Hotel Dining

Garden@One-Ninety, Four Seasons Hotel Singapore, bathed in natural daylight and verdant surroundings, is a breezy alfresco space that offers connection with nature through ambient surrounds and also its menu.

Diners are ushered into a lush, botanical dining experience in the cool shelter of the terrace, a thoughtful extension of One-Ninety Bar designed for relaxed socials inspired by the nearby Singapore Botanic Gardens.

Complementing the space is a menu by Chef de Cuisine Pierre Barusta that is keenly focused on spotlighting market-fresh produce. Highlights include a seasonal seafood tower, a celebration of ocean-fresh flavours with Maine lobster, oysters, king crab, mussels, prawns and Hokkaido scallops; succulent lobster roll with lime crème fraîche; char-grilled T-bone steak “Fiorentina” (grain fed MB4); miso chicken with sesame togarashi; and Scottish salmon, shimeji, spinach, kale in yuzu-soy broth.

Distinctly, Garden@One-Ninety offers a wide selection of creative, wholesome plant-based cuisine. These include signatures such as Vietnamese summer rolls with green mango, papaya and avocado; garden burger with chickpea patty, semi-dried tomatoes, hummus spread, pita bread; charred cauliflower, almond pesto, celeriac and black truffle; and vanilla-soy panna cotta, homemade coconut ice cream.

The inclusive menu allows for enjoyable dining for all, including vegan, vegetarian and gluten-free preferences, and embraces the diversity and spectrum of personal dietary and lifestyle choices of today’s guests.

Punch Bowls, Botanical and Zero Proof Craft Cocktails

Guests are also in for a cocktail thrill! Bar manager and mixologist Gabriel Carlos of One-Ninety Bar lends his talent and craftsmanship, conjuring a trinity of threes – of punch bowls, botanical cocktails and zero-proof cocktails that are all equally delightful.

Get the party started with tropical punch bowl Maracuy, which dazzles with bold vodka, apricot brandy, passion fruit and peach clarified milk punch topped with prosecco and a floral finish for a sunny imbibe.

Botanical craft cocktails Theatrum Botanicum and Flor De Jamaica tantalizes with a delicious spirit-forward bouquet. Gin-forward with house-made herb syrup and clarified lemon juice, Theatrum Botanicum pays tribute to botanist John Parkinson who catalogued more than 3,000 species of herbal varietals, whilst vodka-based Flor De Jamaica is a bold interpretation of Agua de Jamaica, and is concocted with roselle and strawberry shrub and classic Italian bitters.

Proving that zero-proofs can be pleasurable too are creations such as the Guilin. Zesty and complex, the citrus forward distillate is made with a blend of three types of orange and uplifting spices of ginger and lemongrass, paired elegantly with house-made osmanthus and pineapple syrup, London Essence bitter orange and elderflower tonic for a guilt-free treat.