Mosaic Afternoon Tea: A Celebration of Composition and Craftsmanship at Four Seasons Resort Dubai at Jumeirah Beach

This season, Shai Salon at Four Seasons Resort Dubai at Jumeirah Beach unveils Mosaic, a special Afternoon Tea inspired by the art of composition, where every flavour, texture and colour is placed with intention. Created by Executive Pastry Chef Andrea Bonaffini of Four Seasons Hotel Bangkok at Chao Phraya River and Senior Executive Pastry Chef Nicolas Lambert of Four Seasons Resort Dubai at Jumeirah Beach, each piece comes together like a mosaic: distinct in character, yet crafted to form one refined, unified expression.

Available from February 6, 2026, Mosaic features a specially curated menu shaped by both chefs’ extensive global culinary experiences, craftmanship and unique perspectives. Rooted in French pastry precision shaped in Dubai and Italian craftsmanship refined in Bangkok, the experience unfolds through colour, texture, and contrast, resulting in a menu that feels layered, warm, and thoughtfully balanced.

The Afternoon Tea is conceived as a collection of distinct pieces, with each flavour treated with intention and identity, collectively forming a refined and expressive menu. Playful creativity, seasonal ingredients, and visually striking desserts reflect a shared passion for pastry and a desire to create moments of genuine pleasure.

Guests are welcomed with a Sparkling Green Tea, followed with a selection of savoury treats. Crimson Tide features a beetroot tart paired with Bluefin tuna tartare, raspberry, and basil, as well as a Back Velvet Brioche, comprising of toasted fluffy brioche topped with Taleggio mousse and decadent Périgord black truffle.

Meadow and Herb envelops fresh and vibrant flavours, with a green pea and basil tart, infused with marinated trumpet zucchini and crowned with Pecorino whilst the Scarlet Orchard offers a contemporary interpretation of Italian comfort food, with a classic tomato and bread soup, layered with creamy Stracciatella cheese and garnished with tangy capers.

A delicate Yuzu Lemon pre-dessert provides a refreshing interlude, incorporating vanilla crème fraiche, yuzu granita, lemon fizz foam and fresh clementine, beautifully cleansing the palate with citrus brightness and delicate aromatics.

The mini sweet selection is led by Chef Andrea Bonaffini’s signature creations. A Strawberry Short Cake offers a light balance of silky choux biscuit, strawberry gel, sublime cremè, white chocolate whipped ganache and fresh strawberries, while the Pecan · Caramel · Vanilla decadently layers pecan praliné with tonka vanilla mousse, pecan crunch and Dulcey chocolate for a warm, indulgence.

Guests can also enjoy the Dark Sesame Black Rice · Dark Chocolate, with black crisp rice atop a dark sesame sponge, completed with dark chocolate and sesame crémeux, and crowned with a black sesame praliné crunch. The Pistachio · Thai Basil · Citrus introduces a nutty pistachio sponge with makrut lime leaf Chantilly, combined with a Thai basil mousse, basil seed citrus gel and complemented with Buddha’s hand confit and fresh kumquat, highlighting subtle Asian influences with fragrant herbaceous zest.

The sweet journey concludes with an indulgent bakery creation. The Golden Mango Swirl comprises a perfectly flaky Danish pastry filled with a tender coconut milk rice pudding, offering a refined finish.

The Shai Salon Vitrine further entices with a curated selection of the signature desserts, as well as Chef Bonaffini’s iconic Tirami-sù, inviting guests to extend the experience beyond the Afternoon Tea. Meanwhile, Jou Jou Brasserie presents Chocolate and Lemon, a beautiful dessert composition pairing black lemon chocolate ice cream with bergamot vanilla gel, dark chocolate mousse and Amalfi lemon crisps. Complemented with citrus foam, hazelnut sablé and caramelised chocolate, the dessert is stunning and indulgent expression of the collaboration’s creative spirit.

Executive Pastry Chef Andrea Bonaffini is revered for his distinctive pastry style that blends classical European foundations with a contemporary, globally influenced sensibility. Rooted by his Italian heritage and French pastry craftsmanship shaped by more than two decades of experience across Europe and Asia, his creations balance precision with warmth, guided by ingredient integrity and a genuine desire to create joy through desserts.

Together, Chef Bonaffini and Chef Lambert present an Afternoon Tea defined by intention, finesse, and a shared respect for flavour. Their collaboration finds its rhythm in contrast: citrus and cocoa, delicate creams and crisp finishes, classic pastry forms nudged gently into new territory. The result is a menu that feels poised and generous, revealing its character in layers, with each detail contributing to a lasting sense of harmony.

Mosaic Afternoon Tea at Shai Salon

• Available from: Friday, February 6, 2026
• Price: AED 420 per person, including a glass of Champagne; AED 260 per person, including tea and coffee

Shai Salon

• Vitrine Selection available from Friday, February 6, 2026

Jou Jou Brasserie

• Chocolate and Lemon available from Friday, February 6, 2026

Reservations:

• Website | +971 4 270 7950
• Follow @fsdubai and @shai_salon on Instagram to stay tuned to the latest happenings.

About Andrea Bonaffini

Executive Pastry Chef Andrea Bonaffini leads Café Madeleine at Four Seasons Hotel Bangkok at Chao Phraya River, where he brings together French finesse and Italian soul through elegant, ingredient-driven creations. With more than two decades of experience across Europe and Asia, he is known for desserts defined by precision, texture, and modern restraint, including signature creations such as Strawberry Shortcake, Tiramisù, and Pecan Rocher.

About Nicolas Lambert

Senior Executive Pastry Chef Nicolas Lambert oversees the pastry teams at Four Seasons Resort Dubai at Jumeirah Beach and Four Seasons Hotel Dubai International Financial Centre, shaping a signature style that is seasonal, expressive, and technically refined. Within his first year in Dubai, he received Prix d’Excellence 2021 by Relais Desserts and Pastry Chef of the Year 2022 by Gault&Millau.