SIZZLING SUNDAYS AT FOUR SEASONS
An exceptional dining destination
Sunday Brunch is back at Four Seasons Chiang Mai and they have taken it to the next level with even more exceptional cuisine, exclusive ambiance and premium service to your table.
Every Sunday, enjoy an unforgettable brunch at Four Season’s North Restaurant, which was designed by acclaimed architect and landscape designer Bill Bensley together with his partner Jirachai Renghtong. The open kitchen restaurant overlooks rice fields and surrounds guests with abundant greenery. In this chic open-air hideaway, the magnificent fire pit allows Chefs to grill and roast premium cuts of meat, lamb, imported beef, Canadian Lobster Tail, Australian Tenderloin, farm-to-table vegetables and much more.
Sunday Brunch at Four Seasons also presents an array of sophisticated Western and Asian dishes. If you are an oyster lover, check out their “Fine De Claire” oysters, served with shallot vinegar; Or you can order grilled lobster.
This Sunday’s Hot Table proudly uses local and organic vegetables including tomatoes, figs and herbs which are used by Chef Liam Nealon, plus delicious made-to-order specialties such as Steak Tartare, Tasmanian Salmon Fillet, Charred River Prawns, Australian Lamb Cutlets, Smoked Wagyu Brisket, and many other juicy selections.
Cheeses and desserts are unmatched at Four Seasons Resort with a large selection of Protected Designation of Origin (PDO) cheeses and delicate pastries by Chef Yanisa Wiangnon. All afternoon, the Sunday Brunch is accompanied by the soft sounds of blues and jazz by live band “Band Mates”.
When the weekend hits and it’s time to relax, Sunday Brunch at Four Seasons Resort Chiang Mai is a splendid experience, well rewarding your week of work.
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