Nov 14, 2015, 11:21 am
Last edit by: flyoff
The facility to choose your main course meal before you fly (when travelling First, Club World and World Traveller Plus) is available on the following routes on flights departing from London:
London Heathrow to Accra, Amman, Atlanta, Austin, Bahrain, Baltimore, Bangalore, Bangkok, Beijing, Beirut, Boston, Buenos Aires, Cairo, Calgary, Cape Town, Chengdu, Chicago, Dallas, Delhi, Denver, Doha, Dubai, Durban, Hong Kong, Houston, Hyderabad, Jeddah, Johannesburg, Kuala Lumpur, Kuwait, Lagos, Las Vegas, Los Angeles, Madras, Mexico, Miami, Montreal, Mumbai, Muscat, Nairobi, Narita, Nassau, New York (JFK and Newark), Philadelphia, Phoenix, Rio De Janeiro, Riyadh, San Diego, San Francisco, San Jose (California), Sao Paulo, Seattle, Seoul, Shanghai, Singapore, Tehran, Tel Aviv, Tokyo (Haneda and Narita), Toronto, Vancouver, and Washington DC.
London Gatwick to Antigua, Barbados, Bermuda, Cancun, Cape Town, Costa Rica, New York (JFK), Kingston, Lima, Male, Mauritius, Orlando, Punta Cana, Saint Lucia, San Jose (Costa Rica), Tampa, and Trinidad and Tobago
Meal selection will be from the on-board menu; pre-selection is available between 30 days and 24 hours before your flight
Meal selection is only for the main course of the main meal. However, you can click on the menu link to see the full main meal menu.
Starters and desserts cannot be pre-ordered. Items from the second meals cannot be viewed or pre-ordered.
.
London Heathrow to Accra, Amman, Atlanta, Austin, Bahrain, Baltimore, Bangalore, Bangkok, Beijing, Beirut, Boston, Buenos Aires, Cairo, Calgary, Cape Town, Chengdu, Chicago, Dallas, Delhi, Denver, Doha, Dubai, Durban, Hong Kong, Houston, Hyderabad, Jeddah, Johannesburg, Kuala Lumpur, Kuwait, Lagos, Las Vegas, Los Angeles, Madras, Mexico, Miami, Montreal, Mumbai, Muscat, Nairobi, Narita, Nassau, New York (JFK and Newark), Philadelphia, Phoenix, Rio De Janeiro, Riyadh, San Diego, San Francisco, San Jose (California), Sao Paulo, Seattle, Seoul, Shanghai, Singapore, Tehran, Tel Aviv, Tokyo (Haneda and Narita), Toronto, Vancouver, and Washington DC.
London Gatwick to Antigua, Barbados, Bermuda, Cancun, Cape Town, Costa Rica, New York (JFK), Kingston, Lima, Male, Mauritius, Orlando, Punta Cana, Saint Lucia, San Jose (Costa Rica), Tampa, and Trinidad and Tobago
Meal selection will be from the on-board menu; pre-selection is available between 30 days and 24 hours before your flight
Meal selection is only for the main course of the main meal. However, you can click on the menu link to see the full main meal menu.
Starters and desserts cannot be pre-ordered. Items from the second meals cannot be viewed or pre-ordered.
.
The main course pre-order choice thread
Mar 17, 2016, 3:34 pm
#287
Join Date: Jun 2012
Programs: BAEC Silver, L'Accor Gold, Hilton Silver, IHG Platinum
Posts: 328
BA0275 LHR to LAS on 5th April
Starters
Scottish smoked salmon tartare with blood orange jelly and beetroot coulis
Chargrilled aubergine and feta cubes with smoked chickpea purée, artichoke and pomegranate
Salad
Fresh seasonal salad served with vinaigrette
Main
Seared fillet of British beef with smoked potato fondant, romanesco, carrots and a tellicherry black pepper sauce
Smoked haddock with basil mash, prawns, fennel, sugar snaps and roasted peppers with lobster sauce
Risotto Primavera
Chilled main course salad of Cumbrian air dried ham, artichoke, mozzarella, sundried tomato with lemon vinaigrette
Dessert
Key lime pie with blackcurrant confit
Barbers cheddar and Cotswold brie wedge served with spiced mulled apple jelly and biscuits
A selection of fruit
Starters
Scottish smoked salmon tartare with blood orange jelly and beetroot coulis
Chargrilled aubergine and feta cubes with smoked chickpea purée, artichoke and pomegranate
Salad
Fresh seasonal salad served with vinaigrette
Main
Seared fillet of British beef with smoked potato fondant, romanesco, carrots and a tellicherry black pepper sauce
Smoked haddock with basil mash, prawns, fennel, sugar snaps and roasted peppers with lobster sauce
Risotto Primavera
Chilled main course salad of Cumbrian air dried ham, artichoke, mozzarella, sundried tomato with lemon vinaigrette
Dessert
Key lime pie with blackcurrant confit
Barbers cheddar and Cotswold brie wedge served with spiced mulled apple jelly and biscuits
A selection of fruit
Mar 20, 2016, 11:48 pm
#289
Join Date: Sep 2012
Location: Hong Kong
Programs: BA Gold, DL PM, , Hilton Diamond (from being in a bed), SPG Plat, MR Plat
Posts: 922
I don't know anything but I would imagine it would be hard to implement. At LHR they have one caterer. They use different caterers all around the world that would have to come onboard with the idea.
Mar 21, 2016, 1:21 am
#290
Join Date: Jan 2011
Location: AMS+IAH
Programs: Lufthansa: Senator || IHG: Diamond Royal Ambassador Inner Circle || Plutonium Status
Posts: 3,523
The choices for F BA 275 LHR T3 to LAS on 26 march 2016:
- Seared fillet of Aberdeen Angus beef with roasted shallot purée, herb polenta cakes, tenderstem broccoli, truffle and red wine jusAllergen information
- Seared sustainably sourced North Atlantic haddock with parsley root purée, courgette and orzo pasta risotto, parsley cream sauce and tomato confit
- Wild mushroom arancini marinated roast baby vegetables, butternut squash purée and whole grain mustard dressing with pistachio crumble
- Main course salad of mango, shredded cabbage and pea with seared scallops, crispy corn and chimichurri sauce
- Order when I get on board
1: i can make at home whithout tasting like rubber
2: haddock is still discounted at my fishmonger so ate that to often
3: mushroom ravioli is the signature dish of my crumpet
4: usually what i eat a lunch sans scallops
Unfortunately nothing interesting for me but i'll just take the KSML kosher meal for the team, my parents' sake and my own food sanity.
Do i get served first; is it all served on 1 tray and 1 go just like in CE? (I would prefer it though)
- Seared fillet of Aberdeen Angus beef with roasted shallot purée, herb polenta cakes, tenderstem broccoli, truffle and red wine jusAllergen information
- Seared sustainably sourced North Atlantic haddock with parsley root purée, courgette and orzo pasta risotto, parsley cream sauce and tomato confit
- Wild mushroom arancini marinated roast baby vegetables, butternut squash purée and whole grain mustard dressing with pistachio crumble
- Main course salad of mango, shredded cabbage and pea with seared scallops, crispy corn and chimichurri sauce
- Order when I get on board
1: i can make at home whithout tasting like rubber
2: haddock is still discounted at my fishmonger so ate that to often
3: mushroom ravioli is the signature dish of my crumpet
4: usually what i eat a lunch sans scallops
Unfortunately nothing interesting for me but i'll just take the KSML kosher meal for the team, my parents' sake and my own food sanity.
Do i get served first; is it all served on 1 tray and 1 go just like in CE? (I would prefer it though)
Last edited by HadesNL; Mar 21, 2016 at 1:33 am
Mar 23, 2016, 7:20 am
#291
Join Date: Aug 2012
Location: London
Programs: DL FO, BA Bronze, Avis Preferred
Posts: 851
Just as a follow up, the smoked salmon was warm--and delicious! I also found the shrimp starter to be tasty (later on I grabbed the mozzarella starter from the Club kitchen as well).
Mar 23, 2016, 12:36 pm
#293
Join Date: Jul 2009
Location: USA
Programs: AA EXP, UA GLD, Bonvoy Titan, HH Dia, WoH Exp
Posts: 2,673
Please excuse my simple question, but I did not see the answer in the wiki.
To pre-order a meal for a long-haul flight departing LHR in premium cabin, can you do that online at MMB or do you order it at the Galleries or Galleries First lounges at T5?
To pre-order a meal for a long-haul flight departing LHR in premium cabin, can you do that online at MMB or do you order it at the Galleries or Galleries First lounges at T5?
Mar 23, 2016, 12:59 pm
#294
Join Date: Oct 2007
Posts: 4,648
Mar 23, 2016, 2:48 pm
#295
Join Date: Sep 2012
Location: Balham - Gateway to The South
Programs: BA Bronze
Posts: 2,020
Sorry to but in...
But, in this case, the salmon IS hot, as in heated.
I served 9 of them last night and all plates came back empty. So, I can't have been that bad in the galley.
The salad is very fresh too, maybe because of the baby gem used instead of some of the other leaves they have been using of late.
Out of the two starter options, the Tom and Moz looks and appears to be nicer. The prawn starter, the prawns were all eaten, but the rest of the plate was 50/50.
But, in this case, the salmon IS hot, as in heated.
I served 9 of them last night and all plates came back empty. So, I can't have been that bad in the galley.
The salad is very fresh too, maybe because of the baby gem used instead of some of the other leaves they have been using of late.
Out of the two starter options, the Tom and Moz looks and appears to be nicer. The prawn starter, the prawns were all eaten, but the rest of the plate was 50/50.
Tandoori chicken was a winner even if the cauliflower was cooked until it surrendered.
Mar 27, 2016, 11:06 am
#296
Join Date: Apr 2006
Location: Dublin, Ireland
Programs: BA Gold, Mucci
Posts: 2,068
BA31 LHR-HKG 11 April World Traveller Plus
The World Traveller Plus menu for 11 April on BA31 from London to Hong Kong is as follows -
Starter
Potato salad with dill and smoked salmon
Main
Hong Kong style barbeque chicken, egg fried rice and kailan stir fried
or
Seared fillet of British beef with smoked potato fondant, romanesco, carrots and a tellicherry black pepper sauce
Dessert
Chocolate pot
or
Butler's Secret cheddar with crackers
According to this press release - http://mediacentre.britishairways.co...6/2016-72/6053 -
"From March 30, British Airways First, Club World and World Traveller Plus customers will also be able to enjoy special celebration dishes on board all flights to Hong Kong."
Presumably it's the BBQ Chicken that is the special celebration dish? I think I saw the exact same beef as someone's LAS flight further back in the thread. Anyone confirm?
Starter
Potato salad with dill and smoked salmon
Main
Hong Kong style barbeque chicken, egg fried rice and kailan stir fried
or
Seared fillet of British beef with smoked potato fondant, romanesco, carrots and a tellicherry black pepper sauce
Dessert
Chocolate pot
or
Butler's Secret cheddar with crackers
According to this press release - http://mediacentre.britishairways.co...6/2016-72/6053 -
"From March 30, British Airways First, Club World and World Traveller Plus customers will also be able to enjoy special celebration dishes on board all flights to Hong Kong."
Presumably it's the BBQ Chicken that is the special celebration dish? I think I saw the exact same beef as someone's LAS flight further back in the thread. Anyone confirm?
Mar 27, 2016, 11:40 am
#297
Join Date: Feb 2016
Location: LHR
Programs: QF Platinum
Posts: 43
The ginger cake dessert served with ice cream was also wonderful.
Mar 28, 2016, 1:52 am
#298
Join Date: Apr 2015
Programs: BA Gold
Posts: 69
Choices for BA31 LHR-HKG 12th April in First.
Link to full menu for your perusal.
Fried chicken in black pepper sauce with mushroom and bean curd in light oyster sauce with steamed rice.
Seared fillet of Aberdeen Angus beef, seared foie gras, glazed carrots and tenderstem broccoli, chateaux potato and madeira jus.
Cantonese chicken noodle soup with prawn wonton.
Main course salad of smoked tuna nicoise, black olive dressing and quails egg.
Link to full menu for your perusal.
Fried chicken in black pepper sauce with mushroom and bean curd in light oyster sauce with steamed rice.
Seared fillet of Aberdeen Angus beef, seared foie gras, glazed carrots and tenderstem broccoli, chateaux potato and madeira jus.
Cantonese chicken noodle soup with prawn wonton.
Main course salad of smoked tuna nicoise, black olive dressing and quails egg.
Apr 4, 2016, 3:08 am
#299
formerly rxfleming
Join Date: Jan 2009
Location: AUH, DXB (and GLA)
Programs: BA GGL, HHonors Diamond, Marriott Plat Elite
Posts: 2,457
BA107 LHR-DXB April 2016
Club World
Starters
-Scottish smoked salmon tartare with blood orange jelly and beetroot coulis
-Mezze plate featuring, parsley and chilli hummus, aubergine moutabel, chickpea, cumin and lentil salad
Salad
Fresh seasonal salad served with vinaigrette
Main
-Smoked haddock with basil mash, prawns, fennel, sugar snaps and roasted peppers with chervil cream sauce
-Beef and tomato stew with vermicelli rice, grilled red and green peppers, courgettes and aubergine
-Risotto Primavera
-Chilled main course antipasto salad of artichoke, mozzarella, sundried tomato, chicken skewers with lemon vinaigrette
Dessert
-Key lime pie with blackcurrant confit
-Barbers cheddar and Cotswold brie wedge served with spiced mulled apple jelly and biscuits
-A selection of fruit
Club World
Starters
-Scottish smoked salmon tartare with blood orange jelly and beetroot coulis
-Mezze plate featuring, parsley and chilli hummus, aubergine moutabel, chickpea, cumin and lentil salad
Salad
Fresh seasonal salad served with vinaigrette
Main
-Smoked haddock with basil mash, prawns, fennel, sugar snaps and roasted peppers with chervil cream sauce
-Beef and tomato stew with vermicelli rice, grilled red and green peppers, courgettes and aubergine
-Risotto Primavera
-Chilled main course antipasto salad of artichoke, mozzarella, sundried tomato, chicken skewers with lemon vinaigrette
Dessert
-Key lime pie with blackcurrant confit
-Barbers cheddar and Cotswold brie wedge served with spiced mulled apple jelly and biscuits
-A selection of fruit
Apr 13, 2016, 7:18 am
#300
Join Date: Feb 2011
Location: London
Programs: BA Silver, ZSL Silver
Posts: 2,554
LHR-SFO May
Club World
Club World
Starters
• Asparagus and Richard Woodall cured ham, truffle dressing, pea sponge and Burford brown egg
• Beetroot carpaccio with celeriac remoulade, pistachio crusted goats cheese and redcurrant jelly
Salad
• Fresh seasonal salad served with vinaigrette
Main
• Seared fillet of British Beef with sauté potato and Portobello mushroom, roast tomato and béarnaise sauce
• Roasted corn fed chicken breast with cheddar mash, onion gravy, broccoli and carrots
• Penne pasta with smoked sun dried tomato, roast peppers, rocket and bocconcini
• Main course salad of salmon nicoise with a creamy mustard grain dressing
Dessert
• Chocolate and mango delice with mascarpone cream
• Coastal cheddar and Bleu d'auvergne served with grapes and biscuits
• A selection of fruit
• Asparagus and Richard Woodall cured ham, truffle dressing, pea sponge and Burford brown egg
• Beetroot carpaccio with celeriac remoulade, pistachio crusted goats cheese and redcurrant jelly
Salad
• Fresh seasonal salad served with vinaigrette
Main
• Seared fillet of British Beef with sauté potato and Portobello mushroom, roast tomato and béarnaise sauce
• Roasted corn fed chicken breast with cheddar mash, onion gravy, broccoli and carrots
• Penne pasta with smoked sun dried tomato, roast peppers, rocket and bocconcini
• Main course salad of salmon nicoise with a creamy mustard grain dressing
Dessert
• Chocolate and mango delice with mascarpone cream
• Coastal cheddar and Bleu d'auvergne served with grapes and biscuits
• A selection of fruit