QF9 SINGAPORE TO LONDON, First Class, November 2012

SUPPER

Canapes

Black pepper lavosh with spiced zucchini dip and Ligurian olives



Entrees

Pea and mint soup with creme fraiche and croutons



Roasted duck salad with pickled cabbage and mustard dressing

Light meals

Tuna and glass noodle salad with lemongrass and lime dressing



Baked macaroni cheese with swiss browns

Our signature Steak sandwich with tomato and chilli relish

Main courses

Pumpkin kofta curry with rice pilaff and Indian greens



Seared sea bass with sweet onion puree, sauteed potatoes and green beans

Chinese style roasted pork shoulder with wok fried noodles and kankong

Side salad

Salad of baby leaves with your choice of dressing
Aged balsamic and extra virgin olive oil
Fresh lemon juice and extra virgin olive oil
Red wine vinaigrette



Cheese

Hand selected blue, soft and hard cheese served with accompaniments

Dessert

Raspberrt Pots de creme with vanilla cream

Coffee, muscovado sugar and roasted nut cake with creme anglaise



Nice cream chocolate coated vanilla ice cream

Whole or sliced seasonal fresh fruit

Petit fours

A selection of handmade Cacao chocolates



Orange and hazelnut cake
Chocolate and almond macaroon




BREAKFAST

Our seasonal energiser drink and selection of premium juices are available on board.
Berry Energiser drink



Fresh fruit salad
Bircher muesli



Toasted muesli
Cereal selection
Yoghurt and honey

Toast



Croissant
Banana and spelt bread



Strawberry jam, orange marmalade, honey, vegemite

Scrambled eggs on toasted brioche with pork sausages, mushrooms and roasted tomatoes

Baked egg with chorizo, braised beans and grilled bacon

Orange pancakes with mascarpone cream, fresh blueberries and toasted almonds