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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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Four Seasons Hotel

Singapore

Local Time

Local Temperature

26 °C / 79 °F

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

CATERED LUNCH

  • Buffet Lunch

    (Minimum of 30 Guests)

  • International One

    S$98.00 per person

     

    Appetisers

    Garden Greens with Selection of Dressings (V)

    Poached Prawns and Glass Noodle Salad with Spicy Mango Salsa

    Spicy Chicken Salad with Lemon Grass and Fresh Coriander

    Charred Vegetables with Garlic and Balsamic (V)

     

    Soup

    Tomato Soup with Fresh Basil (V)

    Assorted Bread Basket and Butter

     

    Carving

    Baked Salmon Fillet with Fennel Seed Crust

    served with Horseradish Cream Sauce

     

    Entrées

    “Mutton Rendang”: simmered in Coconut Milk and Spices

    Baked Sea Bass with Spicy Chili and Blue Ginger Paste

    Chicken Alla Cacciatore

    Seasonal Vegetables with Toasted Almonds (V)

    Pasta of the Day with Fresh Herbs (V)

    Steamed Rice

     

    Desserts

    Sliced Fresh Fruits

    Dark Cherry Almond Tart

    Tiramisu

    Pandan Kaya Cake

    English Carrot Cake

  • International Two

    S$108.00 per person

     

    Appetisers

    Spinach Leaves, Chick Peas, Pine Nuts and Shallot Balsamic Vinaigrette (V)

    Tomato and Mozzarella with Mixed Herbs and Olive Oil (V)

    Grilled Chicken Salad with Pineapple and Ginger Mayo

    German Potato Salad with Mustard Dressing (V)

     

    Soup

    New England Clam Chowder

    Assorted Bread Basket and Butter

     

    Carving

    Oven-baked Salt-crusted Salmon with Choron Sauce

     

    Entrées

    Roast Beef with Green Pepper Sauce

    Sautéed Prawns with Dry Chili and Cashew Nuts

    Pan-fried Duck Breast with Cranberry Compote and Natural Jus

    Sautéed Vegetables with Virgin Olive Oil and Herbs

    Braised E-Fu Noodle with Yellow Chives (V)

    Steamed Rice

     

    Desserts

    Seasonal Fresh Fruits

    Passion Fruit Cheese Cake

    White Chocolate and Raspberry Shooter

    Mango Pudding

    Hazelnut Royaltine Chocolate Cake

  • International Three

    S$118.00 per person

     

    Appetisers

    Yellow Frisẽe and Haricots Verts with Sundried Tomato Dressing (V)

    Smoked Salmon Trout Tartar with Caviar and Chives Cream

    “Ayam Percik” Shredded Chicken Salad with Aromatic Spice

    Slow-cooked Carrot in Citrus Juice and Coriander Seed (V)

    Jellyfish with Green Mango Salad

     

    Soup

    Double-boiled Chicken Broth with Winter Melon

    Assorted Bread Basket and Butter

     

    Carving

    Garlic Roasted Leg of Lamb served with Rosemary Jus

     

    Entrées

    Pan-seared Prawns and Squids with Spicy Tortilla Cream

    Herb Roasted Chicken Chop with Mushroom Jus

    Stir-fried Beef and Capsicum with Black Bean Paste

    Northern Indian Fish Curry with Mango Chutney

    Steamed Long-grain Rice

     

    Desserts

    Minestrone of Fruits

    Apricot and Pistachio Tart

    Caramelized Macadamia Torte

    Chilled Avocado Cream with Pomelo

    Assorted Nonya Kueh

  • 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

  • Luncheon

    (Minimum of 30 Guests)

    Minimum Three Courses – One Selection per Course

    Three Course S$98.00

    Three Course with Two Alternative Entrées S$118.00

    Four Course S$108.00

    Four Course with Two Alternative Entrées S$128.00 

  • Appetiser

    Soft Poached Egg, Home Cured Salmon, Green Asparagus, Baby Cress

    Baby Beet and Artichoke Salad, Goat Cheese, Candied Walnuts, Orange Segment (V)

    Parma Ham, Fresh Figs, Mozzarella Cheese and Arugula (P)

    XO Sauce Crusted Confit of Tasmanian Salmon, Baby Spinach, Shimeji Mushrooms, Sesame Dressing

    Seared Tuna, Hass Avocado Emulsion, Pea Shoot, Tomato, Coriander Vinaigrette

    Poached Prawn, Flat Parsley Sauce, Marinated Anchovies, Mesclun Salad

    Smoked Duck, Mango and Cucumber, Ginger Vinaigrette

    Sous Vide Chicken Breast, Semi Dried Tomatoes, Rocket Lettuce, Tonnato Sauce

    Blue Cheese, Haricot Bean, Shaved Champignons, Fresh Figs and Walnuts, Vincotto Drizzle

    Trio of Tomatoes, Taggiasche Olives, Burrata Cheese and Basil (V)

    Roasted Mushroom & Pumpkin Salad, Caramelized Shallot, Yoghurt Dressing, Toasted Melba (V)

  • Soup

    Haricot Bean Soup with Smoked Ham (P)

    Parsnip Soup, Smoked Salmon & Crème Fraiche

    Green Pea Cream Soup with Shrimp

    Spiced Carrot Soup, Coriander Oil (V)

    Vegetable Minestrone Soup with Basil Pesto (V)

    Mushroom Consommé with Truffle Ravioli

    Velouté of Forest Mushroom with Chive Cream (V)

    Roasted Pumpkin Soup with Roasted Pine Nuts (V)

    Spiced Lentil Soup with Chorizo Sausage (P)

  • Entrée

    Sea Bass, Leek and Bean Ragout, Tomato Fondant, Basil Oil

    Pan Seared Snapper, Herbs Potatoes, Olives, Capers and Anchovy Condiment

    Roasted Salmon, Soft Polenta, Mushroom Ragout

    Roasted Spring Chicken, Basil Mousseline Potato, French Shallots and Asparagus (A)

    Braised Chicken Leg with Olives, Coriander and Ginger, Fingerling Potatoes

    Wagyu Rump, Roasted Pumpkin, Cherry Tomatoes and Edamame (A)

    Braised Beef Cheek, Celery Root, Young Vegetables (A)

    Risotto with Green Asparagus and Saffron (V)

    Seared Polenta with Portobello Mushroom and Wilted Spinach (V)

    Mushroom Ravioli with Vegetable Ragout (V)

  • Dessert

    Mango Glazed Panna Cotta, Coconut Ice Cream

    Hazelnut Parfait with Amarena Cherry Compote, Crumbles

    Apple and Raisin Strudel, Cinnamon Ice Cream

    Chocolate Pudding, Strawberry, Vanilla Ice Cream

    Espresso Tiramisu, Almond Biscotti (A)

    Lemon Meringue Tart, Raspberry Sorbet

    Chocolate- Raspberry Fudge Cake, Caramel Ice Cream

    Tropical Fruit Salad, Yuzu Essence, Lemongrass Sorbet

    Apricot Frangipani Tart, Macadamia Nuts Ice Cream

    Mango Cheese Cake, Passion Fruit Caramel Sauce

  • 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 

  • Luncheon

    (Minimum of 3 tables of 10 each)

  • Chinese One

    S$980.00 per table of 10 persons

     

    Selection of Dim Sum:

    Steamed Prawn Dumplings, Steamed Scallops with Asparagus Dumplings and Wok-fried Banana Fritters

    Jiang-Nan Chun Barbeque Combination

    Hot and Sour Szechuan Soup

    Steamed ‘Soon Hock’ in Soy Sauce

    Wok fried Prawns and Celery in XO Sauce

    Braised Vermicelli with Salted Fish and Minced Pork (P)

    Cream of Water Chestnut with Egg

  • Chinese Two

    S$980.00 per table of 10 persons

     

    Selection of Dim Sum:

    Steamed Prawn Dumplings, Deep-fried Beancurd Roll in Oyster Sauce and Deep-fried Spring Roll filled with Crabmeat

    Double-boiled Herbal Black Chicken Soup

    Sautéed Glass Prawns with Homemade “Jiang-Nan” Sauce

    Deep-fried ‘Soon Hock’ in Soy Sauce

    Braised Assorted Vegetables in Beancurd Skin

    Seafood Fried Rice

    Chilled Cream of Honeydew with Sago

  • Chinese Three

    S$980.00 per table of 10 persons

     

    Selection of Dim Sum:

    Steamed Seafood Roll with Herbs, Deep-fried Beancurd Roll in Oyster Sauce and Wok-fried Vegetable Longevity Buns

    Soup of Seafood with Bamboo Piths

    Wok-fried Prawns in Spicy Garlic Sauce

    Deep-fried “Soon Hock” in Soy Sauce

    Stir-fried Seasonal Vegetables with Fresh Lily Buds, Wolfberries and Shimeji Mushrooms

    Braised E-Fu Noodles with Yellow Chives and Straw Mushrooms wrapped in Egg Skin

    Chilled Mango Pudding

    Jasmine Tea

  • All Menus served with:

    Free Flow of Jasmine Tea, Soft Drinks and Mixers

    (P) Items containing Pork

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