February 2024
Qatar Airways Business Class
QR 944 Doha to Singapore
8:50am departure (9:50pm arrival)

A la carte
Dine at any time of your choosing and in any order, from our extensive a la carte menu.

Artisan Bread
Dip your bread or drizzle one of our fine olive oils on your favorite dish.
Monte Vibiano olive oils infused with balsamic vinegar, tomato chili or spicy lemon are available upon request.

Soup
Created by our chefs from the freshest ingredients
Please ask your crew for today’s choice

Appetizers
*#Arabic mezze with pita bread
Pesto hummus, labneh tahini and avocado muhammara
Chef Noof’s creation

Seared yellowfin tuna with lemon vinaigrette
Kalamata olives, egg, tomatoes, French beans and potato

Mains
Grilled Angus beef tenderloin with wild mushroom jus
Bubble and squeak, sun-dried tomato butter, roasted sweet pepper, green beans and baby carrot

#Qatari spiced chicken machboos with daqoos sauce
Crispy onions and sultanas
Chef Noof’s creation

Chili soya glazed Chilean sea bass
Wok fried rice, lotus root, baby aubergine, shitake and pak choy

*Potato and leek mezzelune with heirloom tomato sauce
Fried garlic, basil and Parmesan

Cheese plate
Selection of fine international cheeses
Served with grainex, lavosh and assortment of accompaniments

Desserts
Black sesame cheesecake with crème Anglaise
Red plum, fresh berries and white chocolate crumble

Fresh berries with lavender syrup

Gourmet ice cream selection

Light Snacks
Selection of crisps, popcorn, chocolates and biscuits

Light Options

Brunch Platter
Enjoy our platter with six tasting portions designed to stimulate your taste buds and satisfy your cravings
Tropical fruit, roast beef sandwich, seared tuna tataki, prawn shumai, scrambled eggs with baby spinach and almond orange tart

Toasted sesame bagel with smoked turkey
Tamogoyaki lemon chive cream cheese and garden salad

Hand-rolled omelette with tomato cream
Roasted potatoes, chicken sausage, confit tomato, sautéed spinach and mushrooms

Freshly baked croissant with a selection of preserves

PS. Thanks a friend for the menu photos