Take in the South Saskatchewan River while dining in our award winning Four Seasons Restaurant. Experience great service and great food in a family friendly environment. Our restaurant offers creative dishes from around the world as well as lunch buffets every Tuesday through Friday, evening buffets every Friday, Saturday & Sunday as well as our famous Sunday Brunch Buffets. Join us every Sunday for our famous Sunday Brunch.
6:30 am – 10:00 pm Daily
7:00 am – 9:00 pm Sunday and Holidays
|DAYS||BUFFET||TIMES||ADULT PRICE||SENIOR PRICE|
|Friday ||Prime Rib ||5:00pm - 8:00pm||$27||$23|
|Saturday||Roast Beef ||5:00pm - 8:00pm||$23||$21|
|Sunday||Brunch ||9:30am - 2:00pm||$23||$20|
|Sunday||Turkey ||4:30pm - 8:00pm||$22||$20|
Restaurant Contact Information
(306) 667-6064 or 1 (800) 667-3999 ext 6064 for reservations
For Guests of the Dining Room:
Parking is complimentary Monday - Friday between 11:30 AM-1:30 PM
Monday - Sunday between 5:00 PM- 8:00 PM
Sunday Brunch from 9:30 AM - 2:00 PM
* to take advantage of our complimentary parking for dining room patrons please register your
name and license plate number in the dining room upon arrival.
Executive Chef Garnet Heinrichs
The Park Town Hotel would like to introduce Executive Chef Garnet Heinrichs. Garnet has been in the culinary arts for 20 years, first training at SIAST and then completing his Red Seal in 2001.
In the summer of 2001, Garnet worked at Scott Lake Lodge as the Executive Chef where he was able to work with local fish to create local dishes. He then moved to Calgary Alberta to gain more valuable experience. While in Calgary he worked at The Deane House and Fort Calgary, acquiring training in the field of fine dining. Garnet was entrusted with cooking for many delegates that came through Calgary, including the Queen, Prime Minister Steven Harper, many Olympic athletes, and premiers from all the provinces.
3 years later he decided to take what he had learned in Alberta back home to Saskatoon. Garnet took a position at The Radison Hotel as a Banquet Sous Chef. Then in 2011 he was given the opportunity to become Restaurant Sous Chef at the Sheraton Cavalier. In this role he was responsible for all food outlets; Carvers and 612, just to name a couple. This was a great chance for Garnet to gain understanding of the restaurant side of things.
"Now that I am here at The Park Town, I would like to showcase my skills. I am all about GREAT comfort food. I love to try different things, and put new twists on old ideas. I am looking forward to seeing the Park Town continue to evolve as a hotel, and I am proud to be a part of the food aspect. I will use all the knowledge and skills I have gained over the years to give our clients a great dining experience in both catering and the restaurant outlets." - Executive Chef Garnet Heinrichs