Inspired from CGK's highly organized and successful SQ F/J/Y menu thread, I think we should start one for the CX Forum. I will volunteer to organize the title thread and put all the information in some kinds of formats. Since lots of folks always ask what CX is serving on a particular route, why don't we start something similar to CGK in SQ forum? I know some of you don't care about it, but for those who care about it, hopefully it will be a helpful guide to present and future CX flyers.
If you don't want to type out the menu, feel free to scan it and post a link here, or you can email it to carfield@mac.com, and I will type it out.
Thanks,
Carfield
Flight No Routing Date Thread#
Australian/New Zealand/South Pacific flights
CX 110 HKG-SYD Jan 2008 #3
North Ameican Flights
CX 830 HKG-JFK SEP 2008 #52
CX 831 JFK-HKG AUG-OCT 2008 #39
CX 873 SFO-HKG APR 2008 #21
CX 879 SFO-HKG FEB 2008 #12
CX 881 LAX-HKG OCT 2008 #58
CX 888 YVR-JFK MAR 2008 #10
CX 888 HKG-YVR NOV 2008 #66 (New Midnight flight schedule apply)
CX 889 JFK-YVR-HKG JUN 2008 #30 + Wine List
CX 889 YVR-HKG NOV 2008 #68
Wine List
250,251,252,253,254,255,256,257,260,261,262,263,27 0,271,282,285,288,289 APR 2008 #22
250,251,252,253,254,255,256,257,260,261,262,263,27 0,271,282,285,288,289 1-9-2008 #44
292/3 HKG-FCO-HKG FEB to APR 2008 #18
293, 292 1-7-2008 #36
400,402,406,408,462,464,466,468,470,472 DEC 2008 #82
401,403,405,461,467,469,471,473 MAY 2008 #24
501, 503, 505, 507, 509, 521, 533, 535, 549, 581 1-9-2008 #55
826,827,828,829,830,831,840,841,870,872,873,879,88 0,881,882,883,884,885 APR 2008 #20
826,827,828,829,830,831,840,841,870,872,873,879,88 0,881,882,883,884,885 1-8-2008 #40
826,827,828,829,830,831,840,841,870,872,873,879,88 0,881,882,883,884,885
1-9-2008 #53
888,889 1-11-2008 #67
Intra-Asia Wine List SEP 2008 #62
========================================
Edited to add: Please note that this thread is solely for the posting of CX's menus. No discussions of comparison to other airlines please. You may however start a new thread on the topic if you like and we mods will merge the posts if necessary. Any OT posts will be deleted.
Thanks
Guy Betsy
Cathay Pacific Asiamiles forum co-moderator
ACfly
Jan 5, 08, 7:21 pm
HONG KONG -TOKYO
Click here for Link to pictures from this flight. (http://public.fotki.com/ACfly/air_travel/cx-504-hkg-nrt-in-f/)
BRUNCH:
Juice Selection
Marinated prawns and crab meat with herb dill and mango salsa
Caulifolower cream soup with crisp pancetta
MAIN COURES:
Pan-fried sea bass with carrot potato mash, asparagus, shimeji mushroom, red and yellow capsicum
Chinese dim sum
Braised beef shank with black fungus and dried straw mushroom served with steam rice, pak choy and broccoli
CHEESE AND DESSERT
Stilton, Gruyere, Saint paulin, Camembert
Fresh seasonal fruit
Mississippi mud pie cake
Tea and Coffee
Pralines
- - - - - - - -
JAPANESE MEAL
Cathay Pacific is pleased to offer a seasonal Japanese meal in traditional Kaiseki style, as an alternative choice.
Canapes
Braised baby abalone, Braised pond smelt with ginger slice Jelly cake with globe fish skin, Pickled shiso roll with radish
Liquer
Choya ume liqueur
Appetizer
Globefish with sea tangle, Red-branded lobster, Salmon Tataki
Clear Soup
Clear Soup with chicken meat ball, seaweed
Champagne
Champagne Amour De Deutz, Blanc de blanc 1999
White Wines
Vaucher Pere Mersault Premier Cur 2004
Pemberton Reserve Chardonnay 2004
Red Wines
Chateau Branaire-Ducru 2001, 4eme Cru Classe
Corton Grand Cru Louis Max 1996
Castelgiocondo, Ripe al Convento, Brunello di Montalcino,, Riserva DOCG 2000
PORT
Ramos Pinto Quinta da Ervamoira 10 year old Tawny Port
wenkroy2
Jan 16, 08, 11:07 pm
First Class Menu
CX110 SYD / HKG
January 11, 2008
Breakfast
Starters
Orange or apple juice
Mango and passion fruit smoothie
Fresh seasonal fruit
Natural or fruit yoghurt
Assorted cereals
Main Courses
Egg ~ freshly scrambled, fried or boiled
Served with
Grilled chicken chipolata, rosti potato
Button mushrooms and grilled tomato
Congee with ginko nut and port
Warm smoked salmon and dill quiche
Bread basket
Assorted rolls, fresh toast and breakfast pastries
Served with preserves, honey and button
Tea and Coffee
Lunch
Starter
Lobster and marinated asparagus
With orange and fennel salad, lemon olive oil dressing
Main Courses
Roast lamb rack with rosemary potatoes
Sautéed asparagus, carrot and capsicum
Herb crusted barramundi with pumpkin and spinach sauce
Asparagus, zucchini and carrots
Feta, spinach and basil ravioli with cherry tomato sauce (vegetarian choice)
Chinese favourites
Pork and watercress with lo hon guo and red date soup
Cold plate – cucumber and jelly fish salad
Kung po chicken
Served with stir-fried pak choy, baby corn and black mushroom steamed rice.
Cheese and Dessert
Vintage matured black wax cheddar, Camembert
Australian wheel mild blue cheese, chevre log
Fresh seasonal fruit
Baked New York cheese cake with mixed berry compote
Tea and Coffee
Pralines and Cookies
Snacks
Roast duck in noodle soup
Ice cream
Azurflyer
Mar 16, 08, 7:02 pm
SUPPER
Caviar and Balik Champagne "Tsar Nikolaj" with cuvee William Deutz 1998
Lobster Bisque
Mesclun Salad with olive, sun-dried tomato and balsamic vinaigrette
Grilled Beef Tenderloin, gratin potato, asparagus, carrot and red capsicum
Pesto Tortellini with tomato sauce and pinenut
Double boiled pork soup with winter melon and dried duck gizzard
Cold plate - cucumber with garlic and red radish julienne
Braised fish with bean curd sheets and spring onion served with steamed rice, oyster mushroom and baby cabbage
Smoked haddock and leek pie with salad
Szechuan dan dan soup noodles
Shrimp wontons in noodle soup
Plain congee with garnish
Orange, apple or grapefruit juice
Pink guava smoothie
Fresh seasonal fruit
Natural or low fat fruit flavoured yoghurt
Assorted cereals
Eggs - freshly scrambled, fried or boiled served with your choice of
Lyonnaise potatoes with parsley and onion
nurnberger sausage, sauteed mushrooms or Roma tomato
Dim Sum selection
Poached smoked haddock
Assorted rolls, fresh toast and breakfast pastries served with preserve, honey and butter
Tea and Coffee
John Brock
Mar 16, 08, 9:57 pm
I am flying Vancouver-Hong Kong. The flights both ways leave around midnight. When and what do they serve each way? I presume the HKG-YVR menu will be similar to the HKG-LAX flight, but what is it going over?
Carfield
Mar 17, 08, 11:44 pm
CX has two midnight flights from Vancouver to Hong Kong and both serve very different food.
CX 835 - 1am flight will serve a proper supper and breakfast prior to arrival with the typical refreshment on demand. Sort of like the HKG to JNB on the above thread. This flight originates from Vancouver, so a proper full supper service will be offered.
CX 889 - 3am flight will serve a refreshment (a fruit appetizer, entree - two to three choices and dessert), snack on demand, and breakfast prior to arrival. Since a full supper was served on the JFK to YVR segment, a lighter meal was served after takeoff.
Hope it helps!
You can also search the CX F Menu 2007 (last year F menu thread)!
Carfield
daniellam
Mar 18, 08, 12:51 am
CX 835 - 1am flight will serve a proper supper and breakfast prior to arrival with the typical refreshment on demand. Sort of like the HKG to JNB on the above thread. This flight originates from Vancouver, so a proper full supper service will be offered.
CX 889 - 3am flight will serve a refreshment (a fruit appetizer, entree - two to three choices and dessert), snack on demand, and breakfast prior to arrival. Since a full supper was served on the JFK to YVR segment, a lighter meal was served after takeoff.
To sum things up:
CX835 - Old seats, but more food
CX889 - New seats, but less food
SJUflyer
Mar 23, 08, 8:42 am
CX 749 HKG-JNB Feb08
Supper
Caviar and Balik Salmon "Tsar Nicolaj" with cuvee William Deutz 1998
STARTERS
Minestrone with pesto soup
Mesclun salad with asparagus, sun-dried tomatoes and balsamic vinaigrette dressing
MAIN COURSES
Pan-fried cornfed chicken with rosemary grilled new potato, green beans and mushrooms
Green pea and min agnolotti with hazelnut white wine cream sauce
CHINESE FAVOURITES
Pork soup with marrow and red dates
Cold plate - Szechuenese style jelly fish and cucumber salad
Chili prawns with tomato and fish sauce served with steamed rice and Chinese mixed vegetables
SNACK
Grilled seafood skewer with tartar sauce and salad
Braised beef shank wuth noodle in clear soup
Shui gow with choy sum in noodle soup
Plain congee with garnish
CHEESE AND DESSERT
Cambozola, Cheddar, Reblochons, Swiss brie
Fresh seasonal berries
Ice Cream
Cha cha
Tea and Coffee, Pralines and Cookies
Breakfast
Orange, apple or grapefruit juice
Mango and passiofruit smoothie
Fresh seasonal fruit
Natural or low fat freuit flavored yoghurt
Assorted cereals
MAIN COURSES
Eggs - freshly scrambled, fried, or boiled served with choice of grilled breakfast steak, home fried potato, Lincolnshire sausage, shimeji mushrooms or mixed vegetables in tomatoe concasse
Dim sum selection
Scottish kippers
Bread Basket
Tea and Coffee
latinrusso
Mar 27, 08, 10:19 am
Anyone has experienced First Class from San Fran to HKG. First time with CX period, manu help?
Thank you
Moomba
Mar 27, 08, 4:24 pm
The Menu:
Lunch:
Starters:
Grilled prawns on crab meat salad with saffron and tomato drizzle
Seafood chowder
Mixed seasonal salad with poached pear, grilled peppers, Roma tomato and pinenuts served with a sesame dressing
Main Courses:
Grilled New York steak with jus roasted red skin potatoes and oven roasted vegetables
Porcini rotolo pasta with artichoke tomato sauce and grilled vegetables
Chinese Favourites:
Double boiled pork spare ribs with mushroom and wolfberries soup
Cold plate – marinated bean curd and garlic chive
Sauteed chicken with kung po sauce served with braised black mushroom in oyster sauce and Shanghai pak choy steamed rice
Cheese and Dessert:
Cambozola, Oka, Cheddar
Fresh seasonal berries
Triple chocolate cake served with raspberry sauce
Tea and Coffee
Pralines and Cookies
Snacks:
Braised beef brisket in noodle soup
Ice Cream
Wine List:
Champagne:
Champagne Amour De Deutz, Blanc de blanc 1999 ( but Krug was being served)
White Wines:
Cuvaison Estate Selection Chardonnay Napa Valley Carneros 2004
Bouchard Pere & Fils Meursault Les Clous 2005
Red Wines:
Corton Grand Cru Louis Max 1996
Sebastiani Sonoma County Cabernet Sauvignon 2003
Chateau Lynch Bages 2001
On an insert in the wine list there was a write up of the feature wine:
Chateau Pech-Latt 2006 which was an organic GSM wine.
Port:
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port
sxc
Mar 27, 08, 11:20 pm
I was on F HKG-LHR last week, and tried a really nice French white wine. I forgot to take the menu with me. Does anyone have the wine list or know the name of the whites they are serving on F to LHR at the moment?
Thanks!
Rejuvenated
Mar 27, 08, 11:44 pm
Anyone has experienced First Class from San Fran to HKG. First time with CX period, manu help?
Thank you
I don't know which flight you are going to take but here is the menu I had when I took CX879 in F last month:
Lunch
From San Francisco to Hong Kong
Caviar, Smoked Salmon and Champagne
Caviar and Fine Smoked Salmon
with Cuvee William Deutz 1998
Starters
Cauliflower Cream Soup
Mixed Salad with Tomatoes, Fingerling Potatoes, Beans and Pesto
with Balsamic Dressing
Main Courses
Grilled Beef Tenderloin with Red Wine Sauce
Baked Potato and Mixed vegetable
Spinach Ravioli
with Spicy Tomato and Cream Sauce
Chinese Favourites
Double Boiled Scallop and Mushroom Soup
Cold Plate – Marinated Bean Curd and Jelly Fish
Stir-Fried Lobster with Ginger and Spring Onion
or
Braised Chicken Served with Pak Choy and Mushroom
Steamed Rice
Cheese and Dessert
Blue Castello, Chavroux Goat Cheese, Cheddar Layered with Stilton
Fresh Seasonal Fruit
Strawberry Ice Cream with Butterscotch Sauce
Baked Cheesecake with Blueberry Sauce
Red Beans Soup with Lotus Seeds
Tea and Coffee
Pralines and Cookies
Snacks
Crab Cake with Tartar Sauce
Shrimp Wontons in Noodle Soup
Hot Pot Rice with Cured Meats and Mushroom
Served with Clear Soup
Ice Cream
Dinner
From San Francisco to Hong Kong
Starters
Fresh Seasonal Fruit
Main Courses
Pan Seared Beef with Roasted Onion Sauce
Crushed Potato and Roasted Vegetables
Kung Po Chicken
with Stir-Fried Kailan and Steamed Rice
Abalone Congee with Spring Onion Cake
Dessert
Chocolate Mousse
Tea and Coffee
Pralines and Cookies
latinrusso
Mar 28, 08, 8:19 am
[QUOTE=Rejuvenated;9478611]I don't know which flight you are going to take but here is the menu I had when I took CX879 in F last month:
It is 879, much appreciated
tedhl
Mar 28, 08, 8:40 am
I was on F HKG-LHR last week, and tried a really nice French white wine. I forgot to take the menu with me. Does anyone have the wine list or know the name of the whites they are serving on F to LHR at the moment?
Thanks!
according to the wine list I got ~2 weeks ago, here's the white wines for CX 250-257 (among other European flights) for March:
Bouchard Pere & Fils Meursault Les Clous 2005 (Burgundy, France) - should be the one you had ?
CX 252, noontime flight LHR-HKG April 24 had Krug. CX 713, HKG-BKK April 25 had Deutz.
uclabruin82
Apr 30, 08, 9:40 pm
I will be flying HKG-SFO and was wondering if anyone remembered what kind of whiskey's were available?
Disregard, I looked up a TR from a few months ago and it looks like they serve JW Blue!
Carfield
May 1, 08, 9:18 pm
First Class
Wine List
Champagne
Krug Grande Cuvee Champagne
White Wines
Bouchard Pere & Fils Meursault Les Clos 2005
Pemberton Reserve Chardonnay 2004
Red Wines
Chateau Lynch-Bages, Seme Cru Classe Pauillac 1998
Brown Brothers Patricia Shiraz 2002
Montesodi Chianti Rufina 2003
Chateau Pech-Latt 2006
Apertifs and Cocktails:
Campari, Martini Rosso, Martini Extra dry, La Ina Dry Sherry, Harvey's Bristol Cream Sweet Sherry, Gordon's Dry Gin, Stolichnaya Russian Vodka, Bloody Mary, Screwdriver
Whiskies
Chivas Regal 12 Years Old, Johnnie Walker Blue Label, Canadian Club, Gentleman Jack Bourbon, Glenfiddich Ancient Reserve Single Malt Whiskey
Cognac
Courvoisier XO
Liqueurs
Grand Marnier, Cointreau, Drambuie, Kahlua, Bailey's Irish Cream
Beer
International Selection
CX Signature Drinks
Cathay Delight
A kiwifruit based non-alcoholic drink with coconut milk and a touch of fresh mint
Pacific Sunrise
A refreshing combination of champagne and Drambuie with the zest of orange and lemon
Lunch
Caviar, Balik & Champagne
Caviar, and Balik Salmon “Tsar Nicholaj” with Krug Grande Cuvee
Starters
Tuscan Bean Soup
Mixed salad with grilled scallops, cherry tomatoes, pecorino romano with cucumber and red pepper dressing
Main Courses
Pan-seared chicken breast with lemon porcini mushroom sauce
Saffron Risotto and oven-roasted fennel
Wild Mushroom and zucchini lasagne with tomato sauce
Chinese Favorites
Pork, barley and bean curd soup
Cold plate – pickled radish with sesame seed
Stir-fried Beef with black pepper sauce
Or
Pork with sweet chili sauce
Served with
Sautéed Spinach with Carrots
Steamed rice
Cheese and Dessert
Danablu, Pecorino romano, Scamorza Affumicata and Fontina
Fresh Seasonal Fruit
Baked Pear and ricotta cheesecake with strawberry coulis
Stracciatella ice cream with mini amaretti, pistachio nuts, toasted almonds and strawberry sauce
Black Sesame Soup
Tea and Coffee
Pralines and Cookies
Snacks
Wonton and spinach in noodle soup
Warm piadina romagnola filled with ham rucula and soft cheese
Country style salt cake stuffed with assorted cheese and sun-dried tomato
Ice Cream
Breakfast
Starters
Orange or grapefruit juice
Double berry smoothie
Fresh Seasonal Fruit
Natural or low fat fruit flavored yogurt
Assorted Cereals
Main Courses
Eggs – freshly scrambled, fried or boiled
Served with your choice of:
Breakfast sausage, grilled streaky bacon, oven-roasted potato, broiled tomato or sautéed mushrooms
Selected Breakfast cold cuts
Chicken with Mushroom congee
Bread Basket
Assorted rolls, fresh toast and breakfast pastries served with preserves, honey and butter
Tea and Coffee
292-1026/1027/1028F <F-A/08)
Dr. HFH
May 4, 08, 8:44 am
884 HKG-LAX May 2 had Krug.
Carfield
May 7, 08, 10:58 pm
Wine List
Champagne
Kurg Grande Cuvee Champagne
White Wines
Cuvaison Estate Selection Chardonnay Napa Valley Carneros 2004
Bouchard Pere & Fils Meursault Les Clous 2005
Red Wines
Domaine Jacques Prieur Beaune Champs Pimont Premier Cru 2005
Felipe Rutini Reserve Malbec 2006
Chateau Lynch-Bages, 5eme Cru Classe Pauillac 1998
Chateau Pech-Latt 2006
Port
Ramos Pinto Quinta da Ervamoira 10 Years Old Tawny Port
Supper
Caviar, Smoked salmon & Champagne
Caviar and fine smoked salmon with Krug Grande Cuvee
Starters
Fennel and Apple Soup
Mixed Salad with heirloom tomatoes, dried cranberries pecans and balsamic vinaigrette
Main Courses
Grilled Prime New York Steak
Fingerling potatoes and roasted baby vegetables
Lobster and crab ravioli with roasted red pepper coulis and balsamic glazed grilled asparagus
Chinese Favorites
Double boiled pork with mountain yam and wolfberries soup
Cold plate - marinated gluten with cucumber
Chicken Kung Po
Served with
Kailan with mushroom and carrot
Steamed rice
Wonton Noodle Soup
Hot Pot rice with minced pork patty with water chestnut and mushroom
Served with chicken soup
Snack
Smoked Chicken Panini
Cheese and Dessert
Cambozola, Yellow cheddar, Munster, Herb Goat Cheese
Fresh Seasonal Berries
Haagen-Dazs Ice Cream
Tea and Coffee
Pralines and Cookies
873-1009F <04/08>
Breakfast
Starters
Orange juice or apple juice
Mango Smoothie
Fresh Seasonal Fruit
Natural, fruit, or low fat fruit flavored yogurt
Assorted Cereals
Main Courses
Eggs - freshly scrambled, fried or boiled
Served with your choice of
Grilled Pork Sausage, applewood smoked bacon, rosti potato, broiled mushrooms or grilled tomato
Chinese Dim Sum
Lobster congee accompanied by spring onion pancake
Bread Basket
Assorted rolls, fresh toast and breakfast pastries
Served with preserves, honey and butter
Tea and Coffee
873-1111F <04/08>
Carfield
May 7, 08, 11:08 pm
Wine List
Champagne
Kurg Grande Cuvee Champagne
White Wines
Bouchard Pere & Fils Meursault Les Clous 2005
Pemberton Reserve Chardonnay 2004
Red Wines
Chateau Lynch-Bages, 5eme Cru Classe Pauillac 1998
Domaine Jacques Prieur Beaune Champs Pimont Premier Cru 2005
Brown Brothers Patricia Shiraz 2002
Chateau Pech-Latt 2006
Port
Ramos Pinto Quinta da Ervamoira 10 Years Old Tawny Port
Supper
Caviar, Balik & Champagne
Caviar, and Balik Salmon "Tsar Nicolaj" with Krug Grande Cuvee
Starters
Clam Chowder
Traditional Baby Caesar Salad
Main Courses
Herb crusted sea bass with
Mashed potatoes, sauteed French beans and wild mushroom ragout
Garganelli with olive, caper and tomato sauce
Chinese Favorites
Pork with lotus root and octopus soup
Cold plate - deep-fried sea bass with sweeten vinegar dressing
Double boiled minced pork ball
Served with
Steamed rice
Braised baby Chinese cabbage and dried scallop sauce
Snack
Beef Skewer with salad and capsicum relish
Taiwanese braised beef noodles in spicy soup
Duck and barbecued pork in noodle soup
Plain congee with garnish
Cheese and Dessert
Bavarian Blue, Gruyere, Arenenberger, French Brie
Fresh Seasonal Berries
Haagen-Dazs Ice Cream
Sweet red bean soup
Tea and Coffee
Pralines and Cookies
251/255-10173F <04/08>
Breakfast
Starters
Orange, apple or grapefruit juice
Forest berry smoothie
Fresh Seasonal Fruit
Natural or low fat fruit flavored yogurt
Assorted Cereals
Main Courses
Eggs - freshly scrambled, fried or boiled
Served with your choice of
Pan-fried potato cake with cheese and spring onion
bacon, Roma tomato with herb or mushrooms
Mini glutinous rice and assorted Chinese Dim Sum
Scottish kippers
Bread Basket
Assorted rolls, fresh toast and breakfast pastries
Served with preserve, honey and butter
Tea and Coffee
251/255-10175F <04/08>
Carfield
May 7, 08, 11:19 pm
Wine List
Champagne
Cuvee William Deutz Brut 1998
White Wines
Henri de Villamont Meursault 2005
Pemberton Reserve Chardonnay 2004
Red Wines
Chateau Branaire-Ducru 2001, 4eme Cru Classe
Domaine Jacques Prieur Beaune Champs Pimont Premier Cru 2005
Montesodi Chianti Rufina 2003
Port
Ramos Pinto Quinta da Ervamoira 10 Years Old Tawny Port
401,403,405,461,467,469,471,473 1-5-2008
Carfield
May 7, 08, 11:22 pm
Taipei to Hong Kong
Dinner
Starter
Lobster with dill salmon salad
Main Courses
Braised Pork Knuckle
Egg fried rice with spring onion
Mixed fungus with carrots and peas
Roasted spring chicken with pesto and white wine cream sauce
Potato Lasagne, asparagus and shiitake mushroom rolls
Dessert
Pistachio nuts chocolate mousse cake served with raspberry sauce
Tea and Coffee
Pralines
401/473-2144F/C1 <M-J/08>
christep
May 8, 08, 2:11 am
Good to see that they seem to be back to Krug on all the main long haul routes now. Maybe customer feedback does work!
Moomba
May 10, 08, 1:06 pm
Good to see that they seem to be back to Krug on all the main long haul routes now. Maybe customer feedback does work!
It is interesting that we see things like this happening amidst ever increasing fuel bills for the airlines. Perhaps power to the people really does mean something. ^
I will look forward to my Krug and caviar in a couple of months.
manicflyer9
May 18, 08, 1:56 am
Does anyone feel in the mood to scan the F menu LAX-HKG-LAX for May?
I'd appreciate the advance notice.
Thanks.
nologic
Jun 1, 08, 6:00 pm
How about MEL-HKG, HKG-JKT and HKG-MNL?
ijgordon
Jun 24, 08, 9:49 pm
JFK-YVR
SUPPER
Starters
Marinated prawns with Kenya beans, olive tapenade, sun-dried tomato and caramelized lime
Pumpkin soup with pumpkin seeds and croutons
Mesclun salad with herb marinated goat cheese, grilled vegetables, olive oil and balsamic dressing
Main Courses
Seared beef fillet and onion marmalade with truffled potato mash, grilled zucchini and vine tomato
Asparagus risotto with red pepper confit
Chinese Favourites
Double boiled pork with Chinese melon and date soup
Cold plate – shredded marinated bean curd with carrot
Braised chicken with dark soy sauce and basil
or
Stir-fried shrimp, scallop and conch
served with steamed rice and stir-fried kalian
Braised beef brisket in noodle soup
Snack
Warm ciabatta with ham, mozzarella and arugala
Cheese and Dessert
Brie, Stilton, Taleggio, Manchego
Chocolate pear cheesecake served with raspberry sauce
Tea and Coffee
Pralines and Cookies
YVR-HKG
SUPPER
Caviar, Balik & Champagne
Caviar, and Balik salmon “Tsar Nicolaj” with krug grande cuvee
Starters
Lobster Bisque
Mixed seasonal salad with poached pear, grilled peppers, Roma tomato and pinenuts, served with sesame dressing
Main courses
Grilled lamb chops with grain mustard sauce, roasted kipfler potatoes and seasonal vegetables
Mushroom ravioli with tomato sauce and baked vegetables
Chinese Favourites
Double boiled conch with fish maw soup
Cold plate – marinated cucumber and bean curd
Stir-fried lobster with ginger and spring onion served with stir-fried pak choy and shiitake mushroom, steamed rice
Roast duck in noodle soup
Hot pot rice with steamed pork spare ribs served with chicken broth
BREAKFAST
Starters
Orange or apple juice
Strawberry, banana and soya milk energizer
Fresh seasonal fruit
Natural, fruit or low-fat fruit yoghurt
Assorted cereals
Main Courses
Eggs – freshly scrambled, fried or boiled served with your choice of Canadian ham, streaky bacon, fried potato, Roma tomato or mushrooms
Assorted Chinese dim sum
Chicken and abalone congee accompanied with spring onion pancake
Bread Basket
Assorted rolls, fresh toast and breakfast pastries, served with preserves, honey and butter
Tea and Coffee
WINE LIST
Champagne
Krug Grande Cuvee Champagne
White wines
Cuvaison Estate Selection Chardonnay Napa Valley Carneros 2004
Bouchard Pere & Fils Mersault Les Clous 2005
Weinguter Wegeler Rudesheimer Berg Rottland Riesling Spatlese 2002
Red wines
Domaine Jacques Prieur Beaune Champs Pimont Premier Cru 2005
Felipe Rutini Reserve Malbec 2006
Chateau Lynch-Bages, 5eme Cru Classe Pauillac 1998
Port
Ramos Pinto Quinta da Ervamoira 10 Year Old tawny Port
Moomba
Jun 25, 08, 10:33 am
YVR-HKG
SUPPER
Caviar, Balik & Champagne
Caviar, and Balik salmon “Tsar Nicolaj” with krug grande cuvee
Hmm does anyone know how long has the caviar course been on the ex YVR sector? The last time I took this flight (Sept. '06) the caviar service had already been completed on the JFK-YVR sector.
IHEARTNY1
Jun 25, 08, 10:48 am
Hmm does anyone know how long has the caviar course been on the ex YVR sector? The last time I took this flight (Sept. '06) the caviar service had already been completed on the JFK-YVR sector.
I think they changes it recently earlier this year.
It type of make commecial sense as the high paying F pax will generally take the non stop instead of 889 and then the YVR F pax gets to share the premium catering.
So finally NO MORE caviar on non charter service for Transcon in the US!:D
Carfield
Jun 30, 08, 6:21 am
CX 451 NRT to TPE June 2008
First Class
Dinner
Starters
Beef tataki style with smoked scallops and shrimps
Leek and potato soup
Main Courses
Broiled sea bass with bean curd skin roll and sea urchin sauce
Japanese rice with soybeans and Japanese vegetables
Or
Lamb chop with leeks in gravy served with egg fried rice, pak choy with braised mushrooms in oyster sauce
Or
Braised veal agnolotti with roasted garlic and red wine brown sauce
Cheese and Dessert
Cheese selection
Fresh Seasonal Fruits
Warm hazelnut Cake served with Vanilla sauce
Tea and Coffee
Pralines
451-20385F <06/08>
ijgordon
Jun 30, 08, 9:08 am
It type of make commecial sense as the high paying F pax will generally take the non stop instead of 889 and then the YVR F pax gets to share the premium catering.I think one of the reasons was that there is a slightly earlier YVR-HKG flight than 889 (don't know the #, sorry) that offers F service, includng caviar, so they wanted to make the catering consistent for YVR passengers.
So finally NO MORE caviar on non charter service for Transcon in the US!:DYeah, that's a bummer. :(
IHEARTNY1
Jun 30, 08, 9:36 am
I think one of the reasons was that there is a slightly earlier YVR-HKG flight than 889 (don't know the #, sorry) that offers F service, includng caviar, so they wanted to make the catering consistent for YVR passengers.
Yeah, that's a bummer. :(
I don't think this is the reason as I recall when 839 was a 34C and had F Class on it + caviar service, 889 did not serve caviar ex YVR.
I think it is more to satisfy the pax they pay the most.
Carfield
Jul 17, 08, 2:16 am
First Class
Wine List
Champagne
Krug Grande Cuvee Champagne
White Wines
Bouchard Pere & Fils Meursault Les Clous 2005
Helen’s Hill Yarra Valley Chardonnay 2006
Weinguter Wegeler Rudesheimer Berg Rottland Riesling Spatlese 2002
Red Wines
Chateau Lynch-Bages, 5eme Cur Classe Pauillac 1998
Possums Vineyard McLaren Vale Shiraz 2004
Montesodi Chianti Rufina 2003
Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port
CX Signature Drinks
Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink with honey and fresh lemon juice and a hint of rose water
Or
Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavor
293,292 1-7-2008
Carfield
Jul 17, 08, 2:17 am
Hong Kong to Rome
July 2008
Supper
Caviar, Balik & Champagne
Caviar and Balik Salmon “Tsar Nicolaj” with Krug Grande Cuvee
Starters
Tomato, orange and basil soup
Mesclun salad with marinated crabmeat, roasted Roma tomato and olive oil dressing
Main Courses
Grilled beef tenderloin with red wine sauce
Pont Neuf potatoes, carrot mash and spinach
Or
Mushroom and walnut agnolotti with pancetta and chanterelles, walnut mushroom cream sauce
Chinese Favorites
Double boiled papaya with pork, almond and peanut soup
Cold-plate – drunken chicken with Szechuan cucumber salad
Pan-fried sea bass with ginger, garlic and Chinese parsley sauce
Served with steamed rice, poached angle luffa and braised bean thread
Snack
Lamb, green pea, and mint pie with mixed salad served with mint and yogurt dressing
Shrimp wontons in noodle soup
Duck and barbecued pork in noodle soup
Plain congee with garnish
Cheese and Dessert
Stilton, Gruyere, Saint Paulin, Camembert
Fresh seasonal berries with ginger syrup
Haagen-Dazs ice cream
Panna cotta with red currants
Warm caramel fig cake with vanilla ice cream and chocolate sauce
Cha Cha – Assorted red bean soup
Tea and Coffee
Pralines and Cookies
293-20438F <07/08>
Breakfast
Starters
Orange, apple or grapefruit juice
Forest berry smoothie
Fresh seasonal fruit
Natural or low fat fruit flavored yogurt
Assorted cereals
Main Courses
Eggs – freshly scrambled, fried or boiled
Served with your choice of potato cake with cheese and spring onion
Back bacon, pork sausage, sautéed mixed mushrooms or roasted vine ripened tomato
OR
Assorted Chinese dim sum
OR
Breakfast Cold Plate
Bread Basket
Assorted rolls, fresh toast, and breakfast pastries served with preserves, honey and butter
Tea and coffee
293-20458F <07/08>
Carfield
Jul 17, 08, 2:17 am
First Class
Rome to Hong Kong
May to July 2008
Lunch
Caviar, Balik & Champagne
Caviar and Balik Salmon “Tsar Nicolaj” with Krug Grande Cuvee
Starters
Clam and zucchini soup
Mixed salad with pecorino and crispy basil served with yogurt herb dressing
Main Courses
*Roasted chicken breast stuffed with smoked scarmoze cheese and braised red chicory
Grilled Polenta and roasted vegetables
Or
*Porcini filled gnoochi with wild mushroom sauce and Tyrolian ham
Chinese Favorites
Chicken with black mushroom and peanut soup
Cold plate – Szechuanese style marinated cucumber salad
Stir-fried pork with lotus root, water chestnut and black mushroom
Or
Steamed nile perch with chili bean sauce
Served with
Stir-fried broccoli with garlic
Steamed rice
Cheese and Dessert
Cheese selection
Fresh seasonal fruit
*Veronese carrot cake with red berries served with vanilla sauce
Red beans soup with lotus seeds
Vanilla ice cream with berries
Tea and Coffee
Pralines and Cookies
292-2012F <M~J/08>
Snack
Chicken with spinach and spring onion in noodle soup
Focaccia with mushroom, sun-dried tomato and oregano
Ice Cream
Breakfast
Starters
Orange or grapefruit juice
Double berry smoothie
Fresh seasonal fruit
Natural or low fat fruit flavored yogurt
Assorted cereals
Main Courses
Eggs – freshly scrambled, fried or boiled
Served with your choice of pork sausage, streaky bacon, roasted new potatoes, grilled tomato or button mushrooms
Or
Stir-fried rice noodles with chicken and vegetables
Or
Selected breakfast cold cuts
Bread Basket
Assorted rolls, fresh toast, and breakfast pastries served with preserves, honey and butter
Tea and coffee
292-2013/2014F <M~J/08>
Moomba
Aug 28, 08, 1:43 pm
Lunch:
Caviar, Smoked salmon and Champagne:
Caviar and fine smoked salmon with Krug grande cuvee
Starters:
Mushroom Soup
Pan-seared scallops with mesculn salad and lemon vinaigrette
Main Courses:
Grilled beef tenderloin with shallot sauce potato terrine, butternut squash and sautéed asparagus
Rigatoni with sage cream and pumpkin seeds
Chinese Favourites:
Double boiled pork with conch and wolfberries soup
Cold plate – vegetarian duck
Braised abalone with chicken
or
Szechuanese chilli prawns
Served with
stir-fried pak choy with carrot and mushroom
steamed rice
Cheese and Dessert:
Cambozola, St. Pauline, Goat Cheese, Yellow Cheddar
Fresh seasonal berries
Tiramisu
Almond cherry cake
served with vanilla ice cream and berry coulis
Tea and Coffee:
Pralines and Cookies:
Snacks:
Barbecued duck in noodle soup
Grilled chicken and pineapple skewer with papaya salsa
Joe Shanghai crab with pork dumpling served with dark vinegar and ginger
Hot pot rice with black bean spare ribs served with chicken broth
Ice Cream
Dinner:
Starter:
Fresh seasonal fruit
Main Courses:
Grilled sea bass with white wine cream sauce, rosemary potato, French beans and cherry tomato
Stir-fried beef with crispy egg noodles and kailan
Abalone and Chinese mushroom congee served with spring onion pancake
Dessert:
Raspberry tart
Tea and Coffee:
Pralines and Cookies:
Moomba
Aug 28, 08, 1:47 pm
Champagne:
Krug Grande Cuvee Champagne
White Wines:
Cuvaison Estate Selection Chardonnay Napa Valley Carneros 2004
Bouchard Pere & Fils Meursault Les Clous 2005
Red Wines:
Possums Vineyard McLaren Vale Shiraz 2004
Felipe Rutini Reserve Malbec 2006
Chateau Lynch-Bages, 5eme Cru Classe Pauillac 1998
Port:
Ramos Pinto Quinta de Ervamoira 10 Year Old Tawny Port
Aperitifs and Cocktails:
Campari, Martini Rosso, Martini Extra Dry, La Ina Dry Sherry, Harveys Bristol Cream Sweet Sherry, Gordons Dry Gin, Stolichnaya Russian Vodka, Bloody Mary, Screwdriver
Whiskies:
Chivas Regal 12 Years Old, Johnnie Walker Blue Label, Canadian Club, Gentleman Jack Bourbon, Glenfiddich Ancient Reserve Single Malt Whisky
Cognac:
Courvoisier XO
Liqueurs:
Grand Marnier, Cointreau, Drambuie, Kahlua, Bailey’s Irish Cream
Beer:
International Selection
CX Signature Drinks:
Cathay Delight
A kiwi based non-alcoholic drink with coconut juice and a touch of fresh mint
Pacific Sunrise
A refreshing combination of champagne and Drambuie with the zest of orange and lemon
Juices:
orange, apple, tomato
Soft Drinks:
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale
Coffees:
freshly brewed coffee, espresso, cappuccino and caffe latte regular or decaffeinated
Teas:
Fuding jasmine silver fur, Anqi supreme Ti Guan Yin, Ceylon, Japanese, Hong Kong style milk tea
organic selection: camomile, earl grey and peppermint
Personally, I think that their spacing, line breaks, capitalization and some spelling can be a bit wacky, but, then again, what do I know? In any case, I have tried to reproduce the menu as true to the original as possible, including both font and color. If anyone sees any errors on my part, feel free to let me know.
Lunch
Caviar, Balik & Champagne
Caviar and Balik salmon "Tsar Nicolaj" with Krug grande cuvee
Starters
Ginger and carrot soup
Nicoise salad with lemon herb dressing
Main Courses
Pan-fried herb marinated cod with creamy roasted red pepper sauce
potato mash
roasted fennel, sauteéd spinach and baby carrots
Stuffed field mushroom with lime risotto
tomato provencale and asparagus
Chinese Favourites
Pork bone soup with pear and almond
Cold plate - Szechuan cucumber salad
Braised beef wtih turnip
or
Stir-fried chucken Kung Po
served with
stir-fried pak choy with carrots
steamed rice
Cheese and Dessert
Stilton, Somerset Camembert, Manchego, black waxed Cheddar
Fresh seasonal berries
Cornish cheesecake with raspberry coulis
Black sesame dessert
Vanilla ice cream
with pistachio nuts and chocolate sauce
Tea and Coffee
Pralines and Cookies
Snacks
Selected sandwiches
Wontons with pak choy in noodle soup
Ice cream
Breakfast
Starters
Orange or grapefruit juice
Mango and passionfruit smoothie
Fresh seasonal fruit
Natural, fruit or low fat yoghurt
Assorted cereals
Main Courses
Eggs ~ freshly scrambled, fried or boiled
served with your choice of
back and streaky bacon
port sausage, bubble and squeak
grilled roma tomato or sauteed mushrooms
Chinese dim sum
Smoked haddock kegderee
Bread Basket
Assorted breakfast pastries and fresh toast
served with preserves, honey and butter
Tea and Coffee
daniellam
Aug 29, 08, 10:25 am
Just from looking at the menus, it seems like that there is a trend of only having "Meat or Pasta" (title above show read as "Meat or Pasta") as options for the main meal on longhauls for those who don't want to eat Chinese food.
CX needs to do better by having at least one more non-Chinese meat option (that is not pasta) option for their main meal.
airoli
Sep 1, 08, 12:26 am
Trip report and menu for inbound flight will follow
Supper
Caviar, Balik & Champagne
Caviar and Balik salmon "Tsar Nicolaj" with Krug grande cuvee
Starters
Roasted butternut squash bisque with crayfish Traditional Caesar salad
Main courses
Roasted blue cod with red pepper sauce, mashed potato and mixed vegetables Pappardelle pasta with lamb gravy, asparagus and carrots
Chinese Favorites
Sea conch and chicken soup
Cold plate - marinated dried bean curd with chili
Hundred treasure duck braised stuffed duck served with steamed rice, stir-fried pak choy with ginger and chili
Snack
Crab meat and capiscum pastie with peach and plum chutney
Braised beef shank noodles in clear soup
Braised sliced pork with preserved snow vegetables and choy sum in noodle soup
Plain congee with garnish
Cheese and Dessert Cambozola, Appenzeller, Double Gloucester, Somerset Brie Fresh seasonal berries with ginger syrup Häagen-Dazs ice cream Mango mousse Cherry clafoutis cake with vanilla ice cream and rasperry coulis Sweet red bean soup
Tea and Coffee
Pralines and Cookies
***
Breakfast
Starters Orange, apple or grapefruit juice Pink guava smoothie Fresh seasonal fruit Natural or low fat fruit flavoured yoghurt Assorted cereals
Main Courses
Eggs ~ freshly scrambled, fried or boiled, served with your choice of Lyonnaise potatoes with parsley and onion slices, broiled bacon, Nurnberger sausage or vine ripen tomato Assorted Chinese dim sum Breakfast cold plateBread Basket
Assorted breakfast pastries and fresh toast served with preserves, honey and butter
Tea and Coffee
White Wine
Bouchard Père & Fils Meursault Les Clos 2005
Helen's Yarra Valley Chardonnay 2006
Vaucher Père Meursault Premier Cru 2004 not available on my flight
Red Wine
Château Lynch-Bages, 5ième Cru Classé Pauillac 1998
Felipe Rutini Reserve Malbec 2006
Possums Vineyard McLaren Vale Shiraz 2004
Soberana Vinho Regional Terras do Sado 2004 featured wine on insert
Additional drinks
The usual Port, Cocktails, Whiskies, Cognac, Liquers and Beer
CX signature drinks for uneven months: Oriental Breeze and Cloud Nine
SethLevy
Sep 7, 08, 12:31 pm
Does anyone have menu for the YYZ-HKG route for September 2008? Is the service Lunch and Dinner or Brunch and Dinner or Lunch and Breakfast??
Thanks.
hongkongniner
Sep 11, 08, 9:51 am
First time taking cx827 (usually fly out of the WC.....)...anyone taken this flight in F? any menus?
return is via YVR also in F....any thought to this flight? its A330(no suites)...
christep
Sep 11, 08, 9:32 pm
return is via YVR also in F....any thought to this flight? its A330(no suites)...A330s don't fly to YVR.
Dr. HFH
Sep 16, 08, 9:48 am
Does anyone have info on the food service on this flight? I don't need a specific menu (although that would be lovely and very helpful), but I'd love to have some idea of what the food service is, -- i.e., mid-morning departure and noon time arrival, so breakfast followed by lunch? I'm flying in late January.
Thanks in advance.
christep
Sep 16, 08, 10:00 am
In F the food service is always whatever you want when you want it, so how they structure it is really quite incidental. I can't remember how they categorised the food when we went last month, but they don't have the full breakfast offering (bacon eggs sausage etc), so effectively there is the caviar & salmon, plus two sets of lunch/dinner starters, two sets of lunch/dinner main courses, cheese, two sets of desserts, plus various snack options. Plenty of choices, whenever you want it (although on our flight the portions of Tsar Nicolaj salmon were distressingly small, and the caviar service was plated in the galley not from the trolley). Apologies for not keeping the menu.
graubman
Sep 18, 08, 9:43 am
Any recent experiences in f for this routes?
Are the new suites in place? Menu?
SethLevy
Sep 21, 08, 4:00 pm
Any recent experiences in f for this routes?
Are the new suites in place? Menu?
Several people have been asking this question, includng me. Apparently no one on FT has taken the YYZ-HKG (or SFO-HKG) flights recently.
Carfield
Sep 27, 08, 6:21 pm
Lunch
Caviar, Balik & Champagne
Caviar and Balik Salmon "Tsar Nicolaj" with Krug Grand Cuvee
Starters
Roasted red pepper soup
Grilled Vegetable salad with sliced bagel and balsamic vinegar
Main Courses
Grilled beef tenderloin with rosemary wine sauce
Swede Mash, asparagus and baby carrots
Green Peas and Mint Agnolotti with Braised lamb sauce
Chinese Favorites
Double boiled pork soup with carrot and Buddhist palm melon
Cold Plate - eggplant salad and spring onion in dark vinegar
Wok-fried seafood with gingko nut and asparagus in fish sauce
Or
Braised duck with onion sauce
Served with
Steamed rice and Chinese Vegetables
Cheese and Dessert
Cambozola, Appenzeller, Double Gloucester, Somerset Brie
Fresh Seasonal Berries with rose syrup
Apple Charlotte with mini apple
Raspberry friand cake
With Vanilla Ice Cream and chocolate sauce
Cha Cha
Assorted sweet bean soup
Tea and Coffee
Pralines and Cookies
Snacks
Annie Leong - Szechuanese Dan Dan Soup Noodle
Barbecued roast duck in noodle soup
Smoked Salmon and leek quiche with chicken
Plain Congee with Garnish
Haagen-Dazs Ice Cream
Refreshment
Starter
Fresh Seasonal Fruit
Main Courses
Roast Lam Loin with Red wine sauce
Braised lentil, baby carrot and mint fava beans
Ricotta and spinach cannelloni
With semi sun-dried tomato cream sauce and bechamel baked vegetables
Chinese Favorites
Steamed pork patty with Yunnan Ham and dried shrimp
Served with
Steamed rice and mixed vegetables
Cheese and Dessert
Cambozola, Cheddar, Reblochon, Swiss Brie
Selection of Pastries
Tea and Coffee
Pralines
Carfield
Sep 27, 08, 6:25 pm
Champagne
Krug Grande Cuvee Champagne
White Wines
Cuvaison Estate Selection Chardonnay Napa Valley Carneros 2004
Bouchard Pere & Fils Meursault Les Clous 2005
Vaucher Pere Meursault Premier Cru 2004
Red Wines
Possums Vineyard McLaren Vale Shiraz 2004
Felipe Rutini Reserve Malbec 2006
Chateau Lynch-Bages, 5eme Cur Classe Pauillac 1998
Port
Ramos Pinto Quinta da Ervamoira 10 Years Old Tawny Port
Wine list (http://www.flyertalk.com/forum/showpost.php?p=10290557&postcount=44)
Lunch
Caviar, Balik & Champagne
Caviar and Balik salmon "Tsar Nicolaj" with Krug grande cuvee
Starters
Onion soup with crispy shallot served with bread sticks Mixed salad with brown mushrooms, oven-dried tomato, sunflower seeds and herb cream dressing
Main courses
Poached chasr fillet with horseradish cream, parsley potatoes and vegetable medley Roasted wild boar on red wine cinnamon sauce, potato strudel, savoy cabbage and buttered carrots
Chinese Favorites
Pear with sweeet and bitter almonds in pork bone soup
Cold plate - shredded chicken and cucumber with sesame dressing
Five spice pork and chestnuts OR Braised beef with turnips
served with stir-fried pak choy with black mushrooms and steamed rice
Cheese and Dessert
Brillat Savarin, Chaumes, Roquefort, Gruyère Fresh seasonal fruit Chocolate truffle cake with vanilla sauce and berries Black sesame dessert Nougat ice cream with chocolate flakes
Tea and Coffee
Pralines and Cookies
***
Snack
Prawn wontons with pak choy in noodle soup Laugen twist with smoked turkey, gruyere and tomato Mövenpick ice cream
***
Breakfast
Starters Orange or apple juice Mango smoothie Fresh seasonal fruit Natural, fruit or low fat flavoured yoghurt Assorted cereals
Main Courses
Eggs ~ freshly scrambled, fried or boiled, served with your choice of streaky bacon, potato cake with chives, beef sausage, tomato or sauteed mushroom Stir-fried noodles with chicken and vegetables Selected breakfast cold custsBread Basket
Assorted breakfast pastries and fresh toast served with preserves, honey and butter
Tea and Coffee
johnkennett
Oct 13, 08, 10:04 am
Are the MEL flights (CX168/CX105) getting Krug as the long haul, or the Duetz as the regional flights?
sdsearch
Oct 16, 08, 4:38 am
Menu as printed:
Supper
Caviar, Smoked Salmon & Champagne
Caviar and fine-smoked salmon with Krug grande cuvee
Starters
Truffle infused cauliflower soup
Mixed salad with heirloom tomatots portabello mushroom, brocconcini and pesto, served with balsamic dressing
Main Courses
Roast rack of lamb with ginger lemongrass crust, creamy polenta, baby carrots and zucchini
Pappardelle pasta with wild mushrooms, asparagus, soya beans, tomato and truffle oil
Chinese Favourites
Double-boiled ginseng soup with black chicken
Cold plate -- marinated cucmber
Stri-fried seafood with X.O. sauce, served with stri-fried pak choy and carrots, steamed rice
Brasied beef brisket in noodle soup
Hot pot rice with steamed spare ribs in black bean sauce serve with daily soup
Snack
Chicken quesadillas with guacamole and tomato salsa
Cheese and Dessert
Cambozola, Goat Cheese, Port salut, Cheeddar
Fresh seasonal berries
(Haagen-Dazs logo) Ice cream
Grand marnier custard cream
Hazelnut chocolate cake with vanilla ice cream and toffee sauce
Black sesame dessert
Tea and Coffee
Prailines and Cookies
Breakfast
Starters
Orange or apple juice
Mango smoothie
Fresh seasonal fruit
Natural fruit or low fat fruit yoghurt
Assorted cereals
Main Courses
Eggs - freshly scrambled, fried or boiled, served with your choice of grilled chicken sausage, streak bacon, hash brown potato or grilled tomato
Asoorted Chinese dim sum
Abalone and mushroom congee served with spring onion pancake
Bread Basket
Assorted breakfast pastries, and fresh toast served with preserves, honey, and butter
Tea and Coffee
Notes:
What in the world does "served with daily soup" mean??? :confused:
The breakfast choices as asked of me did not match the menu. I was asked whether i wanted the continental breakfast (everything included in the Starters section) or the "traditional English" breakfast (only the first item in the Main Courses section, I would think). I found this most confusing (but wasn't in a state of mind at that hour to ask lots of questions).
Cereal was a choice of something Kelloggy (I forget what exactly), muesli, or granola.
The low-fat yogurt wasn't just low-fat, it was also Aspertamed (yuck!).
The Bread Basket was a question (which kind of bread do I want), not an actual basket (as it is at AA).
christep
Oct 16, 08, 4:59 am
You haven't quite got the hang of First. The menu simply tells you what is on the plane. What you eat, in what combination and when is entirely up to you.
daniellam
Oct 16, 08, 10:25 am
Menu as printed:
Notes:
What in the world does "served with daily soup" mean??? :confused:
The breakfast choices as asked of me did not match the menu. I was asked whether i wanted the continental breakfast (everything included in the Starters section) or the "traditional English" breakfast (only the first item in the Main Courses section, I would think). I found this most confusing (but wasn't in a state of mind at that hour to ask lots of questions).
Daily soup means that the type of soup varies (in this case, the type of Chinese soup varies).
As for breakfast, perhaps they assumed that you don't eat dim sum or congee? or the items were not available by the time they asked you?
Moomba
Oct 19, 08, 1:48 am
Brunch:
Starters:
Juice selection
Marinated prawn and mixed salad
Tomato, orange and basil soup
Main Courses:
Grilled lamb chop with natural jus and roasted garlic cloves
roasted new potatoes and seasonal vegetables
Chinese dim sum
Sautéed sea bass with spring onion
steamed rice
boiled kalian, carrot, turnip and mushroom
Cheese and Dessert:
Cheese selection
Fresh seasonal fruit
Cherry clafoutis
served with vanilla sauce
Tea and Coffee:
Pralines:
Japanese Meal:
Cathay Pacific is pleased to offer a seasonal Japanese meal,
in traditional Kaiseki style, as an alternative choice.
Canapes:
Shrimp and pork roll with cheese, Chestnut,
Baby Abalone and Japanese Taro
Liqueur:
Choya ume liqueur
Appetizer:
Pickled pike mackerel and salmon sahimi bonito with salmon roe,
Tuna with fish roe
Soup:
Clear soup with fish ball with beans and matsutake mushroom
Braised Dish:
Braised duck breast Japanese style, Bean curd skin,
Baby eggplant and braised pumpkin
Main Dish:
Broiled sea bass with miso sauce,
Boiled spinach, Chestnut and gingko nuts
Vinegar Dish:
Boiled cuttlefish slice with shrimp and mixed seaweed
Noodle:
Maten tea and plum noodles with shimeji mushroom
Red Wines:
Chateau Branaire-Ducru 2001, 4eme Cru Classe
Possums Vineyard McLaren Vale Shiraz 2004
Montesodi Chianti Rufina 2003
Port:
Ramos Pinto Quinta de Ervamoira 10 Year Old Tawny Port
Aperitifs and Cocktails:
Campari, Martini Rosso, Martini Extra Dry, La Ina Dry Sherry, Harveys Bristol Cream Sweet Sherry, Gordons Dry Gin, Stolichnaya Russian Vodka, Bloody Mary, Screwdriver
Whiskies:
Chivas Regal 12 Years Old, Johnnie Walker Blue Label, Canadian Club, Gentleman Jack Bourbon, Glenfiddich Ancient Reserve Single Malt Whisky
Cognac:
Tesseron Lot 76 XO Tradition
Liqueurs:
Grand Marnier, Cointreau, Drambuie, Kahlua, Bailey’s Irish Cream
Beer:
International Selection
CX Signature Drinks:
Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink
with honey and fresh lemon juice and a hint of rose water.
Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.
Juices:
orange, apple, tomato
Soft Drinks:
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale
Coffees:
freshly brewed coffee, espresso, cappuccino and caffe latte regular or decaffeinated
Teas:
Fuding jasmine silver fur, Anqi supreme Ti Guan Yin, Ceylon, Japanese, Hong Kong style milk tea
organic selection: camomile, earl grey and peppermint
Hot Chocolate:
Moomba
Oct 19, 08, 1:53 am
Dinner:
Satay:
Malaysian style chicken and beef satay
Starters:
Celeriac soup with croutons
Traditional Caesar salad
Main Courses:
Stir-fried king prawns with Singaporean chilli sauce
steamed rice, broccoli and mushrooms
Roasted chicken breast with caramelised shallot cream sauce
asparagus risotto
baby carrots and grilled zucchini
Mushroom and garlic ravioli with cream sauce
braised red peppers, kalamata olives and basil
Cheese and Dessert:
New Zealand-Aged Cheddar, Gruyere, Cambazola, Petit Pont
Fresh seasonal fruit
Mississippi mud cake
Tea and Coffee:
Pralines:
Moomba
Oct 19, 08, 1:55 am
Breakfast:
Starters:
Juice selection
Fresh seasonal fruit
Natural or low fat fruit yoghurt
Assorted cereals
Main Courses:
Omelette with mixed mushrooms and sun-dried tomato
pan-fried potato cake with cheese and spring onion
Lincolnshire sausage and vine ripen tomato
Assorted Chinese dim sum
Bread Basket:
Assorted breakfast pastries
served with preserves, honey and butter
Tea and Coffee:
Moomba
Oct 19, 08, 1:56 am
Lunch:
Starter:
Scallops with vegetables and mascarpone
Main Courses:
Pork medallion Panaeng curry
steamed jasmine rice, kalian, carrots and mushrooms
Herb crusted black cod with tomato
pumpkin puree and asparagus
Dessert:
Fresh seasonal fruit
Coconut Jackfruit cake
Tea and Coffee:
Pralines:
John Brock
Nov 21, 08, 8:42 pm
Caviar, Balik salmon "Tsar Nicolaj", Krug grand cuvee\
Main Courses
Roast rack of lamb with sun-dried herb crust red skin
mash potato, asparagus and baby carrots
Rustic gnocchi with mushroom ragout and grilled vegetables
Chinese Favourites
Double boiled conch with fish maw soup
Cold plate - marinated cucumber and seaweed knots
Braised chicken and abalone rolls with
shrimp mousse served with stir-fried pak choy and
mushroom steamed rice
Barbecued duck in noodle soup
Hot pot rice with Chinese sausage and cured meat
served with chicken broth
Snack
Warm olive ciabatta with turkey, havati and pesto
Cheese and Dessert
Cambozola, Cheddar, Camembert, goat cheese
Icwe Cream
Fresh seasonal berries with custard sauce
Mocha panna cotta
Sticky toffee cake with vanilla ice cram and chocolate sauce
Red bean soup with lotus seeds
Tea and Coffee
Pralines and Cookies
BREAKFAST
Starters
Orange or apple juice
Strawberry, banana and soya milk energizer
Fresh seasonal fruit
Natural, fruit or low fat fruit yoghurt
Assorted cereals
Main Courses
Eggs--freshly scrambled, fried, or boiled
served with herb rosti cake, grilled breakfast steak,
grilled tomato or broiled mushrooms
Assorted Chinese dim sum
Prawn and abalone congee with spring onion pancake
Bread Basket
Assorted breakfast breads and fresh toast served with
preserves, honey, and butter
Tea and Coffee
John Brock
Nov 21, 08, 8:52 pm
Krug Grande Cuvee Champaigne
White Wines
Cuvaison Estate Selection Chardonnay Napa Valley Carneros 2004
Bouchard Pere & Fils Meursault Les Clous 2005
Red Wines
Possums Vineyard McLaren Vale Shiraz 2004
Felipe Rutini Reserve Malbec 2006
Chateau Lynch-Bages, 5eme Cru Classe Pauillac 1998
Port: Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port
Aperitifs and Cocktails, Whiskies, Cognac, Liqueurs, Beer, CX Signature Drinks
are the usual
John Brock
Nov 21, 08, 9:12 pm
Caviar and balik salmon "Tsar Nicolaj" with Krug grande cuvee
Starters
Cauliflower cream soup with pancetta
Traditional Caesar salad
Main Courses
Lamb shoulder rack confit with sauteed potatoes, savoy cabbage
with pancetta and carrots
Veal and carmelised onion agnolotti with sauteed cepes mushrooms,
semi-dried tomato
Chinese Favourites
Sea conch and chicken soup
Cold plate--Szechuanese jelly fish and cucumber salad
Braised mandarin fish with perserved vegetable in chilli sauce
served with steamed rice, asparagus, capsicum,
and shimeji mushrooms
Snacks
Leek and cheese pie with red capsicum relish
Braised beek and tendon with chu hou sauce in noodle soup
Shui gaw in noodle soup
Plain congee with garnishes
Cheese and Dessert
Shropshire Blue, Tilsit Royalp, Reblochon, Camembert le Pere Alexandre
Ice Cream
Raspberry cream with golden raspberry
Warm hazelnut cake with chocolate ice cream & vanilla sauce
Black sesame soup
Tea and Coffee
Praliners and Cookies
Refreshment (Light Supper)
Fresh seasonal fruit
Main Course
Rosted chicken breast, Kipfler potatoes, asparagus, cannellini beans
Saffron fettuccine with semi-dried tomato & fennel concasse
Chinese Favourites
Stir-fried sliced beef with assorted mushrooms in oyster sauce
steamed rice, stir-fried broccoli with chilli and ginger
julienne
Cheese and Dessert
Bavarian blue, Gruyere, Arenenberger, French Brie
Fruit torte with raspberry sauce
Tea and Coffee
Pralines and Cookies
(wine list same as CX889 in previous post)
CX881
Nov 24, 08, 5:08 am
November 2008
LUNCH
Caviar and Balik salmon “Tsar Nicolaj” with Krug grande cuvee
STARTER
Spicy cream of pumpkin soup
Rocket and sun-dried tomato salad topped with toasted pinenuts and shaved parmesan cheese served with balsamic vinegar and olive oil dressing
MAIN COURSES
Beef fillet with vegetable crust gratin potatoes, carrot and beans
Mushroom filled ravioli with baby mozzarella, tomato and thyme saurce
CHINESE FAVORITES
Beef shin with carrot and lotus root soup
Cold plate – marinated tofu and cucumber salad
Stir-fried prawns with mild garlic
or
Stir-fried chicken with shallots and fermented black bean sauce served with
steamed rice, pak choy and carrots
CHEESE & DESSERTS
Coulommiers, Chaume, Old Amsterdam, Stilton
Fresh seasonal berries with cream
Ginger candied orange mousse
Bread and butter pudding with vanilla ice cream and chocolate sauce
Red beans soup with lotus seeds
Tea and Coffee
Pralines and Cookies
SNACKS
Braised beef shin with kailan in noodle soup
Chicken satay with satay sauce
Haagen-Dazs Ice Cream
BREAKFAST
STARTERS
Orange or grapefruit juice
Strawberry, kiwi and banana smoothie
Fresh seasonal fruit
Natural, fruit or low fat fruit yoghurt
Assorted cereals
MAIN COURSES
Eggs – freshly scrambled, fried or boiled served with grilled black bacon, breakfast sausage, rosti potato sautéed mushrooms or grilled tomato
Stir-fried egg noodles with prawns and mixed vegetables
Breakfast cold plate
BREAD BASKET
Assorted breakfast breads and fresh toast
served with preserves, honey and butter
Tea and Coffee
fly747first
Dec 1, 08, 4:04 am
November 2008
LUNCH
Caviar and Balik salmon “Tsar Nicolaj” with Krug grande cuvee
STARTER
Spicy cream of pumpkin soup
Rocket and sun-dried tomato salad topped with toasted pinenuts and shaved parmesan cheese served with balsamic vinegar and olive oil dressing
MAIN COURSES
Beef fillet with vegetable crust gratin potatoes, carrot and beans
Mushroom filled ravioli with baby mozzarella, tomato and thyme saurce
CHINESE FAVORITES
Beef shin with carrot and lotus root soup
Cold plate – marinated tofu and cucumber salad
Stir-fried prawns with mild garlic
or
Stir-fried chicken with shallots and fermented black bean sauce served with
steamed rice, pak choy and carrots
CHEESE & DESSERTS
Coulommiers, Chaume, Old Amsterdam, Stilton
Fresh seasonal berries with cream
Ginger candied orange mousse
Bread and butter pudding with vanilla ice cream and chocolate sauce
Red beans soup with lotus seeds
Tea and Coffee
Pralines and Cookies
SNACKS
Braised beef shin with kailan in noodle soup
Chicken satay with satay sauce
Haagen-Dazs Ice Cream
BREAKFAST
STARTERS
Orange or grapefruit juice
Strawberry, kiwi and banana smoothie
Fresh seasonal fruit
Natural, fruit or low fat fruit yoghurt
Assorted cereals
MAIN COURSES
Eggs – freshly scrambled, fried or boiled served with grilled black bacon, breakfast sausage, rosti potato sautéed mushrooms or grilled tomato
Stir-fried egg noodles with prawns and mixed vegetables
Breakfast cold plate
BREAD BASKET
Assorted breakfast breads and fresh toast
served with preserves, honey and butter
Tea and Coffee
Did they have Haagen Dazs' caramel/dulce de leche flavor onboard?
cxlover
Dec 14, 08, 9:20 pm
As titled. Any difference in the menu for the flight CX450 stop in Taipei?
christep
Dec 14, 08, 9:45 pm
On CX450 you get two meals - a lighter one HKG-TPE and a full meal TPE-NRT. The big difference with the non-stop HKG-NRT is that you don't have the option of the Japanese kaiseki meal on CX450.
justforfun
Dec 14, 08, 9:53 pm
On CX450 you get two meals - a lighter one HKG-TPE and a full meal TPE-NRT. The big difference with the non-stop HKG-NRT is that you don't have the option of the Japanese kaiseki meal on CX450.
I'm taking CX450 in January instead of the nonstop HKG-NRT because of the 2 meals. And the fact that 450 has been empty in F the couple times I've taken it. The more time I can spend in CX F, the better!
cxlover
Dec 15, 08, 2:32 am
Thanks christep and justforfun, yours comments are really useful. I would take CX450 and return with CX505 to try both. I will take 450 cos the aircraft would be 74A but 504 is the classic 744 though there may be last minute change. Hopefully, i can get the new F class in 450.
cxlover
Dec 15, 08, 3:20 am
As titled. Thanks!
christep
Dec 15, 08, 3:28 am
No. Caviar is only served on long-haul F.
nomoreiphone
Dec 21, 08, 8:25 pm
On 831 JFK-HKG (Non stop), do they serve Balik Salmon or just the normal local produced salmon?
number_6
Dec 21, 08, 9:55 pm
On 831 JFK-HKG (Non stop), do they serve Balik Salmon or just the normal local produced salmon?Normally it is Balik salmon but sometimes smoked salmon is substituted when Balik is out of stock (not often). BTW Balik salmon is sold by Caviar House at all of their stores (LHR, ZRH, etc.) so it is not difficult to get for home use.
nomoreiphone
Dec 22, 08, 5:25 am
Normally it is Balik salmon but sometimes smoked salmon is substituted when Balik is out of stock (not often). BTW Balik salmon is sold by Caviar House at all of their stores (LHR, ZRH, etc.) so it is not difficult to get for home use.
Actually I've jut checked and they don't serve Balik Salmon on the Nonstop JFK flights. On 889 they serve it ex YVR.
I think only the Australian and JFK/SFO/LAX F Class flights do not serve the Balik Salmon.
Guy Betsy
Dec 22, 08, 6:32 am
As titled. Thanks!
CX does not serve caviar on its regional F routes. It is only served on long haul routes.
brunos
Dec 22, 08, 8:15 am
And the caviar served is not wild caviar, but coming from some fish farm (once it was from Italy) and pretty much tasteless.
Carfield
Dec 23, 08, 12:45 am
First Class
Wine List
Champagne
Cuvee William Deutz Brut 1998
White Wines
Henri de Villamont Meursault 2005
Helen’s Hill Yarra Valley Chardonnay 2006
Vaucher Pere Meursault Premier Cru 2004
Red Wines
Chateau Branaire-Ducru 2001, 4eme Cru Classe
Possums Vineyard McLaren Vale Shiraz 2004
Montesodi Chianti Rufina 2003
Port
Ramos Pinto Quinta da Ervamoira 10 Years Old Tawny Port
400,402,406,408,462,464,466,468,470,472 1-12-2008
Carfield
Dec 23, 08, 12:45 am
CX 400 HKG-TPE December 2008
Photo link:
http://share.shutterfly.com/action/welcome?sid=8QbNHDNy5bqMAo
Refreshment
Starter
Fresh Seasonal Fruit
Main Courses
Dong Po Kurabata pork with wine and soya sauce
Steamed Jasmine Rice
Braised baby cabbage with Shanghai salty meat
Or
Saffron fettuccine with semi-dried tomato and fennel concasse
Dessert
Fruit torte with raspberry sauce
Tea and Coffee
Pralines
400/408/420/462/464/470/472-40364F <12/08
luxury
Jan 6, 09, 3:04 pm
Starters
-Pan seared foie gras with smoked duck and cranberry relish
-Artichoke Soup
-Lobster and mango with lemon olive oil dressing
Main Courses
-Grilled New York steak, baked potato, beans with bacon and vine tomato
-Truffle scented porcini mushroom ravioli with parmesan cream sauce
Chinese favourites
-Winter melon soup with dried scallop and mushroom soup
-Cold plate: marinated gluten with dried mushroom
-Stir-fried seafood in XO sauce
or
-Braised Chicken with chestnuts
served with: stir-fried pak choy and carrots and steamed rice
-Wontons in Noodle soup
Snack
-Chicken tikka with mint yoghurt sauce
Cheese and Dessert
-Cambozola, Taleggio, Manchego, Chaumes
-Morello chocolate mousse cake served with raspberry sauce
Tea and Coffee, Pralines and Cookies
luxury
Jan 6, 09, 3:12 pm
Champagne
Krug Grande Cuvee
White wines
Cuvaison Estate Selection Chardonnay Napa Valley Carneros 2004
Bouchard Pere & Fils Meursault Les Clous 2005
Red wines
Possums Vineyard McLaren Vale Shiraz 2004
Felipe Rutini Reserve Malbec 2006
Chateau Lynch Bages 2001
Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port
CX Signature Drinks
Oriental Breeze
A sour plum tea and cranberry juice based non-alcoholic drink with honey and fresh lemon juice and a hint of rose water
Cloud Nine
A refreshing combination of Vodka, Cointreau, and Sprite with a refreshing touch of lemon flavour
Aperitifs and Cocktails
Campari - Martini Rosso - Martini Extra Dry - La Ina Dry Sherry - Harveys Bristol Cream Sweet Sherry - Gordon's Dry Gin - Stolichnaya Russian Vodka - Bloody Mary - Screwdriver
Whiskies
Chivas Regal 12 Years Old - Johhnnie Walker Blue Label - Canadian Club - Gentleman Jack Bourbon - Glenfiddich Ancient Reserve Single Malt Whiskey
White wines
Cuvaison Estate Selection Chardonnay Napa Valley Carneros 2004
Bouchard Pere & Fils Meursault Les Clous 2005
Red wines
Possums Vineyard McLaren Vale Shiraz 2004
Felipe Rutini Reserve Malbec 2006
Chateau Lynch Bages 2001
Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port
CX Signature Drinks
Oriental Breeze
A sour plum tea and cranberry juice based non-alcoholic drink with honey and fresh lemon juice and a hint of rose water
Cloud Nine
A refreshing combination of Vodka, Cointreau, and Sprite with a refreshing touch of lemon flavour
Aperitifs and Cocktails
Campari - Martini Rosso - Martini Extra Dry - La Ina Dry Sherry - Harveys Bristol Cream Sweet Sherry - Gordon's Dry Gin - Stolichnaya Russian Vodka - Bloody Mary - Screwdriver
Whiskies
Chivas Regal 12 Years Old - Johhnnie Walker Blue Label - Canadian Club - Gentleman Jack Bourbon - Glenfiddich Ancient Reserve Single Malt Whiskey
With some airlines there is a table which you help
yourself with what snack or drink that you like.
CX business class, is there such a table?
What kind of snack or food on demand that you
can have?
Thanks!!
b-kpf
Jan 18, 09, 4:57 pm
anyone can help un-sticky 2008 menus for F J and Y and sticky ones for 2009?
thanks!
Guy Betsy
Jan 19, 09, 8:09 am
Thank you to all who have contributed to this thread of 2008 menus. A new thread for 2009 will be posted as 'sticky'. Please conitue your discussions there.
Guy Betsy
Cathay Pacific Asiamiles forum moderator