British Airways First Class
Hong Kong - Delhi - London
February 1992 Boeing 747 aircraft

Hong Kong
Cocktails Dinner 5h15
Delhi
Supper Refreshments Breakfast 9h15
London

(what a difference a few years makes...but the breakfast has hardly changed...see above British Airways posting HKG-BOM-LON for further details)

A Taste of The Orient
We are pleased to be able to present for your enjoyment today a menu with a selection of Chinese cuisine created by chefs in Hong Kong

DINNER

Selection of cold canapes

Appetizers:
Paupiettes of smoked salmon, filled with crab meat, avocado, cucumber and tomato. Flavoured with vinaigrette dressing and garnished with pearls of caviar
Hot hors d'oeuvre featuring steamed shrimp and pork dumplings with Piquant oriental sauce
Fresh mango with citrus fruits

Soup: Double consomme. Served with finely shredded herb pancake

Main Courses:
Grilled fillet of beef dressed with herb onion mousse

Sole fillets wrapped in lettuce and black mushrooms with a light oyster sauce

Lamb loin and kidney roast under an almond and herb crust with lamb gravy

Vegetarian choice featuring spinach ravioli with tomato sauce finished with cheese glaze

Vegetables: Cauliflower mornay, stir fried vegetables, mange tout, fried rice and cocotte potatoes

Salad: Mixed seasonal salad with a choice of lime mayonnaise or Italian dressing

Desserts:
Pineapple and peanut pancake served with a pineapple sauce
Ginger ice cream with raspberry sorbet filling

Fruits: variety of prepared fruits in season

Cheese: British and Continental cheeses including Brie, Cheddar, Stilton, Double Gloucester adn Gruyere

Coffee, tea served with friandises


SUPPER

Appetizer: Chicken liver pate with hot toast

Main Courses:
Beef paupiettes with mushroom sauce
Indian style chicken biriyani with mint raita
Prawns American served with basmati rice

Vegetables: Buttered spinach, glazed carrots, basmati rice and roast potatoes

Selection of rolls from the bakery

Mixed seasonal salad with vinaigrette or creole dressing

Hot date and walnut flan, served with orange flavoured caramel sauce

Basket of fresh fruits

Cheese with crackers and butter

Coffee & Tea

BREAKFAST

Appetizers:
A refreshing selection of seasonal fresh fruit
Your choice of plain or fruit flavoured yoghurt

Eggs and grills:
Freshly scrambled or boiled eggs cooked to your liking
Grilled bacon, English style pork sausages servd with grilled tomatoes, sauteed mushrooms and hash brown potatoes
Buttered kipper fillets

Toast, rolls and banana muffins from the bakery, served with jam, marmalade or honey

Coffee or tea


The menu is post-Landor revamped British Airways, so the "to fly to serve" crest is proudly displayed on the front cover with FIRST in large letters and a smaller "class" underneath. It was presented with a separate wine list, as follows:

Champagne: Charles Heidsieck Champagne Charlie 1983

White Wine:
Chablis 1er Cru Cuvee Premiere 1988 Domaine Laroche
Gewurztraminer Grand Cru 1989 Stinert
Cuvaison Chardonnay 1988 Napa Valley
Red Wine:
Chateau Leoville Lascases Grand Cru Classe 1987 Saint Julien
Robert Mondavi 1984 Cabernet Sauvignon Napa Valley
Campaccio 1987 Terrabiana, Tuscany