Carfield

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 [email protected], and I will type it out.

Thanks,
Carfield

================================
Edited to add: Please post ONLY your menus here. All discussions about meal choices etc, please discuss in the: http://www.flyertalk.com/forum/catha...ions-here.html thread.


Flight No Routing Date Thread#

Australian/New Zealand/South Pacific flights
CX 107 HKG-AKL DEC 10 #79 (Wine list included and no Krug noted)

North American Flights
CX 826 HKG-YYZ OCT 10 #68
CX 827 YYZ-HKG MAR 10 #21
CX 831 JFK-HKG (MAY 10)-JUL 10#34
CX 838 HKG-YVR AUG 10 #48
CX 841 JFK-HKG (DEC 09-)JAN 10 #3
CX 841 JFK-HKG FEB-APR 10 #19
CX 841 JFK-HKG MAY (to JUL) 10 #30
CX 841 JFK-HKG AUG (to OCT) 10 #39/65
CX 870 HKG-SFO AUG 2010 #38
CX 872 HKG-SFO FEB 2010 #15
CX 872 HKG-SFO MAY 2010 #26
CX 873 SFO-HKG FEB-APR 10 #9
CX 879 SFO-HKG FEB-APR 10 #25
CX 879 SFO-HKG AUG-OCT 10 #44
CX 879 SFO-HKG NOV-JAN/11 #74
CX 880 HKG-LAX FEB 10 #16 & 17
CX 881/883 LAX-HKG AUG-OCT 10 #62
CX 881/883 LAX-HKG FEB-APR 10 #24
CX 888 YVR-JFK AUG-OCT 10 #58
CX 888 HKG-YVR SEP 10 #60
CX 888 YVR-JFK NOV 10(-JAN 11)#71
CX 889 JFK-YVR JAN 10 #4
CX 889 YVR-HKG JAN 10 #5
CX 889 YVR-HKG FEB-APR 10 #12

European/South African Flights
CX 250/252/256 LHR-HKG AUG-OCT 10 #57
CX 252 LHR-HKG MAY 10 #27
CX 253 HKG-LHR FEB 10 #10
CX 253 HKG-LHR DEC 10 #76
CX 257 HKG-LHR SEP 10 #59
CX 261 HKG-CDG JAN 10 #8

Intra-Asian Flights
CX 401/473 TPE-HKG AUG to OCT 10 Cycle 4 #42
CX 410/8 HKG-ICN FEB 10 #14
CX 410/8 HKG-ICN MAY 10 #28
CX 521 NRT-HKG MAY 10 #29
CX 521 NRT-HKG OCT 10 #64/66
CX 636/716/734 SIN-HKG AUG to OCT 10 #46
CX 701 HKG-BKK MAR 10 #20
CX 701 HKG-BKK AUG 10 #40
CX 710 SIN-HKG AUG to OCT 10 #50
CX 734 SIN-HKG MAY 10 #32
CX 739 HKG-SIN AUG 10 #36
CX 901/907 HKG-MNL MAR 10 #22
CX 907 HKG-MNL SEP 10 #63
KA 904 HKG-PEK SEP 10 #53

Wine List
253 FEB 2010 #11
250,251,252,253,254,255,256,257 AUG 2010 #54
250,251,252,253,254,255,256,257 SEP 2010 #55
250,251,252,253,254,255,256,257 DEC 2010 #78
260,261,262,263,270,271,282,285,288,289 JAN 2010 #6
312,347,360,364,367,368,369,410,411,412,415,416,41 7,418,419 FEB 10 #13
401, 405, 461, 467, 469, 473 AUG 2010 #43
635,636,711,714(SIN/HKG),715,716,717,734.735,736,739 AUG 10 #37
635,636,711,714(SIN/HKG),715,716,717,734,735,736,739 AUG 10 #47
711,714 (SIN/HKG),715,716,717,734,735,736,739 MAY 2010 #33
826,827,830,831,840,841,870,872,873,879,880,881,88 2,883,884,885 JAN 10 #2
826,827,830,831,840,841,870,872,873,879,880,881,88 2,883,884,885 FEB 10 #7, 18
820,826,827,829,830,831,840,841,870,872,873,879,88 0,881,882,883,884,885 JUL 10 #35
820,826,827,829,830,831,840,841,870,872,873,879,88 0,881,882,883,884,885 AUG 2010 #45
820,826,827,829,830,831,840,841,870,872,873,879,88 0,881,882,883,884,885 SEP 10 #56
820,826,827,829,830,831,840,841,870,872,873,879,88 0,881,882,883,884,885 OCT 10 #67
820,826,827,829,830,831,840,841,870,872,873,879,88 0,881,882,883,884,885 DEC 10 #75
835,836,838,839,888,889 AUG 10 #49
835,836,838,839,888,889 SEP 10 #56
835,836,838,839,888,889 SEP 10 #72

Carfield

Cathay Pacific
First Class
Wine List
Champagne
Krug Grande Cuvee Champagne

White Wines
Wente Rive Ranch Chardonnay 2006
Henri de Villamont Meursault 2005

Red Wines
Zema Estate Coonawarra Cabernet Sauvignon 2005
Felipe Rutini Reserve Malbec 2006
Chateau Lynch Bages 2003

Port
Ramos Pinto Quinta da Ervamoira 10 Years Old Tawny Port
826,827,830,831,840,841,870,872,873,879,880,881,88 2,883,884,885 1-1-2010

Carfield

CX 841
New York JFK to Hong Kong
(December 2009-) January 2010
Brunch
Starters
Orange or Apple Juice
Mango Energiser
Fresh Seasonal Fruit
Natural or Fruit yogurt
Assorted Cereals

Main Courses
Eggs ~ freshly scrambled, fried or boiled
Served with your choice of grilled pork sausage, breakfast steak, home fried potatoes, tomato or boiled mushrooms

Stir-fried beef with crispy egg noodles and kailan

Seafood congee with spring onion pancakes

Bread Basket
Assorted breakfast bread and fresh toast served with preserves, honey and butter
Tea and Coffee
Pralines

Snacks
Shrimp Wontons with noodle in soup
Sauteed beef with onions and Mozzarella cheese on ciabatta sandwich
Roasted duck in steamed bun
Hot pot rice with Chinese sausage, liver sausage and cured meat, served with chicken broth
Haagen-Dazs Ice Cream

Lunch
Caviar and Smoked Salmon
Caviar and fine smoked salmon

International Favorites
Artichoke Cream Soup
Lobster and mango salad with lemon olive oil dressing

Grilled New York Steak with baked potato, beans with bacon and vine tomato
Or
Truffle scented porcini mushroom ravioli with Parmesan cream sauce

Chinese Favorites
Quail with Chinese yam soup
Cold plate – marinated gluten with dried mushrooms

Stir-fried seafood in X.O. Sauce
Or
Braised chicken with chestnuts
Served with steamed Jasmine rice, stir-fried pak choy with carrots

Cheese and Dessert
Cambozola, Taleggio, Manchego, Chaumes
Fresh seasonal berries with rose syrup
Pistachio pudding cake with vanilla ice cream and chocolate sauce
Read bean soup with lotus seeds

Tea and Coffee
Pralines
841-4128/4126/4125F <D~J/10>

Mr. Strong

New York - Vancouver

Supper

International Favourites
Pan-seared foie gras with smoked duck breast and cranberry relish

Artichoke cream soup with croutons

Lobster with mango, leaf salad and lemon olive oil dressing

Grilled New York steak with baked potato, beans with bacon and vine tomato
or
Truffle scented porcini mushroom ravioli with Parmesan cream sauce

Chinese Favourites
Quail soup with Chinese yam

Cold plate - marinated gluten with dried mushroom

Stir-fried seafood in X.O. sauce
or
Braised chicken with chestnuts

served with steamed rice, stir-fried pak choy and carrot

Snack
Sauteed beef with onions and Mozzarella cheese on ciabatta sandwich

Shrimp wontons with noodle in soup

Cheese and Dessert
Cambozola, Taleggio, Manchego, Chaumes

Berry cheese cake with raspberry coulis

Tea and Coffee

Pralines

Mr. Strong

Vancouver - Hong Kong

Supper

Caviar and Smoked Salmon
Caviar and fine smoked salmon

International Favourites
Mushroom cream soup

Seasonal mixed salad with ahi tuna and miso vinaigrette

Poached black cod with preserved lemon butter sauce, roasted new potatoes, baby carrots and green beans
or
Rustic gnocchi with mushroom ragout and grilled vegetables

Chinese Favourites
Conch with fish maw soup

Cold plate - marinated cucumber and seaweed knots

Braised chicken and abalone rolls with shrimp mousse, steamed rice, pak choy, mushrooms and carrots

Snack
Warm olive ciabatta with smoked turkey, havarti cheese and pesto

Roasted duck with noodle in soup

Hot pot rice with Chinese sausage, liver sausage and curred meat, served with chicken broth

Cheese and Dessert
Bleubry, Lecendrillon, Antoinette Brie, cheddar

Fresh seasonal berries with custard sauce

Sticky toffee cake with vanilla ice cream and chocolate sauce

Red beans soup with lotus seeds

Häagen-Dazs Ice cream

Tea and Coffee

Pralines

Breakfast

Starters
Orange or apple juice

Strawberry, banana and soya milk energiser

Fresh seasonal fruit

Natural and fruit yoghurt

Assorted cereals

Main Courses
Eggs ~ freshly scrambled, fried or boiled
served with your choice of grilled breakfast steak, herb rosti cake, broiled mushrooms or grilled tomato

Dim sum served with chilli sauce
Chicken wrapped in bean curd sheet, har gaw, siu mai and scallop dumpling

Prawn and abalone congee with spring onion pancake

Bread Basket
Assorted breakfast bread and fresh toast
served with preserves, honey and butter

Tea and Coffee

Carfield

Cathay Pacific Airways
First Class
January 2010
Wine List
Champagne
Krug Grande Cuvee Champagne

White Wines
Henri de Villamont Meursault 2005
Helen’s Hill Yarra Valley Chardonnay 2006

Red Wines
Chateau Lynch Bages 2001
Wooing Tree Pinot Noir 2007
Zema Estate Coonawarra Cabernet Sauvignon 2005

Port
Ramos Pinto Quinta da Ervamoira 10 Years old Tawny Port
260,261,262,263,270,271,282,285,288,289 1-1-2010

Carfield

First Class Wine List
February 2010
Champagne
Krug Grande Cuvee Champagne

White Wines
Wente Riva Ranch Chardonnay 2006
Henri de Villamont Meursault 2005

Red Wines
Possums Vineyard McLaren Vale Shiraz 2004
Felipe Rutini Reserve Malbec 2006
Chateau Lynch Bages 2003

Port
Ramos Pinto Quinta da Ervamoira 10 Years old Tawny Port
826.827.830.831.840.841.870,872,873,879,880,881,88 2,883,884,885 1-2-2010

Carfield

First Class Menu
January 2010
CX 261 Hong Kong to Paris CDG
Supper
Caviar and Balik
Caviar and Balik Salmon “Tsar Nicolaj”

International Favorites
Mushroom Cream Soup
Grilled Vegetable Salad with balsamic vinaigrette dressing

Grilled Lamb Chop with jus, sautéed kipfler potatoes, asparagus, roasted baby carrots and French beans
Or
Eggplant and roasted garlic agnolotti with saffron cream sauce, asparagus and peppers

Chinese Favorites
Pork soup with carrot and dried pak choy
Cold plate – Beef shank with cucumber
Stir-fried fresh water garoupa with Szechuan sauce, steamed Jasmine rice, Pak Choy with chili and ginger

Snack
Mini chicken pie with grilled zucchini salad and tomato concasse
Plain congee with garnishes
From our series of classic Signagture dishes:
Shrimp wontons with noodle in soup
Braised sliced pork with preserved vegetables and noodle in soup

Cheese and Dessert
Shropshire Blue, Tilsit Royalp, Pont l’Eveque, Camembert Le Pere
Fresh berries and ginger syrup
Warm caramel fig cake with Vanilla ice cream and chocolate sauce
Sweet red bean soup
Haagen-Dazs Ice Cream

Tea and Coffee
Pralines

Breakfast
Starters
Orange, apple or grapefruit juice
Forest Berry Smoothie
Fresh Seasonal Fruit
Natural or low fat fruit yogurt
Assorted Cereals

Main Courses
Eggs ~ freshly scrambled, fried or boiled
Served with your choice of back bacon, Lincolnshire pork sausage, roasted tomatoes with onion and parsley or vine ripen tomato
Or
Dim Sum Served with chili sauce
Pork siu mai with scallop, shrimp fun gor, pork and chive dumpling, vegetables bean curd roll
Or
Breakfast Cold Plate

Bread Basket
Assorted breakfast breads and fresh toast
Served with preserves, honey and butter

Tea and Coffee
261-40750/40755F <1/10>

Carfield

February 2010
First Class Menu
CX 873 SFO to HKG
February to April 2010

Supper
Caviar and Fine Smoked Salmon
Caviar and fine smoked salmon

International Favorites
Fennel and apple soup with caramelized fennel and dill
Mesclun salad with tear drop tomatoes, cranberries, pecans and balsamic vinaigrette

Grilled prim New York steak with fingerling potatoes, young zucchini, carrots, beets, roasted shallots and garlic
Or
Lobster and crab ravioli with roasted red pepper coulis and balsamic glazed asparagus

Chinese Favorites
Pork with mountain yam and wolfberries soup
Cold plate – Marinated Gluten with cucumber
Kung po chicken with steamed rice and stir-fried mixed vegetables

Cheese and Dessert
Cambozola, Yellow Cheddar, Munster, Herb Goat Cheese
Fresh seasonal berries with cream
Bread and butter pudding with Vanilla ice cream and chocolate sauce
Black sesame dessert

Tea and Coffee
Pralines

Snacks
Maryland crab cakes with tartar sauce
Smoked chicken panini with mesclun salad
Wontons with noodle in soup
Haagen-Dazs Ice Cream

From our series of classic signature dishes
Hot pot rice with minced pork patty with water chestnut and mushrooms, served with chicken broth

Breakfast
Starters
Orange juice or apple juice
Mango smoothie
Fresh Seasonal Fruit
Natural or Fruit yogurt
Assorted Cereals

Main Courses
Eggs ~ freshly scrambled, fried or boiled
Served with your choice of grilled Nuernberger sausage, apple wood smoked bacon, rosti potato, mushrooms or Roma tomatoes
Or
Dim Sum Served with chili sauce
Shrimp dumpling, siu mai, mini glutinous rice wrapped in lotus leaf and crabmeat dumpling
Or
Lobster congee with spring onion pancake

Bread Basket
Assorted breakfast breads and fresh toast
Served with preserves, honey and butter

Tea and Coffee
873-1123/1125F <F~A/10>

Moomba

Menu

Dinner

Caviar, Balik & Champagne
Caviar and Balik salmon “Tsar Nicolaj”

International Favourites
Creamy clam chowder with herb croutons

Mesclun salad with green olive, feta, sun-dried tomato balsamic vinaigrette

Roasted lamb rack with jus, pencil potatoes and ratatouille
Or
Green peas and mint agnolotti with roasted capsicum and caramelised pearl
onions

Chinese Favourites
Pork soup with marrow and red dates

Cold plate – beef tendon sticks with mixed vegetables

Steamed cod fillet in golden bean sauce
or
Chicken with onion chilli sauce
Served with steamed jasmine rice, stir-fried pak choy with ginger and chilli

Cheese and Dessert
Cambazola, Comte, Double Gloucester, Chaumes

Fresh berries with cream

Chocolate bread and butter pudding with vanilla ice cream and raspberry sauce

Green beans with kelp dessert

Tea and Coffee

Pralines

Snacks
Grilled seafood skewer with lemon wedge, salad and tartar sauce

Assorted sandwiches

Ice Cream (Hagen Daz)

From our series of classic Signature dishes
Shui gow with noodle in soup
Braised beef shank with noodle in clear soup


Dinner

Starter
Seasonal fresh fruit

Main Courses
Sauteed pork fillet in Chinese black vinegar sauce, steamed jasmine rice, stir-fried green asparagus, pepper and shimeji mushrooms

Grilled beef tenderloin with spinach, carrot and finger potatoes

Spinach and ricotta cheese tortellini with saffron cream sauce, capsicum and tomatoes

Cheese and Dessert
Blue De Chevre, Cheddar, Reblochon, Tomme

Selected pastries

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

Moomba

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:
Henri de Villamont Meursault 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 Henri de Villamont Meursault possess abundant ripe fruit with an added subtle richness and hints of butterscotch. It is elegant with stylish structure. Fish, poultry dishes with cream sauce and strong ripe cheeses will pair wonderfully with this wine.

Helen’s Hill Yarra Valley Chardonnay 2006
Helen’s Hill Estate is located in Yarra Valley – Victoria’s oldest wine region. This tempting Chardonnay is a light straw colour. The ripe peach and citrus characters are complemented by an attractive mineral layer, toast and vanilla cream. It has great length with excellent balance. This is a great accompaniment to roast pork or chicken dishes.

Red Wines:
Chateau Lynch Bages 2003
The 2003 vintage of Chateau Lynch Bages has loads of rich, plumy fruit with vanilla undertones that follow through to a full-bodied palate, with soft tannins and a lingering finish. It is a wine with elegance and weight combined. It goes perfectly with all kinds of red meat and stewed dishes.

Wooing Tree Pinot Noir 2007
The 2007 Wooing Tree Pinot Noir is a complex powerful wine from Central Otago, New Zealand. The palate is rich and silky with flavours of ripe cherries, berries and stone fruits and fine grainy tannins. It complements most meat dishes.

Zema Estate Connawarra Cabernet Sauvignon 2005
The Zema family has been consistently producing exceptional hand crafted Coonawarra wines since 1982. The Zema Estate Coonawarra Cabernet Sauvignon 2005 shows vibrant richness and attractive fruit flavours of blackcurrant and mulberry with hints of black olive well integrated with cedar oak notes. This wine is well structured with outstanding depth of fruit and length.

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

Cognac:
Tesseron Lot 76 XO Tradition

Liqueurs:
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.

yvrguy

Supper

Caviar and Fine smoked salmon
Caviar and fine smoked salmon

International Favourites
Asparagus cream soup

Mesclun salad with grilled prawns, dried cranberries, pecans and dill
lemon oil dressing

Pan-fried beef tenderloin with portobello mushrooms,
cabernet sauce, seasonal vegetables and red skin potato mash
or
(V) Ricotta ravioli with tomato sauce and garlic white wine
cream sauce

Chinese Favourites
Chicken with young coconut soup

Cold plate - marinated shredded bean curd and carrot

Stir-fried seafood with X.O. sauce, steamed rice and stir-fried mixed
vegetables

Cheese and Dessert
Cambozola, Cheddar, Okra, Goat Cheese

Fresh berries with custard sauce

Triple chocolate cake with vanilla ice cream and raspberry coulis

Black sesame dessert

Tea and Coffee

Pralines

Snack
Pork quesadilla

Chicken, cheddar, tomato and bacon baguette

Braised beef brisket with noodle in soup

Haagen-Dazs Ice cream

From our series of classic Signature dishes
Hot pot rice with minced pork patty with mushroom, served with
chicken broth

Breakfast

Starters
Orange or apple juice

Papaya, kiwi, honey and mint energizer

Fresh seasonal fruit

Natural and fruit yoghurt

Assorted cereals

Main Courses
Eggs~freshly scrambled, fried or boiled
served with your choice of grilled Canadian ham, cajun sausage,
potato rosti, Roma tomato or asparagus

Dum sum served with chilli sauce
Mini glutinous rice wrapped in lotus leaf, siu mai,
shrimp dumpling, chive and pork dumpling

Abalone and mushroom congee with spring onion pancake

Bread Basket
Assorted breakfast bread and fresh toast
served with preserves, honey and butter

Tea and Coffee

(V) vegetarian choice


889-1145F <F~A/10> 8891147F <F~A/10)

Carfield

First Class

February 2010
(PRC and Korean flights)

Wine List
Champagne
Cuvee William Deutz Brut 1998

White Wines
Henri de Villamont Meursault 2005
Helen’s Hill Yarra Valley Chardonnay 2006

Red Wines
Chateau Branaire-Ducru 2001, 4eme Cru Classe
Zema Estate Connawarra Cabernet Sauvignon 2005
Domaine Jacques Prieur Beaune Champs Pimont Premier Cru 2005

Port
Ramos Pinto Quinta da Ervamoira 10 years old Tawny Port

312,347,360,364,367,368,369,410,411,412,415,416,41 7,418,419 1-2-2010

Carfield

First Class Menu
February 2010

CX 410/418 Hong Kong to Seoul Incheon

Lunch
Starters
Loch Fyne salmon with marinated prawn and roasted pepper
Creamy Clam chowder with herb croutons

Main Courses
Grilled veal fillet with Madeira sauce, honey roasted Swedes, French beans, sautéed tomato and mixed mushrooms
Or
*A Yung Kee Selection
Braised chicken and chestnuts in oyster sauce, egg fried rice, pak choy and bean curd skin
Or
Fettuccine with roasted red pepper thyme sauce, chanterelle mushrooms and sautéed spinach

Cheese and Dessert
Cheese Selection
Fresh seasonal fruit
Orange chocolate mousse cake
Tea and Coffee
Pralines
410/418-10683F <02/10>

Note that J class also features the same appetizer, but the rest of the menu is different. There is an additional soup course, as well as cheese plate service.

Carfield

CX 872
Hong Kong to San Francisco
February 2010
First Class
Menu
Dinner
Caviar and Balik
Caviar and Balik Salmon “Tsar Nicolaj”

International Favorites
Lobster bisque
Mesclun Salad with asparagus, sun-dried tomato and balsamic vinaigrette dressing
Grilled beef tenderloin with gratin potato, asparagus, and baby carrot
Or
Pesto tortellini with tomato sauce and pine nuts

Chinese Favorites
Pork soup with winter melon and dried duck gizzard
Cold plate – deep-fried sea bass with sweet vinegar dressing
*A Yung Kee selection
*Prawn Butterfly wrapped with bean curd skin
Or
Braised duck with onion sauce
Served with steamed Jasmine rice, stir-fried asparagus, red pepper and shimeji mushrooms

Cheese and Dessert
Forme d’Amert, Manchego, Arenberger, French Brie
Seasonal fresh berries with ginger syrup
Cherry clafoutis cake with vanilla ice cream and raspberry coulis
Black sesame soup
Tea and Coffee
Pralines

Snacks
Beef Skewer with salad and capsicum relish
Assorted Sandwiches
Szechuanese dan dan with noodle in soup
Shrimp wontons with noodle in soup
Haagen-Dazs Ice Cream
From our sereies of classic Signature dishes:
Hot pot rice with beef and water chestnut patty, served with chicken soup

Brunch
Starters
Orange, apple or grapefruit juice
Mango and passion fruit smoothie
Fresh Seasonal Fruit
Natural or low fat fruit yogurt
Assorted Cereals

Main Courses
Eggs ~ freshly scrambled, fried or boiled
Served with your choice of back bacon, pork sausage, Lyonnaise potatoes with parsley, sautéed mushrooms or Roma tomato
Or
Dim sum served with chili sauce
Asparagus and scallop dumpling, seafood and preserved “kung choi” vegetable dumpling, beef ball and mini glutinous rice wrapped in lotus leaf
Or
Congee with shredded chicken, dried bonito and peanuts, served with baked barbecued pork pie

Bread Basket
Assorted breakfast bread and fresh toast served with preserves, honey and butter

Tea and Coffee
Pralines
872-10716/10717/10718J <02/10>