Carfield

March 2013
Malaysia Airlines Business Class

Wine List
Champagne
Champagne Jacquart Cuvee Brut Mosaique

White Wines
Dr. L Riesling Kabinett Feinherb 2010
Oliver Leflaive Bourgogne Chardonnay 2009

Red Wine
Yalumba Patchwork Shiraz 2010
Chateau Lieujean 2009, Cru Bourgeois

Port Wine
Taylor’s Fine Tawny Port

Carfield

Malaysian Business Class
MH 72 Kuala Lumpur to Hong Kong
Brunch

Starters


Fruit Juice
Fresh Fruits


Yogurt


Bakery Selection
With butter or preserves


Main Course
Braised Chicken in Chinese Barbecue Sauce
Served with e-fu noodles and wok fried mixed vegetables
Or
Cheese Omelette
With chicken sausage, potato wedges, sautéed mushroom and grilled tomato
Or
Malaysian Favorites
A traditional Malaysian favorite, rice cooked in coconut milk served with spicy ikan bilis and prawn sambal, and traditional accompaniments
Or
Banana Pancakes
With mixed berries compote and maple syrup



Dessert
Sago Pudding
With red bean and melon


Ice Cream


Gourmet Coffee and Tea

MH 72/3 KUALA LUMPUR-HONG KONG-KUALA LUMPUR 0072BR4G.MOD

Carfield

Malaysia Business Class
March 2013

MH 73 Hong Kong to Kuala Lumpur

Light meal
Appetizer
Malaysian Satay
Our Award-winning grilled chicken and lamb skewers with peanut sauce and traditional accompaniments




Garden Mixed Salad
With shave Parmesan cheese and Italian dressing



Bakery Selection
With unsalted butter or extra virgin olive oil with balsamic vinegar on request

Main Course
Deep Fried Chicken with Szechuan Sauce
With Steamed rice and siew pak choy in garlic
Or
Roasted Basa Fish with Mango and Tomato Salsa
With green peas mashed potatoes and roasted vegetables
Or
Stir Fried Lamb Slice in Sweet and Sour Sauce
With egg fried rice and broccoli with garlic and ginger
Or
Sautéed Penne Pasta
With artichoke mushroom tomato sauce and grated Parmesan cheese



Dessert
Fruit Tartlet Macaroon


Fresh Fruits


Ice Cream

Gourmet Coffee and Tea
0073LM4G.MOA

Carfield

Malaysian Airlines Business Class

March 2013
MH 131
Kuala Lumpur to Auckland

Dinner
Appetizer
Malaysian Satay
Our Award-winning grilled chicken and beef skewers with peanut sauce and traditional accompaniments



Seared Peppered Tuna Loin
With fresh mango, lime and horseradish cream sauce


Bakery Selection
With unsalted butter or extra virgin olive oil with balsamic vinegar on request


Main Course
Braised Beef Rib in Gravy
With garlic mashed potatoes, roasted vegetables and glazed apple
Or
Chicken Biryani
With biryani rice and turmeric mixed vegetables
Or
Braised Lamb Cutlet Chinese Style
Braised lamb with garlic, ginger, onion in soya and oyster sauce with garlic fried rice, baby kailan and carrot

Or
Pan Fried Silver Cod
With saffron potatoes, seasonal vegetables and basil cream sauce

Dessert
Rhubarb and Apple Crumble with crčme anglaise


Fresh Fruits


Gourmet Coffee and Tea

Breakfast
Starters


Health Drink


Fruit Juice
Fresh Fruits


Muesli
With your choice of fresh or low-fat milk


Bakery Selection
With butter or preserves



Main Course
Scrambled egg
With chicken sausage, anna potato, grilled tomato, and grated cheddar cheese
Or
Malaysian Favorites
Nasi Lemak
A traditional Malaysian favorite, rice cooked in coconut milk served with spicy ikan bilis and prawn sambal, and traditional accompaniments
Or
Mixed Grill
Beef fillet tornado, lamb cutlet and grilled chicken with lyonnaise potatoes, tomato and creamy mushroom sauce


Or
Banana Pancakes
With mixed berries compote and maple syrup

Gourmet Coffee and Tea

MH 131 KUALA LUMPUR to AUCKLAND 0131D4G.MOB

Carfield

March 2013
MH 132
Auckland to Kuala Lumpur

Supper
Appetizer
Malaysian Satay
Our Award-winning grilled chicken and beef skewers with peanut sauce and traditional accompaniments


Seared Tuna Loin Tataki
Served with spicy papaya salsa and mixed lettuce



Bakery Selection
With unsalted butter or extra virgin olive oil with balsamic vinegar on request


Main Course
Roasted Chicken Supreme
With boiled parsley potato, green beans and oven roasted tomato sauce
Or
Braised Monk Fish Fillet with Hot Sour Gravy
With steamed rice and sautéed green beans with onions
Or
Grilled Rib Eye of Beef
Served with pancake potato, broccoli florets, sautéed carrot and black pepper sauce
Or
Wok Fried Egg Noodles
With seared prawns, carrots, braised siew pak choy and garlic oyster sauce



Dessert
Apple and Macadamia Cake
With Crčme Anglaise


Fresh Fruits


Gourmet Coffee and Tea

Moments of Indulgence
There’s nothing quite like a hot cup of tea or coffee when you’re lost in a good book or engrossed in a movie at 39,000feet in the air.
In addition to the range of teas and coffees to soothe and rejuvenate, we also offer a range of snacks both hot and cold. Whatever your fancy, from chocolate to fresh fruit, sandwiches to a bowl of hot noodle sin broth, or just cheese and crackers, let us know.
Go on, Spoil yourself!

Breakfast

Starters


Health Drink


Fruit Juice
Fresh Fruits


Muesli
With your choice of fresh or low-fat milk

Bakery Selection
With butter or preserves


Main Course
Egg and Mushroom Soufflé
Served with grilled chicken sausage, hash brown, grilled asparagus and tomato


Or
Malaysian Favorites
Nasi Lemak
A traditional Malaysian favorite, rice cooked in coconut milk served with spicy ikan bilis and prawn sambal, and traditional accompaniments
Or
French Toast
With vanilla sauce, orange compote and maple syrup
Or
Mixed Grill
Combination of grilled beef minute steak, lamb and chicken sausage, served with sautéed potato and spinach hash, tomato and beef jus

Gourmet Coffee and Tea

MH 132 AUCKLAND-KUALA LUMPUR 0132U4G.MOD

Carfield

March 2013
Japan Airlines Business Class

JL 61 Los Angeles to Narita

BEDD – Sky Auberge by JAL
MENU

Champagne & Wine
Champagne Duval Leroy Brut N.V.

White Wines
Chanson Vire-Classe 2010 or 2011
Waipara West Sauvignon Blanc 2009 or 2012

Red Wines
Chateau Peyrabon Haut-Medoc 2004
Sileni Cellar Selection Pinot Noir 2012
Newton Claret Napa Valley 2010

Menu
Japanese
“Exquisite tastes, hues and freshness of the season”
Selection of nine seasonal colorful delicacies in “Kobachi” bowls

Steamed Chicken marinated in Vinegar Sauce
Squid, Scallop & Seaweed with Ginger Oil
Black Pork “Shabu-Shabu”
Simmered Vegetables & Octopus
Soybean Milk Jelly with Prawn, Salmon Roe & Black Beans
Sea-bream “Sashimi” Style
Vinegared Eel & Cucumber
Steamed Top Shell Salmon & Lotus Root Egg Yolk Mousse
“Yuba”-rolled White Fish, Taro & “Konnyaku” Jelly with Green Soybean Sauce

Dainomono
Simmered White Meat Fish with “Yuzu” Starch Sauce
Braised Chicken in Soy Sauce

Steamed Rice
Miso Soup
Japanese Pickles

Or
Western
Amuse-Bouche
Cod Ceviche
Artichoke & Spinach Dip with Bread Stick

Hors d’Oeuvre
Lobster Tian with Celery & Red Apple Salad
Papaya

Main Dish (Choice)
Filet of US Prime Beef With Mushroom Estragon Sauce
Wild King Salmon based Brown Butter with Tomato Sauce

Bread
Or
Steamed Rice

Dessert
Strawberry Compoete with Pastry Cream & Whipped Cream
Prepared by Jin Patisserie

We are pleased to serve you items in “Anytime You Wish” after the first meal service.
Please ask your cabin attendant by 1 hour and 30 minutes before landing.

Anytime You Wish
Order in the Sky
Deep-fried Chicken with Welsh Onion Sauce on Steamed Rice

Light Meal
Chinese Snacks “Dim Sum”
Sliders (BBQ Beef & Crispy Chicken) With Salad & Chips
Thai Chicken Green Curry
Tokyo Curry Lab X Japan Airlines
Japanese Vegetable Keema Curry with Steamed Rice
-Tenderly stewed new feeling keema curry
Veloute of Broccoli Soup

Noodles
Japanese “Udon” Noodles in Soup with Seaweed

Sandwich
Chicken Cutlet Sandwich
Turkey, American Cheese, & Tomato Confit with Ciabatta

Cheese Selection
Assorted Cheese

Refreshments
Starbucks Java Chip Frappuccino Ice Cream
Fresh Fruits

Japanese
Dainomono
Grilled Black Cod with “Saikyo Miso” Flavor

Kobachi
“Okara” Soy Pulp with Vegetables

Steamed Rice
Miso Soup

Western
Main Dish
Bacon & Zucchini Quiche

Side Dish
Fresh Fruits

Brioche

Carfield

March 2013
Japan Airlines Business Class

JL 029/735
Tokyo Haneda/Narita to Hong Kong

Japanese
Tohoku Gozen

Syokado Box
Boiled “Wakame” Seaweed & Mushroom, Chinese Style
Fish Cake
Smoked Shamo Chicken
Plantain Lily with Mustard Soy Sauce
Deep-simmered Pacific Saury with Sweet Soy Sauce
Grilled Tofu “Sakura” Flavor
Japanese Pickles

Dainomono
Simmered Sea-bream with Sea Urchin 215kcal

Steamed Rice
Miso Soup
Or
Western
Casual Dining

Appetizer Box
Assorted Cheese
Marinated Colorful Vegetables
Mushroom Cream Soup
Foie Gras Terrine with Apple Chutney
Seafood Salad with Flying Fish Roe
Fresh Fruits

Tomato Soup

Main Dish (Choice)
Japanese Beef Hamburger Steak with Japanese Onion Sauce 577kcal
Or
Sautéed Greenland Halibut with Estragon Tomato Cream Sauce 274kcal

Fresh Salad
Bread “Hokkaido” Butter

Ice Cream
We are pleased to offer Haagen-Dazs Ice Cream.

Kiwi Flyer

Emirates
First Class menu
Sydney to Dubai
March 2013

Bar Service

Aperitifs

Campari - Campari Bitter
Vermouth Sweet/Dry - Martini

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, Johnnie Walker Blue Label
Single Malt Whisky - Glenfiddich 21 Years Old
Bourbon - Woodford Reserve
Cognac - Hennessy Paradis
Vodka - Grey Goose, Imperia Russian
Gin - Bombay Sapphire, Hendricks
Rum - Bacardi Superior, Ron Zacapa

Champagne, Port & Wines

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

Liqueuers

Baileys Irish Cream
Tia Maria
Drambuie
Cointreau
Patron XO Cafe


A la Carte Dining

Continental Breakfast

Fruit juices
a refreshing choice of freshly pressed orange juice, grapefruit juice or a passion fruit and banana smoothie

Breakfast fruits
a palette of ripe tropical and seasonal cut fresh fruits

Yoghurt
plain or passion fruit yoghurt

Assorted cereals
choice of crunchy cornflakes or nutritious muesli

Delicatessen's cold meats and cheese
a gourmet selection of breakfast cheeses, served with sliced prime roast beef, and tender smoked chicken, with a selection of garnishes including gherkin, tomato and cucumber slices, and fresh parsley

Breakfast bread basket
a variety of soft and crusty fresh baked breads, butter croissants and flaky breakfast pastries, served with butter and preserves

Hot Breakfast

Chive scrambled eggs
creamy farm fresh eggs marbled with chives, accompanied by succulent herb marinated grilled chicken medallion, sizzling veal sausage, braised haricot beans and slow-roasted vine tomatoes

Cheese-filled omelette
farmhouse fresh light egg omelette, served with a chunky tangy tomato relish, charred flat woodland mushrooms, steamed asparagus spears, and crispy potato and corn fritters

Thin crepes filled with apple, ricotta and raisin
delicate French pancakes, topped with stewed apricots and a rich caramel sauce

Canapes

a selection of hot and cold savouries including oriental Peking duck pancakes, smooth pate on fresh sourdough, creamy leek puff pastry parcels, miniature fresh seafood vol au vents, and succulent coriander and garlic marinated chicken and pepper skewers

Appetisers

Caviar
perfectly prepared chilled caviar presented with a traditional selection of finely chopped onion, chopped boiled egg, sour cream and lemon, served with crisp melba toast and soft blini pancakes

Smoked salmon platter
premium smoked salmon served with creamy threads of celeriac with currants, garnished with tangy salted caper and fresh dill

Traditional local Arab mezze
the flavours of our home, presented as a generous spread of traditional Arabic savoury dishes, including creamy hommous, smoky flavoured moutabal, slightly spice mushammara, a classic shanklish salad, fresh tabbouleh, mixed seafood salad, and vine leaves, with warm lamb kibbeh, spinach fatayer and cheese sambousak, served with local pickles and garnishes and Middle Eastern flatbreads

Thai-style beef salad
thinly sliced prime beef tenderloin marinated with Asian-style soy sauce, piquant chilli and lime, accompanied with a fresh green papaya salad

Seasonal salad
crisp fresh garden salad leaves, topped with your choice of feta cheese, cucumber moons, chopped chives, kalamata olives, almond slivers, sunflower seeds, red tomato halves and sliced celery crescents, tossed in your preferred dressing

Soups

Broccoli and spinach soup
rich, thick farmhouse-style soup, topped with soft goat's cheese slices, sprinkled with roasted almonds and hazelnuts

Chicken and mushroom consommé
a rich, full-flavoured bouillon, presented with sautéed diced wild mushrooms and shredded chicken

Main Courses

Marinated lamb loin
tender lamb loin, oven-roasted and served with seasonal buttered vegetables and a delicate celeriac puree

Garlic and chilli prawns
fresh plum prawns on a bed of steamed pak choy, stir-fried fresh shiitake mushrooms and lemon grass and coconut flavoured rice

Lemon and parsley chicken
succulent chicken marinated and pan fried with Moroccan-inspired spices, topped with a coriander chicken jus, presented with sautéed courgettes, aubergine and tomato and golden roasted new potatoes

Pasta bar
the finest fresh Italian pasta choices of pumpkin and sage tortellini or penne pasta, tossed with your choice of fresh sauces which include classic pesto, roasted red pepper and cheese sauce, chicken, spinach and mushroom ragout and tomato and olive pomodoro, garnished with freshly shaved parmesan cheese

Blue-eyed cod
fresh fillets of cod, seared and topped with a spiced lentil sauce, steamed broccoli florets, carrots, and a creamy potato mash

A la carte vegetables
our chefs have paired each meal with their ideal accompaniments, but we offer a variety of alternative vegetables to your taste including grilled aubergines and pepper batons, sautéed fresh leaf spinach with garlic, golden roasted fingerling potatoes, and saffron rice

Bread basket
choose soft, crusty, granary, garlic or Arabic from our variety of freshly baked rolls and breads

Cheese board
a carefully chosen assortment of the finest boutique cheeses from around the world, served with a selection of crudités, crackers and dried fruits

Sweet Delights

Mini desserts
gourmet selection of fine miniature desserts

Fig and frangipane tart
a warm dessert of creamy frangipane and fresh figs in a crisp pastry base, served with a rich caramel sauce, and a fresh mint and strawberry salad

Dark chocolate sweet cannelloni
filled with a citrus sweet orange-flavoured chocolate mousse and a classic crčme anglaise, dusted with pistachio

Selection of fruit
a seasonal assortment of the finest fresh cut fruits

Chocolates
a luxurious rich chocolate selection provides the perfect finale

Hot Beverages

Tea
black and herbal teas from around the world, featuring Ceylon, China, Earl Grey and Camomile

Coffee
brewed to order, your choice of decaffeinated, espresso and cappuccino coffee

Light Bites

Selection of sandwiches
assorted reception sandwiches offering you a choice of tuna mayonnaise and fresh dill, prime roast beef with tangy onion marmalade, tomato and beef mozzarella with fresh pesto, and curried egg mayonnaise with fresh rocket leaves

Yakitori chicken skewers
Oriental-style marinated tender chicken pieces, served with a spring onion and egg fried rice and a vibrant sweet chilli sauce

Seafood vol au vent
a creamy fresh seafood mix, served in a golden puff pastry casing and accompanied by a fresh dill pesto

Sun-dried tomato and feta quiche
a classic short crust pastry filled with juicy sun-blushed tomatoes and crumbled feta cheese, served with artichoke puree

Sweet selection
a selection of freshly prepared sweet temptations



Wine

Champagne

Dom Perignon Vintage 2003
The 2003 Dom Perignon is a highly rich, powerful and vinous Dom Perignon and unsurprisingly since the summer of 2003 was the hottest in 53 years. The nose has two distinct sides - the light floral candied fruit notes and darker, spicier, licorice aromas. A mouthful of creamy, silky fruit, hints of praline and honey, is under-pinned by a fina vivacious acidity and striking minerality. The perfect way to start a flight, excellent with caviar and pretty outstanding with shellfish and other fish dishes.

Moet & Chandon NV
Brut Imperial
A harmonious blend of the three Champagne grape varieties : Chardonnay, Pinot Noir and Pinot Meurnier, from the most expressive crus of the Champagne region. Brut Imperial embodies the Moet & Chandon style. It is a complete, generous and dunamic champagne. The wine has matured on the lees for several years until considered ready for drinking by the Chef de Cave.

White Wine

Y de Yquem 2010, Bourdeaux
Most impassioned wine lovers will have heard if not had the extreme pleasure to taste a wine from the revered Chateau d'Yquem vineyards in Sauternes, famous for their lusciously rich, complex, long living and unctuous wine. But few will have come across Y (pronounced "Ygrec") the almost dry white wine produced from early picked Sauvignon Blanc and Semillon grapes from the same vineyards. Y is intensely fruited and vivacious, packed full of citrus, white flowers and honey, with a beautiful freshness and a touch of sweetness. Due to this residual sweetness it matches a very wide range of dishes.

Stonier Reserve Chardonnay, 2010, Mornington Peninsula
There is a lot of talk about the Yarra Valley being the premier supply of cool climate wine in Australia but our money is on the Mornington peninsula. Positioned on the coast near Melbourne it benefits from the cool ocean breeze. Fermented in French oak barrels the 2010 Chardonnay displays notes of nougat, peaches and nuts. The superb creamy palate has a fine acidity making this a great food wine, especially with seafood, pasta and poultry dishes.

Leeuwin Prelude Chardonnay 2010, Margaret River
Leeuwin was one of the earliest wineries in Margaret River region with an exceptional reputation for fine Chardonnay. The 2010 Prelude Chardonnay was fermented and aged in French oak barrels which offers notes of honeyed peaches, jasmine, orange, a dash of lime and lifted floral notes with a light oak nuance in the backgroun. The palate is delicately textured with pear, hints of wild honey and cashew. The finish is persistent. A superb wine for pairing with shellfish and seafood dishes.

Pierro LTC 2012, Margaret River
A blend of Sauvignon Blanc and Semillon is well-known in Margaret River. Our friends at Pierro add "a little touch of Chardonnay" to theirs, hence the name LTC. The Semillon has a waxy texture; the Sauvignon gives a zesty freshness and the Chardonnay marries the two together with an overriding creaminess. A melange of grapefruit, lime and peach are found on the palate with a seductive and silky texture. Truly great to be enjoyed as an aperitif, with seafood and even spicy dishes.

Red Wine

Chateau Batailley 2000, Pauillac Bordeaux
Batailley is one of the oldest estates in the Medoc. The name is derived from the battle ("battaille") that took place where the chateau and vineyard are today during the 100-years war in 1452. Neighbouring Latour and Lynch Bages, Batailley has a very classical Pauillac style, exhibiting power, structure and deep fruit. 2000 was one of the finest years on record in Pauillac producing dense and long living wines. The ruby colour, turning to brick red on the rim, leads to an aromatic nose with ripe plums and cherry fruit. The palate is elegant, exuding cassis liqueur, tobacco and cedar notes. The perfect partner for steak and lamb dishes and the cheese board.

Clarendon Hills Onkaparinga Grenache 2009, McLaren Vale
The Onkaparinga Grenache forms part of what Roman Bratasuik calls his "grand cru" classification. The soils of this so called new world site are some of the oldest on earth and the vines were planted over 100 years ago still on pre phylloxera rootstocks, so you can imagine the intensity of the wine. The proximity of the ocean and the 300 meter elevation give Roman's wines lifted aromas and a fresh palate. The 2009 has a distinct, cosmetic-like, floral perfume with raspberry and kirsch aromas. Full bodied with fine savoury fruit flavours, elegant and soft tannins and a crisp finish.

Torbreck RunRig 2006, Barossa Valley
The RunRig was designed with the great wines of Hermitage and Cote Rotie in mind and the style comes through. The blend follows the classic Cote Rotie blend of 95% Shiraz or Syrah with 5% of Viognier, the fragrant white wine of Northern Rhone. A wine of great power and depth, with complex aromas of cigar box, Asian spice, barbecued meat, and layers of saturated fruit complimenting the generous structure. This is one of Barossa's greatest wines and deserves a fine red meat dish to accompany it.

Chateau Marquis de Terme 2003, Margaux
The 4th growth Margaux Chateau Marquis de Terme 2003 comes from one of the hottest years on record in Bordeaux. The colour is classically claret - dark ruby fading to garnet on the rim. The sweet plum and currant aromas are joined by herbal and tobacco notes. The palate is medium weight and charming, offering black cherries, cassis and more tobacco. A perfect partner to lamb and beef dishes, pleasant on its own or with hard cheeses.

Seppelt Aerin's Heathcote GSM 2009, Victoria
A single vineyard effort from one of Australia's most established producers - Seppelt. The Grenache, Shiraz and Mourverdre blend works brilliantly on the Heathcote soils producing complex and satisfying wines. Raspberries, red currants and subtle oak on the nose lead to a medium bodied palate with fine tannins, bold red fruits and sweet spice. A delicious wine, perfect with a range of food especially red meat and spicy dishes.

Dessert

Chateau Coutet 2006, Barsac Bordeaux
One of only two premier crus of Barsac, a region producing the famous sweet wines along with Sauternes. Coutet, like the other wines of Barsac, and Sauternes, benefits from the micro climate created by the two rivers flanking the vineyards. The mist, created by the cool and warm airs of the two rivers allows "noble rot" to form on the berries which in turn sucks out the water leaving shriveled but very concentrated juice in the grapes. It is this concentrated, viscous juice that goes on to make the delicious sweet wines that carry the appellation of Barsac (and Sauternes). The Coutet 2006 has a beautifully fresh nose combining exotic fruits such as pineapple and peaches with honey and marzipan. A light, zingy style, quite typical of the Barsac commune, the wine shows great opulence, svelte texture and a finely integrated acidity adding a welcome freshness. Perfect with an array of desserts and salty cheeses.

Port

Graham's Single Harvest Tawny Port 1969, Douro
This rare, limited release single vintage Tawny, from a production of only six barrels was not easy to come by, but since we did we are delighted to share it with you. Single vintage Tawny, for those of you unfamiliar to the style, is a vintage Port aged in port pipes until release. The longer the wine is aged, the lighter or more "tawny" it becomes. The Graham's 69 has a seductive and mesmerizing nose with honeysuckle, vanilla and caramel. The complex and silky palate has been softened from the 41 years in port pipes offering currants, exotic spice and butterscotch. A great accompaniment to salty cheese and chocolate desserts. Saude!

Kiwi Flyer

Emirates
First Class menu
Dubai to Amsterdam
March 2013

Bar Service

Aperitifs

Campari - Campari Bitter
Vermouth Sweet/Dry - Martini

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, Johnnie Walker Blue Label
Single Malt Whisky - Glenfiddich 21 Years Old
Bourbon - Woodford Reserve
Cognac - Hennessy Paradis
Vodka - Grey Goose, Imperia Russian
Gin - Bombay Sapphire, Hendricks
Rum - Bacardi Superior, Ron Zacapa

Champagne, Port & Wines

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

Liqueuers

Baileys Irish Cream
Tia Maria
Drambuie
Cointreau
Patron XO Cafe


A la Carte Dining

Continental Breakfast

Fruit juices
a refreshing choice of freshly squeezed orange or grapefruit juice

Breakfast fruits
a palette of ripe tropical and seasonal cut fresh fruits

Yoghurt
natural or flavoured with fruit

Assorted cereals
choice of crunchy cornflakes or nutritious muesli

Breakfast bread basket
a variety of soft and crusty fresh baked breads, butter croissants and flaky breakfast pastries, served with butter and preserves

Delicatessen's cold meats and cheese
offering a gourmet selection of Italian bel paese, Swiss emmenthal and gruyere cheeses, succulent pesto roasted chicken and wafer-thin air-dried beef, served with an array of fresh crudites

Canapes

a selection of hot and cold savouries, including crisp prawn toast triangle, prime beef bites, steamed gyoza fried dumplings with vegetable filling, marinated feta cheese with cherry tomato and marinated mixed olives

Appetisers

Caviar
perfectly prepared chilled caviar presented with a traditional selection of finely chopped onion, chopped boiled egg, sour cream and lemon, served with crisp melba toast and soft blini pancakes

Traditional local Arab mezze
the flavours of our home, presented as a generous spread of traditional Arabic savoury dishes, including muhammara with walnut and chives, moutabal, tabouleh, hommous, loubieh bill zeit, labneh balls and stuffed vine leaves, with warm cheese sambousak, tomato fatayer and meat kibbeh, complemented by local garnishes

Miso marinated salmon
tranche of fresh salmon, marinated in traditional Japanese miso seasoning, presented on a bed of fresh orange and fennel salad, drizzled with spicy Thai nam prik dressing and garnished with cherry tomatoes

Tomato and mozzarella salad
Italian classic dish of rich roasted plum tomatoes served with fresh mozzarella cheese, drizzled with olive pesto and basil

Seasonal salad
crisp fresh garden salad leaves, topped with your choice of ripe red and yello cherry tomatoes, marinated buffalo mozzarella cheese, roasted pine nutes and cucumber crescents, tossed in your preferred dressing

Soups

Courgette and parmesan soup
a rich creamy home-style courgette and parmesan soup, stirred through with crčme fraiche

Chicken consommé
a clear richly seasoned chicken bouillon, served with finely diced fresh vegetables

Main Courses

Beef steak
prime beef steak lightly seared on the grill, dressed with classic French bordelaise sauce, accompanied by sautéed seasonal vegetables and creamy mashed potato blended with garlic olive oil

Thai chicken curry
Asian-style succulent chicken curry, served with stir-fried broccoli florets, baby corn, shiitake mushrooms and fragrant jasmine steamed rice

Prawn machbous
fresh plump prawns marinated in distinctive Arabic spices, slow cooked with oriental style rice, garnished with fried onions and pine nuts

Pasta bar
the finest fresh Italian pasta choices of plain fresh penne pasta or ravioli stuffed with woodland mushrooms, tossed with your choice of our delicious fresh sauces, including creamy wild mushroom, leek and spinach, dill pine nut pesto, and tomato and aubergine salsa, all offered with freshly shaved parmesan cheese

Pan-seared hammour
firm fresh fish fillets with dill sauce, served with assorted seasonal vegetables and three colours of linguine ribbons

A la carte vegetables
our chefs have paired each meal with their ideal accompaniments, but we offer a variety of alternative vegetables to your taste, including steamed rice, golden roasted herbed potatoes, sugarsnap peas, carrots and seasonal vegetables

Bread basket
choose soft, crusty, granary, garlic or Arabic from our variety of freshly baked rolls and breads

Cheese board
a carefully chosen assortment of the finest boutique cheeses from around the world, served with a selection of crudités, crackers and dried fruits

Sweet Delights

Strawberry cream delight
wafer layers of choux pastry filled with strawberry cream, accompanied by passion fruit coulis, garnished with fresh blueberries and raspberries

Warm pear chocolate cake
moist cake served warm with citrus candied orange zest and rich white chocolate sauce

Selected small desserts
a tempting selection of fine individual desserts

Selection of fruit
a seasonal assortment of fresh cut fruits

Chocolates
a luxurious rich chocolate selection provides the perfect finale

Hot Beverages

Tea
black and herbal teas from around the world, featuring Ceylon, China, Earl Grey and Camomile

Coffee
brewed to order, your choice of decaffeinated, espresso and cappuccino coffee



Wine

Champagne

Cuvee Dom Perignon Vintage 2003
The 2003 Dom Perignon is a highly rich, powerful and vinous Dom Perignon and unsurprisingly since the summer of 2003 was the hottest in 53 years. The nose has two distinct sides - the light floral candied fruit notes and darker, spicier, licorice aromas. A mouthful of creamy, silky fruit, hints of praline and honey, is under-pinned by a fina vivacious acidity and striking minerality. The perfect way to start a flight, excellent with caviar and pretty outstanding with shellfish and other fish dishes.

Veuve Clicquot Gold Label 2004, Vintage Brut
Undeniably one of the greatest Champagne houses and a favourite of Emirates onboard. Vintage Champagnes, sandwiched between the better known Brut Non Vintage and the luxury cuvees at the other end of the spectrum are often overlooked and unjustly so. The 2004 Vintage, a blend of 60% Pinot Noir, 7% Pinot Meunier and 33% Chardonnay, has a tight structure, reveals ripe apricots and pears interwoven with floral, buttery aromatics. This up-front appeal is carried on over the mid palate with notes of honey, buttered toast and digestive biscuits. The finish is long and persistent. A great way to start a holiday, and the perfect accompaniment to smoked and non-smoked fish dishes.

White Wine

Corton Charlemagne Bonneau du Martray 2004, Burgundy
Bonneau du Martray family has managed to keep 9 hectares of Grand Cru vineyard from being parcellated, a rarity in Burgundy. The winemaking here is all about allowing finesse to shine through in the wines. White peach and pear, floral notes and a fine citrus scent on the nose, a creamy palate and a fine finish. A perfect wine for shellfish, poultry and pasta dishes.

Sancerre La Montagne Noire Domaine Sarry 2005, Loire Valley
The philosophy at Domaine Sarry is A-typical to most other Sancerre. Here they age the wines in oak foudres for added complexity and release the wines when ready to drink, in this case at seven years old. The result is a mature, supple, well integrated wine with melted oak tannins, peach and grapefruit flavours and a fine buttery finish. A superb accompaniment to fish and light poultry dishes.

Pouilly-Fume les Angelots Masson Blondelet 2010, Loire
Masson Blondelet is one of Pouilly Fume's top growers. The Angelot vineyard is based on limestone soils and farmed organically for purity of flavor. The 2010 is reaching its peak now displaying the hallmark flintiness and gunpowder nose with citrus notes. A superbly mineral palate with white flowers and citrus flavours leaping from the glass. A great partner to smoked fish, salads or as an aperitif wine.

The Waterkloof Circle of Life White 2011, Stellenbosch
The Waterkloof Circle of Life White 2011 is an intriguing blend of Sauvignon Blanc, Semillon and Chenin from Stellenbosch, married together in large oak 600 litre oak barrels, which adds great complexity and depth to the wine. The citrus and lemon nose leads to a tropical palate with creamy and buttered toast notes, with a hint of minerality on the finish. A superb food wine, perfect with starters, poultry and pasta dishes.

Red Wine

Chateau Clinet 2001, Pomerol
Clinet is one of the top and most sought after Pomerol chateaux, situated on the plateau in a prime spot and produced under the direction of cult consultant winemaker Michel Rolland. The 2001 has an intensely concentrated nose of blackberries, plums, figs and prunes. The palate is polished, complete, soft and very inviting with brooding dark fruit flavours, a hint of spice and notes of toasty oak. Tremendous with meat dishes, with copious amounts of cheese and followed by a second glass.

Chateau La Nerthe Cuvee des Cadettes 2006, Chateauneuf-du-Pape
The Chateau La Nerthe Cuvee des Cadettes is a luxury cuvee of Chateauneuf-du-Pape made from old vines. The 2006, a blend of classic southern Rhone varieties - Grenache, Mourvedre, and Syrah has a superb intensity and layers of complex flavours and a velvety texture. The nose and palate are dominated by blackberries and black cherries, licorice, with a gentle spiciness and oak. A versatile food wine, matching well to a range of meat, pasta and rice dishes.

Mazoyeres-Chambertin Grand Cru Domaine Perrot-Minot 2007, Burgundy
Burgundy is referred to as a mine field when it comes to selecting good quality wines. Perrot Minot, with some of the finest vineyard holdings in the Morey St Denis and Gevrey Chambertin villages of the Cotes de Nuits is a sure bet. The medium to dark ruby-coloured Mazoyeres-Chambertin exhibits aromas cherries and citrus peel. The palate is medium weight, opulent and highly expressive with red fruits, gentle spice and a hint of toasty oak. A joy to drink on its own, excellent with poultry dishes and meaty fish. Enjoy because due to a very restricted parcel this is unlikely to be on board the next time you fly.

Chateau Labegorce, 2005, Margaux
The beautiful chateau and vineyards of Labegorce sit in the northern part of this famous commune. The wine is typically Margaux in style displaying red and black berry fruits, cedar, tobacco and gentle spice with a medium to full body and silky finish. Glorious with beef or lamb, great with a number of other dishes including hard cheeses.

La Font de Michelle 2010, Chateauneuf-du-Pape
The 2010 Font de Michelle Chateauneuf-du-Pape of 70% Grenache, 10% each of Mourvedre and Syrah, and a few even less well known varieties displays a black cherry and spice nose. The full, luscious palate is broad with smoky meat, black fruits and licorice notes. The polished tannins make for a silky, smooth finish. A versatile food wine, best served with red meat dishes.

Dessert

Chateau de Suduiraut 2006, Sauternes Bordeaux
Chateau de Suduiraut, like its neighbours, benefits from a unique micro climate created by the two rivers flanking the vineyards of Sauternes. The mist, created by the cool and warm airs of the two rivers allows "noble rot" to form on the berries leaving a shriveled but highly concentrated juice in the grapes, which goes on to make deliciously rich and sweet wines. The nose is intensely perfumed with tropical fruits such as pineapple and melted butter and caramel and orange peel. Full bodied with a beautiful texture in the mouth and a lifting acidity. Perfect with an array of desserts and salty cheeses.

Port

Graham's Single Harvest Tawny Port 1969, Douro
This rare, limited release single vintage Tawny, from a production of only six barrels was not easy to come by, but since we did we are delighted to share it with you. Single vintage Tawny, for those of you unfamiliar to the style, is a vintage Port aged in port pipes until release. The longer the wine is aged, the lighter or more "tawny" it becomes. The Graham's 69 has a seductive and mesmerizing nose with honeysuckle, vanilla and caramel. The complex and silky palate has been softened from the 41 years in port pipes offering currants, exotic spice and butterscotch. A great accompaniment to salty cheese and chocolate desserts. Saude!

Kiwi Flyer

Emirates
First Class menu
Amsterdam to Dubai
March 2013

Bar Service

Aperitifs

Campari - Campari Bitter
Vermouth Sweet/Dry - Martini

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, Johnnie Walker Blue Label
Single Malt Whisky - Glenfiddich 21 Years Old
Bourbon - Woodford Reserve
Cognac - Hennessy Paradis
Vodka - Grey Goose, Imperia Russian
Gin - Bombay Sapphire, Hendricks
Rum - Bacardi Superior, Ron Zacapa

Champagne, Port & Wines

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

Liqueuers

Baileys Irish Cream
Tia Maria
Drambuie
Cointreau
Patron XO Cafe


A la Carte Dining

Canapes

a selection of hot and cold savouries, including chicken fatayer, cheese croquette with pepper, grilled salmon and mango skewer, beemster cheese, sun-dried tomato and marinated olives

Appetisers

Caviar
perfectly prepared chilled caviar presented with a traditional selection of finely chopped onion, chopped boiled egg, sour cream and lemon, served with crisp melba toast and soft blini pancakes

Seafood platter
a captain's table of the finest seafood including gravadlax, grilled scallop, and marinated prawns, served with a saffron couscous salad, accompanied by a mustard dill dressing

Smoked chicken
smoked chicken fillet served with red grapefruit segments, accompanied by artichoke, sun-dried tomato, and pesto sauce

Bresaola
wafer thin slices of air-dried beef, served with buffalo mozzarella cheese and tomato slices, accompanied by pesto dressing

Seasonal salad
crisp fresh garden salad leaves, topped with your choice of marinated mozzarella cheese, red and yellow cherry tomatoes, mixed olives, and fine threads of carrot, offered with a range of dressings

Soups

Chicken bouillon
a clear chicken consommé, served with assorted vegetable pearls

Leek and fennel soup
a creamy home-made leek soup, flavoured with fennel, served with roasted croutons

Main Courses

Fillet of lamb
fillet of lamb marinated in Arabic herbs and spices, served with tomato concasse, accompanied by saffron rice and grilled courgette

Lobster ragout
a creamy lobster ragout enhanced with fresh herbs, accompanied by baby carrots, sautéed beans, and wild rice

Grilled chicken
grilled chicken wing on the bone, served with a pepper sauce, accompanied by baked potato topped with sour cream, and assorted mushrooms

Pasta bar
the finest fresh Italian pasta choices of tortellini filled with mushrooms or papperdelle pasta with a choice of sauces, which includes sauce mornay, chicken bolognese, tomato sauce, or basil pesto, topped with shaved parmesan cheese

Veal fillet
grilled fillet of veal served with a light herb jus, accompanied by roasted potato wedges, grilled tomato and courgette

A la carte vegetables
our chefs have paired each meal with their ideal accompaniments, but we offer a variety of alternative vegetables to your taste, including curried cauliflower and beans, oven-roasted vegetables, steamed rice, and mashed potatoes

Bread basket
choose soft, crusty, granary, garlic or Arabic from our variety of freshly baked rolls and breads

Cheese board
a carefully chosen assortment of the finest boutique cheeses from around the world, served with a selection of crudités, crackers and dried fruits

Sweet Delights

Selection of mini desserts
selection of fine individual desserts, including apple and date filo pastry, chocolate choux bun, and mango and coconut pudding

Eton mess drum
fresh strawberries and a light vanilla mousse on a praline base, topped with a soft Italian meringue, served with black pepper shortbread and strawberry balsamic reduction

Chocolate and cherry crust
chocolate pastry tart, layered with a rich chocolate ganache and morello cherry compote, topped with assorted nuts, served with vanilla Anglaise

Selection of fruit
a seasonal assortment of the finest fresh cut fruits

Chocolates
a luxurious rich chocolate selection provides the perfect finale

Hot Beverages

Tea
black and herbal teas from around the world, featuring Ceylon, China, Earl Grey and Camomile

Coffee
brewed to order, your choice of decaffeinated, espresso and cappuccino coffee



Wine

Champagne

Cuvee Dom Perignon Vintage 2003
The 2003 Dom Perignon is a highly rich, powerful and vinous Dom Perignon and unsurprisingly since the summer of 2003 was the hottest in 53 years. The nose has two distinct sides - the light floral candied fruit notes and darker, spicier, licorice aromas. A mouthful of creamy, silky fruit, hints of praline and honey, is under-pinned by a fina vivacious acidity and striking minerality. The perfect way to start a flight, excellent with caviar and pretty outstanding with shellfish and other fish dishes.

Veuve Clicquot Gold Label 2004, Vintage Brut
Undeniably one of the greatest Champagne houses and a favourite of Emirates onboard. Vintage Champagnes, sandwiched between the better known Brut Non Vintage and the luxury cuvees at the other end of the spectrum are often overlooked and unjustly so. The 2004 Vintage, a blend of 60% Pinot Noir, 7% Pinot Meunier and 33% Chardonnay, has a tight structure, reveals ripe apricots and pears interwoven with floral, buttery aromatics. This up-front appeal is carried on over the mid palate with notes of honey, buttered toast and digestive biscuits. The finish is long and persistent. A great way to start a holiday, and the perfect accompaniment to smoked and non-smoked fish dishes.

White Wine

Corton Charlemagne Bonneau du Martray 2004, Burgundy
Bonneau du Martray family has managed to keep 9 hectares of Grand Cru vineyard from being parcellated, a rarity in Burgundy. The winemaking here is all about allowing finesse to shine through in the wines. White peach and pear, floral notes and a fine citrus scent on the nose, a creamy palate and a fine finish. A perfect wine for shellfish, poultry and pasta dishes.

Sancerre La Montagne Noire Domaine Sarry 2005, Loire Valley
The philosophy at Domaine Sarry is A-typical to most other Sancerre. Here they age the wines in oak foudres for added complexity and release the wines when ready to drink, in this case at seven years old. The result is a mature, supple, well integrated wine with melted oak tannins, peach and grapefruit flavours and a fine buttery finish. A superb accompaniment to fish and light poultry dishes.

Pouilly-Fume les Angelots Masson Blondelet 2010, Loire
Masson Blondelet is one of Pouilly Fume's top growers. The Angelot vineyard is based on limestone soils and farmed organically for purity of flavor. The 2010 is reaching its peak now displaying the hallmark flintiness and gunpowder nose with citrus notes. A superbly mineral palate with white flowers and citrus flavours leaping from the glass. A great partner to smoked fish, salads or as an aperitif wine.

The Waterkloof Circle of Life White 2011, Stellenbosch
The Waterkloof Circle of Life White 2011 is an intriguing blend of Sauvignon Blanc, Semillon and Chenin from Stellenbosch, married together in large oak 600 litre oak barrels, which adds great complexity and depth to the wine. The citrus and lemon nose leads to a tropical palate with creamy and buttered toast notes, with a hint of minerality on the finish. A superb food wine, perfect with starters, poultry and pasta dishes.

Red Wine

Chateau Clinet 2001, Pomerol
Clinet is one of the top and most sought after Pomerol chateaux, situated on the plateau in a prime spot and produced under the direction of cult consultant winemaker Michel Rolland. The 2001 has an intensely concentrated nose of blackberries, plums, figs and prunes. The palate is polished, complete, soft and very inviting with brooding dark fruit flavours, a hint of spice and notes of toasty oak. Tremendous with meat dishes, with copious amounts of cheese and followed by a second glass.

Chateau La Nerthe Cuvee des Cadettes 2006, Chateauneuf-du-Pape
The Chateau La Nerthe Cuvee des Cadettes is a luxury cuvee of Chateauneuf-du-Pape made from old vines. The 2006, a blend of classic southern Rhone varieties - Grenache, Mourvedre, and Syrah has a superb intensity and layers of complex flavours and a velvety texture. The nose and palate are dominated by blackberries and black cherries, licorice, with a gentle spiciness and oak. A versatile food wine, matching well to a range of meat, pasta and rice dishes.

Mazoyeres-Chambertin Grand Cru Domaine Perrot-Minot 2007, Burgundy
Burgundy is referred to as a mine field when it comes to selecting good quality wines. Perrot Minot, with some of the finest vineyard holdings in the Morey St Denis and Gevrey Chambertin villages of the Cotes de Nuits is a sure bet. The medium to dark ruby-coloured Mazoyeres-Chambertin exhibits aromas cherries and citrus peel. The palate is medium weight, opulent and highly expressive with red fruits, gentle spice and a hint of toasty oak. A joy to drink on its own, excellent with poultry dishes and meaty fish. Enjoy because due to a very restricted parcel this is unlikely to be on board the next time you fly.

Chateau Labegorce, 2005, Margaux
The beautiful chateau and vineyards of Labegorce sit in the northern part of this famous commune. The wine is typically Margaux in style displaying red and black berry fruits, cedar, tobacco and gentle spice with a medium to full body and silky finish. Glorious with beef or lamb, great with a number of other dishes including hard cheeses.

La Font de Michelle 2010, Chateauneuf-du-Pape
The 2010 Font de Michelle Chateauneuf-du-Pape of 70% Grenache, 10% each of Mourvedre and Syrah, and a few even less well known varieties displays a black cherry and spice nose. The full, luscious palate is broad with smoky meat, black fruits and licorice notes. The polished tannins make for a silky, smooth finish. A versatile food wine, best served with red meat dishes.

Dessert

Chateau de Suduiraut 2006, Sauternes Bordeaux
Chateau de Suduiraut, like its neighbours, benefits from a unique micro climate created by the two rivers flanking the vineyards of Sauternes. The mist, created by the cool and warm airs of the two rivers allows "noble rot" to form on the berries leaving a shriveled but highly concentrated juice in the grapes, which goes on to make deliciously rich and sweet wines. The nose is intensely perfumed with tropical fruits such as pineapple and melted butter and caramel and orange peel. Full bodied with a beautiful texture in the mouth and a lifting acidity. Perfect with an array of desserts and salty cheeses.

Port

Graham's Single Harvest Tawny Port 1969, Douro
This rare, limited release single vintage Tawny, from a production of only six barrels was not easy to come by, but since we did we are delighted to share it with you. Single vintage Tawny, for those of you unfamiliar to the style, is a vintage Port aged in port pipes until release. The longer the wine is aged, the lighter or more "tawny" it becomes. The Graham's 69 has a seductive and mesmerizing nose with honeysuckle, vanilla and caramel. The complex and silky palate has been softened from the 41 years in port pipes offering currants, exotic spice and butterscotch. A great accompaniment to salty cheese and chocolate desserts. Saude!

Kiwi Flyer

Emirates
First Class menu
Dubai First Class Lounge
March 2013

Breakfast 0400 to 1000hrs.
Lunch and Dinner 1100hrs to 0300hrs.


A la Carte Breakfast

Continental

Your choice of fresh juices, smoothies and our daily detox drink

Natural or fruit yoghurts

Selected cereals to include Fruit'n'Fibre, cornflakes and granola, offered with soya, low fat or full cream milk

Home-made Swiss Bircher muesli with apple, hazelnuts, oats, raisins, honey and fresh cream

Tropical fresh fruit skewers

Florida cocktail of fresh orange and pink grapefruit segments

Warm Scottish porridge, with warm milk or cream, served with brown sugar and heather honey

Hot Breakfast

Your choice of fresh eggs cooked to order
Scrambled eggs finished with cream or herbs
Poached eggs
Boiled eggs served with "Marmite soldiers"
Omelettes with a daily choice of fillings

Accompaniments
Veal or chicken grilled sausages
Buttered field mushrooms
Roesti potatoes
Grilled tomatoes
Baked beans

Poached Scottish kipper fillets with roesti potatoes and cherry tomatoes

Salmon, potato and parsley fishcakes

Herb crepes rolled and filled with woodland mushrooms a la crčme, with fresh asparagus and grilled tomato

Sweeter Options

Waffles freshly made to order, served with fresh berries and whipped cream

American pancake stack with maple syrup, powder sugar and strawberries

Breakfast Snacks

Grilled cherry tomatoes on toast

Delicatessen choice of cold meats and cheeses

Bakery Basket

Fresh toast rack of wholemeal, multi grain or white breads

French butter croissants

Pain au chocolat

Dark chocolate, mixed berry with oats and walnut cinnamon muffins

Roll selection

Strawberry, apricot, cherry and marmalade preserves

Vegetarian or unsalted butter


Lunch and Dinner

Appetisers

Fresh mussels
warm gratinated New Zealand mussels in saffron mornay sauce with wafer of crisp semolina

Golden spring rolls
spicy crisp yellow corn and vegetable spring rolls, served with pesto dip and spicy corn salad

Buffalo mozzarella cheese
baby buffalo mozzarella cheese bathed in fresh basil pesto and garnished with vine ripened yellow and red cherry tomatoes

Tuna carpaccio
wafer thin slices of tuna dressed with an oriental salad of courgettes, tomatoes, onions and peppers tossed with chilli, lime and coriander

Garden leaf salad
assorted seasonal leaves with mushrooms, sundried tomato and micro herbs with a parmesan cheese tuille and balsamic vinaigrette dressing

Palm heart salad
light refreshing heart of palm salad with crisp apple, and crumbled feta cheese set on a fresh celery jelly tossed with apple vinaigrette

Soups

Chicken and barley soup
a light clear chicken broth with barley, garnished with carrot and sprinkled with parsley

Roasted tomato soup
homemade soup of oven-roasted fresh plum tomato, served with finely diced courgettes and finished with a quenelle of crčme fraiche

Main Courses

Chicken pahadi kebab
a traditional dish from the imperial kitchens of the Mughal Empire, of chicken marinated in mint, coriander and mild spices, cooked in the tandoor, served with cumin rice and cooling raita, accompanied with a crisp papad

Risotto primavera
creamy arborio rice risotto of baby spinach with asparagus, peas, young sweet carrots and fresh parmesan cheese

Grilled beef steak
prime fillet of beef grilled to your liking, served with pink peppercorn béarnaise sauce, wilted spinach and filled French la ratte potatoes

Fresh breast of chicken with maple syrup
roasted breast of chicken marinated with maple syrup, served with a light avocado salad, cabbage coleslaw and griddled sweet corn pancakes

Fillet of grouper
fresh grouper fish fillet topped with a herb crust, accompanied by seasonal vegetables and presented on a seafood cassoulet

Vegetable Jaipuri
a speciality mild spiced mixed vegetable curry of green beans, peas, tomatoes, green pepper and carrot cooked in traditional Jaipuri style, served with raisin and cashew nut pulao

Lamb loin
seared prime Australian loin of lamb with a blackberry sauce, garnished with asparagus spears, accompanied by a soft gorgonzola polenta

Sandwich Selection

The Emirates classic club sandwich
toasted farmhouse white bread layered with emmenthal cheese, smoked turkey, hard boiled egg, tomatoes and crisp veal bacon, moistened with tapenade and served with our special French fries and mustard

Grilled fillet steak sandwich
grilled fillet steak sandwich served with onions, mushrooms, red and green peppers, topped with cheese and micro herbs on a crusty ciabatta, offered with French mustard and tomato ketchup

International Cheese Selection

specially selected international cheeses, served with bread, crackers and fruits

Dessert

Chocolate parfait mousse
classic triple layered milk and dark chocolate parfait mousse garnished with chocolate sauce and almond tuille

Crčme caramel
our special homemade crčme caramel made with dairy milk, fresh eggs and sugar, finished with golden caramel and a confit of fresh orange

Rocky road
chocolate and hazelnuts on a bed of dark chocolate with rosewater jelly and fresh raspberries

Halawat al jibin
local sweet speciality of cheese with whipped cream

Hot Beverages

Selection of premium teas
Ceylon, Earl Grey, Green

Choices of coffees
Espresso, Café Au Lait, Cappuccino

Chocolates and petites fours
miniature Arabic treats, Florentines, white and dark fig truffles

Bar Service

Aperitifs

A selection of fruit juices and soft drinks

Bacardi 8 years, Campari, Bombay Sapphire Gin, Woodford Reserve 15 years, Chivas Regal 18 years, Canadian club, Grey Goose Vodka, Southern Comfort, Tequila

A selection of international beers

Cocktails

Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini

Signature Cocktails

Arabian Sunset (gin, Cointreau and cranberry juice)

Allegro (vodka, lime juice, Campari and tonic water)

Passion Quila (white rum, tequila and passion fruit syrup)

Signature Mocktails

Spiced tea (cranberry juice, fresh raspberries, lemon and orange juice, and fresh ginger)

Tropical delight (pineapple and mango juice, and fresh banana)

Kiwi cooler (fresh kiwi, sugar syrup, lemon and lime juice, and sprite)

Wines

A selection of fine wines from internationally renowned vineyards of the Old and the New World

Champagne Moet Chandon Brut Imperial

Liqueurs

Cointreau, Drambuie, Grand Marnier, Tia Maria, Benedictine, Crčme de Cassis, Baileys Irish cream, Cherry Brandy Cinzano (Bianco), Ricard, Grappa

Kiwi Flyer

Emirates
Business Class menu
Dubai to Melbourne
March 2013

Bar Service

Aperitifs

Campari - Campari Bitter
Vermouth Sweet/Dry - Martini

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

Spirits

Premium Scotch Whisky - Chivas Regal 18 Years Old, Johnnie Walker Double Black
Single Malt Whisky - Glenfiddich 15 Years Old
Tennessee Whiskey - Jack Daniel's
Irish Whiskey - Jameson's
Cognac - Hennessy XO
Vodka - Grey Goose
Gin - Bombay Sapphire
Rum - Bacardi Superior

Champagne, Port & Wines

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

Liqueuers

Baileys Irish Cream
Tia Maria
Drambuie
Cointreau
Patron XO Cafe


Lunch

Appetiser

Traditional local Arab mezze
the flavours of our home, presented as a generous spread of traditional Arabic savoury dishes, including tabouleh, loubieh bill zeit, stuffed vine leaves, and hommous, complemented by local garnishes

Smoked salmon
thinly-sliced premium smoked salmon, accompanied by ripe avocado and roasted pine nut salsa, oven-roasted plum tomatoes and zesty fresh lime

Soup

Roast pumpkin and carrot soup
farmhouse-style oven-roasted butternut pumpkin and carrot soup, enhanced with aromatic fresh coriander, finished with crunchy croutons

Salad

Seasonal salad
crisp fresh garden salad leaves and vegetables, with balsamic and olive oil dressing

Main Course

Beef tenderloin steak
the gauchos' prime beef tenderloin, served with flame roasted and skinned red and yellow peppers, buttery green beans, golden roasted fingerling potatoes and a classic chimichurri sauce

Oriental roast chicken
a succulent Middle Eastern-style roasted chicken, infused with cinnamon and allspice, served with a tangy tomato and baby okra stew and seasoned oriental rice

Palak gosht
tender pieces of lamb slow cooked in a fresh leaf spinach stock, accompanied by a cauliflower and tomato stew and cumin rice

Bread

Bread basket
choose from our range of freshly baked rolls and breads

Dessert, Cheese and Fruit

White chocolate and coconut cheesecake
a dense and richly flavoured cheesecake, served with a fresh raspberry sauce

Sour cherry panna cotta
creamy Italian dessert with sour cherries, accompanied by fresh mango and orange compote

Cheese board
a carefully chosen assortment of the finest boutique cheeses

Selection of fruit
a seasonal assortment of the finest fresh cut fruits

Hot Beverages

Tea
black and herbal teas from around the world

Coffee
brewed to order, your choice of decaffeinated, espresso and cappuccino

Chocolates
fine luxury chocolates

Light Bites

Cold Snacks

Emirates deli sandwich
a soft sesame seed roll with creamy tuna mayonnaise, accompanied by a fresh chive and potato salad

Hot Snacks

Shepherd's pie
traditional British dish of minced lamb and vegetables in a rich gravy topped with mashed potatoes

Mushroom tortellini
fresh pasta casings filled with woodland mushrooms, served with a tomato and aubergine salsa and freshly shaved parmesan cheese

Pan-fried salmon
tranche of fresh salmon, pan fried and topped with vibrant sweet chilli sauce, and served with stir-fried noodles scattered with seasonal vegetables

Sweets

Baked cheesecake
firm creamy cheesecake, served with fresh berries

Hot Beverages

Tea
black and herbal teas from around the world

Coffee
brewed to order, your choice of decaffeinated, espresso and cappuccino


Breakfast

Juice

Fruit juice
refreshing choice of chilled juices

Fruit

Breakfast fruits
a palette of ripe tropical and seasonal cut fresh fruits

Yoghurt
selected fruit flavoured yoghurts

Main Course

Cheese omelette
served with baked beans, sautéed woodland mushrooms and a grilled plum tomato with herbs

Chive scrambled eggs
creamy scrambled eggs, marbled with fresh chives, accompanied by grilled prime beef and pepper brochette, tender pan-fried chicken, sizzling veal boerwurst sausages, grilled tomato and golden roast new potato wedges tossed in parsley

Brioche French toast
slices of French brioche bread, dipped in beaten egg, butter fried until golden, served with rich chocolate custard sauce and sautéed dry fruit

Delicatessen's cold meats and cheese
offering a gourmet selection of Italian bel paese, Swiss emmenthal and gruyere cheeses, succulent pesto roasted chicken and wafer-thin air-dried beef, served with an array of fresh crudités

Bread

Breakfast bread basket
a variety of soft and crusty baked breads, buttery croissants and flaky breakfast pastries served with butter and preserves

Hot Beverages

Tea
black and herbal teas from around the world

Coffee
brewed to order, your choice of decaffeinated, espresso and cappuccino

Kiwi Flyer

Emirates
Business Class menu
Melbourne to Auckland
March 2013

Bar Service

Aperitifs

Campari - Campari Bitter
Vermouth Sweet/Dry - Martini

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

Spirits

Premium Scotch Whisky - Chivas Regal 18 Years Old, Johnnie Walker Double Black
Single Malt Whisky - Glenfiddich 15 Years Old
Tennessee Whiskey - Jack Daniel's
Irish Whiskey - Jameson's
Cognac - Hennessy XO
Vodka - Grey Goose
Gin - Bombay Sapphire
Rum - Bacardi Superior

Champagne, Port & Wines

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

Liqueuers

Baileys Irish Cream
Tia Maria
Drambuie
Cointreau
Patron XO Cafe


Breakfast

Juice

Fruit juice
refreshing choice of chilled juices

Fruit

Breakfast fruits
a palette of ripe tropical and seasonal cut fresh fruits

Yoghurt
selected fruit flavoured yoghurts

Main Course

Chive scrambled eggs
creamy farm fresh eggs marbled with chives, accompanied by herb marinated tender grilled chicken medallion, sizzling veal sausage, braised breakfast beans and slow-roasted vine tomatoes

Cheese filled omelette
farmhouse fresh light egg omelette, served with a chunky tangy tomato relish, charred flat woodland mushrooms, steamed asparagus spears, and crispy potato and corn fritters

Thin crepes filled with apple, ricotta and raisin
delicate French pancakes, topped with stewed apricots and a rich caramel sauce

Delicatessen's cold meats and cheese
a gourmet selection of breakfast cheeses, served with sliced prime roast beef, and tender smoked chicken, with a selection of garnishes including gherkin, tomato and cucumber slices and fresh parsley

Bread

Breakfast bread basket
a variety of soft and crusty baked breads, buttery croissants and flakey breakfast pastries served with butter and preserves

Hot Beverages

Tea
black and herbal teas from around the world

Coffee
regular or decaffeinated, freshly brewed to order

Kiwi Flyer

Emirates
First Class menu
Dubai to Sydney
March 2013

Bar Service

Aperitifs

Campari - Campari Bitter
Vermouth Sweet/Dry - Martini

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, Johnnie Walker Blue Label
Single Malt Whisky - Glenfiddich 21 Years Old
Bourbon - Woodford Reserve
Cognac - Hennessy Paradis
Vodka - Grey Goose, Imperia Russian
Gin - Bombay Sapphire, Hendricks
Rum - Bacardi Superior, Ron Zacapa

Champagne, Port & Wines

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

Liqueuers

Baileys Irish Cream
Tia Maria
Drambuie
Cointreau
Patron XO Cafe


A la Carte Dining

Continental Breakfast

Fruit juices
a refreshing choice of freshly squeezed orange or grapefruit juice

Breakfast fruits
a palette of ripe tropical and seasonal cut fresh fruits

Yoghurt
natural or flavoured with fruit

Assorted cereals
choice of crunchy cornflakes or nutritious muesli

Delicatessen's cold meats and cheese
offering a gourmet selection of Italian bel paese, Swiss emmenthal and gruyere cheeses, succulent pesto roasted chicken and wafer-thin air-dried beef, served with an array of fresh crudites

Breakfast bread basket
a variety of soft and crusty fresh baked breads, butter croissants and flaky breakfast pastries, served with butter and preserves

Hot Breakfast

Cheese omelette
served with baked beans, sauteed woodland mushrooms and a grilled plum tomato with herbs

Chive scrambled eggs
creamy scrambled eggs, marbled with fresh chives, accompanied by grilled prime beef and pepper brochette, tender pan-fried chicken, sizzling veal boerwurst sausages, grilled tomato and golden roast new potato wedges tossed in parsley

Brioche French toast
slices of French brioche bread, dipped in beaten egg, butter fried until golden, served with rich chocolate custard sauce and sauteed dry fruit

Canapes

a selection of hot and cold savouries, including Asian-style crisp prawn toast, prime beed brochettes, steamed dumplings with vegetable filling, marinated feta cheese with cherry tomato and marinated mixed olives

Appetisers

Caviar
perfectly prepared chilled caviar presented with a traditional selection of finely chopped onion, chopped boiled egg, sour cream and lemon, served with crisp melba toast and soft blini pancakes

Traditional local Arab mezze
the flavours of our home, presented as a generous spread of traditional Arabic savoury dishes including walnut muhammara paste, smoky moutabal, fresh tabouleh, creamy hommous, loubieh bil zeit, marinated feta cheese, freshly prepared stuffed vine leaves, assorted Arabic pickles, cheese sambousak, tomato and zaatar fatayer, and lamb kibbeh, complemented by local garnishes

Salmon and lobster duo
luxurious fresh poached lobster medallions and premium smoked salmon, accompanied by ripe avocado and roasted pine nut salsa, oven-roasted plum tomatoes and zesty fresh lime

Tomato and mozzarella salad
Italian classic dish of rich roasted plum tomatoes served with fresh mozzarella cheese, drizzled with olive pesto and basil

Salad bar
crisp fresh garden salad leaves and vegetables, topped with your choice of peeled cucumber crescents, fresh herb marinated mozzarella cheese, roasted pine nuts and red and yellow cherry tomatoes, tossed in your preferred dressing

Soups

Roast pumpkin and carrot soup
farmhouse-style oven-roasted butternut pumpkin and carrot soup, enhanced with aromatic fresh coriander, finished with crunchy croutons

Chicken consommé
a clear richly seasoned chicken bouillon, garnished with fine threads of steamed carrot, celery and leek

Main Courses

Beef tenderloin steak
the gaucho's prime beef tenderloin, served with flame-roasted and skinned red and yellow peppers, buttery green beans, golden roasted fingerling potatoes and a classic chimichurri sauce

Oriental roast chicken
a succulent Middle Eastern-style roasted chicken, infused with cinnamon and allspice, served with a tangy tomato and baby okra stew and seasoned oriental rice

Palak gosht
tender pieces of lamb slow cooked in a fresh leaf spinach stock, accompanied by a cauliflower and tomato stew and cumin rice

Pasta bar
the finest fresh Italian pasta choices of plain fresh penne pasta or ravioli stuffed with woodland mushrooms, tossed with your choice of fresh sauces, including creamy wild mushroom, leek and spinach, dill pine nut pesto, and tomato and aubergine salsa, all offered with freshly shaved parmesan cheese

Pan-seared hammour
firm fresh fish fillets with dill sauce, served with olive oil sauteed seasonal vegetables and three colours of linguine ribbons

A la carte vegetables
our chefs have paired each meal with their ideal accompaniments, but we offer a variety of alternative vegetables to your taste, including golden oven-roasted new potatoes, sauteed seasonal vegetables, steamed sugarsnap peas and carrots, and steamed rice

Bread basket
choose soft, crusty, granary, garlic or Arabic from our variety of freshly baked rolls and breads

Cheese board
a carefully chosen assortment of the finest boutique cheeses from around the world, served with a selection of crudités, crackers and dried fruits

Sweet Delights

White chocolate and coconut cheesecake
a dense and richly flavoured cheesecake, served with a fresh raspberry sauce

Warm pear chocolate cake
moist cake served warm with citrus candied orange zest and rich white chocolate sauce

Selected small desserts
a gourmet selection of fine individual desserts

Selection of fruit
a seasonal assortment of the finest fresh cut fruits

Chocolates
a luxurious rich chocolate selection provides the perfect finale

Hot Beverages

Tea
black and herbal teas from around the world, featuring Ceylon, China, Earl Grey and Camomile

Coffee
brewed to order, your choice of decaffeinated, espresso and cappuccino coffee

Light Bites

Selection of sandwiches
an assortment of reception sandwiches, including air-dried beef with mayonnaise in Laugen roll, peppered cream cheese with fresh cucumber in a sesame bagel, and fresh crabmeat with lively chilli sauce in a wholemeal roll

Shepherd's pie
traditional British dish of minced lamb and vegetables in a rich gravy topped with gratinated mashed potatoes

Ricotta cheese ravioli
fresh pasta parcels, filled with light ricotta cheese, drizzled with herb olive oil, served with rich artichoke and tomato sauce, topped with parmesan cheese flakes

Pan-fried salmon
tranche of fresh salmon, pan fried and topped with vibrant sweet chilli sauce, and served with stir-fried noodles scattered with seasonal vegetables

Oven-baked potatoes
baked potato shells filled with your choice of seafood ragout, chunky tomato and basil salso, chilli con carne or a creamy cheese sauce

Selection of petit fours
tempting assortment of delicate small pastries, including white chocolate cardamom truffle, raspberry macaroon, hazelnut crunch, mixed berry chocolate tart, lemon chocolate fondant slice and chocolate dipped amoretti biscuit



Wine

Champagne

Dom Perignon Vintage 2003
The 2003 Dom Perignon is a highly rich, powerful and vinous Dom Perignon and unsurprisingly since the summer of 2003 was the hottest in 53 years. The nose has two distinct sides - the light floral candied fruit notes and darker, spicier, licorice aromas. A mouthful of creamy, silky fruit, hints of praline and honey, is under-pinned by a fina vivacious acidity and striking minerality. The perfect way to start a flight, excellent with caviar and pretty outstanding with shellfish and other fish dishes.

Moet & Chandon NV
Brut Imperial
A harmonious blend of the three Champagne grape varieties : Chardonnay, Pinot Noir and Pinot Meurnier, from the most expressive crus of the Champagne region. Brut Imperial embodies the Moet & Chandon style. It is a complete, generous and dunamic champagne. The wine has matured on the lees for several years until considered ready for drinking by the Chef de Cave.

White Wine

Y de Yquem 2010, Bourdeaux
Most impassioned wine lovers will have heard if not had the extreme pleasure to taste a wine from the revered Chateau d'Yquem vineyards in Sauternes, famous for their lusciously rich, complex, long living and unctuous wine. But few will have come across Y (pronounced "Ygrec") the almost dry white wine produced from early picked Sauvignon Blanc and Semillon grapes from the same vineyards. Y is intensely fruited and vivacious, packed full of citrus, white flowers and honey, with a beautiful freshness and a touch of sweetness. Due to this residual sweetness it matches a very wide range of dishes.

Stonier Reserve Chardonnay, 2010, Mornington Peninsula
There is a lot of talk about the Yarra Valley being the premier supply of cool climate wine in Australia but our money is on the Mornington peninsula. Positioned on the coast near Melbourne it benefits from the cool ocean breeze. Fermented in French oak barrels the 2010 Chardonnay displays notes of nougat, peaches and nuts. The superb creamy palate has a fine acidity making this a great food wine, especially with seafood, pasta and poultry dishes.

Leeuwin Prelude Chardonnay 2010, Margaret River
Leeuwin was one of the earliest wineries in Margaret River region with an exceptional reputation for fine Chardonnay. The 2010 Prelude Chardonnay was fermented and aged in French oak barrels which offers notes of honeyed peaches, jasmine, orange, a dash of lime and lifted floral notes with a light oak nuance in the backgroun. The palate is delicately textured with pear, hints of wild honey and cashew. The finish is persistent. A superb wine for pairing with shellfish and seafood dishes.

Pierro LTC 2012, Margaret River
A blend of Sauvignon Blanc and Semillon is well-known in Margaret River. Our friends at Pierro add "a little touch of Chardonnay" to theirs, hence the name LTC. The Semillon has a waxy texture; the Sauvignon gives a zesty freshness and the Chardonnay marries the two together with an overriding creaminess. A melange of grapefruit, lime and peach are found on the palate with a seductive and silky texture. Truly great to be enjoyed as an aperitif, with seafood and even spicy dishes.

Red Wine

Chateau Batailley 2000, Pauillac Bordeaux
Batailley is one of the oldest estates in the Medoc. The name is derived from the battle ("battaille") that took place where the chateau and vineyard are today during the 100-years war in 1452. Neighbouring Latour and Lynch Bages, Batailley has a very classical Pauillac style, exhibiting power, structure and deep fruit. 2000 was one of the finest years on record in Pauillac producing dense and long living wines. The ruby colour, turning to brick red on the rim, leads to an aromatic nose with ripe plums and cherry fruit. The palate is elegant, exuding cassis liqueur, tobacco and cedar notes. The perfect partner for steak and lamb dishes and the cheese board.

Clarendon Hills Onkaparinga Grenache 2009, McLaren Vale
The Onkaparinga Grenache forms part of what Roman Bratasuik calls his "grand cru" classification. The soils of this so called new world site are some of the oldest on earth and the vines were planted over 100 years ago still on pre phylloxera rootstocks, so you can imagine the intensity of the wine. The proximity of the ocean and the 300 meter elevation give Roman's wines lifted aromas and a fresh palate. The 2009 has a distinct, cosmetic-like, floral perfume with raspberry and kirsch aromas. Full bodied with fine savoury fruit flavours, elegant and soft tannins and a crisp finish.

Torbreck RunRig 2006, Barossa Valley
The RunRig was designed with the great wines of Hermitage and Cote Rotie in mind and the style comes through. The blend follows the classic Cote Rotie blend of 95% Shiraz or Syrah with 5% of Viognier, the fragrant white wine of Northern Rhone. A wine of great power and depth, with complex aromas of cigar box, Asian spice, barbecued meat, and layers of saturated fruit complimenting the generous structure. This is one of Barossa's greatest wines and deserves a fine red meat dish to accompany it.

Chateau Marquis de Terme 2003, Margaux
The 4th growth Margaux Chateau Marquis de Terme 2003 comes from one of the hottest years on record in Bordeaux. The colour is classically claret - dark ruby fading to garnet on the rim. The sweet plum and currant aromas are joined by herbal and tobacco notes. The palate is medium weight and charming, offering black cherries, cassis and more tobacco. A perfect partner to lamb and beef dishes, pleasant on its own or with hard cheeses.

Seppelt Aerin's Heathcote GSM 2009, Victoria
A single vineyard effort from one of Australia's most established producers - Seppelt. The Grenache, Shiraz and Mourverdre blend works brilliantly on the Heathcote soils producing complex and satisfying wines. Raspberries, red currants and subtle oak on the nose lead to a medium bodied palate with fine tannins, bold red fruits and sweet spice. A delicious wine, perfect with a range of food especially red meat and spicy dishes.

Dessert

Chateau Coutet 2006, Barsac Bordeaux
One of only two premier crus of Barsac, a region producing the famous sweet wines along with Sauternes. Coutet, like the other wines of Barsac, and Sauternes, benefits from the micro climate created by the two rivers flanking the vineyards. The mist, created by the cool and warm airs of the two rivers allows "noble rot" to form on the berries which in turn sucks out the water leaving shriveled but very concentrated juice in the grapes. It is this concentrated, viscous juice that goes on to make the delicious sweet wines that carry the appellation of Barsac (and Sauternes). The Coutet 2006 has a beautifully fresh nose combining exotic fruits such as pineapple and peaches with honey and marzipan. A light, zingy style, quite typical of the Barsac commune, the wine shows great opulence, svelte texture and a finely integrated acidity adding a welcome freshness. Perfect with an array of desserts and salty cheeses.

Port

Graham's Single Harvest Tawny Port 1969, Douro
This rare, limited release single vintage Tawny, from a production of only six barrels was not easy to come by, but since we did we are delighted to share it with you. Single vintage Tawny, for those of you unfamiliar to the style, is a vintage Port aged in port pipes until release. The longer the wine is aged, the lighter or more "tawny" it becomes. The Graham's 69 has a seductive and mesmerizing nose with honeysuckle, vanilla and caramel. The complex and silky palate has been softened from the 41 years in port pipes offering currants, exotic spice and butterscotch. A great accompaniment to salty cheese and chocolate desserts. Saude!

Moomba

Lunch
Caviar and Balik
Caviar and Balik salmon “Tsar Nocolaj”

International Favourites
Spicy lentil soup
Mixed salad with seared scallops, chorizo sausage, white balsamic and herb dressing
Seared cod fillet drizzled with lemon oil, creamy mashed potatoes and trio of broad beans, green beans and garden peas and a provencale sauce
Or
Seared boursin chicken with butternut risotto and baby beetroot
Or
Saffron gnocchi with roasted artichoke cream sauce, cherry tomato relish and rocket

Chinese Favourites
Chicken with wolfberries and lotus seed
Cold plate – shimizi mushroom salad
Beef fillet with chilli and black pepper, steamed rice and stir-fried kailan

Cheese and Dessert:
Tornegus, Cropwell Bishop Stilton, Butler’s Secret, Camembert
Fresh berries with cream
Warm apple and thyme tart tartin with vanilla ice cream
Black sesame dessert

Tea and Coffee

Pralines

Snacks
Assorted finger sandwiches
Roasted duck in noodle soup
Ice cream

Breakfast
Starters:
Orange or grapefruit juice
Lime, mango, pineapple, yoghurt and ginger energiser
Fresh seasonal fruit
Natural or fruit yoghurt
Assorted cereals

Main Courses
Free range eggs~freshly scrambled, fried or boiled served with Cumberland pork sausage, back bacon, white pudding, grilled Roma tomato, flat mushrooms, roasted potatoes and red onion
Chicken congee
Kippers

Bread Basket
Assorted breakfast bread and fresh toast
served with Mrs. Bridges Scottish preserves, Tasmanian meadow honey and butter

Champagne:
Krug Grande Cuvee Champagne
Founded in Reims in 1843, the House of Krug is now managed by the 5th and 6th generations of the Krug Family. Rigorous selection and care go into every detail of the multi-vintage Grande Cuvee, which offers a magical combination of aromatic complexity, power and finesse with a long, lingering finish. Krug is the ultimate experience in champagne.

White Wines:
Vincent Girardin Puligny-MontrachetVieilles Vignes 2008
Puligny Montrachet is a well-known appellation of Burgundy wine, containing some of the most famous vineyards in the world. The nose of this powerful wine is elegantly fruited with rich perfume. The palate is rounded, almost plump with lush, rich flavours balanced by a well-integrated acidity and a sustained finish.

Spy Valley Envoy Sauvignon Blanc 2010
The fruit of this Marlborough Sauvignon Blanc was handpicked from the oldest wines in the Johnson Estate. The juice was fermented in French oak barrels and remained on lees for 12 months before blending and bottling, which gives the complexity and structure to this special wine. The palate is round with firm acidity and delicious flavours of dried herbs and rich tropical fruits.

Red Wines:
1855 Bordeaux Classification Wine Promotion
We have carefully chosen 6 Classified Growths from the Bordeaux Wine Official Classification of 1855 to complement our First Class wine selection. Please refer to the wine booklet for the promotion and check with our Cabin Crew which of the wines is on offer on this flight.
Today’s flight had:
Chateau Lynch Bages Pauillac 2004
A fully-saturated inky ruby color, the nose offers aromas of blackcurrant and cherry. Sweet, lush and ripe, with pure blackberry, cocoa and coffee flavours, its full-bodied texture, very good balance and sound acidity keeps this light on its feet. Fully mature with a smooth voluptuous finish, it is very enjoyable to drink now.

Castello di Gabbiano Alleanza IGT Toscana 2008
The word Alleanza means alliance. It signifies the combined efforts of two very talented winemakers from different parts of the world. This wine is produced with the best assortment of Merlot, Sangiovese and Cabernet Sauvignon grapes grown on the Castello di Gabbiano estate. It offers aromas of ripe berries which lead to a full body, with soft, silky tannins and a long finish. Enjoy this enticing wine with braised meats and aged cheese.

Wooing Treet Pinot Noir 2009
Wooing Tree is a family owned single vineyard site, situated in the heart of Central Otago, New Zealand’s coolest wine region. This award winning wine is complex and powerful, with aromas of ripe cherries, plums and a hint of spiciness. On the palate, it has supple tannins with good weight and persistence. It is a perfect example of an outstanding Central Otago Pinot Noir

Port:
Ramos Pinto Quinta de Ervamoira 10 Year Old Tawny Port
Produced from grapes grown in the vineyard Quinta da Ervamoira, this tawny offers all the maturity of an aged wine while still displaying the vigour of youth. It is smooth and full bodied, with aromas and flavours of apricot and plum balanced with vanilla scents from the aged casks.

Aperitifs and Cocktails:
Campari, Martini Rosso, Martini Extra Dry, Tio Pepe Sherry, Harveys Bristol Cream Sweet Sherry, Tanqueray Ten Gin, Bacardi Rum, Belvedere Vodka, Bloody Mary, Screwdriver

Whiskies:
Chivas Regal 12 Years Old, Johnnie Walker Blue Label, Canadian Club, Gentleman Jack Bourbon, MaCallan 17 Fine Oak Single Malt Whisky

Cognac:
Tesseron Lot 76 XO Tradition

Liqueurs:
Cointreau, Drambuie, Kahlua, 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.

Juices:
orange, apple, tomato

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

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

Teas:
Fuding jasmine silver fur, Anqi supreme Ti Guan Yin, Ceylon, Japanese, Hong Kong style milk tea
organic selection: camomile, earl grey and peppermint

Hot Chocolate

Some pictures available in my TR (link in signature)