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QF First Class Wine List September 2010
Qantas Airways
First Class September 2010 Wine List Champagne Taittinger Comtes des Chamapgne Blanc de Blancs White Wines Vasse Felix Heytesbury Chardonnay 2006, Margaret River, Western Australia Grosset Polish Hill Riesling 2008, Clare Valley, South Australia Grosset Semillon Sauvignon Blanc 2009, Clare Valley and Adelaide Hills, South Australia Red Wine Penfolds St Henri Shiraz 2004, McLaren Vale and Barossa Valley, South Australia Ten Minutes by Tractor 10X Pinot Noir 2009, Mornington Peninsula, Victoria Mount Mary Vineyard Quintet Cabernet 2006, Yarra Valley, Victoria Dessert Wine Lillypilly Family Reserve Noble Blend 2002, Riverina, New South Wales |
QF 9 MEL-SIN-LHR September 2010 F/Class
September 2010
First Class Menu QF 9 Melbourne to Singapore Tasting Menu Our Tasting Menu features a selection of eight tasting plates highlighting the finest of Rockpool and Qantas cuisine. A selection of award winning wines will be offered to complement each course. Your Flight Attendant is available to assit you with your selection. Spanner Crab Salad on Blini with Crème Fraiche Chilled Pea and Mint Soup with Pan Fried Speck Barossa valley Chicken and Sweetcorn Chowder with Garlic Croutons Beetroot, Walnut and Roquefort Salad Seared Suzuki Mulloway with Black Olive Butter, Crushed Kipfler Potato Salad and Asparagus Roast Ambassador Lamb with Mint Jus, Pumpkin Puree and Steamed Spinach Salad of Baby Cos, Radicchio and Frisee with Palm Sugar Vinaigrette Vanilla, Prune and Armagnac Tart Blue, Soft, and hard cheese, hand selected by Will Studd, Maitre Fromager, Calendar Cheese Company, served with accompaniments A selection of Cacao handmade chocolates Dinner Canapés Spanner Crab Salad on Blini with Crème Fraiche Chilled Pea and Mint Soup with Pan Fried Speck Salads and Other Things Barossa valley Chicken and Sweetcorn Chowder with Garlic Croutons Beetroot, Walnut and Roquefort Salad Salad of Stockyard Roast Sirloin with Marinated Artichokes Light, Vegetarian and Sandwich Seared Suzuki Mulloway with Black Olive Butter, Crushed Kipfler Potato Salad and Asparagus Ragout of Asian Mushrooms with White Noodles and Bok Choy *Toasted Ciabatta with Goats Cheese, Roasted Piquillo Peppers and Rocket Salad *Big bowl of Spanish style Chorizo, Saffron and Chickpea Soup *Our signature Steak Sandwich with Tomato and Chili Relish Seared Suzuki Mulloway Black Olive Butter, Crushed Kipfler Potato Salad and Asparagus Chinese Mushroom Ragout, Rice and Asian Greens Salsa Verde, Pumpkin Puree and Spinach Or Thirlmere Duck Braised in Master Stock La Shui Sauce, Fragrant Rice and Gai Lin Lu Shui Sauce, Shanghai Noodles and Bok Choy Or Roasted Ambassador Lamb Mint Jus, Pumpkin Puree and Wilted Spinach Black Olive Butter, Warm Potato Salad and Steamed Greens Salsa Verde, Pumpkin Puree and Spinach Side Salad Salad of Baby Cos, Radicchio and Frisee with your choice of dressing Aged Balsamic and Extra Virgin Olive Oil Fresh Lemon Juice and Extra Virgin Olive Oil Palm Sugar Vinaigrette Cheese Blue, Soft, and hard cheese, hand selected by Will Studd, Maitre Fromager, Calendar Cheese Company, served with accompaniments Dessert Vanilla, Prune and Armagnac Tart with Crème Anglaise Assiette of Desserts *Whole or Sliced Seasonal Fruit *Maggie Beer Ice Cream Tubs Petits Fours A selection of Cacao handmade chocolates *Manna from Heaven Lamington *Passionfruit Shortbread *Available anytime throughout your flight. Singapore to London Supper Canapés Sea Salt and Chili Biscuits with Eggplant Puree and Ligurian Olives Entrées Sweet Potato Soup with Gremolata Chinese Style Roast Duck Salad with Pickled Vegetables and Toasted Peanuts Light Meals *Big bowl of Spanish style Chorizo, Saffron and Chickpea Soup *Goats Cheese and Roasted Piquillo Pepper Ciabatta with Rocket Salad *Our signature Steak Sandwich with Tomato and Chili Relish Main Courses Sicilian Style Seared Sea Bass with Pine Nuts and Currants, Couscous and Sugar Snaps Hainanese Chicken with Rice and Asian Greens served with Young Ginger and Chili Sauce Side Salad Salad of Baby Leaves with your choice of dressing Aged Balsamic and Extra Virgin Olive Oil Fresh Lemon Juice and Extra Virgin Olive Oil Red Wine Vinaigrette Cheese Hand Selected blue, soft and hard cheese served with accompaniments Dessert Banana and Hazelnut Syrup Cake with Crème Anglaise Bitter Orange Pudding with Double Cream Maggie Beer Ice Cream Tubs Whole or Sliced Fresh Seasonal Fruit Petits Fours A selection of Cacao handmade chocolates *Manna from Heaven Lamington *Passionfruit Shortbread *Available anytime throughout your flight. Breakfast Create your favorite Breakfast from our extensive Rockpool designed menu. Orange Juice Apple Juice Tomato Juice Sunraysia Pear Liquid Fruit Sunraysia Mango Liquid Fruit Guava Energiser Drink Fresh Fruit Salad Bircher Muesli Toasted Muesli Cereal Selection Yogurt and Honey Toast Crosisant Date and Walnut Muffin Strawberry Jam, Orange Marmalade, Honey, Vegemite Scrambled eggs Smoked Salmon Breakfast Sausages Slow Cooked beans Potato Cakes Sweet Onion Relish Sautéed Mushrooms Braised Capsicums Herb and Gruyere Omelette with Cherry Tomato Ragout |
QF 32 LHR-SIN-SYD September 2010 F/Class
September 2010 Menu
QF 32 LHR-SIN-SYD London to Singapore Lunch Canapés Fresh Prawn Rice Paper Rolls Crostini of Chermoula Lamb with Hummus Salads and Other Things Chestnut Soup with Lemon and Thyme Crème Fraiche Szechuan chicken salad with Celery and Black Fungus Salad of Roast Beef and Truffle Pecorino with Balsamic Dressing Light, Vegetarian and Sandwich Seared Halibut with Lemon and Olive Oil Dressing and Wilted Greens *Lamb, Mint and Pea Pot Pie Zucchini and Eggplant Lasagne with Rich Tomato Sauce and Pesto *Leek and Stilton Tart with a Bitter Green Leaf Salad *Our Signature Steak Sandwich with Tomato and Chile Relish Seared Halibut Marinated in Garlic and Saffron with Yam Puree and Steamed Spinach Café de Paris Butter, Celeriac Puree and Wilted Spinach Or Slow Cooked Duck with Prunes Chantenay Carrots and Creamed Celeriac Yam Puree and Steamed Greens Or Barbecued Pork Omelette Oyster Sauce, Fragrant Rice and Bok Choy Oyster Sauce and Steamed Spinach Side Salad Salad of Rocket, Radicchio, Mizuna and Baby Gem with your choice of dressing Aged Balsamic and Extra Virgin Olive Oil Fresh Lemon Juice and Extra Virgin Olive Oil Palm Sugar Vinaigrette Cheese Hand Selected blue, soft and hard cheese served with accompaniments Dessert Apple Tart Tatin with Vanilla Ice Cream Assiette of Desserts *Whole or Sliced Seasonal Fruit *Laverstoke Park Organic Ice Cream Tubs Petits Fours A selection of Amedei dark chocolates *Chocolate and Sour Cherry Cookies *Baby Lemon Meringue Pies *Available anytime throughout the flight Breakfast Create your favorite Breakfast from our extensive Rockpool designed menu. Orange Juice Apple Juice Tomato Juice Sunraysia Pear Liquid Fruit Sunraysia Mango Liquid Fruit Apricot and Honey Energiser Drink Fresh Fruit Salad Bircher Muesli Brookfarm Toasted Muesli Cereal Selection Yogurt and Honey Toast Croissant Chocolate and Orange Brioche Strawberry Jam, Orange Marmalade, Honey, Vegemite Free Range Scrambled eggs Laverstoke Park Farm Organic Sausages Organic Dry Cured Smoked Bacon H Forman Smoked Salmon Sweet Onion Relish Slow Roasted Tomatoes Potato Cakes Braised Beans Open Sandwich of Roasted Wild Mushrooms with Herb Butter Singapore to Sydney Lunch Brunch Guava Energiser Drink Fresh Tropical Fruit with Lime Wedges Croissant with Selection of Condiments Spanish Style Breakfast Tortilla with Chorizo and Sweet Onion Relish French Toast with Mascarpone and Spiced Strawberry Compote Salads and Other Things Indonesian Oxtail Broth with Fried Eschallots Seared Tuna with Black Olives and Petite Herb Salad Salad of Prosciutto and Slow Roasted Tomatoes with Balsamic Vinaigrette Light, Vegetarian and Sandwich Lamb, mint and pea pot pie *Leek and Stilton Tart with a Bitter Green Leaf Salad *Our Signature Steak Sandwich with Tomato and Chile Relish Seared Sea Bass Malay Style Sea Bass Curry with Okra, Eggplant and Roti Partha Fresh Lemon and Olive Oil Dressing and Steamed Vegetables Chive Crème Fraiche, Braised Potatoes and Green Beans Or Free Range Chicken with Sage and Onion Fondant Potatoes and Green Beans Chive Crème Fraiche, Braised Potatoes and Broccoli Or Slow Cooked Beef with Mushrooms Pan Fried Gnoochi and Steamed Broccoli Fondant Potatoes and Green Beans Side Salad Salad of Baby Leaves with your choice of dressing Aged Balsamic and Extra Virgin Olive Oil Fresh Lemon Juice and Extra Virgin Olive Oil Red Wine Vinaigrette Cheese Hand Selected blue, soft and hard cheese served with accompaniments Dessert Raspberry, Pistachio and Buttermilk Cake with Double Cream Mocha Tart with Almond Praline and Crème Fraiche Laverstoke Park Organic Ice Cream Sliced Fresh Seasonal Fruit Petits Fours A selection of Amedei dark chocolates *Chocolate and Sour Cherry Cookies *Baby Lemon Meringue Pies *Available anytime throughout the flight |
EK 413 AKL-SYD-DXB September 2010 Business Class
Emirates Airlines
September 2010 Business Class Wine List Champagne Moet & Chandon Brut Imperial NV White Wines Ninth Island, Sauvignon Blanc 2009 Tasmania Gulf Station, Chardonnay 2008, De Bortoli, Yarra Valley Red Wines Chateau St. Georges 2002, St. Georges St. Emilion Torbreck Old Vines GSM 2005, Barossa Valley Port Quinta do Noval 2004, Late Bottled Vintage Auckland to Sydney http://share.shutterfly.com/action/w...8QbNHDNy5bqSto Dinner Appetizer Smoked Salmon With grilled scallops on a bed of fresh green bean and walnut salad, with a mustard and dill dressing Or Soy barbecued chicken Marinated, grilled and served cold with Asian style salad and citrus dressing Main Course Moroccan lamb salad Mesclun salad leaves topped with cucumber, cherry tomatoes, kalamata olives, toasted pine nuts and grilled lamb Or Prawns in coconut sauce Prawns with a coconut and lemongrass sauce, with two colored rice, green beans and stir-fried carrot flowers Or Spinach and feta ravioli Tossed in rich tomato and basil sauce, with grilled aubergine, sautéed cherry tomatoes, broad beans and green zucchini Or Deli platter Selection of thinly sliced peppered sirloin, smoked chicken, melon and olive skewer, savory tartlet shell filled with hot smoked salmon mousse and cheddar cheese Dessert Tiramisu Served with a sweet butterscotch sauce 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 Sydney to Dubai Dinner Canapés Selection of cold canapés A selection of cold canapés, which includes vegetable skewer, caponata spoon and roasted chicken with marinated artichoke Appetizer Poached prawns Poached Vamba prawns served on a bed of Asian rice salad, accompanied with a sesame flavored soy dressing Or Roasted duck breast On grilled sesame coated pumpkin slices, with a Swiss chard salad and a burnt orange vinaigrette Salad Seasonal Salad A seasonal side salad served with a choice of dressings Main Course Smoked Chicken Breast Smoked Paprika and coriander yogurt chicken breast, accompanied by a tomato and chickpea casserole, steamed rice and sautéed broccolini Or Porterhouse Steak Thyme infused porterhouse steak, with caramelized parsnip, rosemary roasted potatoes and sautéed cherry tomatoes, topped with a confit of pearl onion jus Or Parmesan gnocchi Parmesan encrusted gnocchi with Mediterranean ratatouille, tossed in a creamy béchamel sauce Or Classic Chicken Caesar Salad Topped with Parmesan shavings, focaccia courtons and tender marinated chicken strips, served with a cream dressing Or Poached Red Emperor In broth with Enoki mushrooms, greens and Udon noodles Dessert Fresh Strawberry Sponge Cake A moist vanilla sponge cake layered with fresh strawberry slices, served with a citrus strawberry salad Or Pear and ginger pudding Served warm with a rich vanilla cream sauce Bread Bread basket A variety of freshly baked rolls and garlic bread Cheese International cheese selection Specially selected international cheeses, matured to perfection and served with a selection of crudités, crackers and dried fruit Fruit Fresh Seasonal Fruit Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee Freshly brewed, decaffeinated, espresso and cappuccino Chocolates Light Bites Enjoy a selection of light bites, which are available throughout your flight Deli Sandwich Layers of shaved roast beef, lettuce, tomato, Swiss cheese, gherkins, avocado pulp and whole grain mustard in walnut sourdough bread Chicken rikka Tender pieces of chicken on a bed of coconut rice Stir-fried spicy beef Stir-fried beef slices with snow peas, placed on Chinese chow mein noodles Fish and chips Golden fried fish goujons served with grilled peppers and chunky chips Mushroom vol au vent Rich mushroom ragout placed in a light puff pastry, accompanied with fresh green asparagus, roasted cherry tomatoes and grilled yellow capsicums Ice Cream Selection Refresh your appetite from our ice cream menu which includes cookies and cream or burnt toffee and fig ice-cream Tea Ceylon, China, Earl Grey, Camomile Coffee Freshly brewed, decaffeinated, espresso and cappuccino Breakfast Juice Freshly squeezed orange juice, grapefruit juice or a refreshing detox drink, made of fresh beetroot, celery, apple and ginger Fruit Fresh Seasonal Fruit Yogurt Greek Yogurt with fresh fruit coulis Main Course Mixed Grill Grilled beef medallion and a veal chipolata, with Boston baked beans, creamy spinach, and char-grilled Roma tomato Or Spanish Omelette Served with a tangy tomato ragout and roasted potato cubes, sautéed button mushrooms and fresh asparagus Or Buttermilk pancakes Apple-flavored buttermilk pancakes with a blueberry and manuka honey yogurt, served with maple syrup Or Cheese selection Which includes goat cheese, basil and garlic cheese, and Swiss cheese, served with dried apricots 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 EK413-AKLSYDDXB-J-08B_A380 |
V Australia Business Class Australia to Phuket October 2010
V Australia
Business Class Wine List Champagne Moet and Chandon NV Brut Imperial White Chalkers Crossing Tumbarumba (New South Wales) 2009 Sauvignon Blanc Caledonia Australis Gippsland (Victoria) 2008 Chardonnay Red Amadio Adelaide Hills (South Australia) 2008 Pinot Noir Kalleske Clarry’s Barossa Valley (South Australia) 2009 GSM Dessert Wine Westend Estate 3 Bridges Golden Mist Riverina (New South Wales) 2008 Botrytis Semillon Australian Fortified Wine Stanton & Killeen Rutherglen (NE Victoria) 2003 Vintage Fortified (18.5% alc/vol) From the Bar Spirits 666 Pure Tasmanian Vodka, Bundaberg OP Rum, Hendricks Gin, Hennessy VS Brandy, Grant’s Family Reserve Scotch, The Balvenie Doublewood 12 years old single malt, and Jim Bream Liqueur Bailey’s Irish Crème, Cointreau Beers Crown Lager and Pure Blonde Guest Beer – Red Angus Pilsner 4.8% Riverina (New South Wales) October 2010 Australia to Phuket Lunch Your choice of warmed breads Starter Smoked Salmon with white bean and avocado salad Soup Roast garlic, cauliflower and almond Main Courses Braised Veal Shank with sesame choy sum, Jasmine rice, and red chili Sesame chicken stir-fry with vegetables and ginger sweet soy Vegetable Strudel with mixed herb sauce and zucchini batons Cheese Cape Wickham Brie Cobram Vintage Cheddar Served with quince paste, dried apricots and crackers Dessert Crème Brulee with almond biscotti Ice Cream by Serendipity – Death by Chocolate Sorbet by Serendipity – Coconut & Kaffir Lime Smaller Bites A selection of refreshments Tandoori chicken with mango chutney Rocket, brie and semi dried tomato Flying – High Tea Warmed Scones, strawberry jam and double cream Served with a selection of finger sandwiches Roast beef and horseradish cream Tomato relish, lettuce, cucumber and cheese Smoked salmon, aioli, cucumber and lettuce Coffee V Australia serves Republica Fair Trade coffee: filter, espresso, Cappuccino or latte Tea English Breakfast, Earl Grey, Green tea, Chamomile or Peppermint tea Hot Chocolate Choose from a cup or a mug AUS-HKT J C4 OCT 2010 |
V Australia Business Class Phuket to Australia October 2010
V Australia
Business Class Wine List Champagne Moet and Chandon NV Brut Imperial White Chalkers Crossing Tumbarumba (New South Wales) 2009 Sauvignon Blanc Caledonia Australis Gippsland (Victoria) 2008 Chardonnay Red Amadio Adelaide Hills (South Australia) 2008 Pinot Noir Kalleske Clarry’s Barossa Valley (South Australia) 2009 GSM Dessert Wine Westend Estate 3 Bridges Golden Mist Riverina (New South Wales) 2008 Botrytis Semillon Australian Fortified Wine Stanton & Killeen Rutherglen (NE Victoria) 2003 Vintage Fortified (18.5% alc/vol) From the Bar Spirits 666 Pure Tasmanian Vodka, Bundaberg OP Rum, Hendricks Gin, Hennessy VS Brandy, Grant’s Family Reserve Scotch, The Balvenie Doublewood 12 years old single malt, and Jim Bream Liqueur Bailey’s Irish Crème, Cointreau Beers Crown Lager and Pure Blonde Guest Beer – Red Angus Pilsner 4.8% Riverina (New South Wales) October 2010 Phuket to Australia Dinner Your choice of warmed breads Starter Prawns with papaya, carrot & citrus salad Soup Potato and leek with crouton stick Main Courses Beef fillet steak with thyme sauce, rosemary & garlic gratin, cauliflower, snow peas and carrots Chicken Piccata with pasta and fresh vegetables Penne pasta with ratatouille and shaved Parmesan Cheese Castello Blue Dutch Gouda Rosenberg Brie Served with walnut, black and green grapes, fresh pineapple and crackers Dessert Lemon mousse with crushed pistachio and lime wedge Haagen Dazs Ice Cream – Vanilla or Chocolate Smaller Bites A selection of finger sandwiches Chicken and tomato Ham, cheese and lettuce Roasted vegetables with pesto Egg mayonnaise and lettuce Continental Breakfast Juice Orange Juice Cereal Muesli, Cornflakes or Weet-Bix Bakery A selection of croissants, wholemeal roll and Danish pastry served with your choice of vegemite or a selection of preserves Fruit Fresh Fruit selection Coffee V Australia serves Republica Fair Trade coffee: filter, espresso, Cappuccino or latte Tea English Breakfast, Earl Grey, Green tea, Chamomile or Peppermint tea Hot Chocolate Choose from a cup or a mug AUS-HKT J C4 OCT 2010 |
EK 384 DXB-BKK-HKG October 2010 First Class
Emirates
First Class October 2010 Wine list Champagne Dom Perignon 2000 White Wines Chassagne Montrachet 1er Cru Abbaye Morgeot 2006 Vincent Girardin Isabel Estate, Sauvignon Blanc 2008 Marlborough Red Wines Chateau Rauzan Segla 2001 Margaux Felton Road, Pinot Noir 2008 Central Otago, New Zealand St. Hallett “Old Block” Shiraz 2005 Barossa Valley Dessert Wines Chateau Guiraud 1997 Premier Cru Sauternes Port Warre’s 1980 Vintage Port October 2010 First Class EK 384 Dubai to Bangkok A la Carte Dining Continental Breakfast Fruit juices Freshly squeezed orange juice, grapefruit juice, refreshing detox drink made of fresh carrot, ginger and apple, or a passion fruit and mango energizer Breakfast Fruits Tropical and seasonal cut fresh fruits Yogurt Natural or fruit flavored Assorted Cereals Cheese Selection Which includes red Leicester, bel paese and Tilster cheese, served with an array of garnishes, olives and celery heart Bread Basket A variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves Hot Breakfast Fiesta Omelette Topped with grated cheese and sautéed red peppers, served with fresh button mushrooms, savory potato wedges and a roasted plum tomato with black pepper Or Poached Eggs With smoked salmon, creamy spinach and a classic Hollandaise sauce, accompanied with grilled lamb loin and chicken sausage, and sautéed mushrooms Or Stir-fried egg noodles Served with a glutinous rice dumpling wrapped in lotus leaf and a teamed shrimp dumpling Or Golden Waffles Served warm with a sweet strawberry compote and a rich dark chocolate sauce Hot beverages A selection of finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight *Last hot meal orders shall be taken 1 hr and 30 minus before landing. EK 384 Bangkok to Hong Kong http://share.shutterfly.com/action/w...8QbNHDNy5bqSvg Light Meal Appetizer Cold smoked salmon With a mango and crab meat salad, fresh asparagus and seasonal crudités Or Shredded chicken salad Classic Thai Salad made with wing beans and served with fresh lime Salad Seasonal Salad served with a choice of dressings Main Course Chicken tikka curry Tender pieces of chicken thigh cooked in a medley of Indian spices, served with basmati rice, baingan bharta and dal Or Grilled beef tenderloin Prime fillet of beef topped with a Mexican sauce, served with gratin potatoes, pumpkin balls and sautéed snow peas Or Pan-fried red snapper Topped with a basil and chili sauce, served with steamed Jasmine rice and stir-fried vegetables Or Spinach and ricotta cannelloni Thin layers of pasta rolled and filled with a creamy spinach and ricotta mix, topped with a tangy tomato sauce Side Dishes Which includes lemon rice, sautéed potato slices, shiitake mushrooms, carrot, asparagus, and stir-fried vegetables Dessert White Chocolate mille-feuille Smooth white chocolate mousse in light pastry layers Bread Bread Basket A variety of freshly baked rolls and garlic bread Cheese International cheese selection Hot beverages A selection of finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight Chocolates To accompany a freshly brewed cup of tea or coffee EK384-DXBBKKHKG-F-09C_A380_new |
carfield
are you actually taking all these flights or you like to collect menus?:p;) |
Emirates
First Class menu Auckland to Brisbane October 2010 Bar Service Aperitifs Campari - Campari Bitter, Vermouth Sweet/Dry - Martini, Sweet Sherry - Harvey's Bristol Cream, Dry Sherry - Tio Pepe Beers A selection of international beers including Heineken, Budweiser and Amstel Light Cocktails Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini Mocktails Jumeirah Delight Spirits Premium Scotch Whisky - Chivas Regal Royal Salute, Single Malt Whisky - Glenfiddich 21 Years Old, Bourbon - Woodford Reserve Cognac - Hennessy Paradis Vodka - Grey Goose Gin - Bombay Sapphire Rum - Bacardi Superior Champagne, Port and Wines A selection of fine wines from internationally renowned vineyards of the old and new world Liqueuers Baileys Irish Cream, Tiam Maria, Drambuie, Cointreau Dinner Appetiser Char siew duck marinated and roasted duck in char siew spices, served on a bed of citrus fennel salad and accompanied by a tomato and pepper salsa Nori rolls seaweed sheets filled with a salmon and red snapper mousse, served with a sweet apricot chutney and fresh seasonal greens Soup Carrot and dill soup garnished with fresh crunchy croutons Main Course Sage roasted chicken filled with chicken and pistachio mousse, topped with a sage infused jus, fondant potatoes and fresh asparagus spears and garlic puree Paprika lamb loin marinated and roasted with a lemon and thyme risotto, and a medley of seasonal vegetables Pan-seared snapper fillet topped with a creamy lemon grass sauce, accompanied with steamed jasmine rice with shredded coconut and sauteed vegetables Pumpkin pansotti tossed in a fresh basil and plum tomato sauce, with grilled courgette and aubergine slices, and herb marinated cherry tomatoes A la carte vegetables which include steamed rice, Lyonnaise potatoes topped with fried onions and parsley, sauteed green beans and buttered carrots 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 Hot Beverages a selection of the finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight Chocolates EK435-AKLBNEDXB-F-08C 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 Chassagne Montrachet 1er Cru, Abbaye Morgeot, 2006, Vincent Girardin White Burgundy doesn't come much better than this. A solid fruit forward vintage and from one of the fabled vineyards of the Cote de Beaune are two vital components. But the crucial piece in the jigsaw, that is Burgundy is the grower him/herself; here it's the redoubtable Vincent Girardin who adds his golden touch. The wine has a rich nose which does not overcome its freshness. It expresses classic aromas of white peach and reveals its minerality when in the glass. Isabel Estate, Sauvignon Blanc 2008, Marlborough Crisp citrus fruit abounds here with the elegant Isabel Estate 2008 Sauvignon. This vintage is tighter and more mineral based than some of the recent ones that - in the quest for the Kiwi Sauvignon style - have allowed themselves to become a tad blowsy. This family owned winery makes splendid wines. A perfect aperitif and a joy with seafood and fresh water fish. Red Wine Chateau Rauzan Segla, 2001 Margaux After a very shaky track record in the 70's and 80's, culminating in the property being owned by ex boxer and entrepreneur George Walker. Boxers and Bordeaux were odd bedfellows and it's now owned by the couture house of Chanel. In the 90's Rauzan Segla started making wines befitting its Grand Cru Classe status. Here, the 2001 is drinking beautifully, with hallmark cedar, cassis and roasted herbs. This is quintessential Margauz. Felton Road, Pinot Noir 2008, Central Otago, New Zealand After a four year courtship, Felton Road, arguably the finest grower of Pinot Noir outside Burgundy, agreed to let Emeriates take a parcel of their highly sought after wine. Deep into New Zealand's beautifully dramatic South Island lies the region of Central Otago and the ideal terrior for this capricious variety. The top Kiwi Pinot has grace, verve and an abundance of clean raspberry and bramble fruit flavours. The uniqueness is as much about the freshness and soft tannins, as it is about complex fruit definition. Fully organic and biodynamically produced, the Felton Road 2008 is a beauty - and splendid in the air. St Hallet "Old Block" Shiraz 2005, Barossa Valley A blockbuster Shiraz from the hot Barossa Valley near Adelaide. The 2005 St Hallet Shiraz displays the hallmark richness, ripe blackcurrant and spicy complexity of the regions best fruit. The sheer weight of the wine is managed splendidly by a clean freshness that gives both balance and a sense of elegance, not often associated with the Barossa. An acknowledged icon wine of Australia, the "Old Block" derives its fruit from vines of 60 to well over 100 years old. The tiny yields these knarred plants gives ensure that this wine is naturally rare. Try it while you can. Dessert Chateau Guiraud, 1997 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. Warre's, 1980 Vintage Port The oldest British-owned Port house was founded in 1670 by the Warre brothers. For a 28 year-old Port the 1980 is still a deeply coloured, very impressive looking wine. Very open and mature, creamy, fine, as impressive as its appearance. Broad and expressive of black and raisined fruit, with a massive structure beneath to keep it all together. A small glass is the ultimate digestif. |
Emirates
First Class menu Brisbane to Dubai October 2010 Bar Service Aperitifs Campari - Campari Bitter, Vermouth Sweet/Dry - Martini, Sweet Sherry - Harvey's Bristol Cream, Dry Sherry - Tio Pepe Beers A selection of international beers including Heineken, Budweiser and Amstel Light Cocktails Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini Mocktails Jumeirah Delight Spirits Premium Scotch Whisky - Chivas Regal Royal Salute, Single Malt Whisky - Glenfiddich 21 Years Old, Bourbon - Woodford Reserve Cognac - Hennessy Paradis Vodka - Grey Goose Gin - Bombay Sapphire Rum - Bacardi Superior Champagne, Port and Wines A selection of fine wines from internationally renowned vineyards of the old and new world Liqueuers Baileys Irish Cream, Tiam Maria, Drambuie, Cointreau 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 goat cheese, cheddar and brie, served with dried apricots 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 sauve Canapes Selection of canapes which includes lamb in filo pastry, prawn and garlic empanada, dhokla, marinated bocconcini mozzarella, mixed olives and antipasti vegetables Appetisers Poached crayfish served with slices of avocado, fresh mesclun salad and a mustard vinaigrette Roast beef tenderloin stuffed with chicken and served chilled with a sweet potato salad and a 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 stir-fried Asian vegetables Braised veal ballotine braised boneless veal ballotine, served on a bed of creamy soft mashed potatoes with Dutch carrots, sugar snap peas 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 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 an assortment of filled sandwiches in soft rolls which includes grilled vegetables with cream cheese, roast beef and smoked salmon Beef pie traditional hearty beef pie, served with a chunky tomato chutney Snapper brochettes marinated pieces of red snapper, cooked on brochettes and placed on a flavoured nasi goreng Mushroom risotto creamy mushroom risotto with sauteed asparagus and parmesan cheese Sweet Delights Lemon curd tart a sweet and tangy lemon curd tart, topped with a quenelle of double cream and served with a raspberry coulis Chocolate fudge pudding served warm with a fruit compote and fresh cream Fresh seasonal fruit Selection of petits fours Chocolates to accompany a freshly brewed cup of tea or coffee Hot Beverages a selection of the finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight * Last hot meal orders shall be taken 1hr and 30mins before landing* EK435-AKLBNEDXB-F-08C 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 Chassagne Montrachet 1er Cru, Abbaye Morgeot, 2006, Vincent Girardin White Burgundy doesn't come much better than this. A solid fruit forward vintage and from one of the fabled vineyards of the Cote de Beaune are two vital components. But the crucial piece in the jigsaw, that is Burgundy is the grower him/herself; here it's the redoubtable Vincent Girardin who adds his golden touch. The wine has a rich nose which does not overcome its freshness. It expresses classic aromas of white peach and reveals its minerality when in the glass. Isabel Estate, Sauvignon Blanc 2008, Marlborough Crisp citrus fruit abounds here with the elegant Isabel Estate 2008 Sauvignon. This vintage is tighter and more mineral based than some of the recent ones that - in the quest for the Kiwi Sauvignon style - have allowed themselves to become a tad blowsy. This family owned winery makes splendid wines. A perfect aperitif and a joy with seafood and fresh water fish. Red Wine Chateau Rauzan Segla, 2001 Margaux After a very shaky track record in the 70's and 80's, culminating in the property being owned by ex boxer and entrepreneur George Walker. Boxers and Bordeaux were odd bedfellows and it's now owned by the couture house of Chanel. In the 90's Rauzan Segla started making wines befitting its Grand Cru Classe status. Here, the 2001 is drinking beautifully, with hallmark cedar, cassis and roasted herbs. This is quintessential Margauz. Felton Road, Pinot Noir 2008, Central Otago, New Zealand After a four year courtship, Felton Road, arguably the finest grower of Pinot Noir outside Burgundy, agreed to let Emeriates take a parcel of their highly sought after wine. Deep into New Zealand's beautifully dramatic South Island lies the region of Central Otago and the ideal terrior for this capricious variety. The top Kiwi Pinot has grace, verve and an abundance of clean raspberry and bramble fruit flavours. The uniqueness is as much about the freshness and soft tannins, as it is about complex fruit definition. Fully organic and biodynamically produced, the Felton Road 2008 is a beauty - and splendid in the air. St Hallet "Old Block" Shiraz 2005, Barossa Valley A blockbuster Shiraz from the hot Barossa Valley near Adelaide. The 2005 St Hallet Shiraz displays the hallmark richness, ripe blackcurrant and spicy complexity of the regions best fruit. The sheer weight of the wine is managed splendidly by a clean freshness that gives both balance and a sense of elegance, not often associated with the Barossa. An acknowledged icon wine of Australia, the "Old Block" derives its fruit from vines of 60 to well over 100 years old. The tiny yields these knarred plants gives ensure that this wine is naturally rare. Try it while you can. Dessert Chateau Guiraud, 1997 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. Warre's, 1980 Vintage Port The oldest British-owned Port house was founded in 1670 by the Warre brothers. For a 28 year-old Port the 1980 is still a deeply coloured, very impressive looking wine. Very open and mature, creamy, fine, as impressive as its appearance. Broad and expressive of black and raisined fruit, with a massive structure beneath to keep it all together. A small glass is the ultimate digestif. |
British Airways
Dulles-Heathrow / October 2010 Dinner Starter Swiss tomato and autumn lentils with balsamic glaze (nasty stuff!) Salad Fresh seasonal salad served with vinaigrette Main Fillet of beef with truffle butter, mashed potatoes, French beans and tomato confit Chicken tikka masala with basmati rice Mozzarella gnocci Goodnight Express Croque-monseiur Dessert New York style pumpkin cheesecake with fresh berries (should have said fresh berry) Farmhouse Cheddar and goat's cheese A selection of fruit Breakfast BA's usual depressing selection |
LH USA to Germany November to December 2010 in J
Lufthansa Business Class
November to December 2010 LH 439,441,447,455,457,463,491 11/10-12/10 San Francisco (West Coast) to Germany Menu Express Service We additionally offer our cold Express Service in order to give you more time to work or relax: we serve the hors d’oeuvre of your choices, cheese and dessert upon your request Hors d’oeuvres Chilled Prawns, California Avocado, Horseradish Cocktail Sauce Or Seared Beef Carpaccio with Baby Arugula and Watercress, picked Onion and Lemon Oil Mixed salad, smoked Almonds, Maytag Blue Cheese and Apple with white Balsamic Vinaigrette Entrees Pan-seared Salmon with Horseradish mashed Potatoes, grilled Asparagus and yellow Pepper coulis Roasted Tenderloin of Pork, Fingerling Potatoes and grilled Zucchini served with Apricot Brandy sauce Butter Squash Ravioli, Ginger scented Sugar Snap Peas with Balsamic Brown Butter Cheese and Dessert Sage Derby, Gruyere and Cambozola Cheese Cinnamon marinated Plums with Cumble Salad of seasonal Fresh Fruit Breakfast Entrees Fresh Fruit Turkey Breast, Salami, Brie and Pepper Jack Cheese Or Omelette with Mushroom Ragout, Tomato Concassee, Potato Rosti and Bacon Welcome Lounge You are invited to come and visit our Welcome Lounge, located immediately behind the baggage claim area in Arrivals Area B! Our extensive breakfast buffet offering hot and cold meals will invigorate you and together with our numerous shower rooms you will be refreshed for the day. Our Welcome Lounge is open from 5:30am until 12:30pm. PS. I was told that the food was below average on this flight. My friends were less than impressed with LH! |
NZ 1 LHR-LAX November 2010 Business
November 2010
Air New Zealand Business Class NZ 1 London Heathrow to Los Angeles International Dinner Starter Prawns in spring onion egg crepe with mango, papaya, coriander and wasabi dressing by Peter Gordon Bakery Black olive sourdough, potato rosemary bread and garlic bread Main Course Macadamia nut crusted salmon with Chardonnay and lemon beurre blanc, crushed peas, carrot, courgette and new potatoes (Farmed Salmon) By Geoff Scott Slow cooked short rib of beef, orange sweet potato puree and warm salad of red chard, roast garlic, red onion and mushrooms By Geoff Scott Porcini scented chicken supreme with pumpkin gnocchi, leeks, spinach and paprika butter By Rex Morgan Light option of tomato, lemongrass and coconut soup with sesame croutons (vegetarian) By Peter Gordon Dessert Gourmet Ice Cream dessert of white chocolate ice cream and crème brulee ice cream Banana and date sticky toffee pudding with palm sugar coconut sauce and vanilla bean ice cream By Peter Gordon Cheese and Fruit A selection of Cropwell Bishop Stilton cheese, Butlers Secret cheddar and Cornish English Brie with grapes Hot Drinks Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate Self-Service Snacks Help yourself from our range of snacks available for you to enjoy during your flight Light Refreshment Fruit Tropical fresh fruit salad Sandwiches Ham, cheddar, and tomato sandwich Roast beef with horseradish and beetroot relish sandwich Caesar chicken, rocket and sun kissed tomato sandwich Smoked salmon with egg mayonnaise sandwich Scones Freshly baked scones with strawberry jam and clotted cream Hot Drinks Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate NZ1_ATL_310 PS. My friends had an excellent and their first NZ flight was really nice. The short rib was very good. |
AA 133 JFK-LAX First Class (Dinner)
To Start:
Warn mixed nuts or marinated cheese antipasto Appitizer: Apple soy marinated beef served with horseradish cream and thin potatoes The Salad Cart: Fresh seasonal greens offered with pepper cream dressing or Sapori d'Art olive oil and balsamic vinegar. Antichoke, wild musroom and pea salad. Sliced chipotle Chicken breast. Bread basket: Assorted gourmet breads (Wheat and sourdough) Main Course: Beef Filet with Gorgonzola mushroom sauce. Grillet Fillet of beef offered with porcini mushroom and Gogonzola cheese sauce, accompanied by wax beans and whipped potatoes with turnips. An American Classics Item Pecan-Crusted Chicken with Merlot Sauce. Pecan-crusted chicken breast accompanied by pearl barley with pancetta and root vegetables and sauteed mixed vegetables. Stuffed Shells Pomodoro. Pasta sheels filled with a four cheese blend. Accompanied by a red roasted tomato sauce. Dessert: Ice Cream sundae. Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans. Grand Marnier Fruit Salad. Fruit and berries with a light Grand Marnier syrup. Light Refreshment: Freshly baked on board cookies (Cranberry and chocolate chip) |
Air New Zealand
Business Class menu New Zealand to Australia December 2010 Lunch Starter Karengo seasoned prawns on black bean angel hair pasta and ceviche dressing (Karengo - New Zealand seaweed) Main Course Rosemary braised lamb shanks with roasted root vegetables, wilted spinach and golden kumara gratin Thyme scented chicken thigh with saffron and green pea risotto, sage roasted pumpkin and watercress Fusilli pasta salad with basil pesto, kassler, grilled vegetables and mozzarella Dessert Gourmet dessert of strawberry cream ice cream and hokey pokey ice cream with chocolate almond wafer Cheese Plate Fine New Zealand cheese and preserved fruit Hot Drinks Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate Drinks Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines. The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal. Spirits Glenfiddich Malt Whisky Chivas Regal Blended Whisky Jack Daniel’s Black Label Gordons Gin 42 Below Vodka Courvoisier VSOP Coruba Rum Ron Bacardi Superior Port and Liqueurs Portuguese Port Grand Marnier Baileys Irish Cream Beer A selection of beer featuring Steinlager Pure, Speights Gold, Heineken and low alcohol lager. Soft Drinks Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade. C4LW_TOOZ_OCT10 |
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