Daily: 06:30 - 10:30
Daily: 11:30 - 14:30
Daily: 18:30 - 22:30
Saturday High Tea: 12:00 to 15:00
Sunday Brunch: 12:00 to 15:00
With a fresh style and menu created by Senior Sous Chef Nicholas Owen, One-Ninety Wood-fired Steaks and Seafood is the new benchmark in culinary excellence and the definitive dining destination for succulent cuts of steaks and fresh seafood. Lunch features a sumptuous buffet of appetisers and desserts with main courses from the a la carte menu. On weekends, the restaurant offers a Saturday Mezze Lunch and a delectable Sunday Brunch for the family.
the food is good but not outstanding. the desserts are quite bad actually though they look good (cakes are too sweet and texture is starchy). the service is impeccable with extremely attentive staff and this makes it outstanding with other hotel restaurants. for the price, its considered worthwhile mainly due to the 5 star service!
Get ready to pack on the pounds with the newly launched Mezze Dinner buffet at One-Ninety in Orchard. This latest instalment features a main course and buffet spread of appetizers and desserts at an unbelievable price of only $58++!! Buffet sounds highly inviting but the showpiece is the main course that comprises a selection of wood-fired steaks and seafood, grilled over apple wood at more than 200 degrees Celsius in temperature. Full review and pics http://dairycream.blogspot.sg/2014/11/four-seasons-singapore-one-ninety-mezze.html
Some of the mains require additional charges but they are very worth the extra bucks. Take for example the Rack of Lamb from Australia that truly exemplifies the skills of Chef Owen who is a master at handling tricky cuts. The marinade is nothing fancy, but the meat is superbly succulent and tender, as if I was slicing a raw eggplant.
The pastry team seems to know the cacao bean very well as the chocolate treats were clearly the jewels of the dessert table. They were so decadent that one would be forgiving towards the slightly chewy over-chewy macarons. Sparkling like a bar of gold, the well-tempered Chocolate Yuzu Tart doesn't hit one in the face with a sharp citrus taste but it crawls in gradually towards the centre of the tart.
There is a gorgeous dark chocolate ganache cake topped with raspberries but it could not surpass the supremacy of the Hazelnut Royaltine. This signature cake of Four Seasons lives up to its reputation with a satisfyingly thick and crunchy feuilettine. Probably a seasonal Italian inspiration, the "chocolate salami" is another dessert snack with its rewarding crumbliness and incorporation of salt that cuts through the cookie beautifully. Even "mainstream" desserts such as mixed berry crumble with buttery rocky-road chunks or the cloud-like bitter Chocolate pot de Crème stood notches above the rest.
At a very reasonal price of $58, the Mezze dinner here goes beyond the sophisticated meal experience by creating a very welcoming, intimate ambience as if one is dining at home without feeling rushed or disturbed by loud, noisy conversations. Located just right next to the kitchen is the Chef Table which can seat up to 14 guests, making it a highly suitable option to host gatherings with your family and friends.
But ultimately, it's all about the food. Driven by the philosophy of freshness and seasonality, there is of course one big catch: the menu changes all the time, so the yummy lobsters or chocolate yuzu tart might not appear on the buffet table on your visit. No worries, everything here is first rate.
I loved the ambience and decor of One-Ninety totally. the dim lightings an wooden furniture added a rustic yet cosy feel to the restaurant, good for an after-work chilling sessions with friends. i was promptly ushered to the big communal table (good for 8 to 14pax) where it overlooks the open grill section, showcasing the chefs at work.
We were treated to the market mezze buffet which was recently launched and it comprises of cured meat, fresh seafood, salad and cheese and desserts. On top of that, we get to choose our mains; either chicken, seabass, wagyu, lamb to even salmon. The buffet spread might not be as rich as what most other hotels offer but this semi-style buffet plus a main choice is definitely a steal at $58++. Good for a Xmas gathering near this festive joyous season.
From the appetizers, I truly enjoyed the thai chilli lobster which was fresh and succulent that i wiped 3 off (regretting not wiping more). As for the main, I had the red label organic salmon airflown from scorland and the sheer size of it when served left me impressed. Generous prortion of it ever. The "Signature Truffle Focaccia"- (Mascarpone cheese melted within the Focaccia) left me in foodcoma as the the cheesey truffle combination goes really well. (try it and you know it) The baby lamb chops served here was really soft and chewy and even a non-lamb chop like me enjoyed it asI I had a bad experience of eating overly hard and dry lambchops previously elsewhere.
Moving on, we had our share of sweet desserts after the mains. There are cakes, fruit tarts, mousse cakes, pies, meringue, and even macaron. Personally, I loved the yuzu cake and chocolate hazeline cake. While the desserrs may be a little too sweet, it goes well with either a pot of TWG tea or coffee, Alternatively, one could go for their win ($15 per glass) or cocktail selection. The wasabi martini and lemon drop cocktail was really refreshing and goes generally well with seafood mains as quioted from the staff.
Overall, I was impressed at the good service for the detailed explanation of each and every dish and would definitely head back for the food and service with friends.