RTW4

Brunch
TO START
Your Choice of juices
Tomato, Orange or Apple
A selection of fine traditional and herb teas
Yogurt
Cereal served with seasonal berries

BREAKFAST BREADS

MAIN COURSE
Cream Cheese and Chive Omelette
Apple stuffed french Toast
Thai style Soba Salad with Chicken

Mid flight snack and Caciotta and cheddar cheese


LIGHT MEAL

Warm Mixed Nuts

Bread Basket

CHOICE of
CHICKEn Feta Pizza

or BACON LETTUCE AND TOMATO SALAD

TURTLE BROWNIE CAKE


POMMERY CHAMPAGNE

Kiwi Flyer

Iberia
Business Class menu
Caracas to Madrid
December 2009

Dinner

Starters

hot bread and organic virgin extra olive oil

chicken consomme

marinated king prawns with coriander
fresh leaves salad with tomato and palm heart

Main Courses

beef tenderloin with mustard sauce
potato cake and sauteed red pepper

or

salmon back with sage and honey sauce
steamed potatoes and sauteed vegetables

or

aubergine panzerotti
with baked red pepper and white wine sauces

Desserts

cheese plate with dried fruits
blackberry jam

or

appel and nut strudel

or

tiramisu ice cream

Colombian coffee, herbal teas and spirits


Breakfast

To Wake Up

orange juice
fresh fruit
yoghurt
croissant, butter and jam
toasts and organic virgin extra olive oil

Colombian coffee and herbal teas



Wines

[each of the wines has tasting notes that are not transcribed here]

Red Wines

Marques de Riscal Reserva 2005
Red DO Ca Rioja

Marco Real Coleccion Privada
Crianza 2005
Red DO Navarra

Condado de Haza Crianza 2006
Red DO Ribera del Duero

White Wines

Mara Martin 2008
White DO Monterrei

Naia 2008
White DO Rueda

Sparkling, Sweet Wine and Spirits

Castillo Perelada, Brut Reserva
Cava

Tres Leones (Moscatel de Alejandria)
Sweet DO Malaga

Spirits selection

Spirits

Brandy
Cardenal Mendoza
Gran Duque de Alba

Gin
Bombay Sapphire

Liqueur
Crema de Alba
Drambuie

Rum
Ron Blanco Bacardi Carta Blanca
Ron Anejo Flor de Cana Centenario 12 anos
Ron Anejo Zacapa Centenario 23 anos

Vodka
Absolut

Whisky
Ballantine´s Blue 12 anos
Chivas Regal 12 anos
Glenfiddich Malt 12 anos

Kiwi Flyer

British Airways
Business Class menu
London Heathrow to Larnaca
December 2009

Menu

Orange juice

Fresh fruit appetiser

Mango yoghurt

Main

Traditional English breakfast

or

Selection of cold cuts and cheese

or

Vegetarian sausage with scrambled egg and rosti potatoes

Selection of breakfast pastries and warm bread rolls

Your choice of coffee or tea

Herbal teas and hot chocolate are available upon request

Kiwi Flyer

British Airways
Business Class menu
Larnaca to London Heathrow
December 2009

Menu

Appetiser

Selection of savoury appetisers

Main

Penne pasta with marinated chicken and porcini mushrooms in tomato sauce

or

Braised beef with rosemary jus, cocotte potatoes, carrots and green beans

Selection of warm bread rolls

Dessert

Creme caramel

Selection of cheese with crackers

Your choice of coffee or tea

Herbal teas and hot chocolate are available upon request

Kiwi Flyer

Qantas
First Class menu
London Heathrow to Singapore
December 2009

Supper

Canapes

Lavosh with Tzatziki and Cumin Spiced Green Olives

Entrees

Potato and Leek Soup with Herb Creme Fraiche

Poached Lobster Salad with Tabbouleh Salsa

Light Meals

Big bowl of Tuscan Soup with Cavolo Nero and Borlotti Beans

Duck Shepherd's Pie with Parsnip Crust

Our signature Steak Sandwich with Tomato and Chilli Relish

Main Courses

Roast Corn Fed Chicken in Rosemary Broth with Celeraic Gratin and Green Beans

Holdshott Farm Organic Pork Sausages with Balsamic Onion Sauce, Potato Puree and Braised Peas

Side Salad

Salad of Rocket, Red Chard, Mizuna and Baby Spinach with your choice of dressing

Aged Balsamic and Extra Virgin Olive Oil

Fresh Lemon Juice and Extra Virgin Olive Oil

Palm Sugar Vinaigrette

Cheese

Hand selected blue, soft and hard cheese served with accompaniments

Dessert

Rhubarb and Frangipane Tart with Clotted Cream

Apple and Blackberry Pie with Creme Anglaise

Whole or Sliced Fresh Seasonal Fruit

Roskilly Organic Ice Cream Tubs

Petits Fours

A selection of Amedei dark chocolates

Scottish Shortbread

Passionfruit Squares


Breakfast

Create your favourite Breakfast from our extensive Rockpool designed menu. Your Flight Attendant will be pleased to assist you with your selection.

Orange Juice
Apple Juice
Tomato Juice
Sunraysia Pear Liquid Fruit
Sunraysia Mango Liquid Fruit
Vanilla and Honey Energiser Drink

Fresh Fruit Salad
Bircher Muesli
Cereal Selection
Yoghurt and Honey

Toast
Croissant
Cinnamon Brioche
Strawberry Jam, Orange Marmalade, Honey, Vegemite

Free Range Scrambled Eggs
Holdshott Farm Organic Sausages
Organic Dry Cured Bacon
Loch Fyne Smoked Salmon
Sweet Onion Relish
Sauteed Mushrooms
Potato Cakes
Braised Beans

Warm Banana Bread with Ricotta and Poached Fruits


Beverages

Hot Beverages

Giancarlo Coffee
Cafe Latte
Cappuccino
Grinders Decaffeinated
Espresso
Flat White
Long Black
Mocha
Liqueur Coffee

T2 Tea
English Breakfast - A blend of the finest Sri Lankan full-bodied teas producing a rich and well-rounded flavour.
Peppermint - A well-rouned peppermint flavour captures the sweet essence of all things 'minty' with a sweet, cool, lingering aroma.
Chamomile - Relax and unwind with this fragrant infusion of sweet, golden chamomile flowers.
Sencha - A classic green tea grown in Japan. These beautiful, emerald green leaves produce a sweet, smooth, grassy flavour.
Lemongrass and Ginger - Zesty and bright lemongrass contrasts the spicy flavour of ginger to create a refreshing and wild taste sensation.
Other teas are available upon request.

Hot Chocolate

Aperitifs

Bloody Mary
Campari
Noilly Prat French Dry Vermouth

Spirits

Bacardi White Rum
Bundaberg Dark Rum
Bombay Sapphire London Dry Gin
Chivas Regal 18yo Scotch Whisky
The Glenlivet 18yo Single Malt Scotch Whisky
Wild Turkey Rare Breed 108 Bourbon
Wyborowa Single Estate Polish Vodka

Beers

Hahn Premium Light
Crown Lager
Heineken
James Squire Golden Ale
Little Creatures Pale Ale

Liqueurs

Baileys Irish Cream
Cointreau

Fortifieds

Grant Burge 20yo Tawny
Morris of Rutherglen Old Premium Liqueur Tokay
Morris of Rutherglen Old Premium Liqueur Muscat

Cognac

Martell Cordon Bleau

Non Alcoholic

Apple Juice
Orange Juice
Five Star Sunraysia Mango Juice
Five Star Sunraysia Pear Juice
Spicy Tomato Juice
Tomato Juice
Sparkling Mineral Water
Still Mineral Water
Soda Water
Tonic Water
Bundaber Ginger Beer
Cola
Diet Cola
Ginger Ale
Lemonade
Solo - Lemon Squash


Wine List

[Note the typos are in the original.]

White Wine

Leeuwin Estate Art Series Chardonnay 2005
Margaret River, Western Australia
Leeuwin Estate is a botique, family owned and operated winery located in the picturesque Margaret River district 360km south of Perth, Western Australia. "The fruit literally ngs, appropriate given Leeuwin's annual concerts; white peach, nectarine and grapefruit are the sopranos, barrel ferment and mlf the orchestra behind, the result seamless but synergistic." (James Halliday Australian Wine Companion 2008 edition.)

Mount Horrocks Watervale Riesling 2008
Clare Valley, South Australia
Stephanie Toole crafts high quality wines which she describes as "essentially hand made food wines with emphasis on structure as well as generous fruit flavours". The Watervale is her top riesling and the 2008 is one of the great recent vintages for Mount Horrocks, showing fine mineral and savoury citrus aromas, some lighter musky esters, although very settled early on. Lively acid crunch and lime sherbet flavour, fresh and even, neatly defined and crystal clear.

Groset Semillon Sauvignon Blanc 2008
Clare Valley and Adelaide Hills, South Australia
Jeff Grosset is one of the luminaries of the Australian wine industry, his fame the result of consitent quality over the past 25 years. This is a deliciously crisp and crunchy, savoury dry white. Semillon provides the backbone, with exotic fruit flavours of guava, nectarine and lychee coming from the Sauvignon. It has a slaty, mineral edge to the finish.

Red Wine

Penfolds St Henri Shiraz 2004
McLaren Vale and Barossa Valley, South Australia
The St Henri label first appeared in the late 1800's but faded away until John Davoren revived it in 1953. Today it is considered one of Australia's mot important wines, a unique expression of Shiraz matured in large oak vats more than 50 years on. Truly distinctive.

Curly Flat Pinot Noir 2005
Macedon Ranges, Victoria
Establised in 1192 by Jeni and Phillip Moraghan Curly Flat is a meticulously run vineyard. All the wines - outside of vintage variation of course - have been getting steadily better and this 2005 is another very good release. Malty, sweet-scented oak, bright cherries, sweet acids and long, fine tannin. Delicacy and power; light feet but a lasting impression.

Cullen Diana Madeline Cabernet Sauvignon Merlot 2005
Margaret River, Western Australia
Cullen's top Cabernet named in honour of family matriarch Diana Cullen. The vines planted in 1971 are 30 years old, giving great concentration to the wine. This wine is typically a blend of Cabernet, Merlot and Cabernet Franc. The result is a deeply coloured wine with great depth of flavour, fine grain tannns and outstanding cellaring potential.

Dessert Wine

Mount Horrocks Cordon Cut Riesling 2008
Clare Valley, South Australia
An outstanding dessert wine. 2008 was a fantastic vintage for Clare Riesling and it follows that Mount Horrocks' legendary Cordon Cut is exceptional. It's incredibly sweet, lively and full of flavour.

Kiwi Flyer

Qantas
First Class menu
Singapore to Melbourne
December 2009

Light Dinner

Canapes

Fres Rice Paper Rolls with Asian Vegetables and Lime Dipping Sauce

Tartlet of Hot Smoked Salmon with Capers and Dill

Entrees

Cream of Broccoli Soup with Garlic Croutons

Roast Duck and Lychee Salad with Cashew Nuts

Light Meals

Big bowl of Laksa with Tofu, Crispy Eschalots and Fresh Herbs

Prosciutto, Roast Capsicum and Buffalo Mozzarella Pizzette

Our signature Steak Sandwich with Tomato and Chilli Relish

Main Courses

Chinese Style Seared Snapper with Crab Sauce, Egg Noodles and Baby Choy Sum

Braised Spanish Chicken with Green Olives, Polenta and Pan Fried Zucchini

Side Salad

Salad of Baby Leaves with your choice of dressing

Aged Balsamic and Extra Virgin Olive Oil

Fresh Lemon Juice and Extra Virgin Olive Oil

Red Wine Vinaigrette

Cheese

Hand selected blue, soft and hard cheese served with accompaniments

Dessert

Apple Crumble Tart with Creme Anglaise

Golden Syrup Sponge Cake with Mascarpone and Pineapple Compote

Roskilly Organic Ice Cream Tubs

Whole or Sliced Fresh Seasonal Fruit

Petits Fours

A selection of Amedei dark chocolates

Oat Cookie with Chocolate Ganache

Coconut Raspberry Slice



Continental Breakfast

Create your favourite Breakfast from our extensive Rockpool designed menu. Your Flight Attendant will be pleased to assist you with your selection.

Orange Juice
Apple Juice
Tomato Juice
Sunraysia Mango Liquid Fruit
Sunraysia Pear Liquid Fruit
Strawberry Energiser Drink

Citrus Fruit Salad
Bircher Muesli
Toasted Muesli
Cereal Selection
Yoghurt and Honey

Toast
Croissant
Pain au Raisin
Strawberry Jam, Orange Marmalade, Honey, Vegemite


Beverages

Hot Beverages

Giancarlo Coffee
Cafe Latte
Cappuccino
Grinders Decaffeinated
Espresso
Flat White
Long Black
Mocha
Liqueur Coffee

T2 Tea
English Breakfast - A blend of the finest Sri Lankan full-bodied teas producing a rich and well-rounded flavour.
Peppermint - A well-rouned peppermint flavour captures the sweet essence of all things 'minty' with a sweet, cool, lingering aroma.
Chamomile - Relax and unwind with this fragrant infusion of sweet, golden chamomile flowers.
Sencha - A classic green tea grown in Japan. These beautiful, emerald green leaves produce a sweet, smooth, grassy flavour.
Lemongrass and Ginger - Zesty and bright lemongrass contrasts the spicy flavour of ginger to create a refreshing and wild taste sensation.
Other teas are available upon request.

Hot Chocolate

Aperitifs

Bloody Mary
Campari
Noilly Prat French Dry Vermouth

Spirits

Bacardi White Rum
Bundaberg Dark Rum
Bombay Sapphire London Dry Gin
Chivas Regal 18yo Scotch Whisky
The Glenlivet 18yo Single Malt Scotch Whisky
Wild Turkey Rare Breed 108 Bourbon
Wyborowa Single Estate Polish Vodka

Beers

Hahn Premium Light
Crown Lager
Heineken
James Squire Golden Ale
Little Creatures Pale Ale

Liqueurs

Baileys Irish Cream
Cointreau

Fortifieds

Grant Burge 20yo Tawny
Morris of Rutherglen Old Premium Liqueur Tokay
Morris of Rutherglen Old Premium Liqueur Muscat

Cognac

Martell Cordon Bleau

Non Alcoholic

Apple Juice
Orange Juice
Five Star Sunraysia Mango Juice
Five Star Sunraysia Pear Juice
Spicy Tomato Juice
Tomato Juice
Sparkling Mineral Water
Still Mineral Water
Soda Water
Tonic Water
Bundaber Ginger Beer
Cola
Diet Cola
Ginger Ale
Lemonade
Solo - Lemon Squash


Wine List

[Note the typos are in the original.]

White Wine

Leeuwin Estate Art Series Chardonnay 2005
Margaret River, Western Australia
Leeuwin Estate is a botique, family owned and operated winery located in the picturesque Margaret River district 360km south of Perth, Western Australia. "The fruit literally ngs, appropriate given Leeuwin's annual concerts; white peach, nectarine and grapefruit are the sopranos, barrel ferment and mlf the orchestra behind, the result seamless but synergistic." (James Halliday Australian Wine Companion 2008 edition.)

Mount Horrocks Watervale Riesling 2008
Clare Valley, South Australia
Stephanie Toole crafts high quality wines which she describes as "essentially hand made food wines with emphasis on structure as well as generous fruit flavours". The Watervale is her top riesling and the 2008 is one of the great recent vintages for Mount Horrocks, showing fine mineral and savoury citrus aromas, some lighter musky esters, although very settled early on. Lively acid crunch and lime sherbet flavour, fresh and even, neatly defined and crystal clear.

Groset Semillon Sauvignon Blanc 2008
Clare Valley and Adelaide Hills, South Australia
Jeff Grosset is one of the luminaries of the Australian wine industry, his fame the result of consitent quality over the past 25 years. This is a deliciously crisp and crunchy, savoury dry white. Semillon provides the backbone, with exotic fruit flavours of guava, nectarine and lychee coming from the Sauvignon. It has a slaty, mineral edge to the finish.

Red Wine

Penfolds St Henri Shiraz 2004
McLaren Vale and Barossa Valley, South Australia
The St Henri label first appeared in the late 1800's but faded away until John Davoren revived it in 1953. Today it is considered one of Australia's mot important wines, a unique expression of Shiraz matured in large oak vats more than 50 years on. Truly distinctive.

Curly Flat Pinot Noir 2005
Macedon Ranges, Victoria
Establised in 1192 by Jeni and Phillip Moraghan Curly Flat is a meticulously run vineyard. All the wines - outside of vintage variation of course - have been getting steadily better and this 2005 is another very good release. Malty, sweet-scented oak, bright cherries, sweet acids and long, fine tannin. Delicacy and power; light feet but a lasting impression.

Cullen Diana Madeline Cabernet Sauvignon Merlot 2005
Margaret River, Western Australia
Cullen's top Cabernet named in honour of family matriarch Diana Cullen. The vines planted in 1971 are 30 years old, giving great concentration to the wine. This wine is typically a blend of Cabernet, Merlot and Cabernet Franc. The result is a deeply coloured wine with great depth of flavour, fine grain tannns and outstanding cellaring potential.

Dessert Wine

Mount Horrocks Cordon Cut Riesling 2008
Clare Valley, South Australia
An outstanding dessert wine. 2008 was a fantastic vintage for Clare Riesling and it follows that Mount Horrocks' legendary Cordon Cut is exceptional. It's incredibly sweet, lively and full of flavour.

Kiwi Flyer

Japan Airlines
Business Class menu
Singapore to Tokyo
December 2009

Wine and Beverage

Champagne

Champagne Piper Heidsieck
In France where they appreciate aperitif very much before their meals, a coupe de champagne (a glass of champagne) is considered to be the most elegant drink. Piper Heidsieck is fruity champagne which offers light and yet gorgeous atmosphere suitable for aperitif. It will lead you to the entertainment over the table in the air.

White Wine

Abbaye des Fontenay 2006 Les Truites Macon Villages
What has been the talk of Bourgogne of late from the northern Chablis to the southern Macon is a radical improvement in the quality of the Macon wines. This wine, showing a wonderful harmony of fruits, cloak of acidity accompanied by a dainty mineral taste, is a descendant of cuvee of the abbey established by a Cistercian monk named Sait Bernard of in 1118. Refreshing bouquet of such citrus as grape fruits and spicy after-taste manifest the modern style of wine making.

Robert Pepi Sauvignon Blanc 2007 California
During the 1960s in California, where the wine boom began, white wine as an aperitif rapidly gained popularity. Starting initially with fresh Chardonnay, then on to barrel-aged Chardonnay with hints of honey, followed by the arrival of the light Sauvignon Blanc. Aromatic flavor and crisp acidity. Robert Pepi has had a major role in leading the age as one of the pioneers of Sauvignon Blanc in this region. Savor this wine's palate of flavors that bring alive the delicacies of the season.

Red Wine

Miguel Torres Nerola 2005
The renowned wine-making Torres family works their magic on 1,300ha of vineyards in Catalonia, Spain. After studying at the University of Bourgogne, Dijon, Miguel A Torres became one of the top runners in modern wine-making, developing individualistic wines one after another. His newest creation is "Nerola", a distinctive Spanish wine made of a blend of Syrah and Monastrell. The wine has a concentrated complexity presenting a sweet nuance of jam and mushrooms. Its subtle after-note of delicate yet deep tannin is impressive.

Morro Bay Split Oak Cabernet Sauvignon 2006
This wine's home is in California's Lodi region, where grape cultivation began in the 1880s. Blessed by the cool breezes from San Francisco Bay, grapes can be harvested here that are beautifully balanced between sugar content and acidity. The Split Oak Vineyard, a single vineyard nurtured by the Lange family continuously through four generations, is judged to be the very best terrior for cabernet sauvignon. The deep claret color expresses the full ripeness of the grape and the flavor is complex, layered with blackberry and other myriad hints of fruits. With the sweet tannins, as the wine airs, the abundant taste of the earth begins to flower.

Louis Max Mercurey Vigne de Domaine 2004
Louis Max, originally from Georgia in the Caucasus, launched a negociant business in the village of Nuits-Saint-Georges in Bourgogne in 1859. He bought 130 hectares of land in Mercurey, located in the southern part of Bourgogne, and started full-scale wine production. Exhibiting clear and remarkable foresight, Louis Max made a substantial investment in the 1970s and established wineries suited to modern vinification methods. Perfectly matured Pinot Noir grapes, of limited harvest volume, have given birth to this rich wine with generous fruitfulness.

Please note that these wines are subject to change.

Japanese Shochu

Japanese Shochu “Gokoo”
Gokoo is an authentic white distilled liquor made from carefully selected barley and stored in a cask for a long period of time. It presents a rich and mellow taste.

Japanese Shochu “Jinkoo”
This is a white distilled liquor made from sweet potato products from the Kagoshima region called “Satsuma”. It is sweet and light with an elegant aroma.

Japanese Sake

Jokigen
This sake brewery got the gold prize 15 times at the "National New Sake contest" last 20 years, the most prized brewery in Japan. The aroma is not so strong, that we enjoy cuisine fully. It's well-balanced of the richness and acidity. This "Junmai Dai-ginjyo sake" is the perfect choice for Japanese style dishes.

Isonosawa-Syun
Isonosawa is a Junmai Dai-ginjyo sake brewed with great care using semi-polished Yamada Nishiki rice. Perfect with a meal, it has a characteristically soft fragrance and rounded taste that one never tires of.

We apologize if occasionally your choice is not available.

Beverages

Aperitif and Cocktail

Sherry

Campari

Plum Wine

Martini

Bloody Mary

Whisky

Suntory The Hakushu 12 years (Single Malt)

Suntory The Yamazaki 12 years (Single Malt)

Chivas Regal

Jack Daniel’s Black

Spirit

Bombay Sapphire Gin

Absolut Vodka

Brandy & Liqueur

Cognac Rémy Martin VSOP

Cointreau

Baileys Irish Cream

Beer

Sake

Soft Drink

JAL Original Drink “Sky Time Yuzu”

Coca-Cola

Sprite

Ginger Ale

Oolong Blended Tea

Cold Green Tea

Juice (Orange, Apple, Tomato, Grapefruit)

Herb Tea

Sparkling Mineral Water


Drinking and Driving : Passengers who need to drive after disembarking are requested to refrain from drinking during the flight.


Refreshments

We are pleased to offer you any of the following snacks at anytime. Please contact your cabin attendants.

Sandwich

Cheddar Cheese Croissant Sandwich

Tuna Mayonnaise Sandwich


Coffee, Tea

JAL Original snack noodle

“Ramen de Sky”, “Udon de Sky”, “Soba de Sky”


Breakfast

Fresh Orange Juice

Western

Fresh Fruits

Yogurt

Seasonal Salad

French Toast
Streaky Bacon

Coffee, Tea

or

Asagayu-zen

Japanese Rice Porridge

Grilled Fillet of Sablefish
Japanese Omelet / Fish Cake
Boiled Broad Bean / Pickled Icefish

Deep-simmered Seaweed & Fried Fish Cake

Japanese Pickles

Miso Soup

Fresh Fruits

Green Tea

We apologise if occasionally your choice is not available

Kiwi Flyer

Japan Airlines
Business Class menu
Tokyo to Guam
December 2009

Liqueur & Wine

Aperitif and Cocktail

Sherry

Campari

Plum Wine

Martini

Bloody Mary

Whisky

Suntory The Hakushu 12 years (Single Malt)

Suntory The Yamazaki 12 years (Single Malt)

Chivas Regal

Jack Daniel’s Black

Spirit

Bombay Sapphire Gin

Absolut Vodka

Champagne

Champagne Piper Heidsieck

Wine

Brandy & Liqueur

Cognac Rémy Martin VSOP

Cointreau

Baileys Irish Cream

Beer

Japanese Shochu

Japanese Shochu "Gokoo"

Japanese Shochu "Jinkoo"

Dai-Ginjoshu

Soft Drinks

JAL Original Drink “Sky Time Yuzu”

Coca-Cola

Sprite

Ginger Ale

Oolong Blended Tea

Cold Green Tea

Juice (Orange, Apple, Tomato, Grapefruit)

Herb Tea

Sparkling Mineral Water


Drinking and Driving : Passengers who need to drive after disembarking are requested to refrain from drinking during the flight.


Premium Boxed Meal Western

Hors d'Oeuvre

French Marinated Sardine

Vegetable Terrine

Salami & Cream Cheese

Roast Pork Marmalade Flavor

Marinated Tuna with Ratatouille

Salmon & Papaya

Green Tea Mousse

Petit Brioche Pork

Marinated Pork

Main Dish

Alfonsino "Acqua Pazza"

Focaccia

Coffee, Tea

Premium Boxed Meal Japanese

Boxed Meal

Grilled Fillet of Salmon

Fried Fish Cake

Fried Crabmeat Cake

Braised Vegetables

Sweet-simmered Japanese Smelt

Braised Shrimp

Deep-simmered Octopus

Skewered Sweet Black Bean

Pickled Squid

Dainomono

Braised Beef in Sweet Soy Sauce

Miso Soup

Green Tea

Kiwi Flyer

Japan Airlines
Business Class menu
Guam to Tokyo
January 2010

Liqueur & Wine

Aperitif and Cocktail

Sherry

Campari

Plum Wine

Martini

Bloody Mary

Whisky

Suntory The Hakushu 12 years (Single Malt)

Suntory The Yamazaki 12 years (Single Malt)

Chivas Regal

Jack Daniel’s Black

Spirit

Bombay Sapphire Gin

Absolut Vodka

Champagne

Champagne Piper Heidsieck

Wine

Brandy & Liqueur

Cognac Rémy Martin VSOP

Cointreau

Baileys Irish Cream

Beer

Japanese Shochu

Japanese Shochu "Gokoo"

Japanese Shochu "Jinkoo"

Dai-Ginjoshu

Soft Drinks

JAL Original Drink “Sky Time Yuzu”

Coca-Cola

Sprite

Ginger Ale

Oolong Blended Tea

Cold Green Tea

Juice (Orange, Apple, Tomato, Grapefruit)

Herb Tea

Sparkling Mineral Water


Drinking and Driving : Passengers who need to drive after disembarking are requested to refrain from drinking during the flight.


Premium Boxed Meal Western

Hors d'Oeuvre

Seafood Aioli Sauce

Roast Beef

Red Pimenot Salad with Italian Dressing

Fresh Fruits

Main Dish

Waffle with Blueberry Sauce

Coffee, Tea

Premium Boxed Meal Japanese

Boxed Meal

Grilled Fillet of Flatfish

Egg Cake

Grilled "Yuba"

Braised Burdock

Poached Spinach with "Nameko" Mushroom

Japanese Pickles

Fresh Fruits Cut

Dainomono

Tea Flavoured Japanese Congee

Green Tea

Kiwi Flyer

Cathay Pacific
Business Class menu
Tokyo to Hong Kong
January 2010

Lunch

Starters

Snow crab with cucumber timbale, prawn salmon roe and sun-dried tomato mayonnaise

Seasonal salad with rice wine vinaigrette

Japanese cold noodles with mushroom

Main Courses

Simmered flounder with Mirin soya sauce, steamed Japanese rice and Japanese mixed vegetables

Braised beef shin with shiitake mushrooms, steamed Japanese rice and pak choy with carrots

Seared Cajun chicken with garlic parsley butter, sauteed potatoes with onions, mixed vegetables

Cheese and Dessert

Cheese selection

Fresh seasonal fruit

Ice cream

Black glutinous rice and tapioca pudding

Tea and Coffee

Pralines


Drink List

Juices

orange, apple, tomato

Soft Drinks

Coke Zero, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale

Coke Zero is now available on selected flights

Coffees

freshly brewed coffee, espresso, cappuccino and caffe latte
regular or decaffeinated

Teas

Hong Kong style milk tea
Ceylon, Japanese, jasmine, iced Oolong tea
organic selection : camomile, earl grey and peppermint

Hot Chocolate



Wine List

Champagne

Champagne Deutz, Brut Classic
This award winning champagne features lovely aromas and flavours of pear and citrus fruit. Layered with toasted hazelnut, honey and sweet vanilla notes, the wine is balanced by refreshing acidity with a long, lingering finish. It is a perfect aperitif and goes well with delicate dishes.

White Wines

Aujoux Vire Clesse 2006
Vire-Clesse is located about 15 kilometres north of Macon, the most recent village appellation from the Macon region, Burgundy. The 2006 Aujoux Vire Clesse is a delightful pale, shimmering straw colour, which offers an intense nose with a touch of honey and hawthorn. The palate is rich and supple with a pleasant fresh and crisp finish. It is an ideal aperitif as well as an excellent accompaniment to white meat dishes.

Allan Scott Marlborough Sauvignon Blanc 2007
The 2007 Allan Scott Marlborough Sauvignon Blanc has intense aromas of ripe tropical fruits with the flavoursome characters of pineapples and passion fruits. It offers a mouth-filling profile of flavours from typical Marlborough herbaceous notes, to a very ripe tropical fruit palate. This is the ideal accompaniment to seafood dishes.
[Note the SB was not loaded, and was replaced with an undrinkable Victorian Chardonnay.]

Red Wines

Peter Lehmann Barossa Shiraz 2006
The bouquet of the 2006 Barossa Shiraz shows lashings of classical Barossa Shiraz chocolate and dark plum aromas, given a gentle lift from the well seasoned French oak notes. It is a robustly structured wine, with mouth-filling generous fruit. This wine is a good accompaniment to red meat dishes.

Vieux Chateau Landon Cru Bourgeois 2005
Vieux Chateau Landon, situated in the Medoc area of Bordeaux, produces delicious wines in limited quantity of which a large portion is being served exclusively on Cathay Pacific. The 2005 vintage exhibits fruit scents of cherry and blackcurrant with a touch of vanilla. It is well balanced with soft tannins and flavours of black fruit, which leads to a round and delicate finish. It matches most red meat dishes perfectly.

Port

Dow's Late Bottled Vintage Port 2004
This wine is sourced from the same vineyards that in exceptional years produce Dow's renowned Vintage Ports. It is aged solely in oak casks and bottled 5 to 6 years after the harvest. It is a full rich Port with spicy fruit flavours and an elegant aromatic nose, well rounded on the palate and has the traditional Dow's drier finish. This makes it one of the finest Late Bottled Vintage Ports available.

Aperitifs and Cocktails

Sake, Gin, Rum, Vodka, Martini Rosso, Martini Extra Dry, Campari, Sweet and Dry Sherry, Bloody Mary, Screwdriver

Whiskies

Chivas Regal 12 Years Old, Johnnie Walker Gold Label, Jack Daniel's, Canadian Club

Cognac

Hine "Rare and Delicate" Fine Champagne

Liqueurs

Drambuie, Cointreau, Bailey's Irish Cream

Beer

International selection

CX signature drinks

Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink with honey and fresh lemon juice and a hint of rose water.

Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.

Kiwi Flyer

Cathay Pacific
Business Class menu
Hong Kong to Auckland
January 2010

Dinner

Starters

Cajun spiced prawns with green mango salad

Mixed salad with cherry tomato, celery, carrot and citrus vinaigrette

Main Courses

Steamed beef shin with shimeji mushrooms in soya sauce, steamed jasmine rice and Chinese mixed vegetables

Honey and clove braised pork cheek, celeriac puree and root vegetables

Chicken with Chinese sausage, steamed jasmine rice and Chinese mixed vegetables

Saffron and ricotta tortelini in creamy tomato concasse

Cheese and Dessert

Pecorino, St Pauline, Camembert

Fresh seasonal fruit

Fresh fruit tart with raspberry coulis

Tea and Coffee

Pralines


Snacks

Beef and vegetable pastie with salad and creamy Italian dressing

Ice cream

From our series of classic Signature dishes
Fish ball and cuttle fist ball with ho fun noodle in soup
Chicken and black mushrooms with noodle in soup


Brunch

Starters

Orange or apple juice

Forest berry smoothie

Fresh seasonal fruit

Fruit yoghurt

Assorted cereals

Main Courses

Omelette with pan-fried streaky bacon, Lyonnaise potatoes with parsley, sauteed shimeji mushrooms and roasted vine ripen tomato

Dim sum served with chilli sauce
pork siu mai with scallop, spinach seafood dumpling, chicken with ham wrapped in bean curd sheet, conpoy vegetable dumpling and beef meatball

Sun-dried tomato and feta cheese frittata, pan-fried potato cake with cheese and spring onion, maple turkey sausage, creamed spinach and vine ripen tomato

Bread Basket

Assorted breakfast bread
served with preserves, honey and butter

Tea and Coffee

Pralines


Drink List

Juices

orange, apple, tomato

Soft Drinks

Coke Zero, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale

Coke Zero is now available on selected flights

Coffees

freshly brewed coffee, espresso, cappuccino and caffe latte
regular or decaffeinated

Teas

Hong Kong style milk tea
Ceylon, Japanese, jasmine, iced Oolong tea
organic selection : camomile, earl grey and peppermint

Hot Chocolate



Wine List

Champagne

Champagne Deutz, Brut Classic
This award winning champagne features lovely aromas and flavours of pear and citrus fruit. Layered with toasted hazelnut, honey and sweet vanilla notes, the wine is balanced by refreshing acidity with a long, lingering finish. It is a perfect aperitif and goes well with delicate dishes.

White Wines

P Ferraud & Fils Vire-Clesse 2008
This is a refreshing wine from Vire-Clesse, a relatively new appellation to Burgundy. The P Ferraud & Fils Vire-Clesse 2008 has attractive aromas of a classic burgundy wine, underlined with characters of citrus fruits, and a good balance of fruit and acidity. The finish is long and delicate.

Trinity Hill Sauvignon Blanc 2008
This award winning wine is produced in Hawkes Bay, New Zealand. The aroma of gooseberries is distinctive with gentle notes of citrus, passion fruit and nectarine. It is fresh and zingy with notes of minerals. Enjoy this delicious wine with seafood or fish dishes.

Red Wines

Vieux Chateau Landon Cru Bourgeois 2005
Vieux Chateau Landon, situated in the Medoc area of Bordeaux, produces delicious wines in limited quantity of which a large portion is being served exclusively on Cathay Pacific. The 2005 vintage exhibits fruit scents of cherry and blackcurrant with a touch of vanilla. It is well balanced with soft tannins and flavours of black fruit, which leads to a round and delicate finish. It matches most red meat dishes perfectly.

Spy Valley Pinot Noir 2007
This excellent Pinot Noir is produced in Marlborough, New Zealand. It offers hints of perfume and flowers with rich plummy fruit and a background of dark chocolate. The tannins are firm with a supple, velvety finish. It is a versatile wine that complements most of the meat dishes.

Port

Dow's Late Bottled Vintage Port 2004
This wine is sourced from the same vineyards that in exceptional years produce Dow's renowned Vintage Ports. It is aged solely in oak casks and bottled 5 to 6 years after the harvest. It is a full rich Port with spicy fruit flavours and an elegant aromatic nose, well rounded on the palate and has the traditional Dow's drier finish. This makes it one of the finest Late Bottled Vintage Ports available.

Aperitifs and Cocktails

Sake, Gin, Rum, Vodka, Martini Rosso, Martini Extra Dry, Campari, Sweet and Dry Sherry, Bloody Mary, Screwdriver

Whiskies

Chivas Regal 12 Years Old, Johnnie Walker Gold Label, Jack Daniel's, Canadian Club

Cognac

Hine "Rare and Delicate" Fine Champagne

Liqueurs

Drambuie, Cointreau, Bailey's Irish Cream

Beer

International selection

CX signature drinks

Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink with honey and fresh lemon juice and a hint of rose water.

Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.

Buster CT1K

KLM
KL 644
JFK to AMS
depart: 1535
arrive: 1805
Transatlantic redeye flight
October 2009

Wine List

Champagne
Billecart-Salmon Champagne Brut

KLM's Special White Wine
Txomín Etxaníz 2008, Getariako Txakolina, Spain

White Wine
Las Moras Black Label, Viognier 2007, Tulum Valley, Argentina
Gayda, Cuvée Occitane 2007, Vin de Pays d'Oc, France

Dessert Wine
Lillypilly Sweet Harvest, Riverina, Australia

Red Wine
Tempus Two, Vine Vale Shiraz 2005, Barossa Valley, Australia
Terra Andina Altos, Carmenère-Carignan 2007, Maipo Valley, Chile

Port
Taylor's 2003, Late Bottled Vintage Port
Croft Pink Port, Portugal

Supper

As a quick meal for passengers who want to sleep, we will be serving a cold tray.

Appetiser
Prosciutto and roasted pear
Served with tomato tartar, asparagus and mozzarella cheese

Dessert Chocolate bavarois
Vegetable Spring Roll

Passengers who prefer a more extensive meal can choose from the following hot dishes:

Hot supper dish
Grilled beef tenderloin
Presented with shallot balsamic sauce, roasted fingerling potatoes, baby carrots and buttered broccolini
or
Grilled fillet of salmon
Enhanced by barbeque sauce, balsamic rice with fried leeks and long beans

Your choice of freshly brewed coffee or teas -- served with luxury chocolates.

For your comfort
Bottles of mineral water will be distributed after your meal.

Hot breakfast

For breakfast we are pleased to offer you a fresh fruit salad, assorted hot rolls and your choice of the following hot breakfast dishes:

Havarti, chicken, tomato and green pepper strata
With fire roasted red peppers and peppered bacon
or
Cream cheese danish
KL0644 | New York - Amsterdam | 03 Oct 2009

Dining notes:
Pre-departure sparkling wine offered alongside orange juice and water on tray. I had the Spanish white wine with my dinner and selected the salmon. I also chuckled to myself to see that wine described as a "white whine from Northern Spain" because of the "whine and cheese" jokes here on FT. It was good but not particularly memorable. What was memorable was the choice of both pink port and traditional port, which were both delicious and probably better suited the chocolate dessert than the dessert wine. Salmon was solid but also nothing special, but not disastrous either. Breakfast was also OK.
Overall grade: B+ (broadly competent and satisfactory, with at least one memorable aspect).

Carfield

American Airlines
January 2010
First Class
AA 168
Tokyo NRT to New York JFK
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(Basically all NRT to DFW/ORD/JFK flights)
From Our Wine Cellar
Specially Selected by Wine Consultant Ken Chase
Champagne
Pommery Brut Champagne

White Wines
Joseph Drouhin Rully Chardonnay
Groom Lenswood Sauvignon Blanc, Adelaide Hills, Australia

Red Wines
Domaine Duclaux Chateauneuf-du-Pape
Cloudline Pinot Noir, Oregon

Apertifs and Dessert Wines
Emilio Lustau Sherry
Choya Umeshu Plum Liqueur “Excellent”
Gekkeikan Horin Daiginjo Sake
Graham’s 20 Years Old Tawny Port

Dining Service
To Start
Warm mixed nuts
Or
Marinated cheese antipasto

Appetizer
Smoked salmon and honey ginger shrimp accompanied by capers, red onion and sour cream

The Salad Cart
Fresh seasonal greens with tomatoes, cucumbers, daikon radish and carrots, offered with creamy Thai dressing or Sapori d’Arte olive oil and balsamic vinegar
Thai marinated beef tenderloin

Bread Basket
Assorted gourmet breads offered with butter or Sapori d’Arte Olive oil

Main Course
Chicken with Red Wine Sauce
Grilled, marinated breast of chicken topped with basil butter and a red wine and tomato demi-glace, served with wild mushroom risotto and seasonal vegetables
Or
Fillet of Beef Bordelaise
Grilled fillet of beef enhanced by a bordelaise sauce, offered with sautéed spinach, chateau carrots and fried potatoes with onion, bacon and mushrooms
Or
Seafood Noodle Bowl
Garlic chili marinated prawns and scallops served over rice noodles with broccoli, asparagus and shiitake mushroom

Dine Upon Request
You may choose one of the featured entrées to be served with an appetizer and dessert, presented all at once, at any time you wish.

Dessert
Ice Cream Sundae
Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans

Fruit and cheese
A selection of seasonal fruit and fine cheeses
Or
Grand Marnier Fruit Salad

To Finish
Assorted chocolates

Japanese Winter Menu
Appetizer Tray
Kobachi
Marinated flatfish with chrysanthemum roll, vinegared carrot and radish julienne, served with pickled cucumber and seaweed with bonito-flavored vinegar

Hassun Dish
Grilled marinated prawn, sweet simmered black soybeans on skewers, lotus root with spicy cod roe, sake steamed taro root and egg cake

Western-style Dish
Cod escabeche served with sliced onion, julienned carrot and red and yellow peppers

Main Tray
Simmered Dish
Crabmeat and lily bulb paste dumpling served with carrot, radish and mizuna leaf, accented by minced chicken with starch sauce

Entrée
Grilled red snapper saikyo-yaki style accompanied by an omelette, lotus root and simmered kelp roll

Soup
Miso soup with tofu and wakame seaweed
Accompanied by steamed rice and assorted seasonal pickles

Snack Attack
Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal.

Mid-Flight Snack
Select from
Japanese Soba Noodles
Or
Light Sandwich
Roasted ham and white cheddar cheese sandwich served with grapes and an Apple Soyjoy bar

Breakfast
Offered Prior to Arrival
Breakfast Breads
A selection of breakfast breads

Main Course
Gruyere Cheese Omelette
A fluffy omelette with Gruyere cheese offered with green asparagus, cherry tomatoes and herbed pork sasusage
Or
Cereal and Yogurt

Express Breakfst
Served 45 minutes prior to landing to allow you to sleep as long as possible
Warm breakfast breads, seasonal fruit and your choice of beverage

Pre-Arrival Beverage
For your enjoyment
Chilled sparkling water with a fresh citrus garnish

1/10
3Cls, First, NRT/DFW/JFK/ORD, Dinner – Breakfast
73PM154 161F009-1 A

Carfield

January 2010
American Airlines Business Class
All Tokyo to Dallas Ft Worth/Chicago O’Hare/JFK flights
From Our Wine Cellar
Specially Selected by Wine Consultant Ken Chase
Champagne
Pommery Brut Champagne

White Wines
Scarbolo Chardonnay
Conde de Valdemar Blanco Fermentado en Barrica

Red Wines
Arrowood Sonoma County Cabernet Sauvignon
Kaiken Malbec

Apertifs and Dessert Wines
Emilio Lustau Sherry
Choya Umeshu Plum Liqueur “Excellent”
Gekkeikan Horin Daiginjo Sake
Graham’s 20 Years Old Tawny Port

Dining Service
To Start
Warm mixed nuts

Appetizer
A selection of assorted sushi

Salad
Fresh seasonal greens, offered with creamy Thai dressing or Sapori d’Arte olive oil and balsamic vinegar

Bread Basket
Assorted gourmet breads

Main Course
Chicken with Red Wine Sauce
Grilled, marinated breast of chicken topped with basil butter and a red wine and tomato demi-glace, served with wild mushroom risotto and seasonal vegetables
Or
Fillet of Beef Bordelaise
Grilled fillet of beef enhanced by a bordelaise sauce, offered with sautéed spinach, chateau carrots and fried potatoes with onion, bacon and mushrooms
Or
Seafood Noodle Bowl
Garlic chili marinated prawns and scallops served over rice noodles with broccoli, asparagus and shiitake mushroom

Dine Upon Request
You may choose one of the featured entrées to be served with an appetizer and dessert, presented all at once, at any time you wish.

Dessert
Vanilla ice cream accompanied by strawberry sauce and walnut cookie crumble topping
Or
Fresh seasonal fruit

To Finish
Assorted chocolates

Japanese Winter Menu
Appetizer
A selection of assorted sushi

Main Tray
Kobachi Dish
Smoked salmon and seaweed salad served with green curl, yellow cherry tomato, nagaimo-yam, diced red onion and Japanese wasabi dressing

Hassun Dish
Grilled whitefish with cheese accompanied by a wild plant omelette, grilled marinated prawns, grilled chicken skewer with wasabi paste and vinegared carrot with radish julienne and salmon roe

Simmered Dish
Simmered konjack and zenmai vegetables served with crabmeat paste, fried bean curd roll and mizuna leaf

Entrée
Deep fried golden thread with crabmeat starch sauce accompanied by simmered lotus root, bamboo shoot and shishito pepper

Soup
Miso soup with tofu and wakame seaweed
Accompanied by steamed rice and assorted seasonal pickles

Snack Attack
Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal.

Mid-Flight Snack
Select from
Japanese Soba Noodles
Or
Light Sandwich
Roasted ham and white cheddar cheese sandwich served with grapes and an Apple Soyjoy bar

Breakfast
Offered Prior to Arrival
Breakfast Breads
A selection of breakfast breads

Main Course
Gruyere Cheese Omelette
A fluffy omelette with Gruyere cheese offered with green asparagus, cherry tomatoes and herbed pork sasusage
Or
Cereal and Yogurt

Express Breakfst
Served 45 minutes prior to landing to allow you to sleep as long as possible
Warm breakfast breads, seasonal fruit and your choice of beverage

Pre-Arrival Beverage
For your enjoyment
Chilled sparkling water with a fresh citrus garnish

1/10
3Cls, Business, NRT/DFW/JFK/ORD, Dinner – Breakfast
73PM155 261C009-1 A

Carfield

January 2010
American Airlines
American Flagship Service
First Class
AA 299
Miami to Los Angeles
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Wine List
Sparkling Wine
Gloria Ferrer Sonoma Carneros Brut

White Wines
Buena Vista Carneros Chardonnay
Principato Pinot Grigio

Red Wines
Foris Rogue Valley Merlot
Cachuma California Shiraz

Brunch
Main Course
Three Cheese Omelette
Three cheese omelette enhanced by a poblano cream sauce served with basil pesto potatoes, fire-roasted turkey sausage and roasted tomatoes
Seasonal Fruit Appetizer
Or
Breakfast Skillet
Scrambled eggs flavored with cream cheese and chives, served with roasted red pepper turkey sausage, diced potato hash and smoked Gouda sauce
An American Classic item
Seasonal Fruit Appetizer
Or
Cereal and Fruit with yogurt
Served with a banana and fresh seasonal berries

Breakfast Breads
A selection of breakfast breads

Light Refreshment
Freshly baked on board cookies

Pre-Arrival Beverage
For your enjoyment
Chilled sparkling water with a fresh citrus garnish

1/10
3Cls, First, Brunch-Snack
73PM10 73PM001 103F001-3A