Kiwi Flyer

Qantas
Business Class menu
Australia to New Zealand
November 2008

Menu

From The Bar

Marinated Olives

Roasted Nuts

Main Courses

Thai Duck Curry accompanied with Jasmine Rice and Asian Greens
Served with Goat Cheese, Tomato and Baby Spinach Appetiser

Lightly Smoked Lamb Loin Cutlets accompanied with Caramelised Onions, Potato Gratin and Root Vegetables
Served with Goat Cheese, Tomato and Baby Spinach Appetiser

Salad of East Coast King Prawns, Coleslaw and Mesclun Salad
Served with Fresh Fruit

Warm Bakery

Selection of Seasonal Cheese and Fruit

Ice Cream and Biscotti

Chocolates


Beverages

Champagne

Qantas is proud to feature Premium Non-Vintage Champagne from the most respected houses in France.

Australian and New Zealand Wine

For your enjoyment we have a selection of light and full bodied, premium white and red wines onboard today. Your Flight Attendant will advise you on the selection.

Aperitifs

Campari

Spirits

Bacardi White Rum

Chivas Regal 12yo Scotch Whisky

Inner Circle (Green Dot) Dark Rum 57.2%

Tanqueray London Dry Gin

The Glenlivet 12yo Malt Scotch Whisky

Wild Turkey 86.8º Bourbon

Wyborowa Classic Vodka

Beers

Hahn Premium Light

Heineken

James Squire Golden Ale

Victoria Bitter

Non Alcoholic

Apple Juice

Orange Juice

Spicy Tomato Juice

Tomato Juice

Mineral Water

Soda Water

Tonic Water

Bundaberg Ginger Beer

Cola

Diet Cola

Ginger Ale

Lemonade

Solo – Lemon Squash

Hot Beverages

Grinders Coffee
Bodum
Decaffeinated

Dilmah Tea
Chamomile
English Breakfast
Jasmine Green
Peppermint

Hot Chocolate

Liqueurs

Bailey’s Irish Cream

Cointreau

Fortified

Penfolds Bluestone 10yo Tawny

Baileys of Glenrowan Founder Liqueur Muscat

Cognac

Martell VSOP

Guava

The photo was taken in September 2008.

Guava

The photo was taken in September 2008.

Carfield

China Airlines October to December 2008 Menu
CI 100 Taipei to Tokyo Narita
Photo link: http://share.shutterfly.com/action/w...8QbNHDNy5bqME4

First Class
Wine List
Cozy Lounge
Apertif
Gin Tonic
Bloody Mary
Screwdriver

Spirit
Johnnie Walker Blue Label Blended Scotch Whiskey
Glenfiddich 18 Years Old Single Malt Whiskey
Jim Bream Bourbon Whiskey
Finlandia Vodka
Bacardi Light Rum
Bombay Dry Gin

Digestif
Camus XO Cognac
Taylor’s 10-Year-Old Tawny Port, Portugal
Cherry Brandy
Coffee Liqueur

Chinese Rice Wine
Shaoxing Rice Wine

Sake
Gekkeikan “HORIN” Jummai Daiginjo

Beer
Taiwan Beer
Heineken Beer
Asahi Beer

Champange
Champagne Duval, Leroy, 1999, France

German Ice Wine
Weingut, Heinz, Eiswein, 2004, Germany

White Wines
Chassagne-Montrachet 1er Cru, 2004, France
Kendermanns, Riesling Auslese, 2005, Germany
White Mare, Chardonnay 2006, USA

Red Wines
Chateau La Marzelle, 2001, France
Montepulciano, 2003, Italy
Telegraph Peak, Cabernet Sauvignon 2005, USA

Taipei to Tokyo
Chinese Cuisine
A Special design by Grand Formosa Regent Taipei
Starter
Assorted Chinese appetizers

Soup
Spicy and sour soup

Main Course
Braised spare rib, Sweet and sour shrimps
Seasonal vegetables, Steamed rice

Dessert
Sweet Walnut Puree Soup
A special design by Sweet Dynasty

Western Cuisine
Appetizer
Smoked salmon, Scallop and goose liver pate

Salad
Garden Salad with cranberry vinaigrette or basil lime dressing

Main Course
Beef tenderloin with caramelized onion and cheese

Dessert
Chestnut cheese tart
Fresh Fruits of the Season

Kaiseki Style Japanese Cuisine
First Course
Japanese gourmet platter, Marinated shrimp and okra, Matsutake Clear Soup

Second Course
Sashimi Selection, Fried mini eggplant, Jelly fish with lemon vinegar

Third Course
(October) Grilled yellowtail teriyaki
(November) Chicken Miyama yaki
(December) Grilled beef roll with vegetable
Steamed rice, Pickled vegetables, Miso soup

Japanese sweet, Fresh Fruits of the Season

Carfield

Asiana First Class Wine List

Asiana Bar
Apertifs
Sweet Vermouth
Dry Vermouth
Campari
Medium Dry Sherry Sandeman

Spirits
Scotch Whiskey Johnnie Walker Blue Label
Bourbon Whiskey Jack Daniel
Canadian Whiskey Canadian Club
Vodka Smirnoff
Gin Beefeaters
Rum Bacardi

Korean Traditional Liqueurs
“HWARANG” Made from Rice and Herbs
“MAE CHUY SOON” Made from Plum

Champagnes
Taittinger Comtes de Champagne 1998
Champagne Charles Heidsieck Brut Reserve

White Wines
Corton Charlemagne Grand Cru 2004
Artesa Chardonnay Carneros Estate 2004
Gewurztraminer Herrenweg de Turckheim 2004

Red Wines
Chateau Smith Haut Lafitte, Grand Cru Classe, Graves 2004
Charmes Chambertin Grand Cru 2004
Ridgeline Cabernet Sauvignon Alexander Valley 2003

Dessert Wines
Blandy’s 10 Years Old Maimsey Madeira
Port Sanderman 20 Years Old Tawny Porto
Jackson-Triggs Vidal VQA Ice Wine 2006

Cognac & Liqueurs
Hennessy XO
Drambuie
Conitreau
Baileys Irish Cream

Carfield

First Class


Seoul to Los Angeles
Dinner
Western
Starter
Hot Canape of Classic Prawn Patties and Fresh Asparagus
Appetizer of Lobster and Truffle Terrine
Pumpkin Soup with Fried Pumpkin
Fennel Salad

Main Course 1
Grilled Scallop Risotto (445kcal)

Main Course 2
Beef Tenderloin Steak (341kcal)
Served with Madeira Sauce and Foie Gras
Or
Salmon Involtini Topped with Dried Tomato (354kcal)
Served with Zucchini Sauce and Green Pea Puree

Selection of Cheese and Fresh Fruit
Dessert
Chocolate Brownies
Coffee & Tea
Assorted Petits Fours

Chinese
Starter
Hot Canape of Fried Oyster
Appetizer of Assorted Cold Platter
Chinese Style Soup “Buldojang”

Main Course 1
Mixed Seafood in Grilled Pumpkin (420 kcal)

Main Course 2
Stir Fried Beef (470 kcal)
Served with Hong Kong Style Sauce
Accompanied by Fried rice with vegetables

Dessert
Fresh Fruit
Coffee & Tea
Assorted Petits Fours

Korean Royal Table D’hote – reserved
Starter
Date preserved in Honey, Fresh Chestnut Fancy Cut, Beef Jerky
Fruit and Crabmeat Salad with melon sauce
Gingko Nut Porridge

Main Course
Korean Royal Cuisine
“Bi-Bim-Bab and Grilled Amadai” (1341 kcal)
Steamed rice, Various kinds of vegetables and minced beef accompanied by hot pepper sauce, sesame oil
Grilled Amadai, Assorted Side Dishes and Soup
Or
Korean Royal Cuisine
“Bi-Bim-Bab and Stewed Seafood” (1600kcal)
Steamed rice, Various kinds of vegetables and minced beef accompanied by hot pepper sauce, sesame oil
Stewed abalone, scallop, sea cucumber roll, assorted side dishes and soup
Or
Korean Royal Cuisine
“Ssam-Bab with Beef Short rib Bul-Gal-bi” (911kcal)
Steamed rice wrapped with various kinds of vegetables, topped with grilled beef “bulgogi” and bean paste
Bean Paste: Contains various nuts (peanuts, walnuts, pinenuts etc.)

Dessert
Fresh Fruit
Coffee & Tea

Refreshments
Ding Tai Fung’s Dim Sums
Hot Ramen
Hot Sandwiches
Assorted Fresh fruits

Breakfast
Starter
Fresh Orange Juice
Fresh Fruit Appetizer
Cereal & Fruit Yogurt

Main Course
Crabmeat Porridge (217kcal)
Accompanied by various kinds of side dishes
Or
Egg Frittata (431 kcal)
Served with Tomato Sauce
Accompanied by Sausage, Bacon and Potato
Or
Seafood Pancake (321 kcal)
Served with Cream Sauce
Accompanied by Tomato and Mushroom

Selection of bread
Croissant, Almond Danish, Raspberry Muffin
Butter, Honey, Strawberry Jam, Marmalade

Continental Breakfast
Fresh Fruit Appetizer
Cereal & Fruit Yogurt
Bread Selection
Coffee & Tea

Carfield

Asiana First Class
Los Angeles to Seoul
Lunch
Starter
Hot Canape of Coconut Shrimp
Plum Sauce

Appetizer of Lobster, Prosciutto Ham and Smoked Salmon
Or
Caviar
Served with Melba Toast and Condiments

Potato Soup
Served with bread sticks

Mixed Garden Salad
Thousand Island Dressing
Herb Vinegar Dressing

Main Course
Beef Tenderloin Steak (396kcal)
Served with Red Wine Sauce
Accompanied by Squash, Red Pepper and Potato
Or
“Mixing and Harmonizing”
Korean Royal Cuisine “Bi-Bim-Bap”
Steamed rice, various kinds of vegetables and minced beef
Accompanied by hot pepper paste, sesame oil, assorted side dishes and soup
Or
Grilled Lobster (243kcal)
Served with Saffron Sauce
Accompanied by Mixed vegetables and pasta

Selection of Cheese & Fresh Fruit
Dessert
Pear Cake
Coffee & Tea
Assorted Petits Fours

Refreshments
Udong
Hot Ramen
Sandwich
Assorted Fresh Fruits

Snack
Starter
Appetizer of Sliced beef and grilled scallop

Main Course
Korean Royal Cuisine “Sulrung-Tang” (321 kcal)
Korean Traditional Beef soup with Steamed rice
Served with various kinds of side dishes
Or
Beef Brochette (395kcal)
Served with Teriyaki Sauce
Accompanied by Fried rice and asparagus
Or
Herb Crusted Orange Roughy (213 kcal)
Served with Mustard Cream Sauce
Accompanied by Sauteed Shrimp and Mixed vegetables

Dessert
Fruit Tart
Coffee & Tea

OZ202/201
SEL/LAX/SEL
F/C
2008C4-20081201

Carfield

First Class

Seoul to Hong Kong
Brunch
Starter
Egg Custard with Abalone and Prawn
Black Forest Ham with Artichoke

Main Course
Beef Frank Steak 328kcal
Served with Roasted garlic and whole grain mustard sauce
Or
Lobster Thermidor (344kcal)
Served with Tomato Sauce
Accompanied by Pimento and Pasta
Or
Korean “Crabmeat” Porridge (217 kcal)
A Famous Korean Healthy Porridge
Accompanied by Assorted Side Dishes

Selection of Cheese
Fresh Fruit
Dessert
Apple Tart
Coffee & Tea

Carfield

Asiana First Class
Hong Kong to Seoul
Lunch
Starter
Hot Canape of Scallop and Dried Tomato Skewer
Served with Sweet Bell Pepper Sauce

Parma Ham with Mixed Salad
Balsamic dressing

Main Course
Beef Tenderloin Steak (394 kcal)
Served with Rosemary Sauce
Accompanied by Asparagus, Carrot and Potato
Or
Grilled Halibut (199 kcal)
Served with Bouillabaisse Sauce
Accompanied by Broccoli, Pimento and Ravioli with Eggplant
Or
“Mixing and Harmonizing”
Korean Royal Cuisine “Bi-Bim-Bap”
Steamed rice, various kinds of vegetables and minced beef
Accompanied by hot pepper paste, sesame oil, assorted side dishes and soup

Selection of Cheese
Fresh Fruit
Dessert
Cappuccino Mousse
Coffee & Tea
Assorted Petits Fours

OZ 721/722
SEL/HKG/SEL
F/C
2008C4-20081201

Kiwi Flyer

Qantas
Business Class menu
New Zealand to Australia
December 2008

Menu

From The Bar

Marinated Olives

Roasted Nuts

Main Courses

Soy Braised Chicken with Black Mushrooms, Asian Vegetables and Steamed Rice
Served with Prosciutto, Parmesan and Mesclun Appetiser

Seared Lamb Loin accompanied with Mint Jus and Roasted Vegetables
Served with Prosciutto, Parmesan and Mesclun Appetiser

Salad of Char Grilled Salmon with Cucumber, Tomato and Baby Spinach
Served with Fresh Fruit

Warm Bakery

Selection of Seasonal Cheese and Dried Fruit

Ice Cream and Biscotti

Chocolates


Beverages

Champagne

Qantas is proud to feature Premium Non-Vintage Champagne from the most respected houses in France.

Australian and New Zealand Wine

For your enjoyment we have a selection of light and full bodied, premium white and red wines onboard today. Your Flight Attendant will advise you on the selection.

Aperitifs

Campari

Spirits

Bacardi White Rum

Chivas Regal 12yo Scotch Whisky

Inner Circle (Green Dot) Dark Rum 57.2%

Tanqueray London Dry Gin

The Glenlivet 12yo Single Malt Scotch Whisky

Wild Turkey 86.8º Bourbon

Wyborowa Polish Vodka

Beers

Hahn Premium Light

Heineken

James Squire Golden Ale

Victoria Bitter

Non Alcoholic

Apple Juice

Orange Juice

Spicy Tomato Juice

Tomato Juice

Mineral Water

Soda Water

Tonic Water

Bundaberg Ginger Beer

Cola

Diet Cola

Ginger Ale

Lemonade

Solo – Lemon Squash

Hot Beverages

Grinders Coffee
Bodum
Decaffeinated

Dilmah Tea
Chamomile
English Breakfast
Jasmine Green
Peppermint

Hot Chocolate

Liqueurs

Bailey’s Irish Cream

Cointreau

Fortified

Penfolds Bluestone 10yo Tawny

Baileys of Glenrowan Founder Liqueur Muscat

Cognac

Martell VSOP

Kiwi Flyer

Qantas
Business Class menu
Sydney to Johannesburg
December 2008

Lunch

Our extensive Rockpool designed menu allows you to enjoy a completely personalised dining experience. You can choose the full menu after take-off or our Express meal is available at any time.

Entrée

Zucchini and Basil Soup with Parmesan

Main Courses

Green Curry of Kingfish with Jasmine Rice and Snow Peas

Roast Herb and Ricotta Chicken with Yam Puree and Wilted Spinach

Beef Fillet with Red Wine Jus, Potato Gratin and Green Beans

Green Leaf Salad with Herb Vinaigrette

Dessert

Seasonal cheese hand-selected by Calendar Cheese Company served with accompaniments

Nice Cream Pistachio and Strawberry Ice Cream with Spiced Strawberries

Sliced Fresh Fruit

Chocolates

Valrhona Chocolates

Paton's Macadamia Chocolates


Express Lunch

To assist in providing you with a flexible dining experience, choose the following menu as an express meal after take-off or nominate your preferred time to dine later in the flight.

Zucchini and Basil Soup with Parmesan

Salad of King Prawns with White Beans and Serrano Ham

Green Leaf Salad with Herb Vinaigrette


Refreshment

Enjoy a range of snacks and drinks at any time throughout your flight. Your Flight Attendant will be pleased to prepare your selection or simply snack from our inflight bar.

Toasted Flat Bread with Smoked Salmon, Cream Cheese, Eggplant Relish and Rocket

Toasted Baguette with Poached Chicken, Pesto, Fontina and Herb Roasted Tomatoes

or

Create your own toasted sandwich from the following selection

Italian Flat Bread or Sourdough Baguette with :

Smoked Salmon
Yalla Eggplant Relish
Poached Chicken
Herb Roasted Tomatoes
Cream Cheese
Baby Rocket Leaves
Fontina
Pesto

Fresh Whole Fruit

Mother Meg's Chocolate Chip Biscuits

Cheese and Biscuits

Chocolate Bars


Light Dinner

Main Courses

Seared Blue Eye with Sage Butter and Char Grilled Vegetables

Chicken and Sweet Corn Pot Pie with Capsicum Relish

Za'atar Crusted Lamb with Tabbouleh and Skordalia

Green Leaf Salad with Black Olives and Cucumber

Dessert

Seasonal cheese hand-selected by Calendar Cheese Company served with accompaniments

Pineapple Cake with Vanilla Bean Yoghurt

Sliced Fresh Fruit

Chocolates

Valrhona Chocolates

Paton's Macadamia Chocolates


Beverages

Champagne

Qantas is proud to feature Premium Non-Vintage Champagne from the most respected houses in France.

Australian Wine

We invite you to view our range of world-class wines and accompanying tasting notes in the Qantas Inflight Guide to Wine, found in seat pockets.

For your enjoyment we have a selection of light and full bodied, premium white and red wines onboard today. Your Flight Attendant will advise you on the selection.

Aperitifs

Campari

Spirits

Bacardi White Rum

Chivas Regal 12yo Scotch Whisky

Inner Circle (Green Dot) Dark Rum 57.2%

Tanqueray London Dry Gin

The Glenlivet 12yo Single Malt Whisky

Wild Turkey 86.8º Bourbon

Wyborowa Classic Vodka

Beers

Hahn Premium Light

Heineken

James Squire Golden Ale

Victoria Bitter

Non Alcoholic

Apple Juice

Orange Juice

Spicy Tomato Juice

Tomato Juice

Mineral Water

Soda Water

Tonic Water

Bundaberg Ginger Beer

Cola

Diet Cola

Ginger Ale

Lemonade

Solo – Lemon Squash

Hot Beverages

Grinders Coffee
Bodum
Decaffeinated

Dilmah Tea
Chamomile
English Breakfast
Jasmine Green
Peppermint

Hot Chocolate

Liqueurs

Bailey’s Irish Cream

Cointreau

Fortified

Penfolds Bluestone 10yo Tawny

Baileys of Glenrowan Founder Liqueur Muscat

Cognac

Martell VSOP

Kiwi Flyer

British Airways
Business Class menu
Johannesburg to London
December 2008

Dinner

Starters

Grilled marinated prawns served on Thai salsa

or

Smoked aubergine roulade

Salad

Fresh seasonal salad served with vinaigrette

Main

Grilled fillet of steak with garlic butter and parsley potatoes

Chicken dhansak with cumin rice and mixed roast vegetables
Spiced chicken in lentil curry sauce, rice flavoured with cumin and roast vegetable medley

Seafood bouillabaisse with saffron potatoes

Chilled main course salad of sour cream and gremolata with grilled meats

Dessert

Lemon cheese cake

A selection of cheese

A selection of fruit

We apologise if your first choice is not available.

Drinks

Complimentary bar serving alcoholic beverages and soft drinks is available throughout the flight. See inserted wine list for today's selection.

Ground coffee, decaffeinated coffee or tea

Selection of herbal teas includes green tea with jasmine, peppermint, blackcurrant, and camomile with honey


Club Kitchen

Between meals, please help yourself to a drink or a tasty snack. Please visit the Club Kitchen and choose from the selection on display.

Snack salads, sandwiches, filled rolls and wraps

Fresh fruit salads and fruit smoothies or juices

Choice of luxury cakes

Crisps and chocolate, including organic chocolate

If seated in the upper deck, you can visit the Club Kitchen downstairs.


Breakfast

Starters

Chilled fruit juice

An energising fruit smoothie

Fresh seasonal fruit

or

Corn flakes

Fruit yoghurt

Bakery

Selection of warm breads and breakfast pastries

Main

English breakfast of scrambled eggs, grilled bacon, mushrooms, pork sausage, tomatoes and hash-brown potatoes

Herb scrambled egg in a pancake with sweetcorn fritters and grilled tomato

Roast mushrooms served in a Welsh rarebit sauce

Drinks

Ground coffee, decaffeinated coffee or tea

Selection of herbal teas includes green tea with jasmine, peppermint, blackcurrant, and camomile with honey


Wines

Champagne

Champagne Cocktails

Kir Royale – Crème de Cassis gives this cocktail its distinctive taste

Buck’s Fizz – Crisp, dry Champagne and naturally sweet orange juice

Charles Heidsieck Brut Reserve Champagne
Charles Heidsieck was founded in 1851 by Charles Camille Heidsieck - the original "Champagne Charlie". Nowadays it is recognised as one of Champagne's star performers and regularly wins awards for the quality of its wines. This wine has a mid-gold colour with a fine mousse. There are classic toasty, ripe fruit aromas with a complex, mouth-filling flavour lifted by firm acidity. The finish is long and rich but also beautifully refreshing. It is made from the classic blend of Pinot Noir, Pinot Meunier and Chardonnay grapes. Both the Pinots are red grapes - Champagne is one of the very few white wines to be made using red grapes. Champagne is the greatest aperitif but also goes with a whole range of foods. Fish and shellfish are great companions, but it will also enhance risottos, pasta dishes and the lighter meats. Equally good with fruit desserts and cheese.

White

Fairview Sauvignon Blanc 2008, Western Cape
This crisp dry wine has intense gooseberry and fig aromas, nice mineral and lime flavours and a long finish. The Sauvignon Blanc grapes were harvested from a number of vineyard sites in the Darling, Swartland and Stellenbosch areas from mainly unirrigated vines. Some of the grapes were picked at night to keep them fresh and cool.

Pouilly-Fume Les Pierres Blanches 2007, Domaine Masson-Blondelet
The wines of the Domaine Masson-Blondelet come only from grapes from their fifty acreas of vineyards in the heart of the Pouilly-Fume appelation - the family have been growers and winemakers here for seven generations. Made entirely from the Sauvignon Blanc variety this wine is deliciously crisp and dry yet full-bodied and fruity. It has pronounced flint and mineral notes and great depth of flavour.

Red

Stellenzicht Golden Triangle Shiraz 2005
The Golden Triangle is a tract of land situated between the Helderberg and Stellenbosch Mountains. It is the jewel in the crown of the Stellenbosch wine-growing region - and at its core lies the Stellenzicht winery. This wine has a beautiful bouquet of ripe black fruits with dark chocolate and a hint of tobacco. The palate is full-bodied with mullberry and blackberry flavours and a long finish
or
Simonsig Cabernet Sauvignon 2004, Stellenbosch
This lovely estate is perfectly situated on the Simonsberg Mountain with spectacular views towards both the Indian and Atlantic oceans. The exceptional attention to detail of the Malan family has made it one of the most highly reputed producers in South Africa. This wine is medium to full-bodied with the ripe blackcurrant notes so typical of good Cabernet.

Crozes-Hermitage La Petite Ruche 2007, M. Chapoutier
The northern Rhone Valley, home to Crozes-Hermitage, makes some of the heartiest and most generous red wines in the world. This wine has a deep colour and aromas of black pepper, spice and raspberries. The palate is full and rich with sweet black fruit flavours, crisp acidity and a lingering finish.

Kiwi Flyer

Royal Jordanian Airlines
Business Class menu
London to Amman
December 2008

Dinner

Appetizers or Soup

Beef Bresaola
Smoked Trout
Baba Ganoush

Soup

Soup of the Day

Salad

Seasonal Mixed Salad

Main Course

Beef Fillet with Morels Sauce
Chicken Biryani
Seafood Medley
Pasta Ravioli with Wild Mushrooms

Buttered Garden Vegetables
New Parsley Potatoes
Basmati Rice

Cheese and Fruits

A Selection of International Cheeses

Fresh Fruit Basket

Desserts

Selection of Desserts and Ice Cream

Soft Drinks and Juices

Orange, Apple, Mango, Tomato, Guava

Pepsi Cola, Diet Pepsi, Seven-Up, Diet Seven-Up

Tonic, Soda, Bitter Lemon, Ginger Ale, Perrier, Mineral Water

Beer

Amstel
Henninger

Aperitifs

Martini Sweet and Dry
Campari
Johny Walker Black Label [sic]
Gordon's Gin
Absolut Vodka

Liqueurs

Cointreau
Drambuie
Bailey's Irish Cream
Cognac XO or VSOP
Fine Port Wine


Wine List

Served from 1st to the 15th of each month

White Wine

Machareus
A medley of chardonnay and sauvignon grapes from the vineyards of Madaba, Jordan. Crystal pale yellow in colour with an aroma of smokey ctirus fruits. This fresh, light and dry wine is a perfect partner for seafood, salads or poultry.

Laroche Chablis 2007
Brilliant yellow, crisp, fresh to the palate. This classic French chardonnay is refreshingly smooth and harmonious with a hint of pear and apple. Enjoy as an aperitif as well as with fish, poultry or salad dishes.

Champagne

Moet & Chandon
Sparkling pale yellow green shades, delicately fruity and floral nose with a nuance of brioche. Deliciously dry and crisp to the palate, makes it perfect to drink at any time or to accompany salads, seafood and white meats.

Red Wine

Vin D'Ammon
A blend of merlot and cinsault grapes grown in historical Madaba, Jordan. Dark ruby red, this wine has a fruity bouquet of blackcurrants and cherries with a hint of nuts. Smooth and refreshingly dry, it makes for a perfect accompaniment for red meats and cheeses.

Hazendal Shiraz Stellenbosch 2003
Rich ruby red, aromas of red berry, musk and oak. Delicious rich fruit flavours and allspice balanced by fine tannins. Pairs well with red meats dishes, cheeses and pasta.

Served from 16th to the end of each month

White Wine

Machareus
A medley of chardonnay and sauvignon grapes from the vineyards of Madaba, Jordan. Crystal pale yellow in colour with an aroma of smokey ctirus fruits. This fresh, light and dry wine is a perfect partner for seafood, salads or poultry.

Mapu Sauvignon Chardonnay 2005
Light yellow in colour with a nose that reveals floral and citrus aromas, mingled with apricot. Smooth to the palate with tropical fruit and a crisp finish. Enjoy as an aperitif as well as with fish, white meats and salads.

Champagne

Moet & Chandon
Sparkling pale yellow green shades, delicately fruity and floral nose with a nuance of brioche. Deliciously dry and crisp to the palate, makes it perfect to drink at any time or to accompany salads, seafood and white meats.

Red Wine

Vin D'Ammon
A blend of merlot and cinsault grapes grown in historical Madaba, Jordan. Dark ruby red, this wine has a fruity bouquet of blackcurrants and cherries with a hint of nuts. Smooth and refreshingly dry, it makes for a perfect accompaniment for red meats and cheeses.

Calvet Reserve Merlot 2005
Lovely ruby colour, strawberry, blackcurrant with aroma's of sandalwood and cedar, full bodied long finish with notes of gingerbread and black pepper. A perfect partner to red meat, game and cheese.

Kiwi Flyer

Royal Jordanian Airlines
Business Class menu
Amman to Aden
December 2008

Supper

Appetizers or Soup

Bresaola Beef Slices
Calamari Salad
Butterfly Shrumps
Cream Cheese with Basil

Seasonal Mixed Salad

Main Course

Grilled Beef Steak with Tarragon Sauce
Served with Asparagus Spears, Mashed Potatoes and Sun Dried Tomato

Chicken Stroganoff
Served with Plain and Wild Rice and Crushed Peas

Grilled Hamour Fish with Harra Sauce
Served with Layonnaise Potatoes, Broccoli Floret, Carrots Slices and Pine Nuts

Mushroom Risotto with Parmesan Cheese

Cheeses

Cheese

Desserts

Opera Cake

Soft Drinks and Juices

Orange, Apple, Mango, Tomato, Guava

Pepsi Cola, Diet Pepsi, Seven-Up, Diet Seven-Up

Tonic, Soda, Bitter Lemon, Ginger Ale, Perrier, Mineral Water

Beer

Amstel
Henninger

Aperitifs

Martini Sweet and Dry
Campari
Johny Walker Black Label [sic]
Gordon's Gin
Absolut Vodka

Liqueurs

Cointreau
Drambuie
Bailey's Irish Cream
Cognac XO or VSOP
Fine Port Wine


Wine List

Served from 1st to the 15th of each month

White Wine

Machareus
A medley of chardonnay and sauvignon grapes from the vineyards of Madaba, Jordan. Crystal pale yellow in colour with an aroma of smokey ctirus fruits. This fresh, light and dry wine is a perfect partner for seafood, salads or poultry.

Laroche Chablis 2007
Brilliant yellow, crisp, fresh to the palate. This classic French chardonnay is refreshingly smooth and harmonious with a hint of pear and apple. Enjoy as an aperitif as well as with fish, poultry or salad dishes.

Champagne

Moet & Chandon
Sparkling pale yellow green shades, delicately fruity and floral nose with a nuance of brioche. Deliciously dry and crisp to the palate, makes it perfect to drink at any time or to accompany salads, seafood and white meats.

Red Wine

Vin D'Ammon
A blend of merlot and cinsault grapes grown in historical Madaba, Jordan. Dark ruby red, this wine has a fruity bouquet of blackcurrants and cherries with a hint of nuts. Smooth and refreshingly dry, it makes for a perfect accompaniment for red meats and cheeses.

Hazendal Shiraz Stellenbosch 2003
Rich ruby red, aromas of red berry, musk and oak. Delicious rich fruit flavours and allspice balanced by fine tannins. Pairs well with red meats dishes, cheeses and pasta.

Served from 16th to the end of each month

White Wine

Machareus
A medley of chardonnay and sauvignon grapes from the vineyards of Madaba, Jordan. Crystal pale yellow in colour with an aroma of smokey ctirus fruits. This fresh, light and dry wine is a perfect partner for seafood, salads or poultry.

Mapu Sauvignon Chardonnay 2005
Light yellow in colour with a nose that reveals floral and citrus aromas, mingled with apricot. Smooth to the palate with tropical fruit and a crisp finish. Enjoy as an aperitif as well as with fish, white meats and salads.

Champagne

Moet & Chandon
Sparkling pale yellow green shades, delicately fruity and floral nose with a nuance of brioche. Deliciously dry and crisp to the palate, makes it perfect to drink at any time or to accompany salads, seafood and white meats.

Red Wine

Vin D'Ammon
A blend of merlot and cinsault grapes grown in historical Madaba, Jordan. Dark ruby red, this wine has a fruity bouquet of blackcurrants and cherries with a hint of nuts. Smooth and refreshingly dry, it makes for a perfect accompaniment for red meats and cheeses.

Calvet Reserve Merlot 2005
Lovely ruby colour, strawberry, blackcurrant with aroma's of sandalwood and cedar, full bodied long finish with notes of gingerbread and black pepper. A perfect partner to red meat, game and cheese.

Kiwi Flyer

Royal Jordanian Airlines
Business Class menu
Aden to Amman
December 2008

Breakfast

Hot Breakfast

Energizer Drink
Orange Juice

Fresh Fruit Salad

Hommus on Cucumber Slices
Cheddar and Kashkaval Cheese

Scrambled Eggs with Grated Cheese
Salmon Quiche

Grilled Beef Sausages
Chap Potatoes
Grilled Red and Green Peppers
Butter - Preserves - Natural Honey

Danish Pastries

Croissant and An Assorted Bread Basket

Soft Drinks and Juices

Orange, Apple, Mango, Tomato, Guava

Pepsi Cola, Diet Pepsi, Seven-Up, Diet Seven-Up

Tonic, Soda, Bitter Lemon, Ginger Ale, Perrier, Mineral Water

Beer

Amstel
Henninger

Aperitifs

Martini Sweet and Dry
Campari
Johny Walker Black Label [sic]
Gordon's Gin
Absolut Vodka

Liqueurs

Cointreau
Drambuie
Bailey's Irish Cream
Cognac XO or VSOP
Fine Port Wine


Wine List

Served from 1st to the 15th of each month

White Wine

Machareus
A medley of chardonnay and sauvignon grapes from the vineyards of Madaba, Jordan. Crystal pale yellow in colour with an aroma of smokey ctirus fruits. This fresh, light and dry wine is a perfect partner for seafood, salads or poultry.

Laroche Chablis 2007
Brilliant yellow, crisp, fresh to the palate. This classic French chardonnay is refreshingly smooth and harmonious with a hint of pear and apple. Enjoy as an aperitif as well as with fish, poultry or salad dishes.

Champagne

Moet & Chandon
Sparkling pale yellow green shades, delicately fruity and floral nose with a nuance of brioche. Deliciously dry and crisp to the palate, makes it perfect to drink at any time or to accompany salads, seafood and white meats.

Red Wine

Vin D'Ammon
A blend of merlot and cinsault grapes grown in historical Madaba, Jordan. Dark ruby red, this wine has a fruity bouquet of blackcurrants and cherries with a hint of nuts. Smooth and refreshingly dry, it makes for a perfect accompaniment for red meats and cheeses.

Hazendal Shiraz Stellenbosch 2003
Rich ruby red, aromas of red berry, musk and oak. Delicious rich fruit flavours and allspice balanced by fine tannins. Pairs well with red meats dishes, cheeses and pasta.

Served from 16th to the end of each month

White Wine

Machareus
A medley of chardonnay and sauvignon grapes from the vineyards of Madaba, Jordan. Crystal pale yellow in colour with an aroma of smokey ctirus fruits. This fresh, light and dry wine is a perfect partner for seafood, salads or poultry.

Mapu Sauvignon Chardonnay 2005
Light yellow in colour with a nose that reveals floral and citrus aromas, mingled with apricot. Smooth to the palate with tropical fruit and a crisp finish. Enjoy as an aperitif as well as with fish, white meats and salads.

Champagne

Moet & Chandon
Sparkling pale yellow green shades, delicately fruity and floral nose with a nuance of brioche. Deliciously dry and crisp to the palate, makes it perfect to drink at any time or to accompany salads, seafood and white meats.

Red Wine

Vin D'Ammon
A blend of merlot and cinsault grapes grown in historical Madaba, Jordan. Dark ruby red, this wine has a fruity bouquet of blackcurrants and cherries with a hint of nuts. Smooth and refreshingly dry, it makes for a perfect accompaniment for red meats and cheeses.

Calvet Reserve Merlot 2005
Lovely ruby colour, strawberry, blackcurrant with aroma's of sandalwood and cedar, full bodied long finish with notes of gingerbread and black pepper. A perfect partner to red meat, game and cheese.