Kiwi Flyer

Royal Jordanian Airlines
Business Class menu
Amman to London
December 2008

Lunch

Appetizers or Soup

Western Appetizers
Bresaola Beef Slices
Calamari Salad
Butterfly Shrumps
Cream Cheese with Basil

or

Oriental Appetizers
Mutabbal
Stuffed Vine Leaves
Hommos

Soup

Soup of the Day

Salad

Seasonal Salad

Main Course

Grilled Beef Steak with Tarragon Sauce
Chicken Stroganoff
Grilled Hamour Fish with Harra Sauce
Mushroom Risotto with Parmesan Cheese

A Selection of Fresh Vegetables
Mashed Potatoes
Mexican Basmati Rice

Cheese & Fruit

A Selection of International Cheeses
Fresh Fruit Basket

Desserts

A Selection of Desserts or Arabic 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

Index updated to here.

Kiwi Flyer

British Airways
First Class menu
London First Class Lounge
December 2008

Breakfast

Starters

A selection of plain or fruit yoghurt

Selection of cereals

A choice of fresh fruit segments

Bakery

Hot toast

Variety of danishes and pastries

Grilled bacon baguette

Sautéed mushroom and tomato baguette

Food to order

Scrambled eggs, bacon and baked beans

Scrambled eggs, mushroom and baked beans

Accompaniments

Orange marmalade, honey and preserves


Rest of the Day

Savouries

Cold Counter

Fresh seasonal salads

Variety of dips and crudites

Chef´s selection of cheeses

Continental sliced meats

Freshly prepared sandwiches and bagels

Hot Counter

Chilli con carne served with rice

Mushroom Stroganoff served with rice

Smoked salmon fish cakes

Steak and ale pie

Tomato, Feta cheese and roast red pepper open pie

Food to order

Fresh soup of the day served with a variety of Continental breads

Two freshly prepared pasta dishes

Sausage and mash served with onion gravy

Two freshly prepared risotto dishes

Two freshly prepared toasted paninis

Freshly prepared chicken Caesar salad

Desserts

To order

Selection of mini sorbet

Lemon tart

Duo cheese cake

Afternoon tea selection

Kiwi Flyer

British Airways
Business Class menu
London to Sao Paulo
December 2008

Dinner

Starters

Smoked salmon with beetroot and horseradish

or

Potted Sage Derby and Coastal Cheddar with red onion marmalade

Salad

Fresh seasonal salad served with vinaigrette

Main

Fish pie of smoked haddock, cod and prawn

Roast turkey with parsley puree and red wine jus

Jerusalem artichoke mousseline with vegetables and blue cheese cream sauce

Chilled main course salad of winter-spiced breast of chicken

Dessert

Chocolate log with cranberry compote

Caerphilly and Y-Fenni cheese with Duchy Original oatcakes

A selection of fruit

Chocolates

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 of raspberry and cranberry

Fresh fruit

or

Greek yoghurt with winter fruit compote

Bakery

Selection of warm breads and breakfast pastries

Main

Scrambled eggs, Gloucester Old Spot bacon, Cumberland sausage, sauteed mushrooms and tomato

Tomato omelette with rosti potatoes and sauteed mushrooms

Waffles with apricot compote

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

Carmen Reserve Sauvignon Blanc 2007, Casablanca Valley, Chile
The Casablanca Valley, halfway between Santiago and the coast, is a fairly recently developed viticultural area but it has already become the most sought after region for crisp, dry whites. This wine is fresh and appealing with grapefruit, nectarine and gooseberry fruit aromas as well as classic mineral and herbaceous notes. On the palate the wine has good weight and balance with refreshing acidity and a long and intense fruit finish.

Pouilly-Fume La Moynerie 2006, Michel Redde
La Moynerie is a one hundred acre vineyard in the heart of Pouilly-sur-Loire in Central France - it has been owned by the Redde family for six generations. The chalky clay soils are perfect for making rich, harmonious, elegant and long lasting wines. This one is deliciously crisp and dry yet full-bodied and fruity. It has pronounced flint and mineral notes and great depth of flavour.

Red

Pascual Toso Reserve Cabernet Sauvignon 2006, Mendoza, Argentina
It was in the 1880s that Pascual Toso, an Italian from Piedmonte, set out to make his fortune in Argentina. Settling in Mendoza, he soon recognised the quality of its wines and in 1890 he started his own winery, which today is one of the oldest and most famous in the country. This wine has dark cherry and mint aromas alongside flavours of black pepper, mature red fruits and a hint of vanilla in the finish.

Gigondas La Haute Marone 2007
The vineyards of Gigondas, a sleepy little commune east of the city of Orange in the Rhone Valley, lie at the foot of the spectacular Dentelles de Montmirail hills. The wines are made mostly from Grenache, Syrah and Mourvedre grapes and are full-bodied, robust and spicy. For many years they have been overshadowed by their more famous neighbour, Chateauneuf-du-Pape, but they fully deserve recognition in their own right.

Kiwi Flyer

British Airways
Business Class menu
Sao Paulo to Buenos Aires
December 2008

Refreshments

Fresh fruit plate

Selection of chilled meats and cheese

Fine herb omelette with asparagus, red pepper and olive tapenade

Toasted turkey and cheese sandwich

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

Carmen Reserve Sauvignon Blanc 2007, Casablanca Valley, Chile
The Casablanca Valley, halfway between Santiago and the coast, is a fairly recently developed viticultural area but it has already become the most sought after region for crisp, dry whites. This wine is fresh and appealing with grapefruit, nectarine and gooseberry fruit aromas as well as classic mineral and herbaceous notes. On the palate the wine has good weight and balance with refreshing acidity and a long and intense fruit finish.

Pouilly-Fume La Moynerie 2006, Michel Redde
La Moynerie is a one hundred acre vineyard in the heart of Pouilly-sur-Loire in Central France - it has been owned by the Redde family for six generations. The chalky clay soils are perfect for making rich, harmonious, elegant and long lasting wines. This one is deliciously crisp and dry yet full-bodied and fruity. It has pronounced flint and mineral notes and great depth of flavour.

Red

Pascual Toso Reserve Cabernet Sauvignon 2006, Mendoza, Argentina
It was in the 1880s that Pascual Toso, an Italian from Piedmonte, set out to make his fortune in Argentina. Settling in Mendoza, he soon recognised the quality of its wines and in 1890 he started his own winery, which today is one of the oldest and most famous in the country. This wine has dark cherry and mint aromas alongside flavours of black pepper, mature red fruits and a hint of vanilla in the finish.

Gigondas La Haute Marone 2007
The vineyards of Gigondas, a sleepy little commune east of the city of Orange in the Rhone Valley, lie at the foot of the spectacular Dentelles de Montmirail hills. The wines are made mostly from Grenache, Syrah and Mourvedre grapes and are full-bodied, robust and spicy. For many years they have been overshadowed by their more famous neighbour, Chateauneuf-du-Pape, but they fully deserve recognition in their own right.

bmi goldenboy

To begin

Antipasto salad with seared asparagus and feta cheese with balsamic reduction.

Fresh seasonal green with creamy pepercorn or balsamic vinaigrette

Main Course

Grilled filet mignon with bearnaise sauce, twice baked potato with broccoli florets

Herb-marinated seared salmon with beurre blanc, white and wild rice medley with nmixed vegitables and mushrooms

Indian curry - Tomato, aubergines and spinich stew, mushroom and pea pilaf, chili stew.

dessert
International cheese selection - cashel Blue, coastal cheddar

European speciality dessert
(sorry I had the cheese and forgot to ask what the other option was!)

Prior to arrival
Afternoon tea service

Trio of tea sandwiches and apricot stilton cheese
Tuna niciose, beef pastrami, chunky hummus and carrot

Cheese plate with fresh seasonal fuit
Blackstick, Butlers Secret

bmi goldenboy

Dinner

Gourmet Express
Chilled Dijon Rosemary Chicken with lentil and cranberry salad.
Cheese and fresh fruit

Appetizers
Thuet's Venison terrine with Beef and Blueberry Gelee

Portobello Carpaccio with Bruschetta

Main Courses
Bison Bourguignon with Black Pepper pasta and assorted Vegetables.

Lake Huron Pickerel with sweet potato mash and mixed vegetables

Mushroom Risotto with Tomato and Parmesan Cheese

Cheese and Crackers
Oka and Double Cream Brie

Dessert
Hand-Crafted Cappuccino Dacquiose from Dufflet Pastries

Fresh fruit

Before Landing
Juices

fresh Fruit

Warm breakfast pastries and preserves

Yogurt

Kiwi Flyer

LAN
Business Class menu
Santiago to Sydney
January 2009

Dinner

Appetizer

Ecuadorian shrimp with cous cous
Master Sommelier suggestion - Ventolera Sauvignon Blanc 2007

Corn Soup

Main Entrées

Lamb loin in demi glace with pesto ratatouille
Master Sommelier suggestion - Ninquen Cabernet Sauvignon 2005

Spanish hake with ricotta spinach cannelloni in tomato sauce
Master Sommelier suggestion - Valdivieso Chardonnay 2006

Chicken confit salad, cherry tomatoes, grilled zucchini and mixed greens
Master Sommelier suggestion - Sideral Ensamblaje 2003

Cheese

Tres leches, Gruyere and Camembert

Desserts

Haagen Dazs ice cream

Two colored dessert, pannacotta and berry jelly

Fresh seasonal fruit


Express Dinner

Choose this alternative if you want more time to rest

Select one of the options of appetizers and main entrees

Cheese plate

Select your dessert


Breakfast

You can choose between two options

Cold Express Breakfast, to maximize your rest this option will be served 40 minutes before landing

Full Breakfast. Select your option completing the preorder card that will be collected by the flight attendant


We apologize if occasionally your choice is not available.


Beverages

Alcoholic Beverages

Champagne "Henriot Brut Souverain"
Pisco Sour
Vodka Absolut
Gin Bombay Saphire [sic]
Ron Havana Club Reserva
Whisky Johnnie Walker Black Label
Chivas Regal 12 year old Scotch Whisky
Bailey's Irish Cream
Amaretto Di Saronno
Drambuie
Grand Marnier
Oporto Graham's - Port
Cognac Courvoisier VSOP
Pisco Acholado Vinas de Oro

Beers

Non Alcoholic Beverages

Orange Juice
Fruit Juice
Tomato Juice
Mineral Water
Sparkling Water
Tonic Water
Softdrinks

Hot Beverages

Coffee Musetti
Instant Coffee
Decaffeinated Coffee

Dilmah Tea and Herbal Selection
Ceylan
Earl Grey
Jasmine Green Tea
Green Tea
Chamomille
Mint



List of Wines

Champagne and Port

Brut Souverain Champagne Henriot, Reims, Francia
Brut Champagne elaborated with the classical grape varieties of Champagne, the Pinot Noir, Pinot Meunier and the white Chardonnay grape. A straw yellow color and a classic slightly nutty bouquet, are present. Its taste is dry and harmonious leaving a pleasant aftertaste. Ideal as an aperitif, enhances fish and seafood.

Graham's Port Late Bottled Vintage 2001
This port has a brilliant red garnet colour, with a bouquet of spices, toffee, dried fruits and chocolate. To the mouth it is sumptuous, intense, rich and spicy, very complex and with a long aftertaste. Ideally to serve with mature cheeses and blue cheeses.

Wines

Vina Altair, Sideral 2003, Valle Del Cachapoal
This magnificent wine is the result of the blending of Cabernet Sauvignon, Carmenere and Cabernet Franc stocks. Garnet-coloured with glimmers of roof tile on the edge, to the nose spicy with shades of tobacco and nuts. To the mouth it is of excellent structure, balanced, meaty and tasty with a long aftertaste at the end. Admirably complements red meat, game meat, duck and lamb.

Vina Montgras, Ninquen, Cabernat Sauvignon 2005, Valle de Colchagua
Wine born int he vineyard called "Ninquen" (Nin-ken) which means "plateau in the mountain" in indigenous language. It is a wine of deep garnet red with a lavish bouquet of ripe blackberries complemented with aromas of cedar and toast. It is an elegant and structured wine that shows the nobility of Cabernet Sauvignon, with firm tannins which give structure, weight and a long aftertaste. To accompany red meats, sirloin, lamb and wild boar.

Vina Catena Zapata, Catena Alta, Malbec 2006, Mendoza
This excellent Malbec comes from vineyards located at different altitudes of the Mendoza region. It presents a very intense red violet colour, to the nose floral notes, black fruits and sweet spices predominate. The palate confirms the flavours of cassis with shades of vanilla and chocolate, all this with an excellent and refreshing acidity that acts as a counterpoint. It ends with a long and generous palate. Most recommended for red meats, spicy pasta and matured cheeses.

Vina Valdivieso, Chardonnay 2006, Valle de Casablanca
A yellow coloured wine with a green background, has a bouquet of citrus fruits, grapefruit and vanilla biscuits. To the mouth the fruit flavours will be enhanced with a crisp acidity and subtle taste of vanilla due to the aging in French oak. All these tastes complement each other obtaining finesse and harmony of flavours. This wine is most recommended with king crab, fishes like mero, salmon and tuna fish.

Vina Litoral, Ventolera, Sauvignon Blanc 2007, Valle de Leyda
This Sauvignon Blanc is fresh as the sea breeze blowing over the vineyards on the high slopes of the Valley of the Leyda; it has crisp acidity with traces of green currants, pink grapefruit, with an aftertaste of wild herbs. To the mouth it is dry, delicious, with mineral tones and excellent aftertaste. To accompany cebiches, shellfish, fish and goat cheese.


Breakfast

I will not have breakfast

Cold breakfast express will be served 40 min. before landing
Natural orange juice and bakery (Ask for this option if you prefer extend your rest)

Full breakfast
Natural orange juice
Natural fruit juice
Coffee
Instant coffee
Decaffeinated coffee
Coffee with milk
Milk
Low fat milk
Dilmah ceylan tea
Dilmah earl grey tea
Dilmah tea with milk
Sparkling mineral water
Natural mineral water
Sugar
Sucralose
Fresh fruit
Yoghurt
Cereal
Cereal with milk
Bakery
White bread
Whole bread
Croissant
Toasts
Crackers
Butter
Jam
Dulce de leche
Honey

Main dish options
Assorted hams and cheeses with toasts
Hot plate of eggs with garnish

We apologize if your choice is not available

Kiwi Flyer

Links for a few more months worth of menus from trip reports have been added.

Carfield

Asiana Business Class
Seoul to Los Angeles to Seoul
December 2008 (possibly to FEB 2009)
Wine List
Asiana Bar
Apertifs
Campari
Medium Dry Sherry Sandeman

Spirits
Scotch Whiskey Chivas Regal 18 Years
Scotch Whiskey Ballatine’s 17 Years Old
Bourbon Whiskey Jack Daniel
Vodka Smirnoff
Gin Beefeaters

Champagne
Champagne Charles Heidsieck

White Wines
Sancerre Les Grands Champs 2007
HESS Monterey Chardonnay 2006

Red Wines
Chateau Bel-Orme Tronquoy-de-Lelande 2002
Givry 1er cru, Cellier aux Moines 2004
Artesa Elements 2004

Dessert Wines
Blandy’s 10 Years Old Malmsey Madeira
Port Sandeman 20 Years Old Tawny Porto

Cognac & Liqueurs
Camus X.O.
Bailey’s Irish Cream
Drambuie
Cointreau

Carfield

Seoul to Los Angeles (OZ 202)
Dinner
Western
Starter
Hot Canape of Grilled Shrimp
Served with Sour Cream Sauce
Appetizer of 3 Color Pasta & Vegetables
Salad of Mixed Greens
Italian Dressing

Main Course
Beef Tenderloin Steak (426kcal) served with Mustard Sauce
Accompanied by Anna Potato and Spinach
Or
Poached Halibut (253kcal) served with salsa sauce
Accompanied by Potato and Cherry Tomato

Selection of Cheese & Fresh Fruit
Dessert
Chocolate Macadamia Nut Brownies with Vanilla Sauce
Coffee & Tea
Assorted Petit Fours
OR
Korean
Hot Canape of Grilled Shrimp
Served with Sour Cream Sauce

Main Course
“Mixing & Harmonizing” Korean Royal Cuisine “Bi-Bim-Bab” 625kcal
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
Chocolate Macadamia Nut Brownies with Vanilla Sauce
Coffee & Tea
Assorted Petit Fours

We are happy to offer you a range of refreshments throughout the flight upon your request.
A Sampling of Hot Refreshments
Sandwiches
Ramen
Wonton Soup
Fresh Fruit
Korean Laver Rice Roll

Breakfast
Starter
Appetizer of Fresh Fruit
Fruit Flavored Yogurt

Main Course
Stir fried beef & leek (318kcal) Served with Oriental Sauce
Accompanied by Steamed Rice and Vegetables
Or
Omelet (431kcal) Served with Tomato sauce
Accompanied by Sausage and Potato
Or
Korean “Abalone Porridge” (371kcal)

Croissant, Muffin, Danish Pastry
Served with Butter and Jam
Coffee & tea

Carfield

OZ 201
Los Angeles to Seoul
Lunch
Starter
Hot Canape of Coconut Shrimp
Plum Sauce
Appetizer of Lobster, Prosciutto Ham and Smoked Salmon
Mixed Garden Salad served with Olive Oil Dressing

Main Course
Beef Tenderloin Steak (340kcal)
Served with Red Wine Sauce
Accompanied by Squash, Red Pepper and Potato
Or
Grilled Lobster (330kcal)
Served with Saffron Sauce
Accompanied by Mixed vegetables and pasta

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

Korean
Starter
Hot Canape of Coconut Shrimp

“Mixing and Harmonizing”
Korean Royal Cuisine “Bi-Bim-Bap” (625kcal)
Steamed rice, various kinds of vegetables and minced beef
Accompanied by hot pepper paste, sesame oil, assorted side dishes and soup

We are happy to offer you a range of refreshments throughout flight upon your request.
Sandwich
Seasonal Fresh Fruits
Hot Ramen

Snack
Starter
Appetizer of Sliced beef and grilled scallop

Main Course
Stir fried Seafood (228kcal)
Accompanied by Steamed rice and Pak Choy
Or
Grilled Chicken Breast (379kcal)
Accompanied by Pasta

Dessert
Fruit Tart
Coffee & Tea
OZ 202/201
SEL/LAX/SEL
B/C
2008C4-20081201

Carfield

OZ 723/724 Seoul to Hong Kong and back
Business Class
Asiana Bar
Apertifs
Campari
Medium Dry Sherry Sandeman

Spirits
Scotch Whiskey Chivas Regal 18 Years
Scotch Whiskey Ballatine’s 17 Years Old
Bourbon Whiskey Jack Daniel
Vodka Smirnoff
Gin Beefeaters

Champagne
Champagne Cattier Brut

White Wines
Sancerre Les Grands Champs 2007
HESS Monterey Chardonnay 2006

Red Wines
Chateau Bel-Orme Tronquoy-de-Lelande 2002
Givry 1er cru, Cellier aux Moines 2004
Artesa Elements 2004

Dessert Wines
Blandy’s 10 Years Old Malmsey Madeira
Port Sandeman 20 Years Old Tawny Porto

Cognac & Liqueurs
Camus X.O.
Bailey’s Irish Cream

Slightly different from long haul sectors
A different kind of champagne and less liqueur selections...

Carfield

OZ 723
Seoul to Hong Kong
http://share.shutterfly.com/action/w...8QbNHDNy5bqMTg

Dinner
Western
Seafood Terrine, Black Forest Ham and Vegetable Roll
Served with Thousand Island Dressing

Main Course
Beef Tenderloin Steak (426kcal) Served with Madeira Sauce
Accompanied by Vegetables and Potato
Or
Poached Seabass (445kcal) Served with White Wine Sauce
Accompanied by Vegetables and Potato
Or
Korean
Nutritious Korean Cuisine “Ssam-Bab” (594kcal)
Steamed Rice Wrapped with Various kinds of vegetables, topped with Grilled Beef “Bulgogi” and *Bean Paste
(*Bean Paste: Contains various nuts (peanuts, walnuts, pine nuts, etc.) Those with Allergies should be careful.)

Assorted Cheese and Fresh Fruit
Dessert
Pineapple Tart
Coffee & Tea
Assorted Petits Fours

- really disappointed with the meal... the whole service was rushed with no separate beverage service prior to dinner. It is a 7:45pm flight and a more leisure dinner should be served. The fish was pretty bad, but the beef was acceptable. The best part of the meal was the pineapple tart.

Carfield

OZ 724 Hong Kong to Seoul – Midnight Flight
Snack
Western
Parma Ham with Mixed Salad
Balsamic dressing

Main Course
Beef Tenderloin “Straganoff” (316kcal)
Accompanied by Vegetables and Potato
Or
Fried Prawn (364kcal)
Served with Abalone and Oyster Sauce
Accompanied by Vegetables and Steamed Rice
Or
Korean
Shrimp and Vegetable Porridge (219kcal)
A Famous Korean healthy porridge
Accompanied by Assorted Side Dishes

Assorted Cheese and Fresh Fruit
Dessert
Rhubarb Crumble with Vanilla Sauce
Coffee & Tea

OZ 723/724
SEL/HKG/SEL
B/C
2008C4-20081201