I had the pleasure of trying the Caviar and Chocolate Weekend Afternoon Tea at Four Seasons Hotel Singapore, and I must say it was one of the most exquisite and indulgent afternoon teas I have ever had. The afternoon tea was held at Garden@One-Ninety, a cosy and elegant restaurant that overlooks the lush greenery of the hotel.

The afternoon tea started with a selection of savoury items that were beautifully presented on a two-tiered stand. The savouries included Wagyu Beef Bresaola with Smoked Burrata, Maine Lobster Brioche Roll with Organic Eggs and Black Truffle, Jumbo Lump Crab and Bottarga Tart, and more. Each bite was a delight, with fresh and quality ingredients and well-balanced flavours. My favourite was the lobster roll, which was soft and buttery, with chunks of sweet lobster meat and creamy eggs.

The highlight of the afternoon tea was the Caviar d’Eden Russian Caviar, which I added on for an extra SGD 30. The caviar was served with buckwheat waffles and sour cream, and it was a decadent treat. The caviar pearls were delicate and smooth, bursting with a briny and nutty flavour that contrasted well with the crisp and fluffy waffles and the tangy sour cream.

The sweet items were equally impressive, featuring a variety of Valrhona chocolate desserts that were handcrafted by Executive Pastry Chef Audrey Yee. The desserts included Pistachio Financier with Opalys 33% white chocolate ganache, Hazelnut Brownie with Jivara 40% and Passion Fruit, Chocolate Almond Choux with Manjari 64%, Black Forest Tart with Guanaja 70% dark chocolate, and Chocolate and Raspberry Tart. The desserts were rich and decadent, but not overly sweet. The chocolates were smooth and velvety, with different notes of cocoa, fruit, nuts, and spices. The desserts also had different textures and shapes, making them visually appealing as well.

Not to be missed are Chef’s all-time favourite house-made scones that will be presented with a chocolatey twist using Valrhona Caraibe 66% Chocolate and Mint. The scones were warm and crumbly, with a hint of mint that refreshed the palate. They were served with clotted cream, lemon curd and strawberry rose preserves, which added more creaminess, tartness and sweetness to the scones.

To complement the food, I also tried one of the cocktails that were specially created by Head Bartender Sophia Kang and Restaurant and Bar Manager Gabriel Carlos. I sipped on the Breakfast Martini 2.0, an easy-to-drink cocktail with a creamy mouthfeel, inspired by the sweet and zesty notes of an orange marmalade toast. It was a perfect drink to end the afternoon tea on a high note.

The service at Four Seasons Hotel Singapore was impeccable, as expected from a five-star hotel. The staff were attentive and friendly, and they explained each item on the menu in detail.

The Caviar and Chocolate Weekend Afternoon Tea at Four Seasons Hotel Singapore was an amazing experience that I would highly recommend to anyone who loves caviar and chocolate. It was a unique and luxurious afternoon tea that showcased the finer things in life at Four Seasons Hotel Singapore.

The Caviar and Chocolate Weekend Afternoon Tea is available every Saturday and Sunday from 2:00 to 5:00 pm, until June 25, 2023. The menu can be viewed here.

For more information, call +65 6831 7653, WhatsApp 9455 3466 or email dining.singapore@fourseasons.com.

Caviar and Chocolate Weekend Afternoon Tea at Garden@One-Ninety

Every Saturday and Sunday, 2:00 to 5:00 pm
SGD 58 per person, including a choice of Lavazza Coffee or Gryphon Tea
SGD 88 per person, including caviar, Lavazza Coffee or Gryphon Tea
SGD 108 per person, including caviar, one craft cocktail and Lavazza Coffee or Gryphon Tea

All prices are subject to 10% service charge and prevailing government taxes.