Cathay Pacific
Business Class menu
Vancouver to New York
October 2007
Lunch
Starters
Seared tuna, oyster mushroom and grilled mango with horseradish sauce
Seasonal salad with balsamic vinaigrette dressing
Main Courses
Prawn butterflies wrapped with bean curd skin, egg fried rice with green onion and assorted vegetables
Grilled beef tenderloin with mushroom stuffing, roasted new potato, carrot, asparagus and tomato
Light Choice
Oriental barbecued duck salad with Asian vinaigrette
Cheese and Dessert
Cheddar, Oka and Blubry
Fresh seasonal fruit
Triple chocolate cake served with vanilla sauce
Tea and Coffee
Pralines
Ice Cream
We apologise if, due to previous passenger selection, your choice is not available.
888-3123J<A-O/07>
Wine List
Champagne
Champagne Deutz, Brut Classic
This award winning champagne features lovely aromas and flavours of pear and citrus fruit. Layered with toasted hazelnut, honey and sweet vanilla notes, the wine is balanced by refreshing acidity with a long, lingering finish. It is a perfect aperitif and goes well with delicate dishes.
White Wines
Paul Sapin Mâcon Lugny Cuvée Prestige 2005
Lugny is a small village in the Mâconnais, Burgundy. The 2005 Paul Sapin Mâcon Lugny Cuvée Prestige 2005 displays floral and fruity aromas that give way to its lush, suave, medium-bodied character. It offers flavours reminiscent of lemon, dusted with honey and minerals. This charming wine goes well with fish and white meat dishes, and is also an excellent aperitif on its own.
Sebastiani Sonoma County Chardonnay 2005
The grapes for this wine were sourced from several sub-appellations of Sonoma County in California. The wine has very pleasant mineral and citrus notes on the nose, with nuances of golden apple and pink grapefruit. It is a beautiful, well-rounded wine with fine acidity. The lingering finish is laced with vanilla flavours. It pairs well with a variety of foods from grilled or poached white meat to salads and pastas.
Red Wines
Kirrihill Companions Clare Valley Shiraz 2004
This rich wine, from Clare Valley, South Australia, has intense aromas of ripe mulberry and nutmeg, combined with vanilla oak. It is balanced and generous with sweet berry fruit and chocolate notes, while the tannin adds to deliver a powerful wine that lingers nicely on the palate. Enjoy this flavoursome wine with red meat dishes.
Château De Mercey Bourgogne Hautes Côtes de Beaune 2005
This delicious wine is made from 100% Pinot Noir grapes, from Côte de Beaune, Burgundy, France. It has aromas of red and black berries with notes of toast and spices, and offers ample fruity flavours. It matches very well with red meat, poultry and rich cheese.
Port
Dow’s Late Bottled Vintage Port 2000
This wine is sourced from the same vineyards that in exceptional years produce Dow’s renowned Vintage Ports. It is aged solely in oak casks and bottled 5 to 6 years after the harvest. It is a full rich Port with spicy fruit flavours and an elegant aromatic nose, well rounded on the palate and has the traditional Dow’s drier finish. This makes it one of the finest Late Bottled Vintage Ports available.
Aperitifs and Cocktails
Gin, Rum, Vodka, Martini Rosso, Martini Extra Dry, Campari, Sweet and Dry Sherry, Bloody Mary, Screwdriver
Whiskies
Chivas Regal 12 Years Old, Johnnie Walker Gold Label, Jack Daniel’s, Canadian Club
Cognac
Hine “Rare and Delicate” Fine Champagne
Liqueurs
Drambuie, Cointreau, Bailey’s Irish Cream
Beer
International selection
CX signature drinks
Cathay Delight
A kiwifruit based non-alcoholic drink with coconut juice and a touch of fresh mint.
Pacific Sunrise
A refreshing combination of champagne and Drambuie with the zest of orange and lemon.
Cathay Pacific aims to offer a diverse selection of wines on board. Please accept our apologies if a certain wine is not available. Our crew will always be happy to recommend an alternative.
Tokaj, in the northeast of Hungary, is famous for producing great sweet wines since the 16th century. They were favourites of Louis XIV of France and Pope Pius IV, as well as the tsars of Russia. Aszú means nobly rotted grapes. As the result of the noble rot (botrytis) and over-ripening, the grapes shrivel. This concentrates the sugars and flavour of the Furmint, Hárslevelü, Zéta and Yellow Muscat grapes. Puttonyos, labelled between 3 and 6 on Aszú wine, refers to how many puttony (a traditional wooden basket holding 25 kilos) of aszú grapes are added to a base must or base wine made from the non-botrytis-affected grapes. The more puttonyos, the sweeter and richer the wine. This golden-yellow wine features wild flowers, while a very ripe citrus nose with strong botrytis character add complexity. On the palate, it is round and creamy, smooth like liquid butterscotch, with a lingering aftertaste. It is elegant and beautifully sweet with very good acidity, making it a very delicious wine. Foie gras with Tokaji Aszú is a local delicacy, but it also goes extremely well with blue cheese, and for Chinese food lovers, sweet and sour dishes are perfect. We hope you enjoy this elixir from heaven, high above the clouds.
Cathay Pacific
Business Class menu
Los Angeles to Hong Kong
October 2007
Supper
Starters
Royal salmon fillet with tomatoes and romaine lettuce and lemon dressing
Main Courses
Pan-seared beef tenderloin on shallot confit, parsnip mash, beans, carrots and cherry tomatoes
Stir-fried seafood with green onions and ginger, egg fried rice, pak choy and mushrooms
Light Selection
Wontons in noodle soup
Pepperoni and mushroom pizza
Cheese and Dessert
Cheese selection
Fresh seasonal fruit
Chocolate cheesecake with raspberry coulis
Tea and Coffee
Pralines
Snacks
These snacks are available and at any time before the refreshment service.
Braised beef brisket in noodle soup
Sandwich selection
Ice cream
Breakfast
Starters
Orange or apple juice
Mango smoothie
Fresh seasonal fruit
Fruit yoghurt
Assorted cereals
Main Courses
Denver omelette with streaky bacon, potato wedge and grilled tomato
Braised e-fu noodles with dim sum served with chilli sauce
Abalone clam and mushroom congee served with spring onion pancake
Bread Basket
Assorted rolls and breakfast pastries served with preserves, honey and butter
Tea and Coffee
We apologise if, due to previous passenger selection, your choice is not available.
Drink List
Juices
orange, apple, tomato
Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale
Coke Zero is now available on selected flights.
Coffees
freshly brewed coffee, espresso, cappuccino and caffé latte regular or decaffeinated
Teas
Hong Kong style milk tea
Ceylon, Japanese, jasmine, iced Oolong tea
organic selection : camomile, earl grey and peppermint
Hot Chocolate
881/883-3116J<A-O/07>
Wine List
Champagne
Champagne Deutz, Brut Classic
This award winning champagne features lovely aromas and flavours of pear and citrus fruit. Layered with toasted hazelnut, honey and sweet vanilla notes, the wine is balanced by refreshing acidity with a long, lingering finish. It is a perfect aperitif and goes well with delicate dishes.
White Wines
Paul Sapin Mâcon Lugny Cuvée Prestige 2005
Lugny is a small village in the Mâconnais, Burgundy. The 2005 Paul Sapin Mâcon Lugny Cuvée Prestige 2005 displays floral and fruity aromas that give way to its lush, suave, medium-bodied character. It offers flavours reminiscent of lemon, dusted with honey and minerals. This charming wine goes well with fish and white meat dishes, and is also an excellent aperitif on its own.
Sebastiani Sonoma County Chardonnay 2005
The grapes for this wine were sourced from several sub-appellations of Sonoma County in California. The wine has very pleasant mineral and citrus notes on the nose, with nuances of golden apple and pink grapefruit. It is a beautiful, well-rounded wine with fine acidity. The lingering finish is laced with vanilla flavours. It pairs well with a variety of foods from grilled or poached white meat to salads and pastas.
Red Wines
Kirrihill Companions Clare Valley Shiraz 2004
This rich wine, from Clare Valley, South Australia, has intense aromas of ripe mulberry and nutmeg, combined with vanilla oak. It is balanced and generous with sweet berry fruit and chocolate notes, while the tannin adds to deliver a powerful wine that lingers nicely on the palate. Enjoy this flavoursome wine with red meat dishes.
Château De Mercey Bourgogne Hautes Côtes de Beaune 2005
This delicious wine is made from 100% Pinot Noir grapes, from Côte de Beaune, Burgundy, France. It has aromas of red and black berries with notes of toast and spices, and offers ample fruity flavours. It matches very well with red meat, poultry and rich cheese.
Port
Dow’s Late Bottled Vintage Port 2000
This wine is sourced from the same vineyards that in exceptional years produce Dow’s renowned Vintage Ports. It is aged solely in oak casks and bottled 5 to 6 years after the harvest. It is a full rich Port with spicy fruit flavours and an elegant aromatic nose, well rounded on the palate and has the traditional Dow’s drier finish. This makes it one of the finest Late Bottled Vintage Ports available.
Aperitifs and Cocktails
Gin, Rum, Vodka, Martini Rosso, Martini Extra Dry, Campari, Sweet and Dry Sherry, Bloody Mary, Screwdriver
Whiskies
Chivas Regal 12 Years Old, Johnnie Walker Gold Label, Jack Daniel’s, Canadian Club
Cognac
Hine “Rare and Delicate” Fine Champagne
Liqueurs
Drambuie, Cointreau, Bailey’s Irish Cream
Beer
International selection
CX signature drinks
Cathay Delight
A kiwifruit based non-alcoholic drink with coconut juice and a touch of fresh mint.
Pacific Sunrise
A refreshing combination of champagne and Drambuie with the zest of orange and lemon.
Cathay Pacific aims to offer a diverse selection of wines on board. Please accept our apologies if a certain wine is not available. Our crew will always be happy to recommend an alternative.
Tokaj, in the northeast of Hungary, is famous for producing great sweet wines since the 16th century. They were favourites of Louis XIV of France and Pope Pius IV, as well as the tsars of Russia. Aszú means nobly rotted grapes. As the result of the noble rot (botrytis) and over-ripening, the grapes shrivel. This concentrates the sugars and flavour of the Furmint, Hárslevelü, Zéta and Yellow Muscat grapes. Puttonyos, labelled between 3 and 6 on Aszú wine, refers to how many puttony (a traditional wooden basket holding 25 kilos) of aszú grapes are added to a base must or base wine made from the non-botrytis-affected grapes. The more puttonyos, the sweeter and richer the wine. This golden-yellow wine features wild flowers, while a very ripe citrus nose with strong botrytis character add complexity. On the palate, it is round and creamy, smooth like liquid butterscotch, with a lingering aftertaste. It is elegant and beautifully sweet with very good acidity, making it a very delicious wine. Foie gras with Tokaji Aszú is a local delicacy, but it also goes extremely well with blue cheese, and for Chinese food lovers, sweet and sour dishes are perfect. We hope you enjoy this elixir from heaven, high above the clouds.
British Airways
First Class menu
London to Los Angeles
December 2007
Lunch
Starters
Lobster, mango and pink grapefruit salad with honey and coriander dressing
Roast tomato and vegetable frittata with rocket leaves, basil and tomato dressing
White bean and oregano soup with truffle oil and fresh herb croutons
Fresh salad leaves with your choice of Roquefort cheese and pine nut dressing or spiced lemon and soy dressing
For a limited period we also have ‘liquid gold’ – Olio extra vergine di Oliva from Monte Vibiano, a very special olive oil from hand-picked olives, pressed at low temperature and bottled within six hours.
Main
Grilled fillet of beef with grilled marinated courgettes, foie gras crouton and Anna potatoes
Catch of the Day – Please ask your crew for details of today’s fresh fish selection served with your choice of watercress sauce or red pepper citrus coulis, seasonal vegetables and parsley potatoes
Loch Fyne Fisheries offers a selection of wild fish from sustainable stocks. They supply us with the freshest prime fish daily.
Vineet Bhatia’s chicken in green masala, green pea and cumin rice with stir-fried asparagus and enoki mushrooms
Main course Greek salad with herb dressing
Dessert
Michel Roux’s blancmange with roast pineapple
Warm treacle tart with vanilla ice cream
Cheese Plate
Coastal Cheddar – A full flavour and buttery texture are hallmarks of this classic cheese.
Shropshire Blue – Shropshire Blue contains an underlying hint of rich, buttery caramel while maintaining a smooth blue taste.
Tornegus – This semi-hard unpasteurised cheese is made from cow’s milk and herbs.
Unpasteurised cheese may pose a health risk to certain groups of people including pregnant women, the elderly, the very young and those whose systems may be immunocompromised.
A basket of fresh fruit.
Snacks
Bacon roll served with tomato ketchup
Penne pasta with your choice of char-grilled red pepper sauce or porcini mushroom and Parmesan cheese sauce served with garlic herb croûte
Duchy of Cornwall biscuits
A selection of cheese and fruit
Beverages
We offer you a selection of the following :
Twinings Teas – Traditional English Breakfast, Darjeeling, Earl Grey or Pure Green
Twinings Fruit and Herb Infusions – Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee – Freshly roasted and ground, decaffeinated, espresso or cappuccino
English Afternoon Tea
Snacks
A selection of sandwiches featuring –
Smoked salmon with black pepper
Chunky egg and baby spinach
Coronation chicken
Roast vegetables and cream cheese
Salmon, leek and mushroom quiche
Pâtisserie
Plain or fruit scones served warm with clotted cream and strawberry jam
Farmhouse fruit cake, rhubarb custard tart with nutmeg and macaroon
Beverages
We offer you a selection of the following :
Twinings Teas – Traditional English Breakfast, Darjeeling, Earl Grey or Pure Green
Twinings Fruit and Herb Infusions – Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee – Freshly roasted and ground, decaffeinated, espresso or cappuccino
120F007 – ROT3
Wines
Champagne
Taittinger Brut Millésimé 2000
The 2000 vintage was much anticipated all around the world and it did not disappoint, especially in Champagne where the wines have real class and style. Taittinger’s 2000 vintage wine is a blend of half Pinot Noir and half Chardonnay made only from the juice from the first pressings, these being the most harmonious. Its superb sparkling golden yellow colour and its delicate fruity nose, with hints of white flowers and tea leaf, lead into a palate that is complex and smooth, dominated by flavours of citrus and quince. Delicious!
White
Chablis 1er Cru Montmains 2005, William Fèvre
How is it that Chablis wines are so full of charm and zest? Domaine William Fèvre, now owned by Champagne magnate Joseph Henriot, has a very impressive array of grands and premiers crus in its portfolio – Montmains is consistently one of the best. This wine has a rich nose offering aromas of ripe white fruit and brioche. The flavour is both fruity and fresh, with a well-marked mineral structure and good length.
Yalumba “The Virgilius” Viognier 2006
Viognier is such a trendy grape variety nowadays yet so often it fails to deliver. Yalumba, Australia’s oldest family owned winery, seems to have found a perfect site for it amongst the rugged beauty of the Eden Valley. The cool climate and high elevation provide the ideal conditions for the production of high quality, aromatic white wines. This is an opulent wine with aromas of white peaches, apricots and ginger, layers of complexity on the palate and luscious, lifted ginger spice flavours.
Beringer Napa Valley Sauvignon Blanc 2006
The Napa Valley is, without a doubt, California’s premium wine growing area yet many people do not associate it with the Sauvignon Blanc grape variety. But when it is planted in the right places – the cooler, higher parts of the valley are perfect – it makes delicious wines. This is delightfully crisp and dry but with pronounced tropical notes and refreshing, clean lemony acidity.
Red
Château Nenin 1996, Pomerol
Pomerol, the smallest and least known of Bordeaux’s great communes, has never been classified hence there are no grands or premiers crus – but don’t let this detract from the superb quality of its wines. This wine is a blend of mostly Merlot grapes with some Cabernet Franc. It has the typical Merlot juiciness in its crunchy blackcurrant fruit but a great structure and backbone that has softened as it aged. 1996 was a lovely vintage.
Gevrey-Chambertin 2001, Domaine Taupenot-Merme
Gevrey is one of the most famous villages in Burgundy and Chambertin is its most famous vineyard. This is the spiritual home of the Pinot Noir grape yet it grows here on a knife edge of climatic uncertainty – thankfully 2001 provided sufficiently good weather to make this lovely wine. This is an ancient estate, it was established in 1760, which is now run organically. This wine is concentrated and rich with complex flavours of red and black fruits, good balance and a long finish.
Berberana Carta de Oro Gran Reserva Rioja 2000
Berberana is one of the largest producers in La Rioja, Spain’s most celebreated and widely drunk wine, and Carta de Oro is one of its flagship brands. This Gran Reserva is aged in barrels of American oak for three years, then in bottle for another two years before it is released. It is made mostly from the Tempranillo grape variety with some Garnacha. It is rounded with a sweet fruit start but finishes dry – a perfect food wine.
Dessert
Saussignac Cuvée Flavie, Château des Eyssards 2005
Saussignac is a tiny appellation about an hour’s drive due east of Bordeaux. The wine is a blend of eighty per cent Semillon grapes and twenty per cent Chenin Blanc which have been affected by “noble rot” – the viticultural phenomena that helps make all the finest sweet wines. After fermentation it is aged in French oak casks for eighteen months. The flavour is lusciously sweet and dense but with a crisp acidity that leaves a lovely fresh flavour.
Warre’s 1998 Colheita Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.
Spirits, Digestifs and Liqueurs
We offer a complete range of classic and timeless spirits, digestifs and liqueurs featuring :
British Airways
Business Class menu
London to Phoenix
October 2007
Lunch
Starters
Mark Edwards’ Asian crab salad
or
Mixed Mediterranean meze plate
Fresh seasonal salad served with vinaigrette
Main
Vineet Bhatia’s prawn bhuna masala with coconut and curry leaf rice
Prawn in Indian spices with coconut and curry leaf rice
Shaun Hill’s Lancashire hotpot
Mushroom cappalletti pasta with herb cream sauce
Main course pesto chicken salad served with vinaigrette
Dessert
Raspberry and chocolate mousse
Coastal Cheddar and Bleu d’Auvergne cheese with garnishes
A selection of fruit
Chocolates
We apologise if your first choice is not available.
Drinks
Complimentary bar serving alcoholic beverages and soft drinks is available throughout the flight. See inserted wine list for today’s selection.
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas – peppermint, blackcurrant, apple or camomile and honey
Club Kitchen
Between meals, please help yourself to a drink or a tasty snack. Please visit the Club Kitchen and help yourself to the selection on display.
Snack salads, sandwiches, filled rolls and wraps
Fresh fruit salads and fruit smoothies or juice
Choice of luxury cakes
Crisps and chocolate (including organic chocolate)
If seated in the upper deck, you can visit the Club Kitchen downstairs.
Refreshments
Snacks
Sandwiches of poached salmon and chunky egg with baby spinach
or
Roast Mediterranean vegetable salad with Buffalo Mozzarella cheese
Cornish pastry
Sweets
Lemon meringue tart
Drinks
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas – peppermint, blackcurrant, apple or camomile and honey.
220C002 – ROT1
Wines
Champagne
Champagne Cocktails
Kir Royale – Crème de Cassis gives this cocktail its distinctive taste
Buck’s Fizz – Crisp, dry Champagne and naturally sweet orange juice
Charles Heidsieck Brut Reserve Champagne
Charles Heidsieck was founded in 1851 by Charles Camille Heidsieck – the original “Champagne Charlie”. Nowadays it is recognised as one of Champagne’s star performers and regularly wins awards for the quality of their wines. This wine has a mid-gold colour with a fine mousse. There are classic toasty, ripe fruit aromas with a complex, mouth-filling flavour lifted by firm acidity. The finish is long and rich but also beautifully refreshing. It is made from the classic blend of Pinot Noir, Pinot Meunier and Chardonnay grapes. Both the Pinots are red grapes – Champagne is one of the very few white wines to be made using red grapes. Champagne is the greatest aperitif but also goes with a whole range of foods. Fish and shellfish are great companions but it will also enhance risottos, pasta dishes and the lighter meats. Equally good with fruit desserts and cheese.
White
William Hill Estate Napa Valley Chardonnay 2004
The William Hill Estate is situated on the breathtakingly beautiful Silverado Trail in California’s Napa Valley – things don’t come much more picturesque than this. And the wines match the scenery – balanced with forward fruit flavours and elegance. This Chardonnay is rich and buttery yet crisp and refreshing. The Napa Valley is easily the best known wine region in America yet it accounts for a tiny one per cent of production.
Rully Clos des Mollepierre 2005, Roux Père et Fils
The Roux family established their wine business in Burgundy in 1885 and now they are one of the largest landowners in the region. This wine is from the village of Rully, in the Côte Chalonnais. It is made entirely from the Chardonnay grape and in a very fine vintage. It has a rich, slightly buttery aroma with a pronounced lemony note. The flavour is mouth-filling and powerful, soft-textured yet firm and full-bodied.
Red
Hess Collection Mountain Cuvée 2003, Napa Valley
The grapes for this wine – Cabernet Sauvignon, Syrah, Merlot, Malbec and Cabernet Franc – are grown high on Mount Veeder, one of the highest peaks in the Napa Valley, and benefit from its long, cool nights. It is beautifully fresh with clean, primary fruit flavours, well-integrated oak, good concentration and a long finish. The extraordinary winery is home to one of the world’s greatest collections of modern art.
Château Fourcas Hosten 2003, Cru Bourgeois Supérieur Listrac
2003 was a very awkward year for the winemakers in Bordeaux, indeed in all of northern Europe. The intense heat of the summer gave extremely ripe grapes that required very careful handling to avoid overripe flavours. This château has done just that – the flavours in this wine are full and ripe but clean and zingy with a refreshing crunch to the blackcurrant fruit.
British Airways
Business Class menu
Miami to London
October 2007
Dinner
Starters
Half a Maine lobster with Italian couscous and mango salsa
or
Carpaccio of Portobello mushrooms
Fresh seasonal salad served with vinaigrette
Main
Grilled fillet steak with herb butter, crushed red bliss potatoes, green beans and carrots
Halibut in black bean sauce with bok-choy and egg-fried rice
Artichoke ravioli in roast red pepper sauce with freshly grated Parmesan cheese
Main course Caesar salad with herb marinated chicken and garlic croûtons
Dessert
Belgian chocolate cheese cake
Aged Cheddar and Stilton cheese
A selection of fruit
We apologise if your first choice is not available.
Drinks
Complimentary bar serving alcoholic beverages and soft drinks is available throughout the flight. See inserted wine list for today’s selection.
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas – peppermint, blackcurrant, apple or camomile and honey
Club Kitchen
Between meals, please help yourself to a drink or a tasty snack. Please visit the Club Kitchen and help yourself to the selection on display.
Snack salads, sandwiches, filled rolls and wraps
Fresh fruit salads and fruit smoothies or juice
Choice of luxury cakes
Crisps and chocolate (including organic chocolate)
If seated in the upper deck, you can visit the Club Kitchen downstairs.
Breakfast
Starters
Chilled orange juice and ruby grapefruit juice
An energising fruit smoothie
Fresh seasonal fruit
or
Cereals with chilled milk
Bakery
Warm bacon roll
Selection of warm breads and breakfast pastries
Drinks
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas – peppermint, blackcurrant, apple or camomile and honey.
221C003 – ROT1
Wines
Champagne
Champagne Cocktails
Kir Royale – Crème de Cassis gives this cocktail its distinctive taste
Buck’s Fizz – Crisp, dry Champagne and naturally sweet orange juice
Charles Heidsieck Brut Reserve Champagne
Charles Heidsieck was founded in 1851 by Charles Camille Heidsieck – the original “Champagne Charlie”. Nowadays it is recognised as one of Champagne’s star performers and regularly wins awards for the quality of their wines. This wine has a mid-gold colour with a fine mousse. There are classic toasty, ripe fruit aromas with a complex, mouth-filling flavour lifted by firm acidity. The finish is long and rich but also beautifully refreshing. It is made from the classic blend of Pinot Noir, Pinot Meunier and Chardonnay grapes. Both the Pinots are red grapes – Champagne is one of the very few white wines to be made using red grapes. Champagne is the greatest aperitif but also goes with a whole range of foods. Fish and shellfish are great companions but it will also enhance risottos, pasta dishes and the lighter meats. Equally good with fruit desserts and cheese.
White
William Hill Estate Napa Valley Chardonnay 2004
The William Hill Estate is situated on the breathtakingly beautiful Silverado Trail in California’s Napa Valley – things don’t come much more picturesque than this. And the wines match the scenery – balanced with forward fruit flavours and elegance. This Chardonnay is rich and buttery yet crisp and refreshing. The Napa Valley is easily the best known wine region in America yet it accounts for a tiny one per cent of production.
Rully Clos des Mollepierre 2005, Roux Père et Fils
The Roux family established their wine business in Burgundy in 1885 and now they are one of the largest landowners in the region. This wine is from the village of Rully, in the Côte Chalonnais. It is made entirely from the Chardonnay grape and in a very fine vintage. It has a rich, slightly buttery aroma with a pronounced lemony note. The flavour is mouth-filling and powerful, soft-textured yet firm and full-bodied.
Red
Hess Collection Mountain Cuvée 2003, Napa Valley
The grapes for this wine – Cabernet Sauvignon, Syrah, Merlot, Malbec and Cabernet Franc – are grown high on Mount Veeder, one of the highest peaks in the Napa Valley, and benefit from its long, cool nights. It is beautifully fresh with clean, primary fruit flavours, well-integrated oak, good concentration and a long finish. The extraordinary winery is home to one of the world’s greatest collections of modern art.
Château Fourcas Hosten 2003, Cru Bourgeois Supérieur Listrac
2003 was a very awkward year for the winemakers in Bordeaux, indeed in all of northern Europe. The intense heat of the summer gave extremely ripe grapes that required very careful handling to avoid overripe flavours. This château has done just that – the flavours in this wine are full and ripe but clean and zingy with a refreshing crunch to the blackcurrant fruit.
British Airways
Business Class menu
London to Kuwait
October 2007
Dinner
Starters
Mark Edwards’ Asian crab salad
or
Mixed Mediterranean meze plate
Fresh seasonal salad served with vinaigrette
Main
Vineet Bhatia’s prawn bhuna masala with coconut and curry leaf rice
Prawn in Indian spices with coconut and curry leaf rice
Shaun Hill’s Lancashire hotpot
Mushroom cappalletti pasta with herb cream sauce
Main course pesto chicken salad served with vinaigrette
Dessert
Raspberry and chocolate mousse
Coastal Cheddar and Bleu d’Auvergne cheese with garnishes
A selection of fruit
Chocolates
We apologise if your first choice is not available.
Drinks
Complimentary bar serving alcoholic beverages and soft drinks is available throughout the flight. See inserted wine list for today’s selection.
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas – peppermint, blackcurrant, apple or camomile and honey
Club Kitchen
Between meals, please help yourself to a drink or a tasty snack. Please visit the Club Kitchen and help yourself to the selection on display.
Snack salads, sandwiches, filled rolls and wraps
Fresh fruit salads and fruit smoothies or juice
Choice of luxury cakes
Crisps and chocolate (including organic chocolate)
If seated in the upper deck, you can visit the Club Kitchen downstairs.
Breakfast
Starters
Chilled fruit juice
An energising fruit smoothie of mango and passion fruit
Fresh fruit appetiser
or
Greek yoghurt and granola
Bakery
Selection of warm breads and breakfast pastries
Drinks
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas – peppermint, blackcurrant, apple or camomile and honey.
250C001 – ROT1
Wines
Champagne
Champagne Cocktails
Kir Royale – Crème de Cassis gives this cocktail its distinctive taste
Buck’s Fizz – Crisp, dry Champagne and naturally sweet orange juice
Heidsieck Monopole Blue Top Brut Reserve Champagne
Heidsieck Monopole can trace their roots back to 1785 – it was founded in that year by Florens-Louis Heidsieck, a young German from Hanover – but their wines stand firmly in the modern world. This has a pale yellow colour with flecks of green, a strong and generous nose with hints of spice and an unreserved full and fruity palate
or
Charles Heidsieck Brut Reserve Champagne
Charles Heidsieck was founded in 1851 by Charles Camille Heidsieck – the original “Champagne Charlie”. Nowadays it is recognised as one of Champagne’s star performers and regularly wins awards for the quality of their wines. This wine has a mid-gold colour with a fine mousse. There are classic toasty, ripe fruit aromas with a complex, mouth-filling flavour lifted by firm acidity. The finish is long and rich but also beautifully refreshing.
White
Innocent Bystander Yarra Valley Chardonnay 2005
The Yarra Valley is roughly an hour’s drive east of Melbourne. It is regarded throughout Australia as a very cool region – in both senses of the word! Although the whole range of grape varieties can be found here it is for Chardonnay and Pinot Noir that the Valley is renowned. This is a beautifully balanced wine with bracing acidity, cool citrus notes on the nose and lively tropical fruit flavours.
Chablis Champs Royaux 2006, William Fèvre
Chablis only knowns one grape variety – in Chablis the Chardonnay is king! William Fèvre have been making their Champs Royaux for many years from grapes brought all round the region. Once inside the winery they are fermented in stainless steel vats, no oak here at all, to maintain the intrinsic purity and freshness of the fruit. The result is a lively, crisp dry white wine with good weight, definition and a long finish.
Red
Yalumba Barossa Shiraz Viognier 2004
Blending the white viognier grape, albeit just five per cent, with the red Shiraz grape may seem an odd thing to do but the winemakers in the Rhône Valley region of France have been doing it very successfully for centuries. Even such a tiny percentage gives the wine a most attractive, sensual bouquet to go with the generous, fleshy red fruit flavours. Yalumba, an Aboriginal word for “the land all around”, is the oldest family owned winery in Australia.
Château Arnauld 2004, Cru Bourgeois Haut-Médoc
After the inconsistency of the super ripe 2003 vintage, it’s nice to get back to truly classic claret with the 2004s. A blend of Cabernet Sauvignon, Merlot and Cabernet Franc grapes, this wine shows nuances of cedar and cigar box with a characteristic underpinning of intense blackcurrant fruit. Its firm tannic structure makes it a great food wine.
British Airways
Business Class menu
Kuwait to London
October 2007
Breakfast
Starters
Chilled fruit juice
An energising fruit smoothie of skim milk, banana, honey and strawberry
Fresh fruit appetiser
or
Weetabix cereal with chilled milk
Bakery
Selection of warm breads and breakfast pastries
Drinks
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas – peppermint, blackcurrant, apple or camomile and honey.
Drinks
Complimentary bar serving alcoholic beverages and soft drinks is available throughout the flight. See inserted wine list for today’s selection.
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas – peppermint, blackcurrant, apple or camomile and honey
Club Kitchen
Between meals, please help yourself to a drink or a tasty snack. Please visit the Club Kitchen and help yourself to the selection on display.
Snack salads, sandwiches, filled rolls and wraps
Fresh fruit salads and fruit smoothies or juice
Choice of luxury cakes
Crisps and chocolate (including organic chocolate)
If seated in the upper deck, you can visit the Club Kitchen downstairs.
Lunch
Starters
Smoked salmon with prawn cocktail
or
Carpaccio of Portobello and fresh mushrooms
Fresh seasonal salad served with vinaigrette
Main
Grilled fillet steak with balsamic butter and caramelised onions, asparagus and baked potato with sour cream
Sweet and sour prawns with pineapple-fried rice
Home-made ravioli au gratin filled with roast aubergine and Gorgonzola cheese topped with fresh tomato sauce
Main course Caesar salad with little gem lettuce, anchovy and grilled chicken fillets
Dessert
Chocolate banana cheese cake
Farmhouse Mature Cheddar and Red Leicester cheese
A selection of fruit
Chocolates
We apologise if your first choice is not available.
251C001 – ROT1
Wines
Champagne
Champagne Cocktails
Kir Royale – Crème de Cassis gives this cocktail its distinctive taste
Buck’s Fizz – Crisp, dry Champagne and naturally sweet orange juice
Heidsieck Monopole Blue Top Brut Reserve Champagne
Heidsieck Monopole can trace their roots back to 1785 – it was founded in that year by Florens-Louis Heidsieck, a young German from Hanover – but their wines stand firmly in the modern world. This has a pale yellow colour with flecks of green, a strong and generous nose with hints of spice and an unreserved full and fruity palate
or
Charles Heidsieck Brut Reserve Champagne
Charles Heidsieck was founded in 1851 by Charles Camille Heidsieck – the original “Champagne Charlie”. Nowadays it is recognised as one of Champagne’s star performers and regularly wins awards for the quality of their wines. This wine has a mid-gold colour with a fine mousse. There are classic toasty, ripe fruit aromas with a complex, mouth-filling flavour lifted by firm acidity. The finish is long and rich but also beautifully refreshing.
White
Innocent Bystander Yarra Valley Chardonnay 2005
The Yarra Valley is roughly an hour’s drive east of Melbourne. It is regarded throughout Australia as a very cool region – in both senses of the word! Although the whole range of grape varieties can be found here it is for Chardonnay and Pinot Noir that the Valley is renowned. This is a beautifully balanced wine with bracing acidity, cool citrus notes on the nose and lively tropical fruit flavours.
Chablis Champs Royaux 2006, William Fèvre
Chablis only knowns one grape variety – in Chablis the Chardonnay is king! William Fèvre have been making their Champs Royaux for many years from grapes brought all round the region. Once inside the winery they are fermented in stainless steel vats, no oak here at all, to maintain the intrinsic purity and freshness of the fruit. The result is a lively, crisp dry white wine with good weight, definition and a long finish.
Red
Yalumba Barossa Shiraz Viognier 2004
Blending the white viognier grape, albeit just five per cent, with the red Shiraz grape may seem an odd thing to do but the winemakers in the Rhône Valley region of France have been doing it very successfully for centuries. Even such a tiny percentage gives the wine a most attractive, sensual bouquet to go with the generous, fleshy red fruit flavours. Yalumba, an Aboriginal word for “the land all around”, is the oldest family owned winery in Australia.
Château Arnauld 2004, Cru Bourgeois Haut-Médoc
After the inconsistency of the super ripe 2003 vintage, it’s nice to get back to truly classic claret with the 2004s. A blend of Cabernet Sauvignon, Merlot and Cabernet Franc grapes, this wine shows nuances of cedar and cigar box with a characteristic underpinning of intense blackcurrant fruit. Its firm tannic structure makes it a great food wine.
British Airways
Business Class menu
London to Bahrain
October 2007
Lunch
Starters
Rock shrimp and prawn terrine with lemon crème fraîche
or
Meze plate
Fresh seasonal salad served with vinaigrette
Main
Shaun Hill’s fillet of beef with morels and mustard sauce
Salmon fish cakes with parsley and caper sauce
Vegetable machbous with pistachio, pine nut and apricot couscous
Main course Caesar salad with chicken, sun-dried tomato bruschetta and Caesar dressing
Dessert
Lemon and sultana cheese cake with raspberry coulis
Shropshire Blue and Tasty Lancashire cheese served with biscuits and butter
A selection of fruit
Chocolates
We apologise if your first choice is not available.
Drinks
Complimentary bar serving alcoholic beverages and soft drinks is available throughout the flight. See inserted wine list for today’s selection.
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas – peppermint, blackcurrant, apple or camomile and honey
Club Kitchen
Between meals, please help yourself to a drink or a tasty snack. Please visit the Club Kitchen and help yourself to the selection on display.
Snack salads, sandwiches, filled rolls and wraps
Fresh fruit salads and fruit smoothies or juice
Choice of luxury cakes
Crisps and chocolate (including organic chocolate)
If seated in the upper deck, you can visit the Club Kitchen downstairs.
Afternoon Tea
Snacks
Sandwich selection of roast beef with horseradish and Double Gloucester cheese
or
Salad of marinated Feta cheese with chilli roasted aubergine and baby courgette
Sweets
Fruit scone served warm with clotted cream and strawberry preserve
Chocolate and cherry sponge
Drinks
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas – peppermint, blackcurrant, apple or camomile and honey.
250C003 – ROT2
Wines
Champagne
Champagne Cocktails
Kir Royale – Crème de Cassis gives this cocktail its distinctive taste
Buck’s Fizz – Crisp, dry Champagne and naturally sweet orange juice
Heidsieck Monopole Blue Top Brut Reserve Champagne
Heidsieck Monopole can trace their roots back to 1785 – it was founded in that year by Florens-Louis Heidsieck, a young German from Hanover – but their wines stand firmly in the modern world. This has a pale yellow colour with flecks of green, a strong and generous nose with hints of spice and an unreserved full and fruity palate
or
Charles Heidsieck Brut Reserve Champagne
Charles Heidsieck was founded in 1851 by Charles Camille Heidsieck – the original “Champagne Charlie”. Nowadays it is recognised as one of Champagne’s star performers and regularly wins awards for the quality of their wines. This wine has a mid-gold colour with a fine mousse. There are classic toasty, ripe fruit aromas with a complex, mouth-filling flavour lifted by firm acidity. The finish is long and rich but also beautifully refreshing.
White
Innocent Bystander Yarra Valley Chardonnay 2005
The Yarra Valley is roughly an hour’s drive east of Melbourne. It is regarded throughout Australia as a very cool region – in both senses of the word! Although the whole range of grape varieties can be found here it is for Chardonnay and Pinot Noir that the Valley is renowned. This is a beautifully balanced wine with bracing acidity, cool citrus notes on the nose and lively tropical fruit flavours.
Chablis Champs Royaux 2006, William Fèvre
Chablis only knowns one grape variety – in Chablis the Chardonnay is king! William Fèvre have been making their Champs Royaux for many years from grapes brought all round the region. Once inside the winery they are fermented in stainless steel vats, no oak here at all, to maintain the intrinsic purity and freshness of the fruit. The result is a lively, crisp dry white wine with good weight, definition and a long finish.
Red
Yalumba Barossa Shiraz Viognier 2004
Blending the white viognier grape, albeit just five per cent, with the red Shiraz grape may seem an odd thing to do but the winemakers in the Rhône Valley region of France have been doing it very successfully for centuries. Even such a tiny percentage gives the wine a most attractive, sensual bouquet to go with the generous, fleshy red fruit flavours. Yalumba, an Aboriginal word for “the land all around”, is the oldest family owned winery in Australia.
Château Arnauld 2004, Cru Bourgeois Haut-Médoc
After the inconsistency of the super ripe 2003 vintage, it’s nice to get back to truly classic claret with the 2004s. A blend of Cabernet Sauvignon, Merlot and Cabernet Franc grapes, this wine shows nuances of cedar and cigar box with a characteristic underpinning of intense blackcurrant fruit. Its firm tannic structure makes it a great food wine.
British Airways
Business Class menu
Bahrain to London
October 2007
The Sleeper Service
The British Airways Sleeper Service is designed to provide you with longer, undisturbed sleep-time whilst on board.
Nightcap
Settle down with a NightCap to help you sleep.
Open sandwiches of poached salmon and cherry tomato salad
or
Grilled asparagus and Caesar salad with shaved Parmesan cheese
or
Hot chocolate with warm chocolate chip cookies
Your choice of hot chocolate, coffee, tea or herbal teas – green tea with jasmine, peppermint, blackcurrant or camomile and honey.
Please accept our apology if your first choice is not available.
Club Kitchen
Visit the galley area between meal services, where light snacks and drinks will be available. Please ask the crew for drinks not on display.
If seated in the upper deck, you can visit the Club Kitchen downstairs.
Arrivals Lounge
Feel revived, refreshed and ready for the day by completing your journey with a visit to the Arrivals Lounge. There you can enjoy a full English or Continental breakfast, take a power shower, catch up on work – even get your suit pressed.
The British Airways Arrivals Lounge is open from 5 am to 2 pm.
Breakfast in Bed
Chilled fruit juice
An energising fruit smoothie of summer berries, banana, yoghurt, honey and orange
Fresh seasonal fruit
Fruit yoghurt
Freshly scrambled eggs in chive pancake with grilled beef sausage, fresh mushrooms, tomato and potato rissole
or
Twice-baked egg soufflé with spinach and tomato sauce
Selection of warm breads and breakfast pastries
Your choice of coffee or tea
Wines
Champagne Cocktails
Kir Royale
Crème de Cassis gives this cocktail its distinctive taste
Buck’s Fizz
Crisp, dry Champagne and naturally sweet orange juice
Champagne
Heidsieck Monopole Blue Top Brut Reserve Champagne
Hints of spice and an unreserved full and fruity palate
or
Charles Heidsieck Brut Reserve Champagne
Classic toasty, ripe fruit aromas lifted by firm acidity
White
Innocent Bystander Yarra Valley Chardonnay 2005
A balanced wine with lively tropical fruit flavours
Chablis Champs Royaux 2006, William Fèvre
A lively, crisp dry white wine with good weight, definition and a long finish
Red
Yalumba Barossa Shiraz Viognier 2004
A most attractive, sensual bouquet with generous, fleshy red fruit flavours
Château Arnauld 2004, Cru Bourgeois Haut-Médoc
Nuances of cedar and cigar box with a characteristic underpinning of intense blackcurrant fruit
Beronia Reserva Rioja 2001
Aged in old American oak casks to give it its familiar vanilla aroma and soft, rounded texture
A selection of traditional and modern drinks to suit all tastes
There will be a complimentary bar available serving alcoholic beverages and soft drinks.
Singapore Airlines
Business Class menu
Singapore to Auckland
October 2006
Dinner Menu
A Savoury Note
Mesclun with seared tandoori prawns and salad of pineapple and cucumber Balsamic and extra virgin olive oil dressing
Yoghurt dressing
The Main Event
Panroasted Muscovy duck with black cherry-jus, broccolini and celeriac puree
Scallops in dill and saffron sauce with roasted vegetables and new potatoes
Kaeng kaew wan noeu Thai style beef in green curry with vegetables and steamed rice
A Sweet Note
Ben & Jerry ice cream Choice of Cherry Garcia or Chocolate chip cookie dough
The Cheese Board
Gourmet cheese with garnishes
Fruit
A selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea and pralines
Snack Menu
Fancy a snack? Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.
Noodles
Fish ball broth with kway teow or bee hoon noodles
Vegetarian and non-vegetarian instant noodles
Sandwiches
Oriental duck in plain ciabatta
Tuna in focaccia bun
Portobello mushroom in onion ciabatta
Snacks
Roasted mixed nuts
Mars bar
Petit Brunch “chicken taste” crackers
Kettle Classic potato chips “Jalapeno”
Kjeldsens cookies
Bananas
Before Touch-Down Menu
A Fresh Start
A choice of apple, tomato or freshly squeezed orange juice
Fresh fruit
A Healthy Note
Choice of cereals or yoghurt Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
The Main Event
Braised egg noodles with shredded pork in spicy sauce and leafy vegetables
Panfried beef fillet and veal sausage with jus, roma tomato, button mushrooms and roesti potatoes
Poached eggs with macedoine of vegetables and chicken sausage
From the Bakery
Assorted breakfast rolls
Butter – Fruit preserve
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Your Breakfast Choice
This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out – if they do not receive your selection, you will be awakened in time for The Complete Breakfast
The Complete Breakfast*
Take your pick of the Main Event from our scrumptious selections. Served earliest 2.5 hours prior to arrival
Continental Breakfast*
Delight in this simple yet wholesome meal. Served earliest 1.5 hours prior to arrival
* Kindly refer to the breakfast menu found above
SQ285C SIN-AKL (D/HB) 43-1.1 09-10 RC
Wine and Beverage
Special Cocktail
Orange Cooler
A light tangy drink created from orange juice and ginger ale with a touch of lime cordial
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Citrus Royale
Tropical Sparkle
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari (Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
2004 St Clair Marlborough Sauvignon
The Marlborough region in New Zealand’s South Island is home to some of the world’s finest sauvignon blanc. This wine, made by winemaker Matt Thompson, displays all the leafy, fresh and racy flavours typical of the region.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
Red Wines
2003 Craggy Range Gimblett Gravels Vineyard Merlot
The Gimblett Gravel area of Hawkes Bay regularly produces some of New Zealand’s finest red wines. The Merlot grape, in particular, does well on these infertile stony soil. Craggy Range, headed by viticulturist and Master of Wine Steve Smith, specializes in single vineyard wines. This vibrant wine has typical Merlot plumminess combined with regional earthiness. This wine is no lightweight with its ample tannin and firm structure.
Churton Marlborough 2003 Pinot Noir
New Zealand is home to some of the world’s most exciting Pinot Noir wines. The wines have intense colour, exuberant fruit characters and silky mouth feel. In food terms this style is well suited to a wide range of different cuisines. The 2003 Churton from Marlborough in the South Island is made by Sam Weaver and is an excellent example of this vibrant style.
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Port
Dow 2001 Late Bottled Vintage Port Portugal
A Late Bottled Vintage Port, usually shortened to LBV, is Port from a single, high quality vintage, bottled after four to five years spent maturing in large oak barrels, or “pipes” as they are known in the Douro. Deep ruby in colour, with all the spice, bramble fruit and concentration typical of a fine Port, and a warm, smooth sweetness of the finish, this LBV is one of the highest quality.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Singapore Airlines
Business Class menu
Auckland to Singapore
October 2006
Light Meal
A Savoury Note
Seared tuna loin with mizuna and seaweed salad Sesame soya dressing
The Main Event
Beef noodle soup Egg noodles soup garnished with beef fillet and vegetables
Panfried blue eye cod fillet in white wine sauce, roasted vegetables and potatoes
Indonesian curry chicken, spicy vegetables and steamed rice
A Sweet Note
Ice cream
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Snack Menu
Fancy a snack? Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.
Noodles
Fish ball broth with kway teow or bee hoon noodles
Vegetarian and non-vegetarian instant noodles
Sandwiches
Focaccia sandwich with smoked chicken
Snacks
Roasted mixed nuts
Kjeldsens cookies
Fruit bar
Arnotts pizza
Cadbury chocolate bar
Potato chips
Bananas
Dinner Menu
To Nibble On…
Satay With onion, cucumber and spicy peanut sauce
A Savoury Note
Salad of feta cheese, tomato, olives with marinated prawns and mesclun Balsamic coriander dressing
Honey mustard lime dressing
The Main Event
Pan roasted beef fillet with bourgnignonne sauce, sauteed mushroom with bacon and potato mash
Braised hapuku fillet with Oriental XO sauce, seasonal vegetables and egg noodles
Seared chicken in herb jus, roasted vegetables in olive oil and polenta
Lamb curry Madras, spicy vegetables and pilaff rice
A Sweet Note
Passion fruit creme brulee
The Cheese Board
Gourmet cheese with garnishes
Fruit
A selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea and pralines
SQ286C AKL-SIN (LM/D) 43-1.1 09-10 RC
Wine and Beverage
Special Cocktail
Orange Cooler
A light tangy drink created from orange juice and ginger ale with a touch of lime cordial
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Citrus Royale
Tropical Sparkle
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari (Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
2004 St Clair Marlborough Sauvignon
The Marlborough region in New Zealand’s South Island is home to some of the world’s finest sauvignon blanc. This wine, made by winemaker Matt Thompson, displays all the leafy, fresh and racy flavours typical of the region.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
Red Wines
2003 Craggy Range Gimblett Gravels Vineyard Merlot
The Gimblett Gravel area of Hawkes Bay regularly produces some of New Zealand’s finest red wines. The Merlot grape, in particular, does well on these infertile stony soil. Craggy Range, headed by viticulturist and Master of Wine Steve Smith, specializes in single vineyard wines. This vibrant wine has typical Merlot plumminess combined with regional earthiness. This wine is no lightweight with its ample tannin and firm structure.
Churton Marlborough 2003 Pinot Noir
New Zealand is home to some of the world’s most exciting Pinot Noir wines. The wines have intense colour, exuberant fruit characters and silky mouth feel. In food terms this style is well suited to a wide range of different cuisines. The 2003 Churton from Marlborough in the South Island is made by Sam Weaver and is an excellent example of this vibrant style.
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Port
Dow 2001 Late Bottled Vintage Port Portugal
A Late Bottled Vintage Port, usually shortened to LBV, is Port from a single, high quality vintage, bottled after four to five years spent maturing in large oak barrels, or “pipes” as they are known in the Douro. Deep ruby in colour, with all the spice, bramble fruit and concentration typical of a fine Port, and a warm, smooth sweetness of the finish, this LBV is one of the highest quality.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Takiawase Scallop with beancurd skin dumpling, spinach sauce
Kuchitori Omelette, cod roes, prawn, kelp
Owan Miso soup
Gohan Mushroom flavoured steamed rice
Steamed rice with white bait
Kounomono Assorted pickles
Mizumono Assorted fresh fruit
Ocha Green tea
SQ986SD SIN-KIX (CQ1) 115-1.1 10 RC
Wine and Beverage
Special Cocktail
Orange Cooler
A light tangy drink created from orange juice and ginger ale with a touch of lime cordial
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Citrus Royale
Tropical Sparkle
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari (Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
Montagny 1er Cru 2004
The well-known white wine from the Cote-Chalonnaise in southern Burgundy : pale yellow with light green tints, a touch of hazelnuts on the nose, rounded and pleasantly fruity on the palate with an attractive dry finish, this is best at between two and four years old.
Red Wines
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Serrata Belguardo 2003 igt Maremma Toscana
A superb blend of the Chianti’s Sangiovese grape and Bordeaux’s Cabernet Sauvignon. This wine is from what is fast becoming the most exciting wine growing region in southern Tuscany. A lovely wine with deep black cherry colour. Fresh crushed berry fruit on the nose dominated by blackcurrants, succulent flavours on the palate, from the warm 2003 vintage, with an elegantly dry finish.
Port
Dow 2001 Late Bottled Vintage Port Portugal
A Late Bottled Vintage Port, usually shortened to LBV, is Port from a single, high quality vintage, bottled after four to five years spent maturing in large oak barrels, or “pipes” as they are known in the Douro. Deep ruby in colour, with all the spice, bramble fruit and concentration typical of a fine Port, and a warm, smooth sweetness of the finish, this LBV is one of the highest quality.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Mint Tea
Ceylon tea delicately enhanced with the flavour of mint Available of flights to and from Jeddah, Cairo, Dubai and Istanbul
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice Available on flights to and from India
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Tea Selection
Oolong
A special blend featuring a distinctive honey-like taste
Jasmine
A revered classic with a hint of fragrant jasmine Available on flights to and from China
Tie Guan Yin
A rich tasting tea with a strong roasted aroma Available on flights to and from China
Pu-erh
Dark reddish tasting tea with a strong, full and earthy taste Available on flights to and from China
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry (Cranberry juice is available on flights to and from USA and Canada)
Soft Drinks
A range of regular or low-calorie drinks is available
Cold Japanese Oolong Tea (Available on flights to and from Japan)
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Mint Tea (Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Yoghurt Drink
Mango Lassi
A cooling Indian refreshment made of mango and yoghurt (Available on flights to and from India)
Singapore Airlines
Business Class menu
Osaka to Singapore
October 2006
Lunch Menu
To Nibble On…
Satay With onion, cucumber and spicy peanut sauce
A Savoury Note
Smoked salmon with nicoise salad served with thousand island dressing
The Main Event
Beef fillet stuffed with wild mushroom and herb duxelle, sauteed spinach and potato leek gratin
Chinese style roast chicken with hot garlic sauce, assorted vegetables and fried rice
Spaghetti pasta with assorted mushroom “bolognese", shaved parmesan cheese
A Sweet Note
Haagen Dazs rum and raisin ice cream with grapes and yuzu
The Cheese Board
Gourmet cheese with garnishes
Fruit
A selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea and pralines
Hanagoyomi
“Finding the change of the four seasons in a flower and translating it into cuisine”
An array of nine appetisers and entrees together with miso soup, served in Japanese style.
Ha-Sun Chicken terrine, gingko nut, sweet potato
Kuchitori Eel with burdock, chestnut, chrysanthemum petal and leaves
Yakimono Grilled scallop with sea urchin glaced, matsutake mushroom
Aemono Chicken and mushroom in ponzu dressing, salmon roes
Sunomono Marinated deep fried salmon
Takiawase Simmered herring, eggplant
Gohan Prawn sushi
Abalone flavoured rice
Steamed rice with kelp
Tome-wan Miso soup
Men Cold buckwheat noodles
Mizugashi Haagen dazs rum and raisin ice cream with grapes and yuzu
Ocha Green tea
SQ985SD KIX-SIN (LQ) 115-1.1 10 RC
Wine and Beverage
Special Cocktail
Orange Cooler
A light tangy drink created from orange juice and ginger ale with a touch of lime cordial
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Citrus Royale
Tropical Sparkle
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari (Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
Montagny 1er Cru 2004
The well-known white wine from the Cote-Chalonnaise in southern Burgundy : pale yellow with light green tints, a touch of hazelnuts on the nose, rounded and pleasantly fruity on the palate with an attractive dry finish, this is best at between two and four years old.
Red Wines
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Serrata Belguardo 2003 igt Maremma Toscana
A superb blend of the Chianti’s Sangiovese grape and Bordeaux’s Cabernet Sauvignon. This wine is from what is fast becoming the most exciting wine growing region in southern Tuscany. A lovely wine with deep black cherry colour. Fresh crushed berry fruit on the nose dominated by blackcurrants, succulent flavours on the palate, from the warm 2003 vintage, with an elegantly dry finish.
Port
Dow 2001 Late Bottled Vintage Port Portugal
A Late Bottled Vintage Port, usually shortened to LBV, is Port from a single, high quality vintage, bottled after four to five years spent maturing in large oak barrels, or “pipes” as they are known in the Douro. Deep ruby in colour, with all the spice, bramble fruit and concentration typical of a fine Port, and a warm, smooth sweetness of the finish, this LBV is one of the highest quality.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Mint Tea
Ceylon tea delicately enhanced with the flavour of mint Available of flights to and from Jeddah, Cairo, Dubai and Istanbul
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice Available on flights to and from India
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Tea Selection
Oolong
A special blend featuring a distinctive honey-like taste
Jasmine
A revered classic with a hint of fragrant jasmine Available on flights to and from China
Tie Guan Yin
A rich tasting tea with a strong roasted aroma Available on flights to and from China
Pu-erh
Dark reddish tasting tea with a strong, full and earthy taste Available on flights to and from China
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry (Cranberry juice is available on flights to and from USA and Canada)
Soft Drinks
A range of regular or low-calorie drinks is available
Cold Japanese Oolong Tea (Available on flights to and from Japan)
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Mint Tea (Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Yoghurt Drink
Mango Lassi
A cooling Indian refreshment made of mango and yoghurt (Available on flights to and from India)
Singapore Airlines
Business Class menu
Osaka to Bangkok
October 2006
Lunch Menu
To Nibble On…
Satay With onion, cucumber and spicy peanut sauce
A Savoury Note
Smoked salmon with nicoise salad served with thousand island dressing
The Main Event
Beef fillet stuffed with wild mushroom and herb duxelle, sauteed spinach and potato leek gratin
Chinese style roast chicken with hot garlic sauce, assorted vegetables and fried rice
Spaghetti pasta with assorted mushroom “bolognese", shaved parmesan cheese
A Sweet Note
Haagen Dazs rum and raisin ice cream with grapes and yuzu
The Cheese Board
Gourmet cheese with garnishes
Fruit
A selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea and pralines
Hanagoyomi
“Finding the change of the four seasons in a flower and translating it into cuisine”
An array of nine appetisers and entrees together with miso soup, served in Japanese style.
Ha-Sun Chicken terrine, gingko nut, sweet potato
Kuchitori Eel with burdock, chestnut, chrysanthemum petal and leaves
Yakimono Grilled scallop with sea urchin glaced, matsutake mushroom
Aemono Chicken and mushroom in ponzu dressing, salmon roes
Sunomono Marinated deep fried salmon
Takiawase Simmered herring, eggplant
Gohan Prawn sushi
Abalone flavoured rice
Steamed rice with kelp
Tome-wan Miso soup
Men Cold buckwheat noodles
Mizugashi Haagen dazs rum and raisin ice cream with grapes and yuzu
Ocha Green tea
SQ973D KIX-BKK-SIN (LQ/D3) 95-1.1 10 RC
Wine and Beverage
Special Cocktail
Orange Cooler
A light tangy drink created from orange juice and ginger ale with a touch of lime cordial
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Citrus Royale
Tropical Sparkle
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari (Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
Montagny 1er Cru 2004
The well-known white wine from the Cote-Chalonnaise in southern Burgundy : pale yellow with light green tints, a touch of hazelnuts on the nose, rounded and pleasantly fruity on the palate with an attractive dry finish, this is best at between two and four years old.
Red Wines
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Serrata Belguardo 2003 igt Maremma Toscana
A superb blend of the Chianti’s Sangiovese grape and Bordeaux’s Cabernet Sauvignon. This wine is from what is fast becoming the most exciting wine growing region in southern Tuscany. A lovely wine with deep black cherry colour. Fresh crushed berry fruit on the nose dominated by blackcurrants, succulent flavours on the palate, from the warm 2003 vintage, with an elegantly dry finish.
Port
Dow 2001 Late Bottled Vintage Port Portugal
A Late Bottled Vintage Port, usually shortened to LBV, is Port from a single, high quality vintage, bottled after four to five years spent maturing in large oak barrels, or “pipes” as they are known in the Douro. Deep ruby in colour, with all the spice, bramble fruit and concentration typical of a fine Port, and a warm, smooth sweetness of the finish, this LBV is one of the highest quality.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Mint Tea
Ceylon tea delicately enhanced with the flavour of mint Available of flights to and from Jeddah, Cairo, Dubai and Istanbul
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice Available on flights to and from India
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Tea Selection
Oolong
A special blend featuring a distinctive honey-like taste
Jasmine
A revered classic with a hint of fragrant jasmine Available on flights to and from China
Tie Guan Yin
A rich tasting tea with a strong roasted aroma Available on flights to and from China
Pu-erh
Dark reddish tasting tea with a strong, full and earthy taste Available on flights to and from China
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry (Cranberry juice is available on flights to and from USA and Canada)
Soft Drinks
A range of regular or low-calorie drinks is available
Cold Japanese Oolong Tea (Available on flights to and from Japan)
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Mint Tea (Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Yoghurt Drink
Mango Lassi
A cooling Indian refreshment made of mango and yoghurt (Available on flights to and from India)
