The All-Airline FT Menu Collection
#2101
Join Date: Oct 1999
Location: New York
Posts: 7,352
AY 8 MIA-HEL December 2018
December 2018
Finnair Business Class
AY 8 Miami to Helsinki
Dinner
Appetizers
Tuna, purple potatoes, haricot verts and quail egg
Goat’s cheese tart with beetroot and balsamic vinegar
Entrées
Monk fish and pork belly, parsnip purée with vanilla and sautéed baby spinach
Chicken confit with red wine sauce, mashed potatoes and balsamic marinated red onion
Chicken Caesar Salad
Cheeses
Danish blue and camembert
Desserts
Ice Cream
Petit fours selection
Coffee/Tea with avec
Pre-Arrival
Breakfast
Omelette with chive, fried potatoes, chicken sausage and Portobello mushrooms
Banana bread, berry compote and crème Anglaise
Snacks
Feeling peckish? Throughout the flight, we will serve a variety of snacks and sweets in the cabin.
If you like stretching your legs, don’t hesitate to make a visit to the galley, where you can find a self-service snack bar.
66300448 MIA-HEL 1811
Finnair Business Class
AY 8 Miami to Helsinki
Dinner
Appetizers
Tuna, purple potatoes, haricot verts and quail egg
Goat’s cheese tart with beetroot and balsamic vinegar
Entrées
Monk fish and pork belly, parsnip purée with vanilla and sautéed baby spinach
Chicken confit with red wine sauce, mashed potatoes and balsamic marinated red onion
Chicken Caesar Salad
Cheeses
Danish blue and camembert
Desserts
Ice Cream
Petit fours selection
Coffee/Tea with avec
Pre-Arrival
Breakfast
Omelette with chive, fried potatoes, chicken sausage and Portobello mushrooms
Banana bread, berry compote and crème Anglaise
Snacks
Feeling peckish? Throughout the flight, we will serve a variety of snacks and sweets in the cabin.
If you like stretching your legs, don’t hesitate to make a visit to the galley, where you can find a self-service snack bar.
66300448 MIA-HEL 1811
#2102
Join Date: Oct 1999
Location: New York
Posts: 7,352
AY 101 HEL-HKG December 2018
December 2018
Finnair Business Class
AY 101 Helsinki to Hong Kong
Dinner
Appetizers
Salmon tartar, marinated shimeji mushrooms, trout roe, and fried onion
By Chef Tommy Myllymäki
Beef pastrami, roasted beetroots and butternut squash, apple mayonnaise and blue cheese crumbs
Entrées
Cod with Sandefjord sauce, lemon flavored onion, champignon and spinach
By Chef Tommy Myllymäki
Chicken with black bean sauce, Chinese cabbage and steamed rice
Chef’s Special
Fresh salad with goat’s cheese or tiger prawns (COLD)
Cream celery soup, blue cheese and almonds
By Chef Tommy Myllymäki
Cheeses
Finnish artisan cheeses
Peltolan blue and Tilsit, rhubarb jam
Desserts
Chocolate cake with blackcurrant
Finnish organic JYMY ice cream
Coffee/Tea with avec
You can maximize your rest either by choosing to enjoy your first meal later or by choosing a cold express meal which consists of side salad, appetizer, cheese, and bread.
Pre-Arrival
Breakfast
Cheese and ham omelette with potato and tomato ragout
Egg noodles with soy sauce and vegetables
On request: Porridge, granola, yogurt and sandwich
Snacks
Feeling peckish? Throughout the flight, we will serve a variety of snacks and sweets in the cabin.
If you like stretching your legs, don’t hesitate to make a visit to the galley, where you can find a self-service snack bar.
66300304 HEL-HKG 1801 Day
Finnair Business Class
AY 101 Helsinki to Hong Kong
Dinner
Appetizers
Salmon tartar, marinated shimeji mushrooms, trout roe, and fried onion
By Chef Tommy Myllymäki
Beef pastrami, roasted beetroots and butternut squash, apple mayonnaise and blue cheese crumbs
Entrées
Cod with Sandefjord sauce, lemon flavored onion, champignon and spinach
By Chef Tommy Myllymäki
Chicken with black bean sauce, Chinese cabbage and steamed rice
Chef’s Special
Fresh salad with goat’s cheese or tiger prawns (COLD)
Cream celery soup, blue cheese and almonds
By Chef Tommy Myllymäki
Cheeses
Finnish artisan cheeses
Peltolan blue and Tilsit, rhubarb jam
Desserts
Chocolate cake with blackcurrant
Finnish organic JYMY ice cream
Coffee/Tea with avec
You can maximize your rest either by choosing to enjoy your first meal later or by choosing a cold express meal which consists of side salad, appetizer, cheese, and bread.
Pre-Arrival
Breakfast
Cheese and ham omelette with potato and tomato ragout
Egg noodles with soy sauce and vegetables
On request: Porridge, granola, yogurt and sandwich
Snacks
Feeling peckish? Throughout the flight, we will serve a variety of snacks and sweets in the cabin.
If you like stretching your legs, don’t hesitate to make a visit to the galley, where you can find a self-service snack bar.
66300304 HEL-HKG 1801 Day
#2103
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Korean Air
Business Class menu
Auckland to Seoul Incheon
January 2019
Beverages
Wine
Champagne
Perrier Jouet Grand Brut
White Wine
Australia, Tyrrell's Moon Mountain Chardonnay 2015
New Zealand, Clos Henri Sauvignon Blanc 2015
Red Wine
Australia, No. 6 Shiraz Cabernet 2007
California, Sebastiani Sonoma County Merlot 2016
Port Wine
Founders Reserve Porto, Sandeman
Cocktail & Aperitif
Gin & Tonic / Martini / Tom Collins
Bloody Mary / Screwdriver
Whisky Sour
Kir
Kir Royal
Campari
Dry Sherry Tio Pepe
Dry Vermouth
Spirits & Brandy
Chivas Regal 18 Years Whisky
Johnnie Walker Gold Label Whisky
Glenfiddich Cask Collection Select Cask Single Malt Whisky
Jack Daniel's Whisky
Remy Martin XO Cognac
Absolut Vodka
Bacardi Rum
Beefeater Gin
Liqueur
Bailey's Irish Cream
Cointreau
Creme de Cassis
Creme de Menthe
Selected Beers of the World
Brunch
Yoghurt Selection
Main Course
Hot spicy beef short rib served with steamed rice and sauteed spinach
Pumpkin and spinach frittata served with potato, red onion, button mushroom and grilled tomato
Pork and shrimp wonton noodle soup served with side dishes
Seasonal Fresh Fruit
Bread Selection
Croissant, whole wheat roll, muffin
Selection of jam and butter
Coffee / Tea / Green Tea
Refreshment
Ramen with Side Dishes
Fresh Cookie
Lunch
Pre-Drink Service
Roasted bell pepper roll with cream cheese served with balsamic reduction
Appetizer
Tomato and mozzarella with Italian dressing
Soup
Green pea cream soup
(offered with western main course)
Main Course
Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste)
Grilled beef tenderloin with grain mustard sauce served with roasted potato, mushroom, sundried tomato and onion ring
Stir fried chicken with black pepper sauce served with egg fried rice, pak choy and carrot
Cheese Tray
Camembert, cheddar, blue
Dessert
Ice cream or apricot frangipane
Bread Selection
Garlic baguette, multi grain roll, ciabatta
Coffee / Tea / Green Tea
Business Class menu
Auckland to Seoul Incheon
January 2019
Beverages
Wine
Champagne
Perrier Jouet Grand Brut
White Wine
Australia, Tyrrell's Moon Mountain Chardonnay 2015
New Zealand, Clos Henri Sauvignon Blanc 2015
Red Wine
Australia, No. 6 Shiraz Cabernet 2007
California, Sebastiani Sonoma County Merlot 2016
Port Wine
Founders Reserve Porto, Sandeman
Cocktail & Aperitif
Gin & Tonic / Martini / Tom Collins
Bloody Mary / Screwdriver
Whisky Sour
Kir
Kir Royal
Campari
Dry Sherry Tio Pepe
Dry Vermouth
Spirits & Brandy
Chivas Regal 18 Years Whisky
Johnnie Walker Gold Label Whisky
Glenfiddich Cask Collection Select Cask Single Malt Whisky
Jack Daniel's Whisky
Remy Martin XO Cognac
Absolut Vodka
Bacardi Rum
Beefeater Gin
Liqueur
Bailey's Irish Cream
Cointreau
Creme de Cassis
Creme de Menthe
Selected Beers of the World
Brunch
Yoghurt Selection
Main Course
Hot spicy beef short rib served with steamed rice and sauteed spinach
Pumpkin and spinach frittata served with potato, red onion, button mushroom and grilled tomato
Pork and shrimp wonton noodle soup served with side dishes
Seasonal Fresh Fruit
Bread Selection
Croissant, whole wheat roll, muffin
Selection of jam and butter
Coffee / Tea / Green Tea
Refreshment
Ramen with Side Dishes
Fresh Cookie
Lunch
Pre-Drink Service
Roasted bell pepper roll with cream cheese served with balsamic reduction
Appetizer
Tomato and mozzarella with Italian dressing
Soup
Green pea cream soup
(offered with western main course)
Main Course
Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste)
Grilled beef tenderloin with grain mustard sauce served with roasted potato, mushroom, sundried tomato and onion ring
Stir fried chicken with black pepper sauce served with egg fried rice, pak choy and carrot
Cheese Tray
Camembert, cheddar, blue
Dessert
Ice cream or apricot frangipane
Bread Selection
Garlic baguette, multi grain roll, ciabatta
Coffee / Tea / Green Tea
KE130-2018/12/01
P130-D
P130-D
#2104
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Korean Air
Business Class menu
Seoul Incheon to Paris
January 2019
Beverages
Wine
Champagne
Perrier Jouet Grand Brut
White Wine
Bordeaux, Chateau Saint Genes 2016
Alsace, Jean Luc Colombo Saint Joseph 2016
Red Wine
Bordeaux, Chateau Reynon 2014
Rhone, Jean Luc Colombo Saint Joseph 2016
Port Wine
Founders Reserve Porto, Sandeman
Cocktail & Aperitif
Gin & Tonic / Martini / Tom Collins
Bloody Mary / Screwdriver
Whisky Sour
Kir
Kir Royal
Campari
Dry Sherry Tio Pepe
Dry Vermouth
Spirits & Brandy
Chivas Regal 18 Years Whisky
Johnnie Walker Gold Label Whisky
Glenfiddich Cask Collection Select Cask Single Malt Whisky
Jack Daniel's Whisky
Remy Martin XO Cognac
Absolut Vodka
Bacardi Rum
Beefeater Gin
Liqueur
Bailey's Irish Cream
Cointreau
Creme de Cassis
Creme de Menthe
Selected Beers of the World
Lunch
Pre-Drink Service
Green giant olive and cherry tomato with mozzarella cheese
Appetizer
Boiled scallop with semi dried tomato and eggplant served with balsamic vinegar dressing
Soup
Chestnut eggplant soup
(offered with western main course)
Main Course
Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste)
Korean style "Bulgogi" beef with rice served with side dishes
Grilled beef tenderloin with thyme sauce served with potato gratin and vegetables
Stir fried chicken with hot bean sauce served with egg fried rice and mixed vegetables
Cheese Tray
Chaumes, Carre de l'est, Sainte maure de touraine
Dessert
Ice cream or Mocha chiffon cake
Bread Selection
Rye potato bread, mini baguette, Chinese steamed roll
Coffee / Tea / Green Tea
Refreshment
Ramen with Side Dishes
Fresh Cookie
Pizza Margarita
Steamed Rice Bun with Red Bean Paste
Onigiri
Snack
Dinner
Salad
Seasonal greens with roasted garlic, eggplant and courgette served with a choice of balsamic vinegar dressing or lemon dressing
Main Course
Pan fried chicken thigh with red wine sauce served with mashed potato and mixed vegetables
Sauteed cod fish with champagne cream sauce served with cheese orecchiette pasta and mixed vegetables
Korean style "Dongchimi" cold noodle served with side dishes
Seasonal Fresh Fruit
Bread Selection
Olive oil roll, garlic mini baguette, chestnut soft roll
Coffee / Tea / Green Tea
Business Class menu
Seoul Incheon to Paris
January 2019
Beverages
Wine
Champagne
Perrier Jouet Grand Brut
White Wine
Bordeaux, Chateau Saint Genes 2016
Alsace, Jean Luc Colombo Saint Joseph 2016
Red Wine
Bordeaux, Chateau Reynon 2014
Rhone, Jean Luc Colombo Saint Joseph 2016
Port Wine
Founders Reserve Porto, Sandeman
Cocktail & Aperitif
Gin & Tonic / Martini / Tom Collins
Bloody Mary / Screwdriver
Whisky Sour
Kir
Kir Royal
Campari
Dry Sherry Tio Pepe
Dry Vermouth
Spirits & Brandy
Chivas Regal 18 Years Whisky
Johnnie Walker Gold Label Whisky
Glenfiddich Cask Collection Select Cask Single Malt Whisky
Jack Daniel's Whisky
Remy Martin XO Cognac
Absolut Vodka
Bacardi Rum
Beefeater Gin
Liqueur
Bailey's Irish Cream
Cointreau
Creme de Cassis
Creme de Menthe
Selected Beers of the World
Lunch
Pre-Drink Service
Green giant olive and cherry tomato with mozzarella cheese
Appetizer
Boiled scallop with semi dried tomato and eggplant served with balsamic vinegar dressing
Soup
Chestnut eggplant soup
(offered with western main course)
Main Course
Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste)
Korean style "Bulgogi" beef with rice served with side dishes
Grilled beef tenderloin with thyme sauce served with potato gratin and vegetables
Stir fried chicken with hot bean sauce served with egg fried rice and mixed vegetables
Cheese Tray
Chaumes, Carre de l'est, Sainte maure de touraine
Dessert
Ice cream or Mocha chiffon cake
Bread Selection
Rye potato bread, mini baguette, Chinese steamed roll
Coffee / Tea / Green Tea
Refreshment
Ramen with Side Dishes
Fresh Cookie
Pizza Margarita
Steamed Rice Bun with Red Bean Paste
Onigiri
Snack
Dinner
Salad
Seasonal greens with roasted garlic, eggplant and courgette served with a choice of balsamic vinegar dressing or lemon dressing
Main Course
Pan fried chicken thigh with red wine sauce served with mashed potato and mixed vegetables
Sauteed cod fish with champagne cream sauce served with cheese orecchiette pasta and mixed vegetables
Korean style "Dongchimi" cold noodle served with side dishes
Seasonal Fresh Fruit
Bread Selection
Olive oil roll, garlic mini baguette, chestnut soft roll
Coffee / Tea / Green Tea
KE909-2018/12/01
P909-D(A380)
P909-D(A380)
Last edited by Kiwi Flyer; Jan 5, 2019 at 7:47 pm
#2105
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Korean Air
Business Class menu
Paris to Seoul Incheon
January 2019
Beverages
Wine
Champagne
Perrier Jouet Grand Brut
White Wine
Bordeaux, Chateau Saint Genes 2016
Alsace, Gewurztraminer 2016
Red Wine
Bordeaux, Chateau Reynon 2014
Rhone, Jean Luc Colombo Saint Joseph 2016
Port Wine
Founders Reserve Porto, Sandeman
Cocktail & Aperitif
Gin & Tonic / Martini / Tom Collins
Bloody Mary / Screwdriver
Whisky Sour
Kir
Kir Royal
Campari
Dry Sherry Tio Pepe
Dry Vermouth
Spirits & Brandy
Chivas Regal 18 Years Whisky
Johnnie Walker Gold Label Whisky
Glenfiddich Cask Collection Select Cask Single Malt Whisky
Jack Daniel's Whisky
Remy Martin XO Cognac
Absolut Vodka
Bacardi Rum
Beefeater Gin
Liqueur
Bailey's Irish Cream
Cointreau
Creme de Cassis
Creme de Menthe
Selected Beers of the World
Dinner
Pre-Drink Service
Baby mozzarella and tomato with roquette pesto
Appetizer
Shrimp with green salad
Soup
Champignon cream soup
(offered with western main course)
Main Course
Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste)
Beef tenderloin served with mustard sauce, arugula potato mash and vegetables
Roasted cod fish wrapped in pancetta served with roquette persto, polenta and mixed vegetables
Cheese Tray
Goat, comte, pave d'Affinois
Dessert
Seasonal fresh fruit or ice cream
Bread Selection
Garlic baguette, walnut bread, country style baguette
Coffee / Tea / Green Tea
Refreshment
Ramen with Side Dishes
Fresh Cookie
Breakfast
Yoghurt Selection
Main Course
Korean style porridge served with side dishes
Chive scrambled eggs and banana french toast served with blueberry compote, hash brown potato, grilled bacon and boiled broccoli
Seasonal Fresh Fruit
Bread Selection
Croissant, Danish pastry, brioche
Selection of jam and butter
Continental Breakfast
Yoghurt selection
Seasonal fresh fruit
Bread selection
Coffee / Tea / Green Tea
Business Class menu
Paris to Seoul Incheon
January 2019
Beverages
Wine
Champagne
Perrier Jouet Grand Brut
White Wine
Bordeaux, Chateau Saint Genes 2016
Alsace, Gewurztraminer 2016
Red Wine
Bordeaux, Chateau Reynon 2014
Rhone, Jean Luc Colombo Saint Joseph 2016
Port Wine
Founders Reserve Porto, Sandeman
Cocktail & Aperitif
Gin & Tonic / Martini / Tom Collins
Bloody Mary / Screwdriver
Whisky Sour
Kir
Kir Royal
Campari
Dry Sherry Tio Pepe
Dry Vermouth
Spirits & Brandy
Chivas Regal 18 Years Whisky
Johnnie Walker Gold Label Whisky
Glenfiddich Cask Collection Select Cask Single Malt Whisky
Jack Daniel's Whisky
Remy Martin XO Cognac
Absolut Vodka
Bacardi Rum
Beefeater Gin
Liqueur
Bailey's Irish Cream
Cointreau
Creme de Cassis
Creme de Menthe
Selected Beers of the World
Dinner
Pre-Drink Service
Baby mozzarella and tomato with roquette pesto
Appetizer
Shrimp with green salad
Soup
Champignon cream soup
(offered with western main course)
Main Course
Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste)
Beef tenderloin served with mustard sauce, arugula potato mash and vegetables
Roasted cod fish wrapped in pancetta served with roquette persto, polenta and mixed vegetables
Cheese Tray
Goat, comte, pave d'Affinois
Dessert
Seasonal fresh fruit or ice cream
Bread Selection
Garlic baguette, walnut bread, country style baguette
Coffee / Tea / Green Tea
Refreshment
Ramen with Side Dishes
Fresh Cookie
Breakfast
Yoghurt Selection
Main Course
Korean style porridge served with side dishes
Chive scrambled eggs and banana french toast served with blueberry compote, hash brown potato, grilled bacon and boiled broccoli
Seasonal Fresh Fruit
Bread Selection
Croissant, Danish pastry, brioche
Selection of jam and butter
Continental Breakfast
Yoghurt selection
Seasonal fresh fruit
Bread selection
Coffee / Tea / Green Tea
KE910-2018/12/01
P910-D(A380)
P910-D(A380)
#2106
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Korean Air
Business Class menu
Seoul Incheon to Auckland
January 2019
Beverages
Wine
Champagne
Perrier Jouet Grand Brut
White Wine
Australia, Tyrrell's Moon Mountain Hunter Valley Chardonnay 2015
New Zealand, Clos Henri Sauvignon Blanc 2015
Red Wine
Australia, No. 6 Shiraz Cabernet 2007
California, Sebastiani Sonoma County Merlot 2016
Port Wine
Founders Reserve Porto, Sandeman
Cocktail & Aperitif
Gin & Tonic / Martini / Tom Collins
Bloody Mary / Screwdriver
Whisky Sour
Kir
Kir Royal
Campari
Dry Sherry Tio Pepe
Dry Vermouth
Spirits & Brandy
Chivas Regal 18 Years Whisky
Johnnie Walker Gold Label Whisky
Glenfiddich Cask Collection Select Cask Single Malt Whisky
Jack Daniel's Whisky
Remy Martin XO Cognac
Absolut Vodka
Bacardi Rum
Beefeater Gin
Liqueur
Bailey's Irish Cream
Cointreau
Creme de Cassis
Creme de Menthe
Selected Beers of the World
Dinner
Pre-Drink Service
Mini tartlet with shrimp salad
Appetizer
Marinated scallop and eggplant with tomato
Soup
Chickpeas cream soup
(offered with western main course)
Main Course
Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste)
Korean style "Bulgogi" beef with rice served with side dishes
Grilled beef steak with thyme sauce served with potato gratin, mushroom and broccoli
Stir fried chicken thigh with black pepper sauce served with stir fried Chinese noodle and vegetables
Cheese Tray
Chaumes, carre de l'est, sainte maure de touraine
Dessert
Ice cream or blueberry almond cake
Bread Selection
Rye potato bread roll, steamed Chinese bao, mini baguette
Coffee / Tea / Green Tea
Refreshment
Ramen with Side Dishes
Fresh Cookie
Pizza Margarita
Steamed Rice Bun with Red Bean Paste
Onigiri
Snack
Breakfast
Yoghurt Selection
Main Course
Korean style porridge served with side dishes
Chive omelette with tomato served with roasted potato, spinach and grilled pork sausage
Seasonal Fresh Fruit
Bread Selection
Pumpkin bread, croissant, Danish pastry
Selection of jam and butter
Continental Breakfast
Yoghurt selection
Seasonal fresh fruit
Bread selection
Coffee / Tea / Green Tea
Business Class menu
Seoul Incheon to Auckland
January 2019
Beverages
Wine
Champagne
Perrier Jouet Grand Brut
White Wine
Australia, Tyrrell's Moon Mountain Hunter Valley Chardonnay 2015
New Zealand, Clos Henri Sauvignon Blanc 2015
Red Wine
Australia, No. 6 Shiraz Cabernet 2007
California, Sebastiani Sonoma County Merlot 2016
Port Wine
Founders Reserve Porto, Sandeman
Cocktail & Aperitif
Gin & Tonic / Martini / Tom Collins
Bloody Mary / Screwdriver
Whisky Sour
Kir
Kir Royal
Campari
Dry Sherry Tio Pepe
Dry Vermouth
Spirits & Brandy
Chivas Regal 18 Years Whisky
Johnnie Walker Gold Label Whisky
Glenfiddich Cask Collection Select Cask Single Malt Whisky
Jack Daniel's Whisky
Remy Martin XO Cognac
Absolut Vodka
Bacardi Rum
Beefeater Gin
Liqueur
Bailey's Irish Cream
Cointreau
Creme de Cassis
Creme de Menthe
Selected Beers of the World
Dinner
Pre-Drink Service
Mini tartlet with shrimp salad
Appetizer
Marinated scallop and eggplant with tomato
Soup
Chickpeas cream soup
(offered with western main course)
Main Course
Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste)
Korean style "Bulgogi" beef with rice served with side dishes
Grilled beef steak with thyme sauce served with potato gratin, mushroom and broccoli
Stir fried chicken thigh with black pepper sauce served with stir fried Chinese noodle and vegetables
Cheese Tray
Chaumes, carre de l'est, sainte maure de touraine
Dessert
Ice cream or blueberry almond cake
Bread Selection
Rye potato bread roll, steamed Chinese bao, mini baguette
Coffee / Tea / Green Tea
Refreshment
Ramen with Side Dishes
Fresh Cookie
Pizza Margarita
Steamed Rice Bun with Red Bean Paste
Onigiri
Snack
Breakfast
Yoghurt Selection
Main Course
Korean style porridge served with side dishes
Chive omelette with tomato served with roasted potato, spinach and grilled pork sausage
Seasonal Fresh Fruit
Bread Selection
Pumpkin bread, croissant, Danish pastry
Selection of jam and butter
Continental Breakfast
Yoghurt selection
Seasonal fresh fruit
Bread selection
Coffee / Tea / Green Tea
KE129-2018/12/01
P129-D
P129-D
#2107
Singapore Airlines F, HKG-SIN, December 2018 (breakfast service)
AFTER TAKE OFF
To Start With:
Juices Freshly Squeezed or Chilled - A Choice of orange, apple or tomato
Fruit:
Selection of Sliced Fresh Fruits
Appetiser:
Cornflakes - With skim or full cream milk
Whole Wheat Cereal with Fruits - With skim or full cream milk
Fruit Yoghurt
Natural Yoghurt
Main Course:
Lychee Bay Style Congee - Rice porridge with seafood and pork
French Toast with Maple Syrup - Chicken chipolata, sauteéd mushrooms and marinated tomato
Selection of Dim Sum - Glutinous rice parcel with chicken and mushroom, scallop and leek har kow, prawn siew mai, vegetable dumpling and bean curd roll
Fresh Eggs - Prepared baked, scrambled or boiled, with vine ripened tomato, mushroom and roesti potato; Choice of smoked salmon or veal sausage
From The Bakery:
Assorted Bread Rolls and Breakfast Pastries - Served with butter and fruit preserve
Hot Beverage:
Coffee and Tea - A wide selection of flavours is available in the beverage section
To Start With:
Juices Freshly Squeezed or Chilled - A Choice of orange, apple or tomato
Fruit:
Selection of Sliced Fresh Fruits
Appetiser:
Cornflakes - With skim or full cream milk
Whole Wheat Cereal with Fruits - With skim or full cream milk
Fruit Yoghurt
Natural Yoghurt
Main Course:
Lychee Bay Style Congee - Rice porridge with seafood and pork
French Toast with Maple Syrup - Chicken chipolata, sauteéd mushrooms and marinated tomato
Selection of Dim Sum - Glutinous rice parcel with chicken and mushroom, scallop and leek har kow, prawn siew mai, vegetable dumpling and bean curd roll
Fresh Eggs - Prepared baked, scrambled or boiled, with vine ripened tomato, mushroom and roesti potato; Choice of smoked salmon or veal sausage
From The Bakery:
Assorted Bread Rolls and Breakfast Pastries - Served with butter and fruit preserve
Hot Beverage:
Coffee and Tea - A wide selection of flavours is available in the beverage section
#2108
Singapore Airlines F, SIN-SYD, December 2018 (lunch service)
AFTER TAKE OFF
Appetiser:
Chilled Malossol Caviar - With Melba toast and condiments
Gotham Seafood with Lemon Vinaigrette - Marinated lobster, scallop, squid and prawn with tobikko roe
Soup:
Broccoli and Roasted Garlic Puree Soup - With creme fraiche and Parmesan croutons
Double Boiled Chicken Soup - With morel mushroom, shimeiji mushrooom and wolfberries
Salad:
Belgian Endive with Baby Spinach, Cherry Tomatoes and Walnuts - With a choice of: Pumpkin seeds oil and sherry vinegar dressing -or- Creamy Singapore dressing
Main Course:
Grilled Beef Fillet with Red Wine Sauce - Onion soubise, fancy carrot, spinach, turnip and shimeji mushrooms
Oriental Chicken Rice - With black mushrooms, Chinese greens and fragrant rice
Barramundi in White Wine Pesto - Accompanied by mustard mashed potatoes with sautéed baby spinach, baby carrots and red bell peppers
Gulai Kambing - Indonesian lamb curry with stir fried vegetables and steamed rice
Dessert:
Vanilla Semifreddo with Mango-Basil Sorbet and Coconut Sorbet - Timbale of vanilla cream with yoghurt and coconut dacquoise, passion fruit cream
Warmed Brioche Toast with Kaya Spread - Mango passionfruit jelly, coconut sauce and gula Melaka ice cream
Cheese:
Selection of Cheese - Chaumes, Brie, Stilton and Asiago cheese garnished with fruit and nut paste and crackers
Fruit:
From the Basket - A variety of fresh fruits
From the Bakery:
Assorted Bread Rolls and Gourmet Breads - Served with selection of butter or flavoured olive oil
Pralines:
Fine Pralines
Hot Beverage:
Coffee and Tea - A wide selection of flavours is available in the beverage section
REFRESHMENT
Main Course:
Hakka Yong Tow Foo - Fried bean skin, tau pok and bean curd with fish-paste in broth and noodles
Warm Focaccia with Smoked Turkey and Cheese - Roasted potato wedges
Hot Beverage:
Coffee and Tea - A wide selection of flavours is available in the beverage section
Appetiser:
Chilled Malossol Caviar - With Melba toast and condiments
Gotham Seafood with Lemon Vinaigrette - Marinated lobster, scallop, squid and prawn with tobikko roe
Soup:
Broccoli and Roasted Garlic Puree Soup - With creme fraiche and Parmesan croutons
Double Boiled Chicken Soup - With morel mushroom, shimeiji mushrooom and wolfberries
Salad:
Belgian Endive with Baby Spinach, Cherry Tomatoes and Walnuts - With a choice of: Pumpkin seeds oil and sherry vinegar dressing -or- Creamy Singapore dressing
Main Course:
Grilled Beef Fillet with Red Wine Sauce - Onion soubise, fancy carrot, spinach, turnip and shimeji mushrooms
Oriental Chicken Rice - With black mushrooms, Chinese greens and fragrant rice
Barramundi in White Wine Pesto - Accompanied by mustard mashed potatoes with sautéed baby spinach, baby carrots and red bell peppers
Gulai Kambing - Indonesian lamb curry with stir fried vegetables and steamed rice
Dessert:
Vanilla Semifreddo with Mango-Basil Sorbet and Coconut Sorbet - Timbale of vanilla cream with yoghurt and coconut dacquoise, passion fruit cream
Warmed Brioche Toast with Kaya Spread - Mango passionfruit jelly, coconut sauce and gula Melaka ice cream
Cheese:
Selection of Cheese - Chaumes, Brie, Stilton and Asiago cheese garnished with fruit and nut paste and crackers
Fruit:
From the Basket - A variety of fresh fruits
From the Bakery:
Assorted Bread Rolls and Gourmet Breads - Served with selection of butter or flavoured olive oil
Pralines:
Fine Pralines
Hot Beverage:
Coffee and Tea - A wide selection of flavours is available in the beverage section
REFRESHMENT
Main Course:
Hakka Yong Tow Foo - Fried bean skin, tau pok and bean curd with fish-paste in broth and noodles
Warm Focaccia with Smoked Turkey and Cheese - Roasted potato wedges
Hot Beverage:
Coffee and Tea - A wide selection of flavours is available in the beverage section
#2109
Join Date: Dec 2002
Location: USA
Programs: Alaska MVP, Marriott Lifetime Titanium (United Silver), Hilton Gold
Posts: 779
Cathay Pacific 865
YVR-HKG (1am Departure)
December 2018
865-M-YVR.JIS11.1601.CX/M-YVR.JMB09.1602.CX <11/18>
Supper
We have created a selection of meal choices for your enjoyment as you prepare to wind down and settle in
A tasty blend of
Freshly prepared savoury dips and grissini
With a choice of
Pan fried cod, dried scallop egg white sauce, kailan, carrots and egg fried rice
Braised beef short ribs, baby vegetables and rutabaga mush
A fresh note of
Seasonal berries
*Cheese plate
Prince Edward Island Cheddar, Oka, Bleubry Cheese, crackers, grapes and quince paste
For those preferring a light meal
Fraser Valley mushroom and mascarpone soup and bread sticks
Smoked duck breast, poached pear, mesclun salad and balsamic vinaigrette
A fresh note of seasonal berries
Bread Selection
Assorted bread and butter
Illy Freshly brewed coffee and Jing a selection of teas
Pralines
*Available on request - please ask your crew
Snacks
Grilled Canadian Angus beef burger, Provolone, bacon, barbecue sauce and ketchup
Fish ball and preserved vegetables in noodle soup
Ice cream
Breakfast
Refresh with
Orange or apple juce
Strawberry & banana energiser
Fresh seasonal fruit
Vanilla or fruit yoghurt
Assorted cereals
Followed by
Three cheese omelette, Canadian bacon, potato and peppers, tomato salsa
Singaporean stir fried rice vermicelli
Prawn and ling cod congee, pan fried turnip cake and preserved meats
Bread selection
Assorted breakfast bread, preserves, honey and butter
Illy freshly brewed coffee and JING a selection of teas
Stir-fried egg noodles, beef and black beans sauce
Shredded pork congee, pan-fried turnip cake and preserved meats
Bread Basket
Assorted breakfast bread, preserves, honey and butter
Illy freshly brewed coffee and a selection of teas
YVR-HKG (1am Departure)
December 2018
865-M-YVR.JIS11.1601.CX/M-YVR.JMB09.1602.CX <11/18>
Supper
We have created a selection of meal choices for your enjoyment as you prepare to wind down and settle in
A tasty blend of
Freshly prepared savoury dips and grissini
With a choice of
Pan fried cod, dried scallop egg white sauce, kailan, carrots and egg fried rice
Braised beef short ribs, baby vegetables and rutabaga mush
A fresh note of
Seasonal berries
*Cheese plate
Prince Edward Island Cheddar, Oka, Bleubry Cheese, crackers, grapes and quince paste
For those preferring a light meal
Fraser Valley mushroom and mascarpone soup and bread sticks
Smoked duck breast, poached pear, mesclun salad and balsamic vinaigrette
A fresh note of seasonal berries
Bread Selection
Assorted bread and butter
Illy Freshly brewed coffee and Jing a selection of teas
Pralines
*Available on request - please ask your crew
Snacks
Grilled Canadian Angus beef burger, Provolone, bacon, barbecue sauce and ketchup
Fish ball and preserved vegetables in noodle soup
Ice cream
Breakfast
Refresh with
Orange or apple juce
Strawberry & banana energiser
Fresh seasonal fruit
Vanilla or fruit yoghurt
Assorted cereals
Followed by
Three cheese omelette, Canadian bacon, potato and peppers, tomato salsa
Singaporean stir fried rice vermicelli
Prawn and ling cod congee, pan fried turnip cake and preserved meats
Bread selection
Assorted breakfast bread, preserves, honey and butter
Illy freshly brewed coffee and JING a selection of teas
Stir-fried egg noodles, beef and black beans sauce
Shredded pork congee, pan-fried turnip cake and preserved meats
Bread Basket
Assorted breakfast bread, preserves, honey and butter
Illy freshly brewed coffee and a selection of teas
#2110
Join Date: Dec 2002
Location: USA
Programs: Alaska MVP, Marriott Lifetime Titanium (United Silver), Hilton Gold
Posts: 779
Cathay Pacific 564
HKG-TPE (8:30am Departure)
December 2018
530/564-M-HKG.JBB12.1803.CX <12/18>
Breakfast
Refresh With
Orange or apple juice
Seasonal fresh fruits
Followed By
Dim Sum Selection
Scallop siu mai, seafood dumpling, chicken and ham bean curd wrap, conpoy vegetable dumping and beef ball
Scrambled eggs, Dingley Deli streaky bacon, pork sausage, portobello mushroom, tomato, bubble and squeak
HKG-TPE (8:30am Departure)
December 2018
530/564-M-HKG.JBB12.1803.CX <12/18>
Breakfast
Refresh With
Orange or apple juice
Seasonal fresh fruits
Followed By
Dim Sum Selection
Scallop siu mai, seafood dumpling, chicken and ham bean curd wrap, conpoy vegetable dumping and beef ball
Scrambled eggs, Dingley Deli streaky bacon, pork sausage, portobello mushroom, tomato, bubble and squeak
#2111
Join Date: Jul 2015
Location: Oslo
Programs: SK*G
Posts: 18
SQ305 - brunch and supper?
March 2018
Singapore Airlines Suites Class
SQ 305 London Heathrow to Singapore
...
Before Touch Down
To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato
Fruit
Selection of Sliced Fresh Fruits
Appetizer
Cornflakes
With skim or full cream milk
Granola with Greek Yogurt
And berry compote
Fruit Yogurt
Natural Yogurt
Main Course
Khao Thom Kai Le Moo
Thai rice porridge with chicken, pork meatball and fish cake
Or
Bubble and Squeak
Pan-fried mixture of cabbage and mashed potato, served with poached egg, pork sausage and sautéed spinach
Or
Braised E-Fu Noodles with Abalone Sauce
Mushroom, chicken and vegetables
Or
Fresh Eggs
Prepared baked, scrambled or boiled
With mushrooms, vine ripened tomato, and toasts
Choice of chicken sausage or veal sausage
From the Bakery
Assorted Breakfast Rolls and Breakfast Pastries
Served with butter and fruit preserves
Singapore Airlines Suites Class
SQ 305 London Heathrow to Singapore
...
Before Touch Down
To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato
Fruit
Selection of Sliced Fresh Fruits
Appetizer
Cornflakes
With skim or full cream milk
Granola with Greek Yogurt
And berry compote
Fruit Yogurt
Natural Yogurt
Main Course
Khao Thom Kai Le Moo
Thai rice porridge with chicken, pork meatball and fish cake
Or
Bubble and Squeak
Pan-fried mixture of cabbage and mashed potato, served with poached egg, pork sausage and sautéed spinach
Or
Braised E-Fu Noodles with Abalone Sauce
Mushroom, chicken and vegetables
Or
Fresh Eggs
Prepared baked, scrambled or boiled
With mushrooms, vine ripened tomato, and toasts
Choice of chicken sausage or veal sausage
From the Bakery
Assorted Breakfast Rolls and Breakfast Pastries
Served with butter and fruit preserves
#2112
Join Date: Oct 1999
Location: New York
Posts: 7,352
UL 314/315 CMB-KUL-CMB January 2019
January 2019
Sri Lankan Airlines
UL 314 Colombo to Kuala Lumpur
Fresh Fruit
A seasonal assortment of the finest fresh fruit
Yogurt
Main Course
Sri Lankan Style Milk Rice Trio
Comprising mung dhal, brown country rice and white rice diamonds presented with chicken kala pol curry, seeni sambal and Lunu Miris, a spicy fresh onion, chili and lime cambal
Plain Omelette with Cheese and Herb Sauce
Served with grilled lamb sausage, asparagus spears, shiitake mushrooms, hash brown potatoes, grilled tomato and fried onion
Grilled Prawns and Batter-fried Seer Fish
Served with black bean sauce, fried egg noodle with vegetables and steamed pak choy
Vegetarian Choice
String hoppers served with potato white curry, soya meat curry and tempered coconut sambal with “Seeni Samba” an onion preparation simmered in tamarind, sugar and spices
Bread Basket
A selection of freshly baked breads from our bakery and accompanying preserves
Hot beverages
Freshly brewed Ceylon tea or coffee
AF-314C EF 01102018
January 2019
Sri Lankan Airlines
UL 315 Kuala Lumpur to Colombo
Appetizer
Compressed watermelon and feta cheese sandwich accompanied with basil lemon dressing presented with arugula leaves and lemon scented pumpkin seeds
Main Course
Thai Style Chicken Curry
Served with Mixed Asian Vegetables and steamed Jasmine rice
Fish Fillet Kung Pao Style
Presented with vegetable noodles and stir-fried greens
Lamb Provençal
With herbs and olives paired with mixed vegetables and Lyonnaise potatoes
Vegetarian Choice
Potato and pumpkin curry paired with tempered okra, sautéed broccoli and yellow basmati rice
Bread Basket
A selection of freshly baked breads from our bakery
Fresh Fruit
A seasonal assortment of the finest fresh fruit
Hot beverages
Freshly brewed Ceylon tea or coffee
AF-314C EF 01102018
Sky Cellar
Piper-Heidsieck Cuvée Brut
Red Wine
Carmen Gran Reserva Carmenère 2016 (Chile)
Dona Paula Malbec 2017 (Argentina)
White Wine
Swartland Chardonnay 2016 (South Africa)
Chateau DUCLA Bordeaux 2015 (France)
Port Wine
Cockburn’s Special Reserve
Sri Lankan Airlines
UL 314 Colombo to Kuala Lumpur
Fresh Fruit
A seasonal assortment of the finest fresh fruit
Yogurt
Main Course
Sri Lankan Style Milk Rice Trio
Comprising mung dhal, brown country rice and white rice diamonds presented with chicken kala pol curry, seeni sambal and Lunu Miris, a spicy fresh onion, chili and lime cambal
Plain Omelette with Cheese and Herb Sauce
Served with grilled lamb sausage, asparagus spears, shiitake mushrooms, hash brown potatoes, grilled tomato and fried onion
Grilled Prawns and Batter-fried Seer Fish
Served with black bean sauce, fried egg noodle with vegetables and steamed pak choy
Vegetarian Choice
String hoppers served with potato white curry, soya meat curry and tempered coconut sambal with “Seeni Samba” an onion preparation simmered in tamarind, sugar and spices
Bread Basket
A selection of freshly baked breads from our bakery and accompanying preserves
Hot beverages
Freshly brewed Ceylon tea or coffee
AF-314C EF 01102018
January 2019
Sri Lankan Airlines
UL 315 Kuala Lumpur to Colombo
Appetizer
Compressed watermelon and feta cheese sandwich accompanied with basil lemon dressing presented with arugula leaves and lemon scented pumpkin seeds
Main Course
Thai Style Chicken Curry
Served with Mixed Asian Vegetables and steamed Jasmine rice
Fish Fillet Kung Pao Style
Presented with vegetable noodles and stir-fried greens
Lamb Provençal
With herbs and olives paired with mixed vegetables and Lyonnaise potatoes
Vegetarian Choice
Potato and pumpkin curry paired with tempered okra, sautéed broccoli and yellow basmati rice
Bread Basket
A selection of freshly baked breads from our bakery
Fresh Fruit
A seasonal assortment of the finest fresh fruit
Hot beverages
Freshly brewed Ceylon tea or coffee
AF-314C EF 01102018
Sky Cellar
Piper-Heidsieck Cuvée Brut
Red Wine
Carmen Gran Reserva Carmenère 2016 (Chile)
Dona Paula Malbec 2017 (Argentina)
White Wine
Swartland Chardonnay 2016 (South Africa)
Chateau DUCLA Bordeaux 2015 (France)
Port Wine
Cockburn’s Special Reserve
#2113
Join Date: Oct 1999
Location: New York
Posts: 7,352
EK 354 DXB-SIN January 2019
January 2019
Emirates First Class
EK 354 Dubai to Singapore
Fresh Juice
Orange Juice
Grapefruit Juice
Beetroot, apple, celery and ginger detox drink
Banana and vanilla smoothie
Breakfast
Spinach and mushroom omelette
Served with pan-fried veal sausage, rosti, grilled asparagus, and roasted tomato with herbs
Scrambled eggs with chives
Served with sautéed mushrooms, rosti and butter beans in tomato sauce
Stir-fried noodles with vegetables
Served with steamed vegetable pau, prawn and chicken siu mai, vegetable dumpling and garlic chili sauce
Yogurt and granola
Greek yogurt with mango puree, topped with chia seeds, puffed spelt, toasted coconut, cacao nibs and berries
Breakfast cereal
Choice of cornflakes or Brookfarm muesli
Breakfast is served with freshly baked bread, toast, pastries, fresh fruit and yogurt.
Light Bites
Cold Snacks
Sandwiches
Smoked Beef with tomato chutney
Cheese with mango chutney
Smoked salmon with cream cheese
Pistachio chicken with sundried tomato chutney
Hot Snacks
Lamb and rosemary pie
Served with caramelized onion marmalade
Thai red curry with vegetables
Served with steamed rice
Selection of savories
Hoisin chicken drummettes, fried prawn wontons and lemongrass chicken parcels
Dessert
Selection of Pastries
Chocolate and butterscotch dome, lemon meringue tart, checkerboard biscuit, coconut macaroon and berry tartlet
Instant cup noodles are available at any time
Wine List
Champagne
Dom Perignon 2009
White
Y d’Yquem 2016, Bordeaux, France
Howard Park Allingham Chardonnay 2017, Margaret River, Western Australia
Grosset Springvale Riesling 2017, Clare Valley, South Australia
Meursault 1er Cru Chateau de Blagny Louis Latour 2014/2015, Meursault, Burgundy, France
Red
Chateau Ponet Canet 2006, Pauillac, Bordeaux, France
Craggy Range Sophia Gimblett Gravels 2011, Hawke’s Bay, New Zealand
Savaterre Shiraz, Beechworth, Victoria, Australia
Chateau Olivier Pessac-Leognan 2009, Bordeaux, France
Two Hands Bella’s Garden Shiraz 2015, Barossa Valley, Australia
Dessert
Chateau Suduiraut 2007, Sauternes, France
Port
Graham’s Single Harvest Tawny Port 1979, Douro Valley, Portugal
10045369-FC-AUSTRALASIA-WAPR 2_17 JAN 19
Emirates First Class
EK 354 Dubai to Singapore
Fresh Juice
Orange Juice
Grapefruit Juice
Beetroot, apple, celery and ginger detox drink
Banana and vanilla smoothie
Breakfast
Spinach and mushroom omelette
Served with pan-fried veal sausage, rosti, grilled asparagus, and roasted tomato with herbs
Scrambled eggs with chives
Served with sautéed mushrooms, rosti and butter beans in tomato sauce
Stir-fried noodles with vegetables
Served with steamed vegetable pau, prawn and chicken siu mai, vegetable dumpling and garlic chili sauce
Yogurt and granola
Greek yogurt with mango puree, topped with chia seeds, puffed spelt, toasted coconut, cacao nibs and berries
Breakfast cereal
Choice of cornflakes or Brookfarm muesli
Breakfast is served with freshly baked bread, toast, pastries, fresh fruit and yogurt.
Light Bites
Cold Snacks
Sandwiches
Smoked Beef with tomato chutney
Cheese with mango chutney
Smoked salmon with cream cheese
Pistachio chicken with sundried tomato chutney
Hot Snacks
Lamb and rosemary pie
Served with caramelized onion marmalade
Thai red curry with vegetables
Served with steamed rice
Selection of savories
Hoisin chicken drummettes, fried prawn wontons and lemongrass chicken parcels
Dessert
Selection of Pastries
Chocolate and butterscotch dome, lemon meringue tart, checkerboard biscuit, coconut macaroon and berry tartlet
Instant cup noodles are available at any time
Wine List
Champagne
Dom Perignon 2009
White
Y d’Yquem 2016, Bordeaux, France
Howard Park Allingham Chardonnay 2017, Margaret River, Western Australia
Grosset Springvale Riesling 2017, Clare Valley, South Australia
Meursault 1er Cru Chateau de Blagny Louis Latour 2014/2015, Meursault, Burgundy, France
Red
Chateau Ponet Canet 2006, Pauillac, Bordeaux, France
Craggy Range Sophia Gimblett Gravels 2011, Hawke’s Bay, New Zealand
Savaterre Shiraz, Beechworth, Victoria, Australia
Chateau Olivier Pessac-Leognan 2009, Bordeaux, France
Two Hands Bella’s Garden Shiraz 2015, Barossa Valley, Australia
Dessert
Chateau Suduiraut 2007, Sauternes, France
Port
Graham’s Single Harvest Tawny Port 1979, Douro Valley, Portugal
10045369-FC-AUSTRALASIA-WAPR 2_17 JAN 19
#2114
Join Date: Oct 1999
Location: New York
Posts: 7,352
EK 653 CMB-MLE-DXB January 2019
January 2019
Emirates First Class
EK 653 Colombo-Male-Dubai
Colombo to Male
Cold Light Meal
Appetizer
Seasonal Fruit
An assortment of fresh cut fruit
[Not Served]
Main Course
Continental Cold Plate
Chicken with sundried tomato crust, lamb terrine and potato salad, served with mint sauce
Served with freshly baked bread
Dessert
Sticky Date Delice
Served with pecan crème Anglaise
Male to Colombo
Dinner
Appetizers
Broccoli Soup
With sour cream and chervil croutons
Traditional Arabic Mezze
A spread of local savory dishes including houmous, muhammara, labneh, baba ghanouj, bamieh bil zeit, stuffed vine leaves, spinach bil zeit and potato kibbeh
Achaari jhinga
Spicy pickled prawns, served with mango and pineapple salsa
Dinner is served with a seasonal side salad.
Main Course
Lamb ragout
Served with gnocchi, beetroot and sautéed spinach
Stir-fried Chicken with water chestnuts
Served with steamed pak choy and Thai-style vegetable fried rice
Spinach and pine nut ravioli
With braised cherry tomatoes and parmesan
Prawn biryani
Prawns marinated in aromatic spices and slow cooked with rice, garnished with fried cashew nuts, raisins and onions
Side Dishes
Lyonnaise potatoes
Buttered vegetables
Curried chili peppers
Sautéed spiced taro
Bread Basket
Godamba roti, pav, Arabic and garlic bread
Condiments
Masala pappad, mango chutney, cucumber raita, yogurt and Malay pickle
Dessert
Bibikkan
Sri Lankan coconut cake topped with cashew nuts, served with vanilla sauce and whipped cream
Berry Trifle
Encased in white chocolate, with nut crumble and berry compote
Seasonal Fruit
An assortment of fresh cut fruit
Cheese board
A carefully chosen assortment of fine boutique cheeses from around the world, served with crackers and accompaniments
Chocolates
Fine Luxury Chocolates
Wine List
Champagne
Dom Perignon 2009
White
La Clarte De Haut-Brion Blanc 2013, Pessac-Leognan, Bordeaux, France
Petaluma Tiers Chardonnay 2015, Adelaide Hills, South Australia
Red
Chateau Figeac, Saint-Emilion 2005, Saint-Emilion, Bordeaux, France
Torbreck RunRig 2006, Barossa Valley, South Australia
Port
Graham’s Single Harvest Tawny Port 1979, Douro Valley, Portugal
10033852-FC ME & IS_12 JAN 19
Emirates First Class
EK 653 Colombo-Male-Dubai
Colombo to Male
Cold Light Meal
Appetizer
Seasonal Fruit
An assortment of fresh cut fruit
[Not Served]
Main Course
Continental Cold Plate
Chicken with sundried tomato crust, lamb terrine and potato salad, served with mint sauce
Served with freshly baked bread
Dessert
Sticky Date Delice
Served with pecan crème Anglaise
Male to Colombo
Dinner
Appetizers
Broccoli Soup
With sour cream and chervil croutons
Traditional Arabic Mezze
A spread of local savory dishes including houmous, muhammara, labneh, baba ghanouj, bamieh bil zeit, stuffed vine leaves, spinach bil zeit and potato kibbeh
Achaari jhinga
Spicy pickled prawns, served with mango and pineapple salsa
Dinner is served with a seasonal side salad.
Main Course
Lamb ragout
Served with gnocchi, beetroot and sautéed spinach
Stir-fried Chicken with water chestnuts
Served with steamed pak choy and Thai-style vegetable fried rice
Spinach and pine nut ravioli
With braised cherry tomatoes and parmesan
Prawn biryani
Prawns marinated in aromatic spices and slow cooked with rice, garnished with fried cashew nuts, raisins and onions
Side Dishes
Lyonnaise potatoes
Buttered vegetables
Curried chili peppers
Sautéed spiced taro
Bread Basket
Godamba roti, pav, Arabic and garlic bread
Condiments
Masala pappad, mango chutney, cucumber raita, yogurt and Malay pickle
Dessert
Bibikkan
Sri Lankan coconut cake topped with cashew nuts, served with vanilla sauce and whipped cream
Berry Trifle
Encased in white chocolate, with nut crumble and berry compote
Seasonal Fruit
An assortment of fresh cut fruit
Cheese board
A carefully chosen assortment of fine boutique cheeses from around the world, served with crackers and accompaniments
Chocolates
Fine Luxury Chocolates
Wine List
Champagne
Dom Perignon 2009
White
La Clarte De Haut-Brion Blanc 2013, Pessac-Leognan, Bordeaux, France
Petaluma Tiers Chardonnay 2015, Adelaide Hills, South Australia
Red
Chateau Figeac, Saint-Emilion 2005, Saint-Emilion, Bordeaux, France
Torbreck RunRig 2006, Barossa Valley, South Australia
Port
Graham’s Single Harvest Tawny Port 1979, Douro Valley, Portugal
10033852-FC ME & IS_12 JAN 19
#2115
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore Airlines
Business Class menu
Wellington to Melbourne
January 2019
After Take Off
Appetiser
Salad of Crab and Pineapple Salsa
With herb vinaigrette
Main Course
North Indian Chicken Biryani
Chicken baked in flavoured spiced rice
Braised Beef Short Ribs in Red Wine Sauce
With roasted vegetables and mashed potatoes
Char Siew Pork in Hoisin Sauce
With egg noodles and vegetables
Dessert
Salted Caramel Tart with Berry Compote and Lemon Crème Fraiche
From The Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavoured olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Beverages
Champagne and Wine
Champagne
Charles Heidsieck Brut Reserve, Champagne, France
Champagne, situated in the north of France with its cold climate and famous limestone soils is one of the most famous wine regions in the world in both historic and quality terms. Charles Heidsieck, established in 1851, by Charles, a scion of the famous Heidsieck family, is now one of the most admired Houses in Champagne today. Made by "chef de cave" Thierry Roset, this multi-vintage wine is a blend of Pinot Noir and Chardonnay sourced from 60 different vineyard sites. Remarkably, over 40% of the blend is made up of older reserve wines which gives Charles Heidsieck its distinctive honeyed complexity, richness and maturity.
White
2017 Mount Riley Sauvignon Blanc, Marlborough, New Zealand
New Zealand's Marlborough region is home to many of the world's most distinctive Sauvignon Blanc wines. This racy and vibrant style has a strong international reputation and is typified by a lifted herbaceous leafy aroma, crisp mouthwatering acidity and wonderful overall freshness. Established by the Buchanan family in 1992 and run by founder John, his daughter Amy and son-in-law Matt Murphy, Mt Riley has an excellent reputation for outstanding Sauvignon Blanc.
2017 Giant Steps Chardonnay, Yarra Valley, Australia
The cool climate of the Yarra Valley east of Melbourne is particularly well suited to growing chardonnay of exceptional quality. Giant Steps was founded in 1997 by visionary Phil Sexton with the wines made by talented winemaker Steve Flamsteed, the recipient of the Winemaker of the Year Award in 2016. Giant Steps comes from jazz great John Coltrane's album of the same name. Based in Healsville, they make outstanding Chardonnay and Pinot Noir from vineyards both in the Lower and Upper Yarra Valley. This wine is pale straw in colour with subtle stone fruit characters. It is medium bodied with fresh crunchy acidity and good palate length and flavour intensity. This wine is an excellent example of the exciting "new wave" of Australian Chardonnay attracting so much attention internationally.
Red Wine
2015 Chateau Rahoul, Graves, Bordeaux, France
Graves is the birthplace of wine in Bordeaux : the site that Romans chose to first plant vines 2,000 years ago. The region lies in the heart of Bordeaux and derives its name from the gravelly soil which aids in drainage as well as heat retention. Chateau Rahoul is a beautiful property in Graves that dates back to the 17th century offering wines with exceptional grace and balance. 2015 is a huge success for Rahoul : the warm sunny conditions provided exceptionally ripe, grapes that has been crafted into a fruity, delicious, fleshy wine composed mainly of Merlot, one-third Cabernet Sauvignon and a touch of Petit Verdot.
OR
2015 Clarendelle, Bordeaux, France
In Bordeaux, arguably the largest and most important fine wine region in the world, five chateaux rank as first growths producing the finest Cabernet Sauvignon-based wines, one of which is Haut-Brion. Clarendelle is owned and managed by the same winemakers as Haut-Brion and has been producing excellent wines since its inception in 2005. Haut-Brion and Clarendelle are currently headed by Prince Robert de Luxembourg and winemaking is led by the talented Jean-Philippe Delmas. The 2015 vintage is the best Clarendelle produced thus far - a generous, velvety red wine filled with ripe blackberries, violets and cedar. This is a wine of great balance, intensity and wonderful depth.
2015 Zonte's Footsteps "The Lake Doctor" Shiraz, Langhorne Creek, Australia
The Langhorne Creek region is 70 kilometres south-east of Adelaide on the shores of Lake Alexandrina. Grapes grow easily in the fertile soil of the region. The climate is warm but modified significantly by the southerly breezes from the ocean that cool the vineyards during the ripening season - the phenomenon from which "The Lake Doctor" takes its name. Zonte's Footsteps, is a collaboration of wine industry friends who established the label in 2003. Wines are made by veteran winemaker Ben Riggs.
OR
2017 Robert Oatley Shiraz, McLaren Vale, Australia
Robert Oatley Vineyards was founded by the late Bob Oatley in 2006. Bob was well known for multiple successes in competitive sailing, tourism and of course wine. The Oatley wines are made by highly rated consultant winemaker Larry Cherubino and are sourced from a diverse range of quality regions across Australia. This grapes for this wine were grown in McLaren Vale south of Adelaide where Shiraz thrives in the dry warm Mediterranean climate. It has a deep red colour, ripe but not over-ripe Shiraz aromatics, and a soft yet intensive palate. An excellent example of modern McLaren Vale Shiraz.
2016 Artadi Vinas de Gain, Rioja, Spain
At Artadi, talking about a vineyard is talking about its environment's personality. In Alava, Artadi owns 83 hectares of vineyards planted in soils with a wide geological diversity. These vines are grown on a higher altitude than the rest, hence the name Gain, which means altitude. Clay and limestone primarily compose the balance of soils under a fluctuating climatology. These unique vineyard sites give singularity to their wines - the transparency of fruit and the finesse of tannins as main qualities. Vinas de Gain is made of 100% Tempranillo grapes from 20- to 30-year-old vines. With a background of red fruit, the seasoned notes perfectly assemble and are highlighted with notes of oak aging.
Port
Dow's 10-Year-Old Tawny Port, Duoro, Portugal
Port begins its life as a fiery, purple sweet wine. It takes a long time to soften and mellow. This wine has been lying quietly in its barrel for 10 years, slowly losing its fierceness and transforming itself into a gentle amber wine, laden with fig, plum and raspberry fruit.
Cocktails and Aperitifs
Cocktails
Singapore Sling
Enjoy this 1915 classic - a concoction of dry gin, DOM Benedictine, orange liqueur, cherry brandy, shaken with lime and pineapple juice, a dash of Angostura bitters and Grenadine. A must-have in Singapore.
Bloody Mary
A classic blend of vodka, tomato juice, lemon juice with a dash of Worcestershire and Tabasco sauce
Screwdriver
A classic concoction of vodka and orange juice.
Citrus Rum Cooler
An invigorating recipe of orange liqueur, rum and orange juice, topped with 7-Up
Bailey's White Russian
A unique concoction of Bailey's Irish Cream liqueur with vodka.
Kris in Love
A delightful concoction of white wine stirred with 7-Up.
Skyhigh
An invigorating recipe featuring vodka, orange liqueur and lemon, topped with 7-Up.
Alspritzer
A sparkling mix of vodka shaken with apple juice and 7-Up.
Vodka Flush
A tantalizing drink of vodka, apple juice and bitter lemon, topped with 7-Up.
Aperitifs
Campari
Spirits and Beer
Spirits
Chivas Regal Scotch Whisky
Johnnie Walker Black Label Whisky
Jack Daniel's Tennessee Whiskey
Highland Park Warrior Series Svein
Courvoisier XO Fine Champagne
Absolut Vodka
Bacardi Superior Rum
Bombay Sapphire Gin
Junmai Ginjo Sake
Liqueurs
Grand Marnier Cordon Rouge
Bailey's Original Irish Cream
Choya Umeshu
Beer
International Selection
Guinness Stout
Non-alcoholic Beverages
Featured Mix
Royal Sparkle
A sweet mix of apple juice with ginger ale and soda.
Mocktails
Sunrise Meadow
A refreshing concoction of orange and pineapple juices topped with soda water.
Citrus Delight
A thirst-quenching blend of orange juice and tonic water.
Midsummer Breeze
An invigorating concoction of apple, orange and pineapple juices, topped with 7-Up for that extra zest.
Apple Bliss
A tantalising refreshment of apple juice and bitter lemon topped with 7-Up.
Fruit Spritzer
A simple yet delightfully refreshing mix of apple juice and 7-Up.
Mineral Water
Still
Sparkling
Fruit Juice
Orange
Apple
Pineapple
Tomato
Soft Drinks
Coke
Coke Light / Coke Zero
7-Up
Ginger Ale
Soda Water
Tonic Water
Bitter Lemon
Milk
Full Cream
Low Fat
Other Beverages *
Milo
Malted chocolate beverage
Chocolate
* Available hot or with ice
Coffee Selection
Enjoy the invigorating aroma and rich flavour from our selection of the finest brew.
Gourmet Coffee
Guatemala
Sweet and balanced with notes of chocolate, caramel and honey.
Brazil
Full-bodied and velvety, with distinctive notes of chocolate.
Ethiopia
Delicate flavour with notes of floral jasmine.
Unique Blend
Espresso
Rich, aromatic and velvety all at once.
Espresso illy decaffeinato
Decaffeinated but with the same pleasant taste of the illy espresso.
Coffee Selection
Specialty Coffees
Espresso
A single shot of premium coffee.
Decaffeinated Coffee
A full-flavoured alternative low in caffeine.
Brewed Coffee
Our exclusive blend of coffee, freshly brewed.
Cappuccino
Espresso topped with thick hot frothed milk.
Mocha
A layer of hot chocolate, espresso dusted with cocoa, topped with hot frothed milk.
Café Royal
Lightly sweetened espresso with a touch of XO brandy.
Tea Selection
International Tea*
1837 Black Tea
A TWG Tea renowned timeless classic, this is a unique blend of black tea with fruity and floral tones which leaves a lingering taste of ripe berries and caramel.
Silver Moon Tea
A green tea blend accented with grand berry and vanilla bouquet. It is a tea for that special moment, with richness in antioxidants and nutrients.
Vanilla Bourbon Tea
A theine-free red tea from South African, blended with sweet vanilla. With its high antioxidants, vitamin C, mineral salts and proteins, the tea is suitable for both adults and children.
Royal Darjeeling
An exquisite first flush black tea plucked during Spring harvests and is suitable for daytime consumption. This tea has a vibrant sparkling taste that develops remarkable overtones of ripe apricots.
English Breakfast Tea
A timeless classic black tea with an invigorating full-bodied and robust flavour, with light floral undertones.
Chamomile
Soft and soothing chamomile flowers yielding a golden, theine-free cup.
Breakfast Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot.
Decaffeinated Earl Grey
A low-theme black tea alternative infused with TWG Tea bergamot.
Moroccan Mint Tea
A perfect blend of delicate green tea and strong Sahara mint.
In-House Tea Selection
Chinese Tea
Jasmine
An aromatic green tea, scented with jasmine flowers.
Oolong
A smooth teat featuring a distinctive fragrance of orchids.
Pu-Erh
A strong black tea exuding an earthy fragrance.
Asian Tea*
Sencha Green Tea
Japanese Grean Tea with a delicate aroma and a fresh, clean taste.
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice.
Herbal Infusions
Peppermint
A natural, caffeine-free brew with a refreshingly fragrant taste. The healing powers of peppermint help relieve nervous tension, ease stomach ailments, alleviate insomnia and aid weight loss.
Lemon Ginger Tea
A naturally caffeine-free infusion of lemony freshness with the uplifting taste of ginger. This is a perfect combination of antioxidants and Vitamin C that boosts the immune system.
* Available hot or with ice
Business Class menu
Wellington to Melbourne
January 2019
After Take Off
Appetiser
Salad of Crab and Pineapple Salsa
With herb vinaigrette
Main Course
North Indian Chicken Biryani
Chicken baked in flavoured spiced rice
Braised Beef Short Ribs in Red Wine Sauce
With roasted vegetables and mashed potatoes
Char Siew Pork in Hoisin Sauce
With egg noodles and vegetables
Dessert
Salted Caramel Tart with Berry Compote and Lemon Crème Fraiche
From The Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavoured olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ248 (LZJ-DAJ-RRJ)-1.1 JCL
Beverages
Champagne and Wine
Champagne
Charles Heidsieck Brut Reserve, Champagne, France
Champagne, situated in the north of France with its cold climate and famous limestone soils is one of the most famous wine regions in the world in both historic and quality terms. Charles Heidsieck, established in 1851, by Charles, a scion of the famous Heidsieck family, is now one of the most admired Houses in Champagne today. Made by "chef de cave" Thierry Roset, this multi-vintage wine is a blend of Pinot Noir and Chardonnay sourced from 60 different vineyard sites. Remarkably, over 40% of the blend is made up of older reserve wines which gives Charles Heidsieck its distinctive honeyed complexity, richness and maturity.
White
2017 Mount Riley Sauvignon Blanc, Marlborough, New Zealand
New Zealand's Marlborough region is home to many of the world's most distinctive Sauvignon Blanc wines. This racy and vibrant style has a strong international reputation and is typified by a lifted herbaceous leafy aroma, crisp mouthwatering acidity and wonderful overall freshness. Established by the Buchanan family in 1992 and run by founder John, his daughter Amy and son-in-law Matt Murphy, Mt Riley has an excellent reputation for outstanding Sauvignon Blanc.
2017 Giant Steps Chardonnay, Yarra Valley, Australia
The cool climate of the Yarra Valley east of Melbourne is particularly well suited to growing chardonnay of exceptional quality. Giant Steps was founded in 1997 by visionary Phil Sexton with the wines made by talented winemaker Steve Flamsteed, the recipient of the Winemaker of the Year Award in 2016. Giant Steps comes from jazz great John Coltrane's album of the same name. Based in Healsville, they make outstanding Chardonnay and Pinot Noir from vineyards both in the Lower and Upper Yarra Valley. This wine is pale straw in colour with subtle stone fruit characters. It is medium bodied with fresh crunchy acidity and good palate length and flavour intensity. This wine is an excellent example of the exciting "new wave" of Australian Chardonnay attracting so much attention internationally.
Red Wine
2015 Chateau Rahoul, Graves, Bordeaux, France
Graves is the birthplace of wine in Bordeaux : the site that Romans chose to first plant vines 2,000 years ago. The region lies in the heart of Bordeaux and derives its name from the gravelly soil which aids in drainage as well as heat retention. Chateau Rahoul is a beautiful property in Graves that dates back to the 17th century offering wines with exceptional grace and balance. 2015 is a huge success for Rahoul : the warm sunny conditions provided exceptionally ripe, grapes that has been crafted into a fruity, delicious, fleshy wine composed mainly of Merlot, one-third Cabernet Sauvignon and a touch of Petit Verdot.
OR
2015 Clarendelle, Bordeaux, France
In Bordeaux, arguably the largest and most important fine wine region in the world, five chateaux rank as first growths producing the finest Cabernet Sauvignon-based wines, one of which is Haut-Brion. Clarendelle is owned and managed by the same winemakers as Haut-Brion and has been producing excellent wines since its inception in 2005. Haut-Brion and Clarendelle are currently headed by Prince Robert de Luxembourg and winemaking is led by the talented Jean-Philippe Delmas. The 2015 vintage is the best Clarendelle produced thus far - a generous, velvety red wine filled with ripe blackberries, violets and cedar. This is a wine of great balance, intensity and wonderful depth.
2015 Zonte's Footsteps "The Lake Doctor" Shiraz, Langhorne Creek, Australia
The Langhorne Creek region is 70 kilometres south-east of Adelaide on the shores of Lake Alexandrina. Grapes grow easily in the fertile soil of the region. The climate is warm but modified significantly by the southerly breezes from the ocean that cool the vineyards during the ripening season - the phenomenon from which "The Lake Doctor" takes its name. Zonte's Footsteps, is a collaboration of wine industry friends who established the label in 2003. Wines are made by veteran winemaker Ben Riggs.
OR
2017 Robert Oatley Shiraz, McLaren Vale, Australia
Robert Oatley Vineyards was founded by the late Bob Oatley in 2006. Bob was well known for multiple successes in competitive sailing, tourism and of course wine. The Oatley wines are made by highly rated consultant winemaker Larry Cherubino and are sourced from a diverse range of quality regions across Australia. This grapes for this wine were grown in McLaren Vale south of Adelaide where Shiraz thrives in the dry warm Mediterranean climate. It has a deep red colour, ripe but not over-ripe Shiraz aromatics, and a soft yet intensive palate. An excellent example of modern McLaren Vale Shiraz.
2016 Artadi Vinas de Gain, Rioja, Spain
At Artadi, talking about a vineyard is talking about its environment's personality. In Alava, Artadi owns 83 hectares of vineyards planted in soils with a wide geological diversity. These vines are grown on a higher altitude than the rest, hence the name Gain, which means altitude. Clay and limestone primarily compose the balance of soils under a fluctuating climatology. These unique vineyard sites give singularity to their wines - the transparency of fruit and the finesse of tannins as main qualities. Vinas de Gain is made of 100% Tempranillo grapes from 20- to 30-year-old vines. With a background of red fruit, the seasoned notes perfectly assemble and are highlighted with notes of oak aging.
Port
Dow's 10-Year-Old Tawny Port, Duoro, Portugal
Port begins its life as a fiery, purple sweet wine. It takes a long time to soften and mellow. This wine has been lying quietly in its barrel for 10 years, slowly losing its fierceness and transforming itself into a gentle amber wine, laden with fig, plum and raspberry fruit.
Cocktails and Aperitifs
Cocktails
Singapore Sling
Enjoy this 1915 classic - a concoction of dry gin, DOM Benedictine, orange liqueur, cherry brandy, shaken with lime and pineapple juice, a dash of Angostura bitters and Grenadine. A must-have in Singapore.
Bloody Mary
A classic blend of vodka, tomato juice, lemon juice with a dash of Worcestershire and Tabasco sauce
Screwdriver
A classic concoction of vodka and orange juice.
Citrus Rum Cooler
An invigorating recipe of orange liqueur, rum and orange juice, topped with 7-Up
Bailey's White Russian
A unique concoction of Bailey's Irish Cream liqueur with vodka.
Kris in Love
A delightful concoction of white wine stirred with 7-Up.
Skyhigh
An invigorating recipe featuring vodka, orange liqueur and lemon, topped with 7-Up.
Alspritzer
A sparkling mix of vodka shaken with apple juice and 7-Up.
Vodka Flush
A tantalizing drink of vodka, apple juice and bitter lemon, topped with 7-Up.
Aperitifs
Campari
Spirits and Beer
Spirits
Chivas Regal Scotch Whisky
Johnnie Walker Black Label Whisky
Jack Daniel's Tennessee Whiskey
Highland Park Warrior Series Svein
Courvoisier XO Fine Champagne
Absolut Vodka
Bacardi Superior Rum
Bombay Sapphire Gin
Junmai Ginjo Sake
Liqueurs
Grand Marnier Cordon Rouge
Bailey's Original Irish Cream
Choya Umeshu
Beer
International Selection
Guinness Stout
Non-alcoholic Beverages
Featured Mix
Royal Sparkle
A sweet mix of apple juice with ginger ale and soda.
Mocktails
Sunrise Meadow
A refreshing concoction of orange and pineapple juices topped with soda water.
Citrus Delight
A thirst-quenching blend of orange juice and tonic water.
Midsummer Breeze
An invigorating concoction of apple, orange and pineapple juices, topped with 7-Up for that extra zest.
Apple Bliss
A tantalising refreshment of apple juice and bitter lemon topped with 7-Up.
Fruit Spritzer
A simple yet delightfully refreshing mix of apple juice and 7-Up.
Mineral Water
Still
Sparkling
Fruit Juice
Orange
Apple
Pineapple
Tomato
Soft Drinks
Coke
Coke Light / Coke Zero
7-Up
Ginger Ale
Soda Water
Tonic Water
Bitter Lemon
Milk
Full Cream
Low Fat
Other Beverages *
Milo
Malted chocolate beverage
Chocolate
* Available hot or with ice
Coffee Selection
Enjoy the invigorating aroma and rich flavour from our selection of the finest brew.
Gourmet Coffee
Guatemala
Sweet and balanced with notes of chocolate, caramel and honey.
Brazil
Full-bodied and velvety, with distinctive notes of chocolate.
Ethiopia
Delicate flavour with notes of floral jasmine.
Unique Blend
Espresso
Rich, aromatic and velvety all at once.
Espresso illy decaffeinato
Decaffeinated but with the same pleasant taste of the illy espresso.
Coffee Selection
Specialty Coffees
Espresso
A single shot of premium coffee.
Decaffeinated Coffee
A full-flavoured alternative low in caffeine.
Brewed Coffee
Our exclusive blend of coffee, freshly brewed.
Cappuccino
Espresso topped with thick hot frothed milk.
Mocha
A layer of hot chocolate, espresso dusted with cocoa, topped with hot frothed milk.
Café Royal
Lightly sweetened espresso with a touch of XO brandy.
Tea Selection
International Tea*
1837 Black Tea
A TWG Tea renowned timeless classic, this is a unique blend of black tea with fruity and floral tones which leaves a lingering taste of ripe berries and caramel.
Silver Moon Tea
A green tea blend accented with grand berry and vanilla bouquet. It is a tea for that special moment, with richness in antioxidants and nutrients.
Vanilla Bourbon Tea
A theine-free red tea from South African, blended with sweet vanilla. With its high antioxidants, vitamin C, mineral salts and proteins, the tea is suitable for both adults and children.
Royal Darjeeling
An exquisite first flush black tea plucked during Spring harvests and is suitable for daytime consumption. This tea has a vibrant sparkling taste that develops remarkable overtones of ripe apricots.
English Breakfast Tea
A timeless classic black tea with an invigorating full-bodied and robust flavour, with light floral undertones.
Chamomile
Soft and soothing chamomile flowers yielding a golden, theine-free cup.
Breakfast Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot.
Decaffeinated Earl Grey
A low-theme black tea alternative infused with TWG Tea bergamot.
Moroccan Mint Tea
A perfect blend of delicate green tea and strong Sahara mint.
In-House Tea Selection
Chinese Tea
Jasmine
An aromatic green tea, scented with jasmine flowers.
Oolong
A smooth teat featuring a distinctive fragrance of orchids.
Pu-Erh
A strong black tea exuding an earthy fragrance.
Asian Tea*
Sencha Green Tea
Japanese Grean Tea with a delicate aroma and a fresh, clean taste.
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice.
Herbal Infusions
Peppermint
A natural, caffeine-free brew with a refreshingly fragrant taste. The healing powers of peppermint help relieve nervous tension, ease stomach ailments, alleviate insomnia and aid weight loss.
Lemon Ginger Tea
A naturally caffeine-free infusion of lemony freshness with the uplifting taste of ginger. This is a perfect combination of antioxidants and Vitamin C that boosts the immune system.
* Available hot or with ice