March 2018
Singapore Airlines Suites Class
SQ 305 London Heathrow to Singapore

Matt’s Choice
Appetizer
Smoked Salmon
Orange-beetroot jelly and confit of orange, avocado and lime crème fraiche

Soup
Potato and Leek Soup
With truffle oil cream and hazelnut

Main Course
*Roasted Lamb Rack with Lamb Jus
Pea puree, green peas, baby carrot and boulangere potato

Dessert
*Chocolate Marquise with Caramelized Peanut
Orange Sorbet and orange segments

Brunch
“From Farm to Plane” – this menu features selected dishes that are prepared with social responsibility and sustainability in mind.


To Start With
Juices Freshly Squeeze or Chilled
A choice of orange, apple or tomato

Appetizer
Duck Live Terrine and Smoked Duck Breast
With port wine jelly and balsamic dressing

*Smoked Salmon
Orange-beetroot jelly and confit of orange, avocado and lime crème fraiche



Fruit Yogurt

Soup
*Potato and Leek Soup
With truffle oil cream and hazelnut



Double boiled Pork Shank Soup
With snow fungus and carrots

Main Course
*Roasted Lamb Rack with Lamb Jus
Pea puree, green peas, baby carrot and boulangere potato
Or
Stir-fried Seafood with XO Sauce
Chinese vegetables and fried egg noodles
Or
Heritage Black Beef Fillet Steak with Isle of Wight Garlic Butter
Sautéed savoy cabbage with bacon, baby carrots and Maris Piper creamed potatoes


Or
Smoked Mozzarella Cheese Quiche with Chicken Roulade
Sautéed fine beans, mushroom, Roesti potato and tomato

Dessert
*Chocolate Marquise with Caramelized Peanut
Orange Sorbet and orange segments



Cheese
Selection of Cheese
Cenarth Brie, Back Bomber Cheddar, Perl Las blue cheese and Brandi Braf mature cheese with apricots & brandy served with garnishes


Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

*Exclusively created by Matt Moran of Aria Restaurant, Sydney

Delectables
Noodles
Egg Noodles
With prawns, vegetables and Oriental chicken stock

Kway Teow
With chicken, black mushroom and Oriental chicken stock

Beehoon Noodles
With Chinese greens, black mushroom and vegetable stock

Sandwiches
Mixed cheese wrap with mixed salad and Tomato wrap
Ham, Gherkin and Tomato Sandwich
Warm Mushroom Soup

Snacks
Assorted nuts
Chocolate bar
Potato Chips
Savory Snack
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheese
Cenarth Brie, Back Bomber Cheddar, Perl Las blue cheese and Brandi Braf mature cheese with apricots & brandy served with garnishes

Before Touch Down


To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato


Fruit
Selection of Sliced Fresh Fruits


Appetizer
Cornflakes
With skim or full cream milk

Granola with Greek Yogurt
And berry compote


Fruit Yogurt
Natural Yogurt

Main Course
Khao Thom Kai Le Moo
Thai rice porridge with chicken, pork meatball and fish cake


Or
Bubble and Squeak
Pan-fried mixture of cabbage and mashed potato, served with poached egg, pork sausage and sautéed spinach
Or
Braised E-Fu Noodles with Abalone Sauce
Mushroom, chicken and vegetables
Or
Fresh Eggs
Prepared baked, scrambled or boiled
With mushrooms, vine ripened tomato, and toasts
Choice of chicken sausage or veal sausage

From the Bakery
Assorted Breakfast Rolls and Breakfast Pastries
Served with butter and fruit preserves


Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section


SQ305 (BRP-SNP-BBP)-3.1 FCL

Wine List
Champagne
2006 Dom Perignon Brut, Champagne, France



Krug 2004

White
2017 Greywacke Sauvignon Blanc, Marlborough, New Zealand

2014 Maison Albert Bichot Chateau Long-Depaquit, Chablis Grand Cru Les Blanchots, Burgundy, France
Or
2012 Jean-Marc Brocard Chablis 1er Cru Beauregard AOC, Burgundy, france

Red
2006 Chateau Cos d’Estournet, Saint-Estephe, France
2013 Henschke Keyneton Euphonium, Eden Valley, Australia
2013 Bouchard Pere et Fils Le Corton Grand Cru, Burgundy, France

Port
Dow’s 20-Year-Old Port, Douro, Portugal