Kiwi Flyer

British Airways
Business Class menu
Abu Dhabi to London Heathrow
January 2012

Menu

Main

Mixed salad with mutabbal in a tomato cup with basil vinaigrette

or

An individual selection of sandwiches featuring grilled vegetable with cream cheese and tuna with cress

Dessert

Hot chocolate with warm chocolate chip cookies

A selection of fruit

Chocolates

Drinks

Ground coffee, decaffeinated coffee or tea

Selection of herbal teas includes green tea with jasmine, peppermint, blackcurrant and camomile with honey

* "Well Being in the Air" selection - please refer to High Life for details.

We apologise if your first choice is not available.

For allergens, please ask your crew for more details.


Drinks

Complimentary bar service, including alcoholic beverages and soft drinks, is available throughout the flight. See wine list for today's selection.

Ground coffee, decaffeinated coffee or tea

Selection of herbal teas includes green tea with jasmine, peppermint, blackcurrant and camomile with honey

[yes this really is printed twice in the menu]


Club Kitchen

Please visit the galley area in 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.


Breakfast

Starters

Chilled fruit juice

An energising fruit smoothie of yoghurt, honey, strawberry and banana with cloverleaf honey

Fresh seasonal fruit

or

Cereal with milk and mango

Smoked trout and Feta in a grilled aubergine roll with mixed lettuce, cherry tomato and lemon wedge

Bakery

A selection of warm breads and breakfast pastries

Main

Scrambled eggs with chicken sausage, herbed tomato and paprika potato

Arabic scrambled egg in a herb pancake with ful medames and sauteed mushrooms

Mixed pepper egg muffin with tomato concassee, sauteed mushroom and hash-brown potatoes

Continental breakfast of smoked beef ham, olive and sun-dried tomato chicken roulade, Mozzarella, smoked cheese, mixed lettuce and grapes




Wine List

Champagne
Champagne Cocktails

Kir Royale
Creme de Cassis gives this cocktail its distinctive taste

Buck's Fizz
Crisp dry champagne and naturally sweet orange juice

Taittinger Brut Reserve NV Champagne
Champagne Taittinger's origins date back to 1734, and today it is one of the few Champagne Houses to be owned and actively managed by the family named on the label; Pierre Taittinger acquired the House in the early 1930s. Taittinger Brut Reserve characterises the House style, which uses a high percentage of Chardonnay in the blend. Such Chardonnay dominance helps create a style of delicacy and finesse that merits the Gold Medal awarded at the Decanter World Wine Awards 2010. Its lean palate has considerable depth and elegance with a long, fresh finish making it a perfect aperitif.

White

Chablis 1er Cru Vau de Vey 2009, Domaine Jean-Marc Brocard, Burgundy, France
This is a fine premier cru, dry and crisp, marked by the fresh citrus and ripe apple flavours and the characteristic notes of seashell and freshly cut hay that epitomise Chablis. A medal winner in the International Wine Challenge, it is from a top Domaine undergoing conversion to biodynamic production, hence the ladybird on the label. Brilliant as an aperitif or with any of the starters or fish dishes.

Point Peron Sauvignon Blanc/Semillon 2010, Margaret River, Western Australia
Winemaker Robert Bowen has helped establish and make wines from many of the finest vineyards in Western Australia over his 39-year career. His expressive example of a classic Margaret River blend has created a wine with gooseberry, passion fruit, dill and freshly mown hay characters balanced with lemon zest and a touch of white nectarine. Do try it with the chicken or vegetarian options.

Red

Les Fiefs de Lagrange 2007, Saint-Julien, Bordeaux, France
This is the second wine of the famous Chateau Lagrange that was classified as a Troisieme Cru Classe in the famous 1855 classification. A blend of Cabernet Sauvignon and Merlot with a pinch of Petit Verdot the 2007 was matured in French oak barrels for 16 months to produce this rich, spicy, cherry, complex red that is ideal with any of the beef dishes we're serving today.

Jim Barry "The Lodge Hill" Shiraz 2009, Clare Valley, South Australia
A huge, rich, spicy red, almost black with lashings of blackberry, cassis and black cherry fruit, and with hints of eucalyptus and mocha, this wine fully merits its Silver Medal in the International Wine Challenge 2011. The cool breezes of the Clare Valley helped provide freshness and a floral perfume. Perfect to savour on its own or with cheese, this Shiraz goes brilliantly too, with any of the spicier dishes.