February 2025
Cathay Pacific First Class
CX 549 Tokyo Haneda to Hong Kong

Dinner
To Start
*Sweet potato, lime and coconut soup

Parma ham, bocconcini cheese and farro salad
Mint, marinated zucchini and pickled white asparagus

Mains
*Moroccan braised eggplant and sweet potato
With baby carrots and almond couscous

Grouper with shrimp mousse, shimeiji mushrooms and XO Sauce
Egg white parcel with four treasure vegetables, steamed Jasmine rice

Barbecued glazed beef short ribs with grilled pineapple
Roasted Mediterranean vegetables
Or
Broccoli and sushi rice croquette

Japanese Favorites
Our selection of Japanese culinary delights
Complement your meal experience with our ginjo sake

Seasonal Japanese delicacies
Soy braised abalone, yuzu infused scallop, cured seaweed salmon, miso duck breast, mushroom with sesame dressing

Japanese pork and crabmeat cake with green perilla and radish puree, mixed vegetables
Steamed Japanese rice with pickles and miso soup

549 <01-12/Feb 25>

*Plant-forward choice

Cheese
Chaumes, Double Gloucester and Cambozola
Crackers, grapes, toasted walnut, pitted dates and shiraz plum paste

Dessert
Seasonal fresh fruit
Caramelized apple and hazelnut tart in vanilla sauce with rum raisin ice cream
Pralines

Wellness Menu
Our recommendation of lighter dishes

Parma ham, bocconcini cheese and farro salad
Mint, marinated zucchini and pickled white asparagus

Barbecued glazed beef short ribs with grilled pineapple
Roasted Mediterranean vegetables

Seasonal fresh fruit

Wines
Champagne
Taittinger Comtes de Champagne, Champagne, France 2007

White Wines
Domaine Cordier Pouilly Fuissé 1er Cru, Burgundy, France 2020
Craggy Range Te Muna Sauvignon Blanc, Martinborough, New Zealand 2022

Red Wines
Chateau Branaire-Ducru, St Julien, Bordeaux, France 2012
Domaine Paul Jaboulet Aîné Hermitage, ‘La Maison Bleue’, Rhone Valley, France 2018
Dandelion Vineyards Firehawk of McLaren Vale Shiraz, McLaren Vale, South Australia 2021

Dessert Wine
Chateau de Rayne Vigneau, Sauternes, France 2014
548/549 <02/25>

PS. Thanks to a FT talker for the menu and wine list photos!