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Sunday Brunch Returns to Four Seasons Hotel Atlanta

Anticipated weekly dining experience begins November 15, 2020
November 10, 2020,
Atlanta, U.S.A

Four Seasons Hotel Atlanta presents the return of its lavish Sunday Brunch, beginning November 15, 2020 between 11:00 am and 2:00 pm. Seating will be thoughtfully arranged to ensure ample space between guests, located between Park 75 – stretching across the mezzanine with views of the magnificent chandelier and grand staircase – into the swanky Bar Margot.

An indulgent menu of brunching favourites will be individually prepared as part of live-action cooking presentations, and curated serving stations will also be available. Traditional breakfast items include French toast, made-to-order mini-waffles, eggs and omelets with a selection of cheeses and crisp, colourful vegetables to add; freshly baked, fluffy confections of buttery croissants, sweet danishes and muffins; applewood smoked bacon, sausage and roasted potatoes; and an assortment of refreshing fruits and berries.

Savoury highlights include carving stations with specialty cuts of poultry, roast beef and fish; flavourful crudos, ceviche and seafood selections of chilled poached shrimp, snow crab claws and oysters on the half shell; a vast charcuterie spread of house-made cured meats, artisan cheeses and accompaniments such as roasted fig jam and merlot-infused grain mustard; scrumptious sides such as baked truffle macaroni-and-cheese; and a medley of leafy green salads.

Inspired by Executive Chef Edgar Kano’s Japanese and Mexican heritage, one station will rotate on alternating Sundays between Asian delights and elevated street-style tacos. The Asian-inspired menu reflects Chef Kano’s intensive training in Singapore and travels through Hong Kong by serving traditional Cantonese dim sum, fluffy bao buns and steam-fried pot stickers that delicately envelop finely chopped meats and vegetables. In homage to his birthplace of Mexico, the gourmet street-taco station will feature a variation of bold- flavoured fillings such as beef prepared in a medium-heat adobo marinade of anchilo and guajillo chilis, mahi mahi topped with a citrusy cilantro mojo and hickory smoked grilled chicken.

An elaborate display of desserts prepared by the Hotel’s Pastry Chef Erica Lee will include red velvet mud pie, banana bread, crème brûlée, key lime pie, bread pudding, Nutella chocolate mousse and a berry fruit tart.

Reservations are recommended and can be arranged by calling 404 881 5913, through the Four Seasons mobile app or online via Open Table. Pricing for Sunday Brunch is USD 65 per adult, USD 32.50 for children under 12 and complimentary for children five and younger.