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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

COCKTAIL RECEPTION

  • Buffet One

    S$95.00 per person

     

    Canapés (Butler – passed)

    Chicken Liver Pâté, Sea Salt, Crispy Baguette (P)

    Cajun Seared Tuna, Jalapeno Emulsion, Garlic Chip

    Crab Meat, Soya-Ginger Aioli, Crispy Ginger

    Burrata Cheese, Datterini Tomato, Micro Basil

    Beef Carpaccio with Arugula and Parmesan Crisp

    Hummus & Baba Ganoush, Vegetable Crudite

     

    Hot Selections on Buffet Line

    Chicken Taco Fajitas with Guacamole

    Smoked Salmon and Spinach Quiche

    Steamed Garoupa in Superior Soya Broth

    Porcini Mushroom Ravioli (V)

    Crispy Mantou Filled with Braised Pork Belly (P)

    Chicken and Beef Satay with Peanut Sauce

     

    Desserts

    Orange Madeleine

    Apple & Raisin Strudel

    Chocolate Lamington

    Strawberry Tiramisu

    Mini Coffee Éclair

    Peach Cinnamon Crumble

  • Buffet Two

    S$105.00 per person

     

    Canapés (Butler – passed)

    Smoked Salmon, Olive Tapenade, Micro Cress

    Tuna Tartare, Sriracha, Wasabi Crisp

    Beef Tartare, Traditional Condiments, Shiso

    Éclair, Herb Boursin, Dry Figs

    Sous Vide Chicken, Semi Dried Tomato, Chervil

    Crab Salad with Arugula, Citrus Dressing

    Mango and Avocado Summer Rolls (V)

     

    Hot Selections on Buffet Line

    Miso Scallops on Pumpkin Puree

    Confit Salmon, XO – Sambal Crust

    Beef Taco Filled with Jalapeno and Sour Cream

    Fried Shrimp Dumpling with Water Chestnuts and Almond

    Lamb Tandoori in Pita Bread, Mint Raita

    Wild Mushroom and Herb Ragout Vol-au-vent (V)

    Seared Polenta with Thyme Sea Salt

     

    Carving

    Salmon Coulibiac with Champagne Beurre Blanc

     

    Desserts

    Chocolate Pudding with Candied Violet

    Yuzu Meringue Tart

    Apricot Lavender Sablé

    Mango Trifle

    Dark Cherry Financier

    Rose Petals Madeleine

    Chocolate Coated Choux Praline

  • Buffet Three

    S$115.00 per person

     

    Canapés (Butler – passed)

    Seared Lobster Tartare, Tarragon Emulsion, Ikura

    Marble Foie Gras Terrine, Dry Raspberry, Chive Salt

    Portobello Mushroom, Garlic Confit, Thyme

    Peking Duck Rolls, Cucumber, Sweet Bean Sauce

    Seafood Ceviche with Coriander

    Grilled Vegetable Skewers, Basil Pesto

    Sous Vide Sea Scallop, Summer Truffle, Roasted Macadamia

    Hummus, Crostini, Taggiasche Olives

     

    Hot Selections on Buffet Line

    Sun Dried Tomato & Leek Quiche

    Lamb Chop with Mint Sauce, Mustard Grain and Sour Cream

    Seared Cod with Broccoli Garlic, Olive Oil and Chili

    Mini Crab Cake with Wasabi Aioli

    Deep-fried Lobster Spring Rolls

    Chicken Tikka Masala with Raita

    Soft Shell Crab with Lime Dip

    Portobello Mushroom Blue Cheese Sauce (V)

     

    Carving

    Risotto with Mushroom & Black Truffle

     

    Desserts

    Calamansi Jelly with Passion Fruit & Coconut

    Tiramisu in Chocolate Cup (A)

    Strawberry Pistachio Puff

    Earl Grey Panna Cotta

    Hazelnut Spice Cake

    Crème Brulee on a Spoon

    Lemon Meringue Tart

    Chocolate Mousse Trio

  • Buffet Four

    S$125.00 per person

     

    Canapés (Butler – passed)

    Foie Gras & Yuzu Terrine, Brioche, Pistachio

    Pita Bread, Baba Ganoush, Eco Garden Mint

    Slow Cooked Wagyu Beef, Chili Jam

    Green Asparagus, Tarragon Aioli, Purple Shiso

    Poached Lobster Medallion, Ikura, Champagne Aspic

    Lime Jelly, Avruga Caviar, Crème Fraiche

    Crab Meat and Chilled Tomato Shooter

    Peking Duck Rolls, Cucumber, Sweet Bean Sauce

    Vegetable Crudités with Green Olive Dip

     

    Hot Selections on Buffet Line

    Beef Medallion with Mushroom Ragout

    Crispy Rice Fritters with Saffron and Asparagus (V)

    Breaded Prawn with Truffle – Hazelnut Aioli

    Scallops Wrapped in Pork Bacon (P)

    Lobster Ragout in Puff Pastry

    Foie Gras Flan with Black Truffle

    Vegetarian Pot Sticker Dumpling with Black Vinegar

    Ravioli in Porcini Mushroom Sauce

    Glazed Miso Cod, Warm Champagne Vinaigrette

     

    Carving

    Slow Roasted Wagyu Rump with Truffle Jus

    Bread Rolls and Condiments

     

    Desserts

    Yuzu Chocolate Tart

    Caramel Pistachio Cake

    Mix Berries Skewer

    Chocolate Raspberry Cake

    Green Tea & Azuki Bean Trifle

    Assorted Macarons

    Assorted French Pastries

    Kumquat Tart

    Mango Crème Brulee

     

    Dessert Station

    Souffle Station (Chocolate – Vanilla)

  • All Menus served with:

    Free Flow of Soft Drinks and Mixers

    (V) Vegetarian

    (P) Items containing Pork

    (A) Items containing Alcohol

  • ENHANCEMENTS

    (Live Stations with Chef in Attendance)

     

    Pata Negra Ham - Toasted Baguette and Fresh Figs S$35 per person

    Chilled Seafood Station - King Crab Legs, Prawns, Mussels, Maine Lobster, Scallops S$40 per person

    Japanese Sashimi Station - Salmon- Tuna- Ebi- Snapper- Octopus S$38 per person

    Peking Duck Station - Traditional Roasted Peking Duck with Condiments S$20 per person

    Carving Station S$20 per person

    Rack of Lamb with Herb Jus and Condiments

    Roast Rib Eye with Red Wine Jus and Condiments

    Roast Beef Wellington with Natural Jus and Condiments

    Roast Beef Wagyu Rump with Truffle Jus and Condiments S$25 per person

    Salmon Coulibiac - Champagne Vinegar Beurre Blanc S$15 per person

    Hot Smoked Salmon - Warm Leek Vinaigrette S$15 per person

    Truffle Ravioli - Porcini Mushroom Sauce S$20 per person

    Pan Seared Duck Liver - Toasted Brioche, Red Onion Jam, Fig Glaze S$30 per person

    Chicken Shawarma - Pita Bread, Garlic-Yogurt Sauce and Condiments S$25 per person

    Risotto - Wild Mushroom and Black Truffle S$20 per person

    French Cheese Selection - With Condiments and Bread S$25 per person

    Tandoori Salmon Fillet - Kachumber Salad, Cucumber Raita, Mini Naan Bread S$15 per person

    Ice Cream Sundae - Vanilla, Chocolate, Strawberry, Green Tea, Mango Sorbet S$20 per person

    Condiments: Chocolate Sauce, Berry Coulis, Sprinkles, Jelly Bean, M&M, Roasted Almond, Crumbles Cookies, Marshmallow, Caramel Sauce, Chocolate Chips, Vanilla Anglaise

    Crepes Station - Prepared to Order, Served with Vanilla and Chocolate Ice Cream and Condiments S$20 per person

    Valrhona Warm Chocolate Cake - Baked to order, Served with Vanilla Ice Cream, Berry Coulis and Vanilla Anglaise  S$20 per person

  • COCKTAIL ENHANCEMENTS

    MARTINI ICE BAR

    The Martini Ice Bar can be set-up at $800.00 per bar. Absolut Vodka at $220.00 per bottle with a selection of four concoctions per set-up (Peach / Lychee / Big Apple / Hazelnut / Cosmopolitan)

     

    STRAWBERRY ICE BAR $800.00++ for 100 persons

    Fresh Strawberries on Ice with condiments $1000.00++ for 200 persons

    Brown Sugar, Whipped Cream, Chocolate Sauce $1300.00++ for 300 persons

     

    CHOCOLATE FOUNTAIN $800.00++ for 100 persons

    Melted Valrhona Chocolate accompanied with the following: $1000.00++ for 200 persons

    $1300.00++ for 300 persons

    Condiments:

    Strawberry, Rock Melon, Kiwi, Mango, Grape, Dry apricot, Marshmallow, Bread Stick, Chocolate Fudge, Chocolate Love Letter and Vanilla Choux Puff

  • OPEN BAR (Excludes Champagne and Cocktails)

    One Hour and Subsequent Hourly Charge

    Standard Pour S$42.00 + S$36.00 per person

    Premium Pour S$52.00 + S$46.00 per person

     

    1) SOFT DRINKS AND MIXERS

    3 hours S$10.00 per person

    2) SOFT DRINKS, MIXERS, JUICES AND BEER

    1st hour S$32.00 per person

    Each subsequent Hour S$26.00 per person

    3) SOFT DRINKS, MIXERS, JUICES, BEER AND WINES BY THE GLASS

    1st hour S$36.00 per person

    Each Subsequent Hour S$30.00 per person

  • Individual Hors d'œuvre or Butler Passed, One Piece per Person, per Selection

    Nine Selections S$80.00 per person

    Twelve Selections S$95.00 per person

    Fifteen Selections S$110.00 per person

    Twenty Selections S$140.00 per person

  • Cold Hors d'œuvre

    Chicken Liver Pâté, Sea Salt, Crispy Baguette (P)

    Smoked Duck Breast, Fig Vincotto, Black Figs

    Cajun Seared Tuna, Jalapeno Emulsion, Garlic Chip

    Smoked Salmon, Olive Tapenade, Micro Cress

    Sous Vide Chicken, Semi Dried Tomato, Chervil

    Tuna Tartare, Sriracha, Wasabi Crisp

    Seared Lobster Tartare, Tarragon Emulsion, Ikura

    Marble Foie Gras Terrine, Dry Raspberry, Chive Salt

    Foie Gras & Yuzu Terrine, Brioche, Pistachio

    Crab Meat, Soya-Ginger Aioli, Crispy Ginger

    Éclair, Herb Boursin, Dry Figs

    Pita Bread, Baba Ganoush, Eco Garden Mint

    Sous Vide Sea Scallop, Summer Truffle, Roasted Macadamia

    Crab Salad with Arugula, Citrus Dressing

    Beef Tartare, Traditional Condiments, Shiso

    Mango and Avocado Summer Rolls (V)

    Grilled Vegetable Skewers, Basil Pesto

    Portobello Mushroom, Garlic Confit, Thyme

    Mushroom Ragout, Crostini, Chive Crème Fraiche

    Burrata Cheese, Datterini Tomato, Micro Basil

    Hummus, Crostini, Taggiasche Olives

    Lebneh, Dark Rye Crostini, Sesame Seed

    Peking Duck Rolls, Cucumber, Sweet Bean Sauce

    Beef Carpaccio with Arugula and Parmesan Crisp

    Green Asparagus, Tarragon Aioli, Purple Shiso

    Marinated Olive and Goat Cheese Skewer (V)

    Prawn Terrine, Vodka Jelly, Green Olive Tapenade

    Lime Jelly, Avruga Caviar, Crème Fraiche

    Seafood Ceviche with Coriander

    Crab Meat and Chilled Tomato Shooter

    Vegetable Crudités, Olive & Semidried Tomato Dip

  • Hot Hors d'œuvre

    Miso Scallops on Pumpkin Puree

    Confit Salmon, XO – Sambal Crust

    Smoked Salmon and Spinach Quiche

    Salmon Puff Stuffed with Crab Meat Veloute

    Chicken Taco Fajitas with Guacamole

    Beef Taco Filled with Jalapeno & Sour Cream

    Risotto Fritters with Fontina Cheese and Mushroom (V)

    Scallops Wrapped in Pork Bacon (P)

    Steamed Garoupa in Superior Soya Broth

    Beef Medallion with Mushroom Ragout

    Crispy Rice Fritters with Saffron and Asparagus (V)

    Lamb Chop with Mint Sauce, Mustard Grain & Sour Cream

    Soft Shell Crab with Lime Dip

    Crispy Mantou Filled with Braised Pork Belly (P)

    Chicken Tikka Masala with Raita

    Breaded Prawn with Truffle – Hazelnut Aioli

    Chicken and Beef Satay with Peanut Sauce

    Lobster Ragout in Puff Pastry

    Baked Canelloni with Ricotta and Spinach

    Porcini Mushroom Ravioli (V)

    Seared Scallops with Tapenade & Semi Dried Tomato

    Seared Cod with Broccoli Garlic, Olive Oil and Chili

    Fried Shrimp Dumpling with Water Chestnuts & Almond

    Baked BBQ Chicken Char Siew Puff Pastry

    Steamed Chicken and Prawn Dumpling in Superior Broth

    Lamb Tandoori in Pita Bread, Mint Raita

    Lamb Samosa with Mint Chutney

    Mini Crab Cake with Wasabi Aioli

    Deep-fried Lobster Spring Rolls

    Portobello Mushroom Blue Cheese Sauce (V)

    Wild Mushroom and Herb Ragout Vol-au-Vent (V)

    Pot Sticker Vegetarian Dumpling with Black Vinegar

    Seared Polenta with Thyme Sea Salt

  • Dessert Hors d'œuvre

    Chocolate Pudding with Candied Violet

    Apple & Raisin Strudel

    Yuzu Meringue Tart

    Apricot Lavender Sablé

    Calamansi Jelly with Passion Fruit  & Coconut

    Mini Tiramisu Chocolate (A)

    Chocolate Coated Choux Praline

    Orange Madeleine

    Strawberry Pistachio Puff

    Caramel Pistachio Cake

    Raspberry Coconut Delice

    Peach Cinnamon Crumble

    Chocolate Lamington

    Mini Coffee Éclair

    Yuzu Chocolate Tart

    Lemon Meringue Tart

    Strawberry Tiramisu

    Hazelnut Spice Cake

    Earl Grey Panna Cotta

    Opera Cake

    Rose Petals Madeleine

    Mix Berries Skewer

    Green Tea & Azuki Bean Trifle

    Caramel and Walnut Tartlet

    Kumquat Tart

    Mango Paris-Brest

    Mango Trifle

    Assorted Macarons

    Lemon Balm Madeleine Cake

    with Strawberry

    Chocolate Mousse Trio

    Crème Brûlée on a Spoon

    Strawberry Skewer with Chocolate

    Assorted Berry Tartlet

    Mango Crème Brulee

    Strawberry Cheesecake

    Chocolate Raspberry Cake

    Assorted French Pastries

    Green Tea Mascarpone Cake

    Dark Cherry Financier

  • (V) Vegetarian

    (P) Items containing Pork

    (A) Items containing Alcohol

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