March 2023
Cathay Pacific Business Class
CX 238/250/254/256 London Heathrow to Hong Kong

Dinner served shortly after takeoff

To Start
Pea soup Fried ricotta and micro green
Leaf salad with balsamic vinaigrette

Poached prawns with spiced horseradish and tomato sauce
Baby gem, sieved egg and avocado

Mains
*Roasted cauliflower with chickpea stew and mint raita

Fish ball and shrimp ball noodle soup
Preserved cabbage, choy sum

Spice crusted cod with roasted cherry tomato sauce
Sautéed spinach, coconut lentils

Braised pork belly
Shanghainese pak choy, shiitake mushrooms and steamed jasmine rice

Roasted chicken breast with bread sauce
“pigs in a blanket,” chicken jus, baby carrots and green beans

Cheese
Brie, Cheddar and Roquefort
Crackers, green grapes and quince paste

Dessert
Seasonal fresh fruit
Green tea tiramisu
Glazed lemon tart with raspberries
Selection of ice cream

*Vegetarian choice
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All Day
Available on request throughout your flight

*Roasted cauliflower with chickpea stew and mint raita

Fish ball and shrimp ball noodle soup
Preserved cabbage, choy sum

Classic beef burger, gruyere cheese
Coleslaw, gherkin on toasted brioche bun with fries

Galley snacks
Ice cream, caramel popcorn Garrett’s, and other sweet and savoury nibbles, available in the galley

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Breakfast
Pre-order using the enclosed card – your breakfast will be served two hours before landing

Wellness breakfast
Seasonal fresh fruit and warm pastry selection
Cacao chia seed pudding with coconut yogurt and blackberries

Lighter breakfast
Seasonal fresh fruit and warm pastry selection
Twice baked soufflé omelette, sautéed kale and cherry tomatoes

Chinese breakfast
Seasonal fresh fruit
Salted chicken and mushroom congee, pan-fried turnip cake with XO sauce

Western breakfast
Seasonal fresh fruit and warm pastry selection
Poached eggs, grilled bacon, sautéed mushrooms, vine cherry tomatoes and potato roesti

Express Breakfast
Sleep a little longer and enjoy a warm pastry served with your choice of beverage

Wine List
Champagne
Billecart-Salmon Brut, Champagne, France, NV

White Wines
Cave d’Azé Mäcon Villages Clocher, Burgundy, France, 2017
Te Mata Estate Vineyards, Sauvignon Blanc, Hawkes Bay, New Zealand, 2019

Red Wines
D de Dauzac, Bordeaux, France 2016
Chris Ringland Shiraz, Barossa Valley, Australia, 2017

Dessert Wine
Graham’s Late Bottled Vintage Port, Portugal, 2017
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PS. Thanks to a fellow FT talker for the menu!