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Thai Airways
Business Class menu
Bangkok to Auckland
September 2013

First Serving

Hot Savoury

Deep-fried Prawn Cake, Plum Sauce

First Course

Tuna Loin with Mild Chilli and Pesto Cream
Ganache of Duck Foie Gras, Asparagus and Endive

Salad

Mesclun Salad with Italian Tiziano Dressing

Main Course

Braised Beef Short Ribs with Red Wine Sauce
Fettuccine, Mixed Baby Vegetables

or

Stir-fried Lamb Loin with Hoi Sin Sauce and Black Pepper
Oriental Fried Rice, Vegetables with Oyster Sauce

or

Chicken in Green Curry "Kiew Wan" Thai Style
Steamed Thai Hom Mali Rice, Stir-fried Pickled Turnip with Egg

or

Pan-fried Snapper with Caper and Butter Sauce
Parsley Potatoes, Broccoli Mimosa, Carrot

Assorted Bread, Butter
Assorted Cheese, Fresh Fruits

Dessert

Lemon Tart with Meringue
Chocolate Equator Cake with Mixed Berry Sauce
Tea, Coffee, Espresso, Cappuccino

Second Serving

First Course

Fresh Fruits
Yoghurt

Main Course

Frittata with Capsicum and Potatoes, Pan-fried Veal Sausage Chipolata
Sliced Potatoes and Cream
Baked Half Tomato with Olive Oil and Fresh Herbs

or

Quiche with Chicken and Zucchini Coconut Milk
Pan-fried Bacon, Pan-fried Chicken Sausage
Baked Cherry Tomato with Olive Oil and Fresh Herbs

or

Cold Cuts Platter
Easter Ham, Black Forest Ham, Butcher Choice Salami, Fontina Cheese

Assorted Bread, Butter, Jam
Tea, Coffee, Chocolate Malt

Instant Noodle Soup with Chinese Barbecued Pork
(Available Upon Request)

TG 491 C - MENU A : SEPTEMBER 2013

Drinks Menu

Wine List

Champagne

Piper Heidsieck Brut Champagne
55% Pinot Noir, 30% Pinot Meunier and 15% Chardonnay. It has tasting notes of citrus fruits, Granny Smith apple and subtle hints of hawthorn.

White Wine

Chateau Villa Bel-Air 2010
65% Sauvignon Blanc and 35% Semillon grapes. Fermented in oak barrels at low temperature. The colour of pale yellow and green. The nose of flowers and tropical fruits. It is round and full-bodied. This wine can be served with fish dishes and seafood.

Chateau Chantegrive Blanc 2011
50% Sauvignon Blanc, 50% Semillon. The Semillon contributes round, ripe apple, fig and waxy fruit, sauvignon blanc contributes crisp, citrusy, herbal fruit. All those flavours come together in a light body with zesty acidity that will complement fresh oysters or grilled shellfish.

Bourgogne Chardonnay 2011
100% Chardonnay. Light golden colour. Expressive notes of citrus, orange, fresh almond. Full attack on citrus fruit, mineral and develops aromas of gunflint. Vivid, dry, aromatic, not overtly structured yet persistent. Recommended to be served with white meats and fish.

Red Wine

Chateau de Barbe Blanche 2007
65% Merlot, 25% Cabernet franc and 10% Cabernet Sauvignon. Dark red colour. Nose with black cherry, plum, blackcurrant blends with intense mocha. The palate offers sumptuous lingering spice and black cherry notes through a long, long finish. This matured wine delicate and good for poultry and cheese.

Chateau des Jacques Morgon 2008
100% Gamay grapes. Deep sherry colour, with walnut and little red fruits aromas, this wine has silky tannins that will help it to age. A mix of fruit and herbs on the palate, this shows nice acidity and structure, still bright and youthful with dark character. It will be perfect with red meat.

Aperitifs

Mekhong Thai Sabai, Mekhong Amethyst, Campari, Gin Martini, Screwdriver, Bloody Mary, Black Russian, Vodka Martini, Warre's Warrior Port

Spirits

Rum, Gin, Bourbon Whisky, Whisky, Vodka

Cognac & Liqueurs

Camus XO, Kahlua, Drambuie, Grand Marnier Cordon Rouge

Beer

Chang Beer, Heineken Beer, Singha Beer

Soft Drinks

A Range of Soft Drinks, Diet Soft Drinks, Fruit Juices

Beverages

Decaffeinated Coffee, Cappuccino, Espresso, Instant Coffee, Special Blended Coffee, Oolong Tea, Ceylon Tea, Japanese Green Tea, Chocolate Malt 3 in 1

Louis M Martini 2008
87% Cabernet Sauvignon and 13% other grapes exhibit a deep Burgundy colour with intense aromas of blackberry, licorice, cedar and hits of herbs. It is also very rich and full-bodied, plenty of tannins for aging. Good with red meat.
Napa red wine loading from BKK for TG692, TG991, TG461, TG465, TG471, TG473, TG475, TG481, TG483, TG491

SEPTEMBER 2013

AA J LAX-LHR September 2013

American Airlines Business Class
Los Angeles (LAX) to London Heathrow (LHR), September 2013

Menu

Starter
Smoked Salmon
With spring pea blinis and cream cheese

Salad
Seasonal greens with fresh vegetables, feta and pepperoncini

With your choice of sour cream and herb dressing or premium extra virgin olive oil and balsamic vinegar

Assorted gourmet breads will be served with your meal

Entrées
Grilled Fillet of Beef
Crusted in Boursin cheese served with wilted spinach, balsamic grilled tomatoes and whipped potatoes

Red Thai Curry Chicken
Accompanied by jasmine rice

Potato Chip Crusted Halibut
Served with thyme red pepper sauce, parsley caper cream sauce, pan-roasted paprika potatoes, haricots verts with shallots and vegetable medley

Four Cheese Ravioli
Complemented by tomato cream sauce

Dine Upon Request
You may choose one of the featured entrées to be served with an appetiser and dessert all at once, or at any time you wish.

Dessert
Traditional Ice Cream Sundae
[Ben & Jerry's] Vanilla ice cream with your choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans.

Gourmet Cheese Plate
An assortment of fine cheeses with garnishes

Breakfast
Offered prior to arrival

Entrées
American Breakfast
Three cheese omelette with poblano cream sauce, basil pesto potatoes, fire-roasted turkey sausage and roasted tomatoes

Continental Breakfast
Kellogg's cereal with yoghurt

Served with a selection of fruit and breakfast breads

[ We apologize if your first selection is not available.
To reserve your entrée choice before your next flight, please visit www.aa.com/menu]

Wine List

Champagne
Gosset Brut Excellence
Pinot Noir and Pinot Meunier create a brilliant and lively bubbly with buttery, toasty aromas.

White Wine
Villa Solais Vermentino di Sardegna DOC
The combination of Vermentino with Nuragus gives the wine a round taste with distinct mineral tint.

Domaine de Martinolles Cuvée Saint-Hilaire
Medium-bodied Mauzac summer-fresh floral aromas woven with citrus and honey tones.

Red Wine
MontGras Cabernet Sauvignon Reserva
This Cabernet Sauvignon has black currant and cherry on the nose with a hint of oak and vanilla.

Spotted Owl Vineyards
This Cabernet and Syrah blend is purple in color with aromas of dark cherry, blackberry and mocha.

Chase's Choice
A wine from our cellars specially selected by Ken Chase
Please ask your flight attendant about this wine choice

Dessert Wine
Bodegas Lustau Sherry, Jerez
Palomino Fino grapes, a great balance of alcohol and flavor, and delicate texture on the palate.

Senhora do Convento Vintage Port
Touriga Nacional, Touriga Franca and Tinta Roriz give blackberry, walnut and cherry flavors.

Beverages

We are pleased to offer you a variety of beverages on today's flight, including cocktails of your choice mixed with premium liquor.

Spirits
Vodka
Gin
Bacardi Rum

Whiskeys
Canadian Club Reserve Blended Whisky
Dewar's White Label Scotch Whisky
Glenlivet Single Malt Scotch
Jack Daniel's Tennessee Whiskey
Jim Beam Devil's Cut

Beers
Amstel Light, Heineken and select U.S. beers
Additional beers may be available on select international flights

Brandy and Liquers

Bailey's Irish Cream
Courvoisier V.S.O.P. Fine Champagne Cognac
DiSaronno Amaretto
Kahlúa

Other Beverages
Carbonated beverages
Still and sparkling water
Java City 100% Rainforest Alliance Certified coffee
Nescafé decaffeinated coffee
Tea
Fruit juices
Milk

Notes and opinions:
The starter was an innovative item (by AA standards, at least) and welcome. The salad was made with very good ingredients.
The breads were well-baked and there was a good variety; wholemeal, pretzel bread, several seeded breads.
The Red Thai Curry Chicken was inoffensive but bore no relation to an actual Thai curry, being a cooked whole chicken breast with a mild curry sauce over it. An actual Thai curry has bolder flavours and is made with diced or sliced strips of chicken cooked in the sauce.
The ice cream was not vanilla but instead a crunchy butterscotch icecream (the crew told me before they served it). A welcome change, particularly when I added a shot of Amaretto.
The croissants in the breakfast breads were competently prepared and suitably light and flaky, something not every airline crew is able to achieve. I'm fussy about my croissants.
The Gosset champagne is competent but unremarkable; it is at least of reasonable quality and drinkable.
The Villa Solais Vermentino is pleasant to drink, and matches the description well.
Ken Chase is the AA wine consultant specialist.
The gin was Bombay Sapphire.

HA 7 LAS-HNL September 2013 to February 2014

Hawaiian Airlines First Class
September 2013 to February 2014

Brunch
Western US Cities to Hawaii

A warm aloha from our partners
Your menu was created by Chef Chai Chaowasaree, a leading figure in Hawaii regional cuisine. For more of Chef Chai’s creations, visit Chef Chai at Pacifica in Honolulu.
Wine pairings are by Master Sommelier Chuck Furuya (but no wine list is provided)

Your Menu
Chef Chai has created this special Hawaiian-style brunch to introduce the tastes of Hawaii to you on your flight today.

First Course
Warm Breakfast Muffin
A selection of fresh seasonal fruit
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Main Course
Vegetable Omelet with Cheese
Country Potatoes with Portuguese Sausage
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Sweet Treat
Passion fruit cheese cake for today’s flight from Las Vegas
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Prior to arrival
Hawaiian potato chips and Koloa Breeze Rum Brunch
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HA 449 HNL-KIX June to November 2013 I

Hawaiian Airlines Pikake Business Class
Honolulu To Osaka Kansai
June to November 2013

Pre-departure
Na Pua Signature Cocktail will be served
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After takeoff
Beverage/cocktail service accompanied by appetizer course
Today’s choice is a salmon roulade filled with crabmeat salad topped with caviar
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During the flight
Dinner featuring the tastes of Hawaii

Soup Course
Butternut Squash and Lobster Bisque
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Salad Course
Rainbow Salad with Poached Pear and Raspberry Vinaigrette
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Salad dressing could be served on the side or placed directly on top of your salad
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(Bread rolls – choice of Hawaiian Sweet or Taro rolls was served today)
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Entrée
Stuffed Chicken Wings with Rice Pilaf, Carrots, Broccolini and Sweet Chili sauce
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Or
Pacific Salmon Warpped in Rice Paper with Macadamia Nut Pesto, Himalayan Rice, Asparagus and Leek Cream Sauce
Or
Japanese Eggplant Souffle with Marinara Sauce

From the Dessert Cart
Pineapple-Coconut Ice Cream Truffle with Strawberry Sorbet Center and Raspberry Crème Anglaise
Coffee, Tea and Liqueurs
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HA 449 HNL-KIX June to November 2013 II

NH 1084 TPE-NRT (also TSA-HND) October 2013 J class

All Nippon Airways ANA Business Class
October 2013

Champagne
Champagne Heidsieck & Co Monopole Blue Top Brut
Champagne Charles Mignon Brut Grande Reserve Premier Cru

White Wine
Macon Lugny 2011 Paul Sapin

Red Wine
Clos Del Lilas 2010

Sake
Sawanoi Junmai Ginjo Soten

Shochu
Shima Senryo
Hanamugi Moriya

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Lunch
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Japanese Cuisine
Kuchidori
Simmered Pacific Saury with Soy-based sauce
Grilled beef rolled with vegetables
Crabmeat cake
Japanese omelet with corn
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Kobachi
Savory Cashew Nut Pudding
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Shausai
Simmered fillet of beef with soy-based sauce (125kcal)
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Rice
Steamed Rice
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Miso Soup
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Petit Four – Taiwanese pineapple cake
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Or
International Cuisine
Appetizer
Marinated mix vegetables
Scallop terrine and garlic-flavored cream sauce
Duck and hazelnut pate with mango chutney

Main Course
Sautéed Cod and Prawn with creamy basil sauce (487kcal)

Bread
Hard Roll

Fruit
Fresh Seasonal Fruit

NH 8 NRT-SFO September to November 2013 Business Class Part 1

ANA All Nippon Airways Business Class
September to November 2013
Tokyo to San Francisco/San Jose

Wine List
Champagne
Champagne Montaudon Brut Reserve Premiere

White Wine
Main Street Chardonnay 2011, Monterey/Santa Barbara, California USA
Planeta La Segreta Bianco 2011, Sicilia, Italy

Red Wines
Entwine Cabernet Sauvignon 2010
The Custodian Grenache 2009 d’Arenberg

Sake
Wataya Kounosuke Inden
Tohokuizumi Junmaiginjo Yamadaishikijunmai

Shochu
Kawagoe
Hanamugi Moriya

Umeshu (Plum Wine)
Nankobai-no-Kodawari Umeshu, Oita

Snacks (Mid-flight)
Mixed Nuts
Rice Crackers
Cookie

Amuse bouche
Marinated cheese, olives and sundried tomato
Cheese breadsticks
Burdock beef roll
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Main Meal
Japanese Cuisine
Zensai
Marinated salmon and salmon roe in soy sauce
Broiled Pacific saury sushi
Simmered prawn with soy-based sauce
Aspic jelly of soft-shelled turtle

Otsukuri
Quick-seared bonito

Kobachi
Simmered daikon radish in soy-based sauce
Simmered deep-fried taro in soy-based sauce
Simmered octopus in soy-based sauce

Shusai
Grilled Bungo yellowtail saikyo miso taste (258kcal)

Rice
(For September) Steamed Rice with chrysantehmums, miso soup and assorted Japanese pickles
(For October) Steamed Rice with various mushrooms, miso soup and assorted Japanese pickles
(For November) Steamed Rice with chestnuts, miso soup and assorted Japanese pickles

Or
International Cuisine
Appetizer
Parma ham and smoked scallop with green olive salsa
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Main Plate
Beef Stew with French beans and marron Cabernet bailey-A Hosaka wine sauce (525kcal)
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Or
Marbled flounder Milanese-style with braised cabbage in cream sauce and black rice (373kcal)

Bread (Three types of bread are available)
Served with domestic Hiruzen butter and olive oil
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Steamed rice, miso soup, and assorted Japanese pickles available

NH 8 NRT-SFO September to November 2013 Business Class Part 2

Desserts
ANA Original dessert
Choose from two distinctively different and delectable dessert creations.
(For September) Green tea roll cake or Rich cheese cake
(For October) Chestnut Mont Blanc or Rose Champagne Mousse
(For November) Charlotte poires or Framboise Gelee and Chocolate Cream
Cheese, fruit and other desserts are also available
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Green tea and praline
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Light Dishes
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Cheese Plate (Coulommiers, Gorgonzola)
Served with two types of cheese and dried fruit. Enjoy with a glass of wine!

Fresh Seasonal Fruit
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Vanilla Ice Cream

Fresh Garden Salad, Kochi yuzu pepper dressing
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Ippudo “Soraton” (Pork Broth) Ramen
Rich soup, super thin noodles and an essence that harmoniously blends them together
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ANA Original Soup
Cheese and bacon hamburger

Breakfast
Japanese Cuisine
Kuchidori
Marinated nameko mushroom in soy sauce
Japanese omelet
Steamed Fishcake
Grilled Squid with sea urchin paste

Kobachi
Tuna with grated yam

Shusai
Simmered Spanish Mackerel with soy-based sauce (229kcal)

Steamed rice, miso soup, and assorted Japanese pickles

International Cuisine
Appetizer
Braised autumn vegetables and marinated sea bream in consommé jelly

Main Plate
Eggs Benedict style with ham (484kcal)

Bread
Served with domestic Hiruzen butter and blood orange jam

Emirates
First Class menu
Auckland to Brisbane
August 2013

Bar Service

Aperitifs

Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Hakutsuru (Japan routes)

Beers

A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)

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 21 Years Old
Launched in June 1953 to commemorate the Coronation of Queen Elizabeth II, Royal Salute is a blend of the finest and rarest whiskies available today, all aged for a minimum of 21 years

Johnnie Walker Blue Label
The master blenders handpick just one in 10,000 casks of the rarest whiskies from the four corners of Scotland. Incomparably rich and smoky, with endless layers of honey and fruit and an incredibly long, smooth finish

Single Malt Whisky
Glenfiddich 21 Years Old
This precious single malt evokes the traditional methods of maturation by using casks seasoned with rum from the Caribbean. Aged for a minimum of 21 tears, it has an intense, deep aroma with a brisk, spicy palate and a long warming finish

Bourbon
Woodford Reserve
The world's first truly "super premium" Bourbon, Woodford is crafted in small batches in the heart of Kentucky at the lengendary Labrot & Graham distillery.

Cognac
Hennessy Paradis
Emirates is the only airline in the world to bring you this extremely rare cognac crafted from several hundred eaux-de-vie aged fom 25 to 130 years old

Vodka
Grey Goose
Officially known as the "world's best tasting vodka", Grey Goose is the result of the finest ingredients, distilled to perfection by maitre de chai, Francois Thibault.

Gin
Bombay Sapphire
As the world's leading premium gin, Bombay Sapphire is crafted from an ancient recipe dating back to 1761. It is made using a blend of ten distinct botanicals giving a unique flavour.

Rum
Bacardi Superior
Another icon, the perfect cocktail ingredient and a favourite of Hemmingway during his time in Cuba, Bacardi Superior has been one of the world's most popular spirits for decades.

Liqueurs

Bailey's Irish Cream
An award-winning definitive blend of smooth Irish cream with quality spirits and whiskey.

Tia Maria
Dating back to a mid-17th century recipe, Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum.

Drambuie
This luxury expression of Scotland's defining whisky liqueur is crafted using malts from the Speyside.

Cointreau
A wonderful combination of sweet, zesty and bitter orange entwined with smooth alcohol. Drunk either with ice to finish a meal or mixed wih fresh juice to quench your thirst.

Champagne, Wines & Port

A selection of fine wines from internationally renowned vineyards of the old and new world.

Dinner

Appetiser

Lime and chilli prawns
poached prawns on a bed of ginger and soya flavoured noodles, with a fresh mango salsa

Classic caprese salad
ripe tomatoes, thinly sliced and served with fresh buffalo mozzarella, grilled green asparagus and a fresh basil pesto

Soup

Cream of asparagus soup
topped with creme fraiche and green asparagus

Salad

Seasonal salad
a refreshing salad of mixed leaves, sunflower seeds, cucumber and red capsicum, tossed in your preferred dressing

Main Course

Grilled beef fillet
with a horseradish-flavoured potato puree, a rich peppercorn jus, and sugar-glazed spring carrots and shallots

Marinated chicken skewers
tender chicken, marinated in fresh tarragon, served with roasted potatoes and grilled fresh courgette

Stir-fried prawns
with fresh ginger, lemon and a rich black pepper sauce, spring onion rice, and stir-fried pak choy, oyster mushrooms and water chestnut

Sundried tomato and feta tortellini
fresh pasta tossed in a rich roasted tomato suace, with char-grilled red peppers, roasted pine nuts and freshly shaved parmesan cheese

Vegetables
we offer a variety of alternative vegetables to your taste including sauteed fresh beans, roasted carrot batons, lyonnaise-style sliced potatoes, and steamed Thai rice

Bread

Bread basket
choose soft, crusty, granary, garlic or Arabic from our variety of freshly baked rolls and breads

Dessert

Trilogy of desserts
a selection of freshly made mini pastries, which includes a fresh fruit tartlet in a shortcrust pastry case, a rich chocolate coconut brownie, and light and fresh mango coconut trifle

Cheese board
a carefully chosen assortment of the finest boutique cheese from around the world, served with a selection of crudites, crackers and dried fruits

Selection of fruits
a selection of seasonal cut fresh fruits

Hot Beverages

Tea
black and herbal teas from around the world, featuring Ceylon, China, Earl Grey and Camomile

Coffee
brewed to order, your choice of decaffeinated, espresso and cappuccino coffee

Chocolates
a luxurious rich chocolate selection provides the perfect finale

EK435-AKLBNEDXB-F-18A

Wine

Champagne

Cuvee Dom Perignon 2003
The 2003 Dom Perignon is a highly rich, powerful and vinous Dom Perignon and unsurprisingly since the summer of 2003 was the hottest in 53 years. The nose has two distinct sides - the light floral candied fruit notes and darker, spicier, licorice aromas. A mouthful of creamy, silky fruit, hints of praline and honey, is under-pinned by a fina vivacious acidity and striking minerality. The perfect way to start a flight, excellent with caviar and pretty outstanding with shellfish and other fish dishes.

Moet & Chandon NV
Brut Imperial
A harmonious blend of the three Champagne grape varieties : Chardonnay, Pinot Noir and Pinot Meurnier, from the most expressive crus of the Champagne region. Brut Imperial embodies the Moet & Chandon style. It is a complete, generous and dunamic champagne. The wine has matured on the lees for several years until considered ready for drinking by the Chef de Cave.

White Wine

Condrieu les Cassines, Paul Jaboulet Aine 2011, Rhone
One of the wine World's hidden gems. Condrieu, the spiritual home of the Viognier variety, has been producing wines of individuality and character for centuries. Jaboulet's Les Cassines Condrieu has a beautiful nose of fresh peach and apricot. The palate is finely balanced and flavours of stone fruits, backed by a subtle honey and floral quality. A superb way to start a meal as an aperitif or accompanying light fish and poultry dishes.

Leeuwin Estate Art Series Chardonnay 2008, Margaret River
The Art Series Chardonnay has been best in class for well over a decade now. It is to white Aussie wine as what Grange is to their red. It fuses fresh and exuberant Western Australian fruit with an almost Burgundian minerality and core. The 2008 poured here is deftly balanced with pear, guava and spice lingering effortlessly on a graceful, open textured frame. We are delighted to offer you a glass of Australia's finest dry white wine.

Saint Aubin Premier Cru "Les Cortons" 2011, Burgundy
Less well known than its neighbouring wines of Meursault, Chassagne and Puligny but by no means inferior. The vineyards sit on on the slopes above the those of Chassagne and Puligny but out of sight. The wines produced at premier cru level have great minerality and depth. Crisp with red apple, melon and peach flavours. Vibrant and fresh with the hallmark Burgundian toastiness and creaminess from this region. Excellant with all seafood and poultry dishes.

Suckfizzle Sauvignon Blanc-Semillon 2008, Margaret River
The Suckfizzle is the top wine of Margaret River based Stella Bella winery. Fashoined on the principles of White Bordeaux but by no means an imitation. An intense nose of quince and lime marmalade leads into a powerful palate of gooseberry, nectarine and toasty oak with a lemon sherbet like acidity. Superb length. Great with shellfish, especially scallops.

Red Wine

Chateau Batailley 2000, Pauillac Bordeaux
Batailley is one of the oldest estates in the Medoc. The name is derived from the battle ("battaille") that took place where the chateau and vineyard are today during the 100-years war in 1452. Neighbouring Latour and Lynch Bages, Batailley has a very classical Pauillac style, exhibiting power, structure and deep fruit. 2000 was one of the finest years on record in Pauillac producing dense and long living wines. The ruby colour, turning to brick red on the rim, leads to an aromatic nose with ripe plums and cherry fruit. The palate is elegant, exuding cassis liqueur, tobacco and cedar notes. The perfect partner for steak and lamb dishes and the cheese board.

Clarendon Hills Onkaparinga Grenache 2009, McLaren Vale
The Onkaparinga Grenache forms part of what Roman Bratasuik calls his "grand cru" classification. The soils of this so called new world site are some of the oldest on earth and the vines were planted over 100 years ago still on pre phylloxera rootstocks, so you can imagine the intensity of the wine. The proximity of the ocean and the 300 meter elevation give Roman's wines lifted aromas and a fresh palate. The 2009 has a distinct, cosmetic-like, floral perfume with raspberry and kirsch aromas. Full bodied with fine savoury fruit flavours, elegant and soft tannins and a crisp finish.

Clarendon Hills Astralis 2005, McLaren Vale
Astralis has gained a reputation in the past 15 years as one of Australia's finest red wines. This McLaren Vale, rather than the better known Barossa Valley super cuvee is sourced from old vines dating back to the 1920s. The nose is packed full of dense aromas including smokey meat, espresso, pepper and blueberries. The palate is a natural extension, deep and complex with intensity, richness and superb length. Drinking Astralis has a completeness about it, giving a sensation of great satisfaction. Excellent with red meats, and spicy dishes.

Sarget de Gruaud Larose 2001, St Julien
The "second" wine of Grand Cru Classe Chateua Gruaud Larose, "Sarget" displays similar hallmarks to the grand vin. Spicy and full of elegance with layers of black berry fruits on the creamy palate. A classic from Bordeaux's St Julien commune, the 2001 is superb now and excellent with lamb and beef dishes.

Schild Estate Shiraz 2009, Barossa Valley
The 2009 Schild Estate Barossa Shiraz is another fine example of this historical estate with Barossa regionality showing through at its best in this wine. Deep rich red, red berries and plums on the nose with notes of christmas cake. The palate is refined and elegant with a fine acidity and great length. A wine for a variety of dishes and will handle spicy foods well.

Dessert

Chateau de Suduiraut 2006, Suaternes
Chateau de Suduiraut, like its neighbours, benefits from a unique micro climate created by the two rivers flanking the vineyards. The mist, created by the cool and warm airs of the two rivers allows "noble rot" to form on the berries which in turn sucks out the water leaving shriveled but very concentrated juice in the grapes, which goes on to make the deliciously rich and sweet wines. The nose is intensely perfumed with tropical fruits such as pineapple and melted butter and caramel and orange peel. Full bodied with a beautiful texture in the mouth and a lifting acidity. Perfect with an array of desserts and salty cheeses.

Port

Graham's Single Harvest Tawny Port 1969, Douro
This rare, limited release single vintage Tawny, from a production of only six barrels was not easy to come by, but since we did we are delighted to share it with you. Single vintage Tawny, for those of you unfamiliar to the style, is a vintage Port aged in port pipes until release. The longer the wine is aged, the lighter or more "tawny" it becomes. The Graham's 69 has a seductive and mesmerizing nose with honeysuckle, vanilla and caramel. The complex and silky palate has been softened from the 41 years in port pipes offering currants, exotic spice and butterscotch. A great accompaniment to salty cheese and chocolate desserts. Saude!

Emirates
First Class menu
Brisbane to Dubai
August 2013

Bar Service

Aperitifs

Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Hakutsuru (Japan routes)

Beers

A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)

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 21 Years Old
Launched in June 1953 to commemorate the Coronation of Queen Elizabeth II, Royal Salute is a blend of the finest and rarest whiskies available today, all aged for a minimum of 21 years

Johnnie Walker Blue Label
The master blenders handpick just one in 10,000 casks of the rarest whiskies from the four corners of Scotland. Incomparably rich and smoky, with endless layers of honey and fruit and an incredibly long, smooth finish

Single Malt Whisky
Glenfiddich 21 Years Old
This precious single malt evokes the traditional methods of maturation by using casks seasoned with rum from the Caribbean. Aged for a minimum of 21 tears, it has an intense, deep aroma with a brisk, spicy palate and a long warming finish

Bourbon
Woodford Reserve
The world's first truly "super premium" Bourbon, Woodford is crafted in small batches in the heart of Kentucky at the lengendary Labrot & Graham distillery.

Cognac
Hennessy Paradis
Emirates is the only airline in the world to bring you this extremely rare cognac crafted from several hundred eaux-de-vie aged fom 25 to 130 years old

Vodka
Grey Goose
Officially known as the "world's best tasting vodka", Grey Goose is the result of the finest ingredients, distilled to perfection by maitre de chai, Francois Thibault.

Gin
Bombay Sapphire
As the world's leading premium gin, Bombay Sapphire is crafted from an ancient recipe dating back to 1761. It is made using a blend of ten distinct botanicals giving a unique flavour.

Rum
Bacardi Superior
Another icon, the perfect cocktail ingredient and a favourite of Hemmingway during his time in Cuba, Bacardi Superior has been one of the world's most popular spirits for decades.

Liqueurs

Bailey's Irish Cream
An award-winning definitive blend of smooth Irish cream with quality spirits and whiskey.

Tia Maria
Dating back to a mid-17th century recipe, Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum.

Drambuie
This luxury expression of Scotland's defining whisky liqueur is crafted using malts from the Speyside.

Cointreau
A wonderful combination of sweet, zesty and bitter orange entwined with smooth alcohol. Drunk either with ice to finish a meal or mixed wih fresh juice to quench your thirst.

Champagne, Wines & Port

A selection of fine wines from internationally renowned vineyards of the old and new world.

A la Carte Dining

Continental Breakfast

Fruit juices
refreshing choice of freshly squeezed orange or grapefruit juice, or enjoy the healthy option of our special energy boosting fresh mixed berry smoothie

Breakfast fruits
a palette of ripe tropical and seasonal cut fresh fruits

Yoghurt
natural or passion fruit yoghurt

Assorted cereals
choice of crunchy cornflakes or nutritious muesli

Breakfast bread basket
a variety of soft and crusty fresh baked breads, butter croissants and flaky breakfast pastries, served with butter and preserves

Delicatessen's cold meats and cheese
offering a gourmet selection of breakfast cheeses, served with prime roast beef slices and succulent smoked chicken, dressed with an array of garnishes

Hot Breakfast

Chive scrambled eggs
creamy scrambled eggs marbled with fresh chives, served with succulent herb marinated grilled chicken medallion, sizzling veal sausage, braised haricot beans and slow roast vine tomatoes

Tomato omelette
farmhouse fresh omelette, topped with tomato, served with sauteed fresh baby leaf spinach, button mushrooms, grilled tomato and golden pan-fried sliced potatoes

Classic French toast
soft and buttery brioche soaked in beaten egg, fried until golden, served topped with rich maple syrup and a fresh berry compote

Canapes

a selection of hot and cold savouries, including fine smoked salmon tartare on pumpernickel bread with chive sour cream, fried crisp brushcetta topped with herbed feta cheese and roasted red pepper, crisp curried lamb samosa, goat's cheese and onion marmalade tartlets, and courgette wrapped fresh scallop

Appetisers

Caviar
perfectly prepared chilled caviar presented with a traditional selection of finely chopped onion, chopped boiled egg, sour cream and lemon, served with crisp melba toast and soft blini pancakes

Traditional local Arabic mezze
the flavours of our home, presented as a generous spread of traditional Arabic savoury dishes including creamy hommous, smoky flavoured moutabal, muhammara, a classic shanklish salad, fresh tabouleh, mixed seafood salad, and stuffed vine leaves, with warm lamb kibbeh, spinach fatayer and chees sambousak, complemented by local garnishes and breads

Lobster and prawn cocktail
luxurious lobster and fresh plump prawn, served with grilled asparagus spears, a chunky cherry tomato and salted caper vinaigrette and fresh lemon

Main Courses

Grilled tenderloin steak
prime beef steak, browned on the grill and moistened with a light herb and chilli butter, served with slow roasted seasonal vegetables and creamy mashed potatoes

Thai chicken curry
a classic coconut based Asian-style chicken curry, served with fragrant steamed jasmine rice, fresh pak choy, and spiced yams sprinkled with aromatic fresh coriander and fiery chilli

Gulf-style shrimp
classic Arabic dish of fresh shrimp cooked with distinctive spices, served with aubergine in pomegranate molasses and a traditional biryani rice, garnished with fried onions and roasted pine nuts

Spinach and ricotta ravioli
fresh handmade pasta parcels, tossed in a classic roasted tomato and basil sauce, served with onion marmalade and freshly shaved parmesan cheese

Blue eye cod
fresh firm fish fillet, lightly seared and dressed with a piquant cherry tomato salsa, served with sauteed fresh life spinach and semolina noodles

A la carte vegetables
our chefs have paired each meal with their ideal accompaniments, but we offer a variety of alternative vegetables to your taste, including steamed seasonal vegetables, creamy mashed potatoes, golden roasted new potatoes and steamed basmati rice

Bread basket
choose soft, crusty, granary, garlic or Arabic from our variety of freshly baked rolls and breads

Light Bites

Seasonal salad
crisp fresh garden salad leaves topped with your choice of crumbly feta cheese, cucumber moons, chopped spring onions, kalamata olives, pistachio nuts, pumpkin seeds, red tomato halves and sliced celery crescents, tossed in your preferred dressing

Roast tomato and garlic soup
a rich warming soup of slow-roasted tomatoes and fresh basil leaves, stirred through with lemon infused creme fraiche

Chicken consomme
a classic rich seasoned chicken bouillon, infused with fine threads of steamed carrot and leek, and roasted chicken

Cheese board
a carefully chosen assortment of the finest boutique cheeses from around the world, served with a selection of crudites, crackers, dried fruits and nuts

Selection of sandwiches
an assortment of tempting sandwiches, including fine smoked salmon with horseradish mayonnaise, wafer-thin beef bresaola with peppery rocket and French brie, crumbly feta cheese and seasoned grilled vegetables, and spicy Cajun chicken with fruity mango chutney

Stir-fried egg noodles
fresh fried noodles topped with five-spiced marinated duckling and aromatic fresh coriander and chilli, in a rich salty sweet hoisin sauce

Crab cakes
classic soft blended crab and fish cakes cooked until golden brown and served with seasonal grilled vegetables

Mushroom, leek and feta cheese parcels
light flaky filo pastry filled with delicious combination of sauteed woodland mushroom, leek and feta cheese, served with tangy tomato relish

Sweet Delights

Chocolate and spearmint fondant
chocolate and mint dessert, served with vanilla cream sauce and garnished with fresh raspberries

Delicate strawberry tart
crisp pastry base, filled with a rich creme patissiere, topped with roasted sliced almonds and served with smooth chocolate sauce

Selection of fruit
a seasonal assortment of the finest fresh cut fruits

Selection of pastries
gourmet selection of individual French pastries

Chocolates
a luxurious rich chocolate selection provides the perfect finale

Hot Beverages

Tea
black and herbal teas from around the world, featuring Ceylon, China, Earl Grey and Camomile

Coffee
brewed to order, your choice of decaffeinated, espresso and cappuccino coffee

EK435-AKLBNEDXB-F-18A

Emirates
Business Class menu
Dubai to Bangkok
August 2013

Bar Service

Aperitifs

Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Hakutsuru (Japan routes)

Beers

A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)

Cocktails

Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini

Spirits

Premium Scotch Whisky
Chivas Regal 18 Years Old
As the world's leading "super premium" Scotch whisky, Chivas Regal 18 years old is enjoyed by many of the world's most discerning connoisseurs as each cask is hand selected by master blender Colin Scott

Single Malt Whisky
Glenfiddich 15 Years Old
A solera matured expression of the world's best-selling single malt. Aged in Scotland for a minimum of 15 years in a selection of three distinctive casks; American Bourbon, Spanish Sherry and new oak

Tennessee Whiskey
Jack Daniel's Old No 7
A genuinely iconic brand, enjoyed in over 200 countries worldwide. A vanilla and toffee nose gives way to a balanced rich and honeyed palate

Irish Whiskey
Jameson
Established by John Jameson in 1780, Jameson is a single distillery blended, triple distilled, smooth Irish Whiskey

Cognac
Hennessy XO
Originally created in 1870 for the personal use of the Hennessy family. Hennessy XO is the result of more than 100 eaux-de-vie crafted together having been aged for up to 30 years

Vodka
Grey Goose
Officially known as the "world's best tasting vodka", Grey Goose is the result of the finest ingredients, distilled to perfection by maitre de chai, Francois Thibault.

Gin
Bombay Sapphire
As the world's leading premium gin, Bombay Sapphire is crafted from an ancient recipe dating back to 1761. It is made using a blend of ten distinct botanicals giving a unique flavour.

Rum
Bacardi Superior
Another icon, the perfect cocktail ingredient and a favourite of Hemmingway during his time in Cuba, Bacardi Superior has been one of the world's most popular spirits for decades.

Liqueurs

Bailey's Irish Cream
An award-winning definitive blend of smooth Irish cream with quality spirits and whiskey.

Tia Maria
Dating back to a mid-17th century recipe, Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum.

Drambuie
This luxury expression of Scotland's defining whisky liqueur is crafted using malts from the Speyside.

Cointreau
A wonderful combination of sweet, zesty and bitter orange entwined with smooth alcohol. Drunk either with ice to finish a meal or mixed wih fresh juice to quench your thirst.

Champagne, Wines & Port

A selection of fine wines from internationally renowned vineyards of the old and new world.

Lunch

Appetiser

Traditional local Arabic mezze
the flavours of our home, presented as a generous spread of traditional Arabic savoury dishes including hommous, muhammara, tabouleh and stuffed vine leaves, complemented by local garnishes

Lemon parsley chicken
marinated slices of succulent chicken sprinkled with finely chopped parsley, accompanied by a zesty citrus salad, garden fresh lollo rosso and frisee lettuce and fresh lemon

Soup

Porcini mushroom soup
a thick creamy soup made with Italian fresh porcini mushrooms, served with a golden cheese straw

Salad

Seasonal salad
crisp fresh garden salad leaves and vegetables, with balsamic and olive oil dressing

Main Course

Philadelphia chicken
succulent chicken generously filled with velvety Philadelphia cheese and drizzled with rich cherry tomato stew with herbs, served with sauteed seasonal vegetables and creamy mashed potatoes flecked with chives

Chinese style stir-fried beef
prime beef pieces stir-fried oriental style with rich oyster sauce, served with seasonal vegetables, blanched pak choy and fragrant steamed jasmine rice

Prawn machbous
fresh plump prawns marinated in distinctive Arabic spices, slow cooked with seasoned rice, garnished with fried onions and roasted pine nuts

Bread

Bread basket
choose from our range of freshly baked rolls and breads

Dessert, Cheese and Fruit

Red beans and pumpkin
dessert of red beans and pumpkin, served with fresh mango and goji salsa, garnished with cinnamon sugar shortbread and fresh strawberry

Cracked wheat mango goji pudding
delicious mango and berry dessert, served with lychee mint compote garnished with chocolate dipped shortbread crumble

Cheese board
a carefully chosen assortment of the finest boutique cheeses

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

Chocolates
fine luxury chocolates

Instant cup noodles
popular and satisfying, instant cup noodles are available at any time

EK418-DXBBKKSYDCHC-J-17A

Wine

Champagne

Moet & Chandon NV
Brut Imperial
A harmonious blend of the three Champagne grape varieties : Chardonnay, Pinot Noir and Pinot Meurnier, from the most expressive crus of the Champagne region. Brut Imperial embodies the Moet & Chandon style. It is a complete, generous and dunamic champagne. The wine has matured on the lees for several years until considered ready for drinking by the Chef de Cave.

White Wine

Saint Aubin Premier Cru "Les Cortons" 2011, Burgundy
Less well known than its neighbouring wines of Meursault, Chassagne and Puligny but by no means inferior. The vineyards sit on on the slopes above the those of Chassagne and Puligny but out of sight. The wines produced at premier cru level have great minerality and depth. Crisp with red apple, melon and peach flavours. Vibrant and fresh with the hallmark Burgundian toastiness and creaminess from this region. Excellant with all seafood and poultry dishes.

Suckfizzle Sauvignon Blanc-Semillon 2008, Margaret River
The Suckfizzle is the top wine of Margaret River based Stella Bella winery. Fashoined on the principles of White Bordeaux but by no means an imitation. An intense nose of quince and lime marmalade leads into a powerful palate of gooseberry, nectarine and toasty oak with a lemon sherbet like acidity. Superb length. Great with shellfish, especially scallops.

Red Wine

Sarget de Gruaud Larose 2001, St Julien
The "second" wine of Grand Cru Classe Chateua Gruaud Larose, "Sarget" displays similar hallmarks to the grand vin. Spicy and full of elegance with layers of black berry fruits on the creamy palate. A classic from Bordeaux's St Julien commune, the 2001 is superb now and excellent with lamb and beef dishes.

Schild Estate Shiraz 2009, Barossa Valley
The 2009 Schild Estate Barossa Shiraz is another fine example of this historical estate with Barossa regionality showing through at its best in this wine. Deep rich red, red berries and plums on the nose with notes of christmas cake. The palate is refined and elegant with a fine acidity and great length. A wine for a variety of dishes and will handle spicy foods well.

Port

Quinta do Noval 20 year old Tawny, Douro
Quinta do Noval is a small, single estate producers, somewhat of a rarity in the region. Tawny is an overlooked style of port, very different to the better known vintage and late bottled vintage styles. Aged in port pipes for nearly all of its life the wines take on a light colour as suggested in the name and the fruit flavours. In this case an array of dried fruits, fudge, and butter flavours. The palate offers white peaches and citrus with Christmas spices and smoky overtones. Great with blue cheese and chocolate desserts.

Emirates
Business Class menu
Bangkok to Sydney
August 2013

Bar Service

Aperitifs

Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Hakutsuru (Japan routes)

Beers

A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)

Cocktails

Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini

Spirits

Premium Scotch Whisky
Chivas Regal 18 Years Old
As the world's leading "super premium" Scotch whisky, Chivas Regal 18 years old is enjoyed by many of the world's most discerning connoisseurs as each cask is hand selected by master blender Colin Scott

Single Malt Whisky
Glenfiddich 15 Years Old
A solera matured expression of the world's best-selling single malt. Aged in Scotland for a minimum of 15 years in a selection of three distinctive casks; American Bourbon, Spanish Sherry and new oak

Tennessee Whiskey
Jack Daniel's Old No 7
A genuinely iconic brand, enjoyed in over 200 countries worldwide. A vanilla and toffee nose gives way to a balanced rich and honeyed palate

Irish Whiskey
Jameson
Established by John Jameson in 1780, Jameson is a single distillery blended, triple distilled, smooth Irish Whiskey

Cognac
Hennessy XO
Originally created in 1870 for the personal use of the Hennessy family. Hennessy XO is the result of more than 100 eaux-de-vie crafted together having been aged for up to 30 years

Vodka
Grey Goose
Officially known as the "world's best tasting vodka", Grey Goose is the result of the finest ingredients, distilled to perfection by maitre de chai, Francois Thibault.

Gin
Bombay Sapphire
As the world's leading premium gin, Bombay Sapphire is crafted from an ancient recipe dating back to 1761. It is made using a blend of ten distinct botanicals giving a unique flavour.

Rum
Bacardi Superior
Another icon, the perfect cocktail ingredient and a favourite of Hemmingway during his time in Cuba, Bacardi Superior has been one of the world's most popular spirits for decades.

Liqueurs

Bailey's Irish Cream
An award-winning definitive blend of smooth Irish cream with quality spirits and whiskey.

Tia Maria
Dating back to a mid-17th century recipe, Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum.

Drambuie
This luxury expression of Scotland's defining whisky liqueur is crafted using malts from the Speyside.

Cointreau
A wonderful combination of sweet, zesty and bitter orange entwined with smooth alcohol. Drunk either with ice to finish a meal or mixed wih fresh juice to quench your thirst.

Champagne, Wines & Port

A selection of fine wines from internationally renowned vineyards of the old and new world.

Dinner

Appetiser

Grilled chicken breast
served with fresh garden green salad, grilled asparagus, a lightly spicy dressing and red cherry tomatoes

Marinated prawns
served on a bed of lettuce garnished with grilled pepper, served with a wasabi mayonnaise

Soup

Carrot and cumin cream soup
a thick and hearty soup served with herbed croutons

Salad

Seasonal salad
crisp fresh garden salad leaves and vegetables, with balsamic and olive oil dressing

Main Course

Penang roast chicken
curried chicken thigh topped with a curry-infused sauce, accompanied by steamed red and white Thai rice

Grilled lamb chop
French cut, served with a rich rosemary jus, pink-eyed lyonnaise potatoes, and roasted mixed vegetables

Grilled snow fish
served on a julienne of vegetable with herbed boiled potatoes, roast tomato, courgettes and pak choy

Bread

Bread basket
choose from our range of freshly baked rolls and breads

Dessert, Cheese and Fruit

Lemon grass panna cotta
served with a fresh diced fruit compote

Baked honey lime cheesecake
served with a butterscotch sauce

Cheese board
a carefully chosen assortment of the finest boutique cheeses

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

Chocolates
fine luxury chocolates

Instant cup noodles
popular and satisfying, instant cup noodles are available at any time

Breakfast

Juice

Fruit juices
refreshing choice of chilled juices

Fruit

Breakfast fruits
a palette of ripe tropical and seasonal cut fresh fruits

Yoghurt
selected fruit-flavoured yoghurt

Bread

Breakfast bread basket
a variety of soft and crusty fresh 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

EK418-DXBBKKSYDCHC-J-17A

Emirates
Business Class menu
Sydney to Christchurch
August 2013

Bar Service

Aperitifs

Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Hakutsuru (Japan routes)

Beers

A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)

Cocktails

Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini

Spirits

Premium Scotch Whisky
Chivas Regal 18 Years Old
As the world's leading "super premium" Scotch whisky, Chivas Regal 18 years old is enjoyed by many of the world's most discerning connoisseurs as each cask is hand selected by master blender Colin Scott

Single Malt Whisky
Glenfiddich 15 Years Old
A solera matured expression of the world's best-selling single malt. Aged in Scotland for a minimum of 15 years in a selection of three distinctive casks; American Bourbon, Spanish Sherry and new oak

Tennessee Whiskey
Jack Daniel's Old No 7
A genuinely iconic brand, enjoyed in over 200 countries worldwide. A vanilla and toffee nose gives way to a balanced rich and honeyed palate

Irish Whiskey
Jameson
Established by John Jameson in 1780, Jameson is a single distillery blended, triple distilled, smooth Irish Whiskey

Cognac
Hennessy XO
Originally created in 1870 for the personal use of the Hennessy family. Hennessy XO is the result of more than 100 eaux-de-vie crafted together having been aged for up to 30 years

Vodka
Grey Goose
Officially known as the "world's best tasting vodka", Grey Goose is the result of the finest ingredients, distilled to perfection by maitre de chai, Francois Thibault.

Gin
Bombay Sapphire
As the world's leading premium gin, Bombay Sapphire is crafted from an ancient recipe dating back to 1761. It is made using a blend of ten distinct botanicals giving a unique flavour.

Rum
Bacardi Superior
Another icon, the perfect cocktail ingredient and a favourite of Hemmingway during his time in Cuba, Bacardi Superior has been one of the world's most popular spirits for decades.

Liqueurs

Bailey's Irish Cream
An award-winning definitive blend of smooth Irish cream with quality spirits and whiskey.

Tia Maria
Dating back to a mid-17th century recipe, Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum.

Drambuie
This luxury expression of Scotland's defining whisky liqueur is crafted using malts from the Speyside.

Cointreau
A wonderful combination of sweet, zesty and bitter orange entwined with smooth alcohol. Drunk either with ice to finish a meal or mixed wih fresh juice to quench your thirst.

Champagne, Wines & Port

A selection of fine wines from internationally renowned vineyards of the old and new world.

Lunch

Appetiser

Confit chicken terrine
wrapped in fresh spinach leaves, with tangy aubergine caviar, sun-blushed cherry tomatoes and a balsamic reduction

Main Course

Grilled tenderloin steak
with creamy mashed potatoes, slow-roasted seasonal vegetables, and a light herb and chilli butter

Thai chicken curry
a classic coconut based curry served with steamed jasmine rice, fresh pak choy, and spiced yams, garnished with fresh coriander and chilli

Gulf-style shrimp
served with a traditional biryani rice and aubergine in pomegranate molasses, garnished with fried onions and roasted pine nuts

Bread

Bread basket
choose from our range of freshly baked rolls and breads

Dessert, Cheese and Fruit

Delicate strawberry tart
filled with a rich pastry cream and topped with roasted slice almonds served with chocolate sauce

Chocolate and spearmint layered gateaux
served with a raspberry coulis and chocolate garnish

Cheese board
a carefully chosen assortment of the finest boutique cheeses

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

Chocolates
fine luxury chocolates

EK418-DXBBKKSYDCHC-J-17A

China Southern
First Class menu
Auckland to Guangzhou
October 2013

Dinner

Hors d'Ouevre

Marinated Prawns and Salmon with Mango Salad

Drunken Chicken with Cucumber and Coriander

Soup

Coconut Pumpkin Soup

Herbal Chicken Soup

Entree

Lamb Roast with Spinach and Pine Nut Stuffing Drizzled with Lamb Jus Accompanied by Roasted Vine Tomatoes and Fondant Potatoes

Char-grilled Beef Fillet Accompanied by Assorted Mushrooms, Diced Pumpkin Glazed with Honey and Fondant Potatoes

Prawns Sauteed with Sweet Soya Sauce, Seasonal Vegetables and Fried Rice Noodles

Chicken Stewed with Ginseng, French Beans Stir-fried with XO Sauce and Mushroom Fried Rice

Cheese

Cheddar, Brie, Port Nicholson, Awa Blue Cheese

Dessert

Chocolate Pear Cake

Almond Lychee Milk Jelly

Kapiti Ice Cream

Fresh Fruits in Season

Bread

Choice of Fresh Baked Bread with Butter

Breakfast

Prelude

Sliced Seasonal Fresh Fruit

Choice of Cereals or Yoghurt

Entree

Poached Eggs with Hollandaise Sauce, Grilled Bratwurst Pork Sausage, Grilled Vine Tomato and Rosti Potato with Spinach

Horseradish Gnocchi with Blakc Pudding and Tomato Puree

Beef Noodle Soup

Rice Congee with Classic Cantonese Dim Sum

Breads

Assorted Breakfast Rolls
Butter, Fruit Preserve

Snacks

Sandwich Selection

Bar

Seasonal Fruit Basket

Cheese Platter

Chocolate Selection

China Southern
First Class menu
Guangzhou to London Heathrow
October 2013

Brunch

Prelude

Fresh Fruits in Season

Choice of Cereals, Yoghurt

Hors d'Ouevre

Smoked Chicken Breast and Tuna with Black Pepper, Mesclun Salad

Thousand Island Dressing, French Dressing, Balsamic Vinaigrette Dressing

Entree

Pan-fried Chicjken Thigh, Omelette with Sauteed Potato Slice

Spaghetti with Seafood - Dill Cream Sauce

Congee with Thousand-years Egg and Pork, Spring Roll Sheet, Chopped Spring Onion and Ginger Julienne, Coriander Seafood Siu Mai, Glutinous Rice Roll, Pan-Fried Vegetable Dumpling, Pan Fried Preserved Meat Turnip Cake

China Southern Deluxe Beef Noodle Soup

Dessert

Royal Chocolate Peach Cake

Breads

Choice of Fresh Baked Bread with Butter and Jam

Traditional Chinese Tea with Dim Sum

Cantonese Dim Sum

Bar

Sandwich

Chocolate Selection

Seasonal Fruit Basket

Cheese Platter

Dinner

Hors d'Ouevre

Pastrami Beef, Prawn with Mango Salsa

Soup

Ox Tail Soup with Barley

Fructus Momordicae with Dry Pak Choy and Pork Spare Rib Soup

Hand Made Beef Ball Clear Soup

Entree

Grilled Beef Tenderloin with Red Wine Sauce, Mashed Potato with Garlic

Grilled Sea Bass Provence Style with Ratatouille, Linguine

Fried Chicken with Abalone Accompanied, Seasonal Vegetable and Steamed Jasmine Rice

Roasted Pork Jowl with Shrimp Mousse Stuffed King Oyster Mushroom, Seasonal Vegetable and Steamed Jasmine Rice

Assorted Cheese and Cracker

Dessert

Opera Cake

Hot Almond Cream

Ice Cream

Fresh Fruits in Season

Bread

Choice of Fresh Baked Bread with Butter