Qantas
Business Class menu
Singapore to London
December 2007
Supper
Our extensive Rockpool designed menu allows you to enjoy a completely personalised dining experience. You can choose the full menu after take-off, or if you prefer to dine later simply complete the Dine-later card for collection by your Flight Attendant.
Main Courses
Toasted Baguette with Tuna Mayonnaise, Provolone, Grilled Zucchini and Horseradish Cream
A large bowl of Italian Country Style Soup with Pancetta
Roast Chicken and Potatoes with Tzatziki and Buttered Corn
Malay Style Beef Rendang with Spiced Vegetables and Fragrant Rice
Green Leaf Salad with Snow Peas and Feta
Dessert
Selection of Seasonal Cheese and Dried Fruit
Lime and Coconut Cake with Crème Anglaise
Sliced Fresh Fruit
Chocolates
Paton’s Macadamia Chocolates
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 Baguette with Tuna Mayonnaise, Provolone, Grilled Zucchini and Salad Leaves
Toasted Focaccia with Cured Ham, Baby Salad Leaves, Gruyère and Sweet Onion Relish
or
Create your own toasted sandwich from the following selection
To assist in maximising your rest, a pre-ordered Breakfast is available. Simply complete the Breakfast order card for collection by your Flight Attendant.
Beverages
Champagne
Qantas is proud to feature Premium Non-Vintage Champagne from the most respected houses in France.
Australian and New Zealand Wine
We invite you to view our range of world-class wines and accompanying tasting notes in the Qantas Inflight Guide to Wine, found in seat pockets.
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 Scotch Whisky
Inner Circle (Green Dot) Dark Rum 57.2%
Tanqueray London Dry Gin
The Glenlivet Malt Whisky
Wild Turkey 86.8º Bourbon
Wyborowa Classic Vodka
Beers
For your enjoyment we have a selection of premium international and Australian beers onboard today.
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
London to Hong Kong
October 2007
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.
Entrée
Salad of Lamb and Tomatoes with Fresh Herbs
Main Courses
Sea Bass with Red Wine Sauce, Baby Onions and Peas
Chicken Cacciatore with Grilled Polenta and Green Beans
Sweet and Sour Pork with Hokkien Noodles and Choy Sum
Green Leaf Salad with Balsamic Vinaigrette
Dessert
Selection of Seasonal Cheese and Dried Fruit
Apple and Blackberry Pie with Clotted Cream
Sliced Fresh Fruit
Chocolates
Valrhona 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.
Prawn Wonton Soup with Ginger and Shallots
Salad of Lamb and Tomatoes with Fresh Herbs
Green Leaf Salad with Balsamic 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 Panini with Roast Lamb, Mature Cheddar, Tomato Relish and Seeded Mustard
Toasted Baguette with Poached Chicken, Emmental, Marinated Artichokes and Mayonnaise
or
Create your own toasted sandwich from the following selection
To assist in maximising your rest, a pre-ordered Breakfast is available. Simply complete the Breakfast order card for collection by your Flight Attendant.
Beverages
Champagne
Qantas is proud to feature Premium Non-Vintage Champagne from the most respected houses in France.
Australian and New Zealand Wine
We invite you to view our range of world-class wines and accompanying tasting notes in the Qantas Inflight Guide to Wine, found in seat pockets.
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 Scotch Whisky
Inner Circle (Green Dot) Dark Rum 57.2%
Tanqueray London Dry Gin
The Glenlivet Malt Whisky
Wild Turkey 86.8º Bourbon
Wyborowa Classic Vodka
Beers
For your enjoyment we have a selection of premium international and Australian beers onboard today.
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
Hong Kong to Melbourne
October 2007
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.
Entrée
Cream of Broccoli Soup with Parmesan
Main Courses
Sea Bass with Black Beans, Stir Fried Vegetables and E-fu Noodles
Drunken Chicken with Ginseng, Bok Choy and Fragrant Rice
Beef Fillet with Tomato and Onion Salsa and Steamed Greens
Green Leaf Salad with Herb Vinaigrette
Dessert
Selection of Seasonal Cheese and Dried Fruit
Chocolate Espresso Mousse Tart with Candied Hazelnuts
Sliced Fresh Fruit
Chocolates
Valrhona 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.
Cream of Broccoli Soup with Parmesan
Poached Salmon Salad with Hot and Sour 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.
Fresh Whole Fruit
Luken and May Biscuits
Chocolate Bars
Light Dinner
Main Courses
Moroccan Braised Prawns with Preserved Lemon and Couscous
Roast Beef and Mediterranean Vegetables with Port Jus
Fragrant Duck and Shiitake Pot Pie with XO Sauce
Green Leaf Salad with Snow Peas and Feta
Dessert
Selection of Seasonal Cheese and Dried Fruit
Lemon and Ginger Puddings with Lime Mascarpone
Sliced Fresh Fruit
Chocolates
Valrhona Chocolates
Beverages
Champagne
Qantas is proud to feature Premium Non-Vintage Champagne from the most respected houses in France.
Australian and New Zealand Wine
We invite you to view our range of world-class wines and accompanying tasting notes in the Qantas Inflight Guide to Wine, found in seat pockets.
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 Scotch Whisky
Inner Circle (Green Dot) Dark Rum 57.2%
Tanqueray London Dry Gin
The Glenlivet Malt Whisky
Wild Turkey 86.8º Bourbon
Wyborowa Classic Vodka
Beers
For your enjoyment we have a selection of premium international and Australian beers onboard today.
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
London to Singapore
October 2007
Supper
Our extensive Rockpool designed menu allows you to enjoy a completely personalised dining experience. You can choose the full menu after take-off, or if you prefer to dine later simply complete the Dine-later card for collection by your Flight Attendant.
Main Courses
Toasted Turkey, Roast Capsicum, Gruyère Cheese and Spinach Panini
A large bowl of Chorizo and Borlotti Bean Soup
Seared Halibut with Marjoram Salmoriglio, Zucchini and Cherry Tomatoes
Marinated Lamb Fillet with Potato Gratin and Port Jus
Green Leaf Salad with Cucumber and Feta
Dessert
Selection of Seasonal Cheese and Dried Fruit
Summer Pudding with Double Cream
Sliced Fresh Fruit
Chocolates
Valrhona Chocolates
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 Prosciutto, Gruyère, Roast Capsicum and Pesto Panini
Toasted Turkey, Goats Cheese, Char Grilled Eggplant and Spinach Baguette
or
Create your own toasted sandwich from the following selection
To assist in maximising your rest, a pre-ordered Breakfast is available. Simply complete the Breakfast order card for collection by your Flight Attendant.
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 Scotch Whisky
Inner Circle (Green Dot) Dark Rum 57.2%
Tanqueray London Dry Gin
The Glenlivet Malt Whisky
Wild Turkey 86.8º Bourbon
Wyborowa Classic Vodka
Beers
Hahn Premium Light
(Low Alcohol)
Tooheys New
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
Singapore to Melbourne
October 2007
Light Dinner
Main Courses
Pan Fried Salmon in Tomato Tarragon Sauce with Steamed Vegetables
Chicken and Eggplant Pilaf with Minted Yoghurt
Five Spice Braised Beef and Black Mushrooms with E-fu Noodles and Gai Lan
Green Leaf Salad with Cucumber and Black Olives
Dessert
Selection of Seasonal Cheese and Dried Fruit
Blueberry and Lemon Cake with Crème Anglaise
Sliced Fresh Fruit
Chocolates
Valrhona Chocolates
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.
Fresh Whole Fruit
Luken and May Café Fresh Biscuits
Chocolate Bars
Continental Breakfast
To assist in maximising your rest, a pre-ordered Breakfast is available. Simply complete the Breakfast order card for collection by your Flight Attendant.
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 Scotch Whisky
Inner Circle (Green Dot) Dark Rum 57.2%
Tanqueray London Dry Gin
The Glenlivet Malt Whisky
Wild Turkey 86.8º Bourbon
Wyborowa Classic Vodka
Beers
Hahn Premium Light
(Low Alcohol)
Tooheys New
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
Hot Chocolate
Liqueurs
Bailey’s Irish Cream
Cointreau
Fortified
Penfolds Bluestone 10yo Tawny
Rutherglen Liqueur Muscat
Cognac
Martell VSOP
J10_LHR_SIN_MEL_JUL07
Dine-later
To assist in providing you with a flexible dining experience, a pre-ordered menu is available if you wish to dine later. Simply complete this card and hand to your Flight Attendant.
I would like to nominate a time to dine, approximately ____ hours after take-off
I will advise later when I am ready to dine
Side Salad
Green Leaf Salad with Cucumber and Black Olives
Main Courses
Pan Fried Salmon in Tomato Tarragon Sauce with Steamed Vegetables
Chicken and Eggplant Pilaf with Minted Yoghurt
Five Spice Braised Beef and Black Mushrooms with E-fu Noodles and Gai Lan
Green Leaf Salad with Cucumber and Black Olives
Dessert
Selection of Seasonal Cheese and Dried Fruit
Blueberry and Lemon Cake with Crème Anglaise
Sliced Fresh Fruit
Chocolates
Valrhona Chocolates
If I am sleeping, please do not wake me to dine
Breakfast
Simply complete this card and hand to your Flight Attendant to pre-order Breakfast.
Orange Juice
Apple Juice
Banana Energiser Drink
Toast
Croissant
Almond Danish
Strawberry Jam
Honey
Orange Marmalade
Vegemite
Fruit Salad
with Honey Yoghurt
Toasted Muesli
with Full Cream Milk
with Low Fat Milk
Hot Beverages
Grinders Coffee
Bodum
Decaffeinated
Dilmah Tea
English Breakfast
Jasmine Green
Chamomile
Peppermint
Milk
Full Cream Milk
Low Fat Milk
Sugar
Sugar
Low Calorie Sweetener
Hot Chocolate
Hot and cold beverages are available at any time during your flight.
Express Breakfast
A warmed Almond Danish served with your choice of a hot beverage.
Qantas
First Class menu
Sydney First Class Lounge Dining
? 2007
Breakfast
Available until midday
Seasonal Fruit Salad
Shaw River Natural Yoghurt with Wild Flower Honey
Brookfarm Toasted Macadamia and Cranberry Muesli
Bircher Muesli
Warm Apple and Berry Breakfast Crumble
Orange and Cinnamon Pancakes with Banana and Maple Syrup Butter
Brasserie Bread Sourdough, Whole Grain or Fruit Toast, served with a choice of condiments
Wholegrain Toast with Hummus, Sumac Roasted Tomatoes and Fresh Basil
Manna From Heaven Spinach and Persian Fetta Tart
From the Bakery
Daily selection of croissants, Danish pastries and freshly baked muffins, served with a choice of Alpine Berry Fram jams and condiments
Organic Eggs
For a healthy and delicious start to the day
Eggs Benedict or Florentine
Organic Egg, Schulz Smokehouse Bacon and Tomato Relish Roll
Omelettes served with Sourdough Toast
Organic Egg Omelette with Leg Ham, Leek and Gruyère
Organic Egg White Omelette with Tomato, Ricotta and Chives
Smoked Salmon, Asparagus, Mascarpone and Herb Frittata
Two Organic Eggs
Poached, Boiled or Fried served with Sourdough Toast
Choice of Sides
Schulz Smokehouse Bacon, Organic Pork Sausages, Smoked Salmon, Roast Vine Ripened Tomato, Sautéed Field Mushrooms, Hash Potatoes
Breakfast Beverages
For a larger selection see the beverage list
nudie Berry Energiser Drink,
designed by Neil Perry
Freshly Squeezed Juice
Grinders Espresso Coffee
T2 Black and Herbal Tea
Hot Chocolate
All Day Dining
Available from midday
Seasonal Soup – ask you waiter for today’s selection
Vine Ripened Tomato, Buffalo Mozzarella and Basil Salad
Prosciutto, White Bean Puree, Globe Artichoke and Ligurian Olive Antipasto
Spice Crusted Rare Tuna Salad with Sumac Tomatoes and Preserved Lemon Dressing
Chilli Salt Squid
Our Signature Club Sandwich with Barossa Free Range Chicken, Smokehouse Bacon and Aioli
Our Signature Burger with Smokehouse Bacon, Gruyère, Dill Pickle and Tomato Chilli Relish
Manna From Heaven Spinach and Persian Fetta Tart
Organic Egg Omelette with Leg Ham, Leek and Gruyère
Organic Vegetable and Tofu Stir Fry with Black Bean and Chilli
Spaghetti and Zucchini, Fresh Basil and Parmesan
Grilled Fish with Warm Potato, Speck and Asparagus Salad and Romesco Sauce
Barossa Free Range Chicken Schnitzel with Sourdough Crumbs, Braised Peas and Aioli
Barbecue Duck, Shiitake Mushroom and Rice Noodle Stir Fry with Tamarind Sauce
Minute Steak with Café de Paris Butter and Fries
Side Dishes
To complement your meal
Green Leaf Salad with Mustard Vinaigrette
Steamed Green Beans with Colonna Lemon Oil
Sweet Potato and Ginger Puree
Fries
Cheese and Dessert
Seasonal Fruit Plate
Nice Cream Hazelnut Ice Cream, Belgian White Chocolate Ice Cream, Lemon Sorbet or Mixed Berry Sorbet
Manna From Heaven Raspberry and Passionfruit Cake with Mascarpone
Manna From Heaven Warm Apple Tart with Vanilla Ice Cream
Cheese, hand selected by Calendar Cheese Company, served with accompaniments
Farmhouse Cheddar, Rouzaire Brillat Savarin
Plate of the Day
Please ask your host for the daily addition to the menu
Wine List
White Wine
Henschke Julius Riesling 2007, Eden Valley, South Australia
As a tribute to Julius Henschke, this 2007 riesling is pale green/gold in colour with uplifting sweet fragrant floras, zesty lemons and limes, whit currants and soft mineral notes on the nose. The palate is crisp with rich, intense citrus flavours, well balanced acidity and length to this amazing wine. Drinking very well now it is the ideal accompaniment to Asain style chicken dishes.
Delatite Pinot Gris 2006, Delatite, Victoria
Not quite as aromatic as its riesling cousin, perhaps somewhat held back by the touch of oak fermentation. Pears, lime and some grapefruit with a hint of spice comes across the nose however the palate broadens out with granny smith apples and honey hints. The palate is well balanced with fine acidity.
Villa Maria Sauvignon Blanc 2007, Marlborough, New Zealand
Aromas of ripe tropical fruits, gooseberry and passion fruit flower welcome you into this delicious wine. The palate is long and zesty with strong citrus and lychee. The end is a little sharp, but it works well with this wine.
Yering Station, Chardonnay 2005, Yarra Valley, Victoria
Fermented on French Oak, 25% new. A lovely pale straw colour reflects invitingly in the glass making suggestion that this is truly a wonderful wine. The nose is quite complex with whimsical notes of mineral giving way to citrus and almond with a gentle spice. The palate is clean and fresh with well integrated oak characteristics. Like the nose the palate is quite minerally and has great poise with no malolactic fermentation. Wonderful on its own or with schnitzel and cheese.
Dominique Portet, Fontaine, Rose 2006, Yarra Valley, Victoria
The son of Andre Portet, regisseur (vineyard and winery manager) of Chateau Lafitte-Rothschild in Pauillac. Dominique brings his years of experience into this lively young wine. The colour is subtle rose-gold, inviting and luscious. Made from Cabernet, Merlot and Shiraz grapes this wine has ripe berry flavours with slight cherry undertones. This wine is immaculate as an aperitif or spectacular with a Mediterranean tapas plate.
Champagne
By Moet and Chandon
Moet and Chandon Brut Imperial, an elegant harmonious wine with a clean smooth fruit driven bouquet. With a hint of cashew nut and smooth nectarine flavours, it is delicate and well balanced.
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.
Red Wine
Giant Steps, Pinot Noir 2005, Yarra Valley, Victoria
Another of those “Gems” from Sexton in Victoria’s Yarra Valley. Lovely cherry colour with good legs, the nose has a warm spiced edge to it. A well structured palate with spiced cherries and red juicy berries. A moment of air allows this wine to be truly enjoyed.
Torbreck, The Steading 2005, Grenache, Mataro and Shiraz, Marananga, South Australia
Classic in their own right, however blended together these three create a complex wine of solid earthy structure. Deep ruby with flickers of violet, its delicate aromas of truffle, five spice and spring flowers are supported by a rich core of framboise, licorice, saddle leather and Provencal herbs. Very “Burgundian” in style, the palate is elegant and pure with notes of crushed cherries, earth and cedar all neatly wound by a taught spine of acidity and ripe supple tannins.
Bannockburn, Cabernet Sauvigno Merlot 2000, Geelong, Victoria
Deep inky crimson in colour. Appealing aromas of cranberries, plums, fragrant tobacco and aniseed. The palate displays rich fruit cake and ceder characteristics with a long smooth texture and fine grained tannins to finish.
Yering Station, Cabernet Sauvingnon 2004, Yarra Valley, Victoria
This Yarra Valley cabernet sauvignon is an elegant wine with rich aromas of chocolate, cassis and cherry. The palate is wonderfully full with heady velvety tannins and a long morish finish that will leave you asking for more. This wine is drinking well now and is idea with duck and pasta.
Dessert
De Bortoli, Noble One 2004, 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
Inner Circle Dark Rum
Bundaberg Dark Rum
Wild Turkey Bourbon
Jack Daniels Bourbon
Cuervo Tequila
Beers
Cascade Light, Cascade, Heineken
Crown Lager, James Squire
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, Tomato Juice
nudie Passionfruit and Orange Energiser Drink, designed by Neil Perry
nudie Mango and Passionfruit Juice
nudie Strawberry and Banana 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, Cola, Diet Cola
Hot Beverages
Coffee
Espresso coffees use the premium Giancarlo blend from Grinders Coffee
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.
Qantas
First Class menu
Sydney First Class Lounge
? 2007
Breakfast
Available until midday
Sourdough, Whole Grain or Fruit Toast with a selection of condiments
Organic Egg, Schulz Smokehouse Bacon and Tomato Relish Roll
Organic Egg Omelette with Serrano Ham, Asparagus and Manchego Cheese
Organic Egg White Omelette with Roast Tomato, Spinach and Ricotta
All Day Dining
Available from midday
Selection of Tapas
Jamon, Ligurian Olives, Fried Goats Cheese with Tomato Relish, White Anchovy Crostini
Seasonal Soup – ask you waiter for today’s selection
Vine Ripened Tomato and Basil Bruschetta
Our Signature Club Sandwich with Free Range Chicken, Smokehouse Bacon and Aioli
Chilli Salt Squid
Classic Pappardelle Bolognese
Cheese
Hand selected by Calendar Cheese Company
Rouzaire Brillat Savarin Triple Cream
Fort St Antoine Aged Gruyere
and Calendar Cheese Creamy Blue
served with accompaniments
First Choice
If you prefer to help yourself a range of items have been freshly prepared for you to select from at your leisure.
Wine List
White Wine
Henschke Julius Valley Riesling 2007, Eden Valley, South Australia
Henschke have an enviable reputation for their Rieslings and deservedly so. From a vintage high in quality yet low in yield, they have created a wine with intensely rich citrus flavours, good acidity and length. Fragrant flora’s, zesty limes and lemons combine with white current and minerals to create a nose that has lifted and intense
Delatite Pinot Gris 2006, Upper Gouldburn, Victoria
Specialising in cool climate wines, Delatite is a family operated winery passionate about aromatics and combined to sustainable agriculture practices. The Fruit reveals the rich flavours of the pear and musk with subtle hints of spice whilst the length and depth of the palate is balanced with fine acidity and textural complexity
Villa Maria Cellar Selection Sauvignon Blanc 2007, Marlborough, New Zealand
Founded in 1961, Villa Maria is New Zealand’s most highly awarded vineyard and their commitment to quality is certainly appreciated by the North and South Island wine lovers and those of us who live abroad. Crisp with characters of ripened lime and gooseberry and the freshest of passionfruit, Lychee and green nettles, this is a savvy Sauvignon Blanc rich with vibrant fruit and flavour.
Scarborough 2005 Blue Label Chardonnay, Hunter Valley, New South Wales
This wine style is youthful, yet flavorsome and elegant, Scarborough 2005 Blue label Chardonnay from the Hunter Valley in New South Wales. With fruit flavours including citrus and cream characters on the nose complements the aromas of the Lemon rind, nectarines and savoury yeasty overtones with the barest hint of Spicy Vanilla Oak makes this wine vibrant and exciting.
Champagne
By Moet and Chandon
Moet and Chandon Brut Imperial, an elegant harmonious wine with a clean smooth fruit driven bouquet. With a hint of cashew nut and smooth nectarine flavours, it is delicate and well balanced.
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.
Moet and Chanton Rose. This wine bubbles with life. The complexity of taste begins initially with figs and dried apricots progressively revealing nuances of cocoa and cinnamon.
Red Wine
Farr Rising Saigee 2005, Geelong, Victoria
Hand made with emphasis on quality and attention to detail, this is an ultra dry style of rose. With rosewater, mushrooms and earth aromas and a clean, spicy berry palate, this savoury wine is passionate in both colour and spirit.
Giant Steps, Sexon Pinot Noir 2005, Yarra Valley, Victoria
Vinification saw this hand picked fruit cold soaked and then hand plunged prior to spending eleven months in a combination of new and old French oak barriques. All this personal care and attention resulted in a lovely wine perfect for antipasto and tapas. The savoury nose reveals raspberries and red currents, leads the way to musk and sour cherries on the palate
Torbreck, The Steading 2005, Barossa Valley, South Australia
This Seductive blend of the traditional Barossa cultivars of Grenache, Shiraz and Mataro has been described as very “Burgundian” in style! The Elegant and pure palate has subtle notes of crushed cherries, earth and ceder whilst the nose displays delicate aromas of truffle, five-spice with a rich inner core of licorice, leather and Provencal herbs.
Yering Station, Cabernet Sauvignon 2004, Yarra Valley, Victoria
The nose reveals all that we seek in an elegant Cabernet Sauvignon – sweet blackcurrants and mulberries interplaying with cedar and mocha chocolate. Wonderfully structured with fine, ripe tannins this elegant medium to full bodied wine is bounded to attract a flowing!
Dessert Wine
De Bortoli, Noble One 2004, 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
Havana Club 7 Anos Rum
Bacardi White Rum
Bundaberg Dark Rum
Wild Turkey Bourbon
Jack Daniels Bourbon
Jose Cuervo Tequila Especial
Beers
James Squire Original Amber Ale, Cascade Premium Lager, Crown Lager, Cascade Premium Light, Heineken, Coopers Brewery Original Pale Ale
Digestives, Liqueurs and Ports
Harvey’s Bristol Cream Sherry
St Agnes 5yo Brandy
Bailey’s Irish Cream
Cointreau
Grand Marnier
Drambuie
Tia Maria
Morris Liqueur Tokay
Morris Liqueur Muscat
Morris Liqueur Tawny Port
Grant Burge Barossa Aged Tawny Port
Non Alcoholic
Range of freshly squeezed Juices
Orange Juice, Apple Juice, Tomato Juice
nudie Peach Energiser Drink, designed by Neil Perry
nudie Mango and Passionfruit Juice
nudie Lychee, Lemon and Lime Juice
nudie Cranberry and Raspberry Juice
San Pellegrino Acqua Panna Natural Mineral Water
San Pellegrino Sparkling Mineral Water
San Pellegrino Chinotto, San Pellegrino Limonata, San Pellegrino Aranciata Rossa
Lemonade, Cola, Diet Cola, Bitter Lemon
Hot Beverages
Coffee
Espresso coffees use the premium Giancarlo blend from Grinders Coffee
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.
Lufthansa
First Class menu
Bangkok to Frankfurt
September 2007
Dreamer’s Delight
Use the time on board to get some restful sleep in the form of our Dreamer’s Delight, a select meal served in once course.
Cold Gourmet Plate
Balik Salmon with Pomelo Salsa and Green Asparagus Tips
or
Hot Specialty
Potato Gnocchi with Tomato Concassée Sauce and mixed Vegetables with shaved Parmesan Cheese
Cheese and Dessert
Camembert, Gruyère and Blue Cheese
Fresh Fruit
Menu
Choice of Hors d’oeuvres
Caviar with the traditional Garnishes
Lamb Loin with herb Vinaigrette and Pumpkin Salad
Marinated Shrimp with Thai Glass Noodle Salad
Paneer Cheese with grilled Carrot and Pesto Sauce
Salad
Seasonal Greens presented with Dressing
Choice of Main Courses
Herbed baked Garoupa with Lime Butter, Saffron Risotto and Bok Choy
Tenderloin of Beef in Red Wine Sauce accompanied by turned buttered Carrot, Pancake with Polenta and Asparagus
Oven baked Chicken with Hoisin Sauce, Snow Peas, Baby Squash and steamed Japanese Rice
Thai Vegetable Curry with Yellow Bamée Noodles
Selection of Cheese and Dessert
Camembert, Port Salit, Gruyère and Goat Cheese garnished with Grapes
Blueberry Cake with whipped Cream
Mango Tart with Cherry
Specialty Dessert Wines
LH 773 9/07-10/07-S
Vinothek
Champagne
“D” de Devaux Brut, Champagne Veuve Devaux, Frankreich
Like so many champagne houses, the house of Devaux, founded in 1846, also has to thank a widow for its success. The widow, Augusta Devaux, made the business a success in the second half of the 19th century, thereby bringing herself into the ranks of the famous champagne widows. This cuvee “D” ties in with the success of the great champagnes. It is a composition whose complex interaction of aromas is reminiscent of elder blossom, orange zest and fine, nutty notes. On the palate the freshness of the chardonnay knits perfectly with the fruit and opulence of the pinot noir. The widow would no doubt be proud to know that her champagne was the winner of the Lufthansa blind tasting.
or
“Rare”, Champagne Piper-Heidsieck, Frankreich
Régis Camus, the cellar master at Piper-Heidsieck, has brought together the best vineyards for the champagne grape varieties chardonnay and pinot noir in this pre-stige cuvee. The grapes from each vineyard are vinified separately in order to achieve a multi-faceted composition later. Chardonnay brings delicate floral notes, as well as a fresh minerality, to the cuvee, whilst pinot noir enhances the whole with its fruit, power and weight. Thus the “Rare” has an elegant palate structure and refreshing mousse.
Monthly Proposal
2003 Assmannshäuser Höllenberg Spätlese trocken, Domäne Assmannshausen, Deutschland
The wines from this steep, slatey vineyard have enjoyed an excellent reputation since 1108 and the vineyard name has no doubt contributed to this. It is not clear whether the name Höllenberg (hells mountain) suggests that the climate here is as hot as hell, or whether the growers have to work like hell in these steep vineyards, or whether the wine just tastes damned good (in German “hellishly” good). The answer is actually quite simple : “Höllen” are nothing other than steep slopes, although this explanation is almost too profane for such a fine wine. The state winery of Kloster Eberbach (Eberbach monastery) and its domaine continues the tradition of the Cistercian monks from Burgundy. The monks not only founded the monastery but also brought pinot noir vines to the Rheingau. The minks would definitely have been proud of the extraordinary 2003 vintage. The wine has an intense, ruby red color with touches of garnet. The bouquet is complex with aromas reminiscent of ripe raspberries, blackberries, and cherries with a touch of dark chocolate. On the palate this powerful red wine is characterised by its velvety character, intense fruit flavour and long, persistent finish.
Apéritif
Campari
A red mild bitters-type cordial
Sherry “La Guita”
A classic Sherry with fruity flavour and a taste of elegant saltiness, typical for Manzanilla Sherry.
Lufthansa Cocktail
This cocktail with aromas of juicy oranges, sweet almonds and fine berry fruits develops its full flavour when served chilled or “on the rocks” and can also be very refreshing if mixed with sparkling wine.
White Wine
2006 Riesling Spätlese trocken, Weingut Kruger-Rumpf, Deutschland
The Kruger-Rumpf family’s philosophy is “we aspire to perfect harmony”. Consequently, careful, environmentally-friendly viticulture, hand harvesting and optimum grape maturity are their parameters. The estate has been considered one of the stars in the wine firmament in the Nahe region for many years and this was proven recently by gaining the top award in the important Rheinland-Pfalz wine competition. This Riesling has been succulent, fresh fruit flavors, suggesting juicy peaches, ripe apricots and crisp apples as well as a touch of zesty citrus. On the palate the firm acidity is balanced by the wine’s full body, resulting in a crisp and juicy finish.
2005 Carneros Chardonnay, Artesa, USA
Carneros is north of San Francisco, situated between the Napa and Sonoma Valleys. There are two reasons why chardonnay vines flourish in this wine region : the cool Pacific climate and the limestone outcrops in the soil. The cool climate is responsible for the fine fruitiness found in this chardonnay, with its suggestions of ripe pears, juicy apples and a subtle hint of lemongrass. Maturation in wooden casks gives the wine elegant, toasty notes and a touch of vanilla, whilst the influence of the soil comes through in the nutty taste on the tongue and the elegant acidity which stimulates the appetite.
2006 Sulz, Sauvignon Blanc, Weingut Gross, Österreich
A steep site at an altitude of 450 m, soils rich in loam and limestone, careful hand harvesting and gentle maturation in large oak casks are the ingredients for a top wine. Alois Gross coaxes hidden nuances out of his sauvignon blanc from this first-class vineyard. The result culminates in these typical varietal aromas of fresh grapefruit, ripe gooseberry and juicy peach with a fine streak of minerality. On the palate this impression of refreshing and extremely juicy fruit continues with a lively acidity and long aromatic finish.
Red Wine
2001 Château Belgrave, Cru Classé, Haut-Médoc, Frankreich
Château Belgrave is only separated from its famous neighbour in Saint-Julien by a stream. This notwithstanding, even the name Belgrave reveals that the soil is top quality as it means “beautiful gravel”. From the time of its inclusion in the 1855 Médoc classification, the estate experienced a rather eventful history until 1979, when Jean-Marie Chadronnier recognised the estate’s potential and his wine company took up a lease on the domaine. Today the Château proves its worth with its cabernet sauvignon dominated style showing a bouquet of spicy blackberry and blackcurrant aromas and an expertly combined palate balancing fine tannins and flavourful weight of fruit. This is a modern classic par excellence.
2003 “Senda del Oro”, Ribera del Duero DO, Vizcarra, Spanien
Revolution also happens in traditional producing regions. The grower, Juan Carlos Vizcarra, had the idea of fermenting red wine must with its skins in barrique. As this had always been a disaster in the past because of the very small bung holes, he developed small wooden casks with a removable lid. This Rivera del Duero demonstrates very convincingly that he knows how to handle his tinto fino grapes. The wine has an intense garnet color and a bouquet reminiscent of figs, dark berry fruits and gentle spices. In the mouth the wine is full-bodied with fine, elegant tannins.
Dessert Wine
2005 Casablanca Valley Sauvignon Blanc Late Harvest, Morandé, Chile
Nature allows noble sweet wines to be produced only occasionally, when damp and warmth create the perfect conditions for the growth of the noble rot, Botrytis Cinerea. After harvesting, the grapes undergo a very laborious wine-making process to create this golden yellow nectar, with its bouquet of candied fruits and papaya, honey and white blossom. These aromas continue in the mouth and bring out the unique character of a wine with opulent sweetness and a seductive finale.
Monthly Proposal
Vieille Prune, Distillerie Studer, Schweiz
Switzerland is famous for its ingenious pleasures and indeed, the art of distilling has long been a tradition in the Swiss mountain valleys. However, this knowledge was not enough for Hans Studer. He went abroad and tried his luck in the French countryside of Aquitaine. He was instructed in the art of distilling by masters of the craft in Bordeaux and Cognac. Hans Studer no doubt could never have imagined back then that one of these fine brandies, the Vieille Prune, would even be served above the clouds in First Class. The Vieille Prune is distilled from selected, fully ripe plums and is then allowed to mature in peace for a long time. This brandy has a distinctive plum character and gentle spicy notes and is a special treat as well as being an ambassador of Swiss drinking culture for the whole world.
Spirits
Jack Daniel’s Tennessee Whiskey Old No 7
Amber colored Whiskey with distinctive caramel, vanilla and almond notes and a touch of fruity impressions.
Johnnie Walker Blue Label
Superior brand with an intense, opulent aroma and the typical peaty character.
Talisker 10 Year Old Single Malt Scotch Whisky
With its distinctive “turf” character and intense and fulsome flavour, this typical malt whisky hails from the only distillery to be found on the Isle of Skye.
Smirnoff Red Vodka
Triple-distilled and filtered ten times for exceptional smoothness and purity.
Bombay Sapphire Distilled London Dry Gin
Predominant juniper notes, balanced with impression of lemon peel and coriander.
Cognac Lhéraud Cuvée 30
A fine and mature cognac from an exceptional distiller.
Calvados Pays d’Auge AC, Daron
The long maturation process in oak barrels brings out crisp and sweet aromas of apple, pear and vanilla.
Fernet Branca
An aromatic blend of about 40 herbs and spices.
Tequila
Exclusively on flights to and from Mexico.
Walcher Williams Exclusiv
A juicy and very fruity poire Williams with long-lasting flavour and a very typical finish.
Etter Zuger Kirsch, 42 Vol %, Jahrgang 2005
Made from the Swiss “Lauerz” cherries, full-bodied, aromatic and refined.
Liqueur and Port
Baileys Irish Cream
A delicious cream liqueur made entirely in Ireland from a combination of dairy cream, Irish Whiskey and the smooth flavour of chocolate and vanilla.
Niepoort Portwein LBV
An intensive, young and powerful port with a decent fruit flavour.
Cold Beverages
Mineral water
Apollinaris, sparkling natural mineral water
Elisabethenquelle, natural mineral water
Fruit juices
Apple Juice
Tomato Juice
Orange Juice
German Beer
Warsteiner Pils
Clausthaler, non-alcoholic
Hot Beverages
Jacobs Kaffee
Mild Arabica Coffee from the Highlands
Espresso, Decaf Espresso
Cappuccino
Eilles Teespezialitäten
Darjeeling Royal First Flush Blatt
Harvested in springtime in the best tea gardens of the Himilayan foothills, this superior quality shows a lot of white leaf toips after the winter’s rest in Northern India. Its aroma is crisp and fresh, reminiscent of lilies of the valley, its color pale orange.
Assam Special Broken
This robust elegant tea, harvested at the Brahmaputra River plantations in Northern India, is copper-red in color with a rich and malty aroma. Milk or cream and sugar are worthly accompaniments.
Grüntee Asia Superior Blatt
Grown in fertile Central Asia, this unfermented tea is bright yellow in color with a pleasant gentle aroma and sweet yet tart notes. Traditionally enjoyed plain.
Earl Grey Premium Blatt
A blend of Darjeeling, Ceylon and Chinese teas enhanced by aromatic oil from the finest bergamot fruit. A classic, copper-red in the cup, especially enjoyable with pastries and cake.
Yogi Tee Himmlischer Glückstee Bio
Enticingly rich and fragrant spices reminiscent of the exotic kitchens of the Orient mingle with soft Rooisbush tea from South Africa. Organically grown Ayurvedic blend with cinnamon, ginger, cardamom, pepper, cloves and Rooibos.
Sommerbeeren
A crisp combination of hibiscus flowers, apples, orange and lemon zest, cinnamon and orange flavour as well as ten revitalizing vitamins. Very refreshing.
Breakfast
Cold and hot Specialties
Freshly squeezed Orange Juice
Fresh Fruit
Plain Yoghurt, Müsli, Cornflakes and Milk
Smoked Red Snapper with herbs, smoked Salmon, Beef Pastrami, smoked stuffed Chicken breast, Pepper Salami, Red Cheddar, Gruyère and Cream Cheese
Scrambled Eggs freshly prepared upon your request with your Choice of Bacon and Chives
Lufthansa
First Class menu
Frankfurt to Bangkok
September 2007
Dreamer’s Delight
Use the time on board to get some restful sleep in the form of our Dreamer’s Delight, a select meal served in once course.
Cold Gourmet Plate
Salmon and Char as a Filet and Tureen, Herb Crème Fraîche
or
Hot Specialty
Turkey in Tarragon and Curry, marinated on a Skewer, served on a Tomato and Mushroom Risotto
Cheese and Dessert
Bleu de Gex, Murol and medium-aged Gouda
Fresh Fruit
Menu
Choice of Hors d’oeuvres
Caviar with the traditional Garnishes
Chilled Lobster Terrine with Exotic Fruit Sauce and Tamarind
Hot-smoked Duck Breast, Apple and Rosemary Purée with stuffed Vanilla Plum
Grilled Eggplant and Tomato Terrine with Parsley and Balsamico
Salad
Curly Endive, Radicchio, Lollo Rosso and Lamb’s Lettuce with Cucumber, Carrots and Walnuts
Macadamia Nut or Potato Dressing
Choice of Main Courses
Loin of Lamb, Peppers, Beans and a Zucchini Mint Purée
Filet of Halibut in black Truffled Dashi Stock, with Hearts of Palm, Silver Onions, Shittake Mushrooms and Baby Bok Choy
Cheese Ravioli with Harvest Corn Sauce and Oyster Mushrooms, Spinach and Roasted Pumpkin Seeds
Saddle of Veal served with herbed Mushrooms, Carrots, Brussels Sprouts and Langres Potato Purée
Selection of Cheese and Dessert
Bleu de Gex, Murol, medium-matured Gouda, Brillat Savarin, St Nectaire served with Plums, Cherry Tomatoes and Celery
Milk Chocolate Dome with Espresso Sauce, Mint and Blackcurrants
Jelly of Grapefruit and Elderflower Sorbet
Specialty Dessert Wines
LH 782 9/07-10/07
Vinothek
Champagne
“D” de Devaux Brut, Champagne Veuve Devaux, Frankreich
Like so many champagne houses, the house of Devaux, founded in 1846, also has to thank a widow for its success. The widow, Augusta Devaux, made the business a success in the second half of the 19th century, thereby bringing herself into the ranks of the famous champagne widows. This cuvee “D” ties in with the success of the great champagnes. It is a composition whose complex interaction of aromas is reminiscent of elder blossom, orange zest and fine, nutty notes. On the palate the freshness of the chardonnay knits perfectly with the fruit and opulence of the pinot noir. The widow would no doubt be proud to know that her champagne was the winner of the Lufthansa blind tasting.
or
“Rare”, Champagne Piper-Heidsieck, Frankreich
Régis Camus, the cellar master at Piper-Heidsieck, has brought together the best vineyards for the champagne grape varieties chardonnay and pinot noir in this pre-stige cuvee. The grapes from each vineyard are vinified separately in order to achieve a multi-faceted composition later. Chardonnay brings delicate floral notes, as well as a fresh minerality, to the cuvee, whilst pinot noir enhances the whole with its fruit, power and weight. Thus the “Rare” has an elegant palate structure and refreshing mousse.
Monthly Proposal
2003 Assmannshäuser Höllenberg Spätlese trocken, Domäne Assmannshausen, Deutschland
The wines from this steep, slatey vineyard have enjoyed an excellent reputation since 1108 and the vineyard name has no doubt contributed to this. It is not clear whether the name Höllenberg (hells mountain) suggests that the climate here is as hot as hell, or whether the growers have to work like hell in these steep vineyards, or whether the wine just tastes damned good (in German “hellishly” good). The answer is actually quite simple : “Höllen” are nothing other than steep slopes, although this explanation is almost too profane for such a fine wine. The state winery of Kloster Eberbach (Eberbach monastery) and its domaine continues the tradition of the Cistercian monks from Burgundy. The monks not only founded the monastery but also brought pinot noir vines to the Rheingau. The minks would definitely have been proud of the extraordinary 2003 vintage. The wine has an intense, ruby red color with touches of garnet. The bouquet is complex with aromas reminiscent of ripe raspberries, blackberries, and cherries with a touch of dark chocolate. On the palate this powerful red wine is characterised by its velvety character, intense fruit flavour and long, persistent finish.
Apéritif
Campari
A red mild bitters-type cordial
Sherry “La Guita”
A classic Sherry with fruity flavour and a taste of elegant saltiness, typical for Manzanilla Sherry.
Lufthansa Cocktail
This cocktail with aromas of juicy oranges, sweet almonds and fine berry fruits develops its full flavour when served chilled or “on the rocks” and can also be very refreshing if mixed with sparkling wine.
White Wine
2006 Riesling Spätlese trocken, Weingut Kruger-Rumpf, Deutschland
The Kruger-Rumpf family’s philosophy is “we aspire to perfect harmony”. Consequently, careful, environmentally-friendly viticulture, hand harvesting and optimum grape maturity are their parameters. The estate has been considered one of the stars in the wine firmament in the Nahe region for many years and this was proven recently by gaining the top award in the important Rheinland-Pfalz wine competition. This Riesling has been succulent, fresh fruit flavors, suggesting juicy peaches, ripe apricots and crisp apples as well as a touch of zesty citrus. On the palate the firm acidity is balanced by the wine’s full body, resulting in a crisp and juicy finish.
2005 Carneros Chardonnay, Artesa, USA
Carneros is north of San Francisco, situated between the Napa and Sonoma Valleys. There are two reasons why chardonnay vines flourish in this wine region : the cool Pacific climate and the limestone outcrops in the soil. The cool climate is responsible for the fine fruitiness found in this chardonnay, with its suggestions of ripe pears, juicy apples and a subtle hint of lemongrass. Maturation in wooden casks gives the wine elegant, toasty notes and a touch of vanilla, whilst the influence of the soil comes through in the nutty taste on the tongue and the elegant acidity which stimulates the appetite.
2006 Sulz, Sauvignon Blanc, Weingut Gross, Österreich
A steep site at an altitude of 450 m, soils rich in loam and limestone, careful hand harvesting and gentle maturation in large oak casks are the ingredients for a top wine. Alois Gross coaxes hidden nuances out of his sauvignon blanc from this first-class vineyard. The result culminates in these typical varietal aromas of fresh grapefruit, ripe gooseberry and juicy peach with a fine streak of minerality. On the palate this impression of refreshing and extremely juicy fruit continues with a lively acidity and long aromatic finish.
Red Wine
2001 Château Belgrave, Cru Classé, Haut-Médoc, Frankreich
Château Belgrave is only separated from its famous neighbour in Saint-Julien by a stream. This notwithstanding, even the name Belgrave reveals that the soil is top quality as it means “beautiful gravel”. From the time of its inclusion in the 1855 Médoc classification, the estate experienced a rather eventful history until 1979, when Jean-Marie Chadronnier recognised the estate’s potential and his wine company took up a lease on the domaine. Today the Château proves its worth with its cabernet sauvignon dominated style showing a bouquet of spicy blackberry and blackcurrant aromas and an expertly combined palate balancing fine tannins and flavourful weight of fruit. This is a modern classic par excellence.
2003 “Senda del Oro”, Ribera del Duero DO, Vizcarra, Spanien
Revolution also happens in traditional producing regions. The grower, Juan Carlos Vizcarra, had the idea of fermenting red wine must with its skins in barrique. As this had always been a disaster in the past because of the very small bung holes, he developed small wooden casks with a removable lid. This Rivera del Duero demonstrates very convincingly that he knows how to handle his tinto fino grapes. The wine has an intense garnet color and a bouquet reminiscent of figs, dark berry fruits and gentle spices. In the mouth the wine is full-bodied with fine, elegant tannins.
Dessert Wine
2005 Casablanca Valley Sauvignon Blanc Late Harvest, Morandé, Chile
Nature allows noble sweet wines to be produced only occasionally, when damp and warmth create the perfect conditions for the growth of the noble rot, Botrytis Cinerea. After harvesting, the grapes undergo a very laborious wine-making process to create this golden yellow nectar, with its bouquet of candied fruits and papaya, honey and white blossom. These aromas continue in the mouth and bring out the unique character of a wine with opulent sweetness and a seductive finale.
Monthly Proposal
Vieille Prune, Distillerie Studer, Schweiz
Switzerland is famous for its ingenious pleasures and indeed, the art of distilling has long been a tradition in the Swiss mountain valleys. However, this knowledge was not enough for Hans Studer. He went abroad and tried his luck in the French countryside of Aquitaine. He was instructed in the art of distilling by masters of the craft in Bordeaux and Cognac. Hans Studer no doubt could never have imagined back then that one of these fine brandies, the Vieille Prune, would even be served above the clouds in First Class. The Vieille Prune is distilled from selected, fully ripe plums and is then allowed to mature in peace for a long time. This brandy has a distinctive plum character and gentle spicy notes and is a special treat as well as being an ambassador of Swiss drinking culture for the whole world.
Spirits
Jack Daniel’s Tennessee Whiskey Old No 7
Amber colored Whiskey with distinctive caramel, vanilla and almond notes and a touch of fruity impressions.
Johnnie Walker Blue Label
Superior brand with an intense, opulent aroma and the typical peaty character.
Talisker 10 Year Old Single Malt Scotch Whisky
With its distinctive “turf” character and intense and fulsome flavour, this typical malt whisky hails from the only distillery to be found on the Isle of Skye.
Smirnoff Red Vodka
Triple-distilled and filtered ten times for exceptional smoothness and purity.
Bombay Sapphire Distilled London Dry Gin
Predominant juniper notes, balanced with impression of lemon peel and coriander.
Cognac Lhéraud Cuvée 30
A fine and mature cognac from an exceptional distiller.
Calvados Pays d’Auge AC, Daron
The long maturation process in oak barrels brings out crisp and sweet aromas of apple, pear and vanilla.
Fernet Branca
An aromatic blend of about 40 herbs and spices.
Tequila
Exclusively on flights to and from Mexico.
Walcher Williams Exclusiv
A juicy and very fruity poire Williams with long-lasting flavour and a very typical finish.
Etter Zuger Kirsch, 42 Vol %, Jahrgang 2005
Made from the Swiss “Lauerz” cherries, full-bodied, aromatic and refined.
Liqueur and Port
Baileys Irish Cream
A delicious cream liqueur made entirely in Ireland from a combination of dairy cream, Irish Whiskey and the smooth flavour of chocolate and vanilla.
Niepoort Portwein LBV
An intensive, young and powerful port with a decent fruit flavour.
Cold Beverages
Mineral water
Apollinaris, sparkling natural mineral water
Elisabethenquelle, natural mineral water
Fruit juices
Apple Juice
Tomato Juice
Orange Juice
German Beer
Warsteiner Pils
Clausthaler, non-alcoholic
Hot Beverages
Jacobs Kaffee
Mild Arabica Coffee from the Highlands
Espresso, Decaf Espresso
Cappuccino
Eilles Teespezialitäten
Darjeeling Royal First Flush Blatt
Harvested in springtime in the best tea gardens of the Himilayan foothills, this superior quality shows a lot of white leaf toips after the winter’s rest in Northern India. Its aroma is crisp and fresh, reminiscent of lilies of the valley, its color pale orange.
Assam Special Broken
This robust elegant tea, harvested at the Brahmaputra River plantations in Northern India, is copper-red in color with a rich and malty aroma. Milk or cream and sugar are worthly accompaniments.
Grüntee Asia Superior Blatt
Grown in fertile Central Asia, this unfermented tea is bright yellow in color with a pleasant gentle aroma and sweet yet tart notes. Traditionally enjoyed plain.
Earl Grey Premium Blatt
A blend of Darjeeling, Ceylon and Chinese teas enhanced by aromatic oil from the finest bergamot fruit. A classic, copper-red in the cup, especially enjoyable with pastries and cake.
Yogi Tee Himmlischer Glückstee Bio
Enticingly rich and fragrant spices reminiscent of the exotic kitchens of the Orient mingle with soft Rooisbush tea from South Africa. Organically grown Ayurvedic blend with cinnamon, ginger, cardamom, pepper, cloves and Rooibos.
Sommerbeeren
A crisp combination of hibiscus flowers, apples, orange and lemon zest, cinnamon and orange flavour as well as ten revitalizing vitamins. Very refreshing.
Breakfast
Cold and hot Specialties
Freshly squeezed Orange Juice
Fresh Fruit
Natural Yogurt, Yogurt with fresh Fruits, Cornflakes and Milk
Smoked Snapper, fine Salmon Strudel, Parma Ham, smoked Turkey Breast, German Salami, Yogurt Cheese, Cream Cheese with Chives, Rahmberg Cheese
Scrambled Eggs freshly prepared upon your request with Bacon and Chives
United Airlines
First Class menu
Los Angeles to Sydney
January 2008
Featured Wines
Some of these wines may only be available on selected flights. Your flight attendant will inform you of today’s selections.
Champagne
Laurent Perrier 1997 Champagne
Laurent Perrier 1997 exhibits remarkable balance between fruitiness and earthiness : nutty, rich, and juicy, with toast, cherry and lemon flavors at the end.
Nicolas Feuillatte 2002 Champagne
Feuillate’s ability to create wines of power and grace is on full display in a big vintage such as 2002. But while there is richness to the wine, it’s a perfect illustration of Champagne’s ability to remain youthful for years.
White Wine
Marie Antoinette Vincent Pouilly Fuissé 2003 (Chardonnay)
Perhaps the greatest producer in Pouilly Fuissé offers this round and crisp version of Chardonnay, earthy and refreshing.
Fèvre Vaillons 2005 Chabils (Chardonnay)
Chardonnays from Burgundy can taste very unlike Californian Chardonnay : where California goes for the richness of buttered toast, Chablis is poised, earthy and tart with orange and green apple aromas.
Markham Vineyards Sauvignon Blanc 2006 Napa Valley
Markham owns a great track record with both Sauvignon Blanc and Merlot. Their Sauvignon shows melon, grapefruit, orange and red apple in a tangy finish.
Red Wine
Jean-Luc Colombo Crozes Hermitage 2004 La Tuilerie (Syrah)
Syrah is what some people call Shiraz, but when you call it Shiraz rarely does it taste this smoky, rich, cherry laden and long. Actually, even if you call it Syrah, it rarely tastes this good.
Jaboulet Gigondas 2005 Pierre Aiguille (Grenache Blend)
Gigondas has achieved some stunning successes in the 2005, more so than the heralded 2003’s, and Jaboulet’s 2005 is lush and long.
St Halletts “Faith” Shiraz 2005 Barossa Valley
Shiraz is quintessentially Australian wine : fruity, jammy, easy-going, even rustic but strong. The warm Barossa Valley provides the black fruits and the Eden Valley, with its fascinating slate soils, adds a spicier, earthier note and some red fruits.
Louis Martini Cabernet Sauvignon 2003 Sonoma
The Martini family has produced some of the greatest California wines of the twentieth century and this Cab has juicy cherry flavors with great length.
Beverages
Apéritifs, cocktails, spirits, liqueurs and beer.
Sandeman Founders Reserve Porto will be offered during the main meal’s dessert.
Starbucks coffee will be available throughout the flight.
Menu
On today’s flight, you may choose our traditional dinner, served in courses, or enjoy our Express Dine service – a complete meal served all at once at the time of your choosing so you can maximize your time while on board. Please inform the flight attendant of your choice.
To Begin
Soup
Roasted Yukon gold potato, cheddar and bacon chowder
Salad
Fresh seasonal greens
Hot cumin chicken
Buttermilk ranch or balsamic Dijon vinaigrette
Main Course
Orange and ginger cured duck confit
Roasted shallot vinaigrette, braised fennel and hazelnut jasmine rice.
Pan-seared filet mignon with horseradish sauce
Red and Yukon gold potatoes, sautéed spinach, shallots and mushrooms.
Rosemary lemon Mediterranean sea bass with tomato and olive ragout
Vegetable risotto and green and yellow haricot vert
Express Dine
Today’s Express Dine features your choice of any of the above entrées, fresh seasonal greens with classic Caesar dressing and Eli’s Crème Caramel Cheesecake for dessert
Dessert
To complete your dining experience :
Ice cream with sundae toppings
Cheese selection : Kerrygold Vintage Cheddar, Port-Salut, Wensleydale with cranberry
Fresh strawberries with brown sugar sour cream dip
Prior to Arrival
Spinach and feta cheese omelette with pomodoro sauce
Black Forest ham
United Airlines
Business Class menu
Los Angeles to Sydney
January 2008
Featured Wines
Some of these wines may only be available on selected flights. Your flight attendant will inform you of today’s selections.
Champagne
Heidsieck Monopole Blue Top Brut NV Champagne
The Monopole “Blue Top” has a showy, vibrantly nutty nose and very creamy mouth but still retains Champagne’s ability to pair up well with a wide variety of foods.
Pommery Brut Royal NV Champagne
Pommery has a reputation for consistently producing soft and charming Champagne that is full, rich and still balanced between fruitiness and earthiness : nutty, ruch and juicy, with toast, pear and apple for a very long end.
White Wine
Château De Tracy “Mademoiselle De T” 2005 Pouilly Fumé (Sauvignon Blanc)
2005 is one of the best vintages yet for Sauvignon Blanc in northern France. The wines are wonderfully fruity, bone dry, and rich without heaviness.
William Fèvre Chabils 2005 Champs Royaux (Chardonnay)
If you make Chardonnay without new barrels (as it traditional in Chablis), you end up with tart fruits and something a bit like mushrooms and minerals.
Estancia Pinnacles Chardonnay 2005 Monterey
Chardonnay prefers to cool off at night, and Monterey is an ideal region for it. It doesn’t lose any intensity, it simply gains complexity and drinkability.
Hawk Crest Chardonnay 2006 California
California’s forte is this rich and buttery style of Chardonnay, and Hawk Crest enjoys a tradition of excellent and stylish Chardonnay.
Red Wine
Taurus Roble 2004 Toro (Tempranillo)
The Toro region of Spain has become a hot property for Tempranillo, and the wines are big and powerful.
Capçanes Mas Donís 2005 Montsant (Tempranillo / Garnacha)
Spain is the hot new thing in the international marketplace, even though they’ve been making wine for a few thousand years. Their top red grapes, Tempranillo and Garnacha, are now offering lush, juicy New World-styled wines.
Aquinas Merlot 2004 Napa Valley
Aquinas Merlot from Napa Valley (owned by the Sebastiani family) carries the bright blue fruits, black tea and rich cherry finish that the best Merlots can offer.
Pedroncelli Bench Vineyards Merlot 2005 Dry Creek Valley
A layered and dense Cabernet, made in Dry Creek Valley, an area most famous for its Zinfandels, and perhaps the wild character of Zinfandel shows through, with black cherries, plums, spice and cloves.
Penfolds Bin 2 Shiraz-Mourvedre 2004 South Australia
Penfolds remains the most famous name in Australian wine and the Bin 2 Shiraz is a fruit-laden and joyous expression of the grape.
Warburn Barrel Matured Shiraz 2007 Barossa Valley
Warburn is an ideal example of the character of Australian Shiraz, with coconut, cassis and blackberry flavours. This has the voluptuous richness that typifies Australian wine.
Beverages
Apéritifs, cocktails, spirits, liqueurs and beer.
Sandeman Founders Reserve Porto will be offered during the main meal’s dessert.
Starbucks coffee will be available throughout the flight.
Menu
On today’s flight, you may choose our traditional dinner, served in courses, or enjoy our Express Dine service – a complete meal served all at once at the time of your choosing so you can maximize your time while on board. Please inform the flight attendant of your choice.
To Begin
Sautéed herbed shrimp, prosciutto ham and fresh fruit
Kalamata olive sauce
Fresh seasonal greens
Buttermilk ranch or balsamic Dijon vinaigrette
Main Course
Pan-seared filet mignon with green peppercorn sauce
Fingerling potatoes and sautéed zucchini and carrots.
Citrus-roasted chicken with warm mango relish
Israeli couscous and corn and green peas
Pasta rotollo
Egg, tomato and spinach pasta filled with ricotta, mozzarella and Romano cheeses and spinach with marinara sauce.
Express Dine
Today’s Express Dine features an appetizer, a fresh entrée salad topped with a hot cumin seasoned chicken breast served with classic Caesar dressing and Eli’s Crème Caramel Cheesecake for dessert
Dessert
International cheese selection
Kerrygold Vintage Cheddar, Port-Salut
Eli’s Crème Caramel Cheesecake
Prior to Arrival
Spinach and feta cheese omelette with pomodoro sauce
Black Forest ham
or
Fresh seasonal fruit plate with yogurt
We apologize if occasionally your choice is not available
United Airlines
Business Class menu
Sydney to Los Angeles
January 2008
Featured Wines
Some of these wines may only be available on selected flights. Your flight attendant will inform you of today’s selections.
Champagne
Heidsieck Monopole Blue Top Brut NV Champagne
The Monopole “Blue Top” has a showy, vibrantly nutty nose and very creamy mouth but still retains Champagne’s ability to pair up well with a wide variety of foods.
Pommery Brut Royal NV Champagne
Pommery has a reputation for consistently producing soft and charming Champagne that is full, rich and still balanced between fruitiness and earthiness : nutty, ruch and juicy, with toast, pear and apple for a very long end.
White Wine
Château De Tracy “Mademoiselle De T” 2005 Pouilly Fumé (Sauvignon Blanc)
2005 is one of the best vintages yet for Sauvignon Blanc in northern France. The wines are wonderfully fruity, bone dry, and rich without heaviness.
William Fèvre Chabils 2005 Champs Royaux (Chardonnay)
If you make Chardonnay without new barrels (as it traditional in Chablis), you end up with tart fruits and something a bit like mushrooms and minerals.
Estancia Pinnacles Chardonnay 2005 Monterey
Chardonnay prefers to cool off at night, and Monterey is an ideal region for it. It doesn’t lose any intensity, it simply gains complexity and drinkability.
Hawk Crest Chardonnay 2006 California
California’s forte is this rich and buttery style of Chardonnay, and Hawk Crest enjoys a tradition of excellent and stylish Chardonnay.
Red Wine
Taurus Roble 2004 Toro (Tempranillo)
The Toro region of Spain has become a hot property for Tempranillo, and the wines are big and powerful.
Capçanes Mas Donís 2005 Montsant (Tempranillo / Garnacha)
Spain is the hot new thing in the international marketplace, even though they’ve been making wine for a few thousand years. Their top red grapes, Tempranillo and Garnacha, are now offering lush, juicy New World-styled wines.
Aquinas Merlot 2004 Napa Valley
Aquinas Merlot from Napa Valley (owned by the Sebastiani family) carries the bright blue fruits, black tea and rich cherry finish that the best Merlots can offer.
Pedroncelli Bench Vineyards Merlot 2005 Dry Creek Valley
A layered and dense Cabernet, made in Dry Creek Valley, an area most famous for its Zinfandels, and perhaps the wild character of Zinfandel shows through, with black cherries, plums, spice and cloves.
Penfolds Bin 2 Shiraz-Mourvedre 2004 South Australia
Penfolds remains the most famous name in Australian wine and the Bin 2 Shiraz is a fruit-laden and joyous expression of the grape.
Warburn Barrel Matured Shiraz 2007 Barossa Valley
Warburn is an ideal example of the character of Australian Shiraz, with coconut, cassis and blackberry flavours. This has the voluptuous richness that typifies Australian wine.
Beverages
Apéritifs, cocktails, spirits, liqueurs and beer.
Sandeman Founders Reserve Porto will be offered during the main meal’s dessert.
Starbucks coffee will be available throughout the flight.
Menu
To Begin
Dried beef and marinated prawns with asparagus tips and tomato
Mustard dill mayonnaise
Fresh seasonal greens
Creamy wasabi or raspberry vinaigrette
Main Course
Pan-seared filet mignon with shallot balsamic demi glace
Potato mushroom casserole and sautéed vegetables with shiitake mushrooms.
Oven-roasted breast of chicken with blueberry peppercorn sauce
White and wild rice medley, blanched broccoli and roasted pumpkin.
Filet of salmon with lemon myrtle cream sauce
Parslied château potatoes and a mixed vegetable sauté.
Dessert
International cheese selection
Brie, St Claire
Hazelnut nougat cake
Midflight Snack
A variety of sandwiches and assorted treats
Prior to Arrival
Your selected entrée will be served with breakfast breads, butter and fruit preserves
Asparagus and Gouda cheese filled omelette
Grilled smoked chicken, baked Roma tomato half
or
Fresh seasonal fruit plate with creamy yogurt
Today’s menu features beef from Australia.
We apologize if occasionally your choice is not available
Chablis 1er Cru Les Vaillons 2003
Its colour is of a bright, quiet green gold. The fruit is very fresh, with minerality, ripe white fruit and a touch of melissa. This wine is soft, full-fleshed and spirited with nice body. They are the ideal partners for sea food (shellfish, cockles, fish), also sausage pies, snails and white meats.
Riesling Grand Cru 1er Rosacker 2003
A beautiful robe with a brilliant pale yellow and beautiful silver green tint. Very complex and well open with rich flavour of lemon, straw and tea. The structure is elegant and shows a great balance between alcohol and sugar. This will harmoniously pair with poultry, fish, seafood.
Red Wine
Chateau Monbousquet St Emilion 2001
The 2001 Monbousquet is a big flamboyant, sexy offering with a dense ruby/purple colour as well as a big, sweet nose of liquorice, dried herbs, black currants, and blackberries. Beautifully textured, medium to full-bodied and opulent.
Hermitage Cave De Tain 2003
Deep dark colour with purplish tints. Subtle nose of black stewed fruits. Notes of black olive, grilled, developing to black chocolate aromas, liquorice and pepper. The palate is rich, generous and elegant with tight and silky tannins. Mellow wooden notes. Complex flavour of candied fruits, liquorice with spicy notes on the finish. Harmonious balance, racy and attractive wine.
Dom Pérignon
Dom Pérignon Vintage 1999
Hennessy Paradis Extra
Aperitifs
Campari
Gin Martini
Screwdriver
Bloody Mary
Black Russian
Vodka Martini
Warre’s Warrior Port
Bristol Cream Sherry
Spirits
Bacardi Rum
Tanqueray Gin
Jack Daniel’s Bourbon
Johnnie Walker Blue Label
Chivas Royal Salute Scotch Whisky
Glenfiddich … Ancient Reserve 18 Year Old
Liqueurs
Kahlua
Drambuie
Grand Marnier Cordon Rouge
Japanese Sake Junmai Dai Gin-Jo “Kubota Manju”
(Available only on BKK-NRT-BKK)
Thai Airways
First Class menu
Bangkok to Auckland
September 2007
First Serving
Hot Savoury
Deep-fried Minced Prawn on Sugar Cane Stick
First Course
King Prawn Medallion
Garden Vegetables
Balsamic Mayonnaise Dressing
Soup
French Onion Soup
Served with Toasted Gruyere Cheese on French Bread,
Grated Parmesan Dressing
Main Course
Seared Scallops with Sundried Tomato and Fresh Basil Pesto
Light Polenta with Rosemary, Mixed Vegetables Western Style
or
Braised Lamb in Red Wine with Shallot
Pan-fried Spatzley, Mixed Vegetables Western Style
or
Prawn Curry “Pa-naeng”, (with Peanuts)
Steamed Wild Rice, Stir-fried Vegetables
Steamed Egg with Sweet Basil
Grilled Eggplant with Salmon Dip
Fresh Vegetables in Cucumber Ring
or
Stir-fired Pork Fillet Finger with Onions, Red and Green Capsicum
Yellow Noodles, Braised Gluten with Mushroom, Carrot, Chinese Cabbage
Assorted Breads / Butter
Rustico Bread Loaf, Laugen Roll with Sasame
French Garlic Bread, Buttered Grissini, Homemade Sesame Crackers
Assorted Cheese Tray / Crackers
Fresh Fruits
Dessert
Assorted Thai Sweets
Assorted Cakes
Tea, Coffee, Espresso, Cappuccino
Second Serving
Fresh Fruits
Plain Yoghurt, Fruit Yoghurt
Cereals
Main Course
Italian Basil Frittata topped with Lobster in Tomato Herb Sauce
Bacon, Herb Sausage, Roesti Potatoes with Cheese and Bacon
Grilled Carrots and Zucchini
or
Pancake stuffed with Creamed Asparagus
Bacon, Herb Sausage, Grilled Mushroom and Vegetables
or
Cold Cuts Platter
Salami Sausage, Hunting Special
Smoked Pork Loin Pastrami and Tilsiter Cheese
Shallot : Use for Fever, Phlegm, Cold.
Lemongrass : Use for Stomachache, Inrease Appetite.
TG 989 F – MENU C : MAR/SEP
Wine
White Wine
Chablis 1er Cru Les Vaillons 2003
Its colour is of a bright, quiet green gold. The fruit is very fresh, with minerality, ripe white fruit and a touch of melissa. This wine is soft, full-fleshed and spirited with nice body. They are the ideal partners for sea food (shellfish, cockles, fish), also sausage pies, snails and white meats.
Riesling Grand Cru 1er Rosacker 2003
A beautiful robe with a brilliant pale yellow and beautiful silver green tint. Very complex and well open with rich flavour of lemon, straw and tea. The structure is elegant and shows a great balance between alcohol and sugar. This will harmoniously pair with poultry, fish, seafood.
Red Wine
Chateau Monbousquet St Emilion 2001
The 2001 Monbousquet is a big flamboyant, sexy offering with a dense ruby/purple colour as well as a big, sweet nose of liquorice, dried herbs, black currants, and blackberries. Beautifully textured, medium to full-bodied and opulent.
Hermitage Cave De Tain 2003
Deep dark colour with purplish tints. Subtle nose of black stewed fruits. Notes of black olive, grilled, developing to black chocolate aromas, liquorice and pepper. The palate is rich, generous and elegant with tight and silky tannins. Mellow wooden notes. Complex flavour of candied fruits, liquorice with spicy notes on the finish. Harmonious balance, racy and attractive wine.
Dom Pérignon
Dom Pérignon Vintage 1999
Hennessy Paradis Extra
Aperitifs
Campari
Gin Martini
Screwdriver
Bloody Mary
Black Russian
Vodka Martini
Warre’s Warrior Port
Bristol Cream Sherry
Spirits
Bacardi Rum
Tanqueray Gin
Jack Daniel’s Bourbon
Johnnie Walker Blue Label
Chivas Royal Salute Scotch Whisky
Glenfiddich … Ancient Reserve 18 Year Old
Liqueurs
Kahlua
Drambuie
Grand Marnier Cordon Rouge
Japanese Sake Junmai Dai Gin-Jo “Kubota Manju”
(Available only on BKK-NRT-BKK)
