First Class Menu
CX110 SYD / HKG
January 11, 2008

Breakfast

Starters

Orange or apple juice
Mango and passion fruit smoothie
Fresh seasonal fruit
Natural or fruit yoghurt
Assorted cereals

Main Courses

Egg ~ freshly scrambled, fried or boiled
Served with
Grilled chicken chipolata, rosti potato
Button mushrooms and grilled tomato

Congee with ginko nut and port

Warm smoked salmon and dill quiche

Bread basket

Assorted rolls, fresh toast and breakfast pastries
Served with preserves, honey and button

Tea and Coffee

Lunch

Starter

Lobster and marinated asparagus
With orange and fennel salad, lemon olive oil dressing

Main Courses

Roast lamb rack with rosemary potatoes
Sautéed asparagus, carrot and capsicum

Herb crusted barramundi with pumpkin and spinach sauce
Asparagus, zucchini and carrots

Feta, spinach and basil ravioli with cherry tomato sauce (vegetarian choice)

Chinese favourites

Pork and watercress with lo hon guo and red date soup

Cold plate – cucumber and jelly fish salad

Kung po chicken

Served with stir-fried pak choy, baby corn and black mushroom steamed rice.

Cheese and Dessert

Vintage matured black wax cheddar, Camembert
Australian wheel mild blue cheese, chevre log

Fresh seasonal fruit

Baked New York cheese cake with mixed berry compote

Tea and Coffee

Pralines and Cookies

Snacks

Roast duck in noodle soup

Ice cream