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  • Chidozie Uzoezie

Four Seasons Amman Elevates Guest Experience with New Menu

La Capitale Brasserie at Four Seasons Hotel Amman has elevated the guest experience with a new menu that offers innovative dishes based on high quality local produce, with sophisticated yet with simple presentation.

The new menu is inspired by seasonal winter ingredients that include French black truffle, purple artichokes and mushrooms for those looking for cutting-edge culinary experiences reflecting France’s dining scene in the heart of Amman.

As the first real brasserie in Amman, La Capitale continues to delight food lovers with classic favourites such as Bouillabaisse, which is Provençal seafood and saffron stew with croutons and rouille sauce; indulgent L’entrecôte, where the US black angus beef ribeye is dry-aged in house.

Other classic dishes are Betterave Carpaccio with black truffle as a delicious vegan option; Os à Moell, a very traditional French dish of roasted bone marrow with baby lettuce and grilled bread; and the ever popular Filet de Saumon with creamy quinoa, asparagus and mushroom.

Also on the new menu are signature rotisserie dishes such as Canard à l’Orange, a duck breast with orange glaze, pumpkin mash and lavender.

The grand finale to an exquisite dinner is the choice of new dessert items that include Lavender Crème Brûlée and Rum Baba, a sponge cake soaked in syrup, seasonal citrus and vanilla chantilly, with a shot of dark rum on the side.

The artisan French cheese display at the open kitchen adds a special touch to the gastronomic experience for guests of Amman.

La Capitale captures the spirit of a classic French bistro culture, while giving the soul of a traditional brasserie a modern, fashionable flair and has become one of Amman’s most popular dining destinations – welcoming with understated, informal elegance.

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