Beijing Duck - Half

[ YU YUAN APPETIZER PLATTER ]
Korean black fungus in spicy soy sauce
Beef shank in superior chili sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ DIM SUM ]
'Har Gow' gold leaf, shrimp, shrimp roe and bamboo shoot dumpling
Shrimp, scallop, flying fish roe and Gijang seaweed dumpling
'Xiao Long Bao' pork and blue crab roe dumpling

Deep-fried Jeongeup chicken and mushroom sticky rice dumpling
Pan-fried Jeju black pork and leek dumpling
Su ya’ black pepper duck breast in baked puff

[ MAIN DISH ]
Yangzhou style fried rice with 'Char Siu' barbecued Iberico pork shoulder and lobster

[ DESSERT ]
Red bean coconut milk cake with lychee lemongrass sorbet

[ YU YUAN APPETIZER PLATTER ]
Marinated jellyfish in black vinegar sauce
'Kou Shi Ji’ marinated Jeongeup chicken in spicy sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ DIM SUM ]
Shrimp, scallop, flying fish roe and Gijang seaweed dumpling
'Xiao Long Bao' pork and blue crab roe dumpling
Siu Mai’ pork and shrimp dumpling with dried scallop sauce

[ SOUP ]
'Buddha jumps over the wall’
Double-boiled live Wando abalone, Haenam sea cucumber, dried fish maw, dried scallop, shiitake mushroom and Jeongeup black chicken soup

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Assorted seafood and egg noodle soup

[ DESSERT ]
Hong Kong style mango sago

[ YU YUAN APPETIZER PLATTER ]
Beef shank in superior chili sauce
Korean black fungus in spicy soy sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ SOUP ]
‘Buddha jumps over the wall’
Double-boiled live Wando abalone, Haenam sea cucumber, dried fish maw, dried scallop, shiitake mushroom and Jeongeup black chicken soup

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Steamed live Wando abalone in Huang Duo sauce
Yangzhou style fried rice with 'Char Siu' barbecued Iberico pork shoulder and lobster

[ DESSERT ]
Red bean coconut milk cake with lychee lemongrass sorbet

[ YU YUAN APPETIZER PLATTER ]
Marinated jellyfish in black vinegar sauce
'Kou Shi Ji’ marinated Jeongeup chicken in spicy sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ SOUP ]
Double-boiled bird’s nest soup with Taean blue crab white roe and gold leaf

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Steamed lobster with glass noodles in spicy chili shrimp sauce
Wok-fried Hanwoo striploin 1⁺ with Buyeo button mushroom in oyster sauce
Assorted seafood and egg noodle soup

[ DESSERT ]
Hong Kong style mango sago

✔Sapphire Membership (6 Months)
|Enrollment Fee : 220,000 KRW|

[Discount Benefit]

• 10% off food and beverages at our restaurants and bars
• 10% off at Confections by Four Seasons

[Voucher Benefit]

Membership vouchers are as below. (2ea)

• 2 Dining Vouchers valued at KRW 100,000 for The Market Kitchen, Boccalino, Yu Yuan or Akira Back, OUL

✔Ruby Membership (Full Year)
|Annual Fee : 590,000 KRW|

[Discount Benefit]

• 20% off food and 10% off all beverages at our restaurants and bars
• 20% off at Confections by Four Seasons

[Voucher Benefit]

Membership vouchers are as below. (4ea)

•1 Dining Voucher valued at KRW 300,000 for The Market Kitchen, Boccalino, Yu Yuan or Akira Back, OUL
•1 Dining Voucher valued at KRW 100,000 for The Market Kitchen, Boccalino, Yu Yuan or Akira Back, OUL
•1 Dining Voucher for The Market Kitchen for 1 person
•1 Free Corkage Voucher for 1 bottle of wine for The Market Kitchen, Boccalino, Yu Yuan or Akira Back

✔Black Diamond Membership (Full Year)
|Annual Fee : 890,000 KRW|

[Discount Benefit]

• 20% off food and 10% off all beverages at our restaurants and bars
• 20% off at Confections by Four Seasons
• 10% off Best Rate Available for rooms (subject to availability, excluding packages)
• 10% discount at The Spa (excluding retail items)

[Voucher Benefit]

Membership vouchers are as below. (8ea)

•1 Dining Voucher valued at KRW 300,000 for The Market Kitchen, Boccalino, Yu Yuan or Akira Back, OUL
•1 Dining Voucher valued at KRW 100,000 for The Market Kitchen, Boccalino, Yu Yuan or Akira Back, OUL
•2 Dining Vouchers for The Market Kitchen for 1 person
•2 Free Corkage Vouchers for 1 bottle of wine for The Market Kitchen, Boccalino, Yu Yuan or Akira Back
•1 Dining Voucher for The Market Kitchen breakfast for 2 persons
(redeemable only during the stay at Four Seasons Hotel Seoul)
•1 One-time Korean Sauna Voucher for 2 persons
(redeemable only during the stay at Four Seasons Hotel Seoul)

[ YU YUAN APPETIZER PLATTER ]
Fermented duck egg with silken bean curd in black vinegar sauce
Beef shank 1 + in superior chili sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ DIM SUM ]
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
'Mogu Bao’ Jeju pork belly in mushroom bun
'Har Gow' gold leaf, shrimp and pumpkin dumpling
Pan-fried Jeju black pork and leek dumpling
Deep-fried shrimp and Jangheung shiitake mushroom wonton dumpling
with sweet and sour sauce
Deep-fried porcini and Jangheung shiitake mushroom spring roll

[ MAIN DISH ]
Fried rice with king crab, egg white and asparagus

[ DESSERT ]
Red bean with coconut ice cream

[ YU YUAN APPETIZER PLATTER ]
Fermented duck egg with silken bean curd in black vinegar sauce
'Kou Shi Ji’ Marinated Jeongeup chicken in spicy sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ DIM SUM ]
'Si Xi Jiao' Yeoju red rice shrimp dumpling with egg, spinach and black fungus
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
'Xiao Long Bao' pork and blue crab roe dumpling

[ SOUP ]
‘Buddha Jumps Over the Wall’
Double-boiled live Wando abalone, Haenam sea cucumber, dried fish maw, dried scallop, shiitake mushroom and Jeongeup black chicken soup

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Assorted seafood and egg noodle soup

[ DESSERT ]
Red bean coconut milk cake with lychee lemongrass sorbet

[ YU YUAN APPETIZER PLATTER ]
Korean black fungus in spicy soy sauce
'Kou Shi Ji’ Marinated Jeongeup chicken in spicy sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ DIM SUM ]
'Har Gow' gold leaf, shrimp and pumpkin dumpling
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
'Xiao Long Bao' pork and blue crab roe dumpling
‘Char Siu Su’ barbecued Iberico pork shoulder in baked puff
Deep-fried shrimp and Jangheung shiitake mushroom wonton dumpling
with sweet and sour sauce
Deep-fried Jeongeup chicken and mushroom sticky rice dumpling

[ MAIN DISH ]
Double-boiled morel mushroom soup with fish maw, dried scallop and Jeongeup black chicken
Steamed live Wando abalone in Garlic sauce
Yangzhou style fried rice with 'Char Siu' barbecued Iberico pork shoulder and lobster

[ DESSERT ]
Hong Kong style mango sago

[ YU YUAN APPETIZER PLATTER ]
Marinated jellyfish in black vinegar sauce
Fermented duck egg with silken bean curd in black vinegar sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ SOUP ]
Double-boiled morel mushroom soup with fish maw, dried scallop and Jeongeup black chicken

[ MAIN DISH ]
Steamed Jeongeup chicken, dried fish maw and cordyceps with lotus leaf
Wok-fried Gochang eel in black bean sauce
Hanwoo beef striploin 1+ mala spicy noodle soup

[ DESSERT ]
Chilled aloe vera with melon ball

[ YU YUAN APPETIZER PLATTER ]
Korean black fungus in spicy soy sauce
Beef shank 1 + in superior chili sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ SOUP ]
'Buddha Jumps Over the Wall'
Double-boiled live Wando abalone, Haenam sea cucumber, dried fish maw, dried scallop, shiitake mushroom and Jeongeup black chicken soup

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Steamed live Wando abalone in Huang Duo sauce
Fried rice with king crab, egg white and asparagus

[ DESSERT ]
Red bean with coconut ice cream

[ YU YUAN APPETIZER PLATTER ]
Marinated live lobster, jellyfish with sesame sauce
Korean black fungus in spicy soy sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ SOUP ]
Double-boiled bird’s nest soup with Taean blue crab white roe and gold powder

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Braised Haenam sea cucumber with minced shrimp in glutinous millet sauce
Wok-fried Hanwoo beef striploin 1+ in ginger sauce
Fried rice with king crab, egg white and asparagus

[ DESSERT ]
Red bean coconut milk cake with lychee lemongrass sorbet

[ YU YUAN APPETIZER PLATTER ]
Korean black fungus in spicy soy sauce
'Kou Shi Ji’ Marinated Jeongeup chicken in spicy sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ DIM SUM ]
'Har Gow' gold leaf, shrimp and pumpkin dumpling
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
'Xiao Long Bao' pork and blue crab roe dumpling
‘Char Siu Su’ barbecued Iberico pork shoulder in baked puff
Deep-fried shrimp and Jangheung shiitake mushroom wonton dumpling with sweet and sour sauce
Deep-fried Jeongeup chicken and mushroom sticky rice dumpling

[ SOUP ]
Double-boiled morel mushroom soup with fish maw, dried scallop and Jeongeup black chicken

[ MAIN DISH ]
Steamed live Wando abalone in Garlic sauce
Yangzhou style fried rice with 'Char Siu' barbecued Iberico pork shoulder and lobster

[ DESSERT ]
Hong Kong style mango sago

✔248,000KRW per person

[ YU YUAN APPETIZER PLATTER ]
Marinated jellyfish in black vinegar sauce
Crispy snow crab claw and minced shrimp with hawthorn sweet and sour sauce
Cantonese pressed Jeju black pork knuckle with aromatic black vinaigrette

[ DIM SUM ]
‘Har Gow’ gold leaf, shrimp and pumpkin dumpling
‘Si Xi Jiao’ Yeoju red rice shrimp dumpling with egg, spinach and black fungus
‘Xiao Long Bao’ pork and blue crab roe dumpling

[ SOUP ]
Double-boiled Jeongeup black chicken soup with Punggi ginseng, dried fish maw and dried scallop

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Wok-fried Hanwoo striploin 1⁺ with Buyeo button mushroom in oyster sauce
Fried rice with Namhae abalone, assorted vegetables and egg
Cantonese style bird’s nest with white fungus and longan meat soup

✔318,000KRW per person

[ YU YUAN APPETIZER PLATTER ]
Fermented duck egg with silken bean curd in black vinegar sauce
Crispy snow crab claw and minced shrimp with hawthorn sweet and sour sauce
‘Char Siu’ barbecued Iberico pork shoulder in honey sauce

[ SOUP ]
Double-boiled bird’s nest soup in soybean curd skin with Taean blue crab roe and gold powder

[ MAIN DISH ]
Signature black truffle Beijing duck (5 pieces)
Wok-fried live lobster in black pepper sauce
Crispy dried fish maw and Beluga caviar with abalone sauce
Steamed rice with scallop and tiger shrimp in lotus leaf

[ DESSERT ]
Dark chocolate delice with yuzu sorbet