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Air New Zealand
Business Class menu Auckland to Nuku’alofa April 2006 Lunch Starter Peppered tuna with pickled vegetable salad, king prawn on saffron aioli and salmon pate with wasabi caviar Main Course Spicy lamb wrap with capsicum, rocket, hummus and caponata in a soft flour tortilla Crispy skinned snapper with soft herb couscous, cream tarragon sauce, orange and pink grapefruit citrus salsa Basil and feta filled chicken thigh, kumara and thyme mash, broccolini and spice black Doris plum sauce Dessert Gourmet double chocolate and golden kiwifruit ice cream Cheese A selection of fine New Zealand cheese Beverages Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate Wine Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines. The premium wine selection onboard this flight has been chosen by our wine consultants : John Buck of Te Mata Estate, John Belsham of Foxes Island Wines, and Jim Harre, our resident Wine Expert. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal. Spirits Glenfiddich Malt Whisky Chivas Regal Blended Whisky Jack Daniel’s Black Label Gordons Gin 42 Below Vodka Courvoisier VSOP Captain Morgan Rum Ron Bacardi Superior Port and Liqueurs Portuguese Port Grand Marnier Baileys Irish Cream Beer A selection of beer featuring Steinlager, Export Gold, Heineken and low alcohol lager Soft Drinks Mineral water, orange juice, apple juice, tomato juice, cola, lemonade, tonic water, ginger ale and a choice of diabetic drinks are available NZ66_LUNCH_NZ65_LUNCH_106 |
Air New Zealand
Business Class menu Nuku’alofa to Auckland April 2006 Lunch Starter Pan seared miso prawns on frisee with ginger, daikon and sweet pepper salad and miso wasabi dressing Main Course Karengo crusted snapper with New Zealand olive oil potato mash, vine ripened tomato, wilted spinach, rocket, and verjuice and lime sauce Beef fillet steak with speck and horseradish butter, mushrooms, roasted parsnips, courgette and potato Smoked chicken and cranberry wrap with rocket and brie, served with potato, cranberry and horopito salad Dessert Wild berry meringue tart Cheese A selection of fine New Zealand cheese Beverages Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate Wine Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines. The premium wine selection onboard this flight has been chosen by our wine consultants : John Buck of Te Mata Estate, John Belsham of Foxes Island Wines, and Jim Harre, our resident Wine Expert. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal. Spirits Glenfiddich Malt Whisky Chivas Regal Blended Whisky Jack Daniel’s Black Label Gordons Gin 42 Below Vodka Courvoisier VSOP Captain Morgan Rum Ron Bacardi Superior Port and Liqueurs Portuguese Port Grand Marnier Baileys Irish Cream Beer A selection of beer featuring Steinlager, Export Gold, Heineken and low alcohol lager Soft Drinks Mineral water, orange juice, apple juice, tomato juice, cola, lemonade, tonic water, ginger ale and a choice of diabetic drinks are available NZ66_LUNCH_NZ65_LUNCH_106 |
Air New Zealand
Business Class menu Auckland to Noumea October 2005 Breakfast Beverages Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate Artificial sweetener is available Continental Selection Fruit selection with assorted cereals and yoghurts Croissants, muffins, white and wholemeal toast with fruit conserve Hot Options Mushroom, parsley and oregano omelette with chicken sausage and tomato Smoked fish rösti with poached eggs and creamed dijon mustard sauce Blueberry ricotta pancakes with streaky bacon and manuka honey and apple syrup NZ72BFAST_LUNCH_NZ73_LUNCH_105 |
Air New Zealand
Business Class menu Auckland to Noumea October 2005 Lunch Starter Manuka poached king prawns with fennel, baby curly endive, mango and dill dressing Main Course Spicy lamb wrap with capsicum, rocket, hummus and caponata in a soft flour tortilla Confit of chicken thigh, pureed kumara, warm leek and watercress salad with chicken consommé Hotpot of New Zealand seafood, broccolini, piko piko, baby onions and walnut sauce Dessert Ice cream dessert of Kapiti blackcurrant and blackberry and Kapiti gingernut ice cream Cheese A selection of fine New Zealand cheese and preserved fruit Beverages Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate Artificial sweetener is available NZ72BFAST_LUNCH_NZ73_LUNCH_105 |
Air New Zealand
Business Class menu Noumea to Auckland October 2005 Lunch Starter Herb roasted chicken salad with fig, olives and mustard vinaigrette dressing Main Course Prime beef tournedos with creamed vegetable pot au feu sauce, potatoes, green bean and bacon brochette and red onion compote Salmon fillet and mushroom duxelle wrapped in puff pastry with sweet potato and snow peas Pan seared New Zealand lamb with mint, potato cakes, slow roasted tomato and broccolini Dessert Mont Blanc pastry filled with chestnut crème Cheese A selection of fine cheese and preserved fruit Beverages Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate Artifical sweetener is available NZ72BFAST_LUNCH_NZ73_LUNCH_105 |
Air New Zealand
First Class menu Auckland to Los Angeles December 2003 Dinner Appetiser Tasting plate of Marlborough smoked salmon, seared tuna with caponata salad and marinated king prawn on linguini Warmed crumbed artichoke hearts filled with five cheese gnocchi, served on romesco sauce with mizuna salad and sherry vinaigrette Soup Sweet corn, chilli and basil soup Main Selections Pan seared beef tenderloin with duxelle, horseradish and garlic potatoes, shallots and green beans Bacon wrapped chicken medallions filled with basil and sage pesto, served on tomato herb risotto with rocket and freshly shaved parmesan Herb marinated New Zealand snapper with grilled scallops, baby leeks, scalloped potatoes with celeriac and lemon beurre blanc Vegetarian Choice Roasted pumpkin, red pepper and sweet potato timbale served with fennel and salad greens on roasted red pepper and thyme sauce Salad Freshly tossed salad offered with your choice of aioli dressing or extra-virgin olive oil and red wine vinaigrette. You may choose this either as a side salad to accompany your main selection or as a separate course. Desserts Chocolate raspberry macaroon tart with raspberry coulis and vanilla king ice cream Kapiti fig and honey ice cream and boysenberry ice cream log with spiced fig, pear and ginger compote Cheese and Fruit A selection of fine New Zealand cheese and seasonal fruit Beverages Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate Artificial sweetener available Light Refreshment A selection of light refreshments, cold snacks, sandwiches and fruit is available at any time throughout the flight Breakfast Beverages Your selection of juice, fruit smoothie, freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate Artificial sweetener available Appetiser Fresh fruit selection with assorted cereals and organic yoghurt Main Selections Three egg tomato omelette filled with fresh tomato concassé and chives, served with asparagus and Lyonnaise potatoes Poached eggs with hollandaise sauce, English muffin, grilled ham and Roma tomatoes Creamy scrambled eggs with seared salmon, wilted spinach and toasted brioche Field mushroom ragout with Roma tomatoes and grilled Canadian bacon Bakery Selection Warm croissants, muffins, white and wholemeal toast with assorted conserves PNZ2_4_6_303 Beverages Aperitifs Lustrau Fino Sherry Vermouth sweet or dry Campari Spirits Glenfiddich Malt Whisky Chivas Regal Whisky Jack Daniel’s Black Label Wild Turkey Bourbon Tanqueray Gin Absolut Vodka Hennessy XO Ron Bacardi Superior Appleton Estate Rum Port and Liqueurs Taylors 20 year Tawny Port Cointreau Drambuie Tia Maria Grand Marnier Baileys Irish Cream Beer A selection of beer, featuring Steinlager, Export Gold, Heineken and low alcohol lager Soft Drinks Orange juice, tomato juice, cola, lemonade, tonic water, ginger ale and a choice of diabetic drinks are available White Wine Montana Res Barrique Fermented Chardonnay 2001, Marlborough New Zealand An elegant, toasty style, with notes of nectarine and peach, showing the complex influences of barrel fermentation and ageing on lees Mt Pleasant Lovedale Semillon 1997, New South Wales Australia This wine has a complex array of citrus and lime fruit flavours combined with lanolin, toast and honey characters from bottle-maturation, with a clean, crisp finish. Palliser Estate Sauvignon Blanc 2002, Martinborough New Zealand Aromatic characters of gooseberry and elderflower together with a tropical touch of passionfruit. These vibrant fruit characters are complemented with both weight and concentration giving a seamless integration Framingham Dry Riesling 2001, Marlborough New Zealand Has a bouquet of aromatic fresh herbs and limes, with ripe citrus flavours and a very long, sustained finish Red Wine Mills Reef Elspeth Cabernet Merlot 2000, Hawkes Bay, New Zealand Aromas of ripe red berries, cedar and chocolate, flowing into similar flavours in a palate with firm tannins Nevis Bluff Pinot Noir 2001, Central Otago New Zealand Shows notes of mushrooms, herbs, raspberries and plums with an underlying toasty background Limestone Ridge 1998 Dessert Wine Forrest Estate Botrytised Riesling 2002, Martinborough New Zealand The aroma of this dessert wine is about concentrated lime marmalade, with a hint of caramel and a long, delicious palate with a great balance between sweetness and acidity Champagne Moët et Chandon Dom Pérignon 1995 The luxury cuvee of Moët et Chandon. The ultra-fine bubbles, intensely fragrant bouquet and rich creamy texture exemplify the superb vintage conditions of 1995. A classic champagne to enjoy with the appetiser 21/12/03 |
Air New Zealand
First Class menu Los Angeles to Auckland December 2003 Dinner Appetiser Bleu crab cakes with vine ripened tomato, fennel and paprika aioli Baked goat cheese with almond and apricot in filo. Melon and kiwifruit vinaigrette Soup Tortilla soup Main Selections Pan seared New Zealand lamb cutlets with almond saffron rice cake and spinach flan with mild curry cilantro mint sauce Sautéed john dory with crab and caviar. Chardonnay watercress tomato sauce Chilled salad of white hickory, smoked breast of chicken with tropical fruit and Californian field salad. Passion fruit lime vinaigrette Vegetarian Choice Wild mushroom ravioli with grilled fennel, aromatic vegetables and tomato saffron broth Salad Freshly tossed salad offered with your choice of Roquefort dressing or extra-virgin olive oil and balsamic vinaigrette. You may choose this either as a side salad to accompany your main selection or as a separate course. Desserts Apricot pistachio Bavarian cream Organic ice cream selection with fresh berries Cheese and Fruit A selection of fine New Zealand cheese and seasonal fruit Beverages Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate Artificial sweetener available Light Refreshment A selection of light refreshments, cold snacks, sandwiches and fruit is available at any time throughout the flight Supper Appetiser Fresh fruit plate with papaya, mango and strawberry Main Selections Mild chilli paprika marinated chicken breast with tomato and avocado quesadilla. Roasted green green tomato cilantro sauce Sautéed stiped sea bass with shrimp in crispy oriental noodle, sweet and sour star anis sauce Warmed focaccia sandwich with grilled ham, fontina cheese and marinated chargrilled vegetables Vegetarian Choice East vegetarian Rice paper egg-roll, tofu vegetable satay and steamed siew mai. Soy peanut chilli lime dipping sauce Desserts Orange currant bread with plum mousse and port wine poached apple Cheese and Fruit A selection of fine New Zealand cheese and seasonal fruit Beverages Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate Artificial sweetener available PNZ3PAC_303 Beverages Aperitifs Lustrau Fino Sherry Vermouth sweet or dry Campari Spirits Glenfiddich Malt Whisky Chivas Regal Whisky Jack Daniel’s Black Label Wild Turkey Bourbon Tanqueray Gin Absolut Vodka Hennessy XO Ron Bacardi Superior Appleton Estate Rum Port and Liqueurs Taylors 20 year Tawny Port Cointreau Drambuie Tia Maria Grand Marnier Baileys Irish Cream Beer A selection of beer, featuring Steinlager, Export Gold, Heineken and low alcohol lager Soft Drinks Orange juice, tomato juice, cola, lemonade, tonic water, ginger ale and a choice of diabetic drinks are available White Wine Montana Res Barrique Fermented Chardonnay 2001, Marlborough New Zealand An elegant, toasty style, with notes of nectarine and peach, showing the complex influences of barrel fermentation and ageing on lees Mt Pleasant Lovedale Semillon 1997, New South Wales Australia This wine has a complex array of citrus and lime fruit flavours combined with lanolin, toast and honey characters from bottle-maturation, with a clean, crisp finish Forrest Estate Riesling 2001, Marlborough New Zealand This wine has aromas of citrus, quince, and lemon zest. It has full, rich but dry flavours and a persistent finish. Cloudy Bay Sauvignon Blanc 2002, Marlborough New Zealand Has notes of ripe pipfruit and gooseberry, with great concentration and length Red Wine Lindemans Limestone Ridge Shiraz Cabernet 1998, Coonawarra South Australia Shows blackcurrant, black olives, mint and cedary aromatics, moving into supple, firm tannins and an elegant finish. Ata Rangi Pinot Noir 2001, Martinborough New Zealand The aromas are complex, showing opulent dark cherry fruit which carries through to a long, supple velvety palate enhanced by quality oak Mills Reef Elspeth Cabernet Merlot 2000, Hawkes Bay, New Zealand Aromas of ripe red berries, cedar and chocolate, flowing into similar flavours in a palate with firm tannins Dessert Wine Vidal Reserve Noble Semillon 1998, Hawkes Bay New Zealand Luscious botrytis derived dried apricot and honeysuckle flavours enriched by barrel ferment characters. Beautifully integrated style with vibrant acidity Champagne Moët et Chandon Dom Pérignon 1995 The luxury cuvee of Moët et Chandon. The ultra-fine bubbles, intensely fragrant bouquet and rich creamy texture exemplify the superb vintage conditions of 1995. A classic champagne to enjoy with the appetiser 26/12/03 |
Air New Zealand
First Class menu Auckland to Los Angeles July 2004 Dinner Appetiser Marinated king prawns with melon, caramelised pineapple, watercress and lime avocado oil vinaigrette Oven roasted pears on rocket and radish salad, shaved parmesan, toasted almonds and lemon infused olive oil Soup Lobster and Waikanae crab soup with crème fraîche and fresh chives Main Selections New Zealand lamb cutlets with Horopito rub on potato gnocchi, minted pea puree and Piko Piko Herb and mustard chicken breast served with fondant potatoes, wilted spinach, asparagus and red wine mustard sauce Grilled New Zealand King Salmon and scallops on Harbourside coleslaw, with wild rice and spring onion cakes and fresh ginger and lime relish Vegetarian Choice Chickpea, bean and eggplant timbale served with spicy herb falafels, tomato cumin yoghurt dressing, and carrot and orange sauce Salad Freshly tossed salad offered with your choice of aioli dressing or extra-virgin olive oil and red wine vinaigrette. You may choose this either as a side salad to accompany your main selection or as a separate course. Desserts Warmed apple and pecan tart with vanilla caramel sauce and vanilla king ice cream Kapiti ginger passion and chocolate ice cream with wild berry compote Cheese and Fruit A selection of fine New Zealand cheese and seasonal fruit Beverages Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate Artificial sweetener available Light Refreshment A selection of light refreshments, cold snacks, sandwiches and fruit is available at any time throughout the flight Breakfast Beverages Your selection of juice, fruit smoothie, freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate Artificial sweetener available Appetiser Fresh fruit selection with assorted cereals and organic yoghurt Main Selections Three egg tomato omelette filled with spinach and gruyere cheese, served with asparagus and Lyonnaise potatoes Poached eggs with hollandaise sauce, English muffin, grilled ham and Roma tomatoes Creamy scrambled eggs served on toasted brioche with fried potatoes, tomatoes and organic pork sausages Field mushroom ragoût with Roma tomatoes and grilled Canadian bacon Bakery Selection Warm croissants, muffins, white and wholemeal toast with assorted conserves PNZ2_4_6_104 Beverages Aperitifs Lustrau Fino Sherry Vermouth sweet or dry Campari Spirits Glenfiddich Malt Whisky Chivas Regal Whisky Jack Daniel’s Black Label Wild Turkey Bourbon Tanqueray Gin Absolut Vodka Hennessy XO Ron Bacardi Superior Appleton Estate Rum Port and Liqueurs Taylors 20 year Tawny Port Cointreau Drambuie Tia Maria Grand Marnier Baileys Irish Cream Beer A selection of beer, featuring Steinlager, Export Gold, Heineken and low alcohol lager Soft Drinks Orange juice, tomato juice, cola, lemonade, tonic water, ginger ale and a choice of diabetic drinks are available White Wine Palliser Estate Sauvignon Blanc 2002, Martinborough New Zealand Aromatic characters of gooseberry and elderflower together with a tropical touch of passionfruit. These vibrant fruit characters are complemented with both weight and concentration giving a seamless integration Renwick Estate Chardonnay 2000, Marlborough New Zealand Peach, cedar and vanilla notes dominate the aroma with the buttery cedar characters adding to the palate. Montana Patutahi Gewurztraminer 2002, Gisborne New Zealand A big, full bodied style, showing characters of ripe apples, citrus and lychee. Red Wine Pegasus Bay Pinot Noir 2002, Canterbury New Zealand This is a full style of pinot, dark in colour, smelling and tasting of plums, mocha and spice, with a toasty, firm finish. Kilikanoon Covenant Shiraz 1998, Clare Valley, South Australia Is very fruit driven, with aromas of plums, brambles and roses flowing into a lovely berry flavoured palate with elegant oak handling Mills Reef Elspeth Cabernet Merlot 2000, Hawkes Bay, New Zealand Aromas of ripe red berries, cedar and chocolate, flowing into similar flavours in a palate with firm tannins Dessert Wine Selaks Founders Reserve Noble Riesling 2001, Marlborough New Zealand Has aromas of citrus and dried apricots, with a palate reminiscent of lime marmalade, sweet and lingering, with a clean, crisp finish Champagne Moët et Chandon Dom Pérignon 1995 The luxury cuvee of Moët et Chandon. The ultra-fine bubbles, intensely fragrant bouquet and rich creamy texture exemplify the superb vintage conditions of 1995. A classic champagne to enjoy with the appetiser 01/07/04 |
Air New Zealand
First Class menu San Francisco to Auckland July 2004 Dinner Appetiser Tamarind, lime and palm sugar marinated seafood with green papaya salad Sun dried tomato goat cheese ravioli with eggplant and red endive. Basil balsamic vinaigrette Soup Sweet corn ginger chestnut soup with pasta fritto Main Selections Sautéed beef tenderloin with herb glaze grilled tomato and truffle potato croquette. Roasted garlic and pinot noir sauce Mediterranean herb marinated chicken brochette with grilled vegetable. Lemon oregano olive oil dressing Sautéed fillet of cod on crisp pasta and garden vegetable. Mild chilli tomato ginger lemon grass sauce Vegetarian Choice Grilled vegetable with organic tofu in pastry with tomato tofutti fine herb sauce Salad Freshly tossed salad offered with your choice of Roquefort dressing or extra-virgin olive oil and balsamic vinaigrette. You may choose this either as a side salad to accompany your main selection or as a separate course. Desserts Kiwifruit blueberry Bavarian cream Organic ice cream selection with fresh berries Cheese and Fruit A selection of fine New Zealand cheese and seasonal fruit Beverages Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate Artificial sweetener available Light Refreshment A selection of light refreshments, cold snacks, sandwiches and fruit is available at any time throughout the flight Breakfast Beverages Your selection of juice, fruit smoothie, freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate Artificial sweetener available Appetiser Fresh fruit selection with assorted cereals and organic yoghurts Low fat cottage cheese is available Main Selections Egg beater omelette with Californian vegetables and herbs Belgian waffles, strawberries, dark maple syrup and freshly whipped banana cream Herb scrambled eggs with sun dried tomato chicken sausage, kassler ham, tomato and asparagus Egg frittata with ham, mushroom, tomato, onion, zucchini and potato with bell pepper, served with oyster mushrooms and asparagus Bakery Selection Warm croissants, white and wholemeal toast with assorted conserves PNZ7_104 Beverages Aperitifs Lustrau Fino Sherry Vermouth sweet or dry Campari Spirits Glenfiddich Malt Whisky Chivas Regal Whisky Jack Daniel’s Black Label Wild Turkey Bourbon Tanqueray Gin Absolut Vodka Hennessy XO Ron Bacardi Superior Appleton Estate Rum Port and Liqueurs Taylors 20 year Tawny Port Cointreau Drambuie Tia Maria Grand Marnier Baileys Irish Cream Beer A selection of beer, featuring Steinlager, Export Gold, Heineken and low alcohol lager Soft Drinks Orange juice, tomato juice, cola, lemonade, tonic water, ginger ale and a choice of diabetic drinks are available White Wine Renwick Estate Chardonnay 2000, Marlborough New Zealand Peach, cedar and vanilla notes dominate the aroma with the buttery cedar characters adding to the palate. Palliser Estate Sauvignon Blanc 2002, Martinborough New Zealand Aromatic characters of gooseberry and elderflower together with a tropical touch of passionfruit. These vibrant fruit characters are complemented with both weight and concentration giving a seamless integration Grove Mill Riesling Winemakers Reserve 1999, Marlborough New Zealand Aromatic “Mosel” style with intense flavours of lime, lemon and stonefruit. Ripe, finely textured acidity extends the fruit sweetness. Medium dry. Mt Pleasant Lovedale Semillon 1997, New South Wales Australia This wine has a complex array of citrus and lime fruit flavours combined with lanolin, toast and honey characters from bottle-maturation, with a clean, crisp finish Red Wine Martinborough Pinot Noir 2001, Martinborough New Zealand Lovely notes of raspberry cherry and toast on the nose and pallet, under pinned with a spice and cedar background. Mills Reef Elspeth Cabernet Merlot 2000, Hawkes Bay, New Zealand Aromas of ripe red berries, cedar and chocolate, flowing into similar flavours in a palate with firm tannins Langmeil “Freedom” Shiraz 2001, Barossa Valley Australia Produces fruit which has extreme intensity of colour and flavour. Is dry grown, hand picked and aged in oak. Dessert Wine Forrest Estate Riesling 2001, Marlborough New Zealand This wine has aromas of citrus, quince, and lemon zest. It has full, rich but dry flavours and a persistent finish Champagne Moët et Chandon Dom Pérignon 1995 The luxury cuvee of Moët et Chandon. The ultra-fine bubbles, intensely fragrant bouquet and rich creamy texture exemplify the superb vintage conditions of 1995. A classic champagne to enjoy with the appetiser 02/07/04 |
Air New Zealand
First Class menu Auckland to Los Angeles March 2005 Dinner Appetiser Tasting plate of smoked snapper quenelle, seared tuna on watermelon and feta salad, and king prawn on romesco sauce Aubergine and white bean timbale with roasted artichokes, Mediterranean vegetables and tomato vinaigrette Soup Light cream of New Zealand green lip mussel soup with potato, mussel and chive Main Selections Kawakawa rubbed lamb cutlets on roasted kumara and green beans with tomato chilli pesto and lamb jus Apricot and ricotta filled chicken breast wrapped in bacon and served on saffron risotto, pistachio nuts, pumpkin and red capsicum salad. Offered with red wine vinaigrette Sautéed New Zealand snapper with scallops and prawn on truffled potato mash and a mild chees sauce Vegetarian Choice Pan seared potato gnocchi with exotic mushrooms and Chardonnay cream sauce, micro green and basil oil. Offered with freshly shaved parmesan Salad Freshly tossed salad offered with your choice of aioli dressing or extra-virgin olive oil and balsamic vinaigrette. You may choose this either as a side salad to accompany your main selection or as a separate course. Desserts Chocolate crème brûlée dome with raspberry coulis Kapiti fig and honey and berry ice cream log with spiced fig, pear and ginger compote Cheese and Fruit A selection of fine New Zealand cheese and seasonal fruit Beverages Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate Artificial sweetener available Light Refreshment A selection of light refreshments, cold snacks, sandwiches and fruit is available at any time throughout the flight Breakfast Beverages Your selection of juice, fruit smoothie, freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate Artificial sweetener available Appetiser Fresh fruit selection with assorted cereals and organic yoghurt Main Selections Three egg tomato omelette filled with tomato and chives, served with asparagus and vegetable rösti Poached eggs with hollandaise sauce, grilled ham and Roma tomatoes Creamy scrambled eggs served on toasted brioche with seared salmon and wilted spinach Cranberry and orange French toast with caramelised banana, strawberries, crème fraîche and apple honey syrup Bakery Selection Warm croissants, muffins, white and wholemeal toast with assorted conserves PNZ2_6_304 Beverages Aperitifs Lustrau Fino Sherry Vermouth sweet or dry Campari Spirits Glenfiddich Malt Whisky Chivas Regal Whisky Jack Daniel’s Black Label Wild Turkey Bourbon Bombay Sapphire Gin 42 Below Vodka Hennessy XO Ron Bacardi Superior Appleton Estate Rum Port and Liqueurs Taylors 20 year Tawny Port Cointreau Drambuie Tia Maria Grand Marnier Baileys Irish Cream Beer A selection of beer, featuring Steinlager, Export Gold, Heineken and low alcohol lager Soft Drinks Orange juice, tomato juice, cola, lemonade, tonic water, ginger ale and a choice of diabetic drinks are available White Wine Villa Maria Sauvignon Blanc 2003 Craggy Range Te Muna Chardonnay 2001, Marlborough Otago New Zealand Has a peach, toast and smoke aroma and a long palate with flavours of lemon, peach, mango and complex oak Kahurangi Estate Reserve Riesling 2003, Nelson, New Zealand Has aromas of lime, apple and clover honey and a soft, rich palate with a firm finish Amor Bendall 2003 Red Wine Broken Stone Rockburn Pinot Noir 2002 Henschke Henry Seven Shiraz Grenache Voigner 2001, Coonawarra South Australia Has aromatics of rose, jasmine, thyme and rosemary reflecting the Grenache and Viognier in the blend, and a spicy, juicy, raspberry palate from the Shiraz. Subtle oak underpins the wine Dessert Wine McWilliams Botrytis Semillon 1998, New South Wales Australia Has aromas of citrus and dried apricots, with a palate reminiscent of lime marmalade, sweet and lingering, with a clean, crisp finish Champagne Moët et Chandon Dom Pérignon 1995 The luxury cuvee of Moët et Chandon. The ultra-fine bubbles, intensely fragrant bouquet and rich creamy texture exemplify the superb vintage conditions of 1995. A classic champagne to enjoy with the appetiser 18/03/05 |
Air New Zealand
First Class menu Los Angeles to London March 2005 Dinner Appetiser Baked blue crab tart with aromatic vegetable and asparagus salad Vegetarian niçoise salad on artichoke bottom and quail egg with truffle vinaigrette Soup Tortilla soup with potato, mussel and chive Main Selections Seared ginger sake marinated New Zealand beef tenderloin with sesame rice crisp and vegetable tempura. Offered with soy ponzu sauce Poached fillet of Dover sole with shrimp, arugula and seaweed. Light cream of lobster tarragon sauce Pan roasted chicken breast with goat cheese ravioli. Tomato caper olive and balsamic herb dressing Vegetarian Choice Organic bowtie pasta with organic vegetable ragout. Kabocha squash citrus sauce Salad Freshly tossed salad offered with your choice of Roquefort dressing or extra-virgin olive oil and balsamic vinaigrette. You may choose this either as a side salad to accompany your main selection or as a separate course. Desserts Warm pear, walnut and brie tart with berry anglaise sauce Organic ice cream selection with fresh berries Cheese and Fruit A selection of fine New Zealand cheese and seasonal fruit Beverages Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate Artificial sweetener available Breakfast Beverages Your selection of juice, fruit smoothie, freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate Artificial sweetener available Appetiser Fresh fruit selection with assorted cereals and organic yoghurt Low fat cottage cheese is available Main Selections Egg beater omelette with Californian vegetables and herbs Belgian waffles strawberries, dark maple syrup and freshly whipped banana cream Herb scrambled eggs with chicken and cilantro sausage, bacon, tomato and asparagus Egg frittata with ham, mushroom, tomato, onion, zucchini and potato with bell pepper, served with oyster mushrooms and asparagus Bakery Selection Warm croissants, white and wholemeal toast with assorted conserves PNZ2ATL_304 Beverages Aperitifs Lustrau Fino Sherry Vermouth sweet or dry Campari Spirits Glenfiddich Malt Whisky Chivas Regal Whisky Jack Daniel’s Black Label Wild Turkey Bourbon Bombay Sapphire Gin 42 Below Vodka Hennessy XO Ron Bacardi Superior Appleton Estate Rum Port and Liqueurs Taylors 20 year Tawny Port Cointreau Drambuie Tia Maria Grand Marnier Baileys Irish Cream Beer A selection of beer, featuring Steinlager, Export Gold, Heineken and low alcohol lager Soft Drinks Orange juice, tomato juice, cola, lemonade, tonic water, ginger ale and a choice of diabetic drinks are available White Wine Craggy Range Te Muna Chardonnay 2001, Marlborough Otago New Zealand Has a peach, toast and smoke aroma and a long palate with flavours of lemon, peach, mango and complex oak Villa Maria Sauvignon Blanc 2003, Wairau Valley New Zealand A powerful, gooseberry and capsicum style with a sustained, dry finish Kahurangi Estate Reserve Riesling 2003, Nelson, New Zealand Has aromas of lime, apple and clover honey and a soft, rich palate with a firm finish Red Wine Mills Reef Elspeth Cabernet Merlot 2000, Hawkes Bay, New Zealand Aromas of ripe red berries, cedar and chocolate, flowing into similar flavours in a palate with firm tannins Henschke Johanns Garden Shiraz Mouvedre 2002, Coonawarra South Australia Shows the lovely floral apricot and red berry notes of ripe Grenache, with the spice of Shiraz and the firm palate of mouvedre, a traditional southern Rhone combination Spy Valley Pinot Noir 2002, Marlborough New Zealand Shows lovely notes of ripe black cherries, cedar and spice, with a syrupy palate with ripe tannins and good length Dessert Wine McWilliams Botrytis Semillon 1998, New South Wales Australia Has aromas of citrus and dried apricots, with a palate reminiscent of lime marmalade, sweet and lingering, with a clean, crisp finish Champagne Moët et Chandon Dom Pérignon 1995 The luxury cuvee of Moët et Chandon. The ultra-fine bubbles, intensely fragrant bouquet and rich creamy texture exemplify the superb vintage conditions of 1995. A classic champagne to enjoy with the appetiser 18/03/05 |
Qantas
Business Class menu Antarctica charter January 2005 Menu Entrée Salmon Gravlax and Potato Salad Main Course Chicken with Tarragon Sauce, Broccolini and Roast Vegetables Seared Snapper with Coconut and Lemongrass Sauce and Asian Greens Salad of Beef, Asparagus and Tomatoes with Horseradish Dressing Seasonal Salad with Red Wine Vinaigrette Dessert Cheese Selection, Dried Fruit and Water Crackers Ice Cream with Almond Biscuits or Express Dining To allow more time for relaxation or work, choose a quicker meal service Salad of Beef, Asparagus and Tomatoes with Horseradish Dressing Seasonal Salad with Red Wine Vinaigrette Cheese Selection, Dried Fruit and Water Crackers Beverages Wine A variety of premium Australian sparkling, white and red wines is available today for your enjoyment. Your Flight Attendant will advise you of the selection. Beers Selected Australian premium beers Spirits Chivas Regal Smirnoff Vodka Jim Beam Bourbon Bacardi Rum Bundaberg Rum Gordon’s Gin Hardy’s Black Bottle Brandy Liqueurs Cointreau Drambuie Tia Maria Bailey’s Irish Cream Dessert Wine Port Cognac Martell VSOP Non Alcoholic Orange Juice Tomato Juice Apple Juice Mineral Water Soda Water Tonic Water Ginger Ale Lemonade Cola Diet Cola Coffee Tea English Breakfast Earl Grey Chamomile Peppermint Hot Chocolate J_PCF_MM_2_AUG04 |
Qantas
Business Class menu Antarctica charter January 2005 Supper Entrée Antipasto Main Course Pesto Chicken with Olive Risoni and Tomato Caper Sauce Seared Salmon Fillet with Creamed Potato and Fennel Sauce Salad of Lamb with Green Beans and Yoghurt Coriander Dressing Chocolate A Passionfruit and Orange Energiser drink will be served prior to arrival Beverages Wine A variety of premium Australian sparkling, white and red wines is available today for your enjoyment. Your Flight Attendant will advise you of the selection. Beers Selected Australian premium beers Spirits Chivas Regal Smirnoff Vodka Jim Beam Bourbon Bacardi Rum Bundaberg Rum Gordon’s Gin Hardy’s Black Bottle Brandy Liqueurs Cointreau Drambuie Tia Maria Bailey’s Irish Cream Dessert Wine Port Cognac Martell VSOP Non Alcoholic Orange Juice Tomato Juice Apple Juice Mineral Water Soda Water Tonic Water Ginger Ale Lemonade Cola Diet Cola Coffee Tea English Breakfast Earl Grey Chamomile Peppermint Hot Chocolate J_PCF_SUP_6_AUG04 |
Emirates
Business Class menu Dubai to Melbourne October 2005 Bar Service Aperitifs and Cocktails Sweet or Dry Sherry, Campari, Dry Martini, Sweet or Dry Vermouth, Gin or Vodka Martini Old Fashioned, Bloody Mary, Manhattan, Negroni Sours : Whisky, Gin, Brandy, Gin Fizz, Tom Collins Champagne Cocktail Highballs : Whisky, Brandy, Gin, Rum. Wines A selection of fine wines from the finest vineyards of the old and new world Champagne Brut Spirits Whisky : Scotch, Malt, Jack Daniels, Rye, Gin, Vodka, Bacardi Rum. Liqueurs Drambuie, Cointreau, Tia Maria, Cognac VSOP, Baileys Irish Cream, Late Bottled Vintage Port. Beers Assortment of Beers Soft Drinks Fruit Juices, Cola, Ginger Ale, Tonic Water, Natural Spring Water, Iced Tea. Lunch Canapes A selection of Cold Canapés Appetizers Arabic Mezze a selection of traditional Arabic mezze, which includes moutabel, shankfish, loubieh bil zeit, artichoke and Oriental salad with sumak powder Marinated Seafood in Banana Leaf accompanied with garlic roasted baby aubergine filled with Asian noodle salad and presented with sweet chilli sauce Salad Seasonal Salad served with choice of dressing Main Courses Tournedo Rossini beef tenderloin, topped with foie gras and reduced beef jus, served with Romanesco, glazed turned pumpkin and roasted new potatoes with rosemary Grilled Fish Kebab grilled hammour, salmon and tuna on a lemon grass kebab, accompanied with carrot flowers, baby pak choy and chinese fried noodles Curried Chicken with Mango topped with shredded coconut, served with Oriental mixed vegetables and steamed rice Desserts Crepes Suzettes served warm, accompanied with vanilla ice cream Caramelized Custard Cake and apple compote with fresh berries in chocolate cup Cheese International Cheeseboard selection of international cheese, served with crackers, grapes and crudités Fruit Selection of Seasonal Fruits Beverages and Chocolates Tea Ceylon, Green Tea, Earl Grey, Camomile Coffee freshly brewed or decaffeinated Espresso or Cappuccino will be available at any time during the flight, except Airbus A310 aircraft Chocolates As You Like It Sandwiches Selection of Assorted Sandwiches an assortment of Iranian chicken with Arabic pickles and mayonnaise, barbeque veal with gherkins, prawn cocktail and mixed vegetables with potatoes will be available Snacks Assorted Hot Snacks stir-fried noodles with prawns and prime beef steak pie Cookies Variety of Chocolate Cookies and Bars a choice of cookies, chocolate bars and muffins Breakfast Juice Fruit Juices Appetizers Assorted Fruit of seasonal fruits Fruit Yoghurt Main Courses Vegetable Omelette served with grilled beef tenderloin, roasted plum tomato, sautéed spinach and hash brown potatoes Mixed Grill lamb noisette, chicken fillet and Nuernberger veal sausages, served with assorted mushrooms and green asparagus, plum tomato with herbs and chive potato cakes Poached Paprika Eggs poached eggs with paprika, topped with tomato Hollandaise, served on a bed of smoked fish hash Bread Bread Basket selection of bread and breakfast pastries served with butter and preserves Beverages Tea Ceylon, Green Tea, Earl Grey, Camomile Coffee freshly brewed or decaffeinated Espresso or Cappuccino will be available at any time during the flight, except Airbus A310 aircraft DXBSYDHMJD Business Class Wine List Champagne Charles Ellner Cuvée de Reserve Brut NV The family-run house of Charles Ellner owns vineyards in the best sites in the Champagne region, allowing them to produce wines of great finesse and quality. The Cuvée de Reserve is made from a blend of 60% Chardonnay and 40% Pinot Noir, giving it a combination of sweet, ripe buttery fruit with an underlying backbone of racy acidity, perfect either as an aperitif or with seafood. White Wine Tokay Pinot Gris 2002, Alasce Possibly the least known of Alsace grapes, the Pinot Gris is the Cinderella of the region where prominence if often shared between Riesling and Gewurztraminer. Yet the Pinot Gris from the Lorentz vineyard on the fossil rich “Muschelkalk” limestone terroir shows the grapes’ ability to produce wines with a fine balance. The peaches and cream flavour has an intriguing redolence of sweet spice. A superb wine for all seafood and white meat dishes. Wither Hills Sauvignon Blanc 2004, New Zealand This vibrant, classic Marlborough Sauvignon Blanc presents a brilliant lemon-lim colour. Distinctive herbaceous and gooseberry aromas support a wonderfully balanced palate, presenting purity of ripe fruit, coupled with a lingering harmonious finish. The seamlessness of this wine is driven by the exceptional flavours, providing elegance rarely seen with this variety. Red Wine Monthelie 2002, Burgundy Owned by the famous Cottin family, the vineyard of the Château de la Loyere’ produces one of the finest wines of the village of Monthelie in Burgundy’s famous Cote de Beaune. Showing a full deep colour, the rich flavour offers nuances of spice and ripe raspberries. Both complex and subtle, it makes a convivial partner for red meats, lighter dishes or soft cheeses. Torbreck Estate Barossa Valley Old Vine 2004, Australia Grenache, Mourvedre and Shiraz, the traditional Barossa varieties. From cuttings brought back from James Busby’s 1831-2 trip to France and Spain and planted on their own roots (due to the absence of phyloxerra in the Barossa Valley), these vineyards are some of the most precious in the world. The resultant depth and concentration in flavours from these old vines, gives the wine flavours of dark cherr, cinnamon and cloves, with hints of earth and chocolate. It is ready for immediate enjoyment. Port Barros Porto Colheita 1996, Douro Region Colheita ports, tawny Ports of a single vintage are gradually getting the recognition they richly deserve as a result of the work of houses such as Barros. Aged in barrels for a minimum of seven years after harvest, the wines undergo gentle maturation and take on the characteristics of an old tawny port. The 1996 is pale tawny in colour with herby, spicy red fruits on the nose with hints of vanilla and nuts, whilst the palate is rich, sweet and lightly spiced leading to a fine finish. BCLH/SP3 |
Emirates
Business Class menu Melbourne to Auckland October 2005 Bar Service Aperitifs and Cocktails Sweet or Dry Sherry, Campari, Dry Martini, Sweet or Dry Vermouth, Gin or Vodka Martini Old Fashioned, Bloody Mary, Manhattan, Negroni Sours : Whisky, Gin, Brandy, Gin Fizz, Tom Collins Champagne Cocktail Highballs : Whisky, Brandy, Gin, Rum. Wines A selection of fine wines from the finest vineyards of the old and new world Champagne Brut Spirits Whisky : Scotch, Malt, Jack Daniels, Rye, Gin, Vodka, Bacardi Rum. Liqueurs Drambuie, Cointreau, Tia Maria, Cognac VSOP, Baileys Irish Cream, Late Bottled Vintage Port. Beers Assortment of Beers Soft Drinks Fruit Juices, Cola, Ginger Ale, Tonic Water, Natural Spring Water, Iced Tea. Brunch Fruit Fruit Juices Appetizers Assorted Fruit of seasonal fruits Salad Seasonal Salad served with choice of dressing Main Courses Australian Mixed Grill consisting of grilled beef tenderloin, lamb cutlet, veal sausage, sautéed field mushrooms, slow roasted tomato, baby spinach and roesti potatoes Creamy Herb Omelette served with grilled chicken medallion, green asparagus tips, Roma tomatro and roasted new potatoes Stir-Fried Bay Scallops on ginger soya sauce with snow peas, served with steamed rice and mixed capsicum Desserts Chocolate Raspberry Gâteau light chocolate sponge topped with glazed raspberries Bread Bread Basket selection of bread and breakfast pastries served with butter and preserves Beverages and Chocolates Tea Ceylon, Green Tea, Earl Grey, Camomile Coffee freshly brewed or decaffeinated Espresso or Cappuccino will be available at any time during the flight, except Airbus A310 aircraft Chocolates DXBSYDHMJD Business Class Wine List Champagne Charles Ellner Cuvée de Reserve Brut NV The family-run house of Charles Ellner owns vineyards in the best sites in the Champagne region, allowing them to produce wines of great finesse and quality. The Cuvée de Reserve is made from a blend of 60% Chardonnay and 40% Pinot Noir, giving it a combination of sweet, ripe buttery fruit with an underlying backbone of racy acidity, perfect either as an aperitif or with seafood. White Wine Tokay Pinot Gris 2002, Alasce Possibly the least known of Alsace grapes, the Pinot Gris is the Cinderella of the region where prominence if often shared between Riesling and Gewurztraminer. Yet the Pinot Gris from the Lorentz vineyard on the fossil rich “Muschelkalk” limestone terroir shows the grapes’ ability to produce wines with a fine balance. The peaches and cream flavour has an intriguing redolence of sweet spice. A superb wine for all seafood and white meat dishes. Wither Hills Sauvignon Blanc 2004, New Zealand This vibrant, classic Marlborough Sauvignon Blanc presents a brilliant lemon-lim colour. Distinctive herbaceous and gooseberry aromas support a wonderfully balanced palate, presenting purity of ripe fruit, coupled with a lingering harmonious finish. The seamlessness of this wine is driven by the exceptional flavours, providing elegance rarely seen with this variety. Red Wine Monthelie 2002, Burgundy Owned by the famous Cottin family, the vineyard of the Château de la Loyere’ produces one of the finest wines of the village of Monthelie in Burgundy’s famous Cote de Beaune. Showing a full deep colour, the rich flavour offers nuances of spice and ripe raspberries. Both complex and subtle, it makes a convivial partner for red meats, lighter dishes or soft cheeses. Torbreck Estate Barossa Valley Old Vine 2004, Australia Grenache, Mourvedre and Shiraz, the traditional Barossa varieties. From cuttings brought back from James Busby’s 1831-2 trip to France and Spain and planted on their own roots (due to the absence of phyloxerra in the Barossa Valley), these vineyards are some of the most precious in the world. The resultant depth and concentration in flavours from these old vines, gives the wine flavours of dark cherr, cinnamon and cloves, with hints of earth and chocolate. It is ready for immediate enjoyment. Port Barros Porto Colheita 1996, Douro Region Colheita ports, tawny Ports of a single vintage are gradually getting the recognition they richly deserve as a result of the work of houses such as Barros. Aged in barrels for a minimum of seven years after harvest, the wines undergo gentle maturation and take on the characteristics of an old tawny port. The 1996 is pale tawny in colour with herby, spicy red fruits on the nose with hints of vanilla and nuts, whilst the palate is rich, sweet and lightly spiced leading to a fine finish. BCLH/SP3 |
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