The All-Airline FT Menu Collection
Jun 21, 2008, 3:17 pm
#181
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore Airlines
Business Class menu
Singapore to Adelaide
April 2007
Menu
To allow you a longer period of undisturbed rest, please let us know your preference for the following meal service options :
- To be served your meal soon after take-off
or
- To be served your meal about 2 hours before arrival
To Start With
A choice of apple, tomato or freshly squeezed orange juice
The Main Event
Wholemeal croissant with gravadlax, cucumber and lettuce
Braised egg noodles with beef, mushrooms and leafy greens
Selection of dim sum
Steamed lobster dumpling, pork dumpling and yam cake
American Breakfast
Yoghurt
Herb omelette with chicken sausage, roma tomato, sauteed mushrooms and gratin potatoes
Bread selection with preserves
Continental Breakfast
Assorted bread with preserves
Your meal will be served with a selection of sliced fresh fruits
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Wine and Beverage
Mix of the Month
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-up
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
Charles Heidsieck “Mise en Cave 2003”
Of the three Champagne Houses based in the historic city of Reims that bear the name Heidsieck, Charles Heidsieck is the most famous, being the oldest and the largest and having coined the name “Champagne Charlie”. A perfect blend of the Chardonnay grape for elegance, Pinot Noir for body and a little Pinot Meunier for spiciness, based on the 2002 vintage, bottled and “mise en cave” in 2003, this is a marvellously expressive Champagne, lively on the nose, biscuity and creamy on the palate with rounded, dry finish.
White Wines
d’Arenberg “The Olive Grove” Chardonnay 2004 Mclaren Vale
d’Arenberg is a well known traditional family business based in McLaren Vale South Australia. Recently d’Arenberg has been invigorated under the management of young winemaker Chester Osborn. This generational change has seen d’Arenberg emerge as one of Australia’s most exciting wine producers. This chardonnay successfully combines ripeness with freshness due to skilful blending of fresh tank fermented wine with more complex wine fermented and aged in French oak barrels.
Hattenheimer Schutzenhaus Riesling Kabinett 2004 Balthasar Ress Rheingau
The Hattenheim vineyards in the heart of Germany’s Rheingau wine region were classified “Erstes-Gewachs” of First Growth in 1999 and the Schutzenhaus slopes face south-west to produce delicate wines of great elegance. 2004 was a superb vintage for Rheingau Riesling and this wine won the German Trophy in the 2006 International Wine Challenge.
Red Wines
Elderton Shiraz 2004 Barossa Valley
The Barossa Valley is known internationally for classic “Aussie” Shiraz. These wines are rich and full-bodied with a characteristic soft finish and mocca flavours. Elderton is a small family owned company with an excellent reputation for its reds. This wine, made from old vines from the warmer valley floor, was aged in a mixture of American and French oak barrels and is a fine example of traditional Barossa Shiraz.
Chateau Batailley 1998 Pauillac
Batailley is one of the oldest estates in the Medoc region. Classified a prestigious Fifth Growth in 1855, the vineyard is dominated by Cabernet Sauvignon, which brings a typical bouquet of blackcurrants and well structured fruit, whose ripe tannins contribute to the rounded finish. 1998 was an excellent year for the red wines of Bordeaux and this wine is a splendid example of a top Pauillac.
Port
Dow 2001 Late Bottled Vintage Port Portugal
A Late Bottled Vintage Port, usually shortened to LBV, is Port from a single, high quality vintage, bottled after four to five years spent maturing in large oak barrels, or “pipes” as they are known in the Douro. Deep ruby in colour, with all the spice, bramble fruit and concentration typical of a fine Port, and a warm, smooth sweetness of the finish, this LBV is one of the highest quality.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Jasmine Tea
A revered classic with a hint of fragrant jasmine
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Sparkling
Still
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light
Ginger Ale
Seven-Up
Milk
Full Cream
Low Fat
Business Class menu
Singapore to Adelaide
April 2007
Menu
To allow you a longer period of undisturbed rest, please let us know your preference for the following meal service options :
- To be served your meal soon after take-off
or
- To be served your meal about 2 hours before arrival
To Start With
A choice of apple, tomato or freshly squeezed orange juice
The Main Event
Wholemeal croissant with gravadlax, cucumber and lettuce
Braised egg noodles with beef, mushrooms and leafy greens
Selection of dim sum
Steamed lobster dumpling, pork dumpling and yam cake
American Breakfast
Yoghurt
Herb omelette with chicken sausage, roma tomato, sauteed mushrooms and gratin potatoes
Bread selection with preserves
Continental Breakfast
Assorted bread with preserves
Your meal will be served with a selection of sliced fresh fruits
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
SQ269A SIN-ADL (CM1) 47-1.1 03-04 RC
Wine and Beverage
Mix of the Month
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-up
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
Charles Heidsieck “Mise en Cave 2003”
Of the three Champagne Houses based in the historic city of Reims that bear the name Heidsieck, Charles Heidsieck is the most famous, being the oldest and the largest and having coined the name “Champagne Charlie”. A perfect blend of the Chardonnay grape for elegance, Pinot Noir for body and a little Pinot Meunier for spiciness, based on the 2002 vintage, bottled and “mise en cave” in 2003, this is a marvellously expressive Champagne, lively on the nose, biscuity and creamy on the palate with rounded, dry finish.
White Wines
d’Arenberg “The Olive Grove” Chardonnay 2004 Mclaren Vale
d’Arenberg is a well known traditional family business based in McLaren Vale South Australia. Recently d’Arenberg has been invigorated under the management of young winemaker Chester Osborn. This generational change has seen d’Arenberg emerge as one of Australia’s most exciting wine producers. This chardonnay successfully combines ripeness with freshness due to skilful blending of fresh tank fermented wine with more complex wine fermented and aged in French oak barrels.
Hattenheimer Schutzenhaus Riesling Kabinett 2004 Balthasar Ress Rheingau
The Hattenheim vineyards in the heart of Germany’s Rheingau wine region were classified “Erstes-Gewachs” of First Growth in 1999 and the Schutzenhaus slopes face south-west to produce delicate wines of great elegance. 2004 was a superb vintage for Rheingau Riesling and this wine won the German Trophy in the 2006 International Wine Challenge.
Red Wines
Elderton Shiraz 2004 Barossa Valley
The Barossa Valley is known internationally for classic “Aussie” Shiraz. These wines are rich and full-bodied with a characteristic soft finish and mocca flavours. Elderton is a small family owned company with an excellent reputation for its reds. This wine, made from old vines from the warmer valley floor, was aged in a mixture of American and French oak barrels and is a fine example of traditional Barossa Shiraz.
Chateau Batailley 1998 Pauillac
Batailley is one of the oldest estates in the Medoc region. Classified a prestigious Fifth Growth in 1855, the vineyard is dominated by Cabernet Sauvignon, which brings a typical bouquet of blackcurrants and well structured fruit, whose ripe tannins contribute to the rounded finish. 1998 was an excellent year for the red wines of Bordeaux and this wine is a splendid example of a top Pauillac.
Port
Dow 2001 Late Bottled Vintage Port Portugal
A Late Bottled Vintage Port, usually shortened to LBV, is Port from a single, high quality vintage, bottled after four to five years spent maturing in large oak barrels, or “pipes” as they are known in the Douro. Deep ruby in colour, with all the spice, bramble fruit and concentration typical of a fine Port, and a warm, smooth sweetness of the finish, this LBV is one of the highest quality.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Jasmine Tea
A revered classic with a hint of fragrant jasmine
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Sparkling
Still
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light
Ginger Ale
Seven-Up
Milk
Full Cream
Low Fat
AU 0407
Jun 21, 2008, 3:19 pm
#182
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore Airlines
Business Class menu
Adelaide to Singapore
April 2007
Lunch Meal
A Savoury Note
Baby frisee salad with sugar cured salmon and salmon caviar
Lemon thyme mustard dressing
The Main Event
Seared wild barramundi fillet with tsuyu sauce, udon noodles, shiitake mushrooms and eggplant
Lamb loin with macadamia and wattleseed crust
Polenta, wilted spinach and cured black cherry jus
Stirfried chicken with spicy garlic sauce
button mushrooms, vegetables and brown rice pilaf
Slow roasted pork belly with cider-sage jus, seasonal vegetables and sweet mashed potatoes
A Sweet Note
Ice cream
The Cheese Board
Gourmet cheese with garnishes
Fruit
A selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
and pralines
Refreshment Menu
To Nibble On…
Warm focaccia sandwich with turkey and cheese
Croissant with smoked salmon and shaved cucumber, mixed salad
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Wine and Beverage
Mix of the Month
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-up
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
Charles Heidsieck “Mise en Cave 2003”
Of the three Champagne Houses based in the historic city of Reims that bear the name Heidsieck, Charles Heidsieck is the most famous, being the oldest and the largest and having coined the name “Champagne Charlie”. A perfect blend of the Chardonnay grape for elegance, Pinot Noir for body and a little Pinot Meunier for spiciness, based on the 2002 vintage, bottled and “mise en cave” in 2003, this is a marvellously expressive Champagne, lively on the nose, biscuity and creamy on the palate with rounded, dry finish.
White Wines
d’Arenberg “The Olive Grove” Chardonnay 2004 Mclaren Vale
d’Arenberg is a well known traditional family business based in McLaren Vale South Australia. Recently d’Arenberg has been invigorated under the management of young winemaker Chester Osborn. This generational change has seen d’Arenberg emerge as one of Australia’s most exciting wine producers. This chardonnay successfully combines ripeness with freshness due to skilful blending of fresh tank fermented wine with more complex wine fermented and aged in French oak barrels.
Hattenheimer Schutzenhaus Riesling Kabinett 2004 Balthasar Ress Rheingau
The Hattenheim vineyards in the heart of Germany’s Rheingau wine region were classified “Erstes-Gewachs” of First Growth in 1999 and the Schutzenhaus slopes face south-west to produce delicate wines of great elegance. 2004 was a superb vintage for Rheingau Riesling and this wine won the German Trophy in the 2006 International Wine Challenge.
Red Wines
Elderton Shiraz 2004 Barossa Valley
The Barossa Valley is known internationally for classic “Aussie” Shiraz. These wines are rich and full-bodied with a characteristic soft finish and mocca flavours. Elderton is a small family owned company with an excellent reputation for its reds. This wine, made from old vines from the warmer valley floor, was aged in a mixture of American and French oak barrels and is a fine example of traditional Barossa Shiraz.
Chateau Batailley 1998 Pauillac
Batailley is one of the oldest estates in the Medoc region. Classified a prestigious Fifth Growth in 1855, the vineyard is dominated by Cabernet Sauvignon, which brings a typical bouquet of blackcurrants and well structured fruit, whose ripe tannins contribute to the rounded finish. 1998 was an excellent year for the red wines of Bordeaux and this wine is a splendid example of a top Pauillac.
Port
Dow 2001 Late Bottled Vintage Port Portugal
A Late Bottled Vintage Port, usually shortened to LBV, is Port from a single, high quality vintage, bottled after four to five years spent maturing in large oak barrels, or “pipes” as they are known in the Douro. Deep ruby in colour, with all the spice, bramble fruit and concentration typical of a fine Port, and a warm, smooth sweetness of the finish, this LBV is one of the highest quality.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Jasmine Tea
A revered classic with a hint of fragrant jasmine
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Sparkling
Still
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light
Ginger Ale
Seven-Up
Milk
Full Cream
Low Fat
Business Class menu
Adelaide to Singapore
April 2007
Lunch Meal
A Savoury Note
Baby frisee salad with sugar cured salmon and salmon caviar
Lemon thyme mustard dressing
The Main Event
Seared wild barramundi fillet with tsuyu sauce, udon noodles, shiitake mushrooms and eggplant
Lamb loin with macadamia and wattleseed crust
Polenta, wilted spinach and cured black cherry jus
Stirfried chicken with spicy garlic sauce
button mushrooms, vegetables and brown rice pilaf
Slow roasted pork belly with cider-sage jus, seasonal vegetables and sweet mashed potatoes
A Sweet Note
Ice cream
The Cheese Board
Gourmet cheese with garnishes
Fruit
A selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
and pralines
Refreshment Menu
To Nibble On…
Warm focaccia sandwich with turkey and cheese
Croissant with smoked salmon and shaved cucumber, mixed salad
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
SQ268A ADL-SIN (L/HR) 47-1.1 03-04 RC
Wine and Beverage
Mix of the Month
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-up
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
Charles Heidsieck “Mise en Cave 2003”
Of the three Champagne Houses based in the historic city of Reims that bear the name Heidsieck, Charles Heidsieck is the most famous, being the oldest and the largest and having coined the name “Champagne Charlie”. A perfect blend of the Chardonnay grape for elegance, Pinot Noir for body and a little Pinot Meunier for spiciness, based on the 2002 vintage, bottled and “mise en cave” in 2003, this is a marvellously expressive Champagne, lively on the nose, biscuity and creamy on the palate with rounded, dry finish.
White Wines
d’Arenberg “The Olive Grove” Chardonnay 2004 Mclaren Vale
d’Arenberg is a well known traditional family business based in McLaren Vale South Australia. Recently d’Arenberg has been invigorated under the management of young winemaker Chester Osborn. This generational change has seen d’Arenberg emerge as one of Australia’s most exciting wine producers. This chardonnay successfully combines ripeness with freshness due to skilful blending of fresh tank fermented wine with more complex wine fermented and aged in French oak barrels.
Hattenheimer Schutzenhaus Riesling Kabinett 2004 Balthasar Ress Rheingau
The Hattenheim vineyards in the heart of Germany’s Rheingau wine region were classified “Erstes-Gewachs” of First Growth in 1999 and the Schutzenhaus slopes face south-west to produce delicate wines of great elegance. 2004 was a superb vintage for Rheingau Riesling and this wine won the German Trophy in the 2006 International Wine Challenge.
Red Wines
Elderton Shiraz 2004 Barossa Valley
The Barossa Valley is known internationally for classic “Aussie” Shiraz. These wines are rich and full-bodied with a characteristic soft finish and mocca flavours. Elderton is a small family owned company with an excellent reputation for its reds. This wine, made from old vines from the warmer valley floor, was aged in a mixture of American and French oak barrels and is a fine example of traditional Barossa Shiraz.
Chateau Batailley 1998 Pauillac
Batailley is one of the oldest estates in the Medoc region. Classified a prestigious Fifth Growth in 1855, the vineyard is dominated by Cabernet Sauvignon, which brings a typical bouquet of blackcurrants and well structured fruit, whose ripe tannins contribute to the rounded finish. 1998 was an excellent year for the red wines of Bordeaux and this wine is a splendid example of a top Pauillac.
Port
Dow 2001 Late Bottled Vintage Port Portugal
A Late Bottled Vintage Port, usually shortened to LBV, is Port from a single, high quality vintage, bottled after four to five years spent maturing in large oak barrels, or “pipes” as they are known in the Douro. Deep ruby in colour, with all the spice, bramble fruit and concentration typical of a fine Port, and a warm, smooth sweetness of the finish, this LBV is one of the highest quality.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Jasmine Tea
A revered classic with a hint of fragrant jasmine
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Sparkling
Still
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light
Ginger Ale
Seven-Up
Milk
Full Cream
Low Fat
AU 0407
Jun 21, 2008, 3:20 pm
#183
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Qantas
First Class menu
Sydney First Class Lounge Dining
June 2007
Breakfast
Available until midday
Seasonal Fruit Salad
Sheep’s Milk Yoghurt and Organic Honey
Brookfarm Toasted Macadamia and Cranberry Muesli
Bircher Muesli
Warm Semolina Porridge with Poached Quince and Brown Sugar
Orange and Cinnamon Pancakes with Banana and Maple Syrup Butter
Manna From Heaven Mushroom and Parmesan Tart
Sourdough, Whole Grain or Fruit Toast, served with a choice of condiments
Wholegrain Toast with Avocado, Snow pea Sprouts, Lime and Cracked Pepper
From the Bakery
Daily selection of croissants, Danish pastries and freshly baked muffins, served with your choice of condiments
Organic Eggs
For a healthy and delicious start to the day
Eggs Benedict or Florentine
Organic Egg, Smokehouse Bacon and Tomato Relish Sourdough Roll
Omelettes
Organic Egg Omelette with Leg Ham, Leek and Gruyere
Organic Egg White Omelette with Tomato, Ricotta and Chives
Manna From Heaven Mushroom and Parmesan Tart
Spanish Tortilla with Chorizo, Potato and Caramelised Onion
Two Organic Eggs
Poached, Boiled or Fried served with Sourdough Toast
Choice of Sides
Smokehouse Bacon, Organic Breakfast Sausages, Smoked Salmon, Roast Vine Ripened Tomato, Sautéed Field Mushrooms, Hash Potatoes
Breakfast Beverages
For a larger selection see the beverage list
nudie Passionfruit and Orange Energiser Drink,
designed by Neil Perry
Freshly Squeezed Juice
Grinders Espresso Coffee
T2 Black and Herbal Tea
Hot Chocolate
All Day Dining
Available from midday
Seasonal Soup – ask you waiter for today’s selection
Vine Ripened Tomato, Mozzarella and Basil Salad
Crumbed Goat’s Cheese with Roast Baby Beetroot, Walnut and Endive
Salad of Poached Chicken and Leeks Vinaigrette
Our Signature Club Sandwich with Chicken, Bacon and Aioli
Our Signature Burger with Bacon, Gruyère, Dill Pickle and Tomato Chilli Relish
Poached Organic Eggs with Frisée, Croutons and Lardons
Organic Egg Omelette with Leg Ham, Leek and Gruyère
Fusilli Pasta with Roasted Butternut Pumpkin, Pine Nuts, Spinach and Feta
Grilled Fish with Celeriac Remoulade and Kipfler Potatoes
Crumbed Veal Schnitzel with Lemon and Parsley, Shaved Fennel, Cabbage and Parmesan Salad
Peppered Beef Stir Fry with Thai Basil and Jasmine Rice
Minute Steak with Café de Paris Butter and Fries
Side Dishes
To complement your meal
Green Leaf Salad with Mustard Vinaigrette
Steamed Broccoli with Lemon Oil
Sautéed Green Beans with Tarragon and Almonds
Fries
Roast Potatoes with Rosemary
Cheese and Dessert
Seasonal Fruit Plate
Nice Cream Ice Creams and Sorbets – ask your waiter for today’s selection
Manna From Heaven Raspberry and Passionfruit Cake
Manna From Heaven Orange and Pineapple Cake
Cheese, hand selected by Calendar Cheese Company, Farm House Chedday, Rouzaire Brillat Savarin
Plate of the Day
Please ask your host for the daily addition to the menu
Wine List
White Wine
Knappstein Three 2006, Clare Valley, South Australia
The 2006 vintage is a blend of 70% Gewürztraminer, 20% Riesling and 10% Pinot Gris. Inspiration for this blend comes from the Alsace region in France where these varieties have been blended for years. The wine has an intriguing nose of lifted rose petals and lychee fruit with a distinctive spiciness. The tropical fruit palate of the Gewürztraminer is balanced by the natural acid structure of the Citrus Riesling. The ever growing in popularity of Pinot Gris, adds a mid palate fruit weight and a textural complexity.
Cape Mentelle, Semillon, Sauvignon Blanc 2005, Margaret River, Western Australia
This quintessential blend sets the benchmark for a wine style now synonymous with the Margaret river region. The style accentuates the fresh fruit characters of both Semillon and Sauvignon Blanc. Barrel fermentation to a small parcel of this wine adds weight and complexity to the palate.
Meerea Park, Epoch, Semillon 2005, Hunter Valley, New South Wales
An outstanding example of the quality Semillons produced in the Hunter Valley region of New South Wales. Lemon, lime, green banana, hay and spice aromas are further asserted with charging fresh, zesty lemon, lime herbaceous flavours. Flinty and bone dry, Lean but very intense, this wine begs to be savoured.
Giant Steps, Chardonnay 2004, Yarra Valley, Victoria
A complex Yarra Valley gem, this wine is typical of a cool climate chardonnay with a toasty, hazelnut and citrus nose. This is followed by varying layers of tightly well balanced green limes and citrus undertones. Unmistakable French oak lends weight and seriousness to this wine. Enjoy with a cheese plate.
Dominique Portet, Fontaine, Rose 2006, Yarra Valley, Victoria
The son of Andre Portet, regisseur (vineyard and winery manager) of Chateau Lafitte-Rothschild in Pauillac. Dominique brings his years of experience into this lively young wine. The colour is subtle rose-gold, inviting and luscious. Made from Cabernet, Merlot and Shiraz grapes this wine has ripe berry flavours with slight cherry undertones. This wine is immaculate as an aperitif or spectacular with a Mediterranean tapas plate.
Champagne
By Moet and Chandon
Moet and Chandon Brut Imperial, an elegant harmonious wine with a clean smooth fruit driven bouquet. With a hint of cashew nut and smooth nectarine flavours, it is delicate and well balanced.
Veuve Cliquot Ponsardin, a well loved wine for its crisp full flavours. Its complex nose of apple, citrus and caramel is followed by full flavours of pure elegance, crispness and a slightly spicy finish.
Moet and Chandon Rose. This wine bubbles with life. The complexity of taste begins initially with figs and dried apricots progressively revealing nuances of cocoa and cinnamon.
Red Wine
Yering Station, Pinot Noir 2005, Yarra Valley, Victoria
Traditional stomping is an age-old technique still employed at Yering Station for its uniquely gentle extraction of juice and flavour. This lively young pinot marries vibrant raspberry, cherry and plum-like fruit with restrained cedar/vanilla oak and silky, sappy tannin. There’s a hint of stewed fruit, but plenty of confectionary brightness and a structured, savoury finish.
Meerea Park Shiraz Viognier 2005, Hunter Valley, New South Wales
A classic blend of the Cote Rotie region in France, this blend has taken exceptionally well in the Hunter Valley region of New South Wales. The addition of 6% Viognier helps lift the aromas of this wine to expose cherry, raspberry dried herbs and vanilla. A luscious palate of juicy rich fruit includes concentrated red orange and earthy herbal flavours. A grippy tannic wine with campari like bitterness gives this wine personality and vigour.
Torbreck, Cuvee Juveniles 2005, Grenache, Shiraz, Mourvedre, Barossa Valley, South Australia
One of today’s most prolific wine aficionados has claimed this vintage of Juveniles to be the most exiting wines to be made on the planet earth. The cuvee Juveniles is a bold and seductive blend that represents a youthful wine from old vines. In short this wine is sensuous, fragrant, concentrated and extremely drinkable.
Parker Estate, Terra Rossa Cabernet 2004, Coonawarra, South Australia
Attracting a cult following, the 2003 Parker Estate is a rare find. This densely structured wine with super ripe flavours is the result of a cool late ripening season. This is a serious wine the palate bursts with big blackberry flavours with dark chocolate and hazelnut undertones. The finish is log, lingering and dry.
Dessert
De Bortoli, Noble One 2004, Riverina, New South Wales
The creation of this Sauternes style wine by Darren de Bortoli in 1982 has been regarded as Australia’s benchmark dessert wine. The botrytis flavours of this wine combine peach, nectarine citrus and almond characters to create a luscious well balanced wine to be enjoyed with dessert or a fine blue cheese.
Beverage List
Aperitifs
Campari, Cinzano Bianco, Noilly Prat
Spirits
Glenlivet 18yo Malt Whiskey
Chivas Regal 12yo Scotch Whiskey
Johnnie Walker Black Label
Bombay Sapphire Dry London Gin
Tanqueray Gin
Wyborowa Single Estate Vodka
Bellvedere Vodka
Bacardi White Rum
Inner Circle Dark Rum
Bundaberg Dark Rum
Wild Turkey Bourbon
Jack Daniels Bourbon
Cuervo Tequila
Beers
Cascade Light, Cascade, Heineken
Crown Lager, James Squire
Digestives, Liqueurs and Ports
Bailey’s Irish Cream
Cointreau
Drambuie
Tia Maria
St Agnes 5yo Brandy
Martell Biscuit VSOP
Grant Burge 20yo Tawny
Morris Liqueur Tawny
Morris Liqueur Muscat
Morris Liqueur Tokay
Harvey’s Bristol Cream Sherry
Non Alcoholic
Range of freshly squeezed Juices
Orange Juice, Apple Juice, Tomato Juice
nudie Passionfruit and Orange Energiser Drink, designed by Neil Perry
nudie Mango and Passionfruit Juice
nudie Strawberry and Banana Juice
San Pellegrino Acqua Panna Natural Mineral Water
San Pellegrino Sparkling Mineral Water
San Pellegrino Chinotto, San Pellegrino Limonata, San Pellegrino Aranciata Rossa
Ginger Ale, Lemonade, Cola, Diet Cola
Hot Beverages
Coffee
Espresso coffees use the premium Giancarlo blend from Grinders Coffee
Espresso, Long Black, Café Latte, Flat White, Cappuccino, Mocha, Decaffeinated, Filter, Liqueur Coffee
Hot Chocolate
Tea
A selection of teas brought to you by T2 from some of the finest tea plantations in the world.
Peppermint
Great as a pick me up after a long haul flight, lush peppermint leaves create a refreshing infusion, drink hot or cold. A well rounded flavour captures the sweet essence of all things “minty” with a sweet, cool lingering aroma.
Lemongrass and Ginger
Whether you’re off to the Far East or not enjoy this zesty and bright brew, lemongrass contrasts the spicy flavour of ginger to create a refreshing and wild taste sensation.
English Breakfast
A blend of the finest Sri Lankan full bodied teas produce a rich and well rounded flavour. Great for all day drinking whether you’re coming or going!
Earl Grey
Earl Grey is made of Sri Lankan black teas combined with the citrus delights of Bergamot, generating an elegant and balanced full flavoured cup. An afternoon tea essential, so sit back and enjoy the flight.
China Jasmine
A smooth green tea naturally scented with Jasmine buds. A delightful aroma and light taste. Close your eyes and it will be as if you’ve arrived at your destination.
Chamomile
Relax and unwind with this fragrant infusion of sweet golden chamomile flowers. A delicious calming start to your flight or before you doze off on your way to Paradise.
Chai
Even if you’re not off to somewhere exotic enjoy this blend of spices to conjure up the steamy aromatic delights of an Indian market. A black tea base with spicy sprinkles of cinnamon, cardamom, clove and star anise.
Sencha
A classic green tea to be enjoyed through out the day. These beautiful emerald green leaves produce a delicate.
[NB this printed menu has many typos.]
First Class menu
Sydney First Class Lounge Dining
June 2007
Breakfast
Available until midday
Seasonal Fruit Salad
Sheep’s Milk Yoghurt and Organic Honey
Brookfarm Toasted Macadamia and Cranberry Muesli
Bircher Muesli
Warm Semolina Porridge with Poached Quince and Brown Sugar
Orange and Cinnamon Pancakes with Banana and Maple Syrup Butter
Manna From Heaven Mushroom and Parmesan Tart
Sourdough, Whole Grain or Fruit Toast, served with a choice of condiments
Wholegrain Toast with Avocado, Snow pea Sprouts, Lime and Cracked Pepper
From the Bakery
Daily selection of croissants, Danish pastries and freshly baked muffins, served with your choice of condiments
Organic Eggs
For a healthy and delicious start to the day
Eggs Benedict or Florentine
Organic Egg, Smokehouse Bacon and Tomato Relish Sourdough Roll
Omelettes
Organic Egg Omelette with Leg Ham, Leek and Gruyere
Organic Egg White Omelette with Tomato, Ricotta and Chives
Manna From Heaven Mushroom and Parmesan Tart
Spanish Tortilla with Chorizo, Potato and Caramelised Onion
Two Organic Eggs
Poached, Boiled or Fried served with Sourdough Toast
Choice of Sides
Smokehouse Bacon, Organic Breakfast Sausages, Smoked Salmon, Roast Vine Ripened Tomato, Sautéed Field Mushrooms, Hash Potatoes
Breakfast Beverages
For a larger selection see the beverage list
nudie Passionfruit and Orange Energiser Drink,
designed by Neil Perry
Freshly Squeezed Juice
Grinders Espresso Coffee
T2 Black and Herbal Tea
Hot Chocolate
All Day Dining
Available from midday
Seasonal Soup – ask you waiter for today’s selection
Vine Ripened Tomato, Mozzarella and Basil Salad
Crumbed Goat’s Cheese with Roast Baby Beetroot, Walnut and Endive
Salad of Poached Chicken and Leeks Vinaigrette
Our Signature Club Sandwich with Chicken, Bacon and Aioli
Our Signature Burger with Bacon, Gruyère, Dill Pickle and Tomato Chilli Relish
Poached Organic Eggs with Frisée, Croutons and Lardons
Organic Egg Omelette with Leg Ham, Leek and Gruyère
Fusilli Pasta with Roasted Butternut Pumpkin, Pine Nuts, Spinach and Feta
Grilled Fish with Celeriac Remoulade and Kipfler Potatoes
Crumbed Veal Schnitzel with Lemon and Parsley, Shaved Fennel, Cabbage and Parmesan Salad
Peppered Beef Stir Fry with Thai Basil and Jasmine Rice
Minute Steak with Café de Paris Butter and Fries
Side Dishes
To complement your meal
Green Leaf Salad with Mustard Vinaigrette
Steamed Broccoli with Lemon Oil
Sautéed Green Beans with Tarragon and Almonds
Fries
Roast Potatoes with Rosemary
Cheese and Dessert
Seasonal Fruit Plate
Nice Cream Ice Creams and Sorbets – ask your waiter for today’s selection
Manna From Heaven Raspberry and Passionfruit Cake
Manna From Heaven Orange and Pineapple Cake
Cheese, hand selected by Calendar Cheese Company, Farm House Chedday, Rouzaire Brillat Savarin
Plate of the Day
Please ask your host for the daily addition to the menu
Wine List
White Wine
Knappstein Three 2006, Clare Valley, South Australia
The 2006 vintage is a blend of 70% Gewürztraminer, 20% Riesling and 10% Pinot Gris. Inspiration for this blend comes from the Alsace region in France where these varieties have been blended for years. The wine has an intriguing nose of lifted rose petals and lychee fruit with a distinctive spiciness. The tropical fruit palate of the Gewürztraminer is balanced by the natural acid structure of the Citrus Riesling. The ever growing in popularity of Pinot Gris, adds a mid palate fruit weight and a textural complexity.
Cape Mentelle, Semillon, Sauvignon Blanc 2005, Margaret River, Western Australia
This quintessential blend sets the benchmark for a wine style now synonymous with the Margaret river region. The style accentuates the fresh fruit characters of both Semillon and Sauvignon Blanc. Barrel fermentation to a small parcel of this wine adds weight and complexity to the palate.
Meerea Park, Epoch, Semillon 2005, Hunter Valley, New South Wales
An outstanding example of the quality Semillons produced in the Hunter Valley region of New South Wales. Lemon, lime, green banana, hay and spice aromas are further asserted with charging fresh, zesty lemon, lime herbaceous flavours. Flinty and bone dry, Lean but very intense, this wine begs to be savoured.
Giant Steps, Chardonnay 2004, Yarra Valley, Victoria
A complex Yarra Valley gem, this wine is typical of a cool climate chardonnay with a toasty, hazelnut and citrus nose. This is followed by varying layers of tightly well balanced green limes and citrus undertones. Unmistakable French oak lends weight and seriousness to this wine. Enjoy with a cheese plate.
Dominique Portet, Fontaine, Rose 2006, Yarra Valley, Victoria
The son of Andre Portet, regisseur (vineyard and winery manager) of Chateau Lafitte-Rothschild in Pauillac. Dominique brings his years of experience into this lively young wine. The colour is subtle rose-gold, inviting and luscious. Made from Cabernet, Merlot and Shiraz grapes this wine has ripe berry flavours with slight cherry undertones. This wine is immaculate as an aperitif or spectacular with a Mediterranean tapas plate.
Champagne
By Moet and Chandon
Moet and Chandon Brut Imperial, an elegant harmonious wine with a clean smooth fruit driven bouquet. With a hint of cashew nut and smooth nectarine flavours, it is delicate and well balanced.
Veuve Cliquot Ponsardin, a well loved wine for its crisp full flavours. Its complex nose of apple, citrus and caramel is followed by full flavours of pure elegance, crispness and a slightly spicy finish.
Moet and Chandon Rose. This wine bubbles with life. The complexity of taste begins initially with figs and dried apricots progressively revealing nuances of cocoa and cinnamon.
Red Wine
Yering Station, Pinot Noir 2005, Yarra Valley, Victoria
Traditional stomping is an age-old technique still employed at Yering Station for its uniquely gentle extraction of juice and flavour. This lively young pinot marries vibrant raspberry, cherry and plum-like fruit with restrained cedar/vanilla oak and silky, sappy tannin. There’s a hint of stewed fruit, but plenty of confectionary brightness and a structured, savoury finish.
Meerea Park Shiraz Viognier 2005, Hunter Valley, New South Wales
A classic blend of the Cote Rotie region in France, this blend has taken exceptionally well in the Hunter Valley region of New South Wales. The addition of 6% Viognier helps lift the aromas of this wine to expose cherry, raspberry dried herbs and vanilla. A luscious palate of juicy rich fruit includes concentrated red orange and earthy herbal flavours. A grippy tannic wine with campari like bitterness gives this wine personality and vigour.
Torbreck, Cuvee Juveniles 2005, Grenache, Shiraz, Mourvedre, Barossa Valley, South Australia
One of today’s most prolific wine aficionados has claimed this vintage of Juveniles to be the most exiting wines to be made on the planet earth. The cuvee Juveniles is a bold and seductive blend that represents a youthful wine from old vines. In short this wine is sensuous, fragrant, concentrated and extremely drinkable.
Parker Estate, Terra Rossa Cabernet 2004, Coonawarra, South Australia
Attracting a cult following, the 2003 Parker Estate is a rare find. This densely structured wine with super ripe flavours is the result of a cool late ripening season. This is a serious wine the palate bursts with big blackberry flavours with dark chocolate and hazelnut undertones. The finish is log, lingering and dry.
Dessert
De Bortoli, Noble One 2004, Riverina, New South Wales
The creation of this Sauternes style wine by Darren de Bortoli in 1982 has been regarded as Australia’s benchmark dessert wine. The botrytis flavours of this wine combine peach, nectarine citrus and almond characters to create a luscious well balanced wine to be enjoyed with dessert or a fine blue cheese.
Beverage List
Aperitifs
Campari, Cinzano Bianco, Noilly Prat
Spirits
Glenlivet 18yo Malt Whiskey
Chivas Regal 12yo Scotch Whiskey
Johnnie Walker Black Label
Bombay Sapphire Dry London Gin
Tanqueray Gin
Wyborowa Single Estate Vodka
Bellvedere Vodka
Bacardi White Rum
Inner Circle Dark Rum
Bundaberg Dark Rum
Wild Turkey Bourbon
Jack Daniels Bourbon
Cuervo Tequila
Beers
Cascade Light, Cascade, Heineken
Crown Lager, James Squire
Digestives, Liqueurs and Ports
Bailey’s Irish Cream
Cointreau
Drambuie
Tia Maria
St Agnes 5yo Brandy
Martell Biscuit VSOP
Grant Burge 20yo Tawny
Morris Liqueur Tawny
Morris Liqueur Muscat
Morris Liqueur Tokay
Harvey’s Bristol Cream Sherry
Non Alcoholic
Range of freshly squeezed Juices
Orange Juice, Apple Juice, Tomato Juice
nudie Passionfruit and Orange Energiser Drink, designed by Neil Perry
nudie Mango and Passionfruit Juice
nudie Strawberry and Banana Juice
San Pellegrino Acqua Panna Natural Mineral Water
San Pellegrino Sparkling Mineral Water
San Pellegrino Chinotto, San Pellegrino Limonata, San Pellegrino Aranciata Rossa
Ginger Ale, Lemonade, Cola, Diet Cola
Hot Beverages
Coffee
Espresso coffees use the premium Giancarlo blend from Grinders Coffee
Espresso, Long Black, Café Latte, Flat White, Cappuccino, Mocha, Decaffeinated, Filter, Liqueur Coffee
Hot Chocolate
Tea
A selection of teas brought to you by T2 from some of the finest tea plantations in the world.
Peppermint
Great as a pick me up after a long haul flight, lush peppermint leaves create a refreshing infusion, drink hot or cold. A well rounded flavour captures the sweet essence of all things “minty” with a sweet, cool lingering aroma.
Lemongrass and Ginger
Whether you’re off to the Far East or not enjoy this zesty and bright brew, lemongrass contrasts the spicy flavour of ginger to create a refreshing and wild taste sensation.
English Breakfast
A blend of the finest Sri Lankan full bodied teas produce a rich and well rounded flavour. Great for all day drinking whether you’re coming or going!
Earl Grey
Earl Grey is made of Sri Lankan black teas combined with the citrus delights of Bergamot, generating an elegant and balanced full flavoured cup. An afternoon tea essential, so sit back and enjoy the flight.
China Jasmine
A smooth green tea naturally scented with Jasmine buds. A delightful aroma and light taste. Close your eyes and it will be as if you’ve arrived at your destination.
Chamomile
Relax and unwind with this fragrant infusion of sweet golden chamomile flowers. A delicious calming start to your flight or before you doze off on your way to Paradise.
Chai
Even if you’re not off to somewhere exotic enjoy this blend of spices to conjure up the steamy aromatic delights of an Indian market. A black tea base with spicy sprinkles of cinnamon, cardamom, clove and star anise.
Sencha
A classic green tea to be enjoyed through out the day. These beautiful emerald green leaves produce a delicate.
[NB this printed menu has many typos.]
Jun 21, 2008, 3:20 pm
#184
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Qantas
First Class menu
Sydney First Class Lounge
June 2007
Breakfast
Available until midday
Organic Egg, Smokehouse Bacon and Tomato Relish Sourdough Roll
Organic Egg Omelette with Leg Ham, Leek and Gruyere
Organic Egg White Omelette with Tomato, Ricotta and Chives
Whole Grain Toast with Avocado, Snow Pea Sprouts, Lime and Cracked Pepper
All Day Dining
Available from midday
Selection of Tapas
Freshly Sliced Prosciutto
Salt Cod Fritters
Fried Stuffed Olives
Meatballs in Spicy Tomato Sauce
Mains
Seasonal Soup – ask you waiter for today’s selection
Organic Egg Omelette with Leg Ham, Leek and Gruyere
Salad of Poached Chicken and Leeks Vinaigrette
Manna From Heaven Mushroom and Parmesan Tart
Cheese
Please ask your host for today’s choices
Cheese, served with Accompaniments
Farmhouse Cheddar, Rouzaire Brillat Savarin – Calendar Cheese Company.
First Choice
If you prefer to help yourself a range of items have been freshly prepared for you to select from at your leisure.
Fruit Salad, Bircher Muesli, Sheep’s Milk Yoghurt, Organic Honey
From the Bakery
Daily selection of croissants, Danish pastries and freshly baked muffins, served with your choice of condiments
Wine List
White Wine
Knappstein Three 2006, Clare Valley, South Australia
The 2006 vintage is a blend of 70% Gewürztraminer, 20% Riesling and 10% Pinot Gris. Inspiration for this blend comes from the Alsace region in France where these varieties have been blended for years. The wine has an intriguing nose of lifted rose petals and lychee fruit with a distinctive spiciness. The tropical fruit palate of the Gewürztraminer is balanced by the natural acid structure of the Citrus Riesling. The ever growing in popularity of Pinot Gris, adds a mid palate fruit weight and a textural complexity.
Cape Mentelle, Semillon, Sauvignon Blanc 2005, Margaret River, Western Australia
This quintessential blend sets the benchmark for a wine style now synonymous with the Margaret river region. The style accentuates the fresh fruit characters of both Semillon and Sauvignon Blanc. Barrel fermentation to a small parcel of this wine adds weight and complexity to the palate.
Meerea Park, Epoch, Semillon 2005, Hunter Valley, New South Wales
An outstanding example of the quality Semillons produced in the Hunter Valley region of New South Wales. Lemon, lime, green banana, hay and spice aromas are further asserted with charging fresh, zesty lemon, lime herbaceous flavours. Flinty and bone dry, Lean but very intense, this wine begs to be savoured.
Giant Steps, Chardonnay 2004, Yarra Valley, Victoria
A complex Yarra Valley gem, this wine is typical of a cool climate chardonnay with a toasty, hazelnut and citrus nose. This is followed by varying layers of tightly well balanced green limes and citrus undertones. Unmistakable French oak lends weight and seriousness to this wine. Enjoy with a cheese plate.
Dominique Portet, Fontaine, Rose 2006, Yarra Valley, Victoria
The son of Andre Portet, regisseur (vineyard and winery manager) of Chateau Lafitte-Rothschild in Pauillac. Dominique brings his years of experience into this lively young wine. The colour is subtle rose-gold, inviting and luscious. Made from Cabernet, Merlot and Shiraz grapes this wine has ripe berry flavours with slight cherry undertones. This wine is immaculate as an aperitif or spectacular with a Mediterranean tapas plate.
Champagne
By Moet and Chandon
Moet and Chandon Brut Imperial, an elegant harmonious wine with a clean smooth fruit driven bouquet. With a hint of cashew nut and smooth nectarine flavours, it is delicate and well balanced.
Veuve Cliquot Ponsardin, a well loved wine for its crisp full flavours. Its complex nose of apple, citrus and caramel is followed by full flavours of pure elegance, crispness and a slightly spicy finish.
Red Wine
Yering Station, Pinot Noir 2005, Yarra Valley, Victoria
Traditional stomping is an age-old technique still employed at Yering Station for its uniquely gentle extraction of juice and flavour. This lively young pinot marries vibrant raspberry, cherry and plum-like fruit with restrained cedar/vanilla oak and silky, sappy tannin. There’s a hint of stewed fruit, but plenty of confectionary brightness and a structured, savoury finish.
Meerea Park Shiraz Viognier 2005, Hunter Valley, New South Wales
A classic blend of the Cote Rotie region in France, this blend has taken exceptionally well in the Hunter Valley region of New South Wales. The addition of 6% Viognier helps lift the aromas of this wine to expose cherry, raspberry dried herbs and vanilla. A luscious palate of juicy rich fruit includes concentrated red orange and earthy herbal flavours. A grippy tannic wine with campari like bitterness gives this wine personality and vigour.
Torbreck, Cuvee Juveniles 2005, Grenache, Shiraz, Mourvedre, Barossa Valley, South Australia
One of today’s most prolific wine aficionados has claimed this vintage of Juveniles to be the most exiting wines to be made on the planet earth. The cuvee Juveniles is a bold and seductive blend that represents a youthful wine from old vines. In short this wine is sensuous, fragrant, concentrated and extremely drinkable.
Parker Estate, Terra Rossa Cabernet 2004, Coonawarra, South Australia
Attracting a cult following, the 2003 Parker Estate is a rare find. This densely structured wine with super ripe flavours is the result of a cool late ripening season. This is a serious wine the palate bursts with big blackberry flavours with dark chocolate and hazelnut undertones. The finish is log, lingering and dry.
Dessert
De Bortoli, Noble One 2004, Riverina, New South Wales
The creation of this Sauternes style wine by Darren de Bortoli in 1982 has been regarded as Australia’s benchmark dessert wine. The botrytis flavours of this wine combine peach, nectarine citrus and almond characters to create a luscious well balanced wine to be enjoyed with dessert or a fine blue cheese.
Beverage List
Aperitifs
Campari, Cinzano Bianco, Noilly Prat
Spirits
Glenlivet 18yo Malt Whiskey
Chivas Regal 12yo Scotch Whiskey
Johnnie Walker Black Label
Bombay Sapphire Dry London Gin
Tanqueray Gin
Wyborowa Single Estate Vodka
Bellvedere Vodka
Havana Club 7 Anos Rum
Bacardi White Rum
Bundaberg Dark Rum
Wild Turkey Bourbon
Jack Daniels Bourbon
Jose Cuervo Tequila Especial
Beers
James Squire Original Amber Ale, Cascade Premium Lager, Crown Lager, Cascade Premium Light, Heineken, Coopers Brewery Original Pale Ale
Digestives, Liqueurs and Ports
Harvey’s Bristol Cream Sherry
St Agnes 5yo Brandy
Bailey’s Irish Cream
Cointreau
Grand Marnier
Drambuie
Tia Maria
Morris Liqueur Tokay
Morris Liqueur Muscat
Morris Liqueur Tawny Port
Grant Burge Barossa Aged Tawny Port
Non Alcoholic
Range of freshly squeezed Juices
Orange Juice, Apple Juice, Tomato Juice
nudie Peach Energiser Drink, designed by Neil Perry
nudie Mango and Passionfruit Juice
nudie Lychee, Lemon and Lime Juice
nudie Cranberry and Raspberry Juice
San Pellegrino Acqua Panna Natural Mineral Water
San Pellegrino Sparkling Mineral Water
San Pellegrino Chinotto, San Pellegrino Limonata, San Pellegrino Aranciata Rossa
Lemonade, Cola, Diet Cola, Bitter Lemon
Hot Beverages
Coffee
Espresso coffees use the premium Giancarlo blend from Grinders Coffee
Espresso, Long Black, Café Latte, Flat White, Cappuccino, Mocha, Decaffeinated, Filter, Liqueur Coffee
Hot Chocolate
Tea
A selection of teas brought to you by T2 from some of the finest tea plantations in the world.
Peppermint
Great as a pick me up after a long haul flight, lush peppermint leaves create a refreshing infusion, drink hot or cold. A well rounded flavour captures the sweet essence of all things “minty” with a sweet, cool lingering aroma.
Lemongrass and Ginger
Whether you’re off to the Far East or not enjoy this zesty and bright brew, lemongrass contrasts the spicy flavour of ginger to create a refreshing and wild taste sensation.
English Breakfast
A blend of the finest Sri Lankan full bodied teas produce a rich and well rounded flavour. Great for all day drinking whether you’re coming or going!
Earl Grey
Earl Grey is made of Sri Lankan black teas combined with the citrus delights of Bergamot, generating an elegant and balanced full flavoured cup. An afternoon tea essential, so sit back and enjoy the flight.
China Jasmine
A smooth green tea naturally scented with Jasmine buds. A delightful aroma and light taste. Close your eyes and it will be as if you’ve arrived at your destination.
Chamomile
Relax and unwind with this fragrant infusion of sweet golden chamomile flowers. A delicious calming start to your flight or before you doze off on your way to Paradise.
Chai
Even if you’re not off to somewhere exotic enjoy this blend of spices to conjure up the steamy aromatic delights of an Indian market. A black tea base with spicy sprinkles of cinnamon, cardamom, clove and star anise.
Sencha
A classic green tea to be enjoyed through out the day. These beautiful emerald green leaves produce a delicate.
[NB this printed menu has many typos.]
First Class menu
Sydney First Class Lounge
June 2007
Breakfast
Available until midday
Organic Egg, Smokehouse Bacon and Tomato Relish Sourdough Roll
Organic Egg Omelette with Leg Ham, Leek and Gruyere
Organic Egg White Omelette with Tomato, Ricotta and Chives
Whole Grain Toast with Avocado, Snow Pea Sprouts, Lime and Cracked Pepper
All Day Dining
Available from midday
Selection of Tapas
Freshly Sliced Prosciutto
Salt Cod Fritters
Fried Stuffed Olives
Meatballs in Spicy Tomato Sauce
Mains
Seasonal Soup – ask you waiter for today’s selection
Organic Egg Omelette with Leg Ham, Leek and Gruyere
Salad of Poached Chicken and Leeks Vinaigrette
Manna From Heaven Mushroom and Parmesan Tart
Cheese
Please ask your host for today’s choices
Cheese, served with Accompaniments
Farmhouse Cheddar, Rouzaire Brillat Savarin – Calendar Cheese Company.
First Choice
If you prefer to help yourself a range of items have been freshly prepared for you to select from at your leisure.
Fruit Salad, Bircher Muesli, Sheep’s Milk Yoghurt, Organic Honey
From the Bakery
Daily selection of croissants, Danish pastries and freshly baked muffins, served with your choice of condiments
Wine List
White Wine
Knappstein Three 2006, Clare Valley, South Australia
The 2006 vintage is a blend of 70% Gewürztraminer, 20% Riesling and 10% Pinot Gris. Inspiration for this blend comes from the Alsace region in France where these varieties have been blended for years. The wine has an intriguing nose of lifted rose petals and lychee fruit with a distinctive spiciness. The tropical fruit palate of the Gewürztraminer is balanced by the natural acid structure of the Citrus Riesling. The ever growing in popularity of Pinot Gris, adds a mid palate fruit weight and a textural complexity.
Cape Mentelle, Semillon, Sauvignon Blanc 2005, Margaret River, Western Australia
This quintessential blend sets the benchmark for a wine style now synonymous with the Margaret river region. The style accentuates the fresh fruit characters of both Semillon and Sauvignon Blanc. Barrel fermentation to a small parcel of this wine adds weight and complexity to the palate.
Meerea Park, Epoch, Semillon 2005, Hunter Valley, New South Wales
An outstanding example of the quality Semillons produced in the Hunter Valley region of New South Wales. Lemon, lime, green banana, hay and spice aromas are further asserted with charging fresh, zesty lemon, lime herbaceous flavours. Flinty and bone dry, Lean but very intense, this wine begs to be savoured.
Giant Steps, Chardonnay 2004, Yarra Valley, Victoria
A complex Yarra Valley gem, this wine is typical of a cool climate chardonnay with a toasty, hazelnut and citrus nose. This is followed by varying layers of tightly well balanced green limes and citrus undertones. Unmistakable French oak lends weight and seriousness to this wine. Enjoy with a cheese plate.
Dominique Portet, Fontaine, Rose 2006, Yarra Valley, Victoria
The son of Andre Portet, regisseur (vineyard and winery manager) of Chateau Lafitte-Rothschild in Pauillac. Dominique brings his years of experience into this lively young wine. The colour is subtle rose-gold, inviting and luscious. Made from Cabernet, Merlot and Shiraz grapes this wine has ripe berry flavours with slight cherry undertones. This wine is immaculate as an aperitif or spectacular with a Mediterranean tapas plate.
Champagne
By Moet and Chandon
Moet and Chandon Brut Imperial, an elegant harmonious wine with a clean smooth fruit driven bouquet. With a hint of cashew nut and smooth nectarine flavours, it is delicate and well balanced.
Veuve Cliquot Ponsardin, a well loved wine for its crisp full flavours. Its complex nose of apple, citrus and caramel is followed by full flavours of pure elegance, crispness and a slightly spicy finish.
Red Wine
Yering Station, Pinot Noir 2005, Yarra Valley, Victoria
Traditional stomping is an age-old technique still employed at Yering Station for its uniquely gentle extraction of juice and flavour. This lively young pinot marries vibrant raspberry, cherry and plum-like fruit with restrained cedar/vanilla oak and silky, sappy tannin. There’s a hint of stewed fruit, but plenty of confectionary brightness and a structured, savoury finish.
Meerea Park Shiraz Viognier 2005, Hunter Valley, New South Wales
A classic blend of the Cote Rotie region in France, this blend has taken exceptionally well in the Hunter Valley region of New South Wales. The addition of 6% Viognier helps lift the aromas of this wine to expose cherry, raspberry dried herbs and vanilla. A luscious palate of juicy rich fruit includes concentrated red orange and earthy herbal flavours. A grippy tannic wine with campari like bitterness gives this wine personality and vigour.
Torbreck, Cuvee Juveniles 2005, Grenache, Shiraz, Mourvedre, Barossa Valley, South Australia
One of today’s most prolific wine aficionados has claimed this vintage of Juveniles to be the most exiting wines to be made on the planet earth. The cuvee Juveniles is a bold and seductive blend that represents a youthful wine from old vines. In short this wine is sensuous, fragrant, concentrated and extremely drinkable.
Parker Estate, Terra Rossa Cabernet 2004, Coonawarra, South Australia
Attracting a cult following, the 2003 Parker Estate is a rare find. This densely structured wine with super ripe flavours is the result of a cool late ripening season. This is a serious wine the palate bursts with big blackberry flavours with dark chocolate and hazelnut undertones. The finish is log, lingering and dry.
Dessert
De Bortoli, Noble One 2004, Riverina, New South Wales
The creation of this Sauternes style wine by Darren de Bortoli in 1982 has been regarded as Australia’s benchmark dessert wine. The botrytis flavours of this wine combine peach, nectarine citrus and almond characters to create a luscious well balanced wine to be enjoyed with dessert or a fine blue cheese.
Beverage List
Aperitifs
Campari, Cinzano Bianco, Noilly Prat
Spirits
Glenlivet 18yo Malt Whiskey
Chivas Regal 12yo Scotch Whiskey
Johnnie Walker Black Label
Bombay Sapphire Dry London Gin
Tanqueray Gin
Wyborowa Single Estate Vodka
Bellvedere Vodka
Havana Club 7 Anos Rum
Bacardi White Rum
Bundaberg Dark Rum
Wild Turkey Bourbon
Jack Daniels Bourbon
Jose Cuervo Tequila Especial
Beers
James Squire Original Amber Ale, Cascade Premium Lager, Crown Lager, Cascade Premium Light, Heineken, Coopers Brewery Original Pale Ale
Digestives, Liqueurs and Ports
Harvey’s Bristol Cream Sherry
St Agnes 5yo Brandy
Bailey’s Irish Cream
Cointreau
Grand Marnier
Drambuie
Tia Maria
Morris Liqueur Tokay
Morris Liqueur Muscat
Morris Liqueur Tawny Port
Grant Burge Barossa Aged Tawny Port
Non Alcoholic
Range of freshly squeezed Juices
Orange Juice, Apple Juice, Tomato Juice
nudie Peach Energiser Drink, designed by Neil Perry
nudie Mango and Passionfruit Juice
nudie Lychee, Lemon and Lime Juice
nudie Cranberry and Raspberry Juice
San Pellegrino Acqua Panna Natural Mineral Water
San Pellegrino Sparkling Mineral Water
San Pellegrino Chinotto, San Pellegrino Limonata, San Pellegrino Aranciata Rossa
Lemonade, Cola, Diet Cola, Bitter Lemon
Hot Beverages
Coffee
Espresso coffees use the premium Giancarlo blend from Grinders Coffee
Espresso, Long Black, Café Latte, Flat White, Cappuccino, Mocha, Decaffeinated, Filter, Liqueur Coffee
Hot Chocolate
Tea
A selection of teas brought to you by T2 from some of the finest tea plantations in the world.
Peppermint
Great as a pick me up after a long haul flight, lush peppermint leaves create a refreshing infusion, drink hot or cold. A well rounded flavour captures the sweet essence of all things “minty” with a sweet, cool lingering aroma.
Lemongrass and Ginger
Whether you’re off to the Far East or not enjoy this zesty and bright brew, lemongrass contrasts the spicy flavour of ginger to create a refreshing and wild taste sensation.
English Breakfast
A blend of the finest Sri Lankan full bodied teas produce a rich and well rounded flavour. Great for all day drinking whether you’re coming or going!
Earl Grey
Earl Grey is made of Sri Lankan black teas combined with the citrus delights of Bergamot, generating an elegant and balanced full flavoured cup. An afternoon tea essential, so sit back and enjoy the flight.
China Jasmine
A smooth green tea naturally scented with Jasmine buds. A delightful aroma and light taste. Close your eyes and it will be as if you’ve arrived at your destination.
Chamomile
Relax and unwind with this fragrant infusion of sweet golden chamomile flowers. A delicious calming start to your flight or before you doze off on your way to Paradise.
Chai
Even if you’re not off to somewhere exotic enjoy this blend of spices to conjure up the steamy aromatic delights of an Indian market. A black tea base with spicy sprinkles of cinnamon, cardamom, clove and star anise.
Sencha
A classic green tea to be enjoyed through out the day. These beautiful emerald green leaves produce a delicate.
[NB this printed menu has many typos.]
Jun 21, 2008, 3:21 pm
#185
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Lufthansa
First Class menu
Frankfurt to Johannesburg
April 2006
Menu
In order to provide you with more time to rest, we offer our new Night and Light Service; an assortment of cold and hot delicacies as well as cheese and dessert served from the cart in one course. We are more than happy to offer you our acclaimed menu of several courses, if you choose not to use this service.
Hors d’oeuvre from the Appetizer Cart
Caviar with the traditional Garnishes
Sautéed Jumbo Shrimp and Gruyère Cabbage Salad
Tuna Pastrami with Grapes and Almonds
Apples and Celeriac in mild Dijon Vinaigrette with Chestnuts
Air-dried Roast Beef filled with marinated Cucumbers and Citrus Salsa
Breast of corn-fed Chicken served with Watercress Mustard Sauce and Broccoli with Almonds
Bread, Rolls, Toast and Butter
Entrees
Tenderloin of Beef with Mushroom Crust, light Caramel Soy Sauce, Beets and Polenta
Pan-seared Sturgeon flavored with Coriander, Grapefruit Essence and Belgian Endive
Ricotta Ravioli in Marjoram Butter with Swiss Chard
Cheese and Dessert
International Cheese, Langres le Champenois, Bleu de Gex, Fougeru, Livarot and Allgäu Cheese served with Grapes, Red Radishes and Cherry Tomatoes
Mocha Walnut Dôme with Coffee Ice Cream and Amaretto Gelée
Raspberry Sorbet and Buttermilk Panna Cotta
Specialty Dessert Wines
Hot Beverages
Jacobs Kaffee
Mild Arabica Coffee from the Highlands
Espresso, Decaf Espresso
Cappuccino
Eilles Teespezialitäten
Assam Special Broken
This robust elegant tea with golden leaf tips is harvested at the Brahmaputra River plantations in Northern India.
Earl Grey Premium Blatt
A blend of Ceylon, Darjeeling and Chinese teas enhanced by aromatic oil from the finest bergamot fruit.
Grüntee Asia Superior Blatt
Grown in fertile Central Asia, this unfermented tea is bright yellow in color with a pleasant gentle aroma and sweet yet tart notes.
Kräutergarten
The refreshing and stimulating herbal blend made from lemongrass, mint, Rooibush tea and licorice root has a spicy sweetness. Wonderfully comforting.
Vita Orange
A crisp combination of hibiscus flowers, apples, oranges and lemon zest, cinnamon and orange flavor as well as ten vitalizing vitamins. Very refreshing.
Yogi Tee Rotbusch Bio
Enticingly rich and fragrant spices reminiscent of the exotic kitchens of the Orient mingle with soft Rooibush tea from South Africa. Organically grown Ayurvedic blend with cinnamon, ginger, cardamom, pepper, cloves and Rooibos.
Exclusively to and from South Africa
2000 Glen Carlou, Grand Classique, Paarl, Südafrika
The local mountain of one of the most famous wine-producing regions in South Africa appears like a glistening black pearl. This “pearl” gave the region its name of “Paarl”. Settlers have long recognized the potential of this region and the tradition of wine producing goes back more than two hundred years. The soil, rich in minerals, and the mild, warm climate have always been the prerequisites for producing fine wines. When top producer Walter Finlayson restored the Glen Carlou vineyards in 1985, he was particularly impressed by these factors. He was convinced that this would mean he could produce superb wines. And his conviction is well-founded, as proven by this top wine produced from five classic Bordeaux varieties. The wine is matured in primarily new oak for 24 months and this stamps the wine’s powerful yet elegant character, as well as its bouquet reminiscent of gentle spices, tobacco and cedar wood, plus opulent fruit. It seems as though the Paarl countryside can be tasted with every mouthful.
Vinothek
Champagne
Cuvée Rare, Champagne Piper-Heidsieck, Frankreich
There is no denying the origin of this top Cuvée, which comes from the chalky limestone soils of the Champagne region, east of Paris. This is a real classic, characterized by aromas of ripe citrus fruit, pears and delicate elder blossom. The terrior of Champagne is echoed in the subtle minerality in the mouth, while the elegant and very fine mousse can be attributed to long lees contact after the second fermentation. This Champagne is a most sophisticated pleasure.
Monthly Proposal
1999 Cabernet Sauvignon, Gran Reservado, Santa Alicia, Chile
Maipo Valley, a stunningly beautiful landscape between the Andes and the coastal mountains, is one of the most important wine regions on the American continent due to a volcanic eruption more than 120 million years ago. The region has extraordinary terroir influenced by a fascinating geological history providing many different soil types including flood plains, gravel banks and granite slopes. It is this variety, combined with abundant water availability from the glaciers in the Andes mountains and the fact that many vineyards are protected from the wind, that allows well-structured and complex wines to be produced here. This combination was what originally established the reputation of Maipo as a top wine-producing region. In order to make best use of this natural potential, Santa Alicia uses only grapes from the oldest vineyards for its Gran Reservado wine. The Cabernet Sauvignon grapes, for example, only come from the “Los Maitenes” vineyard. A slow vinification and long period of maceration allows the flavors compounds to develop to the fullest. The subsequent malolactic fermentation and maturation period of nearly one and a half years in new barriques gives this wine its character. The bouquet has seductive aromas of black currants and cherries with a touch of spice as well as elegant toasty notes. In the mouth the gentle tannins and full flavors combine to make this a delightful wine.
White Wine
2004 Iphöfer Kronsberg Silvaner, Spätlese trocken, Juliusspital, Würzburg, Deutschland
The Kronsberg is a famous vineyard site with a renowned terroir, shaped by the chalky soils dating from the Trias period, the southerly orientation of the vineyards and the oak trees at the top of “crown” of the hill. This is how the name “Kronsberg” originated. The wines are intense and full-bodied and have an elegant and classic fruit style as well as an obvious minerality. The cellar staff at Juliusspital know how to preserve these flavors and produce a terroir-specific wine with concentrated structure, powerful yet juicy fruit and a long, persistent finish.
2003 Carneros Chardonnay, Artesa, USA
On the northern banks of San Francisco Bay, the fog, feared by many, is seen as a blessing. Here it protects the vines from the hot midday sun so that fine wines, which are both fruity and with well-balanced acidity, can be produced on Carneros’ chalky soils. With its aromas of pears and white blossom, this Chardonnay gains its unique character not only from the effect of the fog, but also from being matured in barriques.
2004 Benefizium Porer, Pinot Grigio, Alois Lageder, Italien
Tòr Löwengang is the name of the series of wines from the legendary grower Alois Lageder from South Tyrol which are being prepared to conquer the wine world. Grapes from selected individual vineyards are vinified separately, thereby allowing the characteristics of each vineyard to come to the fore. With this Pinot Grigio the result is a symbiosis of the grapes and the mineral-rich soil. The wine has fine aromas of elder blossom, apples and juicy pears, with refreshing acidity on the palate, good fruit and a long finish. This is a real classic from South Tyrol.
Red Wine
2000 Château Camensac, Cru Classé, Haut-Médoc, Frankreich
Only a few estates were classified under the Haut-Médoc Appellation in the 1855 classification. One of them was Château Camensac, situated on the border to Saitn Julien. Cabernet Sauvignon and Merlot vines grow on the gravely soils and the wine is in part matured in new barriques. This is a classic wine style, in which the spiciness of the Cabernet and the rounded character of the Merlot combine together and give a ripe berry fruit character, fine toasty notes and well-structured tannins.
1999 Farnito Cabernet Sauvignon, Toskana IGT, Casa Vinicola Carpineto, Italien
The producer Vinicola Carpineto has made a name for itself with its ultra-modern wine, Farnito. This wine, produced from the grape variety Cabernet Sauvignon, is proof of the estate’s efforts to produce a wine full of character. It shows the careful interaction with nature in the vineyard and cellar, where the wine is deliberately made without too much technology. The reward is a wine with lush aromas of dark berry fruits, tobacco and leather as well as long-lasting, elegant flavor in the mouth.
Dessert Wine
2002 Prestige Burgenland Trockenbeerenauslese, Lenz Moser, Österreich
Winemaker Ernest Grossauer calls his Trockenbeerenauslese liquid gold. This Cuvée of different grape varieties made a big impression on our tasting team in an extensive blind tasting of Austrian wines. It is rich yellow in color with touches of pale gold. The bouquet is reminiscent of orange and grapefruit peel as well as lemongrass, apricots and peaches. Aromas continue through to the palate and combine perfectly with the wine’s opulent sweetness and elegant acidity.
Monthly Proposal
Schladerer Zibärtle, Deutschland
“Zibärtle” is the colloquial name for a rare, wild plum variety which grows predominantly on the western slopes of the Black Forest. The brownish-yellow fruits are fully ripe only after the first night frost late in the fall. The slightly tart taste grows to perfection with distillation. After fermentation the mash is distilled in copper kettles by experienced master brewers. For no less than 6 years the brew has to mature in ash barrels before it is cut to a smooth but powerful 43% vol with pure spring water, exhibiting a full-bodied, harmonious taste with slight marzipan notes. This very distinguished Zibärtle by Schladerer is the product of previous fruit and elaborate, attentive craftsmanship. A small quantity of this exquisite fruit brandy has been bottled exclusively for Lufthansa and reserved for our passengers.
Apéritif
Campari
A red mild bitters-type cordial
Sherry “La Guita”
A classic Sherry with fruity flavour and a taste of elegant saltiness, typical for Manzanilla Sherry.
Lufthansa Cocktail
This cocktail with aromas of juicy oranges, sweet almonds and fine berry fruits develops its full flavour when served chilled or “on the rocks” and can also be very refreshing if mixed with sparkling wine.
Spirits
Jack Daniel’s Tennessee Whiskey Old No 7
Amber colored Whiskey with distinctive caramel, vanilla and almond notes and a touch of fruity impressions.
Johnnie Walker Blue Label
Superior brand with an intense, opulent aroma and the typical peaty character.
Glenfiddich Single Malt, Special Reserve 12 Jahre alt
The only Single Malt Whisky from the Scottish Highlands, which is distilled, ripened and bottled in its own distillery.
Platinum 44 Vodka
A premium Vodka of highest purity – mild and pleasant.
Bombay Sapphire Distilled London Dry Gin
Predominant juniper notes, balanced with impression of lemon peel and coriander.
Cognac Lhéraud Cuvée 30
A fine and mature cognac from an exceptional distiller.
Calvados Pays d’Auge AC, Daron
The long maturation process in oak barrels brings out crisp and sweet aromas of apple, pear and vanilla.
Fernet Branca
An aromatic blend of about 40 herbs and spices.
Tequila
Exclusively on flights to and from Mexico.
Schalderer Williams Birne
Exclusive Lufthansa Cuvée
Etter Zuger Kirsch, 42 Vol %, Jahrgang 1994
Made from the Swiss “Lauerz” cherries, full-bodied, aromatic and refined.
Liqueur and Port
Baileys Irish Cream
A delicious cream liqueur made entirely in Ireland from a combination of dairy cream, Irish Whiskey and the smooth flavour of chocolate and vanilla.
Niepoort Portwein LBV 2000
An intensive, young and powerful port with a decent fruit flavour.
Mineral Water
Gerolsteiner, sparkling natural mineral water
Vitell, natural mineral water
Fruit juices
Apple Juice
Tomato Juice
Orange Juice
Soft Drinks
Coca-Cola, Coca-Cola light, Sprite
Kinley Tonic Water, Kinley Bitter Lemon, Kinley Ginger Ale
German Beers
Warsteiner Pils
Clausthaler, non-alcoholic
Breakfast
Buffet
Freshly squeezed Orange Juice
Fresh Fruit
Kiwi, Grapefruit, Strawberry, Mango and Grapes
Yoghurt with Fruit
Cereal, Yoghurt and Fresh Milk
Bread, Rolls, Toast, Croissants, Danish Pastries, Butter, Preserves, Honey and Nutella
Cold Specialties
Smoked Salmon and Salmon Strudel, Parma Ham, smoked Breast of Turkey and German Salami, Cream Cheese with Chives, Yogurt Cheese and Allgäu Cheese
Entree
Scrambled Eggs freshly prepared upon your request with your Choice of Bacon and Chives
First Class menu
Frankfurt to Johannesburg
April 2006
Menu
In order to provide you with more time to rest, we offer our new Night and Light Service; an assortment of cold and hot delicacies as well as cheese and dessert served from the cart in one course. We are more than happy to offer you our acclaimed menu of several courses, if you choose not to use this service.
Hors d’oeuvre from the Appetizer Cart
Caviar with the traditional Garnishes
Sautéed Jumbo Shrimp and Gruyère Cabbage Salad
Tuna Pastrami with Grapes and Almonds
Apples and Celeriac in mild Dijon Vinaigrette with Chestnuts
Air-dried Roast Beef filled with marinated Cucumbers and Citrus Salsa
Breast of corn-fed Chicken served with Watercress Mustard Sauce and Broccoli with Almonds
Bread, Rolls, Toast and Butter
Entrees
Tenderloin of Beef with Mushroom Crust, light Caramel Soy Sauce, Beets and Polenta
Pan-seared Sturgeon flavored with Coriander, Grapefruit Essence and Belgian Endive
Ricotta Ravioli in Marjoram Butter with Swiss Chard
Cheese and Dessert
International Cheese, Langres le Champenois, Bleu de Gex, Fougeru, Livarot and Allgäu Cheese served with Grapes, Red Radishes and Cherry Tomatoes
Mocha Walnut Dôme with Coffee Ice Cream and Amaretto Gelée
Raspberry Sorbet and Buttermilk Panna Cotta
Specialty Dessert Wines
Hot Beverages
Jacobs Kaffee
Mild Arabica Coffee from the Highlands
Espresso, Decaf Espresso
Cappuccino
Eilles Teespezialitäten
Assam Special Broken
This robust elegant tea with golden leaf tips is harvested at the Brahmaputra River plantations in Northern India.
Earl Grey Premium Blatt
A blend of Ceylon, Darjeeling and Chinese teas enhanced by aromatic oil from the finest bergamot fruit.
Grüntee Asia Superior Blatt
Grown in fertile Central Asia, this unfermented tea is bright yellow in color with a pleasant gentle aroma and sweet yet tart notes.
Kräutergarten
The refreshing and stimulating herbal blend made from lemongrass, mint, Rooibush tea and licorice root has a spicy sweetness. Wonderfully comforting.
Vita Orange
A crisp combination of hibiscus flowers, apples, oranges and lemon zest, cinnamon and orange flavor as well as ten vitalizing vitamins. Very refreshing.
Yogi Tee Rotbusch Bio
Enticingly rich and fragrant spices reminiscent of the exotic kitchens of the Orient mingle with soft Rooibush tea from South Africa. Organically grown Ayurvedic blend with cinnamon, ginger, cardamom, pepper, cloves and Rooibos.
180F012-B
Exclusively to and from South Africa
2000 Glen Carlou, Grand Classique, Paarl, Südafrika
The local mountain of one of the most famous wine-producing regions in South Africa appears like a glistening black pearl. This “pearl” gave the region its name of “Paarl”. Settlers have long recognized the potential of this region and the tradition of wine producing goes back more than two hundred years. The soil, rich in minerals, and the mild, warm climate have always been the prerequisites for producing fine wines. When top producer Walter Finlayson restored the Glen Carlou vineyards in 1985, he was particularly impressed by these factors. He was convinced that this would mean he could produce superb wines. And his conviction is well-founded, as proven by this top wine produced from five classic Bordeaux varieties. The wine is matured in primarily new oak for 24 months and this stamps the wine’s powerful yet elegant character, as well as its bouquet reminiscent of gentle spices, tobacco and cedar wood, plus opulent fruit. It seems as though the Paarl countryside can be tasted with every mouthful.
1/06-2/06 100P300-A
Vinothek
Champagne
Cuvée Rare, Champagne Piper-Heidsieck, Frankreich
There is no denying the origin of this top Cuvée, which comes from the chalky limestone soils of the Champagne region, east of Paris. This is a real classic, characterized by aromas of ripe citrus fruit, pears and delicate elder blossom. The terrior of Champagne is echoed in the subtle minerality in the mouth, while the elegant and very fine mousse can be attributed to long lees contact after the second fermentation. This Champagne is a most sophisticated pleasure.
Monthly Proposal
1999 Cabernet Sauvignon, Gran Reservado, Santa Alicia, Chile
Maipo Valley, a stunningly beautiful landscape between the Andes and the coastal mountains, is one of the most important wine regions on the American continent due to a volcanic eruption more than 120 million years ago. The region has extraordinary terroir influenced by a fascinating geological history providing many different soil types including flood plains, gravel banks and granite slopes. It is this variety, combined with abundant water availability from the glaciers in the Andes mountains and the fact that many vineyards are protected from the wind, that allows well-structured and complex wines to be produced here. This combination was what originally established the reputation of Maipo as a top wine-producing region. In order to make best use of this natural potential, Santa Alicia uses only grapes from the oldest vineyards for its Gran Reservado wine. The Cabernet Sauvignon grapes, for example, only come from the “Los Maitenes” vineyard. A slow vinification and long period of maceration allows the flavors compounds to develop to the fullest. The subsequent malolactic fermentation and maturation period of nearly one and a half years in new barriques gives this wine its character. The bouquet has seductive aromas of black currants and cherries with a touch of spice as well as elegant toasty notes. In the mouth the gentle tannins and full flavors combine to make this a delightful wine.
White Wine
2004 Iphöfer Kronsberg Silvaner, Spätlese trocken, Juliusspital, Würzburg, Deutschland
The Kronsberg is a famous vineyard site with a renowned terroir, shaped by the chalky soils dating from the Trias period, the southerly orientation of the vineyards and the oak trees at the top of “crown” of the hill. This is how the name “Kronsberg” originated. The wines are intense and full-bodied and have an elegant and classic fruit style as well as an obvious minerality. The cellar staff at Juliusspital know how to preserve these flavors and produce a terroir-specific wine with concentrated structure, powerful yet juicy fruit and a long, persistent finish.
2003 Carneros Chardonnay, Artesa, USA
On the northern banks of San Francisco Bay, the fog, feared by many, is seen as a blessing. Here it protects the vines from the hot midday sun so that fine wines, which are both fruity and with well-balanced acidity, can be produced on Carneros’ chalky soils. With its aromas of pears and white blossom, this Chardonnay gains its unique character not only from the effect of the fog, but also from being matured in barriques.
2004 Benefizium Porer, Pinot Grigio, Alois Lageder, Italien
Tòr Löwengang is the name of the series of wines from the legendary grower Alois Lageder from South Tyrol which are being prepared to conquer the wine world. Grapes from selected individual vineyards are vinified separately, thereby allowing the characteristics of each vineyard to come to the fore. With this Pinot Grigio the result is a symbiosis of the grapes and the mineral-rich soil. The wine has fine aromas of elder blossom, apples and juicy pears, with refreshing acidity on the palate, good fruit and a long finish. This is a real classic from South Tyrol.
Red Wine
2000 Château Camensac, Cru Classé, Haut-Médoc, Frankreich
Only a few estates were classified under the Haut-Médoc Appellation in the 1855 classification. One of them was Château Camensac, situated on the border to Saitn Julien. Cabernet Sauvignon and Merlot vines grow on the gravely soils and the wine is in part matured in new barriques. This is a classic wine style, in which the spiciness of the Cabernet and the rounded character of the Merlot combine together and give a ripe berry fruit character, fine toasty notes and well-structured tannins.
1999 Farnito Cabernet Sauvignon, Toskana IGT, Casa Vinicola Carpineto, Italien
The producer Vinicola Carpineto has made a name for itself with its ultra-modern wine, Farnito. This wine, produced from the grape variety Cabernet Sauvignon, is proof of the estate’s efforts to produce a wine full of character. It shows the careful interaction with nature in the vineyard and cellar, where the wine is deliberately made without too much technology. The reward is a wine with lush aromas of dark berry fruits, tobacco and leather as well as long-lasting, elegant flavor in the mouth.
Dessert Wine
2002 Prestige Burgenland Trockenbeerenauslese, Lenz Moser, Österreich
Winemaker Ernest Grossauer calls his Trockenbeerenauslese liquid gold. This Cuvée of different grape varieties made a big impression on our tasting team in an extensive blind tasting of Austrian wines. It is rich yellow in color with touches of pale gold. The bouquet is reminiscent of orange and grapefruit peel as well as lemongrass, apricots and peaches. Aromas continue through to the palate and combine perfectly with the wine’s opulent sweetness and elegant acidity.
Monthly Proposal
Schladerer Zibärtle, Deutschland
“Zibärtle” is the colloquial name for a rare, wild plum variety which grows predominantly on the western slopes of the Black Forest. The brownish-yellow fruits are fully ripe only after the first night frost late in the fall. The slightly tart taste grows to perfection with distillation. After fermentation the mash is distilled in copper kettles by experienced master brewers. For no less than 6 years the brew has to mature in ash barrels before it is cut to a smooth but powerful 43% vol with pure spring water, exhibiting a full-bodied, harmonious taste with slight marzipan notes. This very distinguished Zibärtle by Schladerer is the product of previous fruit and elaborate, attentive craftsmanship. A small quantity of this exquisite fruit brandy has been bottled exclusively for Lufthansa and reserved for our passengers.
Apéritif
Campari
A red mild bitters-type cordial
Sherry “La Guita”
A classic Sherry with fruity flavour and a taste of elegant saltiness, typical for Manzanilla Sherry.
Lufthansa Cocktail
This cocktail with aromas of juicy oranges, sweet almonds and fine berry fruits develops its full flavour when served chilled or “on the rocks” and can also be very refreshing if mixed with sparkling wine.
Spirits
Jack Daniel’s Tennessee Whiskey Old No 7
Amber colored Whiskey with distinctive caramel, vanilla and almond notes and a touch of fruity impressions.
Johnnie Walker Blue Label
Superior brand with an intense, opulent aroma and the typical peaty character.
Glenfiddich Single Malt, Special Reserve 12 Jahre alt
The only Single Malt Whisky from the Scottish Highlands, which is distilled, ripened and bottled in its own distillery.
Platinum 44 Vodka
A premium Vodka of highest purity – mild and pleasant.
Bombay Sapphire Distilled London Dry Gin
Predominant juniper notes, balanced with impression of lemon peel and coriander.
Cognac Lhéraud Cuvée 30
A fine and mature cognac from an exceptional distiller.
Calvados Pays d’Auge AC, Daron
The long maturation process in oak barrels brings out crisp and sweet aromas of apple, pear and vanilla.
Fernet Branca
An aromatic blend of about 40 herbs and spices.
Tequila
Exclusively on flights to and from Mexico.
Schalderer Williams Birne
Exclusive Lufthansa Cuvée
Etter Zuger Kirsch, 42 Vol %, Jahrgang 1994
Made from the Swiss “Lauerz” cherries, full-bodied, aromatic and refined.
Liqueur and Port
Baileys Irish Cream
A delicious cream liqueur made entirely in Ireland from a combination of dairy cream, Irish Whiskey and the smooth flavour of chocolate and vanilla.
Niepoort Portwein LBV 2000
An intensive, young and powerful port with a decent fruit flavour.
Mineral Water
Gerolsteiner, sparkling natural mineral water
Vitell, natural mineral water
Fruit juices
Apple Juice
Tomato Juice
Orange Juice
Soft Drinks
Coca-Cola, Coca-Cola light, Sprite
Kinley Tonic Water, Kinley Bitter Lemon, Kinley Ginger Ale
German Beers
Warsteiner Pils
Clausthaler, non-alcoholic
600W100-B
Breakfast
Buffet
Freshly squeezed Orange Juice
Fresh Fruit
Kiwi, Grapefruit, Strawberry, Mango and Grapes
Yoghurt with Fruit
Cereal, Yoghurt and Fresh Milk
Bread, Rolls, Toast, Croissants, Danish Pastries, Butter, Preserves, Honey and Nutella
Cold Specialties
Smoked Salmon and Salmon Strudel, Parma Ham, smoked Breast of Turkey and German Salami, Cream Cheese with Chives, Yogurt Cheese and Allgäu Cheese
Entree
Scrambled Eggs freshly prepared upon your request with your Choice of Bacon and Chives
LH 572, 576
180F212-B
180F212-B
Jun 25, 2008, 12:23 pm
#186
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
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Lufthansa
First Class menu
Frankfurt to Singapore
April 2007
Menu
In order to provide you with more time to rest, we offer our new Night and Light Service; an assortment of cold and hot delicacies as well as cheese and dessert served from the cart in one course. We are more than happy to offer you our acclaimed menu of several courses, if you choose not to use this service.
Hors d’oeuvre from the Appetizer Cart
Caviar with the traditional Garnishes
Sesame crusted Tuna, Papaya Salad and Soy Sauce
Duo of pan-seared Filet of Venison and air-dried Venison Ham accompanied by marinated Chinese Mushrooms
Chestnut stuffed Breast of Guinea Hen and Vegetable Strips with Ginger
Nashi Pear with Honey Mustard Sauce, Goat Cheese and caramelized Walnuts
Pan-fried Prawns with Wasabi, Mango and shredded Nori Seaweed
Bread, Rolls, Toast and Butter
Entrees
Pan-seared Pike-Perch, Oyster Sauce, Ginger Purée and Scallions
Eggplant filled with Jasmine Rice served with Broccoli, Ginko Nuts and Lotus Root
We recommend Asian Rice, Potato Pearls or Egg Noodles to accompany these entrees.
As an alternative to our Star Chef compositions you may request :
Filet of Beef with Herb Butter, Green Beans and Potatoes au Gratin
Cheese and Dessert
International Cheese, Emmental, Fourme d’Ambert, Morbier, Fougeru and Parmesan served with Grapes and Cherry Tomatoes
Jasmine Pralines with Chocolate Dip and Tea Cookie Sticks
Green Tea Crème and glazed Nashi Pears
Specialty Dessert Wines
Hot Beverages
Jacobs Kaffee
Mild Arabica Coffee from the Highlands
Espresso, Decaf Espresso
Cappuccino
Eilles Teespezialitäten
Darjeeling Royal First Flush Blatt
Harvested in springtime in the best tea gardens of the Himilayan foothills, this superior quality shows a lot of white leaf toips after the winter’s rest in Northern India. Its aroma is crisp and fresh, reminiscent of lilies of the valley, its color pale orange.
Assam Special Broken
This robust elegant tea, harvested at the Brahmaputra River plantations in Northern India, is copper-red in color with a rich and malty aroma. Milk or cream and sugar are worthly accompaniments.
Grüntee Asia Superior Blatt
Grown in fertile Central Asia, this unfermented tea is bright yellow in color with a pleasant, gentle aroma and sweet yet tart notes. Traditionally enjoyed plain.
Earl Grey Premium Blatt
A blend of Darjeeling, Ceylon and Chinese teas enhanced by aromatic oil from the finest bergamot fruit. A classic, copper-red in the cup, especially enjoyable with pastries and cake.
Vita Orange
A crisp and refreshing combination of hibiscus flowers, apples, orange and lemon zest, cinnamon and orange flavour as well as ten revitalizing vitamins. Very refreshing.
Yogi Tee Rotbusch Bio
Enticingly rich and fragrant spices reminiscent of the exotic kitchens of the Orient mingle with soft Rooisbush tea from South Africa. Organically grown Ayurvedic blend with cinnamon, ginger, cardamom, pepper, cloves and Rooibos. Enjoy with milk and honey or sugar.
160F503-B
Coffee Specialties
Cappuccino
Espresso with a foamy white milk topping can be considered among the most popular coffee drinks worldwide. Cappuccino is named after the brown hoods of the Capucine Monks (Italian “cappuccino”). A pinch of cocoa on top further refines the taste.
Ristretto
This very strong espresso, the typical Italian version, has an aromatic note, is full-bodied and robust.
Espresso
Espresso is more than “just” coffee. Master coffee roasters determine the roasting process, and thereby the aroma, based on the flavor and the color of the beans. Espresso beans are roasted for 12 to 14 minutes. Acidity and tannins are reduced due to the longer roasting time. A refined espresso is the fragrant result.
Caffè Lungo
“Caffè Lungo”, an Italian specialty, is espresso with a little more water added to it, developed to be enjoyed in large coffee mugs.
Caffè Decaffeinato
This decaffeinated espresso version surprises with the full intensity of a genuine espresso : robust, rounded taste with a discreet bitter note.
Café Vanilla
Embedded in the mildness of an espresso with its velvety soft aroma, the vanilla shows its flowery smoothness.
Café-brûlot
This robust Lungo is created with only the best espresso. A shot of the finest Cognac renders it an exquisite French coffee specialty.
Café Borgia
A surprising blend of the finest espresso and select hot chocolate makes this, with a delicate topping of “crema”, a pure indulgence. In other words : a very special hot chocolate.
Latte Macchiato
Literally translated Latte Macchiato means “spotted milk” – which only appears after stirring. The three-layered cappuccino version is served in a slender glass : fresh milk at the bottom, a fine espresso in the middle and a crown of cool milk foam.
Café Baileys
Ristretto, a typical Italian Espresso, paired with creamy Baileys in this American coffee version – an exceptional treat!
Vinothek
Champagne
1997 Comtes de Champagne, Champagne Taittinger, Frankreich
This extraordinary prestige cuvee is produced in the deep cellars of the medieval abbey Saint Nicaise in Reims. Only Chardonnay grapes from the best vineyard sites of the Côtes de Blancs are vinified for this cuvee. A small portion of the wine is matured in French oak barriques, which gives even more character to this very special sparkling wine. The pale yellow color and lively stream of bubbles are appealing to the eye. The bouquet has fine, lemon-fresh aromas, a little pear, a touch of elderflower blossom and elegant notes of brioche. In the mouth this is a very fin, extremely elegant Champagne with an understated touch of minerality and a long finish.
“Rare”, Champagne Piper-Heidsieck, Frankreich
Régis Camus, the cellar master at Piper-Heidsieck, has brought together the best vineyards for the champagne grape varieties chardonnay and pinot noir in this pre-stige cuvee. The grapes from each vineyard are vinified separately in order to achieve a multi-faceted composition later. Chardonnay brings delicate floral notes, as well as a fresh minerality, to the cuvee, whilst pinot noir enhances the whole with its fruit, power and weight. Thus the “Rare” has an elegant palate structure and refreshing mousse.
Monthly Proposal
2002 Colchagua Valley “Apalta Vineyard”, Cabernet Sauvignon, Montes Alpha, Chile
A more ideal location in the wine world would be difficult to find. The Andes to the east, the Pacific Ocean to the west, as well as the deserts in the north and the cold zones in the south, successfully protect Chile from damaging influences. Not even the vine louse could overcome these natural barriers. Chile therefore has at its disposal today a huge treasure-trove of outstanding vine material. The variety of soil types such as gravel, clayey chalk or sandy soils and the climate, which is moderated by the Pacific, offer optimum vine-growing conditions, something which was recognized as early as the 16th century by the Spanish conquistadors. Today, Chile has successfully positioned itself in the top echelons of the wine producing world and Chile’s so-called premium wines shine in large tastings time and time again. The Montes Alpha Cabernet Sauvignon, which was produced for the first time with the 1987 vintage, was the “great grandfather” of Chilean premium wines. It is therefore not surprising that its successor from the 2002 vintage could speak for itself in the extensive blind tasting for South American wines. Its appeal lies in its deep, garnet red color and bouquet with aromas of black currants, gentle spices and hints of toastiness, indicative of maturation in French oak barriques. On the palate, the tannins are integrated perfectly and the wine shows its class in its elegant and silky finish.
White Wine
2005 Hattenheimer Nussbrunnen, Riesling trocken, Schloss Reinhartshausen, Deutschland
This south to south-easterly facing vineyard site is one of the top sites in the Rheingau. The insolation from the sun is higher than average and this, together with the deep-seated soils of loess, loess-loam and marl, as well as perfect water regulation, ensures optimum ripeness of the grapes. Walter Bibo, talented estate manager of this once royal Prussian domaine, demonstrates with this wine the potential of the site. The bouquet abounds with aromas of apricot, peach and citrus fruit and the palate is most refreshing with pleasant, well-integrated acidity.
2005 Meursault AC, Roux Père et Fils, Frankreich
“Meursault” is a magic word in the world of fine wines. The picturesque village, situated south of the Burgundian wine trade town of Beaune, produces particularly fine white wines. A gentle climate, chalky soils and maturation in “pieces”, small casks of French oak, stamp their particular character. This top growth from the Roux family is a classic, with a fine bouquet reminiscent of ripe pears and apples, pineapple, a touch of vanilla spiciness and fine toasty notes.
2005 Chardonnay, Château Changyu-Castel, China
It was a great surprise when a Chardonnay from China won at a blind wine tasting. The wine estate itself does have a long tradition. In 1892 Chang Bishi got to know the region of Yantai in Eastern China. He was convinced that the sunny, mild climate and perfect soils could produce fine wines and so he planted vineyards here. Today, a French-Chinese joint venture carries on the tradition, exemplified by this Chardonnay which has matured in barriques for 18 months and which therefore shows ripe fruit flavors, delicate touches of toastiness and a hint of vanilla. It seems that discoveries can be made time and time again in China, even in the world of wine.
Red Wine
2001 Château Pédesclaux, Cru Classé, Pauillac, Frankreich
Wines from the grape varieties Cabernet Sauvignon, Merlot and Cabernet Franc are produced in the heart of Médoc. The potential of this vinous landscape was recognized by Urbain Pédesclaux. The wine estate he founded in 1810 was included 1855 in the Bordeaux classification. Today, the Jugla family own the Château and have made remarkable progress in the last few years. The wine was selected as one of the winners in Lufthansa’s blind tasting of the 2001 vintage. This classic shows power and elegance, fruit and notes of spices as well as fine tannins.
2003 Syrah, Wine of Origin Paarl, Glen Carlou, Südafrika
David Finlaison is one of the winemaking pioneers in South Africa. His goal is to produce top-quality wines that are authentic in style and with this Syrah he has certainly achieved this. Only those vines that would flourish on the gravel and clay soils were chosen in a very strict selection process. Careful vinification and maturation of the young wine for 12 months in small French and American casks produce a powerful wine with plum and cherry aromas. This wine is well integrated with toasty and vanilla notes from the oak.
Dessert Wine
2005 Thüngersheimer Ravensburg, Kerner Auslese, Winzergenossenschaft Thüngersheim, Deutschland
In Württemberg, a new grape variety was developed in 1929 from Trollinger and Riesling, named after the famous Swabian poet, Justinus Kerner. As the variety ripens very well, it quickly became a source of fine, noble-sweet wines. The fresh acidity of the Riesling is beneficial to wines with rich sweetness. This Kerner Auslese is most appealing with its exuberant, almost exotic fruit aromas and full, opulent character on the palate balanced by elegant acidity.
Monthly Proposal
Grey Goose Vodka
The secret of Grey Goose is concealed in a simple formula which was even known by the man of letters, Oscar Wilde : only the best of everything. Thus this super-premium vodka, a favorite among Hollywood stars, is made one hundred percent from the finest French wheat. Crystal-clear water, which is naturally filtered through limestone from Champagne, is the second ingredient in the production process which goes through a protracted fivefold distillation. Each time the vodka becomes finer, softer and more supple with a finely differentiated bouquet and outstanding taste. It is therefore no surprise that Grey Goose was acclaimed as the “world’s best tasting vodka” and awarded the platinum medal by the US Beverage Testing Institute in the most prestigious World Spirits Championship in 1998.
Apéritif
Campari
A red mild bitters-type cordial
Sherry “La Guita”
A classic Sherry with fruity flavour and a taste of elegant saltiness, typical for Manzanilla Sherry.
Lufthansa Cocktail
This cocktail with aromas of juicy oranges, sweet almonds and fine berry fruits develops its full flavour when served chilled or “on the rocks” and can also be very refreshing if mixed with sparkling wine.
Spirits
Jack Daniel’s Tennessee Whiskey Old No 7
Amber colored Whiskey with distinctive caramel, vanilla and almond notes and a touch of fruity impressions.
Johnnie Walker Blue Label
Superior brand with an intense, opulent aroma and the typical peaty character.
Talisker 10 Year Old Single Malt Scotch Whisky
With its distinctive “turf” character and intense and fulsome flavor, this typical malt whisky hails from the only distillery to be found on the Isle of Skye.
Bombay Sapphire Distilled London Dry Gin
Predominant juniper notes, balanced with impression of lemon peel and coriander.
Cognac Lhéraud Cuvée 30
A fine and mature cognac from an exceptional distiller.
Calvados Pays d’Auge AC, Daron
The long maturation process in oak barrels brings out crisp and sweet aromas of apple, pear and vanilla.
Fernet Branca
An aromatic blend of about 40 herbs and spices.
Tequila
Exclusively on flights to and from Mexico.
Walcher Williams Exclusiv
A juicy and very fruity Poire Williams with long-lasting flavor and a very typical finish.
Etter Zuger Kirsch, 42 Vol %, Jahrgang 2005
Made from the Swiss “Lauerz” cherries, full-bodied, aromatic and refined.
Liqueur and Port
Baileys Irish Cream
A delicious cream liqueur made entirely in Ireland from a combination of dairy cream, Irish Whiskey and the smooth flavour of chocolate and vanilla.
Niepoort Portwein LBV 2000
An intensive, young and powerful port with a light fruit flavour.
Mineral Water
Gerolsteiner, sparkling natural mineral water
Vitell, natural mineral water
Fruit juices
Apple Juice
Tomato Juice
Orange Juice
Soft Drinks
Coca-Cola, Coca-Cola light, Sprite
Kinley Tonic Water, Kinley Bitter Lemon, Kinley Ginger Ale
German Beers
Warsteiner Pils
Clausthaler, non-alcoholic
Breakfast
Buffet
Freshly squeezed Orange Juice
Fresh Fruit
Mango, Kiwi, Strawberry, Grapefruit and Grapes
Yoghurt with fresh Fruit
Cereal with Nuts, Yoghurt and fresh Milk
Bread, Rolls, Toast, Croissants, Danish Pastries, Butter, Preserves, Honey and Nutella
Cold Specialties
Salmon Strudel and smoked Salmon, Parma Ham, smoked Breast of Turkey and German Salami, Cream Cheese with Chives, Yogurt Cheese and Allgäu Cheese
Entree
Scrambled Eggs freshly prepared upon your request with your Choice of Bacon and Chives
Last Minute Breakfast
Coffee or Tea
Freshly squeezed Orange Juice
Croissants
First Class menu
Frankfurt to Singapore
April 2007
Menu
In order to provide you with more time to rest, we offer our new Night and Light Service; an assortment of cold and hot delicacies as well as cheese and dessert served from the cart in one course. We are more than happy to offer you our acclaimed menu of several courses, if you choose not to use this service.
Hors d’oeuvre from the Appetizer Cart
Caviar with the traditional Garnishes
Sesame crusted Tuna, Papaya Salad and Soy Sauce
Duo of pan-seared Filet of Venison and air-dried Venison Ham accompanied by marinated Chinese Mushrooms
Chestnut stuffed Breast of Guinea Hen and Vegetable Strips with Ginger
Nashi Pear with Honey Mustard Sauce, Goat Cheese and caramelized Walnuts
Pan-fried Prawns with Wasabi, Mango and shredded Nori Seaweed
Bread, Rolls, Toast and Butter
Entrees
Pan-seared Pike-Perch, Oyster Sauce, Ginger Purée and Scallions
Eggplant filled with Jasmine Rice served with Broccoli, Ginko Nuts and Lotus Root
We recommend Asian Rice, Potato Pearls or Egg Noodles to accompany these entrees.
As an alternative to our Star Chef compositions you may request :
Filet of Beef with Herb Butter, Green Beans and Potatoes au Gratin
Cheese and Dessert
International Cheese, Emmental, Fourme d’Ambert, Morbier, Fougeru and Parmesan served with Grapes and Cherry Tomatoes
Jasmine Pralines with Chocolate Dip and Tea Cookie Sticks
Green Tea Crème and glazed Nashi Pears
Specialty Dessert Wines
Hot Beverages
Jacobs Kaffee
Mild Arabica Coffee from the Highlands
Espresso, Decaf Espresso
Cappuccino
Eilles Teespezialitäten
Darjeeling Royal First Flush Blatt
Harvested in springtime in the best tea gardens of the Himilayan foothills, this superior quality shows a lot of white leaf toips after the winter’s rest in Northern India. Its aroma is crisp and fresh, reminiscent of lilies of the valley, its color pale orange.
Assam Special Broken
This robust elegant tea, harvested at the Brahmaputra River plantations in Northern India, is copper-red in color with a rich and malty aroma. Milk or cream and sugar are worthly accompaniments.
Grüntee Asia Superior Blatt
Grown in fertile Central Asia, this unfermented tea is bright yellow in color with a pleasant, gentle aroma and sweet yet tart notes. Traditionally enjoyed plain.
Earl Grey Premium Blatt
A blend of Darjeeling, Ceylon and Chinese teas enhanced by aromatic oil from the finest bergamot fruit. A classic, copper-red in the cup, especially enjoyable with pastries and cake.
Vita Orange
A crisp and refreshing combination of hibiscus flowers, apples, orange and lemon zest, cinnamon and orange flavour as well as ten revitalizing vitamins. Very refreshing.
Yogi Tee Rotbusch Bio
Enticingly rich and fragrant spices reminiscent of the exotic kitchens of the Orient mingle with soft Rooisbush tea from South Africa. Organically grown Ayurvedic blend with cinnamon, ginger, cardamom, pepper, cloves and Rooibos. Enjoy with milk and honey or sugar.
160F503-B
Coffee Specialties
Cappuccino
Espresso with a foamy white milk topping can be considered among the most popular coffee drinks worldwide. Cappuccino is named after the brown hoods of the Capucine Monks (Italian “cappuccino”). A pinch of cocoa on top further refines the taste.
Ristretto
This very strong espresso, the typical Italian version, has an aromatic note, is full-bodied and robust.
Espresso
Espresso is more than “just” coffee. Master coffee roasters determine the roasting process, and thereby the aroma, based on the flavor and the color of the beans. Espresso beans are roasted for 12 to 14 minutes. Acidity and tannins are reduced due to the longer roasting time. A refined espresso is the fragrant result.
Caffè Lungo
“Caffè Lungo”, an Italian specialty, is espresso with a little more water added to it, developed to be enjoyed in large coffee mugs.
Caffè Decaffeinato
This decaffeinated espresso version surprises with the full intensity of a genuine espresso : robust, rounded taste with a discreet bitter note.
Café Vanilla
Embedded in the mildness of an espresso with its velvety soft aroma, the vanilla shows its flowery smoothness.
Café-brûlot
This robust Lungo is created with only the best espresso. A shot of the finest Cognac renders it an exquisite French coffee specialty.
Café Borgia
A surprising blend of the finest espresso and select hot chocolate makes this, with a delicate topping of “crema”, a pure indulgence. In other words : a very special hot chocolate.
Latte Macchiato
Literally translated Latte Macchiato means “spotted milk” – which only appears after stirring. The three-layered cappuccino version is served in a slender glass : fresh milk at the bottom, a fine espresso in the middle and a crown of cool milk foam.
Café Baileys
Ristretto, a typical Italian Espresso, paired with creamy Baileys in this American coffee version – an exceptional treat!
Vinothek
Champagne
1997 Comtes de Champagne, Champagne Taittinger, Frankreich
This extraordinary prestige cuvee is produced in the deep cellars of the medieval abbey Saint Nicaise in Reims. Only Chardonnay grapes from the best vineyard sites of the Côtes de Blancs are vinified for this cuvee. A small portion of the wine is matured in French oak barriques, which gives even more character to this very special sparkling wine. The pale yellow color and lively stream of bubbles are appealing to the eye. The bouquet has fine, lemon-fresh aromas, a little pear, a touch of elderflower blossom and elegant notes of brioche. In the mouth this is a very fin, extremely elegant Champagne with an understated touch of minerality and a long finish.
“Rare”, Champagne Piper-Heidsieck, Frankreich
Régis Camus, the cellar master at Piper-Heidsieck, has brought together the best vineyards for the champagne grape varieties chardonnay and pinot noir in this pre-stige cuvee. The grapes from each vineyard are vinified separately in order to achieve a multi-faceted composition later. Chardonnay brings delicate floral notes, as well as a fresh minerality, to the cuvee, whilst pinot noir enhances the whole with its fruit, power and weight. Thus the “Rare” has an elegant palate structure and refreshing mousse.
Monthly Proposal
2002 Colchagua Valley “Apalta Vineyard”, Cabernet Sauvignon, Montes Alpha, Chile
A more ideal location in the wine world would be difficult to find. The Andes to the east, the Pacific Ocean to the west, as well as the deserts in the north and the cold zones in the south, successfully protect Chile from damaging influences. Not even the vine louse could overcome these natural barriers. Chile therefore has at its disposal today a huge treasure-trove of outstanding vine material. The variety of soil types such as gravel, clayey chalk or sandy soils and the climate, which is moderated by the Pacific, offer optimum vine-growing conditions, something which was recognized as early as the 16th century by the Spanish conquistadors. Today, Chile has successfully positioned itself in the top echelons of the wine producing world and Chile’s so-called premium wines shine in large tastings time and time again. The Montes Alpha Cabernet Sauvignon, which was produced for the first time with the 1987 vintage, was the “great grandfather” of Chilean premium wines. It is therefore not surprising that its successor from the 2002 vintage could speak for itself in the extensive blind tasting for South American wines. Its appeal lies in its deep, garnet red color and bouquet with aromas of black currants, gentle spices and hints of toastiness, indicative of maturation in French oak barriques. On the palate, the tannins are integrated perfectly and the wine shows its class in its elegant and silky finish.
White Wine
2005 Hattenheimer Nussbrunnen, Riesling trocken, Schloss Reinhartshausen, Deutschland
This south to south-easterly facing vineyard site is one of the top sites in the Rheingau. The insolation from the sun is higher than average and this, together with the deep-seated soils of loess, loess-loam and marl, as well as perfect water regulation, ensures optimum ripeness of the grapes. Walter Bibo, talented estate manager of this once royal Prussian domaine, demonstrates with this wine the potential of the site. The bouquet abounds with aromas of apricot, peach and citrus fruit and the palate is most refreshing with pleasant, well-integrated acidity.
2005 Meursault AC, Roux Père et Fils, Frankreich
“Meursault” is a magic word in the world of fine wines. The picturesque village, situated south of the Burgundian wine trade town of Beaune, produces particularly fine white wines. A gentle climate, chalky soils and maturation in “pieces”, small casks of French oak, stamp their particular character. This top growth from the Roux family is a classic, with a fine bouquet reminiscent of ripe pears and apples, pineapple, a touch of vanilla spiciness and fine toasty notes.
2005 Chardonnay, Château Changyu-Castel, China
It was a great surprise when a Chardonnay from China won at a blind wine tasting. The wine estate itself does have a long tradition. In 1892 Chang Bishi got to know the region of Yantai in Eastern China. He was convinced that the sunny, mild climate and perfect soils could produce fine wines and so he planted vineyards here. Today, a French-Chinese joint venture carries on the tradition, exemplified by this Chardonnay which has matured in barriques for 18 months and which therefore shows ripe fruit flavors, delicate touches of toastiness and a hint of vanilla. It seems that discoveries can be made time and time again in China, even in the world of wine.
Red Wine
2001 Château Pédesclaux, Cru Classé, Pauillac, Frankreich
Wines from the grape varieties Cabernet Sauvignon, Merlot and Cabernet Franc are produced in the heart of Médoc. The potential of this vinous landscape was recognized by Urbain Pédesclaux. The wine estate he founded in 1810 was included 1855 in the Bordeaux classification. Today, the Jugla family own the Château and have made remarkable progress in the last few years. The wine was selected as one of the winners in Lufthansa’s blind tasting of the 2001 vintage. This classic shows power and elegance, fruit and notes of spices as well as fine tannins.
2003 Syrah, Wine of Origin Paarl, Glen Carlou, Südafrika
David Finlaison is one of the winemaking pioneers in South Africa. His goal is to produce top-quality wines that are authentic in style and with this Syrah he has certainly achieved this. Only those vines that would flourish on the gravel and clay soils were chosen in a very strict selection process. Careful vinification and maturation of the young wine for 12 months in small French and American casks produce a powerful wine with plum and cherry aromas. This wine is well integrated with toasty and vanilla notes from the oak.
Dessert Wine
2005 Thüngersheimer Ravensburg, Kerner Auslese, Winzergenossenschaft Thüngersheim, Deutschland
In Württemberg, a new grape variety was developed in 1929 from Trollinger and Riesling, named after the famous Swabian poet, Justinus Kerner. As the variety ripens very well, it quickly became a source of fine, noble-sweet wines. The fresh acidity of the Riesling is beneficial to wines with rich sweetness. This Kerner Auslese is most appealing with its exuberant, almost exotic fruit aromas and full, opulent character on the palate balanced by elegant acidity.
Monthly Proposal
Grey Goose Vodka
The secret of Grey Goose is concealed in a simple formula which was even known by the man of letters, Oscar Wilde : only the best of everything. Thus this super-premium vodka, a favorite among Hollywood stars, is made one hundred percent from the finest French wheat. Crystal-clear water, which is naturally filtered through limestone from Champagne, is the second ingredient in the production process which goes through a protracted fivefold distillation. Each time the vodka becomes finer, softer and more supple with a finely differentiated bouquet and outstanding taste. It is therefore no surprise that Grey Goose was acclaimed as the “world’s best tasting vodka” and awarded the platinum medal by the US Beverage Testing Institute in the most prestigious World Spirits Championship in 1998.
Apéritif
Campari
A red mild bitters-type cordial
Sherry “La Guita”
A classic Sherry with fruity flavour and a taste of elegant saltiness, typical for Manzanilla Sherry.
Lufthansa Cocktail
This cocktail with aromas of juicy oranges, sweet almonds and fine berry fruits develops its full flavour when served chilled or “on the rocks” and can also be very refreshing if mixed with sparkling wine.
Spirits
Jack Daniel’s Tennessee Whiskey Old No 7
Amber colored Whiskey with distinctive caramel, vanilla and almond notes and a touch of fruity impressions.
Johnnie Walker Blue Label
Superior brand with an intense, opulent aroma and the typical peaty character.
Talisker 10 Year Old Single Malt Scotch Whisky
With its distinctive “turf” character and intense and fulsome flavor, this typical malt whisky hails from the only distillery to be found on the Isle of Skye.
Bombay Sapphire Distilled London Dry Gin
Predominant juniper notes, balanced with impression of lemon peel and coriander.
Cognac Lhéraud Cuvée 30
A fine and mature cognac from an exceptional distiller.
Calvados Pays d’Auge AC, Daron
The long maturation process in oak barrels brings out crisp and sweet aromas of apple, pear and vanilla.
Fernet Branca
An aromatic blend of about 40 herbs and spices.
Tequila
Exclusively on flights to and from Mexico.
Walcher Williams Exclusiv
A juicy and very fruity Poire Williams with long-lasting flavor and a very typical finish.
Etter Zuger Kirsch, 42 Vol %, Jahrgang 2005
Made from the Swiss “Lauerz” cherries, full-bodied, aromatic and refined.
Liqueur and Port
Baileys Irish Cream
A delicious cream liqueur made entirely in Ireland from a combination of dairy cream, Irish Whiskey and the smooth flavour of chocolate and vanilla.
Niepoort Portwein LBV 2000
An intensive, young and powerful port with a light fruit flavour.
Mineral Water
Gerolsteiner, sparkling natural mineral water
Vitell, natural mineral water
Fruit juices
Apple Juice
Tomato Juice
Orange Juice
Soft Drinks
Coca-Cola, Coca-Cola light, Sprite
Kinley Tonic Water, Kinley Bitter Lemon, Kinley Ginger Ale
German Beers
Warsteiner Pils
Clausthaler, non-alcoholic
600W100-B
Breakfast
Buffet
Freshly squeezed Orange Juice
Fresh Fruit
Mango, Kiwi, Strawberry, Grapefruit and Grapes
Yoghurt with fresh Fruit
Cereal with Nuts, Yoghurt and fresh Milk
Bread, Rolls, Toast, Croissants, Danish Pastries, Butter, Preserves, Honey and Nutella
Cold Specialties
Salmon Strudel and smoked Salmon, Parma Ham, smoked Breast of Turkey and German Salami, Cream Cheese with Chives, Yogurt Cheese and Allgäu Cheese
Entree
Scrambled Eggs freshly prepared upon your request with your Choice of Bacon and Chives
Last Minute Breakfast
Coffee or Tea
Freshly squeezed Orange Juice
Croissants
LH 778
160F503-B
160F503-B
Jun 25, 2008, 12:23 pm
#187
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Thai Airways
Business Class menu
Bangkok to Dhaka
June 2007
Menu
First Course
Smoked Salmon and Shrimp Mascarpone
Salmon Egg and Mesclun Salad with Vinaigrette Dressing
Main Course
Roasted Lamb Fillet with Tomato Fondue, Roesti Potatoes, Grilled Mediterranean Vegetables
or
Prawn in Curry “Chu-chee” (Medium Hot), Steamed Thai Hom Mali Rice, Sauteed Vegetables
or
“Chicken Hyderabadi” (Chicken in Curry with Coconut Cream), Basmati Rice with Cumin, Bhagre Baigan
Assorted Breads, Biscuits, Butter, Cheese
Dessert
Chocolate Fudge Cake
Tea, Coffee, Espresso, Cappuccino
Chu Chee Curry Paste
Ingredients
Salt
Garlic
Dried Chilli
Shrimp Paste
Chopped Shallot
Chopped Galangal
Chopped Lemongrass
Chopped Coriander Root
Chopped Kaffir Lime Rind
Benefit for Health
Kaffir Lime Rind : Use for Flatulence, Dyspepsia, Purify Menstruation.
Shallot : Use for Fever, Phlegm, Cold.
Business Class menu
Bangkok to Dhaka
June 2007
Menu
First Course
Smoked Salmon and Shrimp Mascarpone
Salmon Egg and Mesclun Salad with Vinaigrette Dressing
Main Course
Roasted Lamb Fillet with Tomato Fondue, Roesti Potatoes, Grilled Mediterranean Vegetables
or
Prawn in Curry “Chu-chee” (Medium Hot), Steamed Thai Hom Mali Rice, Sauteed Vegetables
or
“Chicken Hyderabadi” (Chicken in Curry with Coconut Cream), Basmati Rice with Cumin, Bhagre Baigan
Assorted Breads, Biscuits, Butter, Cheese
Dessert
Chocolate Fudge Cake
Tea, Coffee, Espresso, Cappuccino
Chu Chee Curry Paste
Ingredients
Salt
Garlic
Dried Chilli
Shrimp Paste
Chopped Shallot
Chopped Galangal
Chopped Lemongrass
Chopped Coriander Root
Chopped Kaffir Lime Rind
Benefit for Health
Kaffir Lime Rind : Use for Flatulence, Dyspepsia, Purify Menstruation.
Shallot : Use for Fever, Phlegm, Cold.
TG 321 C – MENU C : JUN/DEC
Jun 25, 2008, 12:24 pm
#188
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Thai Airways
Business Class menu
Dhaka to Bangkok
June 2007
Menu
First Course
Smoked Salmon Salad with Thousand Island Dressing
Main Course
Pan-fried Prawn in Saffron with Cream Sauce, Sauteed Spinach in Butter, Steamed Potatoes with Italian Parsley
or
Lamb in yellow Curry with Potatoes, Steamed Thai Hom Mali Rice, Sauteed Vegetables
or
“Machhi Ka Salan” (Fish Fillet with Spicy and Sour), Basmati Rice with Cumin, Palak Paneer
Assorted Breads, Biscuits, Butter, Cheese
Dessert
Baked Egg Custard with Pumpkin
Tea, Coffee, Espresso, Cappuccino
Yellow Curry Paste
(Kaeng Ka-Ri)
Ingredients
Salt
Spice
Garlic
Ginger
Shallot
Galangal
Dried Chilli
Shrimp Paste
Lemongrass
Curry Powder
Coriander Seeds
Benefit for Health
Chilli : Stimulates Blood Circulation, Increase Appetite, Digestion.
Ginger : Sweet Spice Taste, Use for Flatulence, Phlegm, Nourishing Body, Nausea.
Business Class menu
Dhaka to Bangkok
June 2007
Menu
First Course
Smoked Salmon Salad with Thousand Island Dressing
Main Course
Pan-fried Prawn in Saffron with Cream Sauce, Sauteed Spinach in Butter, Steamed Potatoes with Italian Parsley
or
Lamb in yellow Curry with Potatoes, Steamed Thai Hom Mali Rice, Sauteed Vegetables
or
“Machhi Ka Salan” (Fish Fillet with Spicy and Sour), Basmati Rice with Cumin, Palak Paneer
Assorted Breads, Biscuits, Butter, Cheese
Dessert
Baked Egg Custard with Pumpkin
Tea, Coffee, Espresso, Cappuccino
Yellow Curry Paste
(Kaeng Ka-Ri)
Ingredients
Salt
Spice
Garlic
Ginger
Shallot
Galangal
Dried Chilli
Shrimp Paste
Lemongrass
Curry Powder
Coriander Seeds
Benefit for Health
Chilli : Stimulates Blood Circulation, Increase Appetite, Digestion.
Ginger : Sweet Spice Taste, Use for Flatulence, Phlegm, Nourishing Body, Nausea.
TG 322 C – MENU C : JUN/DEC
Jun 25, 2008, 12:25 pm
#189
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Emirates
Business Class menu
Jakarta to Singapore
April 2007
Bar Service
Aperitifs
A selection of fruit juices and soft drinks
Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky
A selection of international beers
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Champagne Brut
Liqueurs
Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria
Light Meal
Appetiser
Marinated prawns and barbecue chicken
Served on a bed of lettuce with mushroom terrine and a lemon and black olive garnish
Main Course
Chinese-style braised beef ribs
Accompanied by wok-fried mixed vegetables and steamed rice
Bagar ayam
spicy chicken curry, served with pak choi and coconut rice
Dessert
Bubur mutiari
Indonesian dessert made with coconut and palm sugar
Bread
Selection of bread
Beverages
Tea
Ceylon, Chinese, Earl Grey and Camomile
Coffee
freshly brewed or decaffeinated
Espresso and cappuccino will be available at any time during the flight, except on Airbus A310 aircraft
Chocolate
Business Class Wine List
Champagne
Moët and Chandon Brut Impérial
A harmonious blend of the three Champagne grape varieties – Chardonnay, Pinot noir and Pinot Meunier, from the most expressive crus of the Champagne region. Brut Impérial embodies the Moët and Chandon style. It is a complete, generous and dynamic champagne. The wine has matured on the lees for several years until considered ready for drinking by the Chef de Cave.
White Wine
Château des Fesles Chenin Sec Vintage 2004
This superb food-friendly wine comes from the Chenin Blanc grape and is grown in France’s picturesque Loire Valley. Vinified in large oak casks following hand-picking, the wine yields a subtle balance of freshness with hints of heather, dried fruits and hazelnuts on the palate.
Scotchmans Hill Chardonnay Vintage 2005
The deft touch of winemaker Robin Brockett defines the purity of this Chardonnay. The palate is tight and refined, with intense nectarine and peach fruits bound by citrus notes. This is supported by a nutty and creamy mid-palate, culminating as spicy oak seamlessly integrated with a long mineral finish.
Red Wine
Châteauneuf-du-Pape Les Sinards Vintage 2004
The Perrin family, as owners of Château de Beaucastel, are custodians of the most famous estate of the region. A little easier to drink in its youth, “Les Sinards” is Beaucastel’s younger brother. Three different grapes of the region are used and the Grenache structure is enhanced by equal dollops of peppery Syrah and spicy deep Mouvedre making up the blend.
The Ned Pinot Noir Vintage 2004
This superb, kiwi Pinot won Gold Medal at the International Wine Challenge 2006. The Ned is named after the hill that overlooks the Wairau Plain – home to most of Marlborough’s white grapes. In the foothills the fickle Pinot Noir really flourishes. It has the wonderful perfume and richness of a high-end red Burgundy but with an inescapable juiciness and freshness.
Port
Chairman’s Late Bottled Vintage 1997
Blended from a careful selection of top quintas in the Rio Torto, Chariman’s Port has a rich ruby colour and delightful violet aromas with a touch of mint. A firm after-dinner favourite.
Business Class menu
Jakarta to Singapore
April 2007
Bar Service
Aperitifs
A selection of fruit juices and soft drinks
Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky
A selection of international beers
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Champagne Brut
Liqueurs
Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria
Light Meal
Appetiser
Marinated prawns and barbecue chicken
Served on a bed of lettuce with mushroom terrine and a lemon and black olive garnish
Main Course
Chinese-style braised beef ribs
Accompanied by wok-fried mixed vegetables and steamed rice
Bagar ayam
spicy chicken curry, served with pak choi and coconut rice
Dessert
Bubur mutiari
Indonesian dessert made with coconut and palm sugar
Bread
Selection of bread
Beverages
Tea
Ceylon, Chinese, Earl Grey and Camomile
Coffee
freshly brewed or decaffeinated
Espresso and cappuccino will be available at any time during the flight, except on Airbus A310 aircraft
Chocolate
EK349-CGKSINCMBDXB-J-B
Business Class Wine List
Champagne
Moët and Chandon Brut Impérial
A harmonious blend of the three Champagne grape varieties – Chardonnay, Pinot noir and Pinot Meunier, from the most expressive crus of the Champagne region. Brut Impérial embodies the Moët and Chandon style. It is a complete, generous and dynamic champagne. The wine has matured on the lees for several years until considered ready for drinking by the Chef de Cave.
White Wine
Château des Fesles Chenin Sec Vintage 2004
This superb food-friendly wine comes from the Chenin Blanc grape and is grown in France’s picturesque Loire Valley. Vinified in large oak casks following hand-picking, the wine yields a subtle balance of freshness with hints of heather, dried fruits and hazelnuts on the palate.
Scotchmans Hill Chardonnay Vintage 2005
The deft touch of winemaker Robin Brockett defines the purity of this Chardonnay. The palate is tight and refined, with intense nectarine and peach fruits bound by citrus notes. This is supported by a nutty and creamy mid-palate, culminating as spicy oak seamlessly integrated with a long mineral finish.
Red Wine
Châteauneuf-du-Pape Les Sinards Vintage 2004
The Perrin family, as owners of Château de Beaucastel, are custodians of the most famous estate of the region. A little easier to drink in its youth, “Les Sinards” is Beaucastel’s younger brother. Three different grapes of the region are used and the Grenache structure is enhanced by equal dollops of peppery Syrah and spicy deep Mouvedre making up the blend.
The Ned Pinot Noir Vintage 2004
This superb, kiwi Pinot won Gold Medal at the International Wine Challenge 2006. The Ned is named after the hill that overlooks the Wairau Plain – home to most of Marlborough’s white grapes. In the foothills the fickle Pinot Noir really flourishes. It has the wonderful perfume and richness of a high-end red Burgundy but with an inescapable juiciness and freshness.
Port
Chairman’s Late Bottled Vintage 1997
Blended from a careful selection of top quintas in the Rio Torto, Chariman’s Port has a rich ruby colour and delightful violet aromas with a touch of mint. A firm after-dinner favourite.
06/07-JC/EB-Ver 1
Jun 25, 2008, 12:27 pm
#190
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Emirates
Business Class menu
Singapore to Colombo
April 2007
Bar Service
Aperitifs
A selection of fruit juices and soft drinks
Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky
A selection of international beers
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Champagne Brut
Liqueurs
Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria
Lunch
Appetiser
Smoked chicken breast
sliced smoked chicken breast on antipasto salad with balsamic and olive oil dressing
Tea-marinated ocean trout
thinly-sliced marinated trout garnished with horseradish and quail’s egg and asparagus salad with lemon mayonnaise
Main Course
Chicken ragout
served with mixed vegetables, black mushrooms and herb mashed potatoes
Lamb biryani
tender pieces of lamb seasoned with baharat spices with coriander rice and mint raita
Creamy seafood linguini
topped with Parmesan cheese and served with sautéed snow peas
Dessert
White chocolate mousse
Valrhona white chocolate mousse, served with fresh strawberry salad and garnished with mint leaves
Cheese
International cheese selection
selection of international cheese
Beverages
Tea
Ceylon, Chinese, Earl Grey and Camomile
Coffee
freshly brewed or decaffeinated
Espresso and cappuccino will be available at any time during the flight, except on Airbus A310 aircraft
Chocolate
Business Class Wine List
Champagne
Moët and Chandon Brut Impérial
A harmonious blend of the three Champagne grape varieties – Chardonnay, Pinot noir and Pinot Meunier, from the most expressive crus of the Champagne region. Brut Impérial embodies the Moët and Chandon style. It is a complete, generous and dynamic champagne. The wine has matured on the lees for several years until considered ready for drinking by the Chef de Cave.
White Wine
Château des Fesles Chenin Sec Vintage 2004
This superb food-friendly wine comes from the Chenin Blanc grape and is grown in France’s picturesque Loire Valley. Vinified in large oak casks following hand-picking, the wine yields a subtle balance of freshness with hints of heather, dried fruits and hazelnuts on the palate.
Scotchmans Hill Chardonnay Vintage 2005
The deft touch of winemaker Robin Brockett defines the purity of this Chardonnay. The palate is tight and refined, with intense nectarine and peach fruits bound by citrus notes. This is supported by a nutty and creamy mid-palate, culminating as spicy oak seamlessly integrated with a long mineral finish.
Red Wine
Châteauneuf-du-Pape Les Sinards Vintage 2004
The Perrin family, as owners of Château de Beaucastel, are custodians of the most famous estate of the region. A little easier to drink in its youth, “Les Sinards” is Beaucastel’s younger brother. Three different grapes of the region are used and the Grenache structure is enhanced by equal dollops of peppery Syrah and spicy deep Mouvedre making up the blend.
The Ned Pinot Noir Vintage 2004
This superb, kiwi Pinot won Gold Medal at the International Wine Challenge 2006. The Ned is named after the hill that overlooks the Wairau Plain – home to most of Marlborough’s white grapes. In the foothills the fickle Pinot Noir really flourishes. It has the wonderful perfume and richness of a high-end red Burgundy but with an inescapable juiciness and freshness.
Port
Chairman’s Late Bottled Vintage 1997
Blended from a careful selection of top quintas in the Rio Torto, Chariman’s Port has a rich ruby colour and delightful violet aromas with a touch of mint. A firm after-dinner favourite.
Business Class menu
Singapore to Colombo
April 2007
Bar Service
Aperitifs
A selection of fruit juices and soft drinks
Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky
A selection of international beers
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Champagne Brut
Liqueurs
Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria
Lunch
Appetiser
Smoked chicken breast
sliced smoked chicken breast on antipasto salad with balsamic and olive oil dressing
Tea-marinated ocean trout
thinly-sliced marinated trout garnished with horseradish and quail’s egg and asparagus salad with lemon mayonnaise
Main Course
Chicken ragout
served with mixed vegetables, black mushrooms and herb mashed potatoes
Lamb biryani
tender pieces of lamb seasoned with baharat spices with coriander rice and mint raita
Creamy seafood linguini
topped with Parmesan cheese and served with sautéed snow peas
Dessert
White chocolate mousse
Valrhona white chocolate mousse, served with fresh strawberry salad and garnished with mint leaves
Cheese
International cheese selection
selection of international cheese
Beverages
Tea
Ceylon, Chinese, Earl Grey and Camomile
Coffee
freshly brewed or decaffeinated
Espresso and cappuccino will be available at any time during the flight, except on Airbus A310 aircraft
Chocolate
EK349-CGKSINCMBDXB-J-B
Business Class Wine List
Champagne
Moët and Chandon Brut Impérial
A harmonious blend of the three Champagne grape varieties – Chardonnay, Pinot noir and Pinot Meunier, from the most expressive crus of the Champagne region. Brut Impérial embodies the Moët and Chandon style. It is a complete, generous and dynamic champagne. The wine has matured on the lees for several years until considered ready for drinking by the Chef de Cave.
White Wine
Château des Fesles Chenin Sec Vintage 2004
This superb food-friendly wine comes from the Chenin Blanc grape and is grown in France’s picturesque Loire Valley. Vinified in large oak casks following hand-picking, the wine yields a subtle balance of freshness with hints of heather, dried fruits and hazelnuts on the palate.
Scotchmans Hill Chardonnay Vintage 2005
The deft touch of winemaker Robin Brockett defines the purity of this Chardonnay. The palate is tight and refined, with intense nectarine and peach fruits bound by citrus notes. This is supported by a nutty and creamy mid-palate, culminating as spicy oak seamlessly integrated with a long mineral finish.
Red Wine
Châteauneuf-du-Pape Les Sinards Vintage 2004
The Perrin family, as owners of Château de Beaucastel, are custodians of the most famous estate of the region. A little easier to drink in its youth, “Les Sinards” is Beaucastel’s younger brother. Three different grapes of the region are used and the Grenache structure is enhanced by equal dollops of peppery Syrah and spicy deep Mouvedre making up the blend.
The Ned Pinot Noir Vintage 2004
This superb, kiwi Pinot won Gold Medal at the International Wine Challenge 2006. The Ned is named after the hill that overlooks the Wairau Plain – home to most of Marlborough’s white grapes. In the foothills the fickle Pinot Noir really flourishes. It has the wonderful perfume and richness of a high-end red Burgundy but with an inescapable juiciness and freshness.
Port
Chairman’s Late Bottled Vintage 1997
Blended from a careful selection of top quintas in the Rio Torto, Chariman’s Port has a rich ruby colour and delightful violet aromas with a touch of mint. A firm after-dinner favourite.
06/07-JC/EB-Ver 1
Jun 25, 2008, 12:27 pm
#191
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Emirates
Business Class menu
Colombo to Dubai
April 2007
Bar Service
Aperitifs
A selection of fruit juices and soft drinks
Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky
A selection of international beers
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Champagne Brut
Liqueurs
Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria
Breakfast
Juice
Fruit Juice
Fruit
Assorted seasonal fruit
Fruit yoghurt
Creamy mushroom omelette
accompanied by veal sausage, grilled tomatoes and lyonnaise potatoes
Scrambled eggs with smoked salmon
served in a vol-au-vent with cheese sauce, leaf spinach, provençale tomatoes and pan-fried parisienne potatoes
Kiribath with seeni sambal
milk rice and seeni sambal with fish curry
Bread
Bread basket
selection of bread, croissants and breakfast pastries served with butter and preserves
Beverages
Tea
Ceylon, Chinese, Earl Grey and Camomile
Coffee
freshly brewed or decaffeinated
Espresso and cappuccino will be available at any time during the flight, except on Airbus A310 aircraft
Business Class Wine List
Champagne
Moët and Chandon Brut Impérial
A harmonious blend of the three Champagne grape varieties – Chardonnay, Pinot noir and Pinot Meunier, from the most expressive crus of the Champagne region. Brut Impérial embodies the Moët and Chandon style. It is a complete, generous and dynamic champagne. The wine has matured on the lees for several years until considered ready for drinking by the Chef de Cave.
White Wine
Château des Fesles Chenin Sec Vintage 2004
This superb food-friendly wine comes from the Chenin Blanc grape and is grown in France’s picturesque Loire Valley. Vinified in large oak casks following hand-picking, the wine yields a subtle balance of freshness with hints of heather, dried fruits and hazelnuts on the palate.
Scotchmans Hill Chardonnay Vintage 2005
The deft touch of winemaker Robin Brockett defines the purity of this Chardonnay. The palate is tight and refined, with intense nectarine and peach fruits bound by citrus notes. This is supported by a nutty and creamy mid-palate, culminating as spicy oak seamlessly integrated with a long mineral finish.
Red Wine
Châteauneuf-du-Pape Les Sinards Vintage 2004
The Perrin family, as owners of Château de Beaucastel, are custodians of the most famous estate of the region. A little easier to drink in its youth, “Les Sinards” is Beaucastel’s younger brother. Three different grapes of the region are used and the Grenache structure is enhanced by equal dollops of peppery Syrah and spicy deep Mouvedre making up the blend.
The Ned Pinot Noir Vintage 2004
This superb, kiwi Pinot won Gold Medal at the International Wine Challenge 2006. The Ned is named after the hill that overlooks the Wairau Plain – home to most of Marlborough’s white grapes. In the foothills the fickle Pinot Noir really flourishes. It has the wonderful perfume and richness of a high-end red Burgundy but with an inescapable juiciness and freshness.
Port
Chairman’s Late Bottled Vintage 1997
Blended from a careful selection of top quintas in the Rio Torto, Chariman’s Port has a rich ruby colour and delightful violet aromas with a touch of mint. A firm after-dinner favourite.
Business Class menu
Colombo to Dubai
April 2007
Bar Service
Aperitifs
A selection of fruit juices and soft drinks
Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky
A selection of international beers
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Champagne Brut
Liqueurs
Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria
Breakfast
Juice
Fruit Juice
Fruit
Assorted seasonal fruit
Fruit yoghurt
Creamy mushroom omelette
accompanied by veal sausage, grilled tomatoes and lyonnaise potatoes
Scrambled eggs with smoked salmon
served in a vol-au-vent with cheese sauce, leaf spinach, provençale tomatoes and pan-fried parisienne potatoes
Kiribath with seeni sambal
milk rice and seeni sambal with fish curry
Bread
Bread basket
selection of bread, croissants and breakfast pastries served with butter and preserves
Beverages
Tea
Ceylon, Chinese, Earl Grey and Camomile
Coffee
freshly brewed or decaffeinated
Espresso and cappuccino will be available at any time during the flight, except on Airbus A310 aircraft
EK349-CGKSINCMBDXB-J-B
Business Class Wine List
Champagne
Moët and Chandon Brut Impérial
A harmonious blend of the three Champagne grape varieties – Chardonnay, Pinot noir and Pinot Meunier, from the most expressive crus of the Champagne region. Brut Impérial embodies the Moët and Chandon style. It is a complete, generous and dynamic champagne. The wine has matured on the lees for several years until considered ready for drinking by the Chef de Cave.
White Wine
Château des Fesles Chenin Sec Vintage 2004
This superb food-friendly wine comes from the Chenin Blanc grape and is grown in France’s picturesque Loire Valley. Vinified in large oak casks following hand-picking, the wine yields a subtle balance of freshness with hints of heather, dried fruits and hazelnuts on the palate.
Scotchmans Hill Chardonnay Vintage 2005
The deft touch of winemaker Robin Brockett defines the purity of this Chardonnay. The palate is tight and refined, with intense nectarine and peach fruits bound by citrus notes. This is supported by a nutty and creamy mid-palate, culminating as spicy oak seamlessly integrated with a long mineral finish.
Red Wine
Châteauneuf-du-Pape Les Sinards Vintage 2004
The Perrin family, as owners of Château de Beaucastel, are custodians of the most famous estate of the region. A little easier to drink in its youth, “Les Sinards” is Beaucastel’s younger brother. Three different grapes of the region are used and the Grenache structure is enhanced by equal dollops of peppery Syrah and spicy deep Mouvedre making up the blend.
The Ned Pinot Noir Vintage 2004
This superb, kiwi Pinot won Gold Medal at the International Wine Challenge 2006. The Ned is named after the hill that overlooks the Wairau Plain – home to most of Marlborough’s white grapes. In the foothills the fickle Pinot Noir really flourishes. It has the wonderful perfume and richness of a high-end red Burgundy but with an inescapable juiciness and freshness.
Port
Chairman’s Late Bottled Vintage 1997
Blended from a careful selection of top quintas in the Rio Torto, Chariman’s Port has a rich ruby colour and delightful violet aromas with a touch of mint. A firm after-dinner favourite.
06/07-JC/EB-Ver 1
Jun 25, 2008, 12:28 pm
#192
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Sri Lankan Airlines
Business Class menu
Colombo to Kuala Lumpur
April 2007
Tea Selection
Ceylon Supreme
The exclusive family owned Dilmah plantations grow this renowned Orange Fannings tea. Known as the ultimate Ceylon Tea, it is full bodied with an all-round flavour.
Earl Grey
Reputedly named after the popular 19th century Prime Minister of England, this strong and aromatic Ceylon black tea is sprayed with the oil of Bergamot (a citrus fruit), to give it a distinct floral flavour.
English Breakfast
This tea is grown in Sri Lanka’s famous tea growing regions of Dimbula and Uva. The term “English Breakfast” comes from the pioneering British tea planters of Ceylon who started the day with a hearty cup of tea… strong and delicious, with a distinct taste that lingers.
Naturally Spicy Berry
Tangy Raspberry and Orange, smoothened by Strawberry and Cinnamon notes. A pure and natural infusion with a complex, fruity taste balanced with a touch of spice.
Dilmah Premium
From the renowned family owned Dilmah plantations. Thousands of teas are tasted and only a very few picked for their rich flavour. Ideal for everyday drinking.
Lemon and Lime
The popular Lemon flavour with its slight sweetness, in a variant with the gentle sourness of lime, in combination that presents an aromatic, and relaxing flavoured tea.
Peppermint Herbal Infusion
Here is a brisk and invigorating herbal infusion, which leaves a distinct aftertaste on the palate.
Ginger Tea
Finest Ceylon Tea delicately enhanced with natural ginger, giving a spicy sweet flavour. Best taken without milk.
Green Tea with Jasmine Flowers
The enchanting scent of natural Jasmine flowers is experienced in this light and delicate green tea.
Bar
An assortment of fruit juices, soft drinks and ice tea is available on request
Champagne
Lanson Brut
Spirits
Special Arrack (a popular Sri Lankan liquor)
Cognac XO
Whisky
Chivas Regal
JW Black Label
Bourbon
Glenlivert Single Malt
Gin Gordon’s London Dry
Vodka Smirnoff
Rum Bacardi
Saké
Champagne Cocktail
Tom Collins
Whisky Sour
Bloody Mary
Sweet and Dry Manhattan
Gin Fizz / Bucks Fizz
Side Car
Sweet and Dry Martini
Screwdriver
Wine
A selection of Red and White Wine from the International Range
Aperitifs
Campari Bitter
Cinzano Dry
Cinzano Sweet
Sherry
Harvey’s Bristol Cream
Harvey’s Dry
Port
Special Tawny
Liqueurs
Drambuie
Cointreau
Tia Maria
Beer
A selection of Sri Lankan and International Brands
Breakfast
Fruit Juices
Fresh Fruit
Cereals
Yoghurt
Main Dishes
Poached Eggs
on a bed of spinach, served with mornay sauce and accompanied with sauteed mushrooms and grilled tomato and potatoes
Cheese Chilli Omelette
served with broiled chicken sausage, sauteed mushrooms, grilled herb tomato and roesti potatoes
Chicken curry with Pol Roti
an inspiration of Sri Lankan cuisine with tender chicken enriched with condiments in a curry sauce, accompanied with coconut flavoured roasted flat bread and tempered onion relish
Besan Chilla
fine vegetable pancake spiced with Indian condiments, accompanied with achari paneer and mutter masala
A Selection of Bread and Preserves
Freshly Brewed Ceylon Tea and Coffee
Espresso and Cappuccino is available on selected aircraft types
Business Class menu
Colombo to Kuala Lumpur
April 2007
Tea Selection
Ceylon Supreme
The exclusive family owned Dilmah plantations grow this renowned Orange Fannings tea. Known as the ultimate Ceylon Tea, it is full bodied with an all-round flavour.
Earl Grey
Reputedly named after the popular 19th century Prime Minister of England, this strong and aromatic Ceylon black tea is sprayed with the oil of Bergamot (a citrus fruit), to give it a distinct floral flavour.
English Breakfast
This tea is grown in Sri Lanka’s famous tea growing regions of Dimbula and Uva. The term “English Breakfast” comes from the pioneering British tea planters of Ceylon who started the day with a hearty cup of tea… strong and delicious, with a distinct taste that lingers.
Naturally Spicy Berry
Tangy Raspberry and Orange, smoothened by Strawberry and Cinnamon notes. A pure and natural infusion with a complex, fruity taste balanced with a touch of spice.
Dilmah Premium
From the renowned family owned Dilmah plantations. Thousands of teas are tasted and only a very few picked for their rich flavour. Ideal for everyday drinking.
Lemon and Lime
The popular Lemon flavour with its slight sweetness, in a variant with the gentle sourness of lime, in combination that presents an aromatic, and relaxing flavoured tea.
Peppermint Herbal Infusion
Here is a brisk and invigorating herbal infusion, which leaves a distinct aftertaste on the palate.
Ginger Tea
Finest Ceylon Tea delicately enhanced with natural ginger, giving a spicy sweet flavour. Best taken without milk.
Green Tea with Jasmine Flowers
The enchanting scent of natural Jasmine flowers is experienced in this light and delicate green tea.
Bar
An assortment of fruit juices, soft drinks and ice tea is available on request
Champagne
Lanson Brut
Spirits
Special Arrack (a popular Sri Lankan liquor)
Cognac XO
Whisky
Chivas Regal
JW Black Label
Bourbon
Glenlivert Single Malt
Gin Gordon’s London Dry
Vodka Smirnoff
Rum Bacardi
Saké
Champagne Cocktail
Tom Collins
Whisky Sour
Bloody Mary
Sweet and Dry Manhattan
Gin Fizz / Bucks Fizz
Side Car
Sweet and Dry Martini
Screwdriver
Wine
A selection of Red and White Wine from the International Range
Aperitifs
Campari Bitter
Cinzano Dry
Cinzano Sweet
Sherry
Harvey’s Bristol Cream
Harvey’s Dry
Port
Special Tawny
Liqueurs
Drambuie
Cointreau
Tia Maria
Beer
A selection of Sri Lankan and International Brands
Breakfast
Fruit Juices
Fresh Fruit
Cereals
Yoghurt
Main Dishes
Poached Eggs
on a bed of spinach, served with mornay sauce and accompanied with sauteed mushrooms and grilled tomato and potatoes
Cheese Chilli Omelette
served with broiled chicken sausage, sauteed mushrooms, grilled herb tomato and roesti potatoes
Chicken curry with Pol Roti
an inspiration of Sri Lankan cuisine with tender chicken enriched with condiments in a curry sauce, accompanied with coconut flavoured roasted flat bread and tempered onion relish
Besan Chilla
fine vegetable pancake spiced with Indian condiments, accompanied with achari paneer and mutter masala
A Selection of Bread and Preserves
Freshly Brewed Ceylon Tea and Coffee
Espresso and Cappuccino is available on selected aircraft types
Last edited by Kiwi Flyer; Jun 25, 2008 at 2:47 pm
Jun 25, 2008, 12:29 pm
#193
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Sri Lankan Airlines
Business Class menu
Kuala Lumpur to Singapore
April 2007
Tea Selection
Ceylon Supreme
The exclusive family owned Dilmah plantations grow this renowned Orange Fannings tea. Known as the ultimate Ceylon Tea, it is full bodied with an all-round flavour.
Earl Grey
Reputedly named after the popular 19th century Prime Minister of England, this strong and aromatic Ceylon black tea is sprayed with the oil of Bergamot (a citrus fruit), to give it a distinct floral flavour.
English Breakfast
This tea is grown in Sri Lanka’s famous tea growing regions of Dimbula and Uva. The term “English Breakfast” comes from the pioneering British tea planters of Ceylon who started the day with a hearty cup of tea… strong and delicious, with a distinct taste that lingers.
Naturally Spicy Berry
Tangy Raspberry and Orange, smoothened by Strawberry and Cinnamon notes. A pure and natural infusion with a complex, fruity taste balanced with a touch of spice.
Dilmah Premium
From the renowned family owned Dilmah plantations. Thousands of teas are tasted and only a very few picked for their rich flavour. Ideal for everyday drinking.
Lemon and Lime
The popular Lemon flavour with its slight sweetness, in a variant with the gentle sourness of lime, in combination that presents an aromatic, and relaxing flavoured tea.
Peppermint Herbal Infusion
Here is a brisk and invigorating herbal infusion, which leaves a distinct aftertaste on the palate.
Ginger Tea
Finest Ceylon Tea delicately enhanced with natural ginger, giving a spicy sweet flavour. Best taken without milk.
Green Tea with Jasmine Flowers
The enchanting scent of natural Jasmine flowers is experienced in this light and delicate green tea.
Bar
An assortment of fruit juices, soft drinks and ice tea is available on request
Champagne
Lanson Brut
Spirits
Special Arrack (a popular Sri Lankan liquor)
Cognac XO
Whisky
Chivas Regal
JW Black Label
Bourbon
Glenlivert Single Malt
Gin Gordon’s London Dry
Vodka Smirnoff
Rum Bacardi
Saké
Champagne Cocktail
Tom Collins
Whisky Sour
Bloody Mary
Sweet and Dry Manhattan
Gin Fizz / Bucks Fizz
Side Car
Sweet and Dry Martini
Screwdriver
Wine
A selection of Red and White Wine from the International Range
Aperitifs
Campari Bitter
Cinzano Dry
Cinzano Sweet
Sherry
Harvey’s Bristol Cream
Harvey’s Dry
Port
Special Tawny
Liqueurs
Drambuie
Cointreau
Tia Maria
Beer
A selection of Sri Lankan and International Brands
Refreshment
Croissants filled with
Smoked Chicken with Spicy Mayonnaise, Spanish Omelete with Tomato Relish
or
Curried Paneer and Green Pea fiiled in Baigel, Hummus with Shredded Vegetables in Finger roll
Freshly Brewed Ceylon Tea and Coffee
Espresso and Cappuccino is available on selected aircraft types
Business Class menu
Kuala Lumpur to Singapore
April 2007
Tea Selection
Ceylon Supreme
The exclusive family owned Dilmah plantations grow this renowned Orange Fannings tea. Known as the ultimate Ceylon Tea, it is full bodied with an all-round flavour.
Earl Grey
Reputedly named after the popular 19th century Prime Minister of England, this strong and aromatic Ceylon black tea is sprayed with the oil of Bergamot (a citrus fruit), to give it a distinct floral flavour.
English Breakfast
This tea is grown in Sri Lanka’s famous tea growing regions of Dimbula and Uva. The term “English Breakfast” comes from the pioneering British tea planters of Ceylon who started the day with a hearty cup of tea… strong and delicious, with a distinct taste that lingers.
Naturally Spicy Berry
Tangy Raspberry and Orange, smoothened by Strawberry and Cinnamon notes. A pure and natural infusion with a complex, fruity taste balanced with a touch of spice.
Dilmah Premium
From the renowned family owned Dilmah plantations. Thousands of teas are tasted and only a very few picked for their rich flavour. Ideal for everyday drinking.
Lemon and Lime
The popular Lemon flavour with its slight sweetness, in a variant with the gentle sourness of lime, in combination that presents an aromatic, and relaxing flavoured tea.
Peppermint Herbal Infusion
Here is a brisk and invigorating herbal infusion, which leaves a distinct aftertaste on the palate.
Ginger Tea
Finest Ceylon Tea delicately enhanced with natural ginger, giving a spicy sweet flavour. Best taken without milk.
Green Tea with Jasmine Flowers
The enchanting scent of natural Jasmine flowers is experienced in this light and delicate green tea.
Bar
An assortment of fruit juices, soft drinks and ice tea is available on request
Champagne
Lanson Brut
Spirits
Special Arrack (a popular Sri Lankan liquor)
Cognac XO
Whisky
Chivas Regal
JW Black Label
Bourbon
Glenlivert Single Malt
Gin Gordon’s London Dry
Vodka Smirnoff
Rum Bacardi
Saké
Champagne Cocktail
Tom Collins
Whisky Sour
Bloody Mary
Sweet and Dry Manhattan
Gin Fizz / Bucks Fizz
Side Car
Sweet and Dry Martini
Screwdriver
Wine
A selection of Red and White Wine from the International Range
Aperitifs
Campari Bitter
Cinzano Dry
Cinzano Sweet
Sherry
Harvey’s Bristol Cream
Harvey’s Dry
Port
Special Tawny
Liqueurs
Drambuie
Cointreau
Tia Maria
Beer
A selection of Sri Lankan and International Brands
Refreshment
Croissants filled with
Smoked Chicken with Spicy Mayonnaise, Spanish Omelete with Tomato Relish
or
Curried Paneer and Green Pea fiiled in Baigel, Hummus with Shredded Vegetables in Finger roll
Freshly Brewed Ceylon Tea and Coffee
Espresso and Cappuccino is available on selected aircraft types
Last edited by Kiwi Flyer; Jun 25, 2008 at 2:48 pm
Jun 25, 2008, 12:29 pm
#194
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Sri Lankan Airlines
Business Class menu
Singapore to Colombo
April 2007
Tea Selection
Ceylon Supreme
The exclusive family owned Dilmah plantations grow this renowned Orange Fannings tea. Known as the ultimate Ceylon Tea, it is full bodied with an all-round flavour.
Earl Grey
Reputedly named after the popular 19th century Prime Minister of England, this strong and aromatic Ceylon black tea is sprayed with the oil of Bergamot (a citrus fruit), to give it a distinct floral flavour.
English Breakfast
This tea is grown in Sri Lanka’s famous tea growing regions of Dimbula and Uva. The term “English Breakfast” comes from the pioneering British tea planters of Ceylon who started the day with a hearty cup of tea… strong and delicious, with a distinct taste that lingers.
Naturally Spicy Berry
Tangy Raspberry and Orange, smoothened by Strawberry and Cinnamon notes. A pure and natural infusion with a complex, fruity taste balanced with a touch of spice.
Dilmah Premium
From the renowned family owned Dilmah plantations. Thousands of teas are tasted and only a very few picked for their rich flavour. Ideal for everyday drinking.
Lemon and Lime
The popular Lemon flavour with its slight sweetness, in a variant with the gentle sourness of lime, in combination that presents an aromatic, and relaxing flavoured tea.
Peppermint Herbal Infusion
Here is a brisk and invigorating herbal infusion, which leaves a distinct aftertaste on the palate.
Ginger Tea
Finest Ceylon Tea delicately enhanced with natural ginger, giving a spicy sweet flavour. Best taken without milk.
Green Tea with Jasmine Flowers
The enchanting scent of natural Jasmine flowers is experienced in this light and delicate green tea.
Bar
An assortment of fruit juices, soft drinks and ice tea is available on request
Champagne
Lanson Brut
Spirits
Special Arrack (a popular Sri Lankan liquor)
Cognac XO
Whisky
Chivas Regal
JW Black Label
Bourbon
Glenlivert Single Malt
Gin Gordon’s London Dry
Vodka Smirnoff
Rum Bacardi
Saké
Champagne Cocktail
Tom Collins
Whisky Sour
Bloody Mary
Sweet and Dry Manhattan
Gin Fizz / Bucks Fizz
Side Car
Sweet and Dry Martini
Screwdriver
Wine
A selection of Red and White Wine from the International Range
Aperitifs
Campari Bitter
Cinzano Dry
Cinzano Sweet
Sherry
Harvey’s Bristol Cream
Harvey’s Dry
Port
Special Tawny
Liqueurs
Drambuie
Cointreau
Tia Maria
Beer
A selection of Sri Lankan and International Brands
Menu
Hors d’ouevre
Cadjun Chicken with Greek Salad
or
Koshambiri
A light colourful vegetarian delight with moong dal and finely chopped vegetables, perfected to a nutty finish with tempered mustard seeds and curry leaves.
Main Dishes
Roast Chicken in Portuguese Sauce
tender spicy chicken topped with mildly spiced tomato sauce, served with roasted vegetables and new potatoes
Devilled Prawns
lagoon prawns devilled with Asian spices, accompanied with mixed vegetables and stirfried egg noodles
Malwani Style Lamb
succulent lamb cubes sauteed in a blend of aromatic spices and coconut, served with bhindi do piyasa and steamed rice
Mutter Paneer
green pea and home made cottage cheese combined in a tomato butter sauce, served with cauliflower capsicum masala and cumin pilaf rice
Dessert
Almond Pear Gâteau
or
Chiang Mai Gâteau
Fresh Fruit
Freshly Brewed Ceylon Tea and Coffee
Espresso and Cappuccino is available on selected aircraft types
Business Class menu
Singapore to Colombo
April 2007
Tea Selection
Ceylon Supreme
The exclusive family owned Dilmah plantations grow this renowned Orange Fannings tea. Known as the ultimate Ceylon Tea, it is full bodied with an all-round flavour.
Earl Grey
Reputedly named after the popular 19th century Prime Minister of England, this strong and aromatic Ceylon black tea is sprayed with the oil of Bergamot (a citrus fruit), to give it a distinct floral flavour.
English Breakfast
This tea is grown in Sri Lanka’s famous tea growing regions of Dimbula and Uva. The term “English Breakfast” comes from the pioneering British tea planters of Ceylon who started the day with a hearty cup of tea… strong and delicious, with a distinct taste that lingers.
Naturally Spicy Berry
Tangy Raspberry and Orange, smoothened by Strawberry and Cinnamon notes. A pure and natural infusion with a complex, fruity taste balanced with a touch of spice.
Dilmah Premium
From the renowned family owned Dilmah plantations. Thousands of teas are tasted and only a very few picked for their rich flavour. Ideal for everyday drinking.
Lemon and Lime
The popular Lemon flavour with its slight sweetness, in a variant with the gentle sourness of lime, in combination that presents an aromatic, and relaxing flavoured tea.
Peppermint Herbal Infusion
Here is a brisk and invigorating herbal infusion, which leaves a distinct aftertaste on the palate.
Ginger Tea
Finest Ceylon Tea delicately enhanced with natural ginger, giving a spicy sweet flavour. Best taken without milk.
Green Tea with Jasmine Flowers
The enchanting scent of natural Jasmine flowers is experienced in this light and delicate green tea.
Bar
An assortment of fruit juices, soft drinks and ice tea is available on request
Champagne
Lanson Brut
Spirits
Special Arrack (a popular Sri Lankan liquor)
Cognac XO
Whisky
Chivas Regal
JW Black Label
Bourbon
Glenlivert Single Malt
Gin Gordon’s London Dry
Vodka Smirnoff
Rum Bacardi
Saké
Champagne Cocktail
Tom Collins
Whisky Sour
Bloody Mary
Sweet and Dry Manhattan
Gin Fizz / Bucks Fizz
Side Car
Sweet and Dry Martini
Screwdriver
Wine
A selection of Red and White Wine from the International Range
Aperitifs
Campari Bitter
Cinzano Dry
Cinzano Sweet
Sherry
Harvey’s Bristol Cream
Harvey’s Dry
Port
Special Tawny
Liqueurs
Drambuie
Cointreau
Tia Maria
Beer
A selection of Sri Lankan and International Brands
Menu
Hors d’ouevre
Cadjun Chicken with Greek Salad
or
Koshambiri
A light colourful vegetarian delight with moong dal and finely chopped vegetables, perfected to a nutty finish with tempered mustard seeds and curry leaves.
Main Dishes
Roast Chicken in Portuguese Sauce
tender spicy chicken topped with mildly spiced tomato sauce, served with roasted vegetables and new potatoes
Devilled Prawns
lagoon prawns devilled with Asian spices, accompanied with mixed vegetables and stirfried egg noodles
Malwani Style Lamb
succulent lamb cubes sauteed in a blend of aromatic spices and coconut, served with bhindi do piyasa and steamed rice
Mutter Paneer
green pea and home made cottage cheese combined in a tomato butter sauce, served with cauliflower capsicum masala and cumin pilaf rice
Dessert
Almond Pear Gâteau
or
Chiang Mai Gâteau
Fresh Fruit
Freshly Brewed Ceylon Tea and Coffee
Espresso and Cappuccino is available on selected aircraft types
Last edited by Kiwi Flyer; Jun 25, 2008 at 2:48 pm
Jun 25, 2008, 12:30 pm
#195
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Qantas
Business Class menu
Sydney to Singapore
October 2006
Dinner
Entrée
Prosciutto, Hearts of Palm and Rocket Salad with Caper Dressing
Main Courses
Roast Beef Fillet with Ratatouille, Crushed White Beans and Lemon Zest
Red Braised Pork with Shiitake Mushrooms, Fragrant Rice and Bok Choy
Seared Kingfish with Anchovy Butter and Potato and Leek Gratin
Green Leaf Salad with Herb Vinaigrette
Dessert
Selection of Seasonal Cheese and Dried Fruit
Nice Cream Pistachio and Honey Ice Cream with Pistachio Brittle
Sliced Fresh Fruit
Chocolates
Valrhona Chocolates
Paton’s Macadamia Chocolates
Express Dinner
These dishes will be delivered and cleared as a service priority to allow maximum time for work or relaxation
Celeriac and Apple Soup with Crisp Eschallots
Prosciutto, Hearts of Palm and Rocket Salad with Caper Dressing
Green Leaf Salad with Herb Vinaigrette
Refreshment
We invite you to enjoy a range of snacks and drinks from our inflight bar at any time throughout your flight. Your Flight Attendant will be pleased to assist you.
Toasted Turkey, Provolone, Roast Capsicum and Pesto Turkish Bread
Toasted Sourdough Baguette with Smoked Salmon, Cream Cheese, Artichoke and Baby Spinach
or
Create your own toasted sandwich from the following selection
Turkish Bread or Sourdough Baguette with :
Sliced Turkey
Roast Capsicum
Smoked Salmon
Marinated Artichokes
Provolone
Pesto
Cream Cheese
Baby Spinach
Fresh Whole Fruit
Mother Meg’s Chocolate Chip Biscuits
Nice Cream Ice Cream Tubs
Cheese and Biscuits
Chocolate and Muesli Bars
Beverages
Champagne
Qantas is proud to feature Premium Non-Vintage Champagne from the most respected houses in France.
Australian and New Zealand Wine
For your enjoyment we have a selection of light and full bodied, premium white and red wines on board today. Your Flight Attendant will advise you on the selection.
Aperitifs
Campari
Spirits
The Glenlivet Malt Whisky
Chivas Regal Scotch Whisky
Wyborowa Classic Vodka
Wild Turkey 86.8º Bourbon
Tanqueray London Dry Gin
Bacardi White Rum
Inner Circle (Green Dot) Dark Rum 57.2%
Beers
Victoria Bitter
Tooheys New
Hahn Premium Light (low alcohol)
Non Alcoholic
Orange Juice
Tomato Juice
Spicy Tomato Juice
Apple Juice
Mineral Water
Soda Water
Tonic Water
Bundaberg Ginger Beer
Ginger Ale
Lemonade
Cola
Diet Cola
Solo – Lemon Squash
Hot Beverages
Grinders Coffee
Bodum
Decaffeinated
Dilmah Tea
English Breakfast
Jasmine Green
Chamomile
Peppermint
Hot Chocolate
Liqueurs
Cointreau
Bailey’s Irish Cream
Fortified
Penfolds Bluestone 10yo Tawny
Rutherglen Liqueur Muscat
Cognac
Martell VSOP
Business Class menu
Sydney to Singapore
October 2006
Dinner
Entrée
Prosciutto, Hearts of Palm and Rocket Salad with Caper Dressing
Main Courses
Roast Beef Fillet with Ratatouille, Crushed White Beans and Lemon Zest
Red Braised Pork with Shiitake Mushrooms, Fragrant Rice and Bok Choy
Seared Kingfish with Anchovy Butter and Potato and Leek Gratin
Green Leaf Salad with Herb Vinaigrette
Dessert
Selection of Seasonal Cheese and Dried Fruit
Nice Cream Pistachio and Honey Ice Cream with Pistachio Brittle
Sliced Fresh Fruit
Chocolates
Valrhona Chocolates
Paton’s Macadamia Chocolates
Express Dinner
These dishes will be delivered and cleared as a service priority to allow maximum time for work or relaxation
Celeriac and Apple Soup with Crisp Eschallots
Prosciutto, Hearts of Palm and Rocket Salad with Caper Dressing
Green Leaf Salad with Herb Vinaigrette
Refreshment
We invite you to enjoy a range of snacks and drinks from our inflight bar at any time throughout your flight. Your Flight Attendant will be pleased to assist you.
Toasted Turkey, Provolone, Roast Capsicum and Pesto Turkish Bread
Toasted Sourdough Baguette with Smoked Salmon, Cream Cheese, Artichoke and Baby Spinach
or
Create your own toasted sandwich from the following selection
Turkish Bread or Sourdough Baguette with :
Sliced Turkey
Roast Capsicum
Smoked Salmon
Marinated Artichokes
Provolone
Pesto
Cream Cheese
Baby Spinach
Fresh Whole Fruit
Mother Meg’s Chocolate Chip Biscuits
Nice Cream Ice Cream Tubs
Cheese and Biscuits
Chocolate and Muesli Bars
Beverages
Champagne
Qantas is proud to feature Premium Non-Vintage Champagne from the most respected houses in France.
Australian and New Zealand Wine
For your enjoyment we have a selection of light and full bodied, premium white and red wines on board today. Your Flight Attendant will advise you on the selection.
Aperitifs
Campari
Spirits
The Glenlivet Malt Whisky
Chivas Regal Scotch Whisky
Wyborowa Classic Vodka
Wild Turkey 86.8º Bourbon
Tanqueray London Dry Gin
Bacardi White Rum
Inner Circle (Green Dot) Dark Rum 57.2%
Beers
Victoria Bitter
Tooheys New
Hahn Premium Light (low alcohol)
Non Alcoholic
Orange Juice
Tomato Juice
Spicy Tomato Juice
Apple Juice
Mineral Water
Soda Water
Tonic Water
Bundaberg Ginger Beer
Ginger Ale
Lemonade
Cola
Diet Cola
Solo – Lemon Squash
Hot Beverages
Grinders Coffee
Bodum
Decaffeinated
Dilmah Tea
English Breakfast
Jasmine Green
Chamomile
Peppermint
Hot Chocolate
Liqueurs
Cointreau
Bailey’s Irish Cream
Fortified
Penfolds Bluestone 10yo Tawny
Rutherglen Liqueur Muscat
Cognac
Martell VSOP
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