In the esteemed restaurant located within Four Seasons Hotel London at Ten Trinity Square, Chef de Cuisine Peter Ho, newly appointed, has unveiled an exciting new menu. This menu, paying tribute to the restaurant’s culinary origins while venturing into the realm of innovation, showcases traditional Chinese and Japanese dishes infused with a contemporary flair.
Diners can look forward to an array of diverse à la carte dining options, including:
1. Peking Duck with Caviar: Chef Peter’s unique interpretation of this classic features succulent roast duck paired with opulent caviar, creating a tantalizing fusion of textures and flavors.
2. Hot Stone Seared Scallops: Delicate scallops are expertly seared to perfection on a sizzling stone, infusing them with a smoky depth of flavor.
3. Drunken Guinea Fowl: Marrying traditional techniques with modern creativity, tender guinea fowl is marinated in an aromatic blend of spices and sauces.
For those seeking familiar favorites, sushi, sashimi, and dim sum are also available.
Beyond its exceptional cuisine, the restaurant experience is elevated with a brand-new cocktail menu that mirrors the menu’s innovative concept. This cocktail selection boasts imaginative creations such as:
1. Tang Dynasty: A whimsical spin on the beloved Asian bubble tea, this cocktail blends oolong tea-infused rum, Frangelico, and handcrafted tapioca pearls, offering a sharp yet nostalgically comforting brew.
2. Golden River: An inventive reimagining of a traditional Chinese spirit, the Golden River cocktail expertly balances the robust flavors of baijiu with zesty citrus notes, delivering a refreshing and intriguing libation.
3. Dark Moon Rises: Mei Ume’s rendition of a centuries-old punch recipe results in a complex fusion of tangy flavors, culminating in a silky-smooth finish that promises a memorable drinking experience.
