The All-Airline FT Menu Collection
Jun 28, 2008, 9:52 pm
#256
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Singapore Airlines
Business Class menu
Auckland to Singapore
June 2006
Light Meal
A Savoury Note
Nicoise salad
With French beans, tomato, potato, egg and anchovy fillet with vinaigrette dressing
The Main Event
Prawn dumpling noodle soup
Egg noodles in rich broth garnished with prawn dumplings and leafy greens
Lamb loin in tapenade jus with roasted vegetables and olive oil-smashed potatoes
Seared corn-fed chicken in herb jus, roasted vegetables in olive oil and polenta
A Sweet Note
Mango sorbet with passionfruit-chilli sauce
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Snack Menu
Fancy a snack? Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.
Noodles
Fish ball broth with kway teow or bee hoon noodles
Vegetarian and non-vegetarian instant noodles
Sandwiches
Focaccia sandwich with smoked chicken
Snacks
Roasted mixed nuts
Kjeldsens cookies
Fruit bar
Arnotts pizza
Cadbury chocolate bar
Potato chips
Bananas
Dinner Menu
To Nibble On…
Satay
With onion, cucumber and spicy peanut sauce
A Savoury Note
Mesclun with seared tandoori prawns and salad of pineapple and cucumber
Tomato and pesto salsa
Balsamic and virgin olive oil dressing
The Main Event
Seared sirloin with red wine butter and jus, sauteed haricot vert and pont neuf potatoes
Hapuku fillet in lime-capers butter sauce with roasted vegetables and linguini
Stir fried chicken in dried chilli with seasonal vegetables and fragrant rice
Sauteed fettuccine with prawns, scallops, fish and rocket in tomato sauce
The Cheese Board
Gourmet cheese with garnishes
A Sweet Note
Baileys cheesecake
A selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
and pralines
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
2004 St Clair Marlborough Sauvignon
The Marlborough region in New Zealand’s South Island is home to some of the world’s finest sauvignon blanc. This wine, made by winemaker Matt Thompson, displays all the leafy, fresh and racy flavours typical of the region.
Red Wines
2003 Craggy Range Gimblett Gravels Vineyard Merlot
The Gimblett Gravel area of Hawkes Bay regularly produces some of New Zealand’s finest red wines. The Merlot grape, in particular, does well on these infertile stony soil. Craggy Range, headed by viticulturist and Master of Wine Steve Smith, specializes in single vineyard wines. This vibrant wine has typical Merlot plumminess combined with regional earthiness. This wine is no lightweight with its ample tannin and firm structure.
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Dow 2001 Late Bottled Vintage Port Portugal
A Late Bottled Vintage Port, usually shortened to LBV, is Port from a single, high quality vintage, bottled after four to five years spent maturing in large oak barrels, or “pipes” as they are known in the Douro. Deep ruby in colour, with all the spice, bramble fruit and concentration typical of a fine Port, and a warm, smooth sweetness of the finish, this LBV is one of the highest quality.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Business Class menu
Auckland to Singapore
June 2006
Light Meal
A Savoury Note
Nicoise salad
With French beans, tomato, potato, egg and anchovy fillet with vinaigrette dressing
The Main Event
Prawn dumpling noodle soup
Egg noodles in rich broth garnished with prawn dumplings and leafy greens
Lamb loin in tapenade jus with roasted vegetables and olive oil-smashed potatoes
Seared corn-fed chicken in herb jus, roasted vegetables in olive oil and polenta
A Sweet Note
Mango sorbet with passionfruit-chilli sauce
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Snack Menu
Fancy a snack? Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.
Noodles
Fish ball broth with kway teow or bee hoon noodles
Vegetarian and non-vegetarian instant noodles
Sandwiches
Focaccia sandwich with smoked chicken
Snacks
Roasted mixed nuts
Kjeldsens cookies
Fruit bar
Arnotts pizza
Cadbury chocolate bar
Potato chips
Bananas
Dinner Menu
To Nibble On…
Satay
With onion, cucumber and spicy peanut sauce
A Savoury Note
Mesclun with seared tandoori prawns and salad of pineapple and cucumber
Tomato and pesto salsa
Balsamic and virgin olive oil dressing
The Main Event
Seared sirloin with red wine butter and jus, sauteed haricot vert and pont neuf potatoes
Hapuku fillet in lime-capers butter sauce with roasted vegetables and linguini
Stir fried chicken in dried chilli with seasonal vegetables and fragrant rice
Sauteed fettuccine with prawns, scallops, fish and rocket in tomato sauce
The Cheese Board
Gourmet cheese with garnishes
A Sweet Note
Baileys cheesecake
A selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
and pralines
SQ286D AKL-SIN (LM/D) 47-1.1 06 RC
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
2004 St Clair Marlborough Sauvignon
The Marlborough region in New Zealand’s South Island is home to some of the world’s finest sauvignon blanc. This wine, made by winemaker Matt Thompson, displays all the leafy, fresh and racy flavours typical of the region.
Red Wines
2003 Craggy Range Gimblett Gravels Vineyard Merlot
The Gimblett Gravel area of Hawkes Bay regularly produces some of New Zealand’s finest red wines. The Merlot grape, in particular, does well on these infertile stony soil. Craggy Range, headed by viticulturist and Master of Wine Steve Smith, specializes in single vineyard wines. This vibrant wine has typical Merlot plumminess combined with regional earthiness. This wine is no lightweight with its ample tannin and firm structure.
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Dow 2001 Late Bottled Vintage Port Portugal
A Late Bottled Vintage Port, usually shortened to LBV, is Port from a single, high quality vintage, bottled after four to five years spent maturing in large oak barrels, or “pipes” as they are known in the Douro. Deep ruby in colour, with all the spice, bramble fruit and concentration typical of a fine Port, and a warm, smooth sweetness of the finish, this LBV is one of the highest quality.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
NZ 0606
Jun 28, 2008, 10:50 pm
#257
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Singapore Airlines
Business Class menu
New York to Frankfurt
June 2006
Dinner Menu
A Savoury Note
Salad of asparagus with olive and tomato, marinated prawns and garden greens
Honey mustard dressing
Balsamic and extra virgin olive oil dressing
The Main Event
Seared beef fillet in cabernet butter, baby carrots, sauteed fingerling potato with onion, crispy pork and sage
Stir fried scallops in XO sauce with vegetables and fried rice
Stir fried chicken with dried chillies and rice wine, Oriental mixed vegetables and steamed rice
Seared lamb loin in rosemary jus with roasted vegetables and leek-mashed potatoes
The Cheese Board
Gourmet cheese with garnishes
A Sweet Note
Ice cream
A selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
and pralines
Continental Breakfast
A Fresh Start
A choice of apple, tomato or freshly squeezed orange juice
Fresh fruit
From the Bakery
Assorted breakfast rolls
Butter – Fruit preserve
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
Montagny 1er Cru 2002
Fullish yellow with light green tints, ripe fruit on the nose with a touch of hazelnuts, rounded and pleasantly fruity on the palate, attractively dry finish. Best at between two and four years old.
Red Wines
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Serrata Belguardo 2003 igt Maremma Toscana
A superb blend of the Chianti’s Sangiovese grape and Bordeaux’s Cabernet Sauvignon. This wine is from what is fast becoming the most exciting wine growing region in southern Tuscany. A lovely wine with deep black cherry colour. Fresh crushed berry fruit on the nose dominated by blackcurrants, succulent flavours on the palate, from the warm 2003 vintage, with an elegantly dry finish.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Dow 2001 Late Bottled Vintage Port Portugal
A Late Bottled Vintage Port, usually shortened to LBV, is Port from a single, high quality vintage, bottled after four to five years spent maturing in large oak barrels, or “pipes” as they are known in the Douro. Deep ruby in colour, with all the spice, bramble fruit and concentration typical of a fine Port, and a warm, smooth sweetness of the finish, this LBV is one of the highest quality.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Mint Tea
Ceylon tea delicately enhanced with the flavor of mint
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Tea Selection
Oolong Tea
A special blend featuring a distinctive honey-like taste
Jasmine
A revered classic with a hint of fragrant jasmine
(Available on flights to and from China)
Tie Guan Yin
A rich tasting tea with a strong roasted aroma
(Available on flights to and from China)
Pu-erh
Dark reddish tasting tea with a strong, full and earthy taste
(Available on flights to and from China)
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry
(Cranberry juice is available on flights to and from USA and Canada)
Soft Drinks
A range of regular or low-calorie drinks is available
Cold Japanese Oolong Tea
(Available on flights to and from Japan)
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Mint Tea
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Business Class menu
New York to Frankfurt
June 2006
Dinner Menu
A Savoury Note
Salad of asparagus with olive and tomato, marinated prawns and garden greens
Honey mustard dressing
Balsamic and extra virgin olive oil dressing
The Main Event
Seared beef fillet in cabernet butter, baby carrots, sauteed fingerling potato with onion, crispy pork and sage
Stir fried scallops in XO sauce with vegetables and fried rice
Stir fried chicken with dried chillies and rice wine, Oriental mixed vegetables and steamed rice
Seared lamb loin in rosemary jus with roasted vegetables and leek-mashed potatoes
The Cheese Board
Gourmet cheese with garnishes
A Sweet Note
Ice cream
A selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
and pralines
Continental Breakfast
A Fresh Start
A choice of apple, tomato or freshly squeezed orange juice
Fresh fruit
From the Bakery
Assorted breakfast rolls
Butter – Fruit preserve
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
SQ25C JFK-FRA-SIN (D/CB/L/B) 13-1.1 05-06 RC
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
Montagny 1er Cru 2002
Fullish yellow with light green tints, ripe fruit on the nose with a touch of hazelnuts, rounded and pleasantly fruity on the palate, attractively dry finish. Best at between two and four years old.
Red Wines
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Serrata Belguardo 2003 igt Maremma Toscana
A superb blend of the Chianti’s Sangiovese grape and Bordeaux’s Cabernet Sauvignon. This wine is from what is fast becoming the most exciting wine growing region in southern Tuscany. A lovely wine with deep black cherry colour. Fresh crushed berry fruit on the nose dominated by blackcurrants, succulent flavours on the palate, from the warm 2003 vintage, with an elegantly dry finish.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Dow 2001 Late Bottled Vintage Port Portugal
A Late Bottled Vintage Port, usually shortened to LBV, is Port from a single, high quality vintage, bottled after four to five years spent maturing in large oak barrels, or “pipes” as they are known in the Douro. Deep ruby in colour, with all the spice, bramble fruit and concentration typical of a fine Port, and a warm, smooth sweetness of the finish, this LBV is one of the highest quality.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Mint Tea
Ceylon tea delicately enhanced with the flavor of mint
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Tea Selection
Oolong Tea
A special blend featuring a distinctive honey-like taste
Jasmine
A revered classic with a hint of fragrant jasmine
(Available on flights to and from China)
Tie Guan Yin
A rich tasting tea with a strong roasted aroma
(Available on flights to and from China)
Pu-erh
Dark reddish tasting tea with a strong, full and earthy taste
(Available on flights to and from China)
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry
(Cranberry juice is available on flights to and from USA and Canada)
Soft Drinks
A range of regular or low-calorie drinks is available
Cold Japanese Oolong Tea
(Available on flights to and from Japan)
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Mint Tea
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
EA 0606
Jun 28, 2008, 10:51 pm
#258
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Singapore Airlines
Business Class menu
Frankfurt to Singapore
June 2006
Lunch Menu
To Nibble On…
Satay
With onion, cucumber and spicy peanut sauce
A Savoury Note
Cous-cous-roasted vegetables salad with scallops and garden greens
Balsamic and extra virgin olive oil dressing
Mustard cream dressing
The Main Event
Seared seabass fillet in saffron sauce with mussel, stewed capsicum and crushed fingerling potato
Oriental pork in sweet and sour sauce with vegetables and steamed rice
Grilled fillet of beef in peppercorn sauce with broccoli, asparagus, carrot and roasted potatoes
The Cheese Board
Gourmet cheese with garnishes
A Sweet Note
Ice cream
A selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
and pralines
Snack Menu
Fancy a snack? Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.
Noodles
Fish ball broth with kway teow or bee hoon noodles
Vegetarian and non-vegetarian instant noodles
Sandwiches
Ciabatta roll with cheddar cheese and turkey
Vegetarian ciabatta roll with grilled vegetables
Snacks
Roasted mixed nuts
Bahlsen Hit Double biscuit
Ringli snack
Potato chips
Kjeldsens cookies
Bananas
Breakfast Menu
A Fresh Start
A choice of apple, tomato or freshly squeezed orange juice
Fresh fruit
A Healthy Note
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
The Main Event
Braised egg noodles with minced beef in Oriental sauce and vegetables
Breakfast chicken sausage with jus, sauteed mushrooms, grilled tomato and potatoes
Egg frittata with vegetables, grilled tomato, mushrooms and veal chipolata
From the Bakery
Assorted breakfast rolls
Butter – Fruit preserve
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Your Breakfast Choice
This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out – if they do not receive your selection, you will be awakened in time for The Complete Breakfast
The Complete Breakfast*
Take your pick of the Main Event from our scrumptious selections.
Served earliest 2.5 hours prior to arrival
Continental Breakfast*
Delight in this simple yet wholesome meal.
Served earliest 1.5 hours prior to arrival
* Kindly refer to the breakfast menu found above
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
Montagny 1er Cru 2002
Fullish yellow with light green tints, ripe fruit on the nose with a touch of hazelnuts, rounded and pleasantly fruity on the palate, attractively dry finish. Best at between two and four years old.
Red Wines
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Serrata Belguardo 2003 igt Maremma Toscana
A superb blend of the Chianti’s Sangiovese grape and Bordeaux’s Cabernet Sauvignon. This wine is from what is fast becoming the most exciting wine growing region in southern Tuscany. A lovely wine with deep black cherry colour. Fresh crushed berry fruit on the nose dominated by blackcurrants, succulent flavours on the palate, from the warm 2003 vintage, with an elegantly dry finish.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Dow 2001 Late Bottled Vintage Port Portugal
A Late Bottled Vintage Port, usually shortened to LBV, is Port from a single, high quality vintage, bottled after four to five years spent maturing in large oak barrels, or “pipes” as they are known in the Douro. Deep ruby in colour, with all the spice, bramble fruit and concentration typical of a fine Port, and a warm, smooth sweetness of the finish, this LBV is one of the highest quality.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Mint Tea
Ceylon tea delicately enhanced with the flavor of mint
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Tea Selection
Oolong Tea
A special blend featuring a distinctive honey-like taste
Jasmine
A revered classic with a hint of fragrant jasmine
(Available on flights to and from China)
Tie Guan Yin
A rich tasting tea with a strong roasted aroma
(Available on flights to and from China)
Pu-erh
Dark reddish tasting tea with a strong, full and earthy taste
(Available on flights to and from China)
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry
(Cranberry juice is available on flights to and from USA and Canada)
Soft Drinks
A range of regular or low-calorie drinks is available
Cold Japanese Oolong Tea
(Available on flights to and from Japan)
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Mint Tea
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Business Class menu
Frankfurt to Singapore
June 2006
Lunch Menu
To Nibble On…
Satay
With onion, cucumber and spicy peanut sauce
A Savoury Note
Cous-cous-roasted vegetables salad with scallops and garden greens
Balsamic and extra virgin olive oil dressing
Mustard cream dressing
The Main Event
Seared seabass fillet in saffron sauce with mussel, stewed capsicum and crushed fingerling potato
Oriental pork in sweet and sour sauce with vegetables and steamed rice
Grilled fillet of beef in peppercorn sauce with broccoli, asparagus, carrot and roasted potatoes
The Cheese Board
Gourmet cheese with garnishes
A Sweet Note
Ice cream
A selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
and pralines
Snack Menu
Fancy a snack? Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.
Noodles
Fish ball broth with kway teow or bee hoon noodles
Vegetarian and non-vegetarian instant noodles
Sandwiches
Ciabatta roll with cheddar cheese and turkey
Vegetarian ciabatta roll with grilled vegetables
Snacks
Roasted mixed nuts
Bahlsen Hit Double biscuit
Ringli snack
Potato chips
Kjeldsens cookies
Bananas
Breakfast Menu
A Fresh Start
A choice of apple, tomato or freshly squeezed orange juice
Fresh fruit
A Healthy Note
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
The Main Event
Braised egg noodles with minced beef in Oriental sauce and vegetables
Breakfast chicken sausage with jus, sauteed mushrooms, grilled tomato and potatoes
Egg frittata with vegetables, grilled tomato, mushrooms and veal chipolata
From the Bakery
Assorted breakfast rolls
Butter – Fruit preserve
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Your Breakfast Choice
This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out – if they do not receive your selection, you will be awakened in time for The Complete Breakfast
The Complete Breakfast*
Take your pick of the Main Event from our scrumptious selections.
Served earliest 2.5 hours prior to arrival
Continental Breakfast*
Delight in this simple yet wholesome meal.
Served earliest 1.5 hours prior to arrival
* Kindly refer to the breakfast menu found above
SQ25C JFK-FRA-SIN (D/CB/L/B) 13-2.1 05-06 RC
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
Montagny 1er Cru 2002
Fullish yellow with light green tints, ripe fruit on the nose with a touch of hazelnuts, rounded and pleasantly fruity on the palate, attractively dry finish. Best at between two and four years old.
Red Wines
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Serrata Belguardo 2003 igt Maremma Toscana
A superb blend of the Chianti’s Sangiovese grape and Bordeaux’s Cabernet Sauvignon. This wine is from what is fast becoming the most exciting wine growing region in southern Tuscany. A lovely wine with deep black cherry colour. Fresh crushed berry fruit on the nose dominated by blackcurrants, succulent flavours on the palate, from the warm 2003 vintage, with an elegantly dry finish.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Dow 2001 Late Bottled Vintage Port Portugal
A Late Bottled Vintage Port, usually shortened to LBV, is Port from a single, high quality vintage, bottled after four to five years spent maturing in large oak barrels, or “pipes” as they are known in the Douro. Deep ruby in colour, with all the spice, bramble fruit and concentration typical of a fine Port, and a warm, smooth sweetness of the finish, this LBV is one of the highest quality.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Mint Tea
Ceylon tea delicately enhanced with the flavor of mint
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Tea Selection
Oolong Tea
A special blend featuring a distinctive honey-like taste
Jasmine
A revered classic with a hint of fragrant jasmine
(Available on flights to and from China)
Tie Guan Yin
A rich tasting tea with a strong roasted aroma
(Available on flights to and from China)
Pu-erh
Dark reddish tasting tea with a strong, full and earthy taste
(Available on flights to and from China)
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry
(Cranberry juice is available on flights to and from USA and Canada)
Soft Drinks
A range of regular or low-calorie drinks is available
Cold Japanese Oolong Tea
(Available on flights to and from Japan)
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Mint Tea
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
EA 0606
Jun 30, 2008, 5:18 am
#259
Join Date: Oct 1999
Location: New York
Posts: 7,340
JL 61 LAX to NRT First Class June 2008
Japan Airlines First Class
Los Angeles to Tokyo
June 2008
Photo link: http://share.shutterfly.com/action/w...8QbNHDNy5bqLQY
Champagne
Champagne Bollinger La Grande Annee 1999
Champagne Veuve Cliquot La Grande Dame 1993
White Wines
Demesscy Chassagne Montrachet 1er Cru Morgeout 2000
Martin Ray Angeline Chardonnay 2006 Russian River Valley
Von Schuert’schen 2003 Maximin Grunhauser Herrenberg Riesling Spatlese
Aruga Branca Pipa 2004, Katsunuma, Japan
Red Wines
Chateau Smith Haut-Lafitte 2004 Pessac Leognan
Vosne Romanee 2004 Domaine Daniel Rion & Fils
Artesa Merlot 2004 Sonoma Valley
Montes Alpha M 2005
High Quality Japanese Sake Gingyoshu
Azumaichi
Hiroki
Japanese Premium Shochu
Mori Izo
Kanehachi
Chef’s Recommendation
Amuse Bouche
Marble of Foie Gras with Fig Compote
Clam Chowder Cream Soup
Main Dish
Fillet of Beef with Sundried tomato & chive hollandaise shallot Madeira Gravy (588kcal)
Supreme of Chicken Timbale with Herbed Vegetables Matignon, Port Wine Sauce (326kcal)
Oven Roasted Chilean Sea Bass with Cucumber, tomato, and Caper salsa (285kcal)
Fresh Salad
Assorted Cheeses
Fruits in Season
Cappuccino Cup
Strawberry Charlotte
Caramel Apple Mousse
Lemon Bombay
Coffee, Espresso, Cappuccino, Tea, Herbed Tea
Chocolate
Summer Taste of Japan
Sakizuke
Angler-Fish Liver in Sweet Vinegar Sauce
Zensai
Grilled Lobster with Sea Urchin Sauce
Rolled Beef with Asparagus
Crabmeat in Jelly
Boiled Green Soybeans
Won
Japanese Clear Soup with Clam
Makousuke
Sea-bream & Squid Roll “Sashimi” Style
Kobachi
Eel Teriyaki with Sweet Vinegar sauce
Nimono
Deep-fried eggplant with Minced chicken sauce
Dainomono
Simmered Fillet of Sablefish in Sweet Soy Suace
Japanese Steamed Rice
We are pleased to offer freshly steamed Koshihikari Rice.
Japanese Pickles
Miso Soup
Fruits in Season
Japanese Sweet
Green Tea
Selections
The following dishes can be requested at anytime during the flight. Please contact your flight attendants.
Western Tray
Seafood Risotto with Summer Vegetables
Fresh Salad
Peach Compote with Crystal Jelly
Bread Selection
Coffee Tea
Japanese Tray
Boiled Vegetables with Bean Curd Lees
Grilled Fillet of Red Snapper
Japanese pickles
Miso Soup
Steamed rice or rice porridge
Japanese a la carte
Steamed rice and Vegetables with Japanese Tea “Ochazuke”
Vegetable Curry Japanese Style
“Una Don” Eel Teriyaki on Steamed rice
Grilled Rice Ball “Yaki-Onigiri”
Noodles
Cold Noodle Chinese Style
Japanese Udon Noodles in Soup with Fried Bean Curd
Chinese Ramen Noodles in soup with Kagoshima Pork Fillet
(Soy Sauce Flavored Soup or “Tonkotsu” Soup)
Western A La Carte
Fricasseed Chicken in Bouchee
Hot Crepe “Patisserie”
Open Face Sandwiches
Refreshment
Prepared Fresh Fruits
Fruit Sherbet or Vanilla Ice Cream
Los Angeles to Tokyo
June 2008
Photo link: http://share.shutterfly.com/action/w...8QbNHDNy5bqLQY
Champagne
Champagne Bollinger La Grande Annee 1999
Champagne Veuve Cliquot La Grande Dame 1993
White Wines
Demesscy Chassagne Montrachet 1er Cru Morgeout 2000
Martin Ray Angeline Chardonnay 2006 Russian River Valley
Von Schuert’schen 2003 Maximin Grunhauser Herrenberg Riesling Spatlese
Aruga Branca Pipa 2004, Katsunuma, Japan
Red Wines
Chateau Smith Haut-Lafitte 2004 Pessac Leognan
Vosne Romanee 2004 Domaine Daniel Rion & Fils
Artesa Merlot 2004 Sonoma Valley
Montes Alpha M 2005
High Quality Japanese Sake Gingyoshu
Azumaichi
Hiroki
Japanese Premium Shochu
Mori Izo
Kanehachi
Chef’s Recommendation
Amuse Bouche
Marble of Foie Gras with Fig Compote
Clam Chowder Cream Soup
Main Dish
Fillet of Beef with Sundried tomato & chive hollandaise shallot Madeira Gravy (588kcal)
Supreme of Chicken Timbale with Herbed Vegetables Matignon, Port Wine Sauce (326kcal)
Oven Roasted Chilean Sea Bass with Cucumber, tomato, and Caper salsa (285kcal)
Fresh Salad
Assorted Cheeses
Fruits in Season
Cappuccino Cup
Strawberry Charlotte
Caramel Apple Mousse
Lemon Bombay
Coffee, Espresso, Cappuccino, Tea, Herbed Tea
Chocolate
Summer Taste of Japan
Sakizuke
Angler-Fish Liver in Sweet Vinegar Sauce
Zensai
Grilled Lobster with Sea Urchin Sauce
Rolled Beef with Asparagus
Crabmeat in Jelly
Boiled Green Soybeans
Won
Japanese Clear Soup with Clam
Makousuke
Sea-bream & Squid Roll “Sashimi” Style
Kobachi
Eel Teriyaki with Sweet Vinegar sauce
Nimono
Deep-fried eggplant with Minced chicken sauce
Dainomono
Simmered Fillet of Sablefish in Sweet Soy Suace
Japanese Steamed Rice
We are pleased to offer freshly steamed Koshihikari Rice.
Japanese Pickles
Miso Soup
Fruits in Season
Japanese Sweet
Green Tea
Selections
The following dishes can be requested at anytime during the flight. Please contact your flight attendants.
Western Tray
Seafood Risotto with Summer Vegetables
Fresh Salad
Peach Compote with Crystal Jelly
Bread Selection
Coffee Tea
Japanese Tray
Boiled Vegetables with Bean Curd Lees
Grilled Fillet of Red Snapper
Japanese pickles
Miso Soup
Steamed rice or rice porridge
Japanese a la carte
Steamed rice and Vegetables with Japanese Tea “Ochazuke”
Vegetable Curry Japanese Style
“Una Don” Eel Teriyaki on Steamed rice
Grilled Rice Ball “Yaki-Onigiri”
Noodles
Cold Noodle Chinese Style
Japanese Udon Noodles in Soup with Fried Bean Curd
Chinese Ramen Noodles in soup with Kagoshima Pork Fillet
(Soy Sauce Flavored Soup or “Tonkotsu” Soup)
Western A La Carte
Fricasseed Chicken in Bouchee
Hot Crepe “Patisserie”
Open Face Sandwiches
Refreshment
Prepared Fresh Fruits
Fruit Sherbet or Vanilla Ice Cream
Jun 30, 2008, 5:18 am
#260
Join Date: Oct 1999
Location: New York
Posts: 7,340
JL 61 LAX to NRT Business Class June 2008
Japan Airlines
JL 61 LAX-NRT June 2008
Business Class/Seasons
Wine List
Champagne
Champagne Piper Heidsieck
White Wines
Abbaye des Fontenay 2005 Les Truites Macon Villages
Redwood Creek California Sauvignon Blanc 2006
Red Wines
Castillo de Monte la Reina Roble 2006 D.O.Toro
Tin Roof: Syrah-Cabernet 2005 California
Robert Grillou, Gigondas 2005
Japanese Shochu
Japanese Shochu “Gokou”
Japanese Shochu “Jinkoo”
Dai-Ginjyoshu
Toyo Bijin (Asian Beauty)
Yonetsuru
Lunch
Western
Amuse Bouche
Lobster Parisienne
Cream Cheese on Cherry Tomato
Main Dish (choice)
Grilled Fillet of Beef with Cabernet Sauvignon Glazed Sauce accompanied by Seasonal Vegetables
Or
JAL Healthy menu selection
Oven Roasted Chilean Sea Bass with Ravigote Sauce accompanied with Seasonal Vegetables
Bread or Steamed Rice
We are pleased to offer freshly steamed Koshihikari rice
Passion-fruit Mousse
Coffee Tea Herbal Tea
Japaense
Kobachi
Deep-simmered Short-necked clam in soy sauce
Squid Julienne “Sashimi” style
“Yuba” Crepe with Sea urchin
Simmered Lobster in sweet soy sauce
“Somen” noodles Sushi Style
Braised Cod Roe & Shrimps
Vinegared Seaweed
Steamed Chicken in Jelly
Dainomono (Choice)
Grilled Beef with Teriyaki Sauce
Or
Baked eel “Kabayaki” Style
Steamed Rice, Japanese Pickles, & Miso Soup
Passion-fruit Mousse
Green Tea
Anytime you wish
We are please to offer you any of the following snacks at anytime after the first meal service up to one hour before arrival. Please contact your flight attendant!
Chinese Snack – Chinese Dumplings
Hiyashi Chuka Soba – Cold Noodles Chinese Style
Croissant Sandwiches
Japanese Delicacies “Onigiri”
Fruit Sherbet
Japanese Original Snack Noodles
Ramen de Sky
Udon de Sky
Soba de Sky
Bottled mineral water
Self Service counter
After the first meal service, help yourself to a selection of soft drinks and snacks in the cabin.
Dinner
Western
Seafood Crustacean soup with Tortellini
Prepared Fresh Fruit
Bread and Butter
Coffee Tea
Or
Japanese
Seafood Congee
Grilled Fillet of Chilean Sea-bass with Sweet Soy sauce
Braised Scallop with Miso Vinegar Sauce
Deep-simmered Beef & Potato in Sweet Soy sauce
Prepared Fresh Fruits
Green tea
JL 61 LAX-NRT June 2008
Business Class/Seasons
Wine List
Champagne
Champagne Piper Heidsieck
White Wines
Abbaye des Fontenay 2005 Les Truites Macon Villages
Redwood Creek California Sauvignon Blanc 2006
Red Wines
Castillo de Monte la Reina Roble 2006 D.O.Toro
Tin Roof: Syrah-Cabernet 2005 California
Robert Grillou, Gigondas 2005
Japanese Shochu
Japanese Shochu “Gokou”
Japanese Shochu “Jinkoo”
Dai-Ginjyoshu
Toyo Bijin (Asian Beauty)
Yonetsuru
Lunch
Western
Amuse Bouche
Lobster Parisienne
Cream Cheese on Cherry Tomato
Main Dish (choice)
Grilled Fillet of Beef with Cabernet Sauvignon Glazed Sauce accompanied by Seasonal Vegetables
Or
JAL Healthy menu selection
Oven Roasted Chilean Sea Bass with Ravigote Sauce accompanied with Seasonal Vegetables
Bread or Steamed Rice
We are pleased to offer freshly steamed Koshihikari rice
Passion-fruit Mousse
Coffee Tea Herbal Tea
Japaense
Kobachi
Deep-simmered Short-necked clam in soy sauce
Squid Julienne “Sashimi” style
“Yuba” Crepe with Sea urchin
Simmered Lobster in sweet soy sauce
“Somen” noodles Sushi Style
Braised Cod Roe & Shrimps
Vinegared Seaweed
Steamed Chicken in Jelly
Dainomono (Choice)
Grilled Beef with Teriyaki Sauce
Or
Baked eel “Kabayaki” Style
Steamed Rice, Japanese Pickles, & Miso Soup
Passion-fruit Mousse
Green Tea
Anytime you wish
We are please to offer you any of the following snacks at anytime after the first meal service up to one hour before arrival. Please contact your flight attendant!
Chinese Snack – Chinese Dumplings
Hiyashi Chuka Soba – Cold Noodles Chinese Style
Croissant Sandwiches
Japanese Delicacies “Onigiri”
Fruit Sherbet
Japanese Original Snack Noodles
Ramen de Sky
Udon de Sky
Soba de Sky
Bottled mineral water
Self Service counter
After the first meal service, help yourself to a selection of soft drinks and snacks in the cabin.
Dinner
Western
Seafood Crustacean soup with Tortellini
Prepared Fresh Fruit
Bread and Butter
Coffee Tea
Or
Japanese
Seafood Congee
Grilled Fillet of Chilean Sea-bass with Sweet Soy sauce
Braised Scallop with Miso Vinegar Sauce
Deep-simmered Beef & Potato in Sweet Soy sauce
Prepared Fresh Fruits
Green tea
Jun 30, 2008, 5:19 am
#261
Join Date: Oct 1999
Location: New York
Posts: 7,340
JL 731/735/739 NRT to HKG Business Class June-July 2008
JAL Business Class
JL 731/735/739
Tokyo to Hong Kong June to July 2008
Wine List
Champagne
Champagne Piper Heidsieck
White Wines
Abbaye des Fontenay 2005 Les Truites Macon Villages
Red Wines
Castillo de Monte la Reina Roble 2006 D.O.Toro
Tin Roof: Syrah-Cabernet 2005 California
Japanese Shochu
Japanese Shochu “Gokou”
Japanese Shochu “Jinkoo”
Dai-Ginjyoshu
Toyo Bijin (Asian Beauty)
Yonetsuru
Main Meal
Special Commemorative Meal Served Exclusively on CHINA routes
Western
Sea Urchin Terrine “Load to Victory” accompanied by Five Colored Vegetable Pickles & Chive Cream Sauce
Main Dish
(June)
Fillet of Beef Steak with basil sauce (352kcal)
Or
Oven roasted seafood with Crustacean Tomato sauce (262kcal)
(July)
Fillet of Beef Steak with Herb Tomato Butter, Madeira Sauce (388kcal)
Or
Steamed Yellow-fin Sole with Sea Urchin Cream Sauce (227kcal)
Fresh Salad
Bread or Steamed rice
Cheese & Crackers
(June) Jasmine Tea Cream Cake
(July) White Peach Mousse Cake
Coffee Tea
Japanese
Kuchitori
Prawn Mousse Ball
Eel Teriyaki Oshi Sushi
Salmon Roe with Grated Radish
Steamed Egg Mousse
Steamed Taro Mousse
Boiled Green Soybean
Vinegared Japanese Ginger
Mukouzuke
Fried Marinated Pike Conger
Dainomono
(June) Grilled Fillet of Sablefish “Saikyo Miso” Flavor
(July) Grilled Fillet of Sea-bass “Yuzu Miso” Flavor
Steamed rice, Japanese pickles, Miso Soup
(June) Rice Flour Dumpling in Sweet Red Bean Sauce
(July) “Yuzu” Citron Flavor Japanese Sweet
Green Tea
“We are pleased to offer ice cream after meal service.”
JL 731/735/739
Tokyo to Hong Kong June to July 2008
Wine List
Champagne
Champagne Piper Heidsieck
White Wines
Abbaye des Fontenay 2005 Les Truites Macon Villages
Red Wines
Castillo de Monte la Reina Roble 2006 D.O.Toro
Tin Roof: Syrah-Cabernet 2005 California
Japanese Shochu
Japanese Shochu “Gokou”
Japanese Shochu “Jinkoo”
Dai-Ginjyoshu
Toyo Bijin (Asian Beauty)
Yonetsuru
Main Meal
Special Commemorative Meal Served Exclusively on CHINA routes
Western
Sea Urchin Terrine “Load to Victory” accompanied by Five Colored Vegetable Pickles & Chive Cream Sauce
Main Dish
(June)
Fillet of Beef Steak with basil sauce (352kcal)
Or
Oven roasted seafood with Crustacean Tomato sauce (262kcal)
(July)
Fillet of Beef Steak with Herb Tomato Butter, Madeira Sauce (388kcal)
Or
Steamed Yellow-fin Sole with Sea Urchin Cream Sauce (227kcal)
Fresh Salad
Bread or Steamed rice
Cheese & Crackers
(June) Jasmine Tea Cream Cake
(July) White Peach Mousse Cake
Coffee Tea
Japanese
Kuchitori
Prawn Mousse Ball
Eel Teriyaki Oshi Sushi
Salmon Roe with Grated Radish
Steamed Egg Mousse
Steamed Taro Mousse
Boiled Green Soybean
Vinegared Japanese Ginger
Mukouzuke
Fried Marinated Pike Conger
Dainomono
(June) Grilled Fillet of Sablefish “Saikyo Miso” Flavor
(July) Grilled Fillet of Sea-bass “Yuzu Miso” Flavor
Steamed rice, Japanese pickles, Miso Soup
(June) Rice Flour Dumpling in Sweet Red Bean Sauce
(July) “Yuzu” Citron Flavor Japanese Sweet
Green Tea
“We are pleased to offer ice cream after meal service.”
Jul 4, 2008, 2:03 pm
#262
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Singapore Airlines
Business Class menu
Singapore to Auckland
May 2006
Dinner Menu
A Savoury Note
Duck foie gras with salad of green asparagus and tomato
Balsamic and extra virgin olive oil dressing
Tomato and basil salsa
The Main Event
Baked salmon trout with pesto crust, sauteed shimeji mushrooms, artichoke barigoule and fingerling potatoes
Thai style red curry chicken with vegetables and steamed rice
Braised beef cheeks with sea cucumber, flower mushrooms, pea shoots and fried rice
Seared lamb loin in rosemary jus with roasted vegetables and leek-mashed potatoes
The Cheese Board
Gourmet cheese with garnishes
A Sweet Note
Ben & Jerry ice cream
Cherry garcia or vanilla for a change
A selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
and pralines
Snack Menu
Fancy a snack? Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.
Noodles
Fish ball broth with kway teow or bee hoon noodles
Vegetarian and non-vegetarian instant noodles
Sandwiches
Chicken satay in plain ciabatta
Beef pastrami with gherkins in focaccia bun
Mozzarella with roast capsicum in onion ciabatta
Snacks
Roasted mixed nuts
Toblerone
Famous Amos chocolate chip
Real McCoy potato chips “Smokey BBQ”
Kjeldsens cookies
Bananas
Before Touch-Down Menu
A Fresh Start
A choice of apple, tomato or freshly squeezed orange juice
Fresh fruit
A Healthy Note
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
The Main Event
Selection of dim sum
Prawn dumpling, pork dumpling, steamed glutinous rice and yam cake
Chicken breast in morel sauce with roasted tomato, button mushrooms and hash brown potatoes
Scrambled egg with sauteed button mushrooms, roma tomato and new potatoes
From the Bakery
Assorted breakfast rolls
Butter – Fruit preserve
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Your Breakfast Choice
This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out – if they do not receive your selection, you will be awakened in time for The Complete Breakfast
The Complete Breakfast*
Take your pick of the Main Event from our scrumptious selections.
Served earliest 2.5 hours prior to arrival
Continental Breakfast*
Delight in this simple yet wholesome meal.
Served earliest 1.5 hours prior to arrival
* Kindly refer to the breakfast menu found above
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
2004 St Clair Marlborough Sauvignon
The Marlborough region in New Zealand’s South Island is home to some of the world’s finest sauvignon blanc. This wine, made by winemaker Matt Thompson, displays all the leafy, fresh and racy flavours typical of the region.
Red Wines
2003 Craggy Range Gimblett Gravels Vineyard Merlot
The Gimblett Gravel area of Hawkes Bay regularly produces some of New Zealand’s finest red wines. The Merlot grape, in particular, does well on these infertile stony soil. Craggy Range, headed by viticulturist and Master of Wine Steve Smith, specializes in single vineyard wines. This vibrant wine has typical Merlot plumminess combined with regional earthiness. This wine is no lightweight with its ample tannin and firm structure.
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Business Class menu
Singapore to Auckland
May 2006
Dinner Menu
A Savoury Note
Duck foie gras with salad of green asparagus and tomato
Balsamic and extra virgin olive oil dressing
Tomato and basil salsa
The Main Event
Baked salmon trout with pesto crust, sauteed shimeji mushrooms, artichoke barigoule and fingerling potatoes
Thai style red curry chicken with vegetables and steamed rice
Braised beef cheeks with sea cucumber, flower mushrooms, pea shoots and fried rice
Seared lamb loin in rosemary jus with roasted vegetables and leek-mashed potatoes
The Cheese Board
Gourmet cheese with garnishes
A Sweet Note
Ben & Jerry ice cream
Cherry garcia or vanilla for a change
A selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
and pralines
Snack Menu
Fancy a snack? Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.
Noodles
Fish ball broth with kway teow or bee hoon noodles
Vegetarian and non-vegetarian instant noodles
Sandwiches
Chicken satay in plain ciabatta
Beef pastrami with gherkins in focaccia bun
Mozzarella with roast capsicum in onion ciabatta
Snacks
Roasted mixed nuts
Toblerone
Famous Amos chocolate chip
Real McCoy potato chips “Smokey BBQ”
Kjeldsens cookies
Bananas
Before Touch-Down Menu
A Fresh Start
A choice of apple, tomato or freshly squeezed orange juice
Fresh fruit
A Healthy Note
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
The Main Event
Selection of dim sum
Prawn dumpling, pork dumpling, steamed glutinous rice and yam cake
Chicken breast in morel sauce with roasted tomato, button mushrooms and hash brown potatoes
Scrambled egg with sauteed button mushrooms, roma tomato and new potatoes
From the Bakery
Assorted breakfast rolls
Butter – Fruit preserve
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Your Breakfast Choice
This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out – if they do not receive your selection, you will be awakened in time for The Complete Breakfast
The Complete Breakfast*
Take your pick of the Main Event from our scrumptious selections.
Served earliest 2.5 hours prior to arrival
Continental Breakfast*
Delight in this simple yet wholesome meal.
Served earliest 1.5 hours prior to arrival
* Kindly refer to the breakfast menu found above
SQ285C SIN-AKL (D/HB) 47-1.1 05 RC
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
2004 St Clair Marlborough Sauvignon
The Marlborough region in New Zealand’s South Island is home to some of the world’s finest sauvignon blanc. This wine, made by winemaker Matt Thompson, displays all the leafy, fresh and racy flavours typical of the region.
Red Wines
2003 Craggy Range Gimblett Gravels Vineyard Merlot
The Gimblett Gravel area of Hawkes Bay regularly produces some of New Zealand’s finest red wines. The Merlot grape, in particular, does well on these infertile stony soil. Craggy Range, headed by viticulturist and Master of Wine Steve Smith, specializes in single vineyard wines. This vibrant wine has typical Merlot plumminess combined with regional earthiness. This wine is no lightweight with its ample tannin and firm structure.
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
NZ 0506
Jul 4, 2008, 2:03 pm
#263
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Singapore Airlines
Business Class menu
Auckland to Singapore
May 2006
Light Meal
A Savoury Note
Nicoise salad
With French beans, tomato, potato, egg and anchovy fillet with vinaigrette dressing
The Main Event
Prawn dumpling noodle soup
Egg noodles in rich broth garnished with prawn dumplings and leafy greens
Lamb loin in tapenade jus with roasted vegetables and olive oil-smashed potatoes
Seared corn-fed chicken in herb jus, roasted vegetables in olive oil and polenta
A Sweet Note
Mango sorbet with passionfruit-chilli sauce
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Snack Menu
Fancy a snack? Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.
Noodles
Fish ball broth with kway teow or bee hoon noodles
Vegetarian and non-vegetarian instant noodles
Sandwiches
Focaccia sandwich with smoked chicken
Snacks
Roasted mixed nuts
Kjeldsens cookies
Fruit bar
Arnotts pizza
Cadbury chocolate bar
Potato chips
Bananas
Dinner Menu
To Nibble On…
Satay
With onion, cucumber and spicy peanut sauce
A Savoury Note
Mesclun with seared tandoori prawns and salad of pineapple and cucumber
Tomato and pesto salsa
Balsamic and virgin olive oil dressing
The Main Event
Seared sirloin with red wine butter and jus, sauteed haricot vert and pont neuf potatoes
Hapuku fillet in lime-capers butter sauce with roasted vegetables and linguini
Stir fried chicken in dried chilli with seasonal vegetables and fragrant rice
Sauteed fettuccine with prawns, scallops, fish and rocket in tomato sauce
The Cheese Board
Gourmet cheese with garnishes
A Sweet Note
Baileys cheesecake
A selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
and pralines
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
2004 St Clair Marlborough Sauvignon
The Marlborough region in New Zealand’s South Island is home to some of the world’s finest sauvignon blanc. This wine, made by winemaker Matt Thompson, displays all the leafy, fresh and racy flavours typical of the region.
Red Wines
2003 Craggy Range Gimblett Gravels Vineyard Merlot
The Gimblett Gravel area of Hawkes Bay regularly produces some of New Zealand’s finest red wines. The Merlot grape, in particular, does well on these infertile stony soil. Craggy Range, headed by viticulturist and Master of Wine Steve Smith, specializes in single vineyard wines. This vibrant wine has typical Merlot plumminess combined with regional earthiness. This wine is no lightweight with its ample tannin and firm structure.
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Business Class menu
Auckland to Singapore
May 2006
Light Meal
A Savoury Note
Nicoise salad
With French beans, tomato, potato, egg and anchovy fillet with vinaigrette dressing
The Main Event
Prawn dumpling noodle soup
Egg noodles in rich broth garnished with prawn dumplings and leafy greens
Lamb loin in tapenade jus with roasted vegetables and olive oil-smashed potatoes
Seared corn-fed chicken in herb jus, roasted vegetables in olive oil and polenta
A Sweet Note
Mango sorbet with passionfruit-chilli sauce
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Snack Menu
Fancy a snack? Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.
Noodles
Fish ball broth with kway teow or bee hoon noodles
Vegetarian and non-vegetarian instant noodles
Sandwiches
Focaccia sandwich with smoked chicken
Snacks
Roasted mixed nuts
Kjeldsens cookies
Fruit bar
Arnotts pizza
Cadbury chocolate bar
Potato chips
Bananas
Dinner Menu
To Nibble On…
Satay
With onion, cucumber and spicy peanut sauce
A Savoury Note
Mesclun with seared tandoori prawns and salad of pineapple and cucumber
Tomato and pesto salsa
Balsamic and virgin olive oil dressing
The Main Event
Seared sirloin with red wine butter and jus, sauteed haricot vert and pont neuf potatoes
Hapuku fillet in lime-capers butter sauce with roasted vegetables and linguini
Stir fried chicken in dried chilli with seasonal vegetables and fragrant rice
Sauteed fettuccine with prawns, scallops, fish and rocket in tomato sauce
The Cheese Board
Gourmet cheese with garnishes
A Sweet Note
Baileys cheesecake
A selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
and pralines
SQ286C AKL-SIN (LM/D) 47-1.1 05 RC
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
2004 St Clair Marlborough Sauvignon
The Marlborough region in New Zealand’s South Island is home to some of the world’s finest sauvignon blanc. This wine, made by winemaker Matt Thompson, displays all the leafy, fresh and racy flavours typical of the region.
Red Wines
2003 Craggy Range Gimblett Gravels Vineyard Merlot
The Gimblett Gravel area of Hawkes Bay regularly produces some of New Zealand’s finest red wines. The Merlot grape, in particular, does well on these infertile stony soil. Craggy Range, headed by viticulturist and Master of Wine Steve Smith, specializes in single vineyard wines. This vibrant wine has typical Merlot plumminess combined with regional earthiness. This wine is no lightweight with its ample tannin and firm structure.
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
NZ 0506
Jul 4, 2008, 2:04 pm
#264
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Singapore Airlines
Business Class menu
Singapore to Auckland
May 2006
Breakfast
A Fresh Start
A choice of apple, tomato or freshly squeezed orange
Fresh fruit
A Healthy Note
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
The Main Event
Selection of dim sum
Prawn dumpling, pork dumpling, steamed glutinous rice and yam cake
Chicken breast in morel sauce with roasted tomato, button mushrooms and hash brown potatoes
Scrambled egg with sauteed button mushrooms, roma tomato and new potatoes
From the Bakery
Assorted breakfast rolls
Butter – Fruit preserve
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Snack Menu
Fancy a snack? Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.
Noodles
Fish ball broth with kway teow or bee hoon noodles
Vegetarian and non-vegetarian instant noodles
Sandwiches
Chicken satay in plain ciabatta
Beef pastrami with gherkins in focaccia bun
Mozzarella with roast capsicum in onion ciabatta
Snacks
Roasted mixed nuts
Toblerone
Famous Amos chocolate chip
Real McCoy potato chips “Smokey BBQ”
Kjeldsens cookies
Bananas
Before Touch-Down Menu
To Nibble On…
Satay
With onion, cucumber and spicy peanut sauce
A Savoury Note
Duck foie gras with salad of green asparagus and tomato
Balsamic and extra virgin olive oil dressing
Tomato and basil salsa
The Main Event
Baked salmon trout with pesto crust, sauteed shimeji mushrooms, artichoke barigoule and fingerling potatoes
Thai style red curry chicken with vegetables and steamed rice
Braised beef cheeks with sea cucumber, flower mushrooms, pea shoots and fried rice
Seared lamb loin in rosemary jus with roasted vegetables and leek-mashed potatoes
The Cheese Board
Gourmet cheese with garnishes
A Sweet Note
Ben & Jerry ice cream
Cherry garcia or vanilla for a change
A selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
and pralines
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
2004 St Clair Marlborough Sauvignon
The Marlborough region in New Zealand’s South Island is home to some of the world’s finest sauvignon blanc. This wine, made by winemaker Matt Thompson, displays all the leafy, fresh and racy flavours typical of the region.
Red Wines
2003 Craggy Range Gimblett Gravels Vineyard Merlot
The Gimblett Gravel area of Hawkes Bay regularly produces some of New Zealand’s finest red wines. The Merlot grape, in particular, does well on these infertile stony soil. Craggy Range, headed by viticulturist and Master of Wine Steve Smith, specializes in single vineyard wines. This vibrant wine has typical Merlot plumminess combined with regional earthiness. This wine is no lightweight with its ample tannin and firm structure.
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Business Class menu
Singapore to Auckland
May 2006
Breakfast
A Fresh Start
A choice of apple, tomato or freshly squeezed orange
Fresh fruit
A Healthy Note
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
The Main Event
Selection of dim sum
Prawn dumpling, pork dumpling, steamed glutinous rice and yam cake
Chicken breast in morel sauce with roasted tomato, button mushrooms and hash brown potatoes
Scrambled egg with sauteed button mushrooms, roma tomato and new potatoes
From the Bakery
Assorted breakfast rolls
Butter – Fruit preserve
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Snack Menu
Fancy a snack? Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.
Noodles
Fish ball broth with kway teow or bee hoon noodles
Vegetarian and non-vegetarian instant noodles
Sandwiches
Chicken satay in plain ciabatta
Beef pastrami with gherkins in focaccia bun
Mozzarella with roast capsicum in onion ciabatta
Snacks
Roasted mixed nuts
Toblerone
Famous Amos chocolate chip
Real McCoy potato chips “Smokey BBQ”
Kjeldsens cookies
Bananas
Before Touch-Down Menu
To Nibble On…
Satay
With onion, cucumber and spicy peanut sauce
A Savoury Note
Duck foie gras with salad of green asparagus and tomato
Balsamic and extra virgin olive oil dressing
Tomato and basil salsa
The Main Event
Baked salmon trout with pesto crust, sauteed shimeji mushrooms, artichoke barigoule and fingerling potatoes
Thai style red curry chicken with vegetables and steamed rice
Braised beef cheeks with sea cucumber, flower mushrooms, pea shoots and fried rice
Seared lamb loin in rosemary jus with roasted vegetables and leek-mashed potatoes
The Cheese Board
Gourmet cheese with garnishes
A Sweet Note
Ben & Jerry ice cream
Cherry garcia or vanilla for a change
A selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
and pralines
SQ281C SIN-AKL (B/HL) 46-1.1 05 RC
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
2004 St Clair Marlborough Sauvignon
The Marlborough region in New Zealand’s South Island is home to some of the world’s finest sauvignon blanc. This wine, made by winemaker Matt Thompson, displays all the leafy, fresh and racy flavours typical of the region.
Red Wines
2003 Craggy Range Gimblett Gravels Vineyard Merlot
The Gimblett Gravel area of Hawkes Bay regularly produces some of New Zealand’s finest red wines. The Merlot grape, in particular, does well on these infertile stony soil. Craggy Range, headed by viticulturist and Master of Wine Steve Smith, specializes in single vineyard wines. This vibrant wine has typical Merlot plumminess combined with regional earthiness. This wine is no lightweight with its ample tannin and firm structure.
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
NZ 0506
Jul 4, 2008, 2:04 pm
#265
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Singapore Airlines
Business Class menu
Auckland to Singapore
May 2006
Supper Menu
A Savoury Note
Salad of feta cheese, tomato, olives with marinated prawns and mesclun
The Main Event
Seared sirloin with red wine butter and jus, sauteed haricot vert and pont neuf potatoes
Braised grouper fillet in XO sauce with seasonal vegetables and fried rice
Grilled chicken with fresh herb, stewed vegetables and garlic mashed potatoes
The Cheese Board
Gourmet cheese with garnishes
A Sweet Note
Baileys cheesecake
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Snack Menu
Fancy a snack? Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.
Noodles
Fish ball broth with kway teow or bee hoon noodles
Vegetarian and non-vegetarian instant noodles
Sandwiches
Focaccia sandwich with smoked chicken
Snacks
Roasted mixed nuts
Kjeldsens cookies
Fruit bar
Arnotts pizza
Cadbury chocolate bar
Potato chips
Bananas
Breakfast
A Fresh Start
A choice of apple, tomato or freshly squeezed orange
Fresh fruit
A Healthy Note
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
The Main Event
Lotus leaf rice
Steamed fragrant rice with chicken, Chinese pork sausage, chestnut and dried shrimps
French toast with pork kassler, pork sausage, grilled tomato and dried poached nectarine-apricot
Poached eggs with Hollandaise sauce, chicken sausage, grilled tomato and potatoes
From the Bakery
Assorted breakfast rolls
Butter – Fruit preserve
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Your Breakfast Choice
This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out – if they do not receive your selection, you will be awakened in time for The Complete Breakfast
The Complete Breakfast*
Take your pick of the Main Event from our scrumptious selections.
Served earliest 2.5 hours prior to arrival
Continental Breakfast*
Delight in this simple yet wholesome meal.
Served earliest 1.5 hours prior to arrival
* Kindly refer to the breakfast menu found above
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
2004 St Clair Marlborough Sauvignon
The Marlborough region in New Zealand’s South Island is home to some of the world’s finest sauvignon blanc. This wine, made by winemaker Matt Thompson, displays all the leafy, fresh and racy flavours typical of the region.
Red Wines
2003 Craggy Range Gimblett Gravels Vineyard Merlot
The Gimblett Gravel area of Hawkes Bay regularly produces some of New Zealand’s finest red wines. The Merlot grape, in particular, does well on these infertile stony soil. Craggy Range, headed by viticulturist and Master of Wine Steve Smith, specializes in single vineyard wines. This vibrant wine has typical Merlot plumminess combined with regional earthiness. This wine is no lightweight with its ample tannin and firm structure.
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Business Class menu
Auckland to Singapore
May 2006
Supper Menu
A Savoury Note
Salad of feta cheese, tomato, olives with marinated prawns and mesclun
The Main Event
Seared sirloin with red wine butter and jus, sauteed haricot vert and pont neuf potatoes
Braised grouper fillet in XO sauce with seasonal vegetables and fried rice
Grilled chicken with fresh herb, stewed vegetables and garlic mashed potatoes
The Cheese Board
Gourmet cheese with garnishes
A Sweet Note
Baileys cheesecake
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Snack Menu
Fancy a snack? Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.
Noodles
Fish ball broth with kway teow or bee hoon noodles
Vegetarian and non-vegetarian instant noodles
Sandwiches
Focaccia sandwich with smoked chicken
Snacks
Roasted mixed nuts
Kjeldsens cookies
Fruit bar
Arnotts pizza
Cadbury chocolate bar
Potato chips
Bananas
Breakfast
A Fresh Start
A choice of apple, tomato or freshly squeezed orange
Fresh fruit
A Healthy Note
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
The Main Event
Lotus leaf rice
Steamed fragrant rice with chicken, Chinese pork sausage, chestnut and dried shrimps
French toast with pork kassler, pork sausage, grilled tomato and dried poached nectarine-apricot
Poached eggs with Hollandaise sauce, chicken sausage, grilled tomato and potatoes
From the Bakery
Assorted breakfast rolls
Butter – Fruit preserve
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Your Breakfast Choice
This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out – if they do not receive your selection, you will be awakened in time for The Complete Breakfast
The Complete Breakfast*
Take your pick of the Main Event from our scrumptious selections.
Served earliest 2.5 hours prior to arrival
Continental Breakfast*
Delight in this simple yet wholesome meal.
Served earliest 1.5 hours prior to arrival
* Kindly refer to the breakfast menu found above
SQ282C AKL-SIN (S1/B) 46-1.1 05 RC
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
2004 St Clair Marlborough Sauvignon
The Marlborough region in New Zealand’s South Island is home to some of the world’s finest sauvignon blanc. This wine, made by winemaker Matt Thompson, displays all the leafy, fresh and racy flavours typical of the region.
Red Wines
2003 Craggy Range Gimblett Gravels Vineyard Merlot
The Gimblett Gravel area of Hawkes Bay regularly produces some of New Zealand’s finest red wines. The Merlot grape, in particular, does well on these infertile stony soil. Craggy Range, headed by viticulturist and Master of Wine Steve Smith, specializes in single vineyard wines. This vibrant wine has typical Merlot plumminess combined with regional earthiness. This wine is no lightweight with its ample tannin and firm structure.
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Oolong Tea
A special blend featuring a distinctive honey-like taste
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
A range of regular or low-calorie drinks is available
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
NZ 0506
Jul 4, 2008, 2:06 pm
#266
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Singapore Airlines
Business Class menu
Singapore to Denpasar
May 2006
Brunch
To Start With
A choice of apple, tomato, freshly squeezed orange juice or soya bean milk
Fresh fruit
The Main Event
Nasi Lemak
Malay style coconut rice with spicy prawns, peanuts, grilled fish cake and egg omelette
Panfried chicken in forest mushroom sauce with vegetable medley and rosemary potatoes
Baked crepe with scrambled eggs, chicken sausages, roasted tomato and potatoes
A Sweet Note
Lemon panna cotta
From the Bakery
Choice of bread rolls
Butter – Fruit preserve
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
Montagny 1er Cru 2002
Fullish yellow with light green tints, ripe fruit on the nose with a touch of hazelnuts, rounded and pleasantly fruity on the palate, attractively dry finish. Best at between two and four years old.
Red Wines
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Serrata Belguardo 2003 igt Maremma Toscana
A superb blend of the Chianti’s Sangiovese grape and Bordeaux’s Cabernet Sauvignon. This wine is from what is fast becoming the most exciting wine growing region in southern Tuscany. A lovely wine with deep black cherry colour. Fresh crushed berry fruit on the nose dominated by blackcurrants, succulent flavours on the palate, from the warm 2003 vintage, with an elegantly dry finish.
Pommard 1999 Bouchard Pere et Fils
The village of Pommard, south of Beaune, produces one of the finest red wines in the whole of the Burgundy region. It shares with the equally famous Nuits-Saint-Georges further north, a vibrancy of fruit and firm structure that evolves superbly well with age. 1999 is an excellent vintage, one of the best of the 1990s. As such, this wine, from the largest owners of Grand and Premier Cru vineyards in Burgundy, is now at its peak.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Mint Tea
Ceylon tea delicately enhanced with the flavor of mint
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Tea Selection
Oolong Tea
A special blend featuring a distinctive honey-like taste
Jasmine
A revered classic with a hint of fragrant jasmine
(Available on flights to and from China)
Tie Guan Yin
A rich tasting tea with a strong roasted aroma
(Available on flights to and from China)
Pu-erh
Dark reddish tasting tea with a strong, full and earthy taste
(Available on flights to and from China)
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry
(Cranberry juice is available on flights to and from USA and Canada)
Soft Drinks
A range of regular or low-calorie drinks is available
Cold Japanese Oolong Tea
(Available on flights to and from Japan)
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Mint Tea
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Business Class menu
Singapore to Denpasar
May 2006
Brunch
To Start With
A choice of apple, tomato, freshly squeezed orange juice or soya bean milk
Fresh fruit
The Main Event
Nasi Lemak
Malay style coconut rice with spicy prawns, peanuts, grilled fish cake and egg omelette
Panfried chicken in forest mushroom sauce with vegetable medley and rosemary potatoes
Baked crepe with scrambled eggs, chicken sausages, roasted tomato and potatoes
A Sweet Note
Lemon panna cotta
From the Bakery
Choice of bread rolls
Butter – Fruit preserve
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
SQ142C SIN-DPS (BRN) 24-1.1 05 RC
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
Montagny 1er Cru 2002
Fullish yellow with light green tints, ripe fruit on the nose with a touch of hazelnuts, rounded and pleasantly fruity on the palate, attractively dry finish. Best at between two and four years old.
Red Wines
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Serrata Belguardo 2003 igt Maremma Toscana
A superb blend of the Chianti’s Sangiovese grape and Bordeaux’s Cabernet Sauvignon. This wine is from what is fast becoming the most exciting wine growing region in southern Tuscany. A lovely wine with deep black cherry colour. Fresh crushed berry fruit on the nose dominated by blackcurrants, succulent flavours on the palate, from the warm 2003 vintage, with an elegantly dry finish.
Pommard 1999 Bouchard Pere et Fils
The village of Pommard, south of Beaune, produces one of the finest red wines in the whole of the Burgundy region. It shares with the equally famous Nuits-Saint-Georges further north, a vibrancy of fruit and firm structure that evolves superbly well with age. 1999 is an excellent vintage, one of the best of the 1990s. As such, this wine, from the largest owners of Grand and Premier Cru vineyards in Burgundy, is now at its peak.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Mint Tea
Ceylon tea delicately enhanced with the flavor of mint
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Tea Selection
Oolong Tea
A special blend featuring a distinctive honey-like taste
Jasmine
A revered classic with a hint of fragrant jasmine
(Available on flights to and from China)
Tie Guan Yin
A rich tasting tea with a strong roasted aroma
(Available on flights to and from China)
Pu-erh
Dark reddish tasting tea with a strong, full and earthy taste
(Available on flights to and from China)
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry
(Cranberry juice is available on flights to and from USA and Canada)
Soft Drinks
A range of regular or low-calorie drinks is available
Cold Japanese Oolong Tea
(Available on flights to and from Japan)
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Mint Tea
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
EA 0506
Jul 4, 2008, 2:07 pm
#267
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Singapore Airlines
Business Class menu
Denpasar to Singapore
May 2006
Lunch
A Savoury Note
Szechuan smoked salmon with Oriental pickle salad
The Main Event
Pan fried salmon fillet in basil vinaigrette, green beans and baby potatoes
Indonesian lamb curry, cabbage in coconut and turmeric rice
Pan fried beef fillet with creamy mustard sauce, roasted vegetables with herbs and parmesan polenta
A Sweet Note
Almond curd with rambutans
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
Montagny 1er Cru 2002
Fullish yellow with light green tints, ripe fruit on the nose with a touch of hazelnuts, rounded and pleasantly fruity on the palate, attractively dry finish. Best at between two and four years old.
Red Wines
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Serrata Belguardo 2003 igt Maremma Toscana
A superb blend of the Chianti’s Sangiovese grape and Bordeaux’s Cabernet Sauvignon. This wine is from what is fast becoming the most exciting wine growing region in southern Tuscany. A lovely wine with deep black cherry colour. Fresh crushed berry fruit on the nose dominated by blackcurrants, succulent flavours on the palate, from the warm 2003 vintage, with an elegantly dry finish.
Pommard 1999 Bouchard Pere et Fils
The village of Pommard, south of Beaune, produces one of the finest red wines in the whole of the Burgundy region. It shares with the equally famous Nuits-Saint-Georges further north, a vibrancy of fruit and firm structure that evolves superbly well with age. 1999 is an excellent vintage, one of the best of the 1990s. As such, this wine, from the largest owners of Grand and Premier Cru vineyards in Burgundy, is now at its peak.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Mint Tea
Ceylon tea delicately enhanced with the flavor of mint
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Tea Selection
Oolong Tea
A special blend featuring a distinctive honey-like taste
Jasmine
A revered classic with a hint of fragrant jasmine
(Available on flights to and from China)
Tie Guan Yin
A rich tasting tea with a strong roasted aroma
(Available on flights to and from China)
Pu-erh
Dark reddish tasting tea with a strong, full and earthy taste
(Available on flights to and from China)
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry
(Cranberry juice is available on flights to and from USA and Canada)
Soft Drinks
A range of regular or low-calorie drinks is available
Cold Japanese Oolong Tea
(Available on flights to and from Japan)
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Mint Tea
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Business Class menu
Denpasar to Singapore
May 2006
Lunch
A Savoury Note
Szechuan smoked salmon with Oriental pickle salad
The Main Event
Pan fried salmon fillet in basil vinaigrette, green beans and baby potatoes
Indonesian lamb curry, cabbage in coconut and turmeric rice
Pan fried beef fillet with creamy mustard sauce, roasted vegetables with herbs and parmesan polenta
A Sweet Note
Almond curd with rambutans
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
SQ143C DPS-SIN (L3) 24-1.1 05 RC
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
Montagny 1er Cru 2002
Fullish yellow with light green tints, ripe fruit on the nose with a touch of hazelnuts, rounded and pleasantly fruity on the palate, attractively dry finish. Best at between two and four years old.
Red Wines
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Serrata Belguardo 2003 igt Maremma Toscana
A superb blend of the Chianti’s Sangiovese grape and Bordeaux’s Cabernet Sauvignon. This wine is from what is fast becoming the most exciting wine growing region in southern Tuscany. A lovely wine with deep black cherry colour. Fresh crushed berry fruit on the nose dominated by blackcurrants, succulent flavours on the palate, from the warm 2003 vintage, with an elegantly dry finish.
Pommard 1999 Bouchard Pere et Fils
The village of Pommard, south of Beaune, produces one of the finest red wines in the whole of the Burgundy region. It shares with the equally famous Nuits-Saint-Georges further north, a vibrancy of fruit and firm structure that evolves superbly well with age. 1999 is an excellent vintage, one of the best of the 1990s. As such, this wine, from the largest owners of Grand and Premier Cru vineyards in Burgundy, is now at its peak.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Mint Tea
Ceylon tea delicately enhanced with the flavor of mint
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Tea Selection
Oolong Tea
A special blend featuring a distinctive honey-like taste
Jasmine
A revered classic with a hint of fragrant jasmine
(Available on flights to and from China)
Tie Guan Yin
A rich tasting tea with a strong roasted aroma
(Available on flights to and from China)
Pu-erh
Dark reddish tasting tea with a strong, full and earthy taste
(Available on flights to and from China)
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry
(Cranberry juice is available on flights to and from USA and Canada)
Soft Drinks
A range of regular or low-calorie drinks is available
Cold Japanese Oolong Tea
(Available on flights to and from Japan)
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Mint Tea
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
EA 0506
Jul 4, 2008, 2:09 pm
#268
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Singapore Airlines
Business Class menu
Singapore to Denpasar
May 2006
Dinner
A Savoury Note
Turkey salad with garden greens
Herb dressing
The Main Event
Atlantic cod fillet in soya curry cream with tomatoes, green beans and ginger flavoured potatoes
Beef rending
Braised beef with vegetables in coconut gravy and steamed rice
Grilled chicken with mustard sauce, roasted mushrooms, carrots and mashed sweet potatoes
A Sweet Note
Ben & Jerry ice cream
Cherry garcia or vanilla for a change
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
Montagny 1er Cru 2002
Fullish yellow with light green tints, ripe fruit on the nose with a touch of hazelnuts, rounded and pleasantly fruity on the palate, attractively dry finish. Best at between two and four years old.
Red Wines
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Serrata Belguardo 2003 igt Maremma Toscana
A superb blend of the Chianti’s Sangiovese grape and Bordeaux’s Cabernet Sauvignon. This wine is from what is fast becoming the most exciting wine growing region in southern Tuscany. A lovely wine with deep black cherry colour. Fresh crushed berry fruit on the nose dominated by blackcurrants, succulent flavours on the palate, from the warm 2003 vintage, with an elegantly dry finish.
Pommard 1999 Bouchard Pere et Fils
The village of Pommard, south of Beaune, produces one of the finest red wines in the whole of the Burgundy region. It shares with the equally famous Nuits-Saint-Georges further north, a vibrancy of fruit and firm structure that evolves superbly well with age. 1999 is an excellent vintage, one of the best of the 1990s. As such, this wine, from the largest owners of Grand and Premier Cru vineyards in Burgundy, is now at its peak.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Mint Tea
Ceylon tea delicately enhanced with the flavor of mint
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Tea Selection
Oolong Tea
A special blend featuring a distinctive honey-like taste
Jasmine
A revered classic with a hint of fragrant jasmine
(Available on flights to and from China)
Tie Guan Yin
A rich tasting tea with a strong roasted aroma
(Available on flights to and from China)
Pu-erh
Dark reddish tasting tea with a strong, full and earthy taste
(Available on flights to and from China)
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry
(Cranberry juice is available on flights to and from USA and Canada)
Soft Drinks
A range of regular or low-calorie drinks is available
Cold Japanese Oolong Tea
(Available on flights to and from Japan)
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Mint Tea
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Business Class menu
Singapore to Denpasar
May 2006
Dinner
A Savoury Note
Turkey salad with garden greens
Herb dressing
The Main Event
Atlantic cod fillet in soya curry cream with tomatoes, green beans and ginger flavoured potatoes
Beef rending
Braised beef with vegetables in coconut gravy and steamed rice
Grilled chicken with mustard sauce, roasted mushrooms, carrots and mashed sweet potatoes
A Sweet Note
Ben & Jerry ice cream
Cherry garcia or vanilla for a change
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
SQ148C SIN-DPS (D3) 26-1.1 05 RC
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
Montagny 1er Cru 2002
Fullish yellow with light green tints, ripe fruit on the nose with a touch of hazelnuts, rounded and pleasantly fruity on the palate, attractively dry finish. Best at between two and four years old.
Red Wines
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Serrata Belguardo 2003 igt Maremma Toscana
A superb blend of the Chianti’s Sangiovese grape and Bordeaux’s Cabernet Sauvignon. This wine is from what is fast becoming the most exciting wine growing region in southern Tuscany. A lovely wine with deep black cherry colour. Fresh crushed berry fruit on the nose dominated by blackcurrants, succulent flavours on the palate, from the warm 2003 vintage, with an elegantly dry finish.
Pommard 1999 Bouchard Pere et Fils
The village of Pommard, south of Beaune, produces one of the finest red wines in the whole of the Burgundy region. It shares with the equally famous Nuits-Saint-Georges further north, a vibrancy of fruit and firm structure that evolves superbly well with age. 1999 is an excellent vintage, one of the best of the 1990s. As such, this wine, from the largest owners of Grand and Premier Cru vineyards in Burgundy, is now at its peak.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Mint Tea
Ceylon tea delicately enhanced with the flavor of mint
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Tea Selection
Oolong Tea
A special blend featuring a distinctive honey-like taste
Jasmine
A revered classic with a hint of fragrant jasmine
(Available on flights to and from China)
Tie Guan Yin
A rich tasting tea with a strong roasted aroma
(Available on flights to and from China)
Pu-erh
Dark reddish tasting tea with a strong, full and earthy taste
(Available on flights to and from China)
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry
(Cranberry juice is available on flights to and from USA and Canada)
Soft Drinks
A range of regular or low-calorie drinks is available
Cold Japanese Oolong Tea
(Available on flights to and from Japan)
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Mint Tea
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
EA 0506
Jul 4, 2008, 2:11 pm
#269
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Singapore Airlines
Business Class menu
Denpasar to Singapore
May 2006
Breakfast
A Fresh Start
A choice of apple, tomato or freshly squeezed orange
Fresh fruit
The Main Event
Indonesian style rice cake with fish curry and vegetables
Shiitake mushroom quiche with roasted tomato and grilled beef sausage
Baked crepe with scrambled egg and chives, veal sausage, roasted tomato and hash brown potatoes
From the Bakery
Assorted breakfast rolls
Butter – Fruit preserve
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
Montagny 1er Cru 2002
Fullish yellow with light green tints, ripe fruit on the nose with a touch of hazelnuts, rounded and pleasantly fruity on the palate, attractively dry finish. Best at between two and four years old.
Red Wines
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Serrata Belguardo 2003 igt Maremma Toscana
A superb blend of the Chianti’s Sangiovese grape and Bordeaux’s Cabernet Sauvignon. This wine is from what is fast becoming the most exciting wine growing region in southern Tuscany. A lovely wine with deep black cherry colour. Fresh crushed berry fruit on the nose dominated by blackcurrants, succulent flavours on the palate, from the warm 2003 vintage, with an elegantly dry finish.
Pommard 1999 Bouchard Pere et Fils
The village of Pommard, south of Beaune, produces one of the finest red wines in the whole of the Burgundy region. It shares with the equally famous Nuits-Saint-Georges further north, a vibrancy of fruit and firm structure that evolves superbly well with age. 1999 is an excellent vintage, one of the best of the 1990s. As such, this wine, from the largest owners of Grand and Premier Cru vineyards in Burgundy, is now at its peak.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Mint Tea
Ceylon tea delicately enhanced with the flavor of mint
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Tea Selection
Oolong Tea
A special blend featuring a distinctive honey-like taste
Jasmine
A revered classic with a hint of fragrant jasmine
(Available on flights to and from China)
Tie Guan Yin
A rich tasting tea with a strong roasted aroma
(Available on flights to and from China)
Pu-erh
Dark reddish tasting tea with a strong, full and earthy taste
(Available on flights to and from China)
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry
(Cranberry juice is available on flights to and from USA and Canada)
Soft Drinks
A range of regular or low-calorie drinks is available
Cold Japanese Oolong Tea
(Available on flights to and from Japan)
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Mint Tea
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
Business Class menu
Denpasar to Singapore
May 2006
Breakfast
A Fresh Start
A choice of apple, tomato or freshly squeezed orange
Fresh fruit
The Main Event
Indonesian style rice cake with fish curry and vegetables
Shiitake mushroom quiche with roasted tomato and grilled beef sausage
Baked crepe with scrambled egg and chives, veal sausage, roasted tomato and hash brown potatoes
From the Bakery
Assorted breakfast rolls
Butter – Fruit preserve
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
SQ141C DPS-SIN (B) 26-1.1 05 RC
Wine and Beverage
Special Cocktail
Citrus Royale
A refreshing thirst quencher made from orange and pineapple juices mixed with lime cordial and 7-Up.
Cocktails
Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Gin Fizz
An delightful concoction of gin and lemon juice, topped with soda
Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Tropical Sparkle
Orange Cooler
Golden Spice
Fruit Spritzer
Sunrise Surprise
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Gordon’s Dry Gin
Smirnoff Red Label Vodka
Bacardi Carta Blanca
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
Liqueurs
Cointreau
Tia Maria
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Champagne
Piper Heidsieck 1999
Piper Heidsieck, known simply as “Piper” to its many admirers, epitomizes the zest and gaiety of the social scene for which Champagne is so perfectly suited. From the excellent 1999 vintage, this is a superb blend of the two greatest Champagne grapes : 60% Pinot Noir for ripeness and body with 40% Chardonnay for elegance and finesse. Matured for over five years in Piper’s deep chalk cellars in Reims, it has now reached perfection.
White Wines
Kloster Eberbach Riesling Kabinett 2003 Rheingau
A lively light yellow with green tints. In taste, a fine fruity bouquet reminiscent of yellow fruit and peach, ripe fruit on the palate and harmonious with a soft, dry finish.
Rheingau Riesling Kabinett 2004 Weinhaus Ress
Founded in 1870 by hotelier Balthasar Ress, the family estate of 34 hectares centred on Hattenheim in the heart of the Rheingau wine region, is one of the finest in Germany. This wine, from the superbly elegant 2004 vintage, represents Riesling at its finest : pale in colour, delicately floral on the nose with flavours of ripe pear and white peach, a soft fruitiness and a refreshing lift of natural acidity. Being quite dry and light in alcohol (11 degrees) it makes a charming partner for light dinner dishes.
Montagny 1er Cru 2002
Fullish yellow with light green tints, ripe fruit on the nose with a touch of hazelnuts, rounded and pleasantly fruity on the palate, attractively dry finish. Best at between two and four years old.
Red Wines
Chateau Cissac 1998 Cru Bourgeois Haut Medoc
Cissac is one of the Medoc’s finest Cru Bourgeois. The high proportion (75%) of Cabernet Sauvignon produces a wine with a brilliant deep carmine colour and an aroma of cedar wood over blackcurrants. 1998 was a very good vintage that produced classically firm clarets that needed time for the tannins to soften. At eight years old, this wine is now in full bloom.
Serrata Belguardo 2003 igt Maremma Toscana
A superb blend of the Chianti’s Sangiovese grape and Bordeaux’s Cabernet Sauvignon. This wine is from what is fast becoming the most exciting wine growing region in southern Tuscany. A lovely wine with deep black cherry colour. Fresh crushed berry fruit on the nose dominated by blackcurrants, succulent flavours on the palate, from the warm 2003 vintage, with an elegantly dry finish.
Pommard 1999 Bouchard Pere et Fils
The village of Pommard, south of Beaune, produces one of the finest red wines in the whole of the Burgundy region. It shares with the equally famous Nuits-Saint-Georges further north, a vibrancy of fruit and firm structure that evolves superbly well with age. 1999 is an excellent vintage, one of the best of the 1990s. As such, this wine, from the largest owners of Grand and Premier Cru vineyards in Burgundy, is now at its peak.
Port
Taylor 2000 Late Bottled Vintage Port
LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example.
Tea Selection
Pure Ceylon Tea
A favourite choice for any time of the day or night
Earl Grey
Delicately fragrant, a traditional English favourite
Darjeeling
One of the world’s finest blends from the Himalayan foothills
Camomile
A balanced blend of camomile and herbs without caffeine
Decaffeinated Tea
A full-flavoured alternative without caffeine
Mint Tea
Ceylon tea delicately enhanced with the flavor of mint
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Japanese Green Tea
Delicate aroma with fresh clean taste
Chinese Tea Selection
Oolong Tea
A special blend featuring a distinctive honey-like taste
Jasmine
A revered classic with a hint of fragrant jasmine
(Available on flights to and from China)
Tie Guan Yin
A rich tasting tea with a strong roasted aroma
(Available on flights to and from China)
Pu-erh
Dark reddish tasting tea with a strong, full and earthy taste
(Available on flights to and from China)
Gourmet Coffees
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5
Colombian Supremo
Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 4/5
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Café Royal
Lightly sweetened coffee with a touch of XO Brandy
Espresso
A single shot of premium coffee, the gourmet’s choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Decaffeinated Coffee
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Milo
A nutritious drink for that extra energy
Mineral Water
Carbonated mineral water
Non-carbonated mineral water
Fruit Juices
Apple
Orange
Pineapple
Tomato
Cranberry
(Cranberry juice is available on flights to and from USA and Canada)
Soft Drinks
A range of regular or low-calorie drinks is available
Cold Japanese Oolong Tea
(Available on flights to and from Japan)
Iced Drinks
Iced Tea
A refreshing favourite served with a slice of lemon and topped with ice
Iced Mint Tea
(Available on flights to and from Jeddah, Cairo, Dubai and Istanbul)
Iced Coffee
A refreshing mix of sweetened coffee and cream, topped with ice
Iced Mocha
A favourite combination of delicious coffee, milk and chocolate served with ice
Iced Chocolate
A cool treat of smooth rich cocoa with milk
Iced Milo
A delicious energy drink
EA 0506
Jul 4, 2008, 2:12 pm
#270
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Singapore Airlines
First Class menu
Singapore to Jakarta
April 2006
Light Meal
Main Courses
Fried chilli prawns Singapore style, seasonal Chinese leafy greens, carrots with young corn and steamed rice
Nasi Padang
Indonesian style steamed rice with beef rending, grilled spiced chicken, steamed fish soufflé and mixed vegetables
Baked chicken with shiitake stuffing in pesto dressing, roasted vegetables and new potatoes
Dessert
Apple pie with raisins and cinnamon
From the Bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Selection of tea
First Class menu
Singapore to Jakarta
April 2006
Light Meal
Main Courses
Fried chilli prawns Singapore style, seasonal Chinese leafy greens, carrots with young corn and steamed rice
Nasi Padang
Indonesian style steamed rice with beef rending, grilled spiced chicken, steamed fish soufflé and mixed vegetables
Baked chicken with shiitake stuffing in pesto dressing, roasted vegetables and new potatoes
Dessert
Apple pie with raisins and cinnamon
From the Bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Selection of tea
SQ156C SIN-CGK (LM) 18-1.1 04.01-31.12 FC
