Spring
MOP 598 for two
- Saffron Hamachi Ceviche
- Roasted Pineapple, Taco Shell, Myoga Spring Onion Dressing
- Chrysanthemum Crabmeat Broth
- Asparagus, Caramelized Onion, Grapefruit
- Butterfly Pea Scallop Cracker
- Smoked Cheese Dressing, Sautéed Baby Corn
- Hojiso Braised Pork Belly
- Steamed Bun, Kinome-Infused Soy Sauce
- Sakura
- Sakura Custard, Hibiscus Strawberry, Choux Puff
- Rose
- Lychee-Rose Mousse, Raspberry Confit, Sablé
- Guava
- Fromage Blanc, Guava, Calamansi Jelly
- Chamomile
- Orange-Almond Cake, Chamomile Honey Cream
- Fleur de Cao
- Dark Chocolate, Peanuts, Salted Caramel
- Blossom and Spice
- Orange, Cinnamon and Chocolate Bonbon
- Four Seasons Signature Scone
- Vanilla Clotted Cream, Strawberry Jam, Yuzu Curd
Rosé Wine, Sparkling Tea and Champagne
- Rosé Wine
- Eddie McDougall’s Little Pig, Syrah Blend
- Margaret River, Australia
- MOP 120
- Sparkling Tea
- Noble Truth Cranberry Rose
- MOP 180
- Champagne
- Henriot Brut Souverain
- Reims, France
- MOP 200
All prices are in Macanese patacas and subject to 10% service charge. Menu is subject to change without prior notice. All alcoholic beverages exceed 1.2% ABV.