Published on : Friday, December 4, 2015
December is the time to be with the family and loved ones to enjoy the festive spirit. Four Seasons Hotel Istanbul at the Bosphorus offers a memorable holiday season with a series of enticing events.
Set in the heart of the Hotel, YALI Lounge invites guests to indulge in sweets and savouries specially crafted by the pastry team. Delicious sandwiches, tarts, macarons and intimate conversation with a cup of tea are the perfect definition of a relaxing afternoon during festive season. It is one of the best times of the year to visit YALI and enjoy the festive creations of the French Executive Pastry Chef Ghislain Gaille and his award winning team. Afternoon Tea at Four Seasons Hotel Bosphorus offers a combination of international and local bites.
Exclusive Month of Oysters, Caviar and Champagne
YALI Lounge invites guests to indulge in gourmet weekends with oysters, caviar and Champagne during the month of December 2015. The Champagne menu has seven offerings, out of which three are offered by the glass. YALI will be offering Marenne-Oleron oysters, the world famous oysters from the largest oyster producing region in the world. They are finished in knee deep claires for a minimum of one month, during which they fatten and flavour from the water in ponds. For the first time, the source of the sturgeon caviar is from Adana, Turkey.
Christmas Eve Dinner
Offering an elegant, relaxed ambiance overlooking the Bosphorus, the chic Aqua Restaurant will present a festive four course dinner menu, with delicacies including Chef Sebastiano Spriveri’s signature tuna tartar and risotto carnaroli, as well as slow cooked Peking duck or turbot and black truffle, ending with a Milanese-style panettone.
New Year’s Gala Dinner at Aqua Restaurant
Inspired by the enchanting scenery of Bosphorus, Aqua Restaurant welcomes its guests with a five course New Year’s menu plus DJ performance and midnight toast. Executive Chef Sebastiano Spriveri’s dishes take guests on a savoury journey. Starting with roasted langoustines, shaving caviar bar, avocado carpaccio and then veal osso buco raviolini as the second course, guests will have hard time in choosing between lobster medallion and pan roasted filet of beef for the main dish. The dessert comes as the surprise of the French Executive Pastry Chef and his team.
Source:-Four Seasons Hotel