The All-Airline FT Menu Collection
#1651
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Cathay Pacific
First Class menu
Hong Kong The Wing Lounge
March 2016
A La Carte
Soup of the Day
Roasted Pork Tenderloin with Swiss Chard, Beetroot Puree and Apricot Salsa
Sauteed King Prawns with Lemon, Ginger and Potato Coleslaw Salad
Rigatoni with Mushrooms, Zucchini and Tomato Cream
Wok Fried Rice with Seafood, Crispy Conpay and Asian Greens
First Class menu
Hong Kong The Wing Lounge
March 2016
A La Carte
Soup of the Day
Roasted Pork Tenderloin with Swiss Chard, Beetroot Puree and Apricot Salsa
Sauteed King Prawns with Lemon, Ginger and Potato Coleslaw Salad
Rigatoni with Mushrooms, Zucchini and Tomato Cream
Wok Fried Rice with Seafood, Crispy Conpay and Asian Greens
#1652
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Cathay Pacific
Business Class menu
Hong Kong to Seoul
March 2016
Supper
To Start
Seasonal berries and ginger syrup
Followed By
Braised duck and taro in plum sauce, jade melon, red medlar, garlic and steamed jasmine rice
Bibimbap
Korean mixed vegetables and beef with rice
And To Finish
* Cheese selection
Raspberry swirl cheese cake, raspberry coulis
Freshly brewed coffee and a selection of teas
* Available on Request - please ask your crew
Drink List
Juices
orange, apple, tomato
Soft Drinks
Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale
Coffees
freshly brewed coffee, espresso, cappuccino and caffé latte regular or decaffeinated
Teas
Hong Kong style milk tea
Ceylon, Japanese, jasmine, Oolong
organic selection : camomile, earl grey and peppermint
Hot Chocolate
Wine List
Champagne
Billecart-Salmon Brut Champagne
The house of Billecart-Salmon, founded in 1818, is one of the few to remain family owned. The grapes of this cuvee come from the very best vineyards in Marne. The aromas are of ripe pears with a delicate touch of cut hay. It offers fine freshness with an elegant fruity flavour, leaving a clean fresh taste in the mouth.
White Wines
Chanson Reserve Du Bastion Vire-Clesse 2013
Vire and Clesse are villages in the heart of the Macon region in Burgundy. This is one of the best white wines of the region. It offers flavours of citrus fruit interwoven with a honey note. With vibrant acidity and attractive minerality, it is a good aperitif and great with seafood dishes.
Yealands Estate Land Made Sauvignon Blanc Marlborough 2015
This wineis made from selected grapes from the Awatere and Wairau Valley Vineyards. It offers generous aromatic fruit flavours of passion fruit and guave with vibrancy and purity, followed by a long, crisp mineral finish and is perfect for accompanying seafood, chicken, salad or pasta dishes.
Red Wines
Dandelion Vineyards Lionheart of the Barossa Shiraz 2013
The fruits of this award winning Australian Shiraz come from old vines, with some of them over a hundred years of age. The 2013 vintage offers generous blackberry, raspberry and plum flavours, with firm but fine tannins and dark chocolate nuances that continue through onto a lengthy finish.
Clos Bellane, Cote Du Rhone Villages Valreas 2013
Made from Grenache and Syrah grapes, this attractive wine exhibits a deep purple colour along with intense black cherry and blackcurrant aromas with a hint of herb character. It is medium bodied, spicy, pure and delicious with soft ripe tannins. This wine makes a very good accompaniment to many dishes including stews and roasts as well as cheeses.
Port
Dow’s Late Bottled Vintage Port 2009
This wine is sourced from the same vineyards that in exceptional years produce Dow’s renowned Vintage Ports. It is aged solely in oak casks and bottled 5 to 6 years after the harvest. It is a full rich Port with spicy fruit flavours and an elegant aromatic nose, well rounded on the palate and has the traditional Dow’s drier finish. This makes it one of the finest Late Bottled Vintage Ports available.
Aperitifs and Cocktails
Bombay Sapphire Dry Gin, Bacardi Rum, Absolut Vodka, Martini Rosso, Martini Extra Dry, Campari, Sweet and Dry Sherry, Bloody Mary, Screwdriver
Whiskies
Chivas Regal 12 Years Old, Johnnie Walker Gold Label, Jack Daniel’s, Canadian Club
Cognac
Hine Rare Fine Champagne
Liqueurs
Drambuie, Cointreau, Bailey’s Irish Cream
Beer
International selection
Signature Drinks
Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink with honey and fresh lemon juice and a hint of rose water.
Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.
Business Class menu
Hong Kong to Seoul
March 2016
Supper
To Start
Seasonal berries and ginger syrup
Followed By
Braised duck and taro in plum sauce, jade melon, red medlar, garlic and steamed jasmine rice
Bibimbap
Korean mixed vegetables and beef with rice
And To Finish
* Cheese selection
Raspberry swirl cheese cake, raspberry coulis
Freshly brewed coffee and a selection of teas
* Available on Request - please ask your crew
Drink List
Juices
orange, apple, tomato
Soft Drinks
Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale
Coffees
freshly brewed coffee, espresso, cappuccino and caffé latte regular or decaffeinated
Teas
Hong Kong style milk tea
Ceylon, Japanese, jasmine, Oolong
organic selection : camomile, earl grey and peppermint
Hot Chocolate
Wine List
Champagne
Billecart-Salmon Brut Champagne
The house of Billecart-Salmon, founded in 1818, is one of the few to remain family owned. The grapes of this cuvee come from the very best vineyards in Marne. The aromas are of ripe pears with a delicate touch of cut hay. It offers fine freshness with an elegant fruity flavour, leaving a clean fresh taste in the mouth.
White Wines
Chanson Reserve Du Bastion Vire-Clesse 2013
Vire and Clesse are villages in the heart of the Macon region in Burgundy. This is one of the best white wines of the region. It offers flavours of citrus fruit interwoven with a honey note. With vibrant acidity and attractive minerality, it is a good aperitif and great with seafood dishes.
Yealands Estate Land Made Sauvignon Blanc Marlborough 2015
This wineis made from selected grapes from the Awatere and Wairau Valley Vineyards. It offers generous aromatic fruit flavours of passion fruit and guave with vibrancy and purity, followed by a long, crisp mineral finish and is perfect for accompanying seafood, chicken, salad or pasta dishes.
Red Wines
Dandelion Vineyards Lionheart of the Barossa Shiraz 2013
The fruits of this award winning Australian Shiraz come from old vines, with some of them over a hundred years of age. The 2013 vintage offers generous blackberry, raspberry and plum flavours, with firm but fine tannins and dark chocolate nuances that continue through onto a lengthy finish.
Clos Bellane, Cote Du Rhone Villages Valreas 2013
Made from Grenache and Syrah grapes, this attractive wine exhibits a deep purple colour along with intense black cherry and blackcurrant aromas with a hint of herb character. It is medium bodied, spicy, pure and delicious with soft ripe tannins. This wine makes a very good accompaniment to many dishes including stews and roasts as well as cheeses.
Port
Dow’s Late Bottled Vintage Port 2009
This wine is sourced from the same vineyards that in exceptional years produce Dow’s renowned Vintage Ports. It is aged solely in oak casks and bottled 5 to 6 years after the harvest. It is a full rich Port with spicy fruit flavours and an elegant aromatic nose, well rounded on the palate and has the traditional Dow’s drier finish. This makes it one of the finest Late Bottled Vintage Ports available.
Aperitifs and Cocktails
Bombay Sapphire Dry Gin, Bacardi Rum, Absolut Vodka, Martini Rosso, Martini Extra Dry, Campari, Sweet and Dry Sherry, Bloody Mary, Screwdriver
Whiskies
Chivas Regal 12 Years Old, Johnnie Walker Gold Label, Jack Daniel’s, Canadian Club
Cognac
Hine Rare Fine Champagne
Liqueurs
Drambuie, Cointreau, Bailey’s Irish Cream
Beer
International selection
Signature Drinks
Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink with honey and fresh lemon juice and a hint of rose water.
Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.
412-M-HKG.JMS03.1602.CX <03/16>
#1653
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Malaysia Airlines
Business Class menu
Seoul to Kuala Lumpur
March 2016
Lunch
Appetiser
Malaysian satay
Our Award-Winning Signature Dish
Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments
Yellow corn and mixed capsicum salad
Main course
Dakjjim
Korean-style braised chicken with soy and chilli, steamed rice, carrot, daikon and chestnut
or
Beef stroganoff
Fried potato cubes, sauteed carrots and French beans
or
Deep-fried cod
Steamed rice, braised mixed vegetables and ginger garlic sauce
Dessert
Cheesecake
Fresh fruits
Refreshments
Assorted pastries
Moist chocolate brownie
Blackcurrant mousse
Mango macaroon
Dessert
Haagen-Dazs ice cream
Fresh fruits
Beverage selection
Coffee
Ethiopian Yirgacheffe
Brazilian Santos
White Coffee "O"
Nescafe Gold Blend
Nescafe Decaffeinated
Tea
Teh Tank
Ceylon Meda Watte
Ceylon Finest Black Tea
Earl Grey
Camomile Herbal Infusion
Jasmine Green Tea
Japanese Green Tea
Oolong Tea
South African Rooibos Tea
Milo
Chocolate malt drink
Fruit juices
Orange
Apple
Pink guava (Available on flights from Kuala Lumpur)
Mineral water
Still
Sparkling
Soft drinks
Drink List
Champagne
Philipponat Royale Reserve Brut NV, France
The house of Philipponat, located in Mareuil-sur-Ay on the southern slopes of the Montagne de Reims, dates to 1522, which makes it one of the oldest. Royal Reserve is rich, structured and powerful. Only first press juice of mainly Grand and Premier Cru grapes make the final blend where Pinot Noir takes the lead (65%) and Chardonnay and Pinot Meunier make up the balance. A pale gold in colour with excellent fine bubbles. The first nose reveals vine blossom, linden and fresh, lightly toasted bread. It has fine vinous attack on the palate, fruity (redcurrant, raspberry, ripe grape), full-bodied, generous and long. Light notes of biscuit and freshly baked bread on the finish. Great as an aperitif with smoked salmon, it also complements poached or pan fried fish.
White Wines
Domaine Minet le Bois Chaud Pouilly-Fume 2014, Loire, France
This 11-hectare estate has been in the family for three generations. Located in the communes of Saint-Andelain and Pouilly-sur-Loire, this estate thrives on two types of soil - clay and limestone, and Kimmeridgian marl. This terrior confers the minerality and crisp, fresh character typical of Pouilly-Fume, but also all its fruity and floral aromas. This suffusion of chalk and aromatic pungency coincides with rhubarb, kiwi fragrances and wafting florality. The attack is soft and round with crisp yet delicate freshness on the palate. Perfect with fish and shellfish.
Olivier Leflaive Bourgogne Chardonnay 2012, Burgundy, France
The Leflaive family has been rooted in Puligny Montrachet since 1717 and glorified as the Chardonnay perfectionist. An excellent example of the house style, this wine displays purity and lovely lemon cream on the nose with a ripe and fresh apple, melon and stone fruits on the palate. Crisp and rich with the flavours of tropical fruit, the finish is deliciously lifted and vibrant. Ideal as an aperitif or with green vegetable dishes, simple salads and light seafood dishes.
Red Wines
Chateau d'Arche 2009, AOC Haut-Medoc, Bordeaux, France
This 22-acre vineyard chateau is well situated next to a classified Grand Cru in Ludon-Medoc. The vines take their sparse nourishment from a gravelly soil and are ideally exposed. Cabernet Sauvignon and Merlot equally make up the final blend, together with Cabernet Franc, Petit Verdot and Carmenere. The nose is perfumed with notes of blackcurrants and peonies, plus a whiff of spice. Pleasant fruit flavours come through on the palate which has added freshness from a mint-like edge, and definition through elegant silky tannins. Crisp and lively, the balance of this wine is particularly successful in one of the best vintages in Bordeaux. Suggested to pair with grilled red meat, or meat dishes in a sauce.
E. Guigal Crozes-Hermitage 2010, Rhone, France
Guigal unquestionably epitomizes the wine of Rhone. The Syrah fruits are mainly sourced from steep south-facing vineyards. Opaque dark crimson red colour and the nose displays excellent intensity with aromas of licorice, black olives, smoky, leather, dried meats and black pepper. Medium weight, the palate possesses a savory flavor profile of black cherry smoked meats, earth and pepper. Dry finish with very fine grained tannins. This Crozes-Hermitage pairs well with rich dishes like stews.
Alcoholic beverage selections
Aperitifs
Martini Extra Dry
Martini Rosso
Beers
Carlsberg
Tiger
Cognac
Otard XO Gold
Liqueurs
Bailey’s Irish Cream
Grand Marnier
Tia Maria
Drambuie
Premium Spirits
Bacardi Superior Rum
Bombay Sapphire Gin
Smirnoff Blue Vodka
Single malt whisky
The Glenlivet 18 Years
Fine blended whiskys
Chivas Regal 12 Years
Jack Daniel's Tennessee Whiskey
Johnnie Walker Black Label
Business Class menu
Seoul to Kuala Lumpur
March 2016
Lunch
Appetiser
Malaysian satay
Our Award-Winning Signature Dish
Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments
Yellow corn and mixed capsicum salad
Main course
Dakjjim
Korean-style braised chicken with soy and chilli, steamed rice, carrot, daikon and chestnut
or
Beef stroganoff
Fried potato cubes, sauteed carrots and French beans
or
Deep-fried cod
Steamed rice, braised mixed vegetables and ginger garlic sauce
Dessert
Cheesecake
Fresh fruits
Refreshments
Assorted pastries
Moist chocolate brownie
Blackcurrant mousse
Mango macaroon
Dessert
Haagen-Dazs ice cream
Fresh fruits
Beverage selection
Coffee
Ethiopian Yirgacheffe
Brazilian Santos
White Coffee "O"
Nescafe Gold Blend
Nescafe Decaffeinated
Tea
Teh Tank
Ceylon Meda Watte
Ceylon Finest Black Tea
Earl Grey
Camomile Herbal Infusion
Jasmine Green Tea
Japanese Green Tea
Oolong Tea
South African Rooibos Tea
Milo
Chocolate malt drink
Fruit juices
Orange
Apple
Pink guava (Available on flights from Kuala Lumpur)
Mineral water
Still
Sparkling
Soft drinks
MH 66 / 67 KUALA LUMPUR - INCHEON - KUALA LUMPUR
Drink List
Champagne
Philipponat Royale Reserve Brut NV, France
The house of Philipponat, located in Mareuil-sur-Ay on the southern slopes of the Montagne de Reims, dates to 1522, which makes it one of the oldest. Royal Reserve is rich, structured and powerful. Only first press juice of mainly Grand and Premier Cru grapes make the final blend where Pinot Noir takes the lead (65%) and Chardonnay and Pinot Meunier make up the balance. A pale gold in colour with excellent fine bubbles. The first nose reveals vine blossom, linden and fresh, lightly toasted bread. It has fine vinous attack on the palate, fruity (redcurrant, raspberry, ripe grape), full-bodied, generous and long. Light notes of biscuit and freshly baked bread on the finish. Great as an aperitif with smoked salmon, it also complements poached or pan fried fish.
White Wines
Domaine Minet le Bois Chaud Pouilly-Fume 2014, Loire, France
This 11-hectare estate has been in the family for three generations. Located in the communes of Saint-Andelain and Pouilly-sur-Loire, this estate thrives on two types of soil - clay and limestone, and Kimmeridgian marl. This terrior confers the minerality and crisp, fresh character typical of Pouilly-Fume, but also all its fruity and floral aromas. This suffusion of chalk and aromatic pungency coincides with rhubarb, kiwi fragrances and wafting florality. The attack is soft and round with crisp yet delicate freshness on the palate. Perfect with fish and shellfish.
Olivier Leflaive Bourgogne Chardonnay 2012, Burgundy, France
The Leflaive family has been rooted in Puligny Montrachet since 1717 and glorified as the Chardonnay perfectionist. An excellent example of the house style, this wine displays purity and lovely lemon cream on the nose with a ripe and fresh apple, melon and stone fruits on the palate. Crisp and rich with the flavours of tropical fruit, the finish is deliciously lifted and vibrant. Ideal as an aperitif or with green vegetable dishes, simple salads and light seafood dishes.
Red Wines
Chateau d'Arche 2009, AOC Haut-Medoc, Bordeaux, France
This 22-acre vineyard chateau is well situated next to a classified Grand Cru in Ludon-Medoc. The vines take their sparse nourishment from a gravelly soil and are ideally exposed. Cabernet Sauvignon and Merlot equally make up the final blend, together with Cabernet Franc, Petit Verdot and Carmenere. The nose is perfumed with notes of blackcurrants and peonies, plus a whiff of spice. Pleasant fruit flavours come through on the palate which has added freshness from a mint-like edge, and definition through elegant silky tannins. Crisp and lively, the balance of this wine is particularly successful in one of the best vintages in Bordeaux. Suggested to pair with grilled red meat, or meat dishes in a sauce.
E. Guigal Crozes-Hermitage 2010, Rhone, France
Guigal unquestionably epitomizes the wine of Rhone. The Syrah fruits are mainly sourced from steep south-facing vineyards. Opaque dark crimson red colour and the nose displays excellent intensity with aromas of licorice, black olives, smoky, leather, dried meats and black pepper. Medium weight, the palate possesses a savory flavor profile of black cherry smoked meats, earth and pepper. Dry finish with very fine grained tannins. This Crozes-Hermitage pairs well with rich dishes like stews.
Alcoholic beverage selections
Aperitifs
Martini Extra Dry
Martini Rosso
Beers
Carlsberg
Tiger
Cognac
Otard XO Gold
Liqueurs
Bailey’s Irish Cream
Grand Marnier
Tia Maria
Drambuie
Premium Spirits
Bacardi Superior Rum
Bombay Sapphire Gin
Smirnoff Blue Vodka
Single malt whisky
The Glenlivet 18 Years
Fine blended whiskys
Chivas Regal 12 Years
Jack Daniel's Tennessee Whiskey
Johnnie Walker Black Label
Last edited by Kiwi Flyer; Mar 26, 2016 at 4:02 am
#1654
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Malaysia Airlines
Business Class menu
Kuala Lumpur to Seoul
March 2016
Refreshments
Malaysian satay
Our Award-Winning Signature Dish
Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments
Fresh fruits
Breakfast
Starters
Health drink
Fruit juice
Fresh fruits
Yoghurt
Main course
Malaysian favourites
Nasi Lemak
Coconut rice, ikan bilis and prawn sambal and traditional accompaniments
or
Cheese omelette
Chicken sausage, baked sliced potatoes, grilled tomato and sauteed mushroom with peas
or
French toast gratin with fresh mango and custard
Fresh blueberries, raspberries and maple syrup
Beverage selection
Coffee
Ethiopian Yirgacheffe
Brazilian Santos
White Coffee "O"
Nescafe Gold Blend
Nescafe Decaffeinated
Tea
Teh Tank
Ceylon Meda Watte
Ceylon Finest Black Tea
Earl Grey
Camomile Herbal Infusion
Jasmine Green Tea
Japanese Green Tea
Oolong Tea
South African Rooibos Tea
Milo
Chocolate malt drink
Fruit juices
Orange
Apple
Pink guava (Available on flights from Kuala Lumpur)
Mineral water
Still
Sparkling
Soft drinks
Drink List
Champagne
Philipponat Royale Reserve Brut NV, France
The house of Philipponat, located in Mareuil-sur-Ay on the southern slopes of the Montagne de Reims, dates to 1522, which makes it one of the oldest. Royal Reserve is rich, structured and powerful. Only first press juice of mainly Grand and Premier Cru grapes make the final blend where Pinot Noir takes the lead (65%) and Chardonnay and Pinot Meunier make up the balance. A pale gold in colour with excellent fine bubbles. The first nose reveals vine blossom, linden and fresh, lightly toasted bread. It has fine vinous attack on the palate, fruity (redcurrant, raspberry, ripe grape), full-bodied, generous and long. Light notes of biscuit and freshly baked bread on the finish. Great as an aperitif with smoked salmon, it also complements poached or pan fried fish.
White Wines
Domaine Minet le Bois Chaud Pouilly-Fume 2014, Loire, France
This 11-hectare estate has been in the family for three generations. Located in the communes of Saint-Andelain and Pouilly-sur-Loire, this estate thrives on two types of soil - clay and limestone, and Kimmeridgian marl. This terrior confers the minerality and crisp, fresh character typical of Pouilly-Fume, but also all its fruity and floral aromas. This suffusion of chalk and aromatic pungency coincides with rhubarb, kiwi fragrances and wafting florality. The attack is soft and round with crisp yet delicate freshness on the palate. Perfect with fish and shellfish.
Olivier Leflaive Bourgogne Chardonnay 2012, Burgundy, France
The Leflaive family has been rooted in Puligny Montrachet since 1717 and glorified as the Chardonnay perfectionist. An excellent example of the house style, this wine displays purity and lovely lemon cream on the nose with a ripe and fresh apple, melon and stone fruits on the palate. Crisp and rich with the flavours of tropical fruit, the finish is deliciously lifted and vibrant. Ideal as an aperitif or with green vegetable dishes, simple salads and light seafood dishes.
Red Wines
Chateau d'Arche 2009, AOC Haut-Medoc, Bordeaux, France
This 22-acre vineyard chateau is well situated next to a classified Grand Cru in Ludon-Medoc. The vines take their sparse nourishment from a gravelly soil and are ideally exposed. Cabernet Sauvignon and Merlot equally make up the final blend, together with Cabernet Franc, Petit Verdot and Carmenere. The nose is perfumed with notes of blackcurrants and peonies, plus a whiff of spice. Pleasant fruit flavours come through on the palate which has added freshness from a mint-like edge, and definition through elegant silky tannins. Crisp and lively, the balance of this wine is particularly successful in one of the best vintages in Bordeaux. Suggested to pair with grilled red meat, or meat dishes in a sauce.
E. Guigal Crozes-Hermitage 2010, Rhone, France
Guigal unquestionably epitomizes the wine of Rhone. The Syrah fruits are mainly sourced from steep south-facing vineyards. Opaque dark crimson red colour and the nose displays excellent intensity with aromas of licorice, black olives, smoky, leather, dried meats and black pepper. Medium weight, the palate possesses a savory flavor profile of black cherry smoked meats, earth and pepper. Dry finish with very fine grained tannins. This Crozes-Hermitage pairs well with rich dishes like stews.
Alcoholic beverage selections
Aperitifs
Martini Extra Dry
Martini Rosso
Beers
Carlsberg
Tiger
Cognac
Otard XO Gold
Liqueurs
Bailey’s Irish Cream
Grand Marnier
Tia Maria
Drambuie
Premium Spirits
Bacardi Superior Rum
Bombay Sapphire Gin
Smirnoff Blue Vodka
Single malt whisky
The Glenlivet 18 Years
Fine blended whiskys
Chivas Regal 12 Years
Jack Daniel's Tennessee Whiskey
Johnnie Walker Black Label
Business Class menu
Kuala Lumpur to Seoul
March 2016
Refreshments
Malaysian satay
Our Award-Winning Signature Dish
Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments
Fresh fruits
Breakfast
Starters
Health drink
Fruit juice
Fresh fruits
Yoghurt
Main course
Malaysian favourites
Nasi Lemak
Coconut rice, ikan bilis and prawn sambal and traditional accompaniments
or
Cheese omelette
Chicken sausage, baked sliced potatoes, grilled tomato and sauteed mushroom with peas
or
French toast gratin with fresh mango and custard
Fresh blueberries, raspberries and maple syrup
Beverage selection
Coffee
Ethiopian Yirgacheffe
Brazilian Santos
White Coffee "O"
Nescafe Gold Blend
Nescafe Decaffeinated
Tea
Teh Tank
Ceylon Meda Watte
Ceylon Finest Black Tea
Earl Grey
Camomile Herbal Infusion
Jasmine Green Tea
Japanese Green Tea
Oolong Tea
South African Rooibos Tea
Milo
Chocolate malt drink
Fruit juices
Orange
Apple
Pink guava (Available on flights from Kuala Lumpur)
Mineral water
Still
Sparkling
Soft drinks
MH 66 / 67 KUALA LUMPUR - INCHEON - KUALA LUMPUR
Drink List
Champagne
Philipponat Royale Reserve Brut NV, France
The house of Philipponat, located in Mareuil-sur-Ay on the southern slopes of the Montagne de Reims, dates to 1522, which makes it one of the oldest. Royal Reserve is rich, structured and powerful. Only first press juice of mainly Grand and Premier Cru grapes make the final blend where Pinot Noir takes the lead (65%) and Chardonnay and Pinot Meunier make up the balance. A pale gold in colour with excellent fine bubbles. The first nose reveals vine blossom, linden and fresh, lightly toasted bread. It has fine vinous attack on the palate, fruity (redcurrant, raspberry, ripe grape), full-bodied, generous and long. Light notes of biscuit and freshly baked bread on the finish. Great as an aperitif with smoked salmon, it also complements poached or pan fried fish.
White Wines
Domaine Minet le Bois Chaud Pouilly-Fume 2014, Loire, France
This 11-hectare estate has been in the family for three generations. Located in the communes of Saint-Andelain and Pouilly-sur-Loire, this estate thrives on two types of soil - clay and limestone, and Kimmeridgian marl. This terrior confers the minerality and crisp, fresh character typical of Pouilly-Fume, but also all its fruity and floral aromas. This suffusion of chalk and aromatic pungency coincides with rhubarb, kiwi fragrances and wafting florality. The attack is soft and round with crisp yet delicate freshness on the palate. Perfect with fish and shellfish.
Olivier Leflaive Bourgogne Chardonnay 2012, Burgundy, France
The Leflaive family has been rooted in Puligny Montrachet since 1717 and glorified as the Chardonnay perfectionist. An excellent example of the house style, this wine displays purity and lovely lemon cream on the nose with a ripe and fresh apple, melon and stone fruits on the palate. Crisp and rich with the flavours of tropical fruit, the finish is deliciously lifted and vibrant. Ideal as an aperitif or with green vegetable dishes, simple salads and light seafood dishes.
Red Wines
Chateau d'Arche 2009, AOC Haut-Medoc, Bordeaux, France
This 22-acre vineyard chateau is well situated next to a classified Grand Cru in Ludon-Medoc. The vines take their sparse nourishment from a gravelly soil and are ideally exposed. Cabernet Sauvignon and Merlot equally make up the final blend, together with Cabernet Franc, Petit Verdot and Carmenere. The nose is perfumed with notes of blackcurrants and peonies, plus a whiff of spice. Pleasant fruit flavours come through on the palate which has added freshness from a mint-like edge, and definition through elegant silky tannins. Crisp and lively, the balance of this wine is particularly successful in one of the best vintages in Bordeaux. Suggested to pair with grilled red meat, or meat dishes in a sauce.
E. Guigal Crozes-Hermitage 2010, Rhone, France
Guigal unquestionably epitomizes the wine of Rhone. The Syrah fruits are mainly sourced from steep south-facing vineyards. Opaque dark crimson red colour and the nose displays excellent intensity with aromas of licorice, black olives, smoky, leather, dried meats and black pepper. Medium weight, the palate possesses a savory flavor profile of black cherry smoked meats, earth and pepper. Dry finish with very fine grained tannins. This Crozes-Hermitage pairs well with rich dishes like stews.
Alcoholic beverage selections
Aperitifs
Martini Extra Dry
Martini Rosso
Beers
Carlsberg
Tiger
Cognac
Otard XO Gold
Liqueurs
Bailey’s Irish Cream
Grand Marnier
Tia Maria
Drambuie
Premium Spirits
Bacardi Superior Rum
Bombay Sapphire Gin
Smirnoff Blue Vodka
Single malt whisky
The Glenlivet 18 Years
Fine blended whiskys
Chivas Regal 12 Years
Jack Daniel's Tennessee Whiskey
Johnnie Walker Black Label
#1655
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Malaysia Airlines
Business Class menu
Kuala Lumpur to Auckland
March 2016
Dinner
Appetizer
Malaysian satay
Our Award-Winning Signature Dish
Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments
Vietnamese minced prawn skewer
Creamed potato salad and micro herbs
Main course
Braised lamb shank au jus
Potato cake, sauteed French beans and grilled tomato
or
Roasted chicken roulade
Peppered potato muffin, sauteed mixed vegetables brunoise and rosemary sauce
or
Ginger soy-steamed snapper
Eggs fried rice, stir-fried mixed vegetables and ginger soya sauce
Dessert
Poppy seed, lime and raspberry mousse
Biscuit crumble, raspberry and blueberry
Fresh fruits
Breakfast
Starters
Health drink
Fruit juice
Fresh fruits
Muesli
Choice of fresh or low fat milk
Main course
Eggs souffle
Grilled beef fillet, potato au gratin, creamed spinach, grilled tomato and bearnaise sauce
or
Mixed breakfast grill
Grilled beef tenderloin, pan fried salmon, smoked chicken sausage, anna potato, asparagus and fresh tomato salsa
or
Malaysian favourites
Nasi Lemak
Coconut rice, prawn sambal and traditional accompaniments
Beverage selection
Coffee
Ethiopian Yirgacheffe
Brazilian Santos
White Coffee "O"
Nescafe Gold Blend
Nescafe Decaffeinated
Tea
Teh Tank
Ceylon Meda Watte
Ceylon Finest Black Tea
Earl Grey
Camomile Herbal Infusion
Jasmine Green Tea
Japanese Green Tea
Oolong Tea
South African Rooibos Tea
Milo
Chocolate malt drink
Fruit juices
Orange
Apple
Pink guava (Available on flights from Kuala Lumpur)
Mineral water
Still
Sparkling
Soft drinks
Drink List
Champagne
Canard-Duchene Authentic Brut NV, France
Canard-Duchene is unique in its origins, history and style. Straw-yellow in colour and a delicate mousse followed by characters of fresh fruit aromas with brioche notes. A Pinot Noir-dominant style with light red fruits and berries developing further lemon and white stone fruit layers with a lovely weight and balance. Ideal as an aperitif.
White Wines
Pikes "Valley's End" Sauvignon Blanc Semillon 2013/2014, Clare Valley, South Australia
A gorgeous effort, the 2013 is a blend of 51% Sauvignon Blanc & 49% Semillon made from both estate-grown and growers' fruit. It is enticing and restrained fresh aromas of citrus, passion fruit and secondary notes of green and mineral. More of the same on the palate with the soft tropical fruit flavours being balanced nicely by the crisp acidity and delivering a clean, dry and persistent finish. A great, refreshing drink matches with all sorts of seafood and some spicy Asian dishes.
Red Wines
Chateau d'Arche 2009, AOC Haut-Medoc, Bordeaux, France
This 22-acre vineyard chateau is well situated next to a classified Grand Cru in Ludon-Medoc. The vines take their sparse nourishment from a gravelly soil and are ideally exposed. Cabernet Sauvignon and Merlot equally make up the final blend, together with Cabernet Franc, Petit Verdot and Carmenere. The nose is perfumed with notes of blackcurrants and peonies, plus a whiff of spice. Pleasant fruit flavours come through on the palate which has added freshness from a mint-like edge, and definition through elegant silky tannins. Crisp and lively, the balance of this wine is particularly successful in one of the best vintages in Bordeaux. Suggested to pair with grilled red meat, or meat dishes in a sauce.
Mr Riggs "The Truant" Shiraz 2012, McLaren Vale, South Australia
The Shiraz grapes used to make "The Truant" have been sourced from select vineyards in McLaren Vale. Vintage 2012 has delivered exceptional quality and balance, in fact it will be the best of all the great vintages in the last 20 years. The wine has a long, soft and juicy palate and lush mouth feel, bursting with nuances of blackberry, blueberry jam and liquorice. Drink this with full-flavoured meats such as roasted lamb, beef short ribs or even spice-rubbed or barbecued chicken.
Alcoholic beverage selections
Aperitifs
Martini Extra Dry
Martini Rosso
Beers
Carlsberg
Tiger
Cognac
Otard XO Gold
Liqueurs
Bailey’s Irish Cream
Grand Marnier
Tia Maria
Drambuie
Premium Spirits
Bacardi Superior Rum
Bombay Sapphire Gin
Smirnoff Blue Vodka
Single malt whisky
The Glenlivet 18 Years
Fine blended whiskys
Chivas Regal 12 Years
Jack Daniel's Tennessee Whiskey
Johnnie Walker Black Label
Business Class menu
Kuala Lumpur to Auckland
March 2016
Dinner
Appetizer
Malaysian satay
Our Award-Winning Signature Dish
Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments
Vietnamese minced prawn skewer
Creamed potato salad and micro herbs
Main course
Braised lamb shank au jus
Potato cake, sauteed French beans and grilled tomato
or
Roasted chicken roulade
Peppered potato muffin, sauteed mixed vegetables brunoise and rosemary sauce
or
Ginger soy-steamed snapper
Eggs fried rice, stir-fried mixed vegetables and ginger soya sauce
Dessert
Poppy seed, lime and raspberry mousse
Biscuit crumble, raspberry and blueberry
Fresh fruits
Breakfast
Starters
Health drink
Fruit juice
Fresh fruits
Muesli
Choice of fresh or low fat milk
Main course
Eggs souffle
Grilled beef fillet, potato au gratin, creamed spinach, grilled tomato and bearnaise sauce
or
Mixed breakfast grill
Grilled beef tenderloin, pan fried salmon, smoked chicken sausage, anna potato, asparagus and fresh tomato salsa
or
Malaysian favourites
Nasi Lemak
Coconut rice, prawn sambal and traditional accompaniments
Beverage selection
Coffee
Ethiopian Yirgacheffe
Brazilian Santos
White Coffee "O"
Nescafe Gold Blend
Nescafe Decaffeinated
Tea
Teh Tank
Ceylon Meda Watte
Ceylon Finest Black Tea
Earl Grey
Camomile Herbal Infusion
Jasmine Green Tea
Japanese Green Tea
Oolong Tea
South African Rooibos Tea
Milo
Chocolate malt drink
Fruit juices
Orange
Apple
Pink guava (Available on flights from Kuala Lumpur)
Mineral water
Still
Sparkling
Soft drinks
MH 131 / 130 KUALA LUMPUR - AUCKLAND - KUALA LUMPUR
Drink List
Champagne
Canard-Duchene Authentic Brut NV, France
Canard-Duchene is unique in its origins, history and style. Straw-yellow in colour and a delicate mousse followed by characters of fresh fruit aromas with brioche notes. A Pinot Noir-dominant style with light red fruits and berries developing further lemon and white stone fruit layers with a lovely weight and balance. Ideal as an aperitif.
White Wines
Pikes "Valley's End" Sauvignon Blanc Semillon 2013/2014, Clare Valley, South Australia
A gorgeous effort, the 2013 is a blend of 51% Sauvignon Blanc & 49% Semillon made from both estate-grown and growers' fruit. It is enticing and restrained fresh aromas of citrus, passion fruit and secondary notes of green and mineral. More of the same on the palate with the soft tropical fruit flavours being balanced nicely by the crisp acidity and delivering a clean, dry and persistent finish. A great, refreshing drink matches with all sorts of seafood and some spicy Asian dishes.
Red Wines
Chateau d'Arche 2009, AOC Haut-Medoc, Bordeaux, France
This 22-acre vineyard chateau is well situated next to a classified Grand Cru in Ludon-Medoc. The vines take their sparse nourishment from a gravelly soil and are ideally exposed. Cabernet Sauvignon and Merlot equally make up the final blend, together with Cabernet Franc, Petit Verdot and Carmenere. The nose is perfumed with notes of blackcurrants and peonies, plus a whiff of spice. Pleasant fruit flavours come through on the palate which has added freshness from a mint-like edge, and definition through elegant silky tannins. Crisp and lively, the balance of this wine is particularly successful in one of the best vintages in Bordeaux. Suggested to pair with grilled red meat, or meat dishes in a sauce.
Mr Riggs "The Truant" Shiraz 2012, McLaren Vale, South Australia
The Shiraz grapes used to make "The Truant" have been sourced from select vineyards in McLaren Vale. Vintage 2012 has delivered exceptional quality and balance, in fact it will be the best of all the great vintages in the last 20 years. The wine has a long, soft and juicy palate and lush mouth feel, bursting with nuances of blackberry, blueberry jam and liquorice. Drink this with full-flavoured meats such as roasted lamb, beef short ribs or even spice-rubbed or barbecued chicken.
Alcoholic beverage selections
Aperitifs
Martini Extra Dry
Martini Rosso
Beers
Carlsberg
Tiger
Cognac
Otard XO Gold
Liqueurs
Bailey’s Irish Cream
Grand Marnier
Tia Maria
Drambuie
Premium Spirits
Bacardi Superior Rum
Bombay Sapphire Gin
Smirnoff Blue Vodka
Single malt whisky
The Glenlivet 18 Years
Fine blended whiskys
Chivas Regal 12 Years
Jack Daniel's Tennessee Whiskey
Johnnie Walker Black Label
#1656
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Malaysia Airlines
Business Class menu
Auckland to Kuala Lumpur
March 2016
Lunch
Appetizer
Malaysian satay
Our Award-Winning Signature Dish
Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments
Salmon confit
Melon and pear salad, mizuna lettuce and kaffir lime aioli
Main course
Braised chicken thigh in sweet tomato gravy
Tomato rice, stir fried mixed vegetables with turmeric and mustard seed
or
Beef korma
Steamed rice, broccoli and carrots
or
Tossed spaghetti
With prawn brochette, sauteed courgette, basil pesto and chilli flakes
Dessert
Blueberry cheesecake
Fresh fruits
Ice cream
Refreshments
Noodles, vegetable-based soup, shredded chicken, prawns, fish balls and Asian greens
Assorted sandwiches
Chocolates
Assorted cheese and crackers
Fresh fruits
Beverage selection
Coffee
Ethiopian Yirgacheffe
Brazilian Santos
White Coffee "O"
Nescafe Gold Blend
Nescafe Decaffeinated
Tea
Teh Tank
Ceylon Meda Watte
Ceylon Finest Black Tea
Earl Grey
Camomile Herbal Infusion
Jasmine Green Tea
Japanese Green Tea
Oolong Tea
South African Rooibos Tea
Milo
Chocolate malt drink
Fruit juices
Orange
Apple
Pink guava (Available on flights from Kuala Lumpur)
Mineral water
Still
Sparkling
Soft drinks
Drink List
Champagne
Canard-Duchene Authentic Brut NV, France
Canard-Duchene is unique in its origins, history and style. Straw-yellow in colour and a delicate mousse followed by characters of fresh fruit aromas with brioche notes. A Pinot Noir-dominant style with light red fruits and berries developing further lemon and white stone fruit layers with a lovely weight and balance. Ideal as an aperitif.
White Wines
Pikes "Valley's End" Sauvignon Blanc Semillon 2013/2014, Clare Valley, South Australia
A gorgeous effort, the 2013 is a blend of 51% Sauvignon Blanc & 49% Semillon made from both estate-grown and growers' fruit. It is enticing and restrained fresh aromas of citrus, passion fruit and secondary notes of green and mineral. More of the same on the palate with the soft tropical fruit flavours being balanced nicely by the crisp acidity and delivering a clean, dry and persistent finish. A great, refreshing drink matches with all sorts of seafood and some spicy Asian dishes.
Red Wines
Chateau d'Arche 2009, AOC Haut-Medoc, Bordeaux, France
This 22-acre vineyard chateau is well situated next to a classified Grand Cru in Ludon-Medoc. The vines take their sparse nourishment from a gravelly soil and are ideally exposed. Cabernet Sauvignon and Merlot equally make up the final blend, together with Cabernet Franc, Petit Verdot and Carmenere. The nose is perfumed with notes of blackcurrants and peonies, plus a whiff of spice. Pleasant fruit flavours come through on the palate which has added freshness from a mint-like edge, and definition through elegant silky tannins. Crisp and lively, the balance of this wine is particularly successful in one of the best vintages in Bordeaux. Suggested to pair with grilled red meat, or meat dishes in a sauce.
Mr Riggs "The Truant" Shiraz 2012, McLaren Vale, South Australia
The Shiraz grapes used to make "The Truant" have been sourced from select vineyards in McLaren Vale. Vintage 2012 has delivered exceptional quality and balance, in fact it will be the best of all the great vintages in the last 20 years. The wine has a long, soft and juicy palate and lush mouth feel, bursting with nuances of blackberry, blueberry jam and liquorice. Drink this with full-flavoured meats such as roasted lamb, beef short ribs or even spice-rubbed or barbecued chicken.
Alcoholic beverage selections
Aperitifs
Martini Extra Dry
Martini Rosso
Beers
Carlsberg
Tiger
Cognac
Otard XO Gold
Liqueurs
Bailey’s Irish Cream
Grand Marnier
Tia Maria
Drambuie
Premium Spirits
Bacardi Superior Rum
Bombay Sapphire Gin
Smirnoff Blue Vodka
Single malt whisky
The Glenlivet 18 Years
Fine blended whiskys
Chivas Regal 12 Years
Jack Daniel's Tennessee Whiskey
Johnnie Walker Black Label
Business Class menu
Auckland to Kuala Lumpur
March 2016
Lunch
Appetizer
Malaysian satay
Our Award-Winning Signature Dish
Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments
Salmon confit
Melon and pear salad, mizuna lettuce and kaffir lime aioli
Main course
Braised chicken thigh in sweet tomato gravy
Tomato rice, stir fried mixed vegetables with turmeric and mustard seed
or
Beef korma
Steamed rice, broccoli and carrots
or
Tossed spaghetti
With prawn brochette, sauteed courgette, basil pesto and chilli flakes
Dessert
Blueberry cheesecake
Fresh fruits
Ice cream
Refreshments
Noodles, vegetable-based soup, shredded chicken, prawns, fish balls and Asian greens
Assorted sandwiches
Chocolates
Assorted cheese and crackers
Fresh fruits
Beverage selection
Coffee
Ethiopian Yirgacheffe
Brazilian Santos
White Coffee "O"
Nescafe Gold Blend
Nescafe Decaffeinated
Tea
Teh Tank
Ceylon Meda Watte
Ceylon Finest Black Tea
Earl Grey
Camomile Herbal Infusion
Jasmine Green Tea
Japanese Green Tea
Oolong Tea
South African Rooibos Tea
Milo
Chocolate malt drink
Fruit juices
Orange
Apple
Pink guava (Available on flights from Kuala Lumpur)
Mineral water
Still
Sparkling
Soft drinks
MH 131 / 130 KUALA LUMPUR - AUCKLAND - KUALA LUMPUR
Drink List
Champagne
Canard-Duchene Authentic Brut NV, France
Canard-Duchene is unique in its origins, history and style. Straw-yellow in colour and a delicate mousse followed by characters of fresh fruit aromas with brioche notes. A Pinot Noir-dominant style with light red fruits and berries developing further lemon and white stone fruit layers with a lovely weight and balance. Ideal as an aperitif.
White Wines
Pikes "Valley's End" Sauvignon Blanc Semillon 2013/2014, Clare Valley, South Australia
A gorgeous effort, the 2013 is a blend of 51% Sauvignon Blanc & 49% Semillon made from both estate-grown and growers' fruit. It is enticing and restrained fresh aromas of citrus, passion fruit and secondary notes of green and mineral. More of the same on the palate with the soft tropical fruit flavours being balanced nicely by the crisp acidity and delivering a clean, dry and persistent finish. A great, refreshing drink matches with all sorts of seafood and some spicy Asian dishes.
Red Wines
Chateau d'Arche 2009, AOC Haut-Medoc, Bordeaux, France
This 22-acre vineyard chateau is well situated next to a classified Grand Cru in Ludon-Medoc. The vines take their sparse nourishment from a gravelly soil and are ideally exposed. Cabernet Sauvignon and Merlot equally make up the final blend, together with Cabernet Franc, Petit Verdot and Carmenere. The nose is perfumed with notes of blackcurrants and peonies, plus a whiff of spice. Pleasant fruit flavours come through on the palate which has added freshness from a mint-like edge, and definition through elegant silky tannins. Crisp and lively, the balance of this wine is particularly successful in one of the best vintages in Bordeaux. Suggested to pair with grilled red meat, or meat dishes in a sauce.
Mr Riggs "The Truant" Shiraz 2012, McLaren Vale, South Australia
The Shiraz grapes used to make "The Truant" have been sourced from select vineyards in McLaren Vale. Vintage 2012 has delivered exceptional quality and balance, in fact it will be the best of all the great vintages in the last 20 years. The wine has a long, soft and juicy palate and lush mouth feel, bursting with nuances of blackberry, blueberry jam and liquorice. Drink this with full-flavoured meats such as roasted lamb, beef short ribs or even spice-rubbed or barbecued chicken.
Alcoholic beverage selections
Aperitifs
Martini Extra Dry
Martini Rosso
Beers
Carlsberg
Tiger
Cognac
Otard XO Gold
Liqueurs
Bailey’s Irish Cream
Grand Marnier
Tia Maria
Drambuie
Premium Spirits
Bacardi Superior Rum
Bombay Sapphire Gin
Smirnoff Blue Vodka
Single malt whisky
The Glenlivet 18 Years
Fine blended whiskys
Chivas Regal 12 Years
Jack Daniel's Tennessee Whiskey
Johnnie Walker Black Label
#1657
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 Dubai
March 2016
Bar Service
Aperitifs
Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Nanbu Hijin (Japan routes)
Beers
A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)
Cocktails
Bloody Mary, Cosmopolitan, Kir Royal, Manhattan (Dry/Sweet/Perfect), Classic Martini, Breakfast Martini, Mojito, Rob Roy, Rusty Nail
Mocktails
Orange Fizz, Apple Spritzer
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 Prive
An elegant blend of a hundred pure and structured eaux-de-vie. These are selected to achieve a perfect balance between roundness and aromatic refinement.
Hennessy Paradis
An extremely rare cognac, crafted from over a hundred eaux-de-vie aged between 25 to 100 years. Experience honey and floral notes, finishing with spices and a rich flavour.
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
Breakfast
Juice
orange or grapefruit juice, pineapple, lime and mint detox drink, or ruby grapefruit and passion fruit smoothie
Fruit, Yoghurt and Cereals
Breakfast Fruit
fresh cut seasonal fruits
Yoghurt
natural or fruit
Assorted Cereals
choice of cornflakes or muesli
Main Course
Cheese and Chive Omelette
served with grilled chicken sausages, rosti, baked beans and roasted tomatoes
Twice-baked Souffles
with sauteed potatoes, seasoned asparagus and mushroom ragout
Ricotta Crepes
filled with raisins and apricots, served with creme anglaise and berries
Breakfast Platter
sliced roasted beef and smoked chicken with Swiss cheese, cheddar and marinated feta
Bread Basket
a variety of baked breads, butter croissants and breakfast pastries, served with butter and preserves
Menu
Appetisers
Caviar
presented with a traditional selection of finely chopped onion, grated egg, sour cream and lemon, served with melba toast and blinis
Cream of Mushroom Soup
with cheese croutons
Traditional Arabic Mezze
a spread of local savoury dishes including houmous, moutabel, muhammara, labneh, artichoke salad, Arabic salad and stuffed vine leaves, with warm lamb kibbeh, cheese sambousek and spinach fatayer
Smoked Salmon
served with cucumber salad and tomato pesto mayonnaise
Spiced Chicken
sliced and served with caponata and ginger mayonnaise
Seasonal Salad
served with your choice of toppings and dressing
Main Course
Peppered Beef Fillet
served with mushroom sauce, roasted vegetables and mashed potatoes with chives
Grilled Chicken
with saffron jus, roasted potatoes, ratatouille and steamed broccoli
Pan-fried Cod
served with ginger and soy sauce, steamed jasmine rice and sauteed vegetables
Spicy Cauliflower Ravioli
with cream cheese, tomato salsa with capers and olives, roasted vegetables and pesto
Roasted Salmon
served with puy lentils Provencale and tomato olive dressing
Vegetable Selection
we also offer a variety of alternatives, including Lyonnaise potatoes, roasted carrots, sauteed green beans and steamed rice
Freshly Baked Bread
Dessert
Mango Bavarois
with whipped cream and raspberry coulis
Chocolate and Coffee Mousse Cake
served with mandarin compote
Seasonal Fruit
an assortment of fresh cut fruits
Cheese Board
a carefully chosen assortment of the finest boutique cheese from around the world served with crudites, crackers, dried fruits and nuts
Chocolates
fine luxury chocolates
Light Bites
Sandwiches
cheddar with tomato and olive chutney, prawn curry with mayonnaise, beef pastrami with gherkins and smoked duck with mango
Hot Meal Selection
Casarecce Bolognese
rustic pasta tubes with minced beef ragout
Thai Red Vegetable Curry
served with tofu and steamed rice
Lamb and Vegetable Pie
Dessert
Selection of Pastries
praline truffle bar, fruit tart, marble cheesecake and sachertorte
Hot Drinks
Tea
chamomile, Ceylon, Earl Grey or green
Coffee
freshly brewed or Nespresso (espresso, cappucino or decaffeinated)
Wine
Champagne
Dom Perignon 2006
Dom Perignon has built its reputation on quality and the name today is synonymous with luxury. The 2006 vintage offers a nose which is at first floral, opening up to candied fruit, ripe hay and toasted notes, along with hints of licorice. The palate over delivers with great intensity and purity. Structured, focused, creamy and silky. An excellent aperitif and a great match with a range of food, especially caviar and other fruits of the sea.
White Wine
Condrieu L'Octroi Pierre Gaillard 2014
Northern Rhone, France
This sensational Condrieu comes from a single hectare plot of land making a tiny production. Eight months of barrel ageing for the unique Viognier grapes adds some weight to the floral, peachy aromatics. Rich and velvety with peach, apricot, freshly cut flowers and notes of honey with a zingy, mineral finish that offers the perfect foil to the unctuous fruit. Great on its own but excellent with crustaceans.
Howard Park Allingham Chardonnay 2014
Margaret River, Western Australia
This is a single vineyard cuvee from Western Australia's largest family owned winery. Allingham grapes are picked from the best of the family vineyards in Mount Barker and Margaret River. Their most prized vineyard is the sole source of grapes for this delicious Chardonnay. The nose offers a mixture of honeysuckle and citrus blossom, pear essence, peach flesh and freshly baked patisserie. Enriched with layers of cashew and lemon curd, the palate's creamy texture and ripe fruit is indulged in toasted vanillin oak. Delicious with a range of dishes, especially rich seafood.
Cloudy Bay Sauvignon Blanc 2015
Marlborough, New Zealand
Possibly the new world's greates wine success of the last 30 years. From the same owners as Dom Perignon this is a white wine that has become synonymous with luxury and subsequently hard to come by. The 2015 Sauvignon Blanc has a nose of lemon blossom, grapefruit and eiderflower. The elegant palate is full of vibrancy with citrus notes and a steely finish. A perfect aperitif and great with a range of cold starters.
Meursault Premier Cru, Chateau de Blagny, Louis Latour 2011
Burgundy, France
There is something exquisite about the wines of Meursault that even many non-Chardonnay drinkers enjoy. It is the richness married with freshness and elegance that makes it so unique. This Chateau de Blagny Premier Cru 2011 is a fine example of a modern Meursault from some of the best vineyards of the appellation. The nose of honeysuckle flower and stone fruit leads to a rich and silky palate, nutty and honeyed at the core with hints of vanilla spice from the oak ageing. Enjoy with fish and poultry dishes.
Red Wine
Chateau Montrose 2000
Saint Estephe, France
The vineyards of Saint Estephe lie just to the north of the famous Pauillac region making powerful wines requiring long ageing, hence why this is only just coming out of the cellar now at 15 years of age. Saint Estephe has no first growth wines but if it had one Montrose would be a prime contender due to the sheer brilliance and longevity of the wines produced year after year. 2000 was a stunning year in Bordeaux where the deep gravel soils of Montrose produced deep and complex flavours in perfect harmony. Produced with 63% Cabernet Sauvignon and the balance Merlot, Cabernet Franc and Petit Verdot the 2000 has a dense colour with blueberries, blackberries and floral notes on the nose. The palate is full and opulent with poise and a sheer pleasure to drink now. Excellent with red meat dishes and hard cheeses.
Jamsheed Seville Syrah 2013
Yarra Valley, Australia
School teacher turned winemaker Gary Mills learnt his craft in France and Australia. Gary sources fruit for his wines from cool climate Victoria regions, uses minimal intervention in the wines and ultimately is looking for balance and finesse over power. Seville, the southernmost region of Yarra Valley is the source of the grapes in this case. Whole bunch fermentation and limited oak use give the wines a freshness not often seen in Australian Shiraz.
Cloudy Bay Te Wahi Pinot Noir 2012
Central Otago, New Zealand
This is only the third vintage for Cloudy Bay in Central Otago, a long way from their Marlborough home. Te Wahi means "our place" in Maori as the team at Cloudy Bay believe Pinot Noir displays the terroir the grapes are grown on. The 2012 Te Wahi Pinot Noir certainly has a character of its own displaying a nose of red and black cherries, Provencale herbs and notes of mint. Medium bodied with mouth-filling red fruit flavors, it is refined and silky with soft and elegant tannins. Best with light meat dishes.
Chateau Branaire Ducru 2007
Bordeaux, France
Branaire-Ducru sits alongside the Gironde estuary in Bordeaux's Saint Julien commune which is famed for its combination of power and finesse. The 2007 shows mulberry and damson aromas and floral notes. Clean and pure blue and black fruits gently unfold on the medium-bodied palate. Supple with effortless power and a moreish texture. A perfect accompaniment to roasted meats, stews and vintage cheeses.
Stella Bella Shiraz 2010
Margaret River, Australia
The Mediterranean climate and cool maritime influences make Margaret River a perfect terroir for Shiraz. The Stella Bella 2010 is fashioned from grapes from the winery's flagship vineyard and aged in French oak barrels. Blueberry and black cherry with hints of freshly cracked pepper and star anise. Medium-bodied, the palate is lush with blackfruit flavors and plenty of pepper on the persistent finish. Perfect with grilled meats.
Dessert
Chateau Doisy Daene 2006
Bordeaux, France
Chateau Doisy Daene, like its neighbours in Barsac and Sauternes, benefits from a unique micro climate created by the cool Ciron river flanking the vineyards to the south. The mist, created by the cool Ciron river allows "noble rot" to form on the berries leaving them shriveled but highly concentrated juice in the grapes, which goes on to make deliciously rich and sweet wines. The nose is intensely perfumed with tropical fruits such as honeyed peach, pineapple and melted butter, caramel and orange peel. Opulent with a beautiful texture in the mouth and a lifting acidity. The balance is masterful, but we come to expect that from Professor Dubourdieu. Perfect with an array of desserts and salty cheeses such as Stilton.
Port
Quinta do Portal 40 Year old
Douro, Portugal
Quinta do Portal set up with the vision to produce small amounts of hand crafted ports. This incredible tawny is a blend of different ages of port all with a minimum age of 40 years designed to create the ultimate in port drinking satisfaction with almost perfect maturity. With a beautiful golden colour containing hints of emerald, the Portal 40 year old displays beguilling aromas of dried apricot, vanilla and honey. The long and satisfying palate is rich with dark raisins, honey and nuts. Delicious with Stilton as well as chocolate desserts.
First Class menu
Auckland to Dubai
March 2016
Bar Service
Aperitifs
Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Nanbu Hijin (Japan routes)
Beers
A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)
Cocktails
Bloody Mary, Cosmopolitan, Kir Royal, Manhattan (Dry/Sweet/Perfect), Classic Martini, Breakfast Martini, Mojito, Rob Roy, Rusty Nail
Mocktails
Orange Fizz, Apple Spritzer
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 Prive
An elegant blend of a hundred pure and structured eaux-de-vie. These are selected to achieve a perfect balance between roundness and aromatic refinement.
Hennessy Paradis
An extremely rare cognac, crafted from over a hundred eaux-de-vie aged between 25 to 100 years. Experience honey and floral notes, finishing with spices and a rich flavour.
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
Breakfast
Juice
orange or grapefruit juice, pineapple, lime and mint detox drink, or ruby grapefruit and passion fruit smoothie
Fruit, Yoghurt and Cereals
Breakfast Fruit
fresh cut seasonal fruits
Yoghurt
natural or fruit
Assorted Cereals
choice of cornflakes or muesli
Main Course
Cheese and Chive Omelette
served with grilled chicken sausages, rosti, baked beans and roasted tomatoes
Twice-baked Souffles
with sauteed potatoes, seasoned asparagus and mushroom ragout
Ricotta Crepes
filled with raisins and apricots, served with creme anglaise and berries
Breakfast Platter
sliced roasted beef and smoked chicken with Swiss cheese, cheddar and marinated feta
Bread Basket
a variety of baked breads, butter croissants and breakfast pastries, served with butter and preserves
Menu
Appetisers
Caviar
presented with a traditional selection of finely chopped onion, grated egg, sour cream and lemon, served with melba toast and blinis
Cream of Mushroom Soup
with cheese croutons
Traditional Arabic Mezze
a spread of local savoury dishes including houmous, moutabel, muhammara, labneh, artichoke salad, Arabic salad and stuffed vine leaves, with warm lamb kibbeh, cheese sambousek and spinach fatayer
Smoked Salmon
served with cucumber salad and tomato pesto mayonnaise
Spiced Chicken
sliced and served with caponata and ginger mayonnaise
Seasonal Salad
served with your choice of toppings and dressing
Main Course
Peppered Beef Fillet
served with mushroom sauce, roasted vegetables and mashed potatoes with chives
Grilled Chicken
with saffron jus, roasted potatoes, ratatouille and steamed broccoli
Pan-fried Cod
served with ginger and soy sauce, steamed jasmine rice and sauteed vegetables
Spicy Cauliflower Ravioli
with cream cheese, tomato salsa with capers and olives, roasted vegetables and pesto
Roasted Salmon
served with puy lentils Provencale and tomato olive dressing
Vegetable Selection
we also offer a variety of alternatives, including Lyonnaise potatoes, roasted carrots, sauteed green beans and steamed rice
Freshly Baked Bread
Dessert
Mango Bavarois
with whipped cream and raspberry coulis
Chocolate and Coffee Mousse Cake
served with mandarin compote
Seasonal Fruit
an assortment of fresh cut fruits
Cheese Board
a carefully chosen assortment of the finest boutique cheese from around the world served with crudites, crackers, dried fruits and nuts
Chocolates
fine luxury chocolates
Light Bites
Sandwiches
cheddar with tomato and olive chutney, prawn curry with mayonnaise, beef pastrami with gherkins and smoked duck with mango
Hot Meal Selection
Casarecce Bolognese
rustic pasta tubes with minced beef ragout
Thai Red Vegetable Curry
served with tofu and steamed rice
Lamb and Vegetable Pie
Dessert
Selection of Pastries
praline truffle bar, fruit tart, marble cheesecake and sachertorte
Hot Drinks
Tea
chamomile, Ceylon, Earl Grey or green
Coffee
freshly brewed or Nespresso (espresso, cappucino or decaffeinated)
EK449-AKLDXB-F-25D
Wine
Champagne
Dom Perignon 2006
Dom Perignon has built its reputation on quality and the name today is synonymous with luxury. The 2006 vintage offers a nose which is at first floral, opening up to candied fruit, ripe hay and toasted notes, along with hints of licorice. The palate over delivers with great intensity and purity. Structured, focused, creamy and silky. An excellent aperitif and a great match with a range of food, especially caviar and other fruits of the sea.
White Wine
Condrieu L'Octroi Pierre Gaillard 2014
Northern Rhone, France
This sensational Condrieu comes from a single hectare plot of land making a tiny production. Eight months of barrel ageing for the unique Viognier grapes adds some weight to the floral, peachy aromatics. Rich and velvety with peach, apricot, freshly cut flowers and notes of honey with a zingy, mineral finish that offers the perfect foil to the unctuous fruit. Great on its own but excellent with crustaceans.
Howard Park Allingham Chardonnay 2014
Margaret River, Western Australia
This is a single vineyard cuvee from Western Australia's largest family owned winery. Allingham grapes are picked from the best of the family vineyards in Mount Barker and Margaret River. Their most prized vineyard is the sole source of grapes for this delicious Chardonnay. The nose offers a mixture of honeysuckle and citrus blossom, pear essence, peach flesh and freshly baked patisserie. Enriched with layers of cashew and lemon curd, the palate's creamy texture and ripe fruit is indulged in toasted vanillin oak. Delicious with a range of dishes, especially rich seafood.
Cloudy Bay Sauvignon Blanc 2015
Marlborough, New Zealand
Possibly the new world's greates wine success of the last 30 years. From the same owners as Dom Perignon this is a white wine that has become synonymous with luxury and subsequently hard to come by. The 2015 Sauvignon Blanc has a nose of lemon blossom, grapefruit and eiderflower. The elegant palate is full of vibrancy with citrus notes and a steely finish. A perfect aperitif and great with a range of cold starters.
Meursault Premier Cru, Chateau de Blagny, Louis Latour 2011
Burgundy, France
There is something exquisite about the wines of Meursault that even many non-Chardonnay drinkers enjoy. It is the richness married with freshness and elegance that makes it so unique. This Chateau de Blagny Premier Cru 2011 is a fine example of a modern Meursault from some of the best vineyards of the appellation. The nose of honeysuckle flower and stone fruit leads to a rich and silky palate, nutty and honeyed at the core with hints of vanilla spice from the oak ageing. Enjoy with fish and poultry dishes.
Red Wine
Chateau Montrose 2000
Saint Estephe, France
The vineyards of Saint Estephe lie just to the north of the famous Pauillac region making powerful wines requiring long ageing, hence why this is only just coming out of the cellar now at 15 years of age. Saint Estephe has no first growth wines but if it had one Montrose would be a prime contender due to the sheer brilliance and longevity of the wines produced year after year. 2000 was a stunning year in Bordeaux where the deep gravel soils of Montrose produced deep and complex flavours in perfect harmony. Produced with 63% Cabernet Sauvignon and the balance Merlot, Cabernet Franc and Petit Verdot the 2000 has a dense colour with blueberries, blackberries and floral notes on the nose. The palate is full and opulent with poise and a sheer pleasure to drink now. Excellent with red meat dishes and hard cheeses.
Jamsheed Seville Syrah 2013
Yarra Valley, Australia
School teacher turned winemaker Gary Mills learnt his craft in France and Australia. Gary sources fruit for his wines from cool climate Victoria regions, uses minimal intervention in the wines and ultimately is looking for balance and finesse over power. Seville, the southernmost region of Yarra Valley is the source of the grapes in this case. Whole bunch fermentation and limited oak use give the wines a freshness not often seen in Australian Shiraz.
Cloudy Bay Te Wahi Pinot Noir 2012
Central Otago, New Zealand
This is only the third vintage for Cloudy Bay in Central Otago, a long way from their Marlborough home. Te Wahi means "our place" in Maori as the team at Cloudy Bay believe Pinot Noir displays the terroir the grapes are grown on. The 2012 Te Wahi Pinot Noir certainly has a character of its own displaying a nose of red and black cherries, Provencale herbs and notes of mint. Medium bodied with mouth-filling red fruit flavors, it is refined and silky with soft and elegant tannins. Best with light meat dishes.
Chateau Branaire Ducru 2007
Bordeaux, France
Branaire-Ducru sits alongside the Gironde estuary in Bordeaux's Saint Julien commune which is famed for its combination of power and finesse. The 2007 shows mulberry and damson aromas and floral notes. Clean and pure blue and black fruits gently unfold on the medium-bodied palate. Supple with effortless power and a moreish texture. A perfect accompaniment to roasted meats, stews and vintage cheeses.
Stella Bella Shiraz 2010
Margaret River, Australia
The Mediterranean climate and cool maritime influences make Margaret River a perfect terroir for Shiraz. The Stella Bella 2010 is fashioned from grapes from the winery's flagship vineyard and aged in French oak barrels. Blueberry and black cherry with hints of freshly cracked pepper and star anise. Medium-bodied, the palate is lush with blackfruit flavors and plenty of pepper on the persistent finish. Perfect with grilled meats.
Dessert
Chateau Doisy Daene 2006
Bordeaux, France
Chateau Doisy Daene, like its neighbours in Barsac and Sauternes, benefits from a unique micro climate created by the cool Ciron river flanking the vineyards to the south. The mist, created by the cool Ciron river allows "noble rot" to form on the berries leaving them shriveled but highly concentrated juice in the grapes, which goes on to make deliciously rich and sweet wines. The nose is intensely perfumed with tropical fruits such as honeyed peach, pineapple and melted butter, caramel and orange peel. Opulent with a beautiful texture in the mouth and a lifting acidity. The balance is masterful, but we come to expect that from Professor Dubourdieu. Perfect with an array of desserts and salty cheeses such as Stilton.
Port
Quinta do Portal 40 Year old
Douro, Portugal
Quinta do Portal set up with the vision to produce small amounts of hand crafted ports. This incredible tawny is a blend of different ages of port all with a minimum age of 40 years designed to create the ultimate in port drinking satisfaction with almost perfect maturity. With a beautiful golden colour containing hints of emerald, the Portal 40 year old displays beguilling aromas of dried apricot, vanilla and honey. The long and satisfying palate is rich with dark raisins, honey and nuts. Delicious with Stilton as well as chocolate desserts.
FC-AUSTRALASIA (15 MAR 16)
Last edited by Kiwi Flyer; Mar 29, 2016 at 11:08 pm
#1658
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Emirates
First Class menu
Dubai First Class Lounge
March 2016
A la Carte Breakfast
Continental
Your choice of fresh juices, smoothies and our daily detox drink
Natural or fruit yoghurts
Selected cereals to include Fruit'n'Fibre, cornflakes and granola, offered with soya, low fat or full cream milk
Home-made Swiss Bircher muesli with apple, hazelnuts, oats, raisins, honey and fresh cream
Tropical fresh fruit skewers
Florida cocktail of fresh orange and pink grapefruit segments
Warm Scottish porridge, with warm milk or cream, served with brown sugar and acacia honey
Hot Breakfast
Your choice of fresh eggs cooked to order
Scrambled eggs finished with cream or herbs
Poached eggs
Boiled eggs served with "Marmite soldiers"
Omelettes with a daily choice of fillings
Accompaniments
Veal or chicken grilled sausages
Buttered field mushrooms
Roesti potatoes
Grilled tomatoes
Baked beans
Poached Scottish kipper fillets with roesti potatoes and cherry tomatoes
Salmon, potato and parsley fishcakes
Herb crepes rolled and filled with woodland mushrooms a la creme, with fresh asparagus and grilled tomato
Desserts
Sweeter Options
Waffles freshly made to order, served with fresh berries and whipped cream
American pancake stack with maple syrup, powder sugar and strawberries
Breakfast Snacks
Grilled cherry tomatoes on toast
Delicatessen choice of cold meats and cheeses
Bakery Basket
Fresh toast rack of wholemeal or white breads
French butter croissants
Pain au chocolat
Dark chocolate, mixed berry with oats and walnut cinnamon muffins
Roll selection
Strawberry, apricot and orange marmalade preserves
Salted or unsalted butter
Lunch and Dinner
Appetisers
Garlic Prawns
warm garlic prawns served with fresh rocca leaves and bell pepper salad
Vegetable Hariyali Tikki
warm spicy cakes of potatoes, carrots, green beans, peas and spinach, served with mint chutney
Oriental Wrap
oriental rice paper roll filled with avocado, glass noodles and vegetables, served with sambal, chilli oil and sakura cress
Tuna Carpaccio
wafer-thin slices of tuna dressed with an oriental salad of courgettes, tomatoes, onions and peppers tossed with chilli, lime and coriander
Salmon Tartare
salmon topped with sour cream, served with mild honey mustard dressing, salmon roe and pickled cucumber
Pink Grapefruit and Avocado Salad
light refreshing salad of pink grapefruit, avocado and shaved fennel, dressed with fresh rocca leaves and offered with a white balsamic dressing
Soups
Chicken and Barley Soup
a light, clear chicken broth with barley, garnished with carrot and sprinkled with chervil
Prawn Bisque
a rich creamy soup of prawns, garnished with fresh cream and chives, served with sourdough bread
Main Course
Chicken Pahadi Kebab
a traditional dish from the imperial kitchens of the Mughal Empire of chicken marinated in mint, coriander and mild spices, cooked in the tandoor, served with cumin rice and cooling raita, accompanied by a crisp poppadom
Risotto Primavera
creamy Arborio rice risotto of baby spinach with asparagus, peas, young sweet carrots and fresh parmesan cheese, topped with rocket
Grilled T-bone Steak
prime T-bone steak grilled to your liking, served with chive butter, field mushrooms, cherry tomato, fresh rocca leaves and golden fried potatoes
Fresh Breast of Chicken with Rosemary
rosemary roasted breast of chicken, served with a light chicken jus, minted garden peas, baby carrots, cherry tomato and oven-roasted potatoes
Miso-marinated Fillet of Salmon
served with Japanese seasoned sushi rice, dashi and vegetables
Vegetable Shahi Korma
a traditional dish from the imperial kitchens of the Moghul Empire, a mildly spiced cashew nut based curry of green beans, carrots, peas, potatoes and cauliflower, served with cooling mint coriander raita, crisp poppadom and saffron basmati rice
Lamb Shank
pot-roasted boneless lamb shank on a tomato-based lima bean stew
Sandwich Selection
The Emirates Classic Club Sandwich
toasted farmhouse white bread layered with emmental cheese, smoked turkey, hard-boiled egg, tomatoes and crisp veal rasher, moistened with tapenade, and served with our special French fries and mustard
Char-griled Specialty Wagyu Beef Burger
the ultimate char-grilled wagyu beef burger served with French fries
International Cheese Selection
specially selected international cheeses, served with bread, crackers and fruits
Desserts
Banoffee Pie
banana slices layered with dulce de leche, crispy filo pastry and whipped cream, garnished with coffee jelly
Creme Caramel
our special homemade creme caramel made with dairy milk, fresh eggs and sugar, finished with golden caramel and a confit of fresh orange
Sticky Date Pudding
warm chocolate and sticky date pudding, served with creme anglaise
Namoura Ashta
local sweet specialty of sugar-soaked cake topped with an unsweetened fresh cream
Hot Beverages
Selection of Premium Teas
Ceylon, Earl Grey, Green
Choices of Coffees
Espresso, Cafe Au Lait, Cappuccino
Chocolates and Petits Fours
miniature Arabic treats, Florentines, white and dark fig truffles
Bar Service
Aperitifs
A selection of fruit juices and soft drinks
Bacardi 8 years, Campari, Bombay Sapphire Gin, Woodford Reserve 15 years, Chivas Regal 18 years, Canadian club, Grey Goose Vodka, Southern Comfort, Tequila
A selection of international beers
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Signature Cocktails
Arabian Sunset (Gin, Cointreau and Cranberry juice)
Cafe Creme (Vodka, Baileys and Tia Maria)
Rum Luck (Gold and white rum, strawberries, cranberry and lemon juice and ginger ale)
Signature Mocktails
Nojito (Mint leaves, lime, apple juice, sugar syrup and soda water)
Berrylicious (Fresh strawberries and raspberries, cranberry and kiwi juice and sugar syrup)
Tropical Delight (Fresh banana, pineapple juice and mango juice)
Wines
A selection of fine wines from internationally renowned vineyards of the Old and the New World
Champagne Moet & Chandon
Liqueurs
Cointreau, Drambuie, Grand Marnier, Tia Maria, Benedictine, Creme de Cassis, Baileys Irish cream, Cherry Brandy, Cinzano (Bianco), Ricard, Grappa
First Class menu
Dubai First Class Lounge
March 2016
A la Carte Breakfast
Continental
Your choice of fresh juices, smoothies and our daily detox drink
Natural or fruit yoghurts
Selected cereals to include Fruit'n'Fibre, cornflakes and granola, offered with soya, low fat or full cream milk
Home-made Swiss Bircher muesli with apple, hazelnuts, oats, raisins, honey and fresh cream
Tropical fresh fruit skewers
Florida cocktail of fresh orange and pink grapefruit segments
Warm Scottish porridge, with warm milk or cream, served with brown sugar and acacia honey
Hot Breakfast
Your choice of fresh eggs cooked to order
Scrambled eggs finished with cream or herbs
Poached eggs
Boiled eggs served with "Marmite soldiers"
Omelettes with a daily choice of fillings
Accompaniments
Veal or chicken grilled sausages
Buttered field mushrooms
Roesti potatoes
Grilled tomatoes
Baked beans
Poached Scottish kipper fillets with roesti potatoes and cherry tomatoes
Salmon, potato and parsley fishcakes
Herb crepes rolled and filled with woodland mushrooms a la creme, with fresh asparagus and grilled tomato
Desserts
Sweeter Options
Waffles freshly made to order, served with fresh berries and whipped cream
American pancake stack with maple syrup, powder sugar and strawberries
Breakfast Snacks
Grilled cherry tomatoes on toast
Delicatessen choice of cold meats and cheeses
Bakery Basket
Fresh toast rack of wholemeal or white breads
French butter croissants
Pain au chocolat
Dark chocolate, mixed berry with oats and walnut cinnamon muffins
Roll selection
Strawberry, apricot and orange marmalade preserves
Salted or unsalted butter
Lunch and Dinner
Appetisers
Garlic Prawns
warm garlic prawns served with fresh rocca leaves and bell pepper salad
Vegetable Hariyali Tikki
warm spicy cakes of potatoes, carrots, green beans, peas and spinach, served with mint chutney
Oriental Wrap
oriental rice paper roll filled with avocado, glass noodles and vegetables, served with sambal, chilli oil and sakura cress
Tuna Carpaccio
wafer-thin slices of tuna dressed with an oriental salad of courgettes, tomatoes, onions and peppers tossed with chilli, lime and coriander
Salmon Tartare
salmon topped with sour cream, served with mild honey mustard dressing, salmon roe and pickled cucumber
Pink Grapefruit and Avocado Salad
light refreshing salad of pink grapefruit, avocado and shaved fennel, dressed with fresh rocca leaves and offered with a white balsamic dressing
Soups
Chicken and Barley Soup
a light, clear chicken broth with barley, garnished with carrot and sprinkled with chervil
Prawn Bisque
a rich creamy soup of prawns, garnished with fresh cream and chives, served with sourdough bread
Main Course
Chicken Pahadi Kebab
a traditional dish from the imperial kitchens of the Mughal Empire of chicken marinated in mint, coriander and mild spices, cooked in the tandoor, served with cumin rice and cooling raita, accompanied by a crisp poppadom
Risotto Primavera
creamy Arborio rice risotto of baby spinach with asparagus, peas, young sweet carrots and fresh parmesan cheese, topped with rocket
Grilled T-bone Steak
prime T-bone steak grilled to your liking, served with chive butter, field mushrooms, cherry tomato, fresh rocca leaves and golden fried potatoes
Fresh Breast of Chicken with Rosemary
rosemary roasted breast of chicken, served with a light chicken jus, minted garden peas, baby carrots, cherry tomato and oven-roasted potatoes
Miso-marinated Fillet of Salmon
served with Japanese seasoned sushi rice, dashi and vegetables
Vegetable Shahi Korma
a traditional dish from the imperial kitchens of the Moghul Empire, a mildly spiced cashew nut based curry of green beans, carrots, peas, potatoes and cauliflower, served with cooling mint coriander raita, crisp poppadom and saffron basmati rice
Lamb Shank
pot-roasted boneless lamb shank on a tomato-based lima bean stew
Sandwich Selection
The Emirates Classic Club Sandwich
toasted farmhouse white bread layered with emmental cheese, smoked turkey, hard-boiled egg, tomatoes and crisp veal rasher, moistened with tapenade, and served with our special French fries and mustard
Char-griled Specialty Wagyu Beef Burger
the ultimate char-grilled wagyu beef burger served with French fries
International Cheese Selection
specially selected international cheeses, served with bread, crackers and fruits
Desserts
Banoffee Pie
banana slices layered with dulce de leche, crispy filo pastry and whipped cream, garnished with coffee jelly
Creme Caramel
our special homemade creme caramel made with dairy milk, fresh eggs and sugar, finished with golden caramel and a confit of fresh orange
Sticky Date Pudding
warm chocolate and sticky date pudding, served with creme anglaise
Namoura Ashta
local sweet specialty of sugar-soaked cake topped with an unsweetened fresh cream
Hot Beverages
Selection of Premium Teas
Ceylon, Earl Grey, Green
Choices of Coffees
Espresso, Cafe Au Lait, Cappuccino
Chocolates and Petits Fours
miniature Arabic treats, Florentines, white and dark fig truffles
Bar Service
Aperitifs
A selection of fruit juices and soft drinks
Bacardi 8 years, Campari, Bombay Sapphire Gin, Woodford Reserve 15 years, Chivas Regal 18 years, Canadian club, Grey Goose Vodka, Southern Comfort, Tequila
A selection of international beers
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Signature Cocktails
Arabian Sunset (Gin, Cointreau and Cranberry juice)
Cafe Creme (Vodka, Baileys and Tia Maria)
Rum Luck (Gold and white rum, strawberries, cranberry and lemon juice and ginger ale)
Signature Mocktails
Nojito (Mint leaves, lime, apple juice, sugar syrup and soda water)
Berrylicious (Fresh strawberries and raspberries, cranberry and kiwi juice and sugar syrup)
Tropical Delight (Fresh banana, pineapple juice and mango juice)
Wines
A selection of fine wines from internationally renowned vineyards of the Old and the New World
Champagne Moet & Chandon
Liqueurs
Cointreau, Drambuie, Grand Marnier, Tia Maria, Benedictine, Creme de Cassis, Baileys Irish cream, Cherry Brandy, Cinzano (Bianco), Ricard, Grappa
T3 Lounge Menu..Cycle 4 June 2015.Con A&B
Last edited by Kiwi Flyer; Mar 30, 2016 at 8:54 am
#1659
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Emirates
First Class menu
Dubai to Los Angeles
March 2016
Bar Service
Aperitifs
Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Nanbu Hijin (Japan routes)
Beers
A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)
Cocktails
Bloody Mary, Cosmopolitan, Kir Royal, Manhattan (Dry/Sweet/Perfect), Classic Martini, Breakfast Martini, Espresso Martini, Mojito, Rob Roy, Rusty Nail
Mocktails
Orange Fizz, Apple Spritzer
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 Prive
An elegant blend of a hundred pure and structured eaux-de-vie. These are selected to achieve a perfect balance between roundness and aromatic refinement.
Hennessy Paradis
An extremely rare cognac, crafted from over a hundred eaux-de-vie aged between 25 to 100 years. Experience honey and floral notes, finishing with spices and a rich flavour.
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.
Russian Standard Imperia
With an irrefutable authenticity, absolute purity and smooth-tasting quality, Imperia is an outstanding example of what Russia has done best for centuries, produce the finest vodkas in the world.
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.
Hendrick's Gin
Hendrick's Gin is handcrafted in a time-honoured tradition in small batches using an original 19th Century gin still and is made using the highest quality neutral grain spirit, 11 different botanicals, rose petals and most unusually essence of cucumber.
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.
Ron Zacapa
An ultra-premium dark rum aged above the clouds in the volcanic highlands of Guatemala.
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.
Patron XO Cafe
An extraordinary combination of Patron Silver tequila and the finest coffee from two of the world's most important growing areas, Veracruz and Chiapas in Mexico.
Champagne, Wines & Port
A selection of fine wines from internationally renowned vineyards of the old and new world.
A la Carte Dining
Breakfast
Juice
orange or grapefruit juice, beetroot, celery, apple and ginger detox drink or banana and vanilla smoothie
Fruit, Yoghurt and Cereals
Breakfast Fruit
fresh cut seasonal fruits
Yoghurt
natural or fruit
Assorted Cereals
choice of cornflakes or muesli
Main Course
Scrambled Eggs with Chives
served with chicken sausages, herbed potatoes, baked beans and grilled tomato
Spinach and Feta Omelette
with baked beans, roasted cherry tomatoes and crushed potatoes with chives
Anda Bhurji
spiced scrambled eggs, served with deep-fried coriander and potato dumplings and curried chickpeas with black-eyed peas
Breakfast Platter
sliced grilled chicken and beef pastrami, with labneh balls and red leicester
Bread Basket
a variety of baked breads, butter croissants and breakfast pastries, served with butter and preserves
Menu
Canapes
a selection of hot and cold savouries including sundried tomato and feta frittata, breaded prawn, beef brochette with ginger and soy, baba ghanouj tartlet with tuna, togarashi-spiced feta and olives
Appetisers
Caviar
presented with a traditional selection of finely chopped onion, grated egg, sour cream and lemon, served with melba toast and blinis
Sweet Potato and Celeriac Soup
with croutons
Beef Consomme
with orzo and vegetables
Traditional Arabic Mezze
a spread of local savoury dishes including houmous, lentil rice, muhammara, moutabel, spinach bil zeit, tabouleh and stuffed vine leaves, with warm mint sfiha, haloumi kibbeh and spinach fatayer
Duo of Fish
herbed salmon and smoked halibut, served with fennel and lemon salad
Air-cured Duck
with apple chutney and blanched asparagus
Seasonal Salad
served with your choice of toppings and dressing
Main Course
Beef Ragout
flavoured with paprika and garlic, served with rosti, green beans and roasted beetroot
Seafood a l'Amoricaine
lobster, prawn and scallop in Breton-style shellfish sauce, served with mustard mashed potatoes and sauteed courgettes
Badami Murgh
chicken in almond gravy, served with curried split chickpeas and mushroom pulao rice
Spinach and Pine Nut Ravioli
with mushroom ragout and shaved parmesan
Poached Salmon
served with tomato and olive salsa, sauteed vegetables and steamed potatoes with parsley
Vegetable Selection
we also offer a variety of alternatives, including saffron rice, steamed green beans, honey roasted pumpkin with thyme, cauliflower and crushed new potatoes with paprika
Freshly Baked Bread
Dessert
Raisin Financier
served warm with glazed pear and raspberry compote
Lemon and Raspberry Tart
with whipped cream
Seasonal Fruit
an assortment of fresh cut fruits
Cheese Board
Gruyere
slightly grainy and firm yellow cow's milk cheese with a lactic and nutty flavour and contrasting sweet and earthy nuances
Pere Toinou Tomme de Pyrenees
mild semi-soft yellow cheese with a yoghurt-like taste. Made from pasteurised cow's milk from the Pyrenees region of France
Yarra Valley Dairy Marinated Feta
creamy cow's milk feta from Australia, marinated in garlic, fresh thyme, bay leaves, peppercorn and olive oil
Cashel Blue
handmade, Irish cow's milk cheese. Semi-soft, mellow blue-vein with distinct tanginess and creamy finish
Chaource
fresh cow's milk cheese with an unctuous yet delicate texture. Salty and buttery with a mushroom scent and mild white rind
Chocolates
fine luxury chocolates
Light Bites
Sandwiches
beef pastrami with mustard mayonnaise, prawns with herb mayonnaise and red leicester with sundried tomato and olive chutney
Hot Meal Selection
Steak Sandwich
grilled beef, onion marmalade and emmental on toasted multigrain sourdough
Clam Chowder
with veal rashers and grilled sourdough ciabatta
Trenette with Parmesan Sauce
topped with cherry tomato ragout
Dessert
Selection of Pastries
hazelnut and chocolate tartlet, coconut cake, chocolate and apricot cake, berry tartlet and ginger cream profiterole
Hot Drinks
Tea
chamomile, Ceylon, Earl Grey or green
Coffee
freshly brewed or Nespresso (espresso, cappucino or decaffeinated)
Wine
Champagne
Dom Perignon 2006
Dom Perignon has built its reputation on quality and the name today is synonymous with luxury. The 2006 vintage offers a nose which is at first floral, opening up to candied fruit, ripe hay and toasted notes, along with hints of licorice. The palate over delivers with great intensity and purity. Structured, focused, creamy and silky. An excellent aperitif and a great match with a range of food, especially caviar and other fruits of the sea.
White Wine
Condrieu Les Cassines, Paul Jaboulet Aine 2012
Northern Rhone, France
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 with flavours of stone fruits, backed by a subtle honey and floral quality. A superb way to start a meal as an aperitif or accompanying shellfish and poultry dishes.
Moone-Tsai Charles Heinz Chardonnay 2013
Sonoma Coast, USA
The Charles Heinz vineyard is one of the top sites in the Sonoma Coast for Chardonnay. Crafted by Philippe Melka who was recently heralded as one of top winemakers of the World, the 2013 Moone Tsai has received barrel fermentation in new French oak and aging for 18 months giving the wine a superb richness and depth. Honey dew melon, white flower and sweet spice on the nose leading to a mineral palate with flavors of lemon curd and delicious golden apple. An intense yet elegant wine with great purity and freshness Perfect with poultry and fish dishes.
Chateau Villa Bel-Air 2014
Bordeaux, France
Villa Bel-Air is located in the Graves region, just outside of the city of Bordeaux on a gravelly (graves in French) outcrop planted with the classic white Bordeaux varietal, in this case two thirds Sauvignon Blanc, one third Semillon which are aged in oak for added richness and complexity. The nose has delicate aromas of grapefruit and litchi with subtle vanilla and butter aromas from the barrel contact. The palate offers up a perfect balance of richness and freshness, characterized by fresh melon and caramel. A perfect aperitif, excellent with light starters and eminently drinkable with a variety of seafood.
Marimar Chardonnay 2013
Russian River, USA
Marimar Torres of the eponymous family empire in Spain left to set up her own project in the Russian River in the 1980s. The Don Miguel Vineyard Acero is an un-oaked Chardonnay offering attractive notes of lemon and lime and white currants. With crisp acidity of fruit, purity and charm, this is perfect for shell fish, roasted chicken, creamy pasta dishes and mild, creamy cheeses.
Red Wine
Chateau Cos d'Estournel 2004
Saint Estephe, France
The beautiful oriental themed Chateau of Cos d'Estournel is situated in the most northerly Medoc commune of Saint Estephe. As a neighbour of the great Pauillac Chateau Lafite, Cos is capable of producing some of the best Cabernet grapes of Bordeaux, which makes up 60% of the blend. Due to a high proportion of clay the property also produces a high proportion of Merlot giving the wine a voluptuous character. A nose of blackcurrants, damson, cedar wood and licorice lead to a medium weight body with ripe fruit and a long, pure finish. A cerebral wine to be enjoyed with red meat dishes.
Saintsbury Stanly Ranch Pinot Noir 2011
Napa Valley, USA
The Carneros region is located at the mouth of the Napa Valley. It is well suited to the lighter Pinot Noir variety since the temperature is cooler from the proximity to the fog from the San Francisco bay. Saintsbury have been producing high quality Pinot Noir for over 30 years fashioning exciting and drinkable wines designed for pure enjoyment, not just for show like so many of its Napa neighbours. The wine marries easy drinking with a cerebral nature showing lots of brooding complexity. Cherry fruit and gamey, forest floor notes intermingle giving a hedonistic perfume. A wine for many different dishes from chicken to beef.
Sloan Asterisk 2012
Napa Valley USA
Sloan Estate is located in the eastern hills of the Rutherford appellation of Napa Valley. The classic Bordeaux varietals of Cabernet Sauvnignon and Franc, Merlot and Petit Verdot are planted on loam and volcanic ash soils. The wine is made by one of Napa's most talented teams and spends 26 months in new French oak before bottling. The result is a phenomenal perfume of ultra-ripe berries, violets and notes of mint. The palate is intensely flavoured with rich, sweet fruit, licorice and notes of tobacco. The finish is long and very satisfying with tannins that glide across the tongue like silk. A fine companion to red meat dishes or a Hollywood blockbuster.
Chateau Ormes de Pez 2000
Bordeaux, France
Ormes de Pez is owned and managed by the Cazes family, whose more famous property is none other than Chateau Lynch Bages of Pauillac. Ormes de Pez receives no less care and attention than its stable-mate but is distinctly different. The 2000 Ormes de Pez exhibits the true characteristics of the Saint Estephe terroir with a classic nose of tobacco and cassis, leading to a soft yet rich palate with layers of sweet berry fruit while retaining freshness and balance. Excellent with braised red meat dishes.
The Paring Red 2011
California, USA
The Paring is a red Bordeaux blend from the owners of Screaming Eagle made by the same team. A finely crafted wine with a broad spectrum of grape varietals in the blend including Cabernet Sauvignon, Syrah and even Sangiovese. The nose has an intriguing melange of aromas including olive tapenade, licorice, cured meat, blueberries and cloves. With French oak ageing for 18 months, the palate is explosive with flavours of chocolate, coffee and berries. The perfect accompaniment to rich meat dishes.
Dessert
Chateau Doisy Daene 2006
Bordeaux, France
Chateau Doisy Daene, like its neighbours in Barsac and Sauternes, benefits from a unique micro climate created by the cool Ciron river flanking the vineyards to the south. The mist, created by the cool Ciron river allows "noble rot" to form on the berries leaving them shriveled but highly concentrated juice in the grapes, which goes on to make deliciously rich and sweet wines. The nose is intensely perfumed with tropical fruits such as honeyed peach, pineapple and melted butter, caramel and orange peel. Opulent with a beautiful texture in the mouth and a lifting acidity. The balance is masterful, but we come to expect that from Professor Dubourdieu. Perfect with an array of desserts and salty cheeses such as Stilton.
Port
Quinta do Portal 40 Year old
Douro, Portugal
Quinta do Portal set up with the vision to produce small amounts of hand crafted ports. This incredible tawny is a blend of different ages of port all with a minimum age of 40 years designed to create the ultimate in port drinking satisfaction with almost perfect maturity. With a beautiful golden colour containing hints of emerald, the Portal 40 year old displays beguilling aromas of dried apricot, vanilla and honey. The long and satisfying palate is rich with dark raisins, honey and nuts. Delicious with Stilton as well as chocolate desserts.
First Class menu
Dubai to Los Angeles
March 2016
Bar Service
Aperitifs
Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Nanbu Hijin (Japan routes)
Beers
A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)
Cocktails
Bloody Mary, Cosmopolitan, Kir Royal, Manhattan (Dry/Sweet/Perfect), Classic Martini, Breakfast Martini, Espresso Martini, Mojito, Rob Roy, Rusty Nail
Mocktails
Orange Fizz, Apple Spritzer
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 Prive
An elegant blend of a hundred pure and structured eaux-de-vie. These are selected to achieve a perfect balance between roundness and aromatic refinement.
Hennessy Paradis
An extremely rare cognac, crafted from over a hundred eaux-de-vie aged between 25 to 100 years. Experience honey and floral notes, finishing with spices and a rich flavour.
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.
Russian Standard Imperia
With an irrefutable authenticity, absolute purity and smooth-tasting quality, Imperia is an outstanding example of what Russia has done best for centuries, produce the finest vodkas in the world.
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.
Hendrick's Gin
Hendrick's Gin is handcrafted in a time-honoured tradition in small batches using an original 19th Century gin still and is made using the highest quality neutral grain spirit, 11 different botanicals, rose petals and most unusually essence of cucumber.
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.
Ron Zacapa
An ultra-premium dark rum aged above the clouds in the volcanic highlands of Guatemala.
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.
Patron XO Cafe
An extraordinary combination of Patron Silver tequila and the finest coffee from two of the world's most important growing areas, Veracruz and Chiapas in Mexico.
Champagne, Wines & Port
A selection of fine wines from internationally renowned vineyards of the old and new world.
A la Carte Dining
Breakfast
Juice
orange or grapefruit juice, beetroot, celery, apple and ginger detox drink or banana and vanilla smoothie
Fruit, Yoghurt and Cereals
Breakfast Fruit
fresh cut seasonal fruits
Yoghurt
natural or fruit
Assorted Cereals
choice of cornflakes or muesli
Main Course
Scrambled Eggs with Chives
served with chicken sausages, herbed potatoes, baked beans and grilled tomato
Spinach and Feta Omelette
with baked beans, roasted cherry tomatoes and crushed potatoes with chives
Anda Bhurji
spiced scrambled eggs, served with deep-fried coriander and potato dumplings and curried chickpeas with black-eyed peas
Breakfast Platter
sliced grilled chicken and beef pastrami, with labneh balls and red leicester
Bread Basket
a variety of baked breads, butter croissants and breakfast pastries, served with butter and preserves
Menu
Canapes
a selection of hot and cold savouries including sundried tomato and feta frittata, breaded prawn, beef brochette with ginger and soy, baba ghanouj tartlet with tuna, togarashi-spiced feta and olives
Appetisers
Caviar
presented with a traditional selection of finely chopped onion, grated egg, sour cream and lemon, served with melba toast and blinis
Sweet Potato and Celeriac Soup
with croutons
Beef Consomme
with orzo and vegetables
Traditional Arabic Mezze
a spread of local savoury dishes including houmous, lentil rice, muhammara, moutabel, spinach bil zeit, tabouleh and stuffed vine leaves, with warm mint sfiha, haloumi kibbeh and spinach fatayer
Duo of Fish
herbed salmon and smoked halibut, served with fennel and lemon salad
Air-cured Duck
with apple chutney and blanched asparagus
Seasonal Salad
served with your choice of toppings and dressing
Main Course
Beef Ragout
flavoured with paprika and garlic, served with rosti, green beans and roasted beetroot
Seafood a l'Amoricaine
lobster, prawn and scallop in Breton-style shellfish sauce, served with mustard mashed potatoes and sauteed courgettes
Badami Murgh
chicken in almond gravy, served with curried split chickpeas and mushroom pulao rice
Spinach and Pine Nut Ravioli
with mushroom ragout and shaved parmesan
Poached Salmon
served with tomato and olive salsa, sauteed vegetables and steamed potatoes with parsley
Vegetable Selection
we also offer a variety of alternatives, including saffron rice, steamed green beans, honey roasted pumpkin with thyme, cauliflower and crushed new potatoes with paprika
Freshly Baked Bread
Dessert
Raisin Financier
served warm with glazed pear and raspberry compote
Lemon and Raspberry Tart
with whipped cream
Seasonal Fruit
an assortment of fresh cut fruits
Cheese Board
Gruyere
slightly grainy and firm yellow cow's milk cheese with a lactic and nutty flavour and contrasting sweet and earthy nuances
Pere Toinou Tomme de Pyrenees
mild semi-soft yellow cheese with a yoghurt-like taste. Made from pasteurised cow's milk from the Pyrenees region of France
Yarra Valley Dairy Marinated Feta
creamy cow's milk feta from Australia, marinated in garlic, fresh thyme, bay leaves, peppercorn and olive oil
Cashel Blue
handmade, Irish cow's milk cheese. Semi-soft, mellow blue-vein with distinct tanginess and creamy finish
Chaource
fresh cow's milk cheese with an unctuous yet delicate texture. Salty and buttery with a mushroom scent and mild white rind
Chocolates
fine luxury chocolates
Light Bites
Sandwiches
beef pastrami with mustard mayonnaise, prawns with herb mayonnaise and red leicester with sundried tomato and olive chutney
Hot Meal Selection
Steak Sandwich
grilled beef, onion marmalade and emmental on toasted multigrain sourdough
Clam Chowder
with veal rashers and grilled sourdough ciabatta
Trenette with Parmesan Sauce
topped with cherry tomato ragout
Dessert
Selection of Pastries
hazelnut and chocolate tartlet, coconut cake, chocolate and apricot cake, berry tartlet and ginger cream profiterole
Hot Drinks
Tea
chamomile, Ceylon, Earl Grey or green
Coffee
freshly brewed or Nespresso (espresso, cappucino or decaffeinated)
EK0215-DXBLAX-F-25D_A380_NEW
Wine
Champagne
Dom Perignon 2006
Dom Perignon has built its reputation on quality and the name today is synonymous with luxury. The 2006 vintage offers a nose which is at first floral, opening up to candied fruit, ripe hay and toasted notes, along with hints of licorice. The palate over delivers with great intensity and purity. Structured, focused, creamy and silky. An excellent aperitif and a great match with a range of food, especially caviar and other fruits of the sea.
White Wine
Condrieu Les Cassines, Paul Jaboulet Aine 2012
Northern Rhone, France
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 with flavours of stone fruits, backed by a subtle honey and floral quality. A superb way to start a meal as an aperitif or accompanying shellfish and poultry dishes.
Moone-Tsai Charles Heinz Chardonnay 2013
Sonoma Coast, USA
The Charles Heinz vineyard is one of the top sites in the Sonoma Coast for Chardonnay. Crafted by Philippe Melka who was recently heralded as one of top winemakers of the World, the 2013 Moone Tsai has received barrel fermentation in new French oak and aging for 18 months giving the wine a superb richness and depth. Honey dew melon, white flower and sweet spice on the nose leading to a mineral palate with flavors of lemon curd and delicious golden apple. An intense yet elegant wine with great purity and freshness Perfect with poultry and fish dishes.
Chateau Villa Bel-Air 2014
Bordeaux, France
Villa Bel-Air is located in the Graves region, just outside of the city of Bordeaux on a gravelly (graves in French) outcrop planted with the classic white Bordeaux varietal, in this case two thirds Sauvignon Blanc, one third Semillon which are aged in oak for added richness and complexity. The nose has delicate aromas of grapefruit and litchi with subtle vanilla and butter aromas from the barrel contact. The palate offers up a perfect balance of richness and freshness, characterized by fresh melon and caramel. A perfect aperitif, excellent with light starters and eminently drinkable with a variety of seafood.
Marimar Chardonnay 2013
Russian River, USA
Marimar Torres of the eponymous family empire in Spain left to set up her own project in the Russian River in the 1980s. The Don Miguel Vineyard Acero is an un-oaked Chardonnay offering attractive notes of lemon and lime and white currants. With crisp acidity of fruit, purity and charm, this is perfect for shell fish, roasted chicken, creamy pasta dishes and mild, creamy cheeses.
Red Wine
Chateau Cos d'Estournel 2004
Saint Estephe, France
The beautiful oriental themed Chateau of Cos d'Estournel is situated in the most northerly Medoc commune of Saint Estephe. As a neighbour of the great Pauillac Chateau Lafite, Cos is capable of producing some of the best Cabernet grapes of Bordeaux, which makes up 60% of the blend. Due to a high proportion of clay the property also produces a high proportion of Merlot giving the wine a voluptuous character. A nose of blackcurrants, damson, cedar wood and licorice lead to a medium weight body with ripe fruit and a long, pure finish. A cerebral wine to be enjoyed with red meat dishes.
Saintsbury Stanly Ranch Pinot Noir 2011
Napa Valley, USA
The Carneros region is located at the mouth of the Napa Valley. It is well suited to the lighter Pinot Noir variety since the temperature is cooler from the proximity to the fog from the San Francisco bay. Saintsbury have been producing high quality Pinot Noir for over 30 years fashioning exciting and drinkable wines designed for pure enjoyment, not just for show like so many of its Napa neighbours. The wine marries easy drinking with a cerebral nature showing lots of brooding complexity. Cherry fruit and gamey, forest floor notes intermingle giving a hedonistic perfume. A wine for many different dishes from chicken to beef.
Sloan Asterisk 2012
Napa Valley USA
Sloan Estate is located in the eastern hills of the Rutherford appellation of Napa Valley. The classic Bordeaux varietals of Cabernet Sauvnignon and Franc, Merlot and Petit Verdot are planted on loam and volcanic ash soils. The wine is made by one of Napa's most talented teams and spends 26 months in new French oak before bottling. The result is a phenomenal perfume of ultra-ripe berries, violets and notes of mint. The palate is intensely flavoured with rich, sweet fruit, licorice and notes of tobacco. The finish is long and very satisfying with tannins that glide across the tongue like silk. A fine companion to red meat dishes or a Hollywood blockbuster.
Chateau Ormes de Pez 2000
Bordeaux, France
Ormes de Pez is owned and managed by the Cazes family, whose more famous property is none other than Chateau Lynch Bages of Pauillac. Ormes de Pez receives no less care and attention than its stable-mate but is distinctly different. The 2000 Ormes de Pez exhibits the true characteristics of the Saint Estephe terroir with a classic nose of tobacco and cassis, leading to a soft yet rich palate with layers of sweet berry fruit while retaining freshness and balance. Excellent with braised red meat dishes.
The Paring Red 2011
California, USA
The Paring is a red Bordeaux blend from the owners of Screaming Eagle made by the same team. A finely crafted wine with a broad spectrum of grape varietals in the blend including Cabernet Sauvignon, Syrah and even Sangiovese. The nose has an intriguing melange of aromas including olive tapenade, licorice, cured meat, blueberries and cloves. With French oak ageing for 18 months, the palate is explosive with flavours of chocolate, coffee and berries. The perfect accompaniment to rich meat dishes.
Dessert
Chateau Doisy Daene 2006
Bordeaux, France
Chateau Doisy Daene, like its neighbours in Barsac and Sauternes, benefits from a unique micro climate created by the cool Ciron river flanking the vineyards to the south. The mist, created by the cool Ciron river allows "noble rot" to form on the berries leaving them shriveled but highly concentrated juice in the grapes, which goes on to make deliciously rich and sweet wines. The nose is intensely perfumed with tropical fruits such as honeyed peach, pineapple and melted butter, caramel and orange peel. Opulent with a beautiful texture in the mouth and a lifting acidity. The balance is masterful, but we come to expect that from Professor Dubourdieu. Perfect with an array of desserts and salty cheeses such as Stilton.
Port
Quinta do Portal 40 Year old
Douro, Portugal
Quinta do Portal set up with the vision to produce small amounts of hand crafted ports. This incredible tawny is a blend of different ages of port all with a minimum age of 40 years designed to create the ultimate in port drinking satisfaction with almost perfect maturity. With a beautiful golden colour containing hints of emerald, the Portal 40 year old displays beguilling aromas of dried apricot, vanilla and honey. The long and satisfying palate is rich with dark raisins, honey and nuts. Delicious with Stilton as well as chocolate desserts.
FC-N.AM (20 MAR 16)
Last edited by Kiwi Flyer; Mar 30, 2016 at 9:41 am
#1662
Join Date: Apr 2004
Location: CA
Posts: 1,309
March 2016
SQ 830 SIN-PVG Kaiseki Entrees
The bowl of water was literally tasteless.
Soup
Main entree
Desert
Fruit, there was more fruit options but i declined on most cuz i was stuffed
Given that I had tons at the TPR, i was stuffed by the second course.
Krug and Dom offered as well
SQ 830 SIN-PVG Kaiseki Entrees
The bowl of water was literally tasteless.
Soup
Main entree
Desert
Fruit, there was more fruit options but i declined on most cuz i was stuffed
Given that I had tons at the TPR, i was stuffed by the second course.
Krug and Dom offered as well
#1663
Join Date: Apr 2004
Location: CA
Posts: 1,309
CX882 HKG-LAX March 2016 First Class
Cathay Pacific
First Class
CX882
Hong Kong - Los Angeles
March 2016
Chose the Chinese option
Pre departure offered scallop canape
Krug
Dinner:
promo wine
drinks
Own Bread basket, caviar etc
soup
I picked the off the rack desert
Egg tart
Nuts and chocolates
Fruit
dim sum and seafood (I think) noodles
First Class
CX882
Hong Kong - Los Angeles
March 2016
Chose the Chinese option
Pre departure offered scallop canape
Krug
Dinner:
promo wine
drinks
Own Bread basket, caviar etc
soup
I picked the off the rack desert
Egg tart
Nuts and chocolates
Fruit
dim sum and seafood (I think) noodles