CX 252 LHR-HKG
January 2025
CX First Class

Lunch

Caviar service
Caviar with blinis, chives, crème fraîche and chopped eggs served with vintage Champagne

Chinese favourites
Cold plate - Prawn tartlet with green pea puree

Double boiled porcini mushroom soup with pork shin

Braised free range chicken with Moutai, stir fried tomatoes with mushrooms and asparagus, steamed jasmine rice

International favourites

V Cauliflower and almond soup, crispy kale, sumac and sour cream

Roasted carrot hummus with toasted pearl barley, pistachio and feta optionally with rosemary spiked lamb cutlets

Baked cod with potato parmesan crust and warm tartare sauce spinach, romanesco and rustic carrots

Grilled saddle of veal with thyme jus, pan fried asparagus, corn puree and fire roasted corn or baked Jerusalem artichokes, honey soy glazed Brussels sprouts

V Roasted eggplant "lasagne" with parmesan sauce

V = Plant-forward choice
Cheese

Somerset Brie, Mayfield Cheddar and Yorkshire Blue crackers, grapes and quince paste

Dessert

Seasonal fresh fruit

Double chocolate tart with mango

Papaya sweet soup, snow fungus, sea coconut and almonds

Pralines


Wellness menu

V Roasted carrot hummus with toasted pearl barley, pistachio and feta

Grilled saddle of veal with thyme jus baked Jerusalem artichokes, honey soy glazed Brussels sprouts

Seasonal fresh fruit


V = Plant forward choice


All Day
V Toasted cheese sandwich with spicy tomato chutney

Crab and prawn egg noodle soup with egg white sauce

Beef burger with white Cheddar cheese, guacamole and gherkin on a toasted brioche bun with chunky fries

Selection of ice-cream (Haagen-dazs)
Breakfast

To start

Fresh orange juice

Banana, raspberry and coconut smoothie

Seasonal fresh fruit

Cereal selection

Coconut yoghurt and chia seed pudding raspberries, toasted coconut

Assorted bakery, fresh toast, preserves, honey and butter

Mains

Organic free range eggs - freshly scrambled, fried or boiled, bacon, veal sausage, sauteed mushrooms, tomato and roasted potatoes

Seafood congee, fried noodles with supreme soy sauce

Egg white frittata with spinach and sour cream

Acai bowl with tropical fruits and mixed seeds

Wellness menu

Seasonal fresh fruit

Coconut yoghurt and chia seed pudding raspberries, toasted coconut

V Egg white frittata with spinach and sour cream


V = Plant-forward choice
Wines

Champagne

Krug Vintage, Champagne, France, 2004

Rare Champagne, Champagne, France, 2013
White wine

Lamblin & Fils Chablis 1er Cru Fourchaume, Burgundy, France, 2017

Craggy Range Te Muna Sauvignon Blanc, Martinborough, New Zealand, 2022

Red wine

Chateau Lynch Bages, Bordeaux, France, 2009

Domaine Paul Jaboulet Aîné Hermitage 'La Maison Bleue', Rhone Valley,

Grant Burge Meshach Shiraz, Barossa Valley, South Australia, 2014

Dessert wine

Warre's Otima Colheita Tawny Port, Portugal, 1995

* * *

There was also a discovery wine available, but I didn’t pay any attention to it! If memory serves me correctly, it was the Ao Yun.

Apologies for not being compliant with Carfield’s much better formatting too!