Kiwi Flyer

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

Kiwi Flyer

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

Kiwi Flyer

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

Kiwi Flyer

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

Kiwi Flyer

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

Kiwi Flyer

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




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

Kiwi Flyer

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




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

Kiwi Flyer

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




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

Kiwi Flyer

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




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

Kiwi Flyer

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




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

Kiwi Flyer

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




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

Kiwi Flyer

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

Kiwi Flyer

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

Kiwi Flyer

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




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.

Kiwi Flyer

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




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.