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Cathay Pacific
First Class menu Hong Kong The Wing Lounge March 2016 A La Carte Soup of the Day Roasted Pork Tenderloin with Swiss Chard, Beetroot Puree and Apricot Salsa Sauteed King Prawns with Lemon, Ginger and Potato Coleslaw Salad Rigatoni with Mushrooms, Zucchini and Tomato Cream Wok Fried Rice with Seafood, Crispy Conpay and Asian Greens |
Cathay Pacific
Business Class menu Hong Kong to Seoul March 2016 Supper To Start Seasonal berries and ginger syrup Followed By Braised duck and taro in plum sauce, jade melon, red medlar, garlic and steamed jasmine rice Bibimbap Korean mixed vegetables and beef with rice And To Finish * Cheese selection Raspberry swirl cheese cake, raspberry coulis Freshly brewed coffee and a selection of teas * Available on Request - please ask your crew Drink List Juices orange, apple, tomato Soft Drinks Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale Coffees freshly brewed coffee, espresso, cappuccino and caffé latte regular or decaffeinated Teas Hong Kong style milk tea Ceylon, Japanese, jasmine, Oolong 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 Chanson Reserve Du Bastion Vire-Clesse 2013 Vire and Clesse are villages in the heart of the Macon region in Burgundy. This is one of the best white wines of the region. It offers flavours of citrus fruit interwoven with a honey note. With vibrant acidity and attractive minerality, it is a good aperitif and great with seafood dishes. Yealands Estate Land Made Sauvignon Blanc Marlborough 2015 This wineis made from selected grapes from the Awatere and Wairau Valley Vineyards. It offers generous aromatic fruit flavours of passion fruit and guave with vibrancy and purity, followed by a long, crisp mineral finish and is perfect for accompanying seafood, chicken, salad or pasta dishes. Red Wines Dandelion Vineyards Lionheart of the Barossa Shiraz 2013 The fruits of this award winning Australian Shiraz come from old vines, with some of them over a hundred years of age. The 2013 vintage offers generous blackberry, raspberry and plum flavours, with firm but fine tannins and dark chocolate nuances that continue through onto a lengthy finish. Clos Bellane, Cote Du Rhone Villages Valreas 2013 Made from Grenache and Syrah grapes, this attractive wine exhibits a deep purple colour along with intense black cherry and blackcurrant aromas with a hint of herb character. It is medium bodied, spicy, pure and delicious with soft ripe tannins. This wine makes a very good accompaniment to many dishes including stews and roasts as well as cheeses. Port Dow’s Late Bottled Vintage Port 2009 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 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, Johnnie Walker Gold Label, Jack Daniel’s, Canadian Club Cognac Hine Rare Fine Champagne Liqueurs Drambuie, Cointreau, 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 Sprite with a refreshing touch of lemon flavour. 412-M-HKG.JMS03.1602.CX <03/16> |
Malaysia Airlines
Business Class menu Seoul to Kuala Lumpur March 2016 Lunch Appetiser Malaysian satay Our Award-Winning Signature Dish Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments Yellow corn and mixed capsicum salad Main course Dakjjim Korean-style braised chicken with soy and chilli, steamed rice, carrot, daikon and chestnut or Beef stroganoff Fried potato cubes, sauteed carrots and French beans or Deep-fried cod Steamed rice, braised mixed vegetables and ginger garlic sauce Dessert Cheesecake Fresh fruits Refreshments Assorted pastries Moist chocolate brownie Blackcurrant mousse Mango macaroon Dessert Haagen-Dazs ice cream Fresh fruits Beverage selection Coffee Ethiopian Yirgacheffe Brazilian Santos White Coffee "O" Nescafe Gold Blend Nescafe Decaffeinated Tea Teh Tank Ceylon Meda Watte Ceylon Finest Black Tea Earl Grey Camomile Herbal Infusion Jasmine Green Tea Japanese Green Tea Oolong Tea South African Rooibos Tea Milo Chocolate malt drink Fruit juices Orange Apple Pink guava (Available on flights from Kuala Lumpur) Mineral water Still Sparkling Soft drinks MH 66 / 67 KUALA LUMPUR - INCHEON - KUALA LUMPUR Drink List Champagne Philipponat Royale Reserve Brut NV, France The house of Philipponat, located in Mareuil-sur-Ay on the southern slopes of the Montagne de Reims, dates to 1522, which makes it one of the oldest. Royal Reserve is rich, structured and powerful. Only first press juice of mainly Grand and Premier Cru grapes make the final blend where Pinot Noir takes the lead (65%) and Chardonnay and Pinot Meunier make up the balance. A pale gold in colour with excellent fine bubbles. The first nose reveals vine blossom, linden and fresh, lightly toasted bread. It has fine vinous attack on the palate, fruity (redcurrant, raspberry, ripe grape), full-bodied, generous and long. Light notes of biscuit and freshly baked bread on the finish. Great as an aperitif with smoked salmon, it also complements poached or pan fried fish. White Wines Domaine Minet le Bois Chaud Pouilly-Fume 2014, Loire, France This 11-hectare estate has been in the family for three generations. Located in the communes of Saint-Andelain and Pouilly-sur-Loire, this estate thrives on two types of soil - clay and limestone, and Kimmeridgian marl. This terrior confers the minerality and crisp, fresh character typical of Pouilly-Fume, but also all its fruity and floral aromas. This suffusion of chalk and aromatic pungency coincides with rhubarb, kiwi fragrances and wafting florality. The attack is soft and round with crisp yet delicate freshness on the palate. Perfect with fish and shellfish. Olivier Leflaive Bourgogne Chardonnay 2012, Burgundy, France The Leflaive family has been rooted in Puligny Montrachet since 1717 and glorified as the Chardonnay perfectionist. An excellent example of the house style, this wine displays purity and lovely lemon cream on the nose with a ripe and fresh apple, melon and stone fruits on the palate. Crisp and rich with the flavours of tropical fruit, the finish is deliciously lifted and vibrant. Ideal as an aperitif or with green vegetable dishes, simple salads and light seafood dishes. Red Wines Chateau d'Arche 2009, AOC Haut-Medoc, Bordeaux, France This 22-acre vineyard chateau is well situated next to a classified Grand Cru in Ludon-Medoc. The vines take their sparse nourishment from a gravelly soil and are ideally exposed. Cabernet Sauvignon and Merlot equally make up the final blend, together with Cabernet Franc, Petit Verdot and Carmenere. The nose is perfumed with notes of blackcurrants and peonies, plus a whiff of spice. Pleasant fruit flavours come through on the palate which has added freshness from a mint-like edge, and definition through elegant silky tannins. Crisp and lively, the balance of this wine is particularly successful in one of the best vintages in Bordeaux. Suggested to pair with grilled red meat, or meat dishes in a sauce. E. Guigal Crozes-Hermitage 2010, Rhone, France Guigal unquestionably epitomizes the wine of Rhone. The Syrah fruits are mainly sourced from steep south-facing vineyards. Opaque dark crimson red colour and the nose displays excellent intensity with aromas of licorice, black olives, smoky, leather, dried meats and black pepper. Medium weight, the palate possesses a savory flavor profile of black cherry smoked meats, earth and pepper. Dry finish with very fine grained tannins. This Crozes-Hermitage pairs well with rich dishes like stews. Alcoholic beverage selections Aperitifs Martini Extra Dry Martini Rosso Beers Carlsberg Tiger Cognac Otard XO Gold Liqueurs Bailey’s Irish Cream Grand Marnier Tia Maria Drambuie Premium Spirits Bacardi Superior Rum Bombay Sapphire Gin Smirnoff Blue Vodka Single malt whisky The Glenlivet 18 Years Fine blended whiskys Chivas Regal 12 Years Jack Daniel's Tennessee Whiskey Johnnie Walker Black Label |
Malaysia Airlines
Business Class menu Kuala Lumpur to Seoul March 2016 Refreshments Malaysian satay Our Award-Winning Signature Dish Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments Fresh fruits Breakfast Starters Health drink Fruit juice Fresh fruits Yoghurt Main course Malaysian favourites Nasi Lemak Coconut rice, ikan bilis and prawn sambal and traditional accompaniments or Cheese omelette Chicken sausage, baked sliced potatoes, grilled tomato and sauteed mushroom with peas or French toast gratin with fresh mango and custard Fresh blueberries, raspberries and maple syrup Beverage selection Coffee Ethiopian Yirgacheffe Brazilian Santos White Coffee "O" Nescafe Gold Blend Nescafe Decaffeinated Tea Teh Tank Ceylon Meda Watte Ceylon Finest Black Tea Earl Grey Camomile Herbal Infusion Jasmine Green Tea Japanese Green Tea Oolong Tea South African Rooibos Tea Milo Chocolate malt drink Fruit juices Orange Apple Pink guava (Available on flights from Kuala Lumpur) Mineral water Still Sparkling Soft drinks MH 66 / 67 KUALA LUMPUR - INCHEON - KUALA LUMPUR Drink List Champagne Philipponat Royale Reserve Brut NV, France The house of Philipponat, located in Mareuil-sur-Ay on the southern slopes of the Montagne de Reims, dates to 1522, which makes it one of the oldest. Royal Reserve is rich, structured and powerful. Only first press juice of mainly Grand and Premier Cru grapes make the final blend where Pinot Noir takes the lead (65%) and Chardonnay and Pinot Meunier make up the balance. A pale gold in colour with excellent fine bubbles. The first nose reveals vine blossom, linden and fresh, lightly toasted bread. It has fine vinous attack on the palate, fruity (redcurrant, raspberry, ripe grape), full-bodied, generous and long. Light notes of biscuit and freshly baked bread on the finish. Great as an aperitif with smoked salmon, it also complements poached or pan fried fish. White Wines Domaine Minet le Bois Chaud Pouilly-Fume 2014, Loire, France This 11-hectare estate has been in the family for three generations. Located in the communes of Saint-Andelain and Pouilly-sur-Loire, this estate thrives on two types of soil - clay and limestone, and Kimmeridgian marl. This terrior confers the minerality and crisp, fresh character typical of Pouilly-Fume, but also all its fruity and floral aromas. This suffusion of chalk and aromatic pungency coincides with rhubarb, kiwi fragrances and wafting florality. The attack is soft and round with crisp yet delicate freshness on the palate. Perfect with fish and shellfish. Olivier Leflaive Bourgogne Chardonnay 2012, Burgundy, France The Leflaive family has been rooted in Puligny Montrachet since 1717 and glorified as the Chardonnay perfectionist. An excellent example of the house style, this wine displays purity and lovely lemon cream on the nose with a ripe and fresh apple, melon and stone fruits on the palate. Crisp and rich with the flavours of tropical fruit, the finish is deliciously lifted and vibrant. Ideal as an aperitif or with green vegetable dishes, simple salads and light seafood dishes. Red Wines Chateau d'Arche 2009, AOC Haut-Medoc, Bordeaux, France This 22-acre vineyard chateau is well situated next to a classified Grand Cru in Ludon-Medoc. The vines take their sparse nourishment from a gravelly soil and are ideally exposed. Cabernet Sauvignon and Merlot equally make up the final blend, together with Cabernet Franc, Petit Verdot and Carmenere. The nose is perfumed with notes of blackcurrants and peonies, plus a whiff of spice. Pleasant fruit flavours come through on the palate which has added freshness from a mint-like edge, and definition through elegant silky tannins. Crisp and lively, the balance of this wine is particularly successful in one of the best vintages in Bordeaux. Suggested to pair with grilled red meat, or meat dishes in a sauce. E. Guigal Crozes-Hermitage 2010, Rhone, France Guigal unquestionably epitomizes the wine of Rhone. The Syrah fruits are mainly sourced from steep south-facing vineyards. Opaque dark crimson red colour and the nose displays excellent intensity with aromas of licorice, black olives, smoky, leather, dried meats and black pepper. Medium weight, the palate possesses a savory flavor profile of black cherry smoked meats, earth and pepper. Dry finish with very fine grained tannins. This Crozes-Hermitage pairs well with rich dishes like stews. Alcoholic beverage selections Aperitifs Martini Extra Dry Martini Rosso Beers Carlsberg Tiger Cognac Otard XO Gold Liqueurs Bailey’s Irish Cream Grand Marnier Tia Maria Drambuie Premium Spirits Bacardi Superior Rum Bombay Sapphire Gin Smirnoff Blue Vodka Single malt whisky The Glenlivet 18 Years Fine blended whiskys Chivas Regal 12 Years Jack Daniel's Tennessee Whiskey Johnnie Walker Black Label |
Malaysia Airlines
Business Class menu Kuala Lumpur to Auckland March 2016 Dinner Appetizer Malaysian satay Our Award-Winning Signature Dish Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments Vietnamese minced prawn skewer Creamed potato salad and micro herbs Main course Braised lamb shank au jus Potato cake, sauteed French beans and grilled tomato or Roasted chicken roulade Peppered potato muffin, sauteed mixed vegetables brunoise and rosemary sauce or Ginger soy-steamed snapper Eggs fried rice, stir-fried mixed vegetables and ginger soya sauce Dessert Poppy seed, lime and raspberry mousse Biscuit crumble, raspberry and blueberry Fresh fruits Breakfast Starters Health drink Fruit juice Fresh fruits Muesli Choice of fresh or low fat milk Main course Eggs souffle Grilled beef fillet, potato au gratin, creamed spinach, grilled tomato and bearnaise sauce or Mixed breakfast grill Grilled beef tenderloin, pan fried salmon, smoked chicken sausage, anna potato, asparagus and fresh tomato salsa or Malaysian favourites Nasi Lemak Coconut rice, prawn sambal and traditional accompaniments Beverage selection Coffee Ethiopian Yirgacheffe Brazilian Santos White Coffee "O" Nescafe Gold Blend Nescafe Decaffeinated Tea Teh Tank Ceylon Meda Watte Ceylon Finest Black Tea Earl Grey Camomile Herbal Infusion Jasmine Green Tea Japanese Green Tea Oolong Tea South African Rooibos Tea Milo Chocolate malt drink Fruit juices Orange Apple Pink guava (Available on flights from Kuala Lumpur) Mineral water Still Sparkling Soft drinks MH 131 / 130 KUALA LUMPUR - AUCKLAND - KUALA LUMPUR Drink List Champagne Canard-Duchene Authentic Brut NV, France Canard-Duchene is unique in its origins, history and style. Straw-yellow in colour and a delicate mousse followed by characters of fresh fruit aromas with brioche notes. A Pinot Noir-dominant style with light red fruits and berries developing further lemon and white stone fruit layers with a lovely weight and balance. Ideal as an aperitif. White Wines Pikes "Valley's End" Sauvignon Blanc Semillon 2013/2014, Clare Valley, South Australia A gorgeous effort, the 2013 is a blend of 51% Sauvignon Blanc & 49% Semillon made from both estate-grown and growers' fruit. It is enticing and restrained fresh aromas of citrus, passion fruit and secondary notes of green and mineral. More of the same on the palate with the soft tropical fruit flavours being balanced nicely by the crisp acidity and delivering a clean, dry and persistent finish. A great, refreshing drink matches with all sorts of seafood and some spicy Asian dishes. Red Wines Chateau d'Arche 2009, AOC Haut-Medoc, Bordeaux, France This 22-acre vineyard chateau is well situated next to a classified Grand Cru in Ludon-Medoc. The vines take their sparse nourishment from a gravelly soil and are ideally exposed. Cabernet Sauvignon and Merlot equally make up the final blend, together with Cabernet Franc, Petit Verdot and Carmenere. The nose is perfumed with notes of blackcurrants and peonies, plus a whiff of spice. Pleasant fruit flavours come through on the palate which has added freshness from a mint-like edge, and definition through elegant silky tannins. Crisp and lively, the balance of this wine is particularly successful in one of the best vintages in Bordeaux. Suggested to pair with grilled red meat, or meat dishes in a sauce. Mr Riggs "The Truant" Shiraz 2012, McLaren Vale, South Australia The Shiraz grapes used to make "The Truant" have been sourced from select vineyards in McLaren Vale. Vintage 2012 has delivered exceptional quality and balance, in fact it will be the best of all the great vintages in the last 20 years. The wine has a long, soft and juicy palate and lush mouth feel, bursting with nuances of blackberry, blueberry jam and liquorice. Drink this with full-flavoured meats such as roasted lamb, beef short ribs or even spice-rubbed or barbecued chicken. Alcoholic beverage selections Aperitifs Martini Extra Dry Martini Rosso Beers Carlsberg Tiger Cognac Otard XO Gold Liqueurs Bailey’s Irish Cream Grand Marnier Tia Maria Drambuie Premium Spirits Bacardi Superior Rum Bombay Sapphire Gin Smirnoff Blue Vodka Single malt whisky The Glenlivet 18 Years Fine blended whiskys Chivas Regal 12 Years Jack Daniel's Tennessee Whiskey Johnnie Walker Black Label |
Malaysia Airlines
Business Class menu Auckland to Kuala Lumpur March 2016 Lunch Appetizer Malaysian satay Our Award-Winning Signature Dish Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments Salmon confit Melon and pear salad, mizuna lettuce and kaffir lime aioli Main course Braised chicken thigh in sweet tomato gravy Tomato rice, stir fried mixed vegetables with turmeric and mustard seed or Beef korma Steamed rice, broccoli and carrots or Tossed spaghetti With prawn brochette, sauteed courgette, basil pesto and chilli flakes Dessert Blueberry cheesecake Fresh fruits Ice cream Refreshments Noodles, vegetable-based soup, shredded chicken, prawns, fish balls and Asian greens Assorted sandwiches Chocolates Assorted cheese and crackers Fresh fruits Beverage selection Coffee Ethiopian Yirgacheffe Brazilian Santos White Coffee "O" Nescafe Gold Blend Nescafe Decaffeinated Tea Teh Tank Ceylon Meda Watte Ceylon Finest Black Tea Earl Grey Camomile Herbal Infusion Jasmine Green Tea Japanese Green Tea Oolong Tea South African Rooibos Tea Milo Chocolate malt drink Fruit juices Orange Apple Pink guava (Available on flights from Kuala Lumpur) Mineral water Still Sparkling Soft drinks MH 131 / 130 KUALA LUMPUR - AUCKLAND - KUALA LUMPUR Drink List Champagne Canard-Duchene Authentic Brut NV, France Canard-Duchene is unique in its origins, history and style. Straw-yellow in colour and a delicate mousse followed by characters of fresh fruit aromas with brioche notes. A Pinot Noir-dominant style with light red fruits and berries developing further lemon and white stone fruit layers with a lovely weight and balance. Ideal as an aperitif. White Wines Pikes "Valley's End" Sauvignon Blanc Semillon 2013/2014, Clare Valley, South Australia A gorgeous effort, the 2013 is a blend of 51% Sauvignon Blanc & 49% Semillon made from both estate-grown and growers' fruit. It is enticing and restrained fresh aromas of citrus, passion fruit and secondary notes of green and mineral. More of the same on the palate with the soft tropical fruit flavours being balanced nicely by the crisp acidity and delivering a clean, dry and persistent finish. A great, refreshing drink matches with all sorts of seafood and some spicy Asian dishes. Red Wines Chateau d'Arche 2009, AOC Haut-Medoc, Bordeaux, France This 22-acre vineyard chateau is well situated next to a classified Grand Cru in Ludon-Medoc. The vines take their sparse nourishment from a gravelly soil and are ideally exposed. Cabernet Sauvignon and Merlot equally make up the final blend, together with Cabernet Franc, Petit Verdot and Carmenere. The nose is perfumed with notes of blackcurrants and peonies, plus a whiff of spice. Pleasant fruit flavours come through on the palate which has added freshness from a mint-like edge, and definition through elegant silky tannins. Crisp and lively, the balance of this wine is particularly successful in one of the best vintages in Bordeaux. Suggested to pair with grilled red meat, or meat dishes in a sauce. Mr Riggs "The Truant" Shiraz 2012, McLaren Vale, South Australia The Shiraz grapes used to make "The Truant" have been sourced from select vineyards in McLaren Vale. Vintage 2012 has delivered exceptional quality and balance, in fact it will be the best of all the great vintages in the last 20 years. The wine has a long, soft and juicy palate and lush mouth feel, bursting with nuances of blackberry, blueberry jam and liquorice. Drink this with full-flavoured meats such as roasted lamb, beef short ribs or even spice-rubbed or barbecued chicken. Alcoholic beverage selections Aperitifs Martini Extra Dry Martini Rosso Beers Carlsberg Tiger Cognac Otard XO Gold Liqueurs Bailey’s Irish Cream Grand Marnier Tia Maria Drambuie Premium Spirits Bacardi Superior Rum Bombay Sapphire Gin Smirnoff Blue Vodka Single malt whisky The Glenlivet 18 Years Fine blended whiskys Chivas Regal 12 Years Jack Daniel's Tennessee Whiskey Johnnie Walker Black Label |
Emirates
First Class menu Auckland to Dubai March 2016 Bar Service Aperitifs Campari Bitter Martini Vermouth - Dry/Sweet Sake - Nanbu Hijin (Japan routes) Beers A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes) Cocktails Bloody Mary, Cosmopolitan, Kir Royal, Manhattan (Dry/Sweet/Perfect), Classic Martini, Breakfast Martini, Mojito, Rob Roy, Rusty Nail Mocktails Orange Fizz, Apple Spritzer Spirits Premium Scotch Whisky Chivas Regal Royal Salute 21 Years Old Launched in June 1953 to commemorate the Coronation of Queen Elizabeth II, Royal Salute is a blend of the finest and rarest whiskies available today, all aged for a minimum of 21 years Johnnie Walker Blue Label The master blenders handpick just one in 10,000 casks of the rarest whiskies from the four corners of Scotland. Incomparably rich and smoky, with endless layers of honey and fruit and an incredibly long, smooth finish Single Malt Whisky Glenfiddich 21 Years Old This precious single malt evokes the traditional methods of maturation by using casks seasoned with rum from the Caribbean. Aged for a minimum of 21 tears, it has an intense, deep aroma with a brisk, spicy palate and a long warming finish Bourbon Woodford Reserve The world's first truly "super premium" Bourbon, Woodford is crafted in small batches in the heart of Kentucky at the lengendary Labrot & Graham distillery. Cognac Hennessy Prive An elegant blend of a hundred pure and structured eaux-de-vie. These are selected to achieve a perfect balance between roundness and aromatic refinement. Hennessy Paradis An extremely rare cognac, crafted from over a hundred eaux-de-vie aged between 25 to 100 years. Experience honey and floral notes, finishing with spices and a rich flavour. Vodka Grey Goose Officially known as the "world's best tasting vodka", Grey Goose is the result of the finest ingredients, distilled to perfection by maitre de chai, Francois Thibault. Gin Bombay Sapphire As the world's leading premium gin, Bombay Sapphire is crafted from an ancient recipe dating back to 1761. It is made using a blend of ten distinct botanicals giving a unique flavour. Rum Bacardi Superior Another icon, the perfect cocktail ingredient and a favourite of Hemmingway during his time in Cuba, Bacardi Superior has been one of the world's most popular spirits for decades. Liqueurs Bailey's Irish Cream An award-winning definitive blend of smooth Irish cream with quality spirits and whiskey. Tia Maria Dating back to a mid-17th century recipe, Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum. Drambuie This luxury expression of Scotland's defining whisky liqueur is crafted using malts from the Speyside. Cointreau A wonderful combination of sweet, zesty and bitter orange entwined with smooth alcohol. Drunk either with ice to finish a meal or mixed wih fresh juice to quench your thirst. Champagne, Wines & Port A selection of fine wines from internationally renowned vineyards of the old and new world. A la Carte Dining Breakfast Juice orange or grapefruit juice, pineapple, lime and mint detox drink, or ruby grapefruit and passion fruit smoothie Fruit, Yoghurt and Cereals Breakfast Fruit fresh cut seasonal fruits Yoghurt natural or fruit Assorted Cereals choice of cornflakes or muesli Main Course Cheese and Chive Omelette served with grilled chicken sausages, rosti, baked beans and roasted tomatoes Twice-baked Souffles with sauteed potatoes, seasoned asparagus and mushroom ragout Ricotta Crepes filled with raisins and apricots, served with creme anglaise and berries Breakfast Platter sliced roasted beef and smoked chicken with Swiss cheese, cheddar and marinated feta Bread Basket a variety of baked breads, butter croissants and breakfast pastries, served with butter and preserves Menu Appetisers Caviar presented with a traditional selection of finely chopped onion, grated egg, sour cream and lemon, served with melba toast and blinis Cream of Mushroom Soup with cheese croutons Traditional Arabic Mezze a spread of local savoury dishes including houmous, moutabel, muhammara, labneh, artichoke salad, Arabic salad and stuffed vine leaves, with warm lamb kibbeh, cheese sambousek and spinach fatayer Smoked Salmon served with cucumber salad and tomato pesto mayonnaise Spiced Chicken sliced and served with caponata and ginger mayonnaise Seasonal Salad served with your choice of toppings and dressing Main Course Peppered Beef Fillet served with mushroom sauce, roasted vegetables and mashed potatoes with chives Grilled Chicken with saffron jus, roasted potatoes, ratatouille and steamed broccoli Pan-fried Cod served with ginger and soy sauce, steamed jasmine rice and sauteed vegetables Spicy Cauliflower Ravioli with cream cheese, tomato salsa with capers and olives, roasted vegetables and pesto Roasted Salmon served with puy lentils Provencale and tomato olive dressing Vegetable Selection we also offer a variety of alternatives, including Lyonnaise potatoes, roasted carrots, sauteed green beans and steamed rice Freshly Baked Bread Dessert Mango Bavarois with whipped cream and raspberry coulis Chocolate and Coffee Mousse Cake served with mandarin compote Seasonal Fruit an assortment of fresh cut fruits Cheese Board a carefully chosen assortment of the finest boutique cheese from around the world served with crudites, crackers, dried fruits and nuts Chocolates fine luxury chocolates Light Bites Sandwiches cheddar with tomato and olive chutney, prawn curry with mayonnaise, beef pastrami with gherkins and smoked duck with mango Hot Meal Selection Casarecce Bolognese rustic pasta tubes with minced beef ragout Thai Red Vegetable Curry served with tofu and steamed rice Lamb and Vegetable Pie Dessert Selection of Pastries praline truffle bar, fruit tart, marble cheesecake and sachertorte Hot Drinks Tea chamomile, Ceylon, Earl Grey or green Coffee freshly brewed or Nespresso (espresso, cappucino or decaffeinated) EK449-AKLDXB-F-25D Wine Champagne Dom Perignon 2006 Dom Perignon has built its reputation on quality and the name today is synonymous with luxury. The 2006 vintage offers a nose which is at first floral, opening up to candied fruit, ripe hay and toasted notes, along with hints of licorice. The palate over delivers with great intensity and purity. Structured, focused, creamy and silky. An excellent aperitif and a great match with a range of food, especially caviar and other fruits of the sea. White Wine Condrieu L'Octroi Pierre Gaillard 2014 Northern Rhone, France This sensational Condrieu comes from a single hectare plot of land making a tiny production. Eight months of barrel ageing for the unique Viognier grapes adds some weight to the floral, peachy aromatics. Rich and velvety with peach, apricot, freshly cut flowers and notes of honey with a zingy, mineral finish that offers the perfect foil to the unctuous fruit. Great on its own but excellent with crustaceans. Howard Park Allingham Chardonnay 2014 Margaret River, Western Australia This is a single vineyard cuvee from Western Australia's largest family owned winery. Allingham grapes are picked from the best of the family vineyards in Mount Barker and Margaret River. Their most prized vineyard is the sole source of grapes for this delicious Chardonnay. The nose offers a mixture of honeysuckle and citrus blossom, pear essence, peach flesh and freshly baked patisserie. Enriched with layers of cashew and lemon curd, the palate's creamy texture and ripe fruit is indulged in toasted vanillin oak. Delicious with a range of dishes, especially rich seafood. Cloudy Bay Sauvignon Blanc 2015 Marlborough, New Zealand Possibly the new world's greates wine success of the last 30 years. From the same owners as Dom Perignon this is a white wine that has become synonymous with luxury and subsequently hard to come by. The 2015 Sauvignon Blanc has a nose of lemon blossom, grapefruit and eiderflower. The elegant palate is full of vibrancy with citrus notes and a steely finish. A perfect aperitif and great with a range of cold starters. Meursault Premier Cru, Chateau de Blagny, Louis Latour 2011 Burgundy, France There is something exquisite about the wines of Meursault that even many non-Chardonnay drinkers enjoy. It is the richness married with freshness and elegance that makes it so unique. This Chateau de Blagny Premier Cru 2011 is a fine example of a modern Meursault from some of the best vineyards of the appellation. The nose of honeysuckle flower and stone fruit leads to a rich and silky palate, nutty and honeyed at the core with hints of vanilla spice from the oak ageing. Enjoy with fish and poultry dishes. Red Wine Chateau Montrose 2000 Saint Estephe, France The vineyards of Saint Estephe lie just to the north of the famous Pauillac region making powerful wines requiring long ageing, hence why this is only just coming out of the cellar now at 15 years of age. Saint Estephe has no first growth wines but if it had one Montrose would be a prime contender due to the sheer brilliance and longevity of the wines produced year after year. 2000 was a stunning year in Bordeaux where the deep gravel soils of Montrose produced deep and complex flavours in perfect harmony. Produced with 63% Cabernet Sauvignon and the balance Merlot, Cabernet Franc and Petit Verdot the 2000 has a dense colour with blueberries, blackberries and floral notes on the nose. The palate is full and opulent with poise and a sheer pleasure to drink now. Excellent with red meat dishes and hard cheeses. Jamsheed Seville Syrah 2013 Yarra Valley, Australia School teacher turned winemaker Gary Mills learnt his craft in France and Australia. Gary sources fruit for his wines from cool climate Victoria regions, uses minimal intervention in the wines and ultimately is looking for balance and finesse over power. Seville, the southernmost region of Yarra Valley is the source of the grapes in this case. Whole bunch fermentation and limited oak use give the wines a freshness not often seen in Australian Shiraz. Cloudy Bay Te Wahi Pinot Noir 2012 Central Otago, New Zealand This is only the third vintage for Cloudy Bay in Central Otago, a long way from their Marlborough home. Te Wahi means "our place" in Maori as the team at Cloudy Bay believe Pinot Noir displays the terroir the grapes are grown on. The 2012 Te Wahi Pinot Noir certainly has a character of its own displaying a nose of red and black cherries, Provencale herbs and notes of mint. Medium bodied with mouth-filling red fruit flavors, it is refined and silky with soft and elegant tannins. Best with light meat dishes. Chateau Branaire Ducru 2007 Bordeaux, France Branaire-Ducru sits alongside the Gironde estuary in Bordeaux's Saint Julien commune which is famed for its combination of power and finesse. The 2007 shows mulberry and damson aromas and floral notes. Clean and pure blue and black fruits gently unfold on the medium-bodied palate. Supple with effortless power and a moreish texture. A perfect accompaniment to roasted meats, stews and vintage cheeses. Stella Bella Shiraz 2010 Margaret River, Australia The Mediterranean climate and cool maritime influences make Margaret River a perfect terroir for Shiraz. The Stella Bella 2010 is fashioned from grapes from the winery's flagship vineyard and aged in French oak barrels. Blueberry and black cherry with hints of freshly cracked pepper and star anise. Medium-bodied, the palate is lush with blackfruit flavors and plenty of pepper on the persistent finish. Perfect with grilled meats. Dessert Chateau Doisy Daene 2006 Bordeaux, France Chateau Doisy Daene, like its neighbours in Barsac and Sauternes, benefits from a unique micro climate created by the cool Ciron river flanking the vineyards to the south. The mist, created by the cool Ciron river allows "noble rot" to form on the berries leaving them shriveled but highly concentrated juice in the grapes, which goes on to make deliciously rich and sweet wines. The nose is intensely perfumed with tropical fruits such as honeyed peach, pineapple and melted butter, caramel and orange peel. Opulent with a beautiful texture in the mouth and a lifting acidity. The balance is masterful, but we come to expect that from Professor Dubourdieu. Perfect with an array of desserts and salty cheeses such as Stilton. Port Quinta do Portal 40 Year old Douro, Portugal Quinta do Portal set up with the vision to produce small amounts of hand crafted ports. This incredible tawny is a blend of different ages of port all with a minimum age of 40 years designed to create the ultimate in port drinking satisfaction with almost perfect maturity. With a beautiful golden colour containing hints of emerald, the Portal 40 year old displays beguilling aromas of dried apricot, vanilla and honey. The long and satisfying palate is rich with dark raisins, honey and nuts. Delicious with Stilton as well as chocolate desserts. FC-AUSTRALASIA (15 MAR 16) |
Emirates
First Class menu Dubai First Class Lounge March 2016 A la Carte Breakfast Continental Your choice of fresh juices, smoothies and our daily detox drink Natural or fruit yoghurts Selected cereals to include Fruit'n'Fibre, cornflakes and granola, offered with soya, low fat or full cream milk Home-made Swiss Bircher muesli with apple, hazelnuts, oats, raisins, honey and fresh cream Tropical fresh fruit skewers Florida cocktail of fresh orange and pink grapefruit segments Warm Scottish porridge, with warm milk or cream, served with brown sugar and acacia honey Hot Breakfast Your choice of fresh eggs cooked to order Scrambled eggs finished with cream or herbs Poached eggs Boiled eggs served with "Marmite soldiers" Omelettes with a daily choice of fillings Accompaniments Veal or chicken grilled sausages Buttered field mushrooms Roesti potatoes Grilled tomatoes Baked beans Poached Scottish kipper fillets with roesti potatoes and cherry tomatoes Salmon, potato and parsley fishcakes Herb crepes rolled and filled with woodland mushrooms a la creme, with fresh asparagus and grilled tomato Desserts Sweeter Options Waffles freshly made to order, served with fresh berries and whipped cream American pancake stack with maple syrup, powder sugar and strawberries Breakfast Snacks Grilled cherry tomatoes on toast Delicatessen choice of cold meats and cheeses Bakery Basket Fresh toast rack of wholemeal or white breads French butter croissants Pain au chocolat Dark chocolate, mixed berry with oats and walnut cinnamon muffins Roll selection Strawberry, apricot and orange marmalade preserves Salted or unsalted butter Lunch and Dinner Appetisers Garlic Prawns warm garlic prawns served with fresh rocca leaves and bell pepper salad Vegetable Hariyali Tikki warm spicy cakes of potatoes, carrots, green beans, peas and spinach, served with mint chutney Oriental Wrap oriental rice paper roll filled with avocado, glass noodles and vegetables, served with sambal, chilli oil and sakura cress Tuna Carpaccio wafer-thin slices of tuna dressed with an oriental salad of courgettes, tomatoes, onions and peppers tossed with chilli, lime and coriander Salmon Tartare salmon topped with sour cream, served with mild honey mustard dressing, salmon roe and pickled cucumber Pink Grapefruit and Avocado Salad light refreshing salad of pink grapefruit, avocado and shaved fennel, dressed with fresh rocca leaves and offered with a white balsamic dressing Soups Chicken and Barley Soup a light, clear chicken broth with barley, garnished with carrot and sprinkled with chervil Prawn Bisque a rich creamy soup of prawns, garnished with fresh cream and chives, served with sourdough bread Main Course Chicken Pahadi Kebab a traditional dish from the imperial kitchens of the Mughal Empire of chicken marinated in mint, coriander and mild spices, cooked in the tandoor, served with cumin rice and cooling raita, accompanied by a crisp poppadom Risotto Primavera creamy Arborio rice risotto of baby spinach with asparagus, peas, young sweet carrots and fresh parmesan cheese, topped with rocket Grilled T-bone Steak prime T-bone steak grilled to your liking, served with chive butter, field mushrooms, cherry tomato, fresh rocca leaves and golden fried potatoes Fresh Breast of Chicken with Rosemary rosemary roasted breast of chicken, served with a light chicken jus, minted garden peas, baby carrots, cherry tomato and oven-roasted potatoes Miso-marinated Fillet of Salmon served with Japanese seasoned sushi rice, dashi and vegetables Vegetable Shahi Korma a traditional dish from the imperial kitchens of the Moghul Empire, a mildly spiced cashew nut based curry of green beans, carrots, peas, potatoes and cauliflower, served with cooling mint coriander raita, crisp poppadom and saffron basmati rice Lamb Shank pot-roasted boneless lamb shank on a tomato-based lima bean stew Sandwich Selection The Emirates Classic Club Sandwich toasted farmhouse white bread layered with emmental cheese, smoked turkey, hard-boiled egg, tomatoes and crisp veal rasher, moistened with tapenade, and served with our special French fries and mustard Char-griled Specialty Wagyu Beef Burger the ultimate char-grilled wagyu beef burger served with French fries International Cheese Selection specially selected international cheeses, served with bread, crackers and fruits Desserts Banoffee Pie banana slices layered with dulce de leche, crispy filo pastry and whipped cream, garnished with coffee jelly Creme Caramel our special homemade creme caramel made with dairy milk, fresh eggs and sugar, finished with golden caramel and a confit of fresh orange Sticky Date Pudding warm chocolate and sticky date pudding, served with creme anglaise Namoura Ashta local sweet specialty of sugar-soaked cake topped with an unsweetened fresh cream Hot Beverages Selection of Premium Teas Ceylon, Earl Grey, Green Choices of Coffees Espresso, Cafe Au Lait, Cappuccino Chocolates and Petits Fours miniature Arabic treats, Florentines, white and dark fig truffles Bar Service Aperitifs A selection of fruit juices and soft drinks Bacardi 8 years, Campari, Bombay Sapphire Gin, Woodford Reserve 15 years, Chivas Regal 18 years, Canadian club, Grey Goose Vodka, Southern Comfort, Tequila A selection of international beers Cocktails Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini Signature Cocktails Arabian Sunset (Gin, Cointreau and Cranberry juice) Cafe Creme (Vodka, Baileys and Tia Maria) Rum Luck (Gold and white rum, strawberries, cranberry and lemon juice and ginger ale) Signature Mocktails Nojito (Mint leaves, lime, apple juice, sugar syrup and soda water) Berrylicious (Fresh strawberries and raspberries, cranberry and kiwi juice and sugar syrup) Tropical Delight (Fresh banana, pineapple juice and mango juice) Wines A selection of fine wines from internationally renowned vineyards of the Old and the New World Champagne Moet & Chandon Liqueurs Cointreau, Drambuie, Grand Marnier, Tia Maria, Benedictine, Creme de Cassis, Baileys Irish cream, Cherry Brandy, Cinzano (Bianco), Ricard, Grappa T3 Lounge Menu..Cycle 4 June 2015.Con A&B |
Emirates
First Class menu Dubai to Los Angeles March 2016 Bar Service Aperitifs Campari Bitter Martini Vermouth - Dry/Sweet Sake - Nanbu Hijin (Japan routes) Beers A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes) Cocktails Bloody Mary, Cosmopolitan, Kir Royal, Manhattan (Dry/Sweet/Perfect), Classic Martini, Breakfast Martini, Espresso Martini, Mojito, Rob Roy, Rusty Nail Mocktails Orange Fizz, Apple Spritzer Spirits Premium Scotch Whisky Chivas Regal Royal Salute 21 Years Old Launched in June 1953 to commemorate the Coronation of Queen Elizabeth II, Royal Salute is a blend of the finest and rarest whiskies available today, all aged for a minimum of 21 years Johnnie Walker Blue Label The master blenders handpick just one in 10,000 casks of the rarest whiskies from the four corners of Scotland. Incomparably rich and smoky, with endless layers of honey and fruit and an incredibly long, smooth finish Single Malt Whisky Glenfiddich 21 Years Old This precious single malt evokes the traditional methods of maturation by using casks seasoned with rum from the Caribbean. Aged for a minimum of 21 tears, it has an intense, deep aroma with a brisk, spicy palate and a long warming finish Bourbon Woodford Reserve The world's first truly "super premium" Bourbon, Woodford is crafted in small batches in the heart of Kentucky at the lengendary Labrot & Graham distillery. Cognac Hennessy Prive An elegant blend of a hundred pure and structured eaux-de-vie. These are selected to achieve a perfect balance between roundness and aromatic refinement. Hennessy Paradis An extremely rare cognac, crafted from over a hundred eaux-de-vie aged between 25 to 100 years. Experience honey and floral notes, finishing with spices and a rich flavour. Vodka Grey Goose Officially known as the "world's best tasting vodka", Grey Goose is the result of the finest ingredients, distilled to perfection by maitre de chai, Francois Thibault. Russian Standard Imperia With an irrefutable authenticity, absolute purity and smooth-tasting quality, Imperia is an outstanding example of what Russia has done best for centuries, produce the finest vodkas in the world. Gin Bombay Sapphire As the world's leading premium gin, Bombay Sapphire is crafted from an ancient recipe dating back to 1761. It is made using a blend of ten distinct botanicals giving a unique flavour. Hendrick's Gin Hendrick's Gin is handcrafted in a time-honoured tradition in small batches using an original 19th Century gin still and is made using the highest quality neutral grain spirit, 11 different botanicals, rose petals and most unusually essence of cucumber. Rum Bacardi Superior Another icon, the perfect cocktail ingredient and a favourite of Hemmingway during his time in Cuba, Bacardi Superior has been one of the world's most popular spirits for decades. Ron Zacapa An ultra-premium dark rum aged above the clouds in the volcanic highlands of Guatemala. Liqueurs Bailey's Irish Cream An award-winning definitive blend of smooth Irish cream with quality spirits and whiskey. Tia Maria Dating back to a mid-17th century recipe, Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum. Drambuie This luxury expression of Scotland's defining whisky liqueur is crafted using malts from the Speyside. Cointreau A wonderful combination of sweet, zesty and bitter orange entwined with smooth alcohol. Drunk either with ice to finish a meal or mixed wih fresh juice to quench your thirst. Patron XO Cafe An extraordinary combination of Patron Silver tequila and the finest coffee from two of the world's most important growing areas, Veracruz and Chiapas in Mexico. Champagne, Wines & Port A selection of fine wines from internationally renowned vineyards of the old and new world. A la Carte Dining Breakfast Juice orange or grapefruit juice, beetroot, celery, apple and ginger detox drink or banana and vanilla smoothie Fruit, Yoghurt and Cereals Breakfast Fruit fresh cut seasonal fruits Yoghurt natural or fruit Assorted Cereals choice of cornflakes or muesli Main Course Scrambled Eggs with Chives served with chicken sausages, herbed potatoes, baked beans and grilled tomato Spinach and Feta Omelette with baked beans, roasted cherry tomatoes and crushed potatoes with chives Anda Bhurji spiced scrambled eggs, served with deep-fried coriander and potato dumplings and curried chickpeas with black-eyed peas Breakfast Platter sliced grilled chicken and beef pastrami, with labneh balls and red leicester Bread Basket a variety of baked breads, butter croissants and breakfast pastries, served with butter and preserves Menu Canapes a selection of hot and cold savouries including sundried tomato and feta frittata, breaded prawn, beef brochette with ginger and soy, baba ghanouj tartlet with tuna, togarashi-spiced feta and olives Appetisers Caviar presented with a traditional selection of finely chopped onion, grated egg, sour cream and lemon, served with melba toast and blinis Sweet Potato and Celeriac Soup with croutons Beef Consomme with orzo and vegetables Traditional Arabic Mezze a spread of local savoury dishes including houmous, lentil rice, muhammara, moutabel, spinach bil zeit, tabouleh and stuffed vine leaves, with warm mint sfiha, haloumi kibbeh and spinach fatayer Duo of Fish herbed salmon and smoked halibut, served with fennel and lemon salad Air-cured Duck with apple chutney and blanched asparagus Seasonal Salad served with your choice of toppings and dressing Main Course Beef Ragout flavoured with paprika and garlic, served with rosti, green beans and roasted beetroot Seafood a l'Amoricaine lobster, prawn and scallop in Breton-style shellfish sauce, served with mustard mashed potatoes and sauteed courgettes Badami Murgh chicken in almond gravy, served with curried split chickpeas and mushroom pulao rice Spinach and Pine Nut Ravioli with mushroom ragout and shaved parmesan Poached Salmon served with tomato and olive salsa, sauteed vegetables and steamed potatoes with parsley Vegetable Selection we also offer a variety of alternatives, including saffron rice, steamed green beans, honey roasted pumpkin with thyme, cauliflower and crushed new potatoes with paprika Freshly Baked Bread Dessert Raisin Financier served warm with glazed pear and raspberry compote Lemon and Raspberry Tart with whipped cream Seasonal Fruit an assortment of fresh cut fruits Cheese Board Gruyere slightly grainy and firm yellow cow's milk cheese with a lactic and nutty flavour and contrasting sweet and earthy nuances Pere Toinou Tomme de Pyrenees mild semi-soft yellow cheese with a yoghurt-like taste. Made from pasteurised cow's milk from the Pyrenees region of France Yarra Valley Dairy Marinated Feta creamy cow's milk feta from Australia, marinated in garlic, fresh thyme, bay leaves, peppercorn and olive oil Cashel Blue handmade, Irish cow's milk cheese. Semi-soft, mellow blue-vein with distinct tanginess and creamy finish Chaource fresh cow's milk cheese with an unctuous yet delicate texture. Salty and buttery with a mushroom scent and mild white rind Chocolates fine luxury chocolates Light Bites Sandwiches beef pastrami with mustard mayonnaise, prawns with herb mayonnaise and red leicester with sundried tomato and olive chutney Hot Meal Selection Steak Sandwich grilled beef, onion marmalade and emmental on toasted multigrain sourdough Clam Chowder with veal rashers and grilled sourdough ciabatta Trenette with Parmesan Sauce topped with cherry tomato ragout Dessert Selection of Pastries hazelnut and chocolate tartlet, coconut cake, chocolate and apricot cake, berry tartlet and ginger cream profiterole Hot Drinks Tea chamomile, Ceylon, Earl Grey or green Coffee freshly brewed or Nespresso (espresso, cappucino or decaffeinated) EK0215-DXBLAX-F-25D_A380_NEW Wine Champagne Dom Perignon 2006 Dom Perignon has built its reputation on quality and the name today is synonymous with luxury. The 2006 vintage offers a nose which is at first floral, opening up to candied fruit, ripe hay and toasted notes, along with hints of licorice. The palate over delivers with great intensity and purity. Structured, focused, creamy and silky. An excellent aperitif and a great match with a range of food, especially caviar and other fruits of the sea. White Wine Condrieu Les Cassines, Paul Jaboulet Aine 2012 Northern Rhone, France One of the wine World's hidden gems, Condrieu, the spiritual home of the Viognier variety, has been producing wines of individuality and character for centuries. Jaboulet's Les Cassines Condrieu has a beautiful nose of fresh peach and apricot. The palate is finely balanced with flavours of stone fruits, backed by a subtle honey and floral quality. A superb way to start a meal as an aperitif or accompanying shellfish and poultry dishes. Moone-Tsai Charles Heinz Chardonnay 2013 Sonoma Coast, USA The Charles Heinz vineyard is one of the top sites in the Sonoma Coast for Chardonnay. Crafted by Philippe Melka who was recently heralded as one of top winemakers of the World, the 2013 Moone Tsai has received barrel fermentation in new French oak and aging for 18 months giving the wine a superb richness and depth. Honey dew melon, white flower and sweet spice on the nose leading to a mineral palate with flavors of lemon curd and delicious golden apple. An intense yet elegant wine with great purity and freshness Perfect with poultry and fish dishes. Chateau Villa Bel-Air 2014 Bordeaux, France Villa Bel-Air is located in the Graves region, just outside of the city of Bordeaux on a gravelly (graves in French) outcrop planted with the classic white Bordeaux varietal, in this case two thirds Sauvignon Blanc, one third Semillon which are aged in oak for added richness and complexity. The nose has delicate aromas of grapefruit and litchi with subtle vanilla and butter aromas from the barrel contact. The palate offers up a perfect balance of richness and freshness, characterized by fresh melon and caramel. A perfect aperitif, excellent with light starters and eminently drinkable with a variety of seafood. Marimar Chardonnay 2013 Russian River, USA Marimar Torres of the eponymous family empire in Spain left to set up her own project in the Russian River in the 1980s. The Don Miguel Vineyard Acero is an un-oaked Chardonnay offering attractive notes of lemon and lime and white currants. With crisp acidity of fruit, purity and charm, this is perfect for shell fish, roasted chicken, creamy pasta dishes and mild, creamy cheeses. Red Wine Chateau Cos d'Estournel 2004 Saint Estephe, France The beautiful oriental themed Chateau of Cos d'Estournel is situated in the most northerly Medoc commune of Saint Estephe. As a neighbour of the great Pauillac Chateau Lafite, Cos is capable of producing some of the best Cabernet grapes of Bordeaux, which makes up 60% of the blend. Due to a high proportion of clay the property also produces a high proportion of Merlot giving the wine a voluptuous character. A nose of blackcurrants, damson, cedar wood and licorice lead to a medium weight body with ripe fruit and a long, pure finish. A cerebral wine to be enjoyed with red meat dishes. Saintsbury Stanly Ranch Pinot Noir 2011 Napa Valley, USA The Carneros region is located at the mouth of the Napa Valley. It is well suited to the lighter Pinot Noir variety since the temperature is cooler from the proximity to the fog from the San Francisco bay. Saintsbury have been producing high quality Pinot Noir for over 30 years fashioning exciting and drinkable wines designed for pure enjoyment, not just for show like so many of its Napa neighbours. The wine marries easy drinking with a cerebral nature showing lots of brooding complexity. Cherry fruit and gamey, forest floor notes intermingle giving a hedonistic perfume. A wine for many different dishes from chicken to beef. Sloan Asterisk 2012 Napa Valley USA Sloan Estate is located in the eastern hills of the Rutherford appellation of Napa Valley. The classic Bordeaux varietals of Cabernet Sauvnignon and Franc, Merlot and Petit Verdot are planted on loam and volcanic ash soils. The wine is made by one of Napa's most talented teams and spends 26 months in new French oak before bottling. The result is a phenomenal perfume of ultra-ripe berries, violets and notes of mint. The palate is intensely flavoured with rich, sweet fruit, licorice and notes of tobacco. The finish is long and very satisfying with tannins that glide across the tongue like silk. A fine companion to red meat dishes or a Hollywood blockbuster. Chateau Ormes de Pez 2000 Bordeaux, France Ormes de Pez is owned and managed by the Cazes family, whose more famous property is none other than Chateau Lynch Bages of Pauillac. Ormes de Pez receives no less care and attention than its stable-mate but is distinctly different. The 2000 Ormes de Pez exhibits the true characteristics of the Saint Estephe terroir with a classic nose of tobacco and cassis, leading to a soft yet rich palate with layers of sweet berry fruit while retaining freshness and balance. Excellent with braised red meat dishes. The Paring Red 2011 California, USA The Paring is a red Bordeaux blend from the owners of Screaming Eagle made by the same team. A finely crafted wine with a broad spectrum of grape varietals in the blend including Cabernet Sauvignon, Syrah and even Sangiovese. The nose has an intriguing melange of aromas including olive tapenade, licorice, cured meat, blueberries and cloves. With French oak ageing for 18 months, the palate is explosive with flavours of chocolate, coffee and berries. The perfect accompaniment to rich meat dishes. Dessert Chateau Doisy Daene 2006 Bordeaux, France Chateau Doisy Daene, like its neighbours in Barsac and Sauternes, benefits from a unique micro climate created by the cool Ciron river flanking the vineyards to the south. The mist, created by the cool Ciron river allows "noble rot" to form on the berries leaving them shriveled but highly concentrated juice in the grapes, which goes on to make deliciously rich and sweet wines. The nose is intensely perfumed with tropical fruits such as honeyed peach, pineapple and melted butter, caramel and orange peel. Opulent with a beautiful texture in the mouth and a lifting acidity. The balance is masterful, but we come to expect that from Professor Dubourdieu. Perfect with an array of desserts and salty cheeses such as Stilton. Port Quinta do Portal 40 Year old Douro, Portugal Quinta do Portal set up with the vision to produce small amounts of hand crafted ports. This incredible tawny is a blend of different ages of port all with a minimum age of 40 years designed to create the ultimate in port drinking satisfaction with almost perfect maturity. With a beautiful golden colour containing hints of emerald, the Portal 40 year old displays beguilling aromas of dried apricot, vanilla and honey. The long and satisfying palate is rich with dark raisins, honey and nuts. Delicious with Stilton as well as chocolate desserts. FC-N.AM (20 MAR 16) |
Index is updated to here.
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March 2016
Cathay Pacific First Class Lounge The Pier A la Carte and Drinks menu https://lh3.googleusercontent.com/PF...c=w524-h785-no https://lh3.googleusercontent.com/rl...o=w524-h785-no |
March 2016
SQ 830 SIN-PVG Kaiseki Entrees https://lh3.googleusercontent.com/BE...=w1008-h672-no The bowl of water was literally tasteless. https://lh3.googleusercontent.com/jV...=w1008-h672-no Soup https://lh3.googleusercontent.com/HO...=w1008-h672-no Main entree https://lh3.googleusercontent.com/4t...=w1008-h672-no Desert https://lh3.googleusercontent.com/HG...=w1008-h672-no Fruit, there was more fruit options but i declined on most cuz i was stuffed https://lh3.googleusercontent.com/mB...0=w524-h785-no Given that I had tons at the TPR, i was stuffed by the second course. Krug and Dom offered as well https://lh3.googleusercontent.com/Uy...=w1008-h672-no https://lh3.googleusercontent.com/Bb...M=w524-h785-no |
Qantas First Class Lounge Spring Menu LAX
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Cathay Pacific First Class A la Carte The WIng
Cathay Pacific First Class A la Carte The Wing March 2016
https://lh3.googleusercontent.com/6Y...k=w575-h766-no |
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