Qantas
First Class menu
Melbourne First Class Lounge Dining
August 2009
Specials
Available from midday
Soup of the Day
Curry Pumpkin with Coconut
Plates of the Day
Sicilian Style Baby Snapper Fillet with Raisin, Pine Nut and Celery Dressing
Sumac Lamb Braise With Herb Cous Cous
Terrine of Rabbit And Quail With Citrus and Watercress Salad
Ice Cream and Sorbet Selection
Fig Ice Cream
Rhubarb Ice Cream
Orange and Cardamom Ice Cream
French Plum and Almond Ice Cream
Wines of the Day
Leeuwin Estate Riesling 2007 - Margaret River, WA
Kilikanoon Cabernet Sauvignon 2006 - Clare Valley, SA
Scarborough Semillon 2007 - Hunter Valley, NSW
Scarborough Chardonnay Yellow Label 2005 - Hunter Valley, NSW
Reschke Cabernet Sauvignon 2005 - Coonawarra, SA
Lunch and Dinner
Available from midday
Daily Soup
Petuna Smoked Ocean Trout with Fennel Remoulade and Crostini
Toasted Sourdough with Roasted Pumpkin, Marinated Feta, Sage and Brown Butter
Caesar Style Salad with Crisp Prosciutto and Poached Organic Egg
Chilli Salt Squid
Thai Red Curry of Duck with Fragrant Rice
Hand Cut Saffron Pasta with Prawns, Mussles and Roast Tomato Sauce
Pork and Truffle Sausages with Chive Mash and Green Apple Chutney
Rangers Valley 300 day grain fed beef, Minute Style with Chips and Harissa
Warm Zucchini, Basil and Parmesan Frittata
Our Signature Sandwiches
Club with Free Range Chicken, Slow Roasted Tomatoes, Schulz Bacon and Aioli
Wagyu Burger with Schulz Bacon, Gruyere, Zuni Pickle and Tomato Chilli Relish
Side Dishes
To complement your meal
Bowl of Chips
Wild Rocket and Parmesan Salad
Our Signature Mixed Leaf Salad
Steamed Greens with Colonna Lemon Oil
Cheese and Dessert
Seasonal Fruit Plate
Baked Caramel, Yoghurt and Mascarpone Cheesecake with Citrus in Syrup
Warm Sticky Toffee Pudding with Double Cream
Selection of Ice Creams and Sorbets
Cheese Hand Selected by Calendar Cheese Company
Brique D'affinois, Cashel Blue and Queso Iberico with Accompaniments
Wine List
White Wine
Carlei Green Vineyard, Pinot Gris 2008, Cardina Ranges, Victoria
Cardina Ranges provide superlative geographical condition for Pinot Gris to play its part at best to craft this beautifully structured wine. Delicate pink in the glass this complex wine has delicious aromas of mineral, pear, citrus and spices. A well balanced palate of pear and lime flavours with a sensuous sweetness of ripe summer stone fruits ending in brilliant crisp acidity leaving you with wonderful length and mouth feel.
Mitchell Watervale, Riesling 2006, Clare Valley, South Australia
Forty year old wines grown in the pristine Clare Valleys Terra Rossa underlined by Limestone provide perfect soil structure to produce this remarkable Riesling. Fresh cut grass on the nose heavily influenced by its spontaneous fermentation. This palate is quite full, rich and textured with a quite a little bite on the finish.
Satellite, Sauvignon Blanc 2008, Marlborough, New Zealand
Brought to us by Spy Valley Vineyards, you will not find this label anywhere else. Sensual and golden in the glass with extravagance aromas of passion, mango, lychee and exotic rambutan. Having rested on lees for a short time during fermentation the pallet has a warm viciousness that carries more passion fruit, melon and fabulous tropical fruits.
Torbreck, Woodcutters Semillon 2007, Barossa Valley, South Australia
Produced from old growth Semillon vines in the Barossa. This wine is rich and smoky with a fat texture, full of tropical fruits both on the nose and palate and an ice long finish. This wine is a wonderful match to salmon or poultry.
Scarborough, 2007 Blue Label Chardonnay, Hunter Valley, New South Wales
Grown in Australian Terra Rossa soil these Chardonnay grapes are harvested at the peak of their maturity and fermented new French oak and given two Malo-Lactic fermentation runs. Blended in the barrel on lees for a minimum of twelve months this wine pours with a delicious golden straw colour. The nose is an inviting melody of tropical fruits, melon and toasty characteristics. The palate is long and sensuous with aftertastes of cashews, honey and green melon.
Champagne
Veuve Cliquot Ponsardin, a well loved wine for its crisp full flavours. Its complex nose of apple, citrus and caramel is followed by full flavours of pure elegance, crispness and a slightly spicy finish.
Taittinger Brut Reserve, predominately driven by Rheims Chardonnay's expressive nature, nose with both white fruits and bready notes and a hint of vanilla pod. On the palate, subtle zests of white fruits marry with white flowers with a touch of honey. This wine is elegantly crafted for perfection.
Devaux Blanc de Noir, from the Bar Sur Seine appelation of the Champagne Valley in France. Initially round and fruity, the freshness and liveliness of this dry champagne develop to give a unique and sensual wine.
Red Wine
Yering Station, Pinot Noir 2006, Yarra Valley, Victoria
Traditional stomping is an age-old technique still employed at Yering Station for its uniquely gentle extraction of juice and flavour. This lively young pinot marries vibrant raspberry, cherry and plum-like fruit with restrained cedar/vanilla oak and sliky, sappy tannin. There's a hint of stewed fruit, but plenty of confectionary brightness and a structured, savoury finish.
Parker, Coonawarra Estate Merlot 2005, Coonawarra, South Australia
Stunning deep purple hues with a nose of cassis, liquorice and wispy hints of smoked oak. A deep intense palate of rich cassis and blackberries and mineral overtones. This Merlot is well balanced by its acidity and long, lingering finish of sued like tannins.
Torbreck, "Woodcutters Red" Shiraz 2007, Barossa, South Australia
Hand picked and aged in old founders giving this shiraz a juicy sharpness like no other. Dazzlingly red with a seductive black core the nose is full of ripe stone fruits with black cherries and raspberry with just a hint of spice. All this fruit continues onto the palate with that black core reminding you its there with a light liquorish tone. A rather sweet fruit but a nice dry finish. Simply a good shiraz. Enjoy!
Bests, Great Western Shiraz 2006, Salvation Hills, Victoria
Well defined medium bodied wine black fruits are supported by a fine web of sliky tannins. Picked from Shiraz vines planted in 1999 this is truly an exemplary wine. With Shiraz's peppery and spicy notes this wine has a hint of berry sweetness bouquet on the nose. The palate carries dark chocolate with black olives and more of the peppery taste. Fantastic fine long tannins give this Shiraz a superb finish. Enjoy while eating some thing bold.
Chapel Hill, Cabernet Sauvignon 2006, McLaren Vale, South Australia
Wonderfully perfumed with ripe, rich berries, vanilla charred oak and hint of Chestnut. Sweet blackcurrant, black berry and rich dark chocolate across the palate finishing with delightful savoury notes. Aged Oak and tannins adds a divine character that underpinned luscious primary berry flavours.
Dessert Wine
De Bortoli, Noble One 2006, Riverina, New South Wales
The creation of this Sauternes style wine by Darren de Bortoli in 1982 has been regarded as Australia’s benchmark dessert wine. The botrytis flavours of this wine combine peach, nectarine citrus and almond characters to create a luscious well balanced wine to be enjoyed with dessert or a fine blue cheese.
Beverage List
Aperitifs
Campari, Cinzano Bianco, Noilly Prat
Spirits
Glenlivet 18yo Malt Whiskey
Chivas Regal 12yo Scotch Whiskey
Johnnie Walker Black Label
Bombay Sapphire Dry London Gin
Tanqueray Gin
Wyborowa Single Estate Vodka
Bellvedere Vodka
Bacardi White Rum
Bundaberg Dark Rum
Wild Turkey Bourbon
Jack Daniels Bourbon
Cuervo Tequila
Beers
Cascade Light, Cascade, Coopers Pale Ale, Crown Lager,
James Boags, James Squire Amber Ale, Heineken
Digestives, Liqueurs and Ports
Bailey’s Irish Cream
Cointreau
Drambuie
Tia Maria
St Agnes 5yo Brandy
Martell Biscuit VSOP
Grant Burge 20yo Tawny
Morris Liqueur Tawny
Morris Liqueur Muscat
Morris Liqueur Tokay
Harvey’s Bristol Cream Sherry
Non Alcoholic
Range of freshly squeezed Juices
Orange Juice, Apple Juice, Grapefruit Juice, Pineapple Juice, Tomato Juice
San Pellegrino Acqua Panna Natural Mineral Water
San Pellegrino Sparkling Mineral Water
San Pellegrino Chinotto, San Pellegrino Limonata, San Pellegrino Aranciata Rossa
Ginger Ale, Lemonade, Lemon Squash, Cola, Diet Cola
Hot Beverages
Coffee
Espresso coffees use the premium Giancarlo blend from Grinders Coffee
Espresso, Long Black
Café Latte
Flat White
Cappuccino, Mocha
Decaffeinated,
Liqueur Coffee
Chai Latte
Hot Chocolate
Tea
A selection of teas brought to you by T2 from some of the finest tea plantations in the world.
Peppermint
Great as a pick me up after a long haul flight, lush peppermint leaves create a refreshing infusion, drink hot or cold. A well rounded flavour captures the sweet essence of all things “minty” with a sweet, cool lingering aroma.
Lemongrass and Ginger
Whether you’re off to the Far East or not enjoy this zesty and bright brew, lemongrass contrasts the spicy flavour of ginger to create a refreshing and wild taste sensation.
English Breakfast
A blend of the finest Sri Lankan full bodied teas produce a rich and well rounded flavour. Great for all day drinking whether you’re coming or going!
Earl Grey
Earl Grey is made of Sri Lankan black teas combined with the citrus delights of Bergamot, generating an elegant and balanced full flavoured cup. An afternoon tea essential, so sit back and enjoy the flight.
China Jasmine
A smooth green tea naturally scented with Jasmine buds. A delightful aroma and light taste. Close your eyes and it will be as if you’ve arrived at your destination.
Chamomile
Relax and unwind with this fragrant infusion of sweet golden chamomile flowers. A delicious calming start to your flight or before you doze off on your way to Paradise.
Chai
Even if you’re not off to somewhere exotic enjoy this blend of spices to conjure up the steamy aromatic delights of an Indian market. A black tea base with spicy sprinkles of cinnamon, cardamom, clove and star anise.
Sencha
A classic green tea to be enjoyed through out the day. These beautiful emerald green leaves produce a delicate.
Children's Menu
Available until midday
Seasonal Fruit Salad
Selection of Cereals
House Toasted Muesli, Corn Flakes, Weet-Bix, Coco Pops
Sweet Yoghurt with Mango and Raspberry
Pancakes with Banana, Whipped Butter and Maple Syrup
Ham and Cheese Omelette
All Day
Available from midday
Chicken and Mayonnaise Sandwich
Tagliatelle with Roast Tomato Sauce and Mozzarella
Hamburger with Hot Chips
Bowl of Hot Chips with Tomato Sauce
Dessert
Banana Split
Assorted Ice Creams and Sorbets
Beverages
Orange Juice, Apple Juice, Tomato Juice, Pineapple Juice,
Cola, Diet Cola, Lemonade, Lemon Squash
Hot Chocolate and Baby Chino
August 2009
Swiss Air Lines International
June to September 2009
Business Class
New York JFK/Boston Logan to Switzerland
LX 15, 17 and 53
Wine List
Champagne
Brut Mosaique
White Wines
Lenggiser Rauschling AOC 2008
Friendly Gruner Veltliner 2007
Red Wines
Continuo 2008
L’Ostal-Cazes Minervois La Liviniere 2004
Old Vine Zinfandel 2007
Port
Porto Niepoort Tawny Vintage
Menu
Dinner (All served in one tray)
First Course
Seasonal Salad with a balsamic vinaigrette
Main Course
*Fillet of Beef with Café de Paris butter, mashed potatoes, carrots and green asparagus
Created by our featured chef Dani Jann-Annen, Landgasthof Adler, Ried-Muotathai
Or
Seared chicken breast with tarragon sauce, corn and risotto cake with sautéed Savoy cabbage
Or
Barramundi fish with lemon olive oil, roasted potatoes and sautéed mixed vegetables
Or
Wild mushroom ravioli with Chablis beurre blanc
Cheese
Cheese selection
Dessert
Strawberry compote and vanilla mousse
Swiss chocolates
Coffee and a selection of teas
Dine and Recline
The quicker option
A cold composition of starter, cheese and dessert to be enjoyed promptly after take-off, allowing more time to sleep, work, or simply relax and enjoy your flight.
Before Landing
Breakfast
To order to your preferred selection, please fill in the breakfast card and hand it to your Flight Attendant.
Juices/Water: Orange Juice, Grapefruit Juice, Smoothie, and/or Water
Warm breakfast pastries with butter and jam: Croissant, Danish, and/or Bread Rolls
Fresh Fruit and/or Fruit Yogurt
Coffee: Regular or Decaffeinated
Tea: Tea with lemon, Tea with milk, or Glass of milk
C-NA-CH-C3 06/09-09/09 (15-17-53)
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Appetizer
Teriyaki Beef with snow peas, red peppers, and baby corn
Salad
Fresh Seasonal Greens offered with pepper cream dressing or Sapori d’Arte Olive oil & Balsamic vinegar
Bread Basket
Assorted Gourmet Breads
Main Course
Beef Fillet
Fillet of beef served with a creamy morel mushroom sauce, Brussels sprouts with pancetta and orzo ratatouille
Or
Miso Salmon Bowl
Miso-marinated salmon served over stir-fried egg noodles with mushrooms, asparagus and bell pepper tossed in a teriyaki glaze garnished with pickled ginger
Or
Garden Lasagna
Lasagna layered with a blend of cheeses, complemented by diced zucchini, carrots and broccoli topped with tomato basil sauce
A signature Nancy Brussat item
Dine Upon Request
You may choose one of the featured entrees to be served with an appetizer and dessert, presented all at once, at any time you wish.
Dessert
Ben & Jerry’s Fair Trade Chocolate ice cream topped with marshmallows and chopped walnuts
Or
Fresh Seasonal Fruit
To Finish
Ghiradelli Chocolate
Japanese Summer Menu
Appetizer
A selection of sushi
Main Tray
Kobachi Dish
Gobo Burdock dressed with mustard mayonnaise accompanied by poached baby shrimp and cherry tomato
Hassun Dish
Tsukune Chicken dumpling, Japanese egg omelette rolled with nori seaweed, simmered ayu trout, soy simmered pork and grilled eggplant, wasabi flavored octopus topped with salmon roe
Simmered Dish
Chicken thigh and konnyaku jelly dusted with bonito flakes complemented by lotus root, carrot flower and shungiku leaves
Entrée
Softshell crab spring roll with vinegar soy sauce garnished with sautéed vegetable medley
Soup
Miso soup with shiitake and nameko mushrooms, wakame seaweed and tofu
Accompanied by steamed rice and assorted seasonal pickles
Snack Attack
Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal.
Mid-Flight Snack
Select From
Japanese noodles
Japanese soba noodles served with fresh fruit
Or
Light Sandwich
Yakitori chicken, red pepper and Monterrey Jack cheese wrap served with a brownie and fresh fruit
Light Meal
Main Course
Uno’s pizza
An individual deep-dish Farmer’s Market pizza served with a green salad and classic Caesar dressing
Or
Cilantro Chicken
Fresh cilantro marinated chicken served chilled over a bed of seasoned summer noodles
Dessert
Banana chocolate drizzle cake
Pre-Arrival Beverage
Chilled sparkling water with a fresh citrus garnish
Salad
Fresh Seasonal Greens offered with Asian sesame dressing or Sapori d’Arte Olive oil & Balsamic vinegar
Bread Basket
Assorted Gourmet Breads
Main Course
Wasabi Chicken
Sauteed Breast of chicken served with a creamy wasabi sauce, spinach risotto and chateau potatoes
Beef Fillet with Chasseur Sauce
Tenderloin of beef offered with a chasseur sauce, potatoes dauphinoise, and roasted mixed vegetables
Pork Noodle Bowl
Marinated tender pork sautéed with carrots, peppers and shiitake mushrooms in a Chinese sauce served over fried noodles
Dine Upon Request
You may choose one of the featured entrees to be served with an appetizer and dessert, presented all at once, at any time you wish.
Dessert
Vanilla ice cream accompanied by raspberry sauce and walnut cookie crumble topping
Or
Fresh Seasonal Fruit
To Finish
Assorted Chocolate
Japanese Summer Menu
Appetizer
A selection of assorted sushi
Main Tray
Kobachi Dish
Chicken and harusame noodle salad presented with green curl, Parmesan cheese, watercress and yellow cherry tomato
Hassun Dish
Egg roll with asparagus, grilled flounder saikyoyaki-style, fish cake with yuzu citrus mayonnaise in crab claw, fish paste with vegetable roll, vinegared, sliced, simmered conger eel, wakame seaweed, and cucumber julienne
Simmered Dish
Rolled bean curd with soba, simmered hijiki seaweed and soy beans, pumpkin, carrot and ginan starch sauce
Entrée
Salmon with vegetable roll served with mixed mushrooms and chrysanthemum sauce
Soup
Miso soup with tofu and wakame seaweed
Accompanied by steamed rice and assorted seasonal pickles
Snack Attack
Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal.
Mid-Flight Snack
Select From
Japanese soba noodles
Or
Light Sandwich
Roasted chicken and white cheddar cheese sandwich served with grapes and a Mango soyjoy bar
Breakfast
Breakfast breads
A selection of breakfast breads
Main Course
Swiss Cheese Omelette
A fluffy cheese omelette offered with paprika onion potatoes, Gruyere glazed tomatoes and herb chicken sausage
Or
Cereal and Yogurt
Express Breakfast
Served 45 minutes prior to landing to allow you to sleep as long as possible.
Warm Breakfast breads, seasonal fruit and your choice of beverage
Pre-Arrival Beverage
Chilled sparkling water with a fresh citrus garnish
Western Choice
First Course
Hummus with caramelized onions and pine nuts
Mixed Vegetable Salad with cheese and black olives
Main Course
Western Selection
Prawn and mushroom Skewer, chicken and onion kathi rolls accompanied by mushroom and cheese quiche
Indian Choice
First Course
Piazi Chaat served with a tomato wedge and pineapple
Aloo Mutter Chaat with cucumber slices
Main Course
Indian Vegetarian Selection
Featuring vegetable samosa, stuffed tandoori mushrooms and hara bhara kebab
Or
Indian Non-Vegetarian Selection
With lamb sheekh kebab, chicken candy and hara bhara kebab
Western Dessert
Fine Cheese
Selected to perfectly complement one another in flavor and texture, offered with fresh fruit and a chocolate pastry
Indian Dessert
Kheer Chum Chum with milkfood and seasonal fruit
After this service, a variety of snacks will be available for your enjoyment.
Mid-Flight Snack
Seasonal Fresh Fruit
Monte Cristo Sandwich with turkey, mushrooms and cheddar cheese
Or
Whole Wheat Kulcha stuffed with aloo bhaji and cheese
Oat and Carrot Cake
Pre-Arrival Light Meal
Served with assorted breakfast breads and condiments
Seasonal Fresh Fruit with yogurt
Scrambled eggs with asparagus and ricotta, served with chicken sausage and potato wedges
Or
Apple-Stuffed French Toast with maple syrup
Or
Paneer Bhurji with hara bhara kebab and a vegetable cutlet
08/09 BE BOM-US-C10B (BOM-ATL)
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
First Course
Crabmeat Wonton Cup with Cucumber
Cream of Asparagus Soup
Mixed lettuce saald with daikon, tomato and soy nuts
Main Course
Western Choice
Delta Chef, Michelle Bernstein’s Selection
Sauteed Chicken Breast accented by lemon caper sauce, presented with roasted red radishes and baby dutch potatoes
Or
Grilled fillet of beef with béarnaise sauce, accompanied by redskin-mashed potatoes and green beans with red onion
Or
Seared Mahi Mahi topped with lemon butter sauce, served with asparagus and paella rice
Or
Three Cheese Vegetarian Spaghetti Carbonara tossed with English peas and roasted cherry tomatoes
Or
Grilled beef in a spicy Korean sauce with onions and peppers, served with rice, pickles and chili paste
Dessert
Seasonal Fresh Fruit
Fine Cheese
Selected to perfectly complement one another in flavor and texture, offered with fresh fruit
All Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie
After this service, a variety of snacks will be available for your enjoyment.
Mid-Flight Snack
Napa Cabbage Salad
Deli Platter featuring glazed chicken, teriyaki salmon and saga blue cheese
Pre-Arrival Light Meal
Seasonal Fresh Fruit
Farfalle Pasta in pesto cream sauce, with chicken, tomatoes and corns
Or
Roasted Pork with lime chili sauce, a vegetable medley and Jasmine rice
Lemon Tart
08/09 BE US-ICN-C108 (ATL-ICN)
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Red Wines
Bordeaux, Chateau Beau-Site, 2002
Merlot, Robert Mondavi, Private Selection, 2007
Dinner
Appetizer
Yam with chicken salad
Soup
Tomato Cream Soup
(Offered with western main course)
Main Course
Korean style beef bone soup served with side dishes
Roasted Codfish with shallot sauce served with mashed potato and Mediterranean ratatouille
Stir fried Chicken Chinese style served with egg fried rice and mixed vegetables
Dessert
Seasonal fresh fruit or Haagen-Dazs ice cream
Bread Selection
Rye roll, onion roll, herb roll
Coffee/Tea/Green Tea/Ginseng Tea
KE 607-2009/08/01
P607-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
First Course
Assorted fruit juices
Seasonal Fresh Fruit
Breakfast Breads served with preserves
Main Course
Please choose one of the below options
Egg Frittata Rolls with zucchini and hash brown potatoes, served with smoked turkey breast
Or
Braised Pork Meat Balls served with Chinese cabbage and pak choy, accompanied by egg fried rice
Or
Cereal served with milk
Dessert
Mango Cheesecake
Coconut Tart
09/09 BE-TPE-NRT-C10C (TPE-NRT)
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
First Course
Western Choice
Selection of Sushi
Served with wasabi, soy sauce, and pickled ginger
Cream of Mushroom Soup
Caesar Salad with cherry tomato and garlic croutons
Main Course
Western Choice
Delta Chef, Michelle Bernstein’s Selection
Parmesan-Crusted Chicken Breast
With marinara sauce, accompanied by gnocchi and broccolini
Or
Tender fillet of Beef and peppercorn sauce, served with chive mashed potatoes, sautéed spinach and carrots
Or
Pan-Seared Sole with grapes and capers, served with sautéed spinach and cauliflower puree
Or
Teriyaki Chicken and mixed vegetables offered with rice noodles
Japanese Choice
A selection of Japanese Fare including sushi, aemono, kobachi, and an entrée of roasted salmon with nimono
Dessert
Western Choice
Hawaiian Chocolate
Japanese Choice
Wagashi
Pre-Arrival Light Meal
Served with assorted breakfast breads and preserves
Seasonal Fresh Fruit
09/09 BE NRT-HNL-C10C (NRT/KIX-HNL)
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
AZ 680 Rome-Buenos Aires (03.09.09)
Business ("Magnifica") Class Menu
Dinner
Assorted nuts to enjoy with your favourite aperitif
Orecchiette pasta with broccoli tops, smoked salmon and fresh cherry tomatoes
and/or
Sardinian gnocchi in Pachino cherry tomatoes and basil sauce
Chicken parcel with goat cheese an tarragon sauce served with braised carrotes and buttered asparagus
or
Brill fillet with cherry tomatoes and Lampedusa capers served with crispy vegetables
Cheese board selection served with dried fruits and crudites
Seasonal fresh fruit basket
Open bar offering ice-cream and espresso coffee
Breakfast
Orange juice
Seasonal fresh fruit
Selection of yoghurts
Fine herb omelette with mushrooms, tomatoes and grilled bacon
Vanilla and chocolate sponge cake with fragrant cookies
Selection of warm pastries and toasted bread, butter, jam
DPO Lunigiana Tuscan honey
Espresso coffee, tea, milk
Wine List (available on rotation)
White wines
Chardonnay DOC Piave 2006 Masottina Veneto
La Rustia DOC Erbalice di Caluso 2006 Orsolani Piemonte
Piano Maltese IGT Sicilia 2006 Tenute Rapitalà Sicilia
Sauvignon DOC Collio 2006 Aziende Vitivinicole Valla Friuli Venezia Giulia
Red wines
Le Reniere DOCG Chianti dei Colli senesi 2006 Fattoria Le Reniere Toscana
Fornace di Cerreto DOC Barbera d'Asti superiore 2004 Azienda vinicola Malgrà Piemonte
Coste delle Plaie DOC Montepulciano d'Abruzzo 2005 Podere Catorani Abruzzo
Quota 26 IGT Salento 2005 Menhir Vini Puglia
Spumanti Franciacorta (sparkling wine)
Novalia Brut DOCG Franciacorta Tenuta Villa Crespia Lombardia
Franciacorta Brut DOCG 2004 Azienda Agricola Fratelli Berlucchi Lombardia
AZ 681 Buenos Aires-Rome (10.09.09)
Business ("Magnifica") Class Menu
Lunch
Assorted nuts to enjoy with your favourite aperitif
Gratinated semolina medallions with cheese and spinach
and/or
Pennette pasta in Pachino cherry tomato and basil sauce
Mixed grilled meats and vegetables with rosemary and extravirgin olive oil
or
Seabass fillet in "guazzetto" sauce served with braised fennel
Cheese board selection served with dried fruits and crudites
Seasonal fresh fruit basket
Open bar with desserts and Espresso coffee
Breakfast
Orange juice
Seasonal fresh fruit
Selection of yoghurts
Plain omelette served with mushrooms, roast potatoes and grilled ham
Vanilla and chocolate sponge cake with fragrant cookies
Selection of warm pastries and toasted bread, butter, jam
DPO Lunigiana Tuscan honey
Espresso coffee, tea, milk
Emirates
Business Class menu
Auckland to Sydney
September 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
Char siew duck
a semarinated and roast duck in char siew spices, served on a bed of citrus fennel salad and accompanied by a tomato and pepper salsa
Nori rolls
seaweed sheets filled with a salmon and red snapper mousse, served with a sweet apricot chutney and fresh seasonal greens
Main Course
Moroccan lamb salad
mesclun salad leaves topped with cucumber, cherry tomatoes, kalamata olives, toasted pine nuts and grilled lamb
Pan-seared snapper fillet
topped with a creamy lemon grass sauce, accompanied with steamed jasmine rice with shredded coconut and sauteed vegetables
Pumpkin pansoti
tossed in a fresh basil and plum tomato sauce, with grilled courgette and aubergine slices and herb marinated cherry tomatoes
Deli platter
a selection of thinly sliced cold cuts such as bresaola, smoked turkey breast, light duck liver mousse on brioche bread and a variety of cheeses including blue cheese, cheddar and brie, served with a savoury leek and mushroom tartlet
Dessert
Chocolate mousse
a smooth and rich chocolate mousse served with a sweet berry 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
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-J-C_A380
Business Class Wine List
Champagne
Moet & Chandon, Brut Imperial NV
A harmonious blend of the three Champagne grape varieties - Chardonnay, Pinot Noir and Pinot Meunier, from the most expressive crus of the Champagne region. Brut Imperial embodies the Moet & Chandon style. It is a complete, generous and dynamic champagne. The wine has matured on the leaves for several years until considered ready for drinking by the Chef de Cave.
White Wine
Craggy Range Yacht Club Vineyard, Sauvignon Blanc 2008, Marlborough New Zealand
Pale and green tinged in appearance. Bright aromas of lemongrass, lime, herbs, grapefruit and spring flowers. The palate is juicy yet elegant in structure, with an ultra fine texture and a beautiful array of citrus and sweet herb flavours, and delicate floral notes. This crunchy single vineyard wine finishes vibrant, mouth-watering and flavour filled.
Leeuwin Estate, Chardonnay 2007, Margaret River Western Australia
Western Australia's Margaret River makes very elegant and restrained styles of wine. Leeuwin Estate is the regions leading proponent of this approach. The nose has aromas and showing ripe pears, cashew nuts, creme brulee and hints of toasty French oak. The palate displays the typical sweet fruit from Leeuwin's low cropping vineyards of dried pear, toasty creamy custard tart and nutty nuances of almond and cashew, with lingering stone fruit and a fresh clean finish.
Red Wine
Château Cantemerle, 2000 Haut Medoc
Punching well above its weight, the Cantemerle from the great '00 vintage is drinking magnificently today. An opulent plum ruby red with a moderately intense bouquet of black fruits, liquorice, vanilla and slight hints of cigar tobacco. It is full bodied yet elegant, with silky tannins, has a rounded mouth feel and is nicely structured. Very accessible and long on the finish.
Wither Hills, Pinot Noir 2007, Marlborough New Zealand
The Wairau Valley in the heart of Marlborough is home to the Wither Hills vineyards. A wonderful deep garnet hue sets the tone for this classic Pinot Noir. The aromas are youthful, complex and ever evolving in the glass. Look for aromas of ripe black cherry and rich plum surrounded by blueberry fruit. On the palate the wine just melts with enchanting fresh forest red fruit flavours and leaves you looking for a second sip.
Port
Quinta do Noval, 2002 Late Bottled Vintage
This delicious rich LBV is aged for four and a half years in large wooden vats in the deep cellars of the Quinta in the demarcated region of the Duoro Valley before bottling. Dark brick ruby colour, with a vigorous ripe red fruity nose. Smooth and silky, with a solid tannic structure and a long harmonious finish. Ideally served as an accompaniment to cheese, dessert, or on its own at the end of a meal.
Emirates
Business Class menu
Sydney to Dubai
September 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
Canapes
Selection of cold canapes
a selection of cold canapes which includes a vegetable skewer, a tomato spoon filled with tomato confit and chicken with artichokes
Appetiser
Poached crayfish
served with slices of avocado, fresh mesclun salad and a mustard vinaigrette
Roast beef tenderloin
stuffed with chicken and served chilled with a sweet potato salad and a coriander dressing
Salad
Seasonal salad
a seasonal side salad served with a choice of dressings
Main Course
Snapper curry
delicately spiced snapper curry served with scented basmati rice and a chunky cut tomato and okar stew
Braised veal ballotine
braised boneless veal ballotine, served on a bed of creamy soft mashed potato with Dutch carrots, sugar snap peas and roasted parsnip
Pappardelle pasta
cracked pepper pappardelle pasta with creamed spinach, roasted red peppers and green olives, topped with a sweet tomato jam and parmesan shavings
Tuna nicoise
classic nicoise salad, served with tuna medallions, potatoes, marinated beans and olives, offered with a lemon vinaigrette
Corn-fed chicken breast
served with mixed wild rice, steamed broccolini and a light Moroccan style carrot puree
Dessert
Lemon curd tart
sweet and tangy lemon curd tart, topped with a quenelle of double cream and served with a raspberry coulis
Chocolate fudge pudding
served warm with a fruit compote and fresh cream
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
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
Light Bites
Enjoy a selection of light bites, which are available throughout your flight
Deli sandwich
toasted seed bread filled with grilled chicken slices, avocado, mango chutney, fresh Roma tomatoes, lettuce and Swiss cheese
Beef pie
traditional hearty beef pie served with a chunky tomato chutney
Snapper brochettes
marinated pieces of red snapper cooked on brochettes and placed on a flavoured nasi goreng
Mushroom risotto
creamy mushroom risotto with sauteed asparagus and parmesan cheese
Ice cream selection
refresh your appetite from our ice cream menu
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
freshly brewed, decaffeinated, espresso and cappuccino
Breakfast
Juice
Fruit juices
freshly squeezed orange, grapefruit juice or a refreshing detox drink, made of fresh beetroot, celery, apple and ginger
Fruit
Breakfast fruits
tropical and seasonal cut fresh fruits
Yoghurt
Greek yoghurt with fresh fruit coulis
Assorted cereals
Main Course
Cheese and chives scrambled eggs
creamy scrambled eggs with melted Swiss cheese and chives, served with a tangy tomato and onion relish, grilled veal sausages, roasted potatoes, sauteed spinach, mushrooms and grilled capsicum
Hot smoked salmon omelette
with cream cheese, fondant potatoes, grilled asparagus, roasted cherry tomatoes and braised tomato and capsicum ragout
Toasted waffle
served with pear and lychee cooked in a candied orange syrup and topped with a creamy vanilla sauce
Cheese selection
which includes goat's cheese, cheddar and brie, served with dried apricots
Bread
Bread basket
a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves
Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
freshly brewed, decaffeinated, espresso and cappuccino
EK413-AKLSYDDXB-J-C_A380
Business Class Wine List
Champagne
Moet & Chandon, Brut Imperial NV
A harmonious blend of the three Champagne grape varieties - Chardonnay, Pinot Noir and Pinot Meunier, from the most expressive crus of the Champagne region. Brut Imperial embodies the Moet & Chandon style. It is a complete, generous and dynamic champagne. The wine has matured on the leaves for several years until considered ready for drinking by the Chef de Cave.
White Wine
Craggy Range Yacht Club Vineyard, Sauvignon Blanc 2008, Marlborough New Zealand
Pale and green tinged in appearance. Bright aromas of lemongrass, lime, herbs, grapefruit and spring flowers. The palate is juicy yet elegant in structure, with an ultra fine texture and a beautiful array of citrus and sweet herb flavours, and delicate floral notes. This crunchy single vineyard wine finishes vibrant, mouth-watering and flavour filled.
Leeuwin Estate, Chardonnay 2007, Margaret River Western Australia
Western Australia's Margaret River makes very elegant and restrained styles of wine. Leeuwin Estate is the regions leading proponent of this approach. The nose has aromas and showing ripe pears, cashew nuts, creme brulee and hints of toasty French oak. The palate displays the typical sweet fruit from Leeuwin's low cropping vineyards of dried pear, toasty creamy custard tart and nutty nuances of almond and cashew, with lingering stone fruit and a fresh clean finish.
Red Wine
Château Cantemerle, 2000 Haut Medoc
Punching well above its weight, the Cantemerle from the great '00 vintage is drinking magnificently today. An opulent plum ruby red with a moderately intense bouquet of black fruits, liquorice, vanilla and slight hints of cigar tobacco. It is full bodied yet elegant, with silky tannins, has a rounded mouth feel and is nicely structured. Very accessible and long on the finish.
Wither Hills, Pinot Noir 2007, Marlborough New Zealand
The Wairau Valley in the heart of Marlborough is home to the Wither Hills vineyards. A wonderful deep garnet hue sets the tone for this classic Pinot Noir. The aromas are youthful, complex and ever evolving in the glass. Look for aromas of ripe black cherry and rich plum surrounded by blueberry fruit. On the palate the wine just melts with enchanting fresh forest red fruit flavours and leaves you looking for a second sip.
Port
Quinta do Noval, 2002 Late Bottled Vintage
This delicious rich LBV is aged for four and a half years in large wooden vats in the deep cellars of the Quinta in the demarcated region of the Duoro Valley before bottling. Dark brick ruby colour, with a vigorous ripe red fruity nose. Smooth and silky, with a solid tannic structure and a long harmonious finish. Ideally served as an accompaniment to cheese, dessert, or on its own at the end of a meal.
Emirates
Business Class menu
Dubai to Sydney
September 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
Lunch
Canapes
Selection of cold canapes
a selection of cold canapes which includes blue cheese on pumpernickel bread, spicy baby prawn tart and a beef pastrami and cheese roulade
Appetiser
Selection of authentic Arabic mezze
which includes sauteed spinach with garlic, cheese and tomato salad, stuffed vine leaves, hommous with harissa and spinach fatayer served warm, with an assortment of Arabic pickles and garnishes
Duck foie gras terrine
served with a grilled raisin brioche bread, a sweet fig and apricot compote and roasted hazelnuts
Salad
Seasonal salad
a seasonal side salad served with a choice of dressings
Main Course
Iranian style chicken kebab
marinated chicken thigh kebab and chicken kotta, served with a rich saffron flavoured sauce, dill rice and sauteed okra with roasted shallots, pine seed and tomato concasse
Roast lamb
topped with a mustard and herb crust and simmered lamb jus, accompanied with a potato ragout and an assortment of roasted vegetables
Truffle ravioli
pasta casings with a truffle flavoured filling, tossed in fresh basil pesto, topped with a wild mushroom and parmesan cheese veloute and mixed grilled capsicums
Baked tilapia
slow baked fillet of white fish served with fennel cooked in a thyme broth, Provencal style vegetables and wild rice pulao
Main course salad
topped with tikka marinated prawns, crumbled feta cheese, quail eggs, croutons and marinated olives, served with a creamy Caesar dressing
Dessert
Chocolate creme fraiche tart
served with a sweet cherry compote
Blueberry crumble cake
served warm with a cinnamon cream sauce
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
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
Light Bites
Enjoy a selection of light bites, which are available throughout your flight
Chicken tikka loaf sandwich
tender pieces of tikka marinated chicken, yoghurt sauce and slices of cucumber
Chicken tandoori Cornish pastry
served with a light curry sauce and creme fraiche
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
Wild mushroom and ricotta lasagne
layers of home-made pasta sheets with a creamy mushroom filling and a rich mornay sauce
Ice cream selection
refresh your appetite from our ice cream menu which includes, pineapple and quince and dulce de leche
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
freshly brewed, decaffeinated, espresso and cappuccino
Breakfast
Juice
Fruit juices
freshly squeezed orange, grapefruit juice or a refreshing detox drink, made of fresh beetroot, celery, apple and ginger
Fruit smoothies
a choice of banana and honey or tangy passion fruit and mango
Fruit
Breakfast fruits
tropical and seasonal cut fresh fruits
Yoghurt
natural, fruit flavoured or aloe vera
Assorted cereals
classic cornflakes, un-sweetened muesli or crunchy granola
Main Course
Scrambled eggs with chives
served with sauteed fresh mushrooms, grilled asparagus spears, beef medallion, fried bread triangles and a roasted cherry tomato
Fiesta omelette
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
Chickpeas masala
served with spinach and corn kebabs, cumin potatoes with fresh coriander and plain parathas
Golden waffles
served warm with a sweet strawberry compote and a rich dark chocolate sauce
Bagel
freshly toasted and served with smoked trout, cream cheese, capers and chopped chives
Bread
Bread basket
a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves
Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
freshly brewed, decaffeinated, espresso and cappuccino
EK412-DXBSYDAKL-J-C_A380
Business Class Wine List
Champagne
Moet & Chandon, Brut Imperial NV
A harmonious blend of the three Champagne grape varieties - Chardonnay, Pinot Noir and Pinot Meunier, from the most expressive crus of the Champagne region. Brut Imperial embodies the Moet & Chandon style. It is a complete, generous and dynamic champagne. The wine has matured on the leaves for several years until considered ready for drinking by the Chef de Cave.
White Wine
Craggy Range Yacht Club Vineyard, Sauvignon Blanc 2008, Marlborough New Zealand
Pale and green tinged in appearance. Bright aromas of lemongrass, lime, herbs, grapefruit and spring flowers. The palate is juicy yet elegant in structure, with an ultra fine texture and a beautiful array of citrus and sweet herb flavours, and delicate floral notes. This crunchy single vineyard wine finishes vibrant, mouth-watering and flavour filled.
Leeuwin Estate, Chardonnay 2007, Margaret River Western Australia
Western Australia's Margaret River makes very elegant and restrained styles of wine. Leeuwin Estate is the regions leading proponent of this approach. The nose has aromas and showing ripe pears, cashew nuts, creme brulee and hints of toasty French oak. The palate displays the typical sweet fruit from Leeuwin's low cropping vineyards of dried pear, toasty creamy custard tart and nutty nuances of almond and cashew, with lingering stone fruit and a fresh clean finish.
Red Wine
Château Cantemerle, 2000 Haut Medoc
Punching well above its weight, the Cantemerle from the great '00 vintage is drinking magnificently today. An opulent plum ruby red with a moderately intense bouquet of black fruits, liquorice, vanilla and slight hints of cigar tobacco. It is full bodied yet elegant, with silky tannins, has a rounded mouth feel and is nicely structured. Very accessible and long on the finish.
Wither Hills, Pinot Noir 2007, Marlborough New Zealand
The Wairau Valley in the heart of Marlborough is home to the Wither Hills vineyards. A wonderful deep garnet hue sets the tone for this classic Pinot Noir. The aromas are youthful, complex and ever evolving in the glass. Look for aromas of ripe black cherry and rich plum surrounded by blueberry fruit. On the palate the wine just melts with enchanting fresh forest red fruit flavours and leaves you looking for a second sip.
Port
Quinta do Noval, 2002 Late Bottled Vintage
This delicious rich LBV is aged for four and a half years in large wooden vats in the deep cellars of the Quinta in the demarcated region of the Duoro Valley before bottling. Dark brick ruby colour, with a vigorous ripe red fruity nose. Smooth and silky, with a solid tannic structure and a long harmonious finish. Ideally served as an accompaniment to cheese, dessert, or on its own at the end of a meal.
Emirates
Business Class menu
Sydney to Auckland
September 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
Fruit juices
freshly squeezed orange, grapefruit juice or a refreshing detox drink, made of fresh beetroot, celery, apple and ginger
Fruit
Fresh seasonal fruit
Main Course
Cheese and chives scrambled eggs
creamy scrambled eggs served with melted Swiss cheese and chives, served with a tangy tomato and onion relish, grilled veal sausages, roasted potatoes, sauteed spinach, mushrooms and grilled capsicum
Mushroom ravioli
tossed in a creamy mushroom sauce, garnished with red cherry tomatoes and shaved parmesan cheese
Tuna nicoise
classic nicoise salad, served with tuna medallions, potatoes, marinated beans and olives, offered with a lemon vinaigrette
Cheese selection
which includes goat's cheese, cheddar and brie, served with dried apricots
Dessert
Lemon curd tart
sweet and tangy lemon curd tart, topped with a quenelle of double cream
Bread
Bread basket
a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves
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
EK412-DXBSYDAKL-J-C_A380
Business Class Wine List
Champagne
Moet & Chandon, Brut Imperial NV
A harmonious blend of the three Champagne grape varieties - Chardonnay, Pinot Noir and Pinot Meunier, from the most expressive crus of the Champagne region. Brut Imperial embodies the Moet & Chandon style. It is a complete, generous and dynamic champagne. The wine has matured on the leaves for several years until considered ready for drinking by the Chef de Cave.
White Wine
Craggy Range Yacht Club Vineyard, Sauvignon Blanc 2008, Marlborough New Zealand
Pale and green tinged in appearance. Bright aromas of lemongrass, lime, herbs, grapefruit and spring flowers. The palate is juicy yet elegant in structure, with an ultra fine texture and a beautiful array of citrus and sweet herb flavours, and delicate floral notes. This crunchy single vineyard wine finishes vibrant, mouth-watering and flavour filled.
Leeuwin Estate, Chardonnay 2007, Margaret River Western Australia
Western Australia's Margaret River makes very elegant and restrained styles of wine. Leeuwin Estate is the regions leading proponent of this approach. The nose has aromas and showing ripe pears, cashew nuts, creme brulee and hints of toasty French oak. The palate displays the typical sweet fruit from Leeuwin's low cropping vineyards of dried pear, toasty creamy custard tart and nutty nuances of almond and cashew, with lingering stone fruit and a fresh clean finish.
Red Wine
Château Cantemerle, 2000 Haut Medoc
Punching well above its weight, the Cantemerle from the great '00 vintage is drinking magnificently today. An opulent plum ruby red with a moderately intense bouquet of black fruits, liquorice, vanilla and slight hints of cigar tobacco. It is full bodied yet elegant, with silky tannins, has a rounded mouth feel and is nicely structured. Very accessible and long on the finish.
Wither Hills, Pinot Noir 2007, Marlborough New Zealand
The Wairau Valley in the heart of Marlborough is home to the Wither Hills vineyards. A wonderful deep garnet hue sets the tone for this classic Pinot Noir. The aromas are youthful, complex and ever evolving in the glass. Look for aromas of ripe black cherry and rich plum surrounded by blueberry fruit. On the palate the wine just melts with enchanting fresh forest red fruit flavours and leaves you looking for a second sip.
Port
Quinta do Noval, 2002 Late Bottled Vintage
This delicious rich LBV is aged for four and a half years in large wooden vats in the deep cellars of the Quinta in the demarcated region of the Duoro Valley before bottling. Dark brick ruby colour, with a vigorous ripe red fruity nose. Smooth and silky, with a solid tannic structure and a long harmonious finish. Ideally served as an accompaniment to cheese, dessert, or on its own at the end of a meal.
