The All-Airline FT Menu Collection
Sep 23, 2013, 7:13 pm
#1216
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Thai Airways
Business Class menu
Bangkok to Auckland
September 2013
First Serving
Hot Savoury
Deep-fried Prawn Cake, Plum Sauce
First Course
Tuna Loin with Mild Chilli and Pesto Cream
Ganache of Duck Foie Gras, Asparagus and Endive
Salad
Mesclun Salad with Italian Tiziano Dressing
Main Course
Braised Beef Short Ribs with Red Wine Sauce
Fettuccine, Mixed Baby Vegetables
or
Stir-fried Lamb Loin with Hoi Sin Sauce and Black Pepper
Oriental Fried Rice, Vegetables with Oyster Sauce
or
Chicken in Green Curry "Kiew Wan" Thai Style
Steamed Thai Hom Mali Rice, Stir-fried Pickled Turnip with Egg
or
Pan-fried Snapper with Caper and Butter Sauce
Parsley Potatoes, Broccoli Mimosa, Carrot
Assorted Bread, Butter
Assorted Cheese, Fresh Fruits
Dessert
Lemon Tart with Meringue
Chocolate Equator Cake with Mixed Berry Sauce
Tea, Coffee, Espresso, Cappuccino
Second Serving
First Course
Fresh Fruits
Yoghurt
Main Course
Frittata with Capsicum and Potatoes, Pan-fried Veal Sausage Chipolata
Sliced Potatoes and Cream
Baked Half Tomato with Olive Oil and Fresh Herbs
or
Quiche with Chicken and Zucchini Coconut Milk
Pan-fried Bacon, Pan-fried Chicken Sausage
Baked Cherry Tomato with Olive Oil and Fresh Herbs
or
Cold Cuts Platter
Easter Ham, Black Forest Ham, Butcher Choice Salami, Fontina Cheese
Assorted Bread, Butter, Jam
Tea, Coffee, Chocolate Malt
Instant Noodle Soup with Chinese Barbecued Pork
(Available Upon Request)
Drinks Menu
Wine List
Champagne
Piper Heidsieck Brut Champagne
55% Pinot Noir, 30% Pinot Meunier and 15% Chardonnay. It has tasting notes of citrus fruits, Granny Smith apple and subtle hints of hawthorn.
White Wine
Chateau Villa Bel-Air 2010
65% Sauvignon Blanc and 35% Semillon grapes. Fermented in oak barrels at low temperature. The colour of pale yellow and green. The nose of flowers and tropical fruits. It is round and full-bodied. This wine can be served with fish dishes and seafood.
Chateau Chantegrive Blanc 2011
50% Sauvignon Blanc, 50% Semillon. The Semillon contributes round, ripe apple, fig and waxy fruit, sauvignon blanc contributes crisp, citrusy, herbal fruit. All those flavours come together in a light body with zesty acidity that will complement fresh oysters or grilled shellfish.
Bourgogne Chardonnay 2011
100% Chardonnay. Light golden colour. Expressive notes of citrus, orange, fresh almond. Full attack on citrus fruit, mineral and develops aromas of gunflint. Vivid, dry, aromatic, not overtly structured yet persistent. Recommended to be served with white meats and fish.
Red Wine
Chateau de Barbe Blanche 2007
65% Merlot, 25% Cabernet franc and 10% Cabernet Sauvignon. Dark red colour. Nose with black cherry, plum, blackcurrant blends with intense mocha. The palate offers sumptuous lingering spice and black cherry notes through a long, long finish. This matured wine delicate and good for poultry and cheese.
Chateau des Jacques Morgon 2008
100% Gamay grapes. Deep sherry colour, with walnut and little red fruits aromas, this wine has silky tannins that will help it to age. A mix of fruit and herbs on the palate, this shows nice acidity and structure, still bright and youthful with dark character. It will be perfect with red meat.
Aperitifs
Mekhong Thai Sabai, Mekhong Amethyst, Campari, Gin Martini, Screwdriver, Bloody Mary, Black Russian, Vodka Martini, Warre's Warrior Port
Spirits
Rum, Gin, Bourbon Whisky, Whisky, Vodka
Cognac & Liqueurs
Camus XO, Kahlua, Drambuie, Grand Marnier Cordon Rouge
Beer
Chang Beer, Heineken Beer, Singha Beer
Soft Drinks
A Range of Soft Drinks, Diet Soft Drinks, Fruit Juices
Beverages
Decaffeinated Coffee, Cappuccino, Espresso, Instant Coffee, Special Blended Coffee, Oolong Tea, Ceylon Tea, Japanese Green Tea, Chocolate Malt 3 in 1
Louis M Martini 2008
87% Cabernet Sauvignon and 13% other grapes exhibit a deep Burgundy colour with intense aromas of blackberry, licorice, cedar and hits of herbs. It is also very rich and full-bodied, plenty of tannins for aging. Good with red meat.
Napa red wine loading from BKK for TG692, TG991, TG461, TG465, TG471, TG473, TG475, TG481, TG483, TG491
Business Class menu
Bangkok to Auckland
September 2013
First Serving
Hot Savoury
Deep-fried Prawn Cake, Plum Sauce
First Course
Tuna Loin with Mild Chilli and Pesto Cream
Ganache of Duck Foie Gras, Asparagus and Endive
Salad
Mesclun Salad with Italian Tiziano Dressing
Main Course
Braised Beef Short Ribs with Red Wine Sauce
Fettuccine, Mixed Baby Vegetables
or
Stir-fried Lamb Loin with Hoi Sin Sauce and Black Pepper
Oriental Fried Rice, Vegetables with Oyster Sauce
or
Chicken in Green Curry "Kiew Wan" Thai Style
Steamed Thai Hom Mali Rice, Stir-fried Pickled Turnip with Egg
or
Pan-fried Snapper with Caper and Butter Sauce
Parsley Potatoes, Broccoli Mimosa, Carrot
Assorted Bread, Butter
Assorted Cheese, Fresh Fruits
Dessert
Lemon Tart with Meringue
Chocolate Equator Cake with Mixed Berry Sauce
Tea, Coffee, Espresso, Cappuccino
Second Serving
First Course
Fresh Fruits
Yoghurt
Main Course
Frittata with Capsicum and Potatoes, Pan-fried Veal Sausage Chipolata
Sliced Potatoes and Cream
Baked Half Tomato with Olive Oil and Fresh Herbs
or
Quiche with Chicken and Zucchini Coconut Milk
Pan-fried Bacon, Pan-fried Chicken Sausage
Baked Cherry Tomato with Olive Oil and Fresh Herbs
or
Cold Cuts Platter
Easter Ham, Black Forest Ham, Butcher Choice Salami, Fontina Cheese
Assorted Bread, Butter, Jam
Tea, Coffee, Chocolate Malt
Instant Noodle Soup with Chinese Barbecued Pork
(Available Upon Request)
TG 491 C - MENU A : SEPTEMBER 2013
Drinks Menu
Wine List
Champagne
Piper Heidsieck Brut Champagne
55% Pinot Noir, 30% Pinot Meunier and 15% Chardonnay. It has tasting notes of citrus fruits, Granny Smith apple and subtle hints of hawthorn.
White Wine
Chateau Villa Bel-Air 2010
65% Sauvignon Blanc and 35% Semillon grapes. Fermented in oak barrels at low temperature. The colour of pale yellow and green. The nose of flowers and tropical fruits. It is round and full-bodied. This wine can be served with fish dishes and seafood.
Chateau Chantegrive Blanc 2011
50% Sauvignon Blanc, 50% Semillon. The Semillon contributes round, ripe apple, fig and waxy fruit, sauvignon blanc contributes crisp, citrusy, herbal fruit. All those flavours come together in a light body with zesty acidity that will complement fresh oysters or grilled shellfish.
Bourgogne Chardonnay 2011
100% Chardonnay. Light golden colour. Expressive notes of citrus, orange, fresh almond. Full attack on citrus fruit, mineral and develops aromas of gunflint. Vivid, dry, aromatic, not overtly structured yet persistent. Recommended to be served with white meats and fish.
Red Wine
Chateau de Barbe Blanche 2007
65% Merlot, 25% Cabernet franc and 10% Cabernet Sauvignon. Dark red colour. Nose with black cherry, plum, blackcurrant blends with intense mocha. The palate offers sumptuous lingering spice and black cherry notes through a long, long finish. This matured wine delicate and good for poultry and cheese.
Chateau des Jacques Morgon 2008
100% Gamay grapes. Deep sherry colour, with walnut and little red fruits aromas, this wine has silky tannins that will help it to age. A mix of fruit and herbs on the palate, this shows nice acidity and structure, still bright and youthful with dark character. It will be perfect with red meat.
Aperitifs
Mekhong Thai Sabai, Mekhong Amethyst, Campari, Gin Martini, Screwdriver, Bloody Mary, Black Russian, Vodka Martini, Warre's Warrior Port
Spirits
Rum, Gin, Bourbon Whisky, Whisky, Vodka
Cognac & Liqueurs
Camus XO, Kahlua, Drambuie, Grand Marnier Cordon Rouge
Beer
Chang Beer, Heineken Beer, Singha Beer
Soft Drinks
A Range of Soft Drinks, Diet Soft Drinks, Fruit Juices
Beverages
Decaffeinated Coffee, Cappuccino, Espresso, Instant Coffee, Special Blended Coffee, Oolong Tea, Ceylon Tea, Japanese Green Tea, Chocolate Malt 3 in 1
Louis M Martini 2008
87% Cabernet Sauvignon and 13% other grapes exhibit a deep Burgundy colour with intense aromas of blackberry, licorice, cedar and hits of herbs. It is also very rich and full-bodied, plenty of tannins for aging. Good with red meat.
Napa red wine loading from BKK for TG692, TG991, TG461, TG465, TG471, TG473, TG475, TG481, TG483, TG491
SEPTEMBER 2013
Sep 30, 2013, 4:06 pm
#1217
Join Date: Dec 2009
Location: Flatland
Programs: AA Lifetime Gold 1MM, BA Gold, UA Peon
Posts: 6,111
AA J LAX-LHR September 2013
American Airlines Business Class
Los Angeles (LAX) to London Heathrow (LHR), September 2013
Menu
Starter
Smoked Salmon
With spring pea blinis and cream cheese
Salad
Seasonal greens with fresh vegetables, feta and pepperoncini
With your choice of sour cream and herb dressing or premium extra virgin olive oil and balsamic vinegar
Assorted gourmet breads will be served with your meal
Entrées
Grilled Fillet of Beef
Crusted in Boursin cheese served with wilted spinach, balsamic grilled tomatoes and whipped potatoes
Red Thai Curry Chicken
Accompanied by jasmine rice
Potato Chip Crusted Halibut
Served with thyme red pepper sauce, parsley caper cream sauce, pan-roasted paprika potatoes, haricots verts with shallots and vegetable medley
Four Cheese Ravioli
Complemented by tomato cream sauce
Dine Upon Request
You may choose one of the featured entrées to be served with an appetiser and dessert all at once, or at any time you wish.
Dessert
Traditional Ice Cream Sundae
[Ben & Jerry's] Vanilla ice cream with your choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans.
Gourmet Cheese Plate
An assortment of fine cheeses with garnishes
Breakfast
Offered prior to arrival
Entrées
American Breakfast
Three cheese omelette with poblano cream sauce, basil pesto potatoes, fire-roasted turkey sausage and roasted tomatoes
Continental Breakfast
Kellogg's cereal with yoghurt
Served with a selection of fruit and breakfast breads
[ We apologize if your first selection is not available.
To reserve your entrée choice before your next flight, please visit www.aa.com/menu]
Wine List
Champagne
Gosset Brut Excellence
Pinot Noir and Pinot Meunier create a brilliant and lively bubbly with buttery, toasty aromas.
White Wine
Villa Solais Vermentino di Sardegna DOC
The combination of Vermentino with Nuragus gives the wine a round taste with distinct mineral tint.
Domaine de Martinolles Cuvée Saint-Hilaire
Medium-bodied Mauzac summer-fresh floral aromas woven with citrus and honey tones.
Red Wine
MontGras Cabernet Sauvignon Reserva
This Cabernet Sauvignon has black currant and cherry on the nose with a hint of oak and vanilla.
Spotted Owl Vineyards
This Cabernet and Syrah blend is purple in color with aromas of dark cherry, blackberry and mocha.
Chase's Choice
A wine from our cellars specially selected by Ken Chase
Please ask your flight attendant about this wine choice
Dessert Wine
Bodegas Lustau Sherry, Jerez
Palomino Fino grapes, a great balance of alcohol and flavor, and delicate texture on the palate.
Senhora do Convento Vintage Port
Touriga Nacional, Touriga Franca and Tinta Roriz give blackberry, walnut and cherry flavors.
Beverages
We are pleased to offer you a variety of beverages on today's flight, including cocktails of your choice mixed with premium liquor.
Spirits
Vodka
Gin
Bacardi Rum
Whiskeys
Canadian Club Reserve Blended Whisky
Dewar's White Label Scotch Whisky
Glenlivet Single Malt Scotch
Jack Daniel's Tennessee Whiskey
Jim Beam Devil's Cut
Beers
Amstel Light, Heineken and select U.S. beers
Additional beers may be available on select international flights
Brandy and Liquers
Bailey's Irish Cream
Courvoisier V.S.O.P. Fine Champagne Cognac
DiSaronno Amaretto
Kahlúa
Other Beverages
Carbonated beverages
Still and sparkling water
Java City 100% Rainforest Alliance Certified coffee
Nescafé decaffeinated coffee
Tea
Fruit juices
Milk
Notes and opinions:
The starter was an innovative item (by AA standards, at least) and welcome. The salad was made with very good ingredients.
The breads were well-baked and there was a good variety; wholemeal, pretzel bread, several seeded breads.
The Red Thai Curry Chicken was inoffensive but bore no relation to an actual Thai curry, being a cooked whole chicken breast with a mild curry sauce over it. An actual Thai curry has bolder flavours and is made with diced or sliced strips of chicken cooked in the sauce.
The ice cream was not vanilla but instead a crunchy butterscotch icecream (the crew told me before they served it). A welcome change, particularly when I added a shot of Amaretto.
The croissants in the breakfast breads were competently prepared and suitably light and flaky, something not every airline crew is able to achieve. I'm fussy about my croissants.
The Gosset champagne is competent but unremarkable; it is at least of reasonable quality and drinkable.
The Villa Solais Vermentino is pleasant to drink, and matches the description well.
Ken Chase is the AA wine consultant specialist.
The gin was Bombay Sapphire.
Los Angeles (LAX) to London Heathrow (LHR), September 2013
Menu
Starter
Smoked Salmon
With spring pea blinis and cream cheese
Salad
Seasonal greens with fresh vegetables, feta and pepperoncini
With your choice of sour cream and herb dressing or premium extra virgin olive oil and balsamic vinegar
Assorted gourmet breads will be served with your meal
Entrées
Grilled Fillet of Beef
Crusted in Boursin cheese served with wilted spinach, balsamic grilled tomatoes and whipped potatoes
Red Thai Curry Chicken
Accompanied by jasmine rice
Potato Chip Crusted Halibut
Served with thyme red pepper sauce, parsley caper cream sauce, pan-roasted paprika potatoes, haricots verts with shallots and vegetable medley
Four Cheese Ravioli
Complemented by tomato cream sauce
Dine Upon Request
You may choose one of the featured entrées to be served with an appetiser and dessert all at once, or at any time you wish.
Dessert
Traditional Ice Cream Sundae
[Ben & Jerry's] Vanilla ice cream with your choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans.
Gourmet Cheese Plate
An assortment of fine cheeses with garnishes
Breakfast
Offered prior to arrival
Entrées
American Breakfast
Three cheese omelette with poblano cream sauce, basil pesto potatoes, fire-roasted turkey sausage and roasted tomatoes
Continental Breakfast
Kellogg's cereal with yoghurt
Served with a selection of fruit and breakfast breads
[ We apologize if your first selection is not available.
To reserve your entrée choice before your next flight, please visit www.aa.com/menu]
Wine List
Champagne
Gosset Brut Excellence
Pinot Noir and Pinot Meunier create a brilliant and lively bubbly with buttery, toasty aromas.
White Wine
Villa Solais Vermentino di Sardegna DOC
The combination of Vermentino with Nuragus gives the wine a round taste with distinct mineral tint.
Domaine de Martinolles Cuvée Saint-Hilaire
Medium-bodied Mauzac summer-fresh floral aromas woven with citrus and honey tones.
Red Wine
MontGras Cabernet Sauvignon Reserva
This Cabernet Sauvignon has black currant and cherry on the nose with a hint of oak and vanilla.
Spotted Owl Vineyards
This Cabernet and Syrah blend is purple in color with aromas of dark cherry, blackberry and mocha.
Chase's Choice
A wine from our cellars specially selected by Ken Chase
Please ask your flight attendant about this wine choice
Dessert Wine
Bodegas Lustau Sherry, Jerez
Palomino Fino grapes, a great balance of alcohol and flavor, and delicate texture on the palate.
Senhora do Convento Vintage Port
Touriga Nacional, Touriga Franca and Tinta Roriz give blackberry, walnut and cherry flavors.
Beverages
We are pleased to offer you a variety of beverages on today's flight, including cocktails of your choice mixed with premium liquor.
Spirits
Vodka
Gin
Bacardi Rum
Whiskeys
Canadian Club Reserve Blended Whisky
Dewar's White Label Scotch Whisky
Glenlivet Single Malt Scotch
Jack Daniel's Tennessee Whiskey
Jim Beam Devil's Cut
Beers
Amstel Light, Heineken and select U.S. beers
Additional beers may be available on select international flights
Brandy and Liquers
Bailey's Irish Cream
Courvoisier V.S.O.P. Fine Champagne Cognac
DiSaronno Amaretto
Kahlúa
Other Beverages
Carbonated beverages
Still and sparkling water
Java City 100% Rainforest Alliance Certified coffee
Nescafé decaffeinated coffee
Tea
Fruit juices
Milk
Notes and opinions:
The starter was an innovative item (by AA standards, at least) and welcome. The salad was made with very good ingredients.
The breads were well-baked and there was a good variety; wholemeal, pretzel bread, several seeded breads.
The Red Thai Curry Chicken was inoffensive but bore no relation to an actual Thai curry, being a cooked whole chicken breast with a mild curry sauce over it. An actual Thai curry has bolder flavours and is made with diced or sliced strips of chicken cooked in the sauce.
The ice cream was not vanilla but instead a crunchy butterscotch icecream (the crew told me before they served it). A welcome change, particularly when I added a shot of Amaretto.
The croissants in the breakfast breads were competently prepared and suitably light and flaky, something not every airline crew is able to achieve. I'm fussy about my croissants.
The Gosset champagne is competent but unremarkable; it is at least of reasonable quality and drinkable.
The Villa Solais Vermentino is pleasant to drink, and matches the description well.
Ken Chase is the AA wine consultant specialist.
The gin was Bombay Sapphire.
Last edited by flatlander; Sep 30, 2013 at 4:07 pm Reason: Add class of service to the title
Oct 6, 2013, 8:57 am
#1218
Join Date: Oct 1999
Location: New York
Posts: 7,347
HA 7 LAS-HNL September 2013 to February 2014
Hawaiian Airlines First Class
September 2013 to February 2014
Brunch
Western US Cities to Hawaii
A warm aloha from our partners
Your menu was created by Chef Chai Chaowasaree, a leading figure in Hawaii regional cuisine. For more of Chef Chai’s creations, visit Chef Chai at Pacifica in Honolulu.
Wine pairings are by Master Sommelier Chuck Furuya (but no wine list is provided)
Your Menu
Chef Chai has created this special Hawaiian-style brunch to introduce the tastes of Hawaii to you on your flight today.
First Course
Warm Breakfast Muffin
A selection of fresh seasonal fruit
Main Course
Vegetable Omelet with Cheese
Country Potatoes with Portuguese Sausage
Sweet Treat
Passion fruit cheese cake for today’s flight from Las Vegas
Prior to arrival
Hawaiian potato chips and Koloa Breeze Rum Brunch
September 2013 to February 2014
Brunch
Western US Cities to Hawaii
A warm aloha from our partners
Your menu was created by Chef Chai Chaowasaree, a leading figure in Hawaii regional cuisine. For more of Chef Chai’s creations, visit Chef Chai at Pacifica in Honolulu.
Wine pairings are by Master Sommelier Chuck Furuya (but no wine list is provided)
Your Menu
Chef Chai has created this special Hawaiian-style brunch to introduce the tastes of Hawaii to you on your flight today.
First Course
Warm Breakfast Muffin
A selection of fresh seasonal fruit
Main Course
Vegetable Omelet with Cheese
Country Potatoes with Portuguese Sausage
Sweet Treat
Passion fruit cheese cake for today’s flight from Las Vegas
Prior to arrival
Hawaiian potato chips and Koloa Breeze Rum Brunch
Oct 6, 2013, 8:58 am
#1219
Join Date: Oct 1999
Location: New York
Posts: 7,347
HA 449 HNL-KIX June to November 2013 I
Hawaiian Airlines Pikake Business Class
Honolulu To Osaka Kansai
June to November 2013
Pre-departure
Na Pua Signature Cocktail will be served
After takeoff
Beverage/cocktail service accompanied by appetizer course
Today’s choice is a salmon roulade filled with crabmeat salad topped with caviar
During the flight
Dinner featuring the tastes of Hawaii
Soup Course
Butternut Squash and Lobster Bisque
Salad Course
Rainbow Salad with Poached Pear and Raspberry Vinaigrette
Salad dressing could be served on the side or placed directly on top of your salad
(Bread rolls – choice of Hawaiian Sweet or Taro rolls was served today)
Entrée
Stuffed Chicken Wings with Rice Pilaf, Carrots, Broccolini and Sweet Chili sauce
Or
Pacific Salmon Warpped in Rice Paper with Macadamia Nut Pesto, Himalayan Rice, Asparagus and Leek Cream Sauce
Or
Japanese Eggplant Souffle with Marinara Sauce
From the Dessert Cart
Pineapple-Coconut Ice Cream Truffle with Strawberry Sorbet Center and Raspberry Crème Anglaise
Coffee, Tea and Liqueurs
Honolulu To Osaka Kansai
June to November 2013
Pre-departure
Na Pua Signature Cocktail will be served
After takeoff
Beverage/cocktail service accompanied by appetizer course
Today’s choice is a salmon roulade filled with crabmeat salad topped with caviar
During the flight
Dinner featuring the tastes of Hawaii
Soup Course
Butternut Squash and Lobster Bisque
Salad Course
Rainbow Salad with Poached Pear and Raspberry Vinaigrette
Salad dressing could be served on the side or placed directly on top of your salad
(Bread rolls – choice of Hawaiian Sweet or Taro rolls was served today)
Entrée
Stuffed Chicken Wings with Rice Pilaf, Carrots, Broccolini and Sweet Chili sauce
Or
Pacific Salmon Warpped in Rice Paper with Macadamia Nut Pesto, Himalayan Rice, Asparagus and Leek Cream Sauce
Or
Japanese Eggplant Souffle with Marinara Sauce
From the Dessert Cart
Pineapple-Coconut Ice Cream Truffle with Strawberry Sorbet Center and Raspberry Crème Anglaise
Coffee, Tea and Liqueurs
Oct 6, 2013, 8:58 am
#1220
Join Date: Oct 1999
Location: New York
Posts: 7,347
HA 449 HNL-KIX June to November 2013 II
During the flight
Snacks available upon request. Ask your flight attendant for today’s selection
Prior to landing
High Tea – Hawaiian Style
A selection of savories and sweets inspired by the Islands
Snacks available upon request. Ask your flight attendant for today’s selection
Prior to landing
High Tea – Hawaiian Style
A selection of savories and sweets inspired by the Islands
Oct 10, 2013, 12:26 am
#1221
Join Date: Oct 1999
Location: New York
Posts: 7,347
NH 1084 TPE-NRT (also TSA-HND) October 2013 J class
All Nippon Airways ANA Business Class
October 2013
Champagne
Champagne Heidsieck & Co Monopole Blue Top Brut
Champagne Charles Mignon Brut Grande Reserve Premier Cru
White Wine
Macon Lugny 2011 Paul Sapin
Red Wine
Clos Del Lilas 2010
Sake
Sawanoi Junmai Ginjo Soten
Shochu
Shima Senryo
Hanamugi Moriya
Lunch
Japanese Cuisine
Kuchidori
Simmered Pacific Saury with Soy-based sauce
Grilled beef rolled with vegetables
Crabmeat cake
Japanese omelet with corn
Kobachi
Savory Cashew Nut Pudding
Shausai
Simmered fillet of beef with soy-based sauce (125kcal)
Rice
Steamed Rice
Miso Soup
Petit Four – Taiwanese pineapple cake
Or
International Cuisine
Appetizer
Marinated mix vegetables
Scallop terrine and garlic-flavored cream sauce
Duck and hazelnut pate with mango chutney
Main Course
Sautéed Cod and Prawn with creamy basil sauce (487kcal)
Bread
Hard Roll
Fruit
Fresh Seasonal Fruit
October 2013
Champagne
Champagne Heidsieck & Co Monopole Blue Top Brut
Champagne Charles Mignon Brut Grande Reserve Premier Cru
White Wine
Macon Lugny 2011 Paul Sapin
Red Wine
Clos Del Lilas 2010
Sake
Sawanoi Junmai Ginjo Soten
Shochu
Shima Senryo
Hanamugi Moriya
Lunch
Japanese Cuisine
Kuchidori
Simmered Pacific Saury with Soy-based sauce
Grilled beef rolled with vegetables
Crabmeat cake
Japanese omelet with corn
Kobachi
Savory Cashew Nut Pudding
Shausai
Simmered fillet of beef with soy-based sauce (125kcal)
Rice
Steamed Rice
Miso Soup
Petit Four – Taiwanese pineapple cake
Or
International Cuisine
Appetizer
Marinated mix vegetables
Scallop terrine and garlic-flavored cream sauce
Duck and hazelnut pate with mango chutney
Main Course
Sautéed Cod and Prawn with creamy basil sauce (487kcal)
Bread
Hard Roll
Fruit
Fresh Seasonal Fruit
Oct 12, 2013, 12:12 pm
#1222
Join Date: Oct 1999
Location: New York
Posts: 7,347
NH 8 NRT-SFO September to November 2013 Business Class Part 1
ANA All Nippon Airways Business Class
September to November 2013
Tokyo to San Francisco/San Jose
Wine List
Champagne
Champagne Montaudon Brut Reserve Premiere
White Wine
Main Street Chardonnay 2011, Monterey/Santa Barbara, California USA
Planeta La Segreta Bianco 2011, Sicilia, Italy
Red Wines
Entwine Cabernet Sauvignon 2010
The Custodian Grenache 2009 d’Arenberg
Sake
Wataya Kounosuke Inden
Tohokuizumi Junmaiginjo Yamadaishikijunmai
Shochu
Kawagoe
Hanamugi Moriya
Umeshu (Plum Wine)
Nankobai-no-Kodawari Umeshu, Oita
Snacks (Mid-flight)
Mixed Nuts
Rice Crackers
Cookie
Amuse bouche
Marinated cheese, olives and sundried tomato
Cheese breadsticks
Burdock beef roll
Main Meal
Japanese Cuisine
Zensai
Marinated salmon and salmon roe in soy sauce
Broiled Pacific saury sushi
Simmered prawn with soy-based sauce
Aspic jelly of soft-shelled turtle
Otsukuri
Quick-seared bonito
Kobachi
Simmered daikon radish in soy-based sauce
Simmered deep-fried taro in soy-based sauce
Simmered octopus in soy-based sauce
Shusai
Grilled Bungo yellowtail saikyo miso taste (258kcal)
Rice
(For September) Steamed Rice with chrysantehmums, miso soup and assorted Japanese pickles
(For October) Steamed Rice with various mushrooms, miso soup and assorted Japanese pickles
(For November) Steamed Rice with chestnuts, miso soup and assorted Japanese pickles
Or
International Cuisine
Appetizer
Parma ham and smoked scallop with green olive salsa
Main Plate
Beef Stew with French beans and marron Cabernet bailey-A Hosaka wine sauce (525kcal)
Or
Marbled flounder Milanese-style with braised cabbage in cream sauce and black rice (373kcal)
Bread (Three types of bread are available)
Served with domestic Hiruzen butter and olive oil
Steamed rice, miso soup, and assorted Japanese pickles available
September to November 2013
Tokyo to San Francisco/San Jose
Wine List
Champagne
Champagne Montaudon Brut Reserve Premiere
White Wine
Main Street Chardonnay 2011, Monterey/Santa Barbara, California USA
Planeta La Segreta Bianco 2011, Sicilia, Italy
Red Wines
Entwine Cabernet Sauvignon 2010
The Custodian Grenache 2009 d’Arenberg
Sake
Wataya Kounosuke Inden
Tohokuizumi Junmaiginjo Yamadaishikijunmai
Shochu
Kawagoe
Hanamugi Moriya
Umeshu (Plum Wine)
Nankobai-no-Kodawari Umeshu, Oita
Snacks (Mid-flight)
Mixed Nuts
Rice Crackers
Cookie
Amuse bouche
Marinated cheese, olives and sundried tomato
Cheese breadsticks
Burdock beef roll
Main Meal
Japanese Cuisine
Zensai
Marinated salmon and salmon roe in soy sauce
Broiled Pacific saury sushi
Simmered prawn with soy-based sauce
Aspic jelly of soft-shelled turtle
Otsukuri
Quick-seared bonito
Kobachi
Simmered daikon radish in soy-based sauce
Simmered deep-fried taro in soy-based sauce
Simmered octopus in soy-based sauce
Shusai
Grilled Bungo yellowtail saikyo miso taste (258kcal)
Rice
(For September) Steamed Rice with chrysantehmums, miso soup and assorted Japanese pickles
(For October) Steamed Rice with various mushrooms, miso soup and assorted Japanese pickles
(For November) Steamed Rice with chestnuts, miso soup and assorted Japanese pickles
Or
International Cuisine
Appetizer
Parma ham and smoked scallop with green olive salsa
Main Plate
Beef Stew with French beans and marron Cabernet bailey-A Hosaka wine sauce (525kcal)
Or
Marbled flounder Milanese-style with braised cabbage in cream sauce and black rice (373kcal)
Bread (Three types of bread are available)
Served with domestic Hiruzen butter and olive oil
Steamed rice, miso soup, and assorted Japanese pickles available
Oct 12, 2013, 12:13 pm
#1223
Join Date: Oct 1999
Location: New York
Posts: 7,347
NH 8 NRT-SFO September to November 2013 Business Class Part 2
Desserts
ANA Original dessert
Choose from two distinctively different and delectable dessert creations.
(For September) Green tea roll cake or Rich cheese cake
(For October) Chestnut Mont Blanc or Rose Champagne Mousse
(For November) Charlotte poires or Framboise Gelee and Chocolate Cream
Cheese, fruit and other desserts are also available
Green tea and praline
Light Dishes
Cheese Plate (Coulommiers, Gorgonzola)
Served with two types of cheese and dried fruit. Enjoy with a glass of wine!
Fresh Seasonal Fruit
Vanilla Ice Cream
Fresh Garden Salad, Kochi yuzu pepper dressing
Ippudo “Soraton” (Pork Broth) Ramen
Rich soup, super thin noodles and an essence that harmoniously blends them together
ANA Original Soup
Cheese and bacon hamburger
Breakfast
Japanese Cuisine
Kuchidori
Marinated nameko mushroom in soy sauce
Japanese omelet
Steamed Fishcake
Grilled Squid with sea urchin paste
Kobachi
Tuna with grated yam
Shusai
Simmered Spanish Mackerel with soy-based sauce (229kcal)
Steamed rice, miso soup, and assorted Japanese pickles
International Cuisine
Appetizer
Braised autumn vegetables and marinated sea bream in consommé jelly
Main Plate
Eggs Benedict style with ham (484kcal)
Bread
Served with domestic Hiruzen butter and blood orange jam
ANA Original dessert
Choose from two distinctively different and delectable dessert creations.
(For September) Green tea roll cake or Rich cheese cake
(For October) Chestnut Mont Blanc or Rose Champagne Mousse
(For November) Charlotte poires or Framboise Gelee and Chocolate Cream
Cheese, fruit and other desserts are also available
Green tea and praline
Light Dishes
Cheese Plate (Coulommiers, Gorgonzola)
Served with two types of cheese and dried fruit. Enjoy with a glass of wine!
Fresh Seasonal Fruit
Vanilla Ice Cream
Fresh Garden Salad, Kochi yuzu pepper dressing
Ippudo “Soraton” (Pork Broth) Ramen
Rich soup, super thin noodles and an essence that harmoniously blends them together
ANA Original Soup
Cheese and bacon hamburger
Breakfast
Japanese Cuisine
Kuchidori
Marinated nameko mushroom in soy sauce
Japanese omelet
Steamed Fishcake
Grilled Squid with sea urchin paste
Kobachi
Tuna with grated yam
Shusai
Simmered Spanish Mackerel with soy-based sauce (229kcal)
Steamed rice, miso soup, and assorted Japanese pickles
International Cuisine
Appetizer
Braised autumn vegetables and marinated sea bream in consommé jelly
Main Plate
Eggs Benedict style with ham (484kcal)
Bread
Served with domestic Hiruzen butter and blood orange jam
Oct 19, 2013, 5:53 pm
#1224
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Emirates
First Class menu
Auckland to Brisbane
August 2013
Bar Service
Aperitifs
Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Hakutsuru (Japan routes)
Beers
A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)
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 21 Years Old
Launched in June 1953 to commemorate the Coronation of Queen Elizabeth II, Royal Salute is a blend of the finest and rarest whiskies available today, all aged for a minimum of 21 years
Johnnie Walker Blue Label
The master blenders handpick just one in 10,000 casks of the rarest whiskies from the four corners of Scotland. Incomparably rich and smoky, with endless layers of honey and fruit and an incredibly long, smooth finish
Single Malt Whisky
Glenfiddich 21 Years Old
This precious single malt evokes the traditional methods of maturation by using casks seasoned with rum from the Caribbean. Aged for a minimum of 21 tears, it has an intense, deep aroma with a brisk, spicy palate and a long warming finish
Bourbon
Woodford Reserve
The world's first truly "super premium" Bourbon, Woodford is crafted in small batches in the heart of Kentucky at the lengendary Labrot & Graham distillery.
Cognac
Hennessy Paradis
Emirates is the only airline in the world to bring you this extremely rare cognac crafted from several hundred eaux-de-vie aged fom 25 to 130 years old
Vodka
Grey Goose
Officially known as the "world's best tasting vodka", Grey Goose is the result of the finest ingredients, distilled to perfection by maitre de chai, Francois Thibault.
Gin
Bombay Sapphire
As the world's leading premium gin, Bombay Sapphire is crafted from an ancient recipe dating back to 1761. It is made using a blend of ten distinct botanicals giving a unique flavour.
Rum
Bacardi Superior
Another icon, the perfect cocktail ingredient and a favourite of Hemmingway during his time in Cuba, Bacardi Superior has been one of the world's most popular spirits for decades.
Liqueurs
Bailey's Irish Cream
An award-winning definitive blend of smooth Irish cream with quality spirits and whiskey.
Tia Maria
Dating back to a mid-17th century recipe, Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum.
Drambuie
This luxury expression of Scotland's defining whisky liqueur is crafted using malts from the Speyside.
Cointreau
A wonderful combination of sweet, zesty and bitter orange entwined with smooth alcohol. Drunk either with ice to finish a meal or mixed wih fresh juice to quench your thirst.
Champagne, Wines & Port
A selection of fine wines from internationally renowned vineyards of the old and new world.
Dinner
Appetiser
Lime and chilli prawns
poached prawns on a bed of ginger and soya flavoured noodles, with a fresh mango salsa
Classic caprese salad
ripe tomatoes, thinly sliced and served with fresh buffalo mozzarella, grilled green asparagus and a fresh basil pesto
Soup
Cream of asparagus soup
topped with creme fraiche and green asparagus
Salad
Seasonal salad
a refreshing salad of mixed leaves, sunflower seeds, cucumber and red capsicum, tossed in your preferred dressing
Main Course
Grilled beef fillet
with a horseradish-flavoured potato puree, a rich peppercorn jus, and sugar-glazed spring carrots and shallots
Marinated chicken skewers
tender chicken, marinated in fresh tarragon, served with roasted potatoes and grilled fresh courgette
Stir-fried prawns
with fresh ginger, lemon and a rich black pepper sauce, spring onion rice, and stir-fried pak choy, oyster mushrooms and water chestnut
Sundried tomato and feta tortellini
fresh pasta tossed in a rich roasted tomato suace, with char-grilled red peppers, roasted pine nuts and freshly shaved parmesan cheese
Vegetables
we offer a variety of alternative vegetables to your taste including sauteed fresh beans, roasted carrot batons, lyonnaise-style sliced potatoes, and steamed Thai rice
Bread
Bread basket
choose soft, crusty, granary, garlic or Arabic from our variety of freshly baked rolls and breads
Dessert
Trilogy of desserts
a selection of freshly made mini pastries, which includes a fresh fruit tartlet in a shortcrust pastry case, a rich chocolate coconut brownie, and light and fresh mango coconut trifle
Cheese board
a carefully chosen assortment of the finest boutique cheese from around the world, served with a selection of crudites, crackers and dried fruits
Selection of fruits
a selection of seasonal cut fresh fruits
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
Chocolates
a luxurious rich chocolate selection provides the perfect finale
Wine
Champagne
Cuvee Dom Perignon 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
Condrieu les Cassines, Paul Jaboulet Aine 2011, Rhone
One of the wine World's hidden gems. Condrieu, the spiritual home of the Viognier variety, has been producing wines of individuality and character for centuries. Jaboulet's Les Cassines Condrieu has a beautiful nose of fresh peach and apricot. The palate is finely balanced and flavours of stone fruits, backed by a subtle honey and floral quality. A superb way to start a meal as an aperitif or accompanying light fish and poultry dishes.
Leeuwin Estate Art Series Chardonnay 2008, Margaret River
The Art Series Chardonnay has been best in class for well over a decade now. It is to white Aussie wine as what Grange is to their red. It fuses fresh and exuberant Western Australian fruit with an almost Burgundian minerality and core. The 2008 poured here is deftly balanced with pear, guava and spice lingering effortlessly on a graceful, open textured frame. We are delighted to offer you a glass of Australia's finest dry white wine.
Saint Aubin Premier Cru "Les Cortons" 2011, Burgundy
Less well known than its neighbouring wines of Meursault, Chassagne and Puligny but by no means inferior. The vineyards sit on on the slopes above the those of Chassagne and Puligny but out of sight. The wines produced at premier cru level have great minerality and depth. Crisp with red apple, melon and peach flavours. Vibrant and fresh with the hallmark Burgundian toastiness and creaminess from this region. Excellant with all seafood and poultry dishes.
Suckfizzle Sauvignon Blanc-Semillon 2008, Margaret River
The Suckfizzle is the top wine of Margaret River based Stella Bella winery. Fashoined on the principles of White Bordeaux but by no means an imitation. An intense nose of quince and lime marmalade leads into a powerful palate of gooseberry, nectarine and toasty oak with a lemon sherbet like acidity. Superb length. Great with shellfish, especially scallops.
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.
Clarendon Hills Astralis 2005, McLaren Vale
Astralis has gained a reputation in the past 15 years as one of Australia's finest red wines. This McLaren Vale, rather than the better known Barossa Valley super cuvee is sourced from old vines dating back to the 1920s. The nose is packed full of dense aromas including smokey meat, espresso, pepper and blueberries. The palate is a natural extension, deep and complex with intensity, richness and superb length. Drinking Astralis has a completeness about it, giving a sensation of great satisfaction. Excellent with red meats, and spicy dishes.
Sarget de Gruaud Larose 2001, St Julien
The "second" wine of Grand Cru Classe Chateua Gruaud Larose, "Sarget" displays similar hallmarks to the grand vin. Spicy and full of elegance with layers of black berry fruits on the creamy palate. A classic from Bordeaux's St Julien commune, the 2001 is superb now and excellent with lamb and beef dishes.
Schild Estate Shiraz 2009, Barossa Valley
The 2009 Schild Estate Barossa Shiraz is another fine example of this historical estate with Barossa regionality showing through at its best in this wine. Deep rich red, red berries and plums on the nose with notes of christmas cake. The palate is refined and elegant with a fine acidity and great length. A wine for a variety of dishes and will handle spicy foods well.
Dessert
Chateau de Suduiraut 2006, Suaternes
Chateau de Suduiraut, like its neighbours, benefits from a unique 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, which goes on to make the 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!
First Class menu
Auckland to Brisbane
August 2013
Bar Service
Aperitifs
Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Hakutsuru (Japan routes)
Beers
A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)
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 21 Years Old
Launched in June 1953 to commemorate the Coronation of Queen Elizabeth II, Royal Salute is a blend of the finest and rarest whiskies available today, all aged for a minimum of 21 years
Johnnie Walker Blue Label
The master blenders handpick just one in 10,000 casks of the rarest whiskies from the four corners of Scotland. Incomparably rich and smoky, with endless layers of honey and fruit and an incredibly long, smooth finish
Single Malt Whisky
Glenfiddich 21 Years Old
This precious single malt evokes the traditional methods of maturation by using casks seasoned with rum from the Caribbean. Aged for a minimum of 21 tears, it has an intense, deep aroma with a brisk, spicy palate and a long warming finish
Bourbon
Woodford Reserve
The world's first truly "super premium" Bourbon, Woodford is crafted in small batches in the heart of Kentucky at the lengendary Labrot & Graham distillery.
Cognac
Hennessy Paradis
Emirates is the only airline in the world to bring you this extremely rare cognac crafted from several hundred eaux-de-vie aged fom 25 to 130 years old
Vodka
Grey Goose
Officially known as the "world's best tasting vodka", Grey Goose is the result of the finest ingredients, distilled to perfection by maitre de chai, Francois Thibault.
Gin
Bombay Sapphire
As the world's leading premium gin, Bombay Sapphire is crafted from an ancient recipe dating back to 1761. It is made using a blend of ten distinct botanicals giving a unique flavour.
Rum
Bacardi Superior
Another icon, the perfect cocktail ingredient and a favourite of Hemmingway during his time in Cuba, Bacardi Superior has been one of the world's most popular spirits for decades.
Liqueurs
Bailey's Irish Cream
An award-winning definitive blend of smooth Irish cream with quality spirits and whiskey.
Tia Maria
Dating back to a mid-17th century recipe, Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum.
Drambuie
This luxury expression of Scotland's defining whisky liqueur is crafted using malts from the Speyside.
Cointreau
A wonderful combination of sweet, zesty and bitter orange entwined with smooth alcohol. Drunk either with ice to finish a meal or mixed wih fresh juice to quench your thirst.
Champagne, Wines & Port
A selection of fine wines from internationally renowned vineyards of the old and new world.
Dinner
Appetiser
Lime and chilli prawns
poached prawns on a bed of ginger and soya flavoured noodles, with a fresh mango salsa
Classic caprese salad
ripe tomatoes, thinly sliced and served with fresh buffalo mozzarella, grilled green asparagus and a fresh basil pesto
Soup
Cream of asparagus soup
topped with creme fraiche and green asparagus
Salad
Seasonal salad
a refreshing salad of mixed leaves, sunflower seeds, cucumber and red capsicum, tossed in your preferred dressing
Main Course
Grilled beef fillet
with a horseradish-flavoured potato puree, a rich peppercorn jus, and sugar-glazed spring carrots and shallots
Marinated chicken skewers
tender chicken, marinated in fresh tarragon, served with roasted potatoes and grilled fresh courgette
Stir-fried prawns
with fresh ginger, lemon and a rich black pepper sauce, spring onion rice, and stir-fried pak choy, oyster mushrooms and water chestnut
Sundried tomato and feta tortellini
fresh pasta tossed in a rich roasted tomato suace, with char-grilled red peppers, roasted pine nuts and freshly shaved parmesan cheese
Vegetables
we offer a variety of alternative vegetables to your taste including sauteed fresh beans, roasted carrot batons, lyonnaise-style sliced potatoes, and steamed Thai rice
Bread
Bread basket
choose soft, crusty, granary, garlic or Arabic from our variety of freshly baked rolls and breads
Dessert
Trilogy of desserts
a selection of freshly made mini pastries, which includes a fresh fruit tartlet in a shortcrust pastry case, a rich chocolate coconut brownie, and light and fresh mango coconut trifle
Cheese board
a carefully chosen assortment of the finest boutique cheese from around the world, served with a selection of crudites, crackers and dried fruits
Selection of fruits
a selection of seasonal cut fresh fruits
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
Chocolates
a luxurious rich chocolate selection provides the perfect finale
EK435-AKLBNEDXB-F-18A
Wine
Champagne
Cuvee Dom Perignon 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
Condrieu les Cassines, Paul Jaboulet Aine 2011, Rhone
One of the wine World's hidden gems. Condrieu, the spiritual home of the Viognier variety, has been producing wines of individuality and character for centuries. Jaboulet's Les Cassines Condrieu has a beautiful nose of fresh peach and apricot. The palate is finely balanced and flavours of stone fruits, backed by a subtle honey and floral quality. A superb way to start a meal as an aperitif or accompanying light fish and poultry dishes.
Leeuwin Estate Art Series Chardonnay 2008, Margaret River
The Art Series Chardonnay has been best in class for well over a decade now. It is to white Aussie wine as what Grange is to their red. It fuses fresh and exuberant Western Australian fruit with an almost Burgundian minerality and core. The 2008 poured here is deftly balanced with pear, guava and spice lingering effortlessly on a graceful, open textured frame. We are delighted to offer you a glass of Australia's finest dry white wine.
Saint Aubin Premier Cru "Les Cortons" 2011, Burgundy
Less well known than its neighbouring wines of Meursault, Chassagne and Puligny but by no means inferior. The vineyards sit on on the slopes above the those of Chassagne and Puligny but out of sight. The wines produced at premier cru level have great minerality and depth. Crisp with red apple, melon and peach flavours. Vibrant and fresh with the hallmark Burgundian toastiness and creaminess from this region. Excellant with all seafood and poultry dishes.
Suckfizzle Sauvignon Blanc-Semillon 2008, Margaret River
The Suckfizzle is the top wine of Margaret River based Stella Bella winery. Fashoined on the principles of White Bordeaux but by no means an imitation. An intense nose of quince and lime marmalade leads into a powerful palate of gooseberry, nectarine and toasty oak with a lemon sherbet like acidity. Superb length. Great with shellfish, especially scallops.
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.
Clarendon Hills Astralis 2005, McLaren Vale
Astralis has gained a reputation in the past 15 years as one of Australia's finest red wines. This McLaren Vale, rather than the better known Barossa Valley super cuvee is sourced from old vines dating back to the 1920s. The nose is packed full of dense aromas including smokey meat, espresso, pepper and blueberries. The palate is a natural extension, deep and complex with intensity, richness and superb length. Drinking Astralis has a completeness about it, giving a sensation of great satisfaction. Excellent with red meats, and spicy dishes.
Sarget de Gruaud Larose 2001, St Julien
The "second" wine of Grand Cru Classe Chateua Gruaud Larose, "Sarget" displays similar hallmarks to the grand vin. Spicy and full of elegance with layers of black berry fruits on the creamy palate. A classic from Bordeaux's St Julien commune, the 2001 is superb now and excellent with lamb and beef dishes.
Schild Estate Shiraz 2009, Barossa Valley
The 2009 Schild Estate Barossa Shiraz is another fine example of this historical estate with Barossa regionality showing through at its best in this wine. Deep rich red, red berries and plums on the nose with notes of christmas cake. The palate is refined and elegant with a fine acidity and great length. A wine for a variety of dishes and will handle spicy foods well.
Dessert
Chateau de Suduiraut 2006, Suaternes
Chateau de Suduiraut, like its neighbours, benefits from a unique 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, which goes on to make the 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!
Oct 19, 2013, 6:31 pm
#1225
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Emirates
First Class menu
Brisbane to Dubai
August 2013
Bar Service
Aperitifs
Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Hakutsuru (Japan routes)
Beers
A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)
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 21 Years Old
Launched in June 1953 to commemorate the Coronation of Queen Elizabeth II, Royal Salute is a blend of the finest and rarest whiskies available today, all aged for a minimum of 21 years
Johnnie Walker Blue Label
The master blenders handpick just one in 10,000 casks of the rarest whiskies from the four corners of Scotland. Incomparably rich and smoky, with endless layers of honey and fruit and an incredibly long, smooth finish
Single Malt Whisky
Glenfiddich 21 Years Old
This precious single malt evokes the traditional methods of maturation by using casks seasoned with rum from the Caribbean. Aged for a minimum of 21 tears, it has an intense, deep aroma with a brisk, spicy palate and a long warming finish
Bourbon
Woodford Reserve
The world's first truly "super premium" Bourbon, Woodford is crafted in small batches in the heart of Kentucky at the lengendary Labrot & Graham distillery.
Cognac
Hennessy Paradis
Emirates is the only airline in the world to bring you this extremely rare cognac crafted from several hundred eaux-de-vie aged fom 25 to 130 years old
Vodka
Grey Goose
Officially known as the "world's best tasting vodka", Grey Goose is the result of the finest ingredients, distilled to perfection by maitre de chai, Francois Thibault.
Gin
Bombay Sapphire
As the world's leading premium gin, Bombay Sapphire is crafted from an ancient recipe dating back to 1761. It is made using a blend of ten distinct botanicals giving a unique flavour.
Rum
Bacardi Superior
Another icon, the perfect cocktail ingredient and a favourite of Hemmingway during his time in Cuba, Bacardi Superior has been one of the world's most popular spirits for decades.
Liqueurs
Bailey's Irish Cream
An award-winning definitive blend of smooth Irish cream with quality spirits and whiskey.
Tia Maria
Dating back to a mid-17th century recipe, Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum.
Drambuie
This luxury expression of Scotland's defining whisky liqueur is crafted using malts from the Speyside.
Cointreau
A wonderful combination of sweet, zesty and bitter orange entwined with smooth alcohol. Drunk either with ice to finish a meal or mixed wih fresh juice to quench your thirst.
Champagne, Wines & Port
A selection of fine wines from internationally renowned vineyards of the old and new world.
A la Carte Dining
Continental Breakfast
Fruit juices
refreshing choice of freshly squeezed orange or grapefruit juice, or enjoy the healthy option of our special energy boosting fresh mixed berry smoothie
Breakfast fruits
a palette of ripe tropical and seasonal cut fresh fruits
Yoghurt
natural or passion fruit yoghurt
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 breakfast cheeses, served with prime roast beef slices and succulent smoked chicken, dressed with an array of garnishes
Hot Breakfast
Chive scrambled eggs
creamy scrambled eggs marbled with fresh chives, served with succulent herb marinated grilled chicken medallion, sizzling veal sausage, braised haricot beans and slow roast vine tomatoes
Tomato omelette
farmhouse fresh omelette, topped with tomato, served with sauteed fresh baby leaf spinach, button mushrooms, grilled tomato and golden pan-fried sliced potatoes
Classic French toast
soft and buttery brioche soaked in beaten egg, fried until golden, served topped with rich maple syrup and a fresh berry compote
Canapes
a selection of hot and cold savouries, including fine smoked salmon tartare on pumpernickel bread with chive sour cream, fried crisp brushcetta topped with herbed feta cheese and roasted red pepper, crisp curried lamb samosa, goat's cheese and onion marmalade tartlets, and courgette wrapped fresh scallop
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 Arabic mezze
the flavours of our home, presented as a generous spread of traditional Arabic savoury dishes including creamy hommous, smoky flavoured moutabal, muhammara, a classic shanklish salad, fresh tabouleh, mixed seafood salad, and stuffed vine leaves, with warm lamb kibbeh, spinach fatayer and chees sambousak, complemented by local garnishes and breads
Lobster and prawn cocktail
luxurious lobster and fresh plump prawn, served with grilled asparagus spears, a chunky cherry tomato and salted caper vinaigrette and fresh lemon
Main Courses
Grilled tenderloin steak
prime beef steak, browned on the grill and moistened with a light herb and chilli butter, served with slow roasted seasonal vegetables and creamy mashed potatoes
Thai chicken curry
a classic coconut based Asian-style chicken curry, served with fragrant steamed jasmine rice, fresh pak choy, and spiced yams sprinkled with aromatic fresh coriander and fiery chilli
Gulf-style shrimp
classic Arabic dish of fresh shrimp cooked with distinctive spices, served with aubergine in pomegranate molasses and a traditional biryani rice, garnished with fried onions and roasted pine nuts
Spinach and ricotta ravioli
fresh handmade pasta parcels, tossed in a classic roasted tomato and basil sauce, served with onion marmalade and freshly shaved parmesan cheese
Blue eye cod
fresh firm fish fillet, lightly seared and dressed with a piquant cherry tomato salsa, served with sauteed fresh life spinach and semolina noodles
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 seasonal vegetables, creamy mashed potatoes, golden roasted new potatoes and steamed basmati rice
Bread basket
choose soft, crusty, granary, garlic or Arabic from our variety of freshly baked rolls and breads
Light Bites
Seasonal salad
crisp fresh garden salad leaves topped with your choice of crumbly feta cheese, cucumber moons, chopped spring onions, kalamata olives, pistachio nuts, pumpkin seeds, red tomato halves and sliced celery crescents, tossed in your preferred dressing
Roast tomato and garlic soup
a rich warming soup of slow-roasted tomatoes and fresh basil leaves, stirred through with lemon infused creme fraiche
Chicken consomme
a classic rich seasoned chicken bouillon, infused with fine threads of steamed carrot and leek, and roasted chicken
Cheese board
a carefully chosen assortment of the finest boutique cheeses from around the world, served with a selection of crudites, crackers, dried fruits and nuts
Selection of sandwiches
an assortment of tempting sandwiches, including fine smoked salmon with horseradish mayonnaise, wafer-thin beef bresaola with peppery rocket and French brie, crumbly feta cheese and seasoned grilled vegetables, and spicy Cajun chicken with fruity mango chutney
Stir-fried egg noodles
fresh fried noodles topped with five-spiced marinated duckling and aromatic fresh coriander and chilli, in a rich salty sweet hoisin sauce
Crab cakes
classic soft blended crab and fish cakes cooked until golden brown and served with seasonal grilled vegetables
Mushroom, leek and feta cheese parcels
light flaky filo pastry filled with delicious combination of sauteed woodland mushroom, leek and feta cheese, served with tangy tomato relish
Sweet Delights
Chocolate and spearmint fondant
chocolate and mint dessert, served with vanilla cream sauce and garnished with fresh raspberries
Delicate strawberry tart
crisp pastry base, filled with a rich creme patissiere, topped with roasted sliced almonds and served with smooth chocolate sauce
Selection of fruit
a seasonal assortment of the finest fresh cut fruits
Selection of pastries
gourmet selection of individual French pastries
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 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
Condrieu les Cassines, Paul Jaboulet Aine 2011, Rhone
One of the wine World's hidden gems. Condrieu, the spiritual home of the Viognier variety, has been producing wines of individuality and character for centuries. Jaboulet's Les Cassines Condrieu has a beautiful nose of fresh peach and apricot. The palate is finely balanced and flavours of stone fruits, backed by a subtle honey and floral quality. A superb way to start a meal as an aperitif or accompanying light fish and poultry dishes.
Leeuwin Estate Art Series Chardonnay 2008, Margaret River
The Art Series Chardonnay has been best in class for well over a decade now. It is to white Aussie wine as what Grange is to their red. It fuses fresh and exuberant Western Australian fruit with an almost Burgundian minerality and core. The 2008 poured here is deftly balanced with pear, guava and spice lingering effortlessly on a graceful, open textured frame. We are delighted to offer you a glass of Australia's finest dry white wine.
Saint Aubin Premier Cru "Les Cortons" 2011, Burgundy
Less well known than its neighbouring wines of Meursault, Chassagne and Puligny but by no means inferior. The vineyards sit on on the slopes above the those of Chassagne and Puligny but out of sight. The wines produced at premier cru level have great minerality and depth. Crisp with red apple, melon and peach flavours. Vibrant and fresh with the hallmark Burgundian toastiness and creaminess from this region. Excellant with all seafood and poultry dishes.
Suckfizzle Sauvignon Blanc-Semillon 2008, Margaret River
The Suckfizzle is the top wine of Margaret River based Stella Bella winery. Fashoined on the principles of White Bordeaux but by no means an imitation. An intense nose of quince and lime marmalade leads into a powerful palate of gooseberry, nectarine and toasty oak with a lemon sherbet like acidity. Superb length. Great with shellfish, especially scallops.
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.
Clarendon Hills Astralis 2005, McLaren Vale
Astralis has gained a reputation in the past 15 years as one of Australia's finest red wines. This McLaren Vale, rather than the better known Barossa Valley super cuvee is sourced from old vines dating back to the 1920s. The nose is packed full of dense aromas including smokey meat, espresso, pepper and blueberries. The palate is a natural extension, deep and complex with intensity, richness and superb length. Drinking Astralis has a completeness about it, giving a sensation of great satisfaction. Excellent with red meats, and spicy dishes.
Sarget de Gruaud Larose 2001, St Julien
The "second" wine of Grand Cru Classe Chateua Gruaud Larose, "Sarget" displays similar hallmarks to the grand vin. Spicy and full of elegance with layers of black berry fruits on the creamy palate. A classic from Bordeaux's St Julien commune, the 2001 is superb now and excellent with lamb and beef dishes.
Schild Estate Shiraz 2009, Barossa Valley
The 2009 Schild Estate Barossa Shiraz is another fine example of this historical estate with Barossa regionality showing through at its best in this wine. Deep rich red, red berries and plums on the nose with notes of christmas cake. The palate is refined and elegant with a fine acidity and great length. A wine for a variety of dishes and will handle spicy foods well.
Dessert
Chateau de Suduiraut 2006, Suaternes
Chateau de Suduiraut, like its neighbours, benefits from a unique 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, which goes on to make the 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!
First Class menu
Brisbane to Dubai
August 2013
Bar Service
Aperitifs
Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Hakutsuru (Japan routes)
Beers
A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)
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 21 Years Old
Launched in June 1953 to commemorate the Coronation of Queen Elizabeth II, Royal Salute is a blend of the finest and rarest whiskies available today, all aged for a minimum of 21 years
Johnnie Walker Blue Label
The master blenders handpick just one in 10,000 casks of the rarest whiskies from the four corners of Scotland. Incomparably rich and smoky, with endless layers of honey and fruit and an incredibly long, smooth finish
Single Malt Whisky
Glenfiddich 21 Years Old
This precious single malt evokes the traditional methods of maturation by using casks seasoned with rum from the Caribbean. Aged for a minimum of 21 tears, it has an intense, deep aroma with a brisk, spicy palate and a long warming finish
Bourbon
Woodford Reserve
The world's first truly "super premium" Bourbon, Woodford is crafted in small batches in the heart of Kentucky at the lengendary Labrot & Graham distillery.
Cognac
Hennessy Paradis
Emirates is the only airline in the world to bring you this extremely rare cognac crafted from several hundred eaux-de-vie aged fom 25 to 130 years old
Vodka
Grey Goose
Officially known as the "world's best tasting vodka", Grey Goose is the result of the finest ingredients, distilled to perfection by maitre de chai, Francois Thibault.
Gin
Bombay Sapphire
As the world's leading premium gin, Bombay Sapphire is crafted from an ancient recipe dating back to 1761. It is made using a blend of ten distinct botanicals giving a unique flavour.
Rum
Bacardi Superior
Another icon, the perfect cocktail ingredient and a favourite of Hemmingway during his time in Cuba, Bacardi Superior has been one of the world's most popular spirits for decades.
Liqueurs
Bailey's Irish Cream
An award-winning definitive blend of smooth Irish cream with quality spirits and whiskey.
Tia Maria
Dating back to a mid-17th century recipe, Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum.
Drambuie
This luxury expression of Scotland's defining whisky liqueur is crafted using malts from the Speyside.
Cointreau
A wonderful combination of sweet, zesty and bitter orange entwined with smooth alcohol. Drunk either with ice to finish a meal or mixed wih fresh juice to quench your thirst.
Champagne, Wines & Port
A selection of fine wines from internationally renowned vineyards of the old and new world.
A la Carte Dining
Continental Breakfast
Fruit juices
refreshing choice of freshly squeezed orange or grapefruit juice, or enjoy the healthy option of our special energy boosting fresh mixed berry smoothie
Breakfast fruits
a palette of ripe tropical and seasonal cut fresh fruits
Yoghurt
natural or passion fruit yoghurt
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 breakfast cheeses, served with prime roast beef slices and succulent smoked chicken, dressed with an array of garnishes
Hot Breakfast
Chive scrambled eggs
creamy scrambled eggs marbled with fresh chives, served with succulent herb marinated grilled chicken medallion, sizzling veal sausage, braised haricot beans and slow roast vine tomatoes
Tomato omelette
farmhouse fresh omelette, topped with tomato, served with sauteed fresh baby leaf spinach, button mushrooms, grilled tomato and golden pan-fried sliced potatoes
Classic French toast
soft and buttery brioche soaked in beaten egg, fried until golden, served topped with rich maple syrup and a fresh berry compote
Canapes
a selection of hot and cold savouries, including fine smoked salmon tartare on pumpernickel bread with chive sour cream, fried crisp brushcetta topped with herbed feta cheese and roasted red pepper, crisp curried lamb samosa, goat's cheese and onion marmalade tartlets, and courgette wrapped fresh scallop
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 Arabic mezze
the flavours of our home, presented as a generous spread of traditional Arabic savoury dishes including creamy hommous, smoky flavoured moutabal, muhammara, a classic shanklish salad, fresh tabouleh, mixed seafood salad, and stuffed vine leaves, with warm lamb kibbeh, spinach fatayer and chees sambousak, complemented by local garnishes and breads
Lobster and prawn cocktail
luxurious lobster and fresh plump prawn, served with grilled asparagus spears, a chunky cherry tomato and salted caper vinaigrette and fresh lemon
Main Courses
Grilled tenderloin steak
prime beef steak, browned on the grill and moistened with a light herb and chilli butter, served with slow roasted seasonal vegetables and creamy mashed potatoes
Thai chicken curry
a classic coconut based Asian-style chicken curry, served with fragrant steamed jasmine rice, fresh pak choy, and spiced yams sprinkled with aromatic fresh coriander and fiery chilli
Gulf-style shrimp
classic Arabic dish of fresh shrimp cooked with distinctive spices, served with aubergine in pomegranate molasses and a traditional biryani rice, garnished with fried onions and roasted pine nuts
Spinach and ricotta ravioli
fresh handmade pasta parcels, tossed in a classic roasted tomato and basil sauce, served with onion marmalade and freshly shaved parmesan cheese
Blue eye cod
fresh firm fish fillet, lightly seared and dressed with a piquant cherry tomato salsa, served with sauteed fresh life spinach and semolina noodles
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 seasonal vegetables, creamy mashed potatoes, golden roasted new potatoes and steamed basmati rice
Bread basket
choose soft, crusty, granary, garlic or Arabic from our variety of freshly baked rolls and breads
Light Bites
Seasonal salad
crisp fresh garden salad leaves topped with your choice of crumbly feta cheese, cucumber moons, chopped spring onions, kalamata olives, pistachio nuts, pumpkin seeds, red tomato halves and sliced celery crescents, tossed in your preferred dressing
Roast tomato and garlic soup
a rich warming soup of slow-roasted tomatoes and fresh basil leaves, stirred through with lemon infused creme fraiche
Chicken consomme
a classic rich seasoned chicken bouillon, infused with fine threads of steamed carrot and leek, and roasted chicken
Cheese board
a carefully chosen assortment of the finest boutique cheeses from around the world, served with a selection of crudites, crackers, dried fruits and nuts
Selection of sandwiches
an assortment of tempting sandwiches, including fine smoked salmon with horseradish mayonnaise, wafer-thin beef bresaola with peppery rocket and French brie, crumbly feta cheese and seasoned grilled vegetables, and spicy Cajun chicken with fruity mango chutney
Stir-fried egg noodles
fresh fried noodles topped with five-spiced marinated duckling and aromatic fresh coriander and chilli, in a rich salty sweet hoisin sauce
Crab cakes
classic soft blended crab and fish cakes cooked until golden brown and served with seasonal grilled vegetables
Mushroom, leek and feta cheese parcels
light flaky filo pastry filled with delicious combination of sauteed woodland mushroom, leek and feta cheese, served with tangy tomato relish
Sweet Delights
Chocolate and spearmint fondant
chocolate and mint dessert, served with vanilla cream sauce and garnished with fresh raspberries
Delicate strawberry tart
crisp pastry base, filled with a rich creme patissiere, topped with roasted sliced almonds and served with smooth chocolate sauce
Selection of fruit
a seasonal assortment of the finest fresh cut fruits
Selection of pastries
gourmet selection of individual French pastries
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
EK435-AKLBNEDXB-F-18A
Wine
Champagne
Cuvee Dom Perignon 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
Condrieu les Cassines, Paul Jaboulet Aine 2011, Rhone
One of the wine World's hidden gems. Condrieu, the spiritual home of the Viognier variety, has been producing wines of individuality and character for centuries. Jaboulet's Les Cassines Condrieu has a beautiful nose of fresh peach and apricot. The palate is finely balanced and flavours of stone fruits, backed by a subtle honey and floral quality. A superb way to start a meal as an aperitif or accompanying light fish and poultry dishes.
Leeuwin Estate Art Series Chardonnay 2008, Margaret River
The Art Series Chardonnay has been best in class for well over a decade now. It is to white Aussie wine as what Grange is to their red. It fuses fresh and exuberant Western Australian fruit with an almost Burgundian minerality and core. The 2008 poured here is deftly balanced with pear, guava and spice lingering effortlessly on a graceful, open textured frame. We are delighted to offer you a glass of Australia's finest dry white wine.
Saint Aubin Premier Cru "Les Cortons" 2011, Burgundy
Less well known than its neighbouring wines of Meursault, Chassagne and Puligny but by no means inferior. The vineyards sit on on the slopes above the those of Chassagne and Puligny but out of sight. The wines produced at premier cru level have great minerality and depth. Crisp with red apple, melon and peach flavours. Vibrant and fresh with the hallmark Burgundian toastiness and creaminess from this region. Excellant with all seafood and poultry dishes.
Suckfizzle Sauvignon Blanc-Semillon 2008, Margaret River
The Suckfizzle is the top wine of Margaret River based Stella Bella winery. Fashoined on the principles of White Bordeaux but by no means an imitation. An intense nose of quince and lime marmalade leads into a powerful palate of gooseberry, nectarine and toasty oak with a lemon sherbet like acidity. Superb length. Great with shellfish, especially scallops.
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.
Clarendon Hills Astralis 2005, McLaren Vale
Astralis has gained a reputation in the past 15 years as one of Australia's finest red wines. This McLaren Vale, rather than the better known Barossa Valley super cuvee is sourced from old vines dating back to the 1920s. The nose is packed full of dense aromas including smokey meat, espresso, pepper and blueberries. The palate is a natural extension, deep and complex with intensity, richness and superb length. Drinking Astralis has a completeness about it, giving a sensation of great satisfaction. Excellent with red meats, and spicy dishes.
Sarget de Gruaud Larose 2001, St Julien
The "second" wine of Grand Cru Classe Chateua Gruaud Larose, "Sarget" displays similar hallmarks to the grand vin. Spicy and full of elegance with layers of black berry fruits on the creamy palate. A classic from Bordeaux's St Julien commune, the 2001 is superb now and excellent with lamb and beef dishes.
Schild Estate Shiraz 2009, Barossa Valley
The 2009 Schild Estate Barossa Shiraz is another fine example of this historical estate with Barossa regionality showing through at its best in this wine. Deep rich red, red berries and plums on the nose with notes of christmas cake. The palate is refined and elegant with a fine acidity and great length. A wine for a variety of dishes and will handle spicy foods well.
Dessert
Chateau de Suduiraut 2006, Suaternes
Chateau de Suduiraut, like its neighbours, benefits from a unique 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, which goes on to make the 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!
Oct 19, 2013, 8:11 pm
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Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
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Programs: some
Posts: 71,422
Emirates
Business Class menu
Dubai to Bangkok
August 2013
Bar Service
Aperitifs
Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Hakutsuru (Japan routes)
Beers
A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)
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
As the world's leading "super premium" Scotch whisky, Chivas Regal 18 years old is enjoyed by many of the world's most discerning connoisseurs as each cask is hand selected by master blender Colin Scott
Single Malt Whisky
Glenfiddich 15 Years Old
A solera matured expression of the world's best-selling single malt. Aged in Scotland for a minimum of 15 years in a selection of three distinctive casks; American Bourbon, Spanish Sherry and new oak
Tennessee Whiskey
Jack Daniel's Old No 7
A genuinely iconic brand, enjoyed in over 200 countries worldwide. A vanilla and toffee nose gives way to a balanced rich and honeyed palate
Irish Whiskey
Jameson
Established by John Jameson in 1780, Jameson is a single distillery blended, triple distilled, smooth Irish Whiskey
Cognac
Hennessy XO
Originally created in 1870 for the personal use of the Hennessy family. Hennessy XO is the result of more than 100 eaux-de-vie crafted together having been aged for up to 30 years
Vodka
Grey Goose
Officially known as the "world's best tasting vodka", Grey Goose is the result of the finest ingredients, distilled to perfection by maitre de chai, Francois Thibault.
Gin
Bombay Sapphire
As the world's leading premium gin, Bombay Sapphire is crafted from an ancient recipe dating back to 1761. It is made using a blend of ten distinct botanicals giving a unique flavour.
Rum
Bacardi Superior
Another icon, the perfect cocktail ingredient and a favourite of Hemmingway during his time in Cuba, Bacardi Superior has been one of the world's most popular spirits for decades.
Liqueurs
Bailey's Irish Cream
An award-winning definitive blend of smooth Irish cream with quality spirits and whiskey.
Tia Maria
Dating back to a mid-17th century recipe, Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum.
Drambuie
This luxury expression of Scotland's defining whisky liqueur is crafted using malts from the Speyside.
Cointreau
A wonderful combination of sweet, zesty and bitter orange entwined with smooth alcohol. Drunk either with ice to finish a meal or mixed wih fresh juice to quench your thirst.
Champagne, Wines & Port
A selection of fine wines from internationally renowned vineyards of the old and new world.
Lunch
Appetiser
Traditional local Arabic mezze
the flavours of our home, presented as a generous spread of traditional Arabic savoury dishes including hommous, muhammara, tabouleh and stuffed vine leaves, complemented by local garnishes
Lemon parsley chicken
marinated slices of succulent chicken sprinkled with finely chopped parsley, accompanied by a zesty citrus salad, garden fresh lollo rosso and frisee lettuce and fresh lemon
Soup
Porcini mushroom soup
a thick creamy soup made with Italian fresh porcini mushrooms, served with a golden cheese straw
Salad
Seasonal salad
crisp fresh garden salad leaves and vegetables, with balsamic and olive oil dressing
Main Course
Philadelphia chicken
succulent chicken generously filled with velvety Philadelphia cheese and drizzled with rich cherry tomato stew with herbs, served with sauteed seasonal vegetables and creamy mashed potatoes flecked with chives
Chinese style stir-fried beef
prime beef pieces stir-fried oriental style with rich oyster sauce, served with seasonal vegetables, blanched pak choy and fragrant steamed jasmine rice
Prawn machbous
fresh plump prawns marinated in distinctive Arabic spices, slow cooked with seasoned rice, garnished with fried onions and roasted pine nuts
Bread
Bread basket
choose from our range of freshly baked rolls and breads
Dessert, Cheese and Fruit
Red beans and pumpkin
dessert of red beans and pumpkin, served with fresh mango and goji salsa, garnished with cinnamon sugar shortbread and fresh strawberry
Cracked wheat mango goji pudding
delicious mango and berry dessert, served with lychee mint compote garnished with chocolate dipped shortbread crumble
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
Instant cup noodles
popular and satisfying, instant cup noodles are available at any time
Wine
Champagne
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
Saint Aubin Premier Cru "Les Cortons" 2011, Burgundy
Less well known than its neighbouring wines of Meursault, Chassagne and Puligny but by no means inferior. The vineyards sit on on the slopes above the those of Chassagne and Puligny but out of sight. The wines produced at premier cru level have great minerality and depth. Crisp with red apple, melon and peach flavours. Vibrant and fresh with the hallmark Burgundian toastiness and creaminess from this region. Excellant with all seafood and poultry dishes.
Suckfizzle Sauvignon Blanc-Semillon 2008, Margaret River
The Suckfizzle is the top wine of Margaret River based Stella Bella winery. Fashoined on the principles of White Bordeaux but by no means an imitation. An intense nose of quince and lime marmalade leads into a powerful palate of gooseberry, nectarine and toasty oak with a lemon sherbet like acidity. Superb length. Great with shellfish, especially scallops.
Red Wine
Sarget de Gruaud Larose 2001, St Julien
The "second" wine of Grand Cru Classe Chateua Gruaud Larose, "Sarget" displays similar hallmarks to the grand vin. Spicy and full of elegance with layers of black berry fruits on the creamy palate. A classic from Bordeaux's St Julien commune, the 2001 is superb now and excellent with lamb and beef dishes.
Schild Estate Shiraz 2009, Barossa Valley
The 2009 Schild Estate Barossa Shiraz is another fine example of this historical estate with Barossa regionality showing through at its best in this wine. Deep rich red, red berries and plums on the nose with notes of christmas cake. The palate is refined and elegant with a fine acidity and great length. A wine for a variety of dishes and will handle spicy foods well.
Port
Quinta do Noval 20 year old Tawny, Douro
Quinta do Noval is a small, single estate producers, somewhat of a rarity in the region. Tawny is an overlooked style of port, very different to the better known vintage and late bottled vintage styles. Aged in port pipes for nearly all of its life the wines take on a light colour as suggested in the name and the fruit flavours. In this case an array of dried fruits, fudge, and butter flavours. The palate offers white peaches and citrus with Christmas spices and smoky overtones. Great with blue cheese and chocolate desserts.
Business Class menu
Dubai to Bangkok
August 2013
Bar Service
Aperitifs
Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Hakutsuru (Japan routes)
Beers
A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)
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
As the world's leading "super premium" Scotch whisky, Chivas Regal 18 years old is enjoyed by many of the world's most discerning connoisseurs as each cask is hand selected by master blender Colin Scott
Single Malt Whisky
Glenfiddich 15 Years Old
A solera matured expression of the world's best-selling single malt. Aged in Scotland for a minimum of 15 years in a selection of three distinctive casks; American Bourbon, Spanish Sherry and new oak
Tennessee Whiskey
Jack Daniel's Old No 7
A genuinely iconic brand, enjoyed in over 200 countries worldwide. A vanilla and toffee nose gives way to a balanced rich and honeyed palate
Irish Whiskey
Jameson
Established by John Jameson in 1780, Jameson is a single distillery blended, triple distilled, smooth Irish Whiskey
Cognac
Hennessy XO
Originally created in 1870 for the personal use of the Hennessy family. Hennessy XO is the result of more than 100 eaux-de-vie crafted together having been aged for up to 30 years
Vodka
Grey Goose
Officially known as the "world's best tasting vodka", Grey Goose is the result of the finest ingredients, distilled to perfection by maitre de chai, Francois Thibault.
Gin
Bombay Sapphire
As the world's leading premium gin, Bombay Sapphire is crafted from an ancient recipe dating back to 1761. It is made using a blend of ten distinct botanicals giving a unique flavour.
Rum
Bacardi Superior
Another icon, the perfect cocktail ingredient and a favourite of Hemmingway during his time in Cuba, Bacardi Superior has been one of the world's most popular spirits for decades.
Liqueurs
Bailey's Irish Cream
An award-winning definitive blend of smooth Irish cream with quality spirits and whiskey.
Tia Maria
Dating back to a mid-17th century recipe, Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum.
Drambuie
This luxury expression of Scotland's defining whisky liqueur is crafted using malts from the Speyside.
Cointreau
A wonderful combination of sweet, zesty and bitter orange entwined with smooth alcohol. Drunk either with ice to finish a meal or mixed wih fresh juice to quench your thirst.
Champagne, Wines & Port
A selection of fine wines from internationally renowned vineyards of the old and new world.
Lunch
Appetiser
Traditional local Arabic mezze
the flavours of our home, presented as a generous spread of traditional Arabic savoury dishes including hommous, muhammara, tabouleh and stuffed vine leaves, complemented by local garnishes
Lemon parsley chicken
marinated slices of succulent chicken sprinkled with finely chopped parsley, accompanied by a zesty citrus salad, garden fresh lollo rosso and frisee lettuce and fresh lemon
Soup
Porcini mushroom soup
a thick creamy soup made with Italian fresh porcini mushrooms, served with a golden cheese straw
Salad
Seasonal salad
crisp fresh garden salad leaves and vegetables, with balsamic and olive oil dressing
Main Course
Philadelphia chicken
succulent chicken generously filled with velvety Philadelphia cheese and drizzled with rich cherry tomato stew with herbs, served with sauteed seasonal vegetables and creamy mashed potatoes flecked with chives
Chinese style stir-fried beef
prime beef pieces stir-fried oriental style with rich oyster sauce, served with seasonal vegetables, blanched pak choy and fragrant steamed jasmine rice
Prawn machbous
fresh plump prawns marinated in distinctive Arabic spices, slow cooked with seasoned rice, garnished with fried onions and roasted pine nuts
Bread
Bread basket
choose from our range of freshly baked rolls and breads
Dessert, Cheese and Fruit
Red beans and pumpkin
dessert of red beans and pumpkin, served with fresh mango and goji salsa, garnished with cinnamon sugar shortbread and fresh strawberry
Cracked wheat mango goji pudding
delicious mango and berry dessert, served with lychee mint compote garnished with chocolate dipped shortbread crumble
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
Instant cup noodles
popular and satisfying, instant cup noodles are available at any time
EK418-DXBBKKSYDCHC-J-17A
Wine
Champagne
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
Saint Aubin Premier Cru "Les Cortons" 2011, Burgundy
Less well known than its neighbouring wines of Meursault, Chassagne and Puligny but by no means inferior. The vineyards sit on on the slopes above the those of Chassagne and Puligny but out of sight. The wines produced at premier cru level have great minerality and depth. Crisp with red apple, melon and peach flavours. Vibrant and fresh with the hallmark Burgundian toastiness and creaminess from this region. Excellant with all seafood and poultry dishes.
Suckfizzle Sauvignon Blanc-Semillon 2008, Margaret River
The Suckfizzle is the top wine of Margaret River based Stella Bella winery. Fashoined on the principles of White Bordeaux but by no means an imitation. An intense nose of quince and lime marmalade leads into a powerful palate of gooseberry, nectarine and toasty oak with a lemon sherbet like acidity. Superb length. Great with shellfish, especially scallops.
Red Wine
Sarget de Gruaud Larose 2001, St Julien
The "second" wine of Grand Cru Classe Chateua Gruaud Larose, "Sarget" displays similar hallmarks to the grand vin. Spicy and full of elegance with layers of black berry fruits on the creamy palate. A classic from Bordeaux's St Julien commune, the 2001 is superb now and excellent with lamb and beef dishes.
Schild Estate Shiraz 2009, Barossa Valley
The 2009 Schild Estate Barossa Shiraz is another fine example of this historical estate with Barossa regionality showing through at its best in this wine. Deep rich red, red berries and plums on the nose with notes of christmas cake. The palate is refined and elegant with a fine acidity and great length. A wine for a variety of dishes and will handle spicy foods well.
Port
Quinta do Noval 20 year old Tawny, Douro
Quinta do Noval is a small, single estate producers, somewhat of a rarity in the region. Tawny is an overlooked style of port, very different to the better known vintage and late bottled vintage styles. Aged in port pipes for nearly all of its life the wines take on a light colour as suggested in the name and the fruit flavours. In this case an array of dried fruits, fudge, and butter flavours. The palate offers white peaches and citrus with Christmas spices and smoky overtones. Great with blue cheese and chocolate desserts.
Oct 19, 2013, 8:21 pm
#1227
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Emirates
Business Class menu
Bangkok to Sydney
August 2013
Bar Service
Aperitifs
Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Hakutsuru (Japan routes)
Beers
A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)
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
As the world's leading "super premium" Scotch whisky, Chivas Regal 18 years old is enjoyed by many of the world's most discerning connoisseurs as each cask is hand selected by master blender Colin Scott
Single Malt Whisky
Glenfiddich 15 Years Old
A solera matured expression of the world's best-selling single malt. Aged in Scotland for a minimum of 15 years in a selection of three distinctive casks; American Bourbon, Spanish Sherry and new oak
Tennessee Whiskey
Jack Daniel's Old No 7
A genuinely iconic brand, enjoyed in over 200 countries worldwide. A vanilla and toffee nose gives way to a balanced rich and honeyed palate
Irish Whiskey
Jameson
Established by John Jameson in 1780, Jameson is a single distillery blended, triple distilled, smooth Irish Whiskey
Cognac
Hennessy XO
Originally created in 1870 for the personal use of the Hennessy family. Hennessy XO is the result of more than 100 eaux-de-vie crafted together having been aged for up to 30 years
Vodka
Grey Goose
Officially known as the "world's best tasting vodka", Grey Goose is the result of the finest ingredients, distilled to perfection by maitre de chai, Francois Thibault.
Gin
Bombay Sapphire
As the world's leading premium gin, Bombay Sapphire is crafted from an ancient recipe dating back to 1761. It is made using a blend of ten distinct botanicals giving a unique flavour.
Rum
Bacardi Superior
Another icon, the perfect cocktail ingredient and a favourite of Hemmingway during his time in Cuba, Bacardi Superior has been one of the world's most popular spirits for decades.
Liqueurs
Bailey's Irish Cream
An award-winning definitive blend of smooth Irish cream with quality spirits and whiskey.
Tia Maria
Dating back to a mid-17th century recipe, Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum.
Drambuie
This luxury expression of Scotland's defining whisky liqueur is crafted using malts from the Speyside.
Cointreau
A wonderful combination of sweet, zesty and bitter orange entwined with smooth alcohol. Drunk either with ice to finish a meal or mixed wih fresh juice to quench your thirst.
Champagne, Wines & Port
A selection of fine wines from internationally renowned vineyards of the old and new world.
Dinner
Appetiser
Grilled chicken breast
served with fresh garden green salad, grilled asparagus, a lightly spicy dressing and red cherry tomatoes
Marinated prawns
served on a bed of lettuce garnished with grilled pepper, served with a wasabi mayonnaise
Soup
Carrot and cumin cream soup
a thick and hearty soup served with herbed croutons
Salad
Seasonal salad
crisp fresh garden salad leaves and vegetables, with balsamic and olive oil dressing
Main Course
Penang roast chicken
curried chicken thigh topped with a curry-infused sauce, accompanied by steamed red and white Thai rice
Grilled lamb chop
French cut, served with a rich rosemary jus, pink-eyed lyonnaise potatoes, and roasted mixed vegetables
Grilled snow fish
served on a julienne of vegetable with herbed boiled potatoes, roast tomato, courgettes and pak choy
Bread
Bread basket
choose from our range of freshly baked rolls and breads
Dessert, Cheese and Fruit
Lemon grass panna cotta
served with a fresh diced fruit compote
Baked honey lime cheesecake
served with a butterscotch sauce
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
Instant cup noodles
popular and satisfying, instant cup noodles are available at any time
Breakfast
Juice
Fruit juices
refreshing choice of chilled juices
Fruit
Breakfast fruits
a palette of ripe tropical and seasonal cut fresh fruits
Yoghurt
selected fruit-flavoured yoghurt
Bread
Breakfast bread basket
a variety of soft and crusty fresh baked breads, butter 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
Wine
Champagne
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
Saint Aubin Premier Cru "Les Cortons" 2011, Burgundy
Less well known than its neighbouring wines of Meursault, Chassagne and Puligny but by no means inferior. The vineyards sit on on the slopes above the those of Chassagne and Puligny but out of sight. The wines produced at premier cru level have great minerality and depth. Crisp with red apple, melon and peach flavours. Vibrant and fresh with the hallmark Burgundian toastiness and creaminess from this region. Excellant with all seafood and poultry dishes.
Suckfizzle Sauvignon Blanc-Semillon 2008, Margaret River
The Suckfizzle is the top wine of Margaret River based Stella Bella winery. Fashoined on the principles of White Bordeaux but by no means an imitation. An intense nose of quince and lime marmalade leads into a powerful palate of gooseberry, nectarine and toasty oak with a lemon sherbet like acidity. Superb length. Great with shellfish, especially scallops.
Red Wine
Sarget de Gruaud Larose 2001, St Julien
The "second" wine of Grand Cru Classe Chateua Gruaud Larose, "Sarget" displays similar hallmarks to the grand vin. Spicy and full of elegance with layers of black berry fruits on the creamy palate. A classic from Bordeaux's St Julien commune, the 2001 is superb now and excellent with lamb and beef dishes.
Schild Estate Shiraz 2009, Barossa Valley
The 2009 Schild Estate Barossa Shiraz is another fine example of this historical estate with Barossa regionality showing through at its best in this wine. Deep rich red, red berries and plums on the nose with notes of christmas cake. The palate is refined and elegant with a fine acidity and great length. A wine for a variety of dishes and will handle spicy foods well.
Port
Quinta do Noval 20 year old Tawny, Douro
Quinta do Noval is a small, single estate producers, somewhat of a rarity in the region. Tawny is an overlooked style of port, very different to the better known vintage and late bottled vintage styles. Aged in port pipes for nearly all of its life the wines take on a light colour as suggested in the name and the fruit flavours. In this case an array of dried fruits, fudge, and butter flavours. The palate offers white peaches and citrus with Christmas spices and smoky overtones. Great with blue cheese and chocolate desserts.
Business Class menu
Bangkok to Sydney
August 2013
Bar Service
Aperitifs
Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Hakutsuru (Japan routes)
Beers
A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)
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
As the world's leading "super premium" Scotch whisky, Chivas Regal 18 years old is enjoyed by many of the world's most discerning connoisseurs as each cask is hand selected by master blender Colin Scott
Single Malt Whisky
Glenfiddich 15 Years Old
A solera matured expression of the world's best-selling single malt. Aged in Scotland for a minimum of 15 years in a selection of three distinctive casks; American Bourbon, Spanish Sherry and new oak
Tennessee Whiskey
Jack Daniel's Old No 7
A genuinely iconic brand, enjoyed in over 200 countries worldwide. A vanilla and toffee nose gives way to a balanced rich and honeyed palate
Irish Whiskey
Jameson
Established by John Jameson in 1780, Jameson is a single distillery blended, triple distilled, smooth Irish Whiskey
Cognac
Hennessy XO
Originally created in 1870 for the personal use of the Hennessy family. Hennessy XO is the result of more than 100 eaux-de-vie crafted together having been aged for up to 30 years
Vodka
Grey Goose
Officially known as the "world's best tasting vodka", Grey Goose is the result of the finest ingredients, distilled to perfection by maitre de chai, Francois Thibault.
Gin
Bombay Sapphire
As the world's leading premium gin, Bombay Sapphire is crafted from an ancient recipe dating back to 1761. It is made using a blend of ten distinct botanicals giving a unique flavour.
Rum
Bacardi Superior
Another icon, the perfect cocktail ingredient and a favourite of Hemmingway during his time in Cuba, Bacardi Superior has been one of the world's most popular spirits for decades.
Liqueurs
Bailey's Irish Cream
An award-winning definitive blend of smooth Irish cream with quality spirits and whiskey.
Tia Maria
Dating back to a mid-17th century recipe, Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum.
Drambuie
This luxury expression of Scotland's defining whisky liqueur is crafted using malts from the Speyside.
Cointreau
A wonderful combination of sweet, zesty and bitter orange entwined with smooth alcohol. Drunk either with ice to finish a meal or mixed wih fresh juice to quench your thirst.
Champagne, Wines & Port
A selection of fine wines from internationally renowned vineyards of the old and new world.
Dinner
Appetiser
Grilled chicken breast
served with fresh garden green salad, grilled asparagus, a lightly spicy dressing and red cherry tomatoes
Marinated prawns
served on a bed of lettuce garnished with grilled pepper, served with a wasabi mayonnaise
Soup
Carrot and cumin cream soup
a thick and hearty soup served with herbed croutons
Salad
Seasonal salad
crisp fresh garden salad leaves and vegetables, with balsamic and olive oil dressing
Main Course
Penang roast chicken
curried chicken thigh topped with a curry-infused sauce, accompanied by steamed red and white Thai rice
Grilled lamb chop
French cut, served with a rich rosemary jus, pink-eyed lyonnaise potatoes, and roasted mixed vegetables
Grilled snow fish
served on a julienne of vegetable with herbed boiled potatoes, roast tomato, courgettes and pak choy
Bread
Bread basket
choose from our range of freshly baked rolls and breads
Dessert, Cheese and Fruit
Lemon grass panna cotta
served with a fresh diced fruit compote
Baked honey lime cheesecake
served with a butterscotch sauce
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
Instant cup noodles
popular and satisfying, instant cup noodles are available at any time
Breakfast
Juice
Fruit juices
refreshing choice of chilled juices
Fruit
Breakfast fruits
a palette of ripe tropical and seasonal cut fresh fruits
Yoghurt
selected fruit-flavoured yoghurt
Bread
Breakfast bread basket
a variety of soft and crusty fresh baked breads, butter 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
EK418-DXBBKKSYDCHC-J-17A
Wine
Champagne
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
Saint Aubin Premier Cru "Les Cortons" 2011, Burgundy
Less well known than its neighbouring wines of Meursault, Chassagne and Puligny but by no means inferior. The vineyards sit on on the slopes above the those of Chassagne and Puligny but out of sight. The wines produced at premier cru level have great minerality and depth. Crisp with red apple, melon and peach flavours. Vibrant and fresh with the hallmark Burgundian toastiness and creaminess from this region. Excellant with all seafood and poultry dishes.
Suckfizzle Sauvignon Blanc-Semillon 2008, Margaret River
The Suckfizzle is the top wine of Margaret River based Stella Bella winery. Fashoined on the principles of White Bordeaux but by no means an imitation. An intense nose of quince and lime marmalade leads into a powerful palate of gooseberry, nectarine and toasty oak with a lemon sherbet like acidity. Superb length. Great with shellfish, especially scallops.
Red Wine
Sarget de Gruaud Larose 2001, St Julien
The "second" wine of Grand Cru Classe Chateua Gruaud Larose, "Sarget" displays similar hallmarks to the grand vin. Spicy and full of elegance with layers of black berry fruits on the creamy palate. A classic from Bordeaux's St Julien commune, the 2001 is superb now and excellent with lamb and beef dishes.
Schild Estate Shiraz 2009, Barossa Valley
The 2009 Schild Estate Barossa Shiraz is another fine example of this historical estate with Barossa regionality showing through at its best in this wine. Deep rich red, red berries and plums on the nose with notes of christmas cake. The palate is refined and elegant with a fine acidity and great length. A wine for a variety of dishes and will handle spicy foods well.
Port
Quinta do Noval 20 year old Tawny, Douro
Quinta do Noval is a small, single estate producers, somewhat of a rarity in the region. Tawny is an overlooked style of port, very different to the better known vintage and late bottled vintage styles. Aged in port pipes for nearly all of its life the wines take on a light colour as suggested in the name and the fruit flavours. In this case an array of dried fruits, fudge, and butter flavours. The palate offers white peaches and citrus with Christmas spices and smoky overtones. Great with blue cheese and chocolate desserts.
Oct 19, 2013, 8:34 pm
#1228
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Emirates
Business Class menu
Sydney to Christchurch
August 2013
Bar Service
Aperitifs
Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Hakutsuru (Japan routes)
Beers
A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)
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
As the world's leading "super premium" Scotch whisky, Chivas Regal 18 years old is enjoyed by many of the world's most discerning connoisseurs as each cask is hand selected by master blender Colin Scott
Single Malt Whisky
Glenfiddich 15 Years Old
A solera matured expression of the world's best-selling single malt. Aged in Scotland for a minimum of 15 years in a selection of three distinctive casks; American Bourbon, Spanish Sherry and new oak
Tennessee Whiskey
Jack Daniel's Old No 7
A genuinely iconic brand, enjoyed in over 200 countries worldwide. A vanilla and toffee nose gives way to a balanced rich and honeyed palate
Irish Whiskey
Jameson
Established by John Jameson in 1780, Jameson is a single distillery blended, triple distilled, smooth Irish Whiskey
Cognac
Hennessy XO
Originally created in 1870 for the personal use of the Hennessy family. Hennessy XO is the result of more than 100 eaux-de-vie crafted together having been aged for up to 30 years
Vodka
Grey Goose
Officially known as the "world's best tasting vodka", Grey Goose is the result of the finest ingredients, distilled to perfection by maitre de chai, Francois Thibault.
Gin
Bombay Sapphire
As the world's leading premium gin, Bombay Sapphire is crafted from an ancient recipe dating back to 1761. It is made using a blend of ten distinct botanicals giving a unique flavour.
Rum
Bacardi Superior
Another icon, the perfect cocktail ingredient and a favourite of Hemmingway during his time in Cuba, Bacardi Superior has been one of the world's most popular spirits for decades.
Liqueurs
Bailey's Irish Cream
An award-winning definitive blend of smooth Irish cream with quality spirits and whiskey.
Tia Maria
Dating back to a mid-17th century recipe, Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum.
Drambuie
This luxury expression of Scotland's defining whisky liqueur is crafted using malts from the Speyside.
Cointreau
A wonderful combination of sweet, zesty and bitter orange entwined with smooth alcohol. Drunk either with ice to finish a meal or mixed wih fresh juice to quench your thirst.
Champagne, Wines & Port
A selection of fine wines from internationally renowned vineyards of the old and new world.
Lunch
Appetiser
Confit chicken terrine
wrapped in fresh spinach leaves, with tangy aubergine caviar, sun-blushed cherry tomatoes and a balsamic reduction
Main Course
Grilled tenderloin steak
with creamy mashed potatoes, slow-roasted seasonal vegetables, and a light herb and chilli butter
Thai chicken curry
a classic coconut based curry served with steamed jasmine rice, fresh pak choy, and spiced yams, garnished with fresh coriander and chilli
Gulf-style shrimp
served with a traditional biryani rice and aubergine in pomegranate molasses, garnished with fried onions and roasted pine nuts
Bread
Bread basket
choose from our range of freshly baked rolls and breads
Dessert, Cheese and Fruit
Delicate strawberry tart
filled with a rich pastry cream and topped with roasted slice almonds served with chocolate sauce
Chocolate and spearmint layered gateaux
served with a raspberry coulis and chocolate garnish
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
Wine
Champagne
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
Saint Aubin Premier Cru "Les Cortons" 2011, Burgundy
Less well known than its neighbouring wines of Meursault, Chassagne and Puligny but by no means inferior. The vineyards sit on on the slopes above the those of Chassagne and Puligny but out of sight. The wines produced at premier cru level have great minerality and depth. Crisp with red apple, melon and peach flavours. Vibrant and fresh with the hallmark Burgundian toastiness and creaminess from this region. Excellant with all seafood and poultry dishes.
Suckfizzle Sauvignon Blanc-Semillon 2008, Margaret River
The Suckfizzle is the top wine of Margaret River based Stella Bella winery. Fashoined on the principles of White Bordeaux but by no means an imitation. An intense nose of quince and lime marmalade leads into a powerful palate of gooseberry, nectarine and toasty oak with a lemon sherbet like acidity. Superb length. Great with shellfish, especially scallops.
Red Wine
Sarget de Gruaud Larose 2001, St Julien
The "second" wine of Grand Cru Classe Chateua Gruaud Larose, "Sarget" displays similar hallmarks to the grand vin. Spicy and full of elegance with layers of black berry fruits on the creamy palate. A classic from Bordeaux's St Julien commune, the 2001 is superb now and excellent with lamb and beef dishes.
Schild Estate Shiraz 2009, Barossa Valley
The 2009 Schild Estate Barossa Shiraz is another fine example of this historical estate with Barossa regionality showing through at its best in this wine. Deep rich red, red berries and plums on the nose with notes of christmas cake. The palate is refined and elegant with a fine acidity and great length. A wine for a variety of dishes and will handle spicy foods well.
Port
Quinta do Noval 20 year old Tawny, Douro
Quinta do Noval is a small, single estate producers, somewhat of a rarity in the region. Tawny is an overlooked style of port, very different to the better known vintage and late bottled vintage styles. Aged in port pipes for nearly all of its life the wines take on a light colour as suggested in the name and the fruit flavours. In this case an array of dried fruits, fudge, and butter flavours. The palate offers white peaches and citrus with Christmas spices and smoky overtones. Great with blue cheese and chocolate desserts.
Business Class menu
Sydney to Christchurch
August 2013
Bar Service
Aperitifs
Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Hakutsuru (Japan routes)
Beers
A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)
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
As the world's leading "super premium" Scotch whisky, Chivas Regal 18 years old is enjoyed by many of the world's most discerning connoisseurs as each cask is hand selected by master blender Colin Scott
Single Malt Whisky
Glenfiddich 15 Years Old
A solera matured expression of the world's best-selling single malt. Aged in Scotland for a minimum of 15 years in a selection of three distinctive casks; American Bourbon, Spanish Sherry and new oak
Tennessee Whiskey
Jack Daniel's Old No 7
A genuinely iconic brand, enjoyed in over 200 countries worldwide. A vanilla and toffee nose gives way to a balanced rich and honeyed palate
Irish Whiskey
Jameson
Established by John Jameson in 1780, Jameson is a single distillery blended, triple distilled, smooth Irish Whiskey
Cognac
Hennessy XO
Originally created in 1870 for the personal use of the Hennessy family. Hennessy XO is the result of more than 100 eaux-de-vie crafted together having been aged for up to 30 years
Vodka
Grey Goose
Officially known as the "world's best tasting vodka", Grey Goose is the result of the finest ingredients, distilled to perfection by maitre de chai, Francois Thibault.
Gin
Bombay Sapphire
As the world's leading premium gin, Bombay Sapphire is crafted from an ancient recipe dating back to 1761. It is made using a blend of ten distinct botanicals giving a unique flavour.
Rum
Bacardi Superior
Another icon, the perfect cocktail ingredient and a favourite of Hemmingway during his time in Cuba, Bacardi Superior has been one of the world's most popular spirits for decades.
Liqueurs
Bailey's Irish Cream
An award-winning definitive blend of smooth Irish cream with quality spirits and whiskey.
Tia Maria
Dating back to a mid-17th century recipe, Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum.
Drambuie
This luxury expression of Scotland's defining whisky liqueur is crafted using malts from the Speyside.
Cointreau
A wonderful combination of sweet, zesty and bitter orange entwined with smooth alcohol. Drunk either with ice to finish a meal or mixed wih fresh juice to quench your thirst.
Champagne, Wines & Port
A selection of fine wines from internationally renowned vineyards of the old and new world.
Lunch
Appetiser
Confit chicken terrine
wrapped in fresh spinach leaves, with tangy aubergine caviar, sun-blushed cherry tomatoes and a balsamic reduction
Main Course
Grilled tenderloin steak
with creamy mashed potatoes, slow-roasted seasonal vegetables, and a light herb and chilli butter
Thai chicken curry
a classic coconut based curry served with steamed jasmine rice, fresh pak choy, and spiced yams, garnished with fresh coriander and chilli
Gulf-style shrimp
served with a traditional biryani rice and aubergine in pomegranate molasses, garnished with fried onions and roasted pine nuts
Bread
Bread basket
choose from our range of freshly baked rolls and breads
Dessert, Cheese and Fruit
Delicate strawberry tart
filled with a rich pastry cream and topped with roasted slice almonds served with chocolate sauce
Chocolate and spearmint layered gateaux
served with a raspberry coulis and chocolate garnish
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
EK418-DXBBKKSYDCHC-J-17A
Wine
Champagne
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
Saint Aubin Premier Cru "Les Cortons" 2011, Burgundy
Less well known than its neighbouring wines of Meursault, Chassagne and Puligny but by no means inferior. The vineyards sit on on the slopes above the those of Chassagne and Puligny but out of sight. The wines produced at premier cru level have great minerality and depth. Crisp with red apple, melon and peach flavours. Vibrant and fresh with the hallmark Burgundian toastiness and creaminess from this region. Excellant with all seafood and poultry dishes.
Suckfizzle Sauvignon Blanc-Semillon 2008, Margaret River
The Suckfizzle is the top wine of Margaret River based Stella Bella winery. Fashoined on the principles of White Bordeaux but by no means an imitation. An intense nose of quince and lime marmalade leads into a powerful palate of gooseberry, nectarine and toasty oak with a lemon sherbet like acidity. Superb length. Great with shellfish, especially scallops.
Red Wine
Sarget de Gruaud Larose 2001, St Julien
The "second" wine of Grand Cru Classe Chateua Gruaud Larose, "Sarget" displays similar hallmarks to the grand vin. Spicy and full of elegance with layers of black berry fruits on the creamy palate. A classic from Bordeaux's St Julien commune, the 2001 is superb now and excellent with lamb and beef dishes.
Schild Estate Shiraz 2009, Barossa Valley
The 2009 Schild Estate Barossa Shiraz is another fine example of this historical estate with Barossa regionality showing through at its best in this wine. Deep rich red, red berries and plums on the nose with notes of christmas cake. The palate is refined and elegant with a fine acidity and great length. A wine for a variety of dishes and will handle spicy foods well.
Port
Quinta do Noval 20 year old Tawny, Douro
Quinta do Noval is a small, single estate producers, somewhat of a rarity in the region. Tawny is an overlooked style of port, very different to the better known vintage and late bottled vintage styles. Aged in port pipes for nearly all of its life the wines take on a light colour as suggested in the name and the fruit flavours. In this case an array of dried fruits, fudge, and butter flavours. The palate offers white peaches and citrus with Christmas spices and smoky overtones. Great with blue cheese and chocolate desserts.
Oct 27, 2013, 12:12 am
#1229
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
China Southern
First Class menu
Auckland to Guangzhou
October 2013
Dinner
Hors d'Ouevre
Marinated Prawns and Salmon with Mango Salad
Drunken Chicken with Cucumber and Coriander
Soup
Coconut Pumpkin Soup
Herbal Chicken Soup
Entree
Lamb Roast with Spinach and Pine Nut Stuffing Drizzled with Lamb Jus Accompanied by Roasted Vine Tomatoes and Fondant Potatoes
Char-grilled Beef Fillet Accompanied by Assorted Mushrooms, Diced Pumpkin Glazed with Honey and Fondant Potatoes
Prawns Sauteed with Sweet Soya Sauce, Seasonal Vegetables and Fried Rice Noodles
Chicken Stewed with Ginseng, French Beans Stir-fried with XO Sauce and Mushroom Fried Rice
Cheese
Cheddar, Brie, Port Nicholson, Awa Blue Cheese
Dessert
Chocolate Pear Cake
Almond Lychee Milk Jelly
Kapiti Ice Cream
Fresh Fruits in Season
Bread
Choice of Fresh Baked Bread with Butter
Breakfast
Prelude
Sliced Seasonal Fresh Fruit
Choice of Cereals or Yoghurt
Entree
Poached Eggs with Hollandaise Sauce, Grilled Bratwurst Pork Sausage, Grilled Vine Tomato and Rosti Potato with Spinach
Horseradish Gnocchi with Blakc Pudding and Tomato Puree
Beef Noodle Soup
Rice Congee with Classic Cantonese Dim Sum
Breads
Assorted Breakfast Rolls
Butter, Fruit Preserve
Snacks
Sandwich Selection
Bar
Seasonal Fruit Basket
Cheese Platter
Chocolate Selection
First Class menu
Auckland to Guangzhou
October 2013
Dinner
Hors d'Ouevre
Marinated Prawns and Salmon with Mango Salad
Drunken Chicken with Cucumber and Coriander
Soup
Coconut Pumpkin Soup
Herbal Chicken Soup
Entree
Lamb Roast with Spinach and Pine Nut Stuffing Drizzled with Lamb Jus Accompanied by Roasted Vine Tomatoes and Fondant Potatoes
Char-grilled Beef Fillet Accompanied by Assorted Mushrooms, Diced Pumpkin Glazed with Honey and Fondant Potatoes
Prawns Sauteed with Sweet Soya Sauce, Seasonal Vegetables and Fried Rice Noodles
Chicken Stewed with Ginseng, French Beans Stir-fried with XO Sauce and Mushroom Fried Rice
Cheese
Cheddar, Brie, Port Nicholson, Awa Blue Cheese
Dessert
Chocolate Pear Cake
Almond Lychee Milk Jelly
Kapiti Ice Cream
Fresh Fruits in Season
Bread
Choice of Fresh Baked Bread with Butter
Breakfast
Prelude
Sliced Seasonal Fresh Fruit
Choice of Cereals or Yoghurt
Entree
Poached Eggs with Hollandaise Sauce, Grilled Bratwurst Pork Sausage, Grilled Vine Tomato and Rosti Potato with Spinach
Horseradish Gnocchi with Blakc Pudding and Tomato Puree
Beef Noodle Soup
Rice Congee with Classic Cantonese Dim Sum
Breads
Assorted Breakfast Rolls
Butter, Fruit Preserve
Snacks
Sandwich Selection
Bar
Seasonal Fruit Basket
Cheese Platter
Chocolate Selection
Oct 27, 2013, 12:29 am
#1230
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
China Southern
First Class menu
Guangzhou to London Heathrow
October 2013
Brunch
Prelude
Fresh Fruits in Season
Choice of Cereals, Yoghurt
Hors d'Ouevre
Smoked Chicken Breast and Tuna with Black Pepper, Mesclun Salad
Thousand Island Dressing, French Dressing, Balsamic Vinaigrette Dressing
Entree
Pan-fried Chicjken Thigh, Omelette with Sauteed Potato Slice
Spaghetti with Seafood - Dill Cream Sauce
Congee with Thousand-years Egg and Pork, Spring Roll Sheet, Chopped Spring Onion and Ginger Julienne, Coriander Seafood Siu Mai, Glutinous Rice Roll, Pan-Fried Vegetable Dumpling, Pan Fried Preserved Meat Turnip Cake
China Southern Deluxe Beef Noodle Soup
Dessert
Royal Chocolate Peach Cake
Breads
Choice of Fresh Baked Bread with Butter and Jam
Traditional Chinese Tea with Dim Sum
Cantonese Dim Sum
Bar
Sandwich
Chocolate Selection
Seasonal Fruit Basket
Cheese Platter
Dinner
Hors d'Ouevre
Pastrami Beef, Prawn with Mango Salsa
Soup
Ox Tail Soup with Barley
Fructus Momordicae with Dry Pak Choy and Pork Spare Rib Soup
Hand Made Beef Ball Clear Soup
Entree
Grilled Beef Tenderloin with Red Wine Sauce, Mashed Potato with Garlic
Grilled Sea Bass Provence Style with Ratatouille, Linguine
Fried Chicken with Abalone Accompanied, Seasonal Vegetable and Steamed Jasmine Rice
Roasted Pork Jowl with Shrimp Mousse Stuffed King Oyster Mushroom, Seasonal Vegetable and Steamed Jasmine Rice
Assorted Cheese and Cracker
Dessert
Opera Cake
Hot Almond Cream
Ice Cream
Fresh Fruits in Season
Bread
Choice of Fresh Baked Bread with Butter
First Class menu
Guangzhou to London Heathrow
October 2013
Brunch
Prelude
Fresh Fruits in Season
Choice of Cereals, Yoghurt
Hors d'Ouevre
Smoked Chicken Breast and Tuna with Black Pepper, Mesclun Salad
Thousand Island Dressing, French Dressing, Balsamic Vinaigrette Dressing
Entree
Pan-fried Chicjken Thigh, Omelette with Sauteed Potato Slice
Spaghetti with Seafood - Dill Cream Sauce
Congee with Thousand-years Egg and Pork, Spring Roll Sheet, Chopped Spring Onion and Ginger Julienne, Coriander Seafood Siu Mai, Glutinous Rice Roll, Pan-Fried Vegetable Dumpling, Pan Fried Preserved Meat Turnip Cake
China Southern Deluxe Beef Noodle Soup
Dessert
Royal Chocolate Peach Cake
Breads
Choice of Fresh Baked Bread with Butter and Jam
Traditional Chinese Tea with Dim Sum
Cantonese Dim Sum
Bar
Sandwich
Chocolate Selection
Seasonal Fruit Basket
Cheese Platter
Dinner
Hors d'Ouevre
Pastrami Beef, Prawn with Mango Salsa
Soup
Ox Tail Soup with Barley
Fructus Momordicae with Dry Pak Choy and Pork Spare Rib Soup
Hand Made Beef Ball Clear Soup
Entree
Grilled Beef Tenderloin with Red Wine Sauce, Mashed Potato with Garlic
Grilled Sea Bass Provence Style with Ratatouille, Linguine
Fried Chicken with Abalone Accompanied, Seasonal Vegetable and Steamed Jasmine Rice
Roasted Pork Jowl with Shrimp Mousse Stuffed King Oyster Mushroom, Seasonal Vegetable and Steamed Jasmine Rice
Assorted Cheese and Cracker
Dessert
Opera Cake
Hot Almond Cream
Ice Cream
Fresh Fruits in Season
Bread
Choice of Fresh Baked Bread with Butter