The Joy of Easter with Canelé Pâtisserie Chocolaterie

Sunday Brunch at One-Ninety, Four Seasons Promotion Menu

DINING

SUNDAY BRUNCH

• MEZZE
• SMOKED & CHILLED SEAFOOD ON ICE, SUSHI AND SASHIMI
  Scallops, Tiger Prawn, Poached Lobster, Alaskan King Crab, Sri Lanka Crab, Green Mussels Avruga Caviar, Salmon Roe, Tobiko, Smoked Salmon, Balik Salmon, Hot Smoked Salmon, Unagi, Smoked Trout
• PEKING DUCK STATION & LOCAL ROAST
  Peking Duck with Pancakes, Roasted Pork Belly, Roasted Char Siew, Beef in Jelly, Poached Chicken in Chinese Wine, Roasted Duck
• SALAD BAR
  Romaine Lettuce, Radicchio, Rocket Leaves, Butter Lettuce, Mesclun, Assorted Extra Virgin Olive Oil, Ranch Dressing, Thousand Island, Cesar Dressing, Truffle Dressing, Lemon Herbs Olive Oil
• CHARCUTERIE STATION WITH FRESH SHAVED TRUFFLE & CONDIMENTS
  Hand carved Pata Negra & San Daniele Ham, Duck Liver Terrine with Hazelnut and Prune, Duck Liver Terrine, Duck Rilette, Pork Pate, Spanish Chorizo, Mortadella, Honey Ham, Smoked Duck Breast, Salami, Rock Melon, Toasted Bread, Glazed Fig, Fresh Figs, Semi dried Tomatoes, Assorted Olives, Gherkins, Stuffed Dew Peppers with Goat Cheese in Oil, Giardiniera
• FRESH CHEESES & TOMATO BAR
  Cheese Crackers, Walnuts, Dry Figs, Prune Salami, Quince Jelly, Truffle Honey, Pure Honey, Citrus Honey, Dry Apricots, Chili Jam, Mozzarella, Feta Cheese, Smoked Scamorza, Ricotta, Stracciatella, Buffalo Mozzarella, Roma Tomato, Green Tomato, Vine Ripened Datterini, Olive Oil Selection & Balsamic Vinegar
• VEGETARIAN SALAD & PLATTERS
  Marinated Grilled Vegetables, Barley Salad with Vegetables, Grilled Asparagus, Roasted Capsicum, Squash, Chef's Daily Appetizer Selection
• MAIN COURSES
  And then there is the BIG Brunch Option... Enjoy the Mezze & Dessert with your Choice of Mains, Each Main Course is Made to Order, Served Stove to Table.

    

  The Benedict - Apple Wood Grilled Salmon, Poached Eggs, Sauteed Spinach, Summer Truffle

  Wood-Fire Baked Maine Lobster - Prawn and Bread Crumbs Stuffed, Tartar Sauce

  Braised Veal Cheek - Horseradish Cream, Roasted Tomato, Fingerling Coins

  Apple-Wood Grilled Wagyu Steak - Home Style Potatoes, Asparagus 

  Slow Cooked Sea Bream - Vegetable a la Greque, Caviar, and Crab Broth

  Brioche French Toast - Bacon, Blueberry Compote, Maple Syrup 

  Pan Roasted Duck Magret - Rilette and Foie Gras, Barley, Turnips, Dried Fruit Port Reduction

  Oven Roasted Eggplant and Zucchini Timbale - Smoked Fennel Tomato Sauce, Fresh Garden Herbs
• DESSERT
  Tart, Cake Glasses Baked Fruit Station & Ice Cream

  Sables Breton Tart with Berries, Baked Apricot Tart with Almond Cream, Orange Hazelnut Cake, Amarena Cherry Napoleon, Chocolate Raspberry Cake, Chocolate Pot de Creme, Strawberry Champagne Jelly, Cherry Trifle, Spiced Caramelized Pineapple, Bread & Butter Pudding, Macarons, Cookies, Opera Cake, Strawberry Cheese Cake, Chocolate Roll, Pistachio Cookies, Mocca Eclaire, Assorted Macaroons, Tropical Fruit Salad Marinated in Passion Fruit, Warm Chocolate Cake Station

  
  
  
  

  For weekend feasting, our popular Sunday brunch presents a buffet spread of appetizers and desserts, as well as a menu of main courses to order as you like.

  
  

  Sundays: 11:30 am to 1:30 pm (first seating), and 2:00 pm to 4:00 pm (second seating)

  Appetizers and desserts: SGD 78
  Appetizers, main course and desserts: From SGD 88

  
  

  For reservations, please call (65) 6831 7250 or email us.

Applewood Grill Dinner at One-Ninety, Four Seasons Singapore Promotion Menu

DINING

DINNER

• RAW BAR
  One-ninety Seafood Platter - A Little Of Everything Fresh Seafood, Good For Two

  Fresh Shucked Oysters - Selection Of The Day, 6 Succulent Pieces

  Maine Lobster - Fresh Steamed Half-tail Lobster

  Alaskan King Crab - Succulent Tender Pieces of Crab Legs

  Poached Fresh Tiger Prawns - Poached Live and Quickly Chilled

• APPETISERS
  Warm Green Asparagus and Japanese Mushrooms - Preserved Lemon, Garden Herbs

  Bufala Burrata - Datterini Tomatoes, Arugula, Balsamic Vinegar

  Baby Bay Scallops & Shrimp Ceviche - Cucumber, Avocado & Chilli

  Ricotta Gnocchi - Mushroom Broth, None Garlic, Shimeji Mushrooms

  Garden Salad - Mixed Greens, Sunflower Seeds, Roasted Tomatoes

  Foie Gras Pavė - Berry Flavours, Grilled Rye Bread

  Baby Beet & Artichoke Salad - Goat Cheese, Candied Walnuts, Orange Segments

  Fennel Veloutė - Candied Fennel Coins and “Les Partides”, Extra Virgin Olive Oil
• APPLEWOOD GRILL
  All Grill Items Served with Shoestring Fries, Mesclun Salad and Your Choice of: Classic Béarnaise, Natural Jus, Tamarind None Peppercorn, None Truffle Buerre Blanc, Lemon Herb Olive Oil

  
  

  U.S. Prime Angus Beef Tenderloin 200g

  Tajima Wagyu Sirloin 230g - Marbling Grade 8-9

  200 Days Grain-fed Australian Ribeye 280g

  Tomahawk Rib Eye for Two - Australian None Angus Hormone Free Ribeye, 1 Kg

  Dutch Milk Fed Veal Chop 280g

  Australian Wagyu Rump Steak 220g - Marbling Grade 6-7

  Ahi Tuna Steak 180g

  Meditarranean Ortobello Sea Bream Fillet 160g

  Tasmanian Trout Fillet 160g
• HOUSE SPECIALTIES
  Shellfish and Paccheri Pasta - Clams, Shrimp & Scallops

  Sole Meuniėre - Artichoke Hearts, Lemon, Potatoes

  Wagyu Beef Cheeks - Pineapple, Brussels Sprouts, Green Peppercorns

  Wagyu Burger - Semi-dried Tomatoes, Horseradish Mayo, Shoestring Fries

  Wood Oven-baked Chicken - Braised Swiss Chard, Mouselline Potatoes

  Parma Ham Pizza - Datterini Tomato, Bufalo Mozzarella, Arugula

  Pizza with Grilled Vegetables - Smoked Mozzarella, Garlic Chips

  Risotto Funghi - Porcini Mushrooms, Fresh Shaved None Summer Truffle
• SIDES
  Simple Mixed Greens - Lemon Vinaigrette

  Sautėed Haricots Verts - Bergamot Olive Oil, Shaved Almonds

  Smoked Mushroom Gratin - Herbed Bread Crumbs

  Steamed Seasonal Vegetables - Drizzled with Sicilian Primo Olive Oil

  New Potatoes - Slow-cooked, Tossed with Herbs & Fleur du Sel

  Mouselline Potatoes - Light and Airy Mashed

  Green Asparagus - Simply Poached
  Creamed Spinach - Quickly Seared in Cream

Mezze Lunch at One-Ninety, Four Seasons Singapore Promotion Menu

DINING

MEZZE LUNCH

• CHOOSE FROM
  Appetiser and Desserts

  ***

  Appetiser, Main and Desserts

  ***

  Chandon Sparkling

• SEAFOOD
  Marinated Prawns with Lemon Oil and Celery

  Octopus and Mussels Salad with Haricot Beans Marinated Anchovies with Dill

  Tuna Carpaccio with Jalapeno and Coriander

  Smoked Salmon with Herb Salad and Capers

  Poached Maine Lobster Salad

  Smoked Eel with Sauce Gribiche
• MEAT- INTERNATIONAL
  Roast Beef with Parmesan and Rocket

  Ox Tongue with Salsa Verde

  Smoked Duck Breast with Dried Fruit and Fig Glaze

  Duck Rilette with Toasted Bread
• COLD CUTS
  Mortadella

  Rock Melon

  Parma Ham

  Cooked Ham

  Salami
• CONDIMENTS
  Semidried Tomatoes

  Sicilian Green Olives

  Ligurian Olives

  Calabrian Olives-Green Olives Filled with Sundried Tomatoes

  Gherkins, Stuffed

  Dew Peppers with Goat Cheese in Oil

  Giardiniera Tomato Dip
• CHEESE
  La Tur Goat

  Comte

  Taleggio

  Smoked Scamorza

  Gorgonzola

  Assorted Cheese Crackers

  Walnuts

  Dry Figs

  Prune Salami

  Quince Jelly

  Truffle Honey

  Pure Honey

  Citrus Honey

  Dry Apricots

  Chili Jam Fruit Mostarda

  Fig Mostarda

  Pear Mostarda

  Quince Mostarda

  Onion Mostarda
• SALAD BAR
  Romaine Lettuce

  Radicchio

  Rocket Leaves

  Butter Lettuce

  Mesclun

  Cherry Tomatoes

  Tomato on Vine

  Green Tomatoes

  Assorted Extra Virgin Olive Oil

  None Balsamic Vinegar

  Balsamic Vinegar

  Red Vinegar

  Apple Balsamic

  Orange Balsamic

  Elderberry Vinegar

  Range Dressing -Thousand Island-Cesar's Dressing-Truffle Dressing-Lemon Herbs Olive Oil Toasted Croutons-Bacon-Parmesan Shaved
• VEGETARIAN SALAD & PLATTER
  Marinated Grilled Vegetables

  Marinated Mushrooms

  Marinated Artichokes

  Barley Salad with Vegetables

  Marinated Goat Tomino Cheese with Herbs

  Marinated Grilled Asparagus

  Stracciatella
• DESSERTS
  Sable' Breton Tart with Berries

  Baked Plum Tart with Almond Cream

  Orange Hazelnut Cake

  Amarena Cherry Napoleon

  Passion Fruit Pavlova

  Espresso Pot de Creme

  Calamansi Jelly

  Raspberry

  Lemon curd Trifle

  Tropical Fruit Salad Marinated in Passion Fruit
• BAKED MACAROONS & COOKIES
  Spiced Caramelized Pineapple

  Bread & Butter Pudding

  Aragostine Filled with Zabaion Cream

  Ricotta and Candied Fruit Filled Cannoli

  Chocolate Roll

  Queen's Kisses

  Lemon Almond Cookies

  Assorted Macaroons

  Assorted Éclairs Glazed with Fondant

  Pastel Color Macaroons

  Sweet Waffle and mixed toppings

  Ice Cream and Garnishes

• SELECT ONE ENTRÉE
  Glazed Short Ribs - Salsify, Baby Carrots, Baby Leek

  Confit Tasmanian Trout - Daikon, Watercress, None Bean Vinaigrette

  Seared Hokkaido Scallops - Celery Root, Hazelnuts, Arugula

  Roasted Baby Chicken - Braised Swiss Chard, Maitake Mushrooms, Golden Beets

  Risotto Funghi - Parmesan, Truffle, Fresh Herbs

  Apple-Wood Grill Angus Tenderloin - Roasted Potatoes, Asparagus, Tamarind Peppercorn Sauce

  Diavola - Tomato Sauce, Mozzarella, Spicy Salami, Bell Peppers

  Grilled New Zealand Lamb Chops - Curry Spiced Barely, Golden Raisins, Cipolini Onions

  
  

  
  

  Location: One-Ninety, Lobby Level

  The Mezze Lunch offers a table of appetizers and desserts, and the option to add a main course.
  
  Monday to Saturday: 12:00 noon to 2:30 pm

  Appetizers and desserts: SGD 38
  Appetizers, main course and desserts: SGD 48

  For reservations, please call (65) 6831 7250 or email us.

Jiang Nan Chun - Salmon Yusheng and Pen Cai Menu

DINING

CHINESE NEW YEAR FESTIVE GOODIES

• Prosperity Pastries

  Coconut Nian Gao

  Carrot Cake with Chinese Sausages

  Jiang-Nan Chun XO Sauce      

  Homemade Bean Sauce　

  Homemade Pineapple Tart

  Chinese Sausage　

  Japan Dried Scallop　

  Old Age Pu Er 12 years

  Roasted Cashew Nuts

  Eight Treasure Tea

  Japanese Dried Mushroom

  Superior Abalone F2

  Chocolate Pralines

  Bird’s Nest with Rock Sugar

  Hamper Box
• YU SHENG (14 JAN TO 24 FEB 2013)
  Salmon Yu Sheng (Small or Large)
• PENG CAI (14 JAN TO 24 FEB 2013)
  For Six or 10 People

• FU MAN REN JIAN
  Salmon Yu Sheng

  Combination Platter: (Roast Duck, Jellyfish and Seaweed Roll)

  Hot and Sour Soup with Seafood

  Steamed “Soon Hock” with Soy Sauce

  Deep-fried Spare Ribs with "Chen Jiang" Sauce and Crabmeat "Pearl"

  Braised Beancurd with Dried Oyster, None Moss and “Bai Ling” Mushroom

  Braised Ee-Fu Noodles with Straw Mushrooms and Yellow Chives

  Chilled Aloe Vera and Grass Jelly with Lemongrass
• WAN XIANG GENG XIN
  Salmon and Surf Clams Yu Sheng

  Combination Platter: (Sea Whelk, Roast Duck, Jellyfish, Pig Trotter and Seaweed Roll)

  Double-boiled Baby Abalone with Chinese Cabbage, Chicken and Morel Mushrooms

  Steamed “Soon Hock” with Cordyceps Flower, Red Dates and None Fungus

  Roast Crispy Chicken with Garlic Sauce

  Braised Broccoli with None Mushrooms and Dried Scallop

  Fried Rice with Fish Roe and Seafood

  Chilled Cream of Mango and Sago with Pomelo
• DA ZHAN HONG TU
  Salmon and Surf Clams Yu Sheng

  Braised Rana with Crabmeat Seafood Soup

  Deep-fried Prawns with Sweet Mayonnaise Sauce and Deep-fried Spare Ribs with Sesame Sauce

  Steamed “Soon Hock” with Soy Sauce

  Roast Chicken with Truffle

  Braised Sliced Abalone and None Mushrooms with Seasonal Vegetables and None Moss

  Stir-fried Glutinous Rice with Preserved Sausages

  Chilled Aloe Vera and Grass Jelly with Lemongrass
• FU XIN GAO ZHAO
  Lobster, Salmon and Surf Clams Yu Sheng

  Braised Bird’s Nest with Crabmeat and Crab Roe

  Sautéed Scallops and Prawns in Bean Sauce

  Steamed Cod Fillet with Ginseng and Cordycep Flowers

  Steamed Chicken marinated with “Hua Diao” Wine served with Ginger Dip

  Braised Sliced Abalone, Sea Cucumber, Fish Maw, Conpoy and Chinese Mushrooms

  Eight Treasures Fried Rice wrapped in Lotus Leaf

  Hot Cream of Almond with Basil Seed and Gingko Nut

Chateau Coutet and Canelé At Les Amis

Discover the world of Château Coutet from 1 March 2013 to 31 May 2013 at Les Amis with the Bordeaux Premier Grand Cru Château Coutet 2009 retailing by the glass at $26++ or $180++ per bottle. 

For a wine that is fabulously vibrant on the nose with an ethereal and crystalline character plus nuances of star fruit and plum, Executive Pastry Chef Christophe Grilo of Canelé designs a delectable Strawberry & Rhubarb Entremet to complement the vinous gem served exclusively at the flagship restaurant during the same period over lunch and dinner.

For more information, please call 6733 2225 or email lesamis@lesamis.com.sg.

Bistro Du Vin & Au Jardin at Restaurant Week 2013

Singapore Restaurant Week is back from 18 to 24 March 2013! Grab hold of the best opportunity to try out Bistro Du Vin and Au Jardin apart from your usual dining haunts! Make a date during Restaurant Week at Bistro Du Vin over lunch and dinner or be enchanted by the lunch offerings at Au Jardin for a fraction of the price! 

 

Reservations will open to public on 22 February 2013. Head to www.restaurantweek.sg for more details or to book your seats online

New Lunch Menu and Prices at Les Amis in 2013

Refresh your appetite with Les Amis Group Executive Chef Galvin Lim’s expression of gourmet excellence with a revamped lunch menu at the flagship restaurant, Les Amis. For one of the finest modern European cuisine in Singapore, dine at Les Amis to savour set lunches now at $55++ for 3-courses and $75++ for 4-courses. Pair your meal with a half bottle of Sommelier's Selection at only $35++ exclusively for lunch.

Lunch is available from Mondays to Saturdays, 12pm to 2pm. View our latest lunch menu at www.lesamis.com.sg. For reservations, please call 6733 2225 or email us at lesamis@lesamis.com.sg.

Jiang Nan Chun at Four Seasons Singapore Reunion Feast Menu

DINING

REUNION FEASTS (14 Jan - 24 Feb 2013)

• PER PERSON SET MENU
• SI JI RU CHUN
  Combination of Roasted Pork Belly and Roast Duck
  Braised Shredded Abalone with Sea Cucumber and Conpoy   
  Steamed Cod Fillet with Sweet and Spicy Sauce
  Braised Beancurd with Dried Oyster, Black Moss and “Bai Ling” Mushrooms
  Stir-fried Glutinous Rice with Preserved Sausage
  Hot Cream of Almond with Basil Seed and Gingko Nut
• DA JI DA LI
  Roasted Pork Belly combined with Drunken Chicken
  Double-boiled Cordyceps Flower with Fish Maw, Dried Scallop and Chicken
  Steamed Cod Fillet with Red Dates and Black Fungus
  Braised Sea Cucumber, “Bai Ling” Mushrooms and Spinach with Black Moss
  Fried Rice with Mini Abalone and Seafood
  Chilled Mango Sago with Pomelo
• YI FAN FENG SHUN
  Suckling Pig and Beancurd Skin with Japanese Cucumber
  Double-boiled Sea Whelk with Ham and Chicken
  Braised Whole Abalone and Black Mushrooms in Rich Brown Sauce
  Baked Cod Fillet with Miso Sauce
  Steamed Rice with Preserved Sausage and Diced Abalone
  Chilled Aloe Vera and Grass Jelly with Lemongrass

• FAMILY SIZE SET MENU (8 TO 10 PERSONS)
• FU MAN REN JIAN
  Salmon Yu Sheng
  Combination Platter: (Roast Duck, Jellyfish and Seaweed Roll)
  Hot and Sour Soup with Seafood
  Steamed “Soon Hock” with Soy Sauce
  Deep-fried Spare Ribs with "Chen Jiang" Sauce and Crabmeat "Pearl"
  Braised Beancurd with Dried Oyster, Black Moss and “Bai Ling” Mushroom
  Braised Ee-Fu Noodles with Straw Mushrooms and Yellow Chives
  Chilled Aloe Vera and Grass Jelly with Lemongrass
• WAN XIANG GENG XIN
  Salmon and Surf Clams Yu Sheng
  Combination Platter: (Sea Whelk, Roast Duck, Jellyfish, Pig Trotter and Seaweed Roll)
  Double-boiled Baby Abalone with Chinese Cabbage, Chicken and Morel Mushrooms
  Steamed “Soon Hock” with Cordyceps Flower, Red Dates and Black Fungus
  Roast Crispy Chicken with Garlic Sauce
  Braised Broccoli with Black Mushrooms and Dried Scallop
  Fried Rice with Fish Roe and Seafood
  Chilled Cream of Mango and Sago with Pomelo
• DA ZHAN HONG TU
  Salmon and Surf Clams Yu Sheng
  Braised Rana with Crabmeat Seafood Soup
  Deep-fried Prawns with Sweet Mayonnaise Sauce and Deep-fried Spare Ribs with Sesame Sauce
  Steamed “Soon Hock” with Soy Sauce
  Roast Chicken with Truffle
  Braised Sliced Abalone and Black Mushrooms with Seasonal Vegetables and Black Moss
  Stir-fried Glutinous Rice with Preserved Sausages
  Chilled Aloe Vera and Grass Jelly with Lemongrass
• FU XIN GAO ZHAO
  Lobster, Salmon and Surf Clams Yu Sheng
  Braised Bird’s Nest with Crabmeat and Crab Roe
  Sautéed Scallops and Prawns in Bean Sauce
  Steamed Cod Fillet with Ginseng and Cordycep Flowers
  Steamed Chicken marinated with “Hua Diao” Wine served with Ginger Dip
  Braised Sliced Abalone, Sea Cucumber, Fish Maw, Conpoy and Chinese Mushrooms
  Eight Treasures Fried Rice wrapped in Lotus Leaf
  Hot Cream of Almond with Basil Seed and Gingko Nut