Menu
First Class Service
Welcome Aboard Alaska Airlines
Appetizer Salad
Chilled Prawns on a bed of Gourmet Mixed Greens
Cherry Tomatoes
Asian Vinaigrette
Warmed Rolls with Butter
Choice of Entrées
Spinach Ravioli with Tomato Basil Sauce
Baby Sunburst Squash and Young Baby Carrots
Or
Blackened Cod with Grilled Lemon
Seasoned Rice with Corn
Southwest Black beans
We feature Northwest and California Wines
Dessert
Ice Cream Sundae
Gourmet Topping, Chopped Nuts, Whipped Cream and a Maraschino Cherry
Coffee & Liqueurs
FLD100 C3
FLD100A C2
DH-40F (11/08)
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Emirates
First Class menu
Auckland to Sydney
March 2009
Bar Service
Aperitifs
A selection of fruit juices and soft drinks
Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky
A selection of international beers
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Champagne Brut
Liqueuers
Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria
Dinner
Appetiser
New Zealand lobster medallions
served with creamy potato and celery salad, offered with Marie Rose dressing
Oriental beef
served with oyster, mushroom and gingko nut salad, accompanied with a coriander and citrus mayonnaise
[replace with Oriental lamb on this flight]
Soup
Carrot and walnut soup
cream of carrot soup, with kumara, served with creme fraiche and herbs
Salad
Seasonal salad
served with a choice of dressings
Main Course
Braised lamb shanks
served with new potato wedges, green beans and roasted pumpkin
Thai style chicken curry
with a hint of coconut flavour, accompanied with Chinese greens and steamed rice
Poached blue cod
with scallops and prawns on creamy Jacqueline sauce, accompanied with kohlrabi, carrots, snow peas and steamed rice
Eggplant and braised du puy lentil mousakhan
accompanied with broccoli and medley of fresh mushrooms
[replaced with Vegetarian ravioli on this flight]
A la carte vegetables
as an alternative accompaniment to your main course, an additional variety of vegetables is available which includes oven-roasted Roma tomato, fettuccini noodles, stir-fried mixed vegetables and garlic mashed potato
Dessert
Mini desserts
gourmet selection of fine miniature desserts, which includes semolina halwa with pistachio, profiterole with chocolat and fresh strawberry compote
Bread
Bread basket
a variety of freshly baked rolls and garlic bread
Cheese
International cheese selection
specially selected international cheeses, matured to perfection and served with a selection of crudites, crackers and dried fruits
Fruit
Fresh seasonal fruit
Hot Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
freshly brewed, decaffeinated, espresso and cappuccino
Chocolates
to accompany a freshly brewed cup of tea or coffee
EK413-AKLSYDDXB-F-A_A380
First Class Wine List
Champagne
Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.
White Wine
Meursault, 2006 Bouchard Pere & Fils
The opulence of both the Meursault appellation and the 2006 vintage show clearly in this example. Full, rich fruit around a mineral core with a super length for one so young. The village of Meursault, just south of Burgundy's capital Beaune, continues to make some of the worlds most jaw droppingly good dry white wines.
Staete Landt, 2007 Sauvignon Blanc
Staete Landt winery gets its title from the old Dutch name that Abel Tasman gave to New Zealand when he discovered the land in 1642. The 2007 is perfumed with aromas of passionfruit and gooseberries. On the palate the wine is full bodied with a real concentration of flavour and aroma, a passionfruit character is dominant, backed by subtle mineral and spicy, dry hay characters with a creamy almost nutty complexity and a crisp ripe attractive acidity.
Red Wine
Château La Lagune, 2000 Haut Medoc
This fine Classified Growth shows perfectly how the fabled 2000 vintage is beginning to mature. Befitting a hot summer and autumn, the millenium vintage was upfront with fruit and laden with soft tannins. As Cantemerle approaches full maturity the early primary fruit flavours have morphed into a more subtle complex and richer style. Coffee, cinnamon, leather and vanilla with ripe blackcurrant at the core, rounded by a graceful finish.
Vabby Lake Vineyard, 2005 Pinot Noir
Vabby Lake is the leading botique winery on the Mornington Peninsula with a focus on producing benchmark examples of the capricious Pinot Noir. The results are amongst the finest in Australia. The 2005 is dominated by dark berry fruits with hints of plum, strawberries and spices with astute oak. They effortlessly fuse on the palate, giving a wine that is sweet and silky with soft tannins.
Mungo Park Shiraz, 2006, Colonial Estate, Barossa Valley, Australia
Produced from 80-100 year old gnarled Shiraz vines that make up this Single Vineyard in the cooler climate of the Moppa sub region of the famed Barossa Valley. This provides the wine with some intensity and vivacity. Mungo Park, named after the 18th century Scottish explorer, is not just full-bodied and rich, but has fresh definition. The real beauty of this wine (of which we've snaffled virtually all of this vintage) is how brilliantly drinkable it is.
Dessert
Chateau Guiraud, 1999 Premier Cru Sauternes
One of the great vintages of Sauternes. An opulent and exotic wine, with beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipping on its own. The myriad of complex flavours linger for, seemingly, an eternity.
Dow's, Vintage 1985
The 1985 vintage is a great classic. The nose carries complex, forward aromas of round black fruit. The palate is smoothly textured with a streak of pure black fruit and nicely integrated alcohol. Some soft tannins show through on the finish, which has a superbly warming effect with a lovely length.
Tea Menu
Mandarin
A single origin Ceylon tea, grown at 5000ft above sea level. Medium strength, gently combined with a sweet and juicy Mandarin flavour, offers a tea with zest and a slightly sweet finish. Refreshing and energizing after a meal or as an accompaniment to cake and sweet pastry.
Cardamom
A single origin Ceylon tea, grown at 5000ft above sea level. Medium-bodied, fused with spicy cardamom, produces a reviving and aromatic brew. The slightly raw and sweet flavour produces a medium strength tea with a pleasant finish. An aromatic accompaniment to meat, rich cakes and pastries.
Ceylon Supreme
A rich and full bodied Ceylon tea from the Dimbula region, grown at 4000ft above sea level. It is ideal if you enjoy your tea with milk as its strength allows it to take warm dairy milk, and retain its personality. Recommended as a breakfast tea, and also good with rich foods and red meats.
Earl Grey
A full-bodied low elevation single origin Ceylon tea, grown at sea level. It has a rich and robust character combined with Bergamot flavour to produce authentic Earl Grey Tea. Its strength brings a perfect balance between the tea and fragrant bergamot. Earl Grey is an all day tea, recommended especially as a palate cleanser in between courses or at the end of a heavy meal.
Darjeeling
From the foothills of the Himalayas, the Darjeeling region borders Nepal. This tea is light and bright with a characteristic Muscatel note. Its uniqueness comes from the combination of climate and soil which produces the prized Darjeeling character. It is delightful as an evening tea, and also as an accompaniment to light desserts and scones.
Decaffeinated
A medium strength teat with a gentle character. Pleasing at all times of the day and delightful with a touch of milk and honey if sweetness is desired.
Pure Camomile
A gentle and relaxing herb. The flower of the Camomile offers the most refined aroma, taste and texture. Brewing the pure flowers therefore produces a surpassingly light, golden yellow infusion which is mild yet defined by a fresh, green apple note. It is a delicious, caffeine-free accompaniment for apple pie, cream cheese cakes and is also an ideal evening tea.
Naturally Spicy Berry
An aromatic fruity infusion combining a tangy raspberry, with strawberry, and a touch of spice offering a gentle yet complex herbal drink. A delightful infusion for the afternoon or evening.
Vanilla
A single origin, high elevation, Ceylon tea. The tea has a characteristically light, bright personality, in a deliciously gentle marriage with fragrant vanilla flavour. It is a medium strength tea with wonderful aroma. Recommended as a refreshing afternoon tea, and as an accompaniment to mild cheeses.
Ginger
Grown at high elevation, this Ceylon tea is of medium body. Enhanced by the warming aroma and flavour of spicy ginger, the combination of the two herbs is an ancient one. Based on an ayurvedic tonic where the goodness in tea combines with the benefits of ginger to produce a sparkling, all natural hot tea. Ginger tea is recommended with spicy food, smoked cheese and orange dark chocolate.
Jasmine Green
A mild green tea from China. With traditional, natural Jasmine flavour, the tea is perfumed using petals of Jasmine, a process several thousand years old. Uplifting and aromatic. This tea is a delicious palate cleanser after strong tasting or rich food.
Natural Green
A pure green tea from China. This tea has hints of herb, a touch of spice and a pleasingly mild finish. It produces a lightly spicy and smoky taste. Recommended as an accompaniment to heavy meats or grilled fish, also enjoyable at the end of a meal as a digestif.
Emirates
First Class menu
Sydney to Dubai
March 2009
Bar Service
Aperitifs
A selection of fruit juices and soft drinks
Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky
A selection of international beers
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Champagne Brut
Liqueuers
Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria
A la Carte Dining
Continental Breakfast
Fruit juices
freshly squeezed orance, grapefruit juice or a refreshing detox drink, made of fresh beetroot, celery, apple and ginger
Breakfast fruits
tropical and seasonal cut fresh fruits
Florida cocktail
delices of fresh grapefruit and sweet orange segments
Yoghurt
Greek yoghurt with fresh fruit coulis
Assorted cereals
Bread basket
a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves
Cheese selection
which includes King Island goat cheese, Cobram Swiss cheddar and Camembert accompanied by stuffed green olives, crudites, dried fruit and sweet corn relish
Hot Breakfast
Warm porridge
traditional Scottish porridge oats with warm milk and heather honey
Breakfast grill
seared lamb noisette and chicken sausage, served with potato and onion roesti, sauteed baby spinach and grilled mixed capsicums
Swiss cheese omelette
accompanied with a mushroom ragout, grated potato with onion and sauteed green beans
Cardamom French toast
lightly flavoured French toast, dusted with cinnamon sugar and served with stone fruit
Canapés
Selection of canapés
a selection of hot and cold canapes, which includes spicy beef in filo pastry, prawn cake, goat cheese and cranberry tart, Oriental chicken skewer, lamb sheesh kebab, marinated bocconcini mozzarella, mixed olives and antipasti vegetables
Appetisers
Lobster medallions
delicately placed on a bed of seasoned white bean and avocado salad and Dijon mustard cream
Marinated beef
marinated slices of beef tenderloin placed on a daikon and Asian green salad, accompanied with a light sesame and soy sauce dressing
Smoked duck breast
delicately smoked duck breast slices served with a tangy mango salad, fresh buffalo mozzarella slices and dried fig segments
Salad collection
choose from our wide range of salad options which include a simple mixed leaf, celery, cucumber, tomato, pepper and French radisch combination or add one of our exciting toppings. Our selection of toppings available are spicy Cajun chicken strips, grilled marinated scallops, crumbled fresh Greek feta cheese and kalamata olives or shaved parmesan and focaccia croutons. Drizzle your salad with a choice of Italian olive oil, balsamic and olive oil, classic Caesar dressing or a creamy blue cheese and walnut dressing
Soups
Tom yum soup
a classic spicy Asian soup with mushroom, prawn and crispy fried noodles garnish
Creamy lentil soup
a thick and creamy soup garnished with naan bread croutons
Main Courses
Pan-seared snapper fillet
served with steamed rice, sauteed broccolini, tomato petals and braised fennel
Corn-fed chicken
crispy corn-fed chicken breast, stuffed with slow roasted garlic and sage, accompanied with cumin sweet potato and wilted greens
Roast lamb rump
served with a gorgonzola filled sweet pepper, sauteed kifler potatoes, broad beans and thyme jus
Pasta bar
enjoy a delicious taste of Italy with our pasta choices of wild mushroom tortellini or rigatoni pasta, tossed with your choice of fresh sauces which includes traditional beef bolognese, Genovese pesto, white pepper sauce and fresh chunky tomato coulis, all served with freshly shaved parmesan cheese and basil leaves
Baked salmon fillet (257 calories)
on a bed of apple risotto and braised seasonal vegetables
A la Carte vegetables
as an alternative accompaniment to your main course, an additional variety of vegetables is available which includes sauteed mushrooms, chickpea curry, grilled vegetables, buttered green beans, saffron flavoured rice and crunchy kifler potatoes
Bread basket
a variety of freshly baked rolls and garlic bread
Cheese
International cheese selection
specially selected international cheeses, matured to perfection and served with a selection of crudites, crackers and dried fruits
Sweet Delights
Mini desserts
gourmet selection of fine miniature desserts
Portuguese tart
classic custard tart served with double cream and a light pistachio fairy floss
Double chocolate mousse
a rich double chocolate mousse, topped with white chocolate shavings
Selection of fruits
a seasonal selection of fresh cut fruits
Chocolates
to accompany a freshly brewed cup of tea or coffee
Hot Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
freshly brewed, decaffeinated, espresso and cappuccino
Light Bites
Selection of sandwiches
an assortment of filled sandwiches in soft rolls which includes roast chicken and hommous, classic egg aioli and marinated prawn filling
Lamb skewers
tender lamb cooked on skewers and served with a sweet tomato chutney and citrus flavoured couscous
Fish and chips
flat head gujons with rock sea salt, fresh lemon, chunky oven-roasted potato chips and grilled red capsicums
Vegetable risotto
a creamy asparagus and sauteed mushroom risotto
Beef pie
peppered beef steak pie topped with golden flaky pastry, served with a tangy red onion relish
Ice cream selection
refresh your appetite from our sorbet and ice cream menu which includes cookies and cream, burnt toffee and fig ice cream, green tea sorbet or pineapple and lime
Last hot meal orders shall be taken 1 hr and 30 mins before landing
EK413-AKLSYDDXB-F-A_A380
First Class Wine List
Champagne
Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.
White Wine
Meursault, 2006 Bouchard Pere & Fils
The opulence of both the Meursault appellation and the 2006 vintage show clearly in this example. Full, rich fruit around a mineral core with a super length for one so young. The village of Meursault, just south of Burgundy's capital Beaune, continues to make some of the worlds most jaw droppingly good dry white wines.
Staete Landt, 2007 Sauvignon Blanc
Staete Landt winery gets its title from the old Dutch name that Abel Tasman gave to New Zealand when he discovered the land in 1642. The 2007 is perfumed with aromas of passionfruit and gooseberries. On the palate the wine is full bodied with a real concentration of flavour and aroma, a passionfruit character is dominant, backed by subtle mineral and spicy, dry hay characters with a creamy almost nutty complexity and a crisp ripe attractive acidity.
Red Wine
Château La Lagune, 2000 Haut Medoc
This fine Classified Growth shows perfectly how the fabled 2000 vintage is beginning to mature. Befitting a hot summer and autumn, the millenium vintage was upfront with fruit and laden with soft tannins. As Cantemerle approaches full maturity the early primary fruit flavours have morphed into a more subtle complex and richer style. Coffee, cinnamon, leather and vanilla with ripe blackcurrant at the core, rounded by a graceful finish.
Vabby Lake Vineyard, 2005 Pinot Noir
Vabby Lake is the leading botique winery on the Mornington Peninsula with a focus on producing benchmark examples of the capricious Pinot Noir. The results are amongst the finest in Australia. The 2005 is dominated by dark berry fruits with hints of plum, strawberries and spices with astute oak. They effortlessly fuse on the palate, giving a wine that is sweet and silky with soft tannins.
Mungo Park Shiraz, 2006, Colonial Estate, Barossa Valley, Australia
Produced from 80-100 year old gnarled Shiraz vines that make up this Single Vineyard in the cooler climate of the Moppa sub region of the famed Barossa Valley. This provides the wine with some intensity and vivacity. Mungo Park, named after the 18th century Scottish explorer, is not just full-bodied and rich, but has fresh definition. The real beauty of this wine (of which we've snaffled virtually all of this vintage) is how brilliantly drinkable it is.
Dessert
Chateau Guiraud, 1999 Premier Cru Sauternes
One of the great vintages of Sauternes. An opulent and exotic wine, with beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipping on its own. The myriad of complex flavours linger for, seemingly, an eternity.
Dow's, Vintage 1985
The 1985 vintage is a great classic. The nose carries complex, forward aromas of round black fruit. The palate is smoothly textured with a streak of pure black fruit and nicely integrated alcohol. Some soft tannins show through on the finish, which has a superbly warming effect with a lovely length.
Tea Menu
Mandarin
A single origin Ceylon tea, grown at 5000ft above sea level. Medium strength, gently combined with a sweet and juicy Mandarin flavour, offers a tea with zest and a slightly sweet finish. Refreshing and energizing after a meal or as an accompaniment to cake and sweet pastry.
Cardamom
A single origin Ceylon tea, grown at 5000ft above sea level. Medium-bodied, fused with spicy cardamom, produces a reviving and aromatic brew. The slightly raw and sweet flavour produces a medium strength tea with a pleasant finish. An aromatic accompaniment to meat, rich cakes and pastries.
Ceylon Supreme
A rich and full bodied Ceylon tea from the Dimbula region, grown at 4000ft above sea level. It is ideal if you enjoy your tea with milk as its strength allows it to take warm dairy milk, and retain its personality. Recommended as a breakfast tea, and also good with rich foods and red meats.
Earl Grey
A full-bodied low elevation single origin Ceylon tea, grown at sea level. It has a rich and robust character combined with Bergamot flavour to produce authentic Earl Grey Tea. Its strength brings a perfect balance between the tea and fragrant bergamot. Earl Grey is an all day tea, recommended especially as a palate cleanser in between courses or at the end of a heavy meal.
Darjeeling
From the foothills of the Himalayas, the Darjeeling region borders Nepal. This tea is light and bright with a characteristic Muscatel note. Its uniqueness comes from the combination of climate and soil which produces the prized Darjeeling character. It is delightful as an evening tea, and also as an accompaniment to light desserts and scones.
Decaffeinated
A medium strength teat with a gentle character. Pleasing at all times of the day and delightful with a touch of milk and honey if sweetness is desired.
Pure Camomile
A gentle and relaxing herb. The flower of the Camomile offers the most refined aroma, taste and texture. Brewing the pure flowers therefore produces a surpassingly light, golden yellow infusion which is mild yet defined by a fresh, green apple note. It is a delicious, caffeine-free accompaniment for apple pie, cream cheese cakes and is also an ideal evening tea.
Naturally Spicy Berry
An aromatic fruity infusion combining a tangy raspberry, with strawberry, and a touch of spice offering a gentle yet complex herbal drink. A delightful infusion for the afternoon or evening.
Vanilla
A single origin, high elevation, Ceylon tea. The tea has a characteristically light, bright personality, in a deliciously gentle marriage with fragrant vanilla flavour. It is a medium strength tea with wonderful aroma. Recommended as a refreshing afternoon tea, and as an accompaniment to mild cheeses.
Ginger
Grown at high elevation, this Ceylon tea is of medium body. Enhanced by the warming aroma and flavour of spicy ginger, the combination of the two herbs is an ancient one. Based on an ayurvedic tonic where the goodness in tea combines with the benefits of ginger to produce a sparkling, all natural hot tea. Ginger tea is recommended with spicy food, smoked cheese and orange dark chocolate.
Jasmine Green
A mild green tea from China. With traditional, natural Jasmine flavour, the tea is perfumed using petals of Jasmine, a process several thousand years old. Uplifting and aromatic. This tea is a delicious palate cleanser after strong tasting or rich food.
Natural Green
A pure green tea from China. This tea has hints of herb, a touch of spice and a pleasingly mild finish. It produces a lightly spicy and smoky taste. Recommended as an accompaniment to heavy meats or grilled fish, also enjoyable at the end of a meal as a digestif.
Emirates
First Class menu
Dubai to Sydney
March 2009
Bar Service
Aperitifs
A selection of fruit juices and soft drinks
Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky
A selection of international beers
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Champagne Brut
Liqueuers
Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria
A la Carte Dining
Continental Breakfast
Yoghurt
natural or fruit
Assorted cereals
Bread basket
a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves
Cheese selection
which includes red Leicester, bel paese, Tilster and chevre cheese, served with an array of garnishes which includes crudites and olives
Hot Breakfast
Fiesta omelette
a cheese filled omelette topped with sliced black olives, grated cheese and sauteed red peppers, served with fresh button mushrooms, savoury potato wedges and a roasted plum tomato with black pepper
Poached eggs
Norwegian style poached eggs with smoked salmon, creamy spinach and dill flavoured Hollandaise sauce, accompanied with grilled lamb loin and chicken sausage and sauteed wild mushrooms
Golden waffles
served warm with a sweet strawberry compote and a rich dark chocolate sauce
Canapés
Selection of canapés
which includes aubergine and pine nut fritters, grilled scallop glazed with sweet chilli sauce, mini duck shepherd's pie, marinated filled olives and aged parmesan
Appetisers
Iranian caviar
served with traditional accompaniments
Selection of authentic Arabic mezze
which includes tabouleh, moutabal with pomegranate seeds, artichoke and broad bean salad, labneh rolled in mint, spinach fatayer served warm, with an assortmnent of Arabic pickles and garnishes
Sesame rolled tuna loin
seared yellow fin tuna loin, rolled in roasted sesame seeds and served on a bed of bean sprout and almond salad and drops of wasabi mayonnaise
Main Courses
Grilled beef tenderloin
tender beef delicately grilled and topped with a rich wild mushroom jus, roasted fingerling potatoes and assorted seasonal vegetables
Stir-fried chicken thigh
in a sweet orange zest and hot bean sauce, with steamed jasmine rice, sesame flavoured baby pak choy and fresh shiitake mushrooms
Seafood cannelloni
squid ink pasta sheets rolled and filled with a shrimp farce, placed on a bed of artichoke and mushroom ragout, topped with crushed cherry tomato sauce and an assortment of roasted vegetables
Wild mushroom crumble
a creamy wild mushroom casserole served in a pie base and topped with crunchy bread crumble, served with a tangy red capsicum coulis, braised leek and sauteed seasonal vegetables
Poached sea bass fillet (266 calories)
poached in a light court bouillon, served with a tomato and fennel stew, steamed wild rice and an assortment of fresh garden vegetables
As an alternative accompaniment to your main course, an additional variety of vegetables is available which includes steamed baby pak choy, plain basmati rice, sliced dill potatoes and assorted grilled vegetables
Bread basket
a variety of freshly baked rolls and garlic bread
Light Bites
Seasonal salad
served with a choice of dressings
Red pumpkin and gorgonzola cheese
a creamy soup of oven-roasted red pumpkin with a hint of gorgonzola blue cheese, topped with diced red pumpkin
International cheese selection
Selection of open sandwiches
which includes honey glazed duck breast with asparagus, peppered roast beef with potato salad, Boursin cream cheese with sun-dried tomato and chilli flavoured poached salmon
Chicken tandoori Cornish pasty
served with a light curry sauce and grated parmesan cheese
Pappardelle pasta
with chunky tomato and basil sauce and grated parmesan cheese
Braised lamb shanks
served with creamy saffron risotto, asparagus spears and grilled cherry tomato
Sweet Delights
Mini desserts
gourmet selection of fine miniature desserts
Mixed fruit cobbler
served warm with elderflower and strawberry sauce and yoghurt ice cream
Fresh seasonal fruit
Selection of petits fours
Chocolates
to accompany a freshly brewed cup of tea or coffee
Hot Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
freshly brewed, decaffeinated, espresso and cappuccino
Last hot meal orders shall be taken 1 hr and 30 mins before landing
EK412-DXBSYDAKL-F-A
First Class Wine List
Champagne
Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.
White Wine
Meursault, 2006 Bouchard Pere & Fils
The opulence of both the Meursault appellation and the 2006 vintage show clearly in this example. Full, rich fruit around a mineral core with a super length for one so young. The village of Meursault, just south of Burgundy's capital Beaune, continues to make some of the worlds most jaw droppingly good dry white wines.
Staete Landt, 2007 Sauvignon Blanc
Staete Landt winery gets its title from the old Dutch name that Abel Tasman gave to New Zealand when he discovered the land in 1642. The 2007 is perfumed with aromas of passionfruit and gooseberries. On the palate the wine is full bodied with a real concentration of flavour and aroma, a passionfruit character is dominant, backed by subtle mineral and spicy, dry hay characters with a creamy almost nutty complexity and a crisp ripe attractive acidity.
Red Wine
Château La Lagune, 2000 Haut Medoc
This fine Classified Growth shows perfectly how the fabled 2000 vintage is beginning to mature. Befitting a hot summer and autumn, the millenium vintage was upfront with fruit and laden with soft tannins. As Cantemerle approaches full maturity the early primary fruit flavours have morphed into a more subtle complex and richer style. Coffee, cinnamon, leather and vanilla with ripe blackcurrant at the core, rounded by a graceful finish.
Vabby Lake Vineyard, 2005 Pinot Noir
Vabby Lake is the leading botique winery on the Mornington Peninsula with a focus on producing benchmark examples of the capricious Pinot Noir. The results are amongst the finest in Australia. The 2005 is dominated by dark berry fruits with hints of plum, strawberries and spices with astute oak. They effortlessly fuse on the palate, giving a wine that is sweet and silky with soft tannins.
Mungo Park Shiraz, 2006, Colonial Estate, Barossa Valley, Australia
Produced from 80-100 year old gnarled Shiraz vines that make up this Single Vineyard in the cooler climate of the Moppa sub region of the famed Barossa Valley. This provides the wine with some intensity and vivacity. Mungo Park, named after the 18th century Scottish explorer, is not just full-bodied and rich, but has fresh definition. The real beauty of this wine (of which we've snaffled virtually all of this vintage) is how brilliantly drinkable it is.
Dessert
Chateau Guiraud, 1999 Premier Cru Sauternes
One of the great vintages of Sauternes. An opulent and exotic wine, with beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipping on its own. The myriad of complex flavours linger for, seemingly, an eternity.
Dow's, Vintage 1985
The 1985 vintage is a great classic. The nose carries complex, forward aromas of round black fruit. The palate is smoothly textured with a streak of pure black fruit and nicely integrated alcohol. Some soft tannins show through on the finish, which has a superbly warming effect with a lovely length.
Tea Menu
Mandarin
A single origin Ceylon tea, grown at 5000ft above sea level. Medium strength, gently combined with a sweet and juicy Mandarin flavour, offers a tea with zest and a slightly sweet finish. Refreshing and energizing after a meal or as an accompaniment to cake and sweet pastry.
Cardamom
A single origin Ceylon tea, grown at 5000ft above sea level. Medium-bodied, fused with spicy cardamom, produces a reviving and aromatic brew. The slightly raw and sweet flavour produces a medium strength tea with a pleasant finish. An aromatic accompaniment to meat, rich cakes and pastries.
Ceylon Supreme
A rich and full bodied Ceylon tea from the Dimbula region, grown at 4000ft above sea level. It is ideal if you enjoy your tea with milk as its strength allows it to take warm dairy milk, and retain its personality. Recommended as a breakfast tea, and also good with rich foods and red meats.
Earl Grey
A full-bodied low elevation single origin Ceylon tea, grown at sea level. It has a rich and robust character combined with Bergamot flavour to produce authentic Earl Grey Tea. Its strength brings a perfect balance between the tea and fragrant bergamot. Earl Grey is an all day tea, recommended especially as a palate cleanser in between courses or at the end of a heavy meal.
Darjeeling
From the foothills of the Himalayas, the Darjeeling region borders Nepal. This tea is light and bright with a characteristic Muscatel note. Its uniqueness comes from the combination of climate and soil which produces the prized Darjeeling character. It is delightful as an evening tea, and also as an accompaniment to light desserts and scones.
Decaffeinated
A medium strength teat with a gentle character. Pleasing at all times of the day and delightful with a touch of milk and honey if sweetness is desired.
Pure Camomile
A gentle and relaxing herb. The flower of the Camomile offers the most refined aroma, taste and texture. Brewing the pure flowers therefore produces a surpassingly light, golden yellow infusion which is mild yet defined by a fresh, green apple note. It is a delicious, caffeine-free accompaniment for apple pie, cream cheese cakes and is also an ideal evening tea.
Naturally Spicy Berry
An aromatic fruity infusion combining a tangy raspberry, with strawberry, and a touch of spice offering a gentle yet complex herbal drink. A delightful infusion for the afternoon or evening.
Vanilla
A single origin, high elevation, Ceylon tea. The tea has a characteristically light, bright personality, in a deliciously gentle marriage with fragrant vanilla flavour. It is a medium strength tea with wonderful aroma. Recommended as a refreshing afternoon tea, and as an accompaniment to mild cheeses.
Ginger
Grown at high elevation, this Ceylon tea is of medium body. Enhanced by the warming aroma and flavour of spicy ginger, the combination of the two herbs is an ancient one. Based on an ayurvedic tonic where the goodness in tea combines with the benefits of ginger to produce a sparkling, all natural hot tea. Ginger tea is recommended with spicy food, smoked cheese and orange dark chocolate.
Jasmine Green
A mild green tea from China. With traditional, natural Jasmine flavour, the tea is perfumed using petals of Jasmine, a process several thousand years old. Uplifting and aromatic. This tea is a delicious palate cleanser after strong tasting or rich food.
Natural Green
A pure green tea from China. This tea has hints of herb, a touch of spice and a pleasingly mild finish. It produces a lightly spicy and smoky taste. Recommended as an accompaniment to heavy meats or grilled fish, also enjoyable at the end of a meal as a digestif.
Emirates
First Class menu
Sydney to Auckland
March 2009
Bar Service
Aperitifs
A selection of fruit juices and soft drinks
Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky
A selection of international beers
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Champagne Brut
Liqueuers
Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria
Brunch
Juice
Fresh smoothie or juice
a selection of fresh juices and home-made smoothies
Fruit
Fresh seasonal fruit
Salad
Seasonal salad
served with a choice of dressings
Main Course
Hot selection
a variety of main course items which include grilled veal chipolatas, tender chicken, grilled beef fillet with veal jus, Swiss cheese omelette, fresh potato roestis, a creamy mushroom ragout, assorted seasonal vegetables, buttered broccolini florets and braised fennel
Cheese selection
accompanied by stuffed green olives, crudites, dried fruit loaf and fresh grapes
Dessert
White chocolate bavarois
a smooth white chocolate bavarois with a hint of rose water served in a delicate dark chocolate cup
Bread
Bread basket
a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves
Hot Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
freshly brewed, decaffeinated, espresso and cappuccino
Chocolates
EK412-DXBSYDAKL-F-A
First Class Wine List
Champagne
Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.
White Wine
Meursault, 2006 Bouchard Pere & Fils
The opulence of both the Meursault appellation and the 2006 vintage show clearly in this example. Full, rich fruit around a mineral core with a super length for one so young. The village of Meursault, just south of Burgundy's capital Beaune, continues to make some of the worlds most jaw droppingly good dry white wines.
Staete Landt, 2007 Sauvignon Blanc
Staete Landt winery gets its title from the old Dutch name that Abel Tasman gave to New Zealand when he discovered the land in 1642. The 2007 is perfumed with aromas of passionfruit and gooseberries. On the palate the wine is full bodied with a real concentration of flavour and aroma, a passionfruit character is dominant, backed by subtle mineral and spicy, dry hay characters with a creamy almost nutty complexity and a crisp ripe attractive acidity.
Red Wine
Château La Lagune, 2000 Haut Medoc
This fine Classified Growth shows perfectly how the fabled 2000 vintage is beginning to mature. Befitting a hot summer and autumn, the millenium vintage was upfront with fruit and laden with soft tannins. As Cantemerle approaches full maturity the early primary fruit flavours have morphed into a more subtle complex and richer style. Coffee, cinnamon, leather and vanilla with ripe blackcurrant at the core, rounded by a graceful finish.
Vabby Lake Vineyard, 2005 Pinot Noir
Vabby Lake is the leading botique winery on the Mornington Peninsula with a focus on producing benchmark examples of the capricious Pinot Noir. The results are amongst the finest in Australia. The 2005 is dominated by dark berry fruits with hints of plum, strawberries and spices with astute oak. They effortlessly fuse on the palate, giving a wine that is sweet and silky with soft tannins.
Mungo Park Shiraz, 2006, Colonial Estate, Barossa Valley, Australia
Produced from 80-100 year old gnarled Shiraz vines that make up this Single Vineyard in the cooler climate of the Moppa sub region of the famed Barossa Valley. This provides the wine with some intensity and vivacity. Mungo Park, named after the 18th century Scottish explorer, is not just full-bodied and rich, but has fresh definition. The real beauty of this wine (of which we've snaffled virtually all of this vintage) is how brilliantly drinkable it is.
Dessert
Chateau Guiraud, 1999 Premier Cru Sauternes
One of the great vintages of Sauternes. An opulent and exotic wine, with beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipping on its own. The myriad of complex flavours linger for, seemingly, an eternity.
Dow's, Vintage 1985
The 1985 vintage is a great classic. The nose carries complex, forward aromas of round black fruit. The palate is smoothly textured with a streak of pure black fruit and nicely integrated alcohol. Some soft tannins show through on the finish, which has a superbly warming effect with a lovely length.
Tea Menu
Mandarin
A single origin Ceylon tea, grown at 5000ft above sea level. Medium strength, gently combined with a sweet and juicy Mandarin flavour, offers a tea with zest and a slightly sweet finish. Refreshing and energizing after a meal or as an accompaniment to cake and sweet pastry.
Cardamom
A single origin Ceylon tea, grown at 5000ft above sea level. Medium-bodied, fused with spicy cardamom, produces a reviving and aromatic brew. The slightly raw and sweet flavour produces a medium strength tea with a pleasant finish. An aromatic accompaniment to meat, rich cakes and pastries.
Ceylon Supreme
A rich and full bodied Ceylon tea from the Dimbula region, grown at 4000ft above sea level. It is ideal if you enjoy your tea with milk as its strength allows it to take warm dairy milk, and retain its personality. Recommended as a breakfast tea, and also good with rich foods and red meats.
Earl Grey
A full-bodied low elevation single origin Ceylon tea, grown at sea level. It has a rich and robust character combined with Bergamot flavour to produce authentic Earl Grey Tea. Its strength brings a perfect balance between the tea and fragrant bergamot. Earl Grey is an all day tea, recommended especially as a palate cleanser in between courses or at the end of a heavy meal.
Darjeeling
From the foothills of the Himalayas, the Darjeeling region borders Nepal. This tea is light and bright with a characteristic Muscatel note. Its uniqueness comes from the combination of climate and soil which produces the prized Darjeeling character. It is delightful as an evening tea, and also as an accompaniment to light desserts and scones.
Decaffeinated
A medium strength teat with a gentle character. Pleasing at all times of the day and delightful with a touch of milk and honey if sweetness is desired.
Pure Camomile
A gentle and relaxing herb. The flower of the Camomile offers the most refined aroma, taste and texture. Brewing the pure flowers therefore produces a surpassingly light, golden yellow infusion which is mild yet defined by a fresh, green apple note. It is a delicious, caffeine-free accompaniment for apple pie, cream cheese cakes and is also an ideal evening tea.
Naturally Spicy Berry
An aromatic fruity infusion combining a tangy raspberry, with strawberry, and a touch of spice offering a gentle yet complex herbal drink. A delightful infusion for the afternoon or evening.
Vanilla
A single origin, high elevation, Ceylon tea. The tea has a characteristically light, bright personality, in a deliciously gentle marriage with fragrant vanilla flavour. It is a medium strength tea with wonderful aroma. Recommended as a refreshing afternoon tea, and as an accompaniment to mild cheeses.
Ginger
Grown at high elevation, this Ceylon tea is of medium body. Enhanced by the warming aroma and flavour of spicy ginger, the combination of the two herbs is an ancient one. Based on an ayurvedic tonic where the goodness in tea combines with the benefits of ginger to produce a sparkling, all natural hot tea. Ginger tea is recommended with spicy food, smoked cheese and orange dark chocolate.
Jasmine Green
A mild green tea from China. With traditional, natural Jasmine flavour, the tea is perfumed using petals of Jasmine, a process several thousand years old. Uplifting and aromatic. This tea is a delicious palate cleanser after strong tasting or rich food.
Natural Green
A pure green tea from China. This tea has hints of herb, a touch of spice and a pleasingly mild finish. It produces a lightly spicy and smoky taste. Recommended as an accompaniment to heavy meats or grilled fish, also enjoyable at the end of a meal as a digestif.
Menu First Class Service
Welcome Aboard Alaska Airlines
Appetizer Salad
Pesto Tortellini
Mixed Greens
Italian Vinaigrette
Warmed Rolls with Butter
Choice of Entrées
Bacon Wrapped Petite Tender topped with Crispy Onions
Garlic Mashed Potatoes
Steamed Asparagus
Or
Wild Alaskan Cedar Salmon with Lemon Dill Sauce
Wild Rice Pilaf
Green Beans
We feature Northwest and California Wines
Dessert
New York Cheesecake
Sliced Strawberries and Caramel Sauce
American Airlines
March 2009
Recife to Miami
Business Class
Wine List
Champagne
Heidsieck Monopole Brut
White Wines
Fournier Pouilly-Fume Les Cailottes
Warburn Southeastern Australia Premium Reserve Pinot Grigio
Red Wines
Luigi Bosca Mendoza Pinot Noir Reserve
Taja Monastrell
Dessert Wine
Graham’s 20 Years Old Tawny Port
To Start
Warmed Mixed Nuts
Or
Marinated cheese antipasto
Appetizer
Smoked Salmon and Herb Marinated Shrimp
Salad
Fresh seasonal greens and an assortment of fresh vegetables offered with creamy cucumber mint dressing or Sapori d’Arte olive oil and balsamic vinegar
Bread Basket
Assorted gourmet breads offered with butter or Sapori d’Arte olive oil
Main Course
Chateaubriand
Tenderloin of Beef complemented by a red wine onion sauce, served with a baked potato stuffed with cheese, broccoli in garlic butter and diced red bell peppers
Seafood Brazilian-Style
A specialty from Bahia featuring salmon, seasonal fish, shrimp and scallops prepared with a light coconut cream sauce offered over lemon-scented rice
Panzerotti Pasta
Pasta Roulade filled with spinach and ricotta cheese, mozzarella and ham, served with roasted tomato sauce and topped with béchamel sauce
Coq au Vin
Breast of chicken braised in a red wine reduction offered with sautéed mushrooms, onions and bacon, haricots verts and a creamy mandoioquinha puree
Dine Upon Request
You may choose one of the featured entrees to be served with an appetizer and desert, presented all at once, at any time you wish.
Dessert
Ice cream sundae
Vanilla ice cream with a choice of hot fudge, coffee or strawberry topping, whipped cream and chopped nuts
Gorgonzola and Camembert cheese accompanied by seasonal grapes and dried apricots
Or
Grand Marnier Fruit salad presented with lemon sorbet
To Finish
Ferrero Rocher Chocolates
Light Meal
Select From
Ham and Cheese Pizza
An individual homemade pizza topped with ham, onions and green olive
Or
Vegetable Pizza
An individual homemade pizza topped with sautéed arugula, mushrooms and sun-dried tomatoes
Dessert
A specially prepared sweet treat
Pre-Arrival Beverage
For your enjoyment
Chilled sparkling water with a fresh citrus garnish
Welcome Aboard
Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight.
Select from delicious light dishes especially designed for our Midnight Raid Service.
Midnight Raid
To Start
Warmed Mixed Nuts
Main Course
Asian-Style Beef
Seared beef marinated in Asian soy sauce served chilled over rice noodles with sesame dressing and julienned bell peppers
Fruit and Cheese Plate
Fresh cheddar, Havarti, and Camembert cheese accompanied by juicy grapes, strawberries, and assorted dried fruit
Soup
Caramelized onion and leek soup garnished with a toasted Dijon Jarlsberg cheese baguette slice
All entrees served with a crusty French Roll
73PM041 2/3 Class, Business, Midnight Raid 3/09 203T010-3 B
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Wine and Beverages
Sparkling Wine
Scudo di Corte Prosecco
White Wines
Westside White, Paso Robles
Louis Latour Chardonnay Ardeche
Red Wines
Westside Red, Paso Robles
Wente Southern Hills Cabernet Sauvignon, Livermore Valley
Dining Services
Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items we call American Classics: where comfort meets gourmet.
To Start
Warm Mixed Nuts
Appetizer
Cajun-style roasted chicken breast offered on a fresh corn salad
Salad
A combination salad featuring fresh seasonal greens offered with pepper cream dressing or Sapori d’Arte olive oil and balsamic vinegar and accompanied by an artichoke, wild mushroom and pea salad
Bread Basket
Assorted Gourmet Breads
Main Course
Chicken Fried Steak
Fried breaded sirloin steak served with pepper cream gravy, mashed potatoes and haricots verts with carrots
An American Classic Item
Stuffed Lasagna Roll
Tender lasagana pasta stuffed with ricotta cheese and spinach, topped with a creamy tomato sauce and shredded mozzarella
Dessert
Ice Cream Sundae
Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal fruit toppings, whipped cream and pecans
Or
Fruit and cheese
A selection of seasonal fruit and fine cheeses
To Finish
Ghiradelli Chocolate
Light Refreshment
Freshly baked on board, OtisSpunkmeyer cookies
Pre-Arrival Beverage
For your enjoyment
Chilled sparkling water with a fresh citrus garnish
Menu
First Class Service
Welcome Aboard Alaska Airlines
Appetizer Salad
Warmed Baked Brie with Gourmet Mixed Greens
Balsamic Vinaigrette
Warmed Rolls with Butter
Choice of Entrées
Braised Pork Shank with a Savory Sun-dried Tomato Relish
Garlic Mashed Potatoes
Steamed Asparagus
Or
Chicken Marsala with Sautéed Mushroom, Caramelized Red Onion and Bacon Sauce
Penne Pasta tossed with Olive Oil
Sautéed Green beans
We feature Northwest and California Wines
Dessert
Crispy Bread Pudding
Tossed with Cinnamon Sugar and drizzled with Caramel Sauce
Topped with Blueberries and Strawberries
Coffee & Liqueurs
FLD100 C2
FLD100A C1
DH-49E (2/09)
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Qantas
Business Class menu
New Zealand to Australia
April 2009
Breakfast
Orange Juice
Seasonal Fresh Fruit Juice
Your choice of :
Continental Breakfast
Fresh Seasonal Fruit
Yoghurt
Martin Borough Muesli
or
Cereal Selection
Warm Bakery
or
Hot Breakfast
Fresh Seasonal Fruit
Bacon and Egg Pie accompanied with Roasted Tomato, Sauteed Vegetables and Haloumi
or
Corn and Cheddar Cheese Fritters served with Tomato, Mushrooms and Wilted Spinach
Warm Bakery
Beverages
Champagne
Qantas is proud to feature Premium Non-Vintage Champagne from the most respected houses in France.
Australian and New Zealand Wine
For your enjoyment we have a selection of light and full bodied, premium white and red wines onboard today. Your Flight Attendant will advise you on the selection.
Aperitifs
Campari
Spirits
Bacardi White Rum
Chivas Regal 12yo Scotch Whisky
Inner Circle (Green Dot) Dark Rum 57.2%
Tanqueray London Dry Gin
The Glenlivet 12yo Single Malt Scotch Whisky
Wild Turkey 86.8º Bourbon
Wyborowa Polish Vodka
Beers
Hahn Premium Light
Heineken
James Squire Golden Ale
Victoria Bitter
Non Alcoholic
Apple Juice
Orange Juice
Spicy Tomato Juice
Tomato Juice
Mineral Water
Soda Water
Tonic Water
Bundaberg Ginger Beer
Cola
Diet Cola
Ginger Ale
Lemonade
Solo – Lemon Squash
Hot Beverages
Grinders Coffee
Bodum
Decaffeinated
Dilmah Tea
Chamomile
English Breakfast
Jasmine Green
Peppermint
Qantas
Business Class menu
Sydney to Hong Kong
April 2009
Lunch
Our extensive Rockpool designed menu allows you to enjoy a completely personalised dining experience. You can choose the full menu after take-off or our Express meal is available at any time.
Entree
Chinese Style Hot and Sour Soup with Bamboo
Main Courses
Pan Fried Salmon with Beetroot Relish, Cannellini Puree and Green Beans
Confit of Duck with Caramelised Parsnips and Warm Endive Salad
Beef Fillet with Asian Mushroom Ragout, Hokkien Noodles and Bok Choy
Green Leaf Salad with Herb Vinaigrette
Dessert
Seasonal cheese hand-selected by Calendar Cheese Company served with accompaniments
Nice Cream Vanilla and Quince Ice Cream with Fig Compote
Sliced Fresh Fruit
Chocolates
Valrhona Chocolates
Paton’s Macadamia Chocolates
Express Lunch
To assist in providing you with a flexible dining experience, choose the following menu as an express meal after take-off or nominate your preferred time to dine later in the flight.
Chinese Style Hot and Sour Soup with Bamboo
Smoked Tarragon Chicken Salad with Mayonnaise Dressing
Green Leaf Salad with Herb Vinaigrette
Refreshment
Enjoy a range of snacks and drinks at any time throughout your flight. Your Flight Attendant will be pleased to prepare your selection or simply snack from our inflight bar.
Toasted Flat Bread with Roast Beef, Emmental, Slow Roasted Tomatoes and Radicchio
Stir Fried Chicken in XO Sauce with Capsicums, Black Fungi and Fragrant Rice
Fresh Whole Fruit
Mother Meg’s White Chocolate and Macadamia Biscuits
Cheese and Biscuits
Chocolate Bars
Nice Cream Ice Cream Tubs
Beverages
Champagne
Charles Heidsieck Brut Reserve
Australian Wine
For your enjoyment we have a selection of light and full bodied, premium white and red wines onboard today. Your Flight Attendant will advise you on the selection.
Aperitifs
Campari
Spirits
Bacardi White Rum
Chivas Regal 12yo Scotch Whisky
Inner Circle (Green Dot) Dark Rum 57.2%
Plymouth The Smooth English Gin
The Glenlivet 12yo Single Malt Scotch Whisky
Wild Turkey 86.8º Bourbon
Wyborowa Polish Vodka
Beers
Hahn Premium Light
Heineken
James Squire Golden Ale
Victoria Bitter
Non Alcoholic
Apple Juice
Orange Juice
Spicy Tomato Juice
Tomato Juice
Mineral Water
Soda Water
Tonic Water
Bundaberg Ginger Beer
Cola
Diet Cola
Ginger Ale
Lemonade
Solo – Lemon Squash
Hot Beverages
Grinders Coffee
Bodum
Decaffeinated
Dilmah Tea
Chamomile
English Breakfast
Jasmine Green
Peppermint
Asiana
Business Class menu
Hong Kong to Seoul
April 2009
Asiana Bar
Aperitifs
Campari
Medium dry sherry sandeman
Spirits
Scotch whisky Chivas Regal 18 years
Scotch whisky Ballantine's 17 years
Bourbon whiskey Jack Daniel
Vodka Smirnoff
Gin Beefeater's
Cocktails
Beers
Non-alcoholic Beverages
Coffee
RA (Rainforest Alliance certified) coffee
Decaffeinated coffee
Espresso
Cappuccino
Cafe-latte
Tea
Champagne & White Wines
Champagne Cattier Brut
Since 1763, Cattier has been devoted to the culture of vineyards. Cattier Brut has gold with amber color and aromas of flowers, nuts and some touches of citrus fruits. On the palate, the champagne shows fresh and vinous, as an aperitif but also with white meat, poultry and seafood.
Sancerre Les Grands Champs 2007
Sancerre, Loire, France is the epitome of the crispy Sauvignon Blanc. On the lightly undulating limestone hills, the grapes will enjoy a slow maturation and contribute with fresh, zesty and herbal characters. This fine cuvee is a fine ambassador for the appellation and the wine is showing a nose of fresh grass, citrus, gooseberries, and a very crispy palate, filled with green fruit, kiwi and a long crispy aftertaste; a very enjoyable and vivid wine to enjoy with spicy flavours.
HESS Moneterey Chardonnay 2007
This is a fine example of modern Californian Chardonnay where the emphasis is not oaky and roasted flavours, but purity, fruit and freshness. The nose is showing some dinstinct and tropical fruit aromas of pineapple, green apple and lemon and some discreet hints of spicy oak and vanilla. The palate is full bodied and delivers a lot of flavor; ripe fruit and a well balanced acidity. The aftertaste is very unctious and fruity with a long and fine persistence.
Red Wines
Chateau Bel-Orme Tronquoy-de-Lalande 2002
A purple colored wine with a garnet red hue. The nose is very complex and displays flavors reminiscent of sweet elderberries, spicy blackcurrant and ripe plums. In addition, the flavor is enhanced by a touch of mild spices, cedar-wood and tobacco, with slightly toasted overtones. On the palate, ripe tannins, well expressed flavors and mild spices add character and complexity to this excellent, very classic Cru Bourgeois.
Givry 1er cru, Cellier aux Moines 2004
The Cote Chalonnaise is found in the southern parts of Burgundy where the slightly warmer and drier climate can give very generous Burgundies that also have the advantage of maturing a little earlier than their northern coutnerparts. This example is Pinot Noir at its best, from the gently undulating slopes of Givry. The wine has a good ripeness yet a classical freshness. The nose is very elegant and displays aromas of red citrus, wild berries and spices. On the palate the wine is well structured with hints of red fruits, very smooth tannins and an elegant and long aftertaste.
Artesa Elements 2004
The Artesa winery is found in the cool-climate Carneros region that straddles both Sonoma and Napa Valleys, the wines are well made and mirror the Californian sun and show a fine combination of ripe fruit and serious structure. Specifically blended from many varietals, or elements, this wine is brimming with lively black cherry and black berry fruit wrapped in mocha, fudge, and some spicy undertones of vanilla and wood. The palate is rich with a plethora of dark fruit, ripe tannins and a long and fruity finish.
Dessert Wines
Blandy's 10 Years Old Malmsey Madeira
Blandy's Malmsey Madiera is the best known fortified wine of Madeira Island, Portugal. Its scent harmonizes with the flavors of chocolate, tangerine and vanilla and caresses the palate. Rich in apricot aroma, its elegant sweetness is best enjoyed with desserts or on its own after a meal.
Port Sandeman 20 Years Old Tawny Porto
Specially selected Portos are chosen for aging in wooden casks, which concentrates their fruit and flavor. It has a rich yet elegant combination flavors of dried apricots, honey, nuts, spices, vanilla - creates an endless scent of the wine that unfolds and develops smoothly in the mouth.
Cognac & Liqueurs
Camus XO
Baileys irish cream
Snack
Western
Appetizer
Smoked Chicken, Grilled Zucchini and Eggplant
Mixed Salad
Vinaigrette Walnut Dresshing
Main Course
Beef Lasagna 330kcal
Served with Tomato Sauce
or
Deep Fried Cod 530kcal
Served with Chili Plum Sauce
Accompanied by Vegetables and Steamed Rice
Assorted Cheese and Fresh Fruit
Dessert
Coconut Panna Cotta
Coffee & Tea
Korean
Pumpkin and Seabass Porridge 217kcal
A Famous Korean Healthy Porridge
Asiana
Business Class menu
Seoul to Hong Kong
April 2009
Asiana Bar
Aperitifs
Campari
Medium dry sherry sandeman
Spirits
Scotch whisky Chivas Regal 18 years
Scotch whisky Ballantine's 17 years
Bourbon whiskey Jack Daniel
Vodka Smirnoff
Gin Beefeater's
Cocktails
Beers
Non-alcoholic Beverages
Coffee
RA (Rainforest Alliance certified) coffee
Decaffeinated coffee
Espresso
Cappuccino
Cafe-latte
Tea
Champagne & White Wines
Champagne Cattier Brut
Since 1763, Cattier has been devoted to the culture of vineyards. Cattier Brut has gold with amber color and aromas of flowers, nuts and some touches of citrus fruits. On the palate, the champagne shows fresh and vinous, as an aperitif but also with white meat, poultry and seafood.
Sancerre Les Grands Champs 2007
Sancerre, Loire, France is the epitome of the crispy Sauvignon Blanc. On the lightly undulating limestone hills, the grapes will enjoy a slow maturation and contribute with fresh, zesty and herbal characters. This fine cuvee is a fine ambassador for the appellation and the wine is showing a nose of fresh grass, citrus, gooseberries, and a very crispy palate, filled with green fruit, kiwi and a long crispy aftertaste; a very enjoyable and vivid wine to enjoy with spicy flavours.
HESS Moneterey Chardonnay 2007
This is a fine example of modern Californian Chardonnay where the emphasis is not oaky and roasted flavours, but purity, fruit and freshness. The nose is showing some dinstinct and tropical fruit aromas of pineapple, green apple and lemon and some discreet hints of spicy oak and vanilla. The palate is full bodied and delivers a lot of flavor; ripe fruit and a well balanced acidity. The aftertaste is very unctious and fruity with a long and fine persistence.
Red Wines
Chateau Bel-Orme Tronquoy-de-Lalande 2002
A purple colored wine with a garnet red hue. The nose is very complex and displays flavors reminiscent of sweet elderberries, spicy blackcurrant and ripe plums. In addition, the flavor is enhanced by a touch of mild spices, cedar-wood and tobacco, with slightly toasted overtones. On the palate, ripe tannins, well expressed flavors and mild spices add character and complexity to this excellent, very classic Cru Bourgeois.
Givry 1er cru, Cellier aux Moines 2004
The Cote Chalonnaise is found in the southern parts of Burgundy where the slightly warmer and drier climate can give very generous Burgundies that also have the advantage of maturing a little earlier than their northern coutnerparts. This example is Pinot Noir at its best, from the gently undulating slopes of Givry. The wine has a good ripeness yet a classical freshness. The nose is very elegant and displays aromas of red citrus, wild berries and spices. On the palate the wine is well structured with hints of red fruits, very smooth tannins and an elegant and long aftertaste.
Artesa Elements 2004
The Artesa winery is found in the cool-climate Carneros region that straddles both Sonoma and Napa Valleys, the wines are well made and mirror the Californian sun and show a fine combination of ripe fruit and serious structure. Specifically blended from many varietals, or elements, this wine is brimming with lively black cherry and black berry fruit wrapped in mocha, fudge, and some spicy undertones of vanilla and wood. The palate is rich with a plethora of dark fruit, ripe tannins and a long and fruity finish.
Dessert Wines
Blandy's 10 Years Old Malmsey Madeira
Blandy's Malmsey Madiera is the best known fortified wine of Madeira Island, Portugal. Its scent harmonizes with the flavors of chocolate, tangerine and vanilla and caresses the palate. Rich in apricot aroma, its elegant sweetness is best enjoyed with desserts or on its own after a meal.
Port Sandeman 20 Years Old Tawny Porto
Specially selected Portos are chosen for aging in wooden casks, which concentrates their fruit and flavor. It has a rich yet elegant combination flavors of dried apricots, honey, nuts, spices, vanilla - creates an endless scent of the wine that unfolds and develops smoothly in the mouth.
Cognac & Liqueurs
Camus XO
Baileys irish cream
Dinner
Western
Appetizer
Tuna Tadaki
Mixed Salad
Thousand Island Dresshing
Main Course
Beef Tenderloin Steak 342kcal
Served with Red Wine Sauce
Accompanied by Vegetables and Potato
or
Poached Johndory 328kcal
Served with Basil Cream Sauce
Accompanied by Vegetables and Penne
Assorted Cheese and Fresh Fruit
Dessert
Blueberry Almond Cake
Coffee & Tea
Assorted Petits Fours
Korean
Mixing and Harmonizing
A Famous Korean Cuisine Bi-Bim-Bab 625kcal
Steamed Rice mixed with Various Kinds of Vegetables, and Minced Beef, Accompanied by Hot Pepper paste, Sesame Oil, Assorted Side Dishes and Soup
Asiana
Business Class menu
Seoul Incheon to Tokyo Narita
April 2009
Asiana Bar
Spirits
Scotch whisky Ballantine's 17 years
Bourbon whiskey Jack Daniel
Vodka Smirnoff
Gin Beefeater's
Cognac & Liqueurs
Camus XO
Baileys irish cream
Beers
Non-alcoholic Beverages
Coffee
RA (Rainforest Alliance certified) coffee
Decaffeinated coffee
Espresso
Cappuccino
Cafe-latte
Tea
Champagne
Champagne Cattier Brut
Since 1763, Cattier has been devoted to the culture of vineyards. Cattier
Brut has gold with amber color and aromas of flowers, nuts and some touches of citrus fruits. On the palate, the champagne shows fresh and vinous, as an aperitif but also with white meat, poultry and seafood.
White Wine
HESS Moneterey Chardonnay 2007
This is a fine example of modern Californian Chardonnay where the emphasis is not oaky and roasted flavours, but purity, fruit and freshness. The nose is showing some dinstinct and tropical fruit aromas of pineapple, green apple and lemon and some discreet hints of spicy oak and vanilla. The palate is full bodied and delivers a lot of flavor; ripe fruit and a well balanced acidity. The aftertaste is very unctious and fruity with a long and fine persistence.
Red Wine
Artesa Elements 2004
The Artesa winery is found in the cool-climate Carneros region that straddles both Sonoma and Napa Valleys, the wines are well made and mirror the Californian sun and show a fine combination of ripe fruit and serious structure. Specifically blended from many varietals, or elements, this wine is brimming with lively black cherry and black berry fruit wrapped in mocha, fudge, and some spicy undertones of vanilla and wood. The palate is rich with a plethora of dark fruit, ripe tannins and a long and fruity finish.
Menu
Western
Appetizer
Smoked Salmon and Mixed Vegetables
Main Course
Rib Eye Bul-go-gi 535kcal
Served with Bulgogi Sauce
Accompanied by Sugar Snap Peas, Mushroom and Steamed Rice
Dessert
Bavarian Cream Cake
Korean
Main Course
Abalone Porridge 371kcal
Accompanied by Assorted Side Dishes and Watery Plain Kimchi
