles

    Steamed Rice

    Medley of Seasonal Vegetables

     

    Desserts

    Sliced Tropical Fruits

    Selection of Local Nonya Kueh

    Double Chocolate Cake

    Tiramisu

    Buttermilk Cake with Seasonal Fruits

    Summer Berry Pudding

    Crème Caramel with Plum Compote

    Sour Cherry Clafouties

     

    Freshly Brewed Coffee and a Selection of Fine Teas

  • INTERNATIONAL BUFFET DINNER MENU I

    Appetisers

    Caesar Salad with Garlic Croutons, Parmesan and Anchovies

    Young Lettuces with Choice of Dressings, Olive Oil and Balsamico and Condiment

    Squid Salad with Sweet Pea and Shaved Fennel

    with Spicy Anchovy and Garlic Dressing

    ‘Gado Gado’ with Spicy Peanut Sauce

    Coriander and Chili with Sautéed Beef Salad

    Thai Charred Asparagus with Garlic Chili Oil

    Ahi Tuna Nicoise Salad

    Yellow Sweet Potato with Red Onion and Feta Cheese

     

    Soup

    Spicy Crab Meat and Sweet Corn Soup

    Assorted Bread Basket

     

    Entrées

    Crispy Rosemary Chicken

    Salmon Medallions over Vegetable Stew

    Onion Dusted Leg of New Zealand Lamb with Sautéed Onions

    Scallop and Jumbo Shrimps with Chunky Tomato Sauce

    Braised Black Mushrooms with Bean curd

    Penne Pasta with Fresh Herbs

    Seafood Fried Rice

     

    Desserts

    Sliced Tropical Fruits

    Mascarpone Panacotta

    Strawberry Fool

    Nespresso Crème Brulee

    Rustique Fig Tart

    Butterscotch Cake

    Chocolate Sacher Torte

    Warm Blueberry Crumble

     

    Freshly Brewed Coffee and a Selection of Fine Teas

  • INTERNATIONAL BUFFET DINNER MENU II

    Appetisers

    Coriander and Chili Sautéed Beef Salad

    Assorted Lettuce with Choice of Dressing and Condiments

    Hummus with Wood Grilled Baby Octopus

    Romaine Lettuce with Caesar Dressing, Croutons,

    Parmesan Shaving, Anchovy and Crispy Bacon

    Cold Chinese Barbecued Meat Platter

    ‘Gado Gado’ with Spicy Peanut Sauce

    Mediterranean Vegetables Antipasto Platter

    Gravlax with Shaved Fennel and Caper Berries

    Prawn on Ice with accompaniments

     

    Soup

    Truffled Mushroom Cream Soup

    Assorted Bread Basket

     

    Carving

    Carving of New Zealand Lamb Leg

    Roasted Earth Gems Potatoes

     

    Entrées

    Sautéed Prawns with Dry Chili

    Braised Lamb Shank Ossobuco with Roasted Garlic Jus

    Lemon and Rosemary Marinated Whole Chicken Lemon Jus

    Chinese-style Steamed Catch of the Day

    Braised Ee Fu Noodles with Seafood

    Gratinated Creamed Potatoes

    Sautéed Vegetables

    Steamed Rice

     

    Desserts

    Sliced Tropical Fruits

    Hazelnut Royaltine

    Citrus Crème Brulee

    Double Chocolate Cake

    Queen of Pudding

    Market Seasonal Fruit Triffle

    Tiramisu

    Cherry Pistachio Strudel

    Assorted Mini Cookies

     

    Freshly Brewed Coffee and a Selection of Fine Teas

  • MALAY DINNER MENU

    Tiger Prawn with Lemon Grass, Ginger & Coconut Paste served with Mango Salad

    *****

    Double-boiled Abalone Soup with Cordycep Flower, Chinese Cabbage and Black Mushroom

    *****

    Slow-cooked Chicken Leg in Spicy Coconut Gravy

    *****

    Baked Fillet of Cod with Fresh Turmeric & Shallot Crust served with Spicy Tamarind Sauce

    *****

    Braised Beef Cheek with Rendang & Coconut Flakes

    *****

    Stir-fried Kai Lan with Mushroom

    *****

    Steamed Tomato Rice & Salted Fish in Banana Leaf

    *****

    Chilled Aloe Vera with Glass Jelly flavored with Lemon Grass

    *****

    Freshly Brewed Coffee and a Selection of Fine Teas

  • VEGETARIAN SET DINNER MENU

    Vegetarian Combination Platter

    *****

    Pumpkin Soup with Bamboo Piths and Diced Vegetables

    *****

    Sautéed Gluten and Asparagus with Black Pepper

    *****

    Deep-fried Skewered Button Mushrooms, Water Chestnuts, Mock Chicken and Bell Peppers in Orange Sauce

    *****

    Braised “Lo Hon Chai” and Green Vegetables

    *****

    Braised Beancurd with Shimeji Mushroom, Egg Plants and Vegetables

    *****

    Fried Black Glutinous Rice with Diced Mixed Vegetables

    *****

    Chilled Aloe Vera with Glass Jelly flavored with Lemon Grass

    *****

    Jasmine Tea

  • BANQUET BAR LIST

    All Spirits are served as 30 ml unless otherwise stated

    Standard Pour
    Aperitifs
    Bombay Sapphire Gin
    Absolut Vodka
    José Cuervo Tequila
    Bacardi White Rum
    Myers Dark Rum
    Jim Beam Bourbon
    Johnnie Walker Red Label
    Camus VSOP

    Premium Pour
    Jack Daniel’s
    Hendrick’s Gin
    Chivas Regal (12 Year Old)
    Belvedere Vodka
    Hennessy X.O.
    Martell Cordon Bleu
    Johnnie Walker Blue Label

       
    Cocktails
    Non-alcoholic
    Alcoholic

    Beer
    Local Beer
    Imported Beer
    Guinness Stout
    Draught Beer (Per 20 Litre or 30 Litre Barrel)

    Non-Alcoholic
    Soft Drinks/Mixers
    Mineral Water
    Fruit Juices

    Champagne Brut
    Veuve Clicquot, NV
    Krug Grandee Cuvee M.V
    Moet et Chandon Cuvee Dom Perignon

    Wines
    White Wine
    Red Wine

    The following packages require a minimum of 30 guests per event

    Open Bar (Excludes Champagne and Cocktails)
    Standard Pour
    Premium Pour

    Soft Drinks and Mixers for 3 hours

    Juices (Apple, Mango, Orange) for 3 hours


    Soft Drink, Mixers, Juices and Beer

     

    Soft Drinks, Mixers, Juices, Beer and Wines by the Glass

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