Kiwi Flyer

Emirates
First Class menu
Los Angeles to Dubai
April 2016

Beverages

Juice

Orange, pineapple, apple, mango or tomato

Soft drinks

A full range of sodas and mixers

Still and sparkling water

Mocktails

Orange fizz
Orange juice topped with ginger ale

Apple spritzer
Apple juice and soda, garnished with mint

Hot drinks

Tea
Ceylon, chamomile, Moroccan mint, Earl Grey or green

Coffee
Americano, espresso, cappuccino or decaffeinated

Cocktails

Bloody Mary
Vodka, tomato juice, spices and seasoning, garnished with celery

Cosmopolitan
Vodka, Cointreau, cranberry and lime, shaken over ice

Kir royale
Champagne with a dash of crème de cassis

Manhattan
Bourbon, vermouth and bitters, mixed dry, sweet or perfect to your liking

Rob Roy
Scotch whisky and Martini Rosso shaken over ice, served with a maraschino cherry

Rusty Nail
Drambuie and Scotch whisky, tumbled over ice with a slice of lemon

Classic martini
Gin with a breath of extra dry vermouth, served with an olive

Breakfast martini
Gin shaken over ice with marmalade, Cointreau and orange

Espresso martini
Patron XO Café with espresso coffee and Amaretto foam

Mojito
White rum muddied with sugar, lime and mint, topped with soda

Beer

A selection including Budweiser, Heineken and Amstel Light

Wine

Our selection of Champagne, wine and Port changes often to ensure we capture the best vintages and flavours to complement our latest menus. Ask for our separate wine list to see the choices on today's flight.

Spirits

Chivas Regal Royal Salute Scotch whisky
Launched to commemorate the Coronation of Queen Elizabeth II, this rare 21 year old blended whisky is gentle and harmonious

Johnnie Walker Blue Label Scotch whisky
Handpicked, one cask of 10,000, this whisky is rich and smoky, balanced with layers of honey and a long, smooth finish

Glenfiddich 21 year old Scotch whisky
Exquisite single malt Speyside whisky, matured in Caribbean rum casks, adding exotic highlights to a traditional backbone

Woodford Reserve Bourbon whiskey
This small batch super premium bourbon is hand crafted in the heart of Kentucky at the legendary Labrot and Graham distillery

Hennessy Paradis Cognac
Refined, elegant and unique, Paradis is Hennessey's extremely rare flagship - a graceful and precious blend within sublime structure

Grey Goose vodka
Known worldwide for its smooth and pristine character, distilled to perfection by maître de chai, Francois Thibault

Russian Standard Imperia vodka
Processed through the world's most advanced distillation, and layer-filtered through quartz crystal from the Ural Mountains

Bombay Sapphire gin
Named after the Stay of Bombay, this gin is known for its complex aromatics due to vapour-infusion with ten distinct botanicals

Hendrick's gin
Small batch Scottish gin, distilled in rare Carter-Head and Bennett stills, infused with cucumber and rose

Bacardi Superior rum
A favourite of Hemmingway during his time in Cuba, this silver rum has been one of the world's most popular spirits for decades

Ron Zacapa rum
An ultra-premium dark rum aged above the clouds in the volcanic highlands of Guatemala

Liqueurs and digestifs

Campari, Cointreau, Drambuie, Bailey's Irish Cream, Tia Maria and Patron XO Cafe


Menu

Fresh Juice

Orange juice

Grapefruit juice

Blueberry detox drink

Raspberry and mint smoothie

Breakfast

Egg white omelette with cheese
Served with rosti, sautéed spinach and butter beans in tomato sauce

Scrambled Eggs with Chives
On grilled sourdough, served with veal sausages, rosti, baked beans, grilled mushrooms and roasted tomatoes

Pancakes
With maple syrup and whipped butter

Smoked salmon
Served with sunflower seed bread, cream cheese and capers

Breakfast cereal
Choice of cornflakes or muesli

Breakfast is served with freshly baked bread and pastries, fresh fruit and yoghurt

Canapes

Veal and pumpkin seed praline with tarragon

Tartlet of marinated feta with aubergine caviar and shichmi

Smoked mackerel with wasabi mayonnaise on pumpernickel

Appetisers

Caviar
Presented with a traditional selection of finely chopped onion, grated egg, sour cream and lemon, served with melba toast and blinis

Carrot and coriander soup
With croutons

Chicken consomme
With vegetable julienne

Traditional Arabic mezze
A spread of local savoury dishes including houmous, moutabel, muhammara, shanklish salad, tabouleh, seafood salad, stuffed vine leaves, with warm lamb kibbeh, spinach fatayer and cheese sambousek

Duck and pistachio ballotine
With cauliflower salad and sweet onion confit

Smoked sturgeon
With fennel salad and lemon dressing

Salad
Seasonal leaves served with your choice of toppings and dressing

Main course

Grilled beef striploin with herb butter
Served with roasted sweet potato and leafy greens with lemon vinaigrette

Chicken Chettinad
Spicy chicken curry, served with peppered cauliflower and butter pulao

Roasted se bass with lemon and herbs
Served with fingerling potatoes, broccolini and browned butter with capers

Pumpkin ravioli
In creamy garlic sauce, with sugar snap peas and Parmesan

Grilled salmon with citrus salsa
Served on red quinoa with sautéed vegetable brunoise

Side dishes

Mashed potatoes

Roasted potatoes with herbs

Sautéed vegetables

Steamed basmati rice

All our meals are served with freshly baked bread

Dessert

Banana tarte tatin
Served warm with caramel sauce and vanilla crème anglaise

Mango and chocolate terrine
Served with poached currants and berry tuile

Seasonal fruit
An assortment of fresh cut fruits

Cheese board
A carefully chosen assortment of fine boutique cheeses from around the world, served with crackers and accompaniments

Chocolates

Fine luxury chocolates


Light Bites

Cold snacks

Sandwiches
Spicy tuna salad
Chicken tikka with labneh
Cheddar with sundried tomato and olive chutney

Hot snacks

Salmon burger with lemongrass and chilli
With cucumber salad, wasabi mayonnaise and baked potato fries

Beef pie
Topped with mashed potatoes and chives

Lemon and ricotta ravioli
Served with cherry tomato ragout and Parmesan

Dessert

Selection of pastries
Battenberg cake, chocolate and walnut brownie, raspberry cupcake and lemon drizzle cake




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)

Kiwi Flyer

Emirates
First Class menu
Dubai to Auckland
April 2016

Beverages

Juice

Orange, pineapple, apple, mango or tomato

Soft drinks

A full range of sodas and mixers

Still and sparkling water

Mocktails

Orange fizz
Orange juice topped with ginger ale

Apple spritzer
Apple juice and soda, garnished with mint

Hot drinks

Tea
Ceylon, chamomile, Moroccan mint, Earl Grey or green

Coffee
Americano, espresso, cappuccino or decaffeinated

Cocktails

Bloody Mary
Vodka, tomato juice, spices and seasoning, garnished with celery

Cosmopolitan
Vodka, Cointreau, cranberry and lime, shaken over ice

Kir royale
Champagne with a dash of crème de cassis

Manhattan
Bourbon, vermouth and bitters, mixed dry, sweet or perfect to your liking

Rob Roy
Scotch whisky and Martini Rosso shaken over ice, served with a maraschino cherry

Rusty Nail
Drambuie and Scotch whisky, tumbled over ice with a slice of lemon

Classic martini
Gin with a breath of extra dry vermouth, served with an olive

Breakfast martini
Gin shaken over ice with marmalade, Cointreau and orange

Espresso martini
Patron XO Café with espresso coffee and Amaretto foam

Mojito
White rum muddied with sugar, lime and mint, topped with soda

Beer

A selection including Budweiser, Heineken and Amstel Light

Wine

Our selection of Champagne, wine and Port changes often to ensure we capture the best vintages and flavours to complement our latest menus. Ask for our separate wine list to see the choices on today's flight.

Spirits

Chivas Regal Royal Salute Scotch whisky
Launched to commemorate the Coronation of Queen Elizabeth II, this rare 21 year old blended whisky is gentle and harmonious

Johnnie Walker Blue Label Scotch whisky
Handpicked, one cask of 10,000, this whisky is rich and smoky, balanced with layers of honey and a long, smooth finish

Glenfiddich 21 year old Scotch whisky
Exquisite single malt Speyside whisky, matured in Caribbean rum casks, adding exotic highlights to a traditional backbone

Woodford Reserve Bourbon whiskey
This small batch super premium bourbon is hand crafted in the heart of Kentucky at the legendary Labrot and Graham distillery

Hennessy Paradis Cognac
Refined, elegant and unique, Paradis is Hennessey's extremely rare flagship - a graceful and precious blend within sublime structure

Grey Goose vodka
Known worldwide for its smooth and pristine character, distilled to perfection by maître de chai, Francois Thibault

Bombay Sapphire gin
Named after the Stay of Bombay, this gin is known for its complex aromatics due to vapour-infusion with ten distinct botanicals

Bacardi Superior rum
A favourite of Hemmingway during his time in Cuba, this silver rum has been one of the world's most popular spirits for decades

Liqueurs and digestifs

Campari, Cointreau, Drambuie, Bailey's Irish Cream and Tia Maria


Menu

Fresh Juice

Orange juice

Grapefruit juice

Apple and carrot detox drink

Strawberry smoothie

Breakfast

Eggs royale
Poached eggs with smoked salmon on English muffin, served with hollandaise and roasted cherry tomatoes

Scrambled eggs
Served with beef chipolatas, sauteed spinach, mushrooms and butter beans in tomato sauce

Chocolate pancakes
With maple syrup and apple cinnamon compote

Continental cold plate
Sliced grilled chicken, bresaola, Red Leicester and gruyere, served with cucumber and tomato

Breakfast cereal
Choice of cornflakes or muesli

Breakfast is served with freshly baked bread and pastries, fresh fruit and yoghurt

Canapes

Sesame tuna teppo gushi with togarashi spice

Foie gras on gingerbread with smoked salt

Steamed chicken and mushroom siu mai

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 spinach soup
With ricotta ravioli

Chicken and lemongrass consomme
With rice vermicelli and vegetable julienne

Traditional Arabic mezze
A spread of local savoury dishes including houmous with sauteed lamb and pine nuts, shanklish salad, tabouleh, stuffed vine leaves, artichoke and mushroom salad, loubieh bil zeit, aubergine and yoghurt salad, walnut kibbeh and labneh sujuk sambousek

Bresaola
Served with marinated artichoke hearts and Parmesan

Seafood duo
Lemon king prawn and lobster served with cocktail sauce and fennel salad

Salad
Seasonal leaves served with your choice of toppings and dressing

Main course

Grilled beef tenderloin with chimichurri
Served with blanched carrots, green beans and steamed potatoes with parsley

Thai yellow chicken curry
Mild coconut curry served with steamed rice and garlic glazed vegetables

Seafood machbous
Seafood marinated in Middle Eastern spices and cooked with aromatic rice, topped with roasted pine nuts

Spinach and ricotta cannelloni
With tomato and basil sauce and shaved Parmesan

Grilled salmon with lemon and pistachio glaze
Served with sautéed vegetables and barley risotto with porcini mushrooms

Side dishes

Mashed potatoes with chives

Broccoli with honey-roasted pumpkin

Sautéed spinach with roasted garlic

Steamed basmati rice

All our meals are served with freshly baked bread

Dessert

Chocolate and raspberry pudding
Served warm with raspberry compote

Passion fruit tart
With redcurrants

Seasonal fruit
An assortment of fresh cut fruits

Cheese board

Your choice from our selection of seasonal boutique cheeses, served with crackers and accompaniments

Cropwell Bishop Shropshire blue
Semi-soft blue cheese produced in Nottinghamshire with a rich, tangy flavour and velvety soft texture

St Helen's goat's cheese
Semi-hard British goat's milk cheese with a mild and creamy texture and clean finish

Cinco Lanzas Iberico
Hard, Spanish mixed milk cheese, matured for 14 months, with complex floral and spice flavours

Merlemont
Soft washed rind French cheese, with a red bloomy rind and rich and creamy, mellow flavour

Smoked Red Leicester
Double-smoked over oak, this naturally hard British cheese has a slightly open texture and intense flavour

Yarra Valley Dairy marinated feta
Creamy and salty cow's milk cheese, marinated in garlic, fresh thyme, bay leaves, peppercorns and olive oil

Chocolates

Fine luxury chocolates


Light Bites

Cold snacks

Sandwiches
Roast beef with sweet pepper mayonnaise
Smoked salmon and cream cheese bagel
Vegetable antipasti with feta

Hot snacks

Pepper steak pie
Home-made butter pastry filled with braised beef topside with pepper, served with caramelised onion marmalade

Nasi goreng
Indonesian-style fried rice, served with grilled chicken skewers and cashew nut satay sauce

Minestrone
Italian style vegetable soup with beans and pasta

Dessert

Selection of pastries
Hazelnut and chocolate tartlet, coconut cake, chocolate and apricot brownie, berry tartlet and ginger cream profiterole




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)

Carfield

April 2016
Japan Airlines Business Class
JL 959 Tokyo Narita to Seoul Incheon



Assorted Sushi
Rolled Sushi with Vegetables and Chicken
Sea Bream, Prawn, Halfbeak with Japanese pepper, Egg Omelette
Scallop, Salted Salmon, Flying Fish Roe, Pickled Ginger Slice



Beef with Ponzu Sauce

Potato with Miso and Butter


Haagen-Dazs Ice Crema

The Japanese Soup of the Month

Carfield

March to May 2016
EVA Air Royal Laurel Class

BR 211 Taipei to Bangkok
Sky Gourmet

Coffee/Tea

Chinese Style
Taiwanese Plain Porridge
Traditional Delicatessens
Kailan Sprout with Chinese Wolfberry
Steamed Savoury Minced Pork with Salted Egg Yolk
Fruit
Or
Western Style
Fruit
Assorted Bread
Muesli and Yogurt
Ham and Cheese Sandwich
Or
Premium Laurel Special
Traditional Delicatessens
Ding Tai Fung’s Stewed Beef Shank with Noodle Soup
Fruit

BR 212 Bangkok to Taipei

Light Meal




Hors d’Oeuvre
Smoked Salmon Stuffed with Avocado Mousse
Roasted Chicken Thigh with Honey


Main Courses
Bacon Wraps with Pork Medallion in Pommery Mustard Sauce
Seasonal Vegetables
German Noodles with Parley


Or
Braised Beef Shoulder with Massaman Curry
Mixed Vegetables Steamed Rice
Or
Wok Fried Snapper Fish with Pickle Lemon Sauce
Mixed Vegetables Fried Mee Sua with Vegetables

Exclusive Meal
Stuffed Fish Ball with Salted Egg in Green Curry Served with Steamed brown rice
Roasted Chicken Teriyaki Marinated with Miso Sauce Served with Steamed Rice with Black Sesame Seed

Sweets


Cheese


Fruit


Hazelnut Nougat Cake


Coffee/tea

Wine List
Champagne
Veuve Clicquot La Grande Dame 2004

French Red Wine
Chateau Faurie de Souchard 2011, Saint-Emilion, Bordeaux

Australia Red Wine
The Islander Estate Old Rowley 2014, Kangaroo Island

French White wine
Chateau La Sartre 2012, Pessac Leognan, Graves, Bordeaux

German White Wine
Maximin Grunhauser Abtsberg Riesling Kabinett 2011, Mosel

Fortified Wine
Cuesta Fino Sherry
Taylor’s LBV Port
DEC 2015 RL(L).CTS/PEK/SGN/BKK/SIN/CGK

Carfield

March to May 2016
BR 2/12 Taipei to Los Angeles

Sky Gourmet

Prelude
Date Stuffed with Cream Cheese
Goose Liver Pate with Caramelized Onion Mini Tart




From the Bakery
Assorted Bread Served with Enchire Butter


Hors d’oeuvre
Duck Liver terrine with mushroom, lime flavored vegetables with Fruit Timbale


Soup
Italian Tomato Soup with Pesto


Salad
Garden Vegetable Salad


Main Courses
Grilled USDA Prime Beef Fillet with Crystal Salt or Balsamic Brown Sauce
Mixed Vegetables
Duchesse Potatoes with Turmeric and Beet Root
Or
Three Cup Chicken and Coconut Cream chicken with Taro in Egg Crepe Parcel
Mixed vegetables
Monascus Rice (Chisang Premium Grade Rice)
Or
Pan Fried Cod Fillet with Dill Cream Sauce Served
Mixed Vegetables
Penne Pasta

Exclusive Meals
Rack of Lamb Cutlet Coated with Lime Herb Crust with Rosemary Sauce Served with Red Skin potatoes and mixed vegetables
Pan Fried Duck Breast with Dark Cherry Red Wine sauce and Asparagus rolled with bacon, roasted potatoes
Roasted Pork with Honey Mustard Served with Caramelized Brown Sugar Lime Sauce, Mixed Vegetables and Roasted Red Skin Potatoes
Sautéed Seafood with Gremolata Sauce Served with Truffle and Mushroom Risotto and Mixed Vegetables


Healthy Vegetarian Burger Served with Vegetables and French Fries

Sweets


Camembert, Boursin Garlic, Edam and Blue Cheese
Served with Cracker, Dried Apricot, and Walnut
Fruit
Haagen-Dazs Ice Cream
Passion Fruit and Mango Mousse Cake
Coffee/Tea

Refreshing Meal
Wake Up Drink
100% Nature Carrot Juice VDS Vigor Dong Shih
Orange Juice/Apple Juice/Tomato Juice
Coffee/Tea

Chinese Style
Superior Chicken Millet Puree with Sea Cucumber
Steamed Bun with Egg Yolk and Sweet Butter Filling
Pork Patties with Coriander
Stir Fried Spinach with Lily Bulb and Wolfberry
Or
Western Style
Turkey Ham and Parmesan Cheese with Vegetable Salad
Served with Balsamic Vinaigrette
Assorted Bread with Echire Butter
Pumpkin Risotto with Pan Fried Pancetta
Fruit
Or
Royal Laurel Special


Traditional Delicatessens



Noodle Soup with Chicken and Shiitake Mushroom


Fruit


Wine List
Champagne
Veuve Clicquot La Grande Dame 2004

French Red Wine
Chateau Faurie de Souchard 2011, Saint-Emilion, Bordeaux

Australia Red Wine
The Islander Estate Old Rowley 2014, Kangaroo Island

French White wine
Chateau La Sartre 2012, Pessac Leognan, Graves, Bordeaux

German White Wine
Maximin Grunhauser Abtsberg Riesling Kabinett 2011/2014, Mosel

Fortified Wine
Cuesta Fino Sherry
Taylor’s LBV Port
MAR 2016 RL(L).CTS/PEK/SGN/BKK/SIN/CGK

Carfield

BR 1/15
Los Angeles to Taipei
Sky Gourmet

Prelude
Roasted Beef
Seared Ahi Tuna with Wasabi Mayonnaise and Caper

From the Bakery
Assorted Bread Served with Butter and Balsamic Vinaigrette

Hors d’oeuvre
Beetroot Cured Salmon with Avocado and Aioli

Main Courses
Grilled Chilean Sea Bass with Creamy Saffron Mussel Sauce
Seasonal Vegetables
Mashed Potatoes
Or
Braised Beef Short Rib and Chicken Breast Pot Au Feu in Truffle Jus
Seasonal vegetables
Yukon Gold Potatoes

Sweets
Fruit & Lemon Cake with Lychee Cream
Coffee/Tea

Star Special

Prelude
Roasted Beef
Seared Ahi Tuna with Wasabi Mayonnaise and Caper

Main Course
Traditional Delicatessens
Noodle Soup with Duck

Sweets
Fruit & Lemon Cake with Lychee Cream
Coffee/Tea

Leisure Delights
Stir Fried Turnip Cake/Beef Burger
Hot Chocolate and Cookies/Instant Noodles

Refreshing Meal
Wake Up Drink
100% Nature Carrot Juice VDS Vigor Dong Shih
Orange Juice/Apple Juice/Tomato Juice
Coffee/Tea

Chinese Style
Chinese Plain Porridge
Traditional Delicatessens
Three Color Egg
Minced Pork with Spinach
Fruit
Or
Western Style
Fruit
Assorted Bread
Cereal/Yogurt

Main Course
Mushroom and Truffle Cheese Frittata
Served with Applewood Smoked Bacon
Or
Mixed Berries with Ricotta Crepe

Wine List
Champagne
Veuve Clicquot La Grande Dame 2004

French Red Wine
Chateau Faurie de Souchard 2011, Saint-Emilion, Bordeaux

Australia Red Wine
The Islander Estate Old Rowley 2014, Kangaroo Island

French White wine
Chateau La Sartre 2012, Pessac Leognan, Graves, Bordeaux

German White Wine
Maximin Grunhauser Abtsberg Riesling Kabinett 2011/2014, Mosel

Fortified Wine
Cuesta Fino Sherry
Taylor’s LBV Port
MAR 2016 RL(L).CTS/PEK/SGN/BKK/SIN/CGK

Carfield

BR 11
Los Angeles to Taipei

Sky Gourmet

Prelude
Roasted Beef
Seared Ahi Tuna with Wasabi Mayonnaise and Caper

From the Bakery
Assorted Bread Served with Butter and Balsamic Vinaigrette

Hors d’oeuvre
Beetroot Cured Salmon with Avocado and Aioli

Soup
Leek Potato Soup

Salad
Garden Vegetable Salad

Main Courses
Grilled Chilean Sea Bass with Creamy Saffron Mussel Sauce
Seasonal Vegetables
Mashed Potatoes
Or
Braised Beef Short Rib and Chicken Breast Pot Au Feu in Truffle Jus
Seasonal vegetables
Yukon Gold Potatoes
Or
Pork Belly Parcel
Seasonal Vegetables
Steamed Rice

Sweets
Camembert, Fourme d’ambert, Purple Moon and Boursin Garlic Cheese
Served with Cracker, Prune and Salted Smoked Almond
Fruit
Haagen-Dazs Ice Cream
Lemon Cake with Lychee Cream
Coffee/Tea

Leisure Delights
Stir Fried Turnip Cake/Beef Burger
Hot Chocolate and Cookies/Instant Noodles

Refreshing Meal
Wake Up Drink
100% Nature Carrot Juice VDS Vigor Dong Shih
Orange Juice/Apple Juice/Tomato Juice
Coffee/Tea

Royal Laurel Special
Traditional Delicatessens
Noodle Soup with Duck
Fruit

Chinese Style
Superior Chicken Millet Puree with Sea Cucumber
Steamed Bun with Egg Yolk and Sweet Butter Filling
Pork Patties with Coriander
Stir Fried Spinach with Lily Bulb and Wolfberry
Or
Western Style
Marinated Grilled Scallop and Quinoa Salad
Assorted bread

Main Courses
Angel Hair Pasta with Prawn Puttanesca Sauce
Or
Smoked Chicken Ravioli with Pesto Veloute

Fruit

Wine List
Champagne
Veuve Clicquot La Grande Dame 2004

French Red Wine
Chateau Faurie de Souchard 2011, Saint-Emilion, Bordeaux

Australia Red Wine
The Islander Estate Old Rowley 2014, Kangaroo Island

French White wine
Chateau La Sartre 2012, Pessac Leognan, Graves, Bordeaux

German White Wine
Maximin Grunhauser Abtsberg Riesling Kabinett 2011/2014, Mosel

Fortified Wine
Cuesta Fino Sherry
Taylor’s LBV Port
MAR 2016 RL(L).CTS/PEK/SGN/BKK/SIN/CGK

Kiwi Flyer

Qantas
First Class menu
Los Angeles First Class Lounge
April 2016

Spring Breakfast Menu


Breakfast

Seasonal fruit salad

La Brea toasted muesli

Bircher muesli

Chobani yoghurt with honey, berries and hazelnuts

Buttermilk pancakes with grilled mixed berries, mascarpone and maple syrup

Croque monsieur with leg ham and Gruyere

Breads

Your selection of toasted La Brea Bread with condiments

Sourdough, multigrain or pecan & raisin bread

Selection of pastries

Jam condiments

Vegemite

Free Range Organic Eggs

Whole egg omelette with goats curd, chives and sugar cured salmon

Egg white omelette with tomato, wilted spinach and ricotta

Light Breakfast; two eggs poached, scrambled or fried with wilted spinach, field mushrooms and roast tomato

Big Breakfast; two eggs poached, scrambled or fried with bacon, pork chipolata and roast tomato

Eggs Only Breakfast; two eggs poached, scrambled or fried on toast


Beverages

Coffee Cinque Stelle by Vittoria
Short black
Long black
Cappuccino
Flat white
Cafe latte
Vittoria hot chocolate

Tea by Steven Smith Teamaker
Brahmin - full leaf black tea
Lord Bergamot - black tea scented with bergamot
Mao Feng Shui - full leaf green tea
Jasmine Silver Tip - green tea scented with jasmine blossom
Peppermint Leaves - herbal infusion
Meadow - camomile, hyssop, rose petal & linden flower
Fez - green tea, spearmint & Australian lemon myrtle

Cold Drinks

Cranberry juice
Orange juice
Iced tea

Kiwi Flyer

Malaysia Airlines
Business Class menu
Auckland to Kuala Lumpur
April 2016

Supper

Appetizer

Malaysian satay
Our Award-Winning Signature Dish
Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments

Basil marinated salmon
Shaved fennel and edamame bean salad

Main course

Sheared chicken
Fondant potato, sauteed carrot and tarragon sauce

or

Steamed hapuka with garlic ginger oyster sauce
Jasmine rice, braised pak choy and carrot

or

Lamb and mint hot pot
Steamed parsley potatoes, sauteed courgette and button mushrooms

Dessert

Apple tart with creme anglaise

Fresh fruits


Refreshments

Noodles, vegetable-based soup, shredded chicken, prawns, fish balls and Asian greens

Assorted sandwiches

Chocolates

Assorted cheese and crackers

Fresh fruits


Breakfast

Starters

Health drink

Fruit juice

Fresh fruits

Muesli

Choice of fresh or low fat milk

Main course

Egg and mushroom souffle
Grilled chicken sausage, pan fried hash brown, asparagus and grilled tomato

or

Mixed grill with beef jus
Grilled rib eye minute steak, lamb and chicken sausage with sauteed spinach potato hash and tomato

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 Tarik
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

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.

Petaluma White Label Chardonnay 2013, Adelaide Hills, South Australia
Petaluma was founded in 1976 with a focused objective to produce ultra premium wines by carefully selecting the best sites within the region. This Chardonnay is crafted from fruit sourced in Lenswood and Balhannah in Adelaide Hills. It displays citrus, cream, lovely peach and nectarines and really subtle fine grain oak. Toasty and nutty, it is a lovely fruit-driven enjoy-now wine, complex and with alluring acidity. This is an easy drinking chardonnay by itself or paired up with spicy or salmon dishes.

Red Wines

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.

Kilikanoon Cabernet Sauvignon 2011, Clare Valley, South Australia
Warm days, cool nights and the largely dry conditions leading up to and during the vintage period were instrumental in creating a Cabernet of tremendous varietal definition, texture and fine natural tannins. Brilliant red color with youthful crimson hues, the alluring notes of dark cherries, liquorice and creme de cassis combine sensually on the nose, beautifully intertwined with quality French oak spices. Densely layered and textural in style, it has chewy tannins and good length. Recommended with beef or lamb dishes.

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

Kiwi Flyer

Malaysia Airlines
Business Class menu
Kuala Lumpur to Auckland
April 2016

Brunch

Starters

Fruit juice

Fresh fruits

Yoghurt

Main course

Stuffed chicken fillet with ricotta and creamed spinach
Potato au gratin, baby tomato, black and green olives, and balsamic tomato sauce

or

Mixed grill
Grilled beef fillet, lamb cutlet, chicken sausage, roasted pumpkin wedge, grilled vegetables skewer and black pepper sauce

or

Fish curry kandar
Steamed rice, okra sambal and spiced gravy

Dessert

Chocolate and sour cherry brownies
Blueberry and dried apricot

Kapiti ice cream


Dinner

Appetizer

Malaysian satay
Our Award-Winning Signature Dish
Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments

Potato and avocado timbale
Grilled scallop, peppered tuna, micro herbs and balsamic reduction

Main course

Chicken biryani
Braised chicken in herbs and spices served with biryani rice and stir fried mixed vegetables

or

Roasted crown of lamb
Baked pumpkin cake, mixed salad and mango roselle salsa

or

Salmon and pesto linguine
Sauteed red and green capsicum, eggplant, bechamel and tomato concasse

Dessert

Lamington

Fresh fruits


Beverage selection

Coffee

Ethiopian Yirgacheffe
Brazilian Santos
White Coffee "O"
Nescafe Gold Blend
Nescafe Decaffeinated

Tea

Teh Tarik
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

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.

Petaluma White Label Chardonnay 2013, Adelaide Hills, South Australia
Petaluma was founded in 1976 with a focused objective to produce ultra premium wines by carefully selecting the best sites within the region. This Chardonnay is crafted from fruit sourced in Lenswood and Balhannah in Adelaide Hills. It displays citrus, cream, lovely peach and nectarines and really subtle fine grain oak. Toasty and nutty, it is a lovely fruit-driven enjoy-now wine, complex and with alluring acidity. This is an easy drinking chardonnay by itself or paired up with spicy or salmon dishes.

Red Wines

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.

Kilikanoon Cabernet Sauvignon 2011, Clare Valley, South Australia
Warm days, cool nights and the largely dry conditions leading up to and during the vintage period were instrumental in creating a Cabernet of tremendous varietal definition, texture and fine natural tannins. Brilliant red color with youthful crimson hues, the alluring notes of dark cherries, liquorice and creme de cassis combine sensually on the nose, beautifully intertwined with quality French oak spices. Densely layered and textural in style, it has chewy tannins and good length. Recommended with beef or lamb dishes.

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

Kiwi Flyer

Malaysia Airlines
Business Class menu
Kuala Lumpur to Seoul Incheon
April 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

Spanish omelette
Chicken sausage, sautéed potato, grilled tomato and sautéed mushroom with green peas

or

Homemade cinnamon pancake
Cherry cream, orange, fresh blueberries and chocolate sauce


Beverage selection

Coffee

Ethiopian Yirgacheffe
Brazilian Santos
White Coffee "O"
Nescafe Gold Blend
Nescafe Decaffeinated

Tea

Teh Tarik
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 terroir 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 attach 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

Kiwi Flyer

Malaysia Airlines
Business Class menu
Seoul Incheon to Kuala Lumpur
April 2016

Lunch

Appetizer

Malaysian satay
Our Award-Winning Signature Dish
Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments

Mozarella cheese salad with cherry tomato

Main course

Stir-fried chicken with black bean
Egg noodles and Oriental mixed vegetables

or

Beef bulgogi
Soy-marinated grilled beef, steamed rice and seasonal Korean vegetables

or

Cod marinated in barbecue sauce
Steamed rice, roasted pumpkin, mixed vegetables and Korean style chilli sauce

Dessert

Mixed berries panna cotta

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 Tarik
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 terroir 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 attach 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

Kiwi Flyer

Cathay Pacific
Business Class menu
Seoul to Hong Kong
April 2016

Lunch

To Start

Marinated prawns with basil olive oil and curried cauliflower panna cotta quenelle

Seasonal mixed salad
balsamic vinegar olive oil dressing

Followed By

Beef bugalbi, mushroom, carrot and red date steamed rice

Kung po chicken, pak choy and steamed jasmine rice

Pan seared cod, sauteed spinach with garlic, sweet pumpkin potato mash and tomato caper butter sauce

And To Finish

Cheese selection

Fresh seasonal fruit

Flourless chocolate caramel cake

Freshly brewed coffee and a selection of teas


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

Les Chapitres de Jaffelin Bourgogne Chardonnay 2014
The 2014 Les Capitres de Jaffelin Bourgogne Chardonnay has a citrus nose with touches of white flowers. The palate is very fresh, well balanced with lively acidity, followed by a lingering finish. It is a perfect aperitif and pairs very well with fish, seafood and poultry dishes.

Yealands Estate Land Made Sauvignon Blanc Marlborough 2015
This wine is 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

Cathay Delight
A kiwifruit based non-alcoholic drink with coconut juice and a touch of fresh mint.

Pacific Sunrise
A refreshing combination of champagne and Drambuie with the zest of orange and lemon.

Kiwi Flyer

Qantas
Business Class menu
Hong Kong to Sydney
April 2016


Supper

Supper Plates

Selection of cheese served with accompaniments

Big bowl of golden chicken broth with toasted barley and spinach

Mushroom and zucchini lasagne with pine nut pesto, roast tomato sauce and pangrattato

Toasted brioche sandwich with barbecue pork, spinach, pickles and chilli mayonnaise

Hot and fragrant prawns with bok choy and yi mein noodles

Angus beef fillet with potato puree, braised mushrooms and green beans

Green leaf salad with your choice of dressing

Dessert

Selection of cheese served with accompaniments

Tapioca and coconut pudding with mango and palm sugar

Ice cream

Seasonal fruit

Chocolates

Valrhona chocolates


Snacks

Enjoy a range of snacks and drinks at any time throughout your flight.

Whole seasonal fruit

Chocolate bars

Chocolate brownie cookie

Breakfast

To maximise your rest please complete the Breakfast order card.


Beverages

Champagne

Today's menu features Duval-Leroy Brut, Jacquart Brut Mosaique, Charles Heidsieck Brut Reserve or Taittinger Cuvee Prestige Brut.

Australian Wine

Premium Australian wines selected by the Qantas Rockpool Sommeliers.

Aperitif

Bloody Mary
Campari and soda
Gin and tonic
Vodka and ginger beer

Spirits

Absolut Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Bourbon, Tennessee, USA
Chivas Regal 12yo Scotch Whisky, Scotland
The Glenlivet 12yo Single Malt Scotch Whisky, Scotland
Jameson Irish Whiskey, Ireland

Cognac & Liqueurs

Marteli VSOP Old Fine Cognac, France
Cointreau, France
Irish Cream Liqueur, Ireland

Beers

A selection of premium Australian beer.
Kirin Ichiban
Tsingtao

Dessert & Fortified Wine

Australian dessert and fortified wine selected by the Qantas Rockpool Sommeliers.

Non Alcoholic

Juice
Soft drink
Mineral water

Hot Drinks

Espresso or plunger coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate




Breakfast

Rest
if I am sleeping do not wake me to dine

Orange juice
Apple juice
Strawberry energiser

Express Breakfast

Pear and ginger muffin served with your choice of a hot beverage

Continental Breakfast

Fruit salad
with yoghurt
Brookfarm toasted macadamia muesli with cranberries
with full cream milk
with low fat milk
Toast
Croissant
Pear and ginger muffin
Berry jam
Honey
Marmalade
Vegemite

Full Breakfast

Continental plus hot option
Scrambled eggs on toast with bacon, spinach, corn fritters and tomato jam
French toast with baked apples, blueberries and vanilla cream
Pork bun, mushroom and pork congee, crab roe dumpling, beef siu mai and dandan noodles

Hot Beverages

Fix coffee
Coffee
Decaffeinated

Dilmah tea
English breakfast
Earl grey
Chamomile
Jasmine green
Peppermint

Milk
Full cream milk
Low fat milk

Sugar
Sugar
Low calorie sweetener
Hot chocolate

Kiwi Flyer

Qantas
Business Class menu
Australia to New Zealand
April 2016

Menu

Small Plate

Cauliflower soup with almond salsa verde

Main Plates

Garlic roasted chicken salad with grilled corn and buttermilk dressing

Linguine with mushrooms, braised greens, chilli and ricotta salata

Lamb biryani with sarlas, tomato and cucumber salad

Dessert

Selection of cheese served with accompaniments

Ice cream

Lindt chocolate


Beverages

Champagne

Today's menu features Charles Heidsieck Brut Reserve, Duval-Leroy Brut, Jacquart Brut Mosalque or Taittinger Cuvee Prestige Brut.

Australian and New Zealand Wine

Premium Australian and New Zealand wines selected by the Qantas Rockpool Sommeliers.

Aperitif

Bloody Mary
Campari and Soda
Gin and Tonic
Vodka and Ginger Beer

Spirits

Absolut Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Tennessee Whiskey, USA
Chivas Regal 12yo Scotch Whisky, Scotland
The Glenlivet 12yo Single Malt Scotch Whisky, Scotland
Jameson Irish Whiskey, Ireland

Cognac & Liqueurs

Marteli VSOP Old Fine Cognac, France
Cointreau, France
Irish Cream Liqueur, Ireland

Beers

A selection of premium Australian beer.

Dessert & Fortified Wine

Australian dessert and fortified wine selected by the Qantas Rockpool Sommeliers.

Non Alcoholic

Juice
Soft drink
Mineral water

Hot Drinks

FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate