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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) 3196-8888. Toll Free Telephone Numbers By Country

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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.

If you require assistance, please contact the Hotel directly at (852) 3196-8888 or our Toll-free numbers by country .

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Four Seasons Hotel

Hong Kong

Local Time

Local Temperature

20 °C / 68 °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)

    Baeri de Sologne de la Maison Nordique

    1700 / 3180

    Kristal de la Maison Kaviari

    1420 / 2750

    Beluga Iranien de la Maison Nordique

    6380 (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

    Noix de Saint-Jacques des Côtes Bretonnes,

    Purée de Fenouil, Caviar Schrencki et Sauce Champagne

    Brittany Scallop, Fennel Purée, Schrencki Caviar and Champagne Sauce

    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

    Œuf de la Ferme Fumé, Champignon et Truffe Noire, Toast de Pata Negra au Vieux Comté

    Smoked Farm Egg, Mushroom and Black Truffle, Aged Comté Cheese and Pata Negra Toast

    460

  • 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 Singapore
    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, Gnocchi et Artichaut, Truffe Noire, Sauce au Noilly Prat

    Dover Sole, Gnocchi and Artichoke, Black Truffle, Noilly Prat Sauce

    960

    Homard Blue de Bretagne, En Cocotte aux Petits Légumes (Pour 2)

    Brittany Blue Lobster in a Cocotte and Small Vegetables (For 2)

    2180
     

  • MEAT COURSES

    Le Pigeon de Racan de la Maison Bellorr,

    Cuit dans une Cabosse de Cacao, Purée de Potiron, Salsifi, Jus Naturel

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

    650

    Le Carré d’Agneau de l’Aubrac, Epaule Confite, Caviar d’Aubergine et Sauce Massala

    Aubrac Rack of Lamb, Confit Shoulder, Eggplant Caviar and Masala Sauce

    780

    Carré de Veau de Lait du Limousin, Au Grill et Petits Légumes du Moment (Pour 2)

    Grilled French Milk-Fed Veal Rack and Seasonal Vegetables (For 2)

    2288

    Le Poulet de Bresse,
    Homard Bleu Rôti et Crème à la Menthe

    Bresse Chicken, Roasted Blue Lobster, Mint Cream Sauce

    980

    Le Filet de Bœuf Kagoshima Fumé. Gratin de Céleri, Purée de Champignon et Truffe Noire, Jus de Bœuf

    Smoked Kagoshima Beef Tenderloin, Celeriac Gratin, Mushroom and Black Truffle Purée, Beef Jus

    1650

  • VEGETARIAN

    Salade Tiède de Légumes du Moment, Truffe Noire

    Warm Winter Vegetable Salad and Black Truffle

    380

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

    Brittany Artichoke Salad, Pomelo, and Aged Parmesan Shavings

    310

    Le Céleri, En Soupe, Purée de Truffe, Huile d’Argan et Emulsion de Parmesan

    Celeriac Soup, Truffle Purée, Argan Oil and Parmesan Cheese Emulsion

    390

    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

    Le Pain d'Epices et Sago Façon Riz Au Lait à la Vanille de Tahiti,
    L’Orange en Sorbet et Marmelade

    Tahitian Vanilla Sago Rice Pudding Style and
    Ginger Bread, Orange Marmalade and Orange Sorbet

    220

    Soufflé Fruit de la Passion, Sorbet Pabana

    Passion Fruit Soufflé, Pabana Sorbet

    220

    Millefeuille Chocolat Banane, Sorbet Cacao

    Banana Chocolate Mille-Feuille, Cocoa Sorbet

    220

    Trilogie de Chocolat

    Crispy Feuillantine, Namelaka White Chocolate,
    Guanaja and Tanariva Chantilly

    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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