Bring Easter home this season of new beginnings. Crafted by the team of in-house culinary artists at Four Seasons Hotel Singapore, these signature classics include a wide selection of roasts including lamb shoulder stuffed with prunes, and challans duck with citrus, chestnuts and root vegetables as well as sharing platters, salads and quiches.
Complete the hearty feast with a variety of choice appetisers, salads and quiches, and not forgetting indulgent sweet delights crafted by Pastry Chef Audrey Yee, a Four Seasons veteran and graduate of the renowned Le Cordon Bleu School in London. Must-tries that will dress the table up in festive fashion and pair beautifully with flower artist Nicolai Bergmann’s signature preserved flower box are lemon strawberry cheese cake, Manjari chocolate mousse cake with Earl Grey and lavender, Easter classic hot cross buns and craft chocolate eggs that are a pleasure to taste as they are to behold.
Easter gourmet takeaways are available for orders at the Festive Desk (Lobby Level), 10:00 am to 7:00 pm daily or online for collection now until April 12, 2020, while delivery is available on weekdays (11:00 am to 5:00 pm) from now till April 12, 2020 at a charge of SGD 60 per location and limited to within Singapore only.
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