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Four Seasons Hotel

Singapore

Local Time

Local Temperature

29 °C / 84 °F

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

CATERED DINNER

  • Buffet Dinner

    (Minimum of 30 Guests)

  • Western One

    S$128.00 per person

     

    Appetisers

    Salad Bar with Selection of Dressing and Condiments

    Tomato Trio with Buffalo Mozzarella and Extra Virgin Olive Oil (V)

    Green Asparagus, Smoked Duck, Roasted Pumpkin, Romaine Lettuce

    Slow Cooked Beef “Tagliata” with Arugula, Mushroom and Shaved Parmesan

    Seafood Salad with Scallops, Prawn, Octopus, Mussels and Celery, Lemon Parsley

    Hot Smoked Tasmanian Salmon Fillet, Pommery Mustard

    Mini Beet Salad, Goat Cheese Crumbles, Citrus Segments, Candied Walnuts (V)

     

    Soup

    Sweet Corn Chowder, Crab Meat, Leek and Celery

    Assorted Bread Rolls and Butter

     

    Carving

    Roasted Leg of Lamb, Selection of Mustards, Mint Jelly and Natural Jus

    or

    Baked Whole Sea Bass with White Wine and Herbs

     

    Entrées

    Roasted Beef Sirloin, Caramelized Shallots, Herb Jus

    Braised Chicken, Olives, Tomato and Cilantro

    Seafood Casserole, Fennel, Saffron, Pearl Onion

    Seared Garoupa, Bean Stewed, Tier Drop Tomatoes

    Mediterranean Style Roasted Vegetables (V)

    Baked Cannelloni, Ricotta Cheese and Spinach (V)

    Gratinated Potato Tian (V)

     

    Desserts

    Assorted Mini Fruit Tart

    Chocolate Pot de Crème

    Espresso Tiramisu

    Financier Strawberry Cake

    Mini Paris Brest

    Assorted Macarons

    Hazelnut Royaltine Cake

    Mango Crème Brulee

    Vanilla, Chocolate Ice Cream and Raspberry Sorbet

    Cookies in Jars

    Fruit Platter (V)

  • Western Two

    S$135.00 per person

     

    Appetisers

    Salad Bar with Selection of Dressing and Condiments (V)

    Cold Cuts Board with Pickles, Mustard and Condiments

    (Salami, Mortadella, Smoked Duck, Spanish Chorizo, Lombo Iberico, Chicken- Mushroom Lyonner, Duck Rillette) (P)

    Parma Ham, Black Figs and Rock Melon Platter

    White and Green Asparagus, Black Truffle Vinaigrette (V)

    Buffalo Burrata, Imported Tomatoes, Extra Virgin Olive Oil (V)

    Marinated Gravlax, Dill and Capers and Yellow Beet

    Sous Vide Scallop and Crab Salad, Fennel, Citrus and Ikura

    Seared Tuna, Haricot Bean, White Anchovies, Tonnato Sauce

     

    Soup

    Cream of Mushroom Soup with Thyme (V)

    Assorted Bread Rolls and Butter

     

    Carving

    Roasted Rib Eye, Selection of Mustard, Natural Jus

    Cheese Popover

    or

    Roasted Whole Salmon, Champagne Vinegar Beurre Blanc

     

    Entrées

    Roasted Lamb Chop, Pepper Mint Jus

    Braised Chicken in Red Wine, Root Vegetables

    Slow Cooked Duck Leg Confit, Haricot Verts, Fondant Potatoes

    Seared Cod, Braised Leek, Pommery Mustard Sauce

    Baked Sea Bream, Basil Pesto, Datterini Tomatoes

    Herb Fingerling Potatoes and French Shallots and Root Vegetables (V)

    Cheese Ravioli in Mushroom Sauce (V)

     

    Desserts

    Apricot and Pistachio Tart

    Chocolate Pudding, Candied Violets

    Assorted Macarons

    Mango Trifle

    Yuzu Meringue Shortbread

    Espresso Crème Brulee

    Strawberry Short Cake

    Raspberry Chocolate Cake

    Vanilla, Chocolate Ice Cream and Raspberry Sorbet

    Cookies in Jars

    Fruit Platter (V)

  • All Menus served with:

    Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Teas

    Free Flow of Soft Drinks and Mixers

    (V) Vegetarian

    (P) Items containing Pork

  • Buffet Dinner

    (Minimum of 30 Guests)

  • International One

    S$128.00 per person

     

    Appetisers

    Salad Bar with Selection of Dressing and Condiments (V)

    Thai Beef Salad, Mint, Shallot, Coriander and Celery

    Seared Tuna with Avocado, Cilantro and Corn Relish

    Assorted Maki Rolls with Wasabi, Pickled Ginger and Soya Sauce

    Smoked Salmon, Traditional Condiments, Ikura Roe

    Mini Beet Salad, Goat Cheese Crumbles, Citrus Segments, Candied Walnuts (V)

    Poached Chicken in Chinese Rose Wine, Sesame Oil

    Assorted Cold Cuts with Pickles and Condiments (P)

    (Smoked Duck, Spanish Chorizo, Mushroom Lyonner, Mortadella, Salami, Lombo Iberico)

     

    Soup

    Hot and Sour Soup with Seafood

    Assorted Bread Rolls and Butter

     

    Carving

    Roasted Rib Eye, Selection of Mustard and Natural Jus

    Soft Rolls

     

    Entrées

    Indian Fish Curry, Grouper, Lady Fingers, Eggplant

    Wok Fried Beef with Ginger and Spring Onion

    Braised Ee-Fu Noodles, Yellow Chive and Straw Mushroom (V)

    Roasted Boneless Leg of Lamb, Garlic and Parsley Jus

    Braised Chicken, Olives, Tomato and Cilantro

    Glazed Miso Cod, Braised Leek, Togarashi Spice

    Roasted Vegetables with Mediterranean Herbs (V)

    Steamed Basmati Rice (V)

     

    Desserts

    Chilled Cream of Mango with Sago

    Chocolate Pot de Crème

    Green Tea and Azuki Bean Trifle

    Apricot and Almond Tart

    Strawberry Cheese Cake

    Assorted Macarons

    Hazelnut Royaltine Cake

    Jasmine Tea Crème Brulee

    Vanilla, Chocolate Ice Cream and Raspberry Sorbet

    Cookies in Jars

    Fruit Platter (V)

  • International Two

    S$135.00 per person

     

    Appetisers

    Salad Bar with Selection of Dressing and Condiments (V)

    Poached Prawn on Ice with Cocktail Sauce, Lemon Wedges, Wasabi and Saffron Aioli

    Caramelized Vietnamese Beef Salad with Watercress

    Couscous, Raisin, Peppers and Pine Nut, Seared Snow Fish, Tomato Salsa

    Soya Chicken and Roasted Duck Platter

    Cold Cuts Board with Pickles, Mustard and Condiments (Salami, Mortadella, Smoked Duck, Spanish Chorizo, Lombo Iberico, Chicken- Mushroom Lyonner, Duck Rillette) (P)

    Mediterranean Platter: Hummus, Baba Ganoush, Dolma and Tabbouleh, Served with Mini Pita, Lavosh and Toasted Rye Bread

    Buffalo Burrata, Imported Tomatoes, Extra Virgin Olive Oil (V)

    Seared Tuna with Haricot Bean, Fingerling Potatoes, Olives and Capsicum

    Assorted Maki Rolls with Wasabi, Pickled Ginger and Soya Sauce

     

    Soup

    Cream of Mushroom Soup with Thyme (V)

    Assorted Bread Rolls and Butter

     

    Carving

    Roasted Wagyu Rump, Selection of Mustard, Natural Jus

    Soft Rolls

     

    Entrées

    Tandoori Salmon Fillet, Cucumber Raita, Garlic Naan Bread

    Roasted Lamb Chops, Olives, Semi Dried Tomatoes, Herb Jus

    Steamed Grouper with Superior Soya Bouillon, Coriander and Leek

    Wok Fried Chicken with Capsicum and Black Bean Sauce

    Seafood Paella with Spanish Pork Chorizo, Saffron and Green Pea

    Steamed Seasonal Vegetables, Olive Oil and Lemon Zest (V)

    Cheese Ravioli in Mushroom Sauce (V)

    Steamed Jasmine Rice (V)

     

    Desserts

    Chilled Cream of Mango with Sago

    Milk Chocolate Tart

    Lemon Grass Jelly with Aloe Vera (V)

    Blueberry Cheese Cake

    Roasted Pineapple with Vanilla Pod

    Mocca Éclairs

    Raspberry Chocolate Cake

    Vanilla, Chocolate Ice Cream and Raspberry Sorbet

    Cookies in Jars

    Assorted Macarons

    Fruit Platter (V)

  • All Menus served with:

    Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Teas

    Free Flow of Soft Drinks and Mixers

    (V) Vegetarian

    (P) Items containing Pork

  • Dinner

    (Minimum of 3 tables of 10 each)

  • Chinese One

    $1280.00 per table of 10 persons

     

    Combination Platter:

    Sliced Abalone, Jelly Fish, Prawn Salad, Roasted Duck, and Chili Cuttlefish

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

    Roasted Sesame Chicken

    Steamed “Soon Hock” in Soy Sauce

    Deep-Fried Prawns with Lemon Sauce and Sesame Seeds

    Braised Assorted Vegetables in Beancurd Skin

    Braised E-Fu Noodles with Straw Mushrooms and Yellow Chives

    Chilled Mango Pudding

  • Chinese Two

     

     

    Combination Platter (P):

    Suckling Pig, Roasted Duck, Soya Chicken, Jelly Fish and Prawn Salad

    Braised Shredded Abalone, Fish Maw, Dried Scallop and Black Mushrooms in Superior Broth

    Wok-fried Diced Chicken and Cashew Nuts in Yam Rings

    Steamed Star Garoupa in Soy Sauce

    Poached Fresh Prawns with Soy Sauce

    Sautéed Mustard Greens Topped with Crabmeat

    Fried Rice with Assorted Seafood

    Sweetened Cream of Walnut

  • Chinese Three

    S$1450.00 per table of 10 persons

     

    Jiang-Nan Chun Combination Platter (P):

    Crispy Enoki Mushroom, Roasted Pork, Chilled Sliced Beef with Five Spices, Drunken

    Chicken, and Prawn Salad

    Double-boiled Spring Chicken Soup with Black Mushrooms and Sliced Abalone

    Wok-fried Scallops and Glass Prawns with Seasonal Vegetables in X.O Sauce

    Steamed Star Garoupa with Soy Sauce

    Roasted “Pipa” Duck served with Plum Sauce

    Braised Whole Conpoy with Chinese Cabbage in Superior Stock

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

    Chilled Glass Jelly with Aloe Vera, flavoured with Lemon Grass

  • Chinese Four

    S$1550.00 per table of 10 persons

     

    Fresh Lobster Salad with Cantaloupe and Honeydew

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

    Deep-fried Cod Fillet rolled in Filo Dough served with Corn Sauce

    Braised Duck with Peanut and Beancurd “Teo Chew” Style

    Wok-fried Scallops with Seasonal Vegetables and Macadamia Nuts

    Braised Sliced Abalone with Sea Cucumber, Mushrooms and Vegetables

    Fried Rice with Eight Treasures wrapped in Lotus Leaf

    Coconut Custard served with Cream of Mango

  • All Menus served with: Free Flow of Jasmine Tea, Soft Drinks and Mixers

    (P) Items containing Pork

  • Dinner

  • Vegetarian One

    S$128.00 per person

     

    Vegetarian Dim Sum Combination

    Beancurd with Assorted Mushroom Soup

    Steamed Waxed Gourd with Vegetable Sauce

    Deep-Fried Vegetarian Prawns with Fruit Sauce

    Mixed Vegetables with Beancurd Skin

    Deep-Fried "Pipa" Beancurd with Salt and Pepper

    Fried Vermicelli with Vegetarian Char Siew

    Sweet Red Bean Paste with Lotus Seeds

  • Vegetarian Two

    S$128.00 per person

     

    Vegetarian Dim Sum Combination

    Vegetarian Soup with Shimeji Mushrooms and Bamboo Fungus

    Braised Vegetarian Abalone with Black Mushrooms

    Sautéed Broccoli with Vegetarian Prawns

    Deep-fried Yam Ring with Diced Vegetables

    Shimeji Mushrooms with Baby Spinach

    Fried Noodles with Mushrooms and Bean Sprouts

    Chilled Sago with Honeydew Melon

  • All Menus served with: Free flow of Jasmine Tea, Soft Drinks and Mixers

  • Dinner

    (Minimum of 30 Guests)

    Minimum Three Courses – One Selection per Course

    Three Course S$118.00

    Three Course with Two Alternative Entrées S$148.00

    Four Course S$128.00

    Four Course with Two Alternative Entrées S$158.00 

  • Appetiser

    Foie Gras Pave, Berry Flavors, Pistachio, Toasted Brioche Bread (A)

    Cured Fresh Water Eel, Granny Smith Apple, Cress, Sauce Gribiche

    Seafood Ceviche, Avocado, Cilantro, Lime Dressing

    Mediterranean Mezze Platter with Hummus, Eggplant Moutabel, Feta Cheese, Dolmas, Marinated Olives (V)

    Seared Ahi Tuna, Buckwheat Soba Noodles, Yuzu Cucumber Pickles, Jalapeno-Coriander Emulsion

    Duck Liver Terrine, Vanilla-Pineapple Compote, Cranberry-Pistachio Brioche (A)

    Home Cured Salmon, Beetroot Terrine, Herb Sour Cream, Baby Cress

    Black Angus Beef Tartare, Slow Cooked Egg, Frisee, Mustard Dressing

    Sous-vide Scallops, Green Asparagus, Black Truffle, Tonnato Sauce

    Slow Cooked Organic Egg, Green Asparagus, Semi Dried Tomato Hollandaise Mousseline

    Poached Tiger Prawns, Mango Salad, Candied Lemon, Cocktail Sauce

    Seared Beef Carpaccio, Olive Tapenade, Rocket Leaves, Enoki Mushrooms, Truffle Dressing

    Trio of Imported Tomatoes, Burrata Cheese, Arugula, Basil Pesto Oil (V)

    Smoked Duck Breast, Spinach Salad, Pine Nuts, Fresh Figs, Passion Fruit Vinaigrette

    Seafood and Crustacean Salad, Baby Cress, Parsley Sauce

    Steamed Prawn, Enoki and Baby Spinach, Warm Champagne Sauce

    Sous Vide Scallops, Green Asparagus, Shaved Champignon, Truffle Mousseline

  • Soup

    Crab Bisque, Fennel, Chive Oil (A)

    Cream of Cauliflower, Hazelnut, Black Truffle Cream (V)

    Forest Mushroom, Sour Cream, Flat Parsley (V)

    Celery Root, Smoked Chicken, Roasted Walnut

    Jerusalem Artichokes, Chips, Crème Fraiche (V)

    Honey Pumpkin, Prawn, Sunflower Seeds

    Mushroom Consommé, Truffle Ravioli, Shimeji

    Chicken Consommé, Cheese Ravioli, Vegetables Confetti

    Beef Consommé, Mushroom Dumplings, Chive

    Chilled Gazpacho, Crab Meat, Black Olive Crostini

  • Sorbet and Granite (Inclusive)

    Cranberry Vodka Granite

    Guava-Passion Fruit Sorbet

    Citrus Ginger Sorbet

    Cosmopolitan Granite

    Grapefruit Campari Sorbet

  • All Menus served with:

    Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Teas

    Free Flow of Soft Drinks and Mixers

    (V) Vegetarian (A) Items containing Alcohol 

  • Dinner

    (Minimum of 30 Guests)

  • Entrée

    Meat

    Beef Short Ribs Slowly Braised, Smoked Potato Mousseline, Young Carrots, Onion Marmalade (A)

    Duck Leg Confit, Fingerling Potatoes, Sautéed Mushrooms, Roasted Shallot

    Braised Chicken Thigh, Idaho Potato Puree Grilled Zucchini, Green Olive-Cilantro Sauce

    Braised Beef Cheek, Celery Root Mousseline, Glazed Baby Carrots, Red Wine Jus (A)

    Sous Vide New Zealand Lamb Rack, Potato Tian, Seasonal Vegetables, Mediterranean Condiment

    Chermoula Spiced Marinated Spring Chicken, Basil Potato Puree, Roasted Tomatoes and Green Asparagus

    Sous Vide “Challan” Duck Breast, Roasted Endive, Potato Tian, French Shallot, Dark Cherry Jus

    Grain Fed Sous Vide Beef Tenderloin, Parsnip Mousseline, Seasonal Vegetables, Mushroom Jus

    Braised Lamb Shank, Butter Milk Mash Potato, Seasonal Vegetables, Natural Jus (A)

    Sous Vide Lamb Rack, Fresh Mint, Mustard Grain, Fingerling Potatoes, Sour Cream

     

    Fish

    Seared Salmon and King Prawn, Saffron Seafood Broth, Aioli

    Seared Atlantic Cod with Miso, Roasted Root

    Vegetables, Champagne Vinegar Beurre Blanc (A)

    Pan Seared Sea Bass, Fennel Puree, Olive Tapenade, Datterini Tomato Salsa

    Roasted Cod, Pumpkin and Thyme Puree, Green Asparagus, Beurre Noisette

     

    Vegetarian

    Seared Polenta, Sautéed Baby Spinach, Vegetable Ratatouille

    Vegetable Stuffed Grilled Portobello Mushroom, Vegetable Tian

    Risotto with Mushroom and Black Truffle

    Risotto with Saffron and Asparagus

    Vegetables Lasagne with Fresh Tomato Coulis

    “Fregola” Durum Wheat with Spring Vegetables and Mascarpone Cheese

     

    Dessert

    Pistachio Crème Brule with Orange Sorbet, Dry Fig Biscotti

    Tahitian Vanilla Crème Brule, Fresh Berries, Pistachio Biscotti

    Lime Tart Delice, Yoghurt Sorbet, Apricot Compote, Candied Lime

    Warm Chocolate Cake, Vanilla Ice Cream, Berry Compote

    Parisian Macaron, Manjari Chocolate Ganache, Raspberry Sorbet

    Chocolate Bretonne, Valrhona Chocolate Cremeux, Blood Orange Sorbet

    Pandan Tiramisu, Brioche Toast “The Tarik Soil” (A)

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

    Strawberry and Tarragon Trifle, Balsamic Jelly

    Yuzu Chocolate Tart, Kumquat Compote, Almond Ice Cream

    Espresso Pot de Crème, Cocoa Nib Tuiles, Star Anise Ice Cream

    Mango Crème Brulee, Coconut Sorbet, Brandy Snap Tuiles

    Chocolate Financiere, Banana Sorbet, Caramelized Banana

    Spiced Roasted Pineapple, Macadamia Nuts Ice Cream, Amarena Cherry Compote

    Citrus Madeleine Cake, Fresh Berries, Crème Fraiche Ice Cream

    Calamansi Jelly with Passion Fruit Coulis, Coconut Crumble

    Chocolate Pudding, Candied Violets, Vanilla Ice Cream

    Strawberry Shortcake, Yuzu Cream, Strawberry Consommé

    Green Tea and Azuki Bean Trifle, Soya Bean Ice Cream

    Hazelnut Parfait with Amarena Cherry, Oatmeal Crumble

  • All Menus served with:

    Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Teas

    Free Flow of Soft Drinks and Mixers

    (V) Vegetarian

    (P) Items containing Pork

    (A) Items containing Alcohol 

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