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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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To add more than 4 rooms, please call +852 3196 8333. Toll Free Telephone Numbers By Country

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Four Seasons Hotel

Hong Kong

Local Time

Local Temperature

27 °C / 81 °F

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

Main

  • APPETISERS

    NOS CAVIARS

    Caviar Selection, served with Traditional Condiments (50g or 100g)

    Baerii de Sologne de « La Maison Nordique » - French Caviar

    1700 / 3180

    Kristal de « La Maison Kaviari » - Chinese Caviar

    1420 / 2750

    Beluga de « La Maison Prunier » - Iranian Caviar

    10490 (50g)

     

    L'Ormeaux du Japon Façon Carbonara et Pata Negra de 36 mois

    Live Japanese Abalone Carbonara Style and 36-Month Pata Negra Ham

    920 

    Le Crabe Royal d’Alaska, Gelée de Crevette et Huître Gillardeau, Caviar Baerii de la Maison Nordique

    Alaskan King Crab and Gillardeau Oyster, Prawn Jelly, Caviar Baerii from “La Maison Nordique”

    680

    Ma Soupe à l’Oignon Contemporaine en Chaud - Froid

    My Hot and Cold Onion Soup

    310

    Le Foie Gras de Vendée, En Terrine, Gelée de Canard et Datte de Medjoul

    Foie Gras Terrine from Vendée, Duck Jelly, Medjoul Date

    480

    Anguille Fumée, Brunoise de Légumes et Caviar Shadi

    Smoked Eel, Vegetables Brunoise and Shadi Caviar

    650

    Le Tartare Terre et Mer, Le Bœuf Wagyu Australien et l’Huître Gillardeau, Caviar Kristal

    Land and Sea Tartare, Australian Wagyu Beef and Gillardeau Oyster, Kristal Caviar

    760

    Asperge Verte du Pays de La Loire, Morille et Lard Croustillant
    Béarnaise en Sabayon, Rapée de Vieux Comté

    Loire Valley Green Asparagus, Morel Mushroom and Crispy Bacon
    Béarnaise Sabayon, Shaved Aged Comté Cheese

    460

    Le Petit Pois en Soupe et Royale d’Ail des Ours
    Escargot, Emulsion au Vieux Jambon, Toast au Caviar d’Escargot

    Green Pea Soup and Wild Garlic Custard
    Snails, Aged Ham Emulsion, Snail Caviar Toast

    390

  • FISH AND SHELLFISH

    Le Turbot du Guilvinec, Champignons Sauvages, Culatello et Emulsion de Vieux Comté

    Guilvinec Turbot, Wild Mushrooms, Culatello Ham and Aged Comté Cheese Emulsion

    710

    L’Œuvre de Mon Voyage à Singapour
    Le Laksa au Crabe Royal, Œuf Confit et Citron Sudachi

    The work of My Journey to Singapore
    The Laksa with King Crab, Confit Egg and Sudachi Lime

    650

    La Sole d’Atlantique -
    Pomme de Terre de Noirmoutier et Asperge, Beurre aux Algues (Pour 2)

    Atlantic Dover Sole -
    Noirmoutier Potato and Asparagus, Seaweed Butter (For 2)

    2080

    Homard Blue de Bretagne,Fricassée de Fève et Sauce à l'Ail des Ours, Bresaola

    Fava Bean Fricassée and Wild Garlic Sauce, Bresaola

    820

  • MEAT COURSES

    Le Pigeon de Racan de la Maison Bellorr,

    Cuit dans une Cabosse de Cacao, Purée d’Oignon, Salsifi, Jus au Cacao

    Racan Pigeon from Maison Bellorr, Cooked in Cocoa Pod, Onion Purée, Salsify, Cocoa Jus

    650

    L’Agneau de l’Aubrac, Epaule Confite, La Selle et Le Carré Rôti, Fricassée de Petit Pois à La Menthe

    Aubrac Lamb, Confit Shoulder, Roasted Saddle and Rack, Green Peas Fricassée with Mint

    890

    Quasi de Veau du Limousin Rôti -
    Morille et Purée de Pomme de Terre au Petit Lait (Pour 2)

    Roasted French Veal Rump -
    Morel Mushroom, Buttermilk Mashed Potato (For 2)

    1588

    Canard de La Maison Miéral Caramélisé aux Epices -
    Purée de Panais, Raisin et Porto, Sauce au Raz El Hanout

    Spice Caramelized Duck from La Maison Miéral - Parsnip Purée, Grape and Port Wine, Raz El Hanout Sauce

    780

    Faux Filet de Bœuf Kagoshima Fumé au Bois de Cerisier du Japon - Epinard, Raviole Crémeuse et Jus de Bœuf

    Kagoshima Beef Sirloin Smoked with Japan Cherrywood, Spinach, Creamy Ravioli and Beef Jus

    1520

  • VEGETARIAN

    Salade de Légumes du Printemps, Vinaigrette au Coing

    Spring Vegetable Salad, Quince Dressing

    320

    Le Petit Pois en Soupe et Royale d’Ail des Ours
    Green Pea Soup and Wild Garlic Custard

    310

    L’Artichaut de Bretagne
    En Salade, Pomelo et Copeaux de Vieux Parmesan

    Brittany Artichoke Salad, Pomelo and Shaved Aged Parmesan

    310

    Acini di Pepe à la Betterave, Comme un Risotto, Emulsion de Parmesan

    Beetroot Acini di Pepe Pasta, Parmesan Cheese Emulsion

    420

  • DESSERT

    L’Ananas Victoria de La Réunion,
    Crèmeux de Citron Vert, Biscuit Coco, Sorbet Ananas

    Victoria Pineapple from “La Réunion Island”,
    Creamy Lime, Coconut Biscuit and Pineapple Sorbet

    220

    Fraise Gariguette, Meringue et Mousse Légère de Crème Fraîche à la Vanille

    Gariguette Strawberry Meringue and Vanilla Fresh Cream Espuma

    220

    Soufflé à la Rhubarbe Confite et Glace Vanille

    Confit Rhubarb Soufflé with Vanilla Ice Cream

    220

    Millefeuille Chocolat Banane, Sorbet Cacao

    Banana Chocolate Mille-Feuille, Cocoa Sorbet

    220

    Mangue Fraîche et Crémeuse, Sorbet Citron Noir, Ganache Chocolat

    Fresh and Creamy Mango, Black Lime Sorbet, Chocolate Ganache

    220
     

  • Fromages

    Sélection de Fromages Affinés

    Caprice Cheese Cellar

    270

All prices in HKD and subject to 10% service charge.

Menu is subject to change without notice.

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