Old Jan 17, 10, 12:58 am
Senior Moderator, Moderator: Coronavirus, Community Buzz, and Ambassador: Miles & More (Lufthansa, Austrian, Swiss, and other partners)
Join Date: Jun 2005
Location: 150km from MAN
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Posts: 27,847
First Class menu LH711,715 Jan/Feb 2010

A warm welcome!

Executive Chef Stefan Moerth and Chef de Cuisine Kenichiro Ooe of Park Hyatt Tokyo are pleased to offer you this menu drawing inspiration from their backgrounds, to combine a subtle understanding of European and Japanese cuisine culture. Native of Austria, Moerth gained experience at several top hotels and restaurants in Europe and Asia before joining Park Hyatt Tokyo as Executive Chef in October 2006. Kenichiro Ooe, Chef de Cuisine of the distinguished contemporary Japanese restaurant, Kozue, is deeply knowledgeable in the principal styles of traditional cuisine and recognized for his individualistic interpretation of Kaiseki. Please enjoy these dishes featuring our finest and freshest ingredients, which the two chefs have created especially for you here on board.

Western cuisine

Would you like to eat now or later?
We are happy to take our order anytime.

Choice of hors d'oeuvres

Caviar with the traditional garnishes
Smoked trout with sweet and sour cucumber and apple saffron nage
Prosciutto with melon confit, mozzarella and ripe tomato


Seasonal salad presented with dressing
(plus second helping of caviar - I could also have had another hors d'oeuvre)

Choice of main courses

Red wine braised veal cheek served with white bread dumpling and broccolini
Pan fried sea bass with pineapple chutney, Venere rice and yuzu butter
(No, this wasn't half eaten. This is what was put in front of me!)

Selection of cheese and dessert

Camembert, Gruyère, Chedder, Fourme d’Ambert and Brie cheese garnished with grapes

Cuba chocolate cake with mango and passion fruit coulis
Fresh fruit

Speciality dessert wines

We are pleased to serve you a selection of canapés, onigiri, biscuits and fresh fruits during the flight.

LH711,715 01/10-02/10
Western dinner

Cold and hot specialities
(I had two starters and skipped the main course)

Marinated prawn with avocado sauce

Roast beef in palm sugar coriander dressing, asparagus shiitake salad

Roasted chicken breast with white bread and mushroom stuffing
Crepes cannelloni with braised lamb stuffing and chives sauce

Banana trifle with chocolate sauce and almond
LH711,715 01/10-02/10
Photos on flickr.
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