Lunch
Caviar, Balik & Champagne
Caviar and Balik salmon „Tsar Nicolaj“ with Krug grand cuvee
Starters
Broccoli and stilton soup
Main Courses
Pan-fried cod with tomato basil sauce, roasted new potatoes and mint peas
Wild mushroom ravioli with wild mushroom sauce and sautéed cepe mushrooms
Chinese Favourites
Double boiled pork with lotus seed and snow fungus soup
Cold plate – five spice duck breast
Braised beef shin
or
steamed chicken with black mushroom
served with
steamed rice and stir-fried pak choy with carrots
Cheese and Dessert
Camembert, Blackstick Blue, Coastel Cheddar, Melusine Goat
Fresh seasonal berries with cream
Warm chocolate pudding with clotted cream ice cream
Vanilla cheesecake
Black sesame dessert
Tea and Coffee
Pralines and Cookies
Snacks
Warm chicken and tarragon pie with salad
Wontons in noodle soup
Ice cream
Breakfast
Starters
Orange or grapefruit juice
Lime, mango, pineapple, yoghurt and ginger 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 Cumberland pork sausage, back bacon, Lyonnaise potatoes, tomato or sauteed mushrooms
Assorted Chinese dim sum
Scottish kippers
Bread Basket
Assorted breakfast bread and fresh toast served with preserves, honey and butter
Tea and Coffee
Thanks for posting. Do you remember the brand of ice cream out of London? Was it Haagen Dazs?
Programs: BA Gold, AAdvantage, Miles&More, Royal Skies
Posts: 156
Quote:
Originally Posted by fly747first
Thanks for posting. Do you remember the brand of ice cream out of London? Was it Haagen Dazs?
Hello fly747first, I had a choice between vanilla and strawberry. What I can remember is, the cup had a light yellow colour and I am sure that it wasn't Haagen Dazs. (but maybe a UK product...)
Hello fly747first, I had a choice between vanilla and strawberry. What I can remember is, the cup had a light yellow colour and I am sure that it wasn't Haagen Dazs. (but maybe a UK product...)
Caviar, Balik & Champagne
Caviar and Balik salmon "Tsar Nicolaj" with Krug grande cuvee
Starters
Cauliflower Cream Soup
Spicy Prawns with Mesclun Salad and mint yogurt dressing
Main Courses
Braised lamb shank with grilled lamb chop, couscous, asparagus and marinated mixed peppers
Butternut squash and ginger agnolotti with duck confit and caramelized onion
Chinese Favourites
Double boiled pork soup with marrow and red dates
Cold plate – Marinated jelly fish with cucumber
Stir-fried chicken with garlic and Chinese celery, steamed jasmine rice and vegetables
Snack
Sun-dried tomato quiche with chicken and pineapple skewer, tomato concasse
Plain congee with garnishes
Braised beef rib finger in chu hau sauce with ho fun noodles and choy sum
Shrimp wontons in noodle soup
Cheese and Dessert
Shropshire Blue, Tilsit Royalp, Reblochon, Camembert Le Pere Alexandre
Fresh seasonal berries with cream
Chocolate mousse
Apple tart with mixed berries and vanilla ice cream
Almond cordial with fungus
Ice cream (Haagen- Dazs)
Tea and Coffee
Pralines and Cookies
Breakfast
Starters
Orange, apple or grapefruit juice
Mango and passionfruit smoothie
Fresh seasonal fruit
Natural or low fat fruit yoghurt
Assorted cereals
Main Courses
Eggs – freshly scrambled, fried or boiled served with your choice of pork sausage, Lyonnaise potato, sautéed mushrooms or vine ripen tomato
Assorted Chinese Dim Sum
Breakfast cold plate
Bread Basket
Assorted breakfast bread and fresh toast served with preserves, honey and butter.
Tea and Coffee
Wine List
Champagne
Krug Grande Cuvée Champagne
White wines
Bouchard Père et Fils Meursault Les Clous 2005
Helen’s Hill yarra Valley Chardonnay 2006
Red wines
Possums Vineyard McLaren Vale Shiraz 2004
Wooing Tree Pinot Noir 2007
Château Lynch Bages 2001
Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port
Programs: SQ TPP, LH Senator, TG Gold, AA Platinum
Posts: 386
Cx 889 YVR/HKG
Supper
Caviar, Balik & Champagne
Caviar and Balik salmon "Tsar Nicolaj" with Krug grande cuvee
Starters
Lobster bisque
Mixed seasonal salad 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
Double boiled conch with fish maw soup
Cold plate - marinated cucumber and bean curd
Stir-fried lobster with ginger and spring onion, steamed rice
and vegetables
Roasted duck in noodle soup
Hot pot rice with steamed pork spare ribs and chicken broth
Snack
Warm grilled ham and swiss cheese sandwich
Cheese and Dessert
Bleubry, Le Cendrillon, Antoinette Brie, Cheddar
Fresh seasonal berries with custard sauce
Mocha panna cotta
Sticky toffee cake with vanilla ice cream and chocolate sauce
Red beans soup with lotus seeds
Ice cream
Tea and Coffee
Pralines and Cookies
Breakfast Starters
Orange or apple juice
Srawberry, banana and soya milk energizer
Fresh seasonal fruit
Natural and fruit yoghurt
Assorted cereal
Main Courses
Eggs ~ freshly scrambled, fried or boiled
served with your choice of Canadian ham, streaky
bacon, fried potatoes, mushrooms or Roma tomato
Assorted Chinese dim sum
Chicken and abalone congee with spring onion pancake
Bread Basket
Assorted breakfast breadand fresh toast
served with preserves, honey and butter
Programs: AA Ex Plat, ICH Plat RA, Marriott Gold, LAN Prem Silver
Posts: 267
SFO-HKG May
Lunch
Caviar, Smoked Salmon & Champagne
Caviar & fine smoked salmon with Krug grande cuvee
Starters
Mushroom Cream Soup
Heart of romaine with crispy prosciutto and caesar dressing
Main Courses
Braised lamb shank with fava beans and garlic mashed red skin potatoes
Spinach ricotta ravioli with balsamic tomato ragout and arugula
Chinese Favourites
Double boiled Chinese ginseng and lean pork soup
Cold plate - marinated bean curd with long bean and mushrooms
Sea bass with enoki mushroom roll and black bean sauce
Braised chicken and abalone with oyster sauce served with steamed rice
and vegetables
Cheese and Desert
Cambozola, Yellow Cheddar, Munster, Herb Goat Cheese
Fresh seasonal berries with sweet rose water
Creme caramel
Devil's food cake with vanilla ice cream and raspberry coulis
Red beans soup with lotus seeds
Tea and Coffee
Pralines and Cookies
Snacks
Warm beef panini
Shui gaw in noodle soup
Hot pot rice with steamed chicken and balck mushrooms served
with chicken broth
Ice cream
Dinner
Starter
Fresh seasonal fruit
Main Courses
Chicken breast with puy lentils and ricotta, wax and green beans, steamed parsley potatoes
Abalone and balck mushrooms congee with spring onion pancake
Chinese favourites
Stir-fried prawns and scallop with tangerine peel, steamed jasmine rice kailan and carrots
Dessert
Mandarin orange mousse cake with berry compote
Tea and Coffee
Pralines and Cookies
Wine List
Krug Grand Cuvee Champagne
Cuvaison Estate Selection Chardonnay Napa Valley Carneros 2004
Bouchard Pere & Fils Meursault Les Clous 2005
Possums Vineyard Mclaren Vale Shiraz 2004
Felipe Rutini Reserve Malbec 2006
Chateau Lynch Bages 2001
Programs: AA 1MM - EXP, BA Silver, BD Silver, SPG Plat, Hilton Silver
Posts: 3,958
CX 416 HKG - ICN May
Dinner
Starters
Smoked duck breast with pear and cherry tomato
Tomato, orange and basil soup
Main Courses
Sauteed sea bass with spring onion, egg fried rice, pak choy and braised mushroom in oyster sauce
Pan-fried beed tenderloin and prawns with red wine thyme sauce, parsley mashed potatoes, asparagus and pumpkin
Mushroom and walnut agnolotti with pancetta bacon, chanterelles and walnut mushroom cream sauce
Cheese and Dessert
Cheese selection
Fresh seasonal fruit
Caramel and fig pudding with vanilla ice cream
Tea and Coffee
Pralines
Drinks
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 Guam Yin, Ceylon
Japanese, Hong Kong style milk tea
organic selection: camomile, earl grey and peppermint Hot Chocolate
Wine List
Champagne
Cuvee William Deutz Brut 1998
This charming champagne is crystal clear with a pale gold hue. The rich aromas of baked apples are followed by hints of preserved ginger and nutmeg. It is pure with complexity, which is the hallmark of the Cuvee William Deutz. This is an ideal wine for matching most of the delicate dished offered onboard.
White Wines:
Vaucher Pere Meursault Premier Cru 2004
Meursault is a large and prosperous village in the Cote de Beaune district of Burgundy’s Cote d’ Or in France. The wine is made from 100% Chardonnay grapes. The 2004 Vaucher Pere Meursault Premieur Cru is rich and balanced. It is flavourful, with almond, hazelnut, mineral-scented characters and a persistent finish. Enjoy the wine with appetisers or any white meat dishes.
Pemberton Reserve Chardonnay 2004
This award winning wine from Western Australia, has a complex array of aromas of tropical fruits, vanilla and hints of buttery note with an attractive creamy texture. It offers persistent ripe fruit flavours and richness, but also with exceptional finesse and balance. Enjoy this wine with seafood or white meat dishes in a cream sauce.
Red Wines:
Chateau Branaire-Ducru 2001, 4eme Cru Classe
Chateau Branaire-Ducru is an elegant Grand Cru wine from Saint Julien of Haut Medoc, Bordeaux. The 2001 vintage offers beautiful aromas of crushed berries and currants, with hints of violets. It is full bodied with lively acidity giving the wine excellent balance. This seductive wine has soft smooth tannins and a long and caressing finish. It goes perfectly with all kinds of red meat and stewed dishes.
Possums Vineyard McLaren Vale Shiraz 2004
The vines for this delicious wine are planted in Blewitt Springs, an elevated sub-region of McLaren Vale, South Australia. The 2004 Possums Vineyard Shiraz has dark purple and vibrant violet hues. It displays intense aromas of blackberry and raspberry, which marry beautifully with the spiciness of the oak. It is full bodied and well structured with supple tannins. This wine matches well with stews and also many Chinese dishes.
Terrabianca “Campaccio Riserva” Toscana IGT 2004
This wine is produced from 50% Sangiovese and 50% Cabernet Sauvignon grapes. It offers aromas of red fruits, roasted coffee and liquorice with a touch of vanilla note. It is very rich on the palate and silky, with sweet tannins. A delicious wine that goes well with most meat dishes.
Port:
Ramos Pinto Quinta de Ervamoira 10 Year Old Tawny Port
Prodcued form grapes grown in the vineyard Quinta da Ervamoira, this tawny offers all the maturity of an aged wine while still displaying the vigour of youth. It is smooth and full bodied, with aromas and flavours of apricot and plum balanced with vanilla scents from the aged casks.
Aperitifs and Cocktails:
Campari, Martini Rosso, Martini Extra Dry, Tio Pepe 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
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.
Programs: AA 1MM - EXP, BA Silver, BD Silver, SPG Plat, Hilton Silver
Posts: 3,958
CX840 HKG - JFK May
Menu
Dinner
Caviar, Balik & Champagne
Caviar and Balik salmon “Tsar Nicolaj” with Krug grande cuvee
Starters
Leek and Potato Soup
Roasted lamb loin with Mesclun salad and tzatziki dressing
Main Courses
Pan-fried barramundi with saffron cream sauce, potatoes and roasted vegetables
Braised veal agnolotti with roasted garlic and red wine sauce
Chinese Favourites
Double boiled soup with chicken, winter melon and pearl barley
Cold plate – marinated cuttlefish with chilli vinegar and Szechuanese cucumber salad
Braised pork ribs with vegetables and hot chilli
or
Stir-fried beed with enoki mushroom
Served with steamed jasmine rice and Chinese vegetables
Cheese and Dessert
Shropshire Blue, Tilsit Royalp, Reblochon, Camembert Le Pere Alexandre
Fresh fruit consomme
Raspberry cream with golden raspberry
Warm hazelnut cake with chocolate ice cream and vanilla sauce
Black sesame soup dessert
Tea and Coffee
Pralines and Cookies
Snacks
Plain congee with garnishes
Beef and mushroom pie with salad and tomato concasse
Ice Cream (Hagen Daz)
From out series of classic Signature dishes
Shrimp wontons in noodle soup
Roasted duck in rice vermicelli soup
Refreshment
Starter
Fresh seasonal fruit
Main Courses
Braised veal osso bucco on pappardelle with gremolata and mixed vegetables
Pan-seared prawns with lemon saffron risotto, tomato concasse and vegetables
Chinese Favourites
Hunanese chicken with chilli and vinegar sauce, steamed jasmine rice and stir-fried broccoli
Cheese and Dessert
Bavarian Blue, Gruyere, Arenenberger, French Brie
Old fashioned lemon tart with crème fraiche
Tea and Coffee
Pralines
Drinks
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 Guam Yin, Ceylon
Japanese, Hong Kong style milk tea
organic selection: camomile, earl grey and peppermint
Hot Chocolate
Wine List
Champagne
Krug Grande Cuvee Champagne
Made from the finest wines from the Marne district of Champagne, Krug Grande Cuvee is known throughout the world for its unique qualities of elegance, fine mousse and distinctive flavour. Skilful blending under the personal control of Henri Krug makes the Grande Cuvee an exceptionally harmonious champagne in the unique Krug style.
White Wines:
Cuvasion Estate Selection Chardonnay Napa Valley Carneros 2004
The 2004 Cuvasion Estate Selection Chardonnay has a fabulous nose with layers of tropical fruits. The palate is succulent, rich and plush with notes of close, white peach and key lime. This is a beautiful wine with a delightful combination of rich fruits and a bright beam of acidity and a long persistent aftertaste. It makes an excellent accompaniment to white meat dishes.
Bouchard Pere & Fils Meursault Les Clous 2005
Meursault is a large village located in the southern part of the Cote de Beaune, Burgundy, France, which produces some of the best Chardonnay wine in the world. The 2005 Bouchard Pere & Fils Meursault Les Clous possess a stony, mineral nose allied to pithy citrus fruit, whilst the palate has a bright fresh acidity to complement the supple, honeyed fruits with a light touch of oak. It is pure with a silky structure. Fish and poultry dishes with a cream sauce will pair wonderfully with this wine.
Red Wines:
Possums Vineyard McLaren Vale Shiraz 2004
The vines for this delicious wine are planted in Blewitt Springs, an elevated sub-region of McLaren Vale, South Australia. The 2004 Possums Vineyard Shiraz has dark purple and vibrant violet hues. It displays intense aromas of blackberry and raspberry, which marry beautifully with the spiciness of the oak. It is full bodied and well structured with supple tannins. This wine matches well with stews and also many Chinese dishes.
Felipe Rutini Reserve Malbec 2006
Felipe Rutini Reserve Malbec is made from the best grapes from vines which are up to 65 years old, grown in San Carlos, Mendoza, Argentina, at 1000 metres above sea level. The 2006 vintage has a concentrated nose with notes of wild berries, tobacco and vanilla. The palate is full, with rich black fruit flavours and a long, lingering finish and a touch of black pepper. This rich complex wine could be enjoyed with red meat dishes.
Chateau Lynch Bages 2001
The 2001 Chateau Lynch Bages is a ruby garnet in colour. It is pure and lush with aromas of black olives, cedar, blackcurrant and liquorice. This seductive wine is full-bodied with soft tannins, an excellent accompaniment to roast beef, braised lamb and numerous Chinese dishes.
Port:
Ramos Pinto Quinta de Ervamoira 10 Year Old Tawny Port
Prodcued form grapes grown in the vineyard Quinta da Ervamoira, this tawny offers all the maturity of an aged wine while still displaying the vigour of youth. It is smooth and full bodied, with aromas and flavours of apricot and plum balanced with vanilla scents from the aged casks.
Aperitifs and Cocktails:
Campari, Martini Rosso, Martini Extra Dry, Tio Pepe 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
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.
