March 2025
Cathay Pacific Business Class
CX 162 Sydney Kingsford Smith International to Hong Kong 11:05am departure
(Same as my CX 162 flight one year ago)

Amuse bouche – Seared Scallop with mango salsa





Lunch served shortly after takeoff





To Start
*Tomato Soup



Marinated Prawn with sweet chili mayonnaise

Mains
*Indian makhanwala
Vegetable curry with couscous

Beef brisket and tendon with noodle soup

Japanese pork katsu with curry and rice





Kung Pao Chicken
Pak choy and steamed Jasmine rice
Accompanied by mushroom, dried longan and chicken soup

Slow cooked lamb shoulder with jus
Mixed vegetables and polenta
Accompanied by leaf salad with balsamic vinaigrette

Cheese
King Island Brie, Cheddar, Mossvale Blue
Crackers, dried apricots and quince paste



Dessert
Seasonal Fresh Fruit


Raspberry Panna Cotta




Mango and Pineapple cheese cake

Selection of Ben & Jerry’s Ice Cream

Pralines

*Plant-forward choice
162/2162 <03/25>

Light Dinner served prior to landing


To Start
Seasonal fresh fruit



Mains
Steak sandwiches
Cheddar cheese and onion jam, fries

Braised e-fu noodles with seafood




Dessert
Chocolate brownie




162/2162 <03/25>

Wines
Champagne
Taittinger Brut Reserve, Champagne, NV

White Wines
Bec Hardy Pertaringa Lakeside Chardonnay, McLaren Vale, South Australia 2023
La Perrière Sauvignon Blanc, Touraine, Loire Valley, France 2023

Red Wines
Chateau Noaillac Cru Bourgeois Supérieur, Medoc, Bordeaux, France 2019
Grant Burge Filsell Shiraz, Barossa Valley, South Australia 2021

Dessert Wine
Dow’s Late Bottled Vintage Port, Portugal 2018
JW-08-ADL/BNE/MEL/PER/SYD/CNS <03/25>