The All-Airline FT Menu Collection
Jul 5, 2008, 4:53 pm
#301
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore Airlines
Business Class menu
Bangkok to Singapore
November 2005
Light Meal Menu
A Savoury Note
Smoked seafood with tomato and mixed salad
Thousand Island dressing
The Main Event
Grilled chicken breast with arugula-parmesan butter, ragout of fine beans, artichoke with mushroom and potato hash
Braised salmon in hot and sour sauce served with assorted vegetables and fried rice
Grilled tournedos of beef in forest mushrooms sauce with buttered vegetables and lyonnaise potatoes
A Sweet Note
Fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Wine and Beverage
Special Cocktail
Orange Cooler
A light tangy drink that stimulates the taste buds, created from orange juice and ginger ale with a touch of lime cordial
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Citrus Royale
Tropical Sparkle
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Absolut Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Charles Heidsieck 1995
Of the three Champagne houses that carry the name Heidsieck – Heidsieck & Co and Piper-Heidsieck are the two others – that of Charles Heidsieck has the reputation for the best vintage wines. Dominated by the Pinot Noir and Pinot Meunier, this superb blend nevertheless has a high proportion of Chardonnay from Premier Cru vineyards, which adds both liveliness and creaminess of texture. 1995 was a great vintage in Champagne, which, at 10 years old, has matured to perfection.
White Wines
Montagny 1er Cru 2002
Fullish yellow with light green tints, ripe fruit on the nose with a touch of hazelnuts, rounded and pleasantly fruity on the palate, attractively dry finish. Best at between two and four years old.
Dr Loosen Qualitatswein Dr L Riesling 2003
The wines of the Mosel are the most elegant in Germany, as its highly terraced vineyards are benefited from the sun’s rays reflected in the river Mosel and from the warmth maintained by the slate soil. They have a pale colour, a charming aroma of citrus fruits and white peaches, and a flavour that is refreshingly fruity with both a roundness and a lively acidity.
Red Wines
Chateau Coufran Haut-Medoc 1998
Known as "the Pomerol of the Medoc" due to the 85% proportion of Merlot in the vineyards, Chateau Coufran is always very deep in colour and packed with fruit, but does not have the hard edge of certain Medocs, with their high proportion of Cabernet. Nevertheless, such is the level of natural concentration of fruit, that it ages extremely well. The colour of the 1998 is very intense, the nose full of blackcurrant fruit and the palate mouthfilling and quite robust. By 2003, the full qualities will be apparent and it will continue to improve thereafter.
Nipozzano Riserva 2001 Chianti Rufina Docg Frescobaldi
Lumious deep purple colour with bitter cherry and blackcurrant taste. Quite powerful on the palate with a richness of fruit and spice flavours, balanced by firm tannins and a ripe but dry finish.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Mint Tea
Ceylon tea delicately enhanced with the flavour of mint
Available of flights to and from Jeddah, Cairo, Dubai and Istanbul
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Tea Selection
Oolong
A special blend featuring a distinctive honey-like taste
Jasmine
A revered classic with a hint of fragrant jasmine
Available on flights to and from China
Tie Guan Yin
A rich tasting tea with a strong roasted aroma
Available on flights to and from China
Pu-erh
Dark reddish tasting tea with a strong, full and earthy taste
Available on flights to and from China
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry
(Cranberry juice is available on flights to and from USA and Canada)
Soft Drinks
A range of regular or low-calorie drinks is available
Cold Japanese Oolong Tea
(Available on flights to and from Japan)
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Mint Tea
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Business Class menu
Bangkok to Singapore
November 2005
Light Meal Menu
A Savoury Note
Smoked seafood with tomato and mixed salad
Thousand Island dressing
The Main Event
Grilled chicken breast with arugula-parmesan butter, ragout of fine beans, artichoke with mushroom and potato hash
Braised salmon in hot and sour sauce served with assorted vegetables and fried rice
Grilled tournedos of beef in forest mushrooms sauce with buttered vegetables and lyonnaise potatoes
A Sweet Note
Fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
SQ995A NRT-BKK-SIN (LQ/LM) 110-2.1 10-11 RC
Wine and Beverage
Special Cocktail
Orange Cooler
A light tangy drink that stimulates the taste buds, created from orange juice and ginger ale with a touch of lime cordial
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Citrus Royale
Tropical Sparkle
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Absolut Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Charles Heidsieck 1995
Of the three Champagne houses that carry the name Heidsieck – Heidsieck & Co and Piper-Heidsieck are the two others – that of Charles Heidsieck has the reputation for the best vintage wines. Dominated by the Pinot Noir and Pinot Meunier, this superb blend nevertheless has a high proportion of Chardonnay from Premier Cru vineyards, which adds both liveliness and creaminess of texture. 1995 was a great vintage in Champagne, which, at 10 years old, has matured to perfection.
White Wines
Montagny 1er Cru 2002
Fullish yellow with light green tints, ripe fruit on the nose with a touch of hazelnuts, rounded and pleasantly fruity on the palate, attractively dry finish. Best at between two and four years old.
Dr Loosen Qualitatswein Dr L Riesling 2003
The wines of the Mosel are the most elegant in Germany, as its highly terraced vineyards are benefited from the sun’s rays reflected in the river Mosel and from the warmth maintained by the slate soil. They have a pale colour, a charming aroma of citrus fruits and white peaches, and a flavour that is refreshingly fruity with both a roundness and a lively acidity.
Red Wines
Chateau Coufran Haut-Medoc 1998
Known as "the Pomerol of the Medoc" due to the 85% proportion of Merlot in the vineyards, Chateau Coufran is always very deep in colour and packed with fruit, but does not have the hard edge of certain Medocs, with their high proportion of Cabernet. Nevertheless, such is the level of natural concentration of fruit, that it ages extremely well. The colour of the 1998 is very intense, the nose full of blackcurrant fruit and the palate mouthfilling and quite robust. By 2003, the full qualities will be apparent and it will continue to improve thereafter.
Nipozzano Riserva 2001 Chianti Rufina Docg Frescobaldi
Lumious deep purple colour with bitter cherry and blackcurrant taste. Quite powerful on the palate with a richness of fruit and spice flavours, balanced by firm tannins and a ripe but dry finish.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Mint Tea
Ceylon tea delicately enhanced with the flavour of mint
Available of flights to and from Jeddah, Cairo, Dubai and Istanbul
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Tea Selection
Oolong
A special blend featuring a distinctive honey-like taste
Jasmine
A revered classic with a hint of fragrant jasmine
Available on flights to and from China
Tie Guan Yin
A rich tasting tea with a strong roasted aroma
Available on flights to and from China
Pu-erh
Dark reddish tasting tea with a strong, full and earthy taste
Available on flights to and from China
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry
(Cranberry juice is available on flights to and from USA and Canada)
Soft Drinks
A range of regular or low-calorie drinks is available
Cold Japanese Oolong Tea
(Available on flights to and from Japan)
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Mint Tea
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
EA 1105
Jul 5, 2008, 5:07 pm
#302
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore Airlines
Business Class menu
Singapore to Auckland
November 2005
Dinner Menu
A Savoury Note
Romaine lettuce in Oriental dressing with drunken prawns and marinated jelly fish
The Main Event
Panfried beef fillet with shredded oxtail sauce, herb-garlic butter, asparagus and fondant potatoes
Indian style fish fillet in masala spices with vegetable korma and steamed basmati rice
Chicken in basil-white wine sauce with creamed leek, ceps mushrooms and fava beans
Slow-braised lamb shank in soya anise with seasonal vegetables and fried rice
The Cheese Board
Gourmet cheese with garnishes
A Sweet Note
A selection of fresh fruit
Ben & Jerry ice cream
Cherry garcia or chocolate fudge brownie
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
and pralines
Before Touch-Down Menu
A Fresh Start
A choice of apple, tomato or freshly squeezed orange
Fresh fruit
A Healthy Note
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
The Main Event
Lotus leaf rice
Steamed fragrant rice with chicken, Chinese pork sausage, chestnut and dried shrimps
Baked vegetable frittata with ham, sausage and roma tomato
Mushroom-herb omelette with veal sausage, roasted tomato and new potatoes
From the Bakery
Assorted breakfast rolls
Butter – Fruit preserve
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Your Breakfast Choice
This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out – if they do not receive your selection, you will be awakened in time for The Complete Breakfast
The Complete Breakfast*
Take your pick of the Main Event from our scrumptious selections.
Served earliest 2.5 hours prior to arrival
Continental Breakfast*
Delight in this simple yet wholesome meal.
Served earliest 1.5 hours prior to arrival
* Kindly refer to the breakfast menu found above
Wine and Beverage
Special Cocktail
Orange Cooler
A light tangy drink that stimulates the taste buds, created from orange juice and ginger ale with a touch of lime cordial
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Citrus Royale
Tropical Sparkle
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Absolut Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Charles Heidsieck 1995
Of the three Champagne houses that carry the name Heidsieck – Heidsieck & Co and Piper-Heidsieck are the two others – that of Charles Heidsieck has the reputation for the best vintage wines. Dominated by the Pinot Noir and Pinot Meunier, this superb blend nevertheless has a high proportion of Chardonnay from Premier Cru vineyards, which adds both liveliness and creaminess of texture. 1995 was a great vintage in Champagne, which, at 10 years old, has matured to perfection.
White Wines
2004 St Clair Marlborough Sauvignon
The Marlborough region in New Zealand’s South Island is home to some of the world’s finest sauvignon blanc. This wine, made by winemaker Matt Thompson, displays all the leafy, fresh and racy flavours typical of the region.
Dr Loosen Qualitatswein Dr L Riesling 2003
The wines of the Mosel are the most elegant in Germany, as its highly terraced vineyards are benefited from the sun’s rays reflected in the river Mosel and from the warmth maintained by the slate soil. They have a pale colour, a charming aroma of citrus fruits and white peaches, and a flavour that is refreshingly fruity with both a roundness and a lively acidity.
Red Wines
2003 Craggy Range Gimblett Gravels Vineyard Merlot
The Gimblett Gravel area of Hawkes Bay regularly produces some of New Zealand’s finest red wines. The Merlot grape, in particular, does well on these infertile stony soil. Craggy Range, headed by viticulturist and Master of Wine Steve Smith, specializes in single vineyard wines. This vibrant wine has typical Merlot plumminess combined with regional earthiness. This wine is no lightweight with its ample tannin and firm structure.
Chateau Coufran Haut-Medoc 1998
Known as "the Pomerol of the Medoc" due to the 85% proportion of Merlot in the vineyards, Chateau Coufran is always very deep in colour and packed with fruit, but does not have the hard edge of certain Medocs, with their high proportion of Cabernet. Nevertheless, such is the level of natural concentration of fruit, that it ages extremely well. The colour of the 1998 is very intense, the nose full of blackcurrant fruit and the palate mouthfilling and quite robust. By 2003, the full qualities will be apparent and it will continue to improve thereafter.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Business Class menu
Singapore to Auckland
November 2005
Dinner Menu
A Savoury Note
Romaine lettuce in Oriental dressing with drunken prawns and marinated jelly fish
The Main Event
Panfried beef fillet with shredded oxtail sauce, herb-garlic butter, asparagus and fondant potatoes
Indian style fish fillet in masala spices with vegetable korma and steamed basmati rice
Chicken in basil-white wine sauce with creamed leek, ceps mushrooms and fava beans
Slow-braised lamb shank in soya anise with seasonal vegetables and fried rice
The Cheese Board
Gourmet cheese with garnishes
A Sweet Note
A selection of fresh fruit
Ben & Jerry ice cream
Cherry garcia or chocolate fudge brownie
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
and pralines
Before Touch-Down Menu
A Fresh Start
A choice of apple, tomato or freshly squeezed orange
Fresh fruit
A Healthy Note
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
The Main Event
Lotus leaf rice
Steamed fragrant rice with chicken, Chinese pork sausage, chestnut and dried shrimps
Baked vegetable frittata with ham, sausage and roma tomato
Mushroom-herb omelette with veal sausage, roasted tomato and new potatoes
From the Bakery
Assorted breakfast rolls
Butter – Fruit preserve
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Your Breakfast Choice
This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out – if they do not receive your selection, you will be awakened in time for The Complete Breakfast
The Complete Breakfast*
Take your pick of the Main Event from our scrumptious selections.
Served earliest 2.5 hours prior to arrival
Continental Breakfast*
Delight in this simple yet wholesome meal.
Served earliest 1.5 hours prior to arrival
* Kindly refer to the breakfast menu found above
SQ285A SIN-AKL (D/HB) 49-1.1 10-11 RC
Wine and Beverage
Special Cocktail
Orange Cooler
A light tangy drink that stimulates the taste buds, created from orange juice and ginger ale with a touch of lime cordial
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Citrus Royale
Tropical Sparkle
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Absolut Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Charles Heidsieck 1995
Of the three Champagne houses that carry the name Heidsieck – Heidsieck & Co and Piper-Heidsieck are the two others – that of Charles Heidsieck has the reputation for the best vintage wines. Dominated by the Pinot Noir and Pinot Meunier, this superb blend nevertheless has a high proportion of Chardonnay from Premier Cru vineyards, which adds both liveliness and creaminess of texture. 1995 was a great vintage in Champagne, which, at 10 years old, has matured to perfection.
White Wines
2004 St Clair Marlborough Sauvignon
The Marlborough region in New Zealand’s South Island is home to some of the world’s finest sauvignon blanc. This wine, made by winemaker Matt Thompson, displays all the leafy, fresh and racy flavours typical of the region.
Dr Loosen Qualitatswein Dr L Riesling 2003
The wines of the Mosel are the most elegant in Germany, as its highly terraced vineyards are benefited from the sun’s rays reflected in the river Mosel and from the warmth maintained by the slate soil. They have a pale colour, a charming aroma of citrus fruits and white peaches, and a flavour that is refreshingly fruity with both a roundness and a lively acidity.
Red Wines
2003 Craggy Range Gimblett Gravels Vineyard Merlot
The Gimblett Gravel area of Hawkes Bay regularly produces some of New Zealand’s finest red wines. The Merlot grape, in particular, does well on these infertile stony soil. Craggy Range, headed by viticulturist and Master of Wine Steve Smith, specializes in single vineyard wines. This vibrant wine has typical Merlot plumminess combined with regional earthiness. This wine is no lightweight with its ample tannin and firm structure.
Chateau Coufran Haut-Medoc 1998
Known as "the Pomerol of the Medoc" due to the 85% proportion of Merlot in the vineyards, Chateau Coufran is always very deep in colour and packed with fruit, but does not have the hard edge of certain Medocs, with their high proportion of Cabernet. Nevertheless, such is the level of natural concentration of fruit, that it ages extremely well. The colour of the 1998 is very intense, the nose full of blackcurrant fruit and the palate mouthfilling and quite robust. By 2003, the full qualities will be apparent and it will continue to improve thereafter.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
NZ 1105
Jul 5, 2008, 5:10 pm
#303
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore Airlines
Business Class menu
Auckland to Singapore
November 2005
Light Meal
A Savoury Note
Romaine with feta cheese, capsicums and asparagus
Balsamico dressing
The Main Event
Sauteed prawns in white wine sauce with vegetables and orzo pasta
Braised egg noodles with roasted pork and shrimp dumplings
Salad of mozzarella cheese with herb chicken and pesto dressing
A Sweet Note
Ice cream
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Dinner Menu
To Nibble On…
Satay
With onion, cucumber and spicy peanut sauce
A Savoury Note
Mesclun with smoked seafood, asparagus and tomato
Oriental mayonnaise
Red wine and garlic dressing
The Main Event
Baked salmon trout with pesto crust, sauteed shimeiji mushrooms, artichoke barigoule and roasted fingerling potatoes
Stir fried chicken with macadamia nuts, selected vegetables and fragrant rice
Seared tournedos of beef with Madeira jus, roasted vegetables and potatoes
Madras style lamb curry with spiced vegetables and pilaff rice
The Cheese Board
Gourmet cheese with garnishes
A Sweet Note
A selection of fresh fruit
Hazelnut bavarois
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
and pralines
Wine and Beverage
Special Cocktail
Orange Cooler
A light tangy drink that stimulates the taste buds, created from orange juice and ginger ale with a touch of lime cordial
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Citrus Royale
Tropical Sparkle
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Absolut Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Charles Heidsieck 1995
Of the three Champagne houses that carry the name Heidsieck – Heidsieck & Co and Piper-Heidsieck are the two others – that of Charles Heidsieck has the reputation for the best vintage wines. Dominated by the Pinot Noir and Pinot Meunier, this superb blend nevertheless has a high proportion of Chardonnay from Premier Cru vineyards, which adds both liveliness and creaminess of texture. 1995 was a great vintage in Champagne, which, at 10 years old, has matured to perfection.
White Wines
2004 St Clair Marlborough Sauvignon
The Marlborough region in New Zealand’s South Island is home to some of the world’s finest sauvignon blanc. This wine, made by winemaker Matt Thompson, displays all the leafy, fresh and racy flavours typical of the region.
Dr Loosen Qualitatswein Dr L Riesling 2003
The wines of the Mosel are the most elegant in Germany, as its highly terraced vineyards are benefited from the sun’s rays reflected in the river Mosel and from the warmth maintained by the slate soil. They have a pale colour, a charming aroma of citrus fruits and white peaches, and a flavour that is refreshingly fruity with both a roundness and a lively acidity.
Red Wines
2003 Craggy Range Gimblett Gravels Vineyard Merlot
The Gimblett Gravel area of Hawkes Bay regularly produces some of New Zealand’s finest red wines. The Merlot grape, in particular, does well on these infertile stony soil. Craggy Range, headed by viticulturist and Master of Wine Steve Smith, specializes in single vineyard wines. This vibrant wine has typical Merlot plumminess combined with regional earthiness. This wine is no lightweight with its ample tannin and firm structure.
Chateau Coufran Haut-Medoc 1998
Known as "the Pomerol of the Medoc" due to the 85% proportion of Merlot in the vineyards, Chateau Coufran is always very deep in colour and packed with fruit, but does not have the hard edge of certain Medocs, with their high proportion of Cabernet. Nevertheless, such is the level of natural concentration of fruit, that it ages extremely well. The colour of the 1998 is very intense, the nose full of blackcurrant fruit and the palate mouthfilling and quite robust. By 2003, the full qualities will be apparent and it will continue to improve thereafter.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Business Class menu
Auckland to Singapore
November 2005
Light Meal
A Savoury Note
Romaine with feta cheese, capsicums and asparagus
Balsamico dressing
The Main Event
Sauteed prawns in white wine sauce with vegetables and orzo pasta
Braised egg noodles with roasted pork and shrimp dumplings
Salad of mozzarella cheese with herb chicken and pesto dressing
A Sweet Note
Ice cream
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Dinner Menu
To Nibble On…
Satay
With onion, cucumber and spicy peanut sauce
A Savoury Note
Mesclun with smoked seafood, asparagus and tomato
Oriental mayonnaise
Red wine and garlic dressing
The Main Event
Baked salmon trout with pesto crust, sauteed shimeiji mushrooms, artichoke barigoule and roasted fingerling potatoes
Stir fried chicken with macadamia nuts, selected vegetables and fragrant rice
Seared tournedos of beef with Madeira jus, roasted vegetables and potatoes
Madras style lamb curry with spiced vegetables and pilaff rice
The Cheese Board
Gourmet cheese with garnishes
A Sweet Note
A selection of fresh fruit
Hazelnut bavarois
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
and pralines
SQ286A AKL-SIN (LM/D) 49-1.1 10-11 RC
Wine and Beverage
Special Cocktail
Orange Cooler
A light tangy drink that stimulates the taste buds, created from orange juice and ginger ale with a touch of lime cordial
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Citrus Royale
Tropical Sparkle
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Absolut Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Charles Heidsieck 1995
Of the three Champagne houses that carry the name Heidsieck – Heidsieck & Co and Piper-Heidsieck are the two others – that of Charles Heidsieck has the reputation for the best vintage wines. Dominated by the Pinot Noir and Pinot Meunier, this superb blend nevertheless has a high proportion of Chardonnay from Premier Cru vineyards, which adds both liveliness and creaminess of texture. 1995 was a great vintage in Champagne, which, at 10 years old, has matured to perfection.
White Wines
2004 St Clair Marlborough Sauvignon
The Marlborough region in New Zealand’s South Island is home to some of the world’s finest sauvignon blanc. This wine, made by winemaker Matt Thompson, displays all the leafy, fresh and racy flavours typical of the region.
Dr Loosen Qualitatswein Dr L Riesling 2003
The wines of the Mosel are the most elegant in Germany, as its highly terraced vineyards are benefited from the sun’s rays reflected in the river Mosel and from the warmth maintained by the slate soil. They have a pale colour, a charming aroma of citrus fruits and white peaches, and a flavour that is refreshingly fruity with both a roundness and a lively acidity.
Red Wines
2003 Craggy Range Gimblett Gravels Vineyard Merlot
The Gimblett Gravel area of Hawkes Bay regularly produces some of New Zealand’s finest red wines. The Merlot grape, in particular, does well on these infertile stony soil. Craggy Range, headed by viticulturist and Master of Wine Steve Smith, specializes in single vineyard wines. This vibrant wine has typical Merlot plumminess combined with regional earthiness. This wine is no lightweight with its ample tannin and firm structure.
Chateau Coufran Haut-Medoc 1998
Known as "the Pomerol of the Medoc" due to the 85% proportion of Merlot in the vineyards, Chateau Coufran is always very deep in colour and packed with fruit, but does not have the hard edge of certain Medocs, with their high proportion of Cabernet. Nevertheless, such is the level of natural concentration of fruit, that it ages extremely well. The colour of the 1998 is very intense, the nose full of blackcurrant fruit and the palate mouthfilling and quite robust. By 2003, the full qualities will be apparent and it will continue to improve thereafter.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
NZ 1105
Jul 5, 2008, 7:42 pm
#304
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore Airlines
Business Class menu
Singapore to Los Angeles
February 2004
Dinner
Round off the evening with a scrumptious meal and sip of champagne
Tasty Beginnings
Satay
With onion, cucumber and spicy peanut sauce
Lobster and mango salsa in mini tart
Miso marinated salmon sushi
Combination of tian of prawn and avocado tartare, little lettuce with assorted cherry tomato and warm light vine ripened tomato soup
The Main Event
Seared beef fillet in madeira sauce with spinach and warm shell bean salad
Sauteed prawns and scallops served with cilantro butter, ragout of mussel with vegetables in tomato sauce
Braised garoupa fillet in hot bean sauce served with selected vegetables and fried rice
Pha naeng moo
Pork in peanut red curry served with brinjal and dried shrimp salad, steamed rice
The Cheese Corner
Cape Wickham double brie
Surface ripened, soft creamy centre and white mould cheese
Lighthouse blue brie
Distinctive cheese with rich creamy and light blue moulding
Surprise Bay cheddar
Strong character, rich flavour and crumbly texture
Served with fig paste, grapes, walnut and biscuit
Fresh Pickings
Fruits in season
Sweet Overtones
Choice of “Mont Blanc” chestnut cake or
Ben & Jerry’s New York fudge ice cream
both served with raspberry coulis
Tranquil Finale
Gourmet coffee
Brazil Santos Bourbon
Colombian Supremo
Kenyan AA “Kilimanjaro”
Premium tea selection
Pure Ceylon Tea
Earl Grey
Darjeeling
Japanese Green Tea
Chinese Oolong Tea
Camomile
Decaffeinated Tea
and pralines
Flexi Meal Menu
Savour every moment with delightful treats
Tasty Beginnings
Scallop dumpling noodle soup
Egg noodles in light broth garnished with scallop dumplings and leafy greens
Omelette served with Italian turkey sausage and bacon, roasted roma tomato, mushroom ragout and hash brown potato
Stuffed French toast with beef has served with pineapple mango salsa and salad
Selection of dim sum
Chinese glutinous rice with pork, pork siew mai and prawn har kow
Tranquil Finale
Gourmet coffee
Brazil Santos Bourbon
Colombian Supremo
Kenyan AA “Kilimanjaro”
Premium tea selection
[i]Pure Ceylon Tea
Earl Grey
Darjeeling
Japanese Green Tea
Chinese Oolong Tea
Camomile
Decaffeinated Tea
Before Touch-Down Menu
Begin your day with fresh and wholesome pickings
Tasty Beginnings
Air dried parma ham, gooseliver terrine, grilled assorted vegetables, marinated baby artichoke, mixed salad and balsamic dressing
The Main Event
Cornish game hen “saltimbocca” served with gnocchi a la romana, sauteed spinach and tomato salad
“Blackened” Cajun spiced Chilean bass served with creamy garlic sauce, stewed capsicum and onion, olive oil coated potato
Stir fried beef with ginger and spring onion served with braised gluten with vegetables and steamed rice
Wok fried marinated pork chop with black peppercorn sauce served with broccolini and ee fu noodles
Sweet Overtones
White peach jelly with raspberry sauce
Tranquil Finale
Gourmet coffee
Brazil Santos Bourbon
Colombian Supremo
Kenyan AA “Kilimanjaro”
Premium tea selection
Pure Ceylon Tea
Earl Grey
Darjeeling
Japanese Green Tea
Chinese Oolong Tea
Camomile
Decaffeinated Tea
with a bite of Petit Four
Wine and Beverage
Special Cocktail
Tropical Sparkle
A refreshing and fruity delight consisting of lime cordial, 7-Up, orange juice and tomato juice
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Citrus Royale
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Absolut Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
Liqueurs
Cointreau
Drambuie
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Champagne
Piper Heidsieck Rare Cuvée Réservée
The precise blend of this “multi-vintage” cuvee is the closely guarded secret of the Chef de Cave of Piper-Heidsieck. Made only from the finest quality grapes sourced from 30 to 40 of the best villages and “crus” in the region, Chardonnay slightly predominates Pinot Noir, to which a judicious amount of 4-5 year old “reserve wine” is added. This unique Champagne spends several years in the deep chalk cellars in Reims, before being released at the peak of its complex perfection. It is a wine of uncommon personality and finesse that gives pleasure which fully lives up to its name : rare!
White Wines
2000 Wente Bros Riva Ranch Reserve Chardonnay
The Wente family has been making wine for 120 years in Livermore, 50 miles east of San Francisco Bay. The fourth generation is now running this very popular winery which was the first in California to grow varietal Chardonnay. Riva Ranch is one of Wente’s best vineyards and in 2000 it produced a rich, fresh and balanced Chardonnay with luscious, ripe fruit that is enhanced by toasty oak and creamy texture.
Hattenheimer Riesling Kabinett 2001 Balthasar Ress
The Hattenheim vineyards form the heart of the Balthasar Ress estate (founded 1870) in the best part of the Rheingau. The 2001 vintage was superb, the greatest since 1959, producing wines with magnificent flavour and personality. The lively greeny-yellow colour leads to a nose of white peaches, while the palate shows ripe citrus fruits and a touch of honey, lifted by a refreshing acidity.
Red Wines
St Francis Cabernet Sauvignon 1999 Sonoma
St Francis winemaker Tom Mackey is famous for his mastery of blending. This lovely Cabernet Sauvignon from the excellent 1999 vintage was made from fruit originating in four different vineyards located in Sonoma Valley, Dry Creek Valley, Alexander Valley and Chalk Hill appellations. Each vineyard contributes distinctive and individual qualities to the finished wine, which was aged in both French and American oak barrels. The wine is firmly structured and shows deep colour, generous soft tannins, smooth blackcurrant fruit and spicy oak. It is excellent with beef, lamb, duck and hearty cheeses.
Barbera D’Asti Superiore “La Luna E I Falo” 2000 Terre Da Vino
“La Luna e I Falo” means “the moon and the fire”, referring to the sunny days and cool nights that bring out the best from the magnificent Barbaresco grape in northern Italy’s Piedmont region. Most successful in the commune of Asti, particularly so when matured in small oak casks, this wine has a deep ruby colour with blackberry and vanilla aromas, and is full of fruit flavours with a refreshing dry finish.
Port
Taylor’s Late Bottled Vintage 1998 Port
Taylor, Fladgate (pronounced “Flaygate”) and Yeatman, which dates back over 300 years to 1692, is one of the oldest and most prestigious Port wine companies. This Late Bottled Vintage (LBV) Port come entirely from the 1998 vintage. It is bottled after five years in oak vats, during which it acquires a mellowness to match the richly concentrated fruit, and hence acquiring both a sweet and firm finish on the palate.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Business Class menu
Singapore to Los Angeles
February 2004
Dinner
Round off the evening with a scrumptious meal and sip of champagne
Tasty Beginnings
Satay
With onion, cucumber and spicy peanut sauce
Lobster and mango salsa in mini tart
Miso marinated salmon sushi
Combination of tian of prawn and avocado tartare, little lettuce with assorted cherry tomato and warm light vine ripened tomato soup
The Main Event
Seared beef fillet in madeira sauce with spinach and warm shell bean salad
Sauteed prawns and scallops served with cilantro butter, ragout of mussel with vegetables in tomato sauce
Braised garoupa fillet in hot bean sauce served with selected vegetables and fried rice
Pha naeng moo
Pork in peanut red curry served with brinjal and dried shrimp salad, steamed rice
The Cheese Corner
Cape Wickham double brie
Surface ripened, soft creamy centre and white mould cheese
Lighthouse blue brie
Distinctive cheese with rich creamy and light blue moulding
Surprise Bay cheddar
Strong character, rich flavour and crumbly texture
Served with fig paste, grapes, walnut and biscuit
Fresh Pickings
Fruits in season
Sweet Overtones
Choice of “Mont Blanc” chestnut cake or
Ben & Jerry’s New York fudge ice cream
both served with raspberry coulis
Tranquil Finale
Gourmet coffee
Brazil Santos Bourbon
Colombian Supremo
Kenyan AA “Kilimanjaro”
Premium tea selection
Pure Ceylon Tea
Earl Grey
Darjeeling
Japanese Green Tea
Chinese Oolong Tea
Camomile
Decaffeinated Tea
and pralines
Flexi Meal Menu
Savour every moment with delightful treats
Tasty Beginnings
Scallop dumpling noodle soup
Egg noodles in light broth garnished with scallop dumplings and leafy greens
Omelette served with Italian turkey sausage and bacon, roasted roma tomato, mushroom ragout and hash brown potato
Stuffed French toast with beef has served with pineapple mango salsa and salad
Selection of dim sum
Chinese glutinous rice with pork, pork siew mai and prawn har kow
Tranquil Finale
Gourmet coffee
Brazil Santos Bourbon
Colombian Supremo
Kenyan AA “Kilimanjaro”
Premium tea selection
[i]Pure Ceylon Tea
Earl Grey
Darjeeling
Japanese Green Tea
Chinese Oolong Tea
Camomile
Decaffeinated Tea
Before Touch-Down Menu
Begin your day with fresh and wholesome pickings
Tasty Beginnings
Air dried parma ham, gooseliver terrine, grilled assorted vegetables, marinated baby artichoke, mixed salad and balsamic dressing
The Main Event
Cornish game hen “saltimbocca” served with gnocchi a la romana, sauteed spinach and tomato salad
“Blackened” Cajun spiced Chilean bass served with creamy garlic sauce, stewed capsicum and onion, olive oil coated potato
Stir fried beef with ginger and spring onion served with braised gluten with vegetables and steamed rice
Wok fried marinated pork chop with black peppercorn sauce served with broccolini and ee fu noodles
Sweet Overtones
White peach jelly with raspberry sauce
Tranquil Finale
Gourmet coffee
Brazil Santos Bourbon
Colombian Supremo
Kenyan AA “Kilimanjaro”
Premium tea selection
Pure Ceylon Tea
Earl Grey
Darjeeling
Japanese Green Tea
Chinese Oolong Tea
Camomile
Decaffeinated Tea
with a bite of Petit Four
SQ20 SIN-LAX (D/SR2/HL) 9-1.1 02-03 RC
Wine and Beverage
Special Cocktail
Tropical Sparkle
A refreshing and fruity delight consisting of lime cordial, 7-Up, orange juice and tomato juice
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Citrus Royale
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Absolut Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
Liqueurs
Cointreau
Drambuie
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Champagne
Piper Heidsieck Rare Cuvée Réservée
The precise blend of this “multi-vintage” cuvee is the closely guarded secret of the Chef de Cave of Piper-Heidsieck. Made only from the finest quality grapes sourced from 30 to 40 of the best villages and “crus” in the region, Chardonnay slightly predominates Pinot Noir, to which a judicious amount of 4-5 year old “reserve wine” is added. This unique Champagne spends several years in the deep chalk cellars in Reims, before being released at the peak of its complex perfection. It is a wine of uncommon personality and finesse that gives pleasure which fully lives up to its name : rare!
White Wines
2000 Wente Bros Riva Ranch Reserve Chardonnay
The Wente family has been making wine for 120 years in Livermore, 50 miles east of San Francisco Bay. The fourth generation is now running this very popular winery which was the first in California to grow varietal Chardonnay. Riva Ranch is one of Wente’s best vineyards and in 2000 it produced a rich, fresh and balanced Chardonnay with luscious, ripe fruit that is enhanced by toasty oak and creamy texture.
Hattenheimer Riesling Kabinett 2001 Balthasar Ress
The Hattenheim vineyards form the heart of the Balthasar Ress estate (founded 1870) in the best part of the Rheingau. The 2001 vintage was superb, the greatest since 1959, producing wines with magnificent flavour and personality. The lively greeny-yellow colour leads to a nose of white peaches, while the palate shows ripe citrus fruits and a touch of honey, lifted by a refreshing acidity.
Red Wines
St Francis Cabernet Sauvignon 1999 Sonoma
St Francis winemaker Tom Mackey is famous for his mastery of blending. This lovely Cabernet Sauvignon from the excellent 1999 vintage was made from fruit originating in four different vineyards located in Sonoma Valley, Dry Creek Valley, Alexander Valley and Chalk Hill appellations. Each vineyard contributes distinctive and individual qualities to the finished wine, which was aged in both French and American oak barrels. The wine is firmly structured and shows deep colour, generous soft tannins, smooth blackcurrant fruit and spicy oak. It is excellent with beef, lamb, duck and hearty cheeses.
Barbera D’Asti Superiore “La Luna E I Falo” 2000 Terre Da Vino
“La Luna e I Falo” means “the moon and the fire”, referring to the sunny days and cool nights that bring out the best from the magnificent Barbaresco grape in northern Italy’s Piedmont region. Most successful in the commune of Asti, particularly so when matured in small oak casks, this wine has a deep ruby colour with blackberry and vanilla aromas, and is full of fruit flavours with a refreshing dry finish.
Port
Taylor’s Late Bottled Vintage 1998 Port
Taylor, Fladgate (pronounced “Flaygate”) and Yeatman, which dates back over 300 years to 1692, is one of the oldest and most prestigious Port wine companies. This Late Bottled Vintage (LBV) Port come entirely from the 1998 vintage. It is bottled after five years in oak vats, during which it acquires a mellowness to match the richly concentrated fruit, and hence acquiring both a sweet and firm finish on the palate.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Jul 5, 2008, 8:19 pm
#305
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore Airlines
Business Class menu
Los Angeles to Singapore
February 2004
Dinner
Round off the evening with a scrumptious meal and sip of wine
Tasty Beginnings
Blue corn chips with guacamole dip and pickled jalapenos stuffed with cheese
Combination of wild mushrooms and roast duck with caesar salad and warm light cream of mushroom soup
The Main Event
Atlantic salmon stuffed with lemon and herbs served with roasted artichoke, fava beans and potato
Roasted Cornish game hen served with pommery mustard sauce, roasted vegetables and garlic mashed potato
Wakadori sansho yaki
Grilled chicken with sansho peppers, selected vegetables and steamed rice
Braised roast pork with beancurd in ginger sauce served with assorted vegetables and fried rice
The Cheese Corner
Old Chatham Hudson camembert cheese
Soft ripened, luscious, buttery
North California St george
Cow milk, hard texture, mild in flavour
Humboldt fog by cypress grove chevre
Central layer and outer cover with ash, goat milk
Served with dried apricot, grapes, walnut and biscuit
Fresh Pickings
Fruits in season
Sweet Overtones
Choice of banana walnut cake or
Opera chocolate cake
both served with chocolate sauce
Tranquil Finale
Gourmet coffee
Brazil Santos Bourbon
Colombian Supremo
Kenyan AA “Kilimanjaro”
Premium tea selection
Pure Ceylon Tea
Earl Grey
Darjeeling
Japanese Green Tea
Chinese Oolong Tea
Camomile
Decaffeinated Tea
and pralines
Flexi Meal Menu
Savour every moment with delightful treats
Tasty Beginnings
Chicken and mushroom congee
Rice congee served with poached chicken, flower mushroom and topped with Chinese cruellers
Omelette served with stewed vegetables with tomato fondue, ham steak, chicken artichoke sausage and roesti potato
Smoked salmon, tuna and trout served with caviars, warm toasted bagel and cream cheese
Braised egg noodles with prawns, scallops, sliced fish and mushroom
Tranquil Finale
Gourmet coffee
Brazil Santos Bourbon
Colombian Supremo
Kenyan AA “Kilimanjaro”
Premium tea selection
[i]Pure Ceylon Tea
Earl Grey
Darjeeling
Japanese Green Tea
Chinese Oolong Tea
Camomile
Decaffeinated Tea
Before Touch-Down Menu
Begin your day with fresh and wholesome pickings
Tasty Beginnings
Marinated king scallops with asparagus, blood orange and mixed baby lettuces served with choice of honey mustard dressing or lemon vinaigrette
The Main Event
Seared Chilean bass with spinach, fava bean, fingerling potato and warm champagne vinegar-virgin olive oil dressing
Roasted chicken served with creamy garlic sauce, assorted vegetables and Lyonnaise potato
Wok fried lamb chops in Chinese black peppercorn sauce served with steamed asparagus with brown garlic, fried rice
Sweet Overtones
Earl grey creme brulee with tuile
Tranquil Finale
Gourmet coffee
Brazil Santos Bourbon
Colombian Supremo
Kenyan AA “Kilimanjaro”
Premium tea selection
Pure Ceylon Tea
Earl Grey
Darjeeling
Japanese Green Tea
Chinese Oolong Tea
Camomile
Decaffeinated Tea
with a bite of Petit Four
Wine and Beverage
Special Cocktail
Tropical Sparkle
A refreshing and fruity delight consisting of lime cordial, 7-Up, orange juice and tomato juice
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Sweet or Dry Vermouth
Non-alcoholic Cocktails
Citrus Royale
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Absolut Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
Liqueurs
Cointreau
Drambuie
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Champagne
Piper Heidsieck Rare Cuvée Réservée
The precise blend of this “multi-vintage” cuvee is the closely guarded secret of the Chef de Cave of Piper-Heidsieck. Made only from the finest quality grapes sourced from 30 to 40 of the best villages and “crus” in the region, Chardonnay slightly predominates Pinot Noir, to which a judicious amount of 4-5 year old “reserve wine” is added. This unique Champagne spends several years in the deep chalk cellars in Reims, before being released at the peak of its complex perfection. It is a wine of uncommon personality and finesse that gives pleasure which fully lives up to its name : rare!
White Wines
2000 Wente Bros Riva Ranch Reserve Chardonnay
The Wente family has been making wine for 120 years in Livermore, 50 miles east of San Francisco Bay. The fourth generation is now running this very popular winery which was the first in California to grow varietal Chardonnay. Riva Ranch is one of Wente’s best vineyards and in 2000 it produced a rich, fresh and balanced Chardonnay with luscious, ripe fruit that is enhanced by toasty oak and creamy texture.
Hattenheimer Riesling Kabinett 2001 Balthasar Ress
The Hattenheim vineyards form the heart of the Balthasar Ress estate (founded 1870) in the best part of the Rheingau. The 2001 vintage was superb, the greatest since 1959, producing wines with magnificent flavour and personality. The lively greeny-yellow colour leads to a nose of white peaches, while the palate shows ripe citrus fruits and a touch of honey, lifted by a refreshing acidity.
Red Wines
St Francis Cabernet Sauvignon 1999 Sonoma
St Francis winemaker Tom Mackey is famous for his mastery of blending. This lovely Cabernet Sauvignon from the excellent 1999 vintage was made from fruit originating in four different vineyards located in Sonoma Valley, Dry Creek Valley, Alexander Valley and Chalk Hill appellations. Each vineyard contributes distinctive and individual qualities to the finished wine, which was aged in both French and American oak barrels. The wine is firmly structured and shows deep colour, generous soft tannins, smooth blackcurrant fruit and spicy oak. It is excellent with beef, lamb, duck and hearty cheeses.
Barbera D’Asti Superiore “La Luna E I Falo” 2000 Terre Da Vino
“La Luna e I Falo” means “the moon and the fire”, referring to the sunny days and cool nights that bring out the best from the magnificent Barbaresco grape in northern Italy’s Piedmont region. Most successful in the commune of Asti, particularly so when matured in small oak casks, this wine has a deep ruby colour with blackberry and vanilla aromas, and is full of fruit flavours with a refreshing dry finish.
Port
Taylor’s Late Bottled Vintage 1998 Port
Taylor, Fladgate (pronounced “Flaygate”) and Yeatman, which dates back over 300 years to 1692, is one of the oldest and most prestigious Port wine companies. This Late Bottled Vintage (LBV) Port come entirely from the 1998 vintage. It is bottled after five years in oak vats, during which it acquires a mellowness to match the richly concentrated fruit, and hence acquiring both a sweet and firm finish on the palate.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Business Class menu
Los Angeles to Singapore
February 2004
Dinner
Round off the evening with a scrumptious meal and sip of wine
Tasty Beginnings
Blue corn chips with guacamole dip and pickled jalapenos stuffed with cheese
Combination of wild mushrooms and roast duck with caesar salad and warm light cream of mushroom soup
The Main Event
Atlantic salmon stuffed with lemon and herbs served with roasted artichoke, fava beans and potato
Roasted Cornish game hen served with pommery mustard sauce, roasted vegetables and garlic mashed potato
Wakadori sansho yaki
Grilled chicken with sansho peppers, selected vegetables and steamed rice
Braised roast pork with beancurd in ginger sauce served with assorted vegetables and fried rice
The Cheese Corner
Old Chatham Hudson camembert cheese
Soft ripened, luscious, buttery
North California St george
Cow milk, hard texture, mild in flavour
Humboldt fog by cypress grove chevre
Central layer and outer cover with ash, goat milk
Served with dried apricot, grapes, walnut and biscuit
Fresh Pickings
Fruits in season
Sweet Overtones
Choice of banana walnut cake or
Opera chocolate cake
both served with chocolate sauce
Tranquil Finale
Gourmet coffee
Brazil Santos Bourbon
Colombian Supremo
Kenyan AA “Kilimanjaro”
Premium tea selection
Pure Ceylon Tea
Earl Grey
Darjeeling
Japanese Green Tea
Chinese Oolong Tea
Camomile
Decaffeinated Tea
and pralines
Flexi Meal Menu
Savour every moment with delightful treats
Tasty Beginnings
Chicken and mushroom congee
Rice congee served with poached chicken, flower mushroom and topped with Chinese cruellers
Omelette served with stewed vegetables with tomato fondue, ham steak, chicken artichoke sausage and roesti potato
Smoked salmon, tuna and trout served with caviars, warm toasted bagel and cream cheese
Braised egg noodles with prawns, scallops, sliced fish and mushroom
Tranquil Finale
Gourmet coffee
Brazil Santos Bourbon
Colombian Supremo
Kenyan AA “Kilimanjaro”
Premium tea selection
[i]Pure Ceylon Tea
Earl Grey
Darjeeling
Japanese Green Tea
Chinese Oolong Tea
Camomile
Decaffeinated Tea
Before Touch-Down Menu
Begin your day with fresh and wholesome pickings
Tasty Beginnings
Marinated king scallops with asparagus, blood orange and mixed baby lettuces served with choice of honey mustard dressing or lemon vinaigrette
The Main Event
Seared Chilean bass with spinach, fava bean, fingerling potato and warm champagne vinegar-virgin olive oil dressing
Roasted chicken served with creamy garlic sauce, assorted vegetables and Lyonnaise potato
Wok fried lamb chops in Chinese black peppercorn sauce served with steamed asparagus with brown garlic, fried rice
Sweet Overtones
Earl grey creme brulee with tuile
Tranquil Finale
Gourmet coffee
Brazil Santos Bourbon
Colombian Supremo
Kenyan AA “Kilimanjaro”
Premium tea selection
Pure Ceylon Tea
Earl Grey
Darjeeling
Japanese Green Tea
Chinese Oolong Tea
Camomile
Decaffeinated Tea
with a bite of Petit Four
SQ19 LAX-SIN (D/SR2/HL) 9-1.1 02-03 RC
Wine and Beverage
Special Cocktail
Tropical Sparkle
A refreshing and fruity delight consisting of lime cordial, 7-Up, orange juice and tomato juice
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Sweet or Dry Vermouth
Non-alcoholic Cocktails
Citrus Royale
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Absolut Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
Liqueurs
Cointreau
Drambuie
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Champagne
Piper Heidsieck Rare Cuvée Réservée
The precise blend of this “multi-vintage” cuvee is the closely guarded secret of the Chef de Cave of Piper-Heidsieck. Made only from the finest quality grapes sourced from 30 to 40 of the best villages and “crus” in the region, Chardonnay slightly predominates Pinot Noir, to which a judicious amount of 4-5 year old “reserve wine” is added. This unique Champagne spends several years in the deep chalk cellars in Reims, before being released at the peak of its complex perfection. It is a wine of uncommon personality and finesse that gives pleasure which fully lives up to its name : rare!
White Wines
2000 Wente Bros Riva Ranch Reserve Chardonnay
The Wente family has been making wine for 120 years in Livermore, 50 miles east of San Francisco Bay. The fourth generation is now running this very popular winery which was the first in California to grow varietal Chardonnay. Riva Ranch is one of Wente’s best vineyards and in 2000 it produced a rich, fresh and balanced Chardonnay with luscious, ripe fruit that is enhanced by toasty oak and creamy texture.
Hattenheimer Riesling Kabinett 2001 Balthasar Ress
The Hattenheim vineyards form the heart of the Balthasar Ress estate (founded 1870) in the best part of the Rheingau. The 2001 vintage was superb, the greatest since 1959, producing wines with magnificent flavour and personality. The lively greeny-yellow colour leads to a nose of white peaches, while the palate shows ripe citrus fruits and a touch of honey, lifted by a refreshing acidity.
Red Wines
St Francis Cabernet Sauvignon 1999 Sonoma
St Francis winemaker Tom Mackey is famous for his mastery of blending. This lovely Cabernet Sauvignon from the excellent 1999 vintage was made from fruit originating in four different vineyards located in Sonoma Valley, Dry Creek Valley, Alexander Valley and Chalk Hill appellations. Each vineyard contributes distinctive and individual qualities to the finished wine, which was aged in both French and American oak barrels. The wine is firmly structured and shows deep colour, generous soft tannins, smooth blackcurrant fruit and spicy oak. It is excellent with beef, lamb, duck and hearty cheeses.
Barbera D’Asti Superiore “La Luna E I Falo” 2000 Terre Da Vino
“La Luna e I Falo” means “the moon and the fire”, referring to the sunny days and cool nights that bring out the best from the magnificent Barbaresco grape in northern Italy’s Piedmont region. Most successful in the commune of Asti, particularly so when matured in small oak casks, this wine has a deep ruby colour with blackberry and vanilla aromas, and is full of fruit flavours with a refreshing dry finish.
Port
Taylor’s Late Bottled Vintage 1998 Port
Taylor, Fladgate (pronounced “Flaygate”) and Yeatman, which dates back over 300 years to 1692, is one of the oldest and most prestigious Port wine companies. This Late Bottled Vintage (LBV) Port come entirely from the 1998 vintage. It is bottled after five years in oak vats, during which it acquires a mellowness to match the richly concentrated fruit, and hence acquiring both a sweet and firm finish on the palate.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Last edited by Kiwi Flyer; Jul 5, 2008 at 8:40 pm
Jul 5, 2008, 8:57 pm
#306
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore Airlines
Business Class menu
Newark to Singapore
June 2004
Supper
Round off the evening with a scrumptious meal and sip of champagne
Tasty Beginnings
Lobster medallions and grapefruit with mesclun
Basil tomato coulis
The Main Event
Corn-fed chicken with polenta cake, shimeji mushrooms and nouilly prat jus
Beef fillet in red wine sauce, vegetable medley and roasted potatoes
Baked Chilean bass with Oriental spices in paper bag, selected vegetables and egg noodles
Seared lamb loin with roasted shallot and rosemary, vegetables stew and potatoes
The Cheese Corner
Old Chatham Hudson camembert cheese
Soft ripened, luscious, buttery
Tomme idyllic putney vermont
Sweet, tangy, rustic, mold ripened exterior
Humboldt fog by cypress grove chevre
Central layer and outer cover with ash, goat milk
Served with dried apricot, grapes, walnut and biscuit
Fresh Pickings
Fruits in season
Sweet Overtones
Choice of apple-almond crumble or
strawberry ice cream
both served with fresh berries
Tranquil Finale
Gourmet coffee
Brazil Santos Bourbon
Colombian Supremo
Kenyan AA “Kilimanjaro”
Premium tea selection
Pure Ceylon Tea
Earl Grey
Darjeeling
Japanese Green Tea
Chinese Oolong Tea
Camomile
Decaffeinated Tea
Pralines
Flexi Meal Menu
Savour every moment with delightful treats
Tasty Beginnings
Kway teow in soup with chicken and enoki mushrooms
Mediterranean style seafood wrap with Greek salad
Olive oil dressing
Griddled hotcake served with maple syrup, chicken sausages, vegetables frittata and roasted tomato
Herb omelette served with veal sausage, roasted tomato, new potato and a glass of fruity yoghurt drink
Tranquil Finale
Gourmet coffee
Brazil Santos Bourbon
Colombian Supremo
Kenyan AA “Kilimanjaro”
Premium tea selection
[i]Pure Ceylon Tea
Earl Grey
Darjeeling
Japanese Green Tea
Chinese Oolong Tea
Camomile
Decaffeinated Tea
Breakfast Menu
Breakfast Time!
Our new Breakfast Time! lets you enjoy all the sleep you want, uninterrupted. Simply make your breakfast choice known to our cabin crew before lights out, and you will be awakened in time to enjoy your breakfast selection.
The Complete Breakfast*
Take your pick of the Main Event from our scrumptious selections.
Served 3 hours prior to arrival
Continental Breakfast*
Delight in this simple yet wholesome meal.
Served 2 hours prior to arrival
Fast and Refreshing
Wake up to a refreshing juice and hot beverage.
Served 1 hour prior to arrival
Our crew will wake you up for The Complete Breakfast if they do not receive your selection.
* Kindly refer to the breakfast menu found on the following page.
The Complete Breakfast
A Tantalising Note
A choice of apple, tomato and freshly squeezed orange
Fresh fruit plate with cottage cheese
Tasty Beginnings
Choice of cereals or yoghurt
Cornflakes with milk or granola with cream-honey
The Main Event
Grilled beef mignon and portabello mushroom, pot roasted carrots and potatoes
Braised egg noodles with chicken, black mushrooms and leafy greens
Poached eggs with Hollandaise sauce, ham steak, roma tomato and potatoes
Baked vegetable frittata with chicken-apple sausage, ham and roasted potato
From the Bakery
Freshly baked breads served with butter and preserves
Morning Aromas
Gourmet coffee
Premium tea selection
Continental Breakfast
Breakfast pastry and preserves, fresh fruit, juice, coffee and tea
Wine and Beverage
Special Cocktail
Golden Spice
A refreshing, zesty mix featuring lime cordial given spicy relish through equal parts of pineapple juice and ginger ale
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Sweet or Dry Vermouth
Non-alcoholic Cocktails
Citrus Royale
Tropical Sparkle
Orange Cooler
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Absolut Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Drambuie
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck Rare Cuvée Réservée
The precise blend of this “multi-vintage” cuvee is the closely guarded secret of the Chef de Cave of Piper-Heidsieck. Made only from the finest quality grapes sourced from 30 to 40 of the best villages and “crus” in the region, Chardonnay slightly predominates Pinot Noir, to which a judicious amount of 4-5 year old “reserve wine” is added. This unique Champagne spends several years in the deep chalk cellars in Reims, before being released at the peak of its complex perfection. It is a wine of uncommon personality and finesse that gives pleasure which fully lives up to its name : rare!
White Wines
2000 Wente Bros Riva Ranch Reserve Chardonnay
The Wente family has been making wine for 120 years in Livermore, 50 miles east of San Francisco Bay. The fourth generation is now running this very popular winery which was the first in California to grow varietal Chardonnay. Riva Ranch is one of Wente’s best vineyards and in 2000 it produced a rich, fresh and balanced Chardonnay with luscious, ripe fruit that is enhanced by toasty oak and creamy texture.
Hattenheimer Riesling Kabinett 2001 Balthasar Ress
The Hattenheim vineyards form the heart of the Balthasar Ress estate (founded 1870) in the best part of the Rheingau. The 2001 vintage was superb, the greatest since 1959, producing wines with magnificent flavour and personality. The lively greeny-yellow colour leads to a nose of white peaches, while the palate shows ripe citrus fruits and a touch of honey, lifted by a refreshing acidity.
Red Wines
2001 Jekel Vineyards Monterey Cabernet Sauvignon
In Monterey, California, the cool 2001 summer allowed a long ripening period, which enhances maturity and complexity. Jekel’s viticulturists worked to cap yield from the Sanctuary vineyard where the fruit for this wine was grown. This results in greater concentration of flavors. This excellent vintage is an unorthodox blend of Syrah, Grenache and more typical Bordeaux varieties, and is full-bodied with hints of plum and blueberry.
1998 Chateau Giscours 3eme Cru Classe
Chateau Giscours is one of the largest and most impressive estates in the Medoc region of Bordeaux, and was classified a Third Growth in the famous 1855 Classification. After a dull period in the 1980s, the wines are back to their best under new management. Full bodied, with a bouquet of blackcurrants and cedar wood, the wine is both firm and fruity, with a long, elegant aftertaste. 1998 was a very good vintage, which is now beginning to show its full promise.
Port
Taylor’s Late Bottled Vintage 1998 Port
Taylor, Fladgate (pronounced “Flaygate”) and Yeatman, which dates back over 300 years to 1692, is one of the oldest and most prestigious Port wine companies. This Late Bottled Vintage (LBV) Port come entirely from the 1998 vintage. It is bottled after five years in oak vats, during which it acquires a mellowness to match the richly concentrated fruit, and hence acquiring both a sweet and firm finish on the palate.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Business Class menu
Newark to Singapore
June 2004
Supper
Round off the evening with a scrumptious meal and sip of champagne
Tasty Beginnings
Lobster medallions and grapefruit with mesclun
Basil tomato coulis
The Main Event
Corn-fed chicken with polenta cake, shimeji mushrooms and nouilly prat jus
Beef fillet in red wine sauce, vegetable medley and roasted potatoes
Baked Chilean bass with Oriental spices in paper bag, selected vegetables and egg noodles
Seared lamb loin with roasted shallot and rosemary, vegetables stew and potatoes
The Cheese Corner
Old Chatham Hudson camembert cheese
Soft ripened, luscious, buttery
Tomme idyllic putney vermont
Sweet, tangy, rustic, mold ripened exterior
Humboldt fog by cypress grove chevre
Central layer and outer cover with ash, goat milk
Served with dried apricot, grapes, walnut and biscuit
Fresh Pickings
Fruits in season
Sweet Overtones
Choice of apple-almond crumble or
strawberry ice cream
both served with fresh berries
Tranquil Finale
Gourmet coffee
Brazil Santos Bourbon
Colombian Supremo
Kenyan AA “Kilimanjaro”
Premium tea selection
Pure Ceylon Tea
Earl Grey
Darjeeling
Japanese Green Tea
Chinese Oolong Tea
Camomile
Decaffeinated Tea
Pralines
Flexi Meal Menu
Savour every moment with delightful treats
Tasty Beginnings
Kway teow in soup with chicken and enoki mushrooms
Mediterranean style seafood wrap with Greek salad
Olive oil dressing
Griddled hotcake served with maple syrup, chicken sausages, vegetables frittata and roasted tomato
Herb omelette served with veal sausage, roasted tomato, new potato and a glass of fruity yoghurt drink
Tranquil Finale
Gourmet coffee
Brazil Santos Bourbon
Colombian Supremo
Kenyan AA “Kilimanjaro”
Premium tea selection
[i]Pure Ceylon Tea
Earl Grey
Darjeeling
Japanese Green Tea
Chinese Oolong Tea
Camomile
Decaffeinated Tea
Breakfast Menu
Breakfast Time!
Our new Breakfast Time! lets you enjoy all the sleep you want, uninterrupted. Simply make your breakfast choice known to our cabin crew before lights out, and you will be awakened in time to enjoy your breakfast selection.
The Complete Breakfast*
Take your pick of the Main Event from our scrumptious selections.
Served 3 hours prior to arrival
Continental Breakfast*
Delight in this simple yet wholesome meal.
Served 2 hours prior to arrival
Fast and Refreshing
Wake up to a refreshing juice and hot beverage.
Served 1 hour prior to arrival
Our crew will wake you up for The Complete Breakfast if they do not receive your selection.
* Kindly refer to the breakfast menu found on the following page.
The Complete Breakfast
A Tantalising Note
A choice of apple, tomato and freshly squeezed orange
Fresh fruit plate with cottage cheese
Tasty Beginnings
Choice of cereals or yoghurt
Cornflakes with milk or granola with cream-honey
The Main Event
Grilled beef mignon and portabello mushroom, pot roasted carrots and potatoes
Braised egg noodles with chicken, black mushrooms and leafy greens
Poached eggs with Hollandaise sauce, ham steak, roma tomato and potatoes
Baked vegetable frittata with chicken-apple sausage, ham and roasted potato
From the Bakery
Freshly baked breads served with butter and preserves
Morning Aromas
Gourmet coffee
Premium tea selection
Continental Breakfast
Breakfast pastry and preserves, fresh fruit, juice, coffee and tea
SQ21 EWR-SIN (S/SR2/B) 125-1.1 06 RC
Wine and Beverage
Special Cocktail
Golden Spice
A refreshing, zesty mix featuring lime cordial given spicy relish through equal parts of pineapple juice and ginger ale
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Sweet or Dry Vermouth
Non-alcoholic Cocktails
Citrus Royale
Tropical Sparkle
Orange Cooler
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Absolut Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Drambuie
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck Rare Cuvée Réservée
The precise blend of this “multi-vintage” cuvee is the closely guarded secret of the Chef de Cave of Piper-Heidsieck. Made only from the finest quality grapes sourced from 30 to 40 of the best villages and “crus” in the region, Chardonnay slightly predominates Pinot Noir, to which a judicious amount of 4-5 year old “reserve wine” is added. This unique Champagne spends several years in the deep chalk cellars in Reims, before being released at the peak of its complex perfection. It is a wine of uncommon personality and finesse that gives pleasure which fully lives up to its name : rare!
White Wines
2000 Wente Bros Riva Ranch Reserve Chardonnay
The Wente family has been making wine for 120 years in Livermore, 50 miles east of San Francisco Bay. The fourth generation is now running this very popular winery which was the first in California to grow varietal Chardonnay. Riva Ranch is one of Wente’s best vineyards and in 2000 it produced a rich, fresh and balanced Chardonnay with luscious, ripe fruit that is enhanced by toasty oak and creamy texture.
Hattenheimer Riesling Kabinett 2001 Balthasar Ress
The Hattenheim vineyards form the heart of the Balthasar Ress estate (founded 1870) in the best part of the Rheingau. The 2001 vintage was superb, the greatest since 1959, producing wines with magnificent flavour and personality. The lively greeny-yellow colour leads to a nose of white peaches, while the palate shows ripe citrus fruits and a touch of honey, lifted by a refreshing acidity.
Red Wines
2001 Jekel Vineyards Monterey Cabernet Sauvignon
In Monterey, California, the cool 2001 summer allowed a long ripening period, which enhances maturity and complexity. Jekel’s viticulturists worked to cap yield from the Sanctuary vineyard where the fruit for this wine was grown. This results in greater concentration of flavors. This excellent vintage is an unorthodox blend of Syrah, Grenache and more typical Bordeaux varieties, and is full-bodied with hints of plum and blueberry.
1998 Chateau Giscours 3eme Cru Classe
Chateau Giscours is one of the largest and most impressive estates in the Medoc region of Bordeaux, and was classified a Third Growth in the famous 1855 Classification. After a dull period in the 1980s, the wines are back to their best under new management. Full bodied, with a bouquet of blackcurrants and cedar wood, the wine is both firm and fruity, with a long, elegant aftertaste. 1998 was a very good vintage, which is now beginning to show its full promise.
Port
Taylor’s Late Bottled Vintage 1998 Port
Taylor, Fladgate (pronounced “Flaygate”) and Yeatman, which dates back over 300 years to 1692, is one of the oldest and most prestigious Port wine companies. This Late Bottled Vintage (LBV) Port come entirely from the 1998 vintage. It is bottled after five years in oak vats, during which it acquires a mellowness to match the richly concentrated fruit, and hence acquiring both a sweet and firm finish on the palate.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
0704
Jul 5, 2008, 9:06 pm
#307
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Virgin Atlantic
Upper Class menu
New York JFK Clubhouse
April 2006
Freedom Menu
Daily specials
A selection of daily specials are on offer to complement the set menu, please ask a member of the team or see a copy of our specials card at the bar.
Lighter bites
Soup of the day served with a selection of fresh breads
Jumbo pesto shrimp with arugula and prosciutto
Pear tomato salad with baby greens and crumbled blue cheese served with grilled bread wedges and sherry vinaigrette
Bigger bites
Flying Club Sandwich – a frequent flyer on the menu
Tortilla wrap with tofu, corn and garlic and herb mayonnaise
Bourbon baby back ribs with three cheese macaroni
Pan seared salmon served with warm quinoa, tomato and asparagus salad and lemon and chive dressing
Naughty but nice
Seasonal fresh fruit crème fraîche
Warm Granny Smith apple cobbler
Selection of international cheese with accompaniments
Snack bar
Just help yourself!
Wines
A selection of Fine Wines are available, please ask a member of the team
Cocktails
If it is on the bar we’ll mix it the way you like it! Just ask!
Hot ‘n’ herbal
Choose from cappuccino, espresso or one of our herbal or fruit infusions
Upper Class menu
New York JFK Clubhouse
April 2006
Freedom Menu
Daily specials
A selection of daily specials are on offer to complement the set menu, please ask a member of the team or see a copy of our specials card at the bar.
Lighter bites
Soup of the day served with a selection of fresh breads
Jumbo pesto shrimp with arugula and prosciutto
Pear tomato salad with baby greens and crumbled blue cheese served with grilled bread wedges and sherry vinaigrette
Bigger bites
Flying Club Sandwich – a frequent flyer on the menu
Tortilla wrap with tofu, corn and garlic and herb mayonnaise
Bourbon baby back ribs with three cheese macaroni
Pan seared salmon served with warm quinoa, tomato and asparagus salad and lemon and chive dressing
Naughty but nice
Seasonal fresh fruit crème fraîche
Warm Granny Smith apple cobbler
Selection of international cheese with accompaniments
Snack bar
Just help yourself!
Wines
A selection of Fine Wines are available, please ask a member of the team
Cocktails
If it is on the bar we’ll mix it the way you like it! Just ask!
Hot ‘n’ herbal
Choose from cappuccino, espresso or one of our herbal or fruit infusions
Jul 11, 2008, 5:27 am
#308
Join Date: Oct 1999
Location: New York
Posts: 7,347
DL BusinessElite USA to Europe/South America July 2008
Delta BusinessElite
Menus July 2008
All USA to Europe/South America
Wine List
Today’s White Wines
Beringer Third Century Chardonnay, California 2006
Tim Adams The Benefit Riesling, Australia 2005
Today’s Red Wines
Rodney Strong Symmetry Meritage, California 2003
D’Arenberg The Stump Jump, Australia 2006
Today’s Champagne and Dessert Wine
Champagne Duval-Leroy Brut NV
Chambers Rosewood Vineyards Muscat, Rutherglen, Australia NV
Ferreira Dona Antonia Tawny Port, Portugal NV
First Course
Greek Salad with feta cheese, cucumber and olives, served with olive oil and balsamic vinaigrette
It’s your choice… with your Greek Salad, you may choose one of the following combinations below:
1. Moroccan Crab Salad served with apple slaw and Pesto Pearl Couscous with mozzarella and roasted red pepper
2. Cream of Asparagus Soup and Moroccan Crab Salad served with apple slaw
3. Pesto Pearl Couscous with mozzarella and roasted red pepper and Cream of Asparagus soup
Main Course
Meals from the a Master
Delta Chef, Michelle Bernstein’s Selection
Grilled Beef Tenderloin and Shrimp Scampi served with lemon risotto and a medley of sautéed zucchini and yellow squash
“As everyone loves surf and turf in this dish, I paired the delicate lemon flavor in the risotto for the scampi and a light beef jus for the steak. It’s a delicious balance of light and hearty.” – Michelle Bernstein
Roasted Breast of Chicken stuffed with artichokes in a creamy supreme sauce with herbs, accompanied by sautéed bok choy and orzo with roasted apple
Macadamia Nut Crusted Mahi Mahi with pineapple salsa, accompanied by a tomato and zucchini medley and jasmine rice
Butternut Squash Ravioli in a brown butter sage sauce, garnished with roasted squash and toasted pecans
Cheese and Dessert
Fine cheeses selected to perfectly complement one another in flavor and texture, offered with fresh fruits
All Natural Vanilla Ice Cream Sundaes with your choice of sauces, whipped cream and chopped nuts, garnished with a Pirouline cookie
Breakfast
Fresh Fruit
Breakfast Breads with butter, cream cheese, and preserves
Kellogg’s Cereal with Milk
Or
Omelet with Parmesan Cheese and tomatoes, accompanied by roasted potato slices and chicken apple sausages
Menus July 2008
All USA to Europe/South America
Wine List
Today’s White Wines
Beringer Third Century Chardonnay, California 2006
Tim Adams The Benefit Riesling, Australia 2005
Today’s Red Wines
Rodney Strong Symmetry Meritage, California 2003
D’Arenberg The Stump Jump, Australia 2006
Today’s Champagne and Dessert Wine
Champagne Duval-Leroy Brut NV
Chambers Rosewood Vineyards Muscat, Rutherglen, Australia NV
Ferreira Dona Antonia Tawny Port, Portugal NV
First Course
Greek Salad with feta cheese, cucumber and olives, served with olive oil and balsamic vinaigrette
It’s your choice… with your Greek Salad, you may choose one of the following combinations below:
1. Moroccan Crab Salad served with apple slaw and Pesto Pearl Couscous with mozzarella and roasted red pepper
2. Cream of Asparagus Soup and Moroccan Crab Salad served with apple slaw
3. Pesto Pearl Couscous with mozzarella and roasted red pepper and Cream of Asparagus soup
Main Course
Meals from the a Master
Delta Chef, Michelle Bernstein’s Selection
Grilled Beef Tenderloin and Shrimp Scampi served with lemon risotto and a medley of sautéed zucchini and yellow squash
“As everyone loves surf and turf in this dish, I paired the delicate lemon flavor in the risotto for the scampi and a light beef jus for the steak. It’s a delicious balance of light and hearty.” – Michelle Bernstein
Roasted Breast of Chicken stuffed with artichokes in a creamy supreme sauce with herbs, accompanied by sautéed bok choy and orzo with roasted apple
Macadamia Nut Crusted Mahi Mahi with pineapple salsa, accompanied by a tomato and zucchini medley and jasmine rice
Butternut Squash Ravioli in a brown butter sage sauce, garnished with roasted squash and toasted pecans
Cheese and Dessert
Fine cheeses selected to perfectly complement one another in flavor and texture, offered with fresh fruits
All Natural Vanilla Ice Cream Sundaes with your choice of sauces, whipped cream and chopped nuts, garnished with a Pirouline cookie
Breakfast
Fresh Fruit
Breakfast Breads with butter, cream cheese, and preserves
Kellogg’s Cereal with Milk
Or
Omelet with Parmesan Cheese and tomatoes, accompanied by roasted potato slices and chicken apple sausages
Jul 11, 2008, 5:28 am
#309
Join Date: Oct 1999
Location: New York
Posts: 7,347
JL 2/62/66 NRT to SFO/LAX July 2008 Business Class
Japan Airlines
Business Class
NRT to SFO/LAX JL 002/062/066
Photo link:
http://share.shutterfly.com/action/w...8QbNHDNy5bqLUI
Wine List
Champagne
Champagne Piper Heidsieck
White Wines
Abbaye des Fontenay 2005 Les Truites Macon Villages
Redwood Creek California Sauvignon Blanc 2006
Red Wines
Castillo de Monte la Reina Roble 2006 D.O.Toro
Tin Roof: Syrah-Cabernet 2005 California
Robert Grillou, Gigondas 2005
Japanese Shochu
Japanese Shochu “Gokoo”
Japanese Shochu “Jinkoo”
Dai-Ginjyoshu
Toyo Bijin (Asian Beauty)
Yonetsuru
Dinner
Western
Amuse Bouche
Terrine of Foie Gras & Congee Eel
Seafood Salad Style
Fig & Raw Ham
Main Dish
Grilled Fillet of Japanese Beef Steak with Japanese Onion Sauce
Grilled Fillet of Japanese Beef Steak with Japanese glazed onion & radish sauce. Accompanied by season vegetables. (422 kcal.)
Or
JAL Healthy Menu Selection
Sauteed Sea-bass with Cucumber sauce
Sauteed fillet of sea-bass served with healthy vegetable & cucumber sauce. Accompanied by season vegetables. (302 kcal.)
Bread or Steamed rice
Vanilla Cream and Berry with Red Wine Jelly served with Almond stick
Coffee Tea
Japanese
Kobachi
Pike Conger “Oshi Sushi”
Sea-bream “Sashimi” Style
Fried Marinated Pike Conger with Japanese Jelly
Braised Taro Stem with Sesame Sauce
Soft Shelled Turtle in Japanese Jelly
Braised Shrimp
Steamed Egg Mousse
Braised Sweet Pimento & Icefish
Dainomono
Spicy-grilled Fillet of Sea-bass with Eggplant & Season Vegetables
Or
Simmered Pork in Sweet Soy Sauce
Grilled Chicken with Miso Sauce
Steamed rice
Japanese Pickles
Miso Soup
Vanilla Cream and Berry with Red Wine Jelly served with Almond stick
Green Tea
We are pleased to offer you any of the following snacks at anytime.
Please contact your cabin attendants.
Japanese Original Snack Noodle
Ramen de Sky, Udon de Sky, Soba de Sky
Sandwiches
Bottled mineral water
Self Service Corner
After the first meal service, help yourself to a selection of soft drinks and snacks in the cabin
Breakfast
Western
Fresh Fruit
English Muffin Sandwich
Yogurt
Coffee Tea
Or
Japanese
Grilled Flounder with Sweet Soy Sauce
Steamed Rice
Braised Taro with Minced Chicken sauce
Deep-Simmered Royal Fern in Soy Sauce
Japanese Pickles
Fresh Fruits
Green Tea
Business Class
NRT to SFO/LAX JL 002/062/066
Photo link:
http://share.shutterfly.com/action/w...8QbNHDNy5bqLUI
Wine List
Champagne
Champagne Piper Heidsieck
White Wines
Abbaye des Fontenay 2005 Les Truites Macon Villages
Redwood Creek California Sauvignon Blanc 2006
Red Wines
Castillo de Monte la Reina Roble 2006 D.O.Toro
Tin Roof: Syrah-Cabernet 2005 California
Robert Grillou, Gigondas 2005
Japanese Shochu
Japanese Shochu “Gokoo”
Japanese Shochu “Jinkoo”
Dai-Ginjyoshu
Toyo Bijin (Asian Beauty)
Yonetsuru
Dinner
Western
Amuse Bouche
Terrine of Foie Gras & Congee Eel
Seafood Salad Style
Fig & Raw Ham
Main Dish
Grilled Fillet of Japanese Beef Steak with Japanese Onion Sauce
Grilled Fillet of Japanese Beef Steak with Japanese glazed onion & radish sauce. Accompanied by season vegetables. (422 kcal.)
Or
JAL Healthy Menu Selection
Sauteed Sea-bass with Cucumber sauce
Sauteed fillet of sea-bass served with healthy vegetable & cucumber sauce. Accompanied by season vegetables. (302 kcal.)
Bread or Steamed rice
Vanilla Cream and Berry with Red Wine Jelly served with Almond stick
Coffee Tea
Japanese
Kobachi
Pike Conger “Oshi Sushi”
Sea-bream “Sashimi” Style
Fried Marinated Pike Conger with Japanese Jelly
Braised Taro Stem with Sesame Sauce
Soft Shelled Turtle in Japanese Jelly
Braised Shrimp
Steamed Egg Mousse
Braised Sweet Pimento & Icefish
Dainomono
Spicy-grilled Fillet of Sea-bass with Eggplant & Season Vegetables
Or
Simmered Pork in Sweet Soy Sauce
Grilled Chicken with Miso Sauce
Steamed rice
Japanese Pickles
Miso Soup
Vanilla Cream and Berry with Red Wine Jelly served with Almond stick
Green Tea
We are pleased to offer you any of the following snacks at anytime.
Please contact your cabin attendants.
Japanese Original Snack Noodle
Ramen de Sky, Udon de Sky, Soba de Sky
Sandwiches
Bottled mineral water
Self Service Corner
After the first meal service, help yourself to a selection of soft drinks and snacks in the cabin
Breakfast
Western
Fresh Fruit
English Muffin Sandwich
Yogurt
Coffee Tea
Or
Japanese
Grilled Flounder with Sweet Soy Sauce
Steamed Rice
Braised Taro with Minced Chicken sauce
Deep-Simmered Royal Fern in Soy Sauce
Japanese Pickles
Fresh Fruits
Green Tea
Last edited by Carfield; Aug 28, 2008 at 1:35 am
Jul 11, 2008, 5:29 am
#310
Join Date: Oct 1999
Location: New York
Posts: 7,347
JAL Taipei to Tokyo Business Class Menus July 2008
JAL Business Class
Taipei to Tokyo
July 2008
Wine List
Champagne
Champagne Piper Heidsieck
White Wines
Abbaye des Fontenay Les Truites Macon Villages (Bourgogne)
Wehlener Sonnenhr Riesling Spatlese (Mosel)
Red Wine
Chateau Julien Barrel Aged Cabernet Sauvignon Monterey (California)
Japanese Sochu
Japanese Shochu “Jinkoo”
Dai Ginjoshu
Japanese Sake Dai Ginjoshu “Michizakura”
Japanese Sake Dai Ginjoshu “Hourin”
Western
Fresh Salmon & Scallop Rillettes
Main Dish (choice)
Pan-fried Fillet of Beef with Cream Garlic Sauce (474 kcal)
Or
Sauteed chicken with Lentil Beau sauce (431 kcal)
Fresh salad
Bread
Camembert Cheese & Crackers
Fresh Fruit
Coffee Tea Green Tea Oolong Tea
Japanese
Sushi Gozen
Sushi
Assorted Sushi
Dainomono
Marinated Cod & Vegetables
Nimono
Braised Prawn & Vegetable Bowl
Kobachi
Boiled French Beans with Sesame Dressing
Wan
Miso Soup
Fresh Fruit
Coffee Tea Green Tea Oolong Tea
Taipei to Tokyo
July 2008
Wine List
Champagne
Champagne Piper Heidsieck
White Wines
Abbaye des Fontenay Les Truites Macon Villages (Bourgogne)
Wehlener Sonnenhr Riesling Spatlese (Mosel)
Red Wine
Chateau Julien Barrel Aged Cabernet Sauvignon Monterey (California)
Japanese Sochu
Japanese Shochu “Jinkoo”
Dai Ginjoshu
Japanese Sake Dai Ginjoshu “Michizakura”
Japanese Sake Dai Ginjoshu “Hourin”
Western
Fresh Salmon & Scallop Rillettes
Main Dish (choice)
Pan-fried Fillet of Beef with Cream Garlic Sauce (474 kcal)
Or
Sauteed chicken with Lentil Beau sauce (431 kcal)
Fresh salad
Bread
Camembert Cheese & Crackers
Fresh Fruit
Coffee Tea Green Tea Oolong Tea
Japanese
Sushi Gozen
Sushi
Assorted Sushi
Dainomono
Marinated Cod & Vegetables
Nimono
Braised Prawn & Vegetable Bowl
Kobachi
Boiled French Beans with Sesame Dressing
Wan
Miso Soup
Fresh Fruit
Coffee Tea Green Tea Oolong Tea
Jul 19, 2008, 7:33 pm
#311
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Business Premier menu
Auckland to Beijing
18 July 2008 inaugural
Air New Zealand is proud to welcome you to the Business Premier experience. Your flight today will commence with a pre dinner drink service. A full dinner will then be served before you settle down in your lie-flat bed for a good night's sleep.
A full breakfast service will be offered prior to landing in Beijing. However, if you would prefer to enjoy the comfort of your Business Premier bed until the last moment, we offer a Fast Dine breakfast service which will allow you to still have a quick bite to eat before landing. Just let your flight attendant know before you go to sleep that you would prere not to be woken for the full breakfast.
Supper
Starter
Seafood tasting plate
of farmed baby paua on seaweed salad, teriyaki salmon and parmesan kumara, king prawn with melon and chilli jam
Bakery
Sourdough bread, dark rye with caraway seed bread, ciabatta rolls and garlic bread
Main Course
Pan seared New Zealand beef tenderloin
with potato pancake, green beans and red pepper pickle
Chicken thigh stuffed with pistachio and parmesan mousse,
creamy gratin potatoes, crushed minted peas and micro greens
Oriental fish roll of orange roughy
with spicy chilli sauce, vegetable egg fried rice, carrot and Chinese broccoli
Dessert
Warmed apple and black doris plum tart
with Vinnies ricotta creme
Gourmet dessert
of strawberry ice cream and triple chocolate ice cream
Cheese and Fruit
A selection of fine New Zealand cheese and fresh fruit
Hot Drinks
Freshly brewed or decaffeinated Gravity coffee, tea, jasmine tea, herbal tea or hot chocolate
Self-service Snacks
Help yourself from our range of snacks available for you to enjoy during your flight. For something more substantial, ask your flight attendant for a hot noodle soup or a selection of dim sum.
Breakfast
Wake-up Drinks
Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated Gravity coffee, tea, jasmine tea, herbal tea or hot chocolate.
Light Breakfast
A bowl of muesli topped with yoghurt and fresh fruit is available as a lighter option.
Fast Dine Breakfast
Please let your flight attendant know if you would like to sleep-in and we will wake you as late as possible and offer you a warmed bagel with cream cheese and conserve and a beverage of your choice
Full Breakfast
Fruit and cereals will be offered followed by a hot bakery selection and your choice of a hot breakfast.
Fresh fruit salad
Fruit or plain Greek-style yoghurt
Toasted Muesli and Hubbard’s Light Fruit Berry cereal, Weetbix, Cornflakes
Bakery
Croissants, muffins, Vogel’s, brioche or fruit toast served with fruit conserve
Hot Breakfast
Smoked chicken, pesto and parmesan omelette
with slow roasted tomato and chicken sausage
Traditional rice congee
with assorted Chinese pickles and steamed milk bun
Corned beef hash
with roasted vine ripened tomatoes, creamed spinach and tarragon mustard mayonnaise
Wine
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide.
Champagne
Veuve Clicquot Vintage Reserve 1998 Champagne, France. The nose is intense and complex, opening with hints of yellow fruits combined with fresher notes of mint, lemon and grapefruit. Oxidising the wine brings aromas of dried fruits as well as exotic fruit to the fore. In the mouth, the wine is generous and accompanied by a sensation of fullness and volume. Vintage Reserve 1998 is naturally inviting, with its smooth texture and long finish creating a gourmet indulgence.
Cocktails
Manuka Mule
A New Zealand twist on the classic Moscow Mule, with warm spicy flavours of 42 Below Manuka Honey vodka, and the refreshing bite of lime and tangy ginger beer.
Tropical Honey
Rich and slightly decadent, with the unique taste of New Zealand's spicy Manuka Honey vodka and the elegant warmth of Grand Marnier, lengthened and softened with the tropical flavours of pineapple and lime.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Captain Morgan Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager, Export Gold, Heineken and low alcohol lager
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade and iced oolong tea
Hot Drinks
Freshly brewed coffee
Decaffeinated coffee
English Breakfast tea
Hot chocolate
Chamomile tea
Lemon tea
Decaffeinated tea
Darjeeling tea
Earl Grey tea
Peppermint tea
Green tea
Jasmine tea
Business Premier menu
Auckland to Beijing
18 July 2008 inaugural
Air New Zealand is proud to welcome you to the Business Premier experience. Your flight today will commence with a pre dinner drink service. A full dinner will then be served before you settle down in your lie-flat bed for a good night's sleep.
A full breakfast service will be offered prior to landing in Beijing. However, if you would prefer to enjoy the comfort of your Business Premier bed until the last moment, we offer a Fast Dine breakfast service which will allow you to still have a quick bite to eat before landing. Just let your flight attendant know before you go to sleep that you would prere not to be woken for the full breakfast.
Supper
Starter
Seafood tasting plate
of farmed baby paua on seaweed salad, teriyaki salmon and parmesan kumara, king prawn with melon and chilli jam
Bakery
Sourdough bread, dark rye with caraway seed bread, ciabatta rolls and garlic bread
Main Course
Pan seared New Zealand beef tenderloin
with potato pancake, green beans and red pepper pickle
Chicken thigh stuffed with pistachio and parmesan mousse,
creamy gratin potatoes, crushed minted peas and micro greens
Oriental fish roll of orange roughy
with spicy chilli sauce, vegetable egg fried rice, carrot and Chinese broccoli
Dessert
Warmed apple and black doris plum tart
with Vinnies ricotta creme
Gourmet dessert
of strawberry ice cream and triple chocolate ice cream
Cheese and Fruit
A selection of fine New Zealand cheese and fresh fruit
Hot Drinks
Freshly brewed or decaffeinated Gravity coffee, tea, jasmine tea, herbal tea or hot chocolate
Self-service Snacks
Help yourself from our range of snacks available for you to enjoy during your flight. For something more substantial, ask your flight attendant for a hot noodle soup or a selection of dim sum.
Breakfast
Wake-up Drinks
Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated Gravity coffee, tea, jasmine tea, herbal tea or hot chocolate.
Light Breakfast
A bowl of muesli topped with yoghurt and fresh fruit is available as a lighter option.
Fast Dine Breakfast
Please let your flight attendant know if you would like to sleep-in and we will wake you as late as possible and offer you a warmed bagel with cream cheese and conserve and a beverage of your choice
Full Breakfast
Fruit and cereals will be offered followed by a hot bakery selection and your choice of a hot breakfast.
Fresh fruit salad
Fruit or plain Greek-style yoghurt
Toasted Muesli and Hubbard’s Light Fruit Berry cereal, Weetbix, Cornflakes
Bakery
Croissants, muffins, Vogel’s, brioche or fruit toast served with fruit conserve
Hot Breakfast
Smoked chicken, pesto and parmesan omelette
with slow roasted tomato and chicken sausage
Traditional rice congee
with assorted Chinese pickles and steamed milk bun
Corned beef hash
with roasted vine ripened tomatoes, creamed spinach and tarragon mustard mayonnaise
Wine
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide.
Champagne
Veuve Clicquot Vintage Reserve 1998 Champagne, France. The nose is intense and complex, opening with hints of yellow fruits combined with fresher notes of mint, lemon and grapefruit. Oxidising the wine brings aromas of dried fruits as well as exotic fruit to the fore. In the mouth, the wine is generous and accompanied by a sensation of fullness and volume. Vintage Reserve 1998 is naturally inviting, with its smooth texture and long finish creating a gourmet indulgence.
Cocktails
Manuka Mule
A New Zealand twist on the classic Moscow Mule, with warm spicy flavours of 42 Below Manuka Honey vodka, and the refreshing bite of lime and tangy ginger beer.
Tropical Honey
Rich and slightly decadent, with the unique taste of New Zealand's spicy Manuka Honey vodka and the elegant warmth of Grand Marnier, lengthened and softened with the tropical flavours of pineapple and lime.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Captain Morgan Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager, Export Gold, Heineken and low alcohol lager
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade and iced oolong tea
Hot Drinks
Freshly brewed coffee
Decaffeinated coffee
English Breakfast tea
Hot chocolate
Chamomile tea
Lemon tea
Decaffeinated tea
Darjeeling tea
Earl Grey tea
Peppermint tea
Green tea
Jasmine tea
Jul 19, 2008, 7:45 pm
#312
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Business Premier menu
Beijing to Auckland
19 July 2008 inaugural
Air New Zealand is proud to welcome you to the Business Premier experience. Your flight today will start with a full breakfast before you are invited to sit back and relax on your flight south. Approximately half way through the flight, a light refreshment will be served, followed by dinner before landing in Auckland. A full selection of hot and cold drinks will be available throughout the flight.
Breakfast
Wake-up Drinks
Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated Gravity coffee, tea, jasmine tea, herbal tea or hot chocolate.
Light Breakfast
A bowl of muesli topped with yoghurt and fresh fruit is available as a lighter option.
Full Breakfast
Fruit and cereals will be offered followed by a hot bakery selection and your choice of a hot breakfast.
Fresh fruit salad
Yoghurt, natural or fruit flavoured
Fruit and Nut Mini Weetabix, Swiss Muesli, Weetbix, Cornflakes
Bakery
Croissants, wholemeal and white toast and muffins
Hot Breakfast
Chive and cheese omelette
with crispy bacon, ratatouille and sauteed potatoes
Seared beef tenderloin and chicken fillets
with mushroom ragout and tomato compote
Traditional Chinese rice porridge
with pickled vegetables and pork floss
Self-service Snacks
Help yourself from our range of snacks available for you to enjoy during your flight.
Light Refreshment
A selection of sandwiches, French pastries and dim sum will be offered during your flight
Freshly brewed or decaffeinated Gravity coffee, tea, jasmine tea, herbal tea or hot chocolate
Main Meal
Starter
Basil pesto king prawns
with saffron dressed potato salad and baby greens
Bakery
Garlic bread, laugen rolls or baguette rolls
Main Course
Horopito salted lamb loin
with porcini mushroom sauce, pumpkin gnocchio, broccoli and glazed carrots
Dill seasoned salmon
on baby fennel with citrus nage, wilted spinach and straw potatoes
Cantonese barbecue chicken
with kai lan, red capsicum, steamed black sesame rice and fried ginger
Dessert
Pineapple and coconut gateau
with minted tropical salsa
Cheese and Fruit
A selection of fine cheese and fresh seasonal fruit
Hot Drinks
Freshly brewed or decaffeinated Gravity coffee, tea, jasmine tea, herbal tea or hot chocolate
Wine
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide.
Champagne
Veuve Clicquot Vintage Reserve 1998 Champagne, France. The nose is intense and complex, opening with hints of yellow fruits combined with fresher notes of mint, lemon and grapefruit. Oxidising the wine brings aromas of dried fruits as well as exotic fruit to the fore. In the mouth, the wine is generous and accompanied by a sensation of fullness and volume. Vintage Reserve 1998 is naturally inviting, with its smooth texture and long finish creating a gourmet indulgence.
Cocktails
Manuka Mule
A New Zealand twist on the classic Moscow Mule, with warm spicy flavours of 42 Below Manuka Honey vodka, and the refreshing bite of lime and tangy ginger beer.
Tropical Honey
Rich and slightly decadent, with the unique taste of New Zealand's spicy Manuka Honey vodka and the elegant warmth of Grand Marnier, lengthened and softened with the tropical flavours of pineapple and lime.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Captain Morgan Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager, Export Gold, Heineken and low alcohol lager
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade and iced oolong tea
Hot Drinks
Freshly brewed coffee
Decaffeinated coffee
English Breakfast tea
Hot chocolate
Chamomile tea
Lemon tea
Decaffeinated tea
Darjeeling tea
Earl Grey tea
Peppermint tea
Green tea
Jasmine tea
Business Premier menu
Beijing to Auckland
19 July 2008 inaugural
Air New Zealand is proud to welcome you to the Business Premier experience. Your flight today will start with a full breakfast before you are invited to sit back and relax on your flight south. Approximately half way through the flight, a light refreshment will be served, followed by dinner before landing in Auckland. A full selection of hot and cold drinks will be available throughout the flight.
Breakfast
Wake-up Drinks
Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated Gravity coffee, tea, jasmine tea, herbal tea or hot chocolate.
Light Breakfast
A bowl of muesli topped with yoghurt and fresh fruit is available as a lighter option.
Full Breakfast
Fruit and cereals will be offered followed by a hot bakery selection and your choice of a hot breakfast.
Fresh fruit salad
Yoghurt, natural or fruit flavoured
Fruit and Nut Mini Weetabix, Swiss Muesli, Weetbix, Cornflakes
Bakery
Croissants, wholemeal and white toast and muffins
Hot Breakfast
Chive and cheese omelette
with crispy bacon, ratatouille and sauteed potatoes
Seared beef tenderloin and chicken fillets
with mushroom ragout and tomato compote
Traditional Chinese rice porridge
with pickled vegetables and pork floss
Self-service Snacks
Help yourself from our range of snacks available for you to enjoy during your flight.
Light Refreshment
A selection of sandwiches, French pastries and dim sum will be offered during your flight
Freshly brewed or decaffeinated Gravity coffee, tea, jasmine tea, herbal tea or hot chocolate
Main Meal
Starter
Basil pesto king prawns
with saffron dressed potato salad and baby greens
Bakery
Garlic bread, laugen rolls or baguette rolls
Main Course
Horopito salted lamb loin
with porcini mushroom sauce, pumpkin gnocchio, broccoli and glazed carrots
Dill seasoned salmon
on baby fennel with citrus nage, wilted spinach and straw potatoes
Cantonese barbecue chicken
with kai lan, red capsicum, steamed black sesame rice and fried ginger
Dessert
Pineapple and coconut gateau
with minted tropical salsa
Cheese and Fruit
A selection of fine cheese and fresh seasonal fruit
Hot Drinks
Freshly brewed or decaffeinated Gravity coffee, tea, jasmine tea, herbal tea or hot chocolate
Wine
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide.
Champagne
Veuve Clicquot Vintage Reserve 1998 Champagne, France. The nose is intense and complex, opening with hints of yellow fruits combined with fresher notes of mint, lemon and grapefruit. Oxidising the wine brings aromas of dried fruits as well as exotic fruit to the fore. In the mouth, the wine is generous and accompanied by a sensation of fullness and volume. Vintage Reserve 1998 is naturally inviting, with its smooth texture and long finish creating a gourmet indulgence.
Cocktails
Manuka Mule
A New Zealand twist on the classic Moscow Mule, with warm spicy flavours of 42 Below Manuka Honey vodka, and the refreshing bite of lime and tangy ginger beer.
Tropical Honey
Rich and slightly decadent, with the unique taste of New Zealand's spicy Manuka Honey vodka and the elegant warmth of Grand Marnier, lengthened and softened with the tropical flavours of pineapple and lime.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Captain Morgan Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager, Export Gold, Heineken and low alcohol lager
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade and iced oolong tea
Hot Drinks
Freshly brewed coffee
Decaffeinated coffee
English Breakfast tea
Hot chocolate
Chamomile tea
Lemon tea
Decaffeinated tea
Darjeeling tea
Earl Grey tea
Peppermint tea
Green tea
Jasmine tea
Aug 2, 2008, 6:02 pm
#313
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Business Class menu
New Zealand to Australia
August 2008
Dinner
Starter
Oriental duck on gingered gourmet coleslaw
Main Course
Grilled beef fillet with pan jus, cafe de paris butter, lyonnaise potatoes and green beans
Pan seared blue cod on lentil and vegetable casserole, with tomato and capsicum compote
Pastrami and prosciutto with kumara and potato salad, cherry tomatoes and Branston pickle
Dessert
Sticky banana cake with tropical fruit compote
OR
Gourmet dessert of manuka chestnut ribbon and triple chocolate ice cream
Cheese Plate
Fine New Zealand cheese and preserved fruit
Wine
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge.
The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Captain Morgan Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager, Export Gold, Heineken and low alcohol lager
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Business Class menu
New Zealand to Australia
August 2008
Dinner
Starter
Oriental duck on gingered gourmet coleslaw
Main Course
Grilled beef fillet with pan jus, cafe de paris butter, lyonnaise potatoes and green beans
Pan seared blue cod on lentil and vegetable casserole, with tomato and capsicum compote
Pastrami and prosciutto with kumara and potato salad, cherry tomatoes and Branston pickle
Dessert
Sticky banana cake with tropical fruit compote
OR
Gourmet dessert of manuka chestnut ribbon and triple chocolate ice cream
Cheese Plate
Fine New Zealand cheese and preserved fruit
Wine
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge.
The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Captain Morgan Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager, Export Gold, Heineken and low alcohol lager
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
C4DW_TOOZ_JUL08
Aug 2, 2008, 6:05 pm
#314
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Business Class menu
Australia to New Zealand
July 2008
Dinner
Starter
Kaffir lime and coriander scented salmon with tropical mango chilli salsa, micro greens and lemon oil
Main Course
Horopito braised venison with mustard seed spatzle, braised red cabbage, mushrooms and bacon lardons
Chardonnay and thyme roasted chicken thigh with sauteed courgettes and porcini scented home made gnocchi
Oriental tasting plate of Thai roasted beef, rice paper roll, seared tuna, cucumber, daikon and capsicum salad with chilli and lime dressing
Dessert
Dark chocolate marquis with roasted macadamia nuts and pinot poached pears
OR
Gourmet dessert of feijoa ice cream and blackcurrant and blackberry ice cream
Cheese Plate
Fine regional cheese and preserved fruit
Wine
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge.
The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Captain Morgan Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager, Export Gold, Heineken and low alcohol lager
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Business Class menu
Australia to New Zealand
July 2008
Dinner
Starter
Kaffir lime and coriander scented salmon with tropical mango chilli salsa, micro greens and lemon oil
Main Course
Horopito braised venison with mustard seed spatzle, braised red cabbage, mushrooms and bacon lardons
Chardonnay and thyme roasted chicken thigh with sauteed courgettes and porcini scented home made gnocchi
Oriental tasting plate of Thai roasted beef, rice paper roll, seared tuna, cucumber, daikon and capsicum salad with chilli and lime dressing
Dessert
Dark chocolate marquis with roasted macadamia nuts and pinot poached pears
OR
Gourmet dessert of feijoa ice cream and blackcurrant and blackberry ice cream
Cheese Plate
Fine regional cheese and preserved fruit
Wine
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge.
The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Captain Morgan Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager, Export Gold, Heineken and low alcohol lager
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
C4DE_FROZ_JUL08
Aug 3, 2008, 12:27 pm
#315
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Business Class menu
Australia to New Zealand
August 2008
Dinner
Starter
Kaffir lime and coriander scented salmon with tropical mango chilli salsa, micro greens and lemon oil
Main Course
Horopito braised venison with mustard seed spatzle, braised red cabbage, mushrooms and bacon lardons
Home-made gnocchi in porcini scented cream sauce with roasted vegetables and shaved parmesan
Oriental tasting plate of Thai roasted beef, rice paper roll, seared tuna, cucumber, daikon and capsicum salad with chilli and lime dressing
Dessert
Dark chocolate marquis with roasted macadamia nuts and pinot poached pears
OR
Gourmet dessert of feijoa ice cream and blackcurrant and blackberry ice cream
Cheese Plate
Fine regional cheese and preserved fruit
Wine
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge.
The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Captain Morgan Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager, Export Gold, Heineken and low alcohol lager
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Business Class menu
Australia to New Zealand
August 2008
Dinner
Starter
Kaffir lime and coriander scented salmon with tropical mango chilli salsa, micro greens and lemon oil
Main Course
Horopito braised venison with mustard seed spatzle, braised red cabbage, mushrooms and bacon lardons
Home-made gnocchi in porcini scented cream sauce with roasted vegetables and shaved parmesan
Oriental tasting plate of Thai roasted beef, rice paper roll, seared tuna, cucumber, daikon and capsicum salad with chilli and lime dressing
Dessert
Dark chocolate marquis with roasted macadamia nuts and pinot poached pears
OR
Gourmet dessert of feijoa ice cream and blackcurrant and blackberry ice cream
Cheese Plate
Fine regional cheese and preserved fruit
Wine
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge.
The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Captain Morgan Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager, Export Gold, Heineken and low alcohol lager
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
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