QF1 SYDNEY TO SINGAPORE, First Class, November 2012

TASTING MENU

Spanner cran with Nam Jim dressing
Crostini with ricotta, caramelized eschalots and Pancetta



Zucchini, basil and Parmesan soup with croutons



Duck and pistachio terrine with spiced apple chutney and watercress salad



Snapper poached in coconut milk with garam masala with fine egg noodles and snow peas



Castricum brothers lamb with fregola and oven dried cherry tomatoes, green beans and roasted garlic aioli



Salad of baby cos, radicchio and frisee with palm sugar vinaigrette



Profiteroles filled with vanilla cream, served with raspberries and fudge sauce



Blue, soft and hard cheese, hand selected by Will Studd, Maitre Fromager, Calendar Cheese Company, served with accompaniements



A selection of Cacao hand made chocolates



Other options from the regular menu:
Salad of petuna smoked ocean trout with fresh goats curd and lemon vinaigrette

Panfried snapper fillet with lemon and olive oil dressing and stramed vegetables

Prawn mayonnaise sandwich

Tuna and glass noodle salad with lemongrass and lime dressing

Baked macaroni anche cheese with swiss browns and capsicum jam

Our signature steak sandwich with tomato and chilli relish



MAINS

Mushroom orecchiette with grilled asparagus, Truffle cream and Pecorino cheese

Roasted Barossa Valley chicken with rosemary kipfler potatoes, ratatouille and red wine jus

300 day old grain fed sirloin steak with black vinegar vegetables, fragrant rice and chilli sauce

DESSERT

Baked cinnamon brulee with spiced strawberries and almond biscotti

Nice cream chocolated coated Vanilla ice cream

Whole or sliced seasonal fruit

PETIT FOURS

Orange and Hazelnut cake



Chocolate and Almond macaron