Just a friendly reminder that we try to keep the thread to only menu posters, and you can refer all your meal questions and special menu request here -
http://www.flyertalk.com/forum/catha...ions-here.html

Since this is just a volunteer menu thread and nobody works for CX here, we can't predict future menus. Menus in all three classes change monthly on all flights from HKG.
For inbound flights to Hong Kong, CX has four rotations -
February to April
May to July
August to October
November to January the following year

Unfortunately we can't provide any future menus especially when the rotation has not even started. So for those asking for February menus, we can't really answer any inquiry since February will mark a new rotation for flights heading to HKG. Hopefully someone will provide the menus when the month starts.

Cathay Pacific does not provide printed menus for special meals, so please call CX if you need more information!

Once again, you can ask here at the "discuss you meal options" thread
http://www.flyertalk.com/forum/catha...ions-here.html

Someone can perhaps answer your questions!

Thanks
Carfield

Lunch

Starters:

Smoked yellowfin tuna in saffron and three pepper sauce
Mixed salad with creamy italian dressing

Main courses:

Sauteed beef with assorted mushrooms in oyster sauce, steamed rice and jade melon with red medlar seeds and garlic

Braised duck leg a la boulangere, sherry wine, soy and parsley

Stir-fried fish cake with turnip and chinese celery, steamed jasmine rice and Chinese cabbage with carrot

Butternut squash agnolotti with roasted garlic and pumpkin white wine sauce

Cheese and dessert:
Bleu d'Auvergne, red lecester, Taleggio
Fresh seasonal fruit
Arabian date cheese cake with chocolate sauce
Tean and coffee
Pralines

Snacks"

Panfried beef seeker on cheese and spring onion potato cake with tomato relish
Soya duck and preserved sweet vegetable in rice vermicelli soup
Shrimp wontons in noodle soup
HG ice cream

Brunch:

Starters

Orange or apple juice
Foret berry smoothie
Frsh seasonal fruit
Assorted cereals

Mains:

Sun dried tomato and get cheese fritta, pan fried potato cake with cheese and spring onion, maple turkey sausage, reamed spinach and vine ripened tomato

Dim Sum chilli sauce

Blue berry pancake with veal sausage and vine ripped tomato

Bread basket

TEa coffee


WINES

Champagne Deutz brut classic (non vintage)
Simi Sonoma County Chardonnay 2009
Domaine des Malandes Chablis 2009
Clos Du Bois North Coast Cabernet Sauvignon 2008
Chateau de Maison Neuve Montagne Saint-Emilion 2009
Dow's late bottled vintage port 2006
__________________

Brunch

Starters

Orange or apple juice
Mango energizer
Fresh seasonal fruit
Fruit yogurt
Assorted cereals

Main Courses

Spanish omelette with pork sausage, rosti potatoes and chunky tomato

Singaporean stir-fried rice vermicelli with shrimp

Sliced beef congee, steamed mushroom rice roll with imperial soy sauce

Bread Basket

Assorted breakfast bread served with preserves, honey and butter

Tea and Coffee


Lunch (mid-flight)

Starters

Smoked salmon carpaccio with avocado timbale

Mesclun salad with raspberry vinaigrette

Main Courses

Grilled USDA Prime beef tenderloin with demi glace, rosemary roasted kipfler potatoes and mixed vegetables

Stir-fried pork with sweet and sour onion sauce, egg fried rice and pak choy

Pan-fried cod with chive cream sauce, pea mash, asparagus and tomato

Pappardelle pasta with white asparagus cream sauce and grilled green asparagus

Cheese and Dessert

Cambozola, Chaumes, Manchego

Fresh seasonal fruit

Double nougat mousse cake with raspberry coulis

Tea and Coffee

Pralines


Snacks

Wontons in noodle soup

Chicken quesadilla with guacamole and sour cream

Brie cheese with yellow peppers and chives on multi-grain corn spitz roll

Ice cream


Wine List

Champagne Deutz, Brut Classic
Simi Sonoma County Chardonnay 2009
Domaine des Malandes Chablis 2009
Clos Du Bois North Coast Cabernet Sauvignon 2008
Chateau de Maison Neuve Montagne Saint-Emilion 2009
Dow�s Late Bottled Vintage Port 2006

Starter

Fresh seasonal fruit

Main Courses

Braised lamb shoulder rack with lamb sauce, green pea mash, roasted baby carrot, garlic and shallot

Malaysian yellow curry sea bass with steamed rice and spicy green beans

Roasted duck in rice vermicelli soup

Dessert

Ice cream

Tea and Coffee

Wine List

Billecart-Salmon Brut Champagne
Domaine des Malandes Chablis 2009
Mount Riley Marlborough Sauvignon Blanc 2010
Tyrrell�s Wines Hunter Valley Brokenback Shiraz 2007
Chateau Taffard de Blaignan Medoc 2009
Dow�s Late Bottled Vintage Port 2006

Supper

Starter

Seasonal salad with grilled prawns, peppers and lemon vinaigrette

Main Courses

Pan-seared sea bass with black bean sauce, egg fried rice, kailan and carrots

Grilled chicken breast with roasted red pepper sauce, creamy polenta, asparagus and baby carrots

Cheese and Dessert

Port Salut, Manchego, Stilton

Fresh seasonal fruit

Chocolate mousse cake with lemon tartlette

Tea and Coffee

Pralines

Light Meal

If you would like to have a lighter meal before resting, or later in the flight, we have prepared a menu for you

Corn chowder with crab meat

Mesclun salad with grilled chicken breast, roasted heirloom carrots, cherry tomato and lemon vinaigrette

Chocolate cake with whipped cream

Fresh seasonal berries

Snacks

Wontons in noddle soup

Potato and vegetable samosa with cucumber mint raita

Ice cream

Breakfast

Starters

Orange or apple juice

Strawberry & banana smoothie

Fresh seasonal fruit

Fruit yoghurt

Assorted cereals

Main Courses

Herb cream cheese omelette with tomato concasse, applewood smoked bacon, chicken sausage and potato cake

stir-fried rice vermicelli with dim sum

Abalone clam and mushroom congee, steamed prawn rice roll and imperial soy sauce

Bread Basket

Assorted breakfast bread served with preserves, honey and butter

Tea and Coffee

I was served this menu on my ORD>HKG flight on Dec 24 (Christmas Eve). I had the duck and the chicken. The fish was sold out by the time the cart got around to me I was also disappointed that my Haagen-Dazs chocolate ice cream was completely frozen, and though I left it around to warm up, it simply won't defrost. So the FA replaced my ice cream with the mango/white chocolate cake instead (it's OK - it was fresh and moist at least).

I had 2 glasses of the chablis and it wasn't bad at all. They say that at 30,000 feet, "travelers lose 30% of their palate, experts say. That can make a full-bodied wine taste dull and a lightly seasoned meal taste flat." Source: http://articles.latimes.com/2011/may...spicy-20110501

Overall, it was good meal. Nothing to write home about, but I've had worse before (namely on AC).

Cathay Pacific Business Class
January 2012

Wine List
All to and from Japan flights

Champagne
Champagne Deutz, Brut Classic

White Wines
Mount Riley Marlborough Sauvignon Blanc 2010
Domaine des Malandes Chablis 2009

Red Wines
L�Esperance du Retout Haut Medoc 2009
Tyrrell�s Wines Hunter Valley Brokenback Shiraz 2007

Port
Dow�s Late Bottled vintage Port 2006
450,500,502,504,506,508,520,524,532,536,542,566,58 0 1-1-2012
451(NRT/TPE),501,503,505,507,509,521,533,535,543,549,567,5 81 1-1-2012

Cathay Pacific Business Class Menu
January 2012
CX 501/509 Tokyo to Hong Kong
Mid-morning departures (Featuring Japanese catering, as these flights overnight at Japan and return catering is not possible)

Lunch
Starters
Snow crab with cucumber timbale, prawn, salmon roe and sun-dried tomato mayonnaise
Seasonal salad with rice wine vinaigrette
Green tea soba with mixed mushrooms

Main Courses
Simmered flounder with mirin soya sauce, steamed Japanese rice and seasonal vegetables
Braised beef shin with dried shitake mushroom, steamed Jasmine rice and pak choy with carrots
Pan-fried chicken breast with tomato herb sauce, creamy polenta, green beans, carrot and turnips

Cheese and Dessert
Cheese selection
Fresh Seasonal Fruit
Haagen-Dazs Ice Cream
Tea and Coffee
Pralines
501/509-4124J <01/12>

Starters

Juice selection

Fresh seasonal fruit

Fruit yogurt

Assorted cereals

Main Courses

Peas and dill frittata with spinach, chive and onion
Chicken sausage, beef bacon and grilled tomato

Fried chicken in soya sauce (chicken masak kicap beremipah) steamed rice, tumeric cabbage and red chilli

Steamed cod fillet with spring onion and ginger julienne in soya sauce, steamed jasmine rice, pak choy and carrots

Bread Basket

Assorted breakfast bread served with preserves, honey and butter

Tea and Coffee

Pralines

Wine List

Billecart-Salmon Brut Champagne

Domaine des Malandes Chablis 2009

Mount Riley Marlborough Sauvignon Blanc 2010

Tyrrell�s Wines Hunter Valley Brokenback Shiraz 2007

Chateau Taffard de Blaignan Medoc 2009

Dow�s Late Bottled Vintage Port 2006

CX636 SIN-HKG January 2011 @ Business Class


Dinner

Starters
Prosciutto with grilled peppers, zucchini and eggplant, balsamic reduction

Seasonal salad with balsamic vinegar dressing


Main Courses
Braised pork with preserved bean curd sauce, steamed rice, choy sum and carrots

or
Pan-roasted cod fish on tomato, caper, black olive and sultana sauce, creamy polenta and broccolini,

or
Shredded duck with preserved snow vegetables in e-fu noodle soup


Cheese and Dessert
Cheese selection

Fresh seasonal fruit

Mango cheese cake with mixed berry compote


Tea and Coffee

Pralines

CX473 TPE-HKG January 2011 @ Business Class


Dinner

Starters
Smoked salmon with honey mustard potato salad

Main Courses
Stewed pork belly with scallion, steamed rice, green beans, carrot and black mushroom

or
Pan-fried chicken with Marjoram red wine sauce, boiled new potato with parsley, cucumber and peppers


Dessert
Pumpkin pudding with coconut milk


Tea and Coffee

Dinner

Starters

Smoked yellowtail tuna in saffron and three pepper sauce

Mixed salad with creamy Italian dressing

Main Courses

Sauteed beef with assorted mushrooms in oyster sauce, steamed rice and jade melon with red medlar seeds and garlic

Braised duck leg a la Boulangere, sherry wine, soy and parsley

Stir-fried fish cake with turnip and Chinese celery, steamed jasmine rice and Chinese cabbage with carrot

Butternut squash agnolotti with roasted garlic and pumpkin white wine sauce

Cheese and Dessert

Bleu d�Auvergne, Red Leicester, Taleggio

Fresh seasonal fruit

Arabian date cheese cake with chocolate sauce

Tea and Coffee

Pralines


Snacks

Pan-fried beef skewer on cheese and spring onion potato cake with tomato relish

Hong Kong style egg tart

Soya duck and preserved sweet vegetable in rice vermicelli soup

Shrimp wontons in noodle soup


Brunch

Starters

Orange or apple juice
Forest berry smoothie
Fresh seasonal fruit
Fruit yogurt
Assorted cereals

Main Courses

Sun-dried tomato and feta cheese frittata, pan-fried potato cake with cheese and spring onion, maple turkey sausage, creamed spinach and vine ripened tomato

Dim sum with chilli sauce � Pork siu mai with crab roe, preserved vegetables crystal dumpling, shrimp dumpling, mini glutinous rice wrapped in lotus leaf

Blueberry pancake with veal sausage and vine ripened tomato

Bread Basket

Assorted breakfast bread served with preserves, honey and butter

Tea and Coffee


Wine List

Champagne Deutz, Brut Classic
Simi Sonoma County Chardonnay 2009
Domaine des Malandes Chablis 2009
Clos Du Bois North Coast Cabernet Sauvignon 2008
Chateau de Maison Neuve Montagne Saint-Emilion 2009
Dow�s Late Bottled Vintage Port 2006

LUNCH

Starters
Honey roasted duck breast with apricot salsa and caramelised onion

Mesclun salad with herb vinaigrette (which was actually very tired looking lettuce and a few other bits - entirely unappetizing)

Main Courses
Deep fried Kingklip with sweet and sour sauce, steamed jasmine rice and choy sum

Chicken Cape Malay curry with yellow rice with raisins and roasted vegetables

Grilled beef tenderloin with demi-glace. Duchess potato, pumpkin and zucchini

Penne pasta with Parmesan cheese, bechamel and tomato basil sauce.

Cheese and Dessert

Forest Hill Brie (which was not ripe, hard and chalky), Indezi Kwaito, Red Pepper Zevenwacht Cheddar

Fresh seasonal fruite

Pear and pistachio cake with vanilla sauce

Tea and coffee

Praline

SNACKS
Assorted sandwiches

Chicken skewer with satay sauce and grilled zucchini

Braised beef shank in noodle soup (noodles hard and basically inedible)

Ice cream (rock solid - left for 30 minutes before I could get a spoon into it!)

BREAKFAST

Starters
Orange or apple juice

Spinach, kiwi and mint energizer (very nice)

Fresh seasonal fruit

Bircher muesli with strawberry (and they mean strawberry as in one, actually not even a whole one!)

Assorted cereals

Main Courses
Plain omlette with creamy bacon and leek, pork sausage, potato and cheese cake, mixed mushrooms and tomato wedge

Braised udon noodles with barbecued pork and mixed vegetables

Mushroom frittata and chicken sausage, Lyonnaise potato, roasted tomato and spinach

Bread basket

Tea and coffee

Not sure if it was just my choices but I was left completely underwhelmed but the food.

Cathay Pacific Business Class
February 2012
Wine List

Champagne
Billecart-Salmon Brut Champagne

White Wines
Domaine des Malandes Chablis 2009
Mount Riley Marlborough Sauvignon Blanc 2010

Red Wines
Moonvine McLaren Vale Shiraz Cabernet Merlot 2009
Chateau Tafford de Blaignan Medoc 2009

Port
Dow�s Late Bottled Vintage Port 2006
635,636,690,691,711,714 (SIN/HKG),715,716,734,735,739,759,2734,2737 1-2-2012

Wine List
European flights
Champagne
Billecart-Salmon Brut Champagne

White Wines
Domaine des Malandes Chablis 2009
Mount Riley Marlborough Sauvignon Blanc 2010

Red Wines
Chateau de Maison Neuve Montagne Saint-Emilion 2009
Rocky Gully Frankland River Shiraz Viognier 2008
Suvion Dilection Chinon 2010

Port
Dow�s Late Bottled Vintage Port 2006
251,253,255,257,261,263,271,279,285,289 1-2-2011