South African Airways
Business Class menu
Johannesburg to Sao Paulo
December 2012
Lunch Menu
Appetizer
A choice of two appetizers to be enjoyed as a light meal or as a starter.
Tangy chicken salad
With mustard dressing, micro greens and Spanish cocktail tomato
or
Soup of the day
Seasonal salad
Offered with a choice of Classic Italian vinaigrette and Creamy yoghurt & herb dressing
Main Course
Pan fried beef fillet
Served with grilled mealie pap & corn cake, braised spinach with crushed nuts and butternut
Grilled chicken supreme
Accompanied by sauteed wild mushrooms, blanched butternut & broccoli florets and creamy sauce
Grilled kingklip
Served with a warm salad of baby potatoes, green beans, cherry tomatoes and olives with a sour cream and dill sauce
Vegetable biryani
Dessert
Orange moist cake
or
Coffee cream mousse
Cheese Plate
A selection of fine South African cheese and crackers, served with South African Port wine.
Chevin, blue tower and forest hill cheese
Bread Basket
Filled with an assortment of warm fresh breads served with butter
Refreshment
Enjoy a range of snacks at any time throughout your flight
Light Meal menu
Appetizer
Enjoy as either a starter or a light meal.
Avocado and goat cheese parfait
With sundried tomato dressing, parmesan wafer and micro
Main Course
Beef canneloni
Served with grilled mixed vegetables and parmesan white sauce
Tagliatelle with vegetable stir-fry
Accompanied by baby marrow with tomato gratin
Dessert
Seasonal chunky fruit salad
Bread Basket
Filled with an assortment of warm fresh breads served with butter
SA 7106 P GRU/EZE-OUT
Wines
Champagne
Moet & Chandon Brut Imperial
Spoil yourself with a legendary bubbly from one of France's most famous champagne houses, founded in 1743. Luxuriate in the fine bubbles, rich lime aromas, yeasty brioche and lively citrus flavours of this classic champagne with a delectably dry finish. This elegant blend of Pinot Noir, Chardonnay and Pinot Meunier - the three great grapes used to make champagne - makes ideal aperitif or can be enjoyed with salmon.
Whites
Plaiser de Merle Chardonnay 2010
Set on the slopes of the Simonsberg with spectacular views of the Drakenstein Valley, this landmark Cape cellar was founded by French Huguenot settlers in 1693. Made from a signature white variety, this barrel-fermented wine with a vibrant fresh fruit character and high natural acidity tempts with tropical lime flavours and toasted nuances of vanilla, almonds and honey.
Cederberg Private Cellar Chenin Blanc 2011
A "wine with altitude" made from one of the highest vineyards in the Cape on a fifth-generation family farm in a remote mountain conservancy. The cool-climate terrior shows in an unwooded white wine which expresses the purity of fruit with layers of winter melon, grapefruit, green apples and fleshy white pear, a tangy mouthfeel and a lingering, crisp finish.
Reds
Joubert-Tradauw Cabernet Sauvignon 2008
This rustic family wine farm is a landmark for tourists on the Cape's famous route 62 through the Little Karoo. Matured in oak barrels for 24 months, this handcrafted wine is made in boutique volumes with minimal intervention in a natural, unfiltered style to express the pure varietal fruit and lively black berry, eucalyptus, mint and cinnamon flavours.
Boland Cellar Five Climates Pinotage 2009
This large cellar on the Paarl wine route makes contemporary wines in the new-world style with upfront aromas, juicy fruit and soft tannins. This multi-regional blend of fruit sourced from five micro-climates has succulent raspberry pastille, bright red berry and banana flavours in a lightly oaked wine which expresses the delightful red berry fruit of a unique Cape variety.
Port
Boplaas Cape Tawny Non-vintage
One of South Africa's most famous port wines - crowned "port of the year" for the fifth consecutive year at the annual SAA 2010 Wine Awards. Enjoy this sublime blend of classic port varieties - Tinta Barocca, Touriga Nacional and Souzao - made on the Nel's family farm in Calitzdorp, "port capital of the Cape". Aged for 12 years in old Portuguese barrels, this elixir has a beguiling amber colour and nutty, dried fruit, orange peel and fruit cake flavours. Enjoy with cheese or as a digestif after your meal.
DECEMBER 2012