The All-Airline FT Menu Collection
Jul 5, 2018, 6:49 pm
#2043
Join Date: Oct 1999
Location: New York
Posts: 7,347
SQ 7 LAX-ICN-SIN July 2018
July 2018
Singapore Airlines First Class
SQ 7 Los Angeles to Seoul Incheon
Dinner
Suzanne’s Choice
One of Los Angeles’ most beloved chefs, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity. She brings to you her recommendations for an exquisite dining experiences in the sky.
Appetizer
Lobster Nicoise
With soft quail egg, haricot verts, cherry tomatoes, black olives and shallot vinaigrette
Soup
Kabocha Pumpkin and Fennel Soup
With candied pumpkin seeds and crčme faiche
Main Course
Grilled Halibut with Grape Verjus Dressing
Sautéed spinach and crushed fingerling potatoes
Dessert
Hazelnut Brown Butter Cake with Bittersweet Chocolate Sauce
Espresso hazelnuts and vanilla ice cream
Korean Selection
Drawing from the best of Korean flavors and culinary traditions, we present our recommendation for an exquisite dining experience in the sky.
HANSIK
Appetizer
Seared Tuna Salad
With salmon roes, Romaine lettuce, tomatoes, rice puff, creamy kimchi dressing
Soup
Korean style dried pollack soup with vegetables and bean curd
Main Course
Pork Bulgogi
With assorted banchan, spinach, gobo, potato salad and steamed rice
Dessert
Strawberry Shortcake
Shortcake base topped with fresh cream and strawberries, yuzu sorbet, fresh strawberries lightly tossed with berry coulis
Appetizer
Chilled Malossol Caviar
With Melba toast and condiments
*Lobster Nicoise
With soft quail egg, haricot verts, cherry tomatoes, black olives and shallot vinaigrette
Soup
*Kabocha Pumpkin and Fennel Soup
With candied pumpkin seeds and crčme faiche
Korean style dried pollack soup with vegetables and bean curd
Main Course
*Grilled Halibut with Grape Verjus Dressing
Sautéed spinach and crushed fingerling potatoes
*Exclusively created by Suzanne Goins of Lucques
Or
Wok Fried Chicken with Black Peppercorn Sauce
Served with Chinese greens, carrots, mushrooms and fried noodles
Or
Beef Fillet in Mustard-Herb Crust with Red Wine Sauce
Braised red cabbage with bacon, green beans and roasted potatoes
Dessert
*Hazelnut Brown Butter Cake with Bittersweet Chocolate Sauce
Espresso hazelnuts and vanilla ice cream
Cheese
Selection of Cheese
Camembert, Bandage Wrapped Cheddar, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats cheese with garnishes
*Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles
Fruit
From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Pralines
Fine Pralines
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Delectable
Should you fancy a snack or something more substantial in between your meals, simply make your selection known to us anytime.
Noodles
Kway Teow
With chicken, black mushroom and Oriental chicken stock
Soba Noodles
With prawns, lettuce and Chicken stock
Bee Hoon
Rice vermicelli with black mushroom, Chinese greens and Oriental stock
Sandwiches
Ciabatta with Roasted Eggplant, Sundried Tomato, Shaved Parmesan and Pesto Mayonnaise
Burrito Wrap
Tortilla wrapped with shredded beef, cheddar, refried beans, lettuce and tomato
Warm Mushroom Soup
Snacks
Assorted Nuts
Chocolate Bar
Potato Chips
Rice Pudding
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheese
Camembert, Roquefort, Vella Dry Jack and Saint Nectarine cheese with grapes and garnishes
Before Touch Down
Appetizer
Burrata
Fresh mozzarella and cream garnished with assorted heirloom tomatoes, rucola lettuce and basil oil
Main Course
Seafood Noodle Soup
With prawn, scallop, fish, Chinese greens and mushrooms
Or
#Oven Baked Honey Mustard Chicken Breast with Baby Spinach Salad
Served with smoked cheese and lemon thyme dressing
Or
Deli Style Pulled Pork Sandwich
Shredded slow roasted pork with barbecue sauce on toasted brioche bun with apple cabbage slaw served with potato chips
#A healthier choice – lower in carbohydrate
Dessert
Buttermilk Cherry Parfait
With cherry compote
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Seoul to Singapore
Sleeper Service
For a longer stretch of undisturbed rest, we are pleased to offer you meal service options specifically timed to suit your preferences. Whether you would like your meal to be served soon after take-off, or two hours before arrival, or both – simply inform our crew and leave the rest to our care.
Main Course
Ham and Cheese Sandwich
Warmed Toasted Focaccia bread spread with mustard and stuffed with shaved Gammon ham and cheddar cheese
Sam Gye Tang
Korean stuffed spring chicken with ginseng and sticky rice served with marinated vegetable and kimchi
Beef Noodle Soup
Rice noodles with braised beef in broth and leafy vegetables
American Breakfast
Fresh eggs
With vine ripened tomato, sautéed mushroom and roasted potatoes
Choice of ham or grilled chicken sausage
Bread selection with preserves and fruit yogurt
Continental Breakfast
Assorted bread with preserves
Fruit
Selection of Sliced Fresh Fruits
From the Bakery
Assorted Bread Rolls and Breakfast Pastries
Served with butter or fruit preserve
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ007 (DAP-SNP-SCP-CMP)-1.1 FCL
Wine Selection
Champagne
Dom Perignon Brut 2009, Champagne, France
Krug Vintage 2004, Champagne, France
White
2014 Dr Loosen Bernkasteler Lay Riesling Kabinett, Mosel, Germany
2015 Chalone Estate Chardonnay, Monterey County, Central Coast, California USA
Red
2015/2016 Clonakilla O’Riada Shiraz, Canberra District, Australia
Or
2007 Souverain Cabernet Sauvignon Alexander Valley
2015 Albert Bichot Chateau Gris Nuits-Saint-Georges Premier Cru Monopole, Burgundy, France
2006 Chateau Rauzan-Ségla, Margaux, France
Port
Dow’s 20-Year-Old Port, Douro, Portugal
Singapore Airlines First Class
SQ 7 Los Angeles to Seoul Incheon
Dinner
Suzanne’s Choice
One of Los Angeles’ most beloved chefs, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity. She brings to you her recommendations for an exquisite dining experiences in the sky.
Appetizer
Lobster Nicoise
With soft quail egg, haricot verts, cherry tomatoes, black olives and shallot vinaigrette
Soup
Kabocha Pumpkin and Fennel Soup
With candied pumpkin seeds and crčme faiche
Main Course
Grilled Halibut with Grape Verjus Dressing
Sautéed spinach and crushed fingerling potatoes
Dessert
Hazelnut Brown Butter Cake with Bittersweet Chocolate Sauce
Espresso hazelnuts and vanilla ice cream
Korean Selection
Drawing from the best of Korean flavors and culinary traditions, we present our recommendation for an exquisite dining experience in the sky.
HANSIK
Appetizer
Seared Tuna Salad
With salmon roes, Romaine lettuce, tomatoes, rice puff, creamy kimchi dressing
Soup
Korean style dried pollack soup with vegetables and bean curd
Main Course
Pork Bulgogi
With assorted banchan, spinach, gobo, potato salad and steamed rice
Dessert
Strawberry Shortcake
Shortcake base topped with fresh cream and strawberries, yuzu sorbet, fresh strawberries lightly tossed with berry coulis
Appetizer
Chilled Malossol Caviar
With Melba toast and condiments
*Lobster Nicoise
With soft quail egg, haricot verts, cherry tomatoes, black olives and shallot vinaigrette
Soup
*Kabocha Pumpkin and Fennel Soup
With candied pumpkin seeds and crčme faiche
Korean style dried pollack soup with vegetables and bean curd
Main Course
*Grilled Halibut with Grape Verjus Dressing
Sautéed spinach and crushed fingerling potatoes
*Exclusively created by Suzanne Goins of Lucques
Or
Wok Fried Chicken with Black Peppercorn Sauce
Served with Chinese greens, carrots, mushrooms and fried noodles
Or
Beef Fillet in Mustard-Herb Crust with Red Wine Sauce
Braised red cabbage with bacon, green beans and roasted potatoes
Dessert
*Hazelnut Brown Butter Cake with Bittersweet Chocolate Sauce
Espresso hazelnuts and vanilla ice cream
Cheese
Selection of Cheese
Camembert, Bandage Wrapped Cheddar, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats cheese with garnishes
*Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles
Fruit
From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Pralines
Fine Pralines
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Delectable
Should you fancy a snack or something more substantial in between your meals, simply make your selection known to us anytime.
Noodles
Kway Teow
With chicken, black mushroom and Oriental chicken stock
Soba Noodles
With prawns, lettuce and Chicken stock
Bee Hoon
Rice vermicelli with black mushroom, Chinese greens and Oriental stock
Sandwiches
Ciabatta with Roasted Eggplant, Sundried Tomato, Shaved Parmesan and Pesto Mayonnaise
Burrito Wrap
Tortilla wrapped with shredded beef, cheddar, refried beans, lettuce and tomato
Warm Mushroom Soup
Snacks
Assorted Nuts
Chocolate Bar
Potato Chips
Rice Pudding
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheese
Camembert, Roquefort, Vella Dry Jack and Saint Nectarine cheese with grapes and garnishes
Before Touch Down
Appetizer
Burrata
Fresh mozzarella and cream garnished with assorted heirloom tomatoes, rucola lettuce and basil oil
Main Course
Seafood Noodle Soup
With prawn, scallop, fish, Chinese greens and mushrooms
Or
#Oven Baked Honey Mustard Chicken Breast with Baby Spinach Salad
Served with smoked cheese and lemon thyme dressing
Or
Deli Style Pulled Pork Sandwich
Shredded slow roasted pork with barbecue sauce on toasted brioche bun with apple cabbage slaw served with potato chips
#A healthier choice – lower in carbohydrate
Dessert
Buttermilk Cherry Parfait
With cherry compote
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Seoul to Singapore
Sleeper Service
For a longer stretch of undisturbed rest, we are pleased to offer you meal service options specifically timed to suit your preferences. Whether you would like your meal to be served soon after take-off, or two hours before arrival, or both – simply inform our crew and leave the rest to our care.
Main Course
Ham and Cheese Sandwich
Warmed Toasted Focaccia bread spread with mustard and stuffed with shaved Gammon ham and cheddar cheese
Sam Gye Tang
Korean stuffed spring chicken with ginseng and sticky rice served with marinated vegetable and kimchi
Beef Noodle Soup
Rice noodles with braised beef in broth and leafy vegetables
American Breakfast
Fresh eggs
With vine ripened tomato, sautéed mushroom and roasted potatoes
Choice of ham or grilled chicken sausage
Bread selection with preserves and fruit yogurt
Continental Breakfast
Assorted bread with preserves
Fruit
Selection of Sliced Fresh Fruits
From the Bakery
Assorted Bread Rolls and Breakfast Pastries
Served with butter or fruit preserve
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ007 (DAP-SNP-SCP-CMP)-1.1 FCL
Wine Selection
Champagne
Dom Perignon Brut 2009, Champagne, France
Krug Vintage 2004, Champagne, France
White
2014 Dr Loosen Bernkasteler Lay Riesling Kabinett, Mosel, Germany
2015 Chalone Estate Chardonnay, Monterey County, Central Coast, California USA
Red
2015/2016 Clonakilla O’Riada Shiraz, Canberra District, Australia
Or
2007 Souverain Cabernet Sauvignon Alexander Valley
2015 Albert Bichot Chateau Gris Nuits-Saint-Georges Premier Cru Monopole, Burgundy, France
2006 Chateau Rauzan-Ségla, Margaux, France
Port
Dow’s 20-Year-Old Port, Douro, Portugal
Jul 6, 2018, 6:54 am
#2044
Join Date: Oct 1999
Location: New York
Posts: 7,347
KE 693/4 Seoul Incheon To Taipei & back July 2018 First Class
July 2018
Korean Air First Class
Wine List
Champagne
Perrier-Jouët Belle Epoque 2008
*Available on all Transpacific, Europe and Middle East flights
Perrier-Jouët Blason Rosé
*Available on all Southeast Asia and Oceania flights
Sweet Wine
Chateau Rieussec 2013
*Available on A380 flights only
Albert Bichot Chablis Premier Cru 2014
*Available on all flights except Japan
Rose Wine
Chateau d’Esclans Garrus
*Available on A380 flights only
Chateau d’Escalns Les Clans
*Available on all flights except A380
Red Wine
Chateau Branaire Ducru 2007
*Available on all flights
Ghost Block Napa Valley Cabernet Sauvignon 2015
*Available on all Transpacific and Middle East flights
Speri Amarone Vigneto Monte Saint Urbano 2012
*Available on Zurich, Vienna, Amsterdam, Prague and Italy flights
Louis Jadot Corton Grand Cru 2011
*Available on Southeast Asia, China and Europe flights except Zurich, Vienna, Amsterdam, Prague and Italy
Haselgrove Col Cross Shiraz 2014
*Available on Oceania flights
Founders Reserve Porto, Sandeman
*Available on all flights
2018/06/05
July 2018
Korean Air First Class
KE 693 Seoul Incheon to Taipei
Light Meal
Appetizer
Lobster with arugula lettuce
Main Course
Korean style black sesame seed noodle soup
Served with side dishes
Or
Stir-fried beef with hot bean sauce served with Chinese noodles and mixed vegetables
Seasonal Fresh Fruit
Bread Selection
Potato rye roll, steamed Chinese bao
Coffee/Tea/Green Tea
KE 694
Taipei to Seoul Incheon
Dinner
Appetizer
Seared shrimp with black mushroom & mango served with black sesame dressing
Main Course
Chinese noodles with pork char siu and mixed vegetables
Or
Mushroom mousse stuffed chicken breast with rosemary sauce served with assorted vegetables
Seasonal Fresh Fruit
Bread Selection
Rye bread with dried cranberry, Ciabatta Roll
Coffee/Tea/Green Tea
KE693/4-2018/06/01
F693/4-B
Korean Air First Class
Wine List
Champagne
Perrier-Jouët Belle Epoque 2008
*Available on all Transpacific, Europe and Middle East flights
Perrier-Jouët Blason Rosé
*Available on all Southeast Asia and Oceania flights
Sweet Wine
Chateau Rieussec 2013
*Available on A380 flights only
Albert Bichot Chablis Premier Cru 2014
*Available on all flights except Japan
Rose Wine
Chateau d’Esclans Garrus
*Available on A380 flights only
Chateau d’Escalns Les Clans
*Available on all flights except A380
Red Wine
Chateau Branaire Ducru 2007
*Available on all flights
Ghost Block Napa Valley Cabernet Sauvignon 2015
*Available on all Transpacific and Middle East flights
Speri Amarone Vigneto Monte Saint Urbano 2012
*Available on Zurich, Vienna, Amsterdam, Prague and Italy flights
Louis Jadot Corton Grand Cru 2011
*Available on Southeast Asia, China and Europe flights except Zurich, Vienna, Amsterdam, Prague and Italy
Haselgrove Col Cross Shiraz 2014
*Available on Oceania flights
Founders Reserve Porto, Sandeman
*Available on all flights
2018/06/05
July 2018
Korean Air First Class
KE 693 Seoul Incheon to Taipei
Light Meal
Appetizer
Lobster with arugula lettuce
Main Course
Korean style black sesame seed noodle soup
Served with side dishes
Or
Stir-fried beef with hot bean sauce served with Chinese noodles and mixed vegetables
Seasonal Fresh Fruit
Bread Selection
Potato rye roll, steamed Chinese bao
Coffee/Tea/Green Tea
KE 694
Taipei to Seoul Incheon
Dinner
Appetizer
Seared shrimp with black mushroom & mango served with black sesame dressing
Main Course
Chinese noodles with pork char siu and mixed vegetables
Or
Mushroom mousse stuffed chicken breast with rosemary sauce served with assorted vegetables
Seasonal Fresh Fruit
Bread Selection
Rye bread with dried cranberry, Ciabatta Roll
Coffee/Tea/Green Tea
KE693/4-2018/06/01
F693/4-B
Last edited by Carfield; Jul 8, 2018 at 9:29 pm
Jul 9, 2018, 10:33 pm
#2045
Join Date: Oct 1999
Location: New York
Posts: 7,347
HX 285 TPE-HKG July 2018
July 2018
Hong Kong Airlines Business Class
HX 285 Taipei to Hong Kong
Breakfast
Starter
Seasonal fresh fruit
Fruit Yogurt
Main Course
Scrambled egg with truffle and mushroom, steamed parsley red skin potatoes and seasonal vegetables
Or
Rice roll with sea cucumber and shrimp, Chinese assorted dim sum and seasonal vegetables
TPEHKG_2015_HBC3_V1
Wine List
Champagne
Charles de Cazanove Brut NV
White Wine
Charlotte Street Chardonnay Southeast Australia
Red Wine
Charlotte Street Cabernet Sauvignon Southeast Australia
Hong Kong Airlines Business Class
HX 285 Taipei to Hong Kong
Breakfast
Starter
Seasonal fresh fruit
Fruit Yogurt
Main Course
Scrambled egg with truffle and mushroom, steamed parsley red skin potatoes and seasonal vegetables
Or
Rice roll with sea cucumber and shrimp, Chinese assorted dim sum and seasonal vegetables
TPEHKG_2015_HBC3_V1
Wine List
Champagne
Charles de Cazanove Brut NV
White Wine
Charlotte Street Chardonnay Southeast Australia
Red Wine
Charlotte Street Cabernet Sauvignon Southeast Australia
Jul 9, 2018, 10:34 pm
#2046
Join Date: Oct 1999
Location: New York
Posts: 7,347
HX 60 HKG-SFO July 2018
July 2017
Hong Kong Airlines Business Class
HX 60 Hong Kong to San Francisco
Celebrity Chef (from Hong Kong) – Gabriel Choy
“Hong Kong born and bred, Gabriel has spent part of his career in London working with celebrity chef, Gordon Ramsay, and at world-class restaurants, including Three Michelin Star awarded “The Fat Duck,” as well as closer to home at “The Gaddis” of Peninsula in Hong Kong. He has held positions of Executive Chef and Senior Consultant at a number of Asia food and beverage groups while some may also recognize him from his appearances on numerous popular TV cooking shows.
Gabriel’s experience of Western culinary techniques, his Hong Kong heritage, and use of locally sourced ingredients help to create a modern fusion style that never fails to surprise.”
Lunch
Served shortly after departure
Starter
Side Salad
Foie Gras stuffed sachima with a mandarin marmalade
Soup
Italian roasted tomato soup
Main Course
Gabriel Choy’s Black Bean tapenade gratin chicken supreme with bacon, pumpkin gnocchi in Genovese sauce, seasonal vegetables
Dong Po Pork with steamed rice and seasonal vegetables
Mushroom Risotto Wellington
Dessert
Baked blueberry cheesecake
Haagen-Dazs Ice Cream
Selection of Cheeses
Selection of Breads
Tea and Coffee
Mid-Flight Snack
A selection of sweet and savory snacks is available at the galley.
Alternatively, please ask the cabin crew at any time if you would like to enjoy one of the following mid-flight snacks.
Cheese and Tomato Calzone
Pan fried pork loin and onion deep fried Chinese whole wheat bun
Selection of Cheeses
Breakfast
Served prior to arrival
Starter
Seasonal Fresh Fruit
Fruit Yogurt
Main Course
Leek, pumpkin, and mushroom frittata with red onion wedge and seasonal vegetables
Assorted Chinese Dim Sum
Chocolate Pancakes with banana whipped cream and mixed berry compote
Light Option
(Fresh fruit, fruit yogurt, cornflakes)
2017HKGLAX_HMHBC3_V1
Wine List
Champagne
Charles de Cazanove Brut NV
White Wines
Charlotte Street Chardonnay, South East Australia
Luis Felipe Edwards Family Selection Gran Reserva Sauvignon Blanc, Capcjagia Valley, Chile
Red Wines
Charlotte Street Cabernet Sauvignon, South East Australia
Luis Felipe Edwards Family Selection Gran Reserva Merlot. Capcjagia Valley, Chile
Hong Kong Airlines Business Class
HX 60 Hong Kong to San Francisco
Celebrity Chef (from Hong Kong) – Gabriel Choy
“Hong Kong born and bred, Gabriel has spent part of his career in London working with celebrity chef, Gordon Ramsay, and at world-class restaurants, including Three Michelin Star awarded “The Fat Duck,” as well as closer to home at “The Gaddis” of Peninsula in Hong Kong. He has held positions of Executive Chef and Senior Consultant at a number of Asia food and beverage groups while some may also recognize him from his appearances on numerous popular TV cooking shows.
Gabriel’s experience of Western culinary techniques, his Hong Kong heritage, and use of locally sourced ingredients help to create a modern fusion style that never fails to surprise.”
Lunch
Served shortly after departure
Starter
Side Salad
Foie Gras stuffed sachima with a mandarin marmalade
Soup
Italian roasted tomato soup
Main Course
Gabriel Choy’s Black Bean tapenade gratin chicken supreme with bacon, pumpkin gnocchi in Genovese sauce, seasonal vegetables
Dong Po Pork with steamed rice and seasonal vegetables
Mushroom Risotto Wellington
Dessert
Baked blueberry cheesecake
Haagen-Dazs Ice Cream
Selection of Cheeses
Selection of Breads
Tea and Coffee
Mid-Flight Snack
A selection of sweet and savory snacks is available at the galley.
Alternatively, please ask the cabin crew at any time if you would like to enjoy one of the following mid-flight snacks.
Cheese and Tomato Calzone
Pan fried pork loin and onion deep fried Chinese whole wheat bun
Selection of Cheeses
Breakfast
Served prior to arrival
Starter
Seasonal Fresh Fruit
Fruit Yogurt
Main Course
Leek, pumpkin, and mushroom frittata with red onion wedge and seasonal vegetables
Assorted Chinese Dim Sum
Chocolate Pancakes with banana whipped cream and mixed berry compote
Light Option
(Fresh fruit, fruit yogurt, cornflakes)
2017HKGLAX_HMHBC3_V1
Wine List
Champagne
Charles de Cazanove Brut NV
White Wines
Charlotte Street Chardonnay, South East Australia
Luis Felipe Edwards Family Selection Gran Reserva Sauvignon Blanc, Capcjagia Valley, Chile
Red Wines
Charlotte Street Cabernet Sauvignon, South East Australia
Luis Felipe Edwards Family Selection Gran Reserva Merlot. Capcjagia Valley, Chile
Aug 17, 2018, 8:27 am
#2048
Join Date: Oct 1999
Location: New York
Posts: 7,347
VS 8 LAX-LHR Upper Class August 2018
August 2018
Virgin Atlantic Airways Upper Class
VS 8/10 Los Angeles to London Heathrow
Let’s Eat
Starters
Antipasto Plate
A wonderfully colorful Italian feast of thinly sliced prosciutto ham, sausage salami, beef bresaola with sweet roasted red tomato, cornichon pickles, grilled artichoke hearts and heart of palm. Topped with olive oil dressing
Creamy Tomato Soup (v)
Hot comforting soup with a wonderful creamy flavor topped with parmesan shavings
Greek Salad (v)
Crumbly soft feta cheese and Kalamata black olives, cucumber and red and yellow cherry tomatoes on a bed of lettuce leaves. Finished with a Colavita balsamic dressing
Warm breads
Served with your choice of warm artisan breads
Mains
Seared beef with Port Wine
Seared beef fillet topped with a garlicky port wine demi glaze with Crimini mushroom stuffed with salty blue cheese. Served with sautéed kale, glazed roasted beet. Hope you’re hungry!
Seared chicken breast
Tender chicken breast with a sweet pepper beurre blanc sauce perfectly matched with sweet roasted root vegetables with bacon, nutmeg sautéed spinach and a gloriously sweet and creamy butternut squash puree
Prawn tikka masala
A simple South Indian seafood dish bursting with classic flavors. Accompanied by saffron rice and saag paneer
Pan fried gnocchi (v)
Soft potato dumplings in a rich Pomodoro sauce with fresh cherry tomatoes, sautéed garlic kale. Comfort food that delivers on the veggie front
Pudding
Double chocolate lava cake
Served with cream. A perfectly warming dessert
Lemon mascarpone
A light and fluffy zesty cheesecake served with strawberries. Delicious!
Cheese and port
Be sure to save some room for cheese and biscuits after that pudding. Today’s choices are served with table water crackers.
Buttermilk Blue
This award-winning, creamy blue cheese is made in Wisconsin from mostly Jersey cow’s milk. It’s homogenized, inoculated with a secret blend of cultures, hopped by hand, pierced, salted and cured for over two months
Nicasio Valley Reserve
Nicasio Reserve is a classic Swiss-Italian Alpine style cheese produced in California. Made using 100% organic cow’s milk, this firm cheese is aged for at least three months to develop a fruity aroma and dense, smooth paste with eyes throughout the paste. The flavors are rich with notes of hazelnuts and grass. This cheese has won a gold medal at the California State Fair
Prairie Breeze Cheddar
Prairie Breeze is characterized as a hybrid between cheddar and the Alpine-style of Emmenthal cheeses. It’s this interplay on the palate that keeps you reaching for “just one more” taste of this unique cheese. Milton Creamery, nestled in the rural countryside of Southeast Iowa, is where the Musser’s find joy and fulfillment in handcrafting artisan cheeses
Wakey Wakey
Create your perfect breakfast
Fresh Orange Juice
Fresh green vegetable and ginger juice
Organic Asian Pear kombucha
Cereals/Fruit – A Good Start
Corn Flakes
Bran Flakes
Rice Krispies
Muesli
Maple and brown sugar porridge
Fresh fruit salad
With yogurt
Bakery
Croissant
Pain au chocolat
Aussie granola bar (Perfect to take away)
The full works
Free range scrambled eggs
Bacon
Sausage
Sautéed Mushrooms
Satueed Spinach
Grilled tomato
Smaller appetite? Why not try:
Bacon butty
Tomato Ketchup
Brown Sauce
Something like
Breakfast Crepes
With strawberries
With crčme Anglaise
To finish
Tea Milk Sugar
Coffee Milk Sugar
VS008, VS024, VS142, VS020, VS126 June Cycle 2018 948B968_10
At the Bar
Pop by for savory nibbles, and sweet treats like Fairfield Farm crisps, Joe & Seph’s popcorn and Original Beans chocolate. Plus, a selection of fresh, seasonal fruit.
VS 008 VS 010 June Cycle 2018 885C127_F 2F
Wines
Champagne
Canard-Duchčne
White Wines
Classic
Sancerre, Alban Roblin, Loire, France 2017
Familiar
De Martino Reserva Chardonnay, Limari Valley, Chile 2017
Discovery
Pulenta Pinot Gris, Mendoza, Argentina 2016/17
Red wines
Classic
Dog Point Pinot Noir, Marlborough, New Zealand 2013/15
Familiar
Frankland Estate Shiraz, Frankland, Western Australia 2015
Discovery
Rigoleto, Colle Massari, Montecucco, Italy 2015
My cocktail
Ginger Spritz
A prefect mix of Gin, ginger ale and a citrus mix to tempt the taste buds.
This cocktail gives a light and refreshing taste of summer.
Virgin Atlantic Airways Upper Class
VS 8/10 Los Angeles to London Heathrow
Let’s Eat
Starters
Antipasto Plate
A wonderfully colorful Italian feast of thinly sliced prosciutto ham, sausage salami, beef bresaola with sweet roasted red tomato, cornichon pickles, grilled artichoke hearts and heart of palm. Topped with olive oil dressing
Creamy Tomato Soup (v)
Hot comforting soup with a wonderful creamy flavor topped with parmesan shavings
Greek Salad (v)
Crumbly soft feta cheese and Kalamata black olives, cucumber and red and yellow cherry tomatoes on a bed of lettuce leaves. Finished with a Colavita balsamic dressing
Warm breads
Served with your choice of warm artisan breads
Mains
Seared beef with Port Wine
Seared beef fillet topped with a garlicky port wine demi glaze with Crimini mushroom stuffed with salty blue cheese. Served with sautéed kale, glazed roasted beet. Hope you’re hungry!
Seared chicken breast
Tender chicken breast with a sweet pepper beurre blanc sauce perfectly matched with sweet roasted root vegetables with bacon, nutmeg sautéed spinach and a gloriously sweet and creamy butternut squash puree
Prawn tikka masala
A simple South Indian seafood dish bursting with classic flavors. Accompanied by saffron rice and saag paneer
Pan fried gnocchi (v)
Soft potato dumplings in a rich Pomodoro sauce with fresh cherry tomatoes, sautéed garlic kale. Comfort food that delivers on the veggie front
Pudding
Double chocolate lava cake
Served with cream. A perfectly warming dessert
Lemon mascarpone
A light and fluffy zesty cheesecake served with strawberries. Delicious!
Cheese and port
Be sure to save some room for cheese and biscuits after that pudding. Today’s choices are served with table water crackers.
Buttermilk Blue
This award-winning, creamy blue cheese is made in Wisconsin from mostly Jersey cow’s milk. It’s homogenized, inoculated with a secret blend of cultures, hopped by hand, pierced, salted and cured for over two months
Nicasio Valley Reserve
Nicasio Reserve is a classic Swiss-Italian Alpine style cheese produced in California. Made using 100% organic cow’s milk, this firm cheese is aged for at least three months to develop a fruity aroma and dense, smooth paste with eyes throughout the paste. The flavors are rich with notes of hazelnuts and grass. This cheese has won a gold medal at the California State Fair
Prairie Breeze Cheddar
Prairie Breeze is characterized as a hybrid between cheddar and the Alpine-style of Emmenthal cheeses. It’s this interplay on the palate that keeps you reaching for “just one more” taste of this unique cheese. Milton Creamery, nestled in the rural countryside of Southeast Iowa, is where the Musser’s find joy and fulfillment in handcrafting artisan cheeses
Wakey Wakey
Create your perfect breakfast
Fresh Orange Juice
Fresh green vegetable and ginger juice
Organic Asian Pear kombucha
Cereals/Fruit – A Good Start
Corn Flakes
Bran Flakes
Rice Krispies
Muesli
Maple and brown sugar porridge
Fresh fruit salad
With yogurt
Bakery
Croissant
Pain au chocolat
Aussie granola bar (Perfect to take away)
The full works
Free range scrambled eggs
Bacon
Sausage
Sautéed Mushrooms
Satueed Spinach
Grilled tomato
Smaller appetite? Why not try:
Bacon butty
Tomato Ketchup
Brown Sauce
Something like
Breakfast Crepes
With strawberries
With crčme Anglaise
To finish
Tea Milk Sugar
Coffee Milk Sugar
VS008, VS024, VS142, VS020, VS126 June Cycle 2018 948B968_10
At the Bar
Pop by for savory nibbles, and sweet treats like Fairfield Farm crisps, Joe & Seph’s popcorn and Original Beans chocolate. Plus, a selection of fresh, seasonal fruit.
VS 008 VS 010 June Cycle 2018 885C127_F 2F
Wines
Champagne
Canard-Duchčne
White Wines
Classic
Sancerre, Alban Roblin, Loire, France 2017
Familiar
De Martino Reserva Chardonnay, Limari Valley, Chile 2017
Discovery
Pulenta Pinot Gris, Mendoza, Argentina 2016/17
Red wines
Classic
Dog Point Pinot Noir, Marlborough, New Zealand 2013/15
Familiar
Frankland Estate Shiraz, Frankland, Western Australia 2015
Discovery
Rigoleto, Colle Massari, Montecucco, Italy 2015
My cocktail
Ginger Spritz
A prefect mix of Gin, ginger ale and a citrus mix to tempt the taste buds.
This cocktail gives a light and refreshing taste of summer.
Last edited by Carfield; Aug 17, 2018 at 8:35 am
Aug 23, 2018, 4:42 pm
#2049
Join Date: Oct 1999
Location: New York
Posts: 7,347
BA 273 LHR-SAN August 2018
August 2018
British Airways First Class
BA 273 London Heathrow to San Diego
Pre-Appetizer
Antipasti plate featuring Cumbrian air-dried ham, Cumberland salami, Berkswell cheese, olives and sun-dried tomato
Starters
Loch Fyne Scottish Kinglas Smoked salmon fennel and kasha salad with compressed apple and dill and mustard dressing
Poached baby pear in Sauternes with fresh honeycomb, Cashel blue cheese dressing and pecan nuts
Asparagus soup with pecorino and chervil
Fresh seasonal salad with your choice of Caesar dressing or classic olive oil vinaigrette dressing
Main Courses
Seared fillet of Herefordshire beef with Café de Paris butter, grilled Portobello mushroom, slow-roasted tomatoes, and roasted Charlotte potatoes
Baked halibut and fresh linguini in a chive and caper butter sauce
Cajun fried chicken burger with chips, Louisiana cheese sauce, tomato relish and onion rings
Lemon and ricotta tortellini with violet glazed artichoke, shaved summer truffle and cream of leek
Black olive marinated tuna with Nicoise salad and warm herbed new baby potatoes
Desserts
Chocolate Mille Feuille
Warm Infused Lemon and almond Semolina Sponge Pudding
Vanilla Bean Ice Cream
Cheese Plate
Belton Farm Red Fox
Fourme D’Ambert
Double Barrel Lincolnshire Poacher
Normandy Camembert
Fresh Fruit
A selection of biscuits
Selection of chocolates
Light Meal
Starter
Twice-baked Parmesan and Gruyere soufflé
Main Courses
Main course salad of seared tiger prawns, fattoush and farro salad with a lemon and sumac dressing
Rigatoni pasta in a chestnut mushroom and pesto sauce with baby spinach and sun-dried tomatoes
Warm bacon roll
Dessert
Fresh fruit
269,273,279,281,283,285,287 FC 120F016-ROT2 8/18
Wine List
Champagnes and Sparking Wine
Kir Royale
A sparkling aperitif combining Crčme de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail
Laurent-Perrier Grand Sičcle, Champagne, France
Winston Estate Cuvée Brut NV, South Downs, England
Jacquart Rosé Mosaďque NV, Champagne, France
White Wines
Saint-Aubin Premier, Cru Le Charmois 2014, Au Pied du Mont, Chauve, Burgundy, France
Te Mata “Cape Crest” Suavignon Blanc 2014, Hawke’s Bay, New Zealand
Grüner Veltliner “Crazy Creatures” 2017, Weingut Malat, Kremstal, Austria
Red Wines
Chateau Dassault 2010, Saint-Emilion Grand Cru Classe, Bordeaux, France
Esk Valley Pinot Noir 2015, Marlborough, New Zealand
Chianti Classico Riserva DOCG 2013, Castello di Gabbiano, Tuscany, Italy
Dessert Wines
Stanton & Killeen Muscat NV, Rutherglen, Victoria, Australia
Warre’s 2000 Colheita Tawny Port
PS. The pre-arrival meal was bad. Basically it was a cheese overload and maybe it is time to bring back the afternoon tea service, and some kind of mid-flight snack program.
British Airways First Class
BA 273 London Heathrow to San Diego
Pre-Appetizer
Antipasti plate featuring Cumbrian air-dried ham, Cumberland salami, Berkswell cheese, olives and sun-dried tomato
Starters
Loch Fyne Scottish Kinglas Smoked salmon fennel and kasha salad with compressed apple and dill and mustard dressing
Poached baby pear in Sauternes with fresh honeycomb, Cashel blue cheese dressing and pecan nuts
Asparagus soup with pecorino and chervil
Fresh seasonal salad with your choice of Caesar dressing or classic olive oil vinaigrette dressing
Main Courses
Seared fillet of Herefordshire beef with Café de Paris butter, grilled Portobello mushroom, slow-roasted tomatoes, and roasted Charlotte potatoes
Baked halibut and fresh linguini in a chive and caper butter sauce
Cajun fried chicken burger with chips, Louisiana cheese sauce, tomato relish and onion rings
Lemon and ricotta tortellini with violet glazed artichoke, shaved summer truffle and cream of leek
Black olive marinated tuna with Nicoise salad and warm herbed new baby potatoes
Desserts
Chocolate Mille Feuille
Warm Infused Lemon and almond Semolina Sponge Pudding
Vanilla Bean Ice Cream
Cheese Plate
Belton Farm Red Fox
Fourme D’Ambert
Double Barrel Lincolnshire Poacher
Normandy Camembert
Fresh Fruit
A selection of biscuits
Selection of chocolates
Light Meal
Starter
Twice-baked Parmesan and Gruyere soufflé
Main Courses
Main course salad of seared tiger prawns, fattoush and farro salad with a lemon and sumac dressing
Rigatoni pasta in a chestnut mushroom and pesto sauce with baby spinach and sun-dried tomatoes
Warm bacon roll
Dessert
Fresh fruit
269,273,279,281,283,285,287 FC 120F016-ROT2 8/18
Wine List
Champagnes and Sparking Wine
Kir Royale
A sparkling aperitif combining Crčme de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail
Laurent-Perrier Grand Sičcle, Champagne, France
Winston Estate Cuvée Brut NV, South Downs, England
Jacquart Rosé Mosaďque NV, Champagne, France
White Wines
Saint-Aubin Premier, Cru Le Charmois 2014, Au Pied du Mont, Chauve, Burgundy, France
Te Mata “Cape Crest” Suavignon Blanc 2014, Hawke’s Bay, New Zealand
Grüner Veltliner “Crazy Creatures” 2017, Weingut Malat, Kremstal, Austria
Red Wines
Chateau Dassault 2010, Saint-Emilion Grand Cru Classe, Bordeaux, France
Esk Valley Pinot Noir 2015, Marlborough, New Zealand
Chianti Classico Riserva DOCG 2013, Castello di Gabbiano, Tuscany, Italy
Dessert Wines
Stanton & Killeen Muscat NV, Rutherglen, Victoria, Australia
Warre’s 2000 Colheita Tawny Port
PS. The pre-arrival meal was bad. Basically it was a cheese overload and maybe it is time to bring back the afternoon tea service, and some kind of mid-flight snack program.
Aug 25, 2018, 2:40 pm
#2051
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Qantas
Business Class menu
New Zealand to Australia
August 2018
Menu
Blueberry and banana energiser
To Start
Greek style yoghurt with rhubarb compote
Date and ginger muffin
Cheddar and chive scone
Main
Seasonal fruit plate
Brookfarm macadamia toasted muesli with cranberries
Fried eggs with hot smoked salmon, wilted spinach and herbed creme fraiche
Buttermilk pancakes with brown sugar rhubarb and almond yoghurt
To Finish
Chocolate chip and macadamia cookie served with your choice of hot beverage
Beverages
Champagne
Today's menu features Duval-Leroy Brut, Charles Heidsieck Brut Reserve, Jacquart Brut Mosalque, or Taittinger Cuvee Prestige Brut.
Australian and New Zealand Wine
Premium Australian and New Zealand wines selected by the Qantas Rockpool Sommeliers.
Aperitif
Bloody Mary
Campari and soda
Gin and tonic
Vodka and ginger beer
Spirits
Absolut Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Tennessee Whiskey, USA
Chivas Regal 12yo Scotch Whisky, Scotland
The Glenlivet Single Malt Scotch Whisky, Scotland
Jameson Irish Whiskey, Ireland
Cognac & Liqueurs
Marteli VSOP Old Fine Cognac, France
Cointreau, France
Irish Cream Liqueur, Ireland
Beers
A selection of premium Australian beer.
Dessert & Fortified Wine
Australian dessert and fortified wine selected by the Qantas Rockpol Sommeliers.
Non Alcoholic
Juice
Soft drink
Mineral water
Hot Drinks
FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate
Business Class menu
New Zealand to Australia
August 2018
Menu
Blueberry and banana energiser
To Start
Greek style yoghurt with rhubarb compote
Date and ginger muffin
Cheddar and chive scone
Main
Seasonal fruit plate
Brookfarm macadamia toasted muesli with cranberries
Fried eggs with hot smoked salmon, wilted spinach and herbed creme fraiche
Buttermilk pancakes with brown sugar rhubarb and almond yoghurt
To Finish
Chocolate chip and macadamia cookie served with your choice of hot beverage
Beverages
Champagne
Today's menu features Duval-Leroy Brut, Charles Heidsieck Brut Reserve, Jacquart Brut Mosalque, or Taittinger Cuvee Prestige Brut.
Australian and New Zealand Wine
Premium Australian and New Zealand wines selected by the Qantas Rockpool Sommeliers.
Aperitif
Bloody Mary
Campari and soda
Gin and tonic
Vodka and ginger beer
Spirits
Absolut Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Tennessee Whiskey, USA
Chivas Regal 12yo Scotch Whisky, Scotland
The Glenlivet Single Malt Scotch Whisky, Scotland
Jameson Irish Whiskey, Ireland
Cognac & Liqueurs
Marteli VSOP Old Fine Cognac, France
Cointreau, France
Irish Cream Liqueur, Ireland
Beers
A selection of premium Australian beer.
Dessert & Fortified Wine
Australian dessert and fortified wine selected by the Qantas Rockpol Sommeliers.
Non Alcoholic
Juice
Soft drink
Mineral water
Hot Drinks
FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate
J_TAS_BF_3_NZ-AUS_MAR18
Aug 25, 2018, 2:51 pm
#2052
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
August 2018
Winter Breakfast Menu
Breakfast available until 11 : 00am
Seasonal fruit salad
Yoghurt with persimmon, toasted almonds and Qantas honey
House toasted muesli
Neil's healthy Bircher muesli with apple, hazelnut and almond
Buttermilk pancakes with caramel pears, pecans and coffee mascarpone
Sweet corn fritters with bacon, avocado, creme fraiche and tomato jam
Wholegrain toasted sandwich with bacon, lettuce, tomato and aioli
Your selection of toasted Iggy's or Brasserie Bread with condiments
Sourdough, quinoa and soya, granary, ciabatta or fruit bread
Raspberry, apricot and strawberry jam
Orange marmalade, honey or Vegemite
Buckwheat, mushroom and spinach bowl with poached egg, soy and sesame
Eggs Benedict with Huon smoked salmon or leg ham
Eggs Florentine
Whole egg omelette with leg ham, sautéed mushrooms and cheddar
Egg white omelette with grilled cherry tomatoes, ricotta and spinach
Signature Breakfast ; two eggs poached, scrambled or fried with bacon, pork chipolata, hash brown, and roast tomato
Light Breakfast ; two eggs poached, scrambled or fried with wilted spinach, roast tomato and salsa verde
Eggs Only Breakfast ; two eggs poached, scrambled or fried on toast
Market Inspirations
Oat porridge with banana and Qantas honey
Bacon and egg brioche roll with tomato relish
Beverages
Coffee Cinque Stelle by Vittoria
Tea by T2
English breakfast
Earl grey
Peppermint
Chamomile
Lemongrass and ginger
Sencha
China jasmine
Chai
Cold Drinks
Selection of juices - orange, apple, pineapple and grapefruit
House Lemonade - from Spice Temple
Winter Elixir - apple, lemon, ginger and Qantas honey
Alexandria - aloe, grenadine and ruby grapefruit
Ginger and lemon Remedy kombucha
Raspberry lemonade Remedy kombucha
Fruit energiser - smoothie mixed fruit juice
Cocktails
Bloody Mary - vodka with spicy tomato juice and lemon
Mimosa - sparkling wine with orange juice
Beer and Cider
James Squire '150 Lashes' pale ale
James Squire 'The Swindler' tropical pale
James Boag's premium lager
James Boag's premium light
Coopers pale ale
Hahn super dry
Kirin Megumi
Heineken
Pipsqueak apple cider
Champagne
Perrier-Jouet Grand Brut NV, Champagne, France
Taittinger Brut Reserve NV, Reims, France
G.H. Mumm Rose NV, Reims, France
Pommery Brut Royal NV, Reims, France
White Wine
Leo Buring "Leopold" Riesling 2015, Tamar Valley, Tasmania
Coldstream Hils Sauvignon Blanc 2015, Yarra Valley, Victoria
Penfolds "Cellar Reserve" Fiano 2017, McLaren Vale, South Australia
Peter Lehmann "Margaret" Semillon 2011, Barossa Valley, South Australia
Robert Oatley "Finisterre" Chardonnay 2016, Margaret River, Western Australia
Rose
Levantine Hill Rose 2017, Yarra Valley, Victoria
Red Wine
Heirloom Vineyards Pinot Noir 2015, Adelaide Hills, South Australia
Barossa Valley Estate GSM 2016, Barossa Valley, South Australia
Penfolds "Max's" Cabernet Sauvignon 2015, multiple regions, South Australia
Fowles Wine "The Rule" Shiraz 2015, Strathbogie Ranges, Victoria
Dessert Wine
McWilliam's "Morning Light" Botrytis Semillon 2010, Riverina, New South Wales
Lillypilly Noble Blend 2016, Riverina, New South Wales
First Class menu
Sydney First Class Lounge
August 2018
Winter Breakfast Menu
Breakfast available until 11 : 00am
Seasonal fruit salad
Yoghurt with persimmon, toasted almonds and Qantas honey
House toasted muesli
Neil's healthy Bircher muesli with apple, hazelnut and almond
Buttermilk pancakes with caramel pears, pecans and coffee mascarpone
Sweet corn fritters with bacon, avocado, creme fraiche and tomato jam
Wholegrain toasted sandwich with bacon, lettuce, tomato and aioli
Your selection of toasted Iggy's or Brasserie Bread with condiments
Sourdough, quinoa and soya, granary, ciabatta or fruit bread
Raspberry, apricot and strawberry jam
Orange marmalade, honey or Vegemite
Buckwheat, mushroom and spinach bowl with poached egg, soy and sesame
Eggs Benedict with Huon smoked salmon or leg ham
Eggs Florentine
Whole egg omelette with leg ham, sautéed mushrooms and cheddar
Egg white omelette with grilled cherry tomatoes, ricotta and spinach
Signature Breakfast ; two eggs poached, scrambled or fried with bacon, pork chipolata, hash brown, and roast tomato
Light Breakfast ; two eggs poached, scrambled or fried with wilted spinach, roast tomato and salsa verde
Eggs Only Breakfast ; two eggs poached, scrambled or fried on toast
Market Inspirations
Oat porridge with banana and Qantas honey
Bacon and egg brioche roll with tomato relish
Beverages
Coffee Cinque Stelle by Vittoria
Tea by T2
English breakfast
Earl grey
Peppermint
Chamomile
Lemongrass and ginger
Sencha
China jasmine
Chai
Cold Drinks
Selection of juices - orange, apple, pineapple and grapefruit
House Lemonade - from Spice Temple
Winter Elixir - apple, lemon, ginger and Qantas honey
Alexandria - aloe, grenadine and ruby grapefruit
Ginger and lemon Remedy kombucha
Raspberry lemonade Remedy kombucha
Fruit energiser - smoothie mixed fruit juice
Cocktails
Bloody Mary - vodka with spicy tomato juice and lemon
Mimosa - sparkling wine with orange juice
Beer and Cider
James Squire '150 Lashes' pale ale
James Squire 'The Swindler' tropical pale
James Boag's premium lager
James Boag's premium light
Coopers pale ale
Hahn super dry
Kirin Megumi
Heineken
Pipsqueak apple cider
Champagne
Perrier-Jouet Grand Brut NV, Champagne, France
Taittinger Brut Reserve NV, Reims, France
G.H. Mumm Rose NV, Reims, France
Pommery Brut Royal NV, Reims, France
White Wine
Leo Buring "Leopold" Riesling 2015, Tamar Valley, Tasmania
Coldstream Hils Sauvignon Blanc 2015, Yarra Valley, Victoria
Penfolds "Cellar Reserve" Fiano 2017, McLaren Vale, South Australia
Peter Lehmann "Margaret" Semillon 2011, Barossa Valley, South Australia
Robert Oatley "Finisterre" Chardonnay 2016, Margaret River, Western Australia
Rose
Levantine Hill Rose 2017, Yarra Valley, Victoria
Red Wine
Heirloom Vineyards Pinot Noir 2015, Adelaide Hills, South Australia
Barossa Valley Estate GSM 2016, Barossa Valley, South Australia
Penfolds "Max's" Cabernet Sauvignon 2015, multiple regions, South Australia
Fowles Wine "The Rule" Shiraz 2015, Strathbogie Ranges, Victoria
Dessert Wine
McWilliam's "Morning Light" Botrytis Semillon 2010, Riverina, New South Wales
Lillypilly Noble Blend 2016, Riverina, New South Wales
Aug 25, 2018, 10:42 pm
#2053
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Qantas
Business Class menu
Australia to New Zealand
August 2018
Menu
Botanica cold pressed green juice with kale, silverbeet, celery, apple, cucumber and lemon
To Start
Greek style yoghurt with spiced strawberry and rhubarb compote
White chocolate macadamia blondie
Spinach and ricotta turnover
Main
Seasonal fruit plate
Neil's healthy Bircher muesli
Eggs with beef sausages, braised spice beans and parsley
Braised winter greens tart with goat curd, bacon and roast tomatoes
To Finish
Ginger spice cookie served with your choice of hot beverage
Beverages
Champagne
Today's menu features Duval-Leroy Brut, Charles Heidsieck Brut Reserve, Jacquart Brut Mosalque, or Taittinger Cuvee Prestige Brut.
Australian and New Zealand Wine
Premium Australian and New Zealand wines selected by the Qantas Rockpool Sommeliers.
Aperitif
Bloody Mary
Campari and soda
Gin and tonic
Vodka and ginger beer
Spirits
Absolut Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Tennessee Whiskey, USA
Chivas Regal 12yo Scotch Whisky, Scotland
The Glenlivet Single Malt Scotch Whisky, Scotland
Jameson Irish Whiskey, Ireland
Cognac & Liqueurs
Marteli VSOP Old Fine Cognac, France
Cointreau, France
Irish Cream Liqueur, Ireland
Beers
A selection of premium Australian beer.
Dessert & Fortified Wine
Australian dessert and fortified wine selected by the Qantas Rockpol Sommeliers.
Non Alcoholic
Juice
Soft drink
Mineral water
Hot Drinks
FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate
Business Class menu
Australia to New Zealand
August 2018
Menu
Botanica cold pressed green juice with kale, silverbeet, celery, apple, cucumber and lemon
To Start
Greek style yoghurt with spiced strawberry and rhubarb compote
White chocolate macadamia blondie
Spinach and ricotta turnover
Main
Seasonal fruit plate
Neil's healthy Bircher muesli
Eggs with beef sausages, braised spice beans and parsley
Braised winter greens tart with goat curd, bacon and roast tomatoes
To Finish
Ginger spice cookie served with your choice of hot beverage
Beverages
Champagne
Today's menu features Duval-Leroy Brut, Charles Heidsieck Brut Reserve, Jacquart Brut Mosalque, or Taittinger Cuvee Prestige Brut.
Australian and New Zealand Wine
Premium Australian and New Zealand wines selected by the Qantas Rockpool Sommeliers.
Aperitif
Bloody Mary
Campari and soda
Gin and tonic
Vodka and ginger beer
Spirits
Absolut Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Tennessee Whiskey, USA
Chivas Regal 12yo Scotch Whisky, Scotland
The Glenlivet Single Malt Scotch Whisky, Scotland
Jameson Irish Whiskey, Ireland
Cognac & Liqueurs
Marteli VSOP Old Fine Cognac, France
Cointreau, France
Irish Cream Liqueur, Ireland
Beers
A selection of premium Australian beer.
Dessert & Fortified Wine
Australian dessert and fortified wine selected by the Qantas Rockpol Sommeliers.
Non Alcoholic
Juice
Soft drink
Mineral water
Hot Drinks
FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate
J_TAS_BF_4_AUS-NZ_MAR18
Sep 20, 2018, 7:24 am
#2055
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Korean Air
First Class menu
Auckland to Seoul Incheon
September 2018
Menu
Brunch
Yoghurt & Cereal Selection
Main Course
Korean style pollack soup served with steamed rice and savory Korean side dishes
Mozzarella cheese omelette with mushroom cream sauce served wit boiled potato, button mushroom, pork sausage and cherry tomato
Shrimp wonton noodle soup served with side dishes
Seasonal Fresh Fruit
Bread Selection
Croissant, sesame white roll, muffin, olive mini loaf
Selection of jam and butter
Coffee / Tea / Green Tea / Omija Punch
Refreshment
Ramen with Side Dishes
Fresh Cookie
Lunch
Pre-Drink Service
Prosciutto with chive cream cheese served with balsamic reduction
Appetizer
Lemon olive oil and herb marinated prawns and scallop
Soup
Red bell pepper puree soup
Main Course
Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste)
Grilled beef tenderloin with rosemary red wine sauce served with roasted potato, spinach, zucchini, roasted button mushroom and grissini stick
Roasted orange roughy fish with yellow paprika sauce served with creamy sweet pumpkin puree, fava beans, baby zucchini and mashed cauliflower
Cheese Tray
Camembert, cheddar, blue
Seasonal Fresh Fruit
Dessert
Ice cream
Bread Selection
Garlic baguette, pumpkin seed roll, white soft roll, mini olive bread
Coffee / Tea / Green Tea / Omija Punch
Wine List
Cocktail & Aperitif
Gin & Tonic / Martini / Tom Collins
Bloody Mary / Screwdriver
Whisky Sour
Kir (available on all flights except Japan)
Kir Royale (available on all flights except Japan and China)
Campari
Dry Sherry Tio Pepe
Dry Vermouth
Choya Umeshu (available on Japan flights only)
Spirits & Brandy
Johnnie Walker Blue Label Whisky
Glenfiddich Cask Collection Select Cask Single Malt Whisky
Jack Daniel's Whisky
Remy Martin XO Cognac
Absolut Vodka
Bacardi Rum
Beefeater Gin
Liqueur
Bailey's Irish Cream
Cointreau
Creme de Cassis
Creme de Menthe
Selected Beers of the World
Champagne
Perrier-Jouet Belle Epoque 2011
The house of Perrier-Jouet was founded in 1811 by Pierre-Nicolas Perrier and Adelaide Jouet. Belle Epoque is the Champagne Perrier-Jouet's Cuvee de Prestige. Belle Epoque comes in a beautiful bottle whose iconic anemone was designed for Perrier-Jouet in 1902 by Emile Gaile, one of the most eminent practitioners of the Art Noveau style. Perrier-Jouet's signature champagne is Belle Epoque, probably the world's most exclusive champagne, the epitome of the "art of blending" which is the essence of champagne making. Complex and well-balanced, Belle Epoque contains all the ingredients to enable it to match a wide range of refined dishes.
Available on all Trans-Pacific, Europe and Middle East flights.
Perrier-Jouet Blason Rose
Top quality rose champagne in the world, Perrier-Jouet Blason Rose is the gourmet choice in the Perrier-Jouet collection, a special blend that gives it a generous spontaneous spirit. This salmon-pink rose champagne is truly remarkable for its fresh fruit aromas which occur during a maceration process of red grapes. The Blason Rose makes a delicious aperitif and is made to match a wide variety of refined dishes.
Available on Southeast Asia and Oceania flights.
Sweet Wine
Chateau Rieussec 2013
Chateau Rieussec, which is known as a top quality Sauternes wine, has over 200 years of history since Mareilhac acquired it in the early 19th century. Since the great wine classification of 1865 intended by Napolean III, Chateau Rieussec is attributed the title of First Growth among the Grand Cru of white wine in Bordeaux. The vineyard has 75 hectares of clay soil with special gravel and is planted with 90% of Semillon, each containing 5% Sauvignon Blanc and Muscadelle. This wine is produced by noble rots from vines aged for 25 years on average and aged in oak barrels for 24 months following the harvest. Chateau Rieussec 2013 is characterized by a rich and deep golden hue, with aromas of a hint of lemon dominated by tropical fruits and honey. This elegant and harmonious wine is a perfect accompaniment for your foie gras.
Available on A380 flights only.
White Wine
Albert Bichot Chablis Premier Cru 2015
The wine the world knows as Chablis comes from the northern part of Burgundy, made exclusively from the chardonnay grape. Albert Bichot's Chablis 2015 has a yellow golden color, and a fine and powerful aroma of flowers and fruits. Full and flavorfully charming, it's the ideal accompaniment for foie gras, fish and white meat.
Available on all flights except Japan.
Mambourg Gewurtztraminer 2016
Low yields resulted in a ripe, well-structured Gewurtztraminer Grand Cru Mambourg with layers of ripe fruits, medium to full-body, and a heady long finish. This is a top-notch Gewurtztraminer which goes well with aperitifs, cheeses and desserts.
Available on Southeast Asia, China and all Europe flights except Frankfurt, Zurich, Vienna, Amsterdam, Zagreb and Prague.
Kendall-Jackson Grand Reserve Chardonnay 2015
Kendall-Jackson 2015 Grand Reserve is assemblage of 100% Chardonnay from the top California coastal vineyards. Each vineyard lot's product has been fermented separately in French oak barrels to fully develop for 9 months. Then. this Grand Reserve was assembled. The result is an opulent wine with aromas of tropical fruits, citrus, pear, vanilla and roasted hazelnut. Its texture is full-bodied yet silky. It is a perfect accompaniment for foie gras, seafood and blue cheese.
Available on all Trans-Pacific, Oceania and Middle East flights.
Manz Herrenberg *** Riesling 100 2015
It is a classical German wine from the best vineyards on the Rheinhessen with tender bouquet, numerous fruit flavours. The high alcohol level (13%) is well included in the wine and gives it some sweetness and viscosity, good mouth feeling and long aftertaste. Excellent with seafood and white meat, it will bring a perfect harmony to a luscious meal or afterwards.
Available on Frankfurt, Zurich, Vienna, Amsterdam, Zagreb and Prague flights.
Red Wine
Chateau Branaire Ducru 2007
Chateau Branaire Ducru 2007, an excellent wine from Saint-Julien village in Bordeaux, has over 300 years of history since Jean-Baptiste Braneyre created the estate in 1680. Since the Great Wine Classification of 1855 intended by Napolean III, Chateau Branaire Ducru is listed among the Grand Crus of Medoc. The wine is made using carefully selected grapes from 30-year-old vines, and aged in oak barrels for 20 months. Chateau Branaire Ducru 2007 is characterized by its intense and bright red color, with notes of red fruit, floral and woody hints. This elegant wine with long finish is a perfect accompaniment to your main course and cheese.
Available on all flights.
Ghost Block Napa Valley Cabernet Sauvignon 2015
Ghost Block Napa Valley 2015 is produced by the 9th Bonded Winery in Napa Valley established in 1877. This wine is named in honor of the historic Pioneer Cemetery for which it borders. The best quality of Cabernet Sauvignon grapes cultivated by organic management techniques have been chosen to make great quality wine aged in French oak barrels for 24 months. Bright floral aromas or rose petals and spices with notes of red fruits, this wine has a lasting finish can be served with your main course and cheese.
Available on all Trans-Pacific and Middle East flights.
Speri Amarone Vigneto Monte Saint Urbano 2012
Speri Amarone 2012 is produced in the Valpolicella district of Veneto by the Speri family, who owns the company that produces the best quality Amarone wine in Italy. The vineyard has calcareous, clayey soil on a hillside and is planted with 70% Corvina, 25% of Rondinella and 5% of Corvinone. Amarone is the product of a wine-making method of the Ancient Romans involving grape drying for 120 days before fermentation. The grapes lose 40% of their original weight and highly concentrated sugars. This wine is aged in oak casks for a period of 36 months and bottle-aged for 12 months. With a bright, intense ruby red color, a prominent aroma of ripe fruits, sweet and bitter cherries, and hints of plums tinged with spices, this full-bodied wine can be served with a range of dishes from pasta to meat.
Available on Zurich, Vienna, Amsterdam, Zagreb, Prague and Italy flights.
Louis Latour Corton Grand Cru 2014
With a privileged location and plenty of sunshine, the village of Aloxe Corton produces Pinot Noir red wine which is considered to be one of the best Cote de Beaune wines. Corton Grand Cru 2014 of Louis Latour is made from 100% Pinot Noir on hills of limestone and marl, with stones that bring a perfect and natural drainage. This wine has a pretty ruby color and carries aroma of fruit and spices. Its taste is rich and structured on the palate, and well balanced with a long finish. This wine is a perfect accompaniment for your meat entree and cheese.
Available on Southeast Asia, China and all Europe flights except Zurich, Vienna, Amsterdam, Zagreb, Prague and Italy.
Haselgrove Col Cross Shiraz 2014
Col Cross Shiraz 2014 is produced in the White Valley of Mclaren Vale region, South Australia by Haselgrove winery established in 1981, this wine is named from a single vineyard of old vine Shiraz. The exceptional quality of Shiraz grapes cultivated environment-friendly management techniques has been chosen to make Australian cult wine and it is matured for 18 months in oak barrels. Intense aroma of blackberry and raspberry balanced by hints of raw wood spice and chocolate, this wine with long finish can be served with your main course and cheese.
Available on Oceania flights.
Founders Reserve Porto, Sandeman
In 1790, the House of Sandeman was founded in London by George Sandeman, a young Scotchman, who has handed down his knowledge and skill for over 2 centuries. Sandeman was the first Port House to label its wines and the Sandeman Don, Portuguese student's blackcape and bearing a wide-brimmed Spanish caballero's hat recognized worldwide as the symbol of prestige and guarantee of its quality. Full of power, fruit, and fire that distinguishes classic ports, Founders Reserve Porto is the culmination of two hundred years of expertise.
Available on all flights.
First Class menu
Auckland to Seoul Incheon
September 2018
Menu
Brunch
Yoghurt & Cereal Selection
Main Course
Korean style pollack soup served with steamed rice and savory Korean side dishes
Mozzarella cheese omelette with mushroom cream sauce served wit boiled potato, button mushroom, pork sausage and cherry tomato
Shrimp wonton noodle soup served with side dishes
Seasonal Fresh Fruit
Bread Selection
Croissant, sesame white roll, muffin, olive mini loaf
Selection of jam and butter
Coffee / Tea / Green Tea / Omija Punch
Refreshment
Ramen with Side Dishes
Fresh Cookie
Lunch
Pre-Drink Service
Prosciutto with chive cream cheese served with balsamic reduction
Appetizer
Lemon olive oil and herb marinated prawns and scallop
Soup
Red bell pepper puree soup
Main Course
Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste)
Grilled beef tenderloin with rosemary red wine sauce served with roasted potato, spinach, zucchini, roasted button mushroom and grissini stick
Roasted orange roughy fish with yellow paprika sauce served with creamy sweet pumpkin puree, fava beans, baby zucchini and mashed cauliflower
Cheese Tray
Camembert, cheddar, blue
Seasonal Fresh Fruit
Dessert
Ice cream
Bread Selection
Garlic baguette, pumpkin seed roll, white soft roll, mini olive bread
Coffee / Tea / Green Tea / Omija Punch
KE130-2018/09/01
F130-C
F130-C
Wine List
Cocktail & Aperitif
Gin & Tonic / Martini / Tom Collins
Bloody Mary / Screwdriver
Whisky Sour
Kir (available on all flights except Japan)
Kir Royale (available on all flights except Japan and China)
Campari
Dry Sherry Tio Pepe
Dry Vermouth
Choya Umeshu (available on Japan flights only)
Spirits & Brandy
Johnnie Walker Blue Label Whisky
Glenfiddich Cask Collection Select Cask Single Malt Whisky
Jack Daniel's Whisky
Remy Martin XO Cognac
Absolut Vodka
Bacardi Rum
Beefeater Gin
Liqueur
Bailey's Irish Cream
Cointreau
Creme de Cassis
Creme de Menthe
Selected Beers of the World
Champagne
Perrier-Jouet Belle Epoque 2011
The house of Perrier-Jouet was founded in 1811 by Pierre-Nicolas Perrier and Adelaide Jouet. Belle Epoque is the Champagne Perrier-Jouet's Cuvee de Prestige. Belle Epoque comes in a beautiful bottle whose iconic anemone was designed for Perrier-Jouet in 1902 by Emile Gaile, one of the most eminent practitioners of the Art Noveau style. Perrier-Jouet's signature champagne is Belle Epoque, probably the world's most exclusive champagne, the epitome of the "art of blending" which is the essence of champagne making. Complex and well-balanced, Belle Epoque contains all the ingredients to enable it to match a wide range of refined dishes.
Available on all Trans-Pacific, Europe and Middle East flights.
Perrier-Jouet Blason Rose
Top quality rose champagne in the world, Perrier-Jouet Blason Rose is the gourmet choice in the Perrier-Jouet collection, a special blend that gives it a generous spontaneous spirit. This salmon-pink rose champagne is truly remarkable for its fresh fruit aromas which occur during a maceration process of red grapes. The Blason Rose makes a delicious aperitif and is made to match a wide variety of refined dishes.
Available on Southeast Asia and Oceania flights.
Sweet Wine
Chateau Rieussec 2013
Chateau Rieussec, which is known as a top quality Sauternes wine, has over 200 years of history since Mareilhac acquired it in the early 19th century. Since the great wine classification of 1865 intended by Napolean III, Chateau Rieussec is attributed the title of First Growth among the Grand Cru of white wine in Bordeaux. The vineyard has 75 hectares of clay soil with special gravel and is planted with 90% of Semillon, each containing 5% Sauvignon Blanc and Muscadelle. This wine is produced by noble rots from vines aged for 25 years on average and aged in oak barrels for 24 months following the harvest. Chateau Rieussec 2013 is characterized by a rich and deep golden hue, with aromas of a hint of lemon dominated by tropical fruits and honey. This elegant and harmonious wine is a perfect accompaniment for your foie gras.
Available on A380 flights only.
White Wine
Albert Bichot Chablis Premier Cru 2015
The wine the world knows as Chablis comes from the northern part of Burgundy, made exclusively from the chardonnay grape. Albert Bichot's Chablis 2015 has a yellow golden color, and a fine and powerful aroma of flowers and fruits. Full and flavorfully charming, it's the ideal accompaniment for foie gras, fish and white meat.
Available on all flights except Japan.
Mambourg Gewurtztraminer 2016
Low yields resulted in a ripe, well-structured Gewurtztraminer Grand Cru Mambourg with layers of ripe fruits, medium to full-body, and a heady long finish. This is a top-notch Gewurtztraminer which goes well with aperitifs, cheeses and desserts.
Available on Southeast Asia, China and all Europe flights except Frankfurt, Zurich, Vienna, Amsterdam, Zagreb and Prague.
Kendall-Jackson Grand Reserve Chardonnay 2015
Kendall-Jackson 2015 Grand Reserve is assemblage of 100% Chardonnay from the top California coastal vineyards. Each vineyard lot's product has been fermented separately in French oak barrels to fully develop for 9 months. Then. this Grand Reserve was assembled. The result is an opulent wine with aromas of tropical fruits, citrus, pear, vanilla and roasted hazelnut. Its texture is full-bodied yet silky. It is a perfect accompaniment for foie gras, seafood and blue cheese.
Available on all Trans-Pacific, Oceania and Middle East flights.
Manz Herrenberg *** Riesling 100 2015
It is a classical German wine from the best vineyards on the Rheinhessen with tender bouquet, numerous fruit flavours. The high alcohol level (13%) is well included in the wine and gives it some sweetness and viscosity, good mouth feeling and long aftertaste. Excellent with seafood and white meat, it will bring a perfect harmony to a luscious meal or afterwards.
Available on Frankfurt, Zurich, Vienna, Amsterdam, Zagreb and Prague flights.
Red Wine
Chateau Branaire Ducru 2007
Chateau Branaire Ducru 2007, an excellent wine from Saint-Julien village in Bordeaux, has over 300 years of history since Jean-Baptiste Braneyre created the estate in 1680. Since the Great Wine Classification of 1855 intended by Napolean III, Chateau Branaire Ducru is listed among the Grand Crus of Medoc. The wine is made using carefully selected grapes from 30-year-old vines, and aged in oak barrels for 20 months. Chateau Branaire Ducru 2007 is characterized by its intense and bright red color, with notes of red fruit, floral and woody hints. This elegant wine with long finish is a perfect accompaniment to your main course and cheese.
Available on all flights.
Ghost Block Napa Valley Cabernet Sauvignon 2015
Ghost Block Napa Valley 2015 is produced by the 9th Bonded Winery in Napa Valley established in 1877. This wine is named in honor of the historic Pioneer Cemetery for which it borders. The best quality of Cabernet Sauvignon grapes cultivated by organic management techniques have been chosen to make great quality wine aged in French oak barrels for 24 months. Bright floral aromas or rose petals and spices with notes of red fruits, this wine has a lasting finish can be served with your main course and cheese.
Available on all Trans-Pacific and Middle East flights.
Speri Amarone Vigneto Monte Saint Urbano 2012
Speri Amarone 2012 is produced in the Valpolicella district of Veneto by the Speri family, who owns the company that produces the best quality Amarone wine in Italy. The vineyard has calcareous, clayey soil on a hillside and is planted with 70% Corvina, 25% of Rondinella and 5% of Corvinone. Amarone is the product of a wine-making method of the Ancient Romans involving grape drying for 120 days before fermentation. The grapes lose 40% of their original weight and highly concentrated sugars. This wine is aged in oak casks for a period of 36 months and bottle-aged for 12 months. With a bright, intense ruby red color, a prominent aroma of ripe fruits, sweet and bitter cherries, and hints of plums tinged with spices, this full-bodied wine can be served with a range of dishes from pasta to meat.
Available on Zurich, Vienna, Amsterdam, Zagreb, Prague and Italy flights.
Louis Latour Corton Grand Cru 2014
With a privileged location and plenty of sunshine, the village of Aloxe Corton produces Pinot Noir red wine which is considered to be one of the best Cote de Beaune wines. Corton Grand Cru 2014 of Louis Latour is made from 100% Pinot Noir on hills of limestone and marl, with stones that bring a perfect and natural drainage. This wine has a pretty ruby color and carries aroma of fruit and spices. Its taste is rich and structured on the palate, and well balanced with a long finish. This wine is a perfect accompaniment for your meat entree and cheese.
Available on Southeast Asia, China and all Europe flights except Zurich, Vienna, Amsterdam, Zagreb, Prague and Italy.
Haselgrove Col Cross Shiraz 2014
Col Cross Shiraz 2014 is produced in the White Valley of Mclaren Vale region, South Australia by Haselgrove winery established in 1981, this wine is named from a single vineyard of old vine Shiraz. The exceptional quality of Shiraz grapes cultivated environment-friendly management techniques has been chosen to make Australian cult wine and it is matured for 18 months in oak barrels. Intense aroma of blackberry and raspberry balanced by hints of raw wood spice and chocolate, this wine with long finish can be served with your main course and cheese.
Available on Oceania flights.
Founders Reserve Porto, Sandeman
In 1790, the House of Sandeman was founded in London by George Sandeman, a young Scotchman, who has handed down his knowledge and skill for over 2 centuries. Sandeman was the first Port House to label its wines and the Sandeman Don, Portuguese student's blackcape and bearing a wide-brimmed Spanish caballero's hat recognized worldwide as the symbol of prestige and guarantee of its quality. Full of power, fruit, and fire that distinguishes classic ports, Founders Reserve Porto is the culmination of two hundred years of expertise.
Available on all flights.
2018/09/03
Last edited by Kiwi Flyer; Sep 23, 2018 at 7:56 am