CX F Menu 2011
Dec 31, 2010, 3:15 am
#1
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,340
CX F Menu 2011
Inspired from CGK's highly organized and successful SQ F/J/Y menu thread, I think we should start one for the CX Forum. I will volunteer to organize the title thread and put all the information in some kinds of formats. Since lots of folks always ask what CX is serving on a particular route, why don't we start something similar to CGK in SQ forum? I know some of you don't care about it, but for those who care about it, hopefully it will be a helpful guide to present and future CX flyers.
If you don't want to type out the menu, feel free to scan it and post a link here, or you can email it to [email protected], and I will type it out.
Thanks,
Carfield
================================
Edited to add: Please post ONLY your menus here. All discussions about meal choices etc, please discuss in the: Discuss your meal options here thread.
Flight No Routing Date Thread#
Australian/New Zealand/South Pacific flights
CX 107 HKG-AKL DEC 11 #100
North American Flights
CX 826 HKG-YYZ MAY 11 #26
CX 826 HKG-YYZ AUG 11 #58
CX 829 YYZ-HKG MAY-JUL 11 #35 + Wine List
CX 829 YYZ-HKG AUG-OCT 11 #72 + Wine List
CX 831 JFK-HKG FEB-APR 11 #22 + Wine List
CX 831 JFK-HKG MAY-JUL 11 #34 (Partial - only Lunch and snack)
CX 839 YVR-HKG JAN 11 #13
CX 839 YVR-HKG AUG-OCT 11 #64
CX 840 HKG-JFK AUG 11 #52
CX 841 JFK-HKG JAN 11 #14
CX 841 JFK-HKG NOV-JAN 12 #99
CX 845 JFK-HKG MAR-APR 11 #20
CX 846 HKG-JFK AUG 11 #54
CX 870 HKG-SFO NOV 11 #76
CX 871 SFO-HKG MAY-JUL 11 #47
CX 879 SFO-HKG FEB-APR 11 #11
CX 879 SFO-HKG MAY-JUL 11 #49
CX 879 SFO-HKG AUG-OCT 11 #76
CX 879 SFO-HKG NOV 11-JAN 12 #86
CX 880 HKG-LAX APR 11 #21
CX 881/3 LAX-HKG MAY-JUL 11 #45
CX 882 HKG-LAX JAN 11 #2
CX 882 HKG-LAX MAY 11 #32
CX 882 HKG-LAX NOV 11 #89
CX 882 HKG-LAX DEC 11 #96
CX 884 HKG-LAX APR 11 #19
CX 884 HKG-LAX AUG 11 #53
CX 888 HKG-YVR FEB 11 #15
CX 888 HKG-YVR DEC 11 #98
CX 888 YVR-JFK FEB 11 #16
CX 888 YVR-JFK SEP 11 #66 + Wine List
CX 888 YVR-JFK NOV 11 - JAN 12 #92
CX 889 JFK-YVR FEB-APR 11 #36 + Wine List
CX 889 JFK-YVR MAY-JUL 11 #30
CX 889 YVR-JFK SEP 11 #67 + Wine List
CX 889 YVR-JFK NOV 11 - JAN 12 #85+93
CX 889 YVR-HKG FEB-APR 11 #37 + Wine List
European/South African Flights
CX 250/254/256 LHR-HKG JAN 11 #10
CX 251 HKG-LHR SEP 11 #73
CX 257 HKG-LHR APR 11 #42
CX 260/270 CDG-HKG AUG-OCT 11 #70
CX 261 HKG-CDG JAN 11 #9
CX 270 HKG-AMS SEP 11 #68
CX 270 HKG-AMS NOV 11 #91 + Wine List
CX 270 AMS-CDG AUG-OCT 11 #69
CX 271 AMS-HKG Nov 11(to JAN 12) #90 + Wine List
Intra-Asian Flights
CX 411 ICN-HKG DEC 11 #101
CX 474 HKG-TPE JUL 11 #46
CX 549 HND-HKG MAR 11 #33 + Wine List
CX 635/735 HKG-SIN Jan 11 #6
CX 636/736 SIN-HKG Jan 11 #7
CX 701 HKG-BKK MAY 11 #43
CX 701 HKg-BKK SEP 11 #71
CX 759 HKG-SIN JUL 11 #48
CX 901 HKG-MNL JAN 11 #3
CX 902 MNL-HKG JAN 11 #4
CX 903 HKG-MNL JUN 11 #41
CX 906 MNL-HKG JUN 11 #40 + Wine List
Wine List
250,251,252,253,254,255,256,257 Jan 11 #8
260,261,262,263,270,271,278,279,282,285,288,289 Jan 11 #8
635,636,711,714(SIN/HKG),715,716,734,735,736,739,759 Jan 11 #5
806,807,826,827,829,830,831,840,841,845,846,870,87 2,873,879,880,881,882,883,884,885 DEC 11 #95
826,827,828,829,830,831,840,841,870,872,873,879,88 0,881,882,883,884,885 FEB 11 #12
826,827,828,829,830,831,840,841,845,846,870,872,87 3,879,880,881,882,883,884,885 APR 11 #18
826,827,828,829,830,831,840,841,845,846,870,872,87 3,879,880,881,882,883,884,885 AUG 11 #55
835,836,838,839,888,889 APR 11 #28
835,836,838,839,888,889 NOV 11 #94
If you don't want to type out the menu, feel free to scan it and post a link here, or you can email it to [email protected], and I will type it out.
Thanks,
Carfield
================================
Edited to add: Please post ONLY your menus here. All discussions about meal choices etc, please discuss in the: Discuss your meal options here thread.
Flight No Routing Date Thread#
Australian/New Zealand/South Pacific flights
CX 107 HKG-AKL DEC 11 #100
North American Flights
CX 826 HKG-YYZ MAY 11 #26
CX 826 HKG-YYZ AUG 11 #58
CX 829 YYZ-HKG MAY-JUL 11 #35 + Wine List
CX 829 YYZ-HKG AUG-OCT 11 #72 + Wine List
CX 831 JFK-HKG FEB-APR 11 #22 + Wine List
CX 831 JFK-HKG MAY-JUL 11 #34 (Partial - only Lunch and snack)
CX 839 YVR-HKG JAN 11 #13
CX 839 YVR-HKG AUG-OCT 11 #64
CX 840 HKG-JFK AUG 11 #52
CX 841 JFK-HKG JAN 11 #14
CX 841 JFK-HKG NOV-JAN 12 #99
CX 845 JFK-HKG MAR-APR 11 #20
CX 846 HKG-JFK AUG 11 #54
CX 870 HKG-SFO NOV 11 #76
CX 871 SFO-HKG MAY-JUL 11 #47
CX 879 SFO-HKG FEB-APR 11 #11
CX 879 SFO-HKG MAY-JUL 11 #49
CX 879 SFO-HKG AUG-OCT 11 #76
CX 879 SFO-HKG NOV 11-JAN 12 #86
CX 880 HKG-LAX APR 11 #21
CX 881/3 LAX-HKG MAY-JUL 11 #45
CX 882 HKG-LAX JAN 11 #2
CX 882 HKG-LAX MAY 11 #32
CX 882 HKG-LAX NOV 11 #89
CX 882 HKG-LAX DEC 11 #96
CX 884 HKG-LAX APR 11 #19
CX 884 HKG-LAX AUG 11 #53
CX 888 HKG-YVR FEB 11 #15
CX 888 HKG-YVR DEC 11 #98
CX 888 YVR-JFK FEB 11 #16
CX 888 YVR-JFK SEP 11 #66 + Wine List
CX 888 YVR-JFK NOV 11 - JAN 12 #92
CX 889 JFK-YVR FEB-APR 11 #36 + Wine List
CX 889 JFK-YVR MAY-JUL 11 #30
CX 889 YVR-JFK SEP 11 #67 + Wine List
CX 889 YVR-JFK NOV 11 - JAN 12 #85+93
CX 889 YVR-HKG FEB-APR 11 #37 + Wine List
European/South African Flights
CX 250/254/256 LHR-HKG JAN 11 #10
CX 251 HKG-LHR SEP 11 #73
CX 257 HKG-LHR APR 11 #42
CX 260/270 CDG-HKG AUG-OCT 11 #70
CX 261 HKG-CDG JAN 11 #9
CX 270 HKG-AMS SEP 11 #68
CX 270 HKG-AMS NOV 11 #91 + Wine List
CX 270 AMS-CDG AUG-OCT 11 #69
CX 271 AMS-HKG Nov 11(to JAN 12) #90 + Wine List
Intra-Asian Flights
CX 411 ICN-HKG DEC 11 #101
CX 474 HKG-TPE JUL 11 #46
CX 549 HND-HKG MAR 11 #33 + Wine List
CX 635/735 HKG-SIN Jan 11 #6
CX 636/736 SIN-HKG Jan 11 #7
CX 701 HKG-BKK MAY 11 #43
CX 701 HKg-BKK SEP 11 #71
CX 759 HKG-SIN JUL 11 #48
CX 901 HKG-MNL JAN 11 #3
CX 902 MNL-HKG JAN 11 #4
CX 903 HKG-MNL JUN 11 #41
CX 906 MNL-HKG JUN 11 #40 + Wine List
Wine List
250,251,252,253,254,255,256,257 Jan 11 #8
260,261,262,263,270,271,278,279,282,285,288,289 Jan 11 #8
635,636,711,714(SIN/HKG),715,716,734,735,736,739,759 Jan 11 #5
806,807,826,827,829,830,831,840,841,845,846,870,87 2,873,879,880,881,882,883,884,885 DEC 11 #95
826,827,828,829,830,831,840,841,870,872,873,879,88 0,881,882,883,884,885 FEB 11 #12
826,827,828,829,830,831,840,841,845,846,870,872,87 3,879,880,881,882,883,884,885 APR 11 #18
826,827,828,829,830,831,840,841,845,846,870,872,87 3,879,880,881,882,883,884,885 AUG 11 #55
835,836,838,839,888,889 APR 11 #28
835,836,838,839,888,889 NOV 11 #94
Last edited by Carfield; Jan 10, 2012 at 12:28 am Reason: Update till #101 JAN 9, 2012
Jan 7, 2011, 12:37 pm
#2
Join Date: Jan 2005
Location: LAX_AMS_MNL
Programs: AS MVP, AA EXP - 1MM, BAEC BRZ, BVY GLD, Hilton DIA, Hyatt GLB
Posts: 749
CX 882 HKG-LAX Jan 2011
Dinner
Caviar and Balik
Caviar and Balik Salmon "Tsar Nicolaj"
International Favourites
Mushroom cream soup
Grilled U.S. prime beef tenderloin with red wine sauce, green peas potato mash, fresh baby carrot, asparagus and roasted red capsicum
or
Spinach and ricotta cheese tortellini with sun-dried tomato pesto sauce
Chinese Favorites
Double-boiled porcini mushroom with chicken soup
Cold plate - chicken and shredded leek with spicy sauce topped with minced peanut
Pan-fried prawn with rice wine sediments and stir-fried pak choy
or
Braised pork belly with preserved vegetable and stir-fried pak choy
served with steamed jasmine rice
Cheese and Dessert
Bleu d'auvergne, Red Leicester, Teleggio, Somerset Brie
Fresh berries with cream
Apple crumble pie with vanilla ice cream, cherry and raspberry coulis
From our series of classic Signature dishes
Double boiled hasma, red dates and lotus seed sweet soup
Tea and Coffee
Pralines
Snacks
Wild mushroom and ricotta cheese pie with grilled zucchini and red onion confit
Assorted Sandwiches
beef pastrami with rocket mayonnaise, water cress with egg salad, smoked salmon with lemon cream cheese
Hot pot rice with chicken, mushroom and Chinese sausage, served with double boiled sea whelk and chicken with ginseng
Ice cream
Wild mushroom and ricotta cheese pie with grilled zucchini and red onion confit
Shrimp wontons in noodle soup
Duck and barbecued pork in lai fun soup
Brunch
Starters
Orange Juice, apple juice or grapefruit juice
Forest berry smoothie
Fresh seasonal fruit
Natural low fat fruit yoghurt
Assorted cereals
Main Courses
Eggs ~ freshly scrambled, fried or boiled served with your choice of back bacon, Cumberland pork sausage, pan-fried bubble and squek, vine ripened tomato with parsley, sauteed mixed mushrooms with parsley
Dim sum served with chilli sauce
Siu mai with crab roe, preserved vegetable crystal dumpling, shrimp dumpling, mini chicken glutinous rice wrapped in lotus leaf
Congee with chicken and dried beancurd, pan-fried turnip cake with Chinese sausage
Bread Basket
Assorted breakfast bread and fresh toast served with preserves, honey and butter
Tea and Cofee
Pralines
Wine List
Champagne
Krug Grande Cuvee Champagne
White wines
Peter Schweiger Gruner Veltliner Kamptal Terrassen Reserve 2008
Bouchard pere & Fils Meursault Les Clous 2006
Red Wines
Wooing Tree Pinot Noir 2007
Sebastiani Sonoma County Cabernet Sauvignon 2006
Chateau Lynch Bages 2004, Grand Cru Classe Pauillac 5th Growth **bye bye '03, which was far superior in my opinion**
Port
Ramos Pinto Quinta da Ervamoira 10 Year old Tawny Port
Whiskies
Chivas Regal 12 Years Old, Johhnie Walker Blue Label, Canadian Club, Gentleman Jack Borubon, Glenfiddich Ancient Reserve Single Malt Whisky.
Cognac
Tesseron Lot 76 XO Tradition
Caviar and Balik
Caviar and Balik Salmon "Tsar Nicolaj"
International Favourites
Mushroom cream soup
Grilled U.S. prime beef tenderloin with red wine sauce, green peas potato mash, fresh baby carrot, asparagus and roasted red capsicum
or
Spinach and ricotta cheese tortellini with sun-dried tomato pesto sauce
Chinese Favorites
Double-boiled porcini mushroom with chicken soup
Cold plate - chicken and shredded leek with spicy sauce topped with minced peanut
Pan-fried prawn with rice wine sediments and stir-fried pak choy
or
Braised pork belly with preserved vegetable and stir-fried pak choy
served with steamed jasmine rice
Cheese and Dessert
Bleu d'auvergne, Red Leicester, Teleggio, Somerset Brie
Fresh berries with cream
Apple crumble pie with vanilla ice cream, cherry and raspberry coulis
From our series of classic Signature dishes
Double boiled hasma, red dates and lotus seed sweet soup
Tea and Coffee
Pralines
Snacks
Wild mushroom and ricotta cheese pie with grilled zucchini and red onion confit
Assorted Sandwiches
beef pastrami with rocket mayonnaise, water cress with egg salad, smoked salmon with lemon cream cheese
Hot pot rice with chicken, mushroom and Chinese sausage, served with double boiled sea whelk and chicken with ginseng
Ice cream
Wild mushroom and ricotta cheese pie with grilled zucchini and red onion confit
Shrimp wontons in noodle soup
Duck and barbecued pork in lai fun soup
Brunch
Starters
Orange Juice, apple juice or grapefruit juice
Forest berry smoothie
Fresh seasonal fruit
Natural low fat fruit yoghurt
Assorted cereals
Main Courses
Eggs ~ freshly scrambled, fried or boiled served with your choice of back bacon, Cumberland pork sausage, pan-fried bubble and squek, vine ripened tomato with parsley, sauteed mixed mushrooms with parsley
Dim sum served with chilli sauce
Siu mai with crab roe, preserved vegetable crystal dumpling, shrimp dumpling, mini chicken glutinous rice wrapped in lotus leaf
Congee with chicken and dried beancurd, pan-fried turnip cake with Chinese sausage
Bread Basket
Assorted breakfast bread and fresh toast served with preserves, honey and butter
Tea and Cofee
Pralines
Wine List
Champagne
Krug Grande Cuvee Champagne
White wines
Peter Schweiger Gruner Veltliner Kamptal Terrassen Reserve 2008
Bouchard pere & Fils Meursault Les Clous 2006
Red Wines
Wooing Tree Pinot Noir 2007
Sebastiani Sonoma County Cabernet Sauvignon 2006
Chateau Lynch Bages 2004, Grand Cru Classe Pauillac 5th Growth **bye bye '03, which was far superior in my opinion**
Port
Ramos Pinto Quinta da Ervamoira 10 Year old Tawny Port
Whiskies
Chivas Regal 12 Years Old, Johhnie Walker Blue Label, Canadian Club, Gentleman Jack Borubon, Glenfiddich Ancient Reserve Single Malt Whisky.
Cognac
Tesseron Lot 76 XO Tradition
Jan 17, 2011, 11:57 am
#3
Join Date: Dec 2001
Location: Free Republic of Florida
Programs: LH Senator, CX Diamond, UA Prem Plat, Fans of MO Elite
Posts: 589
CX901 HKG-MNL January 2011
Breakfast
Starters
Juice selection
Fresh seasonal fruit
Fruit yoghurt
Assorted cereals
Main Courses
Omelette with fresh button mushrooms, pork sausage, bacon, pan-fried potato cake with cheese and vine ripened tomato
Dim sum served with chilli sauce
Pork siu mai with scallop, seafood dumpling, chicken and ham in bean curd skin, conpoy vegetable dumpling, beef meatball
Bread Basket
Assorted breakfast bread
served with preserves, honey and butter
Tea and Coffee
Drink List
Juices
orange, apple, tomato
Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water
tonic water, soda water and ginger ale
Coffee
freshly brewed coffee
Teas
Fuding jasmine silver fur, Anqi supreme Ti Guan Tin, Ceylon
Japanese, Hong Kong style milk tea
organic selection: camomile, early grey and peppermint
Hot Chocolate
Jan 24, 2011, 7:52 am
#4
Join Date: Dec 2001
Location: Free Republic of Florida
Programs: LH Senator, CX Diamond, UA Prem Plat, Fans of MO Elite
Posts: 589
CX902 MNL-HKG January 2011
Dinner
Starter
Salmon gravlax with crčme fraiche
Main Courses
Hong Kong style curry prawns with steamed jasmine rice and
stir-fried mixed vegetables
Grilled U.S. prime beef tenderloin with red wine sauce, green peas
potato mash, baby carrot, asparagus and roasted red capsicum
Dessert
Apricot frangipane almond tart with clotted cream
Tea and Coffee
Drink List
Juices
orange, apple, tomato
Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water
tonic water, soda water and ginger ale
Coffee
freshly brewed coffee
Teas
Fuding jasmine silver fur, Anqi supreme Ti Guan Tin, Ceylon
Japanese, Hong Kong style milk tea
organic selection: camomile, early grey and peppermint
Hot Chocolate
WINE LIST
Champagne
Champagne Amour De Deutz, Blanc de blanc 2000
White wines
Henri de Villamont Meursault 2005
Peter Schweiger Gruner Veltliner Kamptal Terrassen Reserve 2008
Red wines
Château Branaire-Ducru 2004, 4čme Cru Classé
Wooing Tree Pinot Noir 2007
Zema Estate Coonawarra Cabernet Sauvignon 2005
Port
Ramos Pinto Quinta de Ervamoira 10 Year Old Tawny Port
Aperitifs and Cocktails
Campari - Martini Rosso - Martini Extra Dry - Tio Pepe Sherry
Harveys Bristol Cream Sweet Sherry - Gordon's Dry Gin - Bacardi Rum
Absolut Vodka - Bloody Mary - Screwdriver
Whiskies
Chivas Regal 12 Years Old - Johnnie Walker Blue Label - Canadian Club
Gentleman Jack Bourbon - Glenfiddich Ancient Reserve Single Malt Whiskey
Cognac
Tesseron Lot 76 XO Tradition
Liqueurs
Cointreau - Drambuie - Kahlua - Bailey's Irish Cream
Beer
International selection
CX signature drinks
Oriental Breeze
Cloud Nine
Last edited by Mr. Strong; Jan 24, 2011 at 10:34 am Reason: typo
Jan 29, 2011, 3:02 am
#5
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,340
January 2011
Singaporean routes
Wine List
Champagne Amour De Deutz, Blanc de blanc 2000
White Wines
Henri de Villamont Meursault 2005
Peter Schweiger Gruner Veltliner Kamptal Terrassen Reserve 2008
Red Wines
Chateau Branaire-Ducru 2004, 4eme Cru Classe
Wooing Tree Pinot Noir 2007
Zema Estate Coonawarra Cabernet Sauvignon 2005
Port
Ramos Pinto Quinta da Ervamoira 10 Years Old Tawny Port
635,636,711,714(SIN/HKG),715,716,734,735,736,739,759 1-1-2011
Singaporean routes
Wine List
Champagne Amour De Deutz, Blanc de blanc 2000
White Wines
Henri de Villamont Meursault 2005
Peter Schweiger Gruner Veltliner Kamptal Terrassen Reserve 2008
Red Wines
Chateau Branaire-Ducru 2004, 4eme Cru Classe
Wooing Tree Pinot Noir 2007
Zema Estate Coonawarra Cabernet Sauvignon 2005
Port
Ramos Pinto Quinta da Ervamoira 10 Years Old Tawny Port
635,636,711,714(SIN/HKG),715,716,734,735,736,739,759 1-1-2011
Jan 29, 2011, 3:02 am
#6
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,340
CX 635/735 HKG-SIN Jan 11
First Class
CX 635,735
Hong Kong to Singapore
Refreshment
Starters
Grilled king prawn with green tea soba and papaya
Cauliflower Cream Soup
Main Courses
Pan-fried sea bass with creamy tomato sauce, new potatoes with parsley, asparagus and peppers
Or
*Braised Duck with pickled chili, steamed Jasmine rice and stir-fried broccoli
*
Or
Shrimp with pork wontons in noodle soup
Cheese and Dessert
Stilton, Gruyere, St. Pauline, Camembert
Fresh Seasonal Fruit
Key lime cheesecake with mint pineapple chutney
Tea and Coffee
Pralines
CX 635,735
Hong Kong to Singapore
Refreshment
Starters
Grilled king prawn with green tea soba and papaya
Cauliflower Cream Soup
Main Courses
Pan-fried sea bass with creamy tomato sauce, new potatoes with parsley, asparagus and peppers
Or
*Braised Duck with pickled chili, steamed Jasmine rice and stir-fried broccoli
*
Or
Shrimp with pork wontons in noodle soup
Cheese and Dessert
Stilton, Gruyere, St. Pauline, Camembert
Fresh Seasonal Fruit
Key lime cheesecake with mint pineapple chutney
Tea and Coffee
Pralines
Jan 29, 2011, 3:03 am
#7
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,340
CX 636/736 SIN-HKG Jan 2011
CX 636/736
Singapore to Hong Kong
Dinner
Starter
Prosciutto with semi-sun-dried tomato, asparagus pesto and Parmesan cheese
Sweet potato and ginger soup
Main Courses
Beef fillet and goose liver “En Croute” in red wine sauce, asparagus and carrots
Or
Stir-fried lobster with ginger and spring onion, steamed Jasmine rice and vegetables
Or
Laksa with prawns and fish cake
Cheese and Dessert
Gruyere, Tasmanian Heritage, Blue Opal, Petit Pont
Fresh Seasonal Fruit
Lemon meringue pie with raspberry coulis
Tea and Coffee
Pralines
Singapore to Hong Kong
Dinner
Starter
Prosciutto with semi-sun-dried tomato, asparagus pesto and Parmesan cheese
Sweet potato and ginger soup
Main Courses
Beef fillet and goose liver “En Croute” in red wine sauce, asparagus and carrots
Or
Stir-fried lobster with ginger and spring onion, steamed Jasmine rice and vegetables
Or
Laksa with prawns and fish cake
Cheese and Dessert
Gruyere, Tasmanian Heritage, Blue Opal, Petit Pont
Fresh Seasonal Fruit
Lemon meringue pie with raspberry coulis
Tea and Coffee
Pralines
Feb 1, 2011, 8:08 am
#8
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,340
CX Wine List Jan 2011
Cathay Pacific First Class
January 2011
Wine List
Champagne
Krug Grande Cuvee Champagne
White Wines
Bouchard Pere & Fils Meursault Les Clous 2006
Peter Schweiger Gruner Veltliner Kamptal Terrassen Reserve 2008
Red Wines
Chateau Lynch Bages 2004, Grand Cru Classe Pauillac 5th Growth
Wooing Tree Pinot Noir 2007
Terrabianca “Campaccio Riserva” Toscana IGT 2004
Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port
250,251,252,253,254,255,256,257 1-1-2011
260,261,262,263,270,271,278,279,282,285,288,289 1-1-2011
January 2011
Wine List
Champagne
Krug Grande Cuvee Champagne
White Wines
Bouchard Pere & Fils Meursault Les Clous 2006
Peter Schweiger Gruner Veltliner Kamptal Terrassen Reserve 2008
Red Wines
Chateau Lynch Bages 2004, Grand Cru Classe Pauillac 5th Growth
Wooing Tree Pinot Noir 2007
Terrabianca “Campaccio Riserva” Toscana IGT 2004
Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port
250,251,252,253,254,255,256,257 1-1-2011
260,261,262,263,270,271,278,279,282,285,288,289 1-1-2011
Feb 1, 2011, 8:12 am
#9
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,340
CX 261 HKG-CDG Jan 2011
First Class Menu
January 2011
CX 261
Hong Kong to Paris CDG
Supper
Caviar and Balik
Caviar and Balik Salmon “Tsar Nicolaj”
International Favorites
Leek and chicken soup
Grilled Vegetable salad with Balsamic Vinaigrette dressing
Grilled lamb chops with sautéed kipfler potatoes, asparagus, roasted baby carrots and French beans
Or
Eggplant and roasted garlic agnolotti with saffron cream sauce, asparagus and peppers
Chinese Favorites
*Specially created by Chefs Lau Kin Wai & Lau Chun
Double boiled pigeon with moral mushroom and dried scallop soup
Cold plate – Crabmeat and tomato salad with Chinese gooseberry dressing
Baked sea bass with pickled plum and bean sauce, steamed Jasmine rice, turnip cup with assorted mushrooms
Cheese and Dessert
Shropshire Blue, Tilsit Royalp, Pont l’Eveque, Camembert Le Pere
Fresh Berries with Cream
Warm caramel fig cake with vanilla ice cream and chocolate sauce
From our series of classic Signature dishes
Double boiled papaya with snow fungus sweet soup
Tea and Coffee
Pralines
Snacks
Mini chicken pie with grilled zucchini salad and tomato concassse
Assorted sandwiches
Smoked turkey breast with arugula mayonnaise, chicken with toasted almonds, smoked salmon with lemon cream cheese
Braised sliced pork with preserved vegetables in noodle soup
Haagen-Dazs Ice Cream
Breakfast
Starters
Orange, apple or grapefruit juice
Forest berries smoothie
Fresh Seasonal Fruit
Natural or low fat fruit yogurt
Assorted Cereals
Main Courses
Eggs ~ freshly scrambled, fried or boiled
Served with your choice of back bacon, pan-fried pork sausage, roasted potatoes with onion and parsley, vine-ripened tomato, sautéed mixed mushrooms
Or
Dim Sum served with chili sauce
Pork siu mai with scallop, shrimp fun gor, chive and pork dumpling, vegetable bean curd roll
Or
Breakfast cold plate
Bread Basket
Assorted breakfast bread and fresh toast
Served with preserves, honey and butter
Tea and Coffee
261-41169/41048F <01/11>
January 2011
CX 261
Hong Kong to Paris CDG
Supper
Caviar and Balik
Caviar and Balik Salmon “Tsar Nicolaj”
International Favorites
Leek and chicken soup
Grilled Vegetable salad with Balsamic Vinaigrette dressing
Grilled lamb chops with sautéed kipfler potatoes, asparagus, roasted baby carrots and French beans
Or
Eggplant and roasted garlic agnolotti with saffron cream sauce, asparagus and peppers
Chinese Favorites
*Specially created by Chefs Lau Kin Wai & Lau Chun
Double boiled pigeon with moral mushroom and dried scallop soup
Cold plate – Crabmeat and tomato salad with Chinese gooseberry dressing
Baked sea bass with pickled plum and bean sauce, steamed Jasmine rice, turnip cup with assorted mushrooms
Cheese and Dessert
Shropshire Blue, Tilsit Royalp, Pont l’Eveque, Camembert Le Pere
Fresh Berries with Cream
Warm caramel fig cake with vanilla ice cream and chocolate sauce
From our series of classic Signature dishes
Double boiled papaya with snow fungus sweet soup
Tea and Coffee
Pralines
Snacks
Mini chicken pie with grilled zucchini salad and tomato concassse
Assorted sandwiches
Smoked turkey breast with arugula mayonnaise, chicken with toasted almonds, smoked salmon with lemon cream cheese
Braised sliced pork with preserved vegetables in noodle soup
Haagen-Dazs Ice Cream
Breakfast
Starters
Orange, apple or grapefruit juice
Forest berries smoothie
Fresh Seasonal Fruit
Natural or low fat fruit yogurt
Assorted Cereals
Main Courses
Eggs ~ freshly scrambled, fried or boiled
Served with your choice of back bacon, pan-fried pork sausage, roasted potatoes with onion and parsley, vine-ripened tomato, sautéed mixed mushrooms
Or
Dim Sum served with chili sauce
Pork siu mai with scallop, shrimp fun gor, chive and pork dumpling, vegetable bean curd roll
Or
Breakfast cold plate
Bread Basket
Assorted breakfast bread and fresh toast
Served with preserves, honey and butter
Tea and Coffee
261-41169/41048F <01/11>
Feb 1, 2011, 8:14 am
#10
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,340
CX 250/254/256 Jan 2011
First Class Menu
January 2011
CX 250/254/256
London Heathrow to Hong Kong
Dinner
Caviar and Balik
Caviar and Balik Salmon “Tsar Nicolaj”
International Favorites
Sweet potato and ginger soup with toasted pumpkin seed
Mixed salad with grilled prawns and coriander lime dressing
Fillet of longhorn beef with red wine jus, thyme roasted new potatoes and buttered baby vegetables
Or
Chicken tagine with sultana pinenut couscous and braised vegetables
Or
Cheese and garlic herb tortellini with basil cream and roasted tomatoes
Chinese Favorites
Duck and black eye bean broth
Cold plate – drunken chicken with cucumber
Deep-fried cod with braised bean curd sheets and wood ear fungus, steamed rice, stir fried asparagus, shimeji mushrooms, and peppers
Cheese and Dessert
Smoked cheddar, Shropshire Blue, St. Paulin
Fresh seasonal berries with ice cream and cream
Light and dark chocolate mousse
Red bean soup with lotus seeds
Tea and Coffee
Pralines
Snacks
Assorted finger sandwiches
Melton Mowbray pork pie with cheddar cheese and Branston Pickle
Wontons in noodle soup
Ice Cream
Breakfast
Starters
Orange or grapefruit juice
Strawberry and banana smoothie
Fresh seasonal fruit
Natural, fruit or low fat fruit yogurt
Assorted Cereals
Main Courses
Eggs ~ freshly scrambled, fried or boiled
Served with your choice of back bacon, directors pork sausage, bubble and squeak, flat mushroom or grilled Roma tomato
Or
Congee with chicken and abalone
Or
Poached smoked haddock
Bread Basket
Assorted breakfast bread and fresh toast
Served with preserves, honey and butter
Tea and Coffee
250/254/256-4027/4028/2029F <01/11>
January 2011
CX 250/254/256
London Heathrow to Hong Kong
Dinner
Caviar and Balik
Caviar and Balik Salmon “Tsar Nicolaj”
International Favorites
Sweet potato and ginger soup with toasted pumpkin seed
Mixed salad with grilled prawns and coriander lime dressing
Fillet of longhorn beef with red wine jus, thyme roasted new potatoes and buttered baby vegetables
Or
Chicken tagine with sultana pinenut couscous and braised vegetables
Or
Cheese and garlic herb tortellini with basil cream and roasted tomatoes
Chinese Favorites
Duck and black eye bean broth
Cold plate – drunken chicken with cucumber
Deep-fried cod with braised bean curd sheets and wood ear fungus, steamed rice, stir fried asparagus, shimeji mushrooms, and peppers
Cheese and Dessert
Smoked cheddar, Shropshire Blue, St. Paulin
Fresh seasonal berries with ice cream and cream
Light and dark chocolate mousse
Red bean soup with lotus seeds
Tea and Coffee
Pralines
Snacks
Assorted finger sandwiches
Melton Mowbray pork pie with cheddar cheese and Branston Pickle
Wontons in noodle soup
Ice Cream
Breakfast
Starters
Orange or grapefruit juice
Strawberry and banana smoothie
Fresh seasonal fruit
Natural, fruit or low fat fruit yogurt
Assorted Cereals
Main Courses
Eggs ~ freshly scrambled, fried or boiled
Served with your choice of back bacon, directors pork sausage, bubble and squeak, flat mushroom or grilled Roma tomato
Or
Congee with chicken and abalone
Or
Poached smoked haddock
Bread Basket
Assorted breakfast bread and fresh toast
Served with preserves, honey and butter
Tea and Coffee
250/254/256-4027/4028/2029F <01/11>
Feb 11, 2011, 1:54 am
#11
Join Date: Sep 2005
Programs: UA 2P
Posts: 65
CX 879 SFO-HKG Feb 2011
First Class Menu
February 2011
CX 879
San Francisco to Hong Kong
Lunch
Caviar and Fine Smoked Salmon
Caviar and fine smoked salmon
International Favorites
Fennel and apple soup
Mesclun salad with king crab, tear drop tomatoes, cranberries and balsamic vinagrette
Grilled U.S. Wagyu beef tenderloin with red wine sauce, parsley turned potatoes, asparagus and baby carrots
Or
Lobster and crab ravioli with roasted red pepper coulis and grilled asparagus
Chinese Favorites
Double boiled conch and mushroom soup
Cold plate – marinated gluten with cucumber
Kung Po chicken
or
Pan-fried sea bass with sweet wine sauce
served with steamed rice and stir-fried mixed vegetables
Cheese and Dessert
Camembert, Yellow Cheddar, Danish Blue, Herb Goat Cheese
Fresh seasonal berries with cream
Bread and butter pudding with vanilla ice cream and chocolate sauce
Black sesame dessert
Tea and Coffee
Pralines
Snacks
Maryland crab cakes with tartar sauce
Grilled chicken breast with Brie, chipotle mayonnaise and pesto on sour dough bread with mesclun salad
Wontons in noodle soup
Haagen-Dazs Ice Cream
Hot pot rice with minced pork patty with water chestnut and mushroom, served with chicken broth
Dinner
Starter
Fresh seasonal fruit
Main Courses
Pan-roasted chicken breast with tomato basil sauce, pearl cous cous, asparagus and baby carrots
Stir-fried beef with mixed peppers, steamed jasmine rice, pak choy, mushrooms and carrots
Dungeness crab cannelloni with roasted red pepper coulis and sauteed Swiss chard
Cheese and Dessert
Port Salud, Manchego, Stilton, Goat Cheese
Raspberry Mousse cake with chocolate cream
Tea and Coffee
Pralines
879-1133/1134F <F~A/11>
First Class Menu
February 2011
CX 879
San Francisco to Hong Kong
Lunch
Caviar and Fine Smoked Salmon
Caviar and fine smoked salmon
International Favorites
Fennel and apple soup
Mesclun salad with king crab, tear drop tomatoes, cranberries and balsamic vinagrette
Grilled U.S. Wagyu beef tenderloin with red wine sauce, parsley turned potatoes, asparagus and baby carrots
Or
Lobster and crab ravioli with roasted red pepper coulis and grilled asparagus
Chinese Favorites
Double boiled conch and mushroom soup
Cold plate – marinated gluten with cucumber
Kung Po chicken
or
Pan-fried sea bass with sweet wine sauce
served with steamed rice and stir-fried mixed vegetables
Cheese and Dessert
Camembert, Yellow Cheddar, Danish Blue, Herb Goat Cheese
Fresh seasonal berries with cream
Bread and butter pudding with vanilla ice cream and chocolate sauce
Black sesame dessert
Tea and Coffee
Pralines
Snacks
Maryland crab cakes with tartar sauce
Grilled chicken breast with Brie, chipotle mayonnaise and pesto on sour dough bread with mesclun salad
Wontons in noodle soup
Haagen-Dazs Ice Cream
Hot pot rice with minced pork patty with water chestnut and mushroom, served with chicken broth
Dinner
Starter
Fresh seasonal fruit
Main Courses
Pan-roasted chicken breast with tomato basil sauce, pearl cous cous, asparagus and baby carrots
Stir-fried beef with mixed peppers, steamed jasmine rice, pak choy, mushrooms and carrots
Dungeness crab cannelloni with roasted red pepper coulis and sauteed Swiss chard
Cheese and Dessert
Port Salud, Manchego, Stilton, Goat Cheese
Raspberry Mousse cake with chocolate cream
Tea and Coffee
Pralines
879-1133/1134F <F~A/11>
Feb 11, 2011, 2:11 am
#12
Join Date: Sep 2005
Programs: UA 2P
Posts: 65
CX F Wine list Feb 2011
CX 879 SFO-HKG
Champagne
Krug Grand Cuvee Champagne
White Wines
Estancia Reserve Monterey Chardonnay 2007
Bouchard Pere & Fils Meursault Les Clous 2006
Red Wines
Kalleske Greenock Barossa Valley Shiraz 2008
Sebastiani Sonoma County Cabernet Sauvignon 2006
Chateau Lynch Bages 2004, Grand Cru Classe Pauillac 5th Growth
Insert:
This spring we would like to introduce you to some excellent sweet wines from different wine growing regions. You will find one of the following wines on your flight. Both wines add to the richness of dishes such as pate and smoked salmon, or add contrast to the sharpness of blue cheeses. Experience these luscious sweet wines with your appetizer and dessert.
Fleur du Cap Noble Late Harvest 2006 Stellenbosch, South Africa
Chateau Filhot 2eme Cru Sauternes 2005 Bordeaux, France
[I believe the same insert listing the sweet wines was in the wine list for regional business class on my Feb flight from HKG-BKK]
826, 827, 828, 829, 830, 831, 840, 841, 870, 872, 873, 879, 880, 881, 882, 883, 884, 885, 1-2-2011
CX 879 SFO-HKG
Champagne
Krug Grand Cuvee Champagne
White Wines
Estancia Reserve Monterey Chardonnay 2007
Bouchard Pere & Fils Meursault Les Clous 2006
Red Wines
Kalleske Greenock Barossa Valley Shiraz 2008
Sebastiani Sonoma County Cabernet Sauvignon 2006
Chateau Lynch Bages 2004, Grand Cru Classe Pauillac 5th Growth
Insert:
This spring we would like to introduce you to some excellent sweet wines from different wine growing regions. You will find one of the following wines on your flight. Both wines add to the richness of dishes such as pate and smoked salmon, or add contrast to the sharpness of blue cheeses. Experience these luscious sweet wines with your appetizer and dessert.
Fleur du Cap Noble Late Harvest 2006 Stellenbosch, South Africa
Chateau Filhot 2eme Cru Sauternes 2005 Bordeaux, France
[I believe the same insert listing the sweet wines was in the wine list for regional business class on my Feb flight from HKG-BKK]
826, 827, 828, 829, 830, 831, 840, 841, 870, 872, 873, 879, 880, 881, 882, 883, 884, 885, 1-2-2011
Feb 12, 2011, 8:03 am
#13
Join Date: Mar 2006
Location: Hotlanta.
Programs: I've gone underground!
Posts: 4,589
Cx839 yvr-hkg 1/11
Lunch
Caviar and Balik
International Favourites
Mushroom cream soup
Ahi tuna with seasonal mixed salad and miso vinaigrette
Poached black cod with preserved lemon butter sauce, roasted new potatoes, baby carrots and green beans
or
Rustic gnocchi with mushroom ragout and grilled vegetables
Chinese Favourites
Doubled boiled conch with fish maw soup
Cold Plate - marinated cucumber and seaweed knots
Stir-fried lobster with ginger and scallion
or
Stir-fried beef with sa cha sauce
served with steamed rice, pak choy, mushtoom and carrot
Cheese and Dessert
Manchego, Brie, Cambozola, Herb Goat Cheese
Fresh berries with custard sauce
Sticky toffee cake with vanilla ice cream and chocolate sauce
Red beans soup with lotus seeds
Tea and coffee
Pralines
Snacks
Shui gaw with noodle in clear soup
Turkey with Dijon mayonnaise, cheddar cheese on Kaiser rool and mesclun salad
Dungeness crab cakes with lime chilli white wine sauce
Ice Cream
Hot pot rice with cured meats, served with chicken broth
Dinner
Starter
Fresh Seasonal fruit
Main Courses
Wuxi style braised pork rib, steamed jasmine rice, and stir fried pak choy
Pan-fried chicken breast with tarragon lemon sauce, horseradish polenta and creamy spinach with corn
Pappardelle pasta with hazelnut pesto, roasted squash and spinach puree
Cheese and Dessert
Blubry Cheee, Cheddar, Oka, Goat Cheese
Strawberry hazelnut cream cake with vanilla sauce
Tea and Coffee
Pralines
Caviar and Balik
International Favourites
Mushroom cream soup
Ahi tuna with seasonal mixed salad and miso vinaigrette
Poached black cod with preserved lemon butter sauce, roasted new potatoes, baby carrots and green beans
or
Rustic gnocchi with mushroom ragout and grilled vegetables
Chinese Favourites
Doubled boiled conch with fish maw soup
Cold Plate - marinated cucumber and seaweed knots
Stir-fried lobster with ginger and scallion
or
Stir-fried beef with sa cha sauce
served with steamed rice, pak choy, mushtoom and carrot
Cheese and Dessert
Manchego, Brie, Cambozola, Herb Goat Cheese
Fresh berries with custard sauce
Sticky toffee cake with vanilla ice cream and chocolate sauce
Red beans soup with lotus seeds
Tea and coffee
Pralines
Snacks
Shui gaw with noodle in clear soup
Turkey with Dijon mayonnaise, cheddar cheese on Kaiser rool and mesclun salad
Dungeness crab cakes with lime chilli white wine sauce
Ice Cream
Hot pot rice with cured meats, served with chicken broth
Dinner
Starter
Fresh Seasonal fruit
Main Courses
Wuxi style braised pork rib, steamed jasmine rice, and stir fried pak choy
Pan-fried chicken breast with tarragon lemon sauce, horseradish polenta and creamy spinach with corn
Pappardelle pasta with hazelnut pesto, roasted squash and spinach puree
Cheese and Dessert
Blubry Cheee, Cheddar, Oka, Goat Cheese
Strawberry hazelnut cream cake with vanilla sauce
Tea and Coffee
Pralines
Feb 12, 2011, 2:37 pm
#14
Join Date: Apr 2001
Location: Central New Jersey
Programs: AA Lifetime Plat 2MM
Posts: 691
JFK-HKG CX#841 Jan 2011
BRUNCH
Starters
Orange or apple juice
Mango energiser
Fresh seasonal fruit
Natural or fruit yogurt
Assorted cereals
Main Courses
Eggs~freshly scrambled, fried or boiled served with your choice of grilled pork sausage, breakfast steak, home fried potatoes, grilled tomato and sauteed mushrooms
Dim sum with chilli sauce
Shrimp dumpling, siu mai, scallop dumpling, glutinous rice on lotus leaf
Seafood congee, steamed mushroom rice roll with imperial soy sauce
Bread Basket
Assorted breakfast bread and fresh toast served with preserves, honey, and butter
Tea and Coffee
Pralines
Snacks
Braised beef brisket with noodle in soup
Chicken tikka with mint yoghurt sauce
Brie cheese with yellow peppers and chives on multi-grain corn spitz roll and mesclun salad
Ice cream
Hot pot rice with cured meats, served with chicken broth
Lunch
Caviar and Fine Smoked Salmon
Caviar and fine smoked salmon
International Favourites
Saffron cream soup
Lobster and mango salad with lemon olive oil dressing
Grilled double bone lamb chop with rosemary jus, polenta cake, sauteed spinach and ratatouille
Pappardelle pasta with white asparagus sauce, toasted pinenuts and grilled asparagus
Chinese Favorites
Double broiled quail soup with Chinese yam
Cold plate - marinated gluten with dried mushroom
Stir-fried seafood in X.O. sauce
or
Braised chicken with chestnuts
served with steamed rice, stir fried pak choy and carrots
Cheese and Dessert
Cambozola, Taleggio, Manchego, Chaumes
Fresh seasonal berries with rose syrup
Pistachio pudding cake with vanilla ice cream and chocolate sauce
Red beans soup with lotus seeds
Tea and Coffee
Pralines
BRUNCH
Starters
Orange or apple juice
Mango energiser
Fresh seasonal fruit
Natural or fruit yogurt
Assorted cereals
Main Courses
Eggs~freshly scrambled, fried or boiled served with your choice of grilled pork sausage, breakfast steak, home fried potatoes, grilled tomato and sauteed mushrooms
Dim sum with chilli sauce
Shrimp dumpling, siu mai, scallop dumpling, glutinous rice on lotus leaf
Seafood congee, steamed mushroom rice roll with imperial soy sauce
Bread Basket
Assorted breakfast bread and fresh toast served with preserves, honey, and butter
Tea and Coffee
Pralines
Snacks
Braised beef brisket with noodle in soup
Chicken tikka with mint yoghurt sauce
Brie cheese with yellow peppers and chives on multi-grain corn spitz roll and mesclun salad
Ice cream
Hot pot rice with cured meats, served with chicken broth
Lunch
Caviar and Fine Smoked Salmon
Caviar and fine smoked salmon
International Favourites
Saffron cream soup
Lobster and mango salad with lemon olive oil dressing
Grilled double bone lamb chop with rosemary jus, polenta cake, sauteed spinach and ratatouille
Pappardelle pasta with white asparagus sauce, toasted pinenuts and grilled asparagus
Chinese Favorites
Double broiled quail soup with Chinese yam
Cold plate - marinated gluten with dried mushroom
Stir-fried seafood in X.O. sauce
or
Braised chicken with chestnuts
served with steamed rice, stir fried pak choy and carrots
Cheese and Dessert
Cambozola, Taleggio, Manchego, Chaumes
Fresh seasonal berries with rose syrup
Pistachio pudding cake with vanilla ice cream and chocolate sauce
Red beans soup with lotus seeds
Tea and Coffee
Pralines
Feb 12, 2011, 2:49 pm
#15
Join Date: Apr 2001
Location: Central New Jersey
Programs: AA Lifetime Plat 2MM
Posts: 691
HKG-YVR CX#888 Feb 2011
HKG-YVR CX#888 Feb 2011
Supper
Caviar and Balik
Caviar and Balik salmon "Tsar Nicolaj"
International Favourites
White bean garlic and herb soup
Mesclun salad with asparagus, sun-dried tomato and balsamic vinaigrette
Grilled U.S. prime beef tenderloin with gratin potatoes, asparagus and baby carrots
or
Saffron fettuccini with back bacon tomato sauce and sauteed portobello mushrooms
Chinese Favourites
Pork soup with winter melon and dried duck gizzard
Cold plate - deep-fried sea bass with sweet vinegar dressing
Prawn butterfly wrapped with bean curd skin, steamed jasmine rice, black mushrooms with oyster sauce and choy sum
Cheese and Dessert
Forme d'Ambert, Manchego, Arenberger, French Brie
Fresh berries with ginger syrup
Cherry clafoutis cake with vanilla ice cream and raspberry coulis
Sweet taro and sago coconut soup
Tea and Coffee
Pralines
Snacks
Beef skewer with salad and capsicum relish
Assorted sandwiches
Cherry cream cheese with toasted pecan, smoked turkey with earl grey honey butter, smoked salmon with lemon cream cheese
Hot pot rice with chicken, mushroom and Chinese sausage served with double boiled chicken soup with Chinese herbs
Ice cream
From our series of classic Signature dishes
Shrimp wontons in noodle soup
Brunch
Starters
Orange, apple or grapefruit juice
Mango and passion fruit smoothie
Fresh seasonal fruit
Natural or fruit yoghurt
Assorted cereals
Main Courses
Free range eggs ~ freshly scrambled, fried, or boiled served with your choice of broiled back bacon, pork sausage, Lyonnaise potatoes with parsley, Roma tomato and sauteed mushrooms
Dim sum served with chilli sauce
Asparagus dumpling, seafood and kung choi dumpling, beef meatball, mini vegetable glutinous rice wrapped in lotus leaf
Minced pork congee with stir-fried egg noodles with vegetables
Bread Basket
Assorted breakfast bread and fresh toast served with preserves, honey and butter
Tea and Coffee
Pralines
Supper
Caviar and Balik
Caviar and Balik salmon "Tsar Nicolaj"
International Favourites
White bean garlic and herb soup
Mesclun salad with asparagus, sun-dried tomato and balsamic vinaigrette
Grilled U.S. prime beef tenderloin with gratin potatoes, asparagus and baby carrots
or
Saffron fettuccini with back bacon tomato sauce and sauteed portobello mushrooms
Chinese Favourites
Pork soup with winter melon and dried duck gizzard
Cold plate - deep-fried sea bass with sweet vinegar dressing
Prawn butterfly wrapped with bean curd skin, steamed jasmine rice, black mushrooms with oyster sauce and choy sum
Cheese and Dessert
Forme d'Ambert, Manchego, Arenberger, French Brie
Fresh berries with ginger syrup
Cherry clafoutis cake with vanilla ice cream and raspberry coulis
Sweet taro and sago coconut soup
Tea and Coffee
Pralines
Snacks
Beef skewer with salad and capsicum relish
Assorted sandwiches
Cherry cream cheese with toasted pecan, smoked turkey with earl grey honey butter, smoked salmon with lemon cream cheese
Hot pot rice with chicken, mushroom and Chinese sausage served with double boiled chicken soup with Chinese herbs
Ice cream
From our series of classic Signature dishes
Shrimp wontons in noodle soup
Brunch
Starters
Orange, apple or grapefruit juice
Mango and passion fruit smoothie
Fresh seasonal fruit
Natural or fruit yoghurt
Assorted cereals
Main Courses
Free range eggs ~ freshly scrambled, fried, or boiled served with your choice of broiled back bacon, pork sausage, Lyonnaise potatoes with parsley, Roma tomato and sauteed mushrooms
Dim sum served with chilli sauce
Asparagus dumpling, seafood and kung choi dumpling, beef meatball, mini vegetable glutinous rice wrapped in lotus leaf
Minced pork congee with stir-fried egg noodles with vegetables
Bread Basket
Assorted breakfast bread and fresh toast served with preserves, honey and butter
Tea and Coffee
Pralines
