Emirates
First Class menu
Auckland to Dubai
March 2016

Bar Service

Aperitifs

Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Nanbu Hijin (Japan routes)

Beers

A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)

Cocktails

Bloody Mary, Cosmopolitan, Kir Royal, Manhattan (Dry/Sweet/Perfect), Classic Martini, Breakfast Martini, Mojito, Rob Roy, Rusty Nail

Mocktails

Orange Fizz, Apple Spritzer

Spirits

Premium Scotch Whisky
Chivas Regal Royal Salute 21 Years Old
Launched in June 1953 to commemorate the Coronation of Queen Elizabeth II, Royal Salute is a blend of the finest and rarest whiskies available today, all aged for a minimum of 21 years

Johnnie Walker Blue Label
The master blenders handpick just one in 10,000 casks of the rarest whiskies from the four corners of Scotland. Incomparably rich and smoky, with endless layers of honey and fruit and an incredibly long, smooth finish

Single Malt Whisky
Glenfiddich 21 Years Old
This precious single malt evokes the traditional methods of maturation by using casks seasoned with rum from the Caribbean. Aged for a minimum of 21 tears, it has an intense, deep aroma with a brisk, spicy palate and a long warming finish

Bourbon
Woodford Reserve
The world's first truly "super premium" Bourbon, Woodford is crafted in small batches in the heart of Kentucky at the lengendary Labrot & Graham distillery.

Cognac
Hennessy Prive
An elegant blend of a hundred pure and structured eaux-de-vie. These are selected to achieve a perfect balance between roundness and aromatic refinement.

Hennessy Paradis
An extremely rare cognac, crafted from over a hundred eaux-de-vie aged between 25 to 100 years. Experience honey and floral notes, finishing with spices and a rich flavour.

Vodka
Grey Goose
Officially known as the "world's best tasting vodka", Grey Goose is the result of the finest ingredients, distilled to perfection by maitre de chai, Francois Thibault.

Gin
Bombay Sapphire
As the world's leading premium gin, Bombay Sapphire is crafted from an ancient recipe dating back to 1761. It is made using a blend of ten distinct botanicals giving a unique flavour.

Rum
Bacardi Superior
Another icon, the perfect cocktail ingredient and a favourite of Hemmingway during his time in Cuba, Bacardi Superior has been one of the world's most popular spirits for decades.

Liqueurs

Bailey's Irish Cream
An award-winning definitive blend of smooth Irish cream with quality spirits and whiskey.

Tia Maria
Dating back to a mid-17th century recipe, Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum.

Drambuie
This luxury expression of Scotland's defining whisky liqueur is crafted using malts from the Speyside.

Cointreau
A wonderful combination of sweet, zesty and bitter orange entwined with smooth alcohol. Drunk either with ice to finish a meal or mixed wih fresh juice to quench your thirst.

Champagne, Wines & Port

A selection of fine wines from internationally renowned vineyards of the old and new world.


A la Carte Dining


Breakfast

Juice

orange or grapefruit juice, pineapple, lime and mint detox drink, or ruby grapefruit and passion fruit smoothie

Fruit, Yoghurt and Cereals

Breakfast Fruit

fresh cut seasonal fruits

Yoghurt

natural or fruit

Assorted Cereals

choice of cornflakes or muesli

Main Course

Cheese and Chive Omelette
served with grilled chicken sausages, rosti, baked beans and roasted tomatoes

Twice-baked Souffles
with sauteed potatoes, seasoned asparagus and mushroom ragout

Ricotta Crepes
filled with raisins and apricots, served with creme anglaise and berries

Breakfast Platter
sliced roasted beef and smoked chicken with Swiss cheese, cheddar and marinated feta

Bread Basket

a variety of baked breads, butter croissants and breakfast pastries, served with butter and preserves


Menu

Appetisers

Caviar
presented with a traditional selection of finely chopped onion, grated egg, sour cream and lemon, served with melba toast and blinis

Cream of Mushroom Soup
with cheese croutons

Traditional Arabic Mezze
a spread of local savoury dishes including houmous, moutabel, muhammara, labneh, artichoke salad, Arabic salad and stuffed vine leaves, with warm lamb kibbeh, cheese sambousek and spinach fatayer

Smoked Salmon
served with cucumber salad and tomato pesto mayonnaise

Spiced Chicken
sliced and served with caponata and ginger mayonnaise

Seasonal Salad
served with your choice of toppings and dressing

Main Course

Peppered Beef Fillet
served with mushroom sauce, roasted vegetables and mashed potatoes with chives

Grilled Chicken
with saffron jus, roasted potatoes, ratatouille and steamed broccoli

Pan-fried Cod
served with ginger and soy sauce, steamed jasmine rice and sauteed vegetables

Spicy Cauliflower Ravioli
with cream cheese, tomato salsa with capers and olives, roasted vegetables and pesto

Roasted Salmon
served with puy lentils Provencale and tomato olive dressing

Vegetable Selection

we also offer a variety of alternatives, including Lyonnaise potatoes, roasted carrots, sauteed green beans and steamed rice

Freshly Baked Bread

Dessert

Mango Bavarois
with whipped cream and raspberry coulis

Chocolate and Coffee Mousse Cake
served with mandarin compote

Seasonal Fruit
an assortment of fresh cut fruits

Cheese Board

a carefully chosen assortment of the finest boutique cheese from around the world served with crudites, crackers, dried fruits and nuts

Chocolates

fine luxury chocolates


Light Bites

Sandwiches

cheddar with tomato and olive chutney, prawn curry with mayonnaise, beef pastrami with gherkins and smoked duck with mango

Hot Meal Selection

Casarecce Bolognese
rustic pasta tubes with minced beef ragout

Thai Red Vegetable Curry
served with tofu and steamed rice

Lamb and Vegetable Pie

Dessert

Selection of Pastries
praline truffle bar, fruit tart, marble cheesecake and sachertorte

Hot Drinks

Tea
chamomile, Ceylon, Earl Grey or green

Coffee
freshly brewed or Nespresso (espresso, cappucino or decaffeinated)




Wine

Champagne

Dom Perignon 2006
Dom Perignon has built its reputation on quality and the name today is synonymous with luxury. The 2006 vintage offers a nose which is at first floral, opening up to candied fruit, ripe hay and toasted notes, along with hints of licorice. The palate over delivers with great intensity and purity. Structured, focused, creamy and silky. An excellent aperitif and a great match with a range of food, especially caviar and other fruits of the sea.

White Wine

Condrieu L'Octroi Pierre Gaillard 2014
Northern Rhone, France
This sensational Condrieu comes from a single hectare plot of land making a tiny production. Eight months of barrel ageing for the unique Viognier grapes adds some weight to the floral, peachy aromatics. Rich and velvety with peach, apricot, freshly cut flowers and notes of honey with a zingy, mineral finish that offers the perfect foil to the unctuous fruit. Great on its own but excellent with crustaceans.

Howard Park Allingham Chardonnay 2014
Margaret River, Western Australia
This is a single vineyard cuvee from Western Australia's largest family owned winery. Allingham grapes are picked from the best of the family vineyards in Mount Barker and Margaret River. Their most prized vineyard is the sole source of grapes for this delicious Chardonnay. The nose offers a mixture of honeysuckle and citrus blossom, pear essence, peach flesh and freshly baked patisserie. Enriched with layers of cashew and lemon curd, the palate's creamy texture and ripe fruit is indulged in toasted vanillin oak. Delicious with a range of dishes, especially rich seafood.

Cloudy Bay Sauvignon Blanc 2015
Marlborough, New Zealand
Possibly the new world's greates wine success of the last 30 years. From the same owners as Dom Perignon this is a white wine that has become synonymous with luxury and subsequently hard to come by. The 2015 Sauvignon Blanc has a nose of lemon blossom, grapefruit and eiderflower. The elegant palate is full of vibrancy with citrus notes and a steely finish. A perfect aperitif and great with a range of cold starters.

Meursault Premier Cru, Chateau de Blagny, Louis Latour 2011
Burgundy, France
There is something exquisite about the wines of Meursault that even many non-Chardonnay drinkers enjoy. It is the richness married with freshness and elegance that makes it so unique. This Chateau de Blagny Premier Cru 2011 is a fine example of a modern Meursault from some of the best vineyards of the appellation. The nose of honeysuckle flower and stone fruit leads to a rich and silky palate, nutty and honeyed at the core with hints of vanilla spice from the oak ageing. Enjoy with fish and poultry dishes.

Red Wine

Chateau Montrose 2000
Saint Estephe, France
The vineyards of Saint Estephe lie just to the north of the famous Pauillac region making powerful wines requiring long ageing, hence why this is only just coming out of the cellar now at 15 years of age. Saint Estephe has no first growth wines but if it had one Montrose would be a prime contender due to the sheer brilliance and longevity of the wines produced year after year. 2000 was a stunning year in Bordeaux where the deep gravel soils of Montrose produced deep and complex flavours in perfect harmony. Produced with 63% Cabernet Sauvignon and the balance Merlot, Cabernet Franc and Petit Verdot the 2000 has a dense colour with blueberries, blackberries and floral notes on the nose. The palate is full and opulent with poise and a sheer pleasure to drink now. Excellent with red meat dishes and hard cheeses.

Jamsheed Seville Syrah 2013
Yarra Valley, Australia
School teacher turned winemaker Gary Mills learnt his craft in France and Australia. Gary sources fruit for his wines from cool climate Victoria regions, uses minimal intervention in the wines and ultimately is looking for balance and finesse over power. Seville, the southernmost region of Yarra Valley is the source of the grapes in this case. Whole bunch fermentation and limited oak use give the wines a freshness not often seen in Australian Shiraz.

Cloudy Bay Te Wahi Pinot Noir 2012
Central Otago, New Zealand
This is only the third vintage for Cloudy Bay in Central Otago, a long way from their Marlborough home. Te Wahi means "our place" in Maori as the team at Cloudy Bay believe Pinot Noir displays the terroir the grapes are grown on. The 2012 Te Wahi Pinot Noir certainly has a character of its own displaying a nose of red and black cherries, Provencale herbs and notes of mint. Medium bodied with mouth-filling red fruit flavors, it is refined and silky with soft and elegant tannins. Best with light meat dishes.

Chateau Branaire Ducru 2007
Bordeaux, France
Branaire-Ducru sits alongside the Gironde estuary in Bordeaux's Saint Julien commune which is famed for its combination of power and finesse. The 2007 shows mulberry and damson aromas and floral notes. Clean and pure blue and black fruits gently unfold on the medium-bodied palate. Supple with effortless power and a moreish texture. A perfect accompaniment to roasted meats, stews and vintage cheeses.

Stella Bella Shiraz 2010
Margaret River, Australia
The Mediterranean climate and cool maritime influences make Margaret River a perfect terroir for Shiraz. The Stella Bella 2010 is fashioned from grapes from the winery's flagship vineyard and aged in French oak barrels. Blueberry and black cherry with hints of freshly cracked pepper and star anise. Medium-bodied, the palate is lush with blackfruit flavors and plenty of pepper on the persistent finish. Perfect with grilled meats.

Dessert

Chateau Doisy Daene 2006
Bordeaux, France
Chateau Doisy Daene, like its neighbours in Barsac and Sauternes, benefits from a unique micro climate created by the cool Ciron river flanking the vineyards to the south. The mist, created by the cool Ciron river allows "noble rot" to form on the berries leaving them shriveled but highly concentrated juice in the grapes, which goes on to make deliciously rich and sweet wines. The nose is intensely perfumed with tropical fruits such as honeyed peach, pineapple and melted butter, caramel and orange peel. Opulent with a beautiful texture in the mouth and a lifting acidity. The balance is masterful, but we come to expect that from Professor Dubourdieu. Perfect with an array of desserts and salty cheeses such as Stilton.

Port

Quinta do Portal 40 Year old
Douro, Portugal
Quinta do Portal set up with the vision to produce small amounts of hand crafted ports. This incredible tawny is a blend of different ages of port all with a minimum age of 40 years designed to create the ultimate in port drinking satisfaction with almost perfect maturity. With a beautiful golden colour containing hints of emerald, the Portal 40 year old displays beguilling aromas of dried apricot, vanilla and honey. The long and satisfying palate is rich with dark raisins, honey and nuts. Delicious with Stilton as well as chocolate desserts.

FC-AUSTRALASIA (15 MAR 16)