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JL 68 NRT-SEA March-May 2019 Business Class (wine list is March 2019)
March to May 2019
Japan Airlines JL 68 Tokyo to Seattle Special menus to celebrate the launch of the Tokyo-Seattle Route Thank you for flying with us today. To celebrate the launch of the Tokyo-Seattle route, we are offering special menus for dinner today only. We hope you enjoy them. Main Dish (Western Menu) Poêlée of Atlantic salmon in Clam Chowder Kanmi (Japanese Menu)/Dessert (Western Menu) Slightly Salted Chocolate Caramel Mousse https://oi1213.photobucket.com/album.../IMG_1700.jpeg Japanese Menu This menu is created by Chef Jun Kurogi of “KUROGI” Shibadaimon Tokyo. Sakizuke Sesame Tofu Wasabi Created by Chef Jun Kurogi Moral Mushroom Flan Broad Beans Created by Chef Shinobu Namae Spring Haze – Selection of seasonal colorful delicacies Jellyfish dressed with Sesame Vinegar Sauce Simmered Prawn Kelp Roll with Herring Dried Mullet Roe Japanese Omelette Simmered Bamboo Shoots with Dried Bonito Flakes Mustard Flavored “Nanohana” Vegetable Tuna “Sashimi” Sweet Vinegared Yam Tender-simmered Abalone Simmered Asparagus Dainomono Grilled Ginger Beef Simmered Mackerel with Miso Sauce 454 kcal Steamed Rice We are pleased to offer freshly steamed “Yukigura Imazurimai” Koshihikari rice Miso Soup Japanese Pickles Kanmi *Slightly Salted Chocolate Caramel Mousse Specially created and served on the Seattle flights Green Tea Western Menu The menu is created by Chef Shinobu Namae of “L’ Effervescence” Nishiazabu Tokyo Amuse Bouche https://oi1213.photobucket.com/album.../IMG_1648.jpeg https://oi1213.photobucket.com/album.../IMG_1654.jpeg Sesame Tofu Wasabi Created by Chef Jun Kurogi https://oi1213.photobucket.com/album.../IMG_1650.jpeg https://oi1213.photobucket.com/album.../IMG_1658.jpeg Moral Mushroom Flan Broad Beans https://oi1213.photobucket.com/album.../IMG_1651.jpeg Hors d’oeuvre https://oi1213.photobucket.com/album.../IMG_1678.jpeg https://oi1213.photobucket.com/album.../IMG_1666.jpeg Horse Mackerel Escabeche https://oi1213.photobucket.com/album.../IMG_1668.jpeg Asparagus Honey Mustard Sauce https://oi1213.photobucket.com/album.../IMG_1674.jpeg Conger Eel & Ratatouille https://oi1213.photobucket.com/album.../IMG_1671.jpeg Sakura Shrimp Potato Salad https://oi1213.photobucket.com/album.../IMG_1669.jpeg Braised Duck Breast & Burdock https://oi1213.photobucket.com/album.../IMG_1672.jpeg [Sea Salt, Butter, and Pepper] https://oi1213.photobucket.com/album.../IMG_1675.jpeg Main Dish Choice Wagyu Beef Sirloin Steak Port Sauce, Japanese Pepper Butter 433 kcal https://oi1213.photobucket.com/album.../IMG_1682.jpeg https://oi1213.photobucket.com/album.../IMG_1688.jpeg https://oi1213.photobucket.com/album.../IMG_1692.jpeg https://oi1213.photobucket.com/album.../IMG_1695.jpeg Port Sauce on the side https://oi1213.photobucket.com/album.../IMG_1690.jpeg Medium https://oi1213.photobucket.com/album.../IMG_1697.jpeg Or Seasonal Seafood Basil Anchoïade Sauce 213 kcal Or *Poêlée of Atlantic salmon in Clam Chowder 213 kcal Specially created and served on the Seattle flights Light vegetarian menu is also available from ANYTIME YOU WISH. “Soy Meat Fajita Sour Cream” Special Bread from Maison Kayser https://oi1213.photobucket.com/album.../IMG_1679.jpeg Petite Nature https://oi1213.photobucket.com/album.../IMG_1680.jpeg Matcha Green Tea Ekmek https://oi1213.photobucket.com/album.../IMG_1681.jpeg Dessert *Slightly Salted Chocolate Caramel Mousse Specially created and served on the Seattle flights https://oi1213.photobucket.com/album.../IMG_1705.jpeg https://oi1213.photobucket.com/album.../IMG_1712.jpeg https://oi1213.photobucket.com/album.../IMG_1702.jpeg Coffee Tea Anytime You Wish We are pleased to serve following menus at any time after the first meal service. Please ask our cabin attendant by 1 hour and 30 minutes before landing. Light Meal Soy Meat Fajita Sour Cream Recommendation for light vegetarian JAL The Curry JAL original chicken curry supervised by “Hashimoto” in Kumamoto, listed as a 1-star restaurant in the “Michelin Guide Kumamoto and Oita 2018 special edition.” Beef Plate Noodles JAL Original “Japanese Soba Noodles TSUTA” Ramen Noodles in Soy Sauce Soup Please enjoy rich aroma of truffle oil https://oi1213.photobucket.com/album.../IMG_1779.jpeg https://oi1213.photobucket.com/album.../IMG_1786.jpeg Japanese Hot “Udon” Noodles Edible Wild Plants Sandwich Salmon Bagel Sandwich “Sangenton” Pork Cutlet Sandwich Cheese Selection Assorted Cheese https://oi1213.photobucket.com/album.../IMG_1715.jpeg Refreshment Fresh Fruits Yogurt Fruit Sauce Haagen-Dazs Ice Cream – Vanilla, Cookies & Cream, Strawberry The following menus are created by renowned fine cuisine producer and chef – her home ground is Paris – Fumiko Kono. “Fumiko’s Japanese Set Plate” Dainomono Cubed Tuna “Sashimi” & Avocado Japanese Pepper Leaves Green Leafy Vegetable & Quinoa dressed with Sesame Soup Japanese Clear Soup “Hana-fu,” Shaved Kelp Steamed Rice Japanese Pickles & Soy-simmered Kelp “Fumiko’s Western Set Plate” Main Dish Roast Lamb with Herb Breadcrumbs & Japanese Pepper Paste Seasonal Vegetables Fromage Blanc Mousse & Citrus Fruits Special Bread from MAISON KAYSER Petite Nature Smoked Pain de Campagne You can enjoy your breads with olive oil We are pleased to offer you jam. Please ask your cabin attendant. Western Set Plate The following set plate is also available. Original Pancake Raw Ham, Cheddar Cheese (Limited menu only for the Tokyo-Seattle Route) https://oi1213.photobucket.com/album.../IMG_1774.jpeg https://oi1213.photobucket.com/album.../IMG_1776.jpeg https://oi1213.photobucket.com/album.../IMG_1778.jpeg Fresh Fruits https://oi1213.photobucket.com/album.../IMG_1782.jpeg Champagne & Wine Champagne Piper-Heidsieck Essentiel Extra Brut N.V. Or Charles Heidsieck Brut Reserve N.V. White Wine Kleine Zaize Vineyard Selection Chardonnay 2017 Or Bourgogne Vieilles Vignes de Chardonnay IGP Collines Rhadaniennes “La COmbe Pilate” 2016 Or Cline Viognier North Coast USA Or Stepp Pinot Blanc Germany Rapaura Springs Classic 2017 Sauvignon Blanc Or Dr. L. Riesling Qualitätswein Feinbherb Germany Red Wine Chateau Loudenne, Médoc Cru Bourgeois 2017 Cabernet Sauvignon Or Felino Malbec Mendoza Argentina Bouchard Père et Fils Bourgogne Pinot Reserve 2017 Pinot Noir Or Villa Wolf Pinot Noir Qaulitätswen Trocken Germany 3/1 AMR Sake HAKURAKUSEI Junmai Daiginyo Miyagi RAIFUKU Junmai Daiginjo AIAYAMA Ibraki |
JL 67 SEA-NRT March to May 2019 (Wine List is April 2019)
March to May 2019
Japan Airlines JL 67 Seattle to Tokyo Narita Japanese Menu Sakizuke https://oi1213.photobucket.com/album.../IMG_2256.jpeg Tomato Mousse, Bocconcini, Genovese Sauce https://oi1213.photobucket.com/album.../IMG_2259.jpeg Marinated Zucchini, Smoked Sardine, Anchovy Cream [Shrimps were also used on this amuse bouche.] https://oi1213.photobucket.com/album.../IMG_2262.jpeg https://oi1213.photobucket.com/album.../IMG_2271.jpeg Irodori Gozen ~ Selection of seasonal colorful delicacies ~ https://oi1213.photobucket.com/album.../IMG_2280.jpeg https://oi1213.photobucket.com/album.../IMG_2286.jpeg Simmered Chinese Cabbage Roll Stuffed with Minced Chicken https://oi1213.photobucket.com/album.../IMG_2300.jpeg https://oi1213.photobucket.com/album.../IMG_2314.jpeg Yam Jelly https://oi1213.photobucket.com/album.../IMG_2296.jpeg Simmered “Nanohana” Vegetable & Abalone https://oi1213.photobucket.com/album.../IMG_2306.jpeg Simmered Bamboo Shoots & Conger Eel Japaense Pepper Flavor https://oi1213.photobucket.com/album.../IMG_2310.jpeg Grilled Duck Breast with Miso Sauce https://oi1213.photobucket.com/album.../IMG_2290.jpeg Japanese Omelette Tender Simmered Octopus Simmered Shrimp Mashed Pumpkin Ball https://oi1213.photobucket.com/album.../IMG_2288.jpeg Dainomono https://oi1213.photobucket.com/album.../IMG_2320.jpeg https://oi1213.photobucket.com/album.../IMG_2318.jpeg https://oi1213.photobucket.com/album.../IMG_2328.jpeg Braised Beef & Tofu with Sweet Soy Sauce https://oi1213.photobucket.com/album.../IMG_2333.jpeg Sake Steamed Sea-bass with Minced Shrimp Sauce https://oi1213.photobucket.com/album.../IMG_2341.jpeg Steamed Rice We are pleased to offer freshly steamed Koshihikari rice https://oi1213.photobucket.com/album.../IMG_2336.jpeg Miso Soup https://oi1213.photobucket.com/album.../IMG_2323.jpeg Japanese Pickles https://oi1213.photobucket.com/album.../IMG_2339.jpeg Kanmi Mascarpone Yogurt Mousse https://oi1213.photobucket.com/album.../IMG_2343.jpeg https://oi1213.photobucket.com/album.../IMG_2345.jpeg Green Tea https://oi1213.photobucket.com/album.../IMG_2348.jpeg Western Menu Cuisine By Naoki Uchiyama Amuse Bouche Tomato Mousse, Bocconcini, Genovese Sauce Marinated Zucchini, Smoked Sardine, Anchovy Cream Hors d’oeuvre Assortment of Appetizer Plate Prosciutto & Artichoke Tamarind Duck & Edamame Hummus Tuna Agrodolce White Asparagus Tartelette Main Dish Choice US Prime Beef Tenderloin Madeira Sauce, Whole Grain Mustard Artichoke Salsa Or Sautéed Sea-bass Yukon Potato Gnocchi White Asparagus Carbonara Sauce Light vegetarian menu is also available from ANYTIME YOU WISH. Vegetarian Ricotta Cheese Lasagna Eryngii Mushroom Assorted Gourmet Breads Dessert Mascarpone Yogurt Mousse Coffee Tea Anytime You Wish We are pleased to serve following menus at any time after the first meal service. Please ask our cabin attendant by 1 hour and 30 minutes before landing. JAL’s Recommendation Mapo Eggplant Rice Bowl https://oi1213.photobucket.com/album.../IMG_2417.jpeg https://oi1213.photobucket.com/album.../IMG_2412.jpeg Light Meal Vegetarian Ricotta Cheese Lasagna Eryngii Mushroom Recommendation for light vegetarian Vegetable Curry with Hokkaido Potatoes & Onions Noodles JAL Original Healthy Ramen Noodles from Kyusyu “Kyushu Jangara” ~Healthy ramen noodles of vegetable origin in pursuit of good taste (UMAMI*) without using meat, topped with Yuba Roll~ https://oi1213.photobucket.com/album.../IMG_2413.jpeg https://oi1213.photobucket.com/album.../IMG_2420.jpeg https://oi1213.photobucket.com/album.../IMG_2421.jpeg Japanese Hot “Udon” Noodles Seaweed Sandwich Pork Cutlet Sandwich Cheese Selection Assorted Cheese Refreshment Fresh Fruits https://oi1213.photobucket.com/album.../IMG_2430.jpeg https://oi1213.photobucket.com/album.../IMG_2429.jpeg Ice Cream Japanese Set Plate Dainomono Grilled Salmon Salted Rice Malt Flavor Kobachi Sautéed Burdock & Carrot Julienne Steamed Rice Miso Soup Western Set Plate Main Dish Beef Steak Bibimbap Style Greek Yogurt Mango Sauce Champagne & Wine Champagne Piper-Heidsieck Essentiel Extra Brut N.V. Or Charles Heidsieck Brut Reserve N.V. White Wine Albert Bichot Bourgogne Vieilles Vignes de Chardonnay 2017 Or Kleine Zaize Vineyard Selection Chardonnay 2017 Stepp Pinot Blanc 2018 Germany Or IGP Collines Rhadaniennes “La Combe Pilate” 2016 Ken Forrester Petit Sauvignon Blanc 2017 Or Rapaura Springs Classic 2017 Sauvignon Blanc Red Wine Felino Malbec Mendoza 2017 Argentina Or Chateau Loudenne, Médoc Cru Bourgeois 2017 Cabernet Sauvignon Bouchard Père et Fils Bourgogne Pinot Reserve 2017 Pinot Noir Or Villa Wolf Pinot Noir Qaulitätswen Trocken Germany 4/1 AMR Sake TOYO BIJIN Junmai Daiginjo Yamaguchi AKABU Junmai Daiginjo Iwate |
Qantas
Business Class menu Australia to New Zealand April 2019 Menu To Start Zucchini and parmesan soup Seared ocean trout with charred corn, jalapeno lime, coriander and ginger Main Selection of cheese served with accompaniments Big bowl of zucchini and parmesan soup with croutons Nicoise salad with cold smoked salmon and chardonnay vinaigrette Pork, rosemary and tomato ragu with fettucine and pecorino Red braised chicken with stir fried gai lan, shiitake mushrooms, black beans and steamed jasmine rice Salad of garden leaves with balsamic vinaigrette To Finish Selection of cheese served with accompaniments Ice cream Beverages Champagne Today we will be serving either Duval-Leroy Brut or Jacquart Brut Mosalque 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 Hahn Premium Light Hahn Super Dry James Boag's Premium Heineken 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_MM_5_AUS-NZ_SEP18 |
China Airlines
Business Class menu Brisbane to Auckland April 2019 Dynasty Culinary Passions Entree Peking Duck Slice with Cantonese Style Noodles Choy Sum or Chipotle with Chicken Cheeseburger or Dill Seafood with Steamed Potatoes Asparagus, Carrot from the Bakery Ciabatta, Garlic Bread Butter Dessert Seasonal Fresh Fruits Serendipity Ice Cream Tea, Coffee 2019Q2-CI053/054-BNE-AKL-vv-2 Beverages Sparkling Wine Veuve Ambal, Cremant de Bourgogne Brut Red Wine Chateau Les Combes, Bordeaux Red Wine, France Conti Serristori Chianti Classico Riserva, Italy Catena Zapata Tilia Malbec, Mendoza, Argentina White Wine Famille Perrin Reserve Cotes du Rhone Blanc, France Giesen Wines Sauvignon Blanc, Marlborough, New Zealand Liqueur Bailey's Irish Cream, Plum Liqueur Choya Sarari Taylor's 10 Year Old Tawny Port, Portugal Spirit Aberfeldy 12 Year Old Single Malt Scotch Whisky Chivas Regal 12 Year Old Premium Scotch Whisky, Bisquit Prestige Cognac Bombay Sapphire Dry Gin, Smirnoff Vodka Cocktail Gin Tonic, Screw Driver, Umeshu Sour, High Ball Beer Gold Medal Taiwan, International Selection Juice Apple, Orange, Tomato, Pineapple, Cranberry Soft Drink Coke, Pepsi, Coke Zero, Sprite Tonic Water, Ginger Ale, Soda Water, Root Beer, Sparkling Mineral Water Hot Drink Selection Fresh Brewed Coffee, Alishan Oolong Tea, Sun Moon Lake Black Tea Camomile & Spearmint Tea, English Breakfast Tea Oolong Tea, Jasmine Tea, Japanese Green Tea |
China Airlines
Business Class menu Auckland to Brisbane April 2019 Dynasty Culinary Passions Entree Stir-fired [sic] Prawns with Onion and Bell peppers in XO sauce with Steamed Rice or Chicken Breast with Emmental Crust in Bacon Mushroom Sauce with Lemon Risotto Pumpkin, Courgette, Bell Pepper or Beef Fillet in Horseradish Jus with Potato Aligot Broccoli, Vine Tomato from the Bakery Multigrain Torpedo, Baguette, Garlic Bread Butter Dessert Seasonal Fresh Fruits New Zealand Ice Cream Tea, Coffee 2019Q2-CI053/054-BNE-AKL-vv-4 Beverages Sparkling Wine Veuve Ambal, Cremant de Bourgogne Brut Red Wine Chateau Les Combes, Bordeaux Red Wine, France Conti Serristori Chianti Classico Riserva, Italy Catena Zapata Tilia Malbec, Mendoza, Argentina White Wine Famille Perrin Reserve Cotes du Rhone Blanc, France Giesen Wines Sauvignon Blanc, Marlborough, New Zealand Liqueur Bailey's Irish Cream, Plum Liqueur Choya Sarari Taylor's 10 Year Old Tawny Port, Portugal Spirit Aberfeldy 12 Year Old Single Malt Scotch Whisky Chivas Regal 12 Year Old Premium Scotch Whisky, Bisquit Prestige Cognac Bombay Sapphire Dry Gin, Smirnoff Vodka Cocktail Gin Tonic, Screw Driver, Umeshu Sour, High Ball Beer Gold Medal Taiwan, International Selection Juice Apple, Orange, Tomato, Pineapple, Cranberry Soft Drink Coke, Pepsi, Coke Zero, Sprite Tonic Water, Ginger Ale, Soda Water, Root Beer, Sparkling Mineral Water Hot Drink Selection Fresh Brewed Coffee, Alishan Oolong Tea, Sun Moon Lake Black Tea Camomile & Spearmint Tea, English Breakfast Tea Oolong Tea, Jasmine Tea, Japanese Green Tea |
BR TPE-HKG/MFM April to June 2019
April to June 2019
EVA Air Business Class BR 871 Taipei to Hong Kong (Applies to all Taipei to Hong Kong/Macau flights) Sky Gourmet https://oi1213.photobucket.com/album.../IMG_4813.jpeg https://oi1213.photobucket.com/album.../IMG_4830.jpeg Hors d’oeuvre Chicken Roll Stuffed with Vegetable and Ratatouille https://oi1213.photobucket.com/album.../IMG_4816.jpeg https://oi1213.photobucket.com/album.../IMG_4829.jpeg Main Course Braised Chicken Thigh with Scallion in Aged Ginger Sauce Assorted Vegetables Steamed Rice (Chishang Premium Rice) https://oi1213.photobucket.com/album.../IMG_4825.jpeg https://oi1213.photobucket.com/album.../IMG_4823.jpeg https://oi1213.photobucket.com/album.../IMG_4821.jpeg Or Steamed Cod Fish with Cardinal Capsicum Sauce Assorted Vegetables Pesto Orecchiette Sweet Fruit https://oi1213.photobucket.com/album.../IMG_4826.jpeg Coffee/Tea 20190401-B-TPE-HKG.MFM-TPE Wine List Champagne Champagne Delamotte Blanc de Blancs 2007 New Zealand White Wine Wairau River Sauvignon Blanc 2017, Marlborough German White Wine Ockfen BOCKSTEIN Riesling Kabinett 2016, Mosel French Red Wine Chateau Le Monteil d’Arsac 2014, Haut-Medoc, Bordeaux Argentina Red Wine Aguribay Malbec 2016, Mendoza Fortified Wine Cuesta Fina Sherry Taylor’s LBV Port |
BR HKG/MFM-TPE April to June 2019
April to June 2019
BR 852 Hong Kong to Taipei (Applies to all Hong Kong/Macau to Taipei) Sky Gourmet https://oi1213.photobucket.com/album.../IMG_3583.jpeg Main Course Roasted Chicken Thigh with BBQ Sauce Assorted Vegetables Roasted Red Skin Potato Or Braised Beef in Korean Style Sauce Assorted Vegetables Steamed Rice (Chishang Premium Rice) https://oi1213.photobucket.com/album.../IMG_3584.jpeg https://oi1213.photobucket.com/album.../IMG_3585.jpeg Sweets Fruit https://oi1213.photobucket.com/album.../IMG_3588.jpeg Coffee Flavored Apple and Almond Crumble Cake https://oi1213.photobucket.com/album.../IMG_3589.jpeg Coffee/Tea 20190401-B-TPE-HKG.MFM-TPE Wine List Champagne Champagne Delamotte Blanc de Blancs 2007 New Zealand White Wine Wairau River Sauvignon Blanc 2017, Marlborough German White Wine Ockfen BOCKSTEIN Riesling Kabinett 2016, Mosel French Red Wine Chateau Le Monteil d’Arsac 2014, Haut-Medoc, Bordeaux Argentina Red Wine Aguribay Malbec 2016, Mendoza Fortified Wine Cuesta Fina Sherry Taylor’s LBV Port |
BR 102 TPE-FUK April to June 2019 (Japan medium-haul A321 flights)
April to June 2019
EVA Air Business Class BR 102 Taipei to Fukuoka Sky Gourmet https://oi1213.photobucket.com/album.../IMG_3622.jpeg Hors d’oeuvre Smoked Duck Roll with Crab Meat Fruit Salad https://oi1213.photobucket.com/album.../IMG_3630.jpeg https://oi1213.photobucket.com/album.../IMG_3635.jpeg https://oi1213.photobucket.com/album.../IMG_3637.jpeg Main Course Simmered Seafood with Ginger Soy Sauce Assorted Vegetables Steamed Rice with Perilla (Chishang Premium Rice) https://oi1213.photobucket.com/album.../IMG_3643.jpeg https://oi1213.photobucket.com/album.../IMG_3646.jpeg https://oi1213.photobucket.com/album.../IMG_3648.jpeg OR Pan Fried Cajun Spiced Chicken Breast in Brown Sauce Assorted Vegetables Buttered Potatoes Sweets Fruit https://oi1213.photobucket.com/album.../IMG_3649.jpeg https://oi1213.photobucket.com/album.../IMG_3651.jpeg Coffee/Tea JAPAN 40 20190401-B-TPE-JAPAN-TPE Wine List Champagne Champagne Delamotte Blanc de Blancs 2007 New Zealand White Wine Wairau River Sauvignon Blanc 2017, Marlborough German White Wine Ockfen BOCKSTEIN Riesling Kabinett 2016, Mosel French Red Wine Chateau Le Monteil d’Arsac 2014, Haut-Medoc, Bordeaux Argentina Red Wine Aguribay Malbec 2016, Mendoza Fortified Wine Cuesta Fina Sherry Taylor’s LBV Port Sake DASSAI Premium Kosher Sake (for Japan Routes) PS. This meal was beyond bad. |
BR 101 FUK-TPE April to June 2019 [A321 short haul Japan to Taiwan flights]
April to June 2019
EVA Air Business Class BR 101 Fukuoka to Taipei Sky Gourmet Hors d’oeuvre Herb Scallop Terrine with Fruit Flavored Quinoa Salad Main Course Glazed Pork with Sesame in Honey Soy Sauce Assorted Vegetables Shanghai Noodles Or Steamed Cod Rolls with Pesto Flavored Duxelles in Creamy Mushroom Sauce Assorted Vegetables Duchess Potatoes Sweet Galette with Mixed Dried Fruits Coffee/Tea JAPAN 40 20190401-B-TPE-JAPAN-TPE Wine List Champagne Champagne Delamotte Blanc de Blancs 2007 New Zealand White Wine Wairau River Sauvignon Blanc 2017, Marlborough German White Wine Ockfen BOCKSTEIN Riesling Kabinett 2016, Mosel French Red Wine Chateau Le Monteil d’Arsac 2014, Haut-Medoc, Bordeaux Argentina Red Wine Aguribay Malbec 2016, Mendoza Fortified Wine Cuesta Fina Sherry Taylor’s LBV Port Sake DASSAI Premium Kosher Sake (for Japan Routes) |
China Airlines
Business Class menu Brisbane to Taipei April 2019 Dynasty Culinary Passions Starter Peking Duck Slice with Scallop Salad Soup Cream of Parsnip Soup Cheese Straw Entree Braised Chicken with Mushroom Pronici [sic] with Steamed Rice Broccolini, Black Mushroom or Pan-fried Fillet with Saffron Rice Broccolini, Tomato or Seared Lamb Cutlet with Roasted Potatoes Asparagus, Capsicum from the Bakery Ciabatta, Garlic Bread Butter Dessert Fruit and Cheese Plate Cheddar, Brie Cheese Cake with Raspberry Coulis Tea, Coffee Dynasty Culinary Passions Apple Juice, Orange Juice, Tomato Juice Pineapple Juice, Cranberry Juice, Milk, Ovaltine Chinese Classical Plain Congee Assorted Delicatessen Minced Pork with Preserved Radish Egg Omelet with Dried Shrimp Braised Peanuts with Fried Gluten Marinated Preserved Vegetables Pickles Steamed Bun Seasonal Fresh Fruits Western Favorite Chive and Cheese Omelet with Potato Lyonnaise Bacon, Spinach, Cherry Tomato Bircher Muesli Seasonal Fresh Fruits Croissant, Escargot Raisin Butter Serendipity Ice Cream Tea, Coffee 2019Q2-CI054/056/058-4 Wine Menu Non-Alcoholic Beverage Juice Apple, Orange, Tomato, Pineapple, Cranberry Soft Drink Coke, Pepsi, Coke Zero, Sprite, Root Beer Tonic Water, Ginger Ale, Soda Water, Sparkling Mineral Water Hot Drink Selection Nespresso Ristretto, Caramel, Lungo Decaffeinated Tea Jin Xuan Tea, Alishan Oolong Tea, Sun Moon Lake Black Tea Oolong Tea, Jasmine Tea, Japanese Green Tea Camomile & Spearmint Tea, Four Red Fruit Tea, English Breakfast Tea Alcoholic Beverage Cocktail Gin Tonic, Screw Driver, Umeshu Sour Martini, High Ball, Rum Coke Beer Gold Medal Taiwan, International Selection Sake Kizakura Ginjo Sake Liqueur Bailey's Irish Cream, Plum Liqueur Choya Sarari Spirit Kavalan Single Malt Whisky Aberfeldy 12 Year Old Single Malt Scotch Whisky Chivas Regal 12 Year Old Premium Scotch Whisky Bisquit Prestige Cognac Bombay Sapphire Dry Gin Smirnoff Vodka Bacardi Rum Champagne and Wine Champagne Charles de Cazanove Brut, French In 1811, Charles Gabriel de Cazanove, from a family of master glassmakers founded his own Champagne House in Avize, in the heart of Cote des Blancs. His son Charles, contributed most to the growth of the brand. He applied his botanical knowledge to the fight against phylloxera and turned Charles de Cazanove into a respectable company. In 1902, as a prelude to the entente cordiale, Edward VII, king of the United Kingdom and Ireland, was received in Paris with the 1893 Champagne Charles de Cazanove Brut, of which he was very fond. Edward VII had it specially imported from France with his own personal label. Good for drinking alone, and the ideal choice to accompany nuts, snack, appetizer, also it marries perfectly with vegetarian cuisine, or fish, chickens and other white meat dishes. Chateau Les Combes, Bordeaux Red Wine, France The Bordeaux region is divided by the Gironde River, the two regions separating Bordeaux as a result are the left bank and the right bank. The different soils and the terriors that wines from the left bank in Bordeaux are made with a high percentage of Cabernet Sauvignon, and Merlot dominates the right bank. This Les Combes wine from the Lussac-Saint-Emilion region is made from a blend of 65% Merlot, 25% Cabernet Sauvignon and 10% Cabernet Francs. The wine is filled with a deep red color, concentrated nose of blueberry and ripe red berries like black currant. This Bordeaux wine presents velvety and structured tannins are markes of a ripped crop from a great vintage, with a long and round finish, with black currant and liquorice notes. You can serve this rich wine with red meats or cheese. Conti Serristori Chianti Classico Riserva, Italy Conti Serristori is a noble Florentine family which, in 1523, the great Niccolo Machiavelli wrote his most important works (Il Principe, Mandragola and Clizia) in their famous winery. Prescribed by the rules of the DOCG, particularly acclaimed parcels selected in the Sienese part of the Classico zone of Chianti, on land in the communes of Castellina and Radda. The vineyards are trained by the Guyot and spurred cordon systems on well exposed hills of very mixed soil, and often with very different microclimates. Ruby red color, vinous bouquet fragrant of ripe grapes, violets and irises, with hints of fruits of the forest and vanilla, dry, very attractive, clean and savory and pleasantly fruit flavor, with an elegant, lingering aftertaste of raspberries and almonds. Food matches : poultry, steak, lamb, mixed grills and mature Pecorino cheese. Catena Zapata Tilia Malbec, Mendoza, Argentina Founded in 1902, Argentina's Bodega Catena Zapata is known for its pioneering role in resurrecting Malbec and in discovering extreme high altitude terroirs in the Andean foothills of Mendoza. Named after the Tilia tree commonly found throughout Argentina's wine country, the wines possess true varietal character and embody the rural Mendoza lifestyle. Tilia is dedicated to responsible use of the environment, their winemaking and viticulture team actively engage in many practices and programs throughout the community to implement sustainability. Aromas of black cherries and plums are accompanied by notes of violets and vanilla. On the palate the wine is rich and full-bodied with flavors of juicy blackberries, cranberries, and black currants abound, followed by notes of vanilla and sweet spice. Paring good with meaty dishes and rich sauces, roast poultry and pasta Bolognese. Famille Perrin Reserve Cotes du Rhone Blanc, France The Perrin family acquired legendary Chateau de Beaucastel in 1909 and has since then purchased or leased vineyards within the best terroirs of the Southern Rhone Valley. All the vinicultural work is being carried out by the Beaucastel team, following a number of principles which we constantly apply to all our wines. At Beaucastel, neither chemical fertilizer and pesticide nor insecticide has been used since 1964. Production levels are obviously low, the wines reveal the essence of their terroir. This 2017 vintage will be remembered as the year of all records; the driest year in 30 years, non-interventionist vineyard work, optimal harvest conditions, a very small yield due to climatic hazards and wines with very rich potential. This is a remarkably fresh and deep wine, with typical Rhone characteristics. It is great to pair with Mediterranean food and rockfish. Giesen Wines Sauvignon Blanc, Marlborough, New Zealand Marlborough Sauvignon Blanc from New Zealand has been recognised worldwide as the wine that best presents the highlights of this unique grape variety : simple, fresh, fruity, balanced, just like the pure earth of New Zealand. The wine in the first nose has attractive aromas of guava and pineapple. And in the second nose comes flavors of orange, lemon, blackcurrant and gooseberry. Slightly higher acidity brings a fresh hedonistic excitement. After the acidity fades in the mouth, an elegant minerality emerges leaving an impressive aftertaste. This white wine is a perfect aperitif and also goes well with a variety of dishes including seafood and poultry. Taylor's 10 Year Old Tawny Port, Portugal Renowned wine critic Robert Parker praised Taylor's as the Chateau Latour of Port, and commented : "It is my opinion that Taylor's tawny ports are the best of their type. When tasted against other tawnys, they exhibit more aromatic personalities, greater fruit and ripeness, and a wonderful sweetness and lingering quality. The 10 Year Old Tawny is a personal favorite." An exceptionally fine, mature, tawny blend, aged for 10 years in oak casks. Elegant and smooth, combining delicate wood notes and rich mellow fruit, it is bottled for immediate drinking. A superb dessert wine, particularly with dishes made with chocolate, coffee or almonds, Taylor's 10 Year Old Tawny may also be served at the end of the meal in the same way as Vintage Port. 2019.03 |
No 1 Lounge
menu London Gatwick April 2019 Menu During your stay, please enjoy our self-service food and drink. If you would like to order one of the following freshly prepared dishes from our kitchen, hand this menu to one of our bartenders with your order. Before 11am Poached Egg Bowl A soft poached egg served with baked beans grilled tomato and sauteed mushrooms. Optional extras : Sliced sausage Hollandaise sauce Beans on Toast Gluten-free, dairy-free or vegan on request Buttered toast with a pot of baked beans and a side of grated cheddar Toast & Preserves Gluten-free, dairy-free, nut-free or vegan on request White or brown toast served with butter and your choice of preserves, Nutella or Marmite. All Day Favourites Bacon Roll Gluten-free on request Grilled back bacon served in a buttered soft white roll, with your choice of tomato or brown sauce. Fish Finger Wrap Dairy-free on request A crispy crumb-coated hake fish finger in a tortilla flour wrap, with gherkins, cos lettuce and tartare sauce. Alternatively, choose tomato sauce or mayonnaise. After 11am Smoked Chipotle Chilli Dairy-free on request Tender pulled beef and black turtle beans in a rich smoked chipotle sauce, served with Mexican rice and sour cream. Thai Vegetable Curry A yellow curry with turmeric, butternut squash and edamame beans, served with basmati rice and ancient grains. Pear, Caramelised Walnuts & Blue Cheese Salad Vegan on request A fresh mixed leaf salad with Conference pear, blue cheese and caramelised walnuts, served with a light honey dressing. Cheese & Biscuits Gluten-free on request A selection of cheese and biscuits, served with seasonal fruit chutney. |
China Airlines
Business Class menu London to Taipei April 2019 Dynasty Culinary Passions Starter Beetroot-cured Smoked Salmon Rose with Quinoa Salad Salad Garden Salad with Balsamic Vinaigrette Soup Smoked Tomato Soup Crostini Entree Braised Chicken and Chestnut with Egg Fried Rice Assorted Vegetables or Stewed Pork Belly in Beancurd Sauce with Steamed Rice Pak Choi, Mushroom, Carrot or Grilled Beef Fillet Madeira Truffle Sauce with Roasted New Potatoes Vine Cherry Tomato, Creamed Spinach from the Bakery Kaiser Roll, Campagrain Roll Garlic Bread Butter Dessert Fruit and Cheese Plate Cheddar, Sage Derby, Brie Passion Fruit Cheese Cake, Pecan Nuts Tart or Gelato Tea, Coffee Dynasty Culinary Passions Apple Juice, Orange Juice, Tomato Juice Pineapple Juice, Cranberry Juice, Milk, Ovaltine Chinese Classical Plain Congee or Char Siu Pork with Stir-fried Egg Noodles Assorted Delicatessen Braised Sea Spiced Aubergine Egg Pancake with Onion and Mushroom Pickled Lotus Root and Cucumber Pickled Mixed Mushrooms Salty Egg Steamed Bun Seasonal Fresh Fruits Western Favorite Mushroom Omelet with Cumberland Sausage Potatoes, Asparagus, Vine Cherry Tomatoes Bircher Muesli Seasonal Fresh Fruits Croissant, Raisin Danish Butter Tea, Coffee Snack on Demand Char Siu Pork with Stir-freid Egg Noodles Instant Noodles (Pork, Vegetable), Assorted Snack 2019Q2-CI070-4 Wine Menu Non-Alcoholic Beverage Juice Apple, Orange, Tomato, Pineapple, Cranberry Soft Drink Coke, Pepsi, Coke Zero, Sprite, Root Beer Tonic Water, Ginger Ale, Soda Water, Sparkling Mineral Water Hot Drink Selection Nespresso Ristretto, Caramel, Lungo Decaffeinated Tea Jin Xuan Tea, Alishan Oolong Tea, Sun Moon Lake Black Tea Oolong Tea, Jasmine Tea, Japanese Green Tea Camomile & Spearmint Tea, Four Red Fruit Tea, English Breakfast Tea Alcoholic Beverage Cocktail Gin Tonic, Screw Driver, Umeshu Sour Martini, High Ball, Rum Coke Beer Gold Medal Taiwan, International Selection Sake Kizakura Ginjo Sake Liqueur Bailey's Irish Cream, Plum Liqueur Choya Single Year Spirit Kavalan Single Malt Whisky Johnnie Walker Blue Label Scotch Whisky Baron Otard XO Gold Cognac Bombay Sapphire Dry Gin Smirnoff Vodka Bacardi Rum Champagne and Wine Pol Roger Brut Vintage Rose, Champagne, France The Pol Roger Rose Vintage is based on Brut Vintage with 60% Pinot Noir and 40% Chardonnay, before the bottling and second fermentation, approximately 15% of Pinot Noir from the best crus of the Montagne de Reims been added to the final blend. Produced only in limited quantities, the Brut Rose Vintage 2006 is aged 7 years in cellars before being released onto the market. A deep salmon pink color with a fine stream of small bubbles. The nose has aromas of ripe fruits with elements of citrus fruits, pomegranate and small wild red berries. On the palate, a deep mineral character with creamy ripeness and a hint of vanilla. The wine is tender and smooth with a balance of delicate freshness and refined elegance. Good for drinking alone, as aperitif, and also the ideal choice to accompany fish such as grilled salmon, seafood and poultry, it also marries perfectly with fruit tarts and other fruit desserts. Chateau Clarke Baron Edmond de Rothschild, France Chateau Clarke is a wine property of Bordeaux based in the Listrac-Medoc AOC and classified as Cru Bourgeois. In the 12th century, the Cistercian monks of the Vertheuil Abbey established the first grapevine. It was until Edmond de Rothschild, purchased Chateau Clarke in 1973, who held a stake in Chateau Lafite-Rothschild, and redesigned the vineyard, the existing vines were completely uprooted and replanted. His son Benjamin de Rothschild took the reins of Chateau Clarke and launched a new series of investments to offer modern and efficient facilities. This is a blend of 70%-Merlot and 30%-Cabernet Sauvignon. The handpicked grapes and the wine are placed in new barrels, where it is left to mature for between 14 to 18 months. Complex of sweet perfum displays aroma of melted licorice, black currants, smoke, and new wood jumps from the glass of this dense ruby/purple-colored wine. The wine is Medium-bodied, with sweet fruits and plenty of ripeness, as well as well-integrated tannin. Drink with grilled meat, French cheese, and Teppanyaki dish. Louis Max, Coteaux Bouruignons, France Maison Louis Max was founded in 1859, in Nuits-Saint-Georges, the heart of Burgundy, a region renowned worldwide for its exceptional terroir. Founder emigrated from East Europe to produce wines after he fell in love with the region, its vineyards and its legendary grape varieties. Nowadays, over 230 hectares of vineyards in Burgundy and South of France, all cultivated under organic farming. The wine is very fruity in the nose, with aromas of small black and red fruits. Light and fruity in the mouth, the tannins are smooth and supple, with a lengthy finish. Pairs well with light dishes, rice in tomato sauce, and delicate white meats such as poultry, veal. Conti Serristori Chianti Classico Riserva, Italy Conti Serristori is a noble Florentine family which, in 1523, the great Niccolo Machiavelli wrote his most important works (Il Principe, Mandragola and Clizia) in their famous winery. Prescribed by the rules of the DOCG, particularly acclaimed parcels selected in the Sienese part of the Classico zone of Chianti, on land in the communes of Castellina and Radda. The vineyards are trained by the Guyot and spurred cordon systems on well exposed hills of very mixed soil, and often with very different microclimates. Ruby red color, vinous bouquet fragrant of ripe grapes, violets and irises, with hints of fruits of the forest and vanilla, dry, very attractive, clean and savory and pleasantly fruit flavor, with an elegant, lingering aftertaste of raspberries and almonds. Food matches : poultry, steak, lamb, mixed grills and mature Pecorino cheese. Louis Soufflot, Montagny 1er Cru, Bourgogne, France Montagny produces white wines only, these wines present the classic features of a Burgundian Chardonnay, limpid, pale gold color with green highlights when young, darker gold color with age. Expressive bouquet with mostly citrus fruits and orange bark aromas. Touch of exotic fruits and vanilla. Hazelnut, white peach and ripe pear would not be surprising, either. In the mouth, the wine is always fresh with a support of acidity and body, mineral notes complete this fresh and round overall impression. This wine enhances all white meat, can be properly paired with food of comparable balance and aromatic intensity. Famille Perrin Reserve Cotes du Rhone Blanc, France The Perrin family acquired legendary Chateau de Beaucastel in 1909 and has since then purchased or leased vineyards within the best terroirs of the Southern Rhone Valley. All the vinicultural work is being carried out by the Beaucastel team, following a number of principles which we constantly apply to all our wines. At Beaucastel, neither chemical fertilizer and pesticide nor insecticide has been used since 1964. Production levels are obviously low, the wines reveal the essence of their terroir. This 2017 vintage will be remembered as the year of all records; the driest year in 30 years, non-interventionist vineyard work, optimal harvest conditions, a very small yield due to climatic hazards and wines with very rich potential. This is a remarkably fresh and deep wine, with typical Rhone characteristics. It is great to pair with Mediterranean food and rockfish. Giesen Wines Sauvignon Blanc, Marlborough, New Zealand Marlborough Sauvignon Blanc from New Zealand has been recognised worldwide as the wine that best presents the highlights of this unique grape variety : simple, fresh, fruity, balanced, just like the pure earth of New Zealand. The wine in the first nose has attractive aromas of guava and pineapple. And in the second nose comes flavors of orange, lemon, blackcurrant and gooseberry. Slightly higher acidity brings a fresh hedonistic excitement. After the acidity fades in the mouth, an elegant minerality emerges leaving an impressive aftertaste. This white wine is a perfect aperitif and also goes well with a variety of dishes including seafood and poultry. Taylor's 10 Year Old Tawny Port, Portugal Renowned wine critic Robert Parker praised Taylor's as the Chateau Latour of Port, and commented : "It is my opinion that Taylor's tawny ports are the best of their type. When tasted against other tawnys, they exhibit more aromatic personalities, greater fruit and ripeness, and a wonderful sweetness and lingering quality. The 10 Year Old Tawny is a personal favorite." An exceptionally fine, mature, tawny blend, aged for 10 years in oak casks. Elegant and smooth, combining delicate wood notes and rich mellow fruit, it is bottled for immediate drinking. A superb dessert wine, particularly with dishes made with chocolate, coffee or almonds, Taylor's 10 Year Old Tawny may also be served at the end of the meal in the same way as Vintage Port. 2019.01 |
China Airlines
Business Class menu Taipei to Brisbane April 2019 Dynasty Culinary Passions Starter Smoked Duck Breast Blanched Shrimp with Okra and Purple Sweet Potatoes Soup Cream of Mushroom Soup Olive Grissini Entree Stewed Chicken Thigh and Steamed Liver Sausage Pork Sausage with Steamed Rice Black Mushroom, Kale or Stewed Pork in Red Fermented Bean Paste with Jade Rice Kale, Shiitake Mushroom, Pumpkin, Red Peppert [sic] or Pan-seared White Fish and Cuttlefish Ring with Linguine Spinach Cream Sauce Broccoli from the Bakery Soft Roll, Garlic Bread Butter Dessert Fruit and Cheese Plate Brie, Asiago Raspberry Cheese Cake, Mixed Berry White Wine Jelly or Gelato Tea, Coffee Dynasty Culinary Passions Apple Juice, Orange Juice, Tomato Juice Pineapple Juice, Cranberry Juice, Milk Soy Milk, Ovaltine Chinese Classical Plain Congee Assorted Delicatessen Stir-fried Burdock Tempura Minced Pork with Preserved Vegetables Tossed Shredded Ham and Vegetables Pork Floss Salty Egg Steamed Bun Seasonal Fresh Fruits Western Favorite Cheese Mushroom Omelet and Smoked Pork Loin with Pan-fried Polenta Cake Baked Beans in Tomato Cup, Grilled Zucchini, Spinach Soy Milk Bircher Muesli Seasonal Fresh Fruits Croissant, Apple Danish Butter Tea, Coffee 2019Q2-CI051/053/057-4 Wine Menu Non-Alcoholic Beverage Juice Apple, Orange, Tomato, Pineapple, Cranberry Soft Drink Coke, Pepsi, Coke Zero, Sprite, Root Beer Tonic Water, Ginger Ale, Soda Water, Sparkling Mineral Water Hot Drink Selection Nespresso Ristretto, Caramel, Lungo Decaffeinated Tea Jin Xuan Tea, Alishan Oolong Tea, Sun Moon Lake Black Tea Oolong Tea, Jasmine Tea, Japanese Green Tea Camomile & Spearmint Tea, Four Red Fruit Tea, English Breakfast Tea Alcoholic Beverage Cocktail Gin Tonic, Screw Driver, Umeshu Sour Martini, High Ball, Rum Coke Beer Gold Medal Taiwan, International Selection Sake Kizakura Ginjo Sake Liqueur Bailey's Irish Cream, Plum Liqueur Choya Sarari Spirit Kavalan Single Malt Whisky Aberfeldy 12 Year Old Single Malt Scotch Whisky Chivas Regal 12 Year Old Premium Scotch Whisky Bisquit Prestige Cognac Bombay Sapphire Dry Gin Smirnoff Vodka Bacardi Rum Champagne and Wine Champagne Charles de Cazanove Brut, French In 1811, Charles Gabriel de Cazanove, from a family of master glassmakers founded his own Champagne House in Avize, in the heart of Cote des Blancs. His son Charles, contributed most to the growth of the brand. He applied his botanical knowledge to the fight against phylloxera and turned Charles de Cazanove into a respectable company. In 1902, as a prelude to the entente cordiale, Edward VII, king of the United Kingdom and Ireland, was received in Paris with the 1893 Champagne Charles de Cazanove Brut, of which he was very fond. Edward VII had it specially imported from France with his own personal label. Good for drinking alone, and the ideal choice to accompany nuts, snack, appetizer, also it marries perfectly with vegetarian cuisine, or fish, chickens and other white meat dishes. Chateau Les Combes, Bordeaux Red Wine, France The Bordeaux region is divided by the Gironde River, the two regions separating Bordeaux as a result are the left bank and the right bank. The different soils and the terriors that wines from the left bank in Bordeaux are made with a high percentage of Cabernet Sauvignon, and Merlot dominates the right bank. This Les Combes wine from the Lussac-Saint-Emilion region is made from a blend of 65% Merlot, 25% Cabernet Sauvignon and 10% Cabernet Francs. The wine is filled with a deep red color, concentrated nose of blueberry and ripe red berries like black currant. This Bordeaux wine presents velvety and structured tannins are markes of a ripped crop from a great vintage, with a long and round finish, with black currant and liquorice notes. You can serve this rich wine with red meats or cheese. Conti Serristori Chianti Classico Riserva, Italy Conti Serristori is a noble Florentine family which, in 1523, the great Niccolo Machiavelli wrote his most important works (Il Principe, Mandragola and Clizia) in their famous winery. Prescribed by the rules of the DOCG, particularly acclaimed parcels selected in the Sienese part of the Classico zone of Chianti, on land in the communes of Castellina and Radda. The vineyards are trained by the Guyot and spurred cordon systems on well exposed hills of very mixed soil, and often with very different microclimates. Ruby red color, vinous bouquet fragrant of ripe grapes, violets and irises, with hints of fruits of the forest and vanilla, dry, very attractive, clean and savory and pleasantly fruit flavor, with an elegant, lingering aftertaste of raspberries and almonds. Food matches : poultry, steak, lamb, mixed grills and mature Pecorino cheese. Catena Zapata Tilia Malbec, Mendoza, Argentina Founded in 1902, Argentina's Bodega Catena Zapata is known for its pioneering role in resurrecting Malbec and in discovering extreme high altitude terroirs in the Andean foothills of Mendoza. Named after the Tilia tree commonly found throughout Argentina's wine country, the wines possess true varietal character and embody the rural Mendoza lifestyle. Tilia is dedicated to responsible use of the environment, their winemaking and viticulture team actively engage in many practices and programs throughout the community to implement sustainability. Aromas of black cherries and plums are accompanied by notes of violets and vanilla. On the palate the wine is rich and full-bodied with flavors of juicy blackberries, cranberries, and black currants abound, followed by notes of vanilla and sweet spice. Paring good with meaty dishes and rich sauces, roast poultry and pasta Bolognese. Famille Perrin Reserve Cotes du Rhone Blanc, France The Perrin family acquired legendary Chateau de Beaucastel in 1909 and has since then purchased or leased vineyards within the best terroirs of the Southern Rhone Valley. All the vinicultural work is being carried out by the Beaucastel team, following a number of principles which we constantly apply to all our wines. At Beaucastel, neither chemical fertilizer and pesticide nor insecticide has been used since 1964. Production levels are obviously low, the wines reveal the essence of their terroir. This 2017 vintage will be remembered as the year of all records; the driest year in 30 years, non-interventionist vineyard work, optimal harvest conditions, a very small yield due to climatic hazards and wines with very rich potential. This is a remarkably fresh and deep wine, with typical Rhone characteristics. It is great to pair with Mediterranean food and rockfish. Giesen Wines Sauvignon Blanc, Marlborough, New Zealand Marlborough Sauvignon Blanc from New Zealand has been recognised worldwide as the wine that best presents the highlights of this unique grape variety : simple, fresh, fruity, balanced, just like the pure earth of New Zealand. The wine in the first nose has attractive aromas of guava and pineapple. And in the second nose comes flavors of orange, lemon, blackcurrant and gooseberry. Slightly higher acidity brings a fresh hedonistic excitement. After the acidity fades in the mouth, an elegant minerality emerges leaving an impressive aftertaste. This white wine is a perfect aperitif and also goes well with a variety of dishes including seafood and poultry. Taylor's 10 Year Old Tawny Port, Portugal Renowned wine critic Robert Parker praised Taylor's as the Chateau Latour of Port, and commented : "It is my opinion that Taylor's tawny ports are the best of their type. When tasted against other tawnys, they exhibit more aromatic personalities, greater fruit and ripeness, and a wonderful sweetness and lingering quality. The 10 Year Old Tawny is a personal favorite." An exceptionally fine, mature, tawny blend, aged for 10 years in oak casks. Elegant and smooth, combining delicate wood notes and rich mellow fruit, it is bottled for immediate drinking. A superb dessert wine, particularly with dishes made with chocolate, coffee or almonds, Taylor's 10 Year Old Tawny may also be served at the end of the meal in the same way as Vintage Port. 2019.03 |
Qantas
Business Class menu New Zealand to Australia April 2019 Menu Cold press carrot, turmeric and ginger juice To Start Greek style yoghurt with strawberry and lemon compote Blueberry crumble muffin Olive and pesto scroll Main Seasonal fruit plate Brookfarm macadamia toasted muesli with cranberries Capsicum, pecorino and spinach frittata with roasted tomato sauce French toast with bacon, ricotta and spiced maple syrup To Finish Cranberry and oatmeal cookie served with your choice of hot beverage Beverages Champagne Today we will be serving either Duval-Leroy Brut or Jacquart Brut Mosalque 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 Hahn Premium Light Hahn Super Dry James Boag's Premium Heineken 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_MAR19 |
LATAM
Business Class menu Melbourne to Santiago April 2019 Lunch Appetizers Salad Greens with Seasonal Vegetables Pea Soup with Mint Entrees Slow-cooked Beef Short Ribs with Roasted Kumara Sweet Potato and Broccolini Privada / Blend 2014 / Bodega Norton / Lujan de Cuyo, Mendoza - Argentina Pacific Hapuka Fish with Red Quinoa, Sautéed Cherry Tomatoes and Creamy Goat Cheese Blanc de Blancs / Blend 2017 / Bodega El Esteco / Calchaqui Valley, Salta - Argentina Mixed Greens with Poached King Prawns, Tomatoes, Cucumber, Feta Cheese and Black Olives Kayle Costa Cuarzo / Sauvignon Blanc 2017 / Vita Kayle / Colchagua Valley - Chile Desserts / Cheeses New Zealand Natural Ice Cream Rhubarb Meringue Pie Fresh Seasonal Fruit Cheeses, our Special Selection Dinner Salad Greens with Seasonal Vegetables Entrees Roasted Lamb Loin with Pan Seared Polenta, Fennel and Sautéed Green Beans Privada / Blend 2014 / Bodega Norton / Lujan de Cuyo, Mendoza - Argentina Roast Chicken Stuffed with Asparagus and Hazelnuts in its Juices with Roasted Vegetables Gran Terroir de los Andes / Carmenere 2015 / Voma Casa Silva / Colchagua Valley - Chile Citrus Grilled Salmon with Lemon-Dill Sauce and Roasted Squash Kayle Costa Cuarzo / Sauvignon Blanc 2017 / Vita Kayle / Colchagua Valley - Chile Desserts Panna Cotta with Raspberry Sauce Fresh Seasonal Fruit Bar & Beverages Non-Alcoholic Beverages Orange Juice Light Fruit Juice Tomato Juice Mineral Water Sparkling Water Tonic Water Soft Drinks Hot Beverages Coffee with Decaffeinated Coffee Espresso, Ristretto and Cappuccino Coffee A Selection of Twinings Tea Alcoholic Beverages Absolut Vodka Chivas Regal Whisky 12 Years Old Jack Daniel´s Whiskey Bailey´s Irish Cream Disaronno Amaretto Bombay Sapphire Gin Courvoisier VSOP Cognac Beers Wines Nicolas Feuillatte, Chouilly, France, Champagne, Reserve Exclusive Brut Dressed in an attractive and bright pale yellow color, with fine and persistent bubbles, and aromas that unfold of pastries and white fruits like pears and white peaches. On the palate, it´s broad, with fresh and lively flavors, creamy texture, good breadth, and a very nice finish. Bodega Norton / Privada, Lujan de Cuyo, Mendoza, Argentina, blend, 2014 This magnificent blend, of 40% Malbec, 30% Merlot, and 30% Cabernet Sauvignon, made from vines between 50 and 80 years old, was aged for 16 months in French oak. With aromas of black and red fruit, notes of graphite and hints of balsamic. On the palate, it´s intense, with good freshness, balance, and firm tannins, with a very long finish. Vina Casa Silva / Gran Terroir de los Andes, Los Lingues, Valle de Colchagua, Chile, Carmenere, 2015 The wine is cherry red in color with good intensity, and fruit aromas that unfold and bring to mind wild fruits and Chilean martilla, with spicy notes. On the palate, the tannins are velvety, with good body and structure that give way to an excellent finish. Vina Teillery / Teillery Organico Reserva, Valle del Maipo, Chile, Cabernet Sauvignon, 2015 This Cabernet Sauvignon is made organically, and has aromas of red berries and stone fruit. On the palate, the structure is round and smooth and very fruity, with medium body and a fresh finish. Vina Koyle / Koyle Costa Cuarzo, Paredones, Valle de Colchagua, Chile, Sauvignon Blanc, 2017 These grapes come from a sloped vineyard located just 9km from the Pacific coast, with granite soils covered with quartz stones that give the grapes salinity and mineralogy, producing a wine with aromas of white peach, nectarines, and fresh ginger, in a symphony of vibrant citrus. It´s dry, very fresh, and very lively. Bodega el Esteco / Blanc de Blancs, Valles Calchquies, Salta, Argentina, Blend, 2017 This splendid white blend is made from Marsanne and Roussanne, and complemented with Viognier, Chardonnay, and Torrents. The wine is crystal-clear, with very pale greenish-colored tones, and a very good aromatic expression. On the palate there is good volume with lots of texture, almost oily, and ample, with great freshness and nerve. Crotf, Villa Nova de Gaia, Portugal, Oporto, Late Bottled Vintage, 2010 The Croft Port house of port, founded in 1588, is one of the world´s oldest and most distinguished port producers. Croft LBV is aged for six years and was crafted to satisfy the need for high quality port for demanding palates. LA804-MELSCL-CM-ABR |
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