Emirates
First Class menu
Dubai to Luanda
January 2011
Bar Service
Aperitifs
Campari - Campari Bitter, Vermouth Sweet/Dry - Martini, Sweet Sherry - Harvey's Bristol Cream, Dry Sherry - Tio Pepe
Beers
A selection of international beers including Heineken, Budweiser and Amstel Light
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Mocktails
Jumeirah Delight
Spirits
Premium Scotch Whisky - Chivas Regal Royal Salute, Single Malt Whisky - Glenfiddich 21 Years Old, Bourbon - Woodford Reserve
Cognac - Hennessy Paradis
Vodka - Grey Goose
Gin - Bombay Sapphire
Rum - Bacardi Superior, Bacardi 8 Anos
Champagne, Port and Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Liqueuers
Baileys Irish Cream, Tiam Maria, Drambuie, Cointreau
A la Carte Dining
Canapes
Selection of canapes
which includes a mini vegetable skewer, grilled beef fillet with salsa verde, Shanghai prawn dumplings, aged parmesan and marinated filled olives
Appetisers
Selection of authentic Arabic mezze
which includes shanklish and vegetable salad, moutabal, stuffed vine leaves, bamia bil zeit, and tomato and zaatar fatayer served warm, with an assortment of Arabic pickles and garnishes
Seafood selection
which includes hot pepper smoked salmon and seared yellow fin tuna marinated with togarashi and black sesam seeds, served with avocado and mushroom cocktail, on a bed of radicchio and celery heart and garnish
Main Courses
Pan-fried tilapia
garnished with red chillies and spring onions in black bean sauce, served with vegetable noodles and stir-fried vegetables with black sesame seeds
Chicken breast filled with dry fruits
served in a tomato and coriander sauce, accompanied by biryani rice and vegetable korma
Peppered beef steak
in sauce bernaise, offered with gratin potatoes, sauteed quarter mushrooms and Kenya beans
Vegetable pie
of mixed vegetables, served with tomato ragout, sauteed yellow squash, broccoli florets and carrots
Baked fish
slow baked fillet of white fish, served with fennel cooked in a thyme broth, Provencal style vegetables and wild rice pulao
As an alternative accompaniment to your main course, an additional variety of vegetables is available which includes roasted new potatoes with herbs, vegetable fried rice with cabbage, carrot and capsicum, blanched broccoli florets and sauteed carrots, parsnip, celeriac and yellow squash
Bread basket
a variety of freshly baked rolls and garlic bread
Light Bites
Seasonal salad
served with a choice of dressings
Cream of pea
topped with suateed garden peas and creme fraiche
International cheese selection
Selection of sandwiches
which includes honey glazed duck breast with asparagus, peppered roast beef with potato salad, Boursin cream cheese with semi dried tomato and chilli flavoured poached salmon
Sweet Delights
Chocolate creme fraiche tart
served with a sweet cherry compote and chocolate garnish
Blueberry crumble cake
served warm with a light cinnamon cream sauce and chestnut ice cream, garnished with strawberry
Fresh seasonal fruit
Selection of pastries
which includes melon madelaine, pistachio rolls, japones and fresh fruit tartlets
Chocolates
to accompany a freshly brewed cup of tea or coffee
Hot Beverages
a selection of the finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight
* Last hot meal orders shall be taken 1hr and 30mins before landing*
EK793-DXBLAD-F-10B
First Class Wine List
Champagne
Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.
White Wine
Condrieu 'Les Cassines', 2008, Paul Jaboulet Aine
Condrieu, the unique dry white from France's Rhone Valley is best drunk young and fresh. This example has a wonderful mouthfeel with intense peach and apricot and mineral notes that all weave seamlessly through the racy, full bodied finish. At once lush and invigorating. A wine often copied globally (as simply the grape-Viognier), but without ever achieving quite the balance you have here.
Martin Codax, Albarino, 2007, Rias Baixas
The Rias Baixas region of North West Spain has become renowned as a fine producer of the Albarino grape. It has the verve of Sauvignon but with more breadth and a lifting perfume on the nose. Bottled under screw cap to retain its freshness and delicate aromas, Albarino is best drunk young as this 2007 example shows. Martin Codax is a superb and diligent producer and we're delighted to list our first Albarino here.
Red Wine
Chateua Pavie, 2002 St Emilion Grand Cru Classe
This particular Chateau Pavie has been slumbering in our cellars for some years and is now drinking wonderfully - as the 2002 vintage has tended to bring its wines on early but with much soft fruit. In the classic modern Pavie style, the wine is dense, ripe and full of deep black and red fruit. Allow the aromas to float around your glass before you head in - your patience will be rewarded. Owner Gerard Perse has found some critics of his rich forward fruit style, but there is no denying that the wines he now produces are the yardstick for contemporary St. Emilion.
Savigny les Beaune 1er Cru, 2006, Close des Guettes Domaine A-F Gros
The top vineyard in the village of Savigny Les Beaune, today shared by a number of growers, is the elevated 'Close des Guettes'. A perfect and typical example of this appellation, the 2006 presents an elegant bouquet with strong aromas of morello cherry, blackcurrant and raspberry evolving into strawberries and the forest floor after several years. The body is well structured and shows lots of terroir characteristics. It should be ideally enjoyed with red meats or poultry and also goes well with cheese.
Columella Eben Sadie, 2007, Swartland, South Africa
Eben Sadie's Columella is for many the apex of the new and exciting hierarchy of South African red wines. The 2007 is quite intense, with a heady concoction of fresh red and black fruits and spicy depth. Just a hint of eastern spices, maybe even a touch of ginger. Underneath the fresh spiciness there's some brooding liqueur-like depth of fruit. The palate is concentrated, full and shows good complexity to the predominantly dark fruits profile. It's very well structured with lovely purity and integrated oak. A stunning wine.
Dessert
Chateau Filhot, 1998, 2eme Grand Cru Classe Sauternes
More versatile than most think. The 1998 Filhot is a very pale, golden wine. Ample and mouthfilling, but not huge or hedonistic. Juicy white peach flavour, like the nose, with a touch of vanilla and cream. Succulent yet balanced finish.
Croft, 1994, Vintage Port
The Croft 1994 has compact, intense blackcurrant and cherry aromas, followed by a rich, firm palate with a good tannic structure. Drinking beautifully now, will age for decades - the sign indeed of an outstanding vintage. The Croft 1994 Vintage was a Wine Spectator Top Scorer with 96 points and is generally regarded as their finest effort since the legendary '45.