Carfield

Qantas Airways
First Class
September 2010

Wine List
Champagne
Taittinger Comtes des Chamapgne Blanc de Blancs

White Wines
Vasse Felix Heytesbury Chardonnay 2006, Margaret River, Western Australia
Grosset Polish Hill Riesling 2008, Clare Valley, South Australia
Grosset Semillon Sauvignon Blanc 2009, Clare Valley and Adelaide Hills, South Australia

Red Wine
Penfolds St Henri Shiraz 2004, McLaren Vale and Barossa Valley, South Australia
Ten Minutes by Tractor 10X Pinot Noir 2009, Mornington Peninsula, Victoria
Mount Mary Vineyard Quintet Cabernet 2006, Yarra Valley, Victoria

Dessert Wine
Lillypilly Family Reserve Noble Blend 2002, Riverina, New South Wales

Carfield

September 2010
First Class Menu
QF 9

Melbourne to Singapore
Tasting Menu
Our Tasting Menu features a selection of eight tasting plates highlighting the finest of Rockpool and Qantas cuisine. A selection of award winning wines will be offered to complement each course. Your Flight Attendant is available to assit you with your selection.

Spanner Crab Salad on Blini with Crème Fraiche
Chilled Pea and Mint Soup with Pan Fried Speck

Barossa valley Chicken and Sweetcorn Chowder with Garlic Croutons
Beetroot, Walnut and Roquefort Salad

Seared Suzuki Mulloway with Black Olive Butter, Crushed Kipfler Potato Salad and Asparagus

Roast Ambassador Lamb with Mint Jus, Pumpkin Puree and Steamed Spinach
Salad of Baby Cos, Radicchio and Frisee with Palm Sugar Vinaigrette

Vanilla, Prune and Armagnac Tart
Blue, Soft, and hard cheese, hand selected by Will Studd, Maitre Fromager, Calendar Cheese Company, served with accompaniments
A selection of Cacao handmade chocolates

Dinner
Canapés
Spanner Crab Salad on Blini with Crème Fraiche
Chilled Pea and Mint Soup with Pan Fried Speck

Salads and Other Things
Barossa valley Chicken and Sweetcorn Chowder with Garlic Croutons
Beetroot, Walnut and Roquefort Salad
Salad of Stockyard Roast Sirloin with Marinated Artichokes

Light, Vegetarian and Sandwich
Seared Suzuki Mulloway with Black Olive Butter, Crushed Kipfler Potato Salad and Asparagus
Ragout of Asian Mushrooms with White Noodles and Bok Choy
*Toasted Ciabatta with Goats Cheese, Roasted Piquillo Peppers and Rocket Salad
*Big bowl of Spanish style Chorizo, Saffron and Chickpea Soup
*Our signature Steak Sandwich with Tomato and Chili Relish

Seared Suzuki Mulloway
Black Olive Butter, Crushed Kipfler Potato Salad and Asparagus
Chinese Mushroom Ragout, Rice and Asian Greens
Salsa Verde, Pumpkin Puree and Spinach
Or
Thirlmere Duck Braised in Master Stock
La Shui Sauce, Fragrant Rice and Gai Lin
Lu Shui Sauce, Shanghai Noodles and Bok Choy
Or
Roasted Ambassador Lamb
Mint Jus, Pumpkin Puree and Wilted Spinach
Black Olive Butter, Warm Potato Salad and Steamed Greens
Salsa Verde, Pumpkin Puree and Spinach

Side Salad
Salad of Baby Cos, Radicchio and Frisee with your choice of dressing
Aged Balsamic and Extra Virgin Olive Oil
Fresh Lemon Juice and Extra Virgin Olive Oil
Palm Sugar Vinaigrette

Cheese
Blue, Soft, and hard cheese, hand selected by Will Studd, Maitre Fromager, Calendar Cheese Company, served with accompaniments

Dessert
Vanilla, Prune and Armagnac Tart with Crème Anglaise
Assiette of Desserts
*Whole or Sliced Seasonal Fruit
*Maggie Beer Ice Cream Tubs

Petits Fours
A selection of Cacao handmade chocolates
*Manna from Heaven Lamington
*Passionfruit Shortbread

*Available anytime throughout your flight.

Singapore to London
Supper
Canapés
Sea Salt and Chili Biscuits with Eggplant Puree and Ligurian Olives

Entrées
Sweet Potato Soup with Gremolata
Chinese Style Roast Duck Salad with Pickled Vegetables and Toasted Peanuts

Light Meals
*Big bowl of Spanish style Chorizo, Saffron and Chickpea Soup
*Goats Cheese and Roasted Piquillo Pepper Ciabatta with Rocket Salad
*Our signature Steak Sandwich with Tomato and Chili Relish

Main Courses
Sicilian Style Seared Sea Bass with Pine Nuts and Currants, Couscous and Sugar Snaps
Hainanese Chicken with Rice and Asian Greens served with Young Ginger and Chili Sauce

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
Banana and Hazelnut Syrup Cake with Crème Anglaise
Bitter Orange Pudding with Double Cream
Maggie Beer Ice Cream Tubs
Whole or Sliced Fresh Seasonal Fruit

Petits Fours
A selection of Cacao handmade chocolates
*Manna from Heaven Lamington
*Passionfruit Shortbread

*Available anytime throughout your flight.

Breakfast
Create your favorite Breakfast from our extensive Rockpool designed menu.

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

Fresh Fruit Salad
Bircher Muesli
Toasted Muesli
Cereal Selection
Yogurt and Honey

Toast
Crosisant
Date and Walnut Muffin
Strawberry Jam, Orange Marmalade, Honey, Vegemite

Scrambled eggs
Smoked Salmon
Breakfast Sausages
Slow Cooked beans
Potato Cakes
Sweet Onion Relish
Sautéed Mushrooms
Braised Capsicums

Herb and Gruyere Omelette with Cherry Tomato Ragout

Carfield

September 2010 Menu
QF 32
LHR-SIN-SYD

London to Singapore
Lunch
Canapés
Fresh Prawn Rice Paper Rolls
Crostini of Chermoula Lamb with Hummus

Salads and Other Things
Chestnut Soup with Lemon and Thyme Crème Fraiche
Szechuan chicken salad with Celery and Black Fungus
Salad of Roast Beef and Truffle Pecorino with Balsamic Dressing

Light, Vegetarian and Sandwich
Seared Halibut with Lemon and Olive Oil Dressing and Wilted Greens
*Lamb, Mint and Pea Pot Pie
Zucchini and Eggplant Lasagne with Rich Tomato Sauce and Pesto
*Leek and Stilton Tart with a Bitter Green Leaf Salad
*Our Signature Steak Sandwich with Tomato and Chile Relish

Seared Halibut
Marinated in Garlic and Saffron with Yam Puree and Steamed Spinach
Café de Paris Butter, Celeriac Puree and Wilted Spinach
Or
Slow Cooked Duck with Prunes
Chantenay Carrots and Creamed Celeriac
Yam Puree and Steamed Greens
Or
Barbecued Pork Omelette
Oyster Sauce, Fragrant Rice and Bok Choy
Oyster Sauce and Steamed Spinach

Side Salad
Salad of Rocket, Radicchio, Mizuna and Baby Gem 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
Apple Tart Tatin with Vanilla Ice Cream
Assiette of Desserts
*Whole or Sliced Seasonal Fruit
*Laverstoke Park Organic Ice Cream Tubs

Petits Fours
A selection of Amedei dark chocolates
*Chocolate and Sour Cherry Cookies
*Baby Lemon Meringue Pies

*Available anytime throughout the flight

Breakfast
Create your favorite Breakfast from our extensive Rockpool designed menu.

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

Fresh Fruit Salad
Bircher Muesli
Brookfarm Toasted Muesli
Cereal Selection
Yogurt and Honey

Toast
Croissant
Chocolate and Orange Brioche
Strawberry Jam, Orange Marmalade, Honey, Vegemite

Free Range Scrambled eggs
Laverstoke Park Farm Organic Sausages
Organic Dry Cured Smoked Bacon
H Forman Smoked Salmon
Sweet Onion Relish
Slow Roasted Tomatoes
Potato Cakes
Braised Beans

Open Sandwich of Roasted Wild Mushrooms with Herb Butter

Singapore to Sydney
Lunch

Brunch
Guava Energiser Drink
Fresh Tropical Fruit with Lime Wedges
Croissant with Selection of Condiments
Spanish Style Breakfast Tortilla with Chorizo and Sweet Onion Relish
French Toast with Mascarpone and Spiced Strawberry Compote

Salads and Other Things
Indonesian Oxtail Broth with Fried Eschallots
Seared Tuna with Black Olives and Petite Herb Salad
Salad of Prosciutto and Slow Roasted Tomatoes with Balsamic Vinaigrette

Light, Vegetarian and Sandwich
Lamb, mint and pea pot pie
*Leek and Stilton Tart with a Bitter Green Leaf Salad
*Our Signature Steak Sandwich with Tomato and Chile Relish

Seared Sea Bass
Malay Style Sea Bass Curry with Okra, Eggplant and Roti Partha
Fresh Lemon and Olive Oil Dressing and Steamed Vegetables
Chive Crème Fraiche, Braised Potatoes and Green Beans
Or
Free Range Chicken with Sage and Onion
Fondant Potatoes and Green Beans
Chive Crème Fraiche, Braised Potatoes and Broccoli
Or
Slow Cooked Beef with Mushrooms
Pan Fried Gnoochi and Steamed Broccoli
Fondant Potatoes and Green Beans

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
Raspberry, Pistachio and Buttermilk Cake with Double Cream
Mocha Tart with Almond Praline and Crème Fraiche
Laverstoke Park Organic Ice Cream
Sliced Fresh Seasonal Fruit

Petits Fours
A selection of Amedei dark chocolates
*Chocolate and Sour Cherry Cookies
*Baby Lemon Meringue Pies

*Available anytime throughout the flight

Carfield

Emirates Airlines
September 2010

Business Class
Wine List
Champagne
Moet & Chandon Brut Imperial NV

White Wines
Ninth Island, Sauvignon Blanc 2009 Tasmania
Gulf Station, Chardonnay 2008, De Bortoli, Yarra Valley

Red Wines
Chateau St. Georges 2002, St. Georges St. Emilion
Torbreck Old Vines GSM 2005, Barossa Valley

Port
Quinta do Noval 2004, Late Bottled Vintage

Auckland to Sydney
http://share.shutterfly.com/action/w...8QbNHDNy5bqSto

Dinner
Appetizer
Smoked Salmon
With grilled scallops on a bed of fresh green bean and walnut salad, with a mustard and dill dressing
Or
Soy barbecued chicken
Marinated, grilled and served cold with Asian style salad and citrus dressing

Main Course
Moroccan lamb salad
Mesclun salad leaves topped with cucumber, cherry tomatoes, kalamata olives, toasted pine nuts and grilled lamb
Or
Prawns in coconut sauce
Prawns with a coconut and lemongrass sauce, with two colored rice, green beans and stir-fried carrot flowers
Or
Spinach and feta ravioli
Tossed in rich tomato and basil sauce, with grilled aubergine, sautéed cherry tomatoes, broad beans and green zucchini
Or
Deli platter
Selection of thinly sliced peppered sirloin, smoked chicken, melon and olive skewer, savory tartlet shell filled with hot smoked salmon mousse and cheddar cheese

Dessert
Tiramisu
Served with a sweet butterscotch sauce

Bread
Bread basket
A variety of freshly baked rolls and garlic bread

Cheese
International cheese selection

Fruit
Fresh Seasonal Fruit

Beverages
Tea
Ceylon, China, Earl Grey, Camomile

Coffee
Freshly brewed, decaffeinated, espresso and cappuccino

Chocolates

Sydney to Dubai
Dinner
Canapés
Selection of cold canapés
A selection of cold canapés, which includes vegetable skewer, caponata spoon and roasted chicken with marinated artichoke

Appetizer
Poached prawns
Poached Vamba prawns served on a bed of Asian rice salad, accompanied with a sesame flavored soy dressing
Or
Roasted duck breast
On grilled sesame coated pumpkin slices, with a Swiss chard salad and a burnt orange vinaigrette

Salad
Seasonal Salad
A seasonal side salad served with a choice of dressings

Main Course
Smoked Chicken Breast
Smoked Paprika and coriander yogurt chicken breast, accompanied by a tomato and chickpea casserole, steamed rice and sautéed broccolini
Or
Porterhouse Steak
Thyme infused porterhouse steak, with caramelized parsnip, rosemary roasted potatoes and sautéed cherry tomatoes, topped with a confit of pearl onion jus
Or
Parmesan gnocchi
Parmesan encrusted gnocchi with Mediterranean ratatouille, tossed in a creamy béchamel sauce
Or
Classic Chicken Caesar Salad
Topped with Parmesan shavings, focaccia courtons and tender marinated chicken strips, served with a cream dressing
Or
Poached Red Emperor
In broth with Enoki mushrooms, greens and Udon noodles

Dessert
Fresh Strawberry Sponge Cake
A moist vanilla sponge cake layered with fresh strawberry slices, served with a citrus strawberry salad
Or
Pear and ginger pudding
Served warm with a rich vanilla cream sauce

Bread
Bread basket
A variety of freshly baked rolls and garlic bread

Cheese
International cheese selection
Specially selected international cheeses, matured to perfection and served with a selection of crudités, crackers and dried fruit

Fruit
Fresh Seasonal Fruit

Beverages
Tea
Ceylon, China, Earl Grey, Camomile

Coffee
Freshly brewed, decaffeinated, espresso and cappuccino

Chocolates

Light Bites
Enjoy a selection of light bites, which are available throughout your flight

Deli Sandwich
Layers of shaved roast beef, lettuce, tomato, Swiss cheese, gherkins, avocado pulp and whole grain mustard in walnut sourdough bread

Chicken rikka
Tender pieces of chicken on a bed of coconut rice

Stir-fried spicy beef
Stir-fried beef slices with snow peas, placed on Chinese chow mein noodles

Fish and chips
Golden fried fish goujons served with grilled peppers and chunky chips

Mushroom vol au vent
Rich mushroom ragout placed in a light puff pastry, accompanied with fresh green asparagus, roasted cherry tomatoes and grilled yellow capsicums

Ice Cream Selection
Refresh your appetite from our ice cream menu which includes cookies and cream or burnt toffee and fig ice-cream

Tea
Ceylon, China, Earl Grey, Camomile

Coffee
Freshly brewed, decaffeinated, espresso and cappuccino

Breakfast
Juice
Freshly squeezed orange juice, grapefruit juice or a refreshing detox drink, made of fresh beetroot, celery, apple and ginger

Fruit
Fresh Seasonal Fruit

Yogurt
Greek Yogurt with fresh fruit coulis

Main Course
Mixed Grill
Grilled beef medallion and a veal chipolata, with Boston baked beans, creamy spinach, and char-grilled Roma tomato
Or
Spanish Omelette
Served with a tangy tomato ragout and roasted potato cubes, sautéed button mushrooms and fresh asparagus
Or
Buttermilk pancakes
Apple-flavored buttermilk pancakes with a blueberry and manuka honey yogurt, served with maple syrup
Or
Cheese selection
Which includes goat cheese, basil and garlic cheese, and Swiss cheese, served with dried apricots

Bread Basket
A variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves

Beverages
Tea
Ceylon, China, Earl Grey, Camomile

Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
EK413-AKLSYDDXB-J-08B_A380

Carfield

V Australia
Business Class

Wine List
Champagne
Moet and Chandon NV Brut Imperial

White
Chalkers Crossing Tumbarumba (New South Wales) 2009 Sauvignon Blanc
Caledonia Australis Gippsland (Victoria) 2008 Chardonnay

Red
Amadio Adelaide Hills (South Australia) 2008 Pinot Noir
Kalleske Clarry’s Barossa Valley (South Australia) 2009 GSM

Dessert Wine
Westend Estate 3 Bridges Golden Mist Riverina (New South Wales) 2008 Botrytis Semillon

Australian Fortified Wine
Stanton & Killeen Rutherglen (NE Victoria) 2003 Vintage Fortified (18.5% alc/vol)

From the Bar
Spirits
666 Pure Tasmanian Vodka, Bundaberg OP Rum, Hendricks Gin, Hennessy VS Brandy, Grant’s Family Reserve Scotch, The Balvenie Doublewood 12 years old single malt, and Jim Bream

Liqueur
Bailey’s Irish Crème, Cointreau

Beers
Crown Lager and Pure Blonde
Guest Beer – Red Angus Pilsner 4.8% Riverina (New South Wales)

October 2010
Australia to Phuket

Lunch

Your choice of warmed breads

Starter
Smoked Salmon with white bean and avocado salad

Soup
Roast garlic, cauliflower and almond

Main Courses
Braised Veal Shank with sesame choy sum, Jasmine rice, and red chili
Sesame chicken stir-fry with vegetables and ginger sweet soy
Vegetable Strudel with mixed herb sauce and zucchini batons

Cheese
Cape Wickham Brie
Cobram Vintage Cheddar
Served with quince paste, dried apricots and crackers

Dessert
Crème Brulee with almond biscotti
Ice Cream by Serendipity – Death by Chocolate
Sorbet by Serendipity – Coconut & Kaffir Lime

Smaller Bites
A selection of refreshments
Tandoori chicken with mango chutney
Rocket, brie and semi dried tomato

Flying – High Tea

Warmed Scones, strawberry jam and double cream

Served with a selection of finger sandwiches
Roast beef and horseradish cream
Tomato relish, lettuce, cucumber and cheese
Smoked salmon, aioli, cucumber and lettuce

Coffee
V Australia serves Republica Fair Trade coffee: filter, espresso, Cappuccino or latte
Tea
English Breakfast, Earl Grey, Green tea, Chamomile or Peppermint tea
Hot Chocolate
Choose from a cup or a mug
AUS-HKT J C4 OCT 2010

Carfield

V Australia
Business Class

Wine List
Champagne
Moet and Chandon NV Brut Imperial

White
Chalkers Crossing Tumbarumba (New South Wales) 2009 Sauvignon Blanc
Caledonia Australis Gippsland (Victoria) 2008 Chardonnay

Red
Amadio Adelaide Hills (South Australia) 2008 Pinot Noir
Kalleske Clarry’s Barossa Valley (South Australia) 2009 GSM

Dessert Wine
Westend Estate 3 Bridges Golden Mist Riverina (New South Wales) 2008 Botrytis Semillon

Australian Fortified Wine
Stanton & Killeen Rutherglen (NE Victoria) 2003 Vintage Fortified (18.5% alc/vol)

From the Bar
Spirits
666 Pure Tasmanian Vodka, Bundaberg OP Rum, Hendricks Gin, Hennessy VS Brandy, Grant’s Family Reserve Scotch, The Balvenie Doublewood 12 years old single malt, and Jim Bream

Liqueur
Bailey’s Irish Crème, Cointreau

Beers
Crown Lager and Pure Blonde
Guest Beer – Red Angus Pilsner 4.8% Riverina (New South Wales)

October 2010
Phuket to Australia

Dinner
Your choice of warmed breads

Starter
Prawns with papaya, carrot & citrus salad

Soup
Potato and leek with crouton stick

Main Courses
Beef fillet steak with thyme sauce, rosemary & garlic gratin, cauliflower, snow peas and carrots
Chicken Piccata with pasta and fresh vegetables
Penne pasta with ratatouille and shaved Parmesan

Cheese
Castello Blue
Dutch Gouda
Rosenberg Brie
Served with walnut, black and green grapes, fresh pineapple and crackers

Dessert
Lemon mousse with crushed pistachio and lime wedge
Haagen Dazs Ice Cream – Vanilla or Chocolate

Smaller Bites
A selection of finger sandwiches
Chicken and tomato
Ham, cheese and lettuce
Roasted vegetables with pesto
Egg mayonnaise and lettuce

Continental Breakfast
Juice
Orange Juice

Cereal
Muesli, Cornflakes or Weet-Bix

Bakery
A selection of croissants, wholemeal roll and Danish pastry served with your choice of vegemite or a selection of preserves

Fruit
Fresh Fruit selection

Coffee
V Australia serves Republica Fair Trade coffee: filter, espresso, Cappuccino or latte
Tea
English Breakfast, Earl Grey, Green tea, Chamomile or Peppermint tea
Hot Chocolate
Choose from a cup or a mug
AUS-HKT J C4 OCT 2010

Carfield

Emirates
First Class
October 2010

Wine list
Champagne
Dom Perignon 2000

White Wines
Chassagne Montrachet 1er Cru Abbaye Morgeot 2006 Vincent Girardin
Isabel Estate, Sauvignon Blanc 2008 Marlborough

Red Wines
Chateau Rauzan Segla 2001 Margaux
Felton Road, Pinot Noir 2008 Central Otago, New Zealand
St. Hallett “Old Block” Shiraz 2005 Barossa Valley

Dessert Wines
Chateau Guiraud 1997 Premier Cru Sauternes

Port
Warre’s 1980 Vintage Port

October 2010
First Class

EK 384
Dubai to Bangkok

A la Carte Dining
Continental Breakfast
Fruit juices
Freshly squeezed orange juice, grapefruit juice, refreshing detox drink made of fresh carrot, ginger and apple, or a passion fruit and mango energizer

Breakfast Fruits
Tropical and seasonal cut fresh fruits

Yogurt
Natural or fruit flavored

Assorted Cereals

Cheese Selection
Which includes red Leicester, bel paese and Tilster cheese, served with an array of garnishes, olives and celery heart

Bread Basket
A variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves

Hot Breakfast
Fiesta Omelette
Topped with grated cheese and sautéed red peppers, served with fresh button mushrooms, savory potato wedges and a roasted plum tomato with black pepper
Or
Poached Eggs
With smoked salmon, creamy spinach and a classic Hollandaise sauce, accompanied with grilled lamb loin and chicken sausage, and sautéed mushrooms
Or
Stir-fried egg noodles
Served with a glutinous rice dumpling wrapped in lotus leaf and a teamed shrimp dumpling
Or
Golden Waffles
Served warm with a sweet strawberry compote and a rich dark chocolate sauce

Hot beverages
A selection of finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight

*Last hot meal orders shall be taken 1 hr and 30 minus before landing.

EK 384
Bangkok to Hong Kong
http://share.shutterfly.com/action/w...8QbNHDNy5bqSvg

Light Meal
Appetizer
Cold smoked salmon
With a mango and crab meat salad, fresh asparagus and seasonal crudités
Or
Shredded chicken salad
Classic Thai Salad made with wing beans and served with fresh lime

Salad
Seasonal Salad served with a choice of dressings

Main Course
Chicken tikka curry
Tender pieces of chicken thigh cooked in a medley of Indian spices, served with basmati rice, baingan bharta and dal
Or
Grilled beef tenderloin
Prime fillet of beef topped with a Mexican sauce, served with gratin potatoes, pumpkin balls and sautéed snow peas
Or
Pan-fried red snapper
Topped with a basil and chili sauce, served with steamed Jasmine rice and stir-fried vegetables
Or
Spinach and ricotta cannelloni
Thin layers of pasta rolled and filled with a creamy spinach and ricotta mix, topped with a tangy tomato sauce

Side Dishes
Which includes lemon rice, sautéed potato slices, shiitake mushrooms, carrot, asparagus, and stir-fried vegetables

Dessert
White Chocolate mille-feuille
Smooth white chocolate mousse in light pastry layers

Bread
Bread Basket
A variety of freshly baked rolls and garlic bread

Cheese
International cheese selection

Hot beverages
A selection of finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight

Chocolates
To accompany a freshly brewed cup of tea or coffee

EK384-DXBBKKHKG-F-09C_A380_new

jmw2323

carfield

are you actually taking all these flights or you like to collect menus?

Kiwi Flyer

Emirates
First Class menu
Auckland to Brisbane
October 2010

Bar Service

Aperitifs

Campari - Campari Bitter, Vermouth Sweet/Dry - Martini, Sweet Sherry - Harvey's Bristol Cream, Dry Sherry - Tio Pepe

Beers

A selection of international beers including Heineken, Budweiser and Amstel Light

Cocktails

Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini

Mocktails

Jumeirah Delight

Spirits

Premium Scotch Whisky - Chivas Regal Royal Salute, Single Malt Whisky - Glenfiddich 21 Years Old, Bourbon - Woodford Reserve

Cognac - Hennessy Paradis

Vodka - Grey Goose

Gin - Bombay Sapphire

Rum - Bacardi Superior

Champagne, Port and Wines

A selection of fine wines from internationally renowned vineyards of the old and new world

Liqueuers

Baileys Irish Cream, Tiam Maria, Drambuie, Cointreau


Dinner

Appetiser

Char siew duck
marinated and roasted duck in char siew spices, served on a bed of citrus fennel salad and accompanied by a tomato and pepper salsa

Nori rolls
seaweed sheets filled with a salmon and red snapper mousse, served with a sweet apricot chutney and fresh seasonal greens

Soup

Carrot and dill soup
garnished with fresh crunchy croutons

Main Course

Sage roasted chicken
filled with chicken and pistachio mousse, topped with a sage infused jus, fondant potatoes and fresh asparagus spears and garlic puree

Paprika lamb loin
marinated and roasted with a lemon and thyme risotto, and a medley of seasonal vegetables

Pan-seared snapper fillet
topped with a creamy lemon grass sauce, accompanied with steamed jasmine rice with shredded coconut and sauteed vegetables

Pumpkin pansotti
tossed in a fresh basil and plum tomato sauce, with grilled courgette and aubergine slices, and herb marinated cherry tomatoes

A la carte vegetables
which include steamed rice, Lyonnaise potatoes topped with fried onions and parsley, sauteed green beans and buttered carrots

Dessert

Mini desserts
gourmet selection of fine miniature desserts

Bread

Bread basket
a variety of freshly baked rolls and garlic bread

Cheese

International cheese selection

Fruit

Fresh seasonal fruit

Hot Beverages

a selection of the finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight

Chocolates




First Class Wine List

Champagne

Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.

White Wine

Chassagne Montrachet 1er Cru, Abbaye Morgeot, 2006, Vincent Girardin
White Burgundy doesn't come much better than this. A solid fruit forward vintage and from one of the fabled vineyards of the Cote de Beaune are two vital components. But the crucial piece in the jigsaw, that is Burgundy is the grower him/herself; here it's the redoubtable Vincent Girardin who adds his golden touch. The wine has a rich nose which does not overcome its freshness. It expresses classic aromas of white peach and reveals its minerality when in the glass.

Isabel Estate, Sauvignon Blanc 2008, Marlborough
Crisp citrus fruit abounds here with the elegant Isabel Estate 2008 Sauvignon. This vintage is tighter and more mineral based than some of the recent ones that - in the quest for the Kiwi Sauvignon style - have allowed themselves to become a tad blowsy. This family owned winery makes splendid wines. A perfect aperitif and a joy with seafood and fresh water fish.

Red Wine

Chateau Rauzan Segla, 2001 Margaux
After a very shaky track record in the 70's and 80's, culminating in the property being owned by ex boxer and entrepreneur George Walker. Boxers and Bordeaux were odd bedfellows and it's now owned by the couture house of Chanel. In the 90's Rauzan Segla started making wines befitting its Grand Cru Classe status. Here, the 2001 is drinking beautifully, with hallmark cedar, cassis and roasted herbs. This is quintessential Margauz.

Felton Road, Pinot Noir 2008, Central Otago, New Zealand
After a four year courtship, Felton Road, arguably the finest grower of Pinot Noir outside Burgundy, agreed to let Emeriates take a parcel of their highly sought after wine. Deep into New Zealand's beautifully dramatic South Island lies the region of Central Otago and the ideal terrior for this capricious variety. The top Kiwi Pinot has grace, verve and an abundance of clean raspberry and bramble fruit flavours. The uniqueness is as much about the freshness and soft tannins, as it is about complex fruit definition. Fully organic and biodynamically produced, the Felton Road 2008 is a beauty - and splendid in the air.

St Hallet "Old Block" Shiraz 2005, Barossa Valley
A blockbuster Shiraz from the hot Barossa Valley near Adelaide. The 2005 St Hallet Shiraz displays the hallmark richness, ripe blackcurrant and spicy complexity of the regions best fruit. The sheer weight of the wine is managed splendidly by a clean freshness that gives both balance and a sense of elegance, not often associated with the Barossa. An acknowledged icon wine of Australia, the "Old Block" derives its fruit from vines of 60 to well over 100 years old. The tiny yields these knarred plants gives ensure that this wine is naturally rare. Try it while you can.

Dessert

Chateau Guiraud, 1997 Premier Cru Sauternes
One of the great vintages of Sauternes. An opulent and exotic wine, with beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipping on its own. The myriad of complex flavours linger for, seemingly, an eternity.

Warre's, 1980 Vintage Port
The oldest British-owned Port house was founded in 1670 by the Warre brothers. For a 28 year-old Port the 1980 is still a deeply coloured, very impressive looking wine. Very open and mature, creamy, fine, as impressive as its appearance. Broad and expressive of black and raisined fruit, with a massive structure beneath to keep it all together. A small glass is the ultimate digestif.

Kiwi Flyer

Emirates
First Class menu
Brisbane to Dubai
October 2010

Bar Service

Aperitifs

Campari - Campari Bitter, Vermouth Sweet/Dry - Martini, Sweet Sherry - Harvey's Bristol Cream, Dry Sherry - Tio Pepe

Beers

A selection of international beers including Heineken, Budweiser and Amstel Light

Cocktails

Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini

Mocktails

Jumeirah Delight

Spirits

Premium Scotch Whisky - Chivas Regal Royal Salute, Single Malt Whisky - Glenfiddich 21 Years Old, Bourbon - Woodford Reserve

Cognac - Hennessy Paradis

Vodka - Grey Goose

Gin - Bombay Sapphire

Rum - Bacardi Superior

Champagne, Port and Wines

A selection of fine wines from internationally renowned vineyards of the old and new world

Liqueuers

Baileys Irish Cream, Tiam Maria, Drambuie, Cointreau


A la Carte Dining

Continental Breakfast

Yoghurt
natural or fruit

Assorted cereals

Bread basket
a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves

Cheese selection
which includes goat cheese, cheddar and brie, served with dried apricots

Hot Breakfast

Cheese and chives scrambled eggs
creamy scrambled eggs with melted Swiss cheese and chives, served with a tangy tomato and onion relish, grilled veal sausages, roasted potatoes, sauteed spinach, mushrooms and grilled capsicum

Hot smoked salmon omelette
with cream cheese, fondant potatoes, grilled asparagus, roasted cherry tomatoes, and braised tomato and capsicum ragout

Toasted waffle
served with pear and lychee cooked in a candied orange syrup, topped with a creamy vanilla sauve

Canapes

Selection of canapes
which includes lamb in filo pastry, prawn and garlic empanada, dhokla, marinated bocconcini mozzarella, mixed olives and antipasti vegetables

Appetisers

Poached crayfish
served with slices of avocado, fresh mesclun salad and a mustard vinaigrette

Roast beef tenderloin
stuffed with chicken and served chilled with a sweet potato salad and a coriander dressing

Main Courses

Snapper curry
a delicately spiced snapper curry, served with scented basmati rice and a chunky cut tomato and okra stew

Five spice chicken
tender pieces of chicken cooked in a flavourful blend of five spices, with crunchy fried egg noodles and stir-fried Asian vegetables

Braised veal ballotine
braised boneless veal ballotine, served on a bed of creamy soft mashed potatoes with Dutch carrots, sugar snap peas and roasted parsnip

Pappardelle pasta
cracked pepper pappardelle pasta with creamed spinach, roasted red peppers and green olives, topped with a sweet tomato jam and parmesan shavings

Corn-fed chicken breast
served with mixed wild rice, steamed broccolini and a light Moroccan style carrot puree

As an alternative accompaniment to your main course, an additional variety of vegetables is available which includes sauteed mushrooms, buttered green beans, saffron flavoured rice and turned steamed potatoes

Bread basket
a variety of freshly baked rolls and garlic bread

Light Bites

Seasonal salad
served with a choice of dressings

Shrimp laksa
classic coconut flavoured shrimp laksa, served with soft noodles and fried chilli julienne

International cheese selection

Selection of sandwiches
an assortment of filled sandwiches in soft rolls which includes grilled vegetables with cream cheese, roast beef and smoked salmon

Beef pie
traditional hearty beef pie, served with a chunky tomato chutney

Snapper brochettes
marinated pieces of red snapper, cooked on brochettes and placed on a flavoured nasi goreng

Mushroom risotto
creamy mushroom risotto with sauteed asparagus and parmesan cheese

Sweet Delights

Lemon curd tart
a sweet and tangy lemon curd tart, topped with a quenelle of double cream and served with a raspberry coulis

Chocolate fudge pudding
served warm with a fruit compote and fresh cream

Fresh seasonal fruit

Selection of petits fours

Chocolates
to accompany a freshly brewed cup of tea or coffee

Hot Beverages

a selection of the finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight

* Last hot meal orders shall be taken 1hr and 30mins before landing*


First Class Wine List

Champagne

Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.

White Wine

Chassagne Montrachet 1er Cru, Abbaye Morgeot, 2006, Vincent Girardin
White Burgundy doesn't come much better than this. A solid fruit forward vintage and from one of the fabled vineyards of the Cote de Beaune are two vital components. But the crucial piece in the jigsaw, that is Burgundy is the grower him/herself; here it's the redoubtable Vincent Girardin who adds his golden touch. The wine has a rich nose which does not overcome its freshness. It expresses classic aromas of white peach and reveals its minerality when in the glass.

Isabel Estate, Sauvignon Blanc 2008, Marlborough
Crisp citrus fruit abounds here with the elegant Isabel Estate 2008 Sauvignon. This vintage is tighter and more mineral based than some of the recent ones that - in the quest for the Kiwi Sauvignon style - have allowed themselves to become a tad blowsy. This family owned winery makes splendid wines. A perfect aperitif and a joy with seafood and fresh water fish.

Red Wine

Chateau Rauzan Segla, 2001 Margaux
After a very shaky track record in the 70's and 80's, culminating in the property being owned by ex boxer and entrepreneur George Walker. Boxers and Bordeaux were odd bedfellows and it's now owned by the couture house of Chanel. In the 90's Rauzan Segla started making wines befitting its Grand Cru Classe status. Here, the 2001 is drinking beautifully, with hallmark cedar, cassis and roasted herbs. This is quintessential Margauz.

Felton Road, Pinot Noir 2008, Central Otago, New Zealand
After a four year courtship, Felton Road, arguably the finest grower of Pinot Noir outside Burgundy, agreed to let Emeriates take a parcel of their highly sought after wine. Deep into New Zealand's beautifully dramatic South Island lies the region of Central Otago and the ideal terrior for this capricious variety. The top Kiwi Pinot has grace, verve and an abundance of clean raspberry and bramble fruit flavours. The uniqueness is as much about the freshness and soft tannins, as it is about complex fruit definition. Fully organic and biodynamically produced, the Felton Road 2008 is a beauty - and splendid in the air.

St Hallet "Old Block" Shiraz 2005, Barossa Valley
A blockbuster Shiraz from the hot Barossa Valley near Adelaide. The 2005 St Hallet Shiraz displays the hallmark richness, ripe blackcurrant and spicy complexity of the regions best fruit. The sheer weight of the wine is managed splendidly by a clean freshness that gives both balance and a sense of elegance, not often associated with the Barossa. An acknowledged icon wine of Australia, the "Old Block" derives its fruit from vines of 60 to well over 100 years old. The tiny yields these knarred plants gives ensure that this wine is naturally rare. Try it while you can.

Dessert

Chateau Guiraud, 1997 Premier Cru Sauternes
One of the great vintages of Sauternes. An opulent and exotic wine, with beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipping on its own. The myriad of complex flavours linger for, seemingly, an eternity.

Warre's, 1980 Vintage Port
The oldest British-owned Port house was founded in 1670 by the Warre brothers. For a 28 year-old Port the 1980 is still a deeply coloured, very impressive looking wine. Very open and mature, creamy, fine, as impressive as its appearance. Broad and expressive of black and raisined fruit, with a massive structure beneath to keep it all together. A small glass is the ultimate digestif.

moomoo

British Airways
Dulles-Heathrow / October 2010

Dinner
Starter
Swiss tomato and autumn lentils with balsamic glaze (nasty stuff!)

Salad
Fresh seasonal salad served with vinaigrette

Main
Fillet of beef with truffle butter, mashed potatoes, French beans and tomato confit
Chicken tikka masala with basmati rice
Mozzarella gnocci

Goodnight Express
Croque-monseiur

Dessert
New York style pumpkin cheesecake with fresh berries (should have said fresh berry)
Farmhouse Cheddar and goat's cheese
A selection of fruit

Breakfast
BA's usual depressing selection

Carfield

Lufthansa Business Class
November to December 2010
LH 439,441,447,455,457,463,491 11/10-12/10
San Francisco (West Coast) to Germany

Menu
Express Service
We additionally offer our cold Express Service in order to give you more time to work or relax: we serve the hors d’oeuvre of your choices, cheese and dessert upon your request

Hors d’oeuvres
Chilled Prawns, California Avocado, Horseradish Cocktail Sauce
Or
Seared Beef Carpaccio with Baby Arugula and Watercress, picked Onion and Lemon Oil

Mixed salad, smoked Almonds, Maytag Blue Cheese and Apple with white Balsamic Vinaigrette

Entrees
Pan-seared Salmon with Horseradish mashed Potatoes, grilled Asparagus and yellow Pepper coulis
Roasted Tenderloin of Pork, Fingerling Potatoes and grilled Zucchini served with Apricot Brandy sauce
Butter Squash Ravioli, Ginger scented Sugar Snap Peas with Balsamic Brown Butter

Cheese and Dessert
Sage Derby, Gruyere and Cambozola Cheese
Cinnamon marinated Plums with Cumble
Salad of seasonal Fresh Fruit

Breakfast
Entrees
Fresh Fruit

Turkey Breast, Salami, Brie and Pepper Jack Cheese
Or
Omelette with Mushroom Ragout, Tomato Concassee, Potato Rosti and Bacon

Welcome Lounge
You are invited to come and visit our Welcome Lounge, located immediately behind the baggage claim area in Arrivals Area B! Our extensive breakfast buffet offering hot and cold meals will invigorate you and together with our numerous shower rooms you will be refreshed for the day. Our Welcome Lounge is open from 5:30am until 12:30pm.

PS. I was told that the food was below average on this flight. My friends were less than impressed with LH!

Carfield

November 2010
Air New Zealand Business Class
NZ 1
London Heathrow to Los Angeles International

Dinner
Starter
Prawns in spring onion egg crepe with mango, papaya, coriander and wasabi dressing by Peter Gordon

Bakery
Black olive sourdough, potato rosemary bread and garlic bread

Main Course
Macadamia nut crusted salmon with Chardonnay and lemon beurre blanc, crushed peas, carrot, courgette and new potatoes (Farmed Salmon)
By Geoff Scott

Slow cooked short rib of beef, orange sweet potato puree and warm salad of red chard, roast garlic, red onion and mushrooms
By Geoff Scott

Porcini scented chicken supreme with pumpkin gnocchi, leeks, spinach and paprika butter
By Rex Morgan

Light option of tomato, lemongrass and coconut soup with sesame croutons (vegetarian)
By Peter Gordon

Dessert
Gourmet Ice Cream dessert of white chocolate ice cream and crème brulee ice cream
Banana and date sticky toffee pudding with palm sugar coconut sauce and vanilla bean ice cream
By Peter Gordon

Cheese and Fruit
A selection of Cropwell Bishop Stilton cheese, Butlers Secret cheddar and Cornish English Brie with grapes

Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate

Self-Service Snacks
Help yourself from our range of snacks available for you to enjoy during your flight

Light Refreshment
Fruit
Tropical fresh fruit salad

Sandwiches
Ham, cheddar, and tomato sandwich
Roast beef with horseradish and beetroot relish sandwich
Caesar chicken, rocket and sun kissed tomato sandwich
Smoked salmon with egg mayonnaise sandwich

Scones
Freshly baked scones with strawberry jam and clotted cream
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate
NZ1_ATL_310

PS. My friends had an excellent and their first NZ flight was really nice. The short rib was very good.

CMK10

To Start:
Warn mixed nuts or marinated cheese antipasto

Appitizer:
Apple soy marinated beef served with horseradish cream and thin potatoes

The Salad Cart:
Fresh seasonal greens offered with pepper cream dressing or Sapori d'Art olive oil and balsamic vinegar.
Antichoke, wild musroom and pea salad.
Sliced chipotle Chicken breast.

Bread basket:
Assorted gourmet breads (Wheat and sourdough)

Main Course:
Beef Filet with Gorgonzola mushroom sauce.
Grillet Fillet of beef offered with porcini mushroom and Gogonzola cheese sauce, accompanied by wax beans and whipped potatoes with turnips. An American Classics Item

Pecan-Crusted Chicken with Merlot Sauce.
Pecan-crusted chicken breast accompanied by pearl barley with pancetta and root vegetables and sauteed mixed vegetables.

Stuffed Shells Pomodoro.
Pasta sheels filled with a four cheese blend. Accompanied by a red roasted tomato sauce.

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

Grand Marnier Fruit Salad.
Fruit and berries with a light Grand Marnier syrup.

Light Refreshment:
Freshly baked on board cookies (Cranberry and chocolate chip)

Kiwi Flyer

Air New Zealand
Business Class menu
New Zealand to Australia
December 2010

Lunch

Starter

Karengo seasoned prawns
on black bean angel hair pasta and ceviche dressing
(Karengo - New Zealand seaweed)

Main Course

Rosemary braised lamb shanks
with roasted root vegetables, wilted spinach and golden kumara gratin

Thyme scented chicken thigh
with saffron and green pea risotto, sage roasted pumpkin and watercress

Fusilli pasta salad
with basil pesto, kassler, grilled vegetables and mozzarella

Dessert

Gourmet dessert
of strawberry cream ice cream and hokey pokey ice cream with chocolate almond wafer

Cheese Plate

Fine New Zealand cheese and preserved fruit

Hot Drinks

Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate


Drinks

Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.

Spirits

Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Coruba Rum
Ron Bacardi Superior

Port and Liqueurs

Portuguese Port
Grand Marnier
Baileys Irish Cream

Beer

A selection of beer featuring Steinlager Pure, Speights Gold, Heineken and low alcohol lager.

Soft Drinks

Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade.