March 2018
Singapore Airlines Suites Class
SQ 860 Singapore to Hong Kong

Brunch
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 sour cherry compote

Fruit Yogurt
Natural Yogurt


Main Course
#Singapore Egg Roti Prata
Fried Indian flat egg bread served with spicy fish curry
Or
French Toast with Maple Syrup
Pan-fried chicken chipolata, sautéed mushrooms and marinated tomato
Or
Seafood Congee
Rice porridge with fish fillet, prawns, scallops and Chinese crullers
Or
Fresh Eggs
Prepared baked, scrambled or boiled
With vine ripened tomato, mushroom and toasts
Choice of grilled bacon or pan-fried veal sausage

Book the Cook – Char Siew Wanton Noodle Soup
Honey-roasted pork, shrimp and pork dumplings on noodle in a savory clear broth
#A popular local fare dish




Dessert
Chocolate and Banana Tart
With fresh berries and vanilla ice cream

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
SQ860 (BRP)-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

Red
2013 Bouchard Pere et Fils Le Corton Grand Cru, Burgundy, France
2007 Chateau Rauzan-Segla, Margaux, France

2013 Henschke Keyneton Euphonium, Eden Valley, Australia
Or
2012 Penfolds RWT Shiraz, Barossa Valley, Australia

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