Originally Posted by
FFMilesJunkie
BA11 London to Singapore Mid May (FIRST)
Starters- Oak smoked Gressingham duck with melon, pomegranate and parsley puree
- Italian burrata with English garden peas, summer truffle and lemon
- Lobster tortelloni, clam and sweetcorn chowder, tarragon oil
- Asparagus soup with scorched onions, sourdough croutons
- Seasonal Salad served with Honey and Mustard dressing
Main- Shredded pork with sweet bean sauce, fried pak choi and steamed rice
- Seared fillet of aged Herefordshire beef with caramelised caper butter and red wine sauce, roast vine tomatoes, wild mushrooms and pine nut
- Pan fries Stone bass, grilled fennel, saffron Beurre blanc
- Crispy spring vegetable gnocchi in a creamy tomato sauce, Thai basil
Desserts- Chocolate Hazelnut Slice and Earl Grey Curd
- Warm Apricot Sponge Pudding
- Vanilla bean Ice cream with caramel sauce and raspberries
Cheese Plate- Cenarth Brie
- Cave Aged Wookey Hole Cheddar
- Tomme De Savoie
- Stilton
One my flight from LHR to PHX yesterday I had the Lobster tortelloni, clam and sweetcorn chowder, tarragon oil; the Seared fillet of aged Herefordshire beef with caramelised caper butter and red wine sauce, roast vine tomatoes, wild mushrooms and pine nut; and the Chocolate Hazelnut Slice and Earl Grey Curd. Each was excellent!