August 2019
Cathay Pacific Business Class
CX 828 Hong Kong to Toronto
Lunch
Served shortly after takeoff
To Start
Poached salmon salad with fingerling potatoes and buttermilk dressing
Mains
*Steamed Cod Fish with black garlic sauce, broccoli and steamed jasmine rice
Hong Kong Flavors
Seared Australian prime steer beef tenderloin, baby carrots, roasted Brussels sprouts with crispy pancetta and red wine sauce
Thai style Tom yam Soup with prawns and noodles
Beef Burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries
Rigatoni, red bell pepper sauce, roasted bell pepper and kale, pecorino cheese
Broccoli, spinach, peas, almonds, preserved lemon and goat cheese
To Finish
Cheese plate
Reblochon, Tomme, crackers, apple and rosemary paste and grapes
Sherry trifle
Selection of Ice Cream “Movenpick”
Seasonal fresh fruit
Brunch
Served midway through your flight
To Start
Seasonal fresh fruit
Mango and passion fruit smoothie
Mains
Herb omelette, bacon, veal sausage, fingerling potato and roasted cherry tomato
Orecchiette pasta primavera, Parmesan cheese served with Hazelnut praline and vanilla panna cotta
Congee with chicken and oats, stir fried rice vermicelli with vegetables and soy sauce
Cravings
Available on request throughout your flight
Broccoli, spinach, peas, almonds, preserved lemon and goat cheese
Thai style Tom yam Soup with prawns and noodles
Beef Burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries
Galley Snacks
Ice Cream, caramel popcorns [Garrett’s], and other sweet and savory nibbles, available in the galley
Wine List
White Wines
Margan Originals Chardonnay 2018, Hunter Valley, Australia
Fritz Haag Riesling 2018, Mosel, Germany
Red Wines
Chateau Tanesse, Cadillac Cotes-de-Bordeaux 2016, Bordeaux, France
Vasse Felix ‘Fillius’ Cabernet Sauvignon 2016, Margaret River, Australia
Champagne
Deutz Brut Classic NV
Dessert Wine
Graham’s Late Bottled Vintage Port 2013, Douro, Portugal
PS. Thanks to a fellow FT talker!