Carfield

Well RJ offers four choices for appetizers on main meal service, one proper Middle Eastern appetizer, One Western appetizer and two kind of soups. I won't necessarily cross RJ off the list, but I will not select soup in the future. Just stick with the normal appetizer and not the soup!

Thanks,
Carfield

ande777emt

Appetizers

Steamed hen breast with caper and anchovy sauce
Insalata Russa
Asti style marinade trout
Bettelmatt Pudding with blueberries and pear mustard

Lunch

First courses

Handmade fresh ravioli filled with roasted meat and served with veal stock
Tajarin fresh pasta with tomato and rosemary sauce

Main courses

Rack of lamb in Pgi hazelnut croust
Perch fillet with sage sauce

Side dishes

Fresh green leaves with butter
Carrots with caramelized honey
Roasted potatoes with rosemary
Mixed salad

Bread

Rosemary Bananina
Wholemeal Bananina
Bread roll with walnuts
Spighetta

Desserts

Traditional cocoa and amaretti cookie pudding
with warm vanilla sauce
Fresh fruit salad
Espresso coffee and tea

Snacks (Pre-Arrival Meal)

Cooked Salame
Pdo Robiola of Roccaverano
Pdo Toma of Piemonte
Italian omelette with Bra Pdo and Vialone
Nano Rice
Focaccia with olive oil and oregano
Fresh fruit in season

kevincrumbs

NH1006 HND-LAX 01/02/11 C B772

MEAL MENU

Light Dishes
A light meal menu is available for passengers who feel slightly hungry before sleeping

Garden fresh salad with Japanese style dressing
Bowl of hot Japanese udon noodles with deep-fried shrimp
Ramen noodles in miso soup with Welsh onions
Japanese tea poured over steamed rice, garnished with salmon flakes
Hungarian-style beef and vegetable soup
Chicken cutlet sandwich

Desserts

Assortment of select cheeses (Brie de Nangis and Maroilles Sorbais)
Fresh seasonal fruit
Strawberry mint sorbet and chocolate ice cream duo

Liquor & Snacks

Whiskey of your choice accompanied by an assortment of Kun's premium delicatessen produce
Katsuyama GEN ambrosia sake accompanied by salted squid entrails

ANA'S RECOMMENDATION (Japanese style set)

Appetizer

Trio of seasonal Japanese delicacies

Main plate

Simmered yellowtail fish and Japanese large radish with grated turnip stock

Rice

Freshly steamed Fukui Koshihikari rice, miso soup and pickles

Dessert

Strawberry mint sorbet and chocolate ice cream duo

ANA'S RECOMMENDATION (Western style set)

Appetizer

Foie gras with apple, and carrot and citrus confiture



Main Plate

Fillet of beef steak with Chianti Classico wine sauce or
Pan-roasted cod with pink shrimp mousse in creamy crab tomalley and saffron flavor sauce



Rice or Bread

Freshly-steamed Fukui Koshihikari new rice, miso soup and pickles or
Two varieties of bread served with hand-made Hiruzen butter and olive oil

Dessert

Strawberry mint sorbet and chocolate ice cream duo



You can choose the appetizer and main plate freely from among those listed above.

Please note that the menu is subject to change.
Some fish dishes may have small bones. Please take care while eating.
Due to restrictions on the amount of meals we are able to carry on board, there may be cases where we are unable to provide the menu items of your choice. Thank you for your understanding.
The produce used in our meals is selected with consideration to safety.
Please enjoy your food and drink during the flight only.

DRINK MENU

Champagne & Wine

Champagne Philiponnat Reserve Millesimée Brut 2002 [ France ] pinot noir/chardonnay

(Champagne | Dry)

This gem of champagne is made only in good grape years in a traditional way by Philipponat with a 310-year history. Enjoy the substantial flavor of alcohol and gentle bubbles.



Wente Vineyard Morning Fog Chardonnay 2008 [ California ] chardonnay

(White wine | Dry)

Unlike many California wines, this mild wine has a light body that focuses on harmony with food. The medium alcohol and fresh acidity are great for broiled fish and Japanese boiled food.

Bernkasteler Badstube Riesling Kabinett 2008 Dr. Pauly Bergweiler [ Germany ] riesling

(White wine | Medium Sweet)

A uniquely flavored sweet wine, which has the faint nuance of noble rot. The subdued taste of alcohol and delicate acidity of this slightly sweet wine make it a representative fresh and fruity wine.

Stryker Sonoma Cabernet Sauvignon 2004 [ California ] cabernet sauvignon

(Red Wine | Full-Bodied)

The mellow tannin blends with elegant acidity and is later joined by the sweetness of fruit, creating a mature flavor. Enjoy this rare wine that is in such high demand it runs out soon after release.

Domaine Comte Abbatucci 2007 [ France ] nielluccio/sciacarello

(Red Wine | Medium)

Of the less available Corsican wines, this features mile tannin and fresh acidity. Biodynamic farming is used in growing the grapes to heavenly body movements in a non-polluted environment.

SAKE OF KATSUYAMA

KEN
A slightly dry sake with body, fully exhibiting the flavor and aroma of rice.

GEN
Limit of 5 glasses, served with treats (ANA original)
A dessert sake with a distinctive banana aroma. It is sweet and has a clean aftertaste.

AKATSUKI
Limit of 5 glasses, served with treats; charge applies
A rice work of art. A beautiful sake balancing the sweetness of rice with a clean aftertaste.

Aperitif & Cocktail
Dry Sherry
Campari (Soda/Orange)
Plum Wine
Kir
Kir Royal
Martini
Gin & Tonic
Bloody Mary
Screwdriver

Spirits
Chivas Regal (Scotch Whisky)
Jack Daniel's Black (Tennessee Whiskey)
Suntory Yamazaki (Japanese Whisky)
Gin
Vodka

Beer

Sho-chu
KAWAGOE (Sweet Potato)
HAKATA DONTAKU (Mugi Barley)

Digestif
Camus VSOP Elegance

Soft Drink
Aromatic KABOSU (ANA's Original Drink)
Orange Juice
Apple Juice
Tomato Juice
Grapefruit Juice
Coca-Cola
Coca-Cola Zero
Sprite
Ginger Ale
Mineral Water
Sparkling Mineral Water
Milk
Green Tea
Herbal Tea (ANA's Original BlendItems to help you have a pleasant sleep

Coffee and tea can be served at any time.
Ask a flight attendant to order.

20101201-20110110
HND-LAX-HND
NH1006-NH1005

Kiwi Flyer

Air New Zealand
Business Premier and Business Class menu
Wine Guide
February to July 2011

Sauvignon Blanc

Lawson's Dry Hills
Marlborough
Sauvignon Blanc 2010
Picked from a broad cross section of soil types and microclimates, this wine has a beautifully lifted nose of lemongrass, passionfruit, lemon sherbet and green herb aromas. The palate has great concentration with crisp acidity providing freshness and emphasizing the juicy citrus, zingy lime, passionfruit and fresh cut grass flavours.

Summerhouse
Marlborough
Sauvignon Blanc 2009
Uplifted perfume of exotic Pacific fruits, flowers and hints of lime zest. The palate is packed full of fresh, juicy vibrant flavours and a wonderful texture. The citrus and tropical fruit flavours linger on the firm acid finish. Enjoy this wine now whilst young and vibrant, or enjoy it as it continues to mature.

Two Rivers of Marlborough
"Convergence"
Sauvignon Blanc 2010
A convergence of flavours from four separate vineyards located on the banks of the Wairau and Awatere Rivers. Harvested at optimum ripeness, the grapes were gently pressed and fermented at cool temperatures, in stainless steel to maximize fruit purity and character. This wine has intense tropical and gooseberry fruit characters and a classic mineral finish.

Wither Hills
Marlborough
Sauvignon Blanc 2010
Intense gooseberry, tomato leaf, fresh cut fennel and red capsicum characters underpinned by the classically pungent melon, guava and passionfruit aromatics, immediately fill the senses. The palate is extraordinarily balanced with bright seamless acidity, a concentration of brably grapefruit, mineral lemongrass flavours and a long supple lingering finish.


Chardonnay

Forrest
Marlborough
Chardonnay 2008
Rich toasty oak on the nose with lovely yeast lees derived, oaten/toffee biscuit aroma. It abounds with citrus (lemon/grapefruit) and stonefruit (nectarine/white peach) flavours. Subtle nuances of spice and cinnamon coming through on the palate mixed in with a delicate slightly buttery long lasting finish. Soft and harmonious with excellent depth and weight on the palate.

Palliser Estate
Martinborough
Chardonnay 2008
This wine is a youthful and ravishingly scented on the nose displaying peach, tropical fruit and toasty oak characters. The palate is superbly concentrated and richly textured with well integrated acidity and a lengthy finish. The wine is multi-layered and beautifully woven with a crisp dry finish. A stunningly classy Chardonnay that is immediately drinkable but will keep well for a few years to come.

Waimea Estates
Nelson Chardonnay 2009
The Waimea Chardonnay 2009 has been described as "the quintessential New Zealand Chardonnay style". It is a great expression of the Nelson region. 100% barrel fermented, this wine has aromas of white peach and ripe citrus on the nose, with notes of spice and vanilla from the oak. The palate is rich and mouth-filling, ripe citrus characters tempered by subtle oak tannins, and a long, soft and creamy finish.

Waipara Hills
Soul of the South Waipara
Chardonnary 2008
This wine is pale yellow in colour with hints of green. The nose, tropical aromas of melon, apple and pineapple with a hint of butterscotch. Fresh apple and melon flavours run through the palate. Moderate weight and a beautiful texture yet with a crisp finish.


Premium Aromatic Wines

Five Oaks Estate
Hop Kiln Nelson
Pinot Gris 2009
A single vineyard Pinot Gris with aromas of soft pear and gala apple. The palate is crisp and fresh showing excellent spice, ginger and fresh white flesh pear flavours.

Hunter's Wines
Marlborough Riesling 2009
A youthful wine exhibiting fresh lime/citrus characteristics with hints of tropical fruits. The wine is light lemon/green in colour and presents a strikingly long finish on the palate. Its invigorating acidity supports the lively and crisp structure of the wine and will reward cellaring for the next 5 to 6 years.

Kahurangi Estate
Trout Valley Nelson
Pinot Gris 2010
The Pinot Gris grapes have been selected from three vineyards from the Waimea Plains in the Nelson Region. This vintage has had the best growing conditions within the last decade with low yields producing faultless grapes with true cool climate growing conditions. Delicate floral characters lead to ripe pears and ginger with a silky elegant finish.

Lawsons' Dry Hills
Marlborough Gewurztraminer 2009
Picked as optimum flavours were reached, the powerful nose is classical Gewurztraminer - rose petal, lychee and musk, with a background of lemon, ginger and coriander aromas. The palate showcases a great mouthfeel with soft, sweet fruit on the mid palate, yet finishing just off-dry. Abundant flavours of citrus, lychee, spice and floral dominate the palate.

The New Zealand Wine Company
Sanctuary Marlborough
Riesling 2009
The wide range of flavours this gorgeous wine exhibits is the result of blending from different soils and fruit maturity across four Marlborough vineyards. Plenty of tropical fruit, citrus (lime, tangelo, orange) and light spice on the bouquet. A good tight entry to the palate, a very textural and fleshy middle and a good long finish.
Winner : Gold Medal 2010 Air New Zealand Wine Awards


Pinot Noir

Craggy Range
Te Muna Road Vineyard
Pinot Noir 2009
Fragrant aromatics of red fruits, plum, flowers, spice and earth. 2009 is a year of seamless structure, satin tannins and gentle supporting acidity. The palate is pure, long, very finely textured and holds a mix of red berries, violets, ruby grapefruit, liquorice and exotic spice. The wine finishes with length, poise and delightful focus. A great match with salmon, game birds, pork or lamb fillet.

Gibbston Valley Wines
Central Otago Pinot Noir 2009
Excellent colour, with good depth. Highly fragrant nose with blueberry, clove, spice and earthy aromas. The palate exudes charm; ripely luscious at the fron with beautifully flowing fruit that is both expansive and delicate. The fruit coats complex, dense and agreeably soft tannins. A very alluring wine.

Gladstone Vineyard
Wairarapa Pinot Noir 2009
With intense black plum and floral character on the nose, this wine has lovely sweet and sour black cherry and savoury elements that integrate well with the underlying oak. The palate is fruit dominant in its youth, with firm tannins that will open up and soften with age as the savoury, spicy complexity develops. Drink now, or cellar for up to 10 years.

Villa Maria
Marlborough Cellar Selection
Pinot Noir 2008
A perfumed bouquet of red and dark cherries, plums and spice notes. Fruit driven and elegant, with long layers of flavour, full-bodied and well-balanced with fine, grainy tannins. This wine is concentrated and rich - an elegant Pinot Noir with finesse and complexity.

West Brook Winery
Marlborough Pinot Noir 2009
A vibrantly coloured selection of Marlborough Pinot Noir, the nose is perfumed with red plum, raspberry and mocha. The palate is savoury and refined, with red fruits mingling with cherry wood and an elegant balance of earthy tannins and a mineral finish.


Premium Red Wines

Mills Reef
Gimblett Gravels
Reserve Cabernet Merlot 2008
This deep purple-red wine offers sweet blackcurrant and blackberry aromas and notes of mint, smokiness, mocha, floral and spice. On the palate, luscious blackcurrant and plum flavours meld with a rich olive savouriness and supple velvety tannins, yielding a nicely weighted wine with power and length, yet refined and graceful. Extremely enjoyable now, it will also reward cellaring for up to 5 years.

Mission Estate
Gimblett Gravels
Reserve Merlot 2009
This Merlot was grown on Mission's Gimblett Gravels vineyard and hand-harvested over 5 passes in a 2-week period. This ensured every bunch in the vineyard was harvested at optimum maturity. Each parcel of fruit was fermented and matured separately. After careful ageing in French oak barrels the best parcels were assembled to make this blend. The wine has a vibrant colour with aromas of plum and dark berries.

Squawking Magpie
"The Stoned Crow"
Syrah 2008
An intense and elegant wine with strong oak, berry, plum and pepper flavours plus a suggestion of earthy characters. Opulent, dark in colour with subtle tannins, a delicious wine to accompany beef, lamb and all red meets. Also try with a gourmet cheese to extract the great flavours of Syrah.
Winner : Trophy 2010 Air New Zealand Wine Awards

Villa Maria
Hawke's Bay
Cellar Selection
Syrah 2008
A deeply coloured wine featuring purple and crimson tints in the glass and vibrant blueberry, red plum and peppery Indian-spice aromas on the nose. The palate is medium-bodied in style with a juicy and supple texture, finishing with rich, silky tannins and generous length.
Winner : Gold Medal 2010 Air New Zealand Wine Awards


Dessert Wines

Allan Scott
Marlborough
Late Harvest Riesling 2009
Apricot, white stone fruits and spice with beeswax contributed by the "noble rot" botrytis control the aromas. A viscous concentration of these fruits, levelled out and balanced with juicy acid seduces the palate to construct a lengthy and satisfying mouthful. The Allan Scott Late Harvest Riesling is an ideal accompaniment to pate, blue cheese, pears, and many dessert dishes, and is perfect for drinking at present or can be cellared for future enjoyment.

Forrest Estate
Marlborough
Botrytised Riesling – 2009
The 2009 sweet wine is gorgeous - adding to a long pedigree of superb Forrest, Marlborough Botrytised Rieslings. It's deliciously ripe, exudes lovely citrus fruit, apricot and spice flavours, a botrytised honeyed fragrance, finely poised, crisp pure and rich. A world class sweet wine.
Winner : Elite Gold Medal 2010 Air New Zealand Wine Awards

Konrad
Marlborough
Sigrun Noble Two - 2008
A full straw gold colour with subtle green hues. Enticing aromas of ripe apple, fig, dried apricot and quince with a whiff of toffee from barrel fermentation. As the nose opens up further aromas of pineapple, lychee, and guava reveal themselves. The finish is long and rich, oozing with ripe treacly fruit and balanced perfectly with cleansing acidity.

Kiwi Flyer

Air New Zealand
Business menu
Auckland to San Francisco
April 2011


Dinner


Starter

Trio of sesame miso tuna,
coriander prawn, smoked salmon with karengo potato salad (karengo - New Zealand seaweed)

Bakery

Sourdough bread, dark rye with caraway seed bread and garlic bread

Main Course

New Zealand lamb loin
with horopito salt, roasted baby potatoes, carrot puree and beans (horopito - New Zealand bush pepper)

New Zealand snapper
on smoked potato mash with wilted spinach, ginger roasted carrots and water chestnut and caper salsa

Confit of chicken thigh,
kumara puree, warm leek, green bean and watercress salad with chicken jus

Light choice of mushroom,
spinach and feta strudel with beetroot relish

Dessert

Gourmet dessert
of white chocolate raspberry ice cream and hokey pokey ice cream with chocolate almond wafer

Coconut and lemon tart
with passionfruit mascarpone

Cheese and Fruit

A selection of fine New Zealand cheese and fresh seasonal fruit

Hot Drinks

Freshly brewed or decaffeinated coffee, tea, jasmine tea, herbal tea or hot chocolate


Self-service Snacks

Help yourself from our range of snacks available for you to enjoy during your flight


Breakfast


Fast Dine Breakfast

Please let your flight attendant know if you would like to sleep-in and we will wake you as late as possible and offer you a hot bacon roll and a beverage of your choice.

Wake-up Drinks

Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate.

Light Breakfast

A bowl of muesli topped with Greek style 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

Strawberry yoghurt or plain Greek style yoghurt

Toasted Muesli and Cluster Crisp Triple Berry cereal, Weetbix, Cornflakes

Bakery

Croissants, muffins, Vogel's, brioche or fruit toast served with fruit conserve

Hot Breakfast

Potato, tomato, red onion and cheese omelette
with chicken sausage, mushrooms and roasted tomato relish

Banana and pecan brioche French toast
with vanilla cream

Hot Bacon Roll

A warmed roll, buttered and filled with grilled bacon, offered with caramelised onion jam and barbecue sauce


Drinks

Wine

The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide.

New Zealand Sparkling Wine

Offering a wide range of flavours, from rich, full-flavoured and vibrant styles to those which are finer and more delicate. A superb aperitif choice which also suits a wide range of light or moderately flavoured dishes.

Champagne

Piper-Heidsieck Cuvee Brut, France
This champagne bursts into the mouth with soft generous stone fruit flavours and sweet citrus characters. Traces of liquorice, wild honey and warm brioche add depth and complexity. The finish is fine and long with lemon zest and nuttiness.

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

Soft Drinks

Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade

Hot Drinks

Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, hot chocolate, chamomile tea, lemon tea, decaffeinated tea, raspberry and peach, apple and blackcurrant, Earl Grey tea, peppermint tea, jasmine green tea, hot chocolate.

Kiwi Flyer

Lufthansa
First Class menu
San Francisco to Frankfurt
April 2011

Cuisine

Choice of Hors d’oeuvres

Caviar with the traditional Garnishes

Seared Tuna with Ajo Blanco, roasted Grapes

Chicken Ropa Vieja, Hearts of Palm, pickled Onions

Pickled Artichoke Escabeche, Grapefruit, Fennel

Salad

Seasonal Salad with black Olives and yellow Capsicum
presented with delicious Dressing

Choice of Main Courses

Tenderloin of Beef served with Chimichurri, Parsnip Puree and Garlic Potatoes

Braised Salmon, Pepper and Tomato Sofrito Stew

Pan braised Chicken Thighs with Chistorra Sausage, Garbanzo Beans, Tomato

Roasted Vegetable with spiced Cheese Gratin

Selection of Cheese and Dessert

Brie, herbed Goat Cheese, Morbier, Gruyere and Roquefort Cheese

Caramelized Pineapple served with Coffee flavoured whipped Cream and Coconut Ice Cream

Cuban Coffe Cortadito Flan with Orange Mint Chiffonade



Vinothek

Champagne

“Allegra”, Champagne Jacquart, Frankreich
600 growers owning 800 hectares of their own vineyards in the Montagne de Reims, Cote de Blancs and Vallee de la Marne have joined together under the name Jacquart. This guarantees a broad selection of 130 Crus, of which 10 are classified as Grand Cru and 22 as Premier Cru, allowing the winemaker to compose authentic cuvees. It is no wonder that Jacquart Champagne was served at the award ceremony for the Noble Prize in Stockholm. The Jacquart success story is continued with Cuvee Allegra, which is made up of more than half pinot noir and white chardonnay grapes. This is Champagne which dazzles with its elegant fruit and fine mineral notes. It promises a pleasurable experience, not just as an aperitif but also when served with elegant shellfish, light fish dishes and caviar.

Monthly Proposal

2005 "Astrales" Ribera del Duero, Bodegas Los Astrales, Spanien
The Duero, which traverses the Iberian Peninsula, is the wine river par excellence. In Portugal, it is known as the Duoro and is famous for great port wines, while in Spain numerous top wines are produced on its banks. The best come from the region Ribera del Duero, which is named after the river. The Romans were the first to recognise the potential of this wine region and later the church and nobility continued the wine-growing tradition. The conditions are ideal : the climate is dry with only about 450mm of rain in the course of a year. In return, there are 2350 hours of sunshine. The marked difference between day and night-time temperatures is most advantageous for the grapes as these fluctuations allow them to become more aromatic. Although the wine-producing region Ribera del Duero is one of the most famous in Spain, true discoveries are still possible here. One of these is the Romera de la Cruz family, in the third generation, who produce wines from well-known vineyard sites, one of which is Los Astrales. Along with Eduardo and Alberto Garica, the Romera de la Cruz family has set real standards. Astrales, made from tinto fino, is an intense purple red colour with violet reflexes and a black core. The bouquet is characterised by rich aromas of dark berry fruit, preserved figs and fine oak spiciness as well as touches of vanilla, chocolate and toasty notes. On the palate the wine is most pleasing with its superb fruit, subtle touch of oak and persistent finish.

Aperitif

Campari
A red mild bitters-type cordial.

Sherry Amontillado Hidalgo
Amber-coloured, off-dry sherry, elegant and mile, with an added, subtle residual sweetness that gently flatters the palate.

White Wine

2009 Jesuitengarten Riesling Grosses Gewachs, Weingut Bassermann-Jordan, Deutschland
The Basserman-Jordan family has always invested in the best vineyards, like the Jesuitengarten in Forst. Quality and sustainable viticulture are also important to the present-day owner, Achim Niederberger. This includes, for example, turning to organic methods of production : preventative pest management using natural preparations as well as more and more work by hand. This allows a rich biodiversity of flora and fauna to establish, which helps our efforts to produce natural, sustainable wines. This effort and care can be tasted in the glass, expressed as fine, mineral notes, juicy peach and apricot fruit aromas veering almost to the exotic, as well as a pleasing, fresh and yet full taste.

2007 Chateau de Rully, Rully Premier Cru, Antonin Rodet, Frankreich
The Cote Chalonnaise adjoins the Cote de Beaune to the south and the style of the wines produced here is very similar to that of its more famous neighbour in the north. The chalky soil mixed with clay provides ideal growing conditions and the more continental-influenced climate allows for a slow ripening period. Later, the classic maturation in pieces, the small Burgundian oak barrels, also contributes to the success of these complex wines. This gives a wine like the 2007 vintage which is showing an elegant maturity. It has aromas of ripe citrus fruit, juicy pears and a touch of toastiness as well as a juicy, creamy palate. This is a wine of intensity and great length.

2010 "Pierneef Collection" organically grown Sauvignon Blanc, La Motte, Sudafrika
Hanneli and Hein Koegelenberg have taken the former traditional wine estate La Motte in Franschhoek to new heights. With their wines they are deliberately going the way of individuality and quality. They have dedicated their best sauvignon blanc, produced according to the principles of organic wine production, to the famous South African artist, Pierneef. This is a aromatic wine with hints of grapefruit, citrus fruit and elegant, mineral notes. The tremendous freshness and minerality as well as the lively acidity on the palate point stylistically to a classic Sancerre, which makes this sauvignon blanc a real moreish pleasure.

Red Wine

2004 Chateau Dassault, Saint-Emilion Grand Cru Classe, Frankreich
The name Dassault stands for perfection, not only of aircraft, but also wine-making. Laurence Brun makes no compromises when running the wine estate she purchased in 1955 from the legendary aircraft producer Marcel Dassault. Thanks to labourious hand harvesting and strict selection of the merlot, cabernet franc and cabernet sauvignon grapes, she ensures that the quality of the terrior comes to the fore. Finally maturation in barrique rounds off the character of the wine, which shows intense berry fruit with hints of vanilla and toastiness, as well as elegant weight and a mineral character on the palate.

2006 Zweigelt Reserve, Thermenregion, Weingut Aumann, Osterreich
The Thermenregion, south of Vienna, is worth discovering as a true wine revolution is happening here. The days of simple wines suitable just for serving in the typical Austrian wine taverns are gone. Today wine producers are increasingly going for quality, and this includes the Aumann wine estate. This Zweigelt Reserve is the product of an outstanding vintage and was matured in new French oak barriques. It shows an intense spiciness, fine balsamic notes, aromas of vanilla and toast as well as rich, dark berry fruit. On the palate the silky tannins as well as excellent, aromatic length shows Austria's potential for quality.

Dessert Wine

2009 Oberrotweiler Kasleberg Kerner Auslese, WG Oberrotweil, Deutschland
The grape variety Kerner was created as a crossing between the red variety trollinger and the white variety riesling in 1929 in Wurttemberg and was named after the Swabian poet Justinus Kerner. Although often found in its homeland of Wurttemberg, it is an unusual variety to find in the Kaiserstuhl in Baden. This is rather astonishing when you taste the quality of this Auslese dessert wine which is most flattering with its elegant aromas of orange, candied fruit and orange blossom.

Monthly Proposal

Schwabischer Whisky aus Bio-Alb-Dinkel, Bosch Edelbrand, Deutschland
Whether in Bavaria, Franconia or Wurttemberg, whisky is one of German distillers' new discoveries. Often produced from regional types of grain, the whiskies have their own unique character. The panoply of aromas stretches from mild to malty and there is also a huge array of appealing flavours. The Bosch distillery in the Lenning valley produces its whisky from organic spelt, which is grown on the Swabian Alps. For the Boschs it is taken for granted that they use only the best raw materials. The character of the landscape reveals itself in the finished product which shimmers amber in the glass and which shows an elegant, subtle malty bouquet, as well as delicate sweetness and restrained smoky notes on the palate.

Spirits

Jack Daniel’s Tennessee Whiskey Old No 7
Jack Daniel's gives a smooth taste with hints of caramel, vanilla and almond notes and a touch of fruitiness.

Johnnie Walker Blue Label
Blue Label is a blend of 16 years old whiskies with an opulent bouquet and the typical peaty character.

Bushmills Malt 10 Years old
This classic is triple distilled and has typical aromas of vanilla, malt and a touch of honeyed sweetness.

Smirnoff Red Vodka
In order to achieve its extraordinary purity, this vodka is triple distilled and filtered ten times.

Bombay Sapphire Distilled London Dry Gin
The secret ten ingredients of this gin are giving him an aromatic character.

Cognac Lhéraud Cuvée 30
The cognacs to be found in the distillery's "paradise" blended together to create the outstanding Cuvee 30.

Calvados Pays d’Auge AC, Daron
A fascinating spirit with clear apple fruit and a touch of pear and vanilla.

Fernet Branca
Around 40 herbs and spices form the base of Fernet Branca, including gentian and elderflower.

Tequila
Exclusively on flights to and from Mexico.

Walcher Williams Exclusiv
The Walcher family produces delightful fruit brandies with juicy, long-lasting flavour.

Etter Kirsch
Made from the Swiss “Lauerz” cherries, full-bodied, aromatic and refined.

Liqueur and Port

Baileys Irish Cream
This is a true classic from Ireland with fresh Irish cream, Irish whisky, chocolate, caramel and vanilla.

Late Bottled Vintage Port, Niepoort
An elegant, stylish port with intense berry fruit, aromas of plums and touch of chocolate.

Cold Beverages

Mineral water
Apollinaris, sparkling natural mineral water
Vio, natural mineral water

Fruit juices
Apple Juice
Tomato Juice
Orange Juice

Soft Drinks
Coca-Cola, Coca-Cola Zero, Sprite
Kinley Tonic Water, Kinley Bitter Lemon, Kinley Ginger Ale

German Beer
Warsteiner Premium Verum
Warsteiner Premium alkoholfrei
Erdinger Weißbier

Hot Beverages

Jacobs Kaffee
Royal Diplomat 100% Arabica Coffee from the Highlands

Nespreso Espresso und Cappuccino, 3 Grands Crus des Kaffees
Ristetto : A short, full-bodied and intense Espresso with a pleasantly lingering taste.
Volluto : A lightly roasted blend with a subtle, yet present body and hints of biscuit, redolent of cereal, enhanced by a touch of acidity and a fresh and light fruitiness.
Decaffeinato : This is a light and delicate decaffeinated variety which strikes a good balance between mildness and acidity.

Masala Tee
Exclusively on flights to and from India

Eilles Teespezialitäten

Darjeeling Royal First Flush Blatt
Harvested in springtime in the best tea gardens of the Himilayan foothills, this superior quality shows a lot of white leaf toips after the winter’s rest in Northern India. Its aroma is crisp and fresh, reminiscent of lilies of the valley, its color pale orange.

Earl Grey Premium Blatt
A blend of Darjeeling, Ceylon and Chinese teas enhanced by aromatic oil from the finest bergamot fruit. A classic, copper-red in the cup, especially enjoyable with pastries and cake.

Yogi Tee Grune Harmonie Bio
Two time-honoured traditions of the Far East harmoniously come together in this green-tea blend with kombucha, the elixir of life. Hints of lemongrass and peppermint create a revitalizing taste sensation.

Pfefferminz Tee
Select, finely-cut peppermint leaves to renew and refresh the entire body. Enjoyment for mind, body and soul.

Rooibos Lemon Fresh
Lemongrass and the aroma of sun-ripened lemons give this smooth rooibos from South Africa its cooling touch. A refreshing, caffeine-free indulgence!

Yogi Tee Himmlischer Gluckstee Bio
An ayurvedic blend of spices and herbs based on the ancient Indian wisdom of life. It has a pleasant taste and is a benefit for your body, mind and soul. A composition containing cinnamon, ginger, hops, lavender, aniseed, basil, pepper and cardamom. All ingredients are organic. Cheerful placidity is the most beautiful spiritual condition.



[There was no printed menu for breakfast, however I have typed up my notes in the style of a menu.]

Breakfast

Cold and hot Specialty

Freshly squeezed Orange Juice

Fresh Fruit

Yogurt with dried Fruit, Granola, Cornflakes and Milk


Selection of Cold Cuts and Salmon

Selection of Cheeses

Scrambled Eggs freshly prepared upon your Request with your Choice of Bacon or Chives

Kiwi Flyer

Lufthansa
First Class menu
Munich First Class Lounge
April 2011


Breakfast

Freshly pressed juices
Orange
Kiwi
Grapefruit
Mango Smoothie

Coffee/Tea/Hot Chocolate
Coffee / cappuccino / milk coffee / latte macchiato
Espresso / espresso macchiato
Selected Samova tea
Hot chocolate

Fruits/Yogurt/Cereals
Yogurt with fruit
Fruit salad with acacia honey
Homemade bircher granola
Fresh fruit
Cornflakes
Oat flake

Ham/Sausage/Cheese/Fish
Salami / southern Bavarian ham
Scottish salmon
Cottage cheese / camembert

Freshly cooked egg dishes
Soft boiled egg
Scrambled eggs / omelette / fried egg of your own choice with bacon, sausage, herbs, grilled tomato
Pancakes filled savoury or sweet

From our own bakery
Bread rolls / baguette / toast / various breads / butter croissant / danish pastry

Jams/Honey


Menu

Starters from the buffet
Antipasti
Sushi selection
Baby leaf salad with various toppings

Soups
Chicken consomme with truffled herb dumplings
Cress cream soup with smoked salmon

Fish
Tagliatelle in cream cheese sauce with dried tomatoes and basil, with fried king prawns

Vegetarian
Ratatouille risotto with grated grana padano


Welcome to Italy
Pink roasted veal fillet with filled bell on tomato rice

Pan fried
"Viennese" schnitzel with luke warm potato salad
Grilled beef filet steak on confit scallions and mini baked potato
Tenderloin stripes "Cajun seasoning" on colourful spring salad

Bavarian delicacies
Munich veal sausage with sweet mustard
Bavarian meat loaf
Fried sausage from Nuremberg on sauerkraut

Desserts from the buffet
Creme brulee served in a jar
Mango-passion fruit cream
Fresh fruit salad with berries and acacia honey
Various cakes
Nougat-mousse with glazed kumquats

Todays special
Dear Guest,
We offer you a daily changing special. Please ask our service team!


Beverage selection

Aperitif
Palomino fino extra dry "Tio Pepe", Gonzales Byass
Sanchez Romate fino reserva especial sherry
Sanchez Romate cream reserva especial sherry
Campari Orange
Gin Tonic
Dry Martini

Digestif
Amaro "Quintessentia", Nonino
Averna
Underberg
Caipirinha

Champagne
Champagne Duval Leroy Brut
Champagne Rose Brut, Janisson & Fils A Verzenay
Champagne Grand Cru Brut, Janisson & Fils A Verzenay

White Wine
2007 Chadonnay Novas Winemakers Selection, Emiliana, Chile
2008 Chateau La Verriere Bordeaux Blanc, Frankreich
2006 Rotgipfler Reserve, Johanneshof, Osterreich
2009 Dreistern Grauburgunder Spatlese Trocken, Kiefer, Deutschland

Red Wine
2007 Pinot Noir, Dr H Thanisch, Mosel, Deutschland
2006 Casa de Santar Dao, Reserva, Portugal
2006 Quinta do Gradil, Martim Joanes Gradil, Estremadura, Portugal
2005 Spiga Ribera del Duero, O Fournier, Spanien
2003 Chateau Belgrave, Cru Classe, Haut Medoc, Frankreich

Mineral water
Rosbacher Naturell
Apollinaris
Vittel
San Pellegrino
Staatlich Fachingen
Perrier
Taunusquelle

Soft Drinks
Coca Cola
Coca Cola Light
Coke Zero
Fanta
Sprite
Ginger Ale
Tonic Water

Juices
Black currant
Peach

Draft beer
Schneider wheat beer
Weihenstephaner pils
Augustiner beer

Bottled beer
Beck's
Erdinger wheat beer

Non alcoholic beer
Beck's
Erdinger wheat beer

Candle Light Dinner
Dear Guest,
What about a romantic candle light dinner? Don't hesitate, please ask our service team!

Detillate aus Kernobst
Quitte vom Hausgarten, Etter
Quittenbrand, Faude Feine Brande
2007 Konstantinopeler Apfelquitte
Augustus Rex
Quitte Edelbrand, Liebl
Williamsbrand Unfiltriert, Lantenhammer
Gellerts Butterbirne, Augustus Rex
Williams Selection, Freihof
Williams Christ Birnenbrand, Weis
2006 Frankischer Wildbirnenbrand, Henninger
Subirer, Hammerle
2009 Rote Williamsbirne, Martin Doll
Gravensteiner, Studer
Zwetschge Selection, Freihof
Wildpflaume Edelbrande, Gierer
Platinum Edelster Obstrbrand, Schwechower

furryraccoon

Qantas
First Class Menu
QF 32 Singapore to Sydney
May 2011

15 Years with Neil Perry

Fifteen years ago, Qantas embarked on a culinary journey with award-winning chef Neil Perry that would redefine the inflight dining experience. With his legendary Rockpool restaurant showcasing contemporary Australian cuisine, he alerted foodies worldwide to a multicultural country brimming with quality produce.

As an industry mentor with a growing restaurant empire, his wisdom, pioneering spirit and passion for design and detail continue to ensure that your inflight experience is second to none. Inspired by his travels, his creations are ever evolving yet remain deeply rooted in his belief in balance and harmony.

From paddock and ocean to plate, our dishes are all about the finest sustainable ingredients and are sourced locally whenever possible. They are prepared with minimal fuss, allowing their natural flavours and textures to take centre stage.

Our fifteen-year partnership with Neil has allowed us to present the best of contemporary Australia's gastronomic highlights. This menu is a celebration of that partnership, featuring a selection of our signature dishes from over the years.

And of course, our inflight sommeliers will be pleased to help you find that perfect match from our award winning cellar to complement your meal.

For recipe details, please refer to rockpool.com

Lunch
Our extensive Rockpool designed menu allows you to enjoy a completely personalised dining experience. Your Flight Attendant will be pleased to assist you with your selection.

Brunch
Banana and Honey Energiser Drink
Fresh Tropical Fruit with Lime Wedges
Croissant with Selection of Condiments
Buttermilk pancakes with Glazed Oranges and Vanilla Yoghurt
Smoked Salmon with Potato Rösti, Spinach and Chive Crême Fraîche

Salads and Other Things
Hot and Sour Malay Style Soup with Prawn, Shiitake Mushrooms and Coriander
Roast Beef, Olive and Celery Salad with Mustard Dressing
Salad of Mozzerella and Slow Roasted Tomatoes with Balsamic Vineger

Light Meals
Big bowl of French Style Summer Soup with Walnut Aillade
Caramelised Leek, Goats Cheese and Sage Tart with Baby Leaft Salad
Lamb, Mint and Pea Pot Pie
Our signature Steak Sandwich with Tomato and Chilli Relish

Main Courses
Mushroom Risotto Cakes with Warm Zucchini Salad and Rich Tomato Sauce
Seared Sea Bass with Eggplant Caponata, Couscous and Lemon Caper Vinaigrette
Chinese Style Chicken with Water Chestnuts, Egg Noodles and Stir Fried Vegetables
Crumbed Veal Loin with Braised Peas, New Potatoes and Asparagus
Chermoula Crusted Lamb with Chickpeas, Spinach and Raita

Side Salad
Salad of Baby Leaves with your choice of dressing
Aged Balsamic and Extra Virgin Olive Oil
Fresh Lemon Juice and Extra Virgin Olive Oil
Red Wine Vinaigrette

Cheese
Hand selected blue, soft and hard cheese served with accompaniments

Dessert
Apricot Fragipane Tart with Crème Anglaise
Sticky Toffee Pudding with Butterscotch Sauce and Double Cream
Simply Ice Cream Tubs
Sliced Fresh Seasonal Fruit

Petits Fours
A selection of Amedei dark chocolates
Palmier
Opera Cake

Hot Beverages
Choose from our range of the finest hot beverages, served with Petits Fours

Coffee
Café Latte
Cappuccino
Decaffeinated
Espresso
Flat White
Long Black
Mocha
Liqueur Coffee

T2 Tea
Experience the range of beautiful, fragrant loose leaf teabags from around the world, supplied by T2.

English Breakfast - A blend of the finest Sri Lankan full-bodied teas producing a rich and well-rounded flavour.

Earl Grey - A full bodied Sri Lankan blend of Ceylon orange pekoe and generous amounts of bergamot, producing an all-time classic tea.

Peppermint - A well-rounded peppermint flavour captures the sweet essence of all things 'minty' with a sweet, cool, lingering aroma.

Chamomile - Relax and unwind with this fragrant infusion of sweet, golden chamomile flowers.

Sencha - A classic green tea grown in Japan. These beautiful, emerald green leaves produce a sweet, smooth, grassy flavour.

Lemongrass and Ginger - Zesty and bright lemongrass contrasts the spicy flavour of ginger to create a refreshing and wild taste sensation.

Other teas upon request.

Hot Chocolate

Hot Beverages
Choose from our range of premium beverages throughout your flight.

Aperitifs
Bloody Mary
Campari
Noilly Prat French Dry Vermouth

Spirits
Bacardi White Rum
Bundaberg Dark Rum
Bombay Sapphire London Dry Gin
Chivas Regal 18yo Scotch Whisky
The Glenlivet 18yo Single Malt Scotch Whisky
Wild Turkey Rare Breed 108º
Wyborowa Polish Vodka

Beer
Little Creatures Pale Ale
Crown Lager
James Squire Golden Ale
Heineken
Hahn Premium Light

Liqueurs
Baileys Irish Cream
Cointreau

Fortifieds
Penfolds Grandfather Fine Old Liqueur Tawny
Morris of Rutherglen Old Premium Liqueur Tokey
Morris of Rutherglen Old Premium Liqueur Muscat

Cognac
Martell Cordon Bleu

Non Alcoholic
Apple Juice
Orange Juice
Fiver Star Sunraysia Mango Juice
Five Star Sunraysia Pear Juice
Spicy Tomato Juice
Tomato Juice
Appletiser Sparkling Apple Juice
Bundaberg Ginger Beer
Coca-cola
Coke Zero
Lemonade
Lemon Squash
Ginger Ale
Soda Water
Tonic Water
Sparkling Mineral Water
Still Mineral Water


Wine List

White Wine
Penfolds Reserve Bin 06A Chardonnay
Adelaide Hills, South Australia

Grosset Polish Hill Riesling 2009
Clare Valley, South Australia

Leeuwin Estate Art Series Sauvignon Blanc 2010
Margaret River, Western Australia

Red Wine
Penfolds St Henri Shiraz 2004
McLaren Vale and Barossa Valley, South Australia

Yabby Lake Vineyard Pinot Noir 2008
Mornington Peninsula, Victoria

Howard Park Cabernet Sauvignon Merlot 2004
Margaret River, Western Australia

Dessert Wine
De Bortoli Noble One Botrtlis Semillon 2007
Riverina, New South Wales

Champagne
Taittinger Comtes de Champagne
Blanc de Blancs

furryraccoon

Qantas
Business Class Menu
QF 32 Singapore to Sydney
May 2011

Menu
Our extensive Rockpool designed menu allows you to enjoy a completely personalised dining experience. You can choose the full menu after take-off or our Express Meal is available at any time.

Entrée
Hot and Sour Malay Style Soup with Prawn, Shiitake Mushrooms and Coriander
Roast Beef, Olive and Celery Salad with Mustard Dressing

Main Courses
Mushroom Risotto Cakes with Warm Zucchini Salad and Rich Tomato Sauce
Sea Bass with Eggplant Caponata, Couscous and Lemon Caper Vinaigrette
Chinese Style Slow Cooked Chicken with Water Chestnuts, Egg Noodles and Stir Fried Vegetables
Crumbed Veal Loin with Braised Peas, New Potatoes and Asparagus

Green Leaf Salad with Red Wine Vinaigrette

Dessert
Selection of Seasonal Cheese and accompaniments
Sticky Toffee Pudding with Butterscotch Sauce
Sliced Fresh Seasonal Fruit

Chocolates
Chocolate Dusted Truffles

Express
Your Flight Attendant will be pleased to assist you with today's selection.

Refreshment
Enjoy a range of snacks and drinks at any time throughout your flight. Your Flight Attendant will be pleased to prepare your selection or simply snack from our inflight bar.

Baguette with Grilled Bacon, Slow Roasted Tomatoes, Aioli and Rocket
Caramelised Leek, Goats Cheese and Sage Tart with Baby Leaf Salad
Salmon Leek and Dill Pot Pie

Fresh Whole Fruit
Brown Sugar and Spice Cookies
Brookfarm Nightcap Ranges Walkabout Mix
Haagen-Dazs Ice Cream Tubs
Jewels Chocolate Lollipop

Beverages

Champagne
Your Flight Attendant will advise whether today's menu features Billecart-Salmon Brut or Charles Heidsieck Brut Réserve.

Australian Wine
For your enjoyment we have a selection of light and full bodied, premium white and red wines onboard today. Your Flight Attendant will advise you on the selection.

View the accompanying tasting notes in the Qantas Inflight Guide to Wine, found in seat pockets.

Aperitifs
Bloody Mary
Campari and Soda
Gin and Tonic
Vodka and Ginger Beer

Spirits
Bacardi White Rum, Puerto rico
Bundaberg Dark Rum, Australia
Chivas Regal 12yo Scotch Whisky, Scotland
Plymouth The Smooth English Gin, London
The Glenlivet 12yo Single Malt Scotch Whisky, Scotland
Wild Turkey 86.8º Bourbon, Kentucky
Wyborowa Polish Vodka

Beer
James Squire Golden Ale
Heineken
Victoria Bitter
Hahn Premium Light

Dessert & Fortified Wine
Australian dessert and fortified wine is available for your enjoyment.

Liqueurs
Baileys Irish Cream
Cointreau

Cognac
Martell VSOP

Juice Bar
Apple Juice
Orange Juice
Spicy Tomato Juice
Tomato Juice

Non Alcoholic
Appletiser Sparkling Apple Juice
Bundaberg Ginger Beer
Coca-cola
Coke Zero
Lemonade
Lemon Squash
Sparkling Mineral Water
Still Mineral Water
Soda Water
Tonic Water
Ginger Ale

Hot Beverages

Coffee
Bodum
Decaffeinated


Tea
English Breakfast
Earl Grey
Peppermint
Chamomile
Jasmine Green

Hot Chocolate

furryraccoon

Qantas
Premium Economy Class Menu
QF 32 Singapore to Sydney
May 2011

Menu
Green Leaf Salad with Cherry Tomatoes and Beans

Main Courses
Wok Fried Beef with Black Pepper Sauce, Friend Rice and Bok Choy
Fish with Sweet Chilli Sauce, Egg Noodles and Steamed Gai Lan

Cheese and Biscuits

Dessert
Ice Cream
Coffee Tea

Refreshment
Available any time throughout your flight.

Baguette with Grilled Bacon, Slow Roasted Tomatoes, Aioli and Rocket
or
Caramelised Leek, Goats Cheese and Sage Tart with Baby Leaf Salad
Salmon Leek and Dill Pot Pie

Fresh Whole Fruit
Luken & May Biscuits
Cheese and Biscuits
Chocolate Bars

Beverages

Australian Sparkling Wine
Croser Non-Vintage, Adelaide Hills
An elegant aperitif style Pinot Noir Chardonnay

Australian Wine
Australian wines are renowned around the globe for their intensity of flavour and fine fruit characters. Differences in climate, topography and soil type provide us with a broad spectrum of wine style and varietals.
For your enjoyment we have a selection of light and full bodied, white and red wines onboard today. Your Flight Attendant will advise you on the selection.

Aperitifs
Bloody Mary
Campari and Soda
Gin and Tonic
Vodka and Ginger Beer

Spirits
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Chivas Regal 12yo Scotch Whisky, Scotland
Plymouth The Smooth English Gin, London
The Glenlivet 12yo Single Malt Scotch Whisky, Scotland
Wild Turkey 86.8º Bourbon, Kentucky
Wyborowa Polish Vodka

Beer
James Squire Golden Ale
Heineken
Victoria Bitter
Hahn Premium Light

Dessert & Fortified Wine
Australian dessert and fortified wine is available for your enjoyment.

Liqueurs
Baileys Irish Cream
Cointreau

Cognac
Martell VSOP

Juice Bar
Apple Juice
Orange Juice
Spicy Tomato Juice
Tomato Juice

Non Alcoholic
Appletiser Sparkling Apple Juice
Bundaberg Ginger Beer
Coca-cola
Coke Zero
Lemonade
Lemon Squash
Sparkling Mineral Water
Still Mineral Water
Soda Water
Tonic Water
Ginger Ale

Hot Beverages

Coffee
Bodum
Decaffeinated


Tea
English Breakfast
Earl Grey
Peppermint
Chamomile
Jasmine Green

Hot Chocolate

furryraccoon

Qantas
Economy Class Menu
QF 32 Singapore to Sydney
May 2011

Menu
Green Papaya Salad

Choice of
Wok Fried Beef with Black Pepper Sauce, Friend Rice and Choy Sum
or
Fish with Sweet Chilli Sauce, Egg Noodles and Greens

Chocolate
Coffee Tea
Ice Cream
Fresh fruit will be served throughout your flight

Relax and Unwind
Cadbury Hot Chocolate or Organic Peppermint Tea


Refreshment
Fruit Salad
Sun Dried Tomatoes and Roast Capsicum on a Ciabatta Roll
Shortbread Biscuit
Coffee Tea

Fresh Whole Fruit
Luken & May Biscuits
Cheese and Biscuits
Chocolate Bars

Beverages
A range of drinks, including water is available throughout your flight.

Australian Sparkling Wine
Jacob's Creek Pinot Noir Chardonnay

Australian Wine
Australian wines are renowned around the globe for their intensity of flavour and fine fruit characters. Differences in climate, topography and soil type provide us with a broad spectrum of wine style and varietals.
For your enjoyment we have a selection of light and full bodied, white and red wines onboard today. Your Flight Attendant will advise you on the selection.

Aperitifs
Bloody Mary
Gin and Tonic
Vodka and Ginger Beer

Spirits
Bacardi White Rum, Puerto rico
Bundaberg Dark Rum, Australia
Gordon's Gin, London
Ballantine's Scotch Whisky, Scotland
Smirnoff Vodka, Russia

Beer
James Squire Golden Ale
Heineken
Victoria Bitter
Hahn Premium Light
Asahi Super Dry (On flights to and from Japan)
Tsingtao (On flights to and from China)

Juice Bar
Apple Juice
Orange Juice
Spicy Tomato Juice
Tomato Juice

Non Alcoholic
Appletiser Sparkling Apple Juice
Bundaberg Ginger Beer
Coca-cola
Coke Zero
Lemonade
Lemon Squash
Sparkling Mineral Water
Still Mineral Water
Soda Water
Tonic Water
Ginger Ale
Green Tea Chilled (On flights to and from Japan)

Hot Beverages

Coffee

Tea

Carfield

Asiana Airlines
First Class
April to June 2011

Wine List
Champagne
Tattinger Cometes de Champagne 1999
De Venoge Champagne Blanc de Blancs 2002

White Wines
Meursault 1er Cru Clos Des Poruzots 2008
Chateau Brown 2007, Pessac-Leognan
Jordan Chardonnay 2008, Russian River Valley

Red Wines
Chateau Gruaud Laroose 2006, Saint Julien
Corton Bressandes Grand Cru 2007, Vincent Giradin
Robert Kennan Winery Cabernet Sauvignon 2006, Napa Valley

Dessert Wines
Blandy’s 10 Years Old Malmsey Madeira
Port Sandeman 20 Years Old Tawny Porto
Jackon-Triggs Vidal VQA Ice Wine 2007

OZ 202
Seoul to Los Angeles
April to June 2011
Cycle 2

Dinner
Western
Starter
Italian Tomato Stuffed with Escargot
Lobster Kohirabi with Pesto Sauce
Black Rice Soup with Cracked Walnut
Ricotta Cheese with Greens
Prosciutto, Orange Lemon Dressing

Main Course 1
Seafood Lasagna/ 275kcal
Served with Tomato Sauce

Main Course 2
Beef Tenderloin Steak/519kcal
Served with Gorgonzola Cheese Sauce and Vegetables
Or
Grilled Seabass/ 304kcal
Served with Mushroom Cream Sauce, Couscous and Vegetables

Cheese and Fruit
Camembert, Cheddar and Blue

Dessert
Mousse cake with Strawberry and Chocolate Garnish

Coffee and Tea
Petit Fours

Chinese (Pre-ordered)
Starter
Pekingese Roasted Duck
Assorted Cantonese Cold Platter
Bird’s Nest Soup

Main Course 1
Deep Fried Lobster 431kcal
Served with black bean sauce

Main Course 2
Stir Fried Beef/ 499kcal
Served with Hong Kong Style Sauce, Vegetables and Steamed Rice

Dessert
Persimmon Puree
Served with Chinese Rice Cake and Fruit

Coffee and Tea
Petits Fours

Korean Royal Table D’Hote (Pre-ordered)
Starter
Beef Ball in Egg
Vegetables with Turnip Roll
Ginseng and Chicken Porridge

Main Courses
Korean Royal Cuisine
Bibimbab and Grilled Toothfish/ 1,240kcal
Steamed Rice Mixed with Various Kinds of Vegetables
Accompanied with Hot Pepper Sauce, Sesame Oil
Grilled Toothfish, Assorted Side Dishes and Soup
Or
Korean Royal Cuisine
Bibimbab and Braised Beef Short Rib in Sweet Pumpkin/1,115kcal
Steamed Rice Mixed with Various Kinds of Vegetables
Accompanied with Hot Pepper Sauce, Sesame Oil
Braised Beef Short Rib in Sweet Pumpkin, Assorted Side Dishes and Soup
Or
Korean Royal Cuisine
Bibimbab and Stewed Seafood/ 1,600kcal
Steamed Rice Mixed with Various Kinds of Vegetables
Accompanied with Hot Pepper Sauce, Sesame Oil
Steamed Abalone, Scallop, Sea Cucumber Roll
Assorted Side Dishes and Soup
Or
Korean Royal Cuisine
Ssambab with Beef Short Rib Bulgogi/ 911kcal
Steamed Rice wrapped with Various kinds of Vegetables, Topped with Grilled Beef ‘Bulgogi’ and ‘Bean paste’
Accompanied by Assorted Side Dishes and Soup

Dessert
Fresh Fruit

Coffee and Tea

Refreshments
Ramen
Warm Noodles
Hot Sandwich
Assorted Fresh Fruits

Breakfast
Starter
Fresh Orange Juice
Fresh Fruit
Cereal and Yogurt

Main Course
Korean ‘Shrimp and Broccoli’ Porridge 283kcal
A Famous Korean Healthy Porridge
Accompanied by Assorted Side Dishes
Or
Plain Omelet/ 309kcal
Served with Sun-Dried Tomato, Potato, Mushroom and Asparagus
Or
Chicken Crepe/ 319kcal
Served with Basil Pesto Cream Sauce, Sweet Pumpkin and Potato

Selection of Breakfast Breads
Croissant, Brioche and Cranberry Muffin
Butter, Honey, Strawberry Jam, Marmalade

Coffee and Tea

Continental Breakfast
Fresh Fruit
Cereal and Yogurt
Selection of Bread

Carfield

Wine List
Champagne
Tattinger Cometes de Champagne 1999
De Venoge Champagne Blanc de Blancs 2002

White Wines
Meursault 1er Cru Clos Des Poruzots 2008
Chateau Brown 2007, Pessac-Leognan
Jordan Chardonnay 2008, Russian River Valley

Red Wines
Chateau Gruaud Laroose 2006, Saint Julien
Corton Bressandes Grand Cru 2007, Vincent Giradin
Robert Kennan Winery Cabernet Sauvignon 2006, Napa Valley

Dessert Wines
Blandy’s 10 Years Old Malmsey Madeira
Port Sandeman 20 Years Old Tawny Porto
Jackon-Triggs Vidal VQA Ice Wine 2007


OZ 201
Los Angeles to Seoul
April to June 2011

Starters
Coconut Shrimp with Mandarin Sauce


Poached Lobster and Salmon Gravlax


Zucchini Soup


Mixed Greens
Caesar Dressing
Olive Oil Dressing


Main Courses
Beef Tenderloin Steak/ 534kcal
Served with Green Peppercorn Sauce
Potato and Vegetables
Or
“Mixing and Harmonizing”
A Famous Korean Cuisine “Bibimbab” 625kcal
Steamed Rice, Various kinds of Vegetables and Minced beef
Mixed with Hot pepper paste, sesame oil
Accompanied by Assorted Side Dishes and Soup



Or
Grilled Codfish/ 316kcal
Served with Lemongrass Sauce
Fried Rice and Vegetables

Cheese and Fruit
Cheddar, Cambozola, Camembert


Dessert
Raspberry Cake


Coffee and Tea
Petits Fours

Refreshments
Udon
Ramen

Sandwich
Assorted Fresh Fruit


Snack
Appetizer
Marinated Shrimp and Prosciutto



Main Courses
Korean Royal Cuisine ‘Gomtang’ 484kcal
Korean Traditional Beef Rib Soup
Served with various kinds of side dishes and Steamed rice


Or
Beef Brochette/ 412kcal
Served with Teriyaki Sauce
Vegetables and Egg Fried Rice
Or
Potato Crusted Orange Roughy/ 361kcal
Served with Mustard Cream Sauce
Shrimp and Mixed Vegetables

Dessert
Fruit Tart


Coffee and Tea
OZ202/201
SEL/LAX/SEL
F/C
2011C2-20110401

Carfield

Asiana Airlines
Business Class
April to June 2011

Wine List for North American flights
Champagne & White Wines
De Venoge Champagne Blanc de Blancs 2002
Rully 2008, Madison Champy, Bourgogne
Bernkasteler Badstube Riesling Kabinett 2008

Red Wines
Chateau La fleur De Bouard 2007
Emiliana Coyam 2008
Artesa Pinot Noir 2007

Dessert Wines
Blandy’s 10 Years Old Malmsey Madeira
Port Sandeman 20 Years Old Tawny Porto

Cognac & Liqueurs
Camus X.O.
Bailey’s Irish Cream
Drambuie
Cointreau

OZ 202
Seoul to Los Angeles
April to June 2011
Cycle 2

Western
Canapé
Prosciutto ham & Tomato with Parmesan bread stick

Appetizer
Avocado rolled Gravlax Salmon with Horseradish sauce

Soup
Cauliflower Cream Soup

Mixed Greens
Italian dressing

Main Courses
Beef Tenderloin with Mushroom Duxelles (446kcal)
Or
King Prawn & Sea Scallops with Caponata & Parsley Sauce (408kcal)

Cheese and Fruit
Bel Paese, Emmenthal

Dessert
Cheese Mousse Cake

Coffee & tea
Petit Fours

Korean
Starter
Prosciutto ham & Tomato with Parmesan bread stick
Beef Ball in Egg
Sweet Pumpkin Porridge

Main Course
Nutritious Korean Cuisine, “Ssambab”/ 597kcal
Steamed Rice wrapped with Various kinds of Vegetables, Topped with Grilled Beef ‘Bulgogi’ and ‘Bean paste’

Dessert
Fresh Fruit

Coffee and Tea
Three-Color Sweet Rice Balls

How to enjoy Ssambab
1. Place a leaf of lettuce or other leafy vegetables in the palm of your hand
2. Added Steamed rice, beef bulgogi and bean-paste
3. Roll up and eat
4. Enjoy the Ssambab with the bean paste soup and various side dishes

Refreshments
Sandwich
Seasonal Fresh Fruit
Ramen
Warm Noodles

Breakfast
Fresh Fruit
Yogurt

Main Courses
Seafood Crepe Cannelloni with Fish Veloute Cream Sauce/ 391kcal
Or
Risotto Salto Milano-style/ 360kcal
Or
Broccoli Crabmeat Porridge/ 244kcal

Selection of Breakfast Bread
Croissant, Muffin and Brioche
Butter and Jam

Coffee and Tea

Carfield

Asiana Airlines
Business Class
April to June 2011

Wine List for North American flights
Champagne & White Wines
De Venoge Champagne Blanc de Blancs 2002
Rully 2008, Madison Champy, Bourgogne
Bernkasteler Badstube Riesling Kabinett 2008

Red Wines
Chateau La fleur De Bouard 2007
Emiliana Coyam 2008
Artesa Pinot Noir 2007

Dessert Wines
Blandy’s 10 Years Old Malmsey Madeira
Port Sandeman 20 Years Old Tawny Porto

Cognac & Liqueurs
Camus X.O.
Bailey’s Irish Cream
Drambuie
Cointreau


OZ 201
Los Angeles to Seoul
April to June 2011
Cycle 2

Lunch
Western
Canapé
Coconut Shrimp with Mandarin Sauce

Appetizer
Poached Lobster and Salmon Gravlax

Soup
Zucchini Soup

Mixed Greens
Olive Oil Dressing

Main Courses
Beef Tenderloin Steak/ 428kcal
Served with Green Peppercorn Sauce
Potato and Vegetables
Or
Grilled Codfish/ 316kcal
Served with Lemongrass Sauce
Fried Rice and Vegetables

Cheese and Fruit
Cambozola, Camembert

Dessert
Raspberry Cake

Coffee and Tea
Petits Fours

Or
Korean
Starter
Coconut Shrimp with Mandarin Sauce
Turnip Vegetable Roll
Sweet Pumpkin Porridge

Main Course
“Mixing and Harmonizing”
A Famous Korean Cuisine “Bibimbab” 625kcal
Steamed Rice, Various kinds of Vegetables and Minced beef
Mixed with Hot pepper paste, sesame oil
Accompanied by Assorted Side Dishes and Soup

Dessert
Fresh Fruit

Coffee and Tea
Korean Traditional Cookies
Made of Wheat Flour and walnut

Refreshments
Sandwich
Fresh Fruit
Ramen

Snack
Appetizer
Marinated Shrimp and Prosciutto

Main Courses
Beef Brochette/ 396kcal
Served with Teriyaki Sauce
Vegetables and Egg Fried Rice
Or
Stir-Fried Seafood/328kcal
Seasoned with Mandarin Chili Sauce
Steamed Rice and Pak Choy
Or
Chicken and Mushroom Porridge 292kcal

Dessert
Fruit Tart
Coffee and Tea

OZ202/201
SEL/LAX/SEL
B/C
2011C2-20110401