CX F Menus 2013
Jan 1, 2013, 2:49 am
#1
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,347
CX F Menus 2013
Cathay Pacific First Class Menu Thread for the year of 2013
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.
http://www.flyertalk.com/forum/catha...ions-here.html
Flight No Routing Date Thread#
Australian/New Zealand/South Pacific flights
North American Flights
CX 830 HKG-JFK JUL 2013 #26
CX 831 JFK-HKG MAR 2013 #15 + Wine List
CX 840 HKG-JFK JUL 2013 #25
CX 841 JFK-HKG JAN 2013 #8
CX 870 HKG-SFO MAY 2013 #18 + Wine List
CX 879 SFO-HKG JAN 2013 #2
CX 879 SFO-HKG AUG 2013 #31
CX 881/3 LAX-HKG JAN 2013 #6
CX 881/3 LAX-HKG AUG 2013 #29
CX 884 HKG-LAX JUN 2013 #20
CX 884 HKG-LAX NOV 2013 #33
CX 885 LAX-HKG JUL 2013 #27
CX 888 YVR-JFK AUG 2013 #30
CX 889 JFK-YVR JAN 2013 #10 + Wine List
CX 889 JFK-YVR MAY 2013 #19
CX 889 YVR-HKG FEB-APR 2013 #11 + Wine List
European/South African Flights
CX 252 LHR-HKG FEB-APR 2013 #13
CX 261 HKG-CDG JAN 2013 #7
CX 261 HKG-CDG FEB 2013 #12
Intra-Asian Flights
CX 542 HKG-HND JAN 2013 #4
CX 543 HND-HKG JAN 2013 #5
CX 543 HND-HKG DEC 2013 #34
CX 691 HKG-SIN MAR 2013 #16
CX 904 MNL-HKG JUL 2013 #24
Wine List
London March 2013 #14
500,502,504,506,508,520,524,532,536,542,566,580 JAN 2013 #3
501,503,505,507,509,521,533,535,539,543,549,567,58 1 JAN 2013 #3
806,826,828,838,870,872,880,882,884 JUL 2013 #22
806,826,828,838,870,872,880,882,884 NOV 2013 #32
807,825,827,829,837,873,879,881,883,885 AUG 2013 #28
830,831,840,841,845,846,888,889 JUL 2013 #22
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.
http://www.flyertalk.com/forum/catha...ions-here.html
Flight No Routing Date Thread#
Australian/New Zealand/South Pacific flights
North American Flights
CX 830 HKG-JFK JUL 2013 #26
CX 831 JFK-HKG MAR 2013 #15 + Wine List
CX 840 HKG-JFK JUL 2013 #25
CX 841 JFK-HKG JAN 2013 #8
CX 870 HKG-SFO MAY 2013 #18 + Wine List
CX 879 SFO-HKG JAN 2013 #2
CX 879 SFO-HKG AUG 2013 #31
CX 881/3 LAX-HKG JAN 2013 #6
CX 881/3 LAX-HKG AUG 2013 #29
CX 884 HKG-LAX JUN 2013 #20
CX 884 HKG-LAX NOV 2013 #33
CX 885 LAX-HKG JUL 2013 #27
CX 888 YVR-JFK AUG 2013 #30
CX 889 JFK-YVR JAN 2013 #10 + Wine List
CX 889 JFK-YVR MAY 2013 #19
CX 889 YVR-HKG FEB-APR 2013 #11 + Wine List
European/South African Flights
CX 252 LHR-HKG FEB-APR 2013 #13
CX 261 HKG-CDG JAN 2013 #7
CX 261 HKG-CDG FEB 2013 #12
Intra-Asian Flights
CX 542 HKG-HND JAN 2013 #4
CX 543 HND-HKG JAN 2013 #5
CX 543 HND-HKG DEC 2013 #34
CX 691 HKG-SIN MAR 2013 #16
CX 904 MNL-HKG JUL 2013 #24
Wine List
London March 2013 #14
500,502,504,506,508,520,524,532,536,542,566,580 JAN 2013 #3
501,503,505,507,509,521,533,535,539,543,549,567,58 1 JAN 2013 #3
806,826,828,838,870,872,880,882,884 JUL 2013 #22
806,826,828,838,870,872,880,882,884 NOV 2013 #32
807,825,827,829,837,873,879,881,883,885 AUG 2013 #28
830,831,840,841,845,846,888,889 JUL 2013 #22
Last edited by Carfield; Jan 1, 2014 at 2:13 am Reason: Updated till thread #34 December 31, 2013
Jan 8, 2013, 7:26 am
#2
Join Date: Nov 2002
Location: SJC, SFO, BUR
Programs: AA, WN, SPG, UA
Posts: 200
CX 879, San Francisco to Hong Kong, January 2013, First Class
Lunch
Caviar and Fine Smoked Salmon
Caviar and fine smoked salmon
International Favourites
Cream of mushroom
Mesclun salad with grilled jumbo shrimp and balsamic vinegar
Grilled USA prime beef tenderloin with roasted heirloom carrot, broccolini, roasted red skin potatoes, morel demi glace or bearnaise sauce
or
Portobello ravioli with aged monterey cream cheese sauce, truffle and tomato
Chinese Favourites
Double boiled ginseng with chicken soup
Cold plate - soya beans with preserved vegetables and tofu
Steamed lobster with ginger scallion and imperial soy sauce
or
Braised abalone and chicken
served with steamed jasmine rice, kailan with mushroom and carrots
Cheese and Dessert
Port Salut, Manchego, Stilton, Goat Cheese
Seasonal fresh berries with cream
Chocolate cake and vanilla ice cream with raspberry coulis
Red bean soup with lotus seeds
Tea and Coffee
Pralines
Snacks
Maryland crab cakes with remoulade sauce
Smoked turkey with Brie, whole grain mustard and arugula on sour dough
Wontons in noodle soup
Hot pot rice with Chinese pork and liver sausage with cured meats, served with chicken broth
Ice Cream
Dinner
Starter
Fresh seasonal fruit
Main Courses
Grilled kurobuta pork chop with red wine jus, baby vegetables with grilled panchetta and gratin potato
Steamed sea bass with preserved vegetables, steamed jasmine rice, kailan and carrots
Ricotta cheese agnolotti with roasted pepper coulis, asparagus and vegetable julienne
Dessert
Mango with white chocolate cake and raspberry sauce
Tea and Coffee
Pralines
Drink List
Juices
orange, apple, tomato
Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water, and ginger ale
Coffees
freshly brewed coffee, espresso, cappuccino and caffe latte
regular or decaffinated
Teas
Fuding jasmine silver fur, Anqi supreme Ti Guan Yin
Japanese, Hong Kong style milk tea
organic selection: English breakfast, camomile, earl grey and peppermint
Hot Chocolate
Wine List
Champange
Krug Grande Cuvee
White Wines
Estancia Reserve Monterey Chardonnay 2007
Vincent Girardin Puligny-Montrachet Vieilles Vignes 2008
Red Wines
1855 Bordeaux Classification Wine Promotion
Shingleback McLaren Vale Shiraz 2009
Finca El Origen Gran Reserva Malbec 2009
Port
Ramos Pinto Qunita da Ervanmaira 10 Year Old Tawny Port
Aperitifs and Cocktails
Campari, Martini Rosso, Martini Extra Dry, Tie Pepe Sherry, Harveys Bristol Cream Sweet Sherry, Tanqueray Ten Gin, Bacardi Rum, Belvedere Vodka, Bloody Mark, Screwdrive
Whiskies
Chivas Regal 12 Years Old, Johnnie Walker Blue Label, Canadian Club, Gentleman Jack Bourbon, MaCallan 17 Fine Oak Single Malt Scotch Whiskey
Cognac
Tesseron Lot 76 XO Tradition
Liqueurs
Cointreau, Drambuie, Kahlua, Bailey's Irish Cream
Beer
International selection
Signature Drinks
Oriental Breeze
Cloud Nine
Caviar and Fine Smoked Salmon
Caviar and fine smoked salmon
International Favourites
Cream of mushroom
Mesclun salad with grilled jumbo shrimp and balsamic vinegar
Grilled USA prime beef tenderloin with roasted heirloom carrot, broccolini, roasted red skin potatoes, morel demi glace or bearnaise sauce
or
Portobello ravioli with aged monterey cream cheese sauce, truffle and tomato
Chinese Favourites
Double boiled ginseng with chicken soup
Cold plate - soya beans with preserved vegetables and tofu
Steamed lobster with ginger scallion and imperial soy sauce
or
Braised abalone and chicken
served with steamed jasmine rice, kailan with mushroom and carrots
Cheese and Dessert
Port Salut, Manchego, Stilton, Goat Cheese
Seasonal fresh berries with cream
Chocolate cake and vanilla ice cream with raspberry coulis
Red bean soup with lotus seeds
Tea and Coffee
Pralines
Snacks
Maryland crab cakes with remoulade sauce
Smoked turkey with Brie, whole grain mustard and arugula on sour dough
Wontons in noodle soup
Hot pot rice with Chinese pork and liver sausage with cured meats, served with chicken broth
Ice Cream
Dinner
Starter
Fresh seasonal fruit
Main Courses
Grilled kurobuta pork chop with red wine jus, baby vegetables with grilled panchetta and gratin potato
Steamed sea bass with preserved vegetables, steamed jasmine rice, kailan and carrots
Ricotta cheese agnolotti with roasted pepper coulis, asparagus and vegetable julienne
Dessert
Mango with white chocolate cake and raspberry sauce
Tea and Coffee
Pralines
Drink List
Juices
orange, apple, tomato
Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water, and ginger ale
Coffees
freshly brewed coffee, espresso, cappuccino and caffe latte
regular or decaffinated
Teas
Fuding jasmine silver fur, Anqi supreme Ti Guan Yin
Japanese, Hong Kong style milk tea
organic selection: English breakfast, camomile, earl grey and peppermint
Hot Chocolate
Wine List
Champange
Krug Grande Cuvee
White Wines
Estancia Reserve Monterey Chardonnay 2007
Vincent Girardin Puligny-Montrachet Vieilles Vignes 2008
Red Wines
1855 Bordeaux Classification Wine Promotion
Shingleback McLaren Vale Shiraz 2009
Finca El Origen Gran Reserva Malbec 2009
Port
Ramos Pinto Qunita da Ervanmaira 10 Year Old Tawny Port
Aperitifs and Cocktails
Campari, Martini Rosso, Martini Extra Dry, Tie Pepe Sherry, Harveys Bristol Cream Sweet Sherry, Tanqueray Ten Gin, Bacardi Rum, Belvedere Vodka, Bloody Mark, Screwdrive
Whiskies
Chivas Regal 12 Years Old, Johnnie Walker Blue Label, Canadian Club, Gentleman Jack Bourbon, MaCallan 17 Fine Oak Single Malt Scotch Whiskey
Cognac
Tesseron Lot 76 XO Tradition
Liqueurs
Cointreau, Drambuie, Kahlua, Bailey's Irish Cream
Beer
International selection
Signature Drinks
Oriental Breeze
Cloud Nine
Jan 15, 2013, 7:49 am
#3
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,347
Wine List January 2013 flights to and from Japan
January 2013
Cathay Pacific First Class
Wine List
Champagne
Amour De Deutz Blanc de Blancs 2003
White Wines
Vincent Girardin Puligny-Montrachet Vieilles Vignes 2008
Spy Valley Envoy Sauvignon Blanc 2010
Red Wines
Chateau Giscours 2008
Shingleback McLaren Vale Shiraz 2009
Castello di Gabbiano Alleanza IGT Toscana 2008
Port
Ramos Pinto Quinta da Ervamoira 10 Years Old Tawny Port
500,502,504,506,508,520,524,532,536,542,566,580 1-1-2013
501,503,505,507,509,521,533,535,539,543,549,567,58 1 1-1-2013
Cathay Pacific First Class
Wine List
Champagne
Amour De Deutz Blanc de Blancs 2003
White Wines
Vincent Girardin Puligny-Montrachet Vieilles Vignes 2008
Spy Valley Envoy Sauvignon Blanc 2010
Red Wines
Chateau Giscours 2008
Shingleback McLaren Vale Shiraz 2009
Castello di Gabbiano Alleanza IGT Toscana 2008
Port
Ramos Pinto Quinta da Ervamoira 10 Years Old Tawny Port
500,502,504,506,508,520,524,532,536,542,566,580 1-1-2013
501,503,505,507,509,521,533,535,539,543,549,567,58 1 1-1-2013
Jan 15, 2013, 7:51 am
#4
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,347
CX 542 HKG-HND January 2013
January 2013
CX 542
Hong Kong to Tokyo Haneda
(Please note the Kaiseki meal is valid from November 2012 to January 2013 and it changes four times a year, instead of monthly to reflect the season!)
Dinner
Starters
Sesame Smoked Salmon with lime marinated edamame and tomato
Goulash Soup
Main Courses
Pan-fried Sea Bass with creamy tomato sauce, new potatoes with parsley, asparagus and peppers
Or
Pan-fried Beef rolls stuffed with enoki mushrooms in black pepper sauce, steamed Jasmine rice, stir-fried pak choy with ginger and garlic
Or
Wild Mushroom and ricotta cheese agnolotti with portabello mushroom and basil tomato concasse
Cheese and Dessert
Stilton, Pecorino, St Paulin, Camembert
Fresh Seasonal Fruit
Mixed berry tartlet
Tea and Coffee
Pralines
542-41603F <01/13>
Japanese Meal
Cathay Pacific is pleased to offer a seasonal Japanese meal, in traditional Kaiseki style, as an alternative choice.
Canapés
Braised baby abalone, braised pond smelt with ginger slice, jelly cake with globe fish skin, pickled shiso roll with radish
Appetizer
Smoked tuna, poached scallop, smoked Balik salmon served with Choya Plum Liqueur
Braised dish with Clear soup
Egg Curd with crab meat, seasoned salmon roe, carrot
Clear Soup with chicken meat ball, seaweed
Main Course
Side Dish
Japanese beef roll with vegetables, seaweed
Noodle
Herbal noodle and green tea noodle, deep-fried tempura
Hot Dish
Baked Sea bass with sea urchin, teriyaki sauce and angel prawn
Rice served with assorted pickles and miso soup
Fruit
Fresh Seasonal Fruit
To compliment your Japanese meal experience, Ginjyo-sake is available.
542-JAPF <N~J/13>
CX 542
Hong Kong to Tokyo Haneda
(Please note the Kaiseki meal is valid from November 2012 to January 2013 and it changes four times a year, instead of monthly to reflect the season!)
Dinner
Starters
Sesame Smoked Salmon with lime marinated edamame and tomato
Goulash Soup
Main Courses
Pan-fried Sea Bass with creamy tomato sauce, new potatoes with parsley, asparagus and peppers
Or
Pan-fried Beef rolls stuffed with enoki mushrooms in black pepper sauce, steamed Jasmine rice, stir-fried pak choy with ginger and garlic
Or
Wild Mushroom and ricotta cheese agnolotti with portabello mushroom and basil tomato concasse
Cheese and Dessert
Stilton, Pecorino, St Paulin, Camembert
Fresh Seasonal Fruit
Mixed berry tartlet
Tea and Coffee
Pralines
542-41603F <01/13>
Japanese Meal
Cathay Pacific is pleased to offer a seasonal Japanese meal, in traditional Kaiseki style, as an alternative choice.
Canapés
Braised baby abalone, braised pond smelt with ginger slice, jelly cake with globe fish skin, pickled shiso roll with radish
Appetizer
Smoked tuna, poached scallop, smoked Balik salmon served with Choya Plum Liqueur
Braised dish with Clear soup
Egg Curd with crab meat, seasoned salmon roe, carrot
Clear Soup with chicken meat ball, seaweed
Main Course
Side Dish
Japanese beef roll with vegetables, seaweed
Noodle
Herbal noodle and green tea noodle, deep-fried tempura
Hot Dish
Baked Sea bass with sea urchin, teriyaki sauce and angel prawn
Rice served with assorted pickles and miso soup
Fruit
Fresh Seasonal Fruit
To compliment your Japanese meal experience, Ginjyo-sake is available.
542-JAPF <N~J/13>
Jan 15, 2013, 7:51 am
#5
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,347
CX 543 HND-HKG January 2013
First Class Menu
CX 543
Tokyo Haneda to Hong Kong
Lunch
Starters
Serrano Ham with mixed mushroom salad and balsamic sauce
Roasted tomato soup
Main Courses
Pan-fried Chicken Breast with tomato herb sauce, creamy polenta, green beans and carrot
Or
Braised beef with turnip, steamed Jasmine rice, pak choy and carrots
Or
Spinach fettuccine with sautéed prawns, basil butter and spicy tomato herb sauce
Cheese and Dessert
Petit Brie, Stilton, Red Leicester, Mimolette
Fresh Seasonal Fruit
Green tea ice cream with vanilla sauce
Tea and Coffee
Pralines
543-4127F <01/13>
Japanese Meal
Cathay Pacific is pleased to offer a seasonal Japanese meal, in traditional Kaiseki style, as an alternative choice.
Sushi
Assorted sushi
Appetizer
Simmered Prawns, salmon and sea bream egg-yolk sushi, fried lotus root with spicy cod roe, steamed fish paste and pike conger roe with carrot, black beans served with green apple liqueur
Braised dish with Clear soup
Fried Bean Curd rolled with zenmai vegetables, arrowhead, shimeji mushroom, nabana green, carrot flower, ginan sauce
Sea bream covered with Yoshino-kudzu starch, carrot, radish, chopped chive
Main Course
Side Dish
Surf Clam with egg-yolk vinegar sauce, marinated carrot and radish with sweet vinegar, pickled cucumber
Noodle
Udon noodles with braised fried bean curd
Hot Dish
Grilled Amberjack in Yuan-yaki sauce, grilled beef with sesame sauce, yuzu citrus peel compote
Rice served with assorted pickles and miso soup
Fruit
Fresh Seasonal Fruit
To compliment your Japanese meal experience, Ginjyo-sake is available.
543-JAPF <N~J/13>
CX 543
Tokyo Haneda to Hong Kong
Lunch
Starters
Serrano Ham with mixed mushroom salad and balsamic sauce
Roasted tomato soup
Main Courses
Pan-fried Chicken Breast with tomato herb sauce, creamy polenta, green beans and carrot
Or
Braised beef with turnip, steamed Jasmine rice, pak choy and carrots
Or
Spinach fettuccine with sautéed prawns, basil butter and spicy tomato herb sauce
Cheese and Dessert
Petit Brie, Stilton, Red Leicester, Mimolette
Fresh Seasonal Fruit
Green tea ice cream with vanilla sauce
Tea and Coffee
Pralines
543-4127F <01/13>
Japanese Meal
Cathay Pacific is pleased to offer a seasonal Japanese meal, in traditional Kaiseki style, as an alternative choice.
Sushi
Assorted sushi
Appetizer
Simmered Prawns, salmon and sea bream egg-yolk sushi, fried lotus root with spicy cod roe, steamed fish paste and pike conger roe with carrot, black beans served with green apple liqueur
Braised dish with Clear soup
Fried Bean Curd rolled with zenmai vegetables, arrowhead, shimeji mushroom, nabana green, carrot flower, ginan sauce
Sea bream covered with Yoshino-kudzu starch, carrot, radish, chopped chive
Main Course
Side Dish
Surf Clam with egg-yolk vinegar sauce, marinated carrot and radish with sweet vinegar, pickled cucumber
Noodle
Udon noodles with braised fried bean curd
Hot Dish
Grilled Amberjack in Yuan-yaki sauce, grilled beef with sesame sauce, yuzu citrus peel compote
Rice served with assorted pickles and miso soup
Fruit
Fresh Seasonal Fruit
To compliment your Japanese meal experience, Ginjyo-sake is available.
543-JAPF <N~J/13>
Jan 21, 2013, 3:27 am
#6
Join Date: Sep 2007
Location: HKG/YVR/NYC
Programs: AC 75K, A3*G, AS MVPG, AA LT Gold 1MM, JL/JGC (OWS) , Marriott Titanium, Hertz 5*, Avis PC
Posts: 3,697
CX 881
Los Angeles to Hong Kong
First Class
Jan 2013
Supper
Caviar and Fine Smoked Salmon
Caviar and Fine Smoked Salmon
International Favorites
Corn Chowder with poblano pepper and bacon
Romaine Hearts with grilled jumbo prawns, toasted pine nuts and Caesar dressing
Seared USDA prime beef fillet, oven roasted mushrooms, asparagus and tomato, fondant potato, port wine sauce or béarnaise sauce
Or Sweet pea and ricotta ravioli with carrot coulis, green peas and beans
Chinese Favorites
Double boiled pork with sea coconut soup
Cold Plate – Marinated bean curd stick with fungus
Braised Chicken with abalone, steamed jasmine rice, stir fried pak choy and carrots
Cheese and Dessert
Cheddar, Camembert, Blue Cheese, Goat Cheese
Seasonal fresh berries with vanilla cream
Apple hazelnut bread pudding with vanilla ice cream and raspberry coulis
Red Bean soup with lotus seeds
Tea and Coffee
Pralines
Snacks
Dungeness crab cake with tartar sauce
Prosciutto and Brie in Kornspitz roll
Braised five spice beef brisket in noodle soup
Hot Pot Rice with Chinese Pork and liver sausage with cured meat, served with daily soup
Haagan Dazs Ice Cream
Breakfast
Starter
Orange or Apple Juice
Strawberry & Banana Smoothie
Fresh Seasonal Fruit
Natural or Fruit Yoghurt
Assorted Cereals
Main Course
Free Range Eggs – Freshly Scramble, Fried or Boiled
Served with Chicken Chipolata Sausage, Smoked Pork Loin, hash brown potato, grilled tomato or sautéed whole mushroom
Dim Sum with Chilli Sauce
Shrimp Siu Mai, mini glutinous rice wrapped in lotus leaf, shrimp dumpling
Seafood Congee, served with steamed beef rice roll with imperial soy sauce
Bread Basket
Assorted Breakfast bread and fresh toast
Served with Mrs. Bridges Scottish preserves, Tasmanian meadow honey and butter
Tea and Coffee
Los Angeles to Hong Kong
First Class
Jan 2013
Supper
Caviar and Fine Smoked Salmon
Caviar and Fine Smoked Salmon
International Favorites
Corn Chowder with poblano pepper and bacon
Romaine Hearts with grilled jumbo prawns, toasted pine nuts and Caesar dressing
Seared USDA prime beef fillet, oven roasted mushrooms, asparagus and tomato, fondant potato, port wine sauce or béarnaise sauce
Or Sweet pea and ricotta ravioli with carrot coulis, green peas and beans
Chinese Favorites
Double boiled pork with sea coconut soup
Cold Plate – Marinated bean curd stick with fungus
Braised Chicken with abalone, steamed jasmine rice, stir fried pak choy and carrots
Cheese and Dessert
Cheddar, Camembert, Blue Cheese, Goat Cheese
Seasonal fresh berries with vanilla cream
Apple hazelnut bread pudding with vanilla ice cream and raspberry coulis
Red Bean soup with lotus seeds
Tea and Coffee
Pralines
Snacks
Dungeness crab cake with tartar sauce
Prosciutto and Brie in Kornspitz roll
Braised five spice beef brisket in noodle soup
Hot Pot Rice with Chinese Pork and liver sausage with cured meat, served with daily soup
Haagan Dazs Ice Cream
Breakfast
Starter
Orange or Apple Juice
Strawberry & Banana Smoothie
Fresh Seasonal Fruit
Natural or Fruit Yoghurt
Assorted Cereals
Main Course
Free Range Eggs – Freshly Scramble, Fried or Boiled
Served with Chicken Chipolata Sausage, Smoked Pork Loin, hash brown potato, grilled tomato or sautéed whole mushroom
Dim Sum with Chilli Sauce
Shrimp Siu Mai, mini glutinous rice wrapped in lotus leaf, shrimp dumpling
Seafood Congee, served with steamed beef rice roll with imperial soy sauce
Bread Basket
Assorted Breakfast bread and fresh toast
Served with Mrs. Bridges Scottish preserves, Tasmanian meadow honey and butter
Tea and Coffee
Jan 21, 2013, 3:28 am
#7
Join Date: Sep 2007
Location: HKG/YVR/NYC
Programs: AC 75K, A3*G, AS MVPG, AA LT Gold 1MM, JL/JGC (OWS) , Marriott Titanium, Hertz 5*, Avis PC
Posts: 3,697
CX 261
Hong Kong to Paris Charles de Gaulle
First Class
Jan 2013
Supper
Caviar and Balik
Caviar and Balik salmon "Tsar Nikolaj"
International Favorites
Leek and Chicken Soup
Roasted baby beets with bocconcini mesclun salad and balsamic vinegar
Grilled lamb Chops, lamb pie, green pea mash and roasted vegetable
Or
Saffron fettucine with tomato concasse and cherry tomato
Chinese Favorites
Pork soup with carrot and dried pak choy
Cold plate – Beef shank with cucumber
Steamed Cod with preserved mustard greens and Chinese olives, steamed jasmine rice, stir-fried pak choy with ginger and garlic
Cheese and Dessert
Shropshire Blue, Tilsit Royalp, Pont I’Eveque, Camembert Le Pere
Fresh Berries with Cream
Warm Caramel fig cake with vanilla ice cream and chocolate sauce
Double boiled papaya with snow fungus sweet soup
Tea and Coffee
Pralines
Snacks
Shrimp Wontons in noodle soup
Assorted Sandwiches
Smoked turkey breasts with arugula mayonnaise, chicken and toasted almonds, smoked salmon with lemon cream cheese
Singaporean Chicken satay
Haagan Dazs ice cream
Breakfast
Starter
Orange, Apple or Grapefruit Juice
Forest berry Smoothie
Fresh Seasonal Fruit
Natural or Fruit Yoghurt from La Ferme du Manege
Assorted Cereals
Main Course
Organic Free Range Eggs – Freshly Scramble, Fried or Boiled
Served with roasted potatoes with onion and parsley, sautéed mixed mushrooms, back bacon, Lincolnshire sausage or tomato
Dim Sum with Chilli Sauce
Pork siu mai with scallop, shrimp fun gor, pork and chive dumpling, bean curd roll with vegetables
Breakfast Cold Plate
Bread Basket
Assorted Breakfast bread and fresh toast
Served with Mrs. Bridges Scottish preserves, Tasmanian meadow honey and butter
Tea and Coffee
Hong Kong to Paris Charles de Gaulle
First Class
Jan 2013
Supper
Caviar and Balik
Caviar and Balik salmon "Tsar Nikolaj"
International Favorites
Leek and Chicken Soup
Roasted baby beets with bocconcini mesclun salad and balsamic vinegar
Grilled lamb Chops, lamb pie, green pea mash and roasted vegetable
Or
Saffron fettucine with tomato concasse and cherry tomato
Chinese Favorites
Pork soup with carrot and dried pak choy
Cold plate – Beef shank with cucumber
Steamed Cod with preserved mustard greens and Chinese olives, steamed jasmine rice, stir-fried pak choy with ginger and garlic
Cheese and Dessert
Shropshire Blue, Tilsit Royalp, Pont I’Eveque, Camembert Le Pere
Fresh Berries with Cream
Warm Caramel fig cake with vanilla ice cream and chocolate sauce
Double boiled papaya with snow fungus sweet soup
Tea and Coffee
Pralines
Snacks
Shrimp Wontons in noodle soup
Assorted Sandwiches
Smoked turkey breasts with arugula mayonnaise, chicken and toasted almonds, smoked salmon with lemon cream cheese
Singaporean Chicken satay
Haagan Dazs ice cream
Breakfast
Starter
Orange, Apple or Grapefruit Juice
Forest berry Smoothie
Fresh Seasonal Fruit
Natural or Fruit Yoghurt from La Ferme du Manege
Assorted Cereals
Main Course
Organic Free Range Eggs – Freshly Scramble, Fried or Boiled
Served with roasted potatoes with onion and parsley, sautéed mixed mushrooms, back bacon, Lincolnshire sausage or tomato
Dim Sum with Chilli Sauce
Pork siu mai with scallop, shrimp fun gor, pork and chive dumpling, bean curd roll with vegetables
Breakfast Cold Plate
Bread Basket
Assorted Breakfast bread and fresh toast
Served with Mrs. Bridges Scottish preserves, Tasmanian meadow honey and butter
Tea and Coffee
Feb 15, 2013, 7:16 pm
#8
Join Date: Apr 2004
Location: NY
Programs: AA Plat 1MM, IC RA, HH Gold
Posts: 2,791
CX 841
New York JFK to Hong Kong
First Class
Jan 2013
Brunch
Starters
Orange Juice
Mango Energiser
Fresh Seasonal Fruit
Natural or mixed fruit Greek yoghurt
Assorted cereals
Main Courses
Free Range Eggs–Freshly Scramble, Fried or Boiled
Served with your choice of home fried potatoes, grilled pork sausage, streaky bacon, grilled tomato or sauteed mushrooms
Assorted Chinese dim sum
Abalone and Chinese mushroom congee. served with steamed prawn rice roll with imperial soy sauce
Bread Basket
Assorted Breakfast bread and fresh toast
Served with Mrs. Bridges Scottish preserves, Tasmanian meadow honey and butter
Tea and Coffee
Pralines
Snacks
Warm reuben sandwich with mesclun salad
Brie cheese with yellow peppers and chives on multi-grain corn spitz roll and mesclun salad
Wontons in noodle soup
Hot pot rice with cured meats, served with chicken broth
Haagen Dazs Ice Cream
Lunch
Caviar and Fine Smoked Salmon
International Favourites
Curried parsnip cream soup
Lobster and mango salad with lemon olive oil dressing
Pan-seared USDA prime beef tenderloin with sauteed spinach, roasted pumpkin and kipfler potatoes, thyme jus and bernaise sauce
or
Ricotta ravioli with cherry tomato ragout and arugula
Chinese Favourites
Double boil quail with Chinese yam soup
Cold plate - marinated gluten with dried mushroom
Stir-fried seafood in X.O. sauce
or
Stir-fried chicken with black bean sauce
served with steamed jasmine rice, stir fried pak choy, black mushroom and carrot flower
Cheese and Dessert
Cambozola, Taleggio, Manchego, Chaumes
Fresh berries with cream
Raspberry crumble with chocolate ice cream and vanilla sauce
Red bean soup with lotus seeds
Tea and Coffee
Pralines
Drink List
Juices
Orange, apple, tomato
Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and gingerale
Coffees
freshly brewed coffee, espresso, cappuccino and caffe latte regular or decaffeinated
Teas
Fuding jasmine silver fur, Anqi Supreme Ti Guan Yin, Japanese, Hong Kong Style milk tea
organic selection: English breakfast, camomile, earl grey and peppermint
Wine List
Champagne
Krug Grande Cuvee
White Wines
Estancia Reserve Monterey Chardonnay 2007
Vincent Girardin Puligny-Montrachet Vieilles Vignes 2008
Red Wines
1855 Bordeaux Classification Wine Promotion
Shingleback McLaren Vale Shiraz 2009
Finca El Origen Gran Reserva Malbec 2009
Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny
Aperitifs and Cocktails
Campari Martini Rosso Martini Extra Dry Tio Pepe Sherry Harveys Bristol Cream Sweet Sherry Tanqueray Ten Gin Bacardi Rum Belvedere Vodka
Bloody Mary Screwdriver
Whiskies
Chivas Regal 12 Years Old Johnnie Walker Blue Label Canadian Club Gentleman Jack Bourbon MaCallan 17 Fine Oak Single Malt Scotch Whiskey
Cognac
Tesseron Lot 76 XO Tradition
Liquers
Cointreau Drambuie Khalua Bailey's Irish Cream
Beer
International selection
Signature Drinks
Oriental Breeze
Cloud Nine
New York JFK to Hong Kong
First Class
Jan 2013
Brunch
Starters
Orange Juice
Mango Energiser
Fresh Seasonal Fruit
Natural or mixed fruit Greek yoghurt
Assorted cereals
Main Courses
Free Range Eggs–Freshly Scramble, Fried or Boiled
Served with your choice of home fried potatoes, grilled pork sausage, streaky bacon, grilled tomato or sauteed mushrooms
Assorted Chinese dim sum
Abalone and Chinese mushroom congee. served with steamed prawn rice roll with imperial soy sauce
Bread Basket
Assorted Breakfast bread and fresh toast
Served with Mrs. Bridges Scottish preserves, Tasmanian meadow honey and butter
Tea and Coffee
Pralines
Snacks
Warm reuben sandwich with mesclun salad
Brie cheese with yellow peppers and chives on multi-grain corn spitz roll and mesclun salad
Wontons in noodle soup
Hot pot rice with cured meats, served with chicken broth
Haagen Dazs Ice Cream
Lunch
Caviar and Fine Smoked Salmon
International Favourites
Curried parsnip cream soup
Lobster and mango salad with lemon olive oil dressing
Pan-seared USDA prime beef tenderloin with sauteed spinach, roasted pumpkin and kipfler potatoes, thyme jus and bernaise sauce
or
Ricotta ravioli with cherry tomato ragout and arugula
Chinese Favourites
Double boil quail with Chinese yam soup
Cold plate - marinated gluten with dried mushroom
Stir-fried seafood in X.O. sauce
or
Stir-fried chicken with black bean sauce
served with steamed jasmine rice, stir fried pak choy, black mushroom and carrot flower
Cheese and Dessert
Cambozola, Taleggio, Manchego, Chaumes
Fresh berries with cream
Raspberry crumble with chocolate ice cream and vanilla sauce
Red bean soup with lotus seeds
Tea and Coffee
Pralines
Drink List
Juices
Orange, apple, tomato
Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and gingerale
Coffees
freshly brewed coffee, espresso, cappuccino and caffe latte regular or decaffeinated
Teas
Fuding jasmine silver fur, Anqi Supreme Ti Guan Yin, Japanese, Hong Kong Style milk tea
organic selection: English breakfast, camomile, earl grey and peppermint
Wine List
Champagne
Krug Grande Cuvee
White Wines
Estancia Reserve Monterey Chardonnay 2007
Vincent Girardin Puligny-Montrachet Vieilles Vignes 2008
Red Wines
1855 Bordeaux Classification Wine Promotion
Shingleback McLaren Vale Shiraz 2009
Finca El Origen Gran Reserva Malbec 2009
Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny
Aperitifs and Cocktails
Campari Martini Rosso Martini Extra Dry Tio Pepe Sherry Harveys Bristol Cream Sweet Sherry Tanqueray Ten Gin Bacardi Rum Belvedere Vodka
Bloody Mary Screwdriver
Whiskies
Chivas Regal 12 Years Old Johnnie Walker Blue Label Canadian Club Gentleman Jack Bourbon MaCallan 17 Fine Oak Single Malt Scotch Whiskey
Cognac
Tesseron Lot 76 XO Tradition
Liquers
Cointreau Drambuie Khalua Bailey's Irish Cream
Beer
International selection
Signature Drinks
Oriental Breeze
Cloud Nine
Feb 20, 2013, 7:28 pm
#9
Join Date: Nov 2006
Programs: MPC,CA,MU,AF
Posts: 8,171
I moved the discussions on the menus to:
http://www.flyertalk.com/forum/catha...ions-here.html
This thread is intended for CX F Menus 2013 only.
cxfan1960
CX Mod
http://www.flyertalk.com/forum/catha...ions-here.html
This thread is intended for CX F Menus 2013 only.
cxfan1960
CX Mod
Last edited by cxfan1960; Feb 20, 2013 at 7:37 pm
Feb 21, 2013, 9:21 am
#10
Join Date: Mar 2010
Location: Washington, D.C.
Programs: AAdvantage, Mileage Plus
Posts: 45
CX 889,New York to Vancouver, January 2013, First Class
Supper
晚餐
Starters
頭盤
Black sesame seared tuna on sweet potato puree and spicy fennel and celery salad
黑芝麻燒吞拿魚配甜馬鈴薯蓉及西芹茴香沙律
Curried parsnip cream soup
咖喱蘿蔔忌廉湯
Lobster and mango salad with lemon olive oil dressing
龍蝦芒果沙律伴香檸橄欖油
Pan-seared USDA prime beef tenderloin with sauteed spinach, roasted pumpkin and kifler potatoes, thyme jus and bearnaise sauce.
燒美國牛柳伴香草蛋黃醬配馬鈴薯，菠菜及南瓜
or
Ricotta ravioli with cherry tomato ragout and arugula
芝士意大利餛飩伴櫻桃番茄汁
Chinese Favourites
Double boil quail with Chinese yam soup
淮山煲鵪鶉湯
Cold plate - Marinated gluten with dried mushroom
冷盤 - 醃麵筋及香菇
Stir-fried seafood in X.O. sauce, steamed jasmine rice, stir-fried pak choy, mushroom and carrot flower
X.O. 醬炒海鮮
配白飯，炒白菜，香菇及胡蘿蔔
Cheese and Dessert
芝士及甜品
Gorgonzola, Taleggio, Manchego, Chaumes
精選芝士
Chocolate mascarpone cake with raspberry coulis
朱古力芝士蛋糕伴桑梅醬
Tea and Coffee
名茶及咖啡
Pralines
精美朱古力
Snacks
Wontons in noodle soup
Ice Cream
Beverages List
Champagne
Krug Grande Cuvée
White Wines
Spy Valley Envoy Saugivnon Blanc 2010
Vingent Cirardin Puligny-Montrachet Vieilles Vignes 2008
Red Wines
1855 Bordeaux Classification Wine Promotion
Shingleback Mclaren Vale Shiraz 2009
Finca El Origen Gran Reserva Malbec 2009
Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny
Aperitifs and Cocktails
Campari Martini Rosso Martini Extra Dry Tio Pepe Sherry Harveys Bristol Cream Sweet Sherry Tanqueray Ten Gin Bacardi Rum Belvedere Vodka
Bloody Mary Screwdriver
Whiskies
Chivas Regal 12 Years Old Johnnie Walker Blue Label Canadian Club Gentleman Jack Bourbon MaCallan 17 Fine Oak Single Malt Scotch Whiskey
Cognac
Tesseron Lot 76 XO Tradition
Liquers
Cointreau Drambuie Khalua Bailey's Irish Cream
Beer
International selection
Signature Drinks
Oriental Breeze
Cloud Nine
晚餐
Starters
頭盤
Black sesame seared tuna on sweet potato puree and spicy fennel and celery salad
黑芝麻燒吞拿魚配甜馬鈴薯蓉及西芹茴香沙律
Curried parsnip cream soup
咖喱蘿蔔忌廉湯
Lobster and mango salad with lemon olive oil dressing
龍蝦芒果沙律伴香檸橄欖油
Pan-seared USDA prime beef tenderloin with sauteed spinach, roasted pumpkin and kifler potatoes, thyme jus and bearnaise sauce.
燒美國牛柳伴香草蛋黃醬配馬鈴薯，菠菜及南瓜
or
Ricotta ravioli with cherry tomato ragout and arugula
芝士意大利餛飩伴櫻桃番茄汁
Chinese Favourites
Double boil quail with Chinese yam soup
淮山煲鵪鶉湯
Cold plate - Marinated gluten with dried mushroom
冷盤 - 醃麵筋及香菇
Stir-fried seafood in X.O. sauce, steamed jasmine rice, stir-fried pak choy, mushroom and carrot flower
X.O. 醬炒海鮮
配白飯，炒白菜，香菇及胡蘿蔔
Cheese and Dessert
芝士及甜品
Gorgonzola, Taleggio, Manchego, Chaumes
精選芝士
Chocolate mascarpone cake with raspberry coulis
朱古力芝士蛋糕伴桑梅醬
Tea and Coffee
名茶及咖啡
Pralines
精美朱古力
Snacks
Wontons in noodle soup
Ice Cream
Beverages List
Champagne
Krug Grande Cuvée
White Wines
Spy Valley Envoy Saugivnon Blanc 2010
Vingent Cirardin Puligny-Montrachet Vieilles Vignes 2008
Red Wines
1855 Bordeaux Classification Wine Promotion
Shingleback Mclaren Vale Shiraz 2009
Finca El Origen Gran Reserva Malbec 2009
Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny
Aperitifs and Cocktails
Campari Martini Rosso Martini Extra Dry Tio Pepe Sherry Harveys Bristol Cream Sweet Sherry Tanqueray Ten Gin Bacardi Rum Belvedere Vodka
Bloody Mary Screwdriver
Whiskies
Chivas Regal 12 Years Old Johnnie Walker Blue Label Canadian Club Gentleman Jack Bourbon MaCallan 17 Fine Oak Single Malt Scotch Whiskey
Cognac
Tesseron Lot 76 XO Tradition
Liquers
Cointreau Drambuie Khalua Bailey's Irish Cream
Beer
International selection
Signature Drinks
Oriental Breeze
Cloud Nine
Feb 21, 2013, 9:51 am
#11
Join Date: Mar 2010
Location: Washington, D.C.
Programs: AAdvantage, Mileage Plus
Posts: 45
CX889 Vancouver to Hong Kong, February 2013, First Class
Supper
晚餐
Caviar and Fine Smoked Salmon
Caviar and fine smoked salmon
魚子醬和煙三文魚
International Favourites
環球精選
Split pea soup
青豆湯
Mesclun salad with poached lobster, dried cranberries and sun-dried tomato vinaigrette
龍蝦鮮蔬沙律
伴風乾番茄醋汁
Seared Canadian AAA beef tenderloin with red wine and bearnaise sauce, portobello mushrooms, broccolini, baby carrots and zucchini
燒加拿大牛柳伴紅酒汁及蛋黃醬
配大野菌，花椰菜苗，胡蘿蔔及意式瓜脯
or
或
Ricotta cheese ravioli with tomato basil and garlic white wine cream sauce
芝士意大利餛飩伴香草番茄醬及香蔥白酒奶油汁
Chinese Favourites
中式精選
Double boiled chicken with young coconut soup
椰子燉雞湯
Cold plate - Marinated shredded bean curd noodle and carrot
冷盤 - 醃豆腐皮絲胡蘿蔔沙律
Pan-fried black cod with sweet onion sauce, served with steamed jasmin rice and stir-fried mixed vegetables
洋蔥汁煎鱈魚
配白飯及炒雜菜
Cheese and Dessert
芝士及甜品
Cambozola, Cheddar, Oka, Goat Cheese
精選芝士
Fresh berries with custard sauce
Warm chocolate lava cake with vanilla ice cream and raspberry coulis
朱古力蛋糕
配雲呢拿雪糕及桑梅醬
Black sesame sweet soup
芝麻糊
Tea and Coffee
名茶及咖啡
Pralines
精美朱古力
Snacks
Spinach and mushroom quiche
菠菜鮮菌批
Ham and Swiss cheese with grain mustard on baguettini and mesclun salad
芝士火腿芥末醬法包
配鮮蔬沙律
Brased beef brisket in noodle soup
紅燒牛腩湯麵
Hot pot rice with minced pork patty with mushroom, served with chicken broth
冬菇肉餅煲仔飯
Ice Cream
雪糕
Breakfast
早餐
Starters
頭盤
Orange or apple juice
橙汁或蘋果汁
Papaya, kiwi, honey & mint energiser
木瓜，奇異果，薄荷蜜糖奶酪飲品
Fresh seasonal fruit
時令鮮果
Natural or fruit yoghurt
天然或鮮果乳酪
Assorted cereals
天然榖麥
Main Courses
主菜
Free range eggs - freshly scrambled, fried or boiled
served with your choice of cajun sausage, grilled Canadian ham, roesti potatoes, roasted roma tomato or asparagus
放養雞蛋 － 新鮮炒蛋，煎蛋或煮蛋
配香腸，火腿，馬鈴薯，番茄或蘆筍
Dim sum with chili sauce
Mini chicken glutinous rice wrapped in lotus leaf, shrimp dumpling, siu mai and spinach dumpling
精選點心配辣椒醬
珍珠雞，蝦餃，燒賣，菠菜餃
Abalone and mushroom congee, served with stir-fried noodles with imperial sou sauce
鮑魚冬菇粥
配鼓油皇炒麵
Bread Basket
麵包籃
Assorted breakfast bread and fresh toast
served with Mrs. Bridges Scottish preserves, honey and butter
精選麵包及鮮烘多士
配果醬，蜜糖及牛油
Tea and Coffee
名茶及咖啡
Beverages List
Champagne
Krug Grande Cuvée
White Wines
Spy Valley Envoy Saugivnon Blanc 2010
Vingent Cirardin Puligny-Montrachet Vieilles Vignes 2008
Red Wines
1855 Bordeaux Classification Wine Promotion
Shingleback Mclaren Vale Shiraz 2009
Finca El Origen Gran Reserva Malbec 2009
Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny
Aperitifs and Cocktails
Campari Martini Rosso Martini Extra Dry Tio Pepe Sherry Harveys Bristol Cream Sweet Sherry Tanqueray Ten Gin Bacardi Rum Belvedere Vodka
Bloody Mary Screwdriver
Whiskies
Chivas Regal 12 Years Old Johnnie Walker Blue Label Canadian Club Gentleman Jack Bourbon MaCallan 17 Fine Oak Single Malt Scotch Whiskey
Cognac
Tesseron Lot 76 XO Tradition
Liquers
Cointreau Drambuie Khalua Bailey's Irish Cream
Beer
International selection
Signature Drinks
Cathay Delight
Pacific Sunrise
晚餐
Caviar and Fine Smoked Salmon
Caviar and fine smoked salmon
魚子醬和煙三文魚
International Favourites
環球精選
Split pea soup
青豆湯
Mesclun salad with poached lobster, dried cranberries and sun-dried tomato vinaigrette
龍蝦鮮蔬沙律
伴風乾番茄醋汁
Seared Canadian AAA beef tenderloin with red wine and bearnaise sauce, portobello mushrooms, broccolini, baby carrots and zucchini
燒加拿大牛柳伴紅酒汁及蛋黃醬
配大野菌，花椰菜苗，胡蘿蔔及意式瓜脯
or
或
Ricotta cheese ravioli with tomato basil and garlic white wine cream sauce
芝士意大利餛飩伴香草番茄醬及香蔥白酒奶油汁
Chinese Favourites
中式精選
Double boiled chicken with young coconut soup
椰子燉雞湯
Cold plate - Marinated shredded bean curd noodle and carrot
冷盤 - 醃豆腐皮絲胡蘿蔔沙律
Pan-fried black cod with sweet onion sauce, served with steamed jasmin rice and stir-fried mixed vegetables
洋蔥汁煎鱈魚
配白飯及炒雜菜
Cheese and Dessert
芝士及甜品
Cambozola, Cheddar, Oka, Goat Cheese
精選芝士
Fresh berries with custard sauce
Warm chocolate lava cake with vanilla ice cream and raspberry coulis
朱古力蛋糕
配雲呢拿雪糕及桑梅醬
Black sesame sweet soup
芝麻糊
Tea and Coffee
名茶及咖啡
Pralines
精美朱古力
Snacks
Spinach and mushroom quiche
菠菜鮮菌批
Ham and Swiss cheese with grain mustard on baguettini and mesclun salad
芝士火腿芥末醬法包
配鮮蔬沙律
Brased beef brisket in noodle soup
紅燒牛腩湯麵
Hot pot rice with minced pork patty with mushroom, served with chicken broth
冬菇肉餅煲仔飯
Ice Cream
雪糕
Breakfast
早餐
Starters
頭盤
Orange or apple juice
橙汁或蘋果汁
Papaya, kiwi, honey & mint energiser
木瓜，奇異果，薄荷蜜糖奶酪飲品
Fresh seasonal fruit
時令鮮果
Natural or fruit yoghurt
天然或鮮果乳酪
Assorted cereals
天然榖麥
Main Courses
主菜
Free range eggs - freshly scrambled, fried or boiled
served with your choice of cajun sausage, grilled Canadian ham, roesti potatoes, roasted roma tomato or asparagus
放養雞蛋 － 新鮮炒蛋，煎蛋或煮蛋
配香腸，火腿，馬鈴薯，番茄或蘆筍
Dim sum with chili sauce
Mini chicken glutinous rice wrapped in lotus leaf, shrimp dumpling, siu mai and spinach dumpling
精選點心配辣椒醬
珍珠雞，蝦餃，燒賣，菠菜餃
Abalone and mushroom congee, served with stir-fried noodles with imperial sou sauce
鮑魚冬菇粥
配鼓油皇炒麵
Bread Basket
麵包籃
Assorted breakfast bread and fresh toast
served with Mrs. Bridges Scottish preserves, honey and butter
精選麵包及鮮烘多士
配果醬，蜜糖及牛油
Tea and Coffee
名茶及咖啡
Beverages List
Champagne
Krug Grande Cuvée
White Wines
Spy Valley Envoy Saugivnon Blanc 2010
Vingent Cirardin Puligny-Montrachet Vieilles Vignes 2008
Red Wines
1855 Bordeaux Classification Wine Promotion
Shingleback Mclaren Vale Shiraz 2009
Finca El Origen Gran Reserva Malbec 2009
Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny
Aperitifs and Cocktails
Campari Martini Rosso Martini Extra Dry Tio Pepe Sherry Harveys Bristol Cream Sweet Sherry Tanqueray Ten Gin Bacardi Rum Belvedere Vodka
Bloody Mary Screwdriver
Whiskies
Chivas Regal 12 Years Old Johnnie Walker Blue Label Canadian Club Gentleman Jack Bourbon MaCallan 17 Fine Oak Single Malt Scotch Whiskey
Cognac
Tesseron Lot 76 XO Tradition
Liquers
Cointreau Drambuie Khalua Bailey's Irish Cream
Beer
International selection
Signature Drinks
Cathay Delight
Pacific Sunrise
Last edited by dc.marathoner; Feb 21, 2013 at 9:51 am Reason: Typo
Mar 8, 2013, 3:55 pm
#12
Join Date: Sep 2007
Location: HKG/YVR/NYC
Programs: AC 75K, A3*G, AS MVPG, AA LT Gold 1MM, JL/JGC (OWS) , Marriott Titanium, Hertz 5*, Avis PC
Posts: 3,697
CX 261
Hong Kong to Paris Charles de Gaulle
First Class
Feb 2013
Supper
Caviar and Balik
Caviar and Balik salmon “Tsar Nikolaj”
International Favorites
Cream of Chicken Soup
Mixed Salad with Balsamic Vinaigrette
Roasted Australian Lamb Rack with cabernet and sun-dried tomato sauce, cous cous and broccoli and fennel
Or
Green Peas and mint agnolotti with roasted capsicum and caramelised pearl onions
Chinese Favorites
Pork soup with marrow and red dates
Cold plate – Pork Shank Terrine with Black Vinegar
Stir-Fried Fresh Water Garoupa with superior sauce, steamed jasmine rice, stir-fried pak choy with ginger and garlic
Cheese and Dessert
Cambozola, Comte, Double Gloucester
Fresh Berries with Cream
Chocolate bread and butter pudding with vanilla ice cream and raspberry sauce
Double boiled fresh pear with Chinese almond sweet soup
Tea and Coffee
Pralines
Snacks
Shui gaw with choy sum in noodle soup
Assorted Sandwiches
Smoked turkey breasts with rocket lettuce mayonnaise, shrimp with lemon cream cheese, parma ham with sun-dried tomato and cornichon
Grilled Seafood skewer with tartar sauce and pickled vegetables
Haagan Dazs ice cream
Breakfast
Starter
Orange, Apple or Grapefruit Juice
Mango and passion fruit Smoothie
Fresh Seasonal Fruit
Natural or Fruit Yoghurt from La Ferme du Manege
Assorted Cereals
Main Course
Organic Free Range Eggs – Freshly Scramble, Fried or Boiled
Served with home fried potatoes, grilled breakfast steak, chicken sausage, shimeji mushrooms, asparagus or mixed vegetables in tomato concasse
Dim Sum with Chilli Sauce
Shrimp and pork dumpling, crab meat with asparagus and pork basket, chive and pork dumpling, chicken and ham wrapped in bean curd sheet, mushroom and vegetable dumpling
Breakfast Cold Plate
Bread Basket
Assorted Breakfast bread and fresh toast
Served with Mrs. Bridges Scottish preserves, Tasmanian meadow honey and butter
Tea and Coffee
Hong Kong to Paris Charles de Gaulle
First Class
Feb 2013
Supper
Caviar and Balik
Caviar and Balik salmon “Tsar Nikolaj”
International Favorites
Cream of Chicken Soup
Mixed Salad with Balsamic Vinaigrette
Roasted Australian Lamb Rack with cabernet and sun-dried tomato sauce, cous cous and broccoli and fennel
Or
Green Peas and mint agnolotti with roasted capsicum and caramelised pearl onions
Chinese Favorites
Pork soup with marrow and red dates
Cold plate – Pork Shank Terrine with Black Vinegar
Stir-Fried Fresh Water Garoupa with superior sauce, steamed jasmine rice, stir-fried pak choy with ginger and garlic
Cheese and Dessert
Cambozola, Comte, Double Gloucester
Fresh Berries with Cream
Chocolate bread and butter pudding with vanilla ice cream and raspberry sauce
Double boiled fresh pear with Chinese almond sweet soup
Tea and Coffee
Pralines
Snacks
Shui gaw with choy sum in noodle soup
Assorted Sandwiches
Smoked turkey breasts with rocket lettuce mayonnaise, shrimp with lemon cream cheese, parma ham with sun-dried tomato and cornichon
Grilled Seafood skewer with tartar sauce and pickled vegetables
Haagan Dazs ice cream
Breakfast
Starter
Orange, Apple or Grapefruit Juice
Mango and passion fruit Smoothie
Fresh Seasonal Fruit
Natural or Fruit Yoghurt from La Ferme du Manege
Assorted Cereals
Main Course
Organic Free Range Eggs – Freshly Scramble, Fried or Boiled
Served with home fried potatoes, grilled breakfast steak, chicken sausage, shimeji mushrooms, asparagus or mixed vegetables in tomato concasse
Dim Sum with Chilli Sauce
Shrimp and pork dumpling, crab meat with asparagus and pork basket, chive and pork dumpling, chicken and ham wrapped in bean curd sheet, mushroom and vegetable dumpling
Breakfast Cold Plate
Bread Basket
Assorted Breakfast bread and fresh toast
Served with Mrs. Bridges Scottish preserves, Tasmanian meadow honey and butter
Tea and Coffee
Mar 31, 2013, 3:02 pm
#13
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
CX 252 LHR-HKG March 2013
Lunch
Caviar and Balik
Caviar and Balik salmon “Tsar Nocolaj”
International Favourites
Spicy lentil soup
Mixed salad with seared scallops, chorizo sausage, white balsamic and herb dressing
Seared cod fillet drizzled with lemon oil, creamy mashed potatoes and trio of broad beans, green beans and garden peas and a provencale sauce
Or
Seared boursin chicken with butternut risotto and baby beetroot
Or
Saffron gnocchi with roasted artichoke cream sauce, cherry tomato relish and rocket
Chinese Favourites
Chicken with wolfberries and lotus seed
Cold plate – shimizi mushroom salad
Beef fillet with chilli and black pepper, steamed rice and stir-fried kailan
Cheese and Dessert:
Tornegus, Cropwell Bishop Stilton, Butler’s Secret, Camembert
Fresh berries with cream
Warm apple and thyme tart tartin with vanilla ice cream
Black sesame dessert
Tea and Coffee
Pralines
Snacks
Assorted finger sandwiches
Roasted duck in noodle soup
Ice cream
Breakfast
Starters:
Orange or grapefruit juice
Lime, mango, pineapple, yoghurt and ginger energiser
Fresh seasonal fruit
Natural or fruit yoghurt
Assorted cereals
Main Courses
Free range eggs~freshly scrambled, fried or boiled served with Cumberland pork sausage, back bacon, white pudding, grilled Roma tomato, flat mushrooms, roasted potatoes and red onion
Chicken congee
Kippers
Bread Basket
Assorted breakfast bread and fresh toast
served with Mrs. Bridges Scottish preserves, Tasmanian meadow honey and butter
Some pictures available in my TR (link in signature)
Caviar and Balik
Caviar and Balik salmon “Tsar Nocolaj”
International Favourites
Spicy lentil soup
Mixed salad with seared scallops, chorizo sausage, white balsamic and herb dressing
Seared cod fillet drizzled with lemon oil, creamy mashed potatoes and trio of broad beans, green beans and garden peas and a provencale sauce
Or
Seared boursin chicken with butternut risotto and baby beetroot
Or
Saffron gnocchi with roasted artichoke cream sauce, cherry tomato relish and rocket
Chinese Favourites
Chicken with wolfberries and lotus seed
Cold plate – shimizi mushroom salad
Beef fillet with chilli and black pepper, steamed rice and stir-fried kailan
Cheese and Dessert:
Tornegus, Cropwell Bishop Stilton, Butler’s Secret, Camembert
Fresh berries with cream
Warm apple and thyme tart tartin with vanilla ice cream
Black sesame dessert
Tea and Coffee
Pralines
Snacks
Assorted finger sandwiches
Roasted duck in noodle soup
Ice cream
Breakfast
Starters:
Orange or grapefruit juice
Lime, mango, pineapple, yoghurt and ginger energiser
Fresh seasonal fruit
Natural or fruit yoghurt
Assorted cereals
Main Courses
Free range eggs~freshly scrambled, fried or boiled served with Cumberland pork sausage, back bacon, white pudding, grilled Roma tomato, flat mushrooms, roasted potatoes and red onion
Chicken congee
Kippers
Bread Basket
Assorted breakfast bread and fresh toast
served with Mrs. Bridges Scottish preserves, Tasmanian meadow honey and butter
Some pictures available in my TR (link in signature)
Mar 31, 2013, 3:03 pm
#14
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
CX 252 LHR-HKG Wine List March 2013
Champagne:
Krug Grande Cuvee Champagne
Founded in Reims in 1843, the House of Krug is now managed by the 5th and 6th generations of the Krug Family. Rigorous selection and care go into every detail of the multi-vintage Grande Cuvee, which offers a magical combination of aromatic complexity, power and finesse with a long, lingering finish. Krug is the ultimate experience in champagne.
White Wines:
Vincent Girardin Puligny-MontrachetVieilles Vignes 2008
Puligny Montrachet is a well-known appellation of Burgundy wine, containing some of the most famous vineyards in the world. The nose of this powerful wine is elegantly fruited with rich perfume. The palate is rounded, almost plump with lush, rich flavours balanced by a well-integrated acidity and a sustained finish.
Spy Valley Envoy Sauvignon Blanc 2010
The fruit of this Marlborough Sauvignon Blanc was handpicked from the oldest wines in the Johnson Estate. The juice was fermented in French oak barrels and remained on lees for 12 months before blending and bottling, which gives the complexity and structure to this special wine. The palate is round with firm acidity and delicious flavours of dried herbs and rich tropical fruits.
Red Wines:
1855 Bordeaux Classification Wine Promotion
We have carefully chosen 6 Classified Growths from the Bordeaux Wine Official Classification of 1855 to complement our First Class wine selection. Please refer to the wine booklet for the promotion and check with our Cabin Crew which of the wines is on offer on this flight.
Today’s flight had:
Chateau Lynch Bages Pauillac 2004
A fully-saturated inky ruby color, the nose offers aromas of blackcurrant and cherry. Sweet, lush and ripe, with pure blackberry, cocoa and coffee flavours, its full-bodied texture, very good balance and sound acidity keeps this light on its feet. Fully mature with a smooth voluptuous finish, it is very enjoyable to drink now.
Castello di Gabbiano Alleanza IGT Toscana 2008
The word Alleanza means alliance. It signifies the combined efforts of two very talented winemakers from different parts of the world. This wine is produced with the best assortment of Merlot, Sangiovese and Cabernet Sauvignon grapes grown on the Castello di Gabbiano estate. It offers aromas of ripe berries which lead to a full body, with soft, silky tannins and a long finish. Enjoy this enticing wine with braised meats and aged cheese.
Wooing Treet Pinot Noir 2009
Wooing Tree is a family owned single vineyard site, situated in the heart of Central Otago, New Zealand’s coolest wine region. This award winning wine is complex and powerful, with aromas of ripe cherries, plums and a hint of spiciness. On the palate, it has supple tannins with good weight and persistence. It is a perfect example of an outstanding Central Otago Pinot Noir
Port:
Ramos Pinto Quinta de Ervamoira 10 Year Old Tawny Port
Produced from grapes grown in the vineyard Quinta da Ervamoira, this tawny offers all the maturity of an aged wine while still displaying the vigour of youth. It is smooth and full bodied, with aromas and flavours of apricot and plum balanced with vanilla scents from the aged casks.
Aperitifs and Cocktails:
Campari, Martini Rosso, Martini Extra Dry, Tio Pepe Sherry, Harveys Bristol Cream Sweet Sherry, Tanqueray Ten Gin, Bacardi Rum, Belvedere Vodka, Bloody Mary, Screwdriver
Whiskies:
Chivas Regal 12 Years Old, Johnnie Walker Blue Label, Canadian Club, Gentleman Jack Bourbon, MaCallan 17 Fine Oak Single Malt Whisky
Cognac:
Tesseron Lot 76 XO Tradition
Liqueurs:
Cointreau, Drambuie, Kahlua, Bailey’s Irish Cream
Beer:
International Selection
CX Signature Drinks:
Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink with honey and fresh lemon juice and a hint of rose water.
Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.
Juices:
orange, apple, tomato
Soft Drinks:
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale
Coffees:
freshly brewed coffee, espresso, cappuccino and caffe latte regular or decaffeinated
Teas:
Fuding jasmine silver fur, Anqi supreme Ti Guan Yin, Ceylon, Japanese, Hong Kong style milk tea
organic selection: camomile, earl grey and peppermint
Hot Chocolate
Krug Grande Cuvee Champagne
Founded in Reims in 1843, the House of Krug is now managed by the 5th and 6th generations of the Krug Family. Rigorous selection and care go into every detail of the multi-vintage Grande Cuvee, which offers a magical combination of aromatic complexity, power and finesse with a long, lingering finish. Krug is the ultimate experience in champagne.
White Wines:
Vincent Girardin Puligny-MontrachetVieilles Vignes 2008
Puligny Montrachet is a well-known appellation of Burgundy wine, containing some of the most famous vineyards in the world. The nose of this powerful wine is elegantly fruited with rich perfume. The palate is rounded, almost plump with lush, rich flavours balanced by a well-integrated acidity and a sustained finish.
Spy Valley Envoy Sauvignon Blanc 2010
The fruit of this Marlborough Sauvignon Blanc was handpicked from the oldest wines in the Johnson Estate. The juice was fermented in French oak barrels and remained on lees for 12 months before blending and bottling, which gives the complexity and structure to this special wine. The palate is round with firm acidity and delicious flavours of dried herbs and rich tropical fruits.
Red Wines:
1855 Bordeaux Classification Wine Promotion
We have carefully chosen 6 Classified Growths from the Bordeaux Wine Official Classification of 1855 to complement our First Class wine selection. Please refer to the wine booklet for the promotion and check with our Cabin Crew which of the wines is on offer on this flight.
Today’s flight had:
Chateau Lynch Bages Pauillac 2004
A fully-saturated inky ruby color, the nose offers aromas of blackcurrant and cherry. Sweet, lush and ripe, with pure blackberry, cocoa and coffee flavours, its full-bodied texture, very good balance and sound acidity keeps this light on its feet. Fully mature with a smooth voluptuous finish, it is very enjoyable to drink now.
Castello di Gabbiano Alleanza IGT Toscana 2008
The word Alleanza means alliance. It signifies the combined efforts of two very talented winemakers from different parts of the world. This wine is produced with the best assortment of Merlot, Sangiovese and Cabernet Sauvignon grapes grown on the Castello di Gabbiano estate. It offers aromas of ripe berries which lead to a full body, with soft, silky tannins and a long finish. Enjoy this enticing wine with braised meats and aged cheese.
Wooing Treet Pinot Noir 2009
Wooing Tree is a family owned single vineyard site, situated in the heart of Central Otago, New Zealand’s coolest wine region. This award winning wine is complex and powerful, with aromas of ripe cherries, plums and a hint of spiciness. On the palate, it has supple tannins with good weight and persistence. It is a perfect example of an outstanding Central Otago Pinot Noir
Port:
Ramos Pinto Quinta de Ervamoira 10 Year Old Tawny Port
Produced from grapes grown in the vineyard Quinta da Ervamoira, this tawny offers all the maturity of an aged wine while still displaying the vigour of youth. It is smooth and full bodied, with aromas and flavours of apricot and plum balanced with vanilla scents from the aged casks.
Aperitifs and Cocktails:
Campari, Martini Rosso, Martini Extra Dry, Tio Pepe Sherry, Harveys Bristol Cream Sweet Sherry, Tanqueray Ten Gin, Bacardi Rum, Belvedere Vodka, Bloody Mary, Screwdriver
Whiskies:
Chivas Regal 12 Years Old, Johnnie Walker Blue Label, Canadian Club, Gentleman Jack Bourbon, MaCallan 17 Fine Oak Single Malt Whisky
Cognac:
Tesseron Lot 76 XO Tradition
Liqueurs:
Cointreau, Drambuie, Kahlua, Bailey’s Irish Cream
Beer:
International Selection
CX Signature Drinks:
Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink with honey and fresh lemon juice and a hint of rose water.
Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.
Juices:
orange, apple, tomato
Soft Drinks:
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale
Coffees:
freshly brewed coffee, espresso, cappuccino and caffe latte regular or decaffeinated
Teas:
Fuding jasmine silver fur, Anqi supreme Ti Guan Yin, Ceylon, Japanese, Hong Kong style milk tea
organic selection: camomile, earl grey and peppermint
Hot Chocolate
Apr 17, 2013, 10:35 am
#15
Join Date: Dec 2010
Location: DCA/IAD
Programs: AA EXP/OW Emerald
Posts: 209
CX 831, JFK-HKG, March 2013, First Class
Lunch:
Caviar and Fine Smoked Salmon
International Favorites
Creamy red lentil sourp
Caesar salad with marinated jumbo prawns
Seared USDA prime beef tenderloin with red wine and bearnaise sauce, caramelised onions, polenta roulade, green beans and pepperonata
or
Grilled cod with white wine butter sauce, mashed potatoes, balsamic lentils and herb yellow peppers
or
Rigatoni with gorgonzola cheese sauce and mixed vegetables
Chinese Favorites
Double boil conche with dried scallop soup
Cold plate - vegetarian duck
Stir-fried lobster with scallion and ginger, served with steamed jasmine rice, kailan with black muchroom and carrot flower
Cheese and Dessert
Cambozola, St. Paulin, Goat Cheese, Yellow Cheddar
Fresh seasonal berries with creme fraiche
Sweet curd souffle with vanilla sauce, chocolate ice cream and raspberry coulis
Black sesame sweet soup
Tea and Coffee
Pralines
Snacks:
Vegetable samosa with cucumber mint raita
Smoked salmon with horseradish cream cheese and Brie with fig chutney open faced sandwich
Barbecued roasted duck in noodle soup
Hot pot rice with chicken and Chinese sausage, served with chicken broth
Haagen Dazs Ice Cream
Dinner:
Starter
Fresh seasonal fruit
Main Courses
Pan-fried sea bass with garlic black bena sauce and steamed jasmine rice
Pan-seared crispy chicken breast with jus, truffle mashed potatoes, honey glazed carrots and zucchini
Ricotta cheese ravioli with Parmesan cheese sauce, fava beans and toasted pine nuts
Dessert
Raspberry yoghurt cake with raspberry coulis
Tea and Coffee
Pralines
Drink List:
Juices
orange, apple, tomato
Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water, and ginger ale
Coffees
freshly brewed coffee, espresso, cappuccino and caffe latte
regular or decaffeinated
Teas
Fuding jasmine silver fur, Anqi supreme Ti Guan Yin
Japanese, Hong Kong style milk tea
organic selection: English breakfast, camomile, earl grey and peppermint
Hot Chocolate
Wine List
Champagne
Krug Grande Cuvee
White Wines
Spy Valley Envoy Sauvignon Blanc 2010
Vincent Girardin Puligny-Montrachet Vieilles Vignes 2008
Red Wines
1855 Bordeaux Classification Wine Promotion - Chateau Lynch-Bages
Shingleback McLaren Vale Shirz 2009
Finca El Origen Gran Riserva Malbec 2009
Port
Ramos Pinto Quinta da Ervamoira 10 year old Tawny Port
Aperitifs and Cocktails
Campari, Martini Rosso, Martini Extra Dry, Tio Pepe Sherry, Harveys Bristol Cream Sweet Sherry, Tanqueray Ten Gin, Bacardi Rum, Belvedere Vodka, Bloody Mary, Screwdriver
Whiskies
Chival Regal 12 years old, Johnnie Walker Blue Label, Canadian Club, Gentleman Jack Bourbon, MaCallan 17 Fine Oak Single Malt Scotch Whisky
Cognac
Tesseron Lot 76 XO Tradition
Liqueurs
Cointreau, Drambuie, Kahlua, Bailey's Irish Cream
Beer
International Selection
Signature Drinks
Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink with honey and fresh lemon juice and a hint of rose water
Cloud Nine
A refreshing combination of Vodka, Cointreau, and Sprint with a refreshing touch of lemon flavour
Caviar and Fine Smoked Salmon
International Favorites
Creamy red lentil sourp
Caesar salad with marinated jumbo prawns
Seared USDA prime beef tenderloin with red wine and bearnaise sauce, caramelised onions, polenta roulade, green beans and pepperonata
or
Grilled cod with white wine butter sauce, mashed potatoes, balsamic lentils and herb yellow peppers
or
Rigatoni with gorgonzola cheese sauce and mixed vegetables
Chinese Favorites
Double boil conche with dried scallop soup
Cold plate - vegetarian duck
Stir-fried lobster with scallion and ginger, served with steamed jasmine rice, kailan with black muchroom and carrot flower
Cheese and Dessert
Cambozola, St. Paulin, Goat Cheese, Yellow Cheddar
Fresh seasonal berries with creme fraiche
Sweet curd souffle with vanilla sauce, chocolate ice cream and raspberry coulis
Black sesame sweet soup
Tea and Coffee
Pralines
Snacks:
Vegetable samosa with cucumber mint raita
Smoked salmon with horseradish cream cheese and Brie with fig chutney open faced sandwich
Barbecued roasted duck in noodle soup
Hot pot rice with chicken and Chinese sausage, served with chicken broth
Haagen Dazs Ice Cream
Dinner:
Starter
Fresh seasonal fruit
Main Courses
Pan-fried sea bass with garlic black bena sauce and steamed jasmine rice
Pan-seared crispy chicken breast with jus, truffle mashed potatoes, honey glazed carrots and zucchini
Ricotta cheese ravioli with Parmesan cheese sauce, fava beans and toasted pine nuts
Dessert
Raspberry yoghurt cake with raspberry coulis
Tea and Coffee
Pralines
Drink List:
Juices
orange, apple, tomato
Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water, and ginger ale
Coffees
freshly brewed coffee, espresso, cappuccino and caffe latte
regular or decaffeinated
Teas
Fuding jasmine silver fur, Anqi supreme Ti Guan Yin
Japanese, Hong Kong style milk tea
organic selection: English breakfast, camomile, earl grey and peppermint
Hot Chocolate
Wine List
Champagne
Krug Grande Cuvee
White Wines
Spy Valley Envoy Sauvignon Blanc 2010
Vincent Girardin Puligny-Montrachet Vieilles Vignes 2008
Red Wines
1855 Bordeaux Classification Wine Promotion - Chateau Lynch-Bages
Shingleback McLaren Vale Shirz 2009
Finca El Origen Gran Riserva Malbec 2009
Port
Ramos Pinto Quinta da Ervamoira 10 year old Tawny Port
Aperitifs and Cocktails
Campari, Martini Rosso, Martini Extra Dry, Tio Pepe Sherry, Harveys Bristol Cream Sweet Sherry, Tanqueray Ten Gin, Bacardi Rum, Belvedere Vodka, Bloody Mary, Screwdriver
Whiskies
Chival Regal 12 years old, Johnnie Walker Blue Label, Canadian Club, Gentleman Jack Bourbon, MaCallan 17 Fine Oak Single Malt Scotch Whisky
Cognac
Tesseron Lot 76 XO Tradition
Liqueurs
Cointreau, Drambuie, Kahlua, Bailey's Irish Cream
Beer
International Selection
Signature Drinks
Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink with honey and fresh lemon juice and a hint of rose water
Cloud Nine
A refreshing combination of Vodka, Cointreau, and Sprint with a refreshing touch of lemon flavour
Last edited by DCtrAAveler; Apr 17, 2013 at 10:42 am