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Menus for trip reports back to January 2007 now included in the index.
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Emirates
First Class menu Auckland to Melbourne January 2009 Bar Service Aperitifs A selection of fruit juices and soft drinks Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky A selection of international beers Cocktails Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini Wines A selection of fine wines from internationally renowned vineyards of the old and new world Champagne Brut Liqueuers Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria Dinner Canapés Selection of canapés Appetiser New Zealand seafood delight consisting of cured and hot smoked salmon, crayfish and grilled sea scallop, served with a ginger and apricot chutney Pressed sheesh taouk chicken terrine served with vegetable ribbons, accompanied by a balsamic dressing Soup Potato cream soup served with brie and herb cheese toasties Salad Seasonal salad served with a choice of dressings Main Course Paprika smoked loin of lamb topped with deep fried zucchini and eggplant julienne, served with a fig jam and saffron couscous, garnished with long green beans and sauteed cherry tomatoes Coconut prawns enhanced with lemon grass and fresh coriander, offered with glazed pak choy, carrot flowers, red peppers and steamed rice Roasted chicken breast slow roasted chicken breast wrapped with turkey bacon and flavoured with fresh sage, accompanied with Mediterranean style vegetables and sauteed potato slices Tomato and spinach cannelloni thin pasta sheets filled with baby spinach and ricotta cheese, topped with parmesan salsa, fresh herbs, mushrooms and pan-fried cherry tomatoes A la carte vegetables a selection of alternative vegetables, which includes new roast potatoes with rosemary, green beans in garlic butter, kumara sweet potatoes and couscous with raisins Dessert Mini desserts gourmet selection of fine miniature desserts Bread Bread basket a variety of freshly baked rolls and garlic bread Cheese International cheese selection Fruit Fresh seasonal fruit Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee freshly brewed, decaffeinated, espresso and cappuccino Chocolates EK407-AKLMELDXB-F-C First Class Wine List Champagne Dom Perignon Vintage 2000 The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours. White Wine Meursault, 2006 Bouchard Pere & Fils The opulence of both the Meursault appellation and the 2006 vintage show clearly in this example. Full, rich fruit around a mineral core with a super length for one so young. The village of Meursault, just south of Burgundy's capital Beaune, continues to make some of the worlds most jaw droppingly good dry white wines. Staete Landt, 2007 Sauvignon Blanc Staete Landt winery gets its title from the old Dutch name that Abel Tasman gave to New Zealand when he discovered the land in 1642. The 2007 is perfumed with aromas of passionfruit and gooseberries. On the palate the wine is full bodied with a real concentration of flavour and aroma, a passionfruit character is dominant, backed by subtle mineral and spicy, dry hay characters with a creamy almost nutty complexity and a crisp ripe attractive acidity. Red Wine Château La Lagune, 2000 Haut Medoc This fine Classified Growth shows perfectly how the fabled 2000 vintage is beginning to mature. Befitting a hot summer and autumn, the millenium vintage was upfront with fruit and laden with soft tannins. As Cantemerle approaches full maturity the early primary fruit flavours have morphed into a more subtle complex and richer style. Coffee, cinnamon, leather and vanilla with ripe blackcurrant at the core, rounded by a graceful finish. Vabby Lake Vineyard, 2005 Pinot Noir Vabby Lake is the leading botique winery on the Mornington Peninsula with a focus on producing benchmark examples of the capricious Pinot Noir. The results are amongst the finest in Australia. The 2005 is dominated by dark berry fruits with hints of plum, strawberries and spices with astute oak. They effortlessly fuse on the palate, giving a wine that is sweet and silky with soft tannins. Mungo Park Shiraz, 2006, Colonial Estate, Barossa Valley, Australia Produced from 80-100 year old gnarled Shiraz vines that make up this Single Vineyard in the cooler climate of the Moppa sub region of the famed Barossa Valley. This provides the wine with some intensity and vivacity. Mungo Park, named after the 18th century Scottish explorer, is not just full-bodied and rich, but has fresh definition. The real beauty of this wine (of which we've snaffled virtually all of this vintage) is how brilliantly drinkable it is. Dessert Chateau Guiraud, 1999 Premier Cru Sauternes One of the great vintages of Sauternes. An opulent and exotic wine, with beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipping on its own. The myriad of complex flavours linger for, seemingly, an eternity. Dow's, Vintage 1985 The 1985 vintage is a great classic. The nose carries complex, forward aromas of round black fruit. The palate is smoothly textured with a streak of pure black fruit and nicely integrated alcohol. Some soft tannins show through on the finish, which has a superbly warming effect with a lovely length. Tea Menu Mandarin A single origin Ceylon tea, grown at 5000ft above sea level. Medium strength, gently combined with a sweet and juicy Mandarin flavour, offers a tea with zest and a slightly sweet finish. Refreshing and energizing after a meal or as an accompaniment to cake and sweet pastry. Cardamom A single origin Ceylon tea, grown at 5000ft above sea level. Medium-bodied, fused with spicy cardamom, produces a reviving and aromatic brew. The slightly raw and sweet flavour produces a medium strength tea with a pleasant finish. An aromatic accompaniment to meat, rich cakes and pastries. Ceylon Supreme A rich and full bodied Ceylon tea from the Dimbula region, grown at 4000ft above sea level. It is ideal if you enjoy your tea with milk as its strength allows it to take warm dairy milk, and retain its personality. Recommended as a breakfast tea, and also good with rich foods and red meats. Earl Grey A full-bodied low elevation single origin Ceylon tea, grown at sea level. It has a rich and robust character combined with Bergamot flavour to produce authentic Earl Grey Tea. Its strength brings a perfect balance between the tea and fragrant bergamot. Earl Grey is an all day tea, recommended especially as a palate cleanser in between courses or at the end of a heavy meal. Darjeeling From the foothills of the Himalayas, the Darjeeling region borders Nepal. This tea is light and bright with a characteristic Muscatel note. Its uniqueness comes from the combination of climate and soil which produces the prized Darjeeling character. It is delightful as an evening tea, and also as an accompaniment to light desserts and scones. Decaffeinated A medium strength teat with a gentle character. Pleasing at all times of the day and delightful with a touch of milk and honey if sweetness is desired. Pure Camomile A gentle and relaxing herb. The flower of the Camomile offers the most refined aroma, taste and texture. Brewing the pure flowers therefore produces a surpassingly light, golden yellow infusion which is mild yet defined by a fresh, green apple note. It is a delicious, caffeine-free accompaniment for apple pie, cream cheese cakes and is also an ideal evening tea. Naturally Spicy Berry An aromatic fruity infusion combining a tangy raspberry, with strawberry, and a touch of spice offering a gentle yet complex herbal drink. A delightful infusion for the afternoon or evening. Vanilla A single origin, high elevation, Ceylon tea. The tea has a characteristically light, bright personality, in a deliciously gentle marriage with fragrant vanilla flavour. It is a medium strength tea with wonderful aroma. Recommended as a refreshing afternoon tea, and as an accompaniment to mild cheeses. Ginger Grown at high elevation, this Ceylon tea is of medium body. Enhanced by the warming aroma and flavour of spicy ginger, the combination of the two herbs is an ancient one. Based on an ayurvedic tonic where the goodness in tea combines with the benefits of ginger to produce a sparkling, all natural hot tea. Ginger tea is recommended with spicy food, smoked cheese and orange dark chocolate. Jasmine Green A mild green tea from China. With traditional, natural Jasmine flavour, the tea is perfumed using petals of Jasmine, a process several thousand years old. Uplifting and aromatic. This tea is a delicious palate cleanser after strong tasting or rich food. Natural Green A pure green tea from China. This tea has hints of herb, a touch of spice and a pleasingly mild finish. It produces a lightly spicy and smoky taste. Recommended as an accompaniment to heavy meats or grilled fish, also enjoyable at the end of a meal as a digestif. |
Emirates
First Class menu Melbourne to Dubai January 2009 Bar Service Aperitifs A selection of fruit juices and soft drinks Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky A selection of international beers Cocktails Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini Wines A selection of fine wines from internationally renowned vineyards of the old and new world Champagne Brut Liqueuers Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria A la Carte Dining Continental Breakfast Fresh smoothie or juice a selection of fresh juices and home-made smoothies Yoghurt natural or fruit Assorted cereals Bread basket a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves Cheese selection which includes King Island goat cheese, Cobram Swiss cheddar and Camembert accompanied by stuffed green olives, crudites, dried fruit and sweet corn relish Hot Breakfast Cheese and chives scrambled eggs creamy scrambled eggs with melted Swiss cheese and chives, served with a tangy tomato and onion relish, grilled veal sausages, roasted potatoes, sauteed spinach, mushrooms and grilled capsicum Hot smoked salmon omelette with cream cheese, fondant potatoes, grilled asparagus, roasted cherry tomatoes and braised tomato and capsicum ragout Toasted waffle served with pear and lychee cooked in a candied orange syrup, topped with a creamy vanilla sauce Canapés Selection of canapés which includes lamb in filo pastry, prawn and garlic empanada, dhokla, marinated bocconcini mozzarella, mixed olives and antipasti vegetables Appetisers Poached lobster medallions served on a chunky potato and dill salad, topped with fried capers Roast beef tenderloin tender beef tenderloin on a bed of fresh rocket leaves, grilled sweet potato, roasted pine nuts, served with a ginger and coriander dressing Main Courses Snapper curry a delicately spiced snapper curry served with scented basmati rice and a chunky-cut tomato and okra stew Five spice chicken tender pieces of chicken cooked in a flavourful blend of five spices, with crunchy fried egg noodles and Asian stir fried vegetables Braised veal ballotine braised boneless veal ballotine, served on a bed of creamy soft mashed potato with Dutch carrots, broad beans and roasted parsnip Pappardelle pasta cracked pepper pappardelle pasta with creamed spinach, roasted red peppers and green olives, topped with a sweet tomato jam and parmesan shavings Corn-fed chicken breast (275 calories) served with mixed wild rice, steamed broccolini, and a light Moroccan style carrot puree As an alternative accompaniment to your main course, an additional variety of vegetables is available which includes sauteed mushrooms, buttered green beans, saffron flavoured rice and turned steamed potatoes Bread basket a variety of freshly baked rolls and garlic bread Light Bites Seasonal salad served with a choice of dressings Shrimp laksa classic coconut flavoured shrimp laksa served with soft noodles and fried chilli julienne International cheese selection Selection of sandwiches which includes roast chicken and hommous, classic egg aioli and marinated prawn filling Beef pie beef pie served with a chunky tomato chutney Snapper brochettes marinated pieces of red snapper cooked on brochettes and placed on top of a flavoured nasi goreng Mushroom risotto a creamy mushroom risotto with sauteed asparagus and parmesan cheese Sweet Delights Mini desserts gourmet selection of fine miniature desserts Chocolate fudge pudding served warm with a fruit compote and Jaffa cake flavoured ice cream Fresh seasonal fruit Selection of petits fours Chocolates to accompany a freshly brewed cup of tea or coffee Hot Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee freshly brewed, decaffeinated, espresso and cappuccino Chocolates Last hot meal orders shall be taken 1 hr and 50 mins before landing EK407-AKLMELDXB-F-C First Class Wine List Champagne Dom Perignon Vintage 2000 The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours. White Wine Meursault, 2006 Bouchard Pere & Fils The opulence of both the Meursault appellation and the 2006 vintage show clearly in this example. Full, rich fruit around a mineral core with a super length for one so young. The village of Meursault, just south of Burgundy's capital Beaune, continues to make some of the worlds most jaw droppingly good dry white wines. Staete Landt, 2007 Sauvignon Blanc Staete Landt winery gets its title from the old Dutch name that Abel Tasman gave to New Zealand when he discovered the land in 1642. The 2007 is perfumed with aromas of passionfruit and gooseberries. On the palate the wine is full bodied with a real concentration of flavour and aroma, a passionfruit character is dominant, backed by subtle mineral and spicy, dry hay characters with a creamy almost nutty complexity and a crisp ripe attractive acidity. Red Wine Château La Lagune, 2000 Haut Medoc This fine Classified Growth shows perfectly how the fabled 2000 vintage is beginning to mature. Befitting a hot summer and autumn, the millenium vintage was upfront with fruit and laden with soft tannins. As Cantemerle approaches full maturity the early primary fruit flavours have morphed into a more subtle complex and richer style. Coffee, cinnamon, leather and vanilla with ripe blackcurrant at the core, rounded by a graceful finish. Vabby Lake Vineyard, 2005 Pinot Noir Vabby Lake is the leading botique winery on the Mornington Peninsula with a focus on producing benchmark examples of the capricious Pinot Noir. The results are amongst the finest in Australia. The 2005 is dominated by dark berry fruits with hints of plum, strawberries and spices with astute oak. They effortlessly fuse on the palate, giving a wine that is sweet and silky with soft tannins. Mungo Park Shiraz, 2006, Colonial Estate, Barossa Valley, Australia Produced from 80-100 year old gnarled Shiraz vines that make up this Single Vineyard in the cooler climate of the Moppa sub region of the famed Barossa Valley. This provides the wine with some intensity and vivacity. Mungo Park, named after the 18th century Scottish explorer, is not just full-bodied and rich, but has fresh definition. The real beauty of this wine (of which we've snaffled virtually all of this vintage) is how brilliantly drinkable it is. Dessert Chateau Guiraud, 1999 Premier Cru Sauternes One of the great vintages of Sauternes. An opulent and exotic wine, with beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipping on its own. The myriad of complex flavours linger for, seemingly, an eternity. Dow's, Vintage 1985 The 1985 vintage is a great classic. The nose carries complex, forward aromas of round black fruit. The palate is smoothly textured with a streak of pure black fruit and nicely integrated alcohol. Some soft tannins show through on the finish, which has a superbly warming effect with a lovely length. Tea Menu Mandarin A single origin Ceylon tea, grown at 5000ft above sea level. Medium strength, gently combined with a sweet and juicy Mandarin flavour, offers a tea with zest and a slightly sweet finish. Refreshing and energizing after a meal or as an accompaniment to cake and sweet pastry. Cardamom A single origin Ceylon tea, grown at 5000ft above sea level. Medium-bodied, fused with spicy cardamom, produces a reviving and aromatic brew. The slightly raw and sweet flavour produces a medium strength tea with a pleasant finish. An aromatic accompaniment to meat, rich cakes and pastries. Ceylon Supreme A rich and full bodied Ceylon tea from the Dimbula region, grown at 4000ft above sea level. It is ideal if you enjoy your tea with milk as its strength allows it to take warm dairy milk, and retain its personality. Recommended as a breakfast tea, and also good with rich foods and red meats. Earl Grey A full-bodied low elevation single origin Ceylon tea, grown at sea level. It has a rich and robust character combined with Bergamot flavour to produce authentic Earl Grey Tea. Its strength brings a perfect balance between the tea and fragrant bergamot. Earl Grey is an all day tea, recommended especially as a palate cleanser in between courses or at the end of a heavy meal. Darjeeling From the foothills of the Himalayas, the Darjeeling region borders Nepal. This tea is light and bright with a characteristic Muscatel note. Its uniqueness comes from the combination of climate and soil which produces the prized Darjeeling character. It is delightful as an evening tea, and also as an accompaniment to light desserts and scones. Decaffeinated A medium strength teat with a gentle character. Pleasing at all times of the day and delightful with a touch of milk and honey if sweetness is desired. Pure Camomile A gentle and relaxing herb. The flower of the Camomile offers the most refined aroma, taste and texture. Brewing the pure flowers therefore produces a surpassingly light, golden yellow infusion which is mild yet defined by a fresh, green apple note. It is a delicious, caffeine-free accompaniment for apple pie, cream cheese cakes and is also an ideal evening tea. Naturally Spicy Berry An aromatic fruity infusion combining a tangy raspberry, with strawberry, and a touch of spice offering a gentle yet complex herbal drink. A delightful infusion for the afternoon or evening. Vanilla A single origin, high elevation, Ceylon tea. The tea has a characteristically light, bright personality, in a deliciously gentle marriage with fragrant vanilla flavour. It is a medium strength tea with wonderful aroma. Recommended as a refreshing afternoon tea, and as an accompaniment to mild cheeses. Ginger Grown at high elevation, this Ceylon tea is of medium body. Enhanced by the warming aroma and flavour of spicy ginger, the combination of the two herbs is an ancient one. Based on an ayurvedic tonic where the goodness in tea combines with the benefits of ginger to produce a sparkling, all natural hot tea. Ginger tea is recommended with spicy food, smoked cheese and orange dark chocolate. Jasmine Green A mild green tea from China. With traditional, natural Jasmine flavour, the tea is perfumed using petals of Jasmine, a process several thousand years old. Uplifting and aromatic. This tea is a delicious palate cleanser after strong tasting or rich food. Natural Green A pure green tea from China. This tea has hints of herb, a touch of spice and a pleasingly mild finish. It produces a lightly spicy and smoky taste. Recommended as an accompaniment to heavy meats or grilled fish, also enjoyable at the end of a meal as a digestif. |
Emirates
First Class menu Dubai to Melbourne January 2009 Bar Service Aperitifs A selection of fruit juices and soft drinks Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky A selection of international beers Cocktails Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini Wines A selection of fine wines from internationally renowned vineyards of the old and new world Champagne Brut Liqueuers Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria A la Carte Dining Continental Breakfast Yoghurt natural or fruit Assorted cereals Bread basket a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves Cheese selection which includes Port Salut, bel paese, Camembert and provolone with olives and a selection of garnishes Hot Breakfast Chive omelette home-style omelette with a creamy chive filling, sauteed fresh spinach, grilled plum tomato, golden roesti potatoes and sauteed woodland mushrooms French toast traditional French toast slices accompanied by grilled turkey bacon, roast plum tomato and sweet maple syrup Stir-fried egg noodles topped with sliced hammour, prawns, Chinese greens and mushrooms, garnished with red chilli and fried shallots Canapés Selection of canapés which includes grilled chicken yakitori, tandoori roasted shrimp, goat cheese and onion pastry, parmesan cheese chunks and sun-dried tomato filled olives Appetisers Iranian caviar served with traditional accompaniments Selection of authentic Arabic mezze which includes cheese with zaatar, potato kibbeh, chickpea salad, cabbage salad, baba ghannouj, vine leaves and spinach fatayer, garnished with lemon and olives Marinated prawns marinated in a tangy mix of lemon grass and coriander, on a bed of vegetable spaghetti with black sesame seeds Main Courses Sweet chilli chicken succulent pan-fried chicken thigh topped with a tangy sweet chilli sauce, on a bed of stir-fried egg noodles with steamed pak choy and broccoli Thai fried rice with lobster Thai style fried rice accompanied with lobster and scallop, sauteed in a light soy sauce, served with stir-fried vegetables Milk-fed veal medallions tender veal medallions marinated with herbs and lightly grilled, served with a creamy mushroom sauce, roasted new potatoes and a medley of oven-baked vegetables Beetroot and gorgonzola filled ravioli home-made ravioli filled with beetroot, gorgonzola cheese and walnuts, tossed in a herb cream sauce and accompanied with a red cherry tomato ragout Braised beef tenderloin (267 calories) slow braised beef tenderloin with a light and tangy horseradish sauce, baby carrots, green beans and steamed herbed potatoes As an alternative accompaniment to your main course, an additional variety of vegetables is available which includes a medley of oven-roasted vegetables, green beans and yellow capsicums, roast potato with herbs and lemon rice Bread basket a variety of freshly baked rolls and garlic bread Light Bites Seasonal salad served with a choice of dressings Cream of avocado and chilli soup a rich soup delicately flavoured with green chillies and accompanied with a cheesy paprika puff twist International cheese selection Selection of sandwiches which includes lobster with Waldorf salad, gooseliver with kumquat chutney, crumbled feta cheese with oven-roasted tomatoes and roast beef with onion jam Quesadilla pie accompanied with a tangy tomato salsa Seafood in Peking sauce mixed lobster, prawn and scallop in a Peking sauce on a bed of stir-fried noodles Caesar salad a classic salad, served with cos lettuce, shaved parmesan, fried bread croutons and grilled sliced chicken, served with a creamy Caesar dressing Sweet Delights Mini desserts gourmet selection of fine miniature desserts Chocolate panettone bread pudding served warm with a vanilla flavoured sauce, fresh fig and strawberry Fresh seasonal fruit Chocolates to accompany a freshly brewed cup of tea or coffee Hot Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee freshly brewed, decaffeinated, espresso and cappuccino Chocolates Last hot meal orders shall be taken 1 hr and 50 mins before landing EK406-DXBMELAKL-F-C First Class Wine List Champagne Dom Perignon Vintage 2000 The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours. White Wine Meursault, 2006 Bouchard Pere & Fils The opulence of both the Meursault appellation and the 2006 vintage show clearly in this example. Full, rich fruit around a mineral core with a super length for one so young. The village of Meursault, just south of Burgundy's capital Beaune, continues to make some of the worlds most jaw droppingly good dry white wines. Staete Landt, 2007 Sauvignon Blanc Staete Landt winery gets its title from the old Dutch name that Abel Tasman gave to New Zealand when he discovered the land in 1642. The 2007 is perfumed with aromas of passionfruit and gooseberries. On the palate the wine is full bodied with a real concentration of flavour and aroma, a passionfruit character is dominant, backed by subtle mineral and spicy, dry hay characters with a creamy almost nutty complexity and a crisp ripe attractive acidity. Red Wine Château La Lagune, 2000 Haut Medoc This fine Classified Growth shows perfectly how the fabled 2000 vintage is beginning to mature. Befitting a hot summer and autumn, the millenium vintage was upfront with fruit and laden with soft tannins. As Cantemerle approaches full maturity the early primary fruit flavours have morphed into a more subtle complex and richer style. Coffee, cinnamon, leather and vanilla with ripe blackcurrant at the core, rounded by a graceful finish. Vabby Lake Vineyard, 2005 Pinot Noir Vabby Lake is the leading botique winery on the Mornington Peninsula with a focus on producing benchmark examples of the capricious Pinot Noir. The results are amongst the finest in Australia. The 2005 is dominated by dark berry fruits with hints of plum, strawberries and spices with astute oak. They effortlessly fuse on the palate, giving a wine that is sweet and silky with soft tannins. Mungo Park Shiraz, 2006, Colonial Estate, Barossa Valley, Australia Produced from 80-100 year old gnarled Shiraz vines that make up this Single Vineyard in the cooler climate of the Moppa sub region of the famed Barossa Valley. This provides the wine with some intensity and vivacity. Mungo Park, named after the 18th century Scottish explorer, is not just full-bodied and rich, but has fresh definition. The real beauty of this wine (of which we've snaffled virtually all of this vintage) is how brilliantly drinkable it is. Dessert Chateau Guiraud, 1999 Premier Cru Sauternes One of the great vintages of Sauternes. An opulent and exotic wine, with beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipping on its own. The myriad of complex flavours linger for, seemingly, an eternity. Dow's, Vintage 1985 The 1985 vintage is a great classic. The nose carries complex, forward aromas of round black fruit. The palate is smoothly textured with a streak of pure black fruit and nicely integrated alcohol. Some soft tannins show through on the finish, which has a superbly warming effect with a lovely length. Tea Menu Mandarin A single origin Ceylon tea, grown at 5000ft above sea level. Medium strength, gently combined with a sweet and juicy Mandarin flavour, offers a tea with zest and a slightly sweet finish. Refreshing and energizing after a meal or as an accompaniment to cake and sweet pastry. Cardamom A single origin Ceylon tea, grown at 5000ft above sea level. Medium-bodied, fused with spicy cardamom, produces a reviving and aromatic brew. The slightly raw and sweet flavour produces a medium strength tea with a pleasant finish. An aromatic accompaniment to meat, rich cakes and pastries. Ceylon Supreme A rich and full bodied Ceylon tea from the Dimbula region, grown at 4000ft above sea level. It is ideal if you enjoy your tea with milk as its strength allows it to take warm dairy milk, and retain its personality. Recommended as a breakfast tea, and also good with rich foods and red meats. Earl Grey A full-bodied low elevation single origin Ceylon tea, grown at sea level. It has a rich and robust character combined with Bergamot flavour to produce authentic Earl Grey Tea. Its strength brings a perfect balance between the tea and fragrant bergamot. Earl Grey is an all day tea, recommended especially as a palate cleanser in between courses or at the end of a heavy meal. Darjeeling From the foothills of the Himalayas, the Darjeeling region borders Nepal. This tea is light and bright with a characteristic Muscatel note. Its uniqueness comes from the combination of climate and soil which produces the prized Darjeeling character. It is delightful as an evening tea, and also as an accompaniment to light desserts and scones. Decaffeinated A medium strength teat with a gentle character. Pleasing at all times of the day and delightful with a touch of milk and honey if sweetness is desired. Pure Camomile A gentle and relaxing herb. The flower of the Camomile offers the most refined aroma, taste and texture. Brewing the pure flowers therefore produces a surpassingly light, golden yellow infusion which is mild yet defined by a fresh, green apple note. It is a delicious, caffeine-free accompaniment for apple pie, cream cheese cakes and is also an ideal evening tea. Naturally Spicy Berry An aromatic fruity infusion combining a tangy raspberry, with strawberry, and a touch of spice offering a gentle yet complex herbal drink. A delightful infusion for the afternoon or evening. Vanilla A single origin, high elevation, Ceylon tea. The tea has a characteristically light, bright personality, in a deliciously gentle marriage with fragrant vanilla flavour. It is a medium strength tea with wonderful aroma. Recommended as a refreshing afternoon tea, and as an accompaniment to mild cheeses. Ginger Grown at high elevation, this Ceylon tea is of medium body. Enhanced by the warming aroma and flavour of spicy ginger, the combination of the two herbs is an ancient one. Based on an ayurvedic tonic where the goodness in tea combines with the benefits of ginger to produce a sparkling, all natural hot tea. Ginger tea is recommended with spicy food, smoked cheese and orange dark chocolate. Jasmine Green A mild green tea from China. With traditional, natural Jasmine flavour, the tea is perfumed using petals of Jasmine, a process several thousand years old. Uplifting and aromatic. This tea is a delicious palate cleanser after strong tasting or rich food. Natural Green A pure green tea from China. This tea has hints of herb, a touch of spice and a pleasingly mild finish. It produces a lightly spicy and smoky taste. Recommended as an accompaniment to heavy meats or grilled fish, also enjoyable at the end of a meal as a digestif. |
Emirates
First Class menu Melbourne to Auckland January 2009 Bar Service Aperitifs A selection of fruit juices and soft drinks Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky A selection of international beers Cocktails Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini Wines A selection of fine wines from internationally renowned vineyards of the old and new world Champagne Brut Liqueuers Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria Brunch Juice Fresh smoothie or juice a selection of fresh juices and home-made smoothies Fruit Fresh seasonal fruit Salad Seasonal salad served with a choice of dressings Main Course Cheese and chives scrambled eggs creamy scrambled eggs with melted Swiss cheese and chives, served with a tangy tomato and onion relish, grilled veal sausages, roasted potatoes, sauteed spinach, mushrooms and grilled capsicum Hot smoked salmon omelette with cream cheese, fondant potatoes, grilled asparagus, roasted cherry tomatoes and braised tomato and capsicum ragout Five spice chicken tender pieces of chicken cooked in a flavourful blend of five spices, with crunchy fried egg noodles and Asian stir-fried vegetables Cheese selection which includes King Island goat cheese, Cobram Swiss cheddar and Camembert accompanied by stuffed green olives, crudites, dried fruit and sweet corn relish Dessert Lemon curd tart a sweet and sour tangy lemon curd tart topped with a quenelle of double cream Bread Bread basket a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee freshly brewed, decaffeinated, espresso and cappuccino Chocolates EK406-DXBMELAKL-F-C First Class Wine List Champagne Dom Perignon Vintage 2000 The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours. White Wine Meursault, 2006 Bouchard Pere & Fils The opulence of both the Meursault appellation and the 2006 vintage show clearly in this example. Full, rich fruit around a mineral core with a super length for one so young. The village of Meursault, just south of Burgundy's capital Beaune, continues to make some of the worlds most jaw droppingly good dry white wines. Staete Landt, 2007 Sauvignon Blanc Staete Landt winery gets its title from the old Dutch name that Abel Tasman gave to New Zealand when he discovered the land in 1642. The 2007 is perfumed with aromas of passionfruit and gooseberries. On the palate the wine is full bodied with a real concentration of flavour and aroma, a passionfruit character is dominant, backed by subtle mineral and spicy, dry hay characters with a creamy almost nutty complexity and a crisp ripe attractive acidity. Red Wine Château La Lagune, 2000 Haut Medoc This fine Classified Growth shows perfectly how the fabled 2000 vintage is beginning to mature. Befitting a hot summer and autumn, the millenium vintage was upfront with fruit and laden with soft tannins. As Cantemerle approaches full maturity the early primary fruit flavours have morphed into a more subtle complex and richer style. Coffee, cinnamon, leather and vanilla with ripe blackcurrant at the core, rounded by a graceful finish. Vabby Lake Vineyard, 2005 Pinot Noir Vabby Lake is the leading botique winery on the Mornington Peninsula with a focus on producing benchmark examples of the capricious Pinot Noir. The results are amongst the finest in Australia. The 2005 is dominated by dark berry fruits with hints of plum, strawberries and spices with astute oak. They effortlessly fuse on the palate, giving a wine that is sweet and silky with soft tannins. Mungo Park Shiraz, 2006, Colonial Estate, Barossa Valley, Australia Produced from 80-100 year old gnarled Shiraz vines that make up this Single Vineyard in the cooler climate of the Moppa sub region of the famed Barossa Valley. This provides the wine with some intensity and vivacity. Mungo Park, named after the 18th century Scottish explorer, is not just full-bodied and rich, but has fresh definition. The real beauty of this wine (of which we've snaffled virtually all of this vintage) is how brilliantly drinkable it is. Dessert Chateau Guiraud, 1999 Premier Cru Sauternes One of the great vintages of Sauternes. An opulent and exotic wine, with beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipping on its own. The myriad of complex flavours linger for, seemingly, an eternity. Dow's, Vintage 1985 The 1985 vintage is a great classic. The nose carries complex, forward aromas of round black fruit. The palate is smoothly textured with a streak of pure black fruit and nicely integrated alcohol. Some soft tannins show through on the finish, which has a superbly warming effect with a lovely length. Tea Menu Mandarin A single origin Ceylon tea, grown at 5000ft above sea level. Medium strength, gently combined with a sweet and juicy Mandarin flavour, offers a tea with zest and a slightly sweet finish. Refreshing and energizing after a meal or as an accompaniment to cake and sweet pastry. Cardamom A single origin Ceylon tea, grown at 5000ft above sea level. Medium-bodied, fused with spicy cardamom, produces a reviving and aromatic brew. The slightly raw and sweet flavour produces a medium strength tea with a pleasant finish. An aromatic accompaniment to meat, rich cakes and pastries. Ceylon Supreme A rich and full bodied Ceylon tea from the Dimbula region, grown at 4000ft above sea level. It is ideal if you enjoy your tea with milk as its strength allows it to take warm dairy milk, and retain its personality. Recommended as a breakfast tea, and also good with rich foods and red meats. Earl Grey A full-bodied low elevation single origin Ceylon tea, grown at sea level. It has a rich and robust character combined with Bergamot flavour to produce authentic Earl Grey Tea. Its strength brings a perfect balance between the tea and fragrant bergamot. Earl Grey is an all day tea, recommended especially as a palate cleanser in between courses or at the end of a heavy meal. Darjeeling From the foothills of the Himalayas, the Darjeeling region borders Nepal. This tea is light and bright with a characteristic Muscatel note. Its uniqueness comes from the combination of climate and soil which produces the prized Darjeeling character. It is delightful as an evening tea, and also as an accompaniment to light desserts and scones. Decaffeinated A medium strength teat with a gentle character. Pleasing at all times of the day and delightful with a touch of milk and honey if sweetness is desired. Pure Camomile A gentle and relaxing herb. The flower of the Camomile offers the most refined aroma, taste and texture. Brewing the pure flowers therefore produces a surpassingly light, golden yellow infusion which is mild yet defined by a fresh, green apple note. It is a delicious, caffeine-free accompaniment for apple pie, cream cheese cakes and is also an ideal evening tea. Naturally Spicy Berry An aromatic fruity infusion combining a tangy raspberry, with strawberry, and a touch of spice offering a gentle yet complex herbal drink. A delightful infusion for the afternoon or evening. Vanilla A single origin, high elevation, Ceylon tea. The tea has a characteristically light, bright personality, in a deliciously gentle marriage with fragrant vanilla flavour. It is a medium strength tea with wonderful aroma. Recommended as a refreshing afternoon tea, and as an accompaniment to mild cheeses. Ginger Grown at high elevation, this Ceylon tea is of medium body. Enhanced by the warming aroma and flavour of spicy ginger, the combination of the two herbs is an ancient one. Based on an ayurvedic tonic where the goodness in tea combines with the benefits of ginger to produce a sparkling, all natural hot tea. Ginger tea is recommended with spicy food, smoked cheese and orange dark chocolate. Jasmine Green A mild green tea from China. With traditional, natural Jasmine flavour, the tea is perfumed using petals of Jasmine, a process several thousand years old. Uplifting and aromatic. This tea is a delicious palate cleanser after strong tasting or rich food. Natural Green A pure green tea from China. This tea has hints of herb, a touch of spice and a pleasingly mild finish. It produces a lightly spicy and smoky taste. Recommended as an accompaniment to heavy meats or grilled fish, also enjoyable at the end of a meal as a digestif. |
Originally Posted by Kiwi Flyer
(Post 9871439)
TR threads started 01JAN06 to 30NOV08 included
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KE 691 ICN-TPE F January 2009
Korean Air
First Class January 2009 Seoul to Taipei Light Meal Appetizer Chinese style five spice beef Main Course Szechuan style Chinese seafood noodle soup served with side dishes Or Roasted chicken breast topped with grilled eggplant served with mixed vegetables and celery cream sauce Seasonal Fresh Fruit Bread Selection Whole wheat scone, herb roll Coffee/Tea/Green Tea/Ginseng Tea KE691-2009/01/06 F691-D |
AA NRT to USA (JFK/ORD/DFW) January 2009 with link
American Airlines
First Class January 2009 AA 168 NRT-JFK http://share.shutterfly.com/action/w...8QbNHDNy5bqMxg Beverages Cocktails and Aperitifs Bloody Mary Screwdriver Spirits SKYY Vodka Beefeater Dry Gin Bacardi Rum Glenlivet Single Malt Scotch Jim Bream Black Bourbon Canadian Club Reserve Blended Whisky Dewar’s White Label Scotch Whisky Jack Daniel’s Tennessee Whiskey Beers Heineken, Amstel Light and select U.S. Beer Additional beers may be available on selected international flights Brandy and Liqueurs Di Saronno Amaretto Bailey’s Irish Cream Kahlua Courvoisier V.S.O.P. Fine Champagne Cognac Other Beverages Carbonated beverages American Airlines Premium Blend regular and decaffeinated coffee Tea Fruit Juices Milk Champagne Pommery Brut Champagne White Wines Pascal Bouchard Chablis Vieilles Vignes Reserve du Domaine Conte Brandolini d’Adda Pinot Grigio Red Wines Freemark Abbey Napa Valley Merlot Clos de la Font Chateauneuf-du-Pape Aperitifs and Dessert Wines Emilio Lustau Sherry Choya Umeshu Plum Liqueur “Excellent” Gekkeikan Horin Daiginjo Sake Graham’s 20 Years Old Tawny Port Dining Service To Start Warm Mixed Nuts Or Marinated cheese antipasto Appetizer Smoked salmon and honey ginger shrimp accompanied by capers, red onion and sour cream The Salad Cart Fresh seasonal greens with kaiware sprouts, radish, pumpkin, onions, tomatoes and green bell peppers, offered with creamy Thai dressing or Sapori d’Arte olive oil and balsamic vinegar Thai Marinated Beef Tenderloin Bread Basket Assorted Gourmet breads offered with butter or Sapori d’Arte olive oil Or Japanese steamed rice Main Course Grilled Chicken Grilled, marinated breast of chicken topped with basil butter and a red wine and tomato demi-glace, served with wild mushroom risotto and seasonal vegetables Or Beef Fillet with Dijon Sauce Tenderloin of beef complemented by Dijon mustard sauce, parsley mashed potatoes, sautéed broccoli, carrot and radish Or Seafood Noodle Bowl Garlic chili marinated prawns and scallops served over rice noodles with broccoli, asparagus and shiitake mushroom Dine Upon Request You may choose one of the featured entrees to be served with an appetizer and dessert presented all at once, at any time you wish Dessert Ice Cream Sundae Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans Fruit and Cheese A selection of seasonal fruit and fine cheeses Or Grand Marnier fruit salad To Finish Assorted chocolates Japanese Winter Menu We are pleased to offer traditional Japanese cuisine on today’s flight. In order to ensure that our Japanese cuisine option is available, may we suggest that you pre-order this selection when making flight reservation. There are a limited number of Japanese cuisine meals on board. We apologize if your first selection is not available. Appetizer Tray Kobachi Dish Marinated flatfish with chrysanthemum roll, vinegared carrot and radish julienne, served with pickled cucumber and seaweed with bonito-flavored vinegar Hassun Dish Grilled marinated prawn, sweet simmered black soybeans on skewer, lotus root with spicy cod roe, boiled baby taro and egg cake Western-style dish Cod escabeche served with sliced onion, julienned carrot and red and yellow pepper Main Tray Simmered Dish Crabmeat and lily bulb paste dumpling served with carrot, radish, and mizuna leaf, accented by minced chicken with starch sauce Entrée Grilled red snapper saikyo-yaki style accompanied by an omelette, lotus root and simmered kelp roll Soup Miso soup with tofu and wakame seaweed Accompanied by steamed rice and assorted seasonal pickles Snack Attack Please feel free to help yourself in an assortment of sweets and other snacks near our galley, at any time after your meal. Mid-Flight Snack Select from Japanese soba noodles Or Light sandwich Roasted ham and red cheddar cheese sandwich served with fresh fruit Breakfast Offered prior to arrival Breakfast Breads An assortment of warm breads Main Course Farmer’s Omelette A fluffy omelette with potatoes and onions offered with paprika onion potatoes and breakfast ham Or Cereal and Yogurt Express Breakfast Served 45 minutes prior to landing to allow you to sleep as long as possible Warm breakfast breads, seasonal fruit and your choice of beverage Pre-Arrival Beverage For your Enjoyment Chilled sparkling water with a fresh citrus garnish 1/09 3Cls, First, NRT-DFW/JFK/ORD, Dinner-Breakfast 73PM154 161-F009-1A |
Mexicana Wine list
Mexicana
Elite Class January 2009 Wine List Champagne Veuve Clicquot Brut Bodega Veuve Clicquot 2V Bodega Casa Madero Parras, Coahuila Mexico Again Mexican presents a unique wine as an exclusive in Mexico. This white wine was created and seleced by Casa Madero and Tierra de Vinos to pair with the new menu on board. Its blend, a 50% Chardonnay – 50% Chenin Blanc, makes it an enjoyable and easy to drink wine, full of flowers, white peach, golden apples and fresh herbs. The balance between native and cultivated lees, gives 2V crispiness and vitality. 3V Bodega Casa Madero Parrs, Coahuila Mexico Cabernet Sauvignon, Merlot and Tempranillo are the 3Vs, the three grapes varieties that reflect the modern and bold character of this wine; selected by Tierra de Vinos, for our Elite Class Passengers. Cabernet Sauvignon gives the tannic structure; Merlot offers aromas of berries and violets; and Tempranillo gives the ripe red fruit and herbal character. It is a young but intense wine, easy to drink, fun and very food friendly. Los Cardos Malbec Bodega Dona Paula Mendoza Argentina When we talk about wines in Argentina, we have to talk about Malbec, its flagship grape. The first sensation on the palate when drinking Los Cardos Malbec is the nice spiciness that comes from the barrel ageing, after that the fruitiness of fresh ripe plums, black berries, mint and spearmint. This is a concentrated wine, with balanced sweet tannins, good medium acidity and medium plus alcohol that gives a formal structure with lots of intensity. Predilecto Bodega Gomez Cruzado Rioja Espana Predilecto is a red Rioja wine classified as “joven,” the Spanish word to refre wines without wood ageing. The vinification of this Tempranillo is made entirely in stainless steel tanks, therefore, the wine projects the most pure expression of the soil and the grapes of its origin. The characteristic aromas of Predilecto are red cherries, raspberries and pomegranate as well as subtle licorice and black pepper notes. |
MX J Class MEX-USA/Canada January 2009
From Mexico to the United States/Canada
Breakfast Seasonal Fruit Selection Choice of Cheese Omelet, Mexican Salsa, refried beans Or Corn crepes, cherry tomatoes, goat cheese, chives and tomato sauce Assorted Breads Pastries, Butter Lunch/Dinner Appetizer Mixed greens, panela cheese, cherry tomatoes, black olives, balsamic vinaigrette Choice of Fresh water fish fillet “a la Veracruzana,” couscous, extra virgin olive oil Or Chicken breast crepes “au gratin,” green tomato sauce Assorted breads Butter Dessert |
USA to Mexico January 2009
From Untied States to Mexico
Breakfast Seasonal Fruit Selection Choice of Monterrey Jack cheese omelet, pico de gallo, bacon, tator tots Or Ratatouille crepe, Alfredo sauce Assorted breads Pastries Butter Lunch/Dinner Appetizer Grilled vegetables with goat cheese, balsamic vinaigrette Choice of Seared salmon, orzo, lemon and chive beurre blanc Or Stuffed chicken breast, couscous, cherry tomatoes, roasted bell pepper sauce Assorted breads Butter Dessert Turtle Cake |
MX J Class Canada to Mexico January 2009
From Canada to Mexico
Breakfast Seasonal fruit selection Choice of Ham Omelet, lyonnaise potatoes, cherry tomatoes Or Buttermilk pancakes with bacon Assorted Breads Pastries Butter Lunch/Dinner Appetizer Frisse lettuce with smoked salmon, cucumber, cherry tomatoes and dill Choice of Sauteed beef tenderloin, local vegetables, creamy mushroom sauce Or Roasted vegetable lasagna, marinara sauce Assorted Breads Butter Dessert Apple Crumble International C1 MEX INT |
AM JFK-MEX Breakfast
AEROMEXICO
Classe Premier/Business Class MEX-JFK January 2009 Breakfast Starter Fresh Seasonal Fruit Main Course Prosciutto and asparagus omelette Or Enfrijolades, corn tortillas filled with chicken in tomato sauce, served with chistorra sausage and fresh cheese Assorted sweet breads served with butter and preserves Plain or fruit yogurt Regular coffee, decaffeinated coffee and tea will be offered to complement your meal. |
AM J Class MEX-JFK Lunch/Dinner
Lunch/Dinner
We are delighted to offer a selection of fine canapés to accompany your favorite beverage. Appetizer Caprese salad featuring a medley of organic tomatoes and mozzarella cheese, served with balsamic dressing Main Course Roasted Cornish hen with garam masala spices and shiitake mushroom in phyllo pastry Or Rib eye beef tips served in tomato sauce, accompanied by refried beans Cheese and Fruit A selection of fine international cheeses served with fruit Dessert Pears in cinnamon syrup with eggnog crème anglaise Or A Variety of ice cream 12/08 MEX-JFK 220C404-1 |
Menus within trip reports for all 6 years from 2003 to 2008 are now added to the index. We have over 2,000 individually linked menus not counting 36 menu threads also linked.
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