girlsmom4

Mei1981

CX735 HKG-SIN (Feb 2019)

REFRESHMENT

To Start
Seasonal Fresh Fruits

Followed By
Grilled lamb chops , green beans, capsicums, potato gratin and thyme rosemary sauce

Tom Yum Kung noodle soup

High Tea Selection
scone, clotted cream and strawberry preserves, assorted savories and sweets

And to Finish
Haagen Dazs Ice-Cream

Bread Selection
Assorted bread and butter

Freshly brewed coffee and tea

G-CIVC

February 2019
Cathay Pacific Business Class
CX 199/113 Hong Kong to Auckland

Menu

Dinner

To Start
Prosciutto with bocconcini, asparagus and black Ligurian olives
Seasonal salad
Balsamic vinegar

Followed By
Termite mushroom steamed halibut, jade melon mixed vegetables, steamed jasmine rice
Braised beef chuck, green beans, tomato, edamame and carrot pearl couscous
Thai green chicken curry, kailan and steamed jasmine rice
`Potato gnocchi, roasted red capsicum, pumpkin and truffle cream sauce

Cheese And Fruits
Cambozola, Double Gloucester, Chaumes
Crackers and cabernet paste
Seasonal fresh fruits

And To Finish
Coconut cream with mango passionfruit jelly
Strawberry rhubarb crumble tart

Bread Selection
Assorted bread and butter

illy Freshly brewed coffee and JING a selection of teas

Pralines

`Vegetarian choice

<113/199-M-HKG.JLM02.1903.CX<02/19>>

Snacks
Available upon request

Beef burger, Monterey Jack cheese, bacon, pickled onions, zucchini, toasted brioche bun with chunky fries
Prawn Laksa
Movenpick Ice cream

Breakfast

Refresh With
Orange or apple juice
Forest berry smoothie
Seasonal fresh fruits
Greek yoghurt, apricot compote and granola

Followed By
Scrambled eggs, Dingley Dell streaky bacon, pork sausage, portobello mushroom, tomato, bubble and squeak
Chinese dim sum
Chicken and ham bean curd wrap, siu mai, seafood dumpling, mushroom and vegetable dumpling, pork and chive dumpling
Dried scallop, chicken and shiitake mushroom congee, stir fried rice roll, dried shrimp, spring onion and X.O. sauce

Bread Selection
Assorted breakfast bread, preserves, honey and butter

illy Freshly brewed coffee and JING a selection of teas

<113/199-M-HKG.JIS02.1903.CX/M-HKG.JMB02.1903.CX<02/19>>

Wine List

Champagne
Piper-Heidsieck NV Brut

White Wines
Albert Bichot Vire-Clesse 2017
Allan Scott Sauvignon Blanc Marlborough 2018

Red Wines
Chateau Macard 2015
Craggy Range Te Muna Road Vineyard Pinot Noir Martinborough 2014

Dessert Wine
Graham's Late Bottled Vintage Port 2012

(J-01)

G-CIVC

February 2019
Cathay Pacific Business Class
CX 198 Auckland to Hong Kong

Menu

Dinner

To Start
Tuna tataki and wasabi panna cotta
Mesclun salad, Kalamata olives
Italian vinaigrette

Followed By
Stir fried prawns, X.O. sauce, mixed vegetables and steamed rice
Venison, edamame, peas, asparagus, pumpkin sage gnocchi and cranberry jus
Side of pork, soy ginger glaze, broccoli and kumara miso puree
`Penne, peas, capsicum and creamy wild mushroom sauce

Cheese And Fruits
Creamy Blue, Puhoi Aged Cheddar, Kapiti Double Cream Brie
Seasonal fresh fruits

And To Finish
Petit pistachio and green tea cupcake
Dark chocolate panna cotta, passion fruit, mandarin and mint

Bread Selection
Assorted bread and butter

illy Freshly brewed coffee and JING a selection of teas

Pralines

`Vegetarian choice

<198-M-AKL.JLM11.1701.CX<02/19>>

Snacks
Available upon request

Wonto[n] in noodle soup
Movenpick Ice cream

Refreshment

To Start
Seasonal fresh fruits

Followed By
Stir fried beef, black pepper sauce, broccoli, carrot and steamed jasmine rice
Chicken, roasted celeriac, buttered carrots and mushroom fricassee
Salmon pappardelle, asparagus, roasted pepper and chive cream

And To Finish
Selected pastries
Movenpick ice cream

illy Freshly brewed coffee and JING a selection of teas

<198-M-AKL.JIS11.1701.CX/M-AKL.JMR11.1701.CX<02/19>>

Wine List

Champagne
Piper-Heidsieck NV Brut

White Wines
Albert Bichot Vire-Clesse 2017
Allan Scott Sauvignon Blanc Marlborough 2018

Red Wines
Chateau Macard 2015
Craggy Range Te Muna Road Vineyard Pinot Noir Martinborough 2014

Dessert Wine
Graham's Late Bottled Vintage Port 2012

​​​​​​​(J-01)

Carfield

February 2019
Cathay Pacific Business Class
CX 712 Bangkok to Hong Kong

Refreshment
To Start
Thai seafood and glass noodle salad

Followed by
Braised chicken thigh, Chinese onion sauce, sugar peas, carrot, gingko nut and steamed Jasmine rice
Pan-fried beef medallion with bacon wrap, pesto potato mash, asparagus, baby carrot and red wine jus
Pan fried kapong fish, honey chili sauce, kalian, mushroom and steamed Jasmine rice

And to finish
Haagen-Dazs Ice Cream

Bread Selection
Assorted Bread and butter

Illy Freshly brewed coffee and JING a selection of teas
654/656/712~M~BKK.JSM02.1701.CX <02/19>

Wine List
Champagne
Piper-Heidsieck NV Brut

White Wines
Albert Bichot Viré-Clessé 2017
Allan Scott Sauvignon Blanc Marlborough 2018

Red Wines
P. Ferraud & Fils Saint Amour ‘Cuvée 130’ Beaujolais 2017
Lynx Petite Sirah 2016

Dessert Wine
Gold Reserve De Filhot Sauternes 1998
[J-08]

Hindu Meal


PS. Thanks to a fellow FT talker for the menu and meal photo!

Carfield

March 2019
Cathay Pacific Business Class
CX 271 Hong Kong to Amsterdam

Supper
Served shortly after takeoff

Mains
Braised prawns in bean curd skin with Chinese ham and bamboo shoot, steamed Jasmine rice and choy sum
Or
Harissa Roasted Chicken Breast, fruit couscous, eggplant, cherry tomatoes and tahini sauce
Or
*Roasted duck with lai fun noodles in soup
Or
Beef Burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries

Lighter options
Potato and leek soup with bacon and chives
Portobello mushroom and roasted red onion salad with buckwheat, ricotta and honey mustard dressing

Sides, on Request
Garden leaf salad

To Finish
Cheese plate
Reblochon, Somerset Brie, crackers, grapes, cabernet paste
*Hong Kong style milk tea pudding with tapioca pearls
Selection of ice cream – Movenpick
Seasonal fresh fruit

Express supper
Get to sleep sooner with a quicker, lighter supper – simply choose your preferred dish from below
Served with a dessert

Choice of:
Portobello mushroom and roasted red onion salad with buckwheat, ricotta and honey mustard dressing
Potato and leek soup with bacon and chives

To Finish
*Hong Kong style milk tea pudding with tapioca pearls

Cravings
Available on request throughout your flights
Portobello mushroom and roasted red onion salad with buckwheat, ricotta and honey mustard dressing
*Roasted duck with lai fun noodles in soup

Beef Burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries

Galley Snacks
Ice cream Movenpick, caramel popcorn Garrett’s and other sweet and savory nibbles, available in the galley

*Hong Kong Flavors

Breakfast
Pre-order using the enclosed card – your breakfast will be served two hours before landing

Chinese breakfast
Seasonal fresh fruit
Dried scallop congee with abalone and chicken
Chinese dim sum

Western breakfast
Seasonal fresh fruit served with warm pastry
Chive omelette, Dingley Dell bacon, creamed spinach and ricotta cheese

Continental Breakfast
Seasonal fresh fruit served with warm pastry selection
Yogurt with granola

Express Breakfast
Extend your sleep time with a quicker breakfast of a warm pastry, served with your choice of beverage

PS. Thanks to a fellow FT talker with the photos of the menu!

Christian2011

here are the menues

quality / quantity and service were disappointing both ways.
further details / comments related to the new service and some pictures in the new service thread:https://www.flyertalk.com/forum/30839115-post221.html

FRA - HKG




HKG - FRA

Carfield

March 2019
Cathay Pacific Business Class
CX 654 Bangkok to Hong Kong

Refreshment
To Start
Grilled Chicken and Thai somtum salad [Green papaya salad]



Followed by
Stir fried prawn, spicy black bean sauce, baby bay choy, carrot and steamed Jasmine rice
Or
Stuffed Chicken breast and Parmesan cheese, ratatouille, green pea mash and chicken jus
Or
Thai pork, onion and sweet basil, green beans, carrot and steamed Jasmine rice



And to finish
Haagen-Dazs Ice Cream

Bread Selection
Assorted Bread and butter


Illy Freshly brewed coffee and JING a selection of teas
654/656/712~M~BKK.JSM03.1702.CX <03/19>

Wine List
Champagne
Piper-Heidsieck NV Brut

White Wines
Albert Bichot Viré-Clessé 2017
Allan Scott Sauvignon Blanc Marlborough 2018

Red Wines
Jacques Depagneaux Julienas ‘Cuvee Jules Cesar’ Beaujolais 2017
Peter Lehmann The Barossan Shiraz 2015

Dessert Wine
Graham’s Late Bottled Vintage Port 2012
[J-08]

daveinsf

CX897 SFO-HKG Business 02/26/19

Lunch

To Start

Hot and cold salmon, pickled beets and pumpernickel crumb

Seasonal salad, marinated artichoke and sesame oriental dressing

Followed By

Stir fried Pork with sweet tomato sauce, pak choy, carrot and egg fried rice

Grilled USDA beef tenderloin, broccolini, baby carrots, sweet potato mash and red wine sauce

Pan seared herb chicken breast with jus, green beans and pumpkin cube

Pappardelle pasta with pomodoro sauce and zucchini

Cheese and fruits

Camembert , cheddar, Danish blue crackers, grapes and quince paste
Fresh seasonal fruit

And to finish

Mango panna cotta
Tiramisu

Bread selection

Assorted bread and butter

Freshly brewed coffee and a selection of teas

Pralines

Dinner

To Start

Fresh seasonal fruit

Followed by

Steamed chicken, mushroom, cured ham, Kailan, carrot and steamed jasmine rice

Pan seared ling cod, grilled peppers, leek potato stew and Dakous sauce

Grilled vegetable eggplant roulade, Parmesan cheese and tomato sauce

And to Finish

Mango and white chocolate cake, raspberry sauce

Bread Selection

Assorted bread and butter

Freshly brewed coffee and a selection of teas

flubber

February 2019
CX 658
HKG to SIN

flubber

February 2019
CX 611
HKG to CMB

flubber

February 2019

flubber

February 2019

watery

Supper
A tasty blend of
Freshly prepared savoury dips and grissini
With a choice of
Braised chicken, flower mushroom, kailan, carrot and steamed jasmine rice
Grilled Australian Prime beef tenderloin, French beans, capsicum, new potatoes and red wine sauce
A fresh note of
Seasonal Berries with ginger syrup
* Cheese plate (available on request)
Fourme d'Ambert, Arenberger, French Brie, crackers and spiced pear paste
For those preferring a lighter meal
Cream of chicken soup
Scallop, capers, green apple and red capsicum, olive oil and balsamic vinegar
Seasonal Berries with ginger syrup
Bread Selection
Assorted bread and butter
[illy] Freshly brewed coffee and [Jing] a selection of teas
Pralines

Breakfast
Refresh with
Orange or apple juice
Cold-pressed lime, pineapple and Asian pear juice
Seasonal fresh fruits
Oatmeal with coconut milk, chia seeds and apricot
Followed by
Scrambled eggs, Dingley Dell streaky bacon, pork sausage, portobello mushroom, tomato, bubble and squeak
Dim sum selection: shrimp fun gor, asparagus dumpling, spinach siu mai and chicken glutinous rice
Dried bean curd and chicken congee, baked spring onion puff
Bread selection
Assorted breakfast bread, preserves, honey and butter
[illy] Freshly brewed coffee and [Jing] a selection of teas

Drink List
Juices - Orange, apple, tomato
Soft drinks - Coke, Coke Light, Sprite, Perrier water, tonic water, soda water, ginger ale
Coffees - [illy] Freshly brewed coffee: espresso, cappucino, caffe latte; regular or decaffeinated
Teas - Hong Kong style milk tea, [Jing] Ceylon breakfast, earl grey, jasmine spring tips, Japan Green, oolong, chamomile, peppermint
Hot Chocolate
Champagne - Piper-Heidseick NV Brut
White Wines - Mcguigan Single Batch Chardonnay 2018, Tomas Cusine 'Auzells' Costers Del Segre 2017
Red Wines - Chateau Macard 2015, The Islander Estate VIneyards Shiraz 2017
Dessert Wine - Graham's Late Bottled Vintage Port 2012
Aperitifs and Cocktails - Bombay Sapphire Dry Gin, Bacardi Rum, Absolut Vodka, Martini Rosso, Martini Extra Dry, Campari, Sweet and Dry Sherry, Bloody Mary, Screwdriver
Whiskies - Chivas Regal 12 Years Old, Johnny Walker Gold Reserve, Jack Daniel's, Canadian Club
Cognac - Hine Rare Fine Champagne
Liqueurs - Drambuie, Cointreau, Bailey's Irish Cream
Beer - International selection
Signature Drinks - Oriental Breeze, Cloud Nine

G-CIVC

March 2019
Cathay Pacific Business Class
CX 520 Hong Kong to Tokyo Narita

Menu

Lunch

To Start
Scallop tataki, salmon roe, French bean and cod roe mayonnaise
Seasonal salad
Balsamic vinaigrette
Plum soba noodles

Followed By
Steamed chicken, red date, wood ear mushroom, kailan, carrot and steamed jasmine rice
Grilled Prime Steer beef tenderloin, French bean, carrot, mixed mushroom, swede mash and rosemary sauce
Baked halibut, wasabi miso sauce, seasonal vegetables and steamed Japanese rice

And To Finish
Cambozola, Double Gloucester, Chaumes
Crackers, cabernet paste
Fresh seasonal fruit
Haagen-Dazs Ice cream

Bread Selection
Assorted bread and butter

illy Freshly brewed coffee and JING a selection of teas

<506/520/536/562M/568/582/596-M-HKG.JMM03.1911.CX<03/19>>

Wine List

Champagne
Piper-Heidsieck NV Brut

White Wines
Albert Bichot Vire-Clesse 2017
Allan Scott Sauvignon Blanc Marlborough 2018

Red Wines
Jacques Depagneux Julienas 'Cuvee Jules Cesar' Beaujolais 2017
Peter Lehmann The Barossan Shiraz 2015

Dessert Wine
Graham's Late Bottled Vintage Port 2012

(J-07)