The seasonal menu launches on 21 September with pear, chestnut and citrus desserts alongside lobster, snapper and caviar savouries
Four Seasons Hotel Beijing will serve its Autumn’s Natural Sweetness afternoon tea at Opus Lounge from 21 September 2026.
- Four Seasons Hotel Beijing will launch its Autumn’s Natural Sweetness afternoon tea at Opus Lounge on 21 September 2026.
- The menu combines savouries such as lobster brioche, cured snapper and egg salad with caviar with sweets built around pear, chestnut, citrus, pistachio and raspberry.
- The afternoon tea is priced at CNY 388 per person or CNY 588 for two.
- Opus Lounge lists its regular afternoon tea service from 2:30 pm to 5:30 pm and offers online reservations.
(NEWS) BEIJING, China, 2026-Sep-11 — /Travel PR News/ — Autumn dining at Four Seasons Hotel Beijing is turning to pear, chestnut and citrus this September, as the hotel introduces a seasonal afternoon tea at Opus Lounge built around the softer flavours of the harvest season.
The hotel’s Autumn’s Natural Sweetness afternoon tea will begin on 21 September 2026, priced at CNY 388 per person or CNY 588 for two. The offer adds a new seasonal option for visitors and Beijing residents looking for a leisurely hotel dining experience in the Chinese capital.
Autumn ingredients lead the dessert selection
The sweet side of the menu centres on ingredients associated with the season. A citrus and chestnut tart combines the richness of chestnut with a brighter citrus note, while an Opera mille-feuille layers pastry with cocoa. A pistachio and raspberry Saint-Honoré brings together nutty and tart flavours, and the autumn pear cake is shaped to resemble the fruit that inspires it.
Petite madeleines and freshly baked plain and raisin scones complete the sweet selection. The scones are served with clotted cream, strawberry jam and orange jam, keeping a traditional afternoon-tea element alongside the more seasonal pastries.
Savouries range from lobster to wild mushroom
The savoury courses move between seafood, sandwiches and richer bites. Lobster is served in a brioche roll with herb butter, while cured snapper is paired with crispy potato and tartar sauce. An egg salad sandwich is finished with caviar, and tuna salad with capers is served on squid ink bread.
Other items include crab stick and creamy potato salad on tomato sponge bread, along with a wild mushroom sandwich finished with aged balsamic. Together, the selection gives the menu a broader savoury profile before moving into the pastry-led second half of the tea.
Opus Lounge, located inside Four Seasons Hotel Beijing, currently lists regular afternoon tea hours from 2:30 pm to 5:30 pm. The lounge also serves breakfast, lunch, dinner and all-day dining.
The hotel’s latest seasonal tea continues a pattern of rotating afternoon-tea menus at the property, with ingredients and presentation changing through the year. For autumn 2026, the focus is deliberately narrower, using fruit, nuts, chocolate and seafood to give the familiar tea format a seasonal identity without changing its core structure of savouries, pastries and scones.
Reservations for Autumn’s Natural Sweetness can be made through the Opus Lounge online booking page. The hotel also lists the lounge telephone number as +86 (10) 5695 8532 for further information.
