Four Seasons Hotel Singapore brings a taste of Italy to the heart of Orchard Road with The Italian Job Afternoon Tea, an exclusive collaboration with Executive Pastry Chef Andrea Bonaffini from Four Seasons Hotel Bangkok at Chao Phraya River. Joining him are Four Seasons Hotel Singapore’s own Chef Patrick Benedetti and Chef Valerio Pierantonelli, who collectively present an afternoon tea experience that celebrates the flavours, craftsmanship and charm of Italy.
Available until 5 September, the limited-time afternoon tea at One-Ninety Bar features refined savouries, Italian-inspired desserts and handcrafted cocktails, offering a leisurely afternoon escape with Mediterranean flair. Unlike the traditional three-tiered presentation, the menu is served course by course, allowing guests to fully appreciate each creation as it arrives.
Cocktails and Mocktails
Guests can choose between the classic afternoon tea experience at S$68++ per person, which includes coffee or tea, or elevate the experience with the S$89++ per person option, which comes with a signature Italian-inspired craft cocktail alongside coffee or tea.
Additional cocktails are available at S$22++ each or S$42++ for two. La Dolce Vita is a refreshing blend of Código 1530 Tequila, cream, lemon bitters, strawberry sorbet and Prosecco, delivering fruity, creamy and lightly sparkling notes that evoke a carefree Italian summer. The Italian Sour offers a rich, velvety combination of Malfy Gin, Amaretto, fresh lemon juice, pistachio syrup and egg white.
For something lighter, Fioritura combines Monkey 47 Gin, jasmine yuzu syrup and tonic for a fragrant, floral profile with refreshing citrus notes, and is also available as a mocktail. Meanwhile, Pesca Amaro is a sophisticated aperitif-style cocktail featuring Glenlivet 12 Years, Peach Campari and Cocchi Rosa, bringing together fruity, bittersweet and botanical flavours in an elegant finish.
Pomodoro
To begin our afternoon tea, we were served the Pomodoro, an adorable tomato-shaped bite. Beneath the tomato exterior lies an aubergine mousse centre. The entire tomato sits on a bed of Parmesan cheese and is finished with basil oil. It’s like a delicate eggplant parmigiana in bite-sized form, and almost too cute to eat.
Polipo
Polipo was one of the more substantial savouries, featuring charcoal-grilled octopus hidden within a silky smoked potato foam. Capers and lemon add brightness that complements the smoky octopus. Very delicious, and I scooped up every last bit.
Savouries Assortment
Three additional savoury bites were presented together, each showcasing a different facet of Italian cuisine. The Scapece, inspired by the Southern Italian preparation of marinated vegetables, paired courgette with Pecorino cheese. The Tartella featured sweet Carabinero prawn atop a delicate tartlet, complemented by crisp fennel, bright orange and olives for sweetness. Completing the trio was the Maritozzo, an interpretation of the classic Italian bun filled with tender veal loin and a rich tonnata sauce made from tuna and capers, finished with freshly shaved black truffle.
Limone
This was followed by an intermezzo of Limone. This dessert immediately caught my eye with its striking resemblance to those ultra-aesthetic lemon-shaped gelatos that have been taking over social media. It features Amalfi lemon and vanilla granita, with creamy ricotta cheese within, crowned with a light mandarin foam. Bright and citrusy, the dessert was refreshing, though quite sweet, and I found the cinnamon notes slightly more pronounced than expected.
Albicocca
Moving on to the sweets, the Albicocca paired intense Valrhona 70% dark chocolate with hazelnut praline, while apricot and bergamot brought fruitiness and citrusy tartness to balance the richness.
Cakes Assortment
The Raviolo was designed to resemble a miniature pasta parcel, filled with nutty Bronte pistachios and bright orange marmalade, with a crunchy element adding textural contrast to the smooth filling. A super cute dessert ‘pasta’ I’d love to have again.
The Fragola was perhaps the prettiest cake, featuring vanilla ganache, biscuit and sweet Cameron Highlands strawberries, delicately adorned with edible flowers for a light and elegant finish.
No Italian dessert selection is complete without Tiramisu, and this was a refined take on the beloved Italian classic, using mascarpone cream, espresso and cocoa biscuit for a familiar combination of creamy, coffee-infused indulgence.
Nocciola
The afternoon tea concludes with Da Condividere (To Share). Nocciola brings together cocoa and hazelnut cake, creamy crema ice cream and a generous pour of warm chocolate foam. The chocolate foam was especially delicious, adding an indulgent touch to the dessert. While designed for sharing, I still found it a little heavy, particularly after the many cakes I’d just eaten. Nevertheless, its chocolate and hazelnut flavours make for a fitting finale, showcasing a classic flavour pairing that rounded off the afternoon tea on a decadent note.
Note: This is an invited tasting.
One-Ninety Bar
Four Seasons Hotel Singapore
190 Orchard Boulevard
Singapore 248646
Website
Nearest MRT: Orchard (NS Line, TE Line)
Opening Hours:
Weekend Brunch: 12pm - 3pm
Direction:
1) Alight at Orchard MRT station. Take Exit 11. Walk straight down Orchard Boulevard Road. Walk to the destination. Journey time is about 6 minutes. [Map]
