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AY 8 MIA-HEL December 2018
December 2018
Finnair Business Class AY 8 Miami to Helsinki Dinner Appetizers Tuna, purple potatoes, haricot verts and quail egg Goat’s cheese tart with beetroot and balsamic vinegar Entrées Monk fish and pork belly, parsnip purée with vanilla and sautéed baby spinach Chicken confit with red wine sauce, mashed potatoes and balsamic marinated red onion Chicken Caesar Salad Cheeses Danish blue and camembert Desserts Ice Cream Petit fours selection Coffee/Tea with avec Pre-Arrival Breakfast Omelette with chive, fried potatoes, chicken sausage and Portobello mushrooms Banana bread, berry compote and crème Anglaise Snacks Feeling peckish? Throughout the flight, we will serve a variety of snacks and sweets in the cabin. If you like stretching your legs, don’t hesitate to make a visit to the galley, where you can find a self-service snack bar. 66300448 MIA-HEL 1811 |
AY 101 HEL-HKG December 2018
December 2018
Finnair Business Class AY 101 Helsinki to Hong Kong Dinner Appetizers Salmon tartar, marinated shimeji mushrooms, trout roe, and fried onion By Chef Tommy Myllymäki Beef pastrami, roasted beetroots and butternut squash, apple mayonnaise and blue cheese crumbs Entrées Cod with Sandefjord sauce, lemon flavored onion, champignon and spinach By Chef Tommy Myllymäki Chicken with black bean sauce, Chinese cabbage and steamed rice Chef’s Special Fresh salad with goat’s cheese or tiger prawns (COLD) Cream celery soup, blue cheese and almonds By Chef Tommy Myllymäki Cheeses Finnish artisan cheeses Peltolan blue and Tilsit, rhubarb jam Desserts Chocolate cake with blackcurrant Finnish organic JYMY ice cream Coffee/Tea with avec You can maximize your rest either by choosing to enjoy your first meal later or by choosing a cold express meal which consists of side salad, appetizer, cheese, and bread. Pre-Arrival Breakfast Cheese and ham omelette with potato and tomato ragout Egg noodles with soy sauce and vegetables On request: Porridge, granola, yogurt and sandwich Snacks Feeling peckish? Throughout the flight, we will serve a variety of snacks and sweets in the cabin. If you like stretching your legs, don’t hesitate to make a visit to the galley, where you can find a self-service snack bar. 66300304 HEL-HKG 1801 Day |
Korean Air
Business Class menu Auckland to Seoul Incheon January 2019 Beverages Wine Champagne Perrier Jouet Grand Brut White Wine Australia, Tyrrell's Moon Mountain Chardonnay 2015 New Zealand, Clos Henri Sauvignon Blanc 2015 Red Wine Australia, No. 6 Shiraz Cabernet 2007 California, Sebastiani Sonoma County Merlot 2016 Port Wine Founders Reserve Porto, Sandeman Cocktail & Aperitif Gin & Tonic / Martini / Tom Collins Bloody Mary / Screwdriver Whisky Sour Kir Kir Royal Campari Dry Sherry Tio Pepe Dry Vermouth Spirits & Brandy Chivas Regal 18 Years Whisky Johnnie Walker Gold 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 Brunch Yoghurt Selection Main Course Hot spicy beef short rib served with steamed rice and sauteed spinach Pumpkin and spinach frittata served with potato, red onion, button mushroom and grilled tomato Pork and shrimp wonton noodle soup served with side dishes Seasonal Fresh Fruit Bread Selection Croissant, whole wheat roll, muffin Selection of jam and butter Coffee / Tea / Green Tea Refreshment Ramen with Side Dishes Fresh Cookie Lunch Pre-Drink Service Roasted bell pepper roll with cream cheese served with balsamic reduction Appetizer Tomato and mozzarella with Italian dressing Soup Green pea cream soup (offered with western main course) 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 grain mustard sauce served with roasted potato, mushroom, sundried tomato and onion ring Stir fried chicken with black pepper sauce served with egg fried rice, pak choy and carrot Cheese Tray Camembert, cheddar, blue Dessert Ice cream or apricot frangipane Bread Selection Garlic baguette, multi grain roll, ciabatta Coffee / Tea / Green Tea KE130-2018/12/01 P130-D |
Korean Air
Business Class menu Seoul Incheon to Paris January 2019 Beverages Wine Champagne Perrier Jouet Grand Brut White Wine Bordeaux, Chateau Saint Genes 2016 Alsace, Jean Luc Colombo Saint Joseph 2016 Red Wine Bordeaux, Chateau Reynon 2014 Rhone, Jean Luc Colombo Saint Joseph 2016 Port Wine Founders Reserve Porto, Sandeman Cocktail & Aperitif Gin & Tonic / Martini / Tom Collins Bloody Mary / Screwdriver Whisky Sour Kir Kir Royal Campari Dry Sherry Tio Pepe Dry Vermouth Spirits & Brandy Chivas Regal 18 Years Whisky Johnnie Walker Gold 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 Lunch Pre-Drink Service Green giant olive and cherry tomato with mozzarella cheese Appetizer Boiled scallop with semi dried tomato and eggplant served with balsamic vinegar dressing Soup Chestnut eggplant soup (offered with western main course) Main Course Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste) Korean style "Bulgogi" beef with rice served with side dishes Grilled beef tenderloin with thyme sauce served with potato gratin and vegetables Stir fried chicken with hot bean sauce served with egg fried rice and mixed vegetables Cheese Tray Chaumes, Carre de l'est, Sainte maure de touraine Dessert Ice cream or Mocha chiffon cake Bread Selection Rye potato bread, mini baguette, Chinese steamed roll Coffee / Tea / Green Tea Refreshment Ramen with Side Dishes Fresh Cookie Pizza Margarita Steamed Rice Bun with Red Bean Paste Onigiri Snack Dinner Salad Seasonal greens with roasted garlic, eggplant and courgette served with a choice of balsamic vinegar dressing or lemon dressing Main Course Pan fried chicken thigh with red wine sauce served with mashed potato and mixed vegetables Sauteed cod fish with champagne cream sauce served with cheese orecchiette pasta and mixed vegetables Korean style "Dongchimi" cold noodle served with side dishes Seasonal Fresh Fruit Bread Selection Olive oil roll, garlic mini baguette, chestnut soft roll Coffee / Tea / Green Tea KE909-2018/12/01 P909-D(A380) |
Korean Air
Business Class menu Paris to Seoul Incheon January 2019 Beverages Wine Champagne Perrier Jouet Grand Brut White Wine Bordeaux, Chateau Saint Genes 2016 Alsace, Gewurztraminer 2016 Red Wine Bordeaux, Chateau Reynon 2014 Rhone, Jean Luc Colombo Saint Joseph 2016 Port Wine Founders Reserve Porto, Sandeman Cocktail & Aperitif Gin & Tonic / Martini / Tom Collins Bloody Mary / Screwdriver Whisky Sour Kir Kir Royal Campari Dry Sherry Tio Pepe Dry Vermouth Spirits & Brandy Chivas Regal 18 Years Whisky Johnnie Walker Gold 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 Dinner Pre-Drink Service Baby mozzarella and tomato with roquette pesto Appetizer Shrimp with green salad Soup Champignon cream soup (offered with western main course) Main Course Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste) Beef tenderloin served with mustard sauce, arugula potato mash and vegetables Roasted cod fish wrapped in pancetta served with roquette persto, polenta and mixed vegetables Cheese Tray Goat, comte, pave d'Affinois Dessert Seasonal fresh fruit or ice cream Bread Selection Garlic baguette, walnut bread, country style baguette Coffee / Tea / Green Tea Refreshment Ramen with Side Dishes Fresh Cookie Breakfast Yoghurt Selection Main Course Korean style porridge served with side dishes Chive scrambled eggs and banana french toast served with blueberry compote, hash brown potato, grilled bacon and boiled broccoli Seasonal Fresh Fruit Bread Selection Croissant, Danish pastry, brioche Selection of jam and butter Continental Breakfast Yoghurt selection Seasonal fresh fruit Bread selection Coffee / Tea / Green Tea KE910-2018/12/01 P910-D(A380) |
Korean Air
Business Class menu Seoul Incheon to Auckland January 2019 Beverages Wine Champagne Perrier Jouet Grand Brut White Wine Australia, Tyrrell's Moon Mountain Hunter Valley Chardonnay 2015 New Zealand, Clos Henri Sauvignon Blanc 2015 Red Wine Australia, No. 6 Shiraz Cabernet 2007 California, Sebastiani Sonoma County Merlot 2016 Port Wine Founders Reserve Porto, Sandeman Cocktail & Aperitif Gin & Tonic / Martini / Tom Collins Bloody Mary / Screwdriver Whisky Sour Kir Kir Royal Campari Dry Sherry Tio Pepe Dry Vermouth Spirits & Brandy Chivas Regal 18 Years Whisky Johnnie Walker Gold 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 Dinner Pre-Drink Service Mini tartlet with shrimp salad Appetizer Marinated scallop and eggplant with tomato Soup Chickpeas cream soup (offered with western main course) Main Course Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste) Korean style "Bulgogi" beef with rice served with side dishes Grilled beef steak with thyme sauce served with potato gratin, mushroom and broccoli Stir fried chicken thigh with black pepper sauce served with stir fried Chinese noodle and vegetables Cheese Tray Chaumes, carre de l'est, sainte maure de touraine Dessert Ice cream or blueberry almond cake Bread Selection Rye potato bread roll, steamed Chinese bao, mini baguette Coffee / Tea / Green Tea Refreshment Ramen with Side Dishes Fresh Cookie Pizza Margarita Steamed Rice Bun with Red Bean Paste Onigiri Snack Breakfast Yoghurt Selection Main Course Korean style porridge served with side dishes Chive omelette with tomato served with roasted potato, spinach and grilled pork sausage Seasonal Fresh Fruit Bread Selection Pumpkin bread, croissant, Danish pastry Selection of jam and butter Continental Breakfast Yoghurt selection Seasonal fresh fruit Bread selection Coffee / Tea / Green Tea KE129-2018/12/01 P129-D |
Singapore Airlines F, HKG-SIN, December 2018 (breakfast service)
AFTER TAKE OFF
To Start With: Juices Freshly Squeezed or Chilled - A Choice of orange, apple or tomato Fruit: Selection of Sliced Fresh Fruits Appetiser: Cornflakes - With skim or full cream milk Whole Wheat Cereal with Fruits - With skim or full cream milk Fruit Yoghurt Natural Yoghurt Main Course: Lychee Bay Style Congee - Rice porridge with seafood and pork French Toast with Maple Syrup - Chicken chipolata, sauteéd mushrooms and marinated tomato Selection of Dim Sum - Glutinous rice parcel with chicken and mushroom, scallop and leek har kow, prawn siew mai, vegetable dumpling and bean curd roll Fresh Eggs - Prepared baked, scrambled or boiled, with vine ripened tomato, mushroom and roesti potato; Choice of smoked salmon or veal sausage From The Bakery: Assorted Bread Rolls and Breakfast Pastries - Served with butter and fruit preserve Hot Beverage: Coffee and Tea - A wide selection of flavours is available in the beverage section |
Singapore Airlines F, SIN-SYD, December 2018 (lunch service)
AFTER TAKE OFF
Appetiser: Chilled Malossol Caviar - With Melba toast and condiments Gotham Seafood with Lemon Vinaigrette - Marinated lobster, scallop, squid and prawn with tobikko roe Soup: Broccoli and Roasted Garlic Puree Soup - With creme fraiche and Parmesan croutons Double Boiled Chicken Soup - With morel mushroom, shimeiji mushrooom and wolfberries Salad: Belgian Endive with Baby Spinach, Cherry Tomatoes and Walnuts - With a choice of: Pumpkin seeds oil and sherry vinegar dressing -or- Creamy Singapore dressing Main Course: Grilled Beef Fillet with Red Wine Sauce - Onion soubise, fancy carrot, spinach, turnip and shimeji mushrooms Oriental Chicken Rice - With black mushrooms, Chinese greens and fragrant rice Barramundi in White Wine Pesto - Accompanied by mustard mashed potatoes with sautéed baby spinach, baby carrots and red bell peppers Gulai Kambing - Indonesian lamb curry with stir fried vegetables and steamed rice Dessert: Vanilla Semifreddo with Mango-Basil Sorbet and Coconut Sorbet - Timbale of vanilla cream with yoghurt and coconut dacquoise, passion fruit cream Warmed Brioche Toast with Kaya Spread - Mango passionfruit jelly, coconut sauce and gula Melaka ice cream Cheese: Selection of Cheese - Chaumes, Brie, Stilton and Asiago cheese garnished with fruit and nut paste and crackers Fruit: From the Basket - A variety of fresh fruits From the Bakery: Assorted Bread Rolls and Gourmet Breads - Served with selection of butter or flavoured olive oil Pralines: Fine Pralines Hot Beverage: Coffee and Tea - A wide selection of flavours is available in the beverage section REFRESHMENT Main Course: Hakka Yong Tow Foo - Fried bean skin, tau pok and bean curd with fish-paste in broth and noodles Warm Focaccia with Smoked Turkey and Cheese - Roasted potato wedges Hot Beverage: Coffee and Tea - A wide selection of flavours is available in the beverage section |
Cathay Pacific 865
YVR-HKG (1am Departure) December 2018 865-M-YVR.JIS11.1601.CX/M-YVR.JMB09.1602.CX <11/18> Supper We have created a selection of meal choices for your enjoyment as you prepare to wind down and settle in A tasty blend of Freshly prepared savoury dips and grissini With a choice of Pan fried cod, dried scallop egg white sauce, kailan, carrots and egg fried rice Braised beef short ribs, baby vegetables and rutabaga mush A fresh note of Seasonal berries *Cheese plate Prince Edward Island Cheddar, Oka, Bleubry Cheese, crackers, grapes and quince paste For those preferring a light meal Fraser Valley mushroom and mascarpone soup and bread sticks Smoked duck breast, poached pear, mesclun salad and balsamic vinaigrette A fresh note of seasonal berries Bread Selection Assorted bread and butter Illy Freshly brewed coffee and Jing a selection of teas Pralines *Available on request - please ask your crew Snacks Grilled Canadian Angus beef burger, Provolone, bacon, barbecue sauce and ketchup Fish ball and preserved vegetables in noodle soup Ice cream Breakfast Refresh with Orange or apple juce Strawberry & banana energiser Fresh seasonal fruit Vanilla or fruit yoghurt Assorted cereals Followed by Three cheese omelette, Canadian bacon, potato and peppers, tomato salsa Singaporean stir fried rice vermicelli Prawn and ling cod congee, pan fried turnip cake and preserved meats Bread selection Assorted breakfast bread, preserves, honey and butter Illy freshly brewed coffee and JING a selection of teas Stir-fried egg noodles, beef and black beans sauce Shredded pork congee, pan-fried turnip cake and preserved meats Bread Basket Assorted breakfast bread, preserves, honey and butter Illy freshly brewed coffee and a selection of teas |
Cathay Pacific 564
HKG-TPE (8:30am Departure) December 2018 530/564-M-HKG.JBB12.1803.CX <12/18> Breakfast Refresh With Orange or apple juice Seasonal fresh fruits Followed By Dim Sum Selection Scallop siu mai, seafood dumpling, chicken and ham bean curd wrap, conpoy vegetable dumping and beef ball Scrambled eggs, Dingley Deli streaky bacon, pork sausage, portobello mushroom, tomato, bubble and squeak |
SQ305 - brunch and supper?
Originally Posted by Carfield
(Post 29530743)
March 2018
Singapore Airlines Suites Class SQ 305 London Heathrow to Singapore ... Before Touch Down To Start With Juices Freshly Squeezed or Chilled A choice of orange, apple or tomato Fruit Selection of Sliced Fresh Fruits Appetizer Cornflakes With skim or full cream milk Granola with Greek Yogurt And berry compote Fruit Yogurt Natural Yogurt Main Course Khao Thom Kai Le Moo Thai rice porridge with chicken, pork meatball and fish cake Or Bubble and Squeak Pan-fried mixture of cabbage and mashed potato, served with poached egg, pork sausage and sautéed spinach Or Braised E-Fu Noodles with Abalone Sauce Mushroom, chicken and vegetables Or Fresh Eggs Prepared baked, scrambled or boiled With mushrooms, vine ripened tomato, and toasts Choice of chicken sausage or veal sausage From the Bakery Assorted Breakfast Rolls and Breakfast Pastries Served with butter and fruit preserves |
UL 314/315 CMB-KUL-CMB January 2019
January 2019
Sri Lankan Airlines UL 314 Colombo to Kuala Lumpur Fresh Fruit A seasonal assortment of the finest fresh fruit Yogurt Main Course Sri Lankan Style Milk Rice Trio Comprising mung dhal, brown country rice and white rice diamonds presented with chicken kala pol curry, seeni sambal and Lunu Miris, a spicy fresh onion, chili and lime cambal Plain Omelette with Cheese and Herb Sauce Served with grilled lamb sausage, asparagus spears, shiitake mushrooms, hash brown potatoes, grilled tomato and fried onion Grilled Prawns and Batter-fried Seer Fish Served with black bean sauce, fried egg noodle with vegetables and steamed pak choy Vegetarian Choice String hoppers served with potato white curry, soya meat curry and tempered coconut sambal with “Seeni Samba” an onion preparation simmered in tamarind, sugar and spices Bread Basket A selection of freshly baked breads from our bakery and accompanying preserves Hot beverages Freshly brewed Ceylon tea or coffee AF-314C EF 01102018 January 2019 Sri Lankan Airlines UL 315 Kuala Lumpur to Colombo http://i1213.photobucket.com/albums/.../IMG_6330.jpeg Appetizer Compressed watermelon and feta cheese sandwich accompanied with basil lemon dressing presented with arugula leaves and lemon scented pumpkin seeds http://i1213.photobucket.com/albums/.../IMG_6332.jpeg Main Course Thai Style Chicken Curry Served with Mixed Asian Vegetables and steamed Jasmine rice http://i1213.photobucket.com/albums/.../IMG_6333.jpeg http://i1213.photobucket.com/albums/.../IMG_6337.jpeg http://i1213.photobucket.com/albums/.../IMG_6336.jpeg Fish Fillet Kung Pao Style Presented with vegetable noodles and stir-fried greens Lamb Provençal With herbs and olives paired with mixed vegetables and Lyonnaise potatoes Vegetarian Choice Potato and pumpkin curry paired with tempered okra, sautéed broccoli and yellow basmati rice Bread Basket A selection of freshly baked breads from our bakery http://i1213.photobucket.com/albums/.../IMG_6344.jpeg Fresh Fruit A seasonal assortment of the finest fresh fruit http://i1213.photobucket.com/albums/.../IMG_6341.jpeg Hot beverages Freshly brewed Ceylon tea or coffee AF-314C EF 01102018 Sky Cellar Piper-Heidsieck Cuvée Brut Red Wine Carmen Gran Reserva Carmenère 2016 (Chile) Dona Paula Malbec 2017 (Argentina) White Wine Swartland Chardonnay 2016 (South Africa) Chateau DUCLA Bordeaux 2015 (France) Port Wine Cockburn’s Special Reserve |
EK 354 DXB-SIN January 2019
January 2019
Emirates First Class EK 354 Dubai to Singapore http://i1213.photobucket.com/albums/.../IMG_6623.jpeg Fresh Juice Orange Juice Grapefruit Juice Beetroot, apple, celery and ginger detox drink Banana and vanilla smoothie Breakfast Spinach and mushroom omelette Served with pan-fried veal sausage, rosti, grilled asparagus, and roasted tomato with herbs http://i1213.photobucket.com/albums/.../IMG_6633.jpeg http://i1213.photobucket.com/albums/.../IMG_6635.jpeg http://i1213.photobucket.com/albums/.../IMG_6637.jpeg Scrambled eggs with chives Served with sautéed mushrooms, rosti and butter beans in tomato sauce Stir-fried noodles with vegetables Served with steamed vegetable pau, prawn and chicken siu mai, vegetable dumpling and garlic chili sauce Yogurt and granola Greek yogurt with mango puree, topped with chia seeds, puffed spelt, toasted coconut, cacao nibs and berries Breakfast cereal Choice of cornflakes or Brookfarm muesli Breakfast is served with freshly baked bread, toast, pastries, fresh fruit and yogurt. http://i1213.photobucket.com/albums/.../IMG_6624.jpeg http://i1213.photobucket.com/albums/.../IMG_6628.jpeg http://i1213.photobucket.com/albums/.../IMG_6631.jpeg http://i1213.photobucket.com/albums/.../IMG_6641.jpeg Light Bites Cold Snacks Sandwiches Smoked Beef with tomato chutney Cheese with mango chutney Smoked salmon with cream cheese Pistachio chicken with sundried tomato chutney Hot Snacks Lamb and rosemary pie Served with caramelized onion marmalade Thai red curry with vegetables Served with steamed rice Selection of savories Hoisin chicken drummettes, fried prawn wontons and lemongrass chicken parcels http://i1213.photobucket.com/albums/.../IMG_6613.jpeg http://i1213.photobucket.com/albums/.../IMG_6617.jpeg Dessert Selection of Pastries Chocolate and butterscotch dome, lemon meringue tart, checkerboard biscuit, coconut macaroon and berry tartlet Instant cup noodles are available at any time http://i1213.photobucket.com/albums/.../IMG_6619.jpeg Wine List Champagne Dom Perignon 2009 White Y d’Yquem 2016, Bordeaux, France Howard Park Allingham Chardonnay 2017, Margaret River, Western Australia Grosset Springvale Riesling 2017, Clare Valley, South Australia Meursault 1er Cru Chateau de Blagny Louis Latour 2014/2015, Meursault, Burgundy, France Red Chateau Ponet Canet 2006, Pauillac, Bordeaux, France Craggy Range Sophia Gimblett Gravels 2011, Hawke’s Bay, New Zealand Savaterre Shiraz, Beechworth, Victoria, Australia Chateau Olivier Pessac-Leognan 2009, Bordeaux, France Two Hands Bella’s Garden Shiraz 2015, Barossa Valley, Australia Dessert Chateau Suduiraut 2007, Sauternes, France Port Graham’s Single Harvest Tawny Port 1979, Douro Valley, Portugal 10045369-FC-AUSTRALASIA-WAPR 2_17 JAN 19 |
EK 653 CMB-MLE-DXB January 2019
January 2019
Emirates First Class EK 653 Colombo-Male-Dubai Colombo to Male Cold Light Meal http://i1213.photobucket.com/albums/.../IMG_6529.jpeg Appetizer Seasonal Fruit An assortment of fresh cut fruit [Not Served] Main Course Continental Cold Plate Chicken with sundried tomato crust, lamb terrine and potato salad, served with mint sauce http://i1213.photobucket.com/albums/.../IMG_6522.jpeg Served with freshly baked bread http://i1213.photobucket.com/albums/.../IMG_6527.jpeg Dessert Sticky Date Delice Served with pecan crème Anglaise http://i1213.photobucket.com/albums/.../IMG_6528.jpeg Male to Colombo Dinner Appetizers Broccoli Soup With sour cream and chervil croutons http://i1213.photobucket.com/albums/.../IMG_6558.jpeg http://i1213.photobucket.com/albums/.../IMG_6561.jpeg http://i1213.photobucket.com/albums/.../IMG_6566.jpeg Traditional Arabic Mezze A spread of local savory dishes including houmous, muhammara, labneh, baba ghanouj, bamieh bil zeit, stuffed vine leaves, spinach bil zeit and potato kibbeh Achaari jhinga Spicy pickled prawns, served with mango and pineapple salsa Dinner is served with a seasonal side salad. http://i1213.photobucket.com/albums/.../IMG_6552.jpeg http://i1213.photobucket.com/albums/.../IMG_6556.jpeg Main Course Lamb ragout Served with gnocchi, beetroot and sautéed spinach Stir-fried Chicken with water chestnuts Served with steamed pak choy and Thai-style vegetable fried rice http://i1213.photobucket.com/albums/.../IMG_6572.jpeg http://i1213.photobucket.com/albums/.../IMG_6573.jpeg http://i1213.photobucket.com/albums/.../IMG_6568.jpeg Spinach and pine nut ravioli With braised cherry tomatoes and parmesan Prawn biryani Prawns marinated in aromatic spices and slow cooked with rice, garnished with fried cashew nuts, raisins and onions Side Dishes Lyonnaise potatoes Buttered vegetables Curried chili peppers Sautéed spiced taro Bread Basket Godamba roti, pav, Arabic and garlic bread http://i1213.photobucket.com/albums/.../IMG_6549.jpeg Condiments Masala pappad, mango chutney, cucumber raita, yogurt and Malay pickle Dessert Bibikkan Sri Lankan coconut cake topped with cashew nuts, served with vanilla sauce and whipped cream Berry Trifle Encased in white chocolate, with nut crumble and berry compote http://i1213.photobucket.com/albums/.../IMG_6580.jpeg http://i1213.photobucket.com/albums/.../IMG_6577.jpeg Seasonal Fruit An assortment of fresh cut fruit Cheese board A carefully chosen assortment of fine boutique cheeses from around the world, served with crackers and accompaniments Chocolates Fine Luxury Chocolates http://i1213.photobucket.com/albums/.../IMG_6581.jpeg http://i1213.photobucket.com/albums/.../IMG_6534.jpeg http://i1213.photobucket.com/albums/.../IMG_6537.jpeg Wine List Champagne Dom Perignon 2009 White La Clarte De Haut-Brion Blanc 2013, Pessac-Leognan, Bordeaux, France Petaluma Tiers Chardonnay 2015, Adelaide Hills, South Australia Red Chateau Figeac, Saint-Emilion 2005, Saint-Emilion, Bordeaux, France Torbreck RunRig 2006, Barossa Valley, South Australia Port Graham’s Single Harvest Tawny Port 1979, Douro Valley, Portugal 10033852-FC ME & IS_12 JAN 19 |
Singapore Airlines
Business Class menu Wellington to Melbourne January 2019 After Take Off Appetiser Salad of Crab and Pineapple Salsa With herb vinaigrette Main Course North Indian Chicken Biryani Chicken baked in flavoured spiced rice Braised Beef Short Ribs in Red Wine Sauce With roasted vegetables and mashed potatoes Char Siew Pork in Hoisin Sauce With egg noodles and vegetables Dessert Salted Caramel Tart with Berry Compote and Lemon Crème Fraiche From The Bakery Assorted Bread Rolls and Gourmet Breads Served with selection of butter or flavoured olive oil Hot Beverage Coffee and Tea A wide selection of flavors is available in the beverage section SQ248 (LZJ-DAJ-RRJ)-1.1 JCL Beverages Champagne and Wine Champagne Charles Heidsieck Brut Reserve, Champagne, France Champagne, situated in the north of France with its cold climate and famous limestone soils is one of the most famous wine regions in the world in both historic and quality terms. Charles Heidsieck, established in 1851, by Charles, a scion of the famous Heidsieck family, is now one of the most admired Houses in Champagne today. Made by "chef de cave" Thierry Roset, this multi-vintage wine is a blend of Pinot Noir and Chardonnay sourced from 60 different vineyard sites. Remarkably, over 40% of the blend is made up of older reserve wines which gives Charles Heidsieck its distinctive honeyed complexity, richness and maturity. White 2017 Mount Riley Sauvignon Blanc, Marlborough, New Zealand New Zealand's Marlborough region is home to many of the world's most distinctive Sauvignon Blanc wines. This racy and vibrant style has a strong international reputation and is typified by a lifted herbaceous leafy aroma, crisp mouthwatering acidity and wonderful overall freshness. Established by the Buchanan family in 1992 and run by founder John, his daughter Amy and son-in-law Matt Murphy, Mt Riley has an excellent reputation for outstanding Sauvignon Blanc. 2017 Giant Steps Chardonnay, Yarra Valley, Australia The cool climate of the Yarra Valley east of Melbourne is particularly well suited to growing chardonnay of exceptional quality. Giant Steps was founded in 1997 by visionary Phil Sexton with the wines made by talented winemaker Steve Flamsteed, the recipient of the Winemaker of the Year Award in 2016. Giant Steps comes from jazz great John Coltrane's album of the same name. Based in Healsville, they make outstanding Chardonnay and Pinot Noir from vineyards both in the Lower and Upper Yarra Valley. This wine is pale straw in colour with subtle stone fruit characters. It is medium bodied with fresh crunchy acidity and good palate length and flavour intensity. This wine is an excellent example of the exciting "new wave" of Australian Chardonnay attracting so much attention internationally. Red Wine 2015 Chateau Rahoul, Graves, Bordeaux, France Graves is the birthplace of wine in Bordeaux : the site that Romans chose to first plant vines 2,000 years ago. The region lies in the heart of Bordeaux and derives its name from the gravelly soil which aids in drainage as well as heat retention. Chateau Rahoul is a beautiful property in Graves that dates back to the 17th century offering wines with exceptional grace and balance. 2015 is a huge success for Rahoul : the warm sunny conditions provided exceptionally ripe, grapes that has been crafted into a fruity, delicious, fleshy wine composed mainly of Merlot, one-third Cabernet Sauvignon and a touch of Petit Verdot. OR 2015 Clarendelle, Bordeaux, France In Bordeaux, arguably the largest and most important fine wine region in the world, five chateaux rank as first growths producing the finest Cabernet Sauvignon-based wines, one of which is Haut-Brion. Clarendelle is owned and managed by the same winemakers as Haut-Brion and has been producing excellent wines since its inception in 2005. Haut-Brion and Clarendelle are currently headed by Prince Robert de Luxembourg and winemaking is led by the talented Jean-Philippe Delmas. The 2015 vintage is the best Clarendelle produced thus far - a generous, velvety red wine filled with ripe blackberries, violets and cedar. This is a wine of great balance, intensity and wonderful depth. 2015 Zonte's Footsteps "The Lake Doctor" Shiraz, Langhorne Creek, Australia The Langhorne Creek region is 70 kilometres south-east of Adelaide on the shores of Lake Alexandrina. Grapes grow easily in the fertile soil of the region. The climate is warm but modified significantly by the southerly breezes from the ocean that cool the vineyards during the ripening season - the phenomenon from which "The Lake Doctor" takes its name. Zonte's Footsteps, is a collaboration of wine industry friends who established the label in 2003. Wines are made by veteran winemaker Ben Riggs. OR 2017 Robert Oatley Shiraz, McLaren Vale, Australia Robert Oatley Vineyards was founded by the late Bob Oatley in 2006. Bob was well known for multiple successes in competitive sailing, tourism and of course wine. The Oatley wines are made by highly rated consultant winemaker Larry Cherubino and are sourced from a diverse range of quality regions across Australia. This grapes for this wine were grown in McLaren Vale south of Adelaide where Shiraz thrives in the dry warm Mediterranean climate. It has a deep red colour, ripe but not over-ripe Shiraz aromatics, and a soft yet intensive palate. An excellent example of modern McLaren Vale Shiraz. 2016 Artadi Vinas de Gain, Rioja, Spain At Artadi, talking about a vineyard is talking about its environment's personality. In Alava, Artadi owns 83 hectares of vineyards planted in soils with a wide geological diversity. These vines are grown on a higher altitude than the rest, hence the name Gain, which means altitude. Clay and limestone primarily compose the balance of soils under a fluctuating climatology. These unique vineyard sites give singularity to their wines - the transparency of fruit and the finesse of tannins as main qualities. Vinas de Gain is made of 100% Tempranillo grapes from 20- to 30-year-old vines. With a background of red fruit, the seasoned notes perfectly assemble and are highlighted with notes of oak aging. Port Dow's 10-Year-Old Tawny Port, Duoro, Portugal Port begins its life as a fiery, purple sweet wine. It takes a long time to soften and mellow. This wine has been lying quietly in its barrel for 10 years, slowly losing its fierceness and transforming itself into a gentle amber wine, laden with fig, plum and raspberry fruit. Cocktails and Aperitifs Cocktails Singapore Sling Enjoy this 1915 classic - a concoction of dry gin, DOM Benedictine, orange liqueur, cherry brandy, shaken with lime and pineapple juice, a dash of Angostura bitters and Grenadine. A must-have in Singapore. Bloody Mary A classic blend of vodka, tomato juice, lemon juice with a dash of Worcestershire and Tabasco sauce Screwdriver A classic concoction of vodka and orange juice. Citrus Rum Cooler An invigorating recipe of orange liqueur, rum and orange juice, topped with 7-Up Bailey's White Russian A unique concoction of Bailey's Irish Cream liqueur with vodka. Kris in Love A delightful concoction of white wine stirred with 7-Up. Skyhigh An invigorating recipe featuring vodka, orange liqueur and lemon, topped with 7-Up. Alspritzer A sparkling mix of vodka shaken with apple juice and 7-Up. Vodka Flush A tantalizing drink of vodka, apple juice and bitter lemon, topped with 7-Up. Aperitifs Campari Spirits and Beer Spirits Chivas Regal Scotch Whisky Johnnie Walker Black Label Whisky Jack Daniel's Tennessee Whiskey Highland Park Warrior Series Svein Courvoisier XO Fine Champagne Absolut Vodka Bacardi Superior Rum Bombay Sapphire Gin Junmai Ginjo Sake Liqueurs Grand Marnier Cordon Rouge Bailey's Original Irish Cream Choya Umeshu Beer International Selection Guinness Stout Non-alcoholic Beverages Featured Mix Royal Sparkle A sweet mix of apple juice with ginger ale and soda. Mocktails Sunrise Meadow A refreshing concoction of orange and pineapple juices topped with soda water. Citrus Delight A thirst-quenching blend of orange juice and tonic water. Midsummer Breeze An invigorating concoction of apple, orange and pineapple juices, topped with 7-Up for that extra zest. Apple Bliss A tantalising refreshment of apple juice and bitter lemon topped with 7-Up. Fruit Spritzer A simple yet delightfully refreshing mix of apple juice and 7-Up. Mineral Water Still Sparkling Fruit Juice Orange Apple Pineapple Tomato Soft Drinks Coke Coke Light / Coke Zero 7-Up Ginger Ale Soda Water Tonic Water Bitter Lemon Milk Full Cream Low Fat Other Beverages * Milo Malted chocolate beverage Chocolate * Available hot or with ice Coffee Selection Enjoy the invigorating aroma and rich flavour from our selection of the finest brew. Gourmet Coffee Guatemala Sweet and balanced with notes of chocolate, caramel and honey. Brazil Full-bodied and velvety, with distinctive notes of chocolate. Ethiopia Delicate flavour with notes of floral jasmine. Unique Blend Espresso Rich, aromatic and velvety all at once. Espresso illy decaffeinato Decaffeinated but with the same pleasant taste of the illy espresso. Coffee Selection Specialty Coffees Espresso A single shot of premium coffee. Decaffeinated Coffee A full-flavoured alternative low in caffeine. Brewed Coffee Our exclusive blend of coffee, freshly brewed. Cappuccino Espresso topped with thick hot frothed milk. Mocha A layer of hot chocolate, espresso dusted with cocoa, topped with hot frothed milk. Café Royal Lightly sweetened espresso with a touch of XO brandy. Tea Selection International Tea* 1837 Black Tea A TWG Tea renowned timeless classic, this is a unique blend of black tea with fruity and floral tones which leaves a lingering taste of ripe berries and caramel. Silver Moon Tea A green tea blend accented with grand berry and vanilla bouquet. It is a tea for that special moment, with richness in antioxidants and nutrients. Vanilla Bourbon Tea A theine-free red tea from South African, blended with sweet vanilla. With its high antioxidants, vitamin C, mineral salts and proteins, the tea is suitable for both adults and children. Royal Darjeeling An exquisite first flush black tea plucked during Spring harvests and is suitable for daytime consumption. This tea has a vibrant sparkling taste that develops remarkable overtones of ripe apricots. English Breakfast Tea A timeless classic black tea with an invigorating full-bodied and robust flavour, with light floral undertones. Chamomile Soft and soothing chamomile flowers yielding a golden, theine-free cup. Breakfast Earl Grey A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot. Decaffeinated Earl Grey A low-theme black tea alternative infused with TWG Tea bergamot. Moroccan Mint Tea A perfect blend of delicate green tea and strong Sahara mint. In-House Tea Selection Chinese Tea Jasmine An aromatic green tea, scented with jasmine flowers. Oolong A smooth teat featuring a distinctive fragrance of orchids. Pu-Erh A strong black tea exuding an earthy fragrance. Asian Tea* Sencha Green Tea Japanese Grean Tea with a delicate aroma and a fresh, clean taste. Indian Masala Tea Fragrant traditional Indian herb tea with a hint of spice. Herbal Infusions Peppermint A natural, caffeine-free brew with a refreshingly fragrant taste. The healing powers of peppermint help relieve nervous tension, ease stomach ailments, alleviate insomnia and aid weight loss. Lemon Ginger Tea A naturally caffeine-free infusion of lemony freshness with the uplifting taste of ginger. This is a perfect combination of antioxidants and Vitamin C that boosts the immune system. * Available hot or with ice |
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