First Class menu
Bangkok to Sydney
Press of Vegetable with Goose Liver
Tomato Stuffed with Balsamic and Hazelnut Vinaigrettes
Eel Served on Potato and Wasabi Japanese Style, Mesclum
Oscietra Caviar with Garnitures
Slowly Braised Lamb Shank with Red Wine and Fresh Herb Sauce
Tossed Pappardelle Noodle
Celeriac Puree Scenteed with Truffle Oil
Ravioli stuffed with Ricotta and Spinach
Beef and Veal Bolognaise, Grilled Mixed Vegetables
Stir-fried US Scallop with Yee Heong Sauce
Egg Noodle, Mixed Vegetables
Tub-tim Fish in Curry “Chu-chee”
Steamed Thai Hom Mali Rice, Mixed Vegetables
Assorted Breads, Butter
Assorted Cheese, Fresh Fruits
Lemond Almond Tart
Tea, Coffee, Espresso, Cappuccino
Tomato and Mixed Capsicem Frittata, Schweinswurst Sausage
Grilled Bacon, Roesti Potato with Bacon and Onion
Pan-fried Prawn Scented with Oregano
Roasted Tomato with Olive Oil and Herb
Scrembled Egg with Tomato on Farmer Bread
Breakfast Cheese Sausage, Parsley Potato
Grilled Bacon, Grilled Oyster Mushroom
Cold Cuts Platter
Wild Boar with Pistachio
Black Forest Pepper Salami, Butcher Ham
Emmenthal Cheese, Sweet Gherkin Pickle
Assorted Breads, Butter, Jam
Tea, Coffee, Hot Chocolate
Yellow Noodles Soup with Fish Balls and Shrimp Balls and Garnitures
(Available upon request)
TG 477 F – MENU A : JAN/APR/JUL/OCT
Motzenbacker Dem Himmel So Nah 2008
Graceful Riesling full of life. Aroma of flowers (lilies, roses) and fruits, such as apricots, vineyard-peach and red apple. Well-constituted with a smart, noble suave mouth-feeling.
Pouilly Fuisse Cuvee Armand Cottin 2008
Pretty pale yellow colour. The bouquet starts with mineral notes then develops into smoky, toasted notes prior to revealing aromas of orange blossom. The mouth is straightforward and lively with elegant woody complexity with a lemon finish.
Chateau Haut-Sarpe Grand Cru Classe St Emilion 2004
Full bouquet where matured tannins are mixed with a rich woody note. Nice length in the mouth.
Chataeu Dauzac Margaux Grand Cru Classe 2003
A huge and very evocative nose, packed with red and black berries, with a little note of cherry too which is a common theme with this vintage. Deeply rounded, ripe fruit profile. With such initial superficial pleasure the palate seems quite vacuous thereafter, with a huge wall of peppery tannins and insufficient texture to match.
(Available after Chateau Haut-Sarpe Grand Cru Class St Emilion 2004 has been depleted.)
It has a deep, bright red colour. Very fresh, is very delicate with plum, raspberry and strawberry in fresh jam and fallen leaves (typical), even tobacco. Its body is fat, big and spirited with good background.
Each vintage offers a new aspect of Dom Perignon, reflecting an assemblage that isa unique act of creation for the winemaker Richard Geoffroy. Dom Perignon constantly insists on choosing only the best harvests and thereafter, on a long, slow ageing of the wine on its lees. In its constant quest for the ultimate balance between Pinot Noir and Chardonnay, the Dom Perignon style traces, vintage after vintage, a complex structure made up of aroma and sensations, silky smooth, light as air and full of sensuality.
Dom Perignon Vintage 2000
Fresh, crystalline, and sharp, the first nose unveils and unusual dimension, an aquatic vegetal world with secret touches of white pepper and gardenia. The wine then revcals airy, gentle richness before exhaling peaty scents. The attack bursts forth, and matures into a sensual fullness that winds around itself, like a tendril of foliage. Notes of aniseed and dried ginger linger on the skin of fruit (pear and mango), more textured than ripe. The finish gradually unfurls and then settles, smooth, mellow, all-encompassing. An indefinable je ne sais quoi, never upsetting the integrity of the wine, has worked its charm.
Bolliner is a champagne house, a producer of sparking (sic) wines from the Champagne region of France. Founded in 1829, the house continues to be run by member of the Bollinger family. Before being a great champagne, Bollinger is a great wine, and the quality of our grapes is a determining factor. Pinot Noir is the basis of our blend and contributes vinosity, complexity and strength. Bollinger favours Grands and Premiers crus. Chardonnay adds a touch of elegance and refinement. Meunier imparts freshness and lightness. La Grande Annee develops a majestic vinosity, intense, rich and complex aromas whose tonality varies according to the nature of the millesime. La Grande Annee ages a minimum of five years (and often more than six in the cellar under cork, prior to shipping.) Bollinger Grand Annee 1999 has more perfume, with aromas of flower petals, rose water, and a trace of toffe-caramel richness. A lovely palate, surprisingly light and elegant in view of that evolving maturity on the nose. Still a little plump at present, yourthful (sic), although with a soft and clean character at the finish.
1795 Extra Cognac Otard
1785 Extra Cognac was born in the royal Chateau de Cognac. Stand proudly on the banks of the Charente river. It was here, in 1494, that Francois 1er, famous king of France, was born. In 1795, Baron Jean Baptiste Antoine Otard, of Norwegian and Scottish ancestry, chose to craft his cognac in this royal chateau, in the depths of its unique, vaulted cellars. Otard Cognac symbolises all the richness of their cognacs in the tear-drop shape of their carafes, the distinctive and unique hallmark of the brand for decards. Otard 1795 Extra Cognac offers a rich, complex bouquet of dried fruit (plum, grape and hazelnut), orange peel and cigar box. This profusion of aromas further explodes on the palate providing incomparable pleasure thanks to the mellowness of the old Champagne eaux-de-vie. Its gold and ruby colour is the sure sign of its long years of maturing.
Warre's Warrior Port
Bristol Cream Sherry
Grand Marnier Cordon Rouge
Diet Soft Drinks
Perrier Mineral Water
A Range of Soft Drinks
Special Blended Coffee
Earl Grey Tea
Japanese Green Tea
English Breakfast Tea
Chocolate Malt 3 in 1