The All-Airline FT Menu Collection
Apr 16, 2018, 9:21 am
#2011
Join Date: Oct 1999
Location: New York
Posts: 7,347
DE 2063 LAS-FRA April 2018 Condor Business Class
April 2018
Condor Business Class
DE 2063 Las Vegas to Frankfurt
Menu
Starter
Sliced Char Siu duck with couscous salad, honey poached mushrooms and pomegranate vinaigrette
Citrus crusted scallop and chili shrimp with celeriac salad
Fresh leaf lettuce with tomato and toasted walnut
Balsamic dressing
Main Course of your choice
Tenderloin of beef with red wine jus, grilled vegetables and roasted potato wedges
Or
Shrimp scampi with spicy tomato confit, broccolini and lime rice
Or
Our vegetarian specialty
Ravioli stuffed with mascarpone and artichoke, mushroom sauce, baby spinach, roasted tomato, parmesan cheese
Assorted cheese
Havarti with dill, cheddar and goat cheese
From the Bread Basket
Bread Roll Butter
Pretzel roll with herb butter
Dessert
Dark chocolate mousse with fresh berries
Coffee Tea Digestive
Breakfast
Fresh fruits
Prosciutto, smoked turkey and Swiss cheese
Omelet stuffed with ham and cheddar
Bread Roll Croissant
Butter Jam Honey Nutella
Coffee Tea
Freshly squeezed orange juice
In01_USA_W17/18_HM12/HB13
Wine List
Champagne
Champagne Nicolas Feuillatte
Brut Reserve, Frankreich
White Wines
Gustav
Riesling dry, Rheinhessen/Germany
Ruffino Libaio
Chardonnay, Italy
Red Wines
Wine Estate Motzenbacker
Cabernet Sauvigonon & Merlot, Germany
Lesegut Tinto
Cuvee, Toledo/Spain
Chateau Dulac
Syrah, France
Soft Drinks
Mineral water, sparking and natural
Coca Cola/Coca Cola Zero/Fanta
Tonic Water
Bitter Lemon
Juices
Beer
Spirits
Campari Bitter liqueur
Bombay Sapphire Gin
Bacardi Rum
Russian Standard Platinum Vodka
John Walker Black Label
Cherry Brandy
Baron Otard Cognac VSOP
Liqueur
Baileys Irish Cream
Graham’s Port Wine
Hot Beverages
DARBOVEN coffee classics
MESSMER tea Earl Grey
MESSMER green tea
MESSMER tea Berry Mix
FENNEL tea
Condor Business Class
DE 2063 Las Vegas to Frankfurt
Menu
Starter
Sliced Char Siu duck with couscous salad, honey poached mushrooms and pomegranate vinaigrette
Citrus crusted scallop and chili shrimp with celeriac salad
Fresh leaf lettuce with tomato and toasted walnut
Balsamic dressing
Main Course of your choice
Tenderloin of beef with red wine jus, grilled vegetables and roasted potato wedges
Or
Shrimp scampi with spicy tomato confit, broccolini and lime rice
Or
Our vegetarian specialty
Ravioli stuffed with mascarpone and artichoke, mushroom sauce, baby spinach, roasted tomato, parmesan cheese
Assorted cheese
Havarti with dill, cheddar and goat cheese
From the Bread Basket
Bread Roll Butter
Pretzel roll with herb butter
Dessert
Dark chocolate mousse with fresh berries
Coffee Tea Digestive
Breakfast
Fresh fruits
Prosciutto, smoked turkey and Swiss cheese
Omelet stuffed with ham and cheddar
Bread Roll Croissant
Butter Jam Honey Nutella
Coffee Tea
Freshly squeezed orange juice
In01_USA_W17/18_HM12/HB13
Wine List
Champagne
Champagne Nicolas Feuillatte
Brut Reserve, Frankreich
White Wines
Gustav
Riesling dry, Rheinhessen/Germany
Ruffino Libaio
Chardonnay, Italy
Red Wines
Wine Estate Motzenbacker
Cabernet Sauvigonon & Merlot, Germany
Lesegut Tinto
Cuvee, Toledo/Spain
Chateau Dulac
Syrah, France
Soft Drinks
Mineral water, sparking and natural
Coca Cola/Coca Cola Zero/Fanta
Tonic Water
Bitter Lemon
Juices
Beer
Spirits
Campari Bitter liqueur
Bombay Sapphire Gin
Bacardi Rum
Russian Standard Platinum Vodka
John Walker Black Label
Cherry Brandy
Baron Otard Cognac VSOP
Liqueur
Baileys Irish Cream
Graham’s Port Wine
Hot Beverages
DARBOVEN coffee classics
MESSMER tea Earl Grey
MESSMER green tea
MESSMER tea Berry Mix
FENNEL tea
Apr 24, 2018, 9:06 am
#2013
Join Date: Oct 1999
Location: New York
Posts: 7,347
BA 1 LCY-SNN-JFK April 2018
April 2018
British Airways Club World
London City[-Shannon]-New York JFK
Wine List
Champagnes
Champagne Henriot Brut Souverain NV
Champagne Castelnau Brut Reserve NV
Champagne Castelnau Brut Rose NV
White Wines
Albarino 2016, Eidos de Padrinan, Rias Baixas, Spain
Glen Carlou Chardonany 2016, W.O. Paarl, South Africa
Red Wines
La Font du Loup “Signature” 2016, Cotes du Rhone, Rhone, France
The Hedonist Shiraz 2016, McLaren Vale, South Australia
Lunch
Starters
Exotic Fruit Brochettes
Vegetarian Sushi rolls
As an alternative to butter, olive is available upon request, please ask your cabin crew.
Salad
Fresh seasonal salad with beetroot and goat’s cheese, served with vinaigrette
Main Courses
Beef cheeks and rack of spring lamb with aubergine Parmigiana, baked new potatoes and rosemary jus
Caramelized black cod with wok-fried vegetables and wasabi mousseline
Homemade ricotta agnolotti with sautéed mushrooms, green asparagus and cherry tomato
Main course salad of Severn and Wye hot smoked fillet of salmon with cucumber ribbons, creamy celeriac and lemon olive oil dressing
Desserts
Caramelized apple tarte Tatin with vanilla anglaise
Cropwell Bishop Stilton and Applewood Cheddar with mango chutney
A selection of fresh fruit
Chocolates
Club Kitchen
Club Kitchen has been designed for you, as a space where you can come and stretch your legs and help yourself to a little treat or snack during your flight
Today you will find a great selection of indulgent delights, including Walkers shortbread, a chocolate selection and premium crisps.
You can find Club Kitchen in the galley area, so please come and help yourself.
Afternoon Tea
Snacks
An individual selection of sandwiches featuring coronation chicken on whole-grain bread, salami with truffle mayonnaise on white bread and Loch Fyne smoked salmon on pumpernickel
Mediterranean Chicken Salad
Sweets
Homemade plain or lemon and date scones served warm with clotted cream and strawberry preserve
Afternoon tea pastries featuring rich chocolate bar and raspberry tartlet
1 CW 220C017-ROT1 4/18
British Airways Club World
London City[-Shannon]-New York JFK
Wine List
Champagnes
Champagne Henriot Brut Souverain NV
Champagne Castelnau Brut Reserve NV
Champagne Castelnau Brut Rose NV
White Wines
Albarino 2016, Eidos de Padrinan, Rias Baixas, Spain
Glen Carlou Chardonany 2016, W.O. Paarl, South Africa
Red Wines
La Font du Loup “Signature” 2016, Cotes du Rhone, Rhone, France
The Hedonist Shiraz 2016, McLaren Vale, South Australia
Lunch
Starters
Exotic Fruit Brochettes
Vegetarian Sushi rolls
As an alternative to butter, olive is available upon request, please ask your cabin crew.
Salad
Fresh seasonal salad with beetroot and goat’s cheese, served with vinaigrette
Main Courses
Beef cheeks and rack of spring lamb with aubergine Parmigiana, baked new potatoes and rosemary jus
Caramelized black cod with wok-fried vegetables and wasabi mousseline
Homemade ricotta agnolotti with sautéed mushrooms, green asparagus and cherry tomato
Main course salad of Severn and Wye hot smoked fillet of salmon with cucumber ribbons, creamy celeriac and lemon olive oil dressing
Desserts
Caramelized apple tarte Tatin with vanilla anglaise
Cropwell Bishop Stilton and Applewood Cheddar with mango chutney
A selection of fresh fruit
Chocolates
Club Kitchen
Club Kitchen has been designed for you, as a space where you can come and stretch your legs and help yourself to a little treat or snack during your flight
Today you will find a great selection of indulgent delights, including Walkers shortbread, a chocolate selection and premium crisps.
You can find Club Kitchen in the galley area, so please come and help yourself.
Afternoon Tea
Snacks
An individual selection of sandwiches featuring coronation chicken on whole-grain bread, salami with truffle mayonnaise on white bread and Loch Fyne smoked salmon on pumpernickel
Mediterranean Chicken Salad
Sweets
Homemade plain or lemon and date scones served warm with clotted cream and strawberry preserve
Afternoon tea pastries featuring rich chocolate bar and raspberry tartlet
1 CW 220C017-ROT1 4/18
Last edited by Carfield; Apr 24, 2018 at 9:16 am
May 8, 2018, 7:31 am
#2014
Join Date: Oct 1999
Location: New York
Posts: 7,347
SQ 876/877 SIN-TPE-SIN May 2018 J/Class
May 2018
Singapore Airlines Business Class
SQ 876 Singapore to Taipei
Breakfast
To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato
Fruit
Selection of Sliced Fresh Fruits
Appetizer
Special “K”
With skim or full cream milk
Granola
With skim or full cream milk
Fruit Yogurt
Natural Yogurt
Main Course
*Red Grouper Congee
Sliced grouper fillet in rice porridge with spring onions and ginger
*A popular local fare dish
Braised Beef Brisket with Noodles
Mushroom, carrot and Chinse greens
Poached Eggs with Mornay Sauce
Pan fried chicken sausages, grilled tomato, sautéed spinach and roasted potatoes
Frrom the Bakery
Assorted Bread Rolls and Breakfast Pastries
Sered with butter and fruit preserve
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ876 (BBJ)-2.1 JCL
SQ 877 Taipei to Singapore
Lunch
Appetizer
Smoked Salmon
With young Romaine hearts, parmesan cheese and creamy anchovy-garlic dressing
Main Course
*Lamb Tagine
Braised lamb with saffron couscous, green beans, red capsicum, pistachio and yogurt
*Exclusively created by Matt Moran of Aria Restaurant, Sydney
Or
Stir Fried Prawns
With spicy chili sauce, vegetables and steamed rice
Or
#Seared Chicken Breast with Thyme Jus
With roasted vegetables in olive oil and broccoli
A healthier choice – lower in carbohydrate
or
Deep Fried Pork
With hot bean sauce, Chinese vegetables and fried egg noodles
Book the Cook – Braised Beef Noodles in Soup
Dessert
Haagen-Dazs Run and Raisin Ice Cream
Pineapple Mango Mousse cake
Cheese
Selection of Cheese
Blue Cheese, Brie and Red Cheddar cheese served with garnishes
Fruit
From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Pralines
Fine Pralines
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ877 (LAJ)-2.1 JCL
Wine List
Champagne
Charles Heidsieck Brut Reserve, Champagne, France
White
2015 Albert Bichot, Saint-Veran, Macon, Burgundy, France
Or
2015 Domaine des Tourterelles Vire-Clesse, Macon, Burgundy, France
2016/17 Wairau River Sauvignon Blanc, Marlborough, New Zealand
Red
2014 Chateau Cambon La Pelouse Cru Bourgeois Haut Medoc Bordeaux, France
2016 Fontanafredda Briccotondo Piemonte Barbera, Piedmont, Italy
Port
Dow’s 10-Year-Old Tawny Port, Douro, Portugal
Or
Taylor’s 10-Year-Old Tawny Port, Portugal
Singapore Airlines Business Class
SQ 876 Singapore to Taipei
Breakfast
To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato
Fruit
Selection of Sliced Fresh Fruits
Appetizer
Special “K”
With skim or full cream milk
Granola
With skim or full cream milk
Fruit Yogurt
Natural Yogurt
Main Course
*Red Grouper Congee
Sliced grouper fillet in rice porridge with spring onions and ginger
*A popular local fare dish
Braised Beef Brisket with Noodles
Mushroom, carrot and Chinse greens
Poached Eggs with Mornay Sauce
Pan fried chicken sausages, grilled tomato, sautéed spinach and roasted potatoes
Frrom the Bakery
Assorted Bread Rolls and Breakfast Pastries
Sered with butter and fruit preserve
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ876 (BBJ)-2.1 JCL
SQ 877 Taipei to Singapore
Lunch
Appetizer
Smoked Salmon
With young Romaine hearts, parmesan cheese and creamy anchovy-garlic dressing
Main Course
*Lamb Tagine
Braised lamb with saffron couscous, green beans, red capsicum, pistachio and yogurt
*Exclusively created by Matt Moran of Aria Restaurant, Sydney
Or
Stir Fried Prawns
With spicy chili sauce, vegetables and steamed rice
Or
#Seared Chicken Breast with Thyme Jus
With roasted vegetables in olive oil and broccoli
A healthier choice – lower in carbohydrate
or
Deep Fried Pork
With hot bean sauce, Chinese vegetables and fried egg noodles
Book the Cook – Braised Beef Noodles in Soup
Dessert
Haagen-Dazs Run and Raisin Ice Cream
Pineapple Mango Mousse cake
Cheese
Selection of Cheese
Blue Cheese, Brie and Red Cheddar cheese served with garnishes
Fruit
From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Pralines
Fine Pralines
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ877 (LAJ)-2.1 JCL
Wine List
Champagne
Charles Heidsieck Brut Reserve, Champagne, France
White
2015 Albert Bichot, Saint-Veran, Macon, Burgundy, France
Or
2015 Domaine des Tourterelles Vire-Clesse, Macon, Burgundy, France
2016/17 Wairau River Sauvignon Blanc, Marlborough, New Zealand
Red
2014 Chateau Cambon La Pelouse Cru Bourgeois Haut Medoc Bordeaux, France
2016 Fontanafredda Briccotondo Piemonte Barbera, Piedmont, Italy
Port
Dow’s 10-Year-Old Tawny Port, Douro, Portugal
Or
Taylor’s 10-Year-Old Tawny Port, Portugal
Last edited by Carfield; May 14, 2018 at 12:21 am
May 9, 2018, 6:24 am
#2015
Join Date: Oct 1999
Location: New York
Posts: 7,347
SQ 12 SIN-NRT-LAX First Class May 2018
May 2018
Singapore Airlines First Class
SQ 12 Singapore to Tokyo Narita
Lunch
Kyo Kaiseki designed by Yoshihiro Murata
Sakizuke
Spring Mountain Vegetables with Moromi Miso
Green Asparagus with Seabass and Mustard Egg Yolk Vinegared Sauce
Potato Noodles with Scallop and Bonito Flavored Jelly Sauce
Mukouzuke
Lobster on Mesclun with Seasoned Seaweed and Caviar
Wasabi Plum Sauce
Oshinogi
Green Tea Noodles, Smoked Salmon Sushi and Red Snapper Sushi
Rape Blossom with Mustard Sauce, Grated Egg Yolk
Futamono
US Beef Fillet Kinome Yaki, Braised Radish, Green Pea Sauce
Yakimono
Grilled Flounder with White Miso Sauce, Lime Cup with Grated Radish and Salmon Roe
Baked Chicken with Yuzu Pepper Sauce, Seared Leek
Gohan
Steamed Rice with Cherry Blossom and Bamboo Shoot, Carrot Flower
Kunomono
Assorted Pickles
Tome-Wan
Clear Soup with Seabream, Bamboo Shoot and Carrot
Mizugashi
Milk Ice Cream with Mixed Berries and Strawberry Sauce
Lunch
Canape
Singapore Chicken and Beef Satay
With onion, cucumber, and spicy peanut sauce
Appetizer
Malossol Caviar with Warm Kuch Pie Tee Shell with Lobster, Prawn and Scallop in XO Sauce
Spanish Iberico Ham with Fig
And mesclun, fruit chutney with balsamic glaze
Soup
Roasted Butternut Squash Soup
With crème fraiche and brown butter sage crouton
Oriental Clear Chicken Broth
With watercress
Salad
Butter Lettuce Heart with Mixed Cress and Cherry Tomatoes
With a choice of
Walnut Oil and sherry vinegar dressing
Or
Honey Mustard dressing
Main Course
Braised Veal Knuckle with Dark Beer Sauce
Served with buttered vegetables and spaetzle
#Singapore Style Yu Pian Mi Fen
Thick rice vermicelli in creamy fish soup with pomfret fillet, vegetables and Chinese wine
A popular local fare dish
Oven-Baked Chicken with Baharat Spices
Served with roasted red pepper, asparagus, and mashed edamame
Dessert
Warm Apple Strudel
With vanilla ice cream and fresh berries
Cheese
Selection of Cheese
Farmer, Tete de Moine, Cambozola and Chaume cheese served with garnishes
Fruit
From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Pralines
Fine Pralines
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.
Tokyo to Los Angeles
Kyo Kaiseki designed by Yoshihiro Murata
Sakizuke
Marinated Onion and Octopus, Pink Peppercorn
Sakura Tofu, Umadashi Jelly, Tomburi and Wasabi
Squid, Udo, Bamboo Shoot dressed with Kinome
Mukouzuke
Marinated Red Seabream with Kelp
Baby Leaves and Green Papaya, Wasabi and Lemon
Plum and Shiso Dressing
Oshinogi
Cha Soba with Soba Sauce, Wasabi and Seaweed
Japanese Citrus, Kujyo Leek, Moutnain vegetables
Egg Cake with Seabream, Yoshino Fubuki, Nabana Dressed in Japanese Mustard
Futamono
Simmered Wagyu Beef in Miso Soya Sauce
Mashed Potato with Carrot, Broccoli, Cauliflower and Kinome Leaf
Yakimono
Grilled Tile Fish Glazed with Sea Urchin
Salmon with Long Yam
Chicken Teriyaki with Shishito Pepper and Pickled Ginger Stick
Gohan
Steamed Rice with Seabream
Kunomono
Assorted Pickles
Tome-Wan
Clear Soup with Seabream, Bamboo Shoot and Mitsuba Leaf
Mizugashi
Sakura Cream Tiramisu with Green Tea Ice Cream
Dinner
Canape
Singapore Chicken and Beef Satay
With onion, cucumber, and spicy peanut sauce
Appetizer
Chilled Malossol Caviar
With Melba Toast and condiments
Seared Swordfish with Mesclun, Burnt Pineapple and Sesame Dressing
Soup
Cream of Asparagus
With roasted pine nuts and whipped cream
Clear Chicken Soup
With oyster mushrooms
Salad
Salad of Green Curl with Cress and Cherry Tomatoes
Balsamic vinegar and extra virgin olive oil dressing
Or
Green Goddess dressing
Main Course
Grilled Wagyu Sirloin
Served with Rosemary Jus, sautéed mushrooms, pumpkin and potato mash
Steamed Chicken with Garlic and Ginger Sauce
Served with stir-fried vegetables and chicken flavored rice
Pan Fried Halibut Fillet in Cilantro Parsley Sauce
With green beans, baby carrots and buttered linguini
Dessert
Belgian Chocolate Mousse Cake
With raspberry sorbet, fruit salad and vanilla sauce
Cheese
Selection of Cheese
Brie, Roucoulons, Blue Stilton and Red Cheddar cheese served with condiments
Fruit
From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Pralines
Fine Pralines
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.
Delectable
Noodles
Rice Noodles in Clear Broth
Egg Noodles in Clear Broth
Bee Hoon Noodles in Clear Broth with Garnishes
Sandwiches
Mix Mushroom Roll with Tomato Flavor
Warm Tomato Soup
Bread Ciabatta with Smoked Chicken, Mayonnaise and Lettuce
Snacks
Assorted Biscuits
Chocolate Bar
Potato Chips
Demi Cake
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheese
Before Touchdown
The Finest Selection
Kyo Kaiseki designed by Yoshihiro Murata
Sakizuke
Scallop and Mitsuba Marinated in Vinegared Miso
Simmered Octopus, Sugar Snap Peas, Radish
Kuchitori
Omelette with Sakura Shrimp and Kujyo Leek
Bamboo Shoot Dengaku, Shredded Vegetables Kimpira, Yoshino Fubuki
Kozara
Pickled Onion
Yakimono
Grilled Red Snapper with Saikyo Miso
Marinated Water Dropwort with Sesame Seeds
Simmered Japanese Beef with Teriyaki Sauce and Leek
Kobachi
Seared Spicy Cod Roe with Grated Radish
Aemono
Simmered Young Bamboo Shoot
Bamboo Shoot, Wakame Seaweed, Nabana, Water Chestnut, and Carrot
Gohan
Flavored Rice with Fuki
Kunomono
Assorted Pickles
Tome-Wan
Miso Soup
Mizugashi
Pineapple Tiramisu Cake with Vanilla Ice Cream
Before Touch Down
Appetizer
Warm Chicken Consommé and Grilled Scallop
With porcini flan
Main Course
Braised Cod Fillet in Crabmeat Sauce
With Chinese vegetables and fried noodles
Warm Belgium Waffle
With fresh berries and mascarpone cream
Dessert
Passion Fruit Cake
With berry compote
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.
SQ0012(LXP-DXP-SNP-LCP)-2.1.FCL
Wine List
Champagne
2009 Dom Perignon Brut, Champagne, France
Krug Vintage 2004
White
2013 Bischofliches Weingut Trier Piesporter Goldtrophfchen Riesling Kabinette, Mosel, Germany
2015 Chalone Estate Chardonnay, Monterey County, Central Coast, California, USA
Red
2015 Clonakilla O’Riada Shiraz, Canberra District, Australia
2015 Albert Bichot Chateau Gris Nuits-Saint-Geroges Premier Cru Monopole, Burgundy, France
2006/2007 Chateau Rauzan-Segla, Margaux, France
Port
Dow’s 20-Year-Old Port, Douro, Portugal
Singapore Airlines First Class
SQ 12 Singapore to Tokyo Narita
Lunch
Kyo Kaiseki designed by Yoshihiro Murata
Sakizuke
Spring Mountain Vegetables with Moromi Miso
Green Asparagus with Seabass and Mustard Egg Yolk Vinegared Sauce
Potato Noodles with Scallop and Bonito Flavored Jelly Sauce
Mukouzuke
Lobster on Mesclun with Seasoned Seaweed and Caviar
Wasabi Plum Sauce
Oshinogi
Green Tea Noodles, Smoked Salmon Sushi and Red Snapper Sushi
Rape Blossom with Mustard Sauce, Grated Egg Yolk
Futamono
US Beef Fillet Kinome Yaki, Braised Radish, Green Pea Sauce
Yakimono
Grilled Flounder with White Miso Sauce, Lime Cup with Grated Radish and Salmon Roe
Baked Chicken with Yuzu Pepper Sauce, Seared Leek
Gohan
Steamed Rice with Cherry Blossom and Bamboo Shoot, Carrot Flower
Kunomono
Assorted Pickles
Tome-Wan
Clear Soup with Seabream, Bamboo Shoot and Carrot
Mizugashi
Milk Ice Cream with Mixed Berries and Strawberry Sauce
Lunch
Canape
Singapore Chicken and Beef Satay
With onion, cucumber, and spicy peanut sauce
Appetizer
Malossol Caviar with Warm Kuch Pie Tee Shell with Lobster, Prawn and Scallop in XO Sauce
Spanish Iberico Ham with Fig
And mesclun, fruit chutney with balsamic glaze
Soup
Roasted Butternut Squash Soup
With crème fraiche and brown butter sage crouton
Oriental Clear Chicken Broth
With watercress
Salad
Butter Lettuce Heart with Mixed Cress and Cherry Tomatoes
With a choice of
Walnut Oil and sherry vinegar dressing
Or
Honey Mustard dressing
Main Course
Braised Veal Knuckle with Dark Beer Sauce
Served with buttered vegetables and spaetzle
#Singapore Style Yu Pian Mi Fen
Thick rice vermicelli in creamy fish soup with pomfret fillet, vegetables and Chinese wine
A popular local fare dish
Oven-Baked Chicken with Baharat Spices
Served with roasted red pepper, asparagus, and mashed edamame
Dessert
Warm Apple Strudel
With vanilla ice cream and fresh berries
Cheese
Selection of Cheese
Farmer, Tete de Moine, Cambozola and Chaume cheese served with garnishes
Fruit
From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Pralines
Fine Pralines
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.
Tokyo to Los Angeles
Kyo Kaiseki designed by Yoshihiro Murata
Sakizuke
Marinated Onion and Octopus, Pink Peppercorn
Sakura Tofu, Umadashi Jelly, Tomburi and Wasabi
Squid, Udo, Bamboo Shoot dressed with Kinome
Mukouzuke
Marinated Red Seabream with Kelp
Baby Leaves and Green Papaya, Wasabi and Lemon
Plum and Shiso Dressing
Oshinogi
Cha Soba with Soba Sauce, Wasabi and Seaweed
Japanese Citrus, Kujyo Leek, Moutnain vegetables
Egg Cake with Seabream, Yoshino Fubuki, Nabana Dressed in Japanese Mustard
Futamono
Simmered Wagyu Beef in Miso Soya Sauce
Mashed Potato with Carrot, Broccoli, Cauliflower and Kinome Leaf
Yakimono
Grilled Tile Fish Glazed with Sea Urchin
Salmon with Long Yam
Chicken Teriyaki with Shishito Pepper and Pickled Ginger Stick
Gohan
Steamed Rice with Seabream
Kunomono
Assorted Pickles
Tome-Wan
Clear Soup with Seabream, Bamboo Shoot and Mitsuba Leaf
Mizugashi
Sakura Cream Tiramisu with Green Tea Ice Cream
Dinner
Canape
Singapore Chicken and Beef Satay
With onion, cucumber, and spicy peanut sauce
Appetizer
Chilled Malossol Caviar
With Melba Toast and condiments
Seared Swordfish with Mesclun, Burnt Pineapple and Sesame Dressing
Soup
Cream of Asparagus
With roasted pine nuts and whipped cream
Clear Chicken Soup
With oyster mushrooms
Salad
Salad of Green Curl with Cress and Cherry Tomatoes
Balsamic vinegar and extra virgin olive oil dressing
Or
Green Goddess dressing
Main Course
Grilled Wagyu Sirloin
Served with Rosemary Jus, sautéed mushrooms, pumpkin and potato mash
Steamed Chicken with Garlic and Ginger Sauce
Served with stir-fried vegetables and chicken flavored rice
Pan Fried Halibut Fillet in Cilantro Parsley Sauce
With green beans, baby carrots and buttered linguini
Dessert
Belgian Chocolate Mousse Cake
With raspberry sorbet, fruit salad and vanilla sauce
Cheese
Selection of Cheese
Brie, Roucoulons, Blue Stilton and Red Cheddar cheese served with condiments
Fruit
From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Pralines
Fine Pralines
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.
Delectable
Noodles
Rice Noodles in Clear Broth
Egg Noodles in Clear Broth
Bee Hoon Noodles in Clear Broth with Garnishes
Sandwiches
Mix Mushroom Roll with Tomato Flavor
Warm Tomato Soup
Bread Ciabatta with Smoked Chicken, Mayonnaise and Lettuce
Snacks
Assorted Biscuits
Chocolate Bar
Potato Chips
Demi Cake
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheese
Before Touchdown
The Finest Selection
Kyo Kaiseki designed by Yoshihiro Murata
Sakizuke
Scallop and Mitsuba Marinated in Vinegared Miso
Simmered Octopus, Sugar Snap Peas, Radish
Kuchitori
Omelette with Sakura Shrimp and Kujyo Leek
Bamboo Shoot Dengaku, Shredded Vegetables Kimpira, Yoshino Fubuki
Kozara
Pickled Onion
Yakimono
Grilled Red Snapper with Saikyo Miso
Marinated Water Dropwort with Sesame Seeds
Simmered Japanese Beef with Teriyaki Sauce and Leek
Kobachi
Seared Spicy Cod Roe with Grated Radish
Aemono
Simmered Young Bamboo Shoot
Bamboo Shoot, Wakame Seaweed, Nabana, Water Chestnut, and Carrot
Gohan
Flavored Rice with Fuki
Kunomono
Assorted Pickles
Tome-Wan
Miso Soup
Mizugashi
Pineapple Tiramisu Cake with Vanilla Ice Cream
Before Touch Down
Appetizer
Warm Chicken Consommé and Grilled Scallop
With porcini flan
Main Course
Braised Cod Fillet in Crabmeat Sauce
With Chinese vegetables and fried noodles
Warm Belgium Waffle
With fresh berries and mascarpone cream
Dessert
Passion Fruit Cake
With berry compote
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.
SQ0012(LXP-DXP-SNP-LCP)-2.1.FCL
Wine List
Champagne
2009 Dom Perignon Brut, Champagne, France
Krug Vintage 2004
White
2013 Bischofliches Weingut Trier Piesporter Goldtrophfchen Riesling Kabinette, Mosel, Germany
2015 Chalone Estate Chardonnay, Monterey County, Central Coast, California, USA
Red
2015 Clonakilla O’Riada Shiraz, Canberra District, Australia
2015 Albert Bichot Chateau Gris Nuits-Saint-Geroges Premier Cru Monopole, Burgundy, France
2006/2007 Chateau Rauzan-Segla, Margaux, France
Port
Dow’s 20-Year-Old Port, Douro, Portugal
Last edited by Carfield; May 14, 2018 at 12:18 am
May 12, 2018, 8:59 pm
#2016
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Qantas
Business Class menu
New Zealand to Australia
May 2018
Menu
Blueberry and banana energiser
To Start
Greek style yoghurt with rhubarb compote
Date and ginger muffin
Cheddar and chive scone
Main
Seasonal fruit plate
Brookfarm macadamia toasted muesli with cranberries
Fried eggs with hot smoked salmon, wilted spinach and herbed creme fraiche
Buttermilk pancakes with brown sugar rhubarb and almond yoghurt
To Finish
Chocolate chip and macadamia cookie served with your choice of hot beverage
Beverages
Champagne
Today's menu features Duval-Leroy Brut, Charles Heidsieck Brut Reserve, 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 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 Rockpol Sommeliers.
Non Alcoholic
Juice
Soft drink
Mineral water
Hot Drinks
FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate
Business Class menu
New Zealand to Australia
May 2018
Menu
Blueberry and banana energiser
To Start
Greek style yoghurt with rhubarb compote
Date and ginger muffin
Cheddar and chive scone
Main
Seasonal fruit plate
Brookfarm macadamia toasted muesli with cranberries
Fried eggs with hot smoked salmon, wilted spinach and herbed creme fraiche
Buttermilk pancakes with brown sugar rhubarb and almond yoghurt
To Finish
Chocolate chip and macadamia cookie served with your choice of hot beverage
Beverages
Champagne
Today's menu features Duval-Leroy Brut, Charles Heidsieck Brut Reserve, 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 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 Rockpol Sommeliers.
Non Alcoholic
Juice
Soft drink
Mineral water
Hot Drinks
FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate
J_TAS_BF_3_NZ-AUS_MAR18
May 12, 2018, 9:03 pm
#2017
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Qantas
First Class menu
Sydney First Class Lounge
May 2018
Autumn Menu
All Day Dining available from 11 : 00am
Heirloom tomatoes with bocconcini, basil, balsamic and olive oil
Mustard fried cauliflower with goat's feta, pickled kohlrabi and curry leaf
Toasted brioche, poached salmon, onion cream, watercress and finger lime
Salt and pepper squid with red braised lamb, chilli paste and pickles
Club sandwich with chicken, slow roasted tomato, bacon and aioli
Grass fed cheeseburger
Vegetarian bibimbap with sesame, mushrooms, fried egg and gochujang dressing
Humpty Doo barramundi with braised silverbeet, soft polenta and green tomato pickle
Red curry of duck with eggplant, basil and jasmine rice
Char siu pork lo mein, shiitake mushrooms and peas
Beef brisket, shallot tarragon sauce, fries and Tuscan kale with anchovy butter
Bowl of chips
Mixed leaves with Rockpool vinaigrette
Wild rocket and parmesan salad
Steamed seasonal greens with Colonna lemon oil
Seasonal fruit plate
Caramel apples with verjus jelly and vanilla yoghurt sorbet
Chocolate hazelnut cake with peach sorbet
Signature pavlova with blueberry and raspberry
Ice cream selection :
Chocolate
Raspberry
Fig
French vanilla
Lemon curd
Coconut
Market Inspirations
Cream of cauliflower soup
King Pai chicken with Sichuan pepper, cashews and jasmine rice
Pappardelle with toasted walnuts, spinach, parsley and pecorino
Beverages
Cocktails
Juan Handed - tequila blanco, lemongrass and soda
Blushing Sparrow - vodka, rose and red grapes
Jungle Buzz - dark rum, coffee Campari, pineapple and coconut
Qantas Rockpool Four Pillars Gin
Gin Spritz - Aperol, gin and sparkling wine
Cold Drinks
House Lemonade - from Spice Temple
Apple Julep - apple, mint and soda
Pablow - pineapple, orange and grapefruit
Ginger and lemon Remedy kombucha
Raspberry lemonade Remedy kombucha
Champagne
Perrier-Jouet Grand Brut NV, Champagne, France
Taittinger Brut Reserve NV, Reims, France
G.H. Mumm Rose NV, Reims, France
Pommery Brut Royal NV, Reims, France
White Wine
Penfolds "Bin 51" Riesling 2017, Eden Valley, South Australia
Wirra Wines "Hiding Champion" Sauvignon Blanc 2017, Adelaide Hills, South Australia
Heirloom Vineyards Pinot Grigio 2017, Adelaide Hills, South Australia
Lindemans "Reserve Bin 1350" Semillon 2013, Hunter Valley, New South Wales
Hardy's "HRB" Chardonnay 2016, multiple regions, South Australia, Western Australia, New South Wales and Victoria
Rose
Dandelion Vineyards "Fairytale of the Barossa" Rose 2016, Barossa Valley, South Australia
Red Wine
Levantine Hill "The Coldstream Guard" Pinot Noir 2016, Yarra Valley, Victoria
Handpicked Collection Cabernet Sauvignon 2013, Margaret River, Western Australia
Penfolds "Max's" Shiraz 2016, multiple regions, South Australia
Baileys of Glenrowan Durif 2013, Rutherglen, Victoria
Dessert Wine
St Hubert's Late Harvest Viognier 2016, Yarra Valley, Victoria
Beer and Cider
James Squire '150 Lashes' pale ale
James Squire 'The Swindler' tropical pale
James Boag's premium lager
James Boag's premium light
Coopers pale ale
Hahn super dry
Kirin Megumi
Heineken
Pipsqueak apple cider
Coffee Cinque Stelle by Vittoria
Tea by T2
English breakfast
Earl grey
Peppermint
Lemongrass and ginger
Sencha
China jasmine
Chamomile
Chai
First Class menu
Sydney First Class Lounge
May 2018
Autumn Menu
All Day Dining available from 11 : 00am
Heirloom tomatoes with bocconcini, basil, balsamic and olive oil
Mustard fried cauliflower with goat's feta, pickled kohlrabi and curry leaf
Toasted brioche, poached salmon, onion cream, watercress and finger lime
Salt and pepper squid with red braised lamb, chilli paste and pickles
Club sandwich with chicken, slow roasted tomato, bacon and aioli
Grass fed cheeseburger
Vegetarian bibimbap with sesame, mushrooms, fried egg and gochujang dressing
Humpty Doo barramundi with braised silverbeet, soft polenta and green tomato pickle
Red curry of duck with eggplant, basil and jasmine rice
Char siu pork lo mein, shiitake mushrooms and peas
Beef brisket, shallot tarragon sauce, fries and Tuscan kale with anchovy butter
Bowl of chips
Mixed leaves with Rockpool vinaigrette
Wild rocket and parmesan salad
Steamed seasonal greens with Colonna lemon oil
Seasonal fruit plate
Caramel apples with verjus jelly and vanilla yoghurt sorbet
Chocolate hazelnut cake with peach sorbet
Signature pavlova with blueberry and raspberry
Ice cream selection :
Chocolate
Raspberry
Fig
French vanilla
Lemon curd
Coconut
Market Inspirations
Cream of cauliflower soup
King Pai chicken with Sichuan pepper, cashews and jasmine rice
Pappardelle with toasted walnuts, spinach, parsley and pecorino
Beverages
Cocktails
Juan Handed - tequila blanco, lemongrass and soda
Blushing Sparrow - vodka, rose and red grapes
Jungle Buzz - dark rum, coffee Campari, pineapple and coconut
Qantas Rockpool Four Pillars Gin
Gin Spritz - Aperol, gin and sparkling wine
Cold Drinks
House Lemonade - from Spice Temple
Apple Julep - apple, mint and soda
Pablow - pineapple, orange and grapefruit
Ginger and lemon Remedy kombucha
Raspberry lemonade Remedy kombucha
Champagne
Perrier-Jouet Grand Brut NV, Champagne, France
Taittinger Brut Reserve NV, Reims, France
G.H. Mumm Rose NV, Reims, France
Pommery Brut Royal NV, Reims, France
White Wine
Penfolds "Bin 51" Riesling 2017, Eden Valley, South Australia
Wirra Wines "Hiding Champion" Sauvignon Blanc 2017, Adelaide Hills, South Australia
Heirloom Vineyards Pinot Grigio 2017, Adelaide Hills, South Australia
Lindemans "Reserve Bin 1350" Semillon 2013, Hunter Valley, New South Wales
Hardy's "HRB" Chardonnay 2016, multiple regions, South Australia, Western Australia, New South Wales and Victoria
Rose
Dandelion Vineyards "Fairytale of the Barossa" Rose 2016, Barossa Valley, South Australia
Red Wine
Levantine Hill "The Coldstream Guard" Pinot Noir 2016, Yarra Valley, Victoria
Handpicked Collection Cabernet Sauvignon 2013, Margaret River, Western Australia
Penfolds "Max's" Shiraz 2016, multiple regions, South Australia
Baileys of Glenrowan Durif 2013, Rutherglen, Victoria
Dessert Wine
St Hubert's Late Harvest Viognier 2016, Yarra Valley, Victoria
Beer and Cider
James Squire '150 Lashes' pale ale
James Squire 'The Swindler' tropical pale
James Boag's premium lager
James Boag's premium light
Coopers pale ale
Hahn super dry
Kirin Megumi
Heineken
Pipsqueak apple cider
Coffee Cinque Stelle by Vittoria
Tea by T2
English breakfast
Earl grey
Peppermint
Lemongrass and ginger
Sencha
China jasmine
Chamomile
Chai
May 14, 2018, 12:16 am
#2018
Join Date: Oct 1999
Location: New York
Posts: 7,347
HX 611 NRT-HKG May 2018
May 2018
Hong Kong Airlines Business Class
HX 611 Tokyo Narita to Hong Kong
Breakfast
Starter
Seasonal fresh fruit
Fruit yogurt
Main Course
Mixed vegetable frittata with roasted chicken sausage
Smoked baked beans and seasonal vegetables
Or
Roasted Salmon trout in ginan sauce, rice wrapped in bamboo leaf, egg roll atsuyaki and seasonal vegetables
Or
Banana and apple pancakes with caramel butter sauce and custard cream
NRTHKG_2016_HBC1_V1
Wine List
Champagne
Charles de Cazanove Brut NV
White Wine
Charlotte Street Chardonnay Southeast Australia
Red Wine
Charlotte Street Cabernet Sauvignon Southeast Australia
Hong Kong Airlines Business Class
HX 611 Tokyo Narita to Hong Kong
Breakfast
Starter
Seasonal fresh fruit
Fruit yogurt
Main Course
Mixed vegetable frittata with roasted chicken sausage
Smoked baked beans and seasonal vegetables
Or
Roasted Salmon trout in ginan sauce, rice wrapped in bamboo leaf, egg roll atsuyaki and seasonal vegetables
Or
Banana and apple pancakes with caramel butter sauce and custard cream
NRTHKG_2016_HBC1_V1
Wine List
Champagne
Charles de Cazanove Brut NV
White Wine
Charlotte Street Chardonnay Southeast Australia
Red Wine
Charlotte Street Cabernet Sauvignon Southeast Australia
May 19, 2018, 7:29 pm
#2019
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Qantas
Business Class menu
Australia to New Zealand
May 2018
Menu
To Start
Potato and leek soup
Tea smoked duck with pickled wombok and mustard dressing
Main
Selection of cheese served with accompaniments
Big bowl of potato and leek soup with chives and sour cream
Salad of goat curd, grilled eggplant, roasted pumpkin and jalapenos with lemon and olive oil
Black mussels, sauteed chorizo, celery and tomato with grilled bread
Crumbed pork cutlet with wilted spinach, parsnip puree and herb butter
Salad of green leaves with balsamic vinaigrette
To Finish
Selection of cheese served with accompaniments
Ice cream
Beverages
Champagne
Today's menu features Duval-Leroy Brut, Charles Heidsieck Brut Reserve, 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 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 Rockpol Sommeliers.
Non Alcoholic
Juice
Soft drink
Mineral water
Hot Drinks
FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate
Business Class menu
Australia to New Zealand
May 2018
Menu
To Start
Potato and leek soup
Tea smoked duck with pickled wombok and mustard dressing
Main
Selection of cheese served with accompaniments
Big bowl of potato and leek soup with chives and sour cream
Salad of goat curd, grilled eggplant, roasted pumpkin and jalapenos with lemon and olive oil
Black mussels, sauteed chorizo, celery and tomato with grilled bread
Crumbed pork cutlet with wilted spinach, parsnip puree and herb butter
Salad of green leaves with balsamic vinaigrette
To Finish
Selection of cheese served with accompaniments
Ice cream
Beverages
Champagne
Today's menu features Duval-Leroy Brut, Charles Heidsieck Brut Reserve, 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 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 Rockpol Sommeliers.
Non Alcoholic
Juice
Soft drink
Mineral water
Hot Drinks
FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate
J_TAS_MM_1_AUS-NZ_MAR18
May 24, 2018, 7:04 pm
#2020
Join Date: Oct 1999
Location: New York
Posts: 7,347
FI 318 KEF-OSL May 2018 Saga Class
May 2018
Icelandair Saga Class
FI 318 Keflavik to Oslo
Menu/MORGUNN 3
Good Morning “Shot”
Grape and chili juice
Skyr
Icelandic Skyr with mixed berry jam
Breakfast
Egg Strudel, Canadian ham, ratatouille and pom rissole
Baked Goods
Croissant
Icelandair Saga Class
FI 318 Keflavik to Oslo
Menu/MORGUNN 3
Good Morning “Shot”
Grape and chili juice
Skyr
Icelandic Skyr with mixed berry jam
Breakfast
Egg Strudel, Canadian ham, ratatouille and pom rissole
Baked Goods
Croissant
May 24, 2018, 7:04 pm
#2021
Join Date: Oct 1999
Location: New York
Posts: 7,347
FI 836 CLE-KEF May 2018 Saga Class
May 2018
Icelandair Saga Class
FI 836 Cleveland to Keflavik
Starter
Mixed greens with tomato and cucumber
Main Course
Salmon with quinoa and herbs
Or
Butternut Squash Manicotti
Dessert
Key Lime Cheesecake
CLE-KEF CYCLE 2
Wine Selection
Red Wine
Emiliana Coyam, Colchagua Valley, Chile
Vidal-Fleury Crozes-Hermitage, Rhone, France
White Wine
Saint Clair Omaka Reserve Chardonnay, Marlborough, New Zealand
Parés Baltà Blanc De Pacs, Catalunya/Penedès, Spain
Sparkling Wine/Champagne
Canella Prosecco Spumante DOC, Treviso, Italy
Nicolas Feuillatee Brut Rèserve, France
Icelandair Saga Class
FI 836 Cleveland to Keflavik
Starter
Mixed greens with tomato and cucumber
Main Course
Salmon with quinoa and herbs
Or
Butternut Squash Manicotti
Dessert
Key Lime Cheesecake
CLE-KEF CYCLE 2
Wine Selection
Red Wine
Emiliana Coyam, Colchagua Valley, Chile
Vidal-Fleury Crozes-Hermitage, Rhone, France
White Wine
Saint Clair Omaka Reserve Chardonnay, Marlborough, New Zealand
Parés Baltà Blanc De Pacs, Catalunya/Penedès, Spain
Sparkling Wine/Champagne
Canella Prosecco Spumante DOC, Treviso, Italy
Nicolas Feuillatee Brut Rèserve, France
May 26, 2018, 9:13 pm
#2022
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Qantas
Business Class menu
New Zealand to Australia
May 2018
Menu
Mango and passionfruit energiser
To Start
Greek style yoghurt with strawberry and vanilla compote
Blueberry crumble muffin
Roast pumpkin and tomato muffin
Main
Seasonal fruit plate
Brookfarm macadamia toasted muesli with cranberries
Fried eggs with chorizo, sautéed kale and tomato relish
Warm banana bread with honey butter, strawberries and cinnamon yoghurt
To Finish
Chocolate chip and macadamia cookie served with your choice of hot beverage
Beverages
Champagne
Today's menu features Duval-Leroy Brut, Charles Heidsieck Brut Reserve, 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 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 Rockpol Sommeliers.
Non Alcoholic
Juice
Soft drink
Mineral water
Hot Drinks
FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate
Business Class menu
New Zealand to Australia
May 2018
Menu
Mango and passionfruit energiser
To Start
Greek style yoghurt with strawberry and vanilla compote
Blueberry crumble muffin
Roast pumpkin and tomato muffin
Main
Seasonal fruit plate
Brookfarm macadamia toasted muesli with cranberries
Fried eggs with chorizo, sautéed kale and tomato relish
Warm banana bread with honey butter, strawberries and cinnamon yoghurt
To Finish
Chocolate chip and macadamia cookie served with your choice of hot beverage
Beverages
Champagne
Today's menu features Duval-Leroy Brut, Charles Heidsieck Brut Reserve, 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 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 Rockpol Sommeliers.
Non Alcoholic
Juice
Soft drink
Mineral water
Hot Drinks
FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate
J_TAS_BF_2_NZ-AUS_MAR18
May 29, 2018, 3:09 am
#2023
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Qantas
Business Class menu
Australia to New Zealand
May 2018
Menu
To Start
Dhal soup
Jamon with selection of house pickles and grilled baguette
Main
Selection of cheese served with accompaniments
Big bowl of dhal soup with coriander sprigs and lemon yoghurt
Salad of white cut chicken, coriander, wombok and shallot with sesame dressing
Beef, green olive and egg empanada with cos and pebre salsa
Crumbed fish with mushy peas, sauteed kipfler potatoes and tartare sauce
Salad of green leaves with balsamic vinaigrette
To Finish
Selection of cheese served with accompaniments
Ice cream
Beverages
Champagne
Today's menu features Duval-Leroy Brut, Charles Heidsieck Brut Reserve, 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 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 Rockpol Sommeliers.
Non Alcoholic
Juice
Soft drink
Mineral water
Hot Drinks
FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate
Business Class menu
Australia to New Zealand
May 2018
Menu
To Start
Dhal soup
Jamon with selection of house pickles and grilled baguette
Main
Selection of cheese served with accompaniments
Big bowl of dhal soup with coriander sprigs and lemon yoghurt
Salad of white cut chicken, coriander, wombok and shallot with sesame dressing
Beef, green olive and egg empanada with cos and pebre salsa
Crumbed fish with mushy peas, sauteed kipfler potatoes and tartare sauce
Salad of green leaves with balsamic vinaigrette
To Finish
Selection of cheese served with accompaniments
Ice cream
Beverages
Champagne
Today's menu features Duval-Leroy Brut, Charles Heidsieck Brut Reserve, 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 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 Rockpol Sommeliers.
Non Alcoholic
Juice
Soft drink
Mineral water
Hot Drinks
FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate
J_TAS_MM_3_AUS-NZ_MAR18
Jun 2, 2018, 5:45 am
#2025
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
China Airlines
Business Class menu
Auckland to Brisbane
June 2018
Dynasty Culinary Passions
Entree
Stir-fried Prawns with Onion and Bell Peppers in XO sauce with Steamed Rice
Kale
or
Chicken Breast with Emmental Crust in Bacon Mushroom Sauce with Lemon Risotto
Pumpkin, Courgette, Bell Pepper
or
Beef Fillet in Horseradish Jus with Potato Aligot
Broccoli, Vine Tomato
From the Bakery
Multigrain Torpedo, Baguette, Garlic Bread
Butter
Dessert
Seasonal Fresh Fruits
New Zealand Ice Cream (Kapiti)
Tea, Coffee
Wine List
Cosy Lounge
Cocktails
Gin Tonic, Bloody Mary
Screwdriver, Gin Martini
Vodka Martini
Spirit
Bisquit Prestige Cognac
Kavalan Single Malt Whisky
Aberfeldy 12 Years Old Single Malt Whisky
Chivas Regal 12 Year old Premium Scotch Whisky
Smirnoff Vodka
Bombay Gin
Bacardi Light Rum
Liqueurs
Taylor's 10-Year-Old Tawny Port, Portugal
Bailey's Irish Cream
Beer
Golden Medal Taiwan, Heineken, Sapporo
Drinks
Orange Juice, Apple Juice, Tomato Juice
Pepsi, Coca Cola, Zero Coke, Sprite
Soda Water, Tonic Water, Ginger Ale
Perrier Sparkling Natural Mineral Water
Special Selection
Tea
Oolong Tea
Jasmine Tea
Japanese Green Tea
Twinings
Coffee
Fresh Brewed Coffee
Decaffeinated Coffee
Cappuccino
Champagne
Champagne Charles de Cazanove Brut, France
In 1811, Charles Gabriel De Cazanove, from a family of master glassmakers founded his own Champagne House in Avize, in the heart of the Cote des Blancs. His son Charles, contributed most to the growth of the brand. He applied his botanical knowledge to the fight against phylloxera and turned Charles de Cazanove into a respectable company.
In 1902, as a prelude to the entente cordiale, Edward VII, king of the United Kingdom and Ireland, was received in Paris with the 1893 Champagne Charles de Cazanove Brut, of which he was very fond. Edward VII had it specially imported from France with his own personal label.
Good for drinking alone, and the ideal choice to accompany nuts, snack, appetizer, also it marries perfectly with vegetarian cuisine, or fish, chickens and other white meat dishes.
White Wine
Louis Soufflot, Montagny 1er Cru, Bourgogne, France
Montagny produces white wines only, these wines present the classic features of a Burgundian Chardonnay, limpid, pale gold color with green highlights when young, darker gold color with age. Expressive bouquet with mostly citrus fruits and orange bark aromas. Touch of exotic fruits and vanilla. Hazelnut, white peach and ripe pear would not be surprising, either. In the mouth, the wine is always fresh with a support of acidity and body, mineral notes complete this fresh and round overall impression.
This wine enhances all white meat, can be properly paired with food of comparable balance and aromatic intensity.
Rudolf Muller Riesling Spatlese, Mosel, Germany
Riesling grapes are native to the Rhine basin of Germany, with the best variety coming from vineyards on the adret, whose alluvial soil is from the Mosel River, a tributary of the Rhine. Post-fermentation, the wine is perfumed with the scent of white flowers, apples, pears, apricots, plums and other temperate climate fruits. Riesling grapes from this region are deliberately picked when they are over-ripe in late autumn to bring out the unique aroma of tropical fruit and the flavour of candied fruits. The special acidity of Riesling grapes balances out its higher level of sweetness, producing a wine that is not too sugary and has an elegant complexity and balance.
The Mosel Riesling complements seafood and chicken meals perfectly. Due to its considerable sweetness, it also goes well with spicy Asian cuisines.
Giesen Sauvignon Blanc, Marlborough, New Zealand
Marlborough Sauvignon Blanc from New Zealand has been recognised worldwide as the wine that best presents the highlights of this unique grape variety : simple, fresh, fruity, balanced, just like the pure earth of New Zealand. The wine in the first nose has attractive aromas of guava and pineapple. And in the second nose comes flavors of orange, lemon, blackcurrant and gooseberry. Slightly higher acidity brings a fresh hedonistic excitement. After the acidity fades in the mouth, an elegant minerality emerges leaving an impressive aftertaste.
This white wine is a perfect aperitif and also goes well with a variety of dishes including seafood and poultry.
Red Wine
Chateau Les Combes, Bordeaux Red Wine, France
The Bordeaux region is divided by the Gironde River, the two regions separating Bordeaux as a result are the left bank and the right bank. The different soils and the terriors that wines from the left bank in Bordeaux are made with a high percentage of Cabernet Sauvignon, and Merlot dominates the right bank.
This Les Combes wine from the Lussac-Saint-Emilion region is made from a blend of 65% Merlot, 25% Cabernet Sauvignon and 10% Cabernet Francs. The wine is filled with a deep red color, concentrated nose of blueberry and ripe red berries like black currant. This Bordeaxu wine presents velvety and structured tannins are marks of a ripped crop from a great vintage, with a long and round finish, with black currant and liquorice notes.
You can serve this rich wine with red meats or cheese.
Conti Serristori Chianti Classico Riserva, Italy
Conti Serristori is a noble Florentine family which, in 1523, the great Niccolo Machiavelli wrote his most important works (Il Principe, Mandragola and Clizia) in their famous winery. Prescribed by the rules of the DOCG, particularly acclaimed parcels selected in the Sienese part of the Classico zone of Chianti, on land in the communes of Castellina and Radda. The vineyards are trained by the Guyot and spurred cordon systems on well exposed hills of very mixed soil, and often with very different microclimates. Ruby red color, vinous bouquet fragrant of ripe grapes, violets and irises, with hints of fruits of the forest and vanilla, dry, very attractive, clean and savory and pleasantly fruity flavor, with an elegant, lingering aftertaste of raspberries and almonds.
Food matches : poultry, steak, lamb, mixed grills and mature Pecorino cheese.
Line 39 Cabernet Sauvignon, California, USA
The 39th parallel runs though the heart of California wine country and is home to Line 39 wines. Line 39 wines originate from select vineyards located in some of the most prestigious winegrowing regions in California. These ideally situated, cool-climate vineyards foster slow, even ripening of the grapes, enabling us to produce outstanding super-premium wines with an ideal balance of rich, ripe fruit flavors and crisp acidity.
2016 Cabernet Sauvignon exhibits rich fruit flavors of currant, blackberry and ripe plum with hints of black tea on the palate. The wine finishes with subtle, smooth tannins that don't overpower this easy-to-drink Cabernet Sauvignon.
Good with rich, intense meat dishes, such as beef, lamb, and venison.
Taylor's 10 Year Old Tawny Port, Portugal
Renowned wine critic Robert Parker praised Taylor's as the Chateau Latour of Port, and commented : "it is my opinion that Taylor's tawny ports are the best of their type. When tasted against other tawnys, they exhibit more aromatic personalities, greater fruit and ripeness, and a wonderful sweetness and lingering quality. The 10 Year Old Tawny is a personal favorite."
An exceptionally fine, mature, tawny blend, aged for 10 years in oak casks. Elegant and smooth, combining delicate wood notes and rich mellow fruit, it is bottled for immediate drinking. A superb dessert wine, particularly with dishes made with chocolate, coffee or almonds. Taylor's 10 Year Old Tawny may also be served at the end of the meal in the same way as Vintage Port.
Business Class menu
Auckland to Brisbane
June 2018
Dynasty Culinary Passions
Entree
Stir-fried Prawns with Onion and Bell Peppers in XO sauce with Steamed Rice
Kale
or
Chicken Breast with Emmental Crust in Bacon Mushroom Sauce with Lemon Risotto
Pumpkin, Courgette, Bell Pepper
or
Beef Fillet in Horseradish Jus with Potato Aligot
Broccoli, Vine Tomato
From the Bakery
Multigrain Torpedo, Baguette, Garlic Bread
Butter
Dessert
Seasonal Fresh Fruits
New Zealand Ice Cream (Kapiti)
Tea, Coffee
2018Q2-CI054-AKL-BNE-4
Wine List
Cosy Lounge
Cocktails
Gin Tonic, Bloody Mary
Screwdriver, Gin Martini
Vodka Martini
Spirit
Bisquit Prestige Cognac
Kavalan Single Malt Whisky
Aberfeldy 12 Years Old Single Malt Whisky
Chivas Regal 12 Year old Premium Scotch Whisky
Smirnoff Vodka
Bombay Gin
Bacardi Light Rum
Liqueurs
Taylor's 10-Year-Old Tawny Port, Portugal
Bailey's Irish Cream
Beer
Golden Medal Taiwan, Heineken, Sapporo
Drinks
Orange Juice, Apple Juice, Tomato Juice
Pepsi, Coca Cola, Zero Coke, Sprite
Soda Water, Tonic Water, Ginger Ale
Perrier Sparkling Natural Mineral Water
Special Selection
Tea
Oolong Tea
Jasmine Tea
Japanese Green Tea
Twinings
Coffee
Fresh Brewed Coffee
Decaffeinated Coffee
Cappuccino
Champagne
Champagne Charles de Cazanove Brut, France
In 1811, Charles Gabriel De Cazanove, from a family of master glassmakers founded his own Champagne House in Avize, in the heart of the Cote des Blancs. His son Charles, contributed most to the growth of the brand. He applied his botanical knowledge to the fight against phylloxera and turned Charles de Cazanove into a respectable company.
In 1902, as a prelude to the entente cordiale, Edward VII, king of the United Kingdom and Ireland, was received in Paris with the 1893 Champagne Charles de Cazanove Brut, of which he was very fond. Edward VII had it specially imported from France with his own personal label.
Good for drinking alone, and the ideal choice to accompany nuts, snack, appetizer, also it marries perfectly with vegetarian cuisine, or fish, chickens and other white meat dishes.
White Wine
Louis Soufflot, Montagny 1er Cru, Bourgogne, France
Montagny produces white wines only, these wines present the classic features of a Burgundian Chardonnay, limpid, pale gold color with green highlights when young, darker gold color with age. Expressive bouquet with mostly citrus fruits and orange bark aromas. Touch of exotic fruits and vanilla. Hazelnut, white peach and ripe pear would not be surprising, either. In the mouth, the wine is always fresh with a support of acidity and body, mineral notes complete this fresh and round overall impression.
This wine enhances all white meat, can be properly paired with food of comparable balance and aromatic intensity.
Rudolf Muller Riesling Spatlese, Mosel, Germany
Riesling grapes are native to the Rhine basin of Germany, with the best variety coming from vineyards on the adret, whose alluvial soil is from the Mosel River, a tributary of the Rhine. Post-fermentation, the wine is perfumed with the scent of white flowers, apples, pears, apricots, plums and other temperate climate fruits. Riesling grapes from this region are deliberately picked when they are over-ripe in late autumn to bring out the unique aroma of tropical fruit and the flavour of candied fruits. The special acidity of Riesling grapes balances out its higher level of sweetness, producing a wine that is not too sugary and has an elegant complexity and balance.
The Mosel Riesling complements seafood and chicken meals perfectly. Due to its considerable sweetness, it also goes well with spicy Asian cuisines.
Giesen Sauvignon Blanc, Marlborough, New Zealand
Marlborough Sauvignon Blanc from New Zealand has been recognised worldwide as the wine that best presents the highlights of this unique grape variety : simple, fresh, fruity, balanced, just like the pure earth of New Zealand. The wine in the first nose has attractive aromas of guava and pineapple. And in the second nose comes flavors of orange, lemon, blackcurrant and gooseberry. Slightly higher acidity brings a fresh hedonistic excitement. After the acidity fades in the mouth, an elegant minerality emerges leaving an impressive aftertaste.
This white wine is a perfect aperitif and also goes well with a variety of dishes including seafood and poultry.
Red Wine
Chateau Les Combes, Bordeaux Red Wine, France
The Bordeaux region is divided by the Gironde River, the two regions separating Bordeaux as a result are the left bank and the right bank. The different soils and the terriors that wines from the left bank in Bordeaux are made with a high percentage of Cabernet Sauvignon, and Merlot dominates the right bank.
This Les Combes wine from the Lussac-Saint-Emilion region is made from a blend of 65% Merlot, 25% Cabernet Sauvignon and 10% Cabernet Francs. The wine is filled with a deep red color, concentrated nose of blueberry and ripe red berries like black currant. This Bordeaxu wine presents velvety and structured tannins are marks of a ripped crop from a great vintage, with a long and round finish, with black currant and liquorice notes.
You can serve this rich wine with red meats or cheese.
Conti Serristori Chianti Classico Riserva, Italy
Conti Serristori is a noble Florentine family which, in 1523, the great Niccolo Machiavelli wrote his most important works (Il Principe, Mandragola and Clizia) in their famous winery. Prescribed by the rules of the DOCG, particularly acclaimed parcels selected in the Sienese part of the Classico zone of Chianti, on land in the communes of Castellina and Radda. The vineyards are trained by the Guyot and spurred cordon systems on well exposed hills of very mixed soil, and often with very different microclimates. Ruby red color, vinous bouquet fragrant of ripe grapes, violets and irises, with hints of fruits of the forest and vanilla, dry, very attractive, clean and savory and pleasantly fruity flavor, with an elegant, lingering aftertaste of raspberries and almonds.
Food matches : poultry, steak, lamb, mixed grills and mature Pecorino cheese.
Line 39 Cabernet Sauvignon, California, USA
The 39th parallel runs though the heart of California wine country and is home to Line 39 wines. Line 39 wines originate from select vineyards located in some of the most prestigious winegrowing regions in California. These ideally situated, cool-climate vineyards foster slow, even ripening of the grapes, enabling us to produce outstanding super-premium wines with an ideal balance of rich, ripe fruit flavors and crisp acidity.
2016 Cabernet Sauvignon exhibits rich fruit flavors of currant, blackberry and ripe plum with hints of black tea on the palate. The wine finishes with subtle, smooth tannins that don't overpower this easy-to-drink Cabernet Sauvignon.
Good with rich, intense meat dishes, such as beef, lamb, and venison.
Taylor's 10 Year Old Tawny Port, Portugal
Renowned wine critic Robert Parker praised Taylor's as the Chateau Latour of Port, and commented : "it is my opinion that Taylor's tawny ports are the best of their type. When tasted against other tawnys, they exhibit more aromatic personalities, greater fruit and ripeness, and a wonderful sweetness and lingering quality. The 10 Year Old Tawny is a personal favorite."
An exceptionally fine, mature, tawny blend, aged for 10 years in oak casks. Elegant and smooth, combining delicate wood notes and rich mellow fruit, it is bottled for immediate drinking. A superb dessert wine, particularly with dishes made with chocolate, coffee or almonds. Taylor's 10 Year Old Tawny may also be served at the end of the meal in the same way as Vintage Port.
2018.01