Bốn Mùa Park

Grilled seafood platter for 2–3 with lobster, tiger prawns, sea scallops, octopus, sausage, corn and sweet potato; served with free seafood fried rice, kimchi and salted peanuts.

Grilled seafood platter for 2–3 with crab, tiger prawns, sea scallops, octopus, sausage, corn and sweet potato; served with free bread and kimchi.

Grilled seafood platter for two with tiger prawns, sea scallops, octopus, sausage, corn and sweet potato; served with free bread and kimchi.

Grilled seafood platter for two with whole pomfret, tiger prawns, squid, oyster, sea scallops and octopus, plus corn, sweet potato and okra; served with vegetables and rice paper.

Live lobster roasted with salt and garlic.

Fresh live lobster served raw as sashimi.

Live lobster steamed with garlic.

Live lobster in Hong Kong-style salt roast.

Live lobster fried in salted egg yolk sauce.

Live lobster grilled with salt and green chilli.

Live lobster baked with cream and cheese.

Live lobster in savoury XO sauce.

Live lobster cooked into rice porridge.

Live lobster in a spicy Thai-style hot pot.

Crab fried with salt and garlic.

Crab in Singapore-style chilli sauce.

Crab in sweet-and-sour tamarind sauce.

Crab in rich salted egg yolk sauce.

Crab steamed with beer.

Crab stir-fried with glass noodles.

Crab simmered in a hot pot with vegetables.

Abalone braised in a savoury oyster sauce.

Abalone steamed with ginger and scallion.

Abalone grilled with fresh green peppercorns.

Abalone grilled with garlic and butter.

Abalone stir-fried with shiitake mushrooms.

Abalone stir-fried with broccoli.

Slow-cooked rice porridge with abalone.

Clear soup with abalone.

Live red/black/yellow grouper — steamed Hong Kong style, steamed with cassava, as porridge, sashimi, fried with garlic, sweet-and-sour hotpot, or grilled with salt & green chilli. Wild grouper also available.

Fresh pomfret — steamed, steamed with soya sauce, as porridge, simmered with pineapple & tomato, deep-fried with green-mango fish sauce, or grilled with salt & green chilli.

Live reef fish of the day — red snapper, parrotfish, triggerfish, sea eel, stonefish, smooth-hound shark — steamed Hong Kong style, grilled with salt & green chilli, or in a sweet-and-sour hotpot.

Wild grouper grilled over charcoal and seasoned with Nha Trang chilli salt. Priced per 100 g.

Wild-caught grouper, priced per 100 g and cooked to order in any of the styles below.

The whole fish grilled plain over coals with nothing but salt. Priced per 100 g.

Grouper cut into pieces and stir-fried with garlic and salt. Priced per 100 g.

Tiger, white, mantis or slipper prawns taken live from the tank and fried with garlic and salt. Sold by the kilogram at the day's market price.

Prawns from the tank, split and baked under cream and cheese. Sold by the kilogram at market price.

Whole prawns steamed over beer or fresh coconut water. Sold by the kilogram at market price.

Tiger prawns fried with fragrant garlic.

Tiger prawns fried in a sweet-and-sour tamarind sauce.

Tiger prawns fried in a rich salted egg yolk sauce.

Tiger prawns grilled with salt and chilli.

Large fresh tiger prawns fried in the shell with crisp garlic and salt.

Giant freshwater prawns simmered in a hot pot; priced per 100g.

Giant freshwater prawns grilled plainly with salt; priced per 100g.

Giant freshwater prawns baked with melted cheese; priced per 100g.

Bigfin (leaf) squid — grilled with salt & green chilli, sweet & sour, fried with garlic, with fish sauce, steamed with ginger & scallion, or in a vinegar hotpot.

Tube squid — fried with salt & garlic, steamed with ginger & scallion, grilled with salt & green chilli, sweet & sour, with fish sauce, or in a vinegar hotpot.

Dried squid — fried with garlic fish sauce, or grilled over charcoal.

Baby squid — with XO sauce, grilled with salt & green chilli, fried with fish sauce, fried with salt & garlic, or steamed with ginger & scallion.

Half-day sun-dried squid — with XO sauce, fried with fish sauce, fried with salt & garlic, or grilled with salt & green chilli.

Fresh live cuttlefish, prepared to your choice. Priced per 100 g.

Bigfin (leaf) squid dipped at the table in a simmering vinegar broth.

Tube squid dipped at the table in a simmering vinegar broth.

Baby squid stir-fried in spicy XO sauce.

Fresh raw oysters served on ice with lemon.

Oysters grilled with scallion oil and crushed peanuts.

Oysters grilled with garlic and butter.

Oysters baked under a golden layer of melted cheese.

Oysters grilled with fresh green peppercorns.

Scallops grilled with scallion oil and peanuts.

Scallops grilled with garlic and butter.

Scallops baked under melted cheese.

Scallops stir-fried with mushrooms and greens.

Sweet sea snails stir-fried in a rich chilli-butter sauce.

Sweet sea snails tossed in a creamy salted egg-yolk sauce.

Sweet sea snails fried in a sweet-and-sour tamarind sauce.

Sweet sea snails fried crisp with salt and chilli.

Sweet sea snails steamed with fragrant lemongrass.

Sweet sea snails grilled over charcoal.

Local clams, mussels and sea snails of the season — steamed with lemongrass, steamed Thai style, stir-fried with chilli, or grilled with scallion oil.

Crisp deep-fried rolls with a chunky seafood filling, served with dipping sauce.

Nha Trang's raw cá mai (silver anchovy), cured and dressed, served with rice paper, herbs and peanuts to roll at the table.

Fried rice with shrimp, squid and pineapple chunks, served in the hollowed-out fruit.

Beef dried for one day in the sun, grilled and sliced, served with Central Highlands ant salt and fresh herbs.

Cut pork ribs fried until crisp, tossed with salt and toasted garlic.

Sea cucumber simmered with seafood and vegetables, served with crispy rice cakes on the side.

Fuji beef seared at the table on a hot Himalayan salt block, sliced and served with sauce and vegetables.

Salmon fillet seared in the pan, served with passion fruit sauce, mashed potatoes and garlic-butter vegetables.

Sizzling beef with fried egg on a hot plate, served with bread — the house special.

Vietnamese baguette served with fried eggs, pâté and sausage.

Vietnamese handmade thick rice noodles in seafood broth.

Vietnamese beef stew served with a baguette.

Rice noodles in Vietnamese beef stew.

Rice vermicelli with grilled pork and pork skewers.

Vietnamese beef noodle soup; served Mon, Wed and Fri.

Rice noodles with duck and bamboo shoots; served Mon, Wed and Fri.

Tomato broth noodle soup with crab and snails; served Tue, Thu, Sat and Sun.

Central-Vietnamese turmeric noodles with a little broth; served Tue, Thu, Sat and Sun.

Rice noodles in a light fish broth.

Glass noodles stir-fried with seafood or beef.

Glass noodles stir-fried with vegetables.

Spicy Hue-style beef noodle soup with pork ribs.

Buttery pastry with a chocolate filling.

Coffee-soaked layers with mascarpone cream.

Light mousse cake with passion fruit.

Assorted ice cream; priced per scoop.

House fruit ice cream.

Ice cream served inside a fresh coconut.

Coconut ice cream with caramel flan.

Vietnamese caramel custard.

A platter of assorted fresh fruits.

The house signature layered iced coffee.

Coffee with pumpkin and a pink salt cream top.

Coffee topped with Himalayan pink salt cream.

Iced coffee blended with creamy coconut.

Latte with tiramisu cream and cocoa.

Iced coffee layered with tiramisu cream.

Vietnamese coffee topped with whipped egg cream; hot or iced.

Ready-brewed black coffee, hot or iced.

Ready-brewed coffee with condensed milk, hot or iced.

House black coffee brewed in a Vietnamese phin filter.

House phin coffee with condensed milk.

Coffee with fresh milk and chocolate.

Iced coffee with a tangy tamarind twist.

Iced chocolate drink with tiramisu cream.

Chocolate milkshake topped with caramel flan.

Blended chocolate with banana and Oreo.

Matcha layered with sweet lotus-seed milk.

Matcha with tiramisu cream and tapioca pearls.

Herbal 'bat buu' eight-treasures tea.

Spirulina drink with kumquat.

Spirulina and kumquat with a caramel note.

A layered fruit refresher — the 'spring' of the Four Seasons series.

A layered fruit refresher — the 'summer' of the Four Seasons series.

A layered fruit refresher — the 'autumn' of the Four Seasons series.

Strawberry yogurt with tapioca pearls.

Mango and orange yogurt with tapioca pearls.

Yogurt topped with fresh fruit and cereals.

Yogurt with green seaweed jelly and sugar palm seeds.

Yogurt with sugar palm seeds and chia seeds.

Warm sugar cane with lime, lemongrass and ginger.

White wine, tropical fruit, rum and 7 Up.

Red wine, tropical fruit, rum and 7 Up.

Bacardi light rum, lime and mint.

Cachaça rum and lime.

Light rum, dark rum and amaretto.

Tequila and orange.

Soju with yogurt and fresh fruit.

Kahlúa, Baileys and Cointreau.

Tequila, triple sec and lime.

Jägermeister and Red Bull.

Rum, tequila, vodka, gin and Cointreau.