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Air New Zealand
Business Class menu Tokyo to Auckland April 2012 Dinner To begin Seared duck breast with watercress scented potato salad and apple and cucumber dressing From the bakery Garlic bread, dark rye rolls and focaccia bread rolls Mains Cabernet braised beef with potato confit, broccoli and cranberry relish Traditional Japanese dish of grilled chicken and vegetable roulade with sansho pepper glaze, simmered pumpkin, maitake mushrooms and steamed rice with wasabi flakes Pan roasted perch fish with quinoa, olive and mint tabbouleh, lemon cream sauce, fresh green beans and cherry tomato Japanese green tea, miso soup and Japanese pickles to complement your meal. To finish Caramelised citrus tart with passionfruit mascarpone cream Gourmet ice cream dessert of mixed berry and peach ice cream with crisp wafer Cheese A selection of fine hard, soft and blue cheeses Hot drinks Freshly brewed or decaffeinated coffee, tea, Japanese green tea, herbal tea or hot chocolate Breakfast Wake-up drinks Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated coffee, tea, Japanese green tea, herbal tea or hot chocolate Light breakfast A bowl of muesli with yoghurt and fresh fruit is available as a lighter option Full breakfast Fruit and cereals will be offered followed by a hot bakery selection and your choice of a hot breakfast Fresh fruit salad Fruit or natural yoghurt Muesli, fruity bran flakes, Weet-Bix, Cornflakes From the bakery Croissants, muffins, wholemeal, white or fruit toast offered with fruit conserve From the stove Brie and mushroom omelette with wilted spinach, grilled bacon and breakfast potatoes Japanese rice porridge with vegetables, prawns and mitsuba herb Vanilla apple hotcakes with grilled peach, lemon ricotta cream and breakfast syrup Drinks Wine 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. For details of our onboard wines, refer to your Air New Zealand Wine Guide. New Zealand Sparkling Wine Fresh, bright, lifted nose with toasty notes. The palate shows strawberry and lemon with rich yeast flavours. Elegant and well balanced with a long lingering aftertaste. Champagne G.H. Mumm Cordon Rouge, France The bubbles are rich on the palate, but never over-powering. The perfect balance is combined with a rounded, full vinosity. The mix of fresh fruit and caramel aromas give even more intensity to the finish. This is a subtly balanced wine with a remarkable capacity to linger in the mouth. 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, Export Gold, Heineken and low alcohol lager. Cold 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, diet lemonade. Hot drinks Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, hot chocolate, chamomile tea, lemon and ginger tea, decaffeinated tea, raspberry, strawberry and loganberry and cranberry and pomegranate, Earl Grey tea, peppermint tea, green tea, jasmine green tea NZ98_KIX_DINNER_767_112 |
ANA
Business Class menu Tokyo to Chicago April 2012 The menu was almost identical to the one Kiwi Flyer posted in #1018. Amuse-bouche Enjoy a selection of monthly amuse-bouche before your meal On flights leaving from Japan, these dishes use seasonal ingredient. Each combination features four dishes that fuse Japanese ingredients with methods from Western cooking. Enjoy the in-season taste that is an extraordinary match with wind or Japanese sake. http://farm8.staticflickr.com/7060/6...67763f3a_z.jpg Japanese-style course Seasonal ingredients have been selected and elaborately cooked to create soothing tastes. Zensai Assortment of spring appetizers Otsukuri Marinated sea bream with kombu kelp Kobachi Sake-steamed scallop and firefly squid with vinegar sauce This assortment of seasonal appetizers combines several dishes, including grilled barracuda sushi and crab roll, for one luxurious plate. The otsukuri is garnished with creamy, melt-in-your-mouth tofu skin and various condiments for a light, salad-like finish. http://farm6.staticflickr.com/5332/7...8c9930ba_z.jpg Shusai Simmered Spanish mackerel with spring vegetables (225kcal) Spanish mackerel is steamed plump and served with a flavorful white sauce made from the juices. An assortment of nutritious cooked vegetables; including bamboo shoots, taro, and burdock, add a calming flavor. http://farm8.staticflickr.com/7246/6...da31199a_z.jpg Rice Freshly-steamed kinmemai Nagano Azumino Koshihikari rice, miso soup, and assorted Japanese pickles http://farm8.staticflickr.com/7194/7...3cea8269_z.jpg Original Parfait Enjoy the special ANA parfait arranged in-flight by your cabin attendants. April Japanese style spring parfait http://farm8.staticflickr.com/7257/7...748ecdb4_z.jpg Western-style course Enjoy dishes our chef is proud of, made of seasonal ingredients carefully selected for the best taste. Appetizer Tartar style smoked salmon trout Smoked salmon is seasoned with capers and decorated with boiled egg, lemon, and sauce. Combine the flavors on your plate to enjoy your own choice blend. Main Plate (Please choose one of the following plates) Fillet of beef steak with braised Aomori butterbur and Hokkaido yama wasabi-flavored sauce (406kcal) or Japanese sauce (415kcal) Soft fillet of beef steak is garnished with pureed fava beans and braised butterbur finished with bouillon balsamic vinegar. Enjoy with a highly fragrant sauce made from yama wasabi or a soy sauce-based Japanese sauce. Sauteed tilefish with salted cherry blossom petal and creamy ginger-flavored sauce 268kcal The light fragrance of cherry blossoms brings out the elegance of the tilefish. Enjoy with the light cream sauce made from fumet de poisson and ginger. Bread Two varieties of bread served with dairy butter and olive oil Steamed rice, miso soup, and assorted Japanese pickles also available. Original Parfait Enjoy the special ANA parfait arranged in-flight by your cabin attendants. *** Later in the flight I had one of the light dishes from the menu. Bowl of rice topped with simmered beef and egg Thick egg envelopes the gentle flavor of beef and onions simmered in a sweetened soy sauce. http://farm6.staticflickr.com/5455/7...f6502b6b_z.jpg |
Nbo jnb saa j class
Nairobi to Johannesburg
DINNER __________________________________________________ ________ APPETIZER A Choice of 2 Staters to be enjoyed as either a light meal or a starter Seared Beef Fillet Served on a bed of Mexican style beans with tomato vinaigrette OR Roasted Chicken Breast Served with vierge sauce, garnished with mixed salad, black olive and cherry tomato Seasonal Salad Offered with a vinaigrette dressing __________________________________________________ ________ MAIN COURSE Grilled Lamb Loin Accompanied by potato gratin, sugar snap peas, noisette pumpkin and mint jus Sit-Fried Hoisin Chicken With seasonal vegetables and egg fried rice Seafood Duo With parsley potatoes, mixed vegetables and lemon butter sauce Creamy Tagliatelle Pasta Served with vegetables __________________________________________________ ________ DESSERT Bread & Pudding With Custard Sauce __________________________________________________ ________ Cheese and Crackers |
Jnb per saa j class
Johannesburg to Perth
DINNER __________________________________________________ ________ APPETIZER A Choice of 2 Staters to be enjoyed as either a light meal or a starter Pickled Kingklip With fennel creme and dhal OR Soup of the Day Seasonal Salad Offered with a choice of Classic Italian vinaigrette and Creamy yoghurt & herb dressing __________________________________________________ ________ MAIN COURSE Lamb Rilette & Sous-Vide Lamb Loin Accompanied by new potatoes with pink pepper corn, aubergine and lamb jus Grilled Chilli & Garlic Chicken Breast Served with baked baby potato slice and grilled chunky vegetables Steamed Line Fish with Lime & Corriander Accompanied by fettuccini pasta and steamed vegetables Grilled Baby Marrow with Papadelle Pasta Accompanied by tomato, garlic & basil sauce, seasonal vegetables and grated mozzarella __________________________________________________ ________ Cheese Plate A selection of fine South African cheese and crackers, served with South African Port wine. __________________________________________________ ________ DESSERT Black Forrest Cake Lemon Spicy Pineapple Mousse __________________________________________________ ______ __________________________________________________ ______ FULL BREAKFAST A full breakfast will be served approximately 2 hours before landing Selected Fruit Juice Sliced Fresh Seasonal Fruit Natural or Fruit-Flavoured Yoghurt Cereal Muesli or cornflakes Corn, Egg and Bacon Phyllo Tarts Served with grilled sausage, brown mushrooms and cocktail tomatoes OR Continental Breakfast A selection of cold meats and cheeses Bread Basket Filled with an assortment of warm fresh breads and pastries, served with butter and preserves _________________________________________ EXPRESS SERVICE For your convenience we also offer an Express Service, so affording you more time to work or relax while on board. Our Express Breakfast concists of natural or flavoured yoghurt, cereal, sliced seasonal fresh fruit and a selection of bread. Upon your request this meal will be serevd 1 hour and 30 minutes rior to landing Beverage and Croissant Service This selection will be offered 45 minutes prior to landing. |
Thai Airways
Business Class All menues in this post: 2012 JAN/APR/JUL/OCT Drinks Champagne: Laurent Perrier Brut White Wine: Chateau Villa Bel Air 2009 and Saint Veran 2009 Red Wine: Chateau Laros Trintaudon 2007 and Chateau de Rouillac 2005 or Volnay 2008 Cognac: Remy Martin XO Oslo - Bangkok First serving: Hot Savoury: Chicken Satay/ Satay sauce/ vinegar relish sauce First Course: Mascarpone Salmon Roulade, Marinated vegetable salad Duck liver Pyramid Salad: Mixed Salad with Italian Tiziano Dressing Main Course: Poached Salmon, Hollandaise Sauce, Sauteed yellow zucchini and baby carrots, Fettuccine with green pesto or Stir-fried pork with ginger, fried rice with vegetables or Beef Massaman Curry, steamed Thai rice and vegetables in oyster sauce or Chicken breast with bbq sauce, mixed spanish vegetables and Pommes Sauteed. Assorted bred/butter Assorted cheese/ fresh fruit Dessert: Raspberry Tart Breakfast Fresh fruit and yogurt Spinach omelette, sauteed mushrooms, grilled bacon, cocktail sausage, grilled tomato or Scrambled egg, sauteed mushrooms, chicken sausage, grilled tomato. or Yellow noodle soup with chinese bbq pork Assorted bread, butter and jam. Bangkok - Manila TG 620 dep 0740 First course: Fresh fruit and yogurt Main course: Plain frittata, pork sausage, bacon, baked tomato or creamed mushroom omelette, premium chicken sausage, Lyonaise potatoes or Fried prawn with sweet & sour sauce, egg fried rice Roll, croissant, butter, jam Manila - Bangkok, TG 621 dep 1305 First course: Smoked salmon rosette with caper, marinated pimento coral lettuece. Main course: Mixed seafood with cantonees noodles, stir fried vegetables or beef steak with eggplant, onion rings Philippino style, steamed rice and vegetables. or Pork stew Wushi style with bell pepper, Thai rice and broccoli. or Pan fried fish with Mindanao sauce, rice with spinach and pumpkin. Assorted bread & butter Assorted cheese and fresh fruits Dessert: Pumpkin cheese cake Bangkok - Oslo First course: Sea scallops salad, balsamico dressing Main Course: Lamb fricasse in red windw and tomato sauce, grilled mash potato, vegetables. or Prawn fricasse with begetables, mushroom cream sauce, spinach fettuchini or Braised beef slices with red wine sauce, spaggetti, roast vegetables or Chicken in green curry with eggplant, Thai rice and vegetables. Assorted bread & butter Assorted cheese & fresh fruit Dessert: Panna cotta, macchiato mousse End notes I can remember this menu more or less alike for the last 5 years. I am deeply dissapointed over Thai Airways and their lack in renewing their menues. |
Aegean A3 Business LHR-ATH May 2012
May 2012
Aegean Airlines Business Class Wine List Dry White Wine Melissinos 2011, Paterianakis Estate, Thrapsathiri & Sauvignon Blanc Vidiano 2011 Alexakis, 100% Vidiano Dry Red Wine Dafnios 2009, Douloufakis Nostos 2007, Manousakis, Syrah, Mourvedre, Grenache and Roussanne Bar Service Spirits & Apertifs Whiskey (Johnny Walker, J&B)// Brandy (Metaxa)// Gin (Gordon’s)// Vodka (Smirnoff)// Ouzo (Plomari)// Sparkling Wine Liqueurs Brandy (Metaxa)// Chios Mastiha, served with chocolates and pralines (Leonidas) Beers Assortment of Lager Beers (Heineken, Amstel) Soft Drinks Orange Juice (Amita)// Tomato Juice (Rea)// Ice Tea (Nestea Lemon)// Tonic Water (Tuborg) Soda Water (Tuborg)// Coca-Cola// Coca-Cola Zero// Sprite// Natural Mineral Water (Avra) Served with Dry Roasted Peanuts (Pellito) Hot Beverages Coffees: Filter Coffee (Jabocs)// Espresso// Cappuccino (Illy)// Decaffeinated (Nescafe) Teas: Black Tea (Blue Valley)// Lipton (Green Tea) A3 601 London to Athens Menu Appetizer Fava Bean Salad with Capers and Smoked Trout Receipe of Selini Restaurant Santorini http://i1213.photobucket.com/albums/...2/file-144.jpg http://i1213.photobucket.com/albums/...2/file-146.jpg http://i1213.photobucket.com/albums/...2/file-147.jpg Hot Entrée Choice of Chicken Breast with Pistachio served with Oven Potatoes and spicy Capers Sauce Or Grilled Fillet of Salmon with Fennel Cream Sauce, Tomato Sauce, Spinach and Buttered Noodles http://i1213.photobucket.com/albums/...2/file-161.jpg Cheese Feta Cheese and Graviera of “Tinos” with Dried Fruits http://i1213.photobucket.com/albums/...2/file-149.jpg Dessert Traditional Greek Desserts in Syrup http://i1213.photobucket.com/albums/...2/file-163.jpg HM-R3-8 R Summer 2012 |
A3 J-Class ATH-LHR May 2012
A3 604
Athens to London Heathrow Appetizer Grilled Manouri Cheese on a bed of Green salads, Croutons and Roasted Pine Nut Seeds http://i1213.photobucket.com/albums/.../file-1989.jpg http://i1213.photobucket.com/albums/.../file-1303.jpg Hot Entrée Choices of Veal Stew with Leeks, Celery and Herbs on Buttered Pasta “Olive Leaves” http://i1213.photobucket.com/albums/.../file-1318.jpg Or Fillet of Perch with Paprika Sauce on Basmati Rice with herbed Chic peas Cheese Feta Cheese and Graviera of “Tinos” with Dried Fruits http://i1213.photobucket.com/albums/...2/file-577.jpg Dessert Traditional Greek Desserts in Syrup http://i1213.photobucket.com/albums/.../file-1107.jpg http://i1213.photobucket.com/albums/.../file-1898.jpg HM-R3-8 G Summer 2012 |
Ek 1 dxb-lhr may 2012
Emirates Airlines
Business Class May 2012 EK 1 Dubai to London Heathrow Juice Fruit Juice Refreshing choice of chilled juices Fruit Breakfast fruits A palette of ripe tropical and seasonal cut fresh fruits Yogurt Selected fruit flavored yogurts Bread Breakfast bread basket A variety of freshly baked breads, butter croissants and flaky breakfast pastries, served with butter and preserves Hot Beverages Tea Black and herbal teas from around the world Coffee Brewed to order, your choice of decaffeinated, espresso and cappuccino coffee Lunch Appetizer Traditional local Arabic mezze The flavors of our home, presented as a generous spread of traditional Arabic savory dishes including fattoush, shanklish salad, artichoke and mushroom salad, moutabal and spinach fatayer, complemented by local garnishes Or Marinated Shrimps Plump fresh shrimps, accompanied by a crisp vegetable salad with coconut dressing, garnished with roasted black sesame seeds, lemon wedge and dill sprig Soup Corn and Chili soup Thick creamy corn soup enlivened by a hint of chili, served with sweet corn kernels and fresh chives Salad Seasonal Salad Crisp fresh garden salad leaves and vegetables, with balsamic and olive oil dressing Main Course Beef steak Prime beef steak lightly browned on the grill, served with aromatic balsamic rosemary jus lie, accompanied by golden oven-roasted potatoes and olive oil sautéed seasoned vegetables Or Chicken shajahani Tender chicken cooked in rich Asian style gravy, with yogurt and aromatic spices, served with fluffy steamed rice and potato cauliflower masala Or Lamb ouzi Traditional Arabian dish of lamb shank marinated and slowly braised, topped with ouzi sauce, served with oriental style rice, crisp fried onions and pine nuts Bread Bread Basket Choose from our range of freshly baked rolls and breads Dessert, Cheese and Fruit Nectarine meringue tart Chocolate coated tart filled with fresh nectarine and topped with a light white meringue, served with a fruity orange passion fruit coulis Or Tea Mousse Tart Crisp tart case filled with light tea-flavored mousse, served with a fruity cherry sauce Cheese Board A carefully chosen assortment of the finest boutique cheese Selection of Fruit A seasonal assortment of the finest fresh cut fruits Hot beverages Tea Black and herbal teas from around the world Coffee Brewed to order, your choice of decaffeinated, espresso and cappuccino coffee Chocolates Fine luxury chocolates EK001-DXBLHR-J-14B_A380 |
EK 381 HKG-DXB MAY 2012 + Wine List
Emirates Airlines
Business Class May 2012 Wine List Champagne Veuve Clicquot Gold Lable 2004 Vintage Brut White Wines Chablis 1er Cru Vaillons 2009, William Fevre Stag’s Leaf Karia Chardonnay 2008, Napa Valley Red Wines 3 de Valandraud 2004, St Emilion Penfold’s Bin 28 Kalimna Shiraz 2008 Port Dow’s 10 Years Old Tawny Port Emirates Business Class Menu EK 381 Hong Kong to Dubai Light Bites Cold Snacks Selection of Sandwiches Selection of open sandwiches, including smoked trout on French bread, smooth cream cheese with sun-dried tomato on multi corn slice and prime roast beef with horseradish on rye bread Hot Snacks Ciabatta Salmon Sandwich Italian ciabatta bread, brushed with olive oil and toasted, piled with grilled fresh salmon, mixed leaves and garnish Or Spinach and ricotta ravioli Fresh pasta parcels, filled with spinach and light ricotta cheese, tossed in a creamy mushroom sauce with pesto Or Assorted Dim Sum Chinese steamed dumplings with mushroom, vegetable and chicken in bean curd skin Sweets Sweet Selection A choice of delicious individual desserts including fresh fruit tart, carrot almond cake, and lemon meringue tart Hot Beverages Tea Black and herbal teas from around the world Coffee Brewed to order, your choice of decaffeinated, espresso and cappuccino coffee Instant cup noodles Popular and satisfying, instant cup noodles are available at any time Breakfast Juice Fruit Juice Refreshing choice of chilled juices Fruit Breakfast fruits A palette of ripe tropical and seasonal cut fresh fruits Yogurt Selected fruit flavored yogurts Main Course Woodland Mushroom Omelette Farmhouse fresh egg omelette filled with creamy woodland mushrooms, served with sizzling veal sausages, grilled tomatoes and golden layonnaise potatoes Or Fish Congee Chinese rice porridge, topped with fresh white fish, prawns and scallops, garnished with aromatic threads of ginger and spring onion and red chilies, accompanied by light soya sauce Or Fried e-fu noodles Tasty flat Chinese noodles, accompanied by chive dumplings, bean curd skin roll, and served with vibrant chili sauce Or Delicatessen’s cold meats and cheese Offering a selection of Greek feta, English cheddar and French camembert cheeses, served with shaved turkey breast and tender roast chicken breast, dressed with an array of garnishes Bread Breakfast bread basket A variety of freshly baked breads, butter croissants and flaky breakfast pastries, served with butter and preserves Hot Beverages Tea Black and herbal teas from around the world Coffee Brewed to order, your choice of decaffeinated, espresso and cappuccino coffee EK381-HKGDXB-J-14B |
Singapore Airlines
Business Class menu Auckland to Singapore June 2012 Lunch Menu Prelude Satay With onion, cucumber and spicy peanut sauce Starter Parma ham with roasted pear salad, charred vegetables and balsamic dressing Main Tagine of prawns with saffron couscous, apricot, pistachio and preserved lemon Wok fried fillet of beef in black bean sauce, assorted vegetables and ee fu noodles Pan fried salmon in garlic sauce with sauteed capsicums and boiled parsley potatoes Indian chicken korma with spiced vegetables, masala lentil and pilaf rice Finale Choice of dessert Rum-raisin ice cream or blueberry cheesecake Served with berry compote Gourmet cheese with garnishes A selection of fresh fruit Gourmet coffees & selection of fine teas, with pralines Light Bites Menu Should you fancy a little snack or something more substantial in between your means, simply make your selection known to our crew, during the flight. Noodles Vegetarian and non-vegetarian instant noodles Sandwiches Focaccia with roast beef and char-grilled vegetables Focaccia with cheese, carrots and pineapple Snacks Assorted nuts Muesli bar Cookies A selection from the fruit basket Light Meal Menu Starter Prawns and canteloupe melon Main Braised silverside of beef in red wine, selected vegetables and potatoes Braised Oriental herbal chicken, seasonal mixed vegetables and steamed rice Fish korma style with jalfereizi vegetables and basmati rice Finale Tiramisu Italian cheese cake flavoured with coffee Gourmet coffees & selection of fine teas SQ286C AKL-SIN (L/SN1/LM) 101-1.1 05-06 RC Beverages Champagnes & Wines Champagne Champagne Henriot Brut Souverain Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish. White Wine 2010 Joseph Drouhin Saint-Veran, Maconnais, Burgundy, France After Pouillu-Fuisse, Saint-Veran is the best appellation from the maconnais, the beautiful part of southern Burgundy with hillsides covered in the Chardonnay vine that has been planted in the region for hundreds of years. Lemon-yellow in colour, with an aroma of fresh apples and a touch of dry honey, supple and rounded on the palate with a refreshing lift of acidity on the finish. 2010 was a renowned year in Burgundy. 2010 Mud House Sauvignon Blanc, Marlborough, New Zealand New Zealand's Marlborough region is home to many of the world's most distinctive Sauvignon Blanc wines, and Mud House is one of Marlborough's most respected producers. The grapes for this wine were grown in the sub-regions of Wairau, Awatere and Ure Valleys, and the wine made by Nadine Worley. This wine's racy and vibrant style has a strong international reputation and is typified by a lifted herbaceous leafy aroma and crisp mouthwatering acidity and wonderful freshness. or 2011 Hunter's Sauvignon Blanc, Marlborough, New Zealand The Marlborough region in New Zealand's South Island is home to some of the world's finest sauvignon blanc wines. This wine displays all the leafy, fresh and racy flavours typical of the region and won a Gold Medal at the Marlborough Wine Show. Not surprising, as Hunter's, run by the legendary Jane Hunter, has consistently made some of New Zealand's best wines for over 30 years. Red Wine 2008 Tatachilla Shiraz - McLaren Vale, Australia Shiraz is Australia's most famous grape variety - yet the style of wine produced varies greatly depending upon the specific climatic conditions of the region. McLaren Vale has dry and warm Mediterranean growing conditions so the Shiraz wines are ripe and full with a soft finish. The region close to the sea south of Adelaide is well known for its patchwork of olive groves, almond trees and vineyards. Whilst Tatachilla was established over 100 years ago it has undergone a major renaissance over the last 15 years and now produces some of the regions finest wines. 2008 Chateau D'Aurilhac Haut-Medoc Chateau D'Aurilhac is a fine 21-hectare estate from one of the best communes in the northern Medoc, whose vineyards are 95% Cabernet Sauvignon and Merlot, and 5% Cabernet Franc and Petit Verdot. The deep carmine red colour leads to aromas of crushed summer berries with a hint of spice and the natural ripeness of flavour shows a classically firm finish with elegance and depth of fruit. 2008 was a good year in Bordeaux and this youthful wine will drink very well during 2012. Port Fonseca Unfiltered Late Bottled Vintage 2005 The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct. Cocktails Featured Mix Tropical Fizz An invigorating concoction of pineapple juice and bitter lemon Cocktails Singapore Sling Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice Silver Kris Sling One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne Sunrise Breezer A refreshing blend of sake and bitter lemon Rumba An exotic thirst quencher of rum mixed with pineapple juice and 7-Up Screwdriver A classic concoction of vodka and orange juice Skyhigh An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up Kris in Love A delightful concoction of white wine stirred with 7-Up Solitaire Dreams A cool concoction of rum, pineapple juice, Sling mix with ginger ale Spirits Aperitifs Campari Dry Vermouth Non-alcoholic Cocktails Fruit Spritzer Awaiting The Golden Dawn Golden Spice Apple Bliss Citrus Royale Spirits Cognac XO Otard Chivas Regal Scotch Whisky Johnnie Walker Black Label Jack Daniel’s Tennessee Whiskey Highland Park 12 Years Old Single Malt Whisky Absolut Vodka Bacardi Superior Gordon’s Dry Gin Premium Ginjo Sake Tamanohikari (Available on flights to and from North Asia) Liqueurs Cointreau Baileys Original Irish Cream Beer International Selection Stout Guinness Stout Beverages Gourmet Coffee Beans For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee. Brazil Santos Bourbon A smooth, nutty coffee with a balanced body and clean aftertaste Colombian Supremo A good all-rounded coffee with light body and a smooth, clean aftertaste Kenyan AA “Kilimanjaro” A medium-bodied coffee with a sharp, intense flavour and rich aftertaste Specialty Coffees Brewed Coffee Decaffeinated Coffee Espresso A single shot of premium coffee Cappuccino Espresso topped with foamed milk Mocha A combination of coffee, milk and chocolate Café Royal Lightly sweetened coffee with a touch of XO International Teas* Royal Darjeeling An exquisite black tea that develops remarkable overtones of ripe apricots Earl Grey A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot English Breakfast Tea A timeless classic black tea with an invigorating full bodied and robust flavour Nuwara Ellya OP Ceylon An Orange Pekoe black tea renowned for its light and generous complexity Chamomile Soft and soothing chamomile flowers yielding a golden, caffeine-free cup Decaffeinated Earl Grey A caffeine-free black tea alternative infused with TWG Tea bergamot Singapore Breakfast Tea An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste Paris-Singapore Tea A distinguished green tea blended with fragrant cherry blossoms and red fruits In-House Tea Selection Asian Teas* Sencha Japanese Green tea with a delicate aroma and a fresh, clean taste Indian Masala Tea Fragrant traditional Indian herb tea with a hint of spice Chinese Teas Jasmine An aromatice green tea, scented with jasmine flowers Oolong A smooth tea featuring a distinctive fragrance of orchids Pu-Erh A strong tea exuding an earthy fragrance * Available hot or with ice Other Beverages* Hot Chocolate Milo Mineral Water Sparkling Still Fruit Juice Apple Orange Pineapple Tomato Soft Drinks Bitter Lemon Coke Coke Light/Coke Zero Ginger Ale 7-Up Milk Full Cream Low Fat |
Singapore Airlines
Business Class menu Singapore to Auckland June 2012 Supper Menu Starter White asparagus terrine with prosciutto ham mesclun and champagne vinaigrette Main Grilled rib eye of beef with artichoke-potato hash and black olive chimichurri Pan seared prawns with garlic butter sauce, sauteed mixed peppers and buttered linguine Pla kao lard prik Thai style deep fried perch fillet with vegetables and steamed rice Finale A selection from the fruit basket Gourmet cheese with garnishes Gourmet coffees & selection of fine teas Light Bites Menu Should you fancy a little snack or something more substantial in between your means, simply make your selection known to our crew, during the flight. Noodles Instant chicken noodle or flavour of the month Vegetarian and non-vegetarian instant noodles Sandwiches Savoury sandwich Vegetarian sandwich Snacks Assorted nuts Potato chips Savoury snacks Chocolate bar Assorted biscuits A selection from the fruit basket Breakfast Menu Prelude A choice of apple, tomato or freshly squeezed orange juice Sliced fresh fruit Starter Choice of cereals or yoghurt Cornflakes or granola with milk Plain or fruit yoghurt Main Char siew and wanton noodle soup Egg noodles in rich broth garnished with honey roasted pork, pork dumplings and leafy greens A renowned favourite in Singapore Golden waffle with maple syrup, berry compote and ricotta cheese Baked egg with prosciutto ham parmesan crumbled asparagus and tomato herb salsa Breads Assorted breakfast rolls Butter – Fruit preserve Beverages Gourmet coffees & selection of fine teas Your Breakfast Choice This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out – if they do not receive your selection, you will be awakened in time for The Complete Breakfast The Complete Breakfast* Take your pick of the Main Event from our scrumptious selections. Served earliest 2.5 hours prior to arrival Continental Breakfast* Delight in this simple yet wholesome meal. Served earliest 1.5 hours prior to arrival * Kindly refer to the breakfast menu SQ285QD SIN-AKL (S1/SN1/B) 101-1.1 06 RC Beverages Champagnes & Wines Champagne Champagne Henriot Brut Souverain Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish. White Wine 2010 Joseph Drouhin Saint-Veran, Maconnais, Burgundy, France After Pouillu-Fuisse, Saint-Veran is the best appellation from the maconnais, the beautiful part of southern Burgundy with hillsides covered in the Chardonnay vine that has been planted in the region for hundreds of years. Lemon-yellow in colour, with an aroma of fresh apples and a touch of dry honey, supple and rounded on the palate with a refreshing lift of acidity on the finish. 2010 was a renowned year in Burgundy. 2010 Mud House Sauvignon Blanc, Marlborough, New Zealand New Zealand's Marlborough region is home to many of the world's most distinctive Sauvignon Blanc wines, and Mud House is one of Marlborough's most respected producers. The grapes for this wine were grown in the sub-regions of Wairau, Awatere and Ure Valleys, and the wine made by Nadine Worley. This wine's racy and vibrant style has a strong international reputation and is typified by a lifted herbaceous leafy aroma and crisp mouthwatering acidity and wonderful freshness. or 2011 Hunter's Sauvignon Blanc, Marlborough, New Zealand The Marlborough region in New Zealand's South Island is home to some of the world's finest sauvignon blanc wines. This wine displays all the leafy, fresh and racy flavours typical of the region and won a Gold Medal at the Marlborough Wine Show. Not surprising, as Hunter's, run by the legendary Jane Hunter, has consistently made some of New Zealand's best wines for over 30 years. Red Wine 2008 Tatachilla Shiraz - McLaren Vale, Australia Shiraz is Australia's most famous grape variety - yet the style of wine produced varies greatly depending upon the specific climatic conditions of the region. McLaren Vale has dry and warm Mediterranean growing conditions so the Shiraz wines are ripe and full with a soft finish. The region close to the sea south of Adelaide is well known for its patchwork of olive groves, almond trees and vineyards. Whilst Tatachilla was established over 100 years ago it has undergone a major renaissance over the last 15 years and now produces some of the regions finest wines. 2008 Chateau D'Aurilhac Haut-Medoc Chateau D'Aurilhac is a fine 21-hectare estate from one of the best communes in the northern Medoc, whose vineyards are 95% Cabernet Sauvignon and Merlot, and 5% Cabernet Franc and Petit Verdot. The deep carmine red colour leads to aromas of crushed summer berries with a hint of spice and the natural ripeness of flavour shows a classically firm finish with elegance and depth of fruit. 2008 was a good year in Bordeaux and this youthful wine will drink very well during 2012. Port Fonseca Unfiltered Late Bottled Vintage 2005 The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct. Cocktails Featured Mix Tropical Fizz An invigorating concoction of pineapple juice and bitter lemon Cocktails Singapore Sling Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice Silver Kris Sling One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne Sunrise Breezer A refreshing blend of sake and bitter lemon Rumba An exotic thirst quencher of rum mixed with pineapple juice and 7-Up Screwdriver A classic concoction of vodka and orange juice Skyhigh An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up Kris in Love A delightful concoction of white wine stirred with 7-Up Solitaire Dreams A cool concoction of rum, pineapple juice, Sling mix with ginger ale Spirits Aperitifs Campari Dry Vermouth Non-alcoholic Cocktails Fruit Spritzer Awaiting The Golden Dawn Golden Spice Apple Bliss Citrus Royale Spirits Cognac XO Otard Chivas Regal Scotch Whisky Johnnie Walker Black Label Jack Daniel’s Tennessee Whiskey Highland Park 12 Years Old Single Malt Whisky Absolut Vodka Bacardi Superior Gordon’s Dry Gin Premium Ginjo Sake Tamanohikari (Available on flights to and from North Asia) Liqueurs Cointreau Baileys Original Irish Cream Beer International Selection Stout Guinness Stout Beverages Gourmet Coffee Beans For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee. Brazil Santos Bourbon A smooth, nutty coffee with a balanced body and clean aftertaste Colombian Supremo A good all-rounded coffee with light body and a smooth, clean aftertaste Kenyan AA “Kilimanjaro” A medium-bodied coffee with a sharp, intense flavour and rich aftertaste Specialty Coffees Brewed Coffee Decaffeinated Coffee Espresso A single shot of premium coffee Cappuccino Espresso topped with foamed milk Mocha A combination of coffee, milk and chocolate Café Royal Lightly sweetened coffee with a touch of XO International Teas* Royal Darjeeling An exquisite black tea that develops remarkable overtones of ripe apricots Earl Grey A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot English Breakfast Tea A timeless classic black tea with an invigorating full bodied and robust flavour Nuwara Ellya OP Ceylon An Orange Pekoe black tea renowned for its light and generous complexity Chamomile Soft and soothing chamomile flowers yielding a golden, caffeine-free cup Decaffeinated Earl Grey A caffeine-free black tea alternative infused with TWG Tea bergamot Singapore Breakfast Tea An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste Paris-Singapore Tea A distinguished green tea blended with fragrant cherry blossoms and red fruits In-House Tea Selection Asian Teas* Sencha Japanese Green tea with a delicate aroma and a fresh, clean taste Indian Masala Tea Fragrant traditional Indian herb tea with a hint of spice Chinese Teas Jasmine An aromatice green tea, scented with jasmine flowers Oolong A smooth tea featuring a distinctive fragrance of orchids Pu-Erh A strong tea exuding an earthy fragrance * Available hot or with ice Other Beverages* Hot Chocolate Milo Mineral Water Sparkling Still Fruit Juice Apple Orange Pineapple Tomato Soft Drinks Bitter Lemon Coke Coke Light/Coke Zero Ginger Ale 7-Up Milk Full Cream Low Fat |
Singapore Airlines
Business Class menu Singapore to Tokyo Narita June 2012 Menu For a longer stretch of undisturbed rest, we are pleased to offer your meal service options specially timed to suit your preferences. Whether you would like your meal to be served soon after take-off, or two hours before arrival, simply inform our crew and leave the rest to our care. Main Green asparagus royal tart white asparagus, rocket salad and cherry tomato Seafood kway teow Rice noodles with prawns, fish, squid and leafy greens American breakfast Fruit yoghurt Baked eggs with veal sausage, tomato, baked beans and roasted mushrooms Bread selection with preserves Continental breakfast Assorted bread with preserves Your meal will be served with a selection of sliced fresh fruits Finale Gourmet coffees & selection of fine teas Hanakoireki Embark on a culinary journey that takes you through the changing flavours of the seasons. Savour the best of spring, summer, autumn and winter in this delectable Japanese meal for the most discerning palate. Kuchitori Yam jelly with green soya bean and tofu paste Egg tofu with fish sho-men and soya flavoured jelly Yakimono Grilled flat fish, black sesame miso paste with green beans, chicken and carrot Takiawase Octopus, taro, pumpkin and lady finger Sunomono Vinegared pike eel and marinated vegetables Assorted pickles Gohan Steamed rice with Yukari powder and white sesame seeds Soya flavoured grilled rice Tome-Wan Miso soup with clams SQ638QD SIN-NRT (CQ1) 119-1.1 06 RC Beverages Champagnes & Wines Champagne Champagne Henriot Brut Souverain Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish. White Wine 2010 Joseph Drouhin Saint-Veran, Maconnais, Burgundy, France After Pouillu-Fuisse, Saint-Veran is the best appellation from the maconnais, the beautiful part of southern Burgundy with hillsides covered in the Chardonnay vine that has been planted in the region for hundreds of years. Lemon-yellow in colour, with an aroma of fresh apples and a touch of dry honey, supple and rounded on the palate with a refreshing lift of acidity on the finish. 2010 was a renowned year in Burgundy. 2009 Balthasar Ress Hattenheimer Schutzenhaus, Riesling Kabinett Rheingau, Germany One of the most prestigious estates in Germany's Rheingau region, Balthasar Ress was founded in 1870 at Hattenheim, already famous for its Rieslings of exceptional quality. This is sourced from the estate's finest steeply terraced vineyards, the different wines being carefully blended to complement one another perfectly to represent the floral fruitiness of Hattenheim. Light lemony yellow in colour with a lovely palate of ripe summer fruits, fresh acidity balancing the slight sweetness, a wine of great purity and quality. or 2010 Weinhaus Ress Rheingau Riesling, Germany Weinhaus Ress of the famous Balthasar Ress estate has produced this wine to the expectations of international connoisseurs, balancing fresh flavours, low acidity, and making it a light style Riesling. Although 2010 was a very low yield vintage, the great care taken transporting the hand-harvested grapes directly into the wine press, enabled the wine producers to arrive at an exquisite wine displaying green apple aromas, lively fruit, racy acidity and a touch of distinct minerality. A great wine to be enjoyed with white meats and spicy Asian food. Red Wine 2008 Barbera D'Alba DOC GD Vajra Piedmont, Italy Barbera is one of the famous 3 B2 from Piedmont, the others being Barbaresco and Barolo and is unique in being named after the spicy red grape that it is made from. The GD Vajra estate has six different vineyards, the best of which goes to make this wine whose aromas of black berry and cherry fruits leads to vigourous yet smooth flavours on the palate and a naturally firm finish. 2008, an excellent vintage in Piedmont, is now drinking beautifully. or 2008 Brolio Chianti Classico Tuscany, Italy The Ricasoli family built the historic Castello di Brolio in 1141 and the ancestor of current owner Barone Francesco Ricasoli laid down the rules for the wines of Chianti in the late 1800s. Produced principally from Tuscany's most famous grape variety Sangiovese that gives the intense ruby colour, the wine shows aromas of red berry fruit with liquorice spice, great depth of flavour on the palate with a velvety yet firm finish. 2008 was an excellent vintage that is now showing its best. 2008 Chateau D'Aurilhac Haut-Medoc Chateau D'Aurilhac is a fine 21-hectare estate from one of the best communes in the northern Medoc, whose vineyards are 95% Cabernet Sauvignon and Merlot, and 5% Cabernet Franc and Petit Verdot. The deep carmine red colour leads to aromas of crushed summer berries with a hint of spice and the natural ripeness of flavour shows a classically firm finish with elegance and depth of fruit. 2008 was a good year in Bordeaux and this youthful wine will drink very well during 2012. Port Fonseca Unfiltered Late Bottled Vintage 2005 The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct. Cocktails Featured Mix Tropical Fizz An invigorating concoction of pineapple juice and bitter lemon Cocktails Singapore Sling Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice Silver Kris Sling One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne Sunrise Breezer A refreshing blend of sake and bitter lemon Rumba An exotic thirst quencher of rum mixed with pineapple juice and 7-Up Screwdriver A classic concoction of vodka and orange juice Skyhigh An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up Kris in Love A delightful concoction of white wine stirred with 7-Up Solitaire Dreams A cool concoction of rum, pineapple juice, Sling mix with ginger ale Spirits Aperitifs Campari Dry Vermouth Non-alcoholic Cocktails Fruit Spritzer Awaiting The Golden Dawn Golden Spice Apple Bliss Citrus Royale Spirits Cognac XO Otard Chivas Regal Scotch Whisky Johnnie Walker Black Label Jack Daniel’s Tennessee Whiskey Highland Park 12 Years Old Single Malt Whisky Absolut Vodka Bacardi Superior Gordon’s Dry Gin Premium Ginjo Sake Tamanohikari (Available on flights to and from North Asia) Liqueurs Cointreau Baileys Original Irish Cream Beer International Selection Stout Guinness Stout Beverages Gourmet Coffee Beans For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee. Brazil Santos Bourbon A smooth, nutty coffee with a balanced body and clean aftertaste Colombian Supremo A good all-rounded coffee with light body and a smooth, clean aftertaste Kenyan AA “Kilimanjaro” A medium-bodied coffee with a sharp, intense flavour and rich aftertaste Specialty Coffees Brewed Coffee Decaffeinated Coffee Espresso A single shot of premium coffee Cappuccino Espresso topped with foamed milk Mocha A combination of coffee, milk and chocolate Café Royal Lightly sweetened coffee with a touch of XO International Teas* Royal Darjeeling An exquisite black tea that develops remarkable overtones of ripe apricots Earl Grey A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot English Breakfast Tea A timeless classic black tea with an invigorating full bodied and robust flavour Nuwara Ellya OP Ceylon An Orange Pekoe black tea renowned for its light and generous complexity Chamomile Soft and soothing chamomile flowers yielding a golden, caffeine-free cup Decaffeinated Earl Grey A caffeine-free black tea alternative infused with TWG Tea bergamot Singapore Breakfast Tea An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste Paris-Singapore Tea A distinguished green tea blended with fragrant cherry blossoms and red fruits In-House Tea Selection Asian Teas* Sencha Japanese Green tea with a delicate aroma and a fresh, clean taste Indian Masala Tea Fragrant traditional Indian herb tea with a hint of spice Chinese Teas Jasmine An aromatice green tea, scented with jasmine flowers Oolong A smooth tea featuring a distinctive fragrance of orchids Pu-Erh A strong tea exuding an earthy fragrance * Available hot or with ice Other Beverages* Hot Chocolate Milo Mineral Water Sparkling Still Fruit Juice Apple Orange Pineapple Tomato Soft Drinks Bitter Lemon Coke Coke Light/Coke Zero Ginger Ale 7-Up Milk Full Cream Low Fat |
Singapore Airlines
Business Class menu Tokyo Narita to Singapore June 2012 Lunch Menu Prelude Satay With onion, cucumber and spicy peanut sauce Starter Marinated prawns with sliced lotus root and sesame seeds Main Florentine style cod in seafood coulis, sauteed spinach and potato gnocchi Wagu Koshu-ni Soya flavoured braised wagyu beef, sauteed vegetables and steamed rice Roast peppered chicken with gravy, ratatouille and potatoes Finale Gourmet ice cream Gourmet cheese with garnishes A selection of fresh fruit Gourmet coffees & selection of fine teas, with pralines Hanakoireki Embark on a culinary journey that takes you through the changing flavours of the seasons. Savour the best of spring, summer, autumn and winter in this delectable Japanese meal for the most discerning palate. Ichino Jyu Sakizuke Grilled eggplant, simmered octopus, baby okra Sunomono Grilled eel oshi-zushi, bayberry simmered in red wine Sweet pickled myoga ginger Shiizakana Egg roll with grilled eel, salmon roll with cucumber Men Somen noodles with garnishes Nino Jyu Ha Sun Steamed pike eel, pike eel roll with kelp, taro potato Prawn, soybeans Takiawase Simmered winter melon, carrot flower, green beans, pumpkin and minced shrimp Kuchitori Horse mackerel Nanban-zuke, grilled leek, grated radish with sweet vinegar Yakimono Grilled flounder with crusted egg yolk Marinated white gourd Gohan Steamed rice with sweet fish (ayu) and soybeans Tome-Wan Miso soup Mizugashi Yuzu mousse cake with citrus sauce SQ637QD NRT-SIN (LQ) 119-1.1 06 RC Beverages Champagnes & Wines Champagne Champagne Henriot Brut Souverain Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish. White Wine 2010 Joseph Drouhin Saint-Veran, Maconnais, Burgundy, France After Pouillu-Fuisse, Saint-Veran is the best appellation from the maconnais, the beautiful part of southern Burgundy with hillsides covered in the Chardonnay vine that has been planted in the region for hundreds of years. Lemon-yellow in colour, with an aroma of fresh apples and a touch of dry honey, supple and rounded on the palate with a refreshing lift of acidity on the finish. 2010 was a renowned year in Burgundy. 2009 Balthasar Ress Hattenheimer Schutzenhaus, Riesling Kabinett Rheingau, Germany One of the most prestigious estates in Germany's Rheingau region, Balthasar Ress was founded in 1870 at Hattenheim, already famous for its Rieslings of exceptional quality. This is sourced from the estate's finest steeply terraced vineyards, the different wines being carefully blended to complement one another perfectly to represent the floral fruitiness of Hattenheim. Light lemony yellow in colour with a lovely palate of ripe summer fruits, fresh acidity balancing the slight sweetness, a wine of great purity and quality. or 2010 Weinhaus Ress Rheingau Riesling, Germany Weinhaus Ress of the famous Balthasar Ress estate has produced this wine to the expectations of international connoisseurs, balancing fresh flavours, low acidity, and making it a light style Riesling. Although 2010 was a very low yield vintage, the great care taken transporting the hand-harvested grapes directly into the wine press, enabled the wine producers to arrive at an exquisite wine displaying green apple aromas, lively fruit, racy acidity and a touch of distinct minerality. A great wine to be enjoyed with white meats and spicy Asian food. Red Wine 2008 Barbera D'Alba DOC GD Vajra Piedmont, Italy Barbera is one of the famous 3 B2 from Piedmont, the others being Barbaresco and Barolo and is unique in being named after the spicy red grape that it is made from. The GD Vajra estate has six different vineyards, the best of which goes to make this wine whose aromas of black berry and cherry fruits leads to vigourous yet smooth flavours on the palate and a naturally firm finish. 2008, an excellent vintage in Piedmont, is now drinking beautifully. or 2008 Brolio Chianti Classico Tuscany, Italy The Ricasoli family built the historic Castello di Brolio in 1141 and the ancestor of current owner Barone Francesco Ricasoli laid down the rules for the wines of Chianti in the late 1800s. Produced principally from Tuscany's most famous grape variety Sangiovese that gives the intense ruby colour, the wine shows aromas of red berry fruit with liquorice spice, great depth of flavour on the palate with a velvety yet firm finish. 2008 was an excellent vintage that is now showing its best. 2008 Chateau D'Aurilhac Haut-Medoc Chateau D'Aurilhac is a fine 21-hectare estate from one of the best communes in the northern Medoc, whose vineyards are 95% Cabernet Sauvignon and Merlot, and 5% Cabernet Franc and Petit Verdot. The deep carmine red colour leads to aromas of crushed summer berries with a hint of spice and the natural ripeness of flavour shows a classically firm finish with elegance and depth of fruit. 2008 was a good year in Bordeaux and this youthful wine will drink very well during 2012. Port Fonseca Unfiltered Late Bottled Vintage 2005 The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct. Cocktails Featured Mix Tropical Fizz An invigorating concoction of pineapple juice and bitter lemon Cocktails Singapore Sling Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice Silver Kris Sling One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne Sunrise Breezer A refreshing blend of sake and bitter lemon Rumba An exotic thirst quencher of rum mixed with pineapple juice and 7-Up Screwdriver A classic concoction of vodka and orange juice Skyhigh An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up Kris in Love A delightful concoction of white wine stirred with 7-Up Solitaire Dreams A cool concoction of rum, pineapple juice, Sling mix with ginger ale Spirits Aperitifs Campari Dry Vermouth Non-alcoholic Cocktails Fruit Spritzer Awaiting The Golden Dawn Golden Spice Apple Bliss Citrus Royale Spirits Cognac XO Otard Chivas Regal Scotch Whisky Johnnie Walker Black Label Jack Daniel’s Tennessee Whiskey Highland Park 12 Years Old Single Malt Whisky Absolut Vodka Bacardi Superior Gordon’s Dry Gin Premium Ginjo Sake Tamanohikari (Available on flights to and from North Asia) Liqueurs Cointreau Baileys Original Irish Cream Beer International Selection Stout Guinness Stout Beverages Gourmet Coffee Beans For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee. Brazil Santos Bourbon A smooth, nutty coffee with a balanced body and clean aftertaste Colombian Supremo A good all-rounded coffee with light body and a smooth, clean aftertaste Kenyan AA “Kilimanjaro” A medium-bodied coffee with a sharp, intense flavour and rich aftertaste Specialty Coffees Brewed Coffee Decaffeinated Coffee Espresso A single shot of premium coffee Cappuccino Espresso topped with foamed milk Mocha A combination of coffee, milk and chocolate Café Royal Lightly sweetened coffee with a touch of XO International Teas* Royal Darjeeling An exquisite black tea that develops remarkable overtones of ripe apricots Earl Grey A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot English Breakfast Tea A timeless classic black tea with an invigorating full bodied and robust flavour Nuwara Ellya OP Ceylon An Orange Pekoe black tea renowned for its light and generous complexity Chamomile Soft and soothing chamomile flowers yielding a golden, caffeine-free cup Decaffeinated Earl Grey A caffeine-free black tea alternative infused with TWG Tea bergamot Singapore Breakfast Tea An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste Paris-Singapore Tea A distinguished green tea blended with fragrant cherry blossoms and red fruits In-House Tea Selection Asian Teas* Sencha Japanese Green tea with a delicate aroma and a fresh, clean taste Indian Masala Tea Fragrant traditional Indian herb tea with a hint of spice Chinese Teas Jasmine An aromatice green tea, scented with jasmine flowers Oolong A smooth tea featuring a distinctive fragrance of orchids Pu-Erh A strong tea exuding an earthy fragrance * Available hot or with ice Other Beverages* Hot Chocolate Milo Mineral Water Sparkling Still Fruit Juice Apple Orange Pineapple Tomato Soft Drinks Bitter Lemon Coke Coke Light/Coke Zero Ginger Ale 7-Up Milk Full Cream Low Fat |
Singapore Airlines
First Class menu Tokyo Narita to Singapore June 2012 Kyo-kaiseki Ichino-Zen Sakizuke Egg tofu with edamame sauce, prawn and grated ginger Vinegared eel and cucumber, white sesame Stewed muscat, yuzu, sweet vinegared red and yellow pepper Mukouzuke Roasted tuna, baby leaf, wasabi dressing Oshinogi Somen noodle with garnishes Eel oshizushi, prawn, vinegared myoga ginger Futamono Simmered wagyu beef, poached egg, carrot, radish Green beans, leek julienne, chive Nino-zen Yakimono Grilled flounder with crusted eggyolk, capsicum leaf Grilled aubergine with miso, vinegared myoga ginger Gohan Steamed rice with ayu (sweetfish) and soybeans Clear soup with starched prawn, water shield (junsai), baby melon and yuzu Assorted pickles Mizugashi Seasonal fruits with wine jelly in orange shell Lunch Create your gastronomic experience from our selection of tantalising options Canapes Satay With onion, cucumber and spicy peanut sauce Appetisers Chilled malossol caviar With melba toast and condiments Foie gras, parma ham, buffalo mozzarella with pesto and cherry tomato salad Apple balsamic dressing Soups Lobster bisque with brandy and chives Double broiled clear chicken herbal soup with rice wine Salad Salad of baby spinach, arugula and green frissee garnished with sun dried tomato and olive French dressing Miso vinaigrette Main Courses Chicken breast with morel polenta, roasted zucchini, asparagus and jus Ramen with Kurobuta char siew in soy stock and vegetables Stir fried beef with capsicums, leafy greens, carrots and steamed rice Desserts Warm black cherry clafoutis served with vanilla ice cream Cheeses Saint morgon, blue stilton, red cheddar and brie served with grapes, crackers and nuts Fruits Fresh fruits in season Finale A selection of gourmet coffees & fine teas served with pralines SQ637QD NRT-SIN (LF) 206-1.1 06 FC Beverages Champagnes & Wines Champagne Dom Perignon 2000 Named after the monk in charge of the cellars at the Abbey of Hautvillers at the end of the 17th century who is credited with having "invented" Champagne, Cuvee Dom Perignon has an almost mystical reputation. According to the brilliant winemaker-in-chief Richard Geoffroy, quality is based on harmony, a perfect blend of Chardonnay and Pinot Noir grapes where nothing is lost and everything comes together. The 2000 vintage shows the proof of this to perfection. Krug Grande Cuvee Founded in Reims in 1843, the House of Krug is now managed by the 5th and 6th generations of the Krug family. Rigorous selection and care go into every detail of the "multi-vintage" Grande Cuvee, which offers a magical combination of aromatic complexity, power and finesse with a long, lingering finish. Krug is the ultimate experience in Champagne. White Wine Piesporter Goldtropfchen Riesling Kabinett 2007, Reichsgraf Von Kesselstatt The steep, rocky Goldtropfchen (meaning "little drops of gold") vineyards are at the centre of this historic estate on Germany's Mosel river that was founded in 1349. Planted exclusively with the Riesling grape, the wines have been described as showing "an exciting fruit and a playful elegance", which summarises the aromas of fresh pears and peaches with a ripeness and racy florality on the palate and a lingering fruit finish. 2007 was an excellent vintage and this wonderful wine is now at its peak. Recommended with white meats and spicy Asian food. Chablis Premier Cru Vaillons 2007 William Fevre The most prestigious vineyards in this famous appellation are all clustered around the historic town of Chablis in northern Burgundy, where only Chardonnay vines may be planted on the chalky clay and limestone soil to produce these wines of pronounced floral fruit, with hints of apple on the palate with a refreshing mineral finish. 2007 was an excellent vintage for Chablis and at three years old this Premier Cru is at its best. Red Wine Chateau Cos d'Estournel 2004 Saint-Estephe, France With 65 hectares of superbly situated vineyards that adjoin those of Chateau Lafite-Rothschild in neighbouring Pauillac, Cos d'Estournel is recognised as the leading estate in Saint-Estephe. The wine is know for its intense, classic Cabernet Sauvignon fruit blended with carefully selected Merlot to provide a rich roundness on the finish. Deep black cherry red, with aromas of crushed summer berries, the succulent concentration of flavour on the palate is now beginning to open up to show the quality and length of the excellent 2004 vintage. Le Corton 2006 Bouchard Pere Et Fils Fresh youthful ruby red, ripe crushed berry fruit nose, very good expression of Pinot Noir fruit, both satiny-smooth and well-structured, well-balanced acidity and natural tannins back up the fruit, which is already attractively forward. Chianti Classico 2005 Castello Di Brolio Barone Francesco Ricasoli manages this most historic Tuscan estate, owned by his family almost 900 years and the benchmark for Chianti since his ancestor laid down the wine making rules in the 1870s. The best Sangiovese grapes from old vines bring the dark red colour, the nose of autumnal berry fruits whose richness and depth of flavour is matched by ripe tannins and a very long finish. 2005 was an excellent vintage, now tasting very well indeed. or 2007 Castello di Fonterutoli, Chianti Classico DOCG, Tuscany Italy Castello di Fonterutoli, owned by the Marchesi Mazzei since 1435, is one of the most impressive estates in Tuscany, situated on rolling vine-covered hills with Florence to the north and views to Siena to the south. This Chianti Classico is made from local Sangiovese grapes with a small percentage of Cabernet Sauvignon for maximum expression from the Mazzei's very best vineyards. Deep ruby red, it has an aroma reminiscent of bitter cherries, robust yet smooth flavours on the palate and a firm finish, making it a perfect match for red meats and cheese. Sweet White Chateau Filhot 2009 Sauternes With south-west facing vines surrounding one of the most impressive 18th century Bordeaux Chateaux, Filhot was classified a top Second Growth in 1855 and subsequent generations of the Comte de Vaucelles family have maintained the reputation. Bright yellow-gold with floral aromas that contain white summer fruits, honey and a touch of citrus, the rich floral aromas that contain white summer fruits, honey and a touch of citrus, the rich sweetness on the plate is lifted by natural acidity to give beautiful length and balance. Port Graham's 20 Year-Old Tawny Port, Portugal This magnificent port is made from wines of the very highest quality from Graham's estates in the Douro region of northern Portugal. The black-red of the young wines take on a light red/tawny colour, while the nose shows raisiny fruit with hints of orange peel and spice. On the palate, it is rich and nutty, with a wonderful warmth of flavour and lingering aftertaste. Cocktails Featured Mix Tropical Fizz An invigorating concoction of pineapple juice and bitter lemon Cocktails Silver Kris Sling One of our special touches made with gin, Cointreau, and orange and pineapple juice, topped with champagne Sunrise Breezer A refreshing blend of sake and bitter lemon Kris in Love A delightful concoction of white wine stirred with 7-Up Rumba An exotic thirst quencher of rum mixed with pineapple juice and 7-Up Skyhigh An invigorating recipe featuring vodka, Cointreau and lemon, topped with 7-Up Screwdriver A classic concoction of vodka and orange juice Apple Bliss A tantalizing refreshment of apple juice and bitter lemon mixed with 7-Up Awaiting the Golden Dawn A healthy, refreshing mix of pineapple, tomato & orange juice Golden Spice A refreshing, zesty mix with lime cordial, given a spicy relish through equal parts of pineapple juice and ginger ale All-Time Favourites Singapore Sling Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime & pineapple juice Solitaire Dreams A cool concoction of rum, pineapple juice, Sling mix with ginger ale Fruit Spritzer A simple yet delightfully refreshing mix of apple juice and 7-Up Citrus Royale A thirst quencher made from orange juice and pineapple juices mixed with lime cordial and 7-Up Appetising Aperitifs Campari Dry Vermouth Spirits Macallan 12-Year-Old Single Malt Whisky A time-honoured distillation process and the traditional skills of master craftsmen create a satisfyingly complex single malt characterised by a full-bodied flavour with hints of dried fruit and spice. Cognac XO - Hennessy Johnnie Walker Blue Label Jack Daniel’s Tennessee Whiskey Bombay Sapphire Gin Belvedere Vodka Bacardi Superior Momono Shizuku Sake A premium Junmal-Dalginjo sake from Kyoto prefecture, named after a haiku by the famous poet Matsua Basha Liqueurs Cointreau Baileys Original Irish Cream Aragoshi Umeshu A refreshing Umeshu derived from fresh plums soaked in sake Beer Tiger Kirin Lager Asahi Beverages Gourmet Coffees Enjoy the invigorating aroma and rich flavour from our selection of the finest brew. Brazil Santos Bourbon Coffee connoisseurs are sure to appreciate this smooth nutty coffee - the pick of the Brazilian crop. Colombian Supremo Good, all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste. Jamaican Blue Mountain Often called the champagne of coffee, this full bodied classic is rich in aroma and flavour, yet perfectly balanced. Kenyan AA “Kilimanjaro” It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste. Specialty Coffees Brewed Coffee Our exclusive blend of coffee, freshly brewed Cafe Royal Lightly sweetened coffee with a touch of XO brandy Espresso A single shot of premium coffee, the gourmet's choice Cappuccino An all time favourite, espresso with an abundance of foamed milk Cafe Latte Mild espresso topped with steamed milk and a dash of foam Cafe au Lait A double espresson topped with steamed milk Decaffeinated Coffee A full-flavoured alternative without caffeine Mocha A delicious combination of coffee, milk and chocolate Other Beverages Chocolate An ideal treat of smooth rich cocoa and milk Ovaltine A nutritious chocolate malt drink Milo A nutritious drink for that extra energy International Teas* Royal Darjeeling An exquisite black tea that develops remarkable overtones of ripe apricots Nuwara Ellya OP Ceylon An Orange Pekoe black tea renowned for its light and generous complexity Earl Grey A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot English Breakfast Tea A timeless classic black tea with an invigorating full bodied and robust flavour Singapore Breakfast Tea An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste Paris-Singapore Tea A distinguished green tea blended with fragrant cherry blossoms and red fruits Alfonso Fruit Tea A magnificent alliance of black tea, rare mango and a secret combination of TWG Tea fruits and flowers Moroccan Mint Tea A perfect blend of delicate green tea and strong Sahara mint Chamomile Soft and soothing chamomile flowers yielding a golden, caffeine-free cup Decaffeinated Earl Grey A caffeine-free black tea alternative infused with TWG Tea bergamot In-House Tea Selection Asian Teas* Indian Masala Tea Fragrant traditional Indian herb tea with a hint of spice Sencha Japanese Green tea with a delicate aroma and a fresh, clean taste Hojicha Gently roasted Japanese green tea with hints of robust, nutty flavours Genmaicha Traditional Japanese green tea infused with aromatic, roasted brown rice Chinese Teas Jasmine An aromatice green tea, scented with jasmine flowers Oolong A smooth tea featuring a distinctive fragrance of orchids Pu-Erh A strong tea exuding an earthy fragrance * Available hot or with ice Mineral Water Sparkling Still Fruit Juice Apple Orange Pineapple Tomato Soft Drinks Bitter Lemon Coke Coke Light/Coke Zero Ginger Ale 7-Up Milk Full Cream Low Fat |
Singapore Airlines
Business Class menu Singapore to Christchurch June 2012 Dinner Menu Prelude Satay With onion, cucumber and spicy peanut sauce Starter White asparagus terrine with prosciutto ham mesclun and champagne vinaigrette Main Grilled rib eye of beef with artichoke-potato hash and black olive chimichurri Pan seared prawns with garlic butter sauce, sauteed mixed peppers and buttered linguine Pla kao lard prik Thai style deep fried perch fillet with vegetables and steamed rice Wok fried chicken in sesame oil and ginger, braised beancurd with vegetables and fried noodles Finale Choice of blueberry cheesecake or mango ice cream with berry compote Gourmet cheese with garnishes A selection of fresh fruit Gourmet coffees & selection of fine teas, with pralines Light Bites Menu Should you fancy a little snack or something more substantial in between your means, simply make your selection known to our crew, during the flight. Noodles Instant chicken noodle or flavour of the month Vegetarian and non-vegetarian instant noodles Sandwiches Savoury sandwich Vegetarian sandwich Snacks Assorted nuts Potato chips Savoury snacks Chocolate bar Assorted biscuits A selection from the fruit basket Breakfast Menu Prelude A choice of apple, tomato or freshly squeezed orange juice Sliced fresh fruit Starter Choice of cereals or yoghurt Cornflakes or granola with milk Plain or fruit yoghurt Main Char siew and wanton noodle soup Egg noodles in rich broth garnished with honey roasted pork, pork dumplings and leafy greens A renowned favourite in Singapore Golden waffle with maple syrup, berry compote and ricotta cheese Baked egg with prosciutto ham parmesan crumbled asparagus and tomato herb salsa Breads Assorted breakfast rolls Butter – Fruit preserve Beverages Gourmet coffees & selection of fine teas Your Breakfast Choice This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out – if they do not receive your selection, you will be awakened in time for The Complete Breakfast The Complete Breakfast* Take your pick of the Main Event from our scrumptious selections. Served earliest 2.5 hours prior to arrival Continental Breakfast* Delight in this simple yet wholesome meal. Served earliest 1.5 hours prior to arrival * Kindly refer to the breakfast menu SQ297C SIN-CHC (D/SN1/B) 28-1.1 05-06 RC Beverages Champagnes & Wines Champagne Champagne Henriot Brut Souverain Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish. White Wine 2010 Joseph Drouhin Saint-Veran, Maconnais, Burgundy, France After Pouillu-Fuisse, Saint-Veran is the best appellation from the maconnais, the beautiful part of southern Burgundy with hillsides covered in the Chardonnay vine that has been planted in the region for hundreds of years. Lemon-yellow in colour, with an aroma of fresh apples and a touch of dry honey, supple and rounded on the palate with a refreshing lift of acidity on the finish. 2010 was a renowned year in Burgundy. 2010 Mud House Sauvignon Blanc, Marlborough, New Zealand New Zealand's Marlborough region is home to many of the world's most distinctive Sauvignon Blanc wines, and Mud House is one of Marlborough's most respected producers. The grapes for this wine were grown in the sub-regions of Wairau, Awatere and Ure Valleys, and the wine made by Nadine Worley. This wine's racy and vibrant style has a strong international reputation and is typified by a lifted herbaceous leafy aroma and crisp mouthwatering acidity and wonderful freshness. or 2011 Hunter's Sauvignon Blanc, Marlborough, New Zealand The Marlborough region in New Zealand's South Island is home to some of the world's finest sauvignon blanc wines. This wine displays all the leafy, fresh and racy flavours typical of the region and won a Gold Medal at the Marlborough Wine Show. Not surprising, as Hunter's, run by the legendary Jane Hunter, has consistently made some of New Zealand's best wines for over 30 years. Red Wine 2008 Tatachilla Shiraz - McLaren Vale, Australia Shiraz is Australia's most famous grape variety - yet the style of wine produced varies greatly depending upon the specific climatic conditions of the region. McLaren Vale has dry and warm Mediterranean growing conditions so the Shiraz wines are ripe and full with a soft finish. The region close to the sea south of Adelaide is well known for its patchwork of olive groves, almond trees and vineyards. Whilst Tatachilla was established over 100 years ago it has undergone a major renaissance over the last 15 years and now produces some of the regions finest wines. 2008 Chateau D'Aurilhac Haut-Medoc Chateau D'Aurilhac is a fine 21-hectare estate from one of the best communes in the northern Medoc, whose vineyards are 95% Cabernet Sauvignon and Merlot, and 5% Cabernet Franc and Petit Verdot. The deep carmine red colour leads to aromas of crushed summer berries with a hint of spice and the natural ripeness of flavour shows a classically firm finish with elegance and depth of fruit. 2008 was a good year in Bordeaux and this youthful wine will drink very well during 2012. Port Fonseca Unfiltered Late Bottled Vintage 2005 The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct. Cocktails Featured Mix Tropical Fizz An invigorating concoction of pineapple juice and bitter lemon Cocktails Singapore Sling Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice Silver Kris Sling One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne Sunrise Breezer A refreshing blend of sake and bitter lemon Rumba An exotic thirst quencher of rum mixed with pineapple juice and 7-Up Screwdriver A classic concoction of vodka and orange juice Skyhigh An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up Kris in Love A delightful concoction of white wine stirred with 7-Up Solitaire Dreams A cool concoction of rum, pineapple juice, Sling mix with ginger ale Spirits Aperitifs Campari Dry Vermouth Non-alcoholic Cocktails Fruit Spritzer Awaiting The Golden Dawn Golden Spice Apple Bliss Citrus Royale Spirits Cognac XO Otard Chivas Regal Scotch Whisky Johnnie Walker Black Label Jack Daniel’s Tennessee Whiskey Highland Park 12 Years Old Single Malt Whisky Absolut Vodka Bacardi Superior Gordon’s Dry Gin Premium Ginjo Sake Tamanohikari (Available on flights to and from North Asia) Liqueurs Cointreau Baileys Original Irish Cream Beer International Selection Stout Guinness Stout Beverages Gourmet Coffee Beans For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee. Brazil Santos Bourbon A smooth, nutty coffee with a balanced body and clean aftertaste Colombian Supremo A good all-rounded coffee with light body and a smooth, clean aftertaste Kenyan AA “Kilimanjaro” A medium-bodied coffee with a sharp, intense flavour and rich aftertaste Specialty Coffees Brewed Coffee Decaffeinated Coffee Espresso A single shot of premium coffee Cappuccino Espresso topped with foamed milk Mocha A combination of coffee, milk and chocolate Café Royal Lightly sweetened coffee with a touch of XO International Teas* Royal Darjeeling An exquisite black tea that develops remarkable overtones of ripe apricots Earl Grey A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot English Breakfast Tea A timeless classic black tea with an invigorating full bodied and robust flavour Nuwara Ellya OP Ceylon An Orange Pekoe black tea renowned for its light and generous complexity Chamomile Soft and soothing chamomile flowers yielding a golden, caffeine-free cup Decaffeinated Earl Grey A caffeine-free black tea alternative infused with TWG Tea bergamot Singapore Breakfast Tea An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste Paris-Singapore Tea A distinguished green tea blended with fragrant cherry blossoms and red fruits In-House Tea Selection Asian Teas* Sencha Japanese Green tea with a delicate aroma and a fresh, clean taste Indian Masala Tea Fragrant traditional Indian herb tea with a hint of spice Chinese Teas Jasmine An aromatice green tea, scented with jasmine flowers Oolong A smooth tea featuring a distinctive fragrance of orchids Pu-Erh A strong tea exuding an earthy fragrance * Available hot or with ice Other Beverages* Hot Chocolate Milo Mineral Water Sparkling Still Fruit Juice Apple Orange Pineapple Tomato Soft Drinks Bitter Lemon Coke Coke Light/Coke Zero Ginger Ale 7-Up Milk Full Cream Low Fat |
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