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
Sep 1, 2016, 7:20 am
#497
Join Date: Aug 2013
Programs: BAEC Gold, IHG Spire Elite
Posts: 1,713
LHR-JFK in CW in 15 days time. Same menu as KeaneJohn, same choice for me as KeaneJohn too! I'll be seeking out the alternative to sandwiches when it comes to afternoon tea as well.
Starters
King prawns with marinated black quinoa, grilled asparagus spears and lemon crème fraîche.
Five spiced beetroot with pickled baby vegetables, horseradish dressing and fresh pea shoots.
Salad
Fresh seasonal leaf salad served with grilled vegetables.
Main
Seared rack of New Zealand lamb with polenta and wild mushroom crespelle, roasted vegetables and thyme jus.
Chicken Koi Soy with coconut and chilli, served with steamed jasmine rice.
Casserecce pasta tossed in a fresh pea and mint sauce, finished with oven roasted cherry tomatoes.
Main course salad featuring sautéed king prawns, herbed goat's cheese, cucumber ribbons, fresh mint and balsamic vinaigrette.
Desserts
Home made panna cotta infused with elderflower served with a raspberry puree.
Warm sticky toffee pudding.
Barbers 1833 vintage cheddar and Normandy brie served with quince jelly.
Starters
King prawns with marinated black quinoa, grilled asparagus spears and lemon crème fraîche.
Five spiced beetroot with pickled baby vegetables, horseradish dressing and fresh pea shoots.
Salad
Fresh seasonal leaf salad served with grilled vegetables.
Main
Seared rack of New Zealand lamb with polenta and wild mushroom crespelle, roasted vegetables and thyme jus.
Chicken Koi Soy with coconut and chilli, served with steamed jasmine rice.
Casserecce pasta tossed in a fresh pea and mint sauce, finished with oven roasted cherry tomatoes.
Main course salad featuring sautéed king prawns, herbed goat's cheese, cucumber ribbons, fresh mint and balsamic vinaigrette.
Desserts
Home made panna cotta infused with elderflower served with a raspberry puree.
Warm sticky toffee pudding.
Barbers 1833 vintage cheddar and Normandy brie served with quince jelly.
Last edited by BerksFlyer; Sep 1, 2016 at 7:27 am
Sep 1, 2016, 2:20 pm
#498
Join Date: Aug 2010
Location: London Stratford, E7
Programs: BAEC Gold! Thanks to FT
Posts: 3,380
LHR-JFK in CW in 15 days time. Same menu as KeaneJohn, same choice for me as KeaneJohn too! I'll be seeking out the alternative to sandwiches when it comes to afternoon tea as well.
Starters
King prawns with marinated black quinoa, grilled asparagus spears and lemon crème fraîche.
Five spiced beetroot with pickled baby vegetables, horseradish dressing and fresh pea shoots.
Salad
Fresh seasonal leaf salad served with grilled vegetables.
Main
Seared rack of New Zealand lamb with polenta and wild mushroom crespelle, roasted vegetables and thyme jus.
Chicken Koi Soy with coconut and chilli, served with steamed jasmine rice.
Casserecce pasta tossed in a fresh pea and mint sauce, finished with oven roasted cherry tomatoes.
Main course salad featuring sautéed king prawns, herbed goat's cheese, cucumber ribbons, fresh mint and balsamic vinaigrette.
Desserts
Home made panna cotta infused with elderflower served with a raspberry puree.
Warm sticky toffee pudding.
Barbers 1833 vintage cheddar and Normandy brie served with quince jelly.
Starters
King prawns with marinated black quinoa, grilled asparagus spears and lemon crème fraîche.
Five spiced beetroot with pickled baby vegetables, horseradish dressing and fresh pea shoots.
Salad
Fresh seasonal leaf salad served with grilled vegetables.
Main
Seared rack of New Zealand lamb with polenta and wild mushroom crespelle, roasted vegetables and thyme jus.
Chicken Koi Soy with coconut and chilli, served with steamed jasmine rice.
Casserecce pasta tossed in a fresh pea and mint sauce, finished with oven roasted cherry tomatoes.
Main course salad featuring sautéed king prawns, herbed goat's cheese, cucumber ribbons, fresh mint and balsamic vinaigrette.
Desserts
Home made panna cotta infused with elderflower served with a raspberry puree.
Warm sticky toffee pudding.
Barbers 1833 vintage cheddar and Normandy brie served with quince jelly.
Good choice hehe.. I am quite looking forward to that. On my onwards AA flight to Cancun I have cheese lasagne or herbed chicken.. The AA board says both 2 of their better dishes.. but I digress.
What is the alernative choice for afternoon tea? I thought the alternatives were on longer routes ?
Sep 1, 2016, 3:39 pm
#499
FlyerTalk Evangelist, Ambassador, British Airways Executive Club
Original Poster
Join Date: Jun 2008
Location: Somewhere between 0 and 13,000 metres high
Programs: AF/KL Life Plat, BA GGL+GfL, ALL Plat, Hilton Diam, Marriott Gold, blablablah, etc
Posts: 30,540
Based on a few people making enthusiastic comments on a dish I thought unmemorable, I decided to have the seabass with crab and watermelon again yesterday.
If that second attempt changed my mind, that was for the worse. Seabass was quite thin and left with soggy skin on (I like crisp grilled seabass skin, but soggy steamed stuff really belongs to the rubbish bin), hollandaise was the ready made type, watermelon was incongruous, and crab was overpowered by the too many other things on the plate. Worse, however, were the two asparagus elements (the whole ones and the pureed ones) which were decidedly bitter and unpleasant. Not a nice experience.
Tried my partner's main course tuna salad. Tuna was good but leaves were limp, grains salad seem to have a whole field of onions in them, and toasted corn reminded me of the kernels that don't pop in microwave popcorn, hard and somehow failed...
The salmon cannelloni was very salty, and the white asparagus soup one of the only disappointing F soups that I can remember despite being so tempting on paper. On the plus side, the hot salted caramel chocolate pudding was delicious.
If that second attempt changed my mind, that was for the worse. Seabass was quite thin and left with soggy skin on (I like crisp grilled seabass skin, but soggy steamed stuff really belongs to the rubbish bin), hollandaise was the ready made type, watermelon was incongruous, and crab was overpowered by the too many other things on the plate. Worse, however, were the two asparagus elements (the whole ones and the pureed ones) which were decidedly bitter and unpleasant. Not a nice experience.
Tried my partner's main course tuna salad. Tuna was good but leaves were limp, grains salad seem to have a whole field of onions in them, and toasted corn reminded me of the kernels that don't pop in microwave popcorn, hard and somehow failed...
The salmon cannelloni was very salty, and the white asparagus soup one of the only disappointing F soups that I can remember despite being so tempting on paper. On the plus side, the hot salted caramel chocolate pudding was delicious.
Sep 1, 2016, 3:58 pm
#500
Join Date: Mar 2010
Location: London
Programs: BAEC, AA, Emirates, Hilton, Hyatt, Taj Hotels
Posts: 2,345
Good choice hehe.. I am quite looking forward to that. On my onwards AA flight to Cancun I have cheese lasagne or herbed chicken.. The AA board says both 2 of their better dishes.. but I digress.
What is the alernative choice for afternoon tea? I thought the alternatives were on longer routes ?
What is the alernative choice for afternoon tea? I thought the alternatives were on longer routes ?
An individual selection of sandwiches......
Or
Antipasti plate of Parma Ham, Manchego, marinated beetroot, pepper-crusted goat's cheese and smoked tuna with caper berry. (Could have done with some warm bread rolls)
Choice of scones and 3 very small cakes (Coffee Macaroon,Lemon Madeira cake and strawberry eclair). Cakes were ^
Likewise, surprised to get a choice. Redemption perhaps for the non-choice starter (Pea panna cotta) which I couldn't eat. Noted too that there were a choice of 2 puddings.
Not having a choice of starter was very much
Sep 1, 2016, 4:54 pm
#501
FlyerTalk Evangelist, Ambassador, British Airways Executive Club
Original Poster
Join Date: Jun 2008
Location: Somewhere between 0 and 13,000 metres high
Programs: AF/KL Life Plat, BA GGL+GfL, ALL Plat, Hilton Diam, Marriott Gold, blablablah, etc
Posts: 30,540
I think that CUN gets it by virtue of being in Mexico! And indeed, it is usually a small salad (over the months, there has been a tomato-cucumber-feta one, a mozzarella and fig one, a taboulleh-hummus plate, etc)
Sep 1, 2016, 9:22 pm
#502
Join Date: Aug 2010
Location: London Stratford, E7
Programs: BAEC Gold! Thanks to FT
Posts: 3,380
I am flying LHR-JFK with BA in Club World then JFK-CUN with AA. Didn't fancy the direct LGW service, a few more TP and avios, a chance to stretch legs in between flights but with the catering very much looking forward to my first BA j long haul in 15 years. My last attempt 2 yrs ago was scuppered by an opup to F (which wasn't the best).
Sep 1, 2016, 10:10 pm
#503
Join Date: Nov 2009
Location: BOS
Programs: BA Silver, Mucci
Posts: 5,289
Based on a few people making enthusiastic comments on a dish I thought unmemorable, I decided to have the seabass with crab and watermelon again yesterday.
If that second attempt changed my mind, that was for the worse. Seabass was quite thin and left with soggy skin on (I like crisp grilled seabass skin, but soggy steamed stuff really belongs to the rubbish bin), hollandaise was the ready made type, watermelon was incongruous, and crab was overpowered by the too many other things on the plate. Worse, however, were the two asparagus elements (the whole ones and the pureed ones) which were decidedly bitter and unpleasant. Not a nice experience.
Tried my partner's main course tuna salad. Tuna was good but leaves were limp, grains salad seem to have a whole field of onions in them, and toasted corn reminded me of the kernels that don't pop in microwave popcorn, hard and somehow failed...
The salmon cannelloni was very salty, and the white asparagus soup one of the only disappointing F soups that I can remember despite being so tempting on paper. On the plus side, the hot salted caramel chocolate pudding was delicious.
If that second attempt changed my mind, that was for the worse. Seabass was quite thin and left with soggy skin on (I like crisp grilled seabass skin, but soggy steamed stuff really belongs to the rubbish bin), hollandaise was the ready made type, watermelon was incongruous, and crab was overpowered by the too many other things on the plate. Worse, however, were the two asparagus elements (the whole ones and the pureed ones) which were decidedly bitter and unpleasant. Not a nice experience.
Tried my partner's main course tuna salad. Tuna was good but leaves were limp, grains salad seem to have a whole field of onions in them, and toasted corn reminded me of the kernels that don't pop in microwave popcorn, hard and somehow failed...
The salmon cannelloni was very salty, and the white asparagus soup one of the only disappointing F soups that I can remember despite being so tempting on paper. On the plus side, the hot salted caramel chocolate pudding was delicious.
- Severn and Wye smoked salmon cannelloni with lemon purée, cucumber, verjus and marinated beetroot
- Heirloom tomatoes shepherds purse fettle cheese with tomato marshmallow, basil cake and white balsamic pearls
- White asparagus soup with shaved asparagus and spring onion salad
- Fresh seasonal salad with a choice of honey mustard or Caesar dressing
- Seared fillet of Aberdeen Angus, smoked beef cheek, pomme mousseline, mushroom ragout and heritage carrots with bordelaise sauce
- Pan fried sea bass dressed crab, compressed watermelon, asparagus purée with comfit potato and citrus hollandaise
- Beef burger with streaky bacon, monterey jack cheese, barbeque sauce, coleslaw and spicy potato wedges
- Orecchiette pasta with pea, mange tout, tomato fricassee with a parmesan crisp and semi dried tomatoes
- Seared Thai spiced tuna orange and coriander salad with hot roasted spiced kernels, espelette pepper dressing and a gazpacho shot
I was not impressed with this menu at all. The only starters available were the salmon cannelloni and the soup. As the cabin was like an oven, I got the cannelloni. It was OK.
I had pre-ordered the beef.
The fillet was overcooked but edible - just.
The beef cheek was disgusting.
The mushroom ragout was totally overpowered with tarragon
I got a small black blob which I assumed was a small piece of black carrot, a tiny, mushy, orange carrot, and a tiny white blob which I assumed was a tiny piece of white carrot.
The potato was quite good.
I opted for the cheese plate and some fruit to finish. They were all excellent - the best part of the entire meal.
This meal is definitely vying for top spot in my worst meals ever on BA list.
Sep 2, 2016, 5:50 am
#504
Join Date: Feb 2010
Location: SAN
Programs: AA Ex Platinum,AS MVP
Posts: 92
Based on a few people making enthusiastic comments on a dish I thought unmemorable, I decided to have the seabass with crab and watermelon again yesterday.
If that second attempt changed my mind, that was for the worse. Seabass was quite thin and left with soggy skin on (I like crisp grilled seabass skin, but soggy steamed stuff really belongs to the rubbish bin),
If that second attempt changed my mind, that was for the worse. Seabass was quite thin and left with soggy skin on (I like crisp grilled seabass skin, but soggy steamed stuff really belongs to the rubbish bin),
Sep 2, 2016, 5:56 am
#505
Join Date: Feb 2010
Location: SAN
Programs: AA Ex Platinum,AS MVP
Posts: 92
I am considering this for my F LAX flight next week as well. I like fowl, but I haven't had it on a plane before, so any comments about fowls on BA would be much appreciated.
Sep 2, 2016, 6:04 am
#506
FlyerTalk Evangelist, Ambassador, British Airways Executive Club
Original Poster
Join Date: Jun 2008
Location: Somewhere between 0 and 13,000 metres high
Programs: AF/KL Life Plat, BA GGL+GfL, ALL Plat, Hilton Diam, Marriott Gold, blablablah, etc
Posts: 30,540
I am flying LHR-JFK with BA in Club World then JFK-CUN with AA. Didn't fancy the direct LGW service, a few more TP and avios, a chance to stretch legs in between flights but with the catering very much looking forward to my first BA j long haul in 15 years. My last attempt 2 yrs ago was scuppered by an opup to F (which wasn't the best).
Sep 2, 2016, 6:08 am
#507
FlyerTalk Evangelist, Ambassador, British Airways Executive Club
Original Poster
Join Date: Jun 2008
Location: Somewhere between 0 and 13,000 metres high
Programs: AF/KL Life Plat, BA GGL+GfL, ALL Plat, Hilton Diam, Marriott Gold, blablablah, etc
Posts: 30,540
Sea bass, but its definition, is a bit ambiguous. Generally though, I wouldn't recommend it wouldn't it being barbecued on charcoal under swaying palm trees in the Mediterranean. Outside of those conditions, it probably tastes about the same as the fishes in my kids toy kitchen.
Sep 6, 2016, 3:51 pm
#509
Join Date: Aug 2015
Location: Jerusalem
Programs: BA Silver
Posts: 1,281
BA67, LHR-PHL, Early October, F
Starters
Seared scallops with pumpkin purée, hazelnut biscuit and burnt butter
Pickled baby vegetables with black olive purée, oven roasted tomatoes, quail egg and truffle dressing
Leek and potato soup
Fresh seasonal salad with a choice of honey mustard or Caesar dressing
Main
Seared Aberdeen Angus beef fillet, Jacobs ladder, artichoke potato dauphinoise, artichoke barigoule and chanterelle mushroom with rosemary jus
Baked halibut with brown shrimps, spinach tortellini and lobster sauce
Confit duck leg with smoked garlic mash, root vegetables, puy lentils and duck port jus
Penne pasta with a truffle, wild mushroom and fines herb cream sauce
Main course salad of spiced chicken with red cabbage slaw, couscous, fattoush salad and chilli and lime dressing
Desserts
Yuzu Blancmange and roasted chili pineapple
Apple tart tatin
Madagascan vanilla ice cream
Cheese Plate
Wookey Hole Cheddar
Thomas Hoe
Fourme D Ambert
Shoreham Brie
Looking forward to my first F experience
Starters
Seared scallops with pumpkin purée, hazelnut biscuit and burnt butter
Pickled baby vegetables with black olive purée, oven roasted tomatoes, quail egg and truffle dressing
Leek and potato soup
Fresh seasonal salad with a choice of honey mustard or Caesar dressing
Main
Seared Aberdeen Angus beef fillet, Jacobs ladder, artichoke potato dauphinoise, artichoke barigoule and chanterelle mushroom with rosemary jus
Baked halibut with brown shrimps, spinach tortellini and lobster sauce
Confit duck leg with smoked garlic mash, root vegetables, puy lentils and duck port jus
Penne pasta with a truffle, wild mushroom and fines herb cream sauce
Main course salad of spiced chicken with red cabbage slaw, couscous, fattoush salad and chilli and lime dressing
Desserts
Yuzu Blancmange and roasted chili pineapple
Apple tart tatin
Madagascan vanilla ice cream
Cheese Plate
Wookey Hole Cheddar
Thomas Hoe
Fourme D Ambert
Shoreham Brie
Looking forward to my first F experience
Sep 6, 2016, 4:54 pm
#510
FlyerTalk Evangelist, Ambassador, British Airways Executive Club
Original Poster
Join Date: Jun 2008
Location: Somewhere between 0 and 13,000 metres high
Programs: AF/KL Life Plat, BA GGL+GfL, ALL Plat, Hilton Diam, Marriott Gold, blablablah, etc
Posts: 30,540
BA67, LHR-PHL, Early October, F
Starters
Seared scallops with pumpkin purée, hazelnut biscuit and burnt butter
Pickled baby vegetables with black olive purée, oven roasted tomatoes, quail egg and truffle dressing
Leek and potato soup
Fresh seasonal salad with a choice of honey mustard or Caesar dressing
Main
Seared Aberdeen Angus beef fillet, Jacobs ladder, artichoke potato dauphinoise, artichoke barigoule and chanterelle mushroom with rosemary jus
Baked halibut with brown shrimps, spinach tortellini and lobster sauce
Confit duck leg with smoked garlic mash, root vegetables, puy lentils and duck port jus
Penne pasta with a truffle, wild mushroom and fines herb cream sauce
Main course salad of spiced chicken with red cabbage slaw, couscous, fattoush salad and chilli and lime dressing
Desserts
Yuzu Blancmange and roasted chili pineapple
Apple tart tatin
Madagascan vanilla ice cream
Cheese Plate
Wookey Hole Cheddar
Thomas Hoe
Fourme D Ambert
Shoreham Brie
Looking forward to my first F experience
Starters
Seared scallops with pumpkin purée, hazelnut biscuit and burnt butter
Pickled baby vegetables with black olive purée, oven roasted tomatoes, quail egg and truffle dressing
Leek and potato soup
Fresh seasonal salad with a choice of honey mustard or Caesar dressing
Main
Seared Aberdeen Angus beef fillet, Jacobs ladder, artichoke potato dauphinoise, artichoke barigoule and chanterelle mushroom with rosemary jus
Baked halibut with brown shrimps, spinach tortellini and lobster sauce
Confit duck leg with smoked garlic mash, root vegetables, puy lentils and duck port jus
Penne pasta with a truffle, wild mushroom and fines herb cream sauce
Main course salad of spiced chicken with red cabbage slaw, couscous, fattoush salad and chilli and lime dressing
Desserts
Yuzu Blancmange and roasted chili pineapple
Apple tart tatin
Madagascan vanilla ice cream
Cheese Plate
Wookey Hole Cheddar
Thomas Hoe
Fourme D Ambert
Shoreham Brie
Looking forward to my first F experience