Business Class menu
Santiago to Sydney
Ecuadorian shrimp with cous cous
Master Sommelier suggestion - Ventolera Sauvignon Blanc 2007
Lamb loin in demi glace with pesto ratatouille
Master Sommelier suggestion - Ninquen Cabernet Sauvignon 2005
Spanish hake with ricotta spinach cannelloni in tomato sauce
Master Sommelier suggestion - Valdivieso Chardonnay 2006
Chicken confit salad, cherry tomatoes, grilled zucchini and mixed greens
Master Sommelier suggestion - Sideral Ensamblaje 2003
Tres leches, Gruyere and Camembert
Haagen Dazs ice cream
Two colored dessert, pannacotta and berry jelly
Fresh seasonal fruit
Choose this alternative if you want more time to rest
Select one of the options of appetizers and main entrees
Select your dessert
You can choose between two options
Cold Express Breakfast
, to maximize your rest this option will be served 40 minutes before landing
. Select your option completing the preorder card that will be collected by the flight attendant
We apologize if occasionally your choice is not available.
Champagne "Henriot Brut Souverain"
Gin Bombay Saphire [sic]
Ron Havana Club Reserva
Whisky Johnnie Walker Black Label
Chivas Regal 12 year old Scotch Whisky
Bailey's Irish Cream
Amaretto Di Saronno
Oporto Graham's - Port
Cognac Courvoisier VSOP
Pisco Acholado Vinas de Oro
Non Alcoholic Beverages
Dilmah Tea and Herbal Selection
Jasmine Green Tea
LA801-CM BC C1
List of Wines
Champagne and Port
Brut Souverain Champagne Henriot, Reims, Francia
Brut Champagne elaborated with the classical grape varieties of Champagne, the Pinot Noir, Pinot Meunier and the white Chardonnay grape. A straw yellow color and a classic slightly nutty bouquet, are present. Its taste is dry and harmonious leaving a pleasant aftertaste. Ideal as an aperitif, enhances fish and seafood.
Graham's Port Late Bottled Vintage 2001
This port has a brilliant red garnet colour, with a bouquet of spices, toffee, dried fruits and chocolate. To the mouth it is sumptuous, intense, rich and spicy, very complex and with a long aftertaste. Ideally to serve with mature cheeses and blue cheeses.
Vina Altair, Sideral 2003, Valle Del Cachapoal
This magnificent wine is the result of the blending of Cabernet Sauvignon, Carmenere and Cabernet Franc stocks. Garnet-coloured with glimmers of roof tile on the edge, to the nose spicy with shades of tobacco and nuts. To the mouth it is of excellent structure, balanced, meaty and tasty with a long aftertaste at the end. Admirably complements red meat, game meat, duck and lamb.
Vina Montgras, Ninquen, Cabernat Sauvignon 2005, Valle de Colchagua
Wine born int he vineyard called "Ninquen" (Nin-ken) which means "plateau in the mountain" in indigenous language. It is a wine of deep garnet red with a lavish bouquet of ripe blackberries complemented with aromas of cedar and toast. It is an elegant and structured wine that shows the nobility of Cabernet Sauvignon, with firm tannins which give structure, weight and a long aftertaste. To accompany red meats, sirloin, lamb and wild boar.
Vina Catena Zapata, Catena Alta, Malbec 2006, Mendoza
This excellent Malbec comes from vineyards located at different altitudes of the Mendoza region. It presents a very intense red violet colour, to the nose floral notes, black fruits and sweet spices predominate. The palate confirms the flavours of cassis with shades of vanilla and chocolate, all this with an excellent and refreshing acidity that acts as a counterpoint. It ends with a long and generous palate. Most recommended for red meats, spicy pasta and matured cheeses.
Vina Valdivieso, Chardonnay 2006, Valle de Casablanca
A yellow coloured wine with a green background, has a bouquet of citrus fruits, grapefruit and vanilla biscuits. To the mouth the fruit flavours will be enhanced with a crisp acidity and subtle taste of vanilla due to the aging in French oak. All these tastes complement each other obtaining finesse and harmony of flavours. This wine is most recommended with king crab, fishes like mero, salmon and tuna fish.
Vina Litoral, Ventolera, Sauvignon Blanc 2007, Valle de Leyda
This Sauvignon Blanc is fresh as the sea breeze blowing over the vineyards on the high slopes of the Valley of the Leyda; it has crisp acidity with traces of green currants, pink grapefruit, with an aftertaste of wild herbs. To the mouth it is dry, delicious, with mineral tones and excellent aftertaste. To accompany cebiches, shellfish, fish and goat cheese.
I will not have breakfast
Cold breakfast express will be served 40 min. before landing
Natural orange juice and bakery (Ask for this option if you prefer extend your rest)
Natural orange juice
Natural fruit juice
Coffee with milk
Low fat milk
Dilmah ceylan tea
Dilmah earl grey tea
Dilmah tea with milk
Sparkling mineral water
Natural mineral water
Cereal with milk
Dulce de leche
Main dish options
Assorted hams and cheeses with toasts
Hot plate of eggs with garnish
We apologize if your choice is not available