CX J Menu 2009
Nov 27, 2009, 11:19 pm
#106
Join Date: Sep 2006
Location: SAT/AUS/LAX
Programs: AA EXP/1MM
Posts: 246
CX 881 LAX-HKG Nov 2009
Supper
Starter
Red King crab on romaine lettuce, tear drop tomatoes and raspberry vinaigrette
Main Courses
Hainanese chicken and rice with kailan and carrots, served with garlic chili sauce, green onion and ginger sauce
Grilled Chilean salmon with green peppercorn sauce, steamed fingerling potatoes and asparagus
Light Selection
Clear broth beff brisket in noodle soup with choy sum
Warm panini with turkey, Brie and fig
Cheese and Dessert
Cheddar, Camembert, Blue Cheese
Fresh seasonal fruit
Pecan pie with whipped cream
Tea and Coffee
Snacks
Roasted duck with noodle in soup
Sandwich selection
Ice cream
Pralines
Breakfast
Starters
Orange or apple juice
Strawberry smoothie
Fresh seasonal fruit
Fruit yoghurt
Assorted cereals
Main Courses
Spinach mushroom frittata with streak bacon, hash brown and grilled Roman tomatoes
Imperial noodles with dim sum and chili sauce
Prawn congee with spring onion pancake
Bread Basket
Assorted breakfast bread served preserves, honey and butter
Tea and Coffee
Starter
Red King crab on romaine lettuce, tear drop tomatoes and raspberry vinaigrette
Main Courses
Hainanese chicken and rice with kailan and carrots, served with garlic chili sauce, green onion and ginger sauce
Grilled Chilean salmon with green peppercorn sauce, steamed fingerling potatoes and asparagus
Light Selection
Clear broth beff brisket in noodle soup with choy sum
Warm panini with turkey, Brie and fig
Cheese and Dessert
Cheddar, Camembert, Blue Cheese
Fresh seasonal fruit
Pecan pie with whipped cream
Tea and Coffee
Snacks
Roasted duck with noodle in soup
Sandwich selection
Ice cream
Pralines
Breakfast
Starters
Orange or apple juice
Strawberry smoothie
Fresh seasonal fruit
Fruit yoghurt
Assorted cereals
Main Courses
Spinach mushroom frittata with streak bacon, hash brown and grilled Roman tomatoes
Imperial noodles with dim sum and chili sauce
Prawn congee with spring onion pancake
Bread Basket
Assorted breakfast bread served preserves, honey and butter
Tea and Coffee
Nov 27, 2009, 11:31 pm
#107
Join Date: Sep 2006
Location: SAT/AUS/LAX
Programs: AA EXP/1MM
Posts: 246
CX 520 HKG-NRT Nov 2009
Lunch
Starters
Roasted duck breast with asparagus, cucumber, green apple and celery salad
Mixed salad with zucchini, kalamata olive, baked cherry tomato and balsamic vinegar dressing
Mugwort soba noodles
Main Courses
Grilled ling fish fillet with bean curd skin, Japanese rice and mixed vegetables
Grilled beef tenderloin with sun-dried tomato potato mash, zucchini, carrot and asparagus
Hong Kong style curry chicken with steamed jasmine rice and Chinese mixed vegetables
Cheese and Dessert
Cheese selection
Fresh seasonal fruit
Ice cream
Teas and Coffee
Pralines
Starters
Roasted duck breast with asparagus, cucumber, green apple and celery salad
Mixed salad with zucchini, kalamata olive, baked cherry tomato and balsamic vinegar dressing
Mugwort soba noodles
Main Courses
Grilled ling fish fillet with bean curd skin, Japanese rice and mixed vegetables
Grilled beef tenderloin with sun-dried tomato potato mash, zucchini, carrot and asparagus
Hong Kong style curry chicken with steamed jasmine rice and Chinese mixed vegetables
Cheese and Dessert
Cheese selection
Fresh seasonal fruit
Ice cream
Teas and Coffee
Pralines
Dec 5, 2009, 8:38 pm
#108
Join Date: Jun 2005
Location: Sheffield, UK and Taipei, Taiwan
Programs: DL silver and UA silver
Posts: 709
What types of J food served on HKG-SUB-HKG flights.
--Please delete this, sorry i post on the wrong thread--
I can't find CX J meal's time frame and would like to ask what types of meal will be served on my lights of HKG-SUB-HKG.
The flights' time and questions are:
HKG-SUB 15:55-19:35 refreshment or dinner?
SUB-HKG 8:10-13:45 breakfast, brunch or lunch?
Thanks.
I can't find CX J meal's time frame and would like to ask what types of meal will be served on my lights of HKG-SUB-HKG.
The flights' time and questions are:
HKG-SUB 15:55-19:35 refreshment or dinner?
SUB-HKG 8:10-13:45 breakfast, brunch or lunch?
Thanks.
Last edited by bearteacher; Dec 6, 2009 at 2:55 pm
Dec 15, 2009, 12:26 am
#109
Join Date: Aug 2009
Location: MEL
Programs: Plastic Fantastic! - QF, DJ, AF, NZ, DL etc..
Posts: 414
CX ??? / HKG-TPE / CX 721 HKG-KUL 14Dec09
Breakfast
Juice Selection
Fresh seasonal friut
Main Courses
Dim sum with chilli sauce
Omelette with creamy mushrooms, back bacon, pan fried bubble and squeak
Bread Basket
Assorted breakfast bread servied with preserves, honey and butter
Tea and Coffee
CX 721 HKG-KUL Refreshment
Starter
Fresh seasonal fruit
Main Courses
Pan fried ling fish with tomato concasse, arugala mashed potates, asparagus, vine ripen timato and green peas
Malaysian beef rendang with steamed lasmine rice and stir-fried vegeatables
Stir-fried noodles with chicken in imperial soya sauce
Ice Cream
Haagen Daas?
Tea and Coffee
Prailnes
WINE LIST
Champagne
Billecart-Salmon Brut Champagne
White Wines
P. Ferraud & Fils Vire-Clesse 2008
Oatley Wild Oats Mudgee Chardonay 2007
Red Wines
Peter Lehman Barossa Shiraz 2006
Vieux Chateau Landon Cru Bourgeois 2005
Port
Dows Late Bottled Vintage Port 2004
Juice Selection
Fresh seasonal friut
Main Courses
Dim sum with chilli sauce
Omelette with creamy mushrooms, back bacon, pan fried bubble and squeak
Bread Basket
Assorted breakfast bread servied with preserves, honey and butter
Tea and Coffee
CX 721 HKG-KUL Refreshment
Starter
Fresh seasonal fruit
Main Courses
Pan fried ling fish with tomato concasse, arugala mashed potates, asparagus, vine ripen timato and green peas
Malaysian beef rendang with steamed lasmine rice and stir-fried vegeatables
Stir-fried noodles with chicken in imperial soya sauce
Ice Cream
Haagen Daas?
Tea and Coffee
Prailnes
WINE LIST
Champagne
Billecart-Salmon Brut Champagne
White Wines
P. Ferraud & Fils Vire-Clesse 2008
Oatley Wild Oats Mudgee Chardonay 2007
Red Wines
Peter Lehman Barossa Shiraz 2006
Vieux Chateau Landon Cru Bourgeois 2005
Port
Dows Late Bottled Vintage Port 2004
Dec 28, 2009, 5:41 am
#110
Join Date: May 2009
Location: Singapore
Programs: SQ PPS, OZ Gold, Marriott Titanium & lifetime Platinum, IHG Diamond
Posts: 174
CX 2405 TPE-HKG 27 Dec 2009
Refreshment
Starters
Smoked durck with mustard potato salad
Main Courses
Pan-fried chicken patties with garlic fried rice, snap peas, lotus root and wood fungus
Fettuccine with shrimps in tomato sauce and Parmesan
Dessert
Banana yoghurt cream cake
Tea and Coffee
Starters
Smoked durck with mustard potato salad
Main Courses
Pan-fried chicken patties with garlic fried rice, snap peas, lotus root and wood fungus
Fettuccine with shrimps in tomato sauce and Parmesan
Dessert
Banana yoghurt cream cake
Tea and Coffee
Dec 29, 2009, 12:33 am
#111
Join Date: Aug 2009
Location: MEL
Programs: Plastic Fantastic! - QF, DJ, AF, NZ, DL etc..
Posts: 414
KA 480 HKG-TPE
Lunch
Smoked Duck with Lentil Grape Salad
Honey Dijon Dressing
Stewed Beef Brisket with Bean Paste Sacue Egg Noodles
Seafood Skewer with Dill Cream Sauce Risotto
Pear and Oatmeal Crumble with Vanilla Sauce
CX 405 TPE-HKG
Starter: Fresh Seasonal Fruits
Main Courses:
Seafood fried rice with Sakuira shrimp
Linguine with olive and vegetables topped with smoked chicken breast and Parmesan
Dessert: Blueberry milk cream pudding with crushed cookies
CX 135 HKG-MEL
Starters:
Hot smoked Creole salmon with roasted kipfler potato and creme fraiche
Mixed salad with zucchini, cherry tomato, olives and creamy Italian dressing
Main Courses:
Stir fried beef with assorted mushrooms in oyster sauve, steamed jasmine rice and Chinese mixed vegetables
Roasted chicken breast in port wine sauce, creamy parmesan polenta and roasted vegetables
Stir fried fish cake with turnip and Chinese celery, steamed jasmine rice and Chinese mixed vegetables
Eggplant and garlic agnolotti with asparagus, sun dried tomato and saffron cream sauce
Cheese and Dessert
Bleu d'Auvergne, Red Leivester, Teleggio
Fresh seasonal fruit
Baked blueberry cheese cake
Snacks
Ice Cream
Lunch
Smoked Duck with Lentil Grape Salad
Honey Dijon Dressing
Stewed Beef Brisket with Bean Paste Sacue Egg Noodles
Seafood Skewer with Dill Cream Sauce Risotto
Pear and Oatmeal Crumble with Vanilla Sauce
CX 405 TPE-HKG
Starter: Fresh Seasonal Fruits
Main Courses:
Seafood fried rice with Sakuira shrimp
Linguine with olive and vegetables topped with smoked chicken breast and Parmesan
Dessert: Blueberry milk cream pudding with crushed cookies
CX 135 HKG-MEL
Starters:
Hot smoked Creole salmon with roasted kipfler potato and creme fraiche
Mixed salad with zucchini, cherry tomato, olives and creamy Italian dressing
Main Courses:
Stir fried beef with assorted mushrooms in oyster sauve, steamed jasmine rice and Chinese mixed vegetables
Roasted chicken breast in port wine sauce, creamy parmesan polenta and roasted vegetables
Stir fried fish cake with turnip and Chinese celery, steamed jasmine rice and Chinese mixed vegetables
Eggplant and garlic agnolotti with asparagus, sun dried tomato and saffron cream sauce
Cheese and Dessert
Bleu d'Auvergne, Red Leivester, Teleggio
Fresh seasonal fruit
Baked blueberry cheese cake
Snacks
Ice Cream
Dec 30, 2009, 11:25 am
#112
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
CX712 BKK-HKG December 09
Refreshment
Starters
Marinated Thai seafood salad
Main Courses
Stir-fried lamb loin with black bean sauce, egg fried rice, kailan, carrots and straw mushrooms
Salmon chu chee curry with steamed jasmine rice and sauteed kailan with carrots
Dessert
Tiramisu with coffee sauce
Tea and Coffee
Pralines
Drinks
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
Teas
Hong Kong style milk tea
Ceylon, Japanese, jasmine
organic selection: camomile, earl grey and peppermint
Hot Chocolate
Wine List
Champagne
Billecart-Salmon Brut Champagne
The house of Billecart-Salmon, founded in 1818, is one of the few to remain family owned. The grapes of this cuvee come from the very best vineyards in Marne. The aromas are of ripe pears with a delicate touch of cut hay. It offers fine freshness with an elegant fruity flavour, leaving a clean fresh taste in the mouth.
White Wines:
P. Ferraud & Fils Vire-Clesse 2008
This is a refreshing wine from Vire-Clesse, a relatively new appellation to Burgundy. The P. Ferraud & Fils Vire-Clesse 2008 has attractive aromas of a classic burgundy wine, underlined with characters of citrus fruits, and a good balance of fruit and acidity. The finish is long and delicate.
Oatley Wild Oats Mudgee Chardonnay 2007
Situated in central western New South Wales, Mudgee is one of Australia's leading and burgeoning premium wine growing regions. This wine displays delightful characters of ripe fruits with a hint of vanilla that adds richness, depth and complexity. It is a delicious Chardonnay offering both flavour and finesse. It goes very well with white meat dishes.
Red Wines:
Peter Lehmann Barossa Shiraz 2006
The bouquet of the 2006 Barossa Shiraz shows lashings of classical Barossa Shiraz chocolate and dark plum aromas, given a gentle lift from the well seasoned French oak notes. It is a robustly structured wine, with mouth-filling generous fruit. This wine is a good accompaniment to red meat dishes.
Vieux Chateau Landon Cru Bourgeois 2005
Vieux Chateau Landon, situated in the Medoc area of Bordeaux, produces delicious wines in limited quantity of which a large portion is being served exclusively on Cathay Pacific. The 2005 vintage exhibits fruit scents of cherry and blackcurrant with a touch of vanilla. It is well balanced with soft tannins and flavours of black fruit, which leads to a round and delicate finish. It matches most red meat dishes perfectly.
Port:
Dow’s Late Bottled Vintage Port 2004
This wine is sourced from the same vineyards that in exceptional years produce Dow’s renowned Vintage Ports. It is aged solely in oak casks and bottled 5 to 6 years after the harvest. It is a full rich Port with spicy fruit flavours and an elegant aromatic nose, well rounded on the palate and has the traditional Dow’s drier finish. This makes it one of the finest Late Bottled Vintage Ports available.
Aperitifs and Cocktails:
Gin, Rum, Vodka, Martini Rosso, Martini Extra Dry, Campari, Sweet and Dry Sherry, Bloody Mary, Screwdriver
Whiskies:
Chivas Regal 12 Years Old, Johnnie Walker Gold Label, Jack Daniel’s, Canadian Club
Cognac:
Hine ‘Rare and Delicate’ Fine Champagne
Liqueurs:
Drambuie, Cointreau, Bailey’s Irish Cream
Beer:
International Selection
CX Signature Drinks:
Cathay Delight
A kiwifuit based non-alcoholic drink with coconut juice and a touch of fresh mint.
Pacific Sunrise
A refreshing combination of champagne and Drambuie with the zest of orange and lemon.
Starters
Marinated Thai seafood salad
Main Courses
Stir-fried lamb loin with black bean sauce, egg fried rice, kailan, carrots and straw mushrooms
Salmon chu chee curry with steamed jasmine rice and sauteed kailan with carrots
Dessert
Tiramisu with coffee sauce
Tea and Coffee
Pralines
Drinks
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
Teas
Hong Kong style milk tea
Ceylon, Japanese, jasmine
organic selection: camomile, earl grey and peppermint
Hot Chocolate
Wine List
Champagne
Billecart-Salmon Brut Champagne
The house of Billecart-Salmon, founded in 1818, is one of the few to remain family owned. The grapes of this cuvee come from the very best vineyards in Marne. The aromas are of ripe pears with a delicate touch of cut hay. It offers fine freshness with an elegant fruity flavour, leaving a clean fresh taste in the mouth.
White Wines:
P. Ferraud & Fils Vire-Clesse 2008
This is a refreshing wine from Vire-Clesse, a relatively new appellation to Burgundy. The P. Ferraud & Fils Vire-Clesse 2008 has attractive aromas of a classic burgundy wine, underlined with characters of citrus fruits, and a good balance of fruit and acidity. The finish is long and delicate.
Oatley Wild Oats Mudgee Chardonnay 2007
Situated in central western New South Wales, Mudgee is one of Australia's leading and burgeoning premium wine growing regions. This wine displays delightful characters of ripe fruits with a hint of vanilla that adds richness, depth and complexity. It is a delicious Chardonnay offering both flavour and finesse. It goes very well with white meat dishes.
Red Wines:
Peter Lehmann Barossa Shiraz 2006
The bouquet of the 2006 Barossa Shiraz shows lashings of classical Barossa Shiraz chocolate and dark plum aromas, given a gentle lift from the well seasoned French oak notes. It is a robustly structured wine, with mouth-filling generous fruit. This wine is a good accompaniment to red meat dishes.
Vieux Chateau Landon Cru Bourgeois 2005
Vieux Chateau Landon, situated in the Medoc area of Bordeaux, produces delicious wines in limited quantity of which a large portion is being served exclusively on Cathay Pacific. The 2005 vintage exhibits fruit scents of cherry and blackcurrant with a touch of vanilla. It is well balanced with soft tannins and flavours of black fruit, which leads to a round and delicate finish. It matches most red meat dishes perfectly.
Port:
Dow’s Late Bottled Vintage Port 2004
This wine is sourced from the same vineyards that in exceptional years produce Dow’s renowned Vintage Ports. It is aged solely in oak casks and bottled 5 to 6 years after the harvest. It is a full rich Port with spicy fruit flavours and an elegant aromatic nose, well rounded on the palate and has the traditional Dow’s drier finish. This makes it one of the finest Late Bottled Vintage Ports available.
Aperitifs and Cocktails:
Gin, Rum, Vodka, Martini Rosso, Martini Extra Dry, Campari, Sweet and Dry Sherry, Bloody Mary, Screwdriver
Whiskies:
Chivas Regal 12 Years Old, Johnnie Walker Gold Label, Jack Daniel’s, Canadian Club
Cognac:
Hine ‘Rare and Delicate’ Fine Champagne
Liqueurs:
Drambuie, Cointreau, Bailey’s Irish Cream
Beer:
International Selection
CX Signature Drinks:
Cathay Delight
A kiwifuit based non-alcoholic drink with coconut juice and a touch of fresh mint.
Pacific Sunrise
A refreshing combination of champagne and Drambuie with the zest of orange and lemon.
Dec 30, 2009, 11:49 am
#113
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
CX257 HKG-LHR December 09
Brunch
Starters
Orange or apple juice
Pink guava smoothie
Fresh seasonal fruit
Fruit yoghurt
Assorted cereals
Main Courses
Omelette with pan-fried streaky bacon, sauteed shimeji mushrooms, Lyonnaise potatoes and roasted vine ripen tomato
Dim sum served with chilli sauce
Porl sui mai with scallop, seafood dumpling, chicken and ham in bean curd sheet, conpoy vegetable dumplinga and beef ball
Sun-dried tomato and feta cheese frittata, pan-fried potato cake with cheese and spring onion, maple turkey sausage, creamed spinach and vine ripen tomato
Bread Basket
Assorted breakfast bread served with preserves, honey and butter
Tea and Coffee
Pralines
Dinner
Starters
Cajun spiced prawns with green mango salad
Mixed salad with cherry tomatoes, celery, carrot julienne and citrus vinaigrette
Main Courses
Steamed beef shin with shimeji mushrooms in soya sauce, steamed jasmine rise and Chinese mixed vegetables
Honey and close brasied pork cheek, celeriac puree and root vegetables
Steamed chicken with Chinese sausage, steamed jasmine rice and Chinese mixed vegetables
Saffron and ricotta tortelini in creamy tomato concasse
Cheese and Dessert
Pecorino, St. Pauline, Camembert
Fresh Seasonal Fruit
Fresh fruit tart with raspberrt coulis
Tea and Coffee
Pralines
Snacks
Beef and vegetables pastie with salad and creamy Italian dressing
Ice Cream
From our series of classic Signature dishes
Fish ball and cuttle ball with ho fun noodle in soup
Chicken and black mushrooms with noodle soup
Drinks
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 cafe latte regular or decaffeinated
Teas
Hong Kong style milk tea
Ceylon, Japanese, jasmine
organic selection: camomile, earl grey and peppermint
Hot Chocolate
Wine List
Champagne
Billecart-Salmon Brut Champagne
The house of Billecart-Salmon, founded in 1818, is one of the few to remain family owned. The grapes of this cuvee come from the very best vineyards in Marne. The aromas are of ripe pears with a delicate touch of cut hay. It offers fine freshness with an elegant fruity flavour, leaving a clean fresh taste in the mouth.
White Wines:
P. Ferraud & Fils Vire-Clesse 2008
This is a refreshing wine from Vire-Clesse, a relatively new appellation to Burgundy. The P. Ferraud & Fils Vire-Clesse 2008 has attractive aromas of a classic burgundy wine, underlined with characters of citrus fruits, and a good balance of fruit and acidity. The finish is long and delicate.
Trinity Hill Sauvignon Blanc 2008
This award winning wine is produced in Hawkes Bay, New Zealand. The aroma of gooseberries is distinctive with gentle notes of citrus, passion fruit and nectarine. It is fresh and zingy with notes of minerals. Enjoy this delicious wine with seafood or fish dishes.
Red Wines:
Peter Lehmann Barossa Shiraz 2006
The bouquet of the 2006 Barossa Shiraz shows lashings of classical Barossa Shiraz chocolate and dark plum aromas, given a gentle lift from the well seasoned French oak notes. It is a robustly structured wine, with mouth-filling generous fruit. This wine is a good accompaniment to red meat dishes.
Vieux Chateau Landon Cru Bourgeois 2006
Vieux Chateau Landon, situated in the Medoc area of Bordeaux, produces delicious wines in limited quantity of which a large portion is being served exclusively on Cathay Pacific. The 2005 vintage exhibits fruit scents of cherry and blackcurrant with a touch of vanilla. It is well balanced with soft tannins and flavours of black fruit, which leads to a round and delicate finish. It matches most red meat dishes perfectly.
Port:
Dow’s Late Bottled Vintage Port 2004
This wine is sourced from the same vineyards that in exceptional years produce Dow’s renowned Vintage Ports. It is aged solely in oak casks and bottled 5 to 6 years after the harvest. It is a full rich Port with spicy fruit flavours and an elegant aromatic nose, well rounded on the palate and has the traditional Dow’s drier finish. This makes it one of the finest Late Bottled Vintage Ports available.
Aperitifs and Cocktails:
Gin, Rum, Vodka, Martini Rosso, Martini Extra Dry, Campari, Sweet and Dry Sherry, Bloody Mary, Screwdriver
Whiskies:
Chivas Regal 12 Years Old, Johnnie Walker Gold Label, Jack Daniel’s, Canadian Club
Cognac:
Hine ‘Rare and Delicate’ Fine Champagne
Liqueurs:
Drambuie, Cointreau, Bailey’s Irish Cream
Beer:
International Selection
CX Signature Drinks:
Cathay Delight
A kiwifuit based non-alcoholic drink with coconut juice and a touch of fresh mint.
Pacific Sunrise
A refreshing combination of champagne and Drambuie with the zest of orange and lemon.
Starters
Orange or apple juice
Pink guava smoothie
Fresh seasonal fruit
Fruit yoghurt
Assorted cereals
Main Courses
Omelette with pan-fried streaky bacon, sauteed shimeji mushrooms, Lyonnaise potatoes and roasted vine ripen tomato
Dim sum served with chilli sauce
Porl sui mai with scallop, seafood dumpling, chicken and ham in bean curd sheet, conpoy vegetable dumplinga and beef ball
Sun-dried tomato and feta cheese frittata, pan-fried potato cake with cheese and spring onion, maple turkey sausage, creamed spinach and vine ripen tomato
Bread Basket
Assorted breakfast bread served with preserves, honey and butter
Tea and Coffee
Pralines
Dinner
Starters
Cajun spiced prawns with green mango salad
Mixed salad with cherry tomatoes, celery, carrot julienne and citrus vinaigrette
Main Courses
Steamed beef shin with shimeji mushrooms in soya sauce, steamed jasmine rise and Chinese mixed vegetables
Honey and close brasied pork cheek, celeriac puree and root vegetables
Steamed chicken with Chinese sausage, steamed jasmine rice and Chinese mixed vegetables
Saffron and ricotta tortelini in creamy tomato concasse
Cheese and Dessert
Pecorino, St. Pauline, Camembert
Fresh Seasonal Fruit
Fresh fruit tart with raspberrt coulis
Tea and Coffee
Pralines
Snacks
Beef and vegetables pastie with salad and creamy Italian dressing
Ice Cream
From our series of classic Signature dishes
Fish ball and cuttle ball with ho fun noodle in soup
Chicken and black mushrooms with noodle soup
Drinks
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 cafe latte regular or decaffeinated
Teas
Hong Kong style milk tea
Ceylon, Japanese, jasmine
organic selection: camomile, earl grey and peppermint
Hot Chocolate
Wine List
Champagne
Billecart-Salmon Brut Champagne
The house of Billecart-Salmon, founded in 1818, is one of the few to remain family owned. The grapes of this cuvee come from the very best vineyards in Marne. The aromas are of ripe pears with a delicate touch of cut hay. It offers fine freshness with an elegant fruity flavour, leaving a clean fresh taste in the mouth.
White Wines:
P. Ferraud & Fils Vire-Clesse 2008
This is a refreshing wine from Vire-Clesse, a relatively new appellation to Burgundy. The P. Ferraud & Fils Vire-Clesse 2008 has attractive aromas of a classic burgundy wine, underlined with characters of citrus fruits, and a good balance of fruit and acidity. The finish is long and delicate.
Trinity Hill Sauvignon Blanc 2008
This award winning wine is produced in Hawkes Bay, New Zealand. The aroma of gooseberries is distinctive with gentle notes of citrus, passion fruit and nectarine. It is fresh and zingy with notes of minerals. Enjoy this delicious wine with seafood or fish dishes.
Red Wines:
Peter Lehmann Barossa Shiraz 2006
The bouquet of the 2006 Barossa Shiraz shows lashings of classical Barossa Shiraz chocolate and dark plum aromas, given a gentle lift from the well seasoned French oak notes. It is a robustly structured wine, with mouth-filling generous fruit. This wine is a good accompaniment to red meat dishes.
Vieux Chateau Landon Cru Bourgeois 2006
Vieux Chateau Landon, situated in the Medoc area of Bordeaux, produces delicious wines in limited quantity of which a large portion is being served exclusively on Cathay Pacific. The 2005 vintage exhibits fruit scents of cherry and blackcurrant with a touch of vanilla. It is well balanced with soft tannins and flavours of black fruit, which leads to a round and delicate finish. It matches most red meat dishes perfectly.
Port:
Dow’s Late Bottled Vintage Port 2004
This wine is sourced from the same vineyards that in exceptional years produce Dow’s renowned Vintage Ports. It is aged solely in oak casks and bottled 5 to 6 years after the harvest. It is a full rich Port with spicy fruit flavours and an elegant aromatic nose, well rounded on the palate and has the traditional Dow’s drier finish. This makes it one of the finest Late Bottled Vintage Ports available.
Aperitifs and Cocktails:
Gin, Rum, Vodka, Martini Rosso, Martini Extra Dry, Campari, Sweet and Dry Sherry, Bloody Mary, Screwdriver
Whiskies:
Chivas Regal 12 Years Old, Johnnie Walker Gold Label, Jack Daniel’s, Canadian Club
Cognac:
Hine ‘Rare and Delicate’ Fine Champagne
Liqueurs:
Drambuie, Cointreau, Bailey’s Irish Cream
Beer:
International Selection
CX Signature Drinks:
Cathay Delight
A kiwifuit based non-alcoholic drink with coconut juice and a touch of fresh mint.
Pacific Sunrise
A refreshing combination of champagne and Drambuie with the zest of orange and lemon.
Jun 10, 2010, 4:06 am
#114
Join Date: Sep 2009
Location: HKG, BOS
Programs: CX SL, AB Gold, AF/KL FB Silver, HU/HX Silver, SPG Gold
Posts: 2,596
CX 841 JFK-HKG May 2009
Just found this in my computer, I guess better late than never 
Brunch
Starters
Orange juice or apple juice
Mango energiser
Fresh seasonal fruit
Fruit yoghurt
Assorted cereals
Main Courses
Scrambled egg ham roll with sauteed mushrooms, spinach and tomato
Seafood congee with spring onion pancake
Glutinous rice in lotus leaf with dim sum and chilli sauce
Bread Basket
Assorted breakfast breads
served with preserve, honey and butter
Tea and Coffee
Pralines
Snacks
Braised beef brisket in noodle soup
Stir-fried pork in steamed bun
Warm ciabatta with ham, mozzarella and arugula
Ice cream
Brunch
Starters
Orange juice or apple juice
Mango energiser
Fresh seasonal fruit
Fruit yoghurt
Assorted cereals
Main Courses
Scrambled egg ham roll with sauteed mushrooms, spinach and tomato
Seafood congee with spring onion pancake
Glutinous rice in lotus leaf with dim sum and chilli sauce
Bread Basket
Assorted breakfast breads
served with preserve, honey and butter
Tea and Coffee
Pralines
Snacks
Braised beef brisket in noodle soup
Stir-fried pork in steamed bun
Warm ciabatta with ham, mozzarella and arugula
Ice cream