The All-Airline FT Menu Collection
Jul 6, 2019, 12:43 am
#2206
Join Date: Oct 1999
Location: New York
Posts: 7,347
SQ 11 LAX-NRT-SIN July 2019 First Class
July 2019
Singapore Airlines First Class
SQ 11 Los Angeles to Tokyo Narita
One of Los Angeles’ most beloved chefs, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity. She brings to you her recommendations for an exquisite dining experience in the sky.
Suzanne’s Choice
Appetizer
Chilled Lobster Salad
Garnished with tomato confit, herbs, marinated potato, garlic and saffron cream, lemon dressing
Soup
Soupe au Pistou
Light vegetable soup with white beans, pesto, and Parmesan cheese
Main Course
Pink Snapper Fillet with Spanish Cured Ham
Served with verjus dressing, roasted grapes, braised cabbage, mashed potato and hazelnuts
Dessert
Eton Mess
Vanilla cream, broken meringue, strawberry compote, pomegranate and basil
The Finest Selection
Kyo Kaiseki
Sakizuke
Duck with soy sauce, Steamed chicken breast with Shitake Mushroom
Takigawa Tofu with Salmon Roe and Daishi Sauce
Mukouzuke
Seared Tuna and Kanpachi with Citrus Dressing and Mesclun
Oshinogi
Green Tea Noodles, Soba Sauce, Beef Roll with King Oyster Mushroom, Apricot
Futamono
Lobster Tail with Egg Yolk Sauce, Broccolini and White Asparagus
Yakimono
Grilled Unagi with Unagi Sauce
Anchovy and Beef Fillet with Yasabi Zuke
Gohan
Steamed Rice with Wasabi Furikake
Kounomono
Assorted Pickles
Tome-Wan
Clear Soup with Myoga, Yu Choy and Spaghetti Squash
Mizugashi
Baked Apricot Cheesecake with Raspberry
Dinner
Appetizer
Chilled Malossol Caviar
With Melba toast and condiments
*Chilled Lobster Salad
Garnished with tomato confit, herbs, marinated potato, garlic and saffron cream, lemon dressing
Soup
*Soupe au Pistou
Light vegetable soup with white beans, pesto, and Parmesan cheese
Clear Chicken Soup
With Chinese Black Mushroom and bamboo pith
Salad
Red Coral Lettuce, Romaine with Cherry Tomatoes and Feta Cheese
With a choice of Fig Balsamic Vinaigrette or Creamy chipotle dressing
Main Course
*Pink Snapper Fillet with Spanish Cured Ham
Served with verjus dressing, roasted grapes, braised cabbage, mashed potato and hazelnuts
Wok Fried Chicken with Black Peppercorn Sauce
Served with Chinese Greens, carrots, mushrooms and fried noodles
Beef Fillet in Mustard-Herb Crust with Red Wine Sauce
Braised red cabbage with bacon, green beans and roasted potatoes
Dessert
*Eton Mess
Vanilla cream, broken meringue, strawberry compote, pomegranate and basil
Cheese
Selection of Cheese
Camembert, Bandage Wrapped Cheddar, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats Cheese with garnishes
Fruit from the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Pralines
Fine Pralines
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
*Exclusively Created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles
Delectables
Should you fancy a snack or something more substantial in between your meals, simply make your selection known to us anytime.
Noodles
Kway Teow
With chicken, black mushroom and Oriental chicken stock
Soba Noodles
With prawns, lettuce and Chiken stock
Bee Hoon
Rice vermicelli with black mushroom, Chinese greens and Oriental stock
Sandwiches
Ciabatta with Roasted Eggplant, Sundried Tomato, Shaved Parmesan and Pesto Mayonnaise
Burrito Wrap
Tortilla wrapped with shredded beef, cheddar, refried beans, lettuce and tomato
Mushroom Soup
Snacks
Assorted Nuts
Chocolate Bar
Potato Chips
Chewy Chocolate Granola Bar
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheese
Camembert, Bandage Wrapped Cheddar, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats Cheese with garnishes
Lunch
The Finese Selection
Kyo Kaiseki
Sakizuke
Grilled Conger Eel, Okura, Poato Julienne and Ponzu Jelly Sauce
Kuchitori
Grilled Corn with Surimi, Unagi Nikogori
Kozara
Tomato with Mozzarella Cheese, Sliced Octopus with Avocado Sauce
Yakimono
Grilled Salmon with Yuan Sauce
Kobachi
Koya Tofu, Sweet Potato, King Oyster Mushroom, Carrot Flower and Braising Sauce
Aemono
Japanese Style Omelette
Gohan
Steamed Rice
Kounomono
Assorted Pickles
Tome-Wan
Miso Soup with Vegetables, Tofu and Wakame Kelp
Mizugashi
Seasonal Fruit
Lunch
Appetizer
Burrata
Fresh mozzarella and cream garnished with assorted heirloom tomatoes, pine nuts, rucola lettuce and basil oil
Main Course
*Grilled Marinated Chicken Brest
Served with red curry dressing, roasted kabocha Squash, mashed sweet potatoes and spinach leaves
Seafood Noodle Soup
With prawn, scallop, fish, Chinese greens and mushrooms
Dessert
Buttermilk Cherry Parfait
With cherry compote
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Tokyo Narita to Singapore
Yoshihiro’s Choice
A respected authority who has helped shape Japan’s culinary culture, Yoshihiro Murata draws on European influences without compromising on the authenticity of traditional Japanese cuisine. He brings to you his recommendation for a most exquisite dining experience in the sky.
Sakizuke
Pike eel and Tomato on Cucumber Jelly, Octopus and Asparagus on Egg Yolk Sauce, Corn Tofu and Crab on Wasabi
Mukouzuke
Kelp Marinated and Torched Amber Jack Fillet, Soya Sauce Marinated Squid, Seaweed Jelly, Wasabi
Oshinogi
Sea Bream Sushi, Prawn, Cucumber and Miso, Jellied Mountain Berry, Somen with Grated Ginger, Leek and Nori Seaweed
Futamono
Wagyu Beef Sirloin Sukiyaki with Onion, Shiitake Mushroom, Topped with Leek Julienne, Japanese Pepper and Onsen Egg
[Never served – forgot to serve but loading issue…]
Yakimono
Baked Abalone and Sea Urchin on Seaweed, Miso Marinated and Smoked Chicken, Fruit Tomato Marinated with Plum Vinegar
Gohan
Flavored Rice with Octopus and Garnished Parsley
Kounomono
Assorted Pickles
Tome-Wan
Lightly thicken soup with green soya bean puree and prawn dumpling
Mizugashi
Kinome Flavored Ice Cream Garnished with Red Beans, Watermelon and Musk Melon
Dinner
Canapé
Singapore Chicken and Lamb Satay
With onion, cucumber and spicy peanut sauce
Appetizer
Chilled Malossol Caviar
With Melba toast and condiments
Prosciutto and Camembert Cheese
Italian air-dried ham and cheese with figs, arugula, and balsamic reduction
Soup
Minestrone Soup
With pasta, parmesan cheese, and sliced baguette with tapenade spread
Double Boiled Chicken Soup
With shiitake mushroom, bamboo pith and wolfberries
Salad
Green Curd with Mixed Cress and Cherry Tomatoes
With a choice of wasabi soya dressing or Honey mustard dressing
Main Course
Stir Fried Lobster with Ginger and Spring Onion, Chinese vegetables and wok fried wheat noodles
Herb Crusted Lamb Loin
Served with Rosemary Jus, roasted vegetables and garlic mashed potatoes
Free Range Chicken with Morel Polenta
Accompanied by roasted pumpkin, asparagus and Sicilian tomatoes
Dessert
Warmed Pear Tart
With Vanilla Ice Cream and raspberry coulis
Cheese
Selection of Cheese
Camembert, Emmanthal, Danablu, and Pie D’Angloys Cheese with condiments
Fruit from the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Pralines
Fine Pralines
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ011 (DAP-SNP-LCP-DXP)
Champagne
2009 Dom Perignon, Champagne, France
Or
2004 Krug, Champagne, France
White
2015 Chalone Estate Chardonnay, Monterey County, Central Coast, California, USA
Or
2014 Dalrymple Cave Block Chardonnay, Tasmania, Australia
2016 Reichsrat Von Buhl Deidesheimer Herrgottsacker Riesling Kabinett, Pfalz, Germany
Or
2015 Selbach Oster Zeltinger Sonnenuhr Riesling Spätlese, Mosel, Germany
Red
2015 Albert Bichot Nuits-Saint-Georges 1er Cru “Chateau-Gris” Monopole, Burgundy, France
Or
2012 Louis Latour Chateau Corton Grancey Grand Cru, Burgundy, France
2015 Sons of Eden Remus Shiraz, Eden Valley, Australia
2008 Chateau Rauzan-Ségla, Margaux, France
Port
Dow’s 20-Year-Old Port, Douro, Portugal
Singapore Airlines First Class
SQ 11 Los Angeles to Tokyo Narita
One of Los Angeles’ most beloved chefs, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity. She brings to you her recommendations for an exquisite dining experience in the sky.
Suzanne’s Choice
Appetizer
Chilled Lobster Salad
Garnished with tomato confit, herbs, marinated potato, garlic and saffron cream, lemon dressing
Soup
Soupe au Pistou
Light vegetable soup with white beans, pesto, and Parmesan cheese
Main Course
Pink Snapper Fillet with Spanish Cured Ham
Served with verjus dressing, roasted grapes, braised cabbage, mashed potato and hazelnuts
Dessert
Eton Mess
Vanilla cream, broken meringue, strawberry compote, pomegranate and basil
The Finest Selection
Kyo Kaiseki
Sakizuke
Duck with soy sauce, Steamed chicken breast with Shitake Mushroom
Takigawa Tofu with Salmon Roe and Daishi Sauce
Mukouzuke
Seared Tuna and Kanpachi with Citrus Dressing and Mesclun
Oshinogi
Green Tea Noodles, Soba Sauce, Beef Roll with King Oyster Mushroom, Apricot
Futamono
Lobster Tail with Egg Yolk Sauce, Broccolini and White Asparagus
Yakimono
Grilled Unagi with Unagi Sauce
Anchovy and Beef Fillet with Yasabi Zuke
Gohan
Steamed Rice with Wasabi Furikake
Kounomono
Assorted Pickles
Tome-Wan
Clear Soup with Myoga, Yu Choy and Spaghetti Squash
Mizugashi
Baked Apricot Cheesecake with Raspberry
Dinner
Appetizer
Chilled Malossol Caviar
With Melba toast and condiments
*Chilled Lobster Salad
Garnished with tomato confit, herbs, marinated potato, garlic and saffron cream, lemon dressing
Soup
*Soupe au Pistou
Light vegetable soup with white beans, pesto, and Parmesan cheese
Clear Chicken Soup
With Chinese Black Mushroom and bamboo pith
Salad
Red Coral Lettuce, Romaine with Cherry Tomatoes and Feta Cheese
With a choice of Fig Balsamic Vinaigrette or Creamy chipotle dressing
Main Course
*Pink Snapper Fillet with Spanish Cured Ham
Served with verjus dressing, roasted grapes, braised cabbage, mashed potato and hazelnuts
Wok Fried Chicken with Black Peppercorn Sauce
Served with Chinese Greens, carrots, mushrooms and fried noodles
Beef Fillet in Mustard-Herb Crust with Red Wine Sauce
Braised red cabbage with bacon, green beans and roasted potatoes
Dessert
*Eton Mess
Vanilla cream, broken meringue, strawberry compote, pomegranate and basil
Cheese
Selection of Cheese
Camembert, Bandage Wrapped Cheddar, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats Cheese with garnishes
Fruit from the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Pralines
Fine Pralines
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
*Exclusively Created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles
Delectables
Should you fancy a snack or something more substantial in between your meals, simply make your selection known to us anytime.
Noodles
Kway Teow
With chicken, black mushroom and Oriental chicken stock
Soba Noodles
With prawns, lettuce and Chiken stock
Bee Hoon
Rice vermicelli with black mushroom, Chinese greens and Oriental stock
Sandwiches
Ciabatta with Roasted Eggplant, Sundried Tomato, Shaved Parmesan and Pesto Mayonnaise
Burrito Wrap
Tortilla wrapped with shredded beef, cheddar, refried beans, lettuce and tomato
Mushroom Soup
Snacks
Assorted Nuts
Chocolate Bar
Potato Chips
Chewy Chocolate Granola Bar
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheese
Camembert, Bandage Wrapped Cheddar, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats Cheese with garnishes
Lunch
The Finese Selection
Kyo Kaiseki
Sakizuke
Grilled Conger Eel, Okura, Poato Julienne and Ponzu Jelly Sauce
Kuchitori
Grilled Corn with Surimi, Unagi Nikogori
Kozara
Tomato with Mozzarella Cheese, Sliced Octopus with Avocado Sauce
Yakimono
Grilled Salmon with Yuan Sauce
Kobachi
Koya Tofu, Sweet Potato, King Oyster Mushroom, Carrot Flower and Braising Sauce
Aemono
Japanese Style Omelette
Gohan
Steamed Rice
Kounomono
Assorted Pickles
Tome-Wan
Miso Soup with Vegetables, Tofu and Wakame Kelp
Mizugashi
Seasonal Fruit
Lunch
Appetizer
Burrata
Fresh mozzarella and cream garnished with assorted heirloom tomatoes, pine nuts, rucola lettuce and basil oil
Main Course
*Grilled Marinated Chicken Brest
Served with red curry dressing, roasted kabocha Squash, mashed sweet potatoes and spinach leaves
Seafood Noodle Soup
With prawn, scallop, fish, Chinese greens and mushrooms
Dessert
Buttermilk Cherry Parfait
With cherry compote
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Tokyo Narita to Singapore
Yoshihiro’s Choice
A respected authority who has helped shape Japan’s culinary culture, Yoshihiro Murata draws on European influences without compromising on the authenticity of traditional Japanese cuisine. He brings to you his recommendation for a most exquisite dining experience in the sky.
Sakizuke
Pike eel and Tomato on Cucumber Jelly, Octopus and Asparagus on Egg Yolk Sauce, Corn Tofu and Crab on Wasabi
Mukouzuke
Kelp Marinated and Torched Amber Jack Fillet, Soya Sauce Marinated Squid, Seaweed Jelly, Wasabi
Oshinogi
Sea Bream Sushi, Prawn, Cucumber and Miso, Jellied Mountain Berry, Somen with Grated Ginger, Leek and Nori Seaweed
Futamono
Wagyu Beef Sirloin Sukiyaki with Onion, Shiitake Mushroom, Topped with Leek Julienne, Japanese Pepper and Onsen Egg
[Never served – forgot to serve but loading issue…]
Yakimono
Baked Abalone and Sea Urchin on Seaweed, Miso Marinated and Smoked Chicken, Fruit Tomato Marinated with Plum Vinegar
Gohan
Flavored Rice with Octopus and Garnished Parsley
Kounomono
Assorted Pickles
Tome-Wan
Lightly thicken soup with green soya bean puree and prawn dumpling
Mizugashi
Kinome Flavored Ice Cream Garnished with Red Beans, Watermelon and Musk Melon
Dinner
Canapé
Singapore Chicken and Lamb Satay
With onion, cucumber and spicy peanut sauce
Appetizer
Chilled Malossol Caviar
With Melba toast and condiments
Prosciutto and Camembert Cheese
Italian air-dried ham and cheese with figs, arugula, and balsamic reduction
Soup
Minestrone Soup
With pasta, parmesan cheese, and sliced baguette with tapenade spread
Double Boiled Chicken Soup
With shiitake mushroom, bamboo pith and wolfberries
Salad
Green Curd with Mixed Cress and Cherry Tomatoes
With a choice of wasabi soya dressing or Honey mustard dressing
Main Course
Stir Fried Lobster with Ginger and Spring Onion, Chinese vegetables and wok fried wheat noodles
Herb Crusted Lamb Loin
Served with Rosemary Jus, roasted vegetables and garlic mashed potatoes
Free Range Chicken with Morel Polenta
Accompanied by roasted pumpkin, asparagus and Sicilian tomatoes
Dessert
Warmed Pear Tart
With Vanilla Ice Cream and raspberry coulis
Cheese
Selection of Cheese
Camembert, Emmanthal, Danablu, and Pie D’Angloys Cheese with condiments
Fruit from the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Pralines
Fine Pralines
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ011 (DAP-SNP-LCP-DXP)
Champagne
2009 Dom Perignon, Champagne, France
Or
2004 Krug, Champagne, France
White
2015 Chalone Estate Chardonnay, Monterey County, Central Coast, California, USA
Or
2014 Dalrymple Cave Block Chardonnay, Tasmania, Australia
2016 Reichsrat Von Buhl Deidesheimer Herrgottsacker Riesling Kabinett, Pfalz, Germany
Or
2015 Selbach Oster Zeltinger Sonnenuhr Riesling Spätlese, Mosel, Germany
Red
2015 Albert Bichot Nuits-Saint-Georges 1er Cru “Chateau-Gris” Monopole, Burgundy, France
Or
2012 Louis Latour Chateau Corton Grancey Grand Cru, Burgundy, France
2015 Sons of Eden Remus Shiraz, Eden Valley, Australia
2008 Chateau Rauzan-Ségla, Margaux, France
Port
Dow’s 20-Year-Old Port, Douro, Portugal
Jul 6, 2019, 9:51 pm
#2207
Join Date: Oct 1999
Location: New York
Posts: 7,347
SQ 35 LAX-SIN July 2019 Business Class
July 2019
Singapore Airlines Business Class
SQ 35 Los Angeles to Singapore
The first service begins soon after your journey starts.
Lunch
Appetizer
Tian of Crab with Apple and Prawns with Mesclun
Main Course
*Pork Shoulder Confit
On braised red cabbage with scrambled apples and arugula
Stir-Fried Beef
With black bean sauce, Chinese vegetable and fried rice
Malabar Vegetable Briyani and Chettinad Urundai Kuzhumbu
Vegetable briyani with vegetable dumplings simmered in South Indian spices
Dessert
Ben & Jerry’s Chunky Monkey Ice Cream
Banana ice cream with fudge chunks and walnuts
Apricot Crumble Cake
With whipped cream
Fruits from the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter and flavored olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.
*Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles
A second meal service will commence midway through the flight.
Make your selection from the menu up to two hours before landing.
Midflight onwards
Suzanne Goin’s Selection
One of Los Angeles’ most beloved chefs and winner of the James Beard award, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity.
Appetizer
Haricot Verts, Radicchio, Smoked Duck, Saba Dressing
Salad of green beans and bitter radicchio leaves garnished with smoked duck breast, dried fig, roasted walnuts, grape reduction dressing
Main Course
Grilled Prawns
On sweet corn and poblano pepper pudding and mizuna leaves drizzled with herb anchovy dressing
Dessert
Chocolate Cake
Chocolate cream and mousse cake served with chocolate caramel sauce and cocoa nib crisp
Canyon Ranch’s Selection
Canyon Ranch has been a trailblazer and an industry-leading proponent of the wellness lifestyle living for nearly 40 years. The Canyon Ranch food philosophy is simple and consistent: when you eat better, you feel better. Featuring meticulously sourced seasonal ingredients, these dishes honor such philosophy and share the love of food that is delicious, simple, and above all, joyful.
Appetizer
Prawn Ceviche with Lavosh
Marinated prawns in citrus juice, garnished with orange, cucumber, grapefruit and bell peppers
Main Course
Citrus Braised Pork Shoulder
White bean cassoulet, spinach and parsley Marcona gremolata
Dessert
Fresh Apple Frangipane Tart
Whipped ricotta cheese
Midflight onwards
Appetizer
*Haricot Verts, Radicchio, Smoked Duck, Saba Dressing
Salad of green beans and bitter radicchio leaves garnished with smoked duck breast, dried fig, roasted walnuts, grape reduction dressing
Main Course
*Grilled Prawns
On sweet corn and poblano pepper pudding and mizuna leaves drizzled with herb anchovy dressing
#Citrus Braised Pork Shoulder
White bean cassoulet, spinach and parsley Marcona gremolata
Served with Canyon Ranch appetizer and dessert
Braised Bee Hoon
With shredded chicken, Chinese greens and mushrooms
Selection of Dim Sum
Glutinous rice, pork dumpling, prawn dumpling and vegetable dumpling
Pulled Pork Burritos with Refried Bean and Sour Cream
Mexican red rice, cheddar cheese and tomato salsa
North Indian Paneer with Tomato Sauce
With stir fried vegetable, yellow lentil stew and dill raisin rice
Dessert
*Chocolate Cake
Chocolate cream and mousse cake served with chocolate caramel sauce and cocoa nib crisp
Petit Patisserie
Assortment of mini desserts and petite fours
Pralines
Fine Pralines
Cheese
Selection of Cheese
Camembert, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats Cheese with garnishes
Fruits from the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter and flavored olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.
*Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles
#A simple and joyful wellness selection created by Canyon Ranch, an industry-leading proponent of the wellness lifestyle living for nearly 40 years.
Satisfy any midflight cravings with a variety of healthy and indulgent refreshment on board.
Refreshment
Wonton Noodle Soup
Egg noodles in rich broth garnished with shrimp-pork dumpling
Or Leafy Greens with mushroom
La Main Noodles
With poached sliced chicken and Chinese greens
Mushroom Soup
Tomato Soup
Smoked Chicken in Multigrain Bread
Mesclun Salad, hummus and tabbouleh salad
Ciabatta with Roasted Eggplant and Sundried Tomato
Hummus spread
Greek Yogurt and Granola Parfait
Garnished with homemade granola, fresh berries and coconut flakes
Selection of Sliced Fresh Fruits
Selection of Cheese
Camembert, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats Cheese with garnishes
Assorted Nuts
Roasted Cashew nuts and almond
Maui Style Potato Chips
Assorted Randy’s Doughnuts
Chewy Chocolate Granola Bar
Grandma’s Cookies
Kit Kat Chocolate
SQ035 (LAJ-AUJ-RUJ)-1.3 JCL
Wine List
Champagne
Charles Heidsieck Brut Réserve, Champagne, France
White
2015 Cambria Katherine’s Vineyard Chardonnay, Santa Maria Valley, California
Or
2017 Leeuwin Estate Prelude Vineyards Chardonnay, Margaret River, Australia
2017 Weingut Huls Riesling, Mosel, Germany
Red
2016 Clarendelle, Bordeaux, France
Or
2015 Chateau Bellevue, Fronsac, Bordeaux, France
2017 Robert Oatley Shiraz, McLaren Vale, Australia
2015 Arrowood Sonoma County Cabernet Sauvignon, California, USA
Port
Dow’s 10-Year-Old Tawny Port, Douro, Portugal
Singapore Airlines Business Class
SQ 35 Los Angeles to Singapore
The first service begins soon after your journey starts.
Lunch
Appetizer
Tian of Crab with Apple and Prawns with Mesclun
Main Course
*Pork Shoulder Confit
On braised red cabbage with scrambled apples and arugula
Stir-Fried Beef
With black bean sauce, Chinese vegetable and fried rice
Malabar Vegetable Briyani and Chettinad Urundai Kuzhumbu
Vegetable briyani with vegetable dumplings simmered in South Indian spices
Dessert
Ben & Jerry’s Chunky Monkey Ice Cream
Banana ice cream with fudge chunks and walnuts
Apricot Crumble Cake
With whipped cream
Fruits from the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter and flavored olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.
*Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles
A second meal service will commence midway through the flight.
Make your selection from the menu up to two hours before landing.
Midflight onwards
Suzanne Goin’s Selection
One of Los Angeles’ most beloved chefs and winner of the James Beard award, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity.
Appetizer
Haricot Verts, Radicchio, Smoked Duck, Saba Dressing
Salad of green beans and bitter radicchio leaves garnished with smoked duck breast, dried fig, roasted walnuts, grape reduction dressing
Main Course
Grilled Prawns
On sweet corn and poblano pepper pudding and mizuna leaves drizzled with herb anchovy dressing
Dessert
Chocolate Cake
Chocolate cream and mousse cake served with chocolate caramel sauce and cocoa nib crisp
Canyon Ranch’s Selection
Canyon Ranch has been a trailblazer and an industry-leading proponent of the wellness lifestyle living for nearly 40 years. The Canyon Ranch food philosophy is simple and consistent: when you eat better, you feel better. Featuring meticulously sourced seasonal ingredients, these dishes honor such philosophy and share the love of food that is delicious, simple, and above all, joyful.
Appetizer
Prawn Ceviche with Lavosh
Marinated prawns in citrus juice, garnished with orange, cucumber, grapefruit and bell peppers
Main Course
Citrus Braised Pork Shoulder
White bean cassoulet, spinach and parsley Marcona gremolata
Dessert
Fresh Apple Frangipane Tart
Whipped ricotta cheese
Midflight onwards
Appetizer
*Haricot Verts, Radicchio, Smoked Duck, Saba Dressing
Salad of green beans and bitter radicchio leaves garnished with smoked duck breast, dried fig, roasted walnuts, grape reduction dressing
Main Course
*Grilled Prawns
On sweet corn and poblano pepper pudding and mizuna leaves drizzled with herb anchovy dressing
#Citrus Braised Pork Shoulder
White bean cassoulet, spinach and parsley Marcona gremolata
Served with Canyon Ranch appetizer and dessert
Braised Bee Hoon
With shredded chicken, Chinese greens and mushrooms
Selection of Dim Sum
Glutinous rice, pork dumpling, prawn dumpling and vegetable dumpling
Pulled Pork Burritos with Refried Bean and Sour Cream
Mexican red rice, cheddar cheese and tomato salsa
North Indian Paneer with Tomato Sauce
With stir fried vegetable, yellow lentil stew and dill raisin rice
Dessert
*Chocolate Cake
Chocolate cream and mousse cake served with chocolate caramel sauce and cocoa nib crisp
Petit Patisserie
Assortment of mini desserts and petite fours
Pralines
Fine Pralines
Cheese
Selection of Cheese
Camembert, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats Cheese with garnishes
Fruits from the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter and flavored olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.
*Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles
#A simple and joyful wellness selection created by Canyon Ranch, an industry-leading proponent of the wellness lifestyle living for nearly 40 years.
Satisfy any midflight cravings with a variety of healthy and indulgent refreshment on board.
Refreshment
Wonton Noodle Soup
Egg noodles in rich broth garnished with shrimp-pork dumpling
Or Leafy Greens with mushroom
La Main Noodles
With poached sliced chicken and Chinese greens
Mushroom Soup
Tomato Soup
Smoked Chicken in Multigrain Bread
Mesclun Salad, hummus and tabbouleh salad
Ciabatta with Roasted Eggplant and Sundried Tomato
Hummus spread
Greek Yogurt and Granola Parfait
Garnished with homemade granola, fresh berries and coconut flakes
Selection of Sliced Fresh Fruits
Selection of Cheese
Camembert, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats Cheese with garnishes
Assorted Nuts
Roasted Cashew nuts and almond
Maui Style Potato Chips
Assorted Randy’s Doughnuts
Chewy Chocolate Granola Bar
Grandma’s Cookies
Kit Kat Chocolate
SQ035 (LAJ-AUJ-RUJ)-1.3 JCL
Wine List
Champagne
Charles Heidsieck Brut Réserve, Champagne, France
White
2015 Cambria Katherine’s Vineyard Chardonnay, Santa Maria Valley, California
Or
2017 Leeuwin Estate Prelude Vineyards Chardonnay, Margaret River, Australia
2017 Weingut Huls Riesling, Mosel, Germany
Red
2016 Clarendelle, Bordeaux, France
Or
2015 Chateau Bellevue, Fronsac, Bordeaux, France
2017 Robert Oatley Shiraz, McLaren Vale, Australia
2015 Arrowood Sonoma County Cabernet Sauvignon, California, USA
Port
Dow’s 10-Year-Old Tawny Port, Douro, Portugal
Last edited by Carfield; Jul 18, 2019 at 5:39 pm
Jul 6, 2019, 9:52 pm
#2208
Join Date: Oct 1999
Location: New York
Posts: 7,347
SQ 36 SIN-LAX July 2019 Business Class
July 2019
Singapore Airlines Business Class
SQ 36 Singapore to Los Angeles
The first service begins soon after your journey starts.
Breakfast
Fruit
Selection of Sliced Fresh Fruits
Appetizer
Cornflakes
With skim or full cream milk
Swiss Muesli
With skim or full cream milk
Fruit Yogurt
Natural Yogurt
Main Course
Baked Crepe with Scrambled Eggs
Pan fried veal sausage, marinated tomato and roesti potatoes
Oriental Roast Duck
With Chinese greens, carrot and egg noodles
Selection of Dim Sum
Fun quin with roasted pork, seiw mai, seafood pickle cabbage dumpling and steamed vegetarian dumpling
From the Bakery
Assorted Bread Rolls and Breakfast Pastries
Served with butter and fruit preserve
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.
A second meal service will commence midway through the flight.
Make your selection from the menu up to two hours before landing.
Carlo Cracco’s Selection
Regarded as a leader in a new generation of progressive Italian cuisine, two Michelin-star chef Carlo Cracco artfully infuses culinary creativity with classic flavors. He brings to you his recommendation for a most exquisite dining experience in the sky.
Appetizer
Marinated Prawns
With Jerusalem artichoke, bell peppers and anchovy cream
Main Course
Pan Seared Salmon Fillet with Lettuce Puree
Artichoke hearts, cherry tomato and sugar snap peas
Dessert
Sicilian Cannoli with Ricotta Cheese Chocolate
And Morello Cherry
Canyon Ranch’s Selection
Canyon Ranch has been a trailblazer and an industry-leading proponent of the wellness lifestyle living for nearly 40 years. The Canyon Ranch food philosophy is simple and consistent: when you eat better, you feel better. Featuring meticulously sourced seasonal ingredients, these dishes honor such philosophy and share the love of food that is delicious, simple, and above all, joyful.
Appetizer
Roasted Fennel and Peach Salad
Mascarpone cheese, candied walnuts, endive, watercress and balsamic reduction
Main Course
Braised Grass Fed Beef Short Ribs
Turmeric cauliflower mash, oyster mushroom, grilled asparagus and parsley Marcona gremolata
Dessert
Lavender Flan
Classic baked custard with milk, egg, low fat cream cheese and lavender
Midflight onwards
Canapé
Singapore Chicken and Beef Satay
With onion, cucumber and spicy peanut sauce
Appetizer
*Marinated Prawns
With Jerusalem artichoke, bell peppers and anchovy cream
Main Course
*Pan Seared Salmon Fillet with Lettuce Puree
Artichoke hearts, cherry tomato and sugar snap peas
#Braised Grass Fed Beef Short Ribs
Turmeric cauliflower mash, oyster mushroom, grilled asparagus and parsley Marcona gremolata
Served with Canyon Ranch appetizer and dessert
Teochew Style Braised Soya Duck
With yam rice, bean curd and leafy greens
A popular local fare dish
Seafood Rice Vermicelli
With prawn, scallop, leafy greens and black mushrooms
Sun-dried Tomato Omelette
Pan-fried veal sausages, green beans, sautéed mushrooms and rosemary garlic potatoes
Selection of Dim Sum
Fun quin with roasted pork, seiw mai, seafood pickle cabbage dumpling and steamed vegetarian dumpling
Dessert
*Sicilian Cannoli with Ricotta Cheese Chocolate
And Morello Cherry
Petit Patisserie
Assortment of mini desserts and petite fours
Pralines
Fine Pralines
Cheese
Selection of Cheese
Red Cheddar, Camembert and Stilton Cheese served with grapes and crackers
Fruits from the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter and flavored olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.
*Exclusively created by Carlo Cracco of Ristorante Cracco, Milan
#A simple and joyful wellness selection created by Canyon Ranch, an industry-leading proponent of the wellness lifestyle living for nearly 40 years.
Satisfy any midflight cravings with a variety of healthy and indulgent refreshment on board.
Refreshment
A selection of bee hon or egg noodles with choice of:
Fish balls and minced chicken, or
Black Mushrooms and Chinese greens
Prawn Dumplings in Superior Soup
With leafy greens and mushrooms
Tomato Soup
Mushroom Soup
Warm Sandwich with Thai Style Chicken and Tom Yum Spread
Roasted Pumpkin, Feta Cheese and Sundried Tomato Sandwich
[Not listed in menu but offered mid-flight - turkey sandwich featured here or tuna sandwich]
Greek Yogurt and Granola Parfait
Garnished with home granola, fresh berries and coconut flakes
Selection of Sliced Fresh Fruits
Selection of Cheese
Red Cheddar, Camembert and Stilton Cheese served with grapes and crackers
Assorted Nuts
Roasted cashew nut and almond
Assorted Chips
Original potato chips and assortment flavored chips
Honey Mustard Flavored Popcorn
Trail Mix
Dried fruit, chocolate bar and cereal bar
Cookies
Walker Cookies
Ben & Jerry’s Ice Cream
SQ036 (BBJ-AXJ-RUJ)-1.1 JCL
Wine List
Champagne
Charles Heidsieck Brut Réserve, Champagne, France
White
2015 Cambria Katherine’s Vineyard Chardonnay, Santa Maria Valley, California
Or
2017 Leeuwin Estate Prelude Vineyards Chardonnay, Margaret River, Australia
2017 Weingut Huls Riesling, Mosel, Germany
Red
2016 Clarendelle, Bordeaux, France
Or
2015 Chateau Bellevue, Fronsac, Bordeaux, France
2017 Robert Oatley Shiraz, McLaren Vale, Australia
2015 Arrowood Sonoma County Cabernet Sauvignon, California, USA
Port
Dow’s 10-Year-Old Tawny Port, Douro, Portugal
Singapore Airlines Business Class
SQ 36 Singapore to Los Angeles
The first service begins soon after your journey starts.
Breakfast
Fruit
Selection of Sliced Fresh Fruits
Appetizer
Cornflakes
With skim or full cream milk
Swiss Muesli
With skim or full cream milk
Fruit Yogurt
Natural Yogurt
Main Course
Baked Crepe with Scrambled Eggs
Pan fried veal sausage, marinated tomato and roesti potatoes
Oriental Roast Duck
With Chinese greens, carrot and egg noodles
Selection of Dim Sum
Fun quin with roasted pork, seiw mai, seafood pickle cabbage dumpling and steamed vegetarian dumpling
From the Bakery
Assorted Bread Rolls and Breakfast Pastries
Served with butter and fruit preserve
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.
A second meal service will commence midway through the flight.
Make your selection from the menu up to two hours before landing.
Carlo Cracco’s Selection
Regarded as a leader in a new generation of progressive Italian cuisine, two Michelin-star chef Carlo Cracco artfully infuses culinary creativity with classic flavors. He brings to you his recommendation for a most exquisite dining experience in the sky.
Appetizer
Marinated Prawns
With Jerusalem artichoke, bell peppers and anchovy cream
Main Course
Pan Seared Salmon Fillet with Lettuce Puree
Artichoke hearts, cherry tomato and sugar snap peas
Dessert
Sicilian Cannoli with Ricotta Cheese Chocolate
And Morello Cherry
Canyon Ranch’s Selection
Canyon Ranch has been a trailblazer and an industry-leading proponent of the wellness lifestyle living for nearly 40 years. The Canyon Ranch food philosophy is simple and consistent: when you eat better, you feel better. Featuring meticulously sourced seasonal ingredients, these dishes honor such philosophy and share the love of food that is delicious, simple, and above all, joyful.
Appetizer
Roasted Fennel and Peach Salad
Mascarpone cheese, candied walnuts, endive, watercress and balsamic reduction
Main Course
Braised Grass Fed Beef Short Ribs
Turmeric cauliflower mash, oyster mushroom, grilled asparagus and parsley Marcona gremolata
Dessert
Lavender Flan
Classic baked custard with milk, egg, low fat cream cheese and lavender
Midflight onwards
Canapé
Singapore Chicken and Beef Satay
With onion, cucumber and spicy peanut sauce
Appetizer
*Marinated Prawns
With Jerusalem artichoke, bell peppers and anchovy cream
Main Course
*Pan Seared Salmon Fillet with Lettuce Puree
Artichoke hearts, cherry tomato and sugar snap peas
#Braised Grass Fed Beef Short Ribs
Turmeric cauliflower mash, oyster mushroom, grilled asparagus and parsley Marcona gremolata
Served with Canyon Ranch appetizer and dessert
Teochew Style Braised Soya Duck
With yam rice, bean curd and leafy greens
A popular local fare dish
Seafood Rice Vermicelli
With prawn, scallop, leafy greens and black mushrooms
Sun-dried Tomato Omelette
Pan-fried veal sausages, green beans, sautéed mushrooms and rosemary garlic potatoes
Selection of Dim Sum
Fun quin with roasted pork, seiw mai, seafood pickle cabbage dumpling and steamed vegetarian dumpling
Dessert
*Sicilian Cannoli with Ricotta Cheese Chocolate
And Morello Cherry
Petit Patisserie
Assortment of mini desserts and petite fours
Pralines
Fine Pralines
Cheese
Selection of Cheese
Red Cheddar, Camembert and Stilton Cheese served with grapes and crackers
Fruits from the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter and flavored olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.
*Exclusively created by Carlo Cracco of Ristorante Cracco, Milan
#A simple and joyful wellness selection created by Canyon Ranch, an industry-leading proponent of the wellness lifestyle living for nearly 40 years.
Satisfy any midflight cravings with a variety of healthy and indulgent refreshment on board.
Refreshment
A selection of bee hon or egg noodles with choice of:
Fish balls and minced chicken, or
Black Mushrooms and Chinese greens
Prawn Dumplings in Superior Soup
With leafy greens and mushrooms
Tomato Soup
Mushroom Soup
Warm Sandwich with Thai Style Chicken and Tom Yum Spread
Roasted Pumpkin, Feta Cheese and Sundried Tomato Sandwich
[Not listed in menu but offered mid-flight - turkey sandwich featured here or tuna sandwich]
Greek Yogurt and Granola Parfait
Garnished with home granola, fresh berries and coconut flakes
Selection of Sliced Fresh Fruits
Selection of Cheese
Red Cheddar, Camembert and Stilton Cheese served with grapes and crackers
Assorted Nuts
Roasted cashew nut and almond
Assorted Chips
Original potato chips and assortment flavored chips
Honey Mustard Flavored Popcorn
Trail Mix
Dried fruit, chocolate bar and cereal bar
Cookies
Walker Cookies
Ben & Jerry’s Ice Cream
SQ036 (BBJ-AXJ-RUJ)-1.1 JCL
Wine List
Champagne
Charles Heidsieck Brut Réserve, Champagne, France
White
2015 Cambria Katherine’s Vineyard Chardonnay, Santa Maria Valley, California
Or
2017 Leeuwin Estate Prelude Vineyards Chardonnay, Margaret River, Australia
2017 Weingut Huls Riesling, Mosel, Germany
Red
2016 Clarendelle, Bordeaux, France
Or
2015 Chateau Bellevue, Fronsac, Bordeaux, France
2017 Robert Oatley Shiraz, McLaren Vale, Australia
2015 Arrowood Sonoma County Cabernet Sauvignon, California, USA
Port
Dow’s 10-Year-Old Tawny Port, Douro, Portugal
Last edited by Carfield; Jul 9, 2019 at 9:56 am
Jul 9, 2019, 9:40 am
#2209
Join Date: Oct 1999
Location: New York
Posts: 7,347
EI 122 ORD-DUB July 2019
July 2019
Aer Lingus Business Class
EI 122 Chicago to Dublin
Let’s start with a cocktail
Enjoy a glass of our signature Champagne with a fresh, seasonal juice.
Hungry, but sleepy?
The express single tray
If you’d rather spend less time eating and more time sleeping we’ll be happy to bring you today’s express tray.
A light dish of salmon served with red quinoa and butternut squash pilaf, sautéed kale and a Pomodoro sauce.
This dish is available as a vegetarian option, served without salmon.
The main event
Grilled beef fillet served with cherry tomato confit, asparagus, red bliss mashed potato and a rich red wine sauce
Seared chicken breast served with potato au gratin, grilled zucchini, buttered baby carrots and a creamy de poulette sauce
Seared salmon served with red quinoa and butternut squash pilaf, sautéed kale and a Pomodoro sauce.
This dish is available as a vegetarian option, served without salmon.
To finish
Raspberry tart
Flying from Toronto? You’ll be treated to a chocolate raspberry mousse.
Or why not sample some cheese?
Indulge in a selection of delicious cheeses, served with apple and raisin chutney
Or plum and apple chutney if you’re flying from Toronto.
Breakfast time
A selection of fresh fruit and pastries
A tasty Bacon Roll
Flying from Los Angeles, Seattle or San Francisco?
We’ll have a full Irish breakfast available for you to enjoy.
A basket of continental pastries
Tea or Coffee
Peckish?
There’s a lovely selection of snacks and treats waiting for you in the galley.
Simply help yourself.
Breakfast card [photo]
Champagne
Jean Pernet Tradition Brut NV Champagne
White Wines
Saint-Véran ‘La Grange aux Bois’ 2017/18, Domaine Henry Fessy, France
Poggio delle Faine Bianco 2017, IGT Toscana, Italy
Red Wines
Baco Noir Classic 2017, Henry of Pelham Estate, Ontario, Canada
Grand Caprice AOP Corbières 2017, Domaine de la Baquière, France
3MO4E R2 19
Aer Lingus Business Class
EI 122 Chicago to Dublin
Let’s start with a cocktail
Enjoy a glass of our signature Champagne with a fresh, seasonal juice.
Hungry, but sleepy?
The express single tray
If you’d rather spend less time eating and more time sleeping we’ll be happy to bring you today’s express tray.
A light dish of salmon served with red quinoa and butternut squash pilaf, sautéed kale and a Pomodoro sauce.
This dish is available as a vegetarian option, served without salmon.
The main event
Grilled beef fillet served with cherry tomato confit, asparagus, red bliss mashed potato and a rich red wine sauce
Seared chicken breast served with potato au gratin, grilled zucchini, buttered baby carrots and a creamy de poulette sauce
Seared salmon served with red quinoa and butternut squash pilaf, sautéed kale and a Pomodoro sauce.
This dish is available as a vegetarian option, served without salmon.
To finish
Raspberry tart
Flying from Toronto? You’ll be treated to a chocolate raspberry mousse.
Or why not sample some cheese?
Indulge in a selection of delicious cheeses, served with apple and raisin chutney
Or plum and apple chutney if you’re flying from Toronto.
Breakfast time
A selection of fresh fruit and pastries
A tasty Bacon Roll
Flying from Los Angeles, Seattle or San Francisco?
We’ll have a full Irish breakfast available for you to enjoy.
A basket of continental pastries
Tea or Coffee
Peckish?
There’s a lovely selection of snacks and treats waiting for you in the galley.
Simply help yourself.
Breakfast card [photo]
Champagne
Jean Pernet Tradition Brut NV Champagne
White Wines
Saint-Véran ‘La Grange aux Bois’ 2017/18, Domaine Henry Fessy, France
Poggio delle Faine Bianco 2017, IGT Toscana, Italy
Red Wines
Baco Noir Classic 2017, Henry of Pelham Estate, Ontario, Canada
Grand Caprice AOP Corbières 2017, Domaine de la Baquière, France
3MO4E R2 19
Jul 14, 2019, 6:38 pm
#2212
Join Date: Oct 1999
Location: New York
Posts: 7,347
NH 182/4 NRT-HNL First Class
July 2019
ANA All Nippon Airways First Class
NH 182/4 Tokyo Narita to Honolulu
Japanese Cuisine ~Washoku~
Amuse
Nut chili pie stick
Marinated seabass and miso flavored egg yolk with kabosu citrus flavor
Marinated oyster and Cajun taste tuna brochette
Duck rillettes port wine flavor
Sakizuke Starter: a taste of what’s to come
Uncured swordfish ham and vegetables with egg yolk sauce
Zensai A selection of morsels
Foie-Gras with orange puree in ground cherry
Grilled saikyo miso-marinated wagyu beef
Dressed dried white gourd melon with salt-fermented sweetfish
Marinated tiger prawn in soy-based sauce
Grilled tofu pulp rolled with sillago
Simmered burdock root stuffed with cream cheese
Edamame (salt-boiled green soybeans)
Takiawase Simmered treats
Simmered duck and wheat gluten in soy-based sauce
Koabchi Tasty tidbits
Steamed horned turban and water shield with jelly noodles
Shusai Main Course
Grilled cuttlefish with potato dough [153 kcal]
Steamed Rice
Steamed rice, miso soup and Japanese pickles
Kanmi Confections
Agar and brown syrup with matcha ice cream
International Cuisine
Amuse
Nut chili pie stick
Marinated seabass and miso flavored egg yolk with kabosu citrus flavor
Marinated oyster and Cajun taste tuna brochette
Duck rillettes port wine flavor
Appetizer Plate
Steamed abalone, scallop and zucchini mousse with caviar
Main Plate
Grilled fillet of Kuroge Wagyu beef with light raifort sauce [485 kcal]
Roasted European homard blue with Nagano Shiojiri Merlot Wine Sauce [262 kcal]
Selection of Breads
Baguette
Semolina tomato
Oil extracted from raw seeds of “EGOMA” focaccia
Roggenbrot
Desserts
Japanese sake castella
Petits Fours
If You Prefer
The following selections are also available.
Japanese Cuisine ~Washoku~
Owan A clear soup with produce
Winter melon wrapped with shrimp fishcake
Otskuri A selection of sashimi
Seared Pacific bluefin tuna
Seared striped jack
International Cuisine
Appetizer Plate
Mikawayamabuki quail and foie-gras terrine with beet and orange sauce
Vegetable mille-feuille herb sauce with king crab meat
Main Plate
Rack of lamb persillade with Gifu endive and Gorgonzola Piccante salad [477 kcal]
Tofu Steak with Daishi basil sauce and vegetable salad [307 kcal]
Desserts
Rice flour and passion fruit parfait
Cherry clafoutis
Light Dishes Anytime
We invite you to enjoy light dishes whenever you wish.
You’ll find these dishes are a delicious follow-up to alcoholic beverages.
Sake accompaniments
Seared kombu kelp-cured common octopus with sake jelly
Three kinds of Kagoshima deep-fried fishcake
Deep fried Niigata Koshinotori chicken
Soup
Corn Soup
Noodles
Ippudo “SORATON” (pork broth) ramen
Japanese Udon noodles garnished with mixed vegetables and shrimp tempura
Light Dishes
Tofu Steak with Daishi basil sauce and vegetable salad
Compression of confit vegetables, smoked red tuna, goat cheese, Gribiche sauce and toasted brioche
[From Esquisse, Tokyo]
Awaodori chicken and mushroom curry with steamed rice
Simmered Wagyu beef and eggs over steamed rice
Simmered pike conger in soy-based ginger sauce over steamed rice in soup stock and Japanese green tea
Refreshments
Garden salad
Served with a choice of dressings: Carrot and iyokan dressing Or Non-Oil tomato dressing
Cheese Plate
Picta Fleur, Verdalpe Piccante, Tome D’Auvergne, Lou Bren
Fruits
Plain yogurt with plentiful summer tangerine jam
Petits fours
Cereal with Milk
ANA All Nippon Airways First Class
NH 182/4 Tokyo Narita to Honolulu
Japanese Cuisine ~Washoku~
Amuse
Nut chili pie stick
Marinated seabass and miso flavored egg yolk with kabosu citrus flavor
Marinated oyster and Cajun taste tuna brochette
Duck rillettes port wine flavor
Sakizuke Starter: a taste of what’s to come
Uncured swordfish ham and vegetables with egg yolk sauce
Zensai A selection of morsels
Foie-Gras with orange puree in ground cherry
Grilled saikyo miso-marinated wagyu beef
Dressed dried white gourd melon with salt-fermented sweetfish
Marinated tiger prawn in soy-based sauce
Grilled tofu pulp rolled with sillago
Simmered burdock root stuffed with cream cheese
Edamame (salt-boiled green soybeans)
Takiawase Simmered treats
Simmered duck and wheat gluten in soy-based sauce
Koabchi Tasty tidbits
Steamed horned turban and water shield with jelly noodles
Shusai Main Course
Grilled cuttlefish with potato dough [153 kcal]
Steamed Rice
Steamed rice, miso soup and Japanese pickles
Kanmi Confections
Agar and brown syrup with matcha ice cream
International Cuisine
Amuse
Nut chili pie stick
Marinated seabass and miso flavored egg yolk with kabosu citrus flavor
Marinated oyster and Cajun taste tuna brochette
Duck rillettes port wine flavor
Appetizer Plate
Steamed abalone, scallop and zucchini mousse with caviar
Main Plate
Grilled fillet of Kuroge Wagyu beef with light raifort sauce [485 kcal]
Roasted European homard blue with Nagano Shiojiri Merlot Wine Sauce [262 kcal]
Selection of Breads
Baguette
Semolina tomato
Oil extracted from raw seeds of “EGOMA” focaccia
Roggenbrot
Desserts
Japanese sake castella
Petits Fours
If You Prefer
The following selections are also available.
Japanese Cuisine ~Washoku~
Owan A clear soup with produce
Winter melon wrapped with shrimp fishcake
Otskuri A selection of sashimi
Seared Pacific bluefin tuna
Seared striped jack
International Cuisine
Appetizer Plate
Mikawayamabuki quail and foie-gras terrine with beet and orange sauce
Vegetable mille-feuille herb sauce with king crab meat
Main Plate
Rack of lamb persillade with Gifu endive and Gorgonzola Piccante salad [477 kcal]
Tofu Steak with Daishi basil sauce and vegetable salad [307 kcal]
Desserts
Rice flour and passion fruit parfait
Cherry clafoutis
Light Dishes Anytime
We invite you to enjoy light dishes whenever you wish.
You’ll find these dishes are a delicious follow-up to alcoholic beverages.
Sake accompaniments
Seared kombu kelp-cured common octopus with sake jelly
Three kinds of Kagoshima deep-fried fishcake
Deep fried Niigata Koshinotori chicken
Soup
Corn Soup
Noodles
Ippudo “SORATON” (pork broth) ramen
Japanese Udon noodles garnished with mixed vegetables and shrimp tempura
Light Dishes
Tofu Steak with Daishi basil sauce and vegetable salad
Compression of confit vegetables, smoked red tuna, goat cheese, Gribiche sauce and toasted brioche
[From Esquisse, Tokyo]
Awaodori chicken and mushroom curry with steamed rice
Simmered Wagyu beef and eggs over steamed rice
Simmered pike conger in soy-based ginger sauce over steamed rice in soup stock and Japanese green tea
Refreshments
Garden salad
Served with a choice of dressings: Carrot and iyokan dressing Or Non-Oil tomato dressing
Cheese Plate
Picta Fleur, Verdalpe Piccante, Tome D’Auvergne, Lou Bren
Fruits
Plain yogurt with plentiful summer tangerine jam
Petits fours
Cereal with Milk
Jul 14, 2019, 6:39 pm
#2213
Join Date: Oct 1999
Location: New York
Posts: 7,347
NH 181/3 HNL-NRT First Class July 2019
July 2019
ANA All Nippon Airways First Class
NH 181/3 Honolulu to Tokyo Narita
Japanese Cuisine ~Washoku~
Amuse
Ricotta, honey comb, truffle paste, walnut tart
Prosciutto and papaya, goat cheese, calamari purée
King crab, caviar, crème fraiche
Cheese pepper bar
*These amuse bouches were planned by Four Seasons Resort
Sakizuke Starter: a taste of what’s to come
Grilled eggplant and Kona abalone, snow crab meat with soy-based vinegar jelly
Zensai A selection of morsels
Eel aspic
Grilled burdock root rolled with duck
Cream cheese wrapped in smoked salmon
Fishcake with corn
Green soybeans tofu
Owan A clear soup with produce
Poached pike conger
Otsukuri A selection of sashimi
Seared Hawaiian tuna
Seared Hawaiian greater amberjack
Poached big fin reef squid
Nimono Simmered dish
Simmered winter melon and beef in soy-based sauce
Koabchi Tasty tidbits
Marinated grilled geoduck in soy-based sauce
Shusai Main Course
Seaweed salt-grilled salmon with black pepper [277 kcal]
Steamed Rice
Steamed rice, miso soup and Japanese pickles
Kanmi Confections
“Wagashiya no Anmitsu (Komatsu)”
Japaense gelatin jelly, cut fruits and adzuki bean paste with brown sugar syrup
International Cuisine
Enjoy this ANA collaboration with chef Ryo Takatsuka of Noe, an Italian restaurant at Four Season Resort
Amuse
Ricotta, honey comb, truffle paste, walnut tart
Prosciutto and papaya, goat cheese, calamari purée
King crab, caviar, crème fraiche
Cheese pepper bar
Appetizer Plate
Scallop and sea urchin gateau, cauliflower puree, truffle dressing
Ahi tuna tataki, bread and black olive, onion salad style
Buffalo mozzarella ravioli, arugula paste, cherry tomato, lemon confit, yuzu oil
Garden Salad
Served with a choice of dressings
Japanese plum vinegar and daikon radish dressing
Niigata edamame dressing “Japanese green soybeans”
Corn Soup
Main Plate
Angus Beef fillet steak, radicchio and mushroom, black pepper balsamic sauce [259 kcal]
Grilled Nairagi and lobster tail, Ewa onion purée, fennel, caper and dried tomato dressing [205 kcal]
Braised veal cheek, foie-gras, Yukon potato puree [315 kcal]
Selection of Breads
Served with butter or extra-virgin olive oil
Desserts
Winter melon soup, gin lime jelly, mint
Mango mousse
Warm chocolate brownie with vanilla ice cream
Petits fours
A confectionery accompanied by a hot beverage
Light Dishes Anytime
We invite you to enjoy light dishes whenever you wish.
You’ll find these dishes are a delicious follow-up to alcoholic beverages.
Sake accompaniments
Seared pike conger and yuba bean curd in soy-based ginger sauce
Three kinds of Kagoshima deep-fried fishcake
Soup
Corn Soup
Refreshments
Garden Salad
Served with a choice of dressings
Japanese plum vinegar and daikon radish dressing
Niigata edamame dressing “Japanese green soybeans”
Cheese Plate
Taleggio, Aged Blue, Manchego, Fromager d’Affinois
Fruits
Plain yogurt with plentiful summer tangerine jam
Petits fours
Cereal with Milk
Noodles
Ippudo rich-tasting miso “DAICHI” ramen
Japanese Udon noodles garnished with deep-fried tofu
Light Dishes
Vegetable cannelloni with dried tomato polenta
Angus beef cheese hamburger
ANA original curry and steamed rice
Seafood over steamed rice
Tea-and-rice with seared flounder and sesame sauce
Wine List
Sake
Noguchi Naohiko Sake Institute “Junmai Daiginjo Murokagenshu,” Noguchi Naohiko Sake Institute Inc. (Ishikawa)
Ichinokura Junmai Daiginjo Shoko, Ichinokura (Miyagi)
Denshu Junmai Daiginjo, Nishida Shuzoten (Aomori) <May to June Only>
Nabeshima Junmai Daiginjo Yamada Nishiki 35%, Fukuchiyo Brewery (Saga) <July to August Only>
Shochu & Plum Wine
Murao/Sweet Potato Shochu, Murao Shuzo (Kagoshima)
Satoh Mugi/Barley Shochu, Satosh Shuzo (Kagoshima)
Hinoryu Asahi/Brown Sugar Shochu, Asahi Shuzo (Kagoshima)
Kakutama Plum Wine, Satasouji Shouten (Kagoshima)
Champagne
Champagne Krug Grande Cuvée, Champagne, France
Champagne Taittinger Prélude Grands Crus, Champagne, France
White Wine
Nielson by Byron Santa Barbara County Chardonnay 2015, Santa Barbara, California, USA
Chablis 1er Cru Chantrerie Domaine Laroche 2014, Chablis, Burgundy, France
Palliser Estate Sauvignon Blanc 2016, Martinborough, New Zealand
White Wine Limited-time offer <June to July 2019>
Amigne de Vétroz 2016, Valais, Switzerland
White Wine Limited-time offer <August 2019>
Puklus Pincészet Tokaji Aszú 5 Puttonyos 2008, Tokaj, Hungary
Red Wine
Canvasback Cabernet Sauvignon Red Mountain, Red Mountain, Washington USA
Chassagne-Montrachet 1er cru “Morgeot” Maison Louis Latour 2015, Cote de Beaune, Burgundy, France
Pétalos del Bierzo 2016, Bierzo, Castilla y León, Spain
Groot Constantia Shiraz, Constantia, Western Cape, South Africa
Port Wine
Graham’s 30 Years Old Tawny Port, Douro, Portugal
Aperitifs & Cocktails
Dry Sherry
Kir Royal
Dry Vermouth
Mimosa
Campari Soda
Martini
Campari Orange
Bloody Mary
Spumoni
Kir
Exclusively served on our Honolulu route – Blue Hawaii
Spirits
Bombay Sapphire
Vodka
Brandy & Liqueur
Hennessey XO
Bailey’s Original Irish Cream
Whiskies
Suntory Whiskies Hibiki 21 Years Old (New York, Frankfurt and London Routes)
Suntory Whiskies Hibiki 17 Years Old (Routes excluding the above)
John Walker & Sons King George V
Talisker 18 Years Old
Beers
Asahi Super Dry
Kirin Ichiban Shibori
Sapporo Kuro Label
Suntory – The Premium Malt’s
Soft Drinks
ANA’s Original Drink Aromatic Kabosu (Citrus) *Includes Honey
Exclusively Served on our Honolulu route – Pineapple Juice
Orange Juice
Apple Juice
Grapefruit Juice
Tomato Juice
Cola
Cola Zero
Sprite or 7Up
Ginger Ale
Iced Green Tea
Still Mineral Water
Perrier
Sparkling Mineral Water
Milk
Limited-time offer
Mapple Juice Chardonnay
A luxurious Chardonnay juice made only from grapes grown from winemaking in Takayama, Nagano Prefecture. Lively aromas of lychee and green apple with a white floral bouquet. Refreshing, clear acidity and honey-like sweetness give a refined and noble impression. The combination of sweetness, sourness, bitterness, body, and aroma pairs well with many dishes, adding culinary depth and elegance.
Japanese Tea
Sencha, Matcha, Hojicha <Low in Caffeine>
Tea Selection
Darjeeling, Flavored Tea, Earl Grey
Herbal Teas <Theine-free>
ANA’s Original Blend, mitoco (Rose, Jasmine Flower, Peppermint)
Chamomile
ANA’s Specialty Coffee Selection
Espresso
Caffe Macchiato
Hot Coffee
Iced Coffee
Cappuccino
Iced Cappuccino
Caffe Latte
Decaffeinated coffee is also available
ANA All Nippon Airways First Class
NH 181/3 Honolulu to Tokyo Narita
Japanese Cuisine ~Washoku~
Amuse
Ricotta, honey comb, truffle paste, walnut tart
Prosciutto and papaya, goat cheese, calamari purée
King crab, caviar, crème fraiche
Cheese pepper bar
*These amuse bouches were planned by Four Seasons Resort
Sakizuke Starter: a taste of what’s to come
Grilled eggplant and Kona abalone, snow crab meat with soy-based vinegar jelly
Zensai A selection of morsels
Eel aspic
Grilled burdock root rolled with duck
Cream cheese wrapped in smoked salmon
Fishcake with corn
Green soybeans tofu
Owan A clear soup with produce
Poached pike conger
Otsukuri A selection of sashimi
Seared Hawaiian tuna
Seared Hawaiian greater amberjack
Poached big fin reef squid
Nimono Simmered dish
Simmered winter melon and beef in soy-based sauce
Koabchi Tasty tidbits
Marinated grilled geoduck in soy-based sauce
Shusai Main Course
Seaweed salt-grilled salmon with black pepper [277 kcal]
Steamed Rice
Steamed rice, miso soup and Japanese pickles
Kanmi Confections
“Wagashiya no Anmitsu (Komatsu)”
Japaense gelatin jelly, cut fruits and adzuki bean paste with brown sugar syrup
International Cuisine
Enjoy this ANA collaboration with chef Ryo Takatsuka of Noe, an Italian restaurant at Four Season Resort
Amuse
Ricotta, honey comb, truffle paste, walnut tart
Prosciutto and papaya, goat cheese, calamari purée
King crab, caviar, crème fraiche
Cheese pepper bar
Appetizer Plate
Scallop and sea urchin gateau, cauliflower puree, truffle dressing
Ahi tuna tataki, bread and black olive, onion salad style
Buffalo mozzarella ravioli, arugula paste, cherry tomato, lemon confit, yuzu oil
Garden Salad
Served with a choice of dressings
Japanese plum vinegar and daikon radish dressing
Niigata edamame dressing “Japanese green soybeans”
Corn Soup
Main Plate
Angus Beef fillet steak, radicchio and mushroom, black pepper balsamic sauce [259 kcal]
Grilled Nairagi and lobster tail, Ewa onion purée, fennel, caper and dried tomato dressing [205 kcal]
Braised veal cheek, foie-gras, Yukon potato puree [315 kcal]
Selection of Breads
Served with butter or extra-virgin olive oil
Desserts
Winter melon soup, gin lime jelly, mint
Mango mousse
Warm chocolate brownie with vanilla ice cream
Petits fours
A confectionery accompanied by a hot beverage
Light Dishes Anytime
We invite you to enjoy light dishes whenever you wish.
You’ll find these dishes are a delicious follow-up to alcoholic beverages.
Sake accompaniments
Seared pike conger and yuba bean curd in soy-based ginger sauce
Three kinds of Kagoshima deep-fried fishcake
Soup
Corn Soup
Refreshments
Garden Salad
Served with a choice of dressings
Japanese plum vinegar and daikon radish dressing
Niigata edamame dressing “Japanese green soybeans”
Cheese Plate
Taleggio, Aged Blue, Manchego, Fromager d’Affinois
Fruits
Plain yogurt with plentiful summer tangerine jam
Petits fours
Cereal with Milk
Noodles
Ippudo rich-tasting miso “DAICHI” ramen
Japanese Udon noodles garnished with deep-fried tofu
Light Dishes
Vegetable cannelloni with dried tomato polenta
Angus beef cheese hamburger
ANA original curry and steamed rice
Seafood over steamed rice
Tea-and-rice with seared flounder and sesame sauce
Wine List
Sake
Noguchi Naohiko Sake Institute “Junmai Daiginjo Murokagenshu,” Noguchi Naohiko Sake Institute Inc. (Ishikawa)
Ichinokura Junmai Daiginjo Shoko, Ichinokura (Miyagi)
Denshu Junmai Daiginjo, Nishida Shuzoten (Aomori) <May to June Only>
Nabeshima Junmai Daiginjo Yamada Nishiki 35%, Fukuchiyo Brewery (Saga) <July to August Only>
Shochu & Plum Wine
Murao/Sweet Potato Shochu, Murao Shuzo (Kagoshima)
Satoh Mugi/Barley Shochu, Satosh Shuzo (Kagoshima)
Hinoryu Asahi/Brown Sugar Shochu, Asahi Shuzo (Kagoshima)
Kakutama Plum Wine, Satasouji Shouten (Kagoshima)
Champagne
Champagne Krug Grande Cuvée, Champagne, France
Champagne Taittinger Prélude Grands Crus, Champagne, France
White Wine
Nielson by Byron Santa Barbara County Chardonnay 2015, Santa Barbara, California, USA
Chablis 1er Cru Chantrerie Domaine Laroche 2014, Chablis, Burgundy, France
Palliser Estate Sauvignon Blanc 2016, Martinborough, New Zealand
White Wine Limited-time offer <June to July 2019>
Amigne de Vétroz 2016, Valais, Switzerland
White Wine Limited-time offer <August 2019>
Puklus Pincészet Tokaji Aszú 5 Puttonyos 2008, Tokaj, Hungary
Red Wine
Canvasback Cabernet Sauvignon Red Mountain, Red Mountain, Washington USA
Chassagne-Montrachet 1er cru “Morgeot” Maison Louis Latour 2015, Cote de Beaune, Burgundy, France
Pétalos del Bierzo 2016, Bierzo, Castilla y León, Spain
Groot Constantia Shiraz, Constantia, Western Cape, South Africa
Port Wine
Graham’s 30 Years Old Tawny Port, Douro, Portugal
Aperitifs & Cocktails
Dry Sherry
Kir Royal
Dry Vermouth
Mimosa
Campari Soda
Martini
Campari Orange
Bloody Mary
Spumoni
Kir
Exclusively served on our Honolulu route – Blue Hawaii
Spirits
Bombay Sapphire
Vodka
Brandy & Liqueur
Hennessey XO
Bailey’s Original Irish Cream
Whiskies
Suntory Whiskies Hibiki 21 Years Old (New York, Frankfurt and London Routes)
Suntory Whiskies Hibiki 17 Years Old (Routes excluding the above)
John Walker & Sons King George V
Talisker 18 Years Old
Beers
Asahi Super Dry
Kirin Ichiban Shibori
Sapporo Kuro Label
Suntory – The Premium Malt’s
Soft Drinks
ANA’s Original Drink Aromatic Kabosu (Citrus) *Includes Honey
Exclusively Served on our Honolulu route – Pineapple Juice
Orange Juice
Apple Juice
Grapefruit Juice
Tomato Juice
Cola
Cola Zero
Sprite or 7Up
Ginger Ale
Iced Green Tea
Still Mineral Water
Perrier
Sparkling Mineral Water
Milk
Limited-time offer
Mapple Juice Chardonnay
A luxurious Chardonnay juice made only from grapes grown from winemaking in Takayama, Nagano Prefecture. Lively aromas of lychee and green apple with a white floral bouquet. Refreshing, clear acidity and honey-like sweetness give a refined and noble impression. The combination of sweetness, sourness, bitterness, body, and aroma pairs well with many dishes, adding culinary depth and elegance.
Japanese Tea
Sencha, Matcha, Hojicha <Low in Caffeine>
Tea Selection
Darjeeling, Flavored Tea, Earl Grey
Herbal Teas <Theine-free>
ANA’s Original Blend, mitoco (Rose, Jasmine Flower, Peppermint)
Chamomile
ANA’s Specialty Coffee Selection
Espresso
Caffe Macchiato
Hot Coffee
Iced Coffee
Cappuccino
Iced Cappuccino
Caffe Latte
Decaffeinated coffee is also available
Jul 14, 2019, 7:31 pm
#2214
Join Date: Oct 1999
Location: New York
Posts: 7,347
BA 16 SIN-LHR July 2019 First Class
July 2019
British Airways First Class
BA 16 Singapore to London Heathrow
Dinner
Warm bakery selection served with butter and the first DNA certified extra virgin olive oil Vubia from Castello Monte Vibiano, Umbria.
Canapés
Bresaola with pickled onion and quince, grilled king prawn, slow-roasted tomato with onion purée and sorrel
Starters
Smoked salmon mousse
Lemon and caper salad
Smoked breast of duck
Baby corn, king oyster mushroom, pumpernickel crumbs
Cheddar and mushroom quiche
Arugula, roasted vine-on tomato salad
Cream of Parsnip Soup
Roasted parsnip chives
Seasonal Mixed Leaf Salad
Spicy lemon vinaigrette or creamy honey mustard dressing
Mains
Grilled tenderloin of Australian beef
Cream of salsify, Port thyme sauce
Roasted breast of chicken
Morel cream sauce, buttered leek
Za’atar spiced seabass
Tomato and onion sauce, basmati rice, green bean poriyal
Conchiglie pasta
Pesto sauce, sun-dried tomatoes, baked Portobello mushroom
Selection of sides
Anna potatoes, buttered broccoli, sautéed red cabbage
Cheese
Camembert
A classic cow’s milk cheese from the Normandy region, Camembert features a creamy texture and a full flavor.
Gruyère
A Swiss cow’s milk cheese with a creamy texture and a sweet but mildly salty flavor
Port Wine Cheddar
A spreadable Cheddar cheese mixture with sweet Port wine known for being sharp, strong and flavorful
Roquefort
A crumbly sheep’s milk cheese, Roquefort is characterized by a complex flavor and striking blue veining.
Savory biscuits, peach chutney
Desserts
Cream cheese brownie
Butterscotch cream
Apricot, peach and blueberry clafoutis
Chocolate Anglaise
Vanilla Ice Cream
Chocolate sauce, almonds, strawberry compote
Chocolates by Lauden
Snacks
Enjoy a light bite at any time during your flight.
Joe & Seph’s caramel and sea salt popcorn
A selection of British Kettle Chips
Seasonal cut fruit
Breakfast
Fresh Orange Juice
An energizing smoothie – Guava
Fresh seasonal fruit appetizer
Bircher muesli – strawberry
A selection of yogurts
A selection of Dorset Cereals
Warm breakfast breads and pastries
Mains
Traditional English Breakfast
Scrambled eggs, grilled bacon, pork sausage, mushrooms, cherry tomato, potato cake
Baked Egg
Feta cheese, green courgette, tomato salsa, sautéed mushrooms, potato rösti
Pancakes
Poached pears, vanilla sauce
Champagne & Sparkling Wine
Laurent-Perrier Grand Siècle, Champagne, France
Hattingley Valley Blanc de Noirs 2015, Hampshire, England
Lanson Rosé NV, Champagne, France
White Wines
Saint-Aubin Premier Cru Les Cortons 2016, Burgundy, France
Goldwater Sauvignon Blanc 2017, Marlborough, New Zealand
Weingut Malat “Crazy Creatures” 2017, Kremstal, Austria
Red Wines
Chateau Chauvin Grand Cru Classé 2012, Bordeaux, France
Paul Cluver Estate Pinot Noir 2017, Elgin, South Africa
Giacomo Fenocchio Barbera d’Alba Superiore 2017, Piedmont, Italy
Dessert Wines
Chateau d’Arche 2015, Bordeaux, France
Warre’s 2009 Colheita Tawny Port
16 SIN-LHR 191F002-ROT1 7/19
British Airways First Class
BA 16 Singapore to London Heathrow
Dinner
Warm bakery selection served with butter and the first DNA certified extra virgin olive oil Vubia from Castello Monte Vibiano, Umbria.
Canapés
Bresaola with pickled onion and quince, grilled king prawn, slow-roasted tomato with onion purée and sorrel
Starters
Smoked salmon mousse
Lemon and caper salad
Smoked breast of duck
Baby corn, king oyster mushroom, pumpernickel crumbs
Cheddar and mushroom quiche
Arugula, roasted vine-on tomato salad
Cream of Parsnip Soup
Roasted parsnip chives
Seasonal Mixed Leaf Salad
Spicy lemon vinaigrette or creamy honey mustard dressing
Mains
Grilled tenderloin of Australian beef
Cream of salsify, Port thyme sauce
Roasted breast of chicken
Morel cream sauce, buttered leek
Za’atar spiced seabass
Tomato and onion sauce, basmati rice, green bean poriyal
Conchiglie pasta
Pesto sauce, sun-dried tomatoes, baked Portobello mushroom
Selection of sides
Anna potatoes, buttered broccoli, sautéed red cabbage
Cheese
Camembert
A classic cow’s milk cheese from the Normandy region, Camembert features a creamy texture and a full flavor.
Gruyère
A Swiss cow’s milk cheese with a creamy texture and a sweet but mildly salty flavor
Port Wine Cheddar
A spreadable Cheddar cheese mixture with sweet Port wine known for being sharp, strong and flavorful
Roquefort
A crumbly sheep’s milk cheese, Roquefort is characterized by a complex flavor and striking blue veining.
Savory biscuits, peach chutney
Desserts
Cream cheese brownie
Butterscotch cream
Apricot, peach and blueberry clafoutis
Chocolate Anglaise
Vanilla Ice Cream
Chocolate sauce, almonds, strawberry compote
Chocolates by Lauden
Snacks
Enjoy a light bite at any time during your flight.
Joe & Seph’s caramel and sea salt popcorn
A selection of British Kettle Chips
Seasonal cut fruit
Breakfast
Fresh Orange Juice
An energizing smoothie – Guava
Fresh seasonal fruit appetizer
Bircher muesli – strawberry
A selection of yogurts
A selection of Dorset Cereals
Warm breakfast breads and pastries
Mains
Traditional English Breakfast
Scrambled eggs, grilled bacon, pork sausage, mushrooms, cherry tomato, potato cake
Baked Egg
Feta cheese, green courgette, tomato salsa, sautéed mushrooms, potato rösti
Pancakes
Poached pears, vanilla sauce
Champagne & Sparkling Wine
Laurent-Perrier Grand Siècle, Champagne, France
Hattingley Valley Blanc de Noirs 2015, Hampshire, England
Lanson Rosé NV, Champagne, France
White Wines
Saint-Aubin Premier Cru Les Cortons 2016, Burgundy, France
Goldwater Sauvignon Blanc 2017, Marlborough, New Zealand
Weingut Malat “Crazy Creatures” 2017, Kremstal, Austria
Red Wines
Chateau Chauvin Grand Cru Classé 2012, Bordeaux, France
Paul Cluver Estate Pinot Noir 2017, Elgin, South Africa
Giacomo Fenocchio Barbera d’Alba Superiore 2017, Piedmont, Italy
Dessert Wines
Chateau d’Arche 2015, Bordeaux, France
Warre’s 2009 Colheita Tawny Port
16 SIN-LHR 191F002-ROT1 7/19
Jul 14, 2019, 7:32 pm
#2215
Join Date: Oct 1999
Location: New York
Posts: 7,347
BA 273 LHR-SAN July 2019 First Class
July 2019
British Airways First Class
BA 273 London Heathrow to San Diego
Pre-takeoff beverage with warmed nuts
Lunch
Warm bakery selection served with butter and the first DNA certified extra virgin olive oil Vubia from Castello Monte Vibiano, Umbria.
Canapés
Dorset crab with Oscietra caviar and pumpernickel
Duck confit with caramelized hazelnut and orange ginger compote
Feta cheese with lovage pesto and smoked tomato
Even though greater care has been taken due to the nature of the product there is a small risk of crab shell in the product.
Starters
Smoked chicken and leek terrine, pickled summer vegetables, mustard mayonnaise
Croxton Manor goat’s curd, truffle honey marinated asparagus
Baked Scottish salmon, celeriac remoulade, apple purée
Spiced sweetcorn soup, sour cream, red chili, coriander
Seasonal Mixed Leaf Salad
Spicy lemon vinaigrette or creamy honey mustard dressing
Mains
Seared fillet of aged Herefordshire beef, café de Paris butter, red wine jus
Pan fried fillet of halibut, broccoli purée, brown shrimp butter
Roasted breast of corn-fed chicken, morel cream, roasted garlic
Lemon and ricotta tortellini, artichoke velouté
Selection of sides
Dauphinoise potatoes, creamed spinach with pine nuts, glazed chantenay carrots
Cheese
Kidderton Ash
This handmade goat’s cheese from Cheshire is rolled in ash and has a delicate well-rounded taste.
Coastal Cheddar
In addition to its sweet flavor, the naturally-occurring calcium crystals in this mature Cheddar gives it a crunchy texture.
Orsom Lester Vintage Red
A tangy, vintage red cheese with a sweet, nutty character
Bleu d’Auvergne
This cow’s milk cheese has a moist, creamy interior and sharp, clean taste.
Savory biscuits, apricot chutney
Desserts
Pistachio & Chocolate Cherry Cannelloni
Apple Tart Tatin
Vanilla bean ice cream with caramel sauce and raspberries
Chocolates by Lauden
Snacks
Enjoy a light bite at any time during your flight.
Salad of barrel-aged feta, watermelon, avocado, zhug-spiced beans
Trio of sliders: Katsu chicken burger, classic beef burger, spicy bean burger
Joe & Seph’s caramel and sea salt popcorn
A selection of British Kettle Chips
Seasonal cut fruit
Light Meal
Starters
Selection of appetizers
Oak-smoked duck
Melon, pomegranate, parsley puree
Bocconcini mozzarella
Basil-marinated heirloom tomatoes
Seasonal mixed leaf salad
Spicy lemon vinaigrette
Mains
Tiger Prawn Linguine
Chili, spring onion, rocket
Gnudi
Cherry tomato, spinach, tomato fondue
Dessert
Chocolate hazelnut slice
Earl Grey curd
Champagne & Sparkling Wine
Laurent-Perrier Grand Siècle, Champagne, France
Hattingley Valley Blanc de Noirs 2015, Hampshire, England
Lanson Rosé NV, Champagne, France
White Wines
Laroche Chablis Premier Cur Fourchaume 2017, Burgundy, France
Montes Outer Limits Sauvignon Blanc 2018, Aconcagua Valley, Chile
Weingut Malat “Crazy Creatures” 2017, Kremstal, Austria
Red Wines
Chateau Barde-Haut, Grand Saint-Émilion Cru Classé 2011, Bordeaux, France
Austerity Pinot Noir 2017, California, USA
Grey Single Block Carmenere 2016, Chile
Dessert Wines
Giesen “The Brothers” Late Harvest Sauvignon Blanc 2013, Marlborough, New Zealand
Warre’s 2009 Colheita Tawny Port
269,273,275,279,281,283,285,287,289 120F016-ROT1 7/19
British Airways First Class
BA 273 London Heathrow to San Diego
Pre-takeoff beverage with warmed nuts
Lunch
Warm bakery selection served with butter and the first DNA certified extra virgin olive oil Vubia from Castello Monte Vibiano, Umbria.
Canapés
Dorset crab with Oscietra caviar and pumpernickel
Duck confit with caramelized hazelnut and orange ginger compote
Feta cheese with lovage pesto and smoked tomato
Even though greater care has been taken due to the nature of the product there is a small risk of crab shell in the product.
Starters
Smoked chicken and leek terrine, pickled summer vegetables, mustard mayonnaise
Croxton Manor goat’s curd, truffle honey marinated asparagus
Baked Scottish salmon, celeriac remoulade, apple purée
Spiced sweetcorn soup, sour cream, red chili, coriander
Seasonal Mixed Leaf Salad
Spicy lemon vinaigrette or creamy honey mustard dressing
Mains
Seared fillet of aged Herefordshire beef, café de Paris butter, red wine jus
Pan fried fillet of halibut, broccoli purée, brown shrimp butter
Roasted breast of corn-fed chicken, morel cream, roasted garlic
Lemon and ricotta tortellini, artichoke velouté
Selection of sides
Dauphinoise potatoes, creamed spinach with pine nuts, glazed chantenay carrots
Cheese
Kidderton Ash
This handmade goat’s cheese from Cheshire is rolled in ash and has a delicate well-rounded taste.
Coastal Cheddar
In addition to its sweet flavor, the naturally-occurring calcium crystals in this mature Cheddar gives it a crunchy texture.
Orsom Lester Vintage Red
A tangy, vintage red cheese with a sweet, nutty character
Bleu d’Auvergne
This cow’s milk cheese has a moist, creamy interior and sharp, clean taste.
Savory biscuits, apricot chutney
Desserts
Pistachio & Chocolate Cherry Cannelloni
Apple Tart Tatin
Vanilla bean ice cream with caramel sauce and raspberries
Chocolates by Lauden
Snacks
Enjoy a light bite at any time during your flight.
Salad of barrel-aged feta, watermelon, avocado, zhug-spiced beans
Trio of sliders: Katsu chicken burger, classic beef burger, spicy bean burger
Joe & Seph’s caramel and sea salt popcorn
A selection of British Kettle Chips
Seasonal cut fruit
Light Meal
Starters
Selection of appetizers
Oak-smoked duck
Melon, pomegranate, parsley puree
Bocconcini mozzarella
Basil-marinated heirloom tomatoes
Seasonal mixed leaf salad
Spicy lemon vinaigrette
Mains
Tiger Prawn Linguine
Chili, spring onion, rocket
Gnudi
Cherry tomato, spinach, tomato fondue
Dessert
Chocolate hazelnut slice
Earl Grey curd
Champagne & Sparkling Wine
Laurent-Perrier Grand Siècle, Champagne, France
Hattingley Valley Blanc de Noirs 2015, Hampshire, England
Lanson Rosé NV, Champagne, France
White Wines
Laroche Chablis Premier Cur Fourchaume 2017, Burgundy, France
Montes Outer Limits Sauvignon Blanc 2018, Aconcagua Valley, Chile
Weingut Malat “Crazy Creatures” 2017, Kremstal, Austria
Red Wines
Chateau Barde-Haut, Grand Saint-Émilion Cru Classé 2011, Bordeaux, France
Austerity Pinot Noir 2017, California, USA
Grey Single Block Carmenere 2016, Chile
Dessert Wines
Giesen “The Brothers” Late Harvest Sauvignon Blanc 2013, Marlborough, New Zealand
Warre’s 2009 Colheita Tawny Port
269,273,275,279,281,283,285,287,289 120F016-ROT1 7/19
Last edited by Carfield; Jul 16, 2019 at 12:28 pm
Aug 9, 2019, 12:19 am
#2217
Join Date: Oct 1999
Location: New York
Posts: 7,347
EI 131 DUB-BDL August 2019
August 2019
Aer Lingus Business Class
EI 131 Dublin to Hartford
Settle in with some bubbly
Enjoy a glass of our signature Champagne or a fresh orange juice
[Skipped for unknown reason]
[No more canapés and only a sad salmon tartar amuse bouche]
And to start
Hot-smoked barbecue salmon and cold-smoked salmon served with a fresh lemon wedge
Handmade St Tola goat’s cheese with beetroot and fresh rocket
The main event
Hearty salad of smoked chicken, baby potatoes, sun blushed tomatoes, beetroot, pickled cucumber and chives served with a balsamic vinaigrette
Spicy Arrabiata prawns served with basil risotto and seasonal roasted vegetables
This dish is available as a vegetarian option, served without prawns.
Guinness braised beef brisket served with rosemary potatoes and mixed vegetables
Your main dish will be served with a fresh feta and yellow tomato salad.
To finish
Our classic chocolate orange marble cake
Cashel Blue and Dubliner cheese served with sweet plum and apple chutney
Afternoon Tea
A tasty melted cheese and turkey toastie
[I was not offered the turkey option!]
A delicious trio of sweet treats
Chocolate brownie glazed with Irish whiskey
White chocolate and raspberry-filled profiterole
Raspberry and vanilla tea cake
Tea or coffee
Peckish
There’s a lovely selection of snacks and treats waiting for you in the galley.
Simply help yourself.
Wines and Drinks
Champagne
Jean Pernet Tradition Brut NV Champagne
Red Wines
Baco Noir Classic 2017, Henry of Petham Estate, Ontario, Canada
D’Arenberg The High Trellis Cabernet Sauvignon 2016, Australia
White Wine
Chardonnay 2017, Henry of Pelham Estate, Ontario, Canada
San Angelo Pinot Grigio 2018, Castello Banfi, Tuscany, Italy
3M04D R1 BDL
Aer Lingus Business Class
EI 131 Dublin to Hartford
Settle in with some bubbly
Enjoy a glass of our signature Champagne or a fresh orange juice
[Skipped for unknown reason]
[No more canapés and only a sad salmon tartar amuse bouche]
And to start
Hot-smoked barbecue salmon and cold-smoked salmon served with a fresh lemon wedge
Handmade St Tola goat’s cheese with beetroot and fresh rocket
The main event
Hearty salad of smoked chicken, baby potatoes, sun blushed tomatoes, beetroot, pickled cucumber and chives served with a balsamic vinaigrette
Spicy Arrabiata prawns served with basil risotto and seasonal roasted vegetables
This dish is available as a vegetarian option, served without prawns.
Guinness braised beef brisket served with rosemary potatoes and mixed vegetables
Your main dish will be served with a fresh feta and yellow tomato salad.
To finish
Our classic chocolate orange marble cake
Cashel Blue and Dubliner cheese served with sweet plum and apple chutney
Afternoon Tea
A tasty melted cheese and turkey toastie
[I was not offered the turkey option!]
A delicious trio of sweet treats
Chocolate brownie glazed with Irish whiskey
White chocolate and raspberry-filled profiterole
Raspberry and vanilla tea cake
Tea or coffee
Peckish
There’s a lovely selection of snacks and treats waiting for you in the galley.
Simply help yourself.
Wines and Drinks
Champagne
Jean Pernet Tradition Brut NV Champagne
Red Wines
Baco Noir Classic 2017, Henry of Petham Estate, Ontario, Canada
D’Arenberg The High Trellis Cabernet Sauvignon 2016, Australia
White Wine
Chardonnay 2017, Henry of Pelham Estate, Ontario, Canada
San Angelo Pinot Grigio 2018, Castello Banfi, Tuscany, Italy
3M04D R1 BDL
Last edited by Carfield; Aug 13, 2019 at 5:52 pm
Aug 13, 2019, 5:40 pm
#2218
Join Date: Oct 1999
Location: New York
Posts: 7,347
BA 286 SFO-LHR August 2019
August 2019
British Airways First Class
BA 286 San Francisco to London Heathrow
Dinner
Warm bakery selection served with butter and first DNA certified extra virgin olive oil Vubia from Castello Montel Vibiano, Umbria
Canapés
Lobster and shrimp roll, prosciutto with Cheddar cheese, feta cheese stuffed with piquanté pepper
Starters
Beef terrine
Pickled vegetable, whole-grain Dijonnaise
Balik-style salmon
Celery root rémoulade, citrus herb cream, caviar
Fried goat’s cheese
Pea velouté, roasted tomato
Roasted tomato soup
Roasted tomato crostini, micro basil
Seasonal mixed leaf salad
Spicy lemon vinaigrette or creamy honey mustard dressing
Mains
Seared fillet of beef
Roasted Portobello mushroom, tomato confit, watercress, peppercorn demi-glace
Seared monkfish
Fennel pollen, ragout of roasted peppers, tomato and capers
Pan-roasted French trim breast of chicken
Creamy leeks, Parmesan crisp
Roasted cauliflower steak
Lentil cassoulet, haricots verts
Selection of Sides
Roasted Hasselback Yukon Gold Potatoes, white and green asparagus, roasted baby squash and courgette
Dessert
Cheese
Mitica MitiBleu
A rare sheep’s milk blue cheese from Spain. Aged up to 4 months to create a blue that is bold and flavourful.
Cave-Aged Gruyère
A refined yet intensely flavoured cave-aged cheese with a tender consistency that melts in your mouth.
Murray’s Mini Brie
This soft, ripened cheese is made from fresh cow’s milk. Mild and creamy with a buttery flavor.
Murray’s Pecorino Calabrese
Ivory in color, with a strong taste, soft and slightly tart, the crust is thin and smooth, the cheese is smooth and creamy, with very few holes.
Savory biscuits, lemon pear marmalade
Desserts
Berry dome
Herb tuile, blackcurrant coulis
Toffee apple and pecan pudding
Crème Anglaise
Vanilla ice cream
Blueberries, raspberries, blackberry, chocolate sauce, gaufrette Pirouline cookie, whipped cream
Chocolates by Lauden
Snacks
Enjoy a light bite at any time during your flight
Joe & Seph’s caramel and sea salt popcorn
A selection of British Kettle Chips
Seasonal cut fruit
Breakfast
Fresh orange juice
An energizing smoothie – watermelon
Fresh seasonal fruit appetizer
Greek yogurt, blueberry compote
A selection of yogurts
A selection of Dorset Cereals
Warm breakfast breads and pastries
Mains
Traditional English Breakfast
Scrambled eggs, sausage, Irish bacon, rösti potato, mushrooms, tomato
Spinach and feta cheese frittata
Grilled ham, roasted fingerling potatoes
Brioche French Toast
Mascarpone, whipped cream, maple syrup
Champagnes & Sparkling Wine
Laurent-Perrier Grand Siècle, Champagne, France
Hattingley Valley Blanc de Noirs 2015, Hampshire, England
Lanson Rosé NV, Champagne, France
Wines
White Wines
Laroche Chablis Premier Cru Fourchaume 2017, Burgundy, France
Montes Outer Limits Sauvignon Blanc 2018, Aconcagua Valley, Chile
Grüner Veltliner Federspiel Ried Liebenberg 2017, Wachau, Austria
Red Wines
Chateau Barde-Haut, Grand Saint-Emilion Cru Classe 2011, Bordeaux, France
Austerity Pinot Noir 2017, Monterey, California, USA
Grey Single Block Carmenere 2016, Chile
Dessert Wines
Giesen “The Brothers” Late Harvest Sauvignon Blanc 2013, Marlbrough, New Zealand
Warre’s 2009 Colheita Tawny Port
190,192,206,208,210,218,226,274,278,286,288 8/19 121F016-ROT4
British Airways First Class
BA 286 San Francisco to London Heathrow
Dinner
Warm bakery selection served with butter and first DNA certified extra virgin olive oil Vubia from Castello Montel Vibiano, Umbria
Canapés
Lobster and shrimp roll, prosciutto with Cheddar cheese, feta cheese stuffed with piquanté pepper
Starters
Beef terrine
Pickled vegetable, whole-grain Dijonnaise
Balik-style salmon
Celery root rémoulade, citrus herb cream, caviar
Fried goat’s cheese
Pea velouté, roasted tomato
Roasted tomato soup
Roasted tomato crostini, micro basil
Seasonal mixed leaf salad
Spicy lemon vinaigrette or creamy honey mustard dressing
Mains
Seared fillet of beef
Roasted Portobello mushroom, tomato confit, watercress, peppercorn demi-glace
Seared monkfish
Fennel pollen, ragout of roasted peppers, tomato and capers
Pan-roasted French trim breast of chicken
Creamy leeks, Parmesan crisp
Roasted cauliflower steak
Lentil cassoulet, haricots verts
Selection of Sides
Roasted Hasselback Yukon Gold Potatoes, white and green asparagus, roasted baby squash and courgette
Dessert
Cheese
Mitica MitiBleu
A rare sheep’s milk blue cheese from Spain. Aged up to 4 months to create a blue that is bold and flavourful.
Cave-Aged Gruyère
A refined yet intensely flavoured cave-aged cheese with a tender consistency that melts in your mouth.
Murray’s Mini Brie
This soft, ripened cheese is made from fresh cow’s milk. Mild and creamy with a buttery flavor.
Murray’s Pecorino Calabrese
Ivory in color, with a strong taste, soft and slightly tart, the crust is thin and smooth, the cheese is smooth and creamy, with very few holes.
Savory biscuits, lemon pear marmalade
Desserts
Berry dome
Herb tuile, blackcurrant coulis
Toffee apple and pecan pudding
Crème Anglaise
Vanilla ice cream
Blueberries, raspberries, blackberry, chocolate sauce, gaufrette Pirouline cookie, whipped cream
Chocolates by Lauden
Snacks
Enjoy a light bite at any time during your flight
Joe & Seph’s caramel and sea salt popcorn
A selection of British Kettle Chips
Seasonal cut fruit
Breakfast
Fresh orange juice
An energizing smoothie – watermelon
Fresh seasonal fruit appetizer
Greek yogurt, blueberry compote
A selection of yogurts
A selection of Dorset Cereals
Warm breakfast breads and pastries
Mains
Traditional English Breakfast
Scrambled eggs, sausage, Irish bacon, rösti potato, mushrooms, tomato
Spinach and feta cheese frittata
Grilled ham, roasted fingerling potatoes
Brioche French Toast
Mascarpone, whipped cream, maple syrup
Champagnes & Sparkling Wine
Laurent-Perrier Grand Siècle, Champagne, France
Hattingley Valley Blanc de Noirs 2015, Hampshire, England
Lanson Rosé NV, Champagne, France
Wines
White Wines
Laroche Chablis Premier Cru Fourchaume 2017, Burgundy, France
Montes Outer Limits Sauvignon Blanc 2018, Aconcagua Valley, Chile
Grüner Veltliner Federspiel Ried Liebenberg 2017, Wachau, Austria
Red Wines
Chateau Barde-Haut, Grand Saint-Emilion Cru Classe 2011, Bordeaux, France
Austerity Pinot Noir 2017, Monterey, California, USA
Grey Single Block Carmenere 2016, Chile
Dessert Wines
Giesen “The Brothers” Late Harvest Sauvignon Blanc 2013, Marlbrough, New Zealand
Warre’s 2009 Colheita Tawny Port
190,192,206,208,210,218,226,274,278,286,288 8/19 121F016-ROT4
Aug 15, 2019, 5:09 am
#2219
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
August 2019
Menu
Cold pressed berry juice
To Start
Greek style yoghurt with apple and cinnamon compote
Banana bread
Basil pesto scroll
Main
Seasonal fruit plate
Brookfarm macadamia toasted muesli with cranberries
Cheddar omelette with pork chipolatas and English spinach
Buttermilk pancakes with spiced oranges, mascarpone and toasted almonds
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
August 2019
Menu
Cold pressed berry juice
To Start
Greek style yoghurt with apple and cinnamon compote
Banana bread
Basil pesto scroll
Main
Seasonal fruit plate
Brookfarm macadamia toasted muesli with cranberries
Cheddar omelette with pork chipolatas and English spinach
Buttermilk pancakes with spiced oranges, mascarpone and toasted almonds
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_1_NZ-AUS_MAR19
Aug 15, 2019, 5:17 am
#2220
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Qantas
First Class menu
Melbourne First Class Lounge
August 2019
Winter Breakfast Menu
Breakfast
Seasonal fruit salad
Yoghurt with poached pear and Qantas honey
House toasted muesli
Neil's healthy Bircher muesli with apple, cranberry and nuts
Organic oat porridge with Qantas honey
Buttermilk pancakes with pear, chestnut puree and Qantas honey
Sweet corn fritters with bacon, avocado, creme fraiche and tomato jam
Wholegrain toasted sandwich with bacon, lettuce, tomato and aioli
Your selection of toasted Brasserie breads with condiments
Sourdough, quinoa and soya, granary, ciabatta or fruit bread
Raspberry, apricot and strawberry jam
Orange marmalade, honey or Vegemite
Warm kale and sorrel salad with avocado, quinoa, poached egg, sesame and linseed
Eggs Benedict with smoked salmon or leg ham
Eggs Florentine
Whole egg omelette with chorizo, feta and spinach
Egg white omelette with roasted red capsicum, ricotta and oregano
Bacon and egg brioche roll with tomato relish
Two eggs poached, scrambled or fried with your selection of :
Bacon
Hash brown
Roasted field mushroom
Wilted spinach
Pork chipolatas
Roasted tomato
Smoked salmon
Salsa verde
Available from 1100am
Seasonal soup of the day
Salt and pepper squid with green chilli dipping sauce and aioli
Club sandwich with chicken, roasted tomatoes, bacon and aioli
Mixed leaves with Neil's vinaigrette
Bowl of chips
Beverages
Coffee Cinque Stelle by Vittoria
Tea by T2
English breakfast
Earl grey
Peppermint
Chamomile
Lemongrass and ginger
Sencha
China jasmine
Chai
Cold Drinks
Selection of juices - orange, apple, pineapple and grapefruit
House Lemonade - from Spice Temple
Winter Elixir - apple, lemon, ginger and Qantas honey
Tonic Temple - tonic, grenadine and lime
Utonic Kombucha zero pomegranate
Utonic Kombucha zero ginger and turmeric
Fruit energiser - mixed fruit smoothie
Cocktails
Bloody Mary - vodka with spicy tomato juice and lemon
Mimosa - sparkling wine with orange juice
Beer and Cider
James Squire '150 Lashes' pale ale
James Squire 'The Swindler' summer ale
James Boag's premium lager
James Boag's premium light
Coopers pale ale
Hahn super dry
Kirin Megumi
Heineken
Pipsqueak apple cider
Champagne
Pommery Brut Royal NV, Reims, France
Perrier-Jouet Grand Brut NV, Champagne, France
G.H. Mumm Rose NV, Reims, France
White Wine
Seppeltsfield Riesling 2018, Eden Valley, South Australia
Brokenwood Pinot Gris 2019, Beechworth, Victoria
Jackson Estate Sauvignon Blanc 2017, Marlborough, New Zealand
Dandelion Vineyards Roussanne 2018, Barossa Valley, South Australia
Devil's Lair Chardonnay 2017, Margaret River, Western Australia
Red Wine
Mandala Estate Pinot Noir 2018, Yarra Valley, Victoria
Saltram Winemakers Selection Sangiovese 2016, Barossa Valley, South Australia
Heirloom Vineyards Grenache 2018, McLaren Vale, South Australia
Pepperjack Premium Cabernet Shiraz 2017, Barossa Valley, South Australia
Levantine Hill Syrah 2016, Yarra Valley, Victoria
First Class menu
Melbourne First Class Lounge
August 2019
Winter Breakfast Menu
Breakfast
Seasonal fruit salad
Yoghurt with poached pear and Qantas honey
House toasted muesli
Neil's healthy Bircher muesli with apple, cranberry and nuts
Organic oat porridge with Qantas honey
Buttermilk pancakes with pear, chestnut puree and Qantas honey
Sweet corn fritters with bacon, avocado, creme fraiche and tomato jam
Wholegrain toasted sandwich with bacon, lettuce, tomato and aioli
Your selection of toasted Brasserie breads with condiments
Sourdough, quinoa and soya, granary, ciabatta or fruit bread
Raspberry, apricot and strawberry jam
Orange marmalade, honey or Vegemite
Warm kale and sorrel salad with avocado, quinoa, poached egg, sesame and linseed
Eggs Benedict with smoked salmon or leg ham
Eggs Florentine
Whole egg omelette with chorizo, feta and spinach
Egg white omelette with roasted red capsicum, ricotta and oregano
Bacon and egg brioche roll with tomato relish
Two eggs poached, scrambled or fried with your selection of :
Bacon
Hash brown
Roasted field mushroom
Wilted spinach
Pork chipolatas
Roasted tomato
Smoked salmon
Salsa verde
Available from 1100am
Seasonal soup of the day
Salt and pepper squid with green chilli dipping sauce and aioli
Club sandwich with chicken, roasted tomatoes, bacon and aioli
Mixed leaves with Neil's vinaigrette
Bowl of chips
Beverages
Coffee Cinque Stelle by Vittoria
Tea by T2
English breakfast
Earl grey
Peppermint
Chamomile
Lemongrass and ginger
Sencha
China jasmine
Chai
Cold Drinks
Selection of juices - orange, apple, pineapple and grapefruit
House Lemonade - from Spice Temple
Winter Elixir - apple, lemon, ginger and Qantas honey
Tonic Temple - tonic, grenadine and lime
Utonic Kombucha zero pomegranate
Utonic Kombucha zero ginger and turmeric
Fruit energiser - mixed fruit smoothie
Cocktails
Bloody Mary - vodka with spicy tomato juice and lemon
Mimosa - sparkling wine with orange juice
Beer and Cider
James Squire '150 Lashes' pale ale
James Squire 'The Swindler' summer ale
James Boag's premium lager
James Boag's premium light
Coopers pale ale
Hahn super dry
Kirin Megumi
Heineken
Pipsqueak apple cider
Champagne
Pommery Brut Royal NV, Reims, France
Perrier-Jouet Grand Brut NV, Champagne, France
G.H. Mumm Rose NV, Reims, France
White Wine
Seppeltsfield Riesling 2018, Eden Valley, South Australia
Brokenwood Pinot Gris 2019, Beechworth, Victoria
Jackson Estate Sauvignon Blanc 2017, Marlborough, New Zealand
Dandelion Vineyards Roussanne 2018, Barossa Valley, South Australia
Devil's Lair Chardonnay 2017, Margaret River, Western Australia
Red Wine
Mandala Estate Pinot Noir 2018, Yarra Valley, Victoria
Saltram Winemakers Selection Sangiovese 2016, Barossa Valley, South Australia
Heirloom Vineyards Grenache 2018, McLaren Vale, South Australia
Pepperjack Premium Cabernet Shiraz 2017, Barossa Valley, South Australia
Levantine Hill Syrah 2016, Yarra Valley, Victoria