The All-Airline FT Menu Collection
#2161
Join Date: Oct 1999
Location: New York
Posts: 7,347
JL 68 NRT-SEA March-May 2019 Business Class (wine list is March 2019)
March to May 2019
Japan Airlines
JL 68 Tokyo to Seattle
Special menus to celebrate the launch of the Tokyo-Seattle Route
Thank you for flying with us today.
To celebrate the launch of the Tokyo-Seattle route, we are offering special menus for dinner today only.
We hope you enjoy them.
Main Dish (Western Menu)
Poêlée of Atlantic salmon in Clam Chowder
Kanmi (Japanese Menu)/Dessert (Western Menu)
Slightly Salted Chocolate Caramel Mousse
Japanese Menu
This menu is created by Chef Jun Kurogi of “KUROGI” Shibadaimon Tokyo.
Sakizuke
Sesame Tofu Wasabi
Created by Chef Jun Kurogi
Moral Mushroom Flan
Broad Beans
Created by Chef Shinobu Namae
Spring Haze – Selection of seasonal colorful delicacies
Jellyfish dressed with Sesame Vinegar Sauce
Simmered Prawn
Kelp Roll with Herring
Dried Mullet Roe
Japanese Omelette
Simmered Bamboo Shoots with Dried Bonito Flakes
Mustard Flavored “Nanohana” Vegetable
Tuna “Sashimi”
Sweet Vinegared Yam
Tender-simmered Abalone
Simmered Asparagus
Dainomono
Grilled Ginger Beef
Simmered Mackerel with Miso Sauce
454 kcal
Steamed Rice
We are pleased to offer freshly steamed “Yukigura Imazurimai” Koshihikari rice
Miso Soup
Japanese Pickles
Kanmi
*Slightly Salted Chocolate Caramel Mousse
Specially created and served on the Seattle flights
Green Tea
Western Menu
The menu is created by Chef Shinobu Namae of “L’ Effervescence” Nishiazabu Tokyo
Amuse Bouche
Sesame Tofu Wasabi
Created by Chef Jun Kurogi
Moral Mushroom Flan
Broad Beans
Hors d’oeuvre
Horse Mackerel Escabeche
Asparagus Honey Mustard Sauce
Conger Eel & Ratatouille
Sakura Shrimp Potato Salad
Braised Duck Breast & Burdock
[Sea Salt, Butter, and Pepper]
Main Dish Choice
Wagyu Beef Sirloin Steak
Port Sauce, Japanese Pepper Butter
433 kcal
Port Sauce on the side
Medium
Or
Seasonal Seafood
Basil Anchoïade Sauce
213 kcal
Or
*Poêlée of Atlantic salmon in Clam Chowder
213 kcal
Specially created and served on the Seattle flights
Light vegetarian menu is also available from ANYTIME YOU WISH.
“Soy Meat Fajita Sour Cream”
Special Bread from Maison Kayser
Petite Nature
Matcha Green Tea Ekmek
Dessert
*Slightly Salted Chocolate Caramel Mousse
Specially created and served on the Seattle flights
Coffee Tea
Anytime You Wish
We are pleased to serve following menus at any time after the first meal service. Please ask our cabin attendant by 1 hour and 30 minutes before landing.
Light Meal
Soy Meat Fajita
Sour Cream
Recommendation for light vegetarian
JAL The Curry
JAL original chicken curry supervised by “Hashimoto” in Kumamoto, listed as a 1-star restaurant in the “Michelin Guide Kumamoto and Oita 2018 special edition.”
Beef Plate
Noodles
JAL Original “Japanese Soba Noodles TSUTA” Ramen Noodles in Soy Sauce Soup
Please enjoy rich aroma of truffle oil
Japanese Hot “Udon” Noodles
Edible Wild Plants
Sandwich
Salmon Bagel Sandwich
“Sangenton” Pork Cutlet Sandwich
Cheese Selection
Assorted Cheese
Refreshment
Fresh Fruits
Yogurt Fruit Sauce
Haagen-Dazs Ice Cream – Vanilla, Cookies & Cream, Strawberry
The following menus are created by renowned fine cuisine producer and chef – her home ground is Paris – Fumiko Kono.
“Fumiko’s Japanese Set Plate”
Dainomono
Cubed Tuna “Sashimi” & Avocado Japanese Pepper Leaves
Green Leafy Vegetable & Quinoa dressed with Sesame
Soup
Japanese Clear Soup
“Hana-fu,” Shaved Kelp
Steamed Rice
Japanese Pickles & Soy-simmered Kelp
“Fumiko’s Western Set Plate”
Main Dish
Roast Lamb with Herb Breadcrumbs & Japanese Pepper Paste
Seasonal Vegetables
Fromage Blanc Mousse & Citrus Fruits
Special Bread from MAISON KAYSER
Petite Nature
Smoked Pain de Campagne
You can enjoy your breads with olive oil
We are pleased to offer you jam. Please ask your cabin attendant.
Western Set Plate
The following set plate is also available.
Original Pancake
Raw Ham, Cheddar Cheese
(Limited menu only for the Tokyo-Seattle Route)
Fresh Fruits
Champagne & Wine
Champagne
Piper-Heidsieck Essentiel Extra Brut N.V.
Or Charles Heidsieck Brut Reserve N.V.
White Wine
Kleine Zaize Vineyard Selection Chardonnay 2017
Or Bourgogne Vieilles Vignes de Chardonnay
IGP Collines Rhadaniennes “La COmbe Pilate” 2016
Or Cline Viognier North Coast USA Or Stepp Pinot Blanc Germany
Rapaura Springs Classic 2017 Sauvignon Blanc
Or Dr. L. Riesling Qualitätswein Feinbherb Germany
Red Wine
Chateau Loudenne, Médoc Cru Bourgeois 2017 Cabernet Sauvignon
Or Felino Malbec Mendoza Argentina
Bouchard Père et Fils Bourgogne Pinot Reserve 2017 Pinot Noir
Or Villa Wolf Pinot Noir Qaulitätswen Trocken Germany
3/1 AMR
Sake
HAKURAKUSEI Junmai Daiginyo Miyagi
RAIFUKU Junmai Daiginjo AIAYAMA Ibraki
Japan Airlines
JL 68 Tokyo to Seattle
Special menus to celebrate the launch of the Tokyo-Seattle Route
Thank you for flying with us today.
To celebrate the launch of the Tokyo-Seattle route, we are offering special menus for dinner today only.
We hope you enjoy them.
Main Dish (Western Menu)
Poêlée of Atlantic salmon in Clam Chowder
Kanmi (Japanese Menu)/Dessert (Western Menu)
Slightly Salted Chocolate Caramel Mousse
Japanese Menu
This menu is created by Chef Jun Kurogi of “KUROGI” Shibadaimon Tokyo.
Sakizuke
Sesame Tofu Wasabi
Created by Chef Jun Kurogi
Moral Mushroom Flan
Broad Beans
Created by Chef Shinobu Namae
Spring Haze – Selection of seasonal colorful delicacies
Jellyfish dressed with Sesame Vinegar Sauce
Simmered Prawn
Kelp Roll with Herring
Dried Mullet Roe
Japanese Omelette
Simmered Bamboo Shoots with Dried Bonito Flakes
Mustard Flavored “Nanohana” Vegetable
Tuna “Sashimi”
Sweet Vinegared Yam
Tender-simmered Abalone
Simmered Asparagus
Dainomono
Grilled Ginger Beef
Simmered Mackerel with Miso Sauce
454 kcal
Steamed Rice
We are pleased to offer freshly steamed “Yukigura Imazurimai” Koshihikari rice
Miso Soup
Japanese Pickles
Kanmi
*Slightly Salted Chocolate Caramel Mousse
Specially created and served on the Seattle flights
Green Tea
Western Menu
The menu is created by Chef Shinobu Namae of “L’ Effervescence” Nishiazabu Tokyo
Amuse Bouche
Sesame Tofu Wasabi
Created by Chef Jun Kurogi
Moral Mushroom Flan
Broad Beans
Hors d’oeuvre
Horse Mackerel Escabeche
Asparagus Honey Mustard Sauce
Conger Eel & Ratatouille
Sakura Shrimp Potato Salad
Braised Duck Breast & Burdock
[Sea Salt, Butter, and Pepper]
Main Dish Choice
Wagyu Beef Sirloin Steak
Port Sauce, Japanese Pepper Butter
433 kcal
Port Sauce on the side
Medium
Or
Seasonal Seafood
Basil Anchoïade Sauce
213 kcal
Or
*Poêlée of Atlantic salmon in Clam Chowder
213 kcal
Specially created and served on the Seattle flights
Light vegetarian menu is also available from ANYTIME YOU WISH.
“Soy Meat Fajita Sour Cream”
Special Bread from Maison Kayser
Petite Nature
Matcha Green Tea Ekmek
Dessert
*Slightly Salted Chocolate Caramel Mousse
Specially created and served on the Seattle flights
Coffee Tea
Anytime You Wish
We are pleased to serve following menus at any time after the first meal service. Please ask our cabin attendant by 1 hour and 30 minutes before landing.
Light Meal
Soy Meat Fajita
Sour Cream
Recommendation for light vegetarian
JAL The Curry
JAL original chicken curry supervised by “Hashimoto” in Kumamoto, listed as a 1-star restaurant in the “Michelin Guide Kumamoto and Oita 2018 special edition.”
Beef Plate
Noodles
JAL Original “Japanese Soba Noodles TSUTA” Ramen Noodles in Soy Sauce Soup
Please enjoy rich aroma of truffle oil
Japanese Hot “Udon” Noodles
Edible Wild Plants
Sandwich
Salmon Bagel Sandwich
“Sangenton” Pork Cutlet Sandwich
Cheese Selection
Assorted Cheese
Refreshment
Fresh Fruits
Yogurt Fruit Sauce
Haagen-Dazs Ice Cream – Vanilla, Cookies & Cream, Strawberry
The following menus are created by renowned fine cuisine producer and chef – her home ground is Paris – Fumiko Kono.
“Fumiko’s Japanese Set Plate”
Dainomono
Cubed Tuna “Sashimi” & Avocado Japanese Pepper Leaves
Green Leafy Vegetable & Quinoa dressed with Sesame
Soup
Japanese Clear Soup
“Hana-fu,” Shaved Kelp
Steamed Rice
Japanese Pickles & Soy-simmered Kelp
“Fumiko’s Western Set Plate”
Main Dish
Roast Lamb with Herb Breadcrumbs & Japanese Pepper Paste
Seasonal Vegetables
Fromage Blanc Mousse & Citrus Fruits
Special Bread from MAISON KAYSER
Petite Nature
Smoked Pain de Campagne
You can enjoy your breads with olive oil
We are pleased to offer you jam. Please ask your cabin attendant.
Western Set Plate
The following set plate is also available.
Original Pancake
Raw Ham, Cheddar Cheese
(Limited menu only for the Tokyo-Seattle Route)
Fresh Fruits
Champagne & Wine
Champagne
Piper-Heidsieck Essentiel Extra Brut N.V.
Or Charles Heidsieck Brut Reserve N.V.
White Wine
Kleine Zaize Vineyard Selection Chardonnay 2017
Or Bourgogne Vieilles Vignes de Chardonnay
IGP Collines Rhadaniennes “La COmbe Pilate” 2016
Or Cline Viognier North Coast USA Or Stepp Pinot Blanc Germany
Rapaura Springs Classic 2017 Sauvignon Blanc
Or Dr. L. Riesling Qualitätswein Feinbherb Germany
Red Wine
Chateau Loudenne, Médoc Cru Bourgeois 2017 Cabernet Sauvignon
Or Felino Malbec Mendoza Argentina
Bouchard Père et Fils Bourgogne Pinot Reserve 2017 Pinot Noir
Or Villa Wolf Pinot Noir Qaulitätswen Trocken Germany
3/1 AMR
Sake
HAKURAKUSEI Junmai Daiginyo Miyagi
RAIFUKU Junmai Daiginjo AIAYAMA Ibraki
#2162
Join Date: Oct 1999
Location: New York
Posts: 7,347
JL 67 SEA-NRT March to May 2019 (Wine List is April 2019)
March to May 2019
Japan Airlines
JL 67 Seattle to Tokyo Narita
Japanese Menu
Sakizuke
Tomato Mousse, Bocconcini, Genovese Sauce
Marinated Zucchini, Smoked Sardine, Anchovy Cream [Shrimps were also used on this amuse bouche.]
Irodori Gozen ~ Selection of seasonal colorful delicacies ~
Simmered Chinese Cabbage Roll Stuffed with Minced Chicken
Yam Jelly
Simmered “Nanohana” Vegetable & Abalone
Simmered Bamboo Shoots & Conger Eel Japaense Pepper Flavor
Grilled Duck Breast with Miso Sauce
Japanese Omelette
Tender Simmered Octopus
Simmered Shrimp
Mashed Pumpkin Ball
Dainomono
Braised Beef & Tofu with Sweet Soy Sauce
Sake Steamed Sea-bass with Minced Shrimp Sauce
Steamed Rice
We are pleased to offer freshly steamed Koshihikari rice
Miso Soup
Japanese Pickles
Kanmi
Mascarpone Yogurt Mousse
Green Tea
Western Menu
Cuisine By Naoki Uchiyama
Amuse Bouche
Tomato Mousse, Bocconcini, Genovese Sauce
Marinated Zucchini, Smoked Sardine, Anchovy Cream
Hors d’oeuvre
Assortment of Appetizer Plate
Prosciutto & Artichoke
Tamarind Duck & Edamame Hummus
Tuna Agrodolce
White Asparagus Tartelette
Main Dish Choice
US Prime Beef Tenderloin
Madeira Sauce, Whole Grain Mustard Artichoke Salsa
Or
Sautéed Sea-bass
Yukon Potato Gnocchi
White Asparagus Carbonara Sauce
Light vegetarian menu is also available from ANYTIME YOU WISH.
Vegetarian Ricotta Cheese Lasagna Eryngii Mushroom
Assorted Gourmet Breads
Dessert
Mascarpone Yogurt Mousse
Coffee Tea
Anytime You Wish
We are pleased to serve following menus at any time after the first meal service. Please ask our cabin attendant by 1 hour and 30 minutes before landing.
JAL’s Recommendation
Mapo Eggplant Rice Bowl
Light Meal
Vegetarian Ricotta Cheese Lasagna
Eryngii Mushroom
Recommendation for light vegetarian
Vegetable Curry with Hokkaido Potatoes & Onions
Noodles
JAL Original Healthy Ramen Noodles from Kyusyu “Kyushu Jangara”
~Healthy ramen noodles of vegetable origin in pursuit of good taste (UMAMI*) without using meat, topped with Yuba Roll~
Japanese Hot “Udon” Noodles
Seaweed
Sandwich
Pork Cutlet Sandwich
Cheese Selection
Assorted Cheese
Refreshment
Fresh Fruits
Ice Cream
Japanese Set Plate
Dainomono
Grilled Salmon Salted Rice Malt Flavor
Kobachi
Sautéed Burdock & Carrot Julienne
Steamed Rice
Miso Soup
Western Set Plate
Main Dish
Beef Steak Bibimbap Style
Greek Yogurt
Mango Sauce
Champagne & Wine
Champagne
Piper-Heidsieck Essentiel Extra Brut N.V.
Or Charles Heidsieck Brut Reserve N.V.
White Wine
Albert Bichot Bourgogne Vieilles Vignes de Chardonnay 2017
Or Kleine Zaize Vineyard Selection Chardonnay 2017
Stepp Pinot Blanc 2018 Germany
Or IGP Collines Rhadaniennes “La Combe Pilate” 2016
Ken Forrester Petit Sauvignon Blanc 2017
Or Rapaura Springs Classic 2017 Sauvignon Blanc
Red Wine
Felino Malbec Mendoza 2017 Argentina
Or Chateau Loudenne, Médoc Cru Bourgeois 2017 Cabernet Sauvignon
Bouchard Père et Fils Bourgogne Pinot Reserve 2017 Pinot Noir
Or Villa Wolf Pinot Noir Qaulitätswen Trocken Germany
4/1 AMR
Sake
TOYO BIJIN Junmai Daiginjo Yamaguchi
AKABU Junmai Daiginjo Iwate
Japan Airlines
JL 67 Seattle to Tokyo Narita
Japanese Menu
Sakizuke
Tomato Mousse, Bocconcini, Genovese Sauce
Marinated Zucchini, Smoked Sardine, Anchovy Cream [Shrimps were also used on this amuse bouche.]
Irodori Gozen ~ Selection of seasonal colorful delicacies ~
Simmered Chinese Cabbage Roll Stuffed with Minced Chicken
Yam Jelly
Simmered “Nanohana” Vegetable & Abalone
Simmered Bamboo Shoots & Conger Eel Japaense Pepper Flavor
Grilled Duck Breast with Miso Sauce
Japanese Omelette
Tender Simmered Octopus
Simmered Shrimp
Mashed Pumpkin Ball
Dainomono
Braised Beef & Tofu with Sweet Soy Sauce
Sake Steamed Sea-bass with Minced Shrimp Sauce
Steamed Rice
We are pleased to offer freshly steamed Koshihikari rice
Miso Soup
Japanese Pickles
Kanmi
Mascarpone Yogurt Mousse
Green Tea
Western Menu
Cuisine By Naoki Uchiyama
Amuse Bouche
Tomato Mousse, Bocconcini, Genovese Sauce
Marinated Zucchini, Smoked Sardine, Anchovy Cream
Hors d’oeuvre
Assortment of Appetizer Plate
Prosciutto & Artichoke
Tamarind Duck & Edamame Hummus
Tuna Agrodolce
White Asparagus Tartelette
Main Dish Choice
US Prime Beef Tenderloin
Madeira Sauce, Whole Grain Mustard Artichoke Salsa
Or
Sautéed Sea-bass
Yukon Potato Gnocchi
White Asparagus Carbonara Sauce
Light vegetarian menu is also available from ANYTIME YOU WISH.
Vegetarian Ricotta Cheese Lasagna Eryngii Mushroom
Assorted Gourmet Breads
Dessert
Mascarpone Yogurt Mousse
Coffee Tea
Anytime You Wish
We are pleased to serve following menus at any time after the first meal service. Please ask our cabin attendant by 1 hour and 30 minutes before landing.
JAL’s Recommendation
Mapo Eggplant Rice Bowl
Light Meal
Vegetarian Ricotta Cheese Lasagna
Eryngii Mushroom
Recommendation for light vegetarian
Vegetable Curry with Hokkaido Potatoes & Onions
Noodles
JAL Original Healthy Ramen Noodles from Kyusyu “Kyushu Jangara”
~Healthy ramen noodles of vegetable origin in pursuit of good taste (UMAMI*) without using meat, topped with Yuba Roll~
Japanese Hot “Udon” Noodles
Seaweed
Sandwich
Pork Cutlet Sandwich
Cheese Selection
Assorted Cheese
Refreshment
Fresh Fruits
Ice Cream
Japanese Set Plate
Dainomono
Grilled Salmon Salted Rice Malt Flavor
Kobachi
Sautéed Burdock & Carrot Julienne
Steamed Rice
Miso Soup
Western Set Plate
Main Dish
Beef Steak Bibimbap Style
Greek Yogurt
Mango Sauce
Champagne & Wine
Champagne
Piper-Heidsieck Essentiel Extra Brut N.V.
Or Charles Heidsieck Brut Reserve N.V.
White Wine
Albert Bichot Bourgogne Vieilles Vignes de Chardonnay 2017
Or Kleine Zaize Vineyard Selection Chardonnay 2017
Stepp Pinot Blanc 2018 Germany
Or IGP Collines Rhadaniennes “La Combe Pilate” 2016
Ken Forrester Petit Sauvignon Blanc 2017
Or Rapaura Springs Classic 2017 Sauvignon Blanc
Red Wine
Felino Malbec Mendoza 2017 Argentina
Or Chateau Loudenne, Médoc Cru Bourgeois 2017 Cabernet Sauvignon
Bouchard Père et Fils Bourgogne Pinot Reserve 2017 Pinot Noir
Or Villa Wolf Pinot Noir Qaulitätswen Trocken Germany
4/1 AMR
Sake
TOYO BIJIN Junmai Daiginjo Yamaguchi
AKABU Junmai Daiginjo Iwate
#2163
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
April 2019
Menu
To Start
Zucchini and parmesan soup
Seared ocean trout with charred corn, jalapeno lime, coriander and ginger
Main
Selection of cheese served with accompaniments
Big bowl of zucchini and parmesan soup with croutons
Nicoise salad with cold smoked salmon and chardonnay vinaigrette
Pork, rosemary and tomato ragu with fettucine and pecorino
Red braised chicken with stir fried gai lan, shiitake mushrooms, black beans and steamed jasmine rice
Salad of garden leaves with balsamic vinaigrette
To Finish
Selection of cheese served with accompaniments
Ice cream
Beverages
Champagne
Today we will be serving either Duval-Leroy Brut or Jacquart Brut Mosalque
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
Hahn Premium Light
Hahn Super Dry
James Boag's Premium
Heineken
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
April 2019
Menu
To Start
Zucchini and parmesan soup
Seared ocean trout with charred corn, jalapeno lime, coriander and ginger
Main
Selection of cheese served with accompaniments
Big bowl of zucchini and parmesan soup with croutons
Nicoise salad with cold smoked salmon and chardonnay vinaigrette
Pork, rosemary and tomato ragu with fettucine and pecorino
Red braised chicken with stir fried gai lan, shiitake mushrooms, black beans and steamed jasmine rice
Salad of garden leaves with balsamic vinaigrette
To Finish
Selection of cheese served with accompaniments
Ice cream
Beverages
Champagne
Today we will be serving either Duval-Leroy Brut or Jacquart Brut Mosalque
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
Hahn Premium Light
Hahn Super Dry
James Boag's Premium
Heineken
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_5_AUS-NZ_SEP18
#2164
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
China Airlines
Business Class menu
Brisbane to Auckland
April 2019
Dynasty Culinary Passions
Entree
Peking Duck Slice with Cantonese Style Noodles
Choy Sum
or
Chipotle with Chicken Cheeseburger
or
Dill Seafood with Steamed Potatoes
Asparagus, Carrot
from the Bakery
Ciabatta, Garlic Bread
Butter
Dessert
Seasonal Fresh Fruits
Serendipity Ice Cream
Tea, Coffee
Beverages
Sparkling Wine
Veuve Ambal, Cremant de Bourgogne Brut
Red Wine
Chateau Les Combes, Bordeaux Red Wine, France
Conti Serristori Chianti Classico Riserva, Italy
Catena Zapata Tilia Malbec, Mendoza, Argentina
White Wine
Famille Perrin Reserve Cotes du Rhone Blanc, France
Giesen Wines Sauvignon Blanc, Marlborough, New Zealand
Liqueur
Bailey's Irish Cream, Plum Liqueur Choya Sarari
Taylor's 10 Year Old Tawny Port, Portugal
Spirit
Aberfeldy 12 Year Old Single Malt Scotch Whisky
Chivas Regal 12 Year Old Premium Scotch Whisky, Bisquit Prestige Cognac
Bombay Sapphire Dry Gin, Smirnoff Vodka
Cocktail
Gin Tonic, Screw Driver, Umeshu Sour, High Ball
Beer
Gold Medal Taiwan, International Selection
Juice
Apple, Orange, Tomato, Pineapple, Cranberry
Soft Drink
Coke, Pepsi, Coke Zero, Sprite
Tonic Water, Ginger Ale, Soda Water, Root Beer, Sparkling Mineral Water
Hot Drink Selection
Fresh Brewed Coffee, Alishan Oolong Tea, Sun Moon Lake Black Tea
Camomile & Spearmint Tea, English Breakfast Tea
Oolong Tea, Jasmine Tea, Japanese Green Tea
Business Class menu
Brisbane to Auckland
April 2019
Dynasty Culinary Passions
Entree
Peking Duck Slice with Cantonese Style Noodles
Choy Sum
or
Chipotle with Chicken Cheeseburger
or
Dill Seafood with Steamed Potatoes
Asparagus, Carrot
from the Bakery
Ciabatta, Garlic Bread
Butter
Dessert
Seasonal Fresh Fruits
Serendipity Ice Cream
Tea, Coffee
2019Q2-CI053/054-BNE-AKL-vv-2
Beverages
Sparkling Wine
Veuve Ambal, Cremant de Bourgogne Brut
Red Wine
Chateau Les Combes, Bordeaux Red Wine, France
Conti Serristori Chianti Classico Riserva, Italy
Catena Zapata Tilia Malbec, Mendoza, Argentina
White Wine
Famille Perrin Reserve Cotes du Rhone Blanc, France
Giesen Wines Sauvignon Blanc, Marlborough, New Zealand
Liqueur
Bailey's Irish Cream, Plum Liqueur Choya Sarari
Taylor's 10 Year Old Tawny Port, Portugal
Spirit
Aberfeldy 12 Year Old Single Malt Scotch Whisky
Chivas Regal 12 Year Old Premium Scotch Whisky, Bisquit Prestige Cognac
Bombay Sapphire Dry Gin, Smirnoff Vodka
Cocktail
Gin Tonic, Screw Driver, Umeshu Sour, High Ball
Beer
Gold Medal Taiwan, International Selection
Juice
Apple, Orange, Tomato, Pineapple, Cranberry
Soft Drink
Coke, Pepsi, Coke Zero, Sprite
Tonic Water, Ginger Ale, Soda Water, Root Beer, Sparkling Mineral Water
Hot Drink Selection
Fresh Brewed Coffee, Alishan Oolong Tea, Sun Moon Lake Black Tea
Camomile & Spearmint Tea, English Breakfast Tea
Oolong Tea, Jasmine Tea, Japanese Green Tea
#2165
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
April 2019
Dynasty Culinary Passions
Entree
Stir-fired [sic] Prawns with Onion and Bell peppers in XO sauce with Steamed Rice
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
Tea, Coffee
Beverages
Sparkling Wine
Veuve Ambal, Cremant de Bourgogne Brut
Red Wine
Chateau Les Combes, Bordeaux Red Wine, France
Conti Serristori Chianti Classico Riserva, Italy
Catena Zapata Tilia Malbec, Mendoza, Argentina
White Wine
Famille Perrin Reserve Cotes du Rhone Blanc, France
Giesen Wines Sauvignon Blanc, Marlborough, New Zealand
Liqueur
Bailey's Irish Cream, Plum Liqueur Choya Sarari
Taylor's 10 Year Old Tawny Port, Portugal
Spirit
Aberfeldy 12 Year Old Single Malt Scotch Whisky
Chivas Regal 12 Year Old Premium Scotch Whisky, Bisquit Prestige Cognac
Bombay Sapphire Dry Gin, Smirnoff Vodka
Cocktail
Gin Tonic, Screw Driver, Umeshu Sour, High Ball
Beer
Gold Medal Taiwan, International Selection
Juice
Apple, Orange, Tomato, Pineapple, Cranberry
Soft Drink
Coke, Pepsi, Coke Zero, Sprite
Tonic Water, Ginger Ale, Soda Water, Root Beer, Sparkling Mineral Water
Hot Drink Selection
Fresh Brewed Coffee, Alishan Oolong Tea, Sun Moon Lake Black Tea
Camomile & Spearmint Tea, English Breakfast Tea
Oolong Tea, Jasmine Tea, Japanese Green Tea
Business Class menu
Auckland to Brisbane
April 2019
Dynasty Culinary Passions
Entree
Stir-fired [sic] Prawns with Onion and Bell peppers in XO sauce with Steamed Rice
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
Tea, Coffee
2019Q2-CI053/054-BNE-AKL-vv-4
Beverages
Sparkling Wine
Veuve Ambal, Cremant de Bourgogne Brut
Red Wine
Chateau Les Combes, Bordeaux Red Wine, France
Conti Serristori Chianti Classico Riserva, Italy
Catena Zapata Tilia Malbec, Mendoza, Argentina
White Wine
Famille Perrin Reserve Cotes du Rhone Blanc, France
Giesen Wines Sauvignon Blanc, Marlborough, New Zealand
Liqueur
Bailey's Irish Cream, Plum Liqueur Choya Sarari
Taylor's 10 Year Old Tawny Port, Portugal
Spirit
Aberfeldy 12 Year Old Single Malt Scotch Whisky
Chivas Regal 12 Year Old Premium Scotch Whisky, Bisquit Prestige Cognac
Bombay Sapphire Dry Gin, Smirnoff Vodka
Cocktail
Gin Tonic, Screw Driver, Umeshu Sour, High Ball
Beer
Gold Medal Taiwan, International Selection
Juice
Apple, Orange, Tomato, Pineapple, Cranberry
Soft Drink
Coke, Pepsi, Coke Zero, Sprite
Tonic Water, Ginger Ale, Soda Water, Root Beer, Sparkling Mineral Water
Hot Drink Selection
Fresh Brewed Coffee, Alishan Oolong Tea, Sun Moon Lake Black Tea
Camomile & Spearmint Tea, English Breakfast Tea
Oolong Tea, Jasmine Tea, Japanese Green Tea
#2166
Join Date: Oct 1999
Location: New York
Posts: 7,347
BR TPE-HKG/MFM April to June 2019
April to June 2019
EVA Air Business Class
BR 871 Taipei to Hong Kong
(Applies to all Taipei to Hong Kong/Macau flights)
Sky Gourmet
Hors d’oeuvre
Chicken Roll Stuffed with Vegetable and Ratatouille
Main Course
Braised Chicken Thigh with Scallion in Aged Ginger Sauce
Assorted Vegetables Steamed Rice (Chishang Premium Rice)
Or
Steamed Cod Fish with Cardinal Capsicum Sauce
Assorted Vegetables Pesto Orecchiette
Sweet
Fruit
Coffee/Tea
20190401-B-TPE-HKG.MFM-TPE
Wine List
Champagne
Champagne Delamotte Blanc de Blancs 2007
New Zealand White Wine
Wairau River Sauvignon Blanc 2017, Marlborough
German White Wine
Ockfen BOCKSTEIN Riesling Kabinett 2016, Mosel
French Red Wine
Chateau Le Monteil d’Arsac 2014, Haut-Medoc, Bordeaux
Argentina Red Wine
Aguribay Malbec 2016, Mendoza
Fortified Wine
Cuesta Fina Sherry
Taylor’s LBV Port
EVA Air Business Class
BR 871 Taipei to Hong Kong
(Applies to all Taipei to Hong Kong/Macau flights)
Sky Gourmet
Hors d’oeuvre
Chicken Roll Stuffed with Vegetable and Ratatouille
Main Course
Braised Chicken Thigh with Scallion in Aged Ginger Sauce
Assorted Vegetables Steamed Rice (Chishang Premium Rice)
Or
Steamed Cod Fish with Cardinal Capsicum Sauce
Assorted Vegetables Pesto Orecchiette
Sweet
Fruit
Coffee/Tea
20190401-B-TPE-HKG.MFM-TPE
Wine List
Champagne
Champagne Delamotte Blanc de Blancs 2007
New Zealand White Wine
Wairau River Sauvignon Blanc 2017, Marlborough
German White Wine
Ockfen BOCKSTEIN Riesling Kabinett 2016, Mosel
French Red Wine
Chateau Le Monteil d’Arsac 2014, Haut-Medoc, Bordeaux
Argentina Red Wine
Aguribay Malbec 2016, Mendoza
Fortified Wine
Cuesta Fina Sherry
Taylor’s LBV Port
Last edited by Carfield; Apr 26, 2019 at 11:25 am
#2167
Join Date: Oct 1999
Location: New York
Posts: 7,347
BR HKG/MFM-TPE April to June 2019
April to June 2019
BR 852 Hong Kong to Taipei
(Applies to all Hong Kong/Macau to Taipei)
Sky Gourmet
Main Course
Roasted Chicken Thigh with BBQ Sauce
Assorted Vegetables Roasted Red Skin Potato
Or
Braised Beef in Korean Style Sauce
Assorted Vegetables Steamed Rice (Chishang Premium Rice)
Sweets
Fruit
Coffee Flavored Apple and Almond Crumble Cake
Coffee/Tea
20190401-B-TPE-HKG.MFM-TPE
Wine List
Champagne
Champagne Delamotte Blanc de Blancs 2007
New Zealand White Wine
Wairau River Sauvignon Blanc 2017, Marlborough
German White Wine
Ockfen BOCKSTEIN Riesling Kabinett 2016, Mosel
French Red Wine
Chateau Le Monteil d’Arsac 2014, Haut-Medoc, Bordeaux
Argentina Red Wine
Aguribay Malbec 2016, Mendoza
Fortified Wine
Cuesta Fina Sherry
Taylor’s LBV Port
BR 852 Hong Kong to Taipei
(Applies to all Hong Kong/Macau to Taipei)
Sky Gourmet
Main Course
Roasted Chicken Thigh with BBQ Sauce
Assorted Vegetables Roasted Red Skin Potato
Or
Braised Beef in Korean Style Sauce
Assorted Vegetables Steamed Rice (Chishang Premium Rice)
Sweets
Fruit
Coffee Flavored Apple and Almond Crumble Cake
Coffee/Tea
20190401-B-TPE-HKG.MFM-TPE
Wine List
Champagne
Champagne Delamotte Blanc de Blancs 2007
New Zealand White Wine
Wairau River Sauvignon Blanc 2017, Marlborough
German White Wine
Ockfen BOCKSTEIN Riesling Kabinett 2016, Mosel
French Red Wine
Chateau Le Monteil d’Arsac 2014, Haut-Medoc, Bordeaux
Argentina Red Wine
Aguribay Malbec 2016, Mendoza
Fortified Wine
Cuesta Fina Sherry
Taylor’s LBV Port
#2168
Join Date: Oct 1999
Location: New York
Posts: 7,347
BR 102 TPE-FUK April to June 2019 (Japan medium-haul A321 flights)
April to June 2019
EVA Air Business Class
BR 102 Taipei to Fukuoka
Sky Gourmet
Hors d’oeuvre
Smoked Duck Roll with Crab Meat Fruit Salad
Main Course
Simmered Seafood with Ginger Soy Sauce
Assorted Vegetables
Steamed Rice with Perilla (Chishang Premium Rice)
OR
Pan Fried Cajun Spiced Chicken Breast in Brown Sauce
Assorted Vegetables
Buttered Potatoes
Sweets
Fruit
Coffee/Tea
JAPAN 40 20190401-B-TPE-JAPAN-TPE
Wine List
Champagne
Champagne Delamotte Blanc de Blancs 2007
New Zealand White Wine
Wairau River Sauvignon Blanc 2017, Marlborough
German White Wine
Ockfen BOCKSTEIN Riesling Kabinett 2016, Mosel
French Red Wine
Chateau Le Monteil d’Arsac 2014, Haut-Medoc, Bordeaux
Argentina Red Wine
Aguribay Malbec 2016, Mendoza
Fortified Wine
Cuesta Fina Sherry
Taylor’s LBV Port
Sake
DASSAI Premium Kosher Sake (for Japan Routes)
PS. This meal was beyond bad.
EVA Air Business Class
BR 102 Taipei to Fukuoka
Sky Gourmet
Hors d’oeuvre
Smoked Duck Roll with Crab Meat Fruit Salad
Main Course
Simmered Seafood with Ginger Soy Sauce
Assorted Vegetables
Steamed Rice with Perilla (Chishang Premium Rice)
OR
Pan Fried Cajun Spiced Chicken Breast in Brown Sauce
Assorted Vegetables
Buttered Potatoes
Sweets
Fruit
Coffee/Tea
JAPAN 40 20190401-B-TPE-JAPAN-TPE
Wine List
Champagne
Champagne Delamotte Blanc de Blancs 2007
New Zealand White Wine
Wairau River Sauvignon Blanc 2017, Marlborough
German White Wine
Ockfen BOCKSTEIN Riesling Kabinett 2016, Mosel
French Red Wine
Chateau Le Monteil d’Arsac 2014, Haut-Medoc, Bordeaux
Argentina Red Wine
Aguribay Malbec 2016, Mendoza
Fortified Wine
Cuesta Fina Sherry
Taylor’s LBV Port
Sake
DASSAI Premium Kosher Sake (for Japan Routes)
PS. This meal was beyond bad.
#2169
Join Date: Oct 1999
Location: New York
Posts: 7,347
BR 101 FUK-TPE April to June 2019 [A321 short haul Japan to Taiwan flights]
April to June 2019
EVA Air Business Class
BR 101 Fukuoka to Taipei
Sky Gourmet
Hors d’oeuvre
Herb Scallop Terrine with Fruit Flavored Quinoa Salad
Main Course
Glazed Pork with Sesame in Honey Soy Sauce
Assorted Vegetables
Shanghai Noodles
Or
Steamed Cod Rolls with Pesto Flavored Duxelles in Creamy Mushroom Sauce
Assorted Vegetables
Duchess Potatoes
Sweet
Galette with Mixed Dried Fruits
Coffee/Tea
JAPAN 40 20190401-B-TPE-JAPAN-TPE
Wine List
Champagne
Champagne Delamotte Blanc de Blancs 2007
New Zealand White Wine
Wairau River Sauvignon Blanc 2017, Marlborough
German White Wine
Ockfen BOCKSTEIN Riesling Kabinett 2016, Mosel
French Red Wine
Chateau Le Monteil d’Arsac 2014, Haut-Medoc, Bordeaux
Argentina Red Wine
Aguribay Malbec 2016, Mendoza
Fortified Wine
Cuesta Fina Sherry
Taylor’s LBV Port
Sake
DASSAI Premium Kosher Sake (for Japan Routes)
EVA Air Business Class
BR 101 Fukuoka to Taipei
Sky Gourmet
Hors d’oeuvre
Herb Scallop Terrine with Fruit Flavored Quinoa Salad
Main Course
Glazed Pork with Sesame in Honey Soy Sauce
Assorted Vegetables
Shanghai Noodles
Or
Steamed Cod Rolls with Pesto Flavored Duxelles in Creamy Mushroom Sauce
Assorted Vegetables
Duchess Potatoes
Sweet
Galette with Mixed Dried Fruits
Coffee/Tea
JAPAN 40 20190401-B-TPE-JAPAN-TPE
Wine List
Champagne
Champagne Delamotte Blanc de Blancs 2007
New Zealand White Wine
Wairau River Sauvignon Blanc 2017, Marlborough
German White Wine
Ockfen BOCKSTEIN Riesling Kabinett 2016, Mosel
French Red Wine
Chateau Le Monteil d’Arsac 2014, Haut-Medoc, Bordeaux
Argentina Red Wine
Aguribay Malbec 2016, Mendoza
Fortified Wine
Cuesta Fina Sherry
Taylor’s LBV Port
Sake
DASSAI Premium Kosher Sake (for Japan Routes)
#2170
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
China Airlines
Business Class menu
Brisbane to Taipei
April 2019
Dynasty Culinary Passions
Starter
Peking Duck Slice with Scallop Salad
Soup
Cream of Parsnip Soup
Cheese Straw
Entree
Braised Chicken with Mushroom Pronici [sic] with Steamed Rice
Broccolini, Black Mushroom
or
Pan-fried Fillet with Saffron Rice
Broccolini, Tomato
or
Seared Lamb Cutlet with Roasted Potatoes
Asparagus, Capsicum
from the Bakery
Ciabatta, Garlic Bread
Butter
Dessert
Fruit and Cheese Plate
Cheddar, Brie
Cheese Cake with Raspberry Coulis
Tea, Coffee
Dynasty Culinary Passions
Apple Juice, Orange Juice, Tomato Juice
Pineapple Juice, Cranberry Juice, Milk, Ovaltine
Chinese Classical
Plain Congee
Assorted Delicatessen
Minced Pork with Preserved Radish
Egg Omelet with Dried Shrimp
Braised Peanuts with Fried Gluten
Marinated Preserved Vegetables
Pickles
Steamed Bun
Seasonal Fresh Fruits
Western Favorite
Chive and Cheese Omelet with Potato Lyonnaise
Bacon, Spinach, Cherry Tomato
Bircher Muesli
Seasonal Fresh Fruits
Croissant, Escargot Raisin
Butter
Serendipity Ice Cream
Tea, Coffee
Wine Menu
Non-Alcoholic Beverage
Juice
Apple, Orange, Tomato, Pineapple, Cranberry
Soft Drink
Coke, Pepsi, Coke Zero, Sprite, Root Beer
Tonic Water, Ginger Ale, Soda Water, Sparkling Mineral Water
Hot Drink Selection
Nespresso
Ristretto, Caramel, Lungo Decaffeinated
Tea
Jin Xuan Tea, Alishan Oolong Tea, Sun Moon Lake Black Tea
Oolong Tea, Jasmine Tea, Japanese Green Tea
Camomile & Spearmint Tea, Four Red Fruit Tea, English Breakfast Tea
Alcoholic Beverage
Cocktail
Gin Tonic, Screw Driver, Umeshu Sour
Martini, High Ball, Rum Coke
Beer
Gold Medal Taiwan, International Selection
Sake
Kizakura Ginjo Sake
Liqueur
Bailey's Irish Cream, Plum Liqueur Choya Sarari
Spirit
Kavalan Single Malt Whisky
Aberfeldy 12 Year Old Single Malt Scotch Whisky
Chivas Regal 12 Year Old Premium Scotch Whisky
Bisquit Prestige Cognac
Bombay Sapphire Dry Gin
Smirnoff Vodka
Bacardi Rum
Champagne and Wine
Champagne Charles de Cazanove Brut, French
In 1811, Charles Gabriel de Cazanove, from a family of master glassmakers founded his own Champagne House in Avize, in the heart of 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.
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 Bordeaux wine presents velvety and structured tannins are markes 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 fruit flavor, with an elegant, lingering aftertaste of raspberries and almonds. Food matches : poultry, steak, lamb, mixed grills and mature Pecorino cheese.
Catena Zapata Tilia Malbec, Mendoza, Argentina
Founded in 1902, Argentina's Bodega Catena Zapata is known for its pioneering role in resurrecting Malbec and in discovering extreme high altitude terroirs in the Andean foothills of Mendoza. Named after the Tilia tree commonly found throughout Argentina's wine country, the wines possess true varietal character and embody the rural Mendoza lifestyle. Tilia is dedicated to responsible use of the environment, their winemaking and viticulture team actively engage in many practices and programs throughout the community to implement sustainability. Aromas of black cherries and plums are accompanied by notes of violets and vanilla. On the palate the wine is rich and full-bodied with flavors of juicy blackberries, cranberries, and black currants abound, followed by notes of vanilla and sweet spice. Paring good with meaty dishes and rich sauces, roast poultry and pasta Bolognese.
Famille Perrin Reserve Cotes du Rhone Blanc, France
The Perrin family acquired legendary Chateau de Beaucastel in 1909 and has since then purchased or leased vineyards within the best terroirs of the Southern Rhone Valley. All the vinicultural work is being carried out by the Beaucastel team, following a number of principles which we constantly apply to all our wines. At Beaucastel, neither chemical fertilizer and pesticide nor insecticide has been used since 1964. Production levels are obviously low, the wines reveal the essence of their terroir. This 2017 vintage will be remembered as the year of all records; the driest year in 30 years, non-interventionist vineyard work, optimal harvest conditions, a very small yield due to climatic hazards and wines with very rich potential. This is a remarkably fresh and deep wine, with typical Rhone characteristics. It is great to pair with Mediterranean food and rockfish.
Giesen Wines 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.
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
Brisbane to Taipei
April 2019
Dynasty Culinary Passions
Starter
Peking Duck Slice with Scallop Salad
Soup
Cream of Parsnip Soup
Cheese Straw
Entree
Braised Chicken with Mushroom Pronici [sic] with Steamed Rice
Broccolini, Black Mushroom
or
Pan-fried Fillet with Saffron Rice
Broccolini, Tomato
or
Seared Lamb Cutlet with Roasted Potatoes
Asparagus, Capsicum
from the Bakery
Ciabatta, Garlic Bread
Butter
Dessert
Fruit and Cheese Plate
Cheddar, Brie
Cheese Cake with Raspberry Coulis
Tea, Coffee
Dynasty Culinary Passions
Apple Juice, Orange Juice, Tomato Juice
Pineapple Juice, Cranberry Juice, Milk, Ovaltine
Chinese Classical
Plain Congee
Assorted Delicatessen
Minced Pork with Preserved Radish
Egg Omelet with Dried Shrimp
Braised Peanuts with Fried Gluten
Marinated Preserved Vegetables
Pickles
Steamed Bun
Seasonal Fresh Fruits
Western Favorite
Chive and Cheese Omelet with Potato Lyonnaise
Bacon, Spinach, Cherry Tomato
Bircher Muesli
Seasonal Fresh Fruits
Croissant, Escargot Raisin
Butter
Serendipity Ice Cream
Tea, Coffee
2019Q2-CI054/056/058-4
Wine Menu
Non-Alcoholic Beverage
Juice
Apple, Orange, Tomato, Pineapple, Cranberry
Soft Drink
Coke, Pepsi, Coke Zero, Sprite, Root Beer
Tonic Water, Ginger Ale, Soda Water, Sparkling Mineral Water
Hot Drink Selection
Nespresso
Ristretto, Caramel, Lungo Decaffeinated
Tea
Jin Xuan Tea, Alishan Oolong Tea, Sun Moon Lake Black Tea
Oolong Tea, Jasmine Tea, Japanese Green Tea
Camomile & Spearmint Tea, Four Red Fruit Tea, English Breakfast Tea
Alcoholic Beverage
Cocktail
Gin Tonic, Screw Driver, Umeshu Sour
Martini, High Ball, Rum Coke
Beer
Gold Medal Taiwan, International Selection
Sake
Kizakura Ginjo Sake
Liqueur
Bailey's Irish Cream, Plum Liqueur Choya Sarari
Spirit
Kavalan Single Malt Whisky
Aberfeldy 12 Year Old Single Malt Scotch Whisky
Chivas Regal 12 Year Old Premium Scotch Whisky
Bisquit Prestige Cognac
Bombay Sapphire Dry Gin
Smirnoff Vodka
Bacardi Rum
Champagne and Wine
Champagne Charles de Cazanove Brut, French
In 1811, Charles Gabriel de Cazanove, from a family of master glassmakers founded his own Champagne House in Avize, in the heart of 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.
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 Bordeaux wine presents velvety and structured tannins are markes 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 fruit flavor, with an elegant, lingering aftertaste of raspberries and almonds. Food matches : poultry, steak, lamb, mixed grills and mature Pecorino cheese.
Catena Zapata Tilia Malbec, Mendoza, Argentina
Founded in 1902, Argentina's Bodega Catena Zapata is known for its pioneering role in resurrecting Malbec and in discovering extreme high altitude terroirs in the Andean foothills of Mendoza. Named after the Tilia tree commonly found throughout Argentina's wine country, the wines possess true varietal character and embody the rural Mendoza lifestyle. Tilia is dedicated to responsible use of the environment, their winemaking and viticulture team actively engage in many practices and programs throughout the community to implement sustainability. Aromas of black cherries and plums are accompanied by notes of violets and vanilla. On the palate the wine is rich and full-bodied with flavors of juicy blackberries, cranberries, and black currants abound, followed by notes of vanilla and sweet spice. Paring good with meaty dishes and rich sauces, roast poultry and pasta Bolognese.
Famille Perrin Reserve Cotes du Rhone Blanc, France
The Perrin family acquired legendary Chateau de Beaucastel in 1909 and has since then purchased or leased vineyards within the best terroirs of the Southern Rhone Valley. All the vinicultural work is being carried out by the Beaucastel team, following a number of principles which we constantly apply to all our wines. At Beaucastel, neither chemical fertilizer and pesticide nor insecticide has been used since 1964. Production levels are obviously low, the wines reveal the essence of their terroir. This 2017 vintage will be remembered as the year of all records; the driest year in 30 years, non-interventionist vineyard work, optimal harvest conditions, a very small yield due to climatic hazards and wines with very rich potential. This is a remarkably fresh and deep wine, with typical Rhone characteristics. It is great to pair with Mediterranean food and rockfish.
Giesen Wines 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.
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.
2019.03
Last edited by Kiwi Flyer; Apr 19, 2019 at 6:29 pm
#2171
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
No 1 Lounge
menu
London Gatwick
April 2019
Menu
During your stay, please enjoy our self-service food and drink. If you would like to order one of the following freshly prepared dishes from our kitchen, hand this menu to one of our bartenders with your order.
Before 11am
Poached Egg Bowl
A soft poached egg served with baked beans grilled tomato and sauteed mushrooms.
Optional extras :
Sliced sausage
Hollandaise sauce
Beans on Toast
Gluten-free, dairy-free or vegan on request
Buttered toast with a pot of baked beans and a side of grated cheddar
Toast & Preserves
Gluten-free, dairy-free, nut-free or vegan on request
White or brown toast served with butter and your choice of preserves, Nutella or Marmite.
All Day Favourites
Bacon Roll
Gluten-free on request
Grilled back bacon served in a buttered soft white roll, with your choice of tomato or brown sauce.
Fish Finger Wrap
Dairy-free on request
A crispy crumb-coated hake fish finger in a tortilla flour wrap, with gherkins, cos lettuce and tartare sauce. Alternatively, choose tomato sauce or mayonnaise.
After 11am
Smoked Chipotle Chilli
Dairy-free on request
Tender pulled beef and black turtle beans in a rich smoked chipotle sauce, served with Mexican rice and sour cream.
Thai Vegetable Curry
A yellow curry with turmeric, butternut squash and edamame beans, served with basmati rice and ancient grains.
Pear, Caramelised Walnuts & Blue Cheese Salad
Vegan on request
A fresh mixed leaf salad with Conference pear, blue cheese and caramelised walnuts, served with a light honey dressing.
Cheese & Biscuits
Gluten-free on request
A selection of cheese and biscuits, served with seasonal fruit chutney.
menu
London Gatwick
April 2019
Menu
During your stay, please enjoy our self-service food and drink. If you would like to order one of the following freshly prepared dishes from our kitchen, hand this menu to one of our bartenders with your order.
Before 11am
Poached Egg Bowl
A soft poached egg served with baked beans grilled tomato and sauteed mushrooms.
Optional extras :
Sliced sausage
Hollandaise sauce
Beans on Toast
Gluten-free, dairy-free or vegan on request
Buttered toast with a pot of baked beans and a side of grated cheddar
Toast & Preserves
Gluten-free, dairy-free, nut-free or vegan on request
White or brown toast served with butter and your choice of preserves, Nutella or Marmite.
All Day Favourites
Bacon Roll
Gluten-free on request
Grilled back bacon served in a buttered soft white roll, with your choice of tomato or brown sauce.
Fish Finger Wrap
Dairy-free on request
A crispy crumb-coated hake fish finger in a tortilla flour wrap, with gherkins, cos lettuce and tartare sauce. Alternatively, choose tomato sauce or mayonnaise.
After 11am
Smoked Chipotle Chilli
Dairy-free on request
Tender pulled beef and black turtle beans in a rich smoked chipotle sauce, served with Mexican rice and sour cream.
Thai Vegetable Curry
A yellow curry with turmeric, butternut squash and edamame beans, served with basmati rice and ancient grains.
Pear, Caramelised Walnuts & Blue Cheese Salad
Vegan on request
A fresh mixed leaf salad with Conference pear, blue cheese and caramelised walnuts, served with a light honey dressing.
Cheese & Biscuits
Gluten-free on request
A selection of cheese and biscuits, served with seasonal fruit chutney.
#2172
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
China Airlines
Business Class menu
London to Taipei
April 2019
Dynasty Culinary Passions
Starter
Beetroot-cured Smoked Salmon Rose with Quinoa Salad
Salad
Garden Salad with Balsamic Vinaigrette
Soup
Smoked Tomato Soup
Crostini
Entree
Braised Chicken and Chestnut with Egg Fried Rice
Assorted Vegetables
or
Stewed Pork Belly in Beancurd Sauce with Steamed Rice
Pak Choi, Mushroom, Carrot
or
Grilled Beef Fillet Madeira Truffle Sauce
with Roasted New Potatoes
Vine Cherry Tomato, Creamed Spinach
from the Bakery
Kaiser Roll, Campagrain Roll
Garlic Bread
Butter
Dessert
Fruit and Cheese Plate
Cheddar, Sage Derby, Brie
Passion Fruit Cheese Cake, Pecan Nuts Tart
or
Gelato
Tea, Coffee
Dynasty Culinary Passions
Apple Juice, Orange Juice, Tomato Juice
Pineapple Juice, Cranberry Juice, Milk, Ovaltine
Chinese Classical
Plain Congee
or
Char Siu Pork with Stir-fried Egg Noodles
Assorted Delicatessen
Braised Sea Spiced Aubergine
Egg Pancake with Onion and Mushroom
Pickled Lotus Root and Cucumber
Pickled Mixed Mushrooms
Salty Egg
Steamed Bun
Seasonal Fresh Fruits
Western Favorite
Mushroom Omelet with Cumberland Sausage
Potatoes, Asparagus, Vine Cherry Tomatoes
Bircher Muesli
Seasonal Fresh Fruits
Croissant, Raisin Danish
Butter
Tea, Coffee
Snack on Demand
Char Siu Pork with Stir-freid Egg Noodles
Instant Noodles (Pork, Vegetable), Assorted Snack
Wine Menu
Non-Alcoholic Beverage
Juice
Apple, Orange, Tomato, Pineapple, Cranberry
Soft Drink
Coke, Pepsi, Coke Zero, Sprite, Root Beer
Tonic Water, Ginger Ale, Soda Water, Sparkling Mineral Water
Hot Drink Selection
Nespresso
Ristretto, Caramel, Lungo Decaffeinated
Tea
Jin Xuan Tea, Alishan Oolong Tea, Sun Moon Lake Black Tea
Oolong Tea, Jasmine Tea, Japanese Green Tea
Camomile & Spearmint Tea, Four Red Fruit Tea, English Breakfast Tea
Alcoholic Beverage
Cocktail
Gin Tonic, Screw Driver, Umeshu Sour
Martini, High Ball, Rum Coke
Beer
Gold Medal Taiwan, International Selection
Sake
Kizakura Ginjo Sake
Liqueur
Bailey's Irish Cream, Plum Liqueur Choya Single Year
Spirit
Kavalan Single Malt Whisky
Johnnie Walker Blue Label Scotch Whisky
Baron Otard XO Gold Cognac
Bombay Sapphire Dry Gin
Smirnoff Vodka
Bacardi Rum
Champagne and Wine
Pol Roger Brut Vintage Rose, Champagne, France
The Pol Roger Rose Vintage is based on Brut Vintage with 60% Pinot Noir and 40% Chardonnay, before the bottling and second fermentation, approximately 15% of Pinot Noir from the best crus of the Montagne de Reims been added to the final blend. Produced only in limited quantities, the Brut Rose Vintage 2006 is aged 7 years in cellars before being released onto the market. A deep salmon pink color with a fine stream of small bubbles. The nose has aromas of ripe fruits with elements of citrus fruits, pomegranate and small wild red berries. On the palate, a deep mineral character with creamy ripeness and a hint of vanilla. The wine is tender and smooth with a balance of delicate freshness and refined elegance. Good for drinking alone, as aperitif, and also the ideal choice to accompany fish such as grilled salmon, seafood and poultry, it also marries perfectly with fruit tarts and other fruit desserts.
Chateau Clarke Baron Edmond de Rothschild, France
Chateau Clarke is a wine property of Bordeaux based in the Listrac-Medoc AOC and classified as Cru Bourgeois. In the 12th century, the Cistercian monks of the Vertheuil Abbey established the first grapevine. It was until Edmond de Rothschild, purchased Chateau Clarke in 1973, who held a stake in Chateau Lafite-Rothschild, and redesigned the vineyard, the existing vines were completely uprooted and replanted. His son Benjamin de Rothschild took the reins of Chateau Clarke and launched a new series of investments to offer modern and efficient facilities. This is a blend of 70%-Merlot and 30%-Cabernet Sauvignon. The handpicked grapes and the wine are placed in new barrels, where it is left to mature for between 14 to 18 months. Complex of sweet perfum displays aroma of melted licorice, black currants, smoke, and new wood jumps from the glass of this dense ruby/purple-colored wine. The wine is Medium-bodied, with sweet fruits and plenty of ripeness, as well as well-integrated tannin. Drink with grilled meat, French cheese, and Teppanyaki dish.
Louis Max, Coteaux Bouruignons, France
Maison Louis Max was founded in 1859, in Nuits-Saint-Georges, the heart of Burgundy, a region renowned worldwide for its exceptional terroir. Founder emigrated from East Europe to produce wines after he fell in love with the region, its vineyards and its legendary grape varieties. Nowadays, over 230 hectares of vineyards in Burgundy and South of France, all cultivated under organic farming. The wine is very fruity in the nose, with aromas of small black and red fruits. Light and fruity in the mouth, the tannins are smooth and supple, with a lengthy finish. Pairs well with light dishes, rice in tomato sauce, and delicate white meats such as poultry, veal.
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 fruit flavor, with an elegant, lingering aftertaste of raspberries and almonds. Food matches : poultry, steak, lamb, mixed grills and mature Pecorino cheese.
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.
Famille Perrin Reserve Cotes du Rhone Blanc, France
The Perrin family acquired legendary Chateau de Beaucastel in 1909 and has since then purchased or leased vineyards within the best terroirs of the Southern Rhone Valley. All the vinicultural work is being carried out by the Beaucastel team, following a number of principles which we constantly apply to all our wines. At Beaucastel, neither chemical fertilizer and pesticide nor insecticide has been used since 1964. Production levels are obviously low, the wines reveal the essence of their terroir. This 2017 vintage will be remembered as the year of all records; the driest year in 30 years, non-interventionist vineyard work, optimal harvest conditions, a very small yield due to climatic hazards and wines with very rich potential. This is a remarkably fresh and deep wine, with typical Rhone characteristics. It is great to pair with Mediterranean food and rockfish.
Giesen Wines 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.
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
London to Taipei
April 2019
Dynasty Culinary Passions
Starter
Beetroot-cured Smoked Salmon Rose with Quinoa Salad
Salad
Garden Salad with Balsamic Vinaigrette
Soup
Smoked Tomato Soup
Crostini
Entree
Braised Chicken and Chestnut with Egg Fried Rice
Assorted Vegetables
or
Stewed Pork Belly in Beancurd Sauce with Steamed Rice
Pak Choi, Mushroom, Carrot
or
Grilled Beef Fillet Madeira Truffle Sauce
with Roasted New Potatoes
Vine Cherry Tomato, Creamed Spinach
from the Bakery
Kaiser Roll, Campagrain Roll
Garlic Bread
Butter
Dessert
Fruit and Cheese Plate
Cheddar, Sage Derby, Brie
Passion Fruit Cheese Cake, Pecan Nuts Tart
or
Gelato
Tea, Coffee
Dynasty Culinary Passions
Apple Juice, Orange Juice, Tomato Juice
Pineapple Juice, Cranberry Juice, Milk, Ovaltine
Chinese Classical
Plain Congee
or
Char Siu Pork with Stir-fried Egg Noodles
Assorted Delicatessen
Braised Sea Spiced Aubergine
Egg Pancake with Onion and Mushroom
Pickled Lotus Root and Cucumber
Pickled Mixed Mushrooms
Salty Egg
Steamed Bun
Seasonal Fresh Fruits
Western Favorite
Mushroom Omelet with Cumberland Sausage
Potatoes, Asparagus, Vine Cherry Tomatoes
Bircher Muesli
Seasonal Fresh Fruits
Croissant, Raisin Danish
Butter
Tea, Coffee
Snack on Demand
Char Siu Pork with Stir-freid Egg Noodles
Instant Noodles (Pork, Vegetable), Assorted Snack
2019Q2-CI070-4
Wine Menu
Non-Alcoholic Beverage
Juice
Apple, Orange, Tomato, Pineapple, Cranberry
Soft Drink
Coke, Pepsi, Coke Zero, Sprite, Root Beer
Tonic Water, Ginger Ale, Soda Water, Sparkling Mineral Water
Hot Drink Selection
Nespresso
Ristretto, Caramel, Lungo Decaffeinated
Tea
Jin Xuan Tea, Alishan Oolong Tea, Sun Moon Lake Black Tea
Oolong Tea, Jasmine Tea, Japanese Green Tea
Camomile & Spearmint Tea, Four Red Fruit Tea, English Breakfast Tea
Alcoholic Beverage
Cocktail
Gin Tonic, Screw Driver, Umeshu Sour
Martini, High Ball, Rum Coke
Beer
Gold Medal Taiwan, International Selection
Sake
Kizakura Ginjo Sake
Liqueur
Bailey's Irish Cream, Plum Liqueur Choya Single Year
Spirit
Kavalan Single Malt Whisky
Johnnie Walker Blue Label Scotch Whisky
Baron Otard XO Gold Cognac
Bombay Sapphire Dry Gin
Smirnoff Vodka
Bacardi Rum
Champagne and Wine
Pol Roger Brut Vintage Rose, Champagne, France
The Pol Roger Rose Vintage is based on Brut Vintage with 60% Pinot Noir and 40% Chardonnay, before the bottling and second fermentation, approximately 15% of Pinot Noir from the best crus of the Montagne de Reims been added to the final blend. Produced only in limited quantities, the Brut Rose Vintage 2006 is aged 7 years in cellars before being released onto the market. A deep salmon pink color with a fine stream of small bubbles. The nose has aromas of ripe fruits with elements of citrus fruits, pomegranate and small wild red berries. On the palate, a deep mineral character with creamy ripeness and a hint of vanilla. The wine is tender and smooth with a balance of delicate freshness and refined elegance. Good for drinking alone, as aperitif, and also the ideal choice to accompany fish such as grilled salmon, seafood and poultry, it also marries perfectly with fruit tarts and other fruit desserts.
Chateau Clarke Baron Edmond de Rothschild, France
Chateau Clarke is a wine property of Bordeaux based in the Listrac-Medoc AOC and classified as Cru Bourgeois. In the 12th century, the Cistercian monks of the Vertheuil Abbey established the first grapevine. It was until Edmond de Rothschild, purchased Chateau Clarke in 1973, who held a stake in Chateau Lafite-Rothschild, and redesigned the vineyard, the existing vines were completely uprooted and replanted. His son Benjamin de Rothschild took the reins of Chateau Clarke and launched a new series of investments to offer modern and efficient facilities. This is a blend of 70%-Merlot and 30%-Cabernet Sauvignon. The handpicked grapes and the wine are placed in new barrels, where it is left to mature for between 14 to 18 months. Complex of sweet perfum displays aroma of melted licorice, black currants, smoke, and new wood jumps from the glass of this dense ruby/purple-colored wine. The wine is Medium-bodied, with sweet fruits and plenty of ripeness, as well as well-integrated tannin. Drink with grilled meat, French cheese, and Teppanyaki dish.
Louis Max, Coteaux Bouruignons, France
Maison Louis Max was founded in 1859, in Nuits-Saint-Georges, the heart of Burgundy, a region renowned worldwide for its exceptional terroir. Founder emigrated from East Europe to produce wines after he fell in love with the region, its vineyards and its legendary grape varieties. Nowadays, over 230 hectares of vineyards in Burgundy and South of France, all cultivated under organic farming. The wine is very fruity in the nose, with aromas of small black and red fruits. Light and fruity in the mouth, the tannins are smooth and supple, with a lengthy finish. Pairs well with light dishes, rice in tomato sauce, and delicate white meats such as poultry, veal.
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 fruit flavor, with an elegant, lingering aftertaste of raspberries and almonds. Food matches : poultry, steak, lamb, mixed grills and mature Pecorino cheese.
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.
Famille Perrin Reserve Cotes du Rhone Blanc, France
The Perrin family acquired legendary Chateau de Beaucastel in 1909 and has since then purchased or leased vineyards within the best terroirs of the Southern Rhone Valley. All the vinicultural work is being carried out by the Beaucastel team, following a number of principles which we constantly apply to all our wines. At Beaucastel, neither chemical fertilizer and pesticide nor insecticide has been used since 1964. Production levels are obviously low, the wines reveal the essence of their terroir. This 2017 vintage will be remembered as the year of all records; the driest year in 30 years, non-interventionist vineyard work, optimal harvest conditions, a very small yield due to climatic hazards and wines with very rich potential. This is a remarkably fresh and deep wine, with typical Rhone characteristics. It is great to pair with Mediterranean food and rockfish.
Giesen Wines 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.
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.
2019.01
#2173
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
China Airlines
Business Class menu
Taipei to Brisbane
April 2019
Dynasty Culinary Passions
Starter
Smoked Duck Breast Blanched Shrimp with Okra and Purple Sweet Potatoes
Soup
Cream of Mushroom Soup
Olive Grissini
Entree
Stewed Chicken Thigh and Steamed Liver Sausage Pork Sausage with Steamed Rice
Black Mushroom, Kale
or
Stewed Pork in Red Fermented Bean Paste with Jade Rice
Kale, Shiitake Mushroom, Pumpkin, Red Peppert [sic]
or
Pan-seared White Fish and Cuttlefish Ring with Linguine Spinach Cream Sauce
Broccoli
from the Bakery
Soft Roll, Garlic Bread
Butter
Dessert
Fruit and Cheese Plate
Brie, Asiago
Raspberry Cheese Cake, Mixed Berry White Wine Jelly
or
Gelato
Tea, Coffee
Dynasty Culinary Passions
Apple Juice, Orange Juice, Tomato Juice
Pineapple Juice, Cranberry Juice, Milk
Soy Milk, Ovaltine
Chinese Classical
Plain Congee
Assorted Delicatessen
Stir-fried Burdock Tempura
Minced Pork with Preserved Vegetables
Tossed Shredded Ham and Vegetables
Pork Floss
Salty Egg
Steamed Bun
Seasonal Fresh Fruits
Western Favorite
Cheese Mushroom Omelet and Smoked Pork Loin with Pan-fried Polenta Cake
Baked Beans in Tomato Cup, Grilled Zucchini, Spinach
Soy Milk Bircher Muesli
Seasonal Fresh Fruits
Croissant, Apple Danish
Butter
Tea, Coffee
Wine Menu
Non-Alcoholic Beverage
Juice
Apple, Orange, Tomato, Pineapple, Cranberry
Soft Drink
Coke, Pepsi, Coke Zero, Sprite, Root Beer
Tonic Water, Ginger Ale, Soda Water, Sparkling Mineral Water
Hot Drink Selection
Nespresso
Ristretto, Caramel, Lungo Decaffeinated
Tea
Jin Xuan Tea, Alishan Oolong Tea, Sun Moon Lake Black Tea
Oolong Tea, Jasmine Tea, Japanese Green Tea
Camomile & Spearmint Tea, Four Red Fruit Tea, English Breakfast Tea
Alcoholic Beverage
Cocktail
Gin Tonic, Screw Driver, Umeshu Sour
Martini, High Ball, Rum Coke
Beer
Gold Medal Taiwan, International Selection
Sake
Kizakura Ginjo Sake
Liqueur
Bailey's Irish Cream, Plum Liqueur Choya Sarari
Spirit
Kavalan Single Malt Whisky
Aberfeldy 12 Year Old Single Malt Scotch Whisky
Chivas Regal 12 Year Old Premium Scotch Whisky
Bisquit Prestige Cognac
Bombay Sapphire Dry Gin
Smirnoff Vodka
Bacardi Rum
Champagne and Wine
Champagne Charles de Cazanove Brut, French
In 1811, Charles Gabriel de Cazanove, from a family of master glassmakers founded his own Champagne House in Avize, in the heart of 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.
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 Bordeaux wine presents velvety and structured tannins are markes 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 fruit flavor, with an elegant, lingering aftertaste of raspberries and almonds. Food matches : poultry, steak, lamb, mixed grills and mature Pecorino cheese.
Catena Zapata Tilia Malbec, Mendoza, Argentina
Founded in 1902, Argentina's Bodega Catena Zapata is known for its pioneering role in resurrecting Malbec and in discovering extreme high altitude terroirs in the Andean foothills of Mendoza. Named after the Tilia tree commonly found throughout Argentina's wine country, the wines possess true varietal character and embody the rural Mendoza lifestyle. Tilia is dedicated to responsible use of the environment, their winemaking and viticulture team actively engage in many practices and programs throughout the community to implement sustainability. Aromas of black cherries and plums are accompanied by notes of violets and vanilla. On the palate the wine is rich and full-bodied with flavors of juicy blackberries, cranberries, and black currants abound, followed by notes of vanilla and sweet spice. Paring good with meaty dishes and rich sauces, roast poultry and pasta Bolognese.
Famille Perrin Reserve Cotes du Rhone Blanc, France
The Perrin family acquired legendary Chateau de Beaucastel in 1909 and has since then purchased or leased vineyards within the best terroirs of the Southern Rhone Valley. All the vinicultural work is being carried out by the Beaucastel team, following a number of principles which we constantly apply to all our wines. At Beaucastel, neither chemical fertilizer and pesticide nor insecticide has been used since 1964. Production levels are obviously low, the wines reveal the essence of their terroir. This 2017 vintage will be remembered as the year of all records; the driest year in 30 years, non-interventionist vineyard work, optimal harvest conditions, a very small yield due to climatic hazards and wines with very rich potential. This is a remarkably fresh and deep wine, with typical Rhone characteristics. It is great to pair with Mediterranean food and rockfish.
Giesen Wines 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.
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
Taipei to Brisbane
April 2019
Dynasty Culinary Passions
Starter
Smoked Duck Breast Blanched Shrimp with Okra and Purple Sweet Potatoes
Soup
Cream of Mushroom Soup
Olive Grissini
Entree
Stewed Chicken Thigh and Steamed Liver Sausage Pork Sausage with Steamed Rice
Black Mushroom, Kale
or
Stewed Pork in Red Fermented Bean Paste with Jade Rice
Kale, Shiitake Mushroom, Pumpkin, Red Peppert [sic]
or
Pan-seared White Fish and Cuttlefish Ring with Linguine Spinach Cream Sauce
Broccoli
from the Bakery
Soft Roll, Garlic Bread
Butter
Dessert
Fruit and Cheese Plate
Brie, Asiago
Raspberry Cheese Cake, Mixed Berry White Wine Jelly
or
Gelato
Tea, Coffee
Dynasty Culinary Passions
Apple Juice, Orange Juice, Tomato Juice
Pineapple Juice, Cranberry Juice, Milk
Soy Milk, Ovaltine
Chinese Classical
Plain Congee
Assorted Delicatessen
Stir-fried Burdock Tempura
Minced Pork with Preserved Vegetables
Tossed Shredded Ham and Vegetables
Pork Floss
Salty Egg
Steamed Bun
Seasonal Fresh Fruits
Western Favorite
Cheese Mushroom Omelet and Smoked Pork Loin with Pan-fried Polenta Cake
Baked Beans in Tomato Cup, Grilled Zucchini, Spinach
Soy Milk Bircher Muesli
Seasonal Fresh Fruits
Croissant, Apple Danish
Butter
Tea, Coffee
2019Q2-CI051/053/057-4
Wine Menu
Non-Alcoholic Beverage
Juice
Apple, Orange, Tomato, Pineapple, Cranberry
Soft Drink
Coke, Pepsi, Coke Zero, Sprite, Root Beer
Tonic Water, Ginger Ale, Soda Water, Sparkling Mineral Water
Hot Drink Selection
Nespresso
Ristretto, Caramel, Lungo Decaffeinated
Tea
Jin Xuan Tea, Alishan Oolong Tea, Sun Moon Lake Black Tea
Oolong Tea, Jasmine Tea, Japanese Green Tea
Camomile & Spearmint Tea, Four Red Fruit Tea, English Breakfast Tea
Alcoholic Beverage
Cocktail
Gin Tonic, Screw Driver, Umeshu Sour
Martini, High Ball, Rum Coke
Beer
Gold Medal Taiwan, International Selection
Sake
Kizakura Ginjo Sake
Liqueur
Bailey's Irish Cream, Plum Liqueur Choya Sarari
Spirit
Kavalan Single Malt Whisky
Aberfeldy 12 Year Old Single Malt Scotch Whisky
Chivas Regal 12 Year Old Premium Scotch Whisky
Bisquit Prestige Cognac
Bombay Sapphire Dry Gin
Smirnoff Vodka
Bacardi Rum
Champagne and Wine
Champagne Charles de Cazanove Brut, French
In 1811, Charles Gabriel de Cazanove, from a family of master glassmakers founded his own Champagne House in Avize, in the heart of 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.
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 Bordeaux wine presents velvety and structured tannins are markes 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 fruit flavor, with an elegant, lingering aftertaste of raspberries and almonds. Food matches : poultry, steak, lamb, mixed grills and mature Pecorino cheese.
Catena Zapata Tilia Malbec, Mendoza, Argentina
Founded in 1902, Argentina's Bodega Catena Zapata is known for its pioneering role in resurrecting Malbec and in discovering extreme high altitude terroirs in the Andean foothills of Mendoza. Named after the Tilia tree commonly found throughout Argentina's wine country, the wines possess true varietal character and embody the rural Mendoza lifestyle. Tilia is dedicated to responsible use of the environment, their winemaking and viticulture team actively engage in many practices and programs throughout the community to implement sustainability. Aromas of black cherries and plums are accompanied by notes of violets and vanilla. On the palate the wine is rich and full-bodied with flavors of juicy blackberries, cranberries, and black currants abound, followed by notes of vanilla and sweet spice. Paring good with meaty dishes and rich sauces, roast poultry and pasta Bolognese.
Famille Perrin Reserve Cotes du Rhone Blanc, France
The Perrin family acquired legendary Chateau de Beaucastel in 1909 and has since then purchased or leased vineyards within the best terroirs of the Southern Rhone Valley. All the vinicultural work is being carried out by the Beaucastel team, following a number of principles which we constantly apply to all our wines. At Beaucastel, neither chemical fertilizer and pesticide nor insecticide has been used since 1964. Production levels are obviously low, the wines reveal the essence of their terroir. This 2017 vintage will be remembered as the year of all records; the driest year in 30 years, non-interventionist vineyard work, optimal harvest conditions, a very small yield due to climatic hazards and wines with very rich potential. This is a remarkably fresh and deep wine, with typical Rhone characteristics. It is great to pair with Mediterranean food and rockfish.
Giesen Wines 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.
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.
2019.03
#2174
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
April 2019
Menu
Cold press carrot, turmeric and ginger juice
To Start
Greek style yoghurt with strawberry and lemon compote
Blueberry crumble muffin
Olive and pesto scroll
Main
Seasonal fruit plate
Brookfarm macadamia toasted muesli with cranberries
Capsicum, pecorino and spinach frittata with roasted tomato sauce
French toast with bacon, ricotta and spiced maple syrup
To Finish
Cranberry and oatmeal cookie served with your choice of hot beverage
Beverages
Champagne
Today we will be serving either Duval-Leroy Brut or Jacquart Brut Mosalque
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
Hahn Premium Light
Hahn Super Dry
James Boag's Premium
Heineken
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
April 2019
Menu
Cold press carrot, turmeric and ginger juice
To Start
Greek style yoghurt with strawberry and lemon compote
Blueberry crumble muffin
Olive and pesto scroll
Main
Seasonal fruit plate
Brookfarm macadamia toasted muesli with cranberries
Capsicum, pecorino and spinach frittata with roasted tomato sauce
French toast with bacon, ricotta and spiced maple syrup
To Finish
Cranberry and oatmeal cookie served with your choice of hot beverage
Beverages
Champagne
Today we will be serving either Duval-Leroy Brut or Jacquart Brut Mosalque
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
Hahn Premium Light
Hahn Super Dry
James Boag's Premium
Heineken
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_MAR19
#2175
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
LATAM
Business Class menu
Melbourne to Santiago
April 2019
Lunch
Appetizers
Salad Greens with Seasonal Vegetables
Pea Soup with Mint
Entrees
Slow-cooked Beef Short Ribs with Roasted Kumara Sweet Potato and Broccolini
Privada / Blend 2014 / Bodega Norton / Lujan de Cuyo, Mendoza - Argentina
Pacific Hapuka Fish with Red Quinoa, Sautéed Cherry Tomatoes and Creamy Goat Cheese
Blanc de Blancs / Blend 2017 / Bodega El Esteco / Calchaqui Valley, Salta - Argentina
Mixed Greens with Poached King Prawns, Tomatoes, Cucumber, Feta Cheese and Black Olives
Kayle Costa Cuarzo / Sauvignon Blanc 2017 / Vita Kayle / Colchagua Valley - Chile
Desserts / Cheeses
New Zealand Natural Ice Cream
Rhubarb Meringue Pie
Fresh Seasonal Fruit
Cheeses, our Special Selection
Dinner
Salad
Greens with Seasonal Vegetables
Entrees
Roasted Lamb Loin with Pan Seared Polenta, Fennel and Sautéed Green Beans
Privada / Blend 2014 / Bodega Norton / Lujan de Cuyo, Mendoza - Argentina
Roast Chicken Stuffed with Asparagus and Hazelnuts in its Juices with Roasted Vegetables
Gran Terroir de los Andes / Carmenere 2015 / Voma Casa Silva / Colchagua Valley - Chile
Citrus Grilled Salmon with Lemon-Dill Sauce and Roasted Squash
Kayle Costa Cuarzo / Sauvignon Blanc 2017 / Vita Kayle / Colchagua Valley - Chile
Desserts
Panna Cotta with Raspberry Sauce
Fresh Seasonal Fruit
Bar & Beverages
Non-Alcoholic Beverages
Orange Juice
Light Fruit Juice
Tomato Juice
Mineral Water
Sparkling Water
Tonic Water
Soft Drinks
Hot Beverages
Coffee with Decaffeinated Coffee
Espresso, Ristretto and Cappuccino Coffee
A Selection of Twinings Tea
Alcoholic Beverages
Absolut Vodka
Chivas Regal Whisky 12 Years Old
Jack Daniel´s Whiskey
Bailey´s Irish Cream
Disaronno Amaretto
Bombay Sapphire Gin
Courvoisier VSOP Cognac
Beers
Wines
Nicolas Feuillatte, Chouilly, France, Champagne, Reserve Exclusive Brut
Dressed in an attractive and bright pale yellow color, with fine and persistent bubbles, and aromas that unfold of pastries and white fruits like pears and white peaches. On the palate, it´s broad, with fresh and lively flavors, creamy texture, good breadth, and a very nice finish.
Bodega Norton / Privada, Lujan de Cuyo, Mendoza, Argentina, blend, 2014
This magnificent blend, of 40% Malbec, 30% Merlot, and 30% Cabernet Sauvignon, made from vines between 50 and 80 years old, was aged for 16 months in French oak. With aromas of black and red fruit, notes of graphite and hints of balsamic. On the palate, it´s intense, with good freshness, balance, and firm tannins, with a very long finish.
Vina Casa Silva / Gran Terroir de los Andes, Los Lingues, Valle de Colchagua, Chile, Carmenere, 2015
The wine is cherry red in color with good intensity, and fruit aromas that unfold and bring to mind wild fruits and Chilean martilla, with spicy notes. On the palate, the tannins are velvety, with good body and structure that give way to an excellent finish.
Vina Teillery / Teillery Organico Reserva, Valle del Maipo, Chile, Cabernet Sauvignon, 2015
This Cabernet Sauvignon is made organically, and has aromas of red berries and stone fruit. On the palate, the structure is round and smooth and very fruity, with medium body and a fresh finish.
Vina Koyle / Koyle Costa Cuarzo, Paredones, Valle de Colchagua, Chile, Sauvignon Blanc, 2017
These grapes come from a sloped vineyard located just 9km from the Pacific coast, with granite soils covered with quartz stones that give the grapes salinity and mineralogy, producing a wine with aromas of white peach, nectarines, and fresh ginger, in a symphony of vibrant citrus. It´s dry, very fresh, and very lively.
Bodega el Esteco / Blanc de Blancs, Valles Calchquies, Salta, Argentina, Blend, 2017
This splendid white blend is made from Marsanne and Roussanne, and complemented with Viognier, Chardonnay, and Torrents. The wine is crystal-clear, with very pale greenish-colored tones, and a very good aromatic expression. On the palate there is good volume with lots of texture, almost oily, and ample, with great freshness and nerve.
Crotf, Villa Nova de Gaia, Portugal, Oporto, Late Bottled Vintage, 2010
The Croft Port house of port, founded in 1588, is one of the world´s oldest and most distinguished port producers. Croft LBV is aged for six years and was crafted to satisfy the need for high quality port for demanding palates.
Business Class menu
Melbourne to Santiago
April 2019
Lunch
Appetizers
Salad Greens with Seasonal Vegetables
Pea Soup with Mint
Entrees
Slow-cooked Beef Short Ribs with Roasted Kumara Sweet Potato and Broccolini
Privada / Blend 2014 / Bodega Norton / Lujan de Cuyo, Mendoza - Argentina
Pacific Hapuka Fish with Red Quinoa, Sautéed Cherry Tomatoes and Creamy Goat Cheese
Blanc de Blancs / Blend 2017 / Bodega El Esteco / Calchaqui Valley, Salta - Argentina
Mixed Greens with Poached King Prawns, Tomatoes, Cucumber, Feta Cheese and Black Olives
Kayle Costa Cuarzo / Sauvignon Blanc 2017 / Vita Kayle / Colchagua Valley - Chile
Desserts / Cheeses
New Zealand Natural Ice Cream
Rhubarb Meringue Pie
Fresh Seasonal Fruit
Cheeses, our Special Selection
Dinner
Salad
Greens with Seasonal Vegetables
Entrees
Roasted Lamb Loin with Pan Seared Polenta, Fennel and Sautéed Green Beans
Privada / Blend 2014 / Bodega Norton / Lujan de Cuyo, Mendoza - Argentina
Roast Chicken Stuffed with Asparagus and Hazelnuts in its Juices with Roasted Vegetables
Gran Terroir de los Andes / Carmenere 2015 / Voma Casa Silva / Colchagua Valley - Chile
Citrus Grilled Salmon with Lemon-Dill Sauce and Roasted Squash
Kayle Costa Cuarzo / Sauvignon Blanc 2017 / Vita Kayle / Colchagua Valley - Chile
Desserts
Panna Cotta with Raspberry Sauce
Fresh Seasonal Fruit
Bar & Beverages
Non-Alcoholic Beverages
Orange Juice
Light Fruit Juice
Tomato Juice
Mineral Water
Sparkling Water
Tonic Water
Soft Drinks
Hot Beverages
Coffee with Decaffeinated Coffee
Espresso, Ristretto and Cappuccino Coffee
A Selection of Twinings Tea
Alcoholic Beverages
Absolut Vodka
Chivas Regal Whisky 12 Years Old
Jack Daniel´s Whiskey
Bailey´s Irish Cream
Disaronno Amaretto
Bombay Sapphire Gin
Courvoisier VSOP Cognac
Beers
Wines
Nicolas Feuillatte, Chouilly, France, Champagne, Reserve Exclusive Brut
Dressed in an attractive and bright pale yellow color, with fine and persistent bubbles, and aromas that unfold of pastries and white fruits like pears and white peaches. On the palate, it´s broad, with fresh and lively flavors, creamy texture, good breadth, and a very nice finish.
Bodega Norton / Privada, Lujan de Cuyo, Mendoza, Argentina, blend, 2014
This magnificent blend, of 40% Malbec, 30% Merlot, and 30% Cabernet Sauvignon, made from vines between 50 and 80 years old, was aged for 16 months in French oak. With aromas of black and red fruit, notes of graphite and hints of balsamic. On the palate, it´s intense, with good freshness, balance, and firm tannins, with a very long finish.
Vina Casa Silva / Gran Terroir de los Andes, Los Lingues, Valle de Colchagua, Chile, Carmenere, 2015
The wine is cherry red in color with good intensity, and fruit aromas that unfold and bring to mind wild fruits and Chilean martilla, with spicy notes. On the palate, the tannins are velvety, with good body and structure that give way to an excellent finish.
Vina Teillery / Teillery Organico Reserva, Valle del Maipo, Chile, Cabernet Sauvignon, 2015
This Cabernet Sauvignon is made organically, and has aromas of red berries and stone fruit. On the palate, the structure is round and smooth and very fruity, with medium body and a fresh finish.
Vina Koyle / Koyle Costa Cuarzo, Paredones, Valle de Colchagua, Chile, Sauvignon Blanc, 2017
These grapes come from a sloped vineyard located just 9km from the Pacific coast, with granite soils covered with quartz stones that give the grapes salinity and mineralogy, producing a wine with aromas of white peach, nectarines, and fresh ginger, in a symphony of vibrant citrus. It´s dry, very fresh, and very lively.
Bodega el Esteco / Blanc de Blancs, Valles Calchquies, Salta, Argentina, Blend, 2017
This splendid white blend is made from Marsanne and Roussanne, and complemented with Viognier, Chardonnay, and Torrents. The wine is crystal-clear, with very pale greenish-colored tones, and a very good aromatic expression. On the palate there is good volume with lots of texture, almost oily, and ample, with great freshness and nerve.
Crotf, Villa Nova de Gaia, Portugal, Oporto, Late Bottled Vintage, 2010
The Croft Port house of port, founded in 1588, is one of the world´s oldest and most distinguished port producers. Croft LBV is aged for six years and was crafted to satisfy the need for high quality port for demanding palates.
LA804-MELSCL-CM-ABR
Last edited by Kiwi Flyer; Apr 25, 2019 at 8:15 pm