Four Seasons at Ten Trinity Square’s Christmas transformation


For the entirety of December, the Rotunda Bar at the Four Seasons Hotel at Ten Trinity Square will be decked out for Christmas – with their carousel bar installation at the centre of the dramatic venue. Director of Mixology, Harry Nikolaou, will also be serving up a festive cocktail, inspired by a traditional Christmas pudding.

As visitors enter through the glass-fronted doors of the hotel, they will be guided to the central bar by the festive decorations and a contemporary copse of gold mirrored trees. Lying beneath the domed ceiling, guests will be transported to the fairgrounds of their childhood as they are greeted by a nostalgic custom-made carousel bar serving festive afternoon tea during the day and cocktails by night.

Inspired by the festivities, Harry has created his take on a classic Christmas dessert recipe: a Spiced Pudding cocktail with a warming whisky and port base, flavoured with a selection of seasonal fruits and spices including cinnamon, old spiced butter and orange, finished with a sprig of sage and gold leaf garnish. Signature and classic cocktails will also be on the menu, served from the playful installation, including the Nutcracker with pistachio, liquorice, soda and Johnnie Walker Gold; and the Platanero, a cocktail featuring Mount Gay, cinnamon, roasted banana and bitters.

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Perch by the festive carrousel bar at the Four Seasons en Trinity Square. Photo by Johnny Stephens

Rotunda Bar will also be offering a festive afternoon tea inspired by the building’s rich history and connection to the tea trade route along the River Thames. There will be a selection of finger sandwiches created by Rotunda’s Executive Chef, David Greenhill, including confit turkey thigh with sage stuffing and cranberry; treacle cured gammon with pickled onion and crisp apple; and egg mayonnaise with freshly shaved truffle and peppery watercress.

For something sweet, Executive Pastry Chef Sylvain Nicolas has created a range of pastries including a traditional mince pie topped with fresh cranberries, brandy and mixed spices and Pomme D’amour (toffee apple) with caramelised apple, vanilla diplomat cream, chocolate cremeux and buttery walnut streusel.

As the evening draws in, the lights will dim and a soundtrack of modern jazz will set the scene as guests are invited to begin their festive feasting with friends old and new. Christmas set menus will include chicken liver parfait served with pickles and grilled sourdough; Garden Crudités with Mascarpone and herb soil and a spiced Korean beef tartar with refreshing Nashi pear and cucumber.

Harry says, “Christmas pudding is such a traditional dish – the flavours and smells remind me of sitting around a roaring fire with my loved ones, what better way to toast the season than with a Christmas pudding cocktail? We want all of our guests across Christmas to feel a sense of home as they welcomed here at the Rotunda.”