The Lounge at Four Seasons Hotel Hong Kong introduces the perfect opportunity to enjoy a quick lunch during a business day, without compromising on quality of service or product: The Forty-Five Minute Menu.
Designed to meet the needs of busy guests and particularly those whose daily lunch hour in Hong Kong has been reduced to a nifty 60 minutes, The Forty-Five Minute Menu provides a fresh, high-quality option for both client entertaining or as an alternative to the typical “dash and grab” now suffered by so many office workers in the city. The menu will feature appetizers such as cream of roasted parsnip with pistachio oil or yellow fin tuna ceviche with mixed diced vegetables, micro herbs and lime olive oil dressing; and main courses of wok-fried scallops and squid with kau choy flowers, preserved turnip, dried shrimps and XO chilli sauce or slow-cooked Australian chicken breast with black truffle and fondant potato. The two course menu, including a choice of beverage is priced at HKD 345.00 (plus 10 percent service charge).
Executive Chef Herve Fucho will change the menu twice weekly and aims to design items that are light, fresh and filling, but able to be prepared and served quickly. Fucho’s kitchen brigade teamed with The Lounge’s front of house staff will ensure The Forty-Five Minute Menu permits a delicious and seamless lunch experience within the hour, with travel time to spare.
Featuring two courses, The Forty-Five Minute Menu is available Monday to Friday, from 11:30 am to 2:30 pm and includes an appetizer and a main course, with a choice from two dishes each, plus one beverage choice including a glass of Sommelier’s wine selection, soft drinks, water, tea or coffee.