The All-Airline FT Menu Collection
Apr 21, 2012, 4:17 am
#1021
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Business Class menu
Tokyo to Auckland
April 2012
Dinner
To begin
Seared duck breast with watercress scented potato salad and apple and cucumber dressing
From the bakery
Garlic bread, dark rye rolls and focaccia bread rolls
Mains
Cabernet braised beef with potato confit, broccoli and cranberry relish
Traditional Japanese dish of grilled chicken and vegetable roulade with sansho pepper glaze, simmered pumpkin, maitake mushrooms and steamed rice with wasabi flakes
Pan roasted perch fish with quinoa, olive and mint tabbouleh, lemon cream sauce, fresh green beans and cherry tomato
Japanese green tea, miso soup and Japanese pickles to complement your meal.
To finish
Caramelised citrus tart with passionfruit mascarpone cream
Gourmet ice cream dessert of mixed berry and peach ice cream with crisp wafer
Cheese
A selection of fine hard, soft and blue cheeses
Hot drinks
Freshly brewed or decaffeinated coffee, tea, Japanese green tea, herbal tea or hot chocolate
Breakfast
Wake-up drinks
Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated coffee, tea, Japanese green tea, herbal tea or hot chocolate
Light breakfast
A bowl of muesli with yoghurt and fresh fruit is available as a lighter option
Full breakfast
Fruit and cereals will be offered followed by a hot bakery selection and your choice of a hot breakfast
Fresh fruit salad
Fruit or natural yoghurt
Muesli, fruity bran flakes, Weet-Bix, Cornflakes
From the bakery
Croissants, muffins, wholemeal, white or fruit toast offered with fruit conserve
From the stove
Brie and mushroom omelette with wilted spinach, grilled bacon and breakfast potatoes
Japanese rice porridge with vegetables, prawns and mitsuba herb
Vanilla apple hotcakes with grilled peach, lemon ricotta cream and breakfast syrup
Drinks
Wine
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide.
New Zealand Sparkling Wine
Fresh, bright, lifted nose with toasty notes. The palate shows strawberry and lemon with rich yeast flavours. Elegant and well balanced with a long lingering aftertaste.
Champagne
G.H. Mumm Cordon Rouge, France
The bubbles are rich on the palate, but never over-powering. The perfect balance is combined with a rounded, full vinosity. The mix of fresh fruit and caramel aromas give even more intensity to the finish. This is a subtly balanced wine with a remarkable capacity to linger in the mouth.
Spirits
Glenfiddich Malt Whisky, Chivas Regal Blended Whisky, Jack Daniel’s Black Label, Gordons Gin, 42 Below Vodka, Courvoisier VSOP, Coruba Rum, Ron Bacardi Superior
Port and Liqueurs
Portuguese Port, Grand Marnier, Baileys Irish Cream
Beer
A selection of beer featuring Steinlager Pure, Export Gold, Heineken and low alcohol lager.
Cold drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola, diet lemonade.
Hot drinks
Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, hot chocolate, chamomile tea, lemon and ginger tea, decaffeinated tea, raspberry, strawberry and loganberry and cranberry and pomegranate, Earl Grey tea, peppermint tea, green tea, jasmine green tea
Business Class menu
Tokyo to Auckland
April 2012
Dinner
To begin
Seared duck breast with watercress scented potato salad and apple and cucumber dressing
From the bakery
Garlic bread, dark rye rolls and focaccia bread rolls
Mains
Cabernet braised beef with potato confit, broccoli and cranberry relish
Traditional Japanese dish of grilled chicken and vegetable roulade with sansho pepper glaze, simmered pumpkin, maitake mushrooms and steamed rice with wasabi flakes
Pan roasted perch fish with quinoa, olive and mint tabbouleh, lemon cream sauce, fresh green beans and cherry tomato
Japanese green tea, miso soup and Japanese pickles to complement your meal.
To finish
Caramelised citrus tart with passionfruit mascarpone cream
Gourmet ice cream dessert of mixed berry and peach ice cream with crisp wafer
Cheese
A selection of fine hard, soft and blue cheeses
Hot drinks
Freshly brewed or decaffeinated coffee, tea, Japanese green tea, herbal tea or hot chocolate
Breakfast
Wake-up drinks
Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated coffee, tea, Japanese green tea, herbal tea or hot chocolate
Light breakfast
A bowl of muesli with yoghurt and fresh fruit is available as a lighter option
Full breakfast
Fruit and cereals will be offered followed by a hot bakery selection and your choice of a hot breakfast
Fresh fruit salad
Fruit or natural yoghurt
Muesli, fruity bran flakes, Weet-Bix, Cornflakes
From the bakery
Croissants, muffins, wholemeal, white or fruit toast offered with fruit conserve
From the stove
Brie and mushroom omelette with wilted spinach, grilled bacon and breakfast potatoes
Japanese rice porridge with vegetables, prawns and mitsuba herb
Vanilla apple hotcakes with grilled peach, lemon ricotta cream and breakfast syrup
Drinks
Wine
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide.
New Zealand Sparkling Wine
Fresh, bright, lifted nose with toasty notes. The palate shows strawberry and lemon with rich yeast flavours. Elegant and well balanced with a long lingering aftertaste.
Champagne
G.H. Mumm Cordon Rouge, France
The bubbles are rich on the palate, but never over-powering. The perfect balance is combined with a rounded, full vinosity. The mix of fresh fruit and caramel aromas give even more intensity to the finish. This is a subtly balanced wine with a remarkable capacity to linger in the mouth.
Spirits
Glenfiddich Malt Whisky, Chivas Regal Blended Whisky, Jack Daniel’s Black Label, Gordons Gin, 42 Below Vodka, Courvoisier VSOP, Coruba Rum, Ron Bacardi Superior
Port and Liqueurs
Portuguese Port, Grand Marnier, Baileys Irish Cream
Beer
A selection of beer featuring Steinlager Pure, Export Gold, Heineken and low alcohol lager.
Cold drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola, diet lemonade.
Hot drinks
Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, hot chocolate, chamomile tea, lemon and ginger tea, decaffeinated tea, raspberry, strawberry and loganberry and cranberry and pomegranate, Earl Grey tea, peppermint tea, green tea, jasmine green tea
NZ98_KIX_DINNER_767_112
Apr 28, 2012, 7:35 am
#1022
Senior Moderator, Moderator: Community Buzz and Ambassador: Miles & More (Lufthansa, Austrian, Swiss, and other partners)
Join Date: Jun 2005
Location: 150km from MAN
Programs: LH SEN** HH Diamond
Posts: 29,513
ANA
Business Class menu
Tokyo to Chicago
April 2012
The menu was almost identical to the one Kiwi Flyer posted in #1018.
Amuse-bouche
Enjoy a selection of monthly amuse-bouche before your meal
On flights leaving from Japan, these dishes use seasonal ingredient. Each combination features four dishes that fuse Japanese ingredients with methods from Western cooking. Enjoy the in-season taste that is an extraordinary match with wind or Japanese sake.
Japanese-style course
Seasonal ingredients have been selected and elaborately cooked to create soothing tastes.
Zensai
Assortment of spring appetizers
Otsukuri
Marinated sea bream with kombu kelp
Kobachi
Sake-steamed scallop and firefly squid with vinegar sauce
This assortment of seasonal appetizers combines several dishes, including grilled barracuda sushi and crab roll, for one luxurious plate. The otsukuri is garnished with creamy, melt-in-your-mouth tofu skin and various condiments for a light, salad-like finish.
Shusai
Simmered Spanish mackerel with spring vegetables (225kcal)
Spanish mackerel is steamed plump and served with a flavorful white sauce made from the juices. An assortment of nutritious cooked vegetables; including bamboo shoots, taro, and burdock, add a calming flavor.
Rice
Freshly-steamed kinmemai Nagano Azumino Koshihikari rice, miso soup, and assorted Japanese pickles
Original Parfait
Enjoy the special ANA parfait arranged in-flight by your cabin attendants.
April
Japanese style spring parfait
Western-style course
Enjoy dishes our chef is proud of, made of seasonal ingredients carefully selected for the best taste.
Appetizer
Tartar style smoked salmon trout
Smoked salmon is seasoned with capers and decorated with boiled egg, lemon, and sauce.
Combine the flavors on your plate to enjoy your own choice blend.
Main Plate (Please choose one of the following plates)
Fillet of beef steak with braised Aomori butterbur and Hokkaido yama wasabi-flavored sauce (406kcal) or Japanese sauce (415kcal)
Soft fillet of beef steak is garnished with pureed fava beans and braised butterbur finished with bouillon balsamic vinegar. Enjoy with a highly fragrant sauce made from yama wasabi or a soy sauce-based Japanese sauce.
Sauteed tilefish with salted cherry blossom petal and creamy ginger-flavored sauce 268kcal
The light fragrance of cherry blossoms brings out the elegance of the tilefish. Enjoy with the light cream sauce made from fumet de poisson and ginger.
Bread
Two varieties of bread served with dairy butter and olive oil
Steamed rice, miso soup, and assorted Japanese pickles also available.
Original Parfait
Enjoy the special ANA parfait arranged in-flight by your cabin attendants.
***
Later in the flight I had one of the light dishes from the menu.
Bowl of rice topped with simmered beef and egg
Thick egg envelopes the gentle flavor of beef and onions simmered in a sweetened soy sauce.
Business Class menu
Tokyo to Chicago
April 2012
The menu was almost identical to the one Kiwi Flyer posted in #1018.
Amuse-bouche
Enjoy a selection of monthly amuse-bouche before your meal
On flights leaving from Japan, these dishes use seasonal ingredient. Each combination features four dishes that fuse Japanese ingredients with methods from Western cooking. Enjoy the in-season taste that is an extraordinary match with wind or Japanese sake.
Japanese-style course
Seasonal ingredients have been selected and elaborately cooked to create soothing tastes.
Zensai
Assortment of spring appetizers
Otsukuri
Marinated sea bream with kombu kelp
Kobachi
Sake-steamed scallop and firefly squid with vinegar sauce
This assortment of seasonal appetizers combines several dishes, including grilled barracuda sushi and crab roll, for one luxurious plate. The otsukuri is garnished with creamy, melt-in-your-mouth tofu skin and various condiments for a light, salad-like finish.
Shusai
Simmered Spanish mackerel with spring vegetables (225kcal)
Spanish mackerel is steamed plump and served with a flavorful white sauce made from the juices. An assortment of nutritious cooked vegetables; including bamboo shoots, taro, and burdock, add a calming flavor.
Rice
Freshly-steamed kinmemai Nagano Azumino Koshihikari rice, miso soup, and assorted Japanese pickles
Original Parfait
Enjoy the special ANA parfait arranged in-flight by your cabin attendants.
April
Japanese style spring parfait
Western-style course
Enjoy dishes our chef is proud of, made of seasonal ingredients carefully selected for the best taste.
Appetizer
Tartar style smoked salmon trout
Smoked salmon is seasoned with capers and decorated with boiled egg, lemon, and sauce.
Combine the flavors on your plate to enjoy your own choice blend.
Main Plate (Please choose one of the following plates)
Fillet of beef steak with braised Aomori butterbur and Hokkaido yama wasabi-flavored sauce (406kcal) or Japanese sauce (415kcal)
Soft fillet of beef steak is garnished with pureed fava beans and braised butterbur finished with bouillon balsamic vinegar. Enjoy with a highly fragrant sauce made from yama wasabi or a soy sauce-based Japanese sauce.
Sauteed tilefish with salted cherry blossom petal and creamy ginger-flavored sauce 268kcal
The light fragrance of cherry blossoms brings out the elegance of the tilefish. Enjoy with the light cream sauce made from fumet de poisson and ginger.
Bread
Two varieties of bread served with dairy butter and olive oil
Steamed rice, miso soup, and assorted Japanese pickles also available.
Original Parfait
Enjoy the special ANA parfait arranged in-flight by your cabin attendants.
***
Later in the flight I had one of the light dishes from the menu.
Bowl of rice topped with simmered beef and egg
Thick egg envelopes the gentle flavor of beef and onions simmered in a sweetened soy sauce.
May 4, 2012, 3:51 am
#1023
Join Date: May 2006
Location: NBO, MEL
Programs: QR Platinum, TK Elite
Posts: 1,357
Nbo jnb saa j class
Nairobi to Johannesburg
DINNER
__________________________________________________ ________
APPETIZER
A Choice of 2 Staters to be enjoyed as either a light meal or a starter
Seared Beef Fillet
Served on a bed of Mexican style beans with tomato vinaigrette
OR
Roasted Chicken Breast
Served with vierge sauce, garnished with mixed salad, black olive and cherry tomato
Seasonal Salad
Offered with a vinaigrette dressing
__________________________________________________ ________
MAIN COURSE
Grilled Lamb Loin
Accompanied by potato gratin, sugar snap peas, noisette pumpkin and mint jus
Sit-Fried Hoisin Chicken
With seasonal vegetables and egg fried rice
Seafood Duo
With parsley potatoes, mixed vegetables and lemon butter sauce
Creamy Tagliatelle Pasta
Served with vegetables
__________________________________________________ ________
DESSERT
Bread & Pudding With Custard Sauce
__________________________________________________ ________
Cheese and Crackers
DINNER
__________________________________________________ ________
APPETIZER
A Choice of 2 Staters to be enjoyed as either a light meal or a starter
Seared Beef Fillet
Served on a bed of Mexican style beans with tomato vinaigrette
OR
Roasted Chicken Breast
Served with vierge sauce, garnished with mixed salad, black olive and cherry tomato
Seasonal Salad
Offered with a vinaigrette dressing
__________________________________________________ ________
MAIN COURSE
Grilled Lamb Loin
Accompanied by potato gratin, sugar snap peas, noisette pumpkin and mint jus
Sit-Fried Hoisin Chicken
With seasonal vegetables and egg fried rice
Seafood Duo
With parsley potatoes, mixed vegetables and lemon butter sauce
Creamy Tagliatelle Pasta
Served with vegetables
__________________________________________________ ________
DESSERT
Bread & Pudding With Custard Sauce
__________________________________________________ ________
Cheese and Crackers
May 4, 2012, 4:05 am
#1024
Join Date: May 2006
Location: NBO, MEL
Programs: QR Platinum, TK Elite
Posts: 1,357
Jnb per saa j class
Johannesburg to Perth
DINNER
__________________________________________________ ________
APPETIZER
A Choice of 2 Staters to be enjoyed as either a light meal or a starter
Pickled Kingklip
With fennel creme and dhal
OR
Soup of the Day
Seasonal Salad
Offered with a choice of Classic Italian vinaigrette and Creamy yoghurt & herb dressing
__________________________________________________ ________
MAIN COURSE
Lamb Rilette & Sous-Vide Lamb Loin
Accompanied by new potatoes with pink pepper corn, aubergine and lamb jus
Grilled Chilli & Garlic Chicken Breast
Served with baked baby potato slice and grilled chunky vegetables
Steamed Line Fish with Lime & Corriander
Accompanied by fettuccini pasta and steamed vegetables
Grilled Baby Marrow with Papadelle Pasta
Accompanied by tomato, garlic & basil sauce, seasonal vegetables and grated mozzarella
__________________________________________________ ________
Cheese Plate
A selection of fine South African cheese and crackers, served with South African Port wine.
__________________________________________________ ________
DESSERT
Black Forrest Cake
Lemon Spicy Pineapple Mousse
__________________________________________________ ______
__________________________________________________ ______
FULL BREAKFAST
A full breakfast will be served approximately 2 hours before landing
Selected Fruit Juice
Sliced Fresh Seasonal Fruit
Natural or Fruit-Flavoured Yoghurt
Cereal
Muesli or cornflakes
Corn, Egg and Bacon Phyllo Tarts
Served with grilled sausage, brown mushrooms and cocktail tomatoes
OR
Continental Breakfast
A selection of cold meats and cheeses
Bread Basket
Filled with an assortment of warm fresh breads and pastries, served with butter and preserves
_________________________________________
EXPRESS SERVICE
For your convenience we also offer an Express Service, so affording you more time to work or relax while on board.
Our Express Breakfast concists of natural or flavoured yoghurt, cereal, sliced seasonal fresh fruit and a selection of bread.
Upon your request this meal will be serevd 1 hour and 30 minutes rior to landing
Beverage and Croissant Service
This selection will be offered 45 minutes prior to landing.
DINNER
__________________________________________________ ________
APPETIZER
A Choice of 2 Staters to be enjoyed as either a light meal or a starter
Pickled Kingklip
With fennel creme and dhal
OR
Soup of the Day
Seasonal Salad
Offered with a choice of Classic Italian vinaigrette and Creamy yoghurt & herb dressing
__________________________________________________ ________
MAIN COURSE
Lamb Rilette & Sous-Vide Lamb Loin
Accompanied by new potatoes with pink pepper corn, aubergine and lamb jus
Grilled Chilli & Garlic Chicken Breast
Served with baked baby potato slice and grilled chunky vegetables
Steamed Line Fish with Lime & Corriander
Accompanied by fettuccini pasta and steamed vegetables
Grilled Baby Marrow with Papadelle Pasta
Accompanied by tomato, garlic & basil sauce, seasonal vegetables and grated mozzarella
__________________________________________________ ________
Cheese Plate
A selection of fine South African cheese and crackers, served with South African Port wine.
__________________________________________________ ________
DESSERT
Black Forrest Cake
Lemon Spicy Pineapple Mousse
__________________________________________________ ______
__________________________________________________ ______
FULL BREAKFAST
A full breakfast will be served approximately 2 hours before landing
Selected Fruit Juice
Sliced Fresh Seasonal Fruit
Natural or Fruit-Flavoured Yoghurt
Cereal
Muesli or cornflakes
Corn, Egg and Bacon Phyllo Tarts
Served with grilled sausage, brown mushrooms and cocktail tomatoes
OR
Continental Breakfast
A selection of cold meats and cheeses
Bread Basket
Filled with an assortment of warm fresh breads and pastries, served with butter and preserves
_________________________________________
EXPRESS SERVICE
For your convenience we also offer an Express Service, so affording you more time to work or relax while on board.
Our Express Breakfast concists of natural or flavoured yoghurt, cereal, sliced seasonal fresh fruit and a selection of bread.
Upon your request this meal will be serevd 1 hour and 30 minutes rior to landing
Beverage and Croissant Service
This selection will be offered 45 minutes prior to landing.
May 17, 2012, 5:33 pm
#1025
Join Date: Mar 2007
Location: KRS/ Norway
Programs: EBG
Posts: 307
Thai Airways
Business Class
All menues in this post: 2012 JAN/APR/JUL/OCT
Drinks
Champagne: Laurent Perrier Brut
White Wine: Chateau Villa Bel Air 2009 and Saint Veran 2009
Red Wine: Chateau Laros Trintaudon 2007 and Chateau de Rouillac 2005 or Volnay 2008
Cognac: Remy Martin XO
Oslo - Bangkok
First serving:
Hot Savoury: Chicken Satay/ Satay sauce/ vinegar relish sauce
First Course: Mascarpone Salmon Roulade, Marinated vegetable salad Duck liver Pyramid
Salad: Mixed Salad with Italian Tiziano Dressing
Main Course:
Poached Salmon, Hollandaise Sauce, Sauteed yellow zucchini and baby carrots, Fettuccine with green pesto
or
Stir-fried pork with ginger, fried rice with vegetables
or
Beef Massaman Curry, steamed Thai rice and vegetables in oyster sauce
or
Chicken breast with bbq sauce, mixed spanish vegetables and Pommes Sauteed.
Assorted bred/butter
Assorted cheese/ fresh fruit
Dessert: Raspberry Tart
Breakfast
Fresh fruit and yogurt
Spinach omelette, sauteed mushrooms, grilled bacon, cocktail sausage, grilled tomato
or
Scrambled egg, sauteed mushrooms, chicken sausage, grilled tomato.
or
Yellow noodle soup with chinese bbq pork
Assorted bread, butter and jam.
Bangkok - Manila TG 620 dep 0740
First course: Fresh fruit and yogurt
Main course:
Plain frittata, pork sausage, bacon, baked tomato
or
creamed mushroom omelette, premium chicken sausage, Lyonaise potatoes
or
Fried prawn with sweet & sour sauce, egg fried rice
Roll, croissant, butter, jam
Manila - Bangkok, TG 621 dep 1305
First course: Smoked salmon rosette with caper, marinated pimento coral lettuece.
Main course:
Mixed seafood with cantonees noodles, stir fried vegetables
or
beef steak with eggplant, onion rings Philippino style, steamed rice and vegetables.
or
Pork stew Wushi style with bell pepper, Thai rice and broccoli.
or
Pan fried fish with Mindanao sauce, rice with spinach and pumpkin.
Assorted bread & butter
Assorted cheese and fresh fruits
Dessert: Pumpkin cheese cake
Bangkok - Oslo
First course: Sea scallops salad, balsamico dressing
Main Course:
Lamb fricasse in red windw and tomato sauce, grilled mash potato, vegetables.
or
Prawn fricasse with begetables, mushroom cream sauce, spinach fettuchini
or
Braised beef slices with red wine sauce, spaggetti, roast vegetables
or
Chicken in green curry with eggplant, Thai rice and vegetables.
Assorted bread & butter
Assorted cheese & fresh fruit
Dessert: Panna cotta, macchiato mousse
End notes
I can remember this menu more or less alike for the last 5 years. I am deeply dissapointed over Thai Airways and their lack in renewing their menues.
Business Class
All menues in this post: 2012 JAN/APR/JUL/OCT
Drinks
Champagne: Laurent Perrier Brut
White Wine: Chateau Villa Bel Air 2009 and Saint Veran 2009
Red Wine: Chateau Laros Trintaudon 2007 and Chateau de Rouillac 2005 or Volnay 2008
Cognac: Remy Martin XO
Oslo - Bangkok
First serving:
Hot Savoury: Chicken Satay/ Satay sauce/ vinegar relish sauce
First Course: Mascarpone Salmon Roulade, Marinated vegetable salad Duck liver Pyramid
Salad: Mixed Salad with Italian Tiziano Dressing
Main Course:
Poached Salmon, Hollandaise Sauce, Sauteed yellow zucchini and baby carrots, Fettuccine with green pesto
or
Stir-fried pork with ginger, fried rice with vegetables
or
Beef Massaman Curry, steamed Thai rice and vegetables in oyster sauce
or
Chicken breast with bbq sauce, mixed spanish vegetables and Pommes Sauteed.
Assorted bred/butter
Assorted cheese/ fresh fruit
Dessert: Raspberry Tart
Breakfast
Fresh fruit and yogurt
Spinach omelette, sauteed mushrooms, grilled bacon, cocktail sausage, grilled tomato
or
Scrambled egg, sauteed mushrooms, chicken sausage, grilled tomato.
or
Yellow noodle soup with chinese bbq pork
Assorted bread, butter and jam.
Bangkok - Manila TG 620 dep 0740
First course: Fresh fruit and yogurt
Main course:
Plain frittata, pork sausage, bacon, baked tomato
or
creamed mushroom omelette, premium chicken sausage, Lyonaise potatoes
or
Fried prawn with sweet & sour sauce, egg fried rice
Roll, croissant, butter, jam
Manila - Bangkok, TG 621 dep 1305
First course: Smoked salmon rosette with caper, marinated pimento coral lettuece.
Main course:
Mixed seafood with cantonees noodles, stir fried vegetables
or
beef steak with eggplant, onion rings Philippino style, steamed rice and vegetables.
or
Pork stew Wushi style with bell pepper, Thai rice and broccoli.
or
Pan fried fish with Mindanao sauce, rice with spinach and pumpkin.
Assorted bread & butter
Assorted cheese and fresh fruits
Dessert: Pumpkin cheese cake
Bangkok - Oslo
First course: Sea scallops salad, balsamico dressing
Main Course:
Lamb fricasse in red windw and tomato sauce, grilled mash potato, vegetables.
or
Prawn fricasse with begetables, mushroom cream sauce, spinach fettuchini
or
Braised beef slices with red wine sauce, spaggetti, roast vegetables
or
Chicken in green curry with eggplant, Thai rice and vegetables.
Assorted bread & butter
Assorted cheese & fresh fruit
Dessert: Panna cotta, macchiato mousse
End notes
I can remember this menu more or less alike for the last 5 years. I am deeply dissapointed over Thai Airways and their lack in renewing their menues.
May 21, 2012, 4:11 am
#1026
Join Date: Oct 1999
Location: New York
Posts: 7,347
Aegean A3 Business LHR-ATH May 2012
May 2012
Aegean Airlines Business Class
Wine List
Dry White Wine
Melissinos 2011, Paterianakis Estate, Thrapsathiri & Sauvignon Blanc
Vidiano 2011 Alexakis, 100% Vidiano
Dry Red Wine
Dafnios 2009, Douloufakis
Nostos 2007, Manousakis, Syrah, Mourvedre, Grenache and Roussanne
Bar Service
Spirits & Apertifs
Whiskey (Johnny Walker, J&B)// Brandy (Metaxa)// Gin (Gordon’s)// Vodka (Smirnoff)// Ouzo (Plomari)// Sparkling Wine
Liqueurs
Brandy (Metaxa)// Chios Mastiha, served with chocolates and pralines (Leonidas)
Beers
Assortment of Lager Beers (Heineken, Amstel)
Soft Drinks
Orange Juice (Amita)// Tomato Juice (Rea)// Ice Tea (Nestea Lemon)// Tonic Water (Tuborg)
Soda Water (Tuborg)// Coca-Cola// Coca-Cola Zero// Sprite// Natural Mineral Water (Avra)
Served with Dry Roasted Peanuts (Pellito)
Hot Beverages
Coffees: Filter Coffee (Jabocs)// Espresso// Cappuccino (Illy)// Decaffeinated (Nescafe)
Teas: Black Tea (Blue Valley)// Lipton (Green Tea)
A3 601
London to Athens
Menu
Appetizer
Fava Bean Salad with Capers and Smoked Trout
Receipe of Selini Restaurant Santorini
Hot Entrée Choice of
Chicken Breast with Pistachio served with Oven Potatoes and spicy Capers Sauce
Or
Grilled Fillet of Salmon with Fennel Cream Sauce, Tomato Sauce, Spinach and Buttered Noodles
Cheese
Feta Cheese and Graviera of “Tinos” with Dried Fruits
Dessert
Traditional Greek Desserts in Syrup
HM-R3-8 R Summer 2012
Aegean Airlines Business Class
Wine List
Dry White Wine
Melissinos 2011, Paterianakis Estate, Thrapsathiri & Sauvignon Blanc
Vidiano 2011 Alexakis, 100% Vidiano
Dry Red Wine
Dafnios 2009, Douloufakis
Nostos 2007, Manousakis, Syrah, Mourvedre, Grenache and Roussanne
Bar Service
Spirits & Apertifs
Whiskey (Johnny Walker, J&B)// Brandy (Metaxa)// Gin (Gordon’s)// Vodka (Smirnoff)// Ouzo (Plomari)// Sparkling Wine
Liqueurs
Brandy (Metaxa)// Chios Mastiha, served with chocolates and pralines (Leonidas)
Beers
Assortment of Lager Beers (Heineken, Amstel)
Soft Drinks
Orange Juice (Amita)// Tomato Juice (Rea)// Ice Tea (Nestea Lemon)// Tonic Water (Tuborg)
Soda Water (Tuborg)// Coca-Cola// Coca-Cola Zero// Sprite// Natural Mineral Water (Avra)
Served with Dry Roasted Peanuts (Pellito)
Hot Beverages
Coffees: Filter Coffee (Jabocs)// Espresso// Cappuccino (Illy)// Decaffeinated (Nescafe)
Teas: Black Tea (Blue Valley)// Lipton (Green Tea)
A3 601
London to Athens
Menu
Appetizer
Fava Bean Salad with Capers and Smoked Trout
Receipe of Selini Restaurant Santorini
Hot Entrée Choice of
Chicken Breast with Pistachio served with Oven Potatoes and spicy Capers Sauce
Or
Grilled Fillet of Salmon with Fennel Cream Sauce, Tomato Sauce, Spinach and Buttered Noodles
Cheese
Feta Cheese and Graviera of “Tinos” with Dried Fruits
Dessert
Traditional Greek Desserts in Syrup
HM-R3-8 R Summer 2012
May 21, 2012, 4:12 am
#1027
Join Date: Oct 1999
Location: New York
Posts: 7,347
A3 J-Class ATH-LHR May 2012
A3 604
Athens to London Heathrow
Appetizer
Grilled Manouri Cheese on a bed of Green salads, Croutons and Roasted Pine Nut Seeds
Hot Entrée Choices of
Veal Stew with Leeks, Celery and Herbs on Buttered Pasta “Olive Leaves”
Or
Fillet of Perch with Paprika Sauce on Basmati Rice with herbed Chic peas
Cheese
Feta Cheese and Graviera of “Tinos” with Dried Fruits
Dessert
Traditional Greek Desserts in Syrup
HM-R3-8 G Summer 2012
Athens to London Heathrow
Appetizer
Grilled Manouri Cheese on a bed of Green salads, Croutons and Roasted Pine Nut Seeds
Hot Entrée Choices of
Veal Stew with Leeks, Celery and Herbs on Buttered Pasta “Olive Leaves”
Or
Fillet of Perch with Paprika Sauce on Basmati Rice with herbed Chic peas
Cheese
Feta Cheese and Graviera of “Tinos” with Dried Fruits
Dessert
Traditional Greek Desserts in Syrup
HM-R3-8 G Summer 2012
May 30, 2012, 5:19 pm
#1028
Join Date: Oct 1999
Location: New York
Posts: 7,347
Ek 1 dxb-lhr may 2012
Emirates Airlines
Business Class
May 2012
EK 1
Dubai to London Heathrow
Juice
Fruit Juice
Refreshing choice of chilled juices
Fruit
Breakfast fruits
A palette of ripe tropical and seasonal cut fresh fruits
Yogurt
Selected fruit flavored yogurts
Bread
Breakfast bread basket
A variety of freshly baked breads, butter croissants and flaky breakfast pastries, served with butter and preserves
Hot Beverages
Tea
Black and herbal teas from around the world
Coffee
Brewed to order, your choice of decaffeinated, espresso and cappuccino coffee
Lunch
Appetizer
Traditional local Arabic mezze
The flavors of our home, presented as a generous spread of traditional Arabic savory dishes including fattoush, shanklish salad, artichoke and mushroom salad, moutabal and spinach fatayer, complemented by local garnishes
Or
Marinated Shrimps
Plump fresh shrimps, accompanied by a crisp vegetable salad with coconut dressing, garnished with roasted black sesame seeds, lemon wedge and dill sprig
Soup
Corn and Chili soup
Thick creamy corn soup enlivened by a hint of chili, served with sweet corn kernels and fresh chives
Salad
Seasonal Salad
Crisp fresh garden salad leaves and vegetables, with balsamic and olive oil dressing
Main Course
Beef steak
Prime beef steak lightly browned on the grill, served with aromatic balsamic rosemary jus lie, accompanied by golden oven-roasted potatoes and olive oil sautéed seasoned vegetables
Or
Chicken shajahani
Tender chicken cooked in rich Asian style gravy, with yogurt and aromatic spices, served with fluffy steamed rice and potato cauliflower masala
Or
Lamb ouzi
Traditional Arabian dish of lamb shank marinated and slowly braised, topped with ouzi sauce, served with oriental style rice, crisp fried onions and pine nuts
Bread
Bread Basket
Choose from our range of freshly baked rolls and breads
Dessert, Cheese and Fruit
Nectarine meringue tart
Chocolate coated tart filled with fresh nectarine and topped with a light white meringue, served with a fruity orange passion fruit coulis
Or
Tea Mousse Tart
Crisp tart case filled with light tea-flavored mousse, served with a fruity cherry sauce
Cheese Board
A carefully chosen assortment of the finest boutique cheese
Selection of Fruit
A seasonal assortment of the finest fresh cut fruits
Hot beverages
Tea
Black and herbal teas from around the world
Coffee
Brewed to order, your choice of decaffeinated, espresso and cappuccino coffee
Chocolates
Fine luxury chocolates
EK001-DXBLHR-J-14B_A380
Business Class
May 2012
EK 1
Dubai to London Heathrow
Juice
Fruit Juice
Refreshing choice of chilled juices
Fruit
Breakfast fruits
A palette of ripe tropical and seasonal cut fresh fruits
Yogurt
Selected fruit flavored yogurts
Bread
Breakfast bread basket
A variety of freshly baked breads, butter croissants and flaky breakfast pastries, served with butter and preserves
Hot Beverages
Tea
Black and herbal teas from around the world
Coffee
Brewed to order, your choice of decaffeinated, espresso and cappuccino coffee
Lunch
Appetizer
Traditional local Arabic mezze
The flavors of our home, presented as a generous spread of traditional Arabic savory dishes including fattoush, shanklish salad, artichoke and mushroom salad, moutabal and spinach fatayer, complemented by local garnishes
Or
Marinated Shrimps
Plump fresh shrimps, accompanied by a crisp vegetable salad with coconut dressing, garnished with roasted black sesame seeds, lemon wedge and dill sprig
Soup
Corn and Chili soup
Thick creamy corn soup enlivened by a hint of chili, served with sweet corn kernels and fresh chives
Salad
Seasonal Salad
Crisp fresh garden salad leaves and vegetables, with balsamic and olive oil dressing
Main Course
Beef steak
Prime beef steak lightly browned on the grill, served with aromatic balsamic rosemary jus lie, accompanied by golden oven-roasted potatoes and olive oil sautéed seasoned vegetables
Or
Chicken shajahani
Tender chicken cooked in rich Asian style gravy, with yogurt and aromatic spices, served with fluffy steamed rice and potato cauliflower masala
Or
Lamb ouzi
Traditional Arabian dish of lamb shank marinated and slowly braised, topped with ouzi sauce, served with oriental style rice, crisp fried onions and pine nuts
Bread
Bread Basket
Choose from our range of freshly baked rolls and breads
Dessert, Cheese and Fruit
Nectarine meringue tart
Chocolate coated tart filled with fresh nectarine and topped with a light white meringue, served with a fruity orange passion fruit coulis
Or
Tea Mousse Tart
Crisp tart case filled with light tea-flavored mousse, served with a fruity cherry sauce
Cheese Board
A carefully chosen assortment of the finest boutique cheese
Selection of Fruit
A seasonal assortment of the finest fresh cut fruits
Hot beverages
Tea
Black and herbal teas from around the world
Coffee
Brewed to order, your choice of decaffeinated, espresso and cappuccino coffee
Chocolates
Fine luxury chocolates
EK001-DXBLHR-J-14B_A380
May 30, 2012, 5:20 pm
#1029
Join Date: Oct 1999
Location: New York
Posts: 7,347
EK 381 HKG-DXB MAY 2012 + Wine List
Emirates Airlines
Business Class
May 2012
Wine List
Champagne
Veuve Clicquot Gold Lable 2004 Vintage Brut
White Wines
Chablis 1er Cru Vaillons 2009, William Fevre
Stag’s Leaf Karia Chardonnay 2008, Napa Valley
Red Wines
3 de Valandraud 2004, St Emilion
Penfold’s Bin 28 Kalimna Shiraz 2008
Port
Dow’s 10 Years Old Tawny Port
Emirates Business Class
Menu
EK 381
Hong Kong to Dubai
Light Bites
Cold Snacks
Selection of Sandwiches
Selection of open sandwiches, including smoked trout on French bread, smooth cream cheese with sun-dried tomato on multi corn slice and prime roast beef with horseradish on rye bread
Hot Snacks
Ciabatta Salmon Sandwich
Italian ciabatta bread, brushed with olive oil and toasted, piled with grilled fresh salmon, mixed leaves and garnish
Or
Spinach and ricotta ravioli
Fresh pasta parcels, filled with spinach and light ricotta cheese, tossed in a creamy mushroom sauce with pesto
Or
Assorted Dim Sum
Chinese steamed dumplings with mushroom, vegetable and chicken in bean curd skin
Sweets
Sweet Selection
A choice of delicious individual desserts including fresh fruit tart, carrot almond cake, and lemon meringue tart
Hot Beverages
Tea
Black and herbal teas from around the world
Coffee
Brewed to order, your choice of decaffeinated, espresso and cappuccino coffee
Instant cup noodles
Popular and satisfying, instant cup noodles are available at any time
Breakfast
Juice
Fruit Juice
Refreshing choice of chilled juices
Fruit
Breakfast fruits
A palette of ripe tropical and seasonal cut fresh fruits
Yogurt
Selected fruit flavored yogurts
Main Course
Woodland Mushroom Omelette
Farmhouse fresh egg omelette filled with creamy woodland mushrooms, served with sizzling veal sausages, grilled tomatoes and golden layonnaise potatoes
Or
Fish Congee
Chinese rice porridge, topped with fresh white fish, prawns and scallops, garnished with aromatic threads of ginger and spring onion and red chilies, accompanied by light soya sauce
Or
Fried e-fu noodles
Tasty flat Chinese noodles, accompanied by chive dumplings, bean curd skin roll, and served with vibrant chili sauce
Or
Delicatessen’s cold meats and cheese
Offering a selection of Greek feta, English cheddar and French camembert cheeses, served with shaved turkey breast and tender roast chicken breast, dressed with an array of garnishes
Bread
Breakfast bread basket
A variety of freshly baked breads, butter croissants and flaky breakfast pastries, served with butter and preserves
Hot Beverages
Tea
Black and herbal teas from around the world
Coffee
Brewed to order, your choice of decaffeinated, espresso and cappuccino coffee
EK381-HKGDXB-J-14B
Business Class
May 2012
Wine List
Champagne
Veuve Clicquot Gold Lable 2004 Vintage Brut
White Wines
Chablis 1er Cru Vaillons 2009, William Fevre
Stag’s Leaf Karia Chardonnay 2008, Napa Valley
Red Wines
3 de Valandraud 2004, St Emilion
Penfold’s Bin 28 Kalimna Shiraz 2008
Port
Dow’s 10 Years Old Tawny Port
Emirates Business Class
Menu
EK 381
Hong Kong to Dubai
Light Bites
Cold Snacks
Selection of Sandwiches
Selection of open sandwiches, including smoked trout on French bread, smooth cream cheese with sun-dried tomato on multi corn slice and prime roast beef with horseradish on rye bread
Hot Snacks
Ciabatta Salmon Sandwich
Italian ciabatta bread, brushed with olive oil and toasted, piled with grilled fresh salmon, mixed leaves and garnish
Or
Spinach and ricotta ravioli
Fresh pasta parcels, filled with spinach and light ricotta cheese, tossed in a creamy mushroom sauce with pesto
Or
Assorted Dim Sum
Chinese steamed dumplings with mushroom, vegetable and chicken in bean curd skin
Sweets
Sweet Selection
A choice of delicious individual desserts including fresh fruit tart, carrot almond cake, and lemon meringue tart
Hot Beverages
Tea
Black and herbal teas from around the world
Coffee
Brewed to order, your choice of decaffeinated, espresso and cappuccino coffee
Instant cup noodles
Popular and satisfying, instant cup noodles are available at any time
Breakfast
Juice
Fruit Juice
Refreshing choice of chilled juices
Fruit
Breakfast fruits
A palette of ripe tropical and seasonal cut fresh fruits
Yogurt
Selected fruit flavored yogurts
Main Course
Woodland Mushroom Omelette
Farmhouse fresh egg omelette filled with creamy woodland mushrooms, served with sizzling veal sausages, grilled tomatoes and golden layonnaise potatoes
Or
Fish Congee
Chinese rice porridge, topped with fresh white fish, prawns and scallops, garnished with aromatic threads of ginger and spring onion and red chilies, accompanied by light soya sauce
Or
Fried e-fu noodles
Tasty flat Chinese noodles, accompanied by chive dumplings, bean curd skin roll, and served with vibrant chili sauce
Or
Delicatessen’s cold meats and cheese
Offering a selection of Greek feta, English cheddar and French camembert cheeses, served with shaved turkey breast and tender roast chicken breast, dressed with an array of garnishes
Bread
Breakfast bread basket
A variety of freshly baked breads, butter croissants and flaky breakfast pastries, served with butter and preserves
Hot Beverages
Tea
Black and herbal teas from around the world
Coffee
Brewed to order, your choice of decaffeinated, espresso and cappuccino coffee
EK381-HKGDXB-J-14B
Jun 2, 2012, 7:24 am
#1030
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore Airlines
Business Class menu
Auckland to Singapore
June 2012
Lunch Menu
Prelude
Satay
With onion, cucumber and spicy peanut sauce
Starter
Parma ham with roasted pear salad, charred vegetables and balsamic dressing
Main
Tagine of prawns with saffron couscous, apricot, pistachio and preserved lemon
Wok fried fillet of beef in black bean sauce, assorted vegetables and ee fu noodles
Pan fried salmon in garlic sauce
with sauteed capsicums and boiled parsley potatoes
Indian chicken korma with spiced vegetables, masala lentil and pilaf rice
Finale
Choice of dessert
Rum-raisin ice cream or blueberry cheesecake
Served with berry compote
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
Light Bites Menu
Should you fancy a little snack or something more substantial in between your means, simply make your selection known to our crew, during the flight.
Noodles
Vegetarian and non-vegetarian instant noodles
Sandwiches
Focaccia with roast beef and char-grilled vegetables
Focaccia with cheese, carrots and pineapple
Snacks
Assorted nuts
Muesli bar
Cookies
A selection from the fruit basket
Light Meal Menu
Starter
Prawns and canteloupe melon
Main
Braised silverside of beef in red wine, selected vegetables and potatoes
Braised Oriental herbal chicken, seasonal mixed vegetables and steamed rice
Fish korma style with jalfereizi vegetables and basmati rice
Finale
Tiramisu
Italian cheese cake flavoured with coffee
Gourmet coffees & selection of fine teas
Beverages
Champagnes & Wines
Champagne
Champagne Henriot Brut Souverain
Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish.
White Wine
2010 Joseph Drouhin Saint-Veran, Maconnais, Burgundy, France
After Pouillu-Fuisse, Saint-Veran is the best appellation from the maconnais, the beautiful part of southern Burgundy with hillsides covered in the Chardonnay vine that has been planted in the region for hundreds of years. Lemon-yellow in colour, with an aroma of fresh apples and a touch of dry honey, supple and rounded on the palate with a refreshing lift of acidity on the finish. 2010 was a renowned year in Burgundy.
2010 Mud House Sauvignon Blanc, Marlborough, New Zealand
New Zealand's Marlborough region is home to many of the world's most distinctive Sauvignon Blanc wines, and Mud House is one of Marlborough's most respected producers. The grapes for this wine were grown in the sub-regions of Wairau, Awatere and Ure Valleys, and the wine made by Nadine Worley. This wine's racy and vibrant style has a strong international reputation and is typified by a lifted herbaceous leafy aroma and crisp mouthwatering acidity and wonderful freshness.
or
2011 Hunter's Sauvignon Blanc, Marlborough, New Zealand
The Marlborough region in New Zealand's South Island is home to some of the world's finest sauvignon blanc wines. This wine displays all the leafy, fresh and racy flavours typical of the region and won a Gold Medal at the Marlborough Wine Show. Not surprising, as Hunter's, run by the legendary Jane Hunter, has consistently made some of New Zealand's best wines for over 30 years.
Red Wine
2008 Tatachilla Shiraz - McLaren Vale, Australia
Shiraz is Australia's most famous grape variety - yet the style of wine produced varies greatly depending upon the specific climatic conditions of the region. McLaren Vale has dry and warm Mediterranean growing conditions so the Shiraz wines are ripe and full with a soft finish. The region close to the sea south of Adelaide is well known for its patchwork of olive groves, almond trees and vineyards. Whilst Tatachilla was established over 100 years ago it has undergone a major renaissance over the last 15 years and now produces some of the regions finest wines.
2008 Chateau D'Aurilhac Haut-Medoc
Chateau D'Aurilhac is a fine 21-hectare estate from one of the best communes in the northern Medoc, whose vineyards are 95% Cabernet Sauvignon and Merlot, and 5% Cabernet Franc and Petit Verdot. The deep carmine red colour leads to aromas of crushed summer berries with a hint of spice and the natural ripeness of flavour shows a classically firm finish with elegance and depth of fruit. 2008 was a good year in Bordeaux and this youthful wine will drink very well during 2012.
Port
Fonseca Unfiltered Late Bottled Vintage 2005
The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct.
Cocktails
Featured Mix
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
Cocktails
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Sunrise Breezer
A refreshing blend of sake and bitter lemon
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Screwdriver
A classic concoction of vodka and orange juice
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Solitaire Dreams
A cool concoction of rum, pineapple juice, Sling mix with ginger ale
Spirits
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Fruit Spritzer
Awaiting The Golden Dawn
Golden Spice
Apple Bliss
Citrus Royale
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Highland Park 12 Years Old Single Malt Whisky
Absolut Vodka
Bacardi Superior
Gordon’s Dry Gin
Premium Ginjo Sake Tamanohikari
(Available on flights to and from North Asia)
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Beverages
Gourmet Coffee Beans
For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee.
Brazil Santos Bourbon
A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo
A good all-rounded coffee with light body and a smooth, clean aftertaste
Kenyan AA “Kilimanjaro”
A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees
Brewed Coffee
Decaffeinated Coffee
Espresso
A single shot of premium coffee
Cappuccino
Espresso topped with foamed milk
Mocha
A combination of coffee, milk and chocolate
Café Royal
Lightly sweetened coffee with a touch of XO
International Teas*
Royal Darjeeling
An exquisite black tea that develops remarkable overtones of ripe apricots
Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot
English Breakfast Tea
A timeless classic black tea with an invigorating full bodied and robust flavour
Nuwara Ellya OP Ceylon
An Orange Pekoe black tea renowned for its light and generous complexity
Chamomile
Soft and soothing chamomile flowers yielding a golden, caffeine-free cup
Decaffeinated Earl Grey
A caffeine-free black tea alternative infused with TWG Tea bergamot
Singapore Breakfast Tea
An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste
Paris-Singapore Tea
A distinguished green tea blended with fragrant cherry blossoms and red fruits
In-House Tea Selection
Asian Teas*
Sencha
Japanese Green tea with a delicate aroma and a fresh, clean taste
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice
Chinese Teas
Jasmine
An aromatice green tea, scented with jasmine flowers
Oolong
A smooth tea featuring a distinctive fragrance of orchids
Pu-Erh
A strong tea exuding an earthy fragrance
* Available hot or with ice
Other Beverages*
Hot Chocolate
Milo
Mineral Water
Sparkling
Still
Fruit Juice
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light/Coke Zero
Ginger Ale
7-Up
Milk
Full Cream
Low Fat
Business Class menu
Auckland to Singapore
June 2012
Lunch Menu
Prelude
Satay
With onion, cucumber and spicy peanut sauce
Starter
Parma ham with roasted pear salad, charred vegetables and balsamic dressing
Main
Tagine of prawns with saffron couscous, apricot, pistachio and preserved lemon
Wok fried fillet of beef in black bean sauce, assorted vegetables and ee fu noodles
Pan fried salmon in garlic sauce
with sauteed capsicums and boiled parsley potatoes
Indian chicken korma with spiced vegetables, masala lentil and pilaf rice
Finale
Choice of dessert
Rum-raisin ice cream or blueberry cheesecake
Served with berry compote
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
Light Bites Menu
Should you fancy a little snack or something more substantial in between your means, simply make your selection known to our crew, during the flight.
Noodles
Vegetarian and non-vegetarian instant noodles
Sandwiches
Focaccia with roast beef and char-grilled vegetables
Focaccia with cheese, carrots and pineapple
Snacks
Assorted nuts
Muesli bar
Cookies
A selection from the fruit basket
Light Meal Menu
Starter
Prawns and canteloupe melon
Main
Braised silverside of beef in red wine, selected vegetables and potatoes
Braised Oriental herbal chicken, seasonal mixed vegetables and steamed rice
Fish korma style with jalfereizi vegetables and basmati rice
Finale
Tiramisu
Italian cheese cake flavoured with coffee
Gourmet coffees & selection of fine teas
SQ286C AKL-SIN (L/SN1/LM) 101-1.1 05-06 RC
Beverages
Champagnes & Wines
Champagne
Champagne Henriot Brut Souverain
Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish.
White Wine
2010 Joseph Drouhin Saint-Veran, Maconnais, Burgundy, France
After Pouillu-Fuisse, Saint-Veran is the best appellation from the maconnais, the beautiful part of southern Burgundy with hillsides covered in the Chardonnay vine that has been planted in the region for hundreds of years. Lemon-yellow in colour, with an aroma of fresh apples and a touch of dry honey, supple and rounded on the palate with a refreshing lift of acidity on the finish. 2010 was a renowned year in Burgundy.
2010 Mud House Sauvignon Blanc, Marlborough, New Zealand
New Zealand's Marlborough region is home to many of the world's most distinctive Sauvignon Blanc wines, and Mud House is one of Marlborough's most respected producers. The grapes for this wine were grown in the sub-regions of Wairau, Awatere and Ure Valleys, and the wine made by Nadine Worley. This wine's racy and vibrant style has a strong international reputation and is typified by a lifted herbaceous leafy aroma and crisp mouthwatering acidity and wonderful freshness.
or
2011 Hunter's Sauvignon Blanc, Marlborough, New Zealand
The Marlborough region in New Zealand's South Island is home to some of the world's finest sauvignon blanc wines. This wine displays all the leafy, fresh and racy flavours typical of the region and won a Gold Medal at the Marlborough Wine Show. Not surprising, as Hunter's, run by the legendary Jane Hunter, has consistently made some of New Zealand's best wines for over 30 years.
Red Wine
2008 Tatachilla Shiraz - McLaren Vale, Australia
Shiraz is Australia's most famous grape variety - yet the style of wine produced varies greatly depending upon the specific climatic conditions of the region. McLaren Vale has dry and warm Mediterranean growing conditions so the Shiraz wines are ripe and full with a soft finish. The region close to the sea south of Adelaide is well known for its patchwork of olive groves, almond trees and vineyards. Whilst Tatachilla was established over 100 years ago it has undergone a major renaissance over the last 15 years and now produces some of the regions finest wines.
2008 Chateau D'Aurilhac Haut-Medoc
Chateau D'Aurilhac is a fine 21-hectare estate from one of the best communes in the northern Medoc, whose vineyards are 95% Cabernet Sauvignon and Merlot, and 5% Cabernet Franc and Petit Verdot. The deep carmine red colour leads to aromas of crushed summer berries with a hint of spice and the natural ripeness of flavour shows a classically firm finish with elegance and depth of fruit. 2008 was a good year in Bordeaux and this youthful wine will drink very well during 2012.
Port
Fonseca Unfiltered Late Bottled Vintage 2005
The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct.
Cocktails
Featured Mix
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
Cocktails
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Sunrise Breezer
A refreshing blend of sake and bitter lemon
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Screwdriver
A classic concoction of vodka and orange juice
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Solitaire Dreams
A cool concoction of rum, pineapple juice, Sling mix with ginger ale
Spirits
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Fruit Spritzer
Awaiting The Golden Dawn
Golden Spice
Apple Bliss
Citrus Royale
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Highland Park 12 Years Old Single Malt Whisky
Absolut Vodka
Bacardi Superior
Gordon’s Dry Gin
Premium Ginjo Sake Tamanohikari
(Available on flights to and from North Asia)
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Beverages
Gourmet Coffee Beans
For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee.
Brazil Santos Bourbon
A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo
A good all-rounded coffee with light body and a smooth, clean aftertaste
Kenyan AA “Kilimanjaro”
A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees
Brewed Coffee
Decaffeinated Coffee
Espresso
A single shot of premium coffee
Cappuccino
Espresso topped with foamed milk
Mocha
A combination of coffee, milk and chocolate
Café Royal
Lightly sweetened coffee with a touch of XO
International Teas*
Royal Darjeeling
An exquisite black tea that develops remarkable overtones of ripe apricots
Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot
English Breakfast Tea
A timeless classic black tea with an invigorating full bodied and robust flavour
Nuwara Ellya OP Ceylon
An Orange Pekoe black tea renowned for its light and generous complexity
Chamomile
Soft and soothing chamomile flowers yielding a golden, caffeine-free cup
Decaffeinated Earl Grey
A caffeine-free black tea alternative infused with TWG Tea bergamot
Singapore Breakfast Tea
An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste
Paris-Singapore Tea
A distinguished green tea blended with fragrant cherry blossoms and red fruits
In-House Tea Selection
Asian Teas*
Sencha
Japanese Green tea with a delicate aroma and a fresh, clean taste
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice
Chinese Teas
Jasmine
An aromatice green tea, scented with jasmine flowers
Oolong
A smooth tea featuring a distinctive fragrance of orchids
Pu-Erh
A strong tea exuding an earthy fragrance
* Available hot or with ice
Other Beverages*
Hot Chocolate
Milo
Mineral Water
Sparkling
Still
Fruit Juice
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light/Coke Zero
Ginger Ale
7-Up
Milk
Full Cream
Low Fat
Jun 2, 2012, 7:30 am
#1031
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore Airlines
Business Class menu
Singapore to Auckland
June 2012
Supper Menu
Starter
White asparagus terrine with prosciutto ham
mesclun and champagne vinaigrette
Main
Grilled rib eye of beef with artichoke-potato hash and black olive chimichurri
Pan seared prawns with garlic butter sauce, sauteed mixed peppers and buttered linguine
Pla kao lard prik
Thai style deep fried perch fillet with vegetables and steamed rice
Finale
A selection from the fruit basket
Gourmet cheese with garnishes
Gourmet coffees & selection of fine teas
Light Bites Menu
Should you fancy a little snack or something more substantial in between your means, simply make your selection known to our crew, during the flight.
Noodles
Instant chicken noodle or flavour of the month
Vegetarian and non-vegetarian instant noodles
Sandwiches
Savoury sandwich
Vegetarian sandwich
Snacks
Assorted nuts
Potato chips
Savoury snacks
Chocolate bar
Assorted biscuits
A selection from the fruit basket
Breakfast Menu
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yoghurt
Cornflakes or granola with milk
Plain or fruit yoghurt
Main
Char siew and wanton noodle soup
Egg noodles in rich broth garnished with honey roasted pork, pork dumplings and leafy greens
A renowned favourite in Singapore
Golden waffle with maple syrup, berry compote and ricotta cheese
Baked egg with prosciutto ham
parmesan crumbled asparagus and tomato herb salsa
Breads
Assorted breakfast rolls
Butter – Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
Your Breakfast Choice
This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out – if they do not receive your selection, you will be awakened in time for The Complete Breakfast
The Complete Breakfast*
Take your pick of the Main Event from our scrumptious selections.
Served earliest 2.5 hours prior to arrival
Continental Breakfast*
Delight in this simple yet wholesome meal.
Served earliest 1.5 hours prior to arrival
* Kindly refer to the breakfast menu
Beverages
Champagnes & Wines
Champagne
Champagne Henriot Brut Souverain
Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish.
White Wine
2010 Joseph Drouhin Saint-Veran, Maconnais, Burgundy, France
After Pouillu-Fuisse, Saint-Veran is the best appellation from the maconnais, the beautiful part of southern Burgundy with hillsides covered in the Chardonnay vine that has been planted in the region for hundreds of years. Lemon-yellow in colour, with an aroma of fresh apples and a touch of dry honey, supple and rounded on the palate with a refreshing lift of acidity on the finish. 2010 was a renowned year in Burgundy.
2010 Mud House Sauvignon Blanc, Marlborough, New Zealand
New Zealand's Marlborough region is home to many of the world's most distinctive Sauvignon Blanc wines, and Mud House is one of Marlborough's most respected producers. The grapes for this wine were grown in the sub-regions of Wairau, Awatere and Ure Valleys, and the wine made by Nadine Worley. This wine's racy and vibrant style has a strong international reputation and is typified by a lifted herbaceous leafy aroma and crisp mouthwatering acidity and wonderful freshness.
or
2011 Hunter's Sauvignon Blanc, Marlborough, New Zealand
The Marlborough region in New Zealand's South Island is home to some of the world's finest sauvignon blanc wines. This wine displays all the leafy, fresh and racy flavours typical of the region and won a Gold Medal at the Marlborough Wine Show. Not surprising, as Hunter's, run by the legendary Jane Hunter, has consistently made some of New Zealand's best wines for over 30 years.
Red Wine
2008 Tatachilla Shiraz - McLaren Vale, Australia
Shiraz is Australia's most famous grape variety - yet the style of wine produced varies greatly depending upon the specific climatic conditions of the region. McLaren Vale has dry and warm Mediterranean growing conditions so the Shiraz wines are ripe and full with a soft finish. The region close to the sea south of Adelaide is well known for its patchwork of olive groves, almond trees and vineyards. Whilst Tatachilla was established over 100 years ago it has undergone a major renaissance over the last 15 years and now produces some of the regions finest wines.
2008 Chateau D'Aurilhac Haut-Medoc
Chateau D'Aurilhac is a fine 21-hectare estate from one of the best communes in the northern Medoc, whose vineyards are 95% Cabernet Sauvignon and Merlot, and 5% Cabernet Franc and Petit Verdot. The deep carmine red colour leads to aromas of crushed summer berries with a hint of spice and the natural ripeness of flavour shows a classically firm finish with elegance and depth of fruit. 2008 was a good year in Bordeaux and this youthful wine will drink very well during 2012.
Port
Fonseca Unfiltered Late Bottled Vintage 2005
The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct.
Cocktails
Featured Mix
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
Cocktails
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Sunrise Breezer
A refreshing blend of sake and bitter lemon
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Screwdriver
A classic concoction of vodka and orange juice
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Solitaire Dreams
A cool concoction of rum, pineapple juice, Sling mix with ginger ale
Spirits
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Fruit Spritzer
Awaiting The Golden Dawn
Golden Spice
Apple Bliss
Citrus Royale
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Highland Park 12 Years Old Single Malt Whisky
Absolut Vodka
Bacardi Superior
Gordon’s Dry Gin
Premium Ginjo Sake Tamanohikari
(Available on flights to and from North Asia)
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Beverages
Gourmet Coffee Beans
For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee.
Brazil Santos Bourbon
A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo
A good all-rounded coffee with light body and a smooth, clean aftertaste
Kenyan AA “Kilimanjaro”
A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees
Brewed Coffee
Decaffeinated Coffee
Espresso
A single shot of premium coffee
Cappuccino
Espresso topped with foamed milk
Mocha
A combination of coffee, milk and chocolate
Café Royal
Lightly sweetened coffee with a touch of XO
International Teas*
Royal Darjeeling
An exquisite black tea that develops remarkable overtones of ripe apricots
Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot
English Breakfast Tea
A timeless classic black tea with an invigorating full bodied and robust flavour
Nuwara Ellya OP Ceylon
An Orange Pekoe black tea renowned for its light and generous complexity
Chamomile
Soft and soothing chamomile flowers yielding a golden, caffeine-free cup
Decaffeinated Earl Grey
A caffeine-free black tea alternative infused with TWG Tea bergamot
Singapore Breakfast Tea
An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste
Paris-Singapore Tea
A distinguished green tea blended with fragrant cherry blossoms and red fruits
In-House Tea Selection
Asian Teas*
Sencha
Japanese Green tea with a delicate aroma and a fresh, clean taste
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice
Chinese Teas
Jasmine
An aromatice green tea, scented with jasmine flowers
Oolong
A smooth tea featuring a distinctive fragrance of orchids
Pu-Erh
A strong tea exuding an earthy fragrance
* Available hot or with ice
Other Beverages*
Hot Chocolate
Milo
Mineral Water
Sparkling
Still
Fruit Juice
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light/Coke Zero
Ginger Ale
7-Up
Milk
Full Cream
Low Fat
Business Class menu
Singapore to Auckland
June 2012
Supper Menu
Starter
White asparagus terrine with prosciutto ham
mesclun and champagne vinaigrette
Main
Grilled rib eye of beef with artichoke-potato hash and black olive chimichurri
Pan seared prawns with garlic butter sauce, sauteed mixed peppers and buttered linguine
Pla kao lard prik
Thai style deep fried perch fillet with vegetables and steamed rice
Finale
A selection from the fruit basket
Gourmet cheese with garnishes
Gourmet coffees & selection of fine teas
Light Bites Menu
Should you fancy a little snack or something more substantial in between your means, simply make your selection known to our crew, during the flight.
Noodles
Instant chicken noodle or flavour of the month
Vegetarian and non-vegetarian instant noodles
Sandwiches
Savoury sandwich
Vegetarian sandwich
Snacks
Assorted nuts
Potato chips
Savoury snacks
Chocolate bar
Assorted biscuits
A selection from the fruit basket
Breakfast Menu
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yoghurt
Cornflakes or granola with milk
Plain or fruit yoghurt
Main
Char siew and wanton noodle soup
Egg noodles in rich broth garnished with honey roasted pork, pork dumplings and leafy greens
A renowned favourite in Singapore
Golden waffle with maple syrup, berry compote and ricotta cheese
Baked egg with prosciutto ham
parmesan crumbled asparagus and tomato herb salsa
Breads
Assorted breakfast rolls
Butter – Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
Your Breakfast Choice
This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out – if they do not receive your selection, you will be awakened in time for The Complete Breakfast
The Complete Breakfast*
Take your pick of the Main Event from our scrumptious selections.
Served earliest 2.5 hours prior to arrival
Continental Breakfast*
Delight in this simple yet wholesome meal.
Served earliest 1.5 hours prior to arrival
* Kindly refer to the breakfast menu
SQ285QD SIN-AKL (S1/SN1/B) 101-1.1 06 RC
Beverages
Champagnes & Wines
Champagne
Champagne Henriot Brut Souverain
Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish.
White Wine
2010 Joseph Drouhin Saint-Veran, Maconnais, Burgundy, France
After Pouillu-Fuisse, Saint-Veran is the best appellation from the maconnais, the beautiful part of southern Burgundy with hillsides covered in the Chardonnay vine that has been planted in the region for hundreds of years. Lemon-yellow in colour, with an aroma of fresh apples and a touch of dry honey, supple and rounded on the palate with a refreshing lift of acidity on the finish. 2010 was a renowned year in Burgundy.
2010 Mud House Sauvignon Blanc, Marlborough, New Zealand
New Zealand's Marlborough region is home to many of the world's most distinctive Sauvignon Blanc wines, and Mud House is one of Marlborough's most respected producers. The grapes for this wine were grown in the sub-regions of Wairau, Awatere and Ure Valleys, and the wine made by Nadine Worley. This wine's racy and vibrant style has a strong international reputation and is typified by a lifted herbaceous leafy aroma and crisp mouthwatering acidity and wonderful freshness.
or
2011 Hunter's Sauvignon Blanc, Marlborough, New Zealand
The Marlborough region in New Zealand's South Island is home to some of the world's finest sauvignon blanc wines. This wine displays all the leafy, fresh and racy flavours typical of the region and won a Gold Medal at the Marlborough Wine Show. Not surprising, as Hunter's, run by the legendary Jane Hunter, has consistently made some of New Zealand's best wines for over 30 years.
Red Wine
2008 Tatachilla Shiraz - McLaren Vale, Australia
Shiraz is Australia's most famous grape variety - yet the style of wine produced varies greatly depending upon the specific climatic conditions of the region. McLaren Vale has dry and warm Mediterranean growing conditions so the Shiraz wines are ripe and full with a soft finish. The region close to the sea south of Adelaide is well known for its patchwork of olive groves, almond trees and vineyards. Whilst Tatachilla was established over 100 years ago it has undergone a major renaissance over the last 15 years and now produces some of the regions finest wines.
2008 Chateau D'Aurilhac Haut-Medoc
Chateau D'Aurilhac is a fine 21-hectare estate from one of the best communes in the northern Medoc, whose vineyards are 95% Cabernet Sauvignon and Merlot, and 5% Cabernet Franc and Petit Verdot. The deep carmine red colour leads to aromas of crushed summer berries with a hint of spice and the natural ripeness of flavour shows a classically firm finish with elegance and depth of fruit. 2008 was a good year in Bordeaux and this youthful wine will drink very well during 2012.
Port
Fonseca Unfiltered Late Bottled Vintage 2005
The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct.
Cocktails
Featured Mix
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
Cocktails
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Sunrise Breezer
A refreshing blend of sake and bitter lemon
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Screwdriver
A classic concoction of vodka and orange juice
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Solitaire Dreams
A cool concoction of rum, pineapple juice, Sling mix with ginger ale
Spirits
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Fruit Spritzer
Awaiting The Golden Dawn
Golden Spice
Apple Bliss
Citrus Royale
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Highland Park 12 Years Old Single Malt Whisky
Absolut Vodka
Bacardi Superior
Gordon’s Dry Gin
Premium Ginjo Sake Tamanohikari
(Available on flights to and from North Asia)
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Beverages
Gourmet Coffee Beans
For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee.
Brazil Santos Bourbon
A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo
A good all-rounded coffee with light body and a smooth, clean aftertaste
Kenyan AA “Kilimanjaro”
A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees
Brewed Coffee
Decaffeinated Coffee
Espresso
A single shot of premium coffee
Cappuccino
Espresso topped with foamed milk
Mocha
A combination of coffee, milk and chocolate
Café Royal
Lightly sweetened coffee with a touch of XO
International Teas*
Royal Darjeeling
An exquisite black tea that develops remarkable overtones of ripe apricots
Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot
English Breakfast Tea
A timeless classic black tea with an invigorating full bodied and robust flavour
Nuwara Ellya OP Ceylon
An Orange Pekoe black tea renowned for its light and generous complexity
Chamomile
Soft and soothing chamomile flowers yielding a golden, caffeine-free cup
Decaffeinated Earl Grey
A caffeine-free black tea alternative infused with TWG Tea bergamot
Singapore Breakfast Tea
An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste
Paris-Singapore Tea
A distinguished green tea blended with fragrant cherry blossoms and red fruits
In-House Tea Selection
Asian Teas*
Sencha
Japanese Green tea with a delicate aroma and a fresh, clean taste
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice
Chinese Teas
Jasmine
An aromatice green tea, scented with jasmine flowers
Oolong
A smooth tea featuring a distinctive fragrance of orchids
Pu-Erh
A strong tea exuding an earthy fragrance
* Available hot or with ice
Other Beverages*
Hot Chocolate
Milo
Mineral Water
Sparkling
Still
Fruit Juice
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light/Coke Zero
Ginger Ale
7-Up
Milk
Full Cream
Low Fat
Last edited by Kiwi Flyer; Jun 3, 2012 at 3:58 pm
Jun 2, 2012, 5:38 pm
#1032
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore Airlines
Business Class menu
Singapore to Tokyo Narita
June 2012
Menu
For a longer stretch of undisturbed rest, we are pleased to offer your meal service options specially timed to suit your preferences. Whether you would like your meal to be served soon after take-off, or two hours before arrival, simply inform our crew and leave the rest to our care.
Main
Green asparagus royal tart
white asparagus, rocket salad and cherry tomato
Seafood kway teow
Rice noodles with prawns, fish, squid and leafy greens
American breakfast
Fruit yoghurt
Baked eggs with veal sausage, tomato, baked beans and roasted mushrooms
Bread selection with preserves
Continental breakfast
Assorted bread with preserves
Your meal will be served with a selection of sliced fresh fruits
Finale
Gourmet coffees & selection of fine teas
Hanakoireki
Embark on a culinary journey that takes you through the changing flavours of the seasons. Savour the best of spring, summer, autumn and winter in this delectable Japanese meal for the most discerning palate.
Kuchitori
Yam jelly with green soya bean and tofu paste
Egg tofu with fish sho-men and soya flavoured jelly
Yakimono
Grilled flat fish, black sesame miso paste with green beans, chicken and carrot
Takiawase
Octopus, taro, pumpkin and lady finger
Sunomono
Vinegared pike eel and marinated vegetables
Assorted pickles
Gohan
Steamed rice with Yukari powder and white sesame seeds
Soya flavoured grilled rice
Tome-Wan
Miso soup with clams
Beverages
Champagnes & Wines
Champagne
Champagne Henriot Brut Souverain
Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish.
White Wine
2010 Joseph Drouhin Saint-Veran, Maconnais, Burgundy, France
After Pouillu-Fuisse, Saint-Veran is the best appellation from the maconnais, the beautiful part of southern Burgundy with hillsides covered in the Chardonnay vine that has been planted in the region for hundreds of years. Lemon-yellow in colour, with an aroma of fresh apples and a touch of dry honey, supple and rounded on the palate with a refreshing lift of acidity on the finish. 2010 was a renowned year in Burgundy.
2009 Balthasar Ress Hattenheimer Schutzenhaus, Riesling Kabinett Rheingau, Germany
One of the most prestigious estates in Germany's Rheingau region, Balthasar Ress was founded in 1870 at Hattenheim, already famous for its Rieslings of exceptional quality. This is sourced from the estate's finest steeply terraced vineyards, the different wines being carefully blended to complement one another perfectly to represent the floral fruitiness of Hattenheim. Light lemony yellow in colour with a lovely palate of ripe summer fruits, fresh acidity balancing the slight sweetness, a wine of great purity and quality.
or
2010 Weinhaus Ress Rheingau Riesling, Germany
Weinhaus Ress of the famous Balthasar Ress estate has produced this wine to the expectations of international connoisseurs, balancing fresh flavours, low acidity, and making it a light style Riesling. Although 2010 was a very low yield vintage, the great care taken transporting the hand-harvested grapes directly into the wine press, enabled the wine producers to arrive at an exquisite wine displaying green apple aromas, lively fruit, racy acidity and a touch of distinct minerality. A great wine to be enjoyed with white meats and spicy Asian food.
Red Wine
2008 Barbera D'Alba DOC GD Vajra Piedmont, Italy
Barbera is one of the famous 3 B2 from Piedmont, the others being Barbaresco and Barolo and is unique in being named after the spicy red grape that it is made from. The GD Vajra estate has six different vineyards, the best of which goes to make this wine whose aromas of black berry and cherry fruits leads to vigourous yet smooth flavours on the palate and a naturally firm finish. 2008, an excellent vintage in Piedmont, is now drinking beautifully.
or
2008 Brolio Chianti Classico Tuscany, Italy
The Ricasoli family built the historic Castello di Brolio in 1141 and the ancestor of current owner Barone Francesco Ricasoli laid down the rules for the wines of Chianti in the late 1800s. Produced principally from Tuscany's most famous grape variety Sangiovese that gives the intense ruby colour, the wine shows aromas of red berry fruit with liquorice spice, great depth of flavour on the palate with a velvety yet firm finish. 2008 was an excellent vintage that is now showing its best.
2008 Chateau D'Aurilhac Haut-Medoc
Chateau D'Aurilhac is a fine 21-hectare estate from one of the best communes in the northern Medoc, whose vineyards are 95% Cabernet Sauvignon and Merlot, and 5% Cabernet Franc and Petit Verdot. The deep carmine red colour leads to aromas of crushed summer berries with a hint of spice and the natural ripeness of flavour shows a classically firm finish with elegance and depth of fruit. 2008 was a good year in Bordeaux and this youthful wine will drink very well during 2012.
Port
Fonseca Unfiltered Late Bottled Vintage 2005
The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct.
Cocktails
Featured Mix
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
Cocktails
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Sunrise Breezer
A refreshing blend of sake and bitter lemon
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Screwdriver
A classic concoction of vodka and orange juice
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Solitaire Dreams
A cool concoction of rum, pineapple juice, Sling mix with ginger ale
Spirits
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Fruit Spritzer
Awaiting The Golden Dawn
Golden Spice
Apple Bliss
Citrus Royale
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Highland Park 12 Years Old Single Malt Whisky
Absolut Vodka
Bacardi Superior
Gordon’s Dry Gin
Premium Ginjo Sake Tamanohikari
(Available on flights to and from North Asia)
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Beverages
Gourmet Coffee Beans
For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee.
Brazil Santos Bourbon
A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo
A good all-rounded coffee with light body and a smooth, clean aftertaste
Kenyan AA “Kilimanjaro”
A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees
Brewed Coffee
Decaffeinated Coffee
Espresso
A single shot of premium coffee
Cappuccino
Espresso topped with foamed milk
Mocha
A combination of coffee, milk and chocolate
Café Royal
Lightly sweetened coffee with a touch of XO
International Teas*
Royal Darjeeling
An exquisite black tea that develops remarkable overtones of ripe apricots
Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot
English Breakfast Tea
A timeless classic black tea with an invigorating full bodied and robust flavour
Nuwara Ellya OP Ceylon
An Orange Pekoe black tea renowned for its light and generous complexity
Chamomile
Soft and soothing chamomile flowers yielding a golden, caffeine-free cup
Decaffeinated Earl Grey
A caffeine-free black tea alternative infused with TWG Tea bergamot
Singapore Breakfast Tea
An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste
Paris-Singapore Tea
A distinguished green tea blended with fragrant cherry blossoms and red fruits
In-House Tea Selection
Asian Teas*
Sencha
Japanese Green tea with a delicate aroma and a fresh, clean taste
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice
Chinese Teas
Jasmine
An aromatice green tea, scented with jasmine flowers
Oolong
A smooth tea featuring a distinctive fragrance of orchids
Pu-Erh
A strong tea exuding an earthy fragrance
* Available hot or with ice
Other Beverages*
Hot Chocolate
Milo
Mineral Water
Sparkling
Still
Fruit Juice
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light/Coke Zero
Ginger Ale
7-Up
Milk
Full Cream
Low Fat
Business Class menu
Singapore to Tokyo Narita
June 2012
Menu
For a longer stretch of undisturbed rest, we are pleased to offer your meal service options specially timed to suit your preferences. Whether you would like your meal to be served soon after take-off, or two hours before arrival, simply inform our crew and leave the rest to our care.
Main
Green asparagus royal tart
white asparagus, rocket salad and cherry tomato
Seafood kway teow
Rice noodles with prawns, fish, squid and leafy greens
American breakfast
Fruit yoghurt
Baked eggs with veal sausage, tomato, baked beans and roasted mushrooms
Bread selection with preserves
Continental breakfast
Assorted bread with preserves
Your meal will be served with a selection of sliced fresh fruits
Finale
Gourmet coffees & selection of fine teas
Hanakoireki
Embark on a culinary journey that takes you through the changing flavours of the seasons. Savour the best of spring, summer, autumn and winter in this delectable Japanese meal for the most discerning palate.
Kuchitori
Yam jelly with green soya bean and tofu paste
Egg tofu with fish sho-men and soya flavoured jelly
Yakimono
Grilled flat fish, black sesame miso paste with green beans, chicken and carrot
Takiawase
Octopus, taro, pumpkin and lady finger
Sunomono
Vinegared pike eel and marinated vegetables
Assorted pickles
Gohan
Steamed rice with Yukari powder and white sesame seeds
Soya flavoured grilled rice
Tome-Wan
Miso soup with clams
SQ638QD SIN-NRT (CQ1) 119-1.1 06 RC
Beverages
Champagnes & Wines
Champagne
Champagne Henriot Brut Souverain
Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish.
White Wine
2010 Joseph Drouhin Saint-Veran, Maconnais, Burgundy, France
After Pouillu-Fuisse, Saint-Veran is the best appellation from the maconnais, the beautiful part of southern Burgundy with hillsides covered in the Chardonnay vine that has been planted in the region for hundreds of years. Lemon-yellow in colour, with an aroma of fresh apples and a touch of dry honey, supple and rounded on the palate with a refreshing lift of acidity on the finish. 2010 was a renowned year in Burgundy.
2009 Balthasar Ress Hattenheimer Schutzenhaus, Riesling Kabinett Rheingau, Germany
One of the most prestigious estates in Germany's Rheingau region, Balthasar Ress was founded in 1870 at Hattenheim, already famous for its Rieslings of exceptional quality. This is sourced from the estate's finest steeply terraced vineyards, the different wines being carefully blended to complement one another perfectly to represent the floral fruitiness of Hattenheim. Light lemony yellow in colour with a lovely palate of ripe summer fruits, fresh acidity balancing the slight sweetness, a wine of great purity and quality.
or
2010 Weinhaus Ress Rheingau Riesling, Germany
Weinhaus Ress of the famous Balthasar Ress estate has produced this wine to the expectations of international connoisseurs, balancing fresh flavours, low acidity, and making it a light style Riesling. Although 2010 was a very low yield vintage, the great care taken transporting the hand-harvested grapes directly into the wine press, enabled the wine producers to arrive at an exquisite wine displaying green apple aromas, lively fruit, racy acidity and a touch of distinct minerality. A great wine to be enjoyed with white meats and spicy Asian food.
Red Wine
2008 Barbera D'Alba DOC GD Vajra Piedmont, Italy
Barbera is one of the famous 3 B2 from Piedmont, the others being Barbaresco and Barolo and is unique in being named after the spicy red grape that it is made from. The GD Vajra estate has six different vineyards, the best of which goes to make this wine whose aromas of black berry and cherry fruits leads to vigourous yet smooth flavours on the palate and a naturally firm finish. 2008, an excellent vintage in Piedmont, is now drinking beautifully.
or
2008 Brolio Chianti Classico Tuscany, Italy
The Ricasoli family built the historic Castello di Brolio in 1141 and the ancestor of current owner Barone Francesco Ricasoli laid down the rules for the wines of Chianti in the late 1800s. Produced principally from Tuscany's most famous grape variety Sangiovese that gives the intense ruby colour, the wine shows aromas of red berry fruit with liquorice spice, great depth of flavour on the palate with a velvety yet firm finish. 2008 was an excellent vintage that is now showing its best.
2008 Chateau D'Aurilhac Haut-Medoc
Chateau D'Aurilhac is a fine 21-hectare estate from one of the best communes in the northern Medoc, whose vineyards are 95% Cabernet Sauvignon and Merlot, and 5% Cabernet Franc and Petit Verdot. The deep carmine red colour leads to aromas of crushed summer berries with a hint of spice and the natural ripeness of flavour shows a classically firm finish with elegance and depth of fruit. 2008 was a good year in Bordeaux and this youthful wine will drink very well during 2012.
Port
Fonseca Unfiltered Late Bottled Vintage 2005
The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct.
Cocktails
Featured Mix
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
Cocktails
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Sunrise Breezer
A refreshing blend of sake and bitter lemon
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Screwdriver
A classic concoction of vodka and orange juice
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Solitaire Dreams
A cool concoction of rum, pineapple juice, Sling mix with ginger ale
Spirits
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Fruit Spritzer
Awaiting The Golden Dawn
Golden Spice
Apple Bliss
Citrus Royale
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Highland Park 12 Years Old Single Malt Whisky
Absolut Vodka
Bacardi Superior
Gordon’s Dry Gin
Premium Ginjo Sake Tamanohikari
(Available on flights to and from North Asia)
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Beverages
Gourmet Coffee Beans
For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee.
Brazil Santos Bourbon
A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo
A good all-rounded coffee with light body and a smooth, clean aftertaste
Kenyan AA “Kilimanjaro”
A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees
Brewed Coffee
Decaffeinated Coffee
Espresso
A single shot of premium coffee
Cappuccino
Espresso topped with foamed milk
Mocha
A combination of coffee, milk and chocolate
Café Royal
Lightly sweetened coffee with a touch of XO
International Teas*
Royal Darjeeling
An exquisite black tea that develops remarkable overtones of ripe apricots
Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot
English Breakfast Tea
A timeless classic black tea with an invigorating full bodied and robust flavour
Nuwara Ellya OP Ceylon
An Orange Pekoe black tea renowned for its light and generous complexity
Chamomile
Soft and soothing chamomile flowers yielding a golden, caffeine-free cup
Decaffeinated Earl Grey
A caffeine-free black tea alternative infused with TWG Tea bergamot
Singapore Breakfast Tea
An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste
Paris-Singapore Tea
A distinguished green tea blended with fragrant cherry blossoms and red fruits
In-House Tea Selection
Asian Teas*
Sencha
Japanese Green tea with a delicate aroma and a fresh, clean taste
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice
Chinese Teas
Jasmine
An aromatice green tea, scented with jasmine flowers
Oolong
A smooth tea featuring a distinctive fragrance of orchids
Pu-Erh
A strong tea exuding an earthy fragrance
* Available hot or with ice
Other Beverages*
Hot Chocolate
Milo
Mineral Water
Sparkling
Still
Fruit Juice
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light/Coke Zero
Ginger Ale
7-Up
Milk
Full Cream
Low Fat
Jun 2, 2012, 5:48 pm
#1033
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore Airlines
Business Class menu
Tokyo Narita to Singapore
June 2012
Lunch Menu
Prelude
Satay
With onion, cucumber and spicy peanut sauce
Starter
Marinated prawns with sliced lotus root and sesame seeds
Main
Florentine style cod in seafood coulis, sauteed spinach and potato gnocchi
Wagu Koshu-ni
Soya flavoured braised wagyu beef, sauteed vegetables and steamed rice
Roast peppered chicken with gravy, ratatouille and potatoes
Finale
Gourmet ice cream
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
Hanakoireki
Embark on a culinary journey that takes you through the changing flavours of the seasons. Savour the best of spring, summer, autumn and winter in this delectable Japanese meal for the most discerning palate.
Ichino Jyu
Sakizuke
Grilled eggplant, simmered octopus, baby okra
Sunomono
Grilled eel oshi-zushi, bayberry simmered in red wine
Sweet pickled myoga ginger
Shiizakana
Egg roll with grilled eel, salmon roll with cucumber
Men
Somen noodles with garnishes
Nino Jyu
Ha Sun
Steamed pike eel, pike eel roll with kelp, taro potato
Prawn, soybeans
Takiawase
Simmered winter melon, carrot flower, green beans, pumpkin and minced shrimp
Kuchitori
Horse mackerel Nanban-zuke, grilled leek, grated radish with sweet vinegar
Yakimono
Grilled flounder with crusted egg yolk
Marinated white gourd
Gohan
Steamed rice with sweet fish (ayu) and soybeans
Tome-Wan
Miso soup
Mizugashi
Yuzu mousse cake with citrus sauce
Beverages
Champagnes & Wines
Champagne
Champagne Henriot Brut Souverain
Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish.
White Wine
2010 Joseph Drouhin Saint-Veran, Maconnais, Burgundy, France
After Pouillu-Fuisse, Saint-Veran is the best appellation from the maconnais, the beautiful part of southern Burgundy with hillsides covered in the Chardonnay vine that has been planted in the region for hundreds of years. Lemon-yellow in colour, with an aroma of fresh apples and a touch of dry honey, supple and rounded on the palate with a refreshing lift of acidity on the finish. 2010 was a renowned year in Burgundy.
2009 Balthasar Ress Hattenheimer Schutzenhaus, Riesling Kabinett Rheingau, Germany
One of the most prestigious estates in Germany's Rheingau region, Balthasar Ress was founded in 1870 at Hattenheim, already famous for its Rieslings of exceptional quality. This is sourced from the estate's finest steeply terraced vineyards, the different wines being carefully blended to complement one another perfectly to represent the floral fruitiness of Hattenheim. Light lemony yellow in colour with a lovely palate of ripe summer fruits, fresh acidity balancing the slight sweetness, a wine of great purity and quality.
or
2010 Weinhaus Ress Rheingau Riesling, Germany
Weinhaus Ress of the famous Balthasar Ress estate has produced this wine to the expectations of international connoisseurs, balancing fresh flavours, low acidity, and making it a light style Riesling. Although 2010 was a very low yield vintage, the great care taken transporting the hand-harvested grapes directly into the wine press, enabled the wine producers to arrive at an exquisite wine displaying green apple aromas, lively fruit, racy acidity and a touch of distinct minerality. A great wine to be enjoyed with white meats and spicy Asian food.
Red Wine
2008 Barbera D'Alba DOC GD Vajra Piedmont, Italy
Barbera is one of the famous 3 B2 from Piedmont, the others being Barbaresco and Barolo and is unique in being named after the spicy red grape that it is made from. The GD Vajra estate has six different vineyards, the best of which goes to make this wine whose aromas of black berry and cherry fruits leads to vigourous yet smooth flavours on the palate and a naturally firm finish. 2008, an excellent vintage in Piedmont, is now drinking beautifully.
or
2008 Brolio Chianti Classico Tuscany, Italy
The Ricasoli family built the historic Castello di Brolio in 1141 and the ancestor of current owner Barone Francesco Ricasoli laid down the rules for the wines of Chianti in the late 1800s. Produced principally from Tuscany's most famous grape variety Sangiovese that gives the intense ruby colour, the wine shows aromas of red berry fruit with liquorice spice, great depth of flavour on the palate with a velvety yet firm finish. 2008 was an excellent vintage that is now showing its best.
2008 Chateau D'Aurilhac Haut-Medoc
Chateau D'Aurilhac is a fine 21-hectare estate from one of the best communes in the northern Medoc, whose vineyards are 95% Cabernet Sauvignon and Merlot, and 5% Cabernet Franc and Petit Verdot. The deep carmine red colour leads to aromas of crushed summer berries with a hint of spice and the natural ripeness of flavour shows a classically firm finish with elegance and depth of fruit. 2008 was a good year in Bordeaux and this youthful wine will drink very well during 2012.
Port
Fonseca Unfiltered Late Bottled Vintage 2005
The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct.
Cocktails
Featured Mix
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
Cocktails
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Sunrise Breezer
A refreshing blend of sake and bitter lemon
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Screwdriver
A classic concoction of vodka and orange juice
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Solitaire Dreams
A cool concoction of rum, pineapple juice, Sling mix with ginger ale
Spirits
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Fruit Spritzer
Awaiting The Golden Dawn
Golden Spice
Apple Bliss
Citrus Royale
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Highland Park 12 Years Old Single Malt Whisky
Absolut Vodka
Bacardi Superior
Gordon’s Dry Gin
Premium Ginjo Sake Tamanohikari
(Available on flights to and from North Asia)
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Beverages
Gourmet Coffee Beans
For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee.
Brazil Santos Bourbon
A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo
A good all-rounded coffee with light body and a smooth, clean aftertaste
Kenyan AA “Kilimanjaro”
A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees
Brewed Coffee
Decaffeinated Coffee
Espresso
A single shot of premium coffee
Cappuccino
Espresso topped with foamed milk
Mocha
A combination of coffee, milk and chocolate
Café Royal
Lightly sweetened coffee with a touch of XO
International Teas*
Royal Darjeeling
An exquisite black tea that develops remarkable overtones of ripe apricots
Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot
English Breakfast Tea
A timeless classic black tea with an invigorating full bodied and robust flavour
Nuwara Ellya OP Ceylon
An Orange Pekoe black tea renowned for its light and generous complexity
Chamomile
Soft and soothing chamomile flowers yielding a golden, caffeine-free cup
Decaffeinated Earl Grey
A caffeine-free black tea alternative infused with TWG Tea bergamot
Singapore Breakfast Tea
An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste
Paris-Singapore Tea
A distinguished green tea blended with fragrant cherry blossoms and red fruits
In-House Tea Selection
Asian Teas*
Sencha
Japanese Green tea with a delicate aroma and a fresh, clean taste
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice
Chinese Teas
Jasmine
An aromatice green tea, scented with jasmine flowers
Oolong
A smooth tea featuring a distinctive fragrance of orchids
Pu-Erh
A strong tea exuding an earthy fragrance
* Available hot or with ice
Other Beverages*
Hot Chocolate
Milo
Mineral Water
Sparkling
Still
Fruit Juice
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light/Coke Zero
Ginger Ale
7-Up
Milk
Full Cream
Low Fat
Business Class menu
Tokyo Narita to Singapore
June 2012
Lunch Menu
Prelude
Satay
With onion, cucumber and spicy peanut sauce
Starter
Marinated prawns with sliced lotus root and sesame seeds
Main
Florentine style cod in seafood coulis, sauteed spinach and potato gnocchi
Wagu Koshu-ni
Soya flavoured braised wagyu beef, sauteed vegetables and steamed rice
Roast peppered chicken with gravy, ratatouille and potatoes
Finale
Gourmet ice cream
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
Hanakoireki
Embark on a culinary journey that takes you through the changing flavours of the seasons. Savour the best of spring, summer, autumn and winter in this delectable Japanese meal for the most discerning palate.
Ichino Jyu
Sakizuke
Grilled eggplant, simmered octopus, baby okra
Sunomono
Grilled eel oshi-zushi, bayberry simmered in red wine
Sweet pickled myoga ginger
Shiizakana
Egg roll with grilled eel, salmon roll with cucumber
Men
Somen noodles with garnishes
Nino Jyu
Ha Sun
Steamed pike eel, pike eel roll with kelp, taro potato
Prawn, soybeans
Takiawase
Simmered winter melon, carrot flower, green beans, pumpkin and minced shrimp
Kuchitori
Horse mackerel Nanban-zuke, grilled leek, grated radish with sweet vinegar
Yakimono
Grilled flounder with crusted egg yolk
Marinated white gourd
Gohan
Steamed rice with sweet fish (ayu) and soybeans
Tome-Wan
Miso soup
Mizugashi
Yuzu mousse cake with citrus sauce
SQ637QD NRT-SIN (LQ) 119-1.1 06 RC
Beverages
Champagnes & Wines
Champagne
Champagne Henriot Brut Souverain
Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish.
White Wine
2010 Joseph Drouhin Saint-Veran, Maconnais, Burgundy, France
After Pouillu-Fuisse, Saint-Veran is the best appellation from the maconnais, the beautiful part of southern Burgundy with hillsides covered in the Chardonnay vine that has been planted in the region for hundreds of years. Lemon-yellow in colour, with an aroma of fresh apples and a touch of dry honey, supple and rounded on the palate with a refreshing lift of acidity on the finish. 2010 was a renowned year in Burgundy.
2009 Balthasar Ress Hattenheimer Schutzenhaus, Riesling Kabinett Rheingau, Germany
One of the most prestigious estates in Germany's Rheingau region, Balthasar Ress was founded in 1870 at Hattenheim, already famous for its Rieslings of exceptional quality. This is sourced from the estate's finest steeply terraced vineyards, the different wines being carefully blended to complement one another perfectly to represent the floral fruitiness of Hattenheim. Light lemony yellow in colour with a lovely palate of ripe summer fruits, fresh acidity balancing the slight sweetness, a wine of great purity and quality.
or
2010 Weinhaus Ress Rheingau Riesling, Germany
Weinhaus Ress of the famous Balthasar Ress estate has produced this wine to the expectations of international connoisseurs, balancing fresh flavours, low acidity, and making it a light style Riesling. Although 2010 was a very low yield vintage, the great care taken transporting the hand-harvested grapes directly into the wine press, enabled the wine producers to arrive at an exquisite wine displaying green apple aromas, lively fruit, racy acidity and a touch of distinct minerality. A great wine to be enjoyed with white meats and spicy Asian food.
Red Wine
2008 Barbera D'Alba DOC GD Vajra Piedmont, Italy
Barbera is one of the famous 3 B2 from Piedmont, the others being Barbaresco and Barolo and is unique in being named after the spicy red grape that it is made from. The GD Vajra estate has six different vineyards, the best of which goes to make this wine whose aromas of black berry and cherry fruits leads to vigourous yet smooth flavours on the palate and a naturally firm finish. 2008, an excellent vintage in Piedmont, is now drinking beautifully.
or
2008 Brolio Chianti Classico Tuscany, Italy
The Ricasoli family built the historic Castello di Brolio in 1141 and the ancestor of current owner Barone Francesco Ricasoli laid down the rules for the wines of Chianti in the late 1800s. Produced principally from Tuscany's most famous grape variety Sangiovese that gives the intense ruby colour, the wine shows aromas of red berry fruit with liquorice spice, great depth of flavour on the palate with a velvety yet firm finish. 2008 was an excellent vintage that is now showing its best.
2008 Chateau D'Aurilhac Haut-Medoc
Chateau D'Aurilhac is a fine 21-hectare estate from one of the best communes in the northern Medoc, whose vineyards are 95% Cabernet Sauvignon and Merlot, and 5% Cabernet Franc and Petit Verdot. The deep carmine red colour leads to aromas of crushed summer berries with a hint of spice and the natural ripeness of flavour shows a classically firm finish with elegance and depth of fruit. 2008 was a good year in Bordeaux and this youthful wine will drink very well during 2012.
Port
Fonseca Unfiltered Late Bottled Vintage 2005
The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct.
Cocktails
Featured Mix
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
Cocktails
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Sunrise Breezer
A refreshing blend of sake and bitter lemon
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Screwdriver
A classic concoction of vodka and orange juice
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Solitaire Dreams
A cool concoction of rum, pineapple juice, Sling mix with ginger ale
Spirits
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Fruit Spritzer
Awaiting The Golden Dawn
Golden Spice
Apple Bliss
Citrus Royale
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Highland Park 12 Years Old Single Malt Whisky
Absolut Vodka
Bacardi Superior
Gordon’s Dry Gin
Premium Ginjo Sake Tamanohikari
(Available on flights to and from North Asia)
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Beverages
Gourmet Coffee Beans
For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee.
Brazil Santos Bourbon
A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo
A good all-rounded coffee with light body and a smooth, clean aftertaste
Kenyan AA “Kilimanjaro”
A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees
Brewed Coffee
Decaffeinated Coffee
Espresso
A single shot of premium coffee
Cappuccino
Espresso topped with foamed milk
Mocha
A combination of coffee, milk and chocolate
Café Royal
Lightly sweetened coffee with a touch of XO
International Teas*
Royal Darjeeling
An exquisite black tea that develops remarkable overtones of ripe apricots
Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot
English Breakfast Tea
A timeless classic black tea with an invigorating full bodied and robust flavour
Nuwara Ellya OP Ceylon
An Orange Pekoe black tea renowned for its light and generous complexity
Chamomile
Soft and soothing chamomile flowers yielding a golden, caffeine-free cup
Decaffeinated Earl Grey
A caffeine-free black tea alternative infused with TWG Tea bergamot
Singapore Breakfast Tea
An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste
Paris-Singapore Tea
A distinguished green tea blended with fragrant cherry blossoms and red fruits
In-House Tea Selection
Asian Teas*
Sencha
Japanese Green tea with a delicate aroma and a fresh, clean taste
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice
Chinese Teas
Jasmine
An aromatice green tea, scented with jasmine flowers
Oolong
A smooth tea featuring a distinctive fragrance of orchids
Pu-Erh
A strong tea exuding an earthy fragrance
* Available hot or with ice
Other Beverages*
Hot Chocolate
Milo
Mineral Water
Sparkling
Still
Fruit Juice
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light/Coke Zero
Ginger Ale
7-Up
Milk
Full Cream
Low Fat
Jun 3, 2012, 5:16 am
#1034
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore Airlines
First Class menu
Tokyo Narita to Singapore
June 2012
Kyo-kaiseki
Ichino-Zen
Sakizuke
Egg tofu with edamame sauce, prawn and grated ginger
Vinegared eel and cucumber, white sesame
Stewed muscat, yuzu, sweet vinegared red and yellow pepper
Mukouzuke
Roasted tuna, baby leaf, wasabi dressing
Oshinogi
Somen noodle with garnishes
Eel oshizushi, prawn, vinegared myoga ginger
Futamono
Simmered wagyu beef, poached egg, carrot, radish
Green beans, leek julienne, chive
Nino-zen
Yakimono
Grilled flounder with crusted eggyolk, capsicum leaf
Grilled aubergine with miso, vinegared myoga ginger
Gohan
Steamed rice with ayu (sweetfish) and soybeans
Clear soup with starched prawn, water shield (junsai), baby melon and yuzu
Assorted pickles
Mizugashi
Seasonal fruits with wine jelly in orange shell
Lunch
Create your gastronomic experience from our selection of tantalising options
Canapes
Satay
With onion, cucumber and spicy peanut sauce
Appetisers
Chilled malossol caviar
With melba toast and condiments
Foie gras, parma ham, buffalo mozzarella with pesto and cherry tomato salad
Apple balsamic dressing
Soups
Lobster bisque with brandy and chives
Double broiled clear chicken herbal soup with rice wine
Salad
Salad of baby spinach, arugula and green frissee garnished with sun dried tomato and olive
French dressing
Miso vinaigrette
Main Courses
Chicken breast with morel polenta, roasted zucchini, asparagus and jus
Ramen with Kurobuta char siew in soy stock and vegetables
Stir fried beef with capsicums, leafy greens, carrots and steamed rice
Desserts
Warm black cherry clafoutis served with vanilla ice cream
Cheeses
Saint morgon, blue stilton, red cheddar and brie served with grapes, crackers and nuts
Fruits
Fresh fruits in season
Finale
A selection of gourmet coffees & fine teas served with pralines
Beverages
Champagnes & Wines
Champagne
Dom Perignon 2000
Named after the monk in charge of the cellars at the Abbey of Hautvillers at the end of the 17th century who is credited with having "invented" Champagne, Cuvee Dom Perignon has an almost mystical reputation. According to the brilliant winemaker-in-chief Richard Geoffroy, quality is based on harmony, a perfect blend of Chardonnay and Pinot Noir grapes where nothing is lost and everything comes together. The 2000 vintage shows the proof of this to perfection.
Krug Grande Cuvee
Founded in Reims in 1843, the House of Krug is now managed by the 5th and 6th generations of the Krug family. Rigorous selection and care go into every detail of the "multi-vintage" Grande Cuvee, which offers a magical combination of aromatic complexity, power and finesse with a long, lingering finish. Krug is the ultimate experience in Champagne.
White Wine
Piesporter Goldtropfchen Riesling Kabinett 2007, Reichsgraf Von Kesselstatt
The steep, rocky Goldtropfchen (meaning "little drops of gold") vineyards are at the centre of this historic estate on Germany's Mosel river that was founded in 1349. Planted exclusively with the Riesling grape, the wines have been described as showing "an exciting fruit and a playful elegance", which summarises the aromas of fresh pears and peaches with a ripeness and racy florality on the palate and a lingering fruit finish. 2007 was an excellent vintage and this wonderful wine is now at its peak. Recommended with white meats and spicy Asian food.
Chablis Premier Cru Vaillons 2007 William Fevre
The most prestigious vineyards in this famous appellation are all clustered around the historic town of Chablis in northern Burgundy, where only Chardonnay vines may be planted on the chalky clay and limestone soil to produce these wines of pronounced floral fruit, with hints of apple on the palate with a refreshing mineral finish. 2007 was an excellent vintage for Chablis and at three years old this Premier Cru is at its best.
Red Wine
Chateau Cos d'Estournel 2004 Saint-Estephe, France
With 65 hectares of superbly situated vineyards that adjoin those of Chateau Lafite-Rothschild in neighbouring Pauillac, Cos d'Estournel is recognised as the leading estate in Saint-Estephe. The wine is know for its intense, classic Cabernet Sauvignon fruit blended with carefully selected Merlot to provide a rich roundness on the finish. Deep black cherry red, with aromas of crushed summer berries, the succulent concentration of flavour on the palate is now beginning to open up to show the quality and length of the excellent 2004 vintage.
Le Corton 2006 Bouchard Pere Et Fils
Fresh youthful ruby red, ripe crushed berry fruit nose, very good expression of Pinot Noir fruit, both satiny-smooth and well-structured, well-balanced acidity and natural tannins back up the fruit, which is already attractively forward.
Chianti Classico 2005 Castello Di Brolio
Barone Francesco Ricasoli manages this most historic Tuscan estate, owned by his family almost 900 years and the benchmark for Chianti since his ancestor laid down the wine making rules in the 1870s. The best Sangiovese grapes from old vines bring the dark red colour, the nose of autumnal berry fruits whose richness and depth of flavour is matched by ripe tannins and a very long finish. 2005 was an excellent vintage, now tasting very well indeed.
or
2007 Castello di Fonterutoli, Chianti Classico DOCG, Tuscany Italy
Castello di Fonterutoli, owned by the Marchesi Mazzei since 1435, is one of the most impressive estates in Tuscany, situated on rolling vine-covered hills with Florence to the north and views to Siena to the south. This Chianti Classico is made from local Sangiovese grapes with a small percentage of Cabernet Sauvignon for maximum expression from the Mazzei's very best vineyards. Deep ruby red, it has an aroma reminiscent of bitter cherries, robust yet smooth flavours on the palate and a firm finish, making it a perfect match for red meats and cheese.
Sweet White
Chateau Filhot 2009 Sauternes
With south-west facing vines surrounding one of the most impressive 18th century Bordeaux Chateaux, Filhot was classified a top Second Growth in 1855 and subsequent generations of the Comte de Vaucelles family have maintained the reputation. Bright yellow-gold with floral aromas that contain white summer fruits, honey and a touch of citrus, the rich floral aromas that contain white summer fruits, honey and a touch of citrus, the rich sweetness on the plate is lifted by natural acidity to give beautiful length and balance.
Port
Graham's 20 Year-Old Tawny Port, Portugal
This magnificent port is made from wines of the very highest quality from Graham's estates in the Douro region of northern Portugal. The black-red of the young wines take on a light red/tawny colour, while the nose shows raisiny fruit with hints of orange peel and spice. On the palate, it is rich and nutty, with a wonderful warmth of flavour and lingering aftertaste.
Cocktails
Featured Mix
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
Cocktails
Silver Kris Sling
One of our special touches made with gin, Cointreau, and orange and pineapple juice, topped with champagne
Sunrise Breezer
A refreshing blend of sake and bitter lemon
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Skyhigh
An invigorating recipe featuring vodka, Cointreau and lemon, topped with 7-Up
Screwdriver
A classic concoction of vodka and orange juice
Apple Bliss
A tantalizing refreshment of apple juice and bitter lemon mixed with 7-Up
Awaiting the Golden Dawn
A healthy, refreshing mix of pineapple, tomato & orange juice
Golden Spice
A refreshing, zesty mix with lime cordial, given a spicy relish through equal parts of pineapple juice and ginger ale
All-Time Favourites
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime & pineapple juice
Solitaire Dreams
A cool concoction of rum, pineapple juice, Sling mix with ginger ale
Fruit Spritzer
A simple yet delightfully refreshing mix of apple juice and 7-Up
Citrus Royale
A thirst quencher made from orange juice and pineapple juices mixed with lime cordial and 7-Up
Appetising Aperitifs
Campari
Dry Vermouth
Spirits
Macallan 12-Year-Old Single Malt Whisky
A time-honoured distillation process and the traditional skills of master craftsmen create a satisfyingly complex single malt characterised by a full-bodied flavour with hints of dried fruit and spice.
Cognac XO - Hennessy
Johnnie Walker Blue Label
Jack Daniel’s Tennessee Whiskey
Bombay Sapphire Gin
Belvedere Vodka
Bacardi Superior
Momono Shizuku Sake
A premium Junmal-Dalginjo sake from Kyoto prefecture, named after a haiku by the famous poet Matsua Basha
Liqueurs
Cointreau
Baileys Original Irish Cream
Aragoshi Umeshu
A refreshing Umeshu derived from fresh plums soaked in sake
Beer
Tiger
Kirin Lager
Asahi
Beverages
Gourmet Coffees
Enjoy the invigorating aroma and rich flavour from our selection of the finest brew.
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee - the pick of the Brazilian crop.
Colombian Supremo
Good, all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste.
Jamaican Blue Mountain
Often called the champagne of coffee, this full bodied classic is rich in aroma and flavour, yet perfectly balanced.
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste.
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Cafe Royal
Lightly sweetened coffee with a touch of XO brandy
Espresso
A single shot of premium coffee, the gourmet's choice
Cappuccino
An all time favourite, espresso with an abundance of foamed milk
Cafe Latte
Mild espresso topped with steamed milk and a dash of foam
Cafe au Lait
A double espresson topped with steamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Ovaltine
A nutritious chocolate malt drink
Milo
A nutritious drink for that extra energy
International Teas*
Royal Darjeeling
An exquisite black tea that develops remarkable overtones of ripe apricots
Nuwara Ellya OP Ceylon
An Orange Pekoe black tea renowned for its light and generous complexity
Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot
English Breakfast Tea
A timeless classic black tea with an invigorating full bodied and robust flavour
Singapore Breakfast Tea
An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste
Paris-Singapore Tea
A distinguished green tea blended with fragrant cherry blossoms and red fruits
Alfonso Fruit Tea
A magnificent alliance of black tea, rare mango and a secret combination of TWG Tea fruits and flowers
Moroccan Mint Tea
A perfect blend of delicate green tea and strong Sahara mint
Chamomile
Soft and soothing chamomile flowers yielding a golden, caffeine-free cup
Decaffeinated Earl Grey
A caffeine-free black tea alternative infused with TWG Tea bergamot
In-House Tea Selection
Asian Teas*
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice
Sencha
Japanese Green tea with a delicate aroma and a fresh, clean taste
Hojicha
Gently roasted Japanese green tea with hints of robust, nutty flavours
Genmaicha
Traditional Japanese green tea infused with aromatic, roasted brown rice
Chinese Teas
Jasmine
An aromatice green tea, scented with jasmine flowers
Oolong
A smooth tea featuring a distinctive fragrance of orchids
Pu-Erh
A strong tea exuding an earthy fragrance
* Available hot or with ice
Mineral Water
Sparkling
Still
Fruit Juice
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light/Coke Zero
Ginger Ale
7-Up
Milk
Full Cream
Low Fat
First Class menu
Tokyo Narita to Singapore
June 2012
Kyo-kaiseki
Ichino-Zen
Sakizuke
Egg tofu with edamame sauce, prawn and grated ginger
Vinegared eel and cucumber, white sesame
Stewed muscat, yuzu, sweet vinegared red and yellow pepper
Mukouzuke
Roasted tuna, baby leaf, wasabi dressing
Oshinogi
Somen noodle with garnishes
Eel oshizushi, prawn, vinegared myoga ginger
Futamono
Simmered wagyu beef, poached egg, carrot, radish
Green beans, leek julienne, chive
Nino-zen
Yakimono
Grilled flounder with crusted eggyolk, capsicum leaf
Grilled aubergine with miso, vinegared myoga ginger
Gohan
Steamed rice with ayu (sweetfish) and soybeans
Clear soup with starched prawn, water shield (junsai), baby melon and yuzu
Assorted pickles
Mizugashi
Seasonal fruits with wine jelly in orange shell
Lunch
Create your gastronomic experience from our selection of tantalising options
Canapes
Satay
With onion, cucumber and spicy peanut sauce
Appetisers
Chilled malossol caviar
With melba toast and condiments
Foie gras, parma ham, buffalo mozzarella with pesto and cherry tomato salad
Apple balsamic dressing
Soups
Lobster bisque with brandy and chives
Double broiled clear chicken herbal soup with rice wine
Salad
Salad of baby spinach, arugula and green frissee garnished with sun dried tomato and olive
French dressing
Miso vinaigrette
Main Courses
Chicken breast with morel polenta, roasted zucchini, asparagus and jus
Ramen with Kurobuta char siew in soy stock and vegetables
Stir fried beef with capsicums, leafy greens, carrots and steamed rice
Desserts
Warm black cherry clafoutis served with vanilla ice cream
Cheeses
Saint morgon, blue stilton, red cheddar and brie served with grapes, crackers and nuts
Fruits
Fresh fruits in season
Finale
A selection of gourmet coffees & fine teas served with pralines
SQ637QD NRT-SIN (LF) 206-1.1 06 FC
Beverages
Champagnes & Wines
Champagne
Dom Perignon 2000
Named after the monk in charge of the cellars at the Abbey of Hautvillers at the end of the 17th century who is credited with having "invented" Champagne, Cuvee Dom Perignon has an almost mystical reputation. According to the brilliant winemaker-in-chief Richard Geoffroy, quality is based on harmony, a perfect blend of Chardonnay and Pinot Noir grapes where nothing is lost and everything comes together. The 2000 vintage shows the proof of this to perfection.
Krug Grande Cuvee
Founded in Reims in 1843, the House of Krug is now managed by the 5th and 6th generations of the Krug family. Rigorous selection and care go into every detail of the "multi-vintage" Grande Cuvee, which offers a magical combination of aromatic complexity, power and finesse with a long, lingering finish. Krug is the ultimate experience in Champagne.
White Wine
Piesporter Goldtropfchen Riesling Kabinett 2007, Reichsgraf Von Kesselstatt
The steep, rocky Goldtropfchen (meaning "little drops of gold") vineyards are at the centre of this historic estate on Germany's Mosel river that was founded in 1349. Planted exclusively with the Riesling grape, the wines have been described as showing "an exciting fruit and a playful elegance", which summarises the aromas of fresh pears and peaches with a ripeness and racy florality on the palate and a lingering fruit finish. 2007 was an excellent vintage and this wonderful wine is now at its peak. Recommended with white meats and spicy Asian food.
Chablis Premier Cru Vaillons 2007 William Fevre
The most prestigious vineyards in this famous appellation are all clustered around the historic town of Chablis in northern Burgundy, where only Chardonnay vines may be planted on the chalky clay and limestone soil to produce these wines of pronounced floral fruit, with hints of apple on the palate with a refreshing mineral finish. 2007 was an excellent vintage for Chablis and at three years old this Premier Cru is at its best.
Red Wine
Chateau Cos d'Estournel 2004 Saint-Estephe, France
With 65 hectares of superbly situated vineyards that adjoin those of Chateau Lafite-Rothschild in neighbouring Pauillac, Cos d'Estournel is recognised as the leading estate in Saint-Estephe. The wine is know for its intense, classic Cabernet Sauvignon fruit blended with carefully selected Merlot to provide a rich roundness on the finish. Deep black cherry red, with aromas of crushed summer berries, the succulent concentration of flavour on the palate is now beginning to open up to show the quality and length of the excellent 2004 vintage.
Le Corton 2006 Bouchard Pere Et Fils
Fresh youthful ruby red, ripe crushed berry fruit nose, very good expression of Pinot Noir fruit, both satiny-smooth and well-structured, well-balanced acidity and natural tannins back up the fruit, which is already attractively forward.
Chianti Classico 2005 Castello Di Brolio
Barone Francesco Ricasoli manages this most historic Tuscan estate, owned by his family almost 900 years and the benchmark for Chianti since his ancestor laid down the wine making rules in the 1870s. The best Sangiovese grapes from old vines bring the dark red colour, the nose of autumnal berry fruits whose richness and depth of flavour is matched by ripe tannins and a very long finish. 2005 was an excellent vintage, now tasting very well indeed.
or
2007 Castello di Fonterutoli, Chianti Classico DOCG, Tuscany Italy
Castello di Fonterutoli, owned by the Marchesi Mazzei since 1435, is one of the most impressive estates in Tuscany, situated on rolling vine-covered hills with Florence to the north and views to Siena to the south. This Chianti Classico is made from local Sangiovese grapes with a small percentage of Cabernet Sauvignon for maximum expression from the Mazzei's very best vineyards. Deep ruby red, it has an aroma reminiscent of bitter cherries, robust yet smooth flavours on the palate and a firm finish, making it a perfect match for red meats and cheese.
Sweet White
Chateau Filhot 2009 Sauternes
With south-west facing vines surrounding one of the most impressive 18th century Bordeaux Chateaux, Filhot was classified a top Second Growth in 1855 and subsequent generations of the Comte de Vaucelles family have maintained the reputation. Bright yellow-gold with floral aromas that contain white summer fruits, honey and a touch of citrus, the rich floral aromas that contain white summer fruits, honey and a touch of citrus, the rich sweetness on the plate is lifted by natural acidity to give beautiful length and balance.
Port
Graham's 20 Year-Old Tawny Port, Portugal
This magnificent port is made from wines of the very highest quality from Graham's estates in the Douro region of northern Portugal. The black-red of the young wines take on a light red/tawny colour, while the nose shows raisiny fruit with hints of orange peel and spice. On the palate, it is rich and nutty, with a wonderful warmth of flavour and lingering aftertaste.
Cocktails
Featured Mix
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
Cocktails
Silver Kris Sling
One of our special touches made with gin, Cointreau, and orange and pineapple juice, topped with champagne
Sunrise Breezer
A refreshing blend of sake and bitter lemon
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Skyhigh
An invigorating recipe featuring vodka, Cointreau and lemon, topped with 7-Up
Screwdriver
A classic concoction of vodka and orange juice
Apple Bliss
A tantalizing refreshment of apple juice and bitter lemon mixed with 7-Up
Awaiting the Golden Dawn
A healthy, refreshing mix of pineapple, tomato & orange juice
Golden Spice
A refreshing, zesty mix with lime cordial, given a spicy relish through equal parts of pineapple juice and ginger ale
All-Time Favourites
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime & pineapple juice
Solitaire Dreams
A cool concoction of rum, pineapple juice, Sling mix with ginger ale
Fruit Spritzer
A simple yet delightfully refreshing mix of apple juice and 7-Up
Citrus Royale
A thirst quencher made from orange juice and pineapple juices mixed with lime cordial and 7-Up
Appetising Aperitifs
Campari
Dry Vermouth
Spirits
Macallan 12-Year-Old Single Malt Whisky
A time-honoured distillation process and the traditional skills of master craftsmen create a satisfyingly complex single malt characterised by a full-bodied flavour with hints of dried fruit and spice.
Cognac XO - Hennessy
Johnnie Walker Blue Label
Jack Daniel’s Tennessee Whiskey
Bombay Sapphire Gin
Belvedere Vodka
Bacardi Superior
Momono Shizuku Sake
A premium Junmal-Dalginjo sake from Kyoto prefecture, named after a haiku by the famous poet Matsua Basha
Liqueurs
Cointreau
Baileys Original Irish Cream
Aragoshi Umeshu
A refreshing Umeshu derived from fresh plums soaked in sake
Beer
Tiger
Kirin Lager
Asahi
Beverages
Gourmet Coffees
Enjoy the invigorating aroma and rich flavour from our selection of the finest brew.
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee - the pick of the Brazilian crop.
Colombian Supremo
Good, all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste.
Jamaican Blue Mountain
Often called the champagne of coffee, this full bodied classic is rich in aroma and flavour, yet perfectly balanced.
Kenyan AA “Kilimanjaro”
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste.
Specialty Coffees
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Cafe Royal
Lightly sweetened coffee with a touch of XO brandy
Espresso
A single shot of premium coffee, the gourmet's choice
Cappuccino
An all time favourite, espresso with an abundance of foamed milk
Cafe Latte
Mild espresso topped with steamed milk and a dash of foam
Cafe au Lait
A double espresson topped with steamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Ovaltine
A nutritious chocolate malt drink
Milo
A nutritious drink for that extra energy
International Teas*
Royal Darjeeling
An exquisite black tea that develops remarkable overtones of ripe apricots
Nuwara Ellya OP Ceylon
An Orange Pekoe black tea renowned for its light and generous complexity
Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot
English Breakfast Tea
A timeless classic black tea with an invigorating full bodied and robust flavour
Singapore Breakfast Tea
An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste
Paris-Singapore Tea
A distinguished green tea blended with fragrant cherry blossoms and red fruits
Alfonso Fruit Tea
A magnificent alliance of black tea, rare mango and a secret combination of TWG Tea fruits and flowers
Moroccan Mint Tea
A perfect blend of delicate green tea and strong Sahara mint
Chamomile
Soft and soothing chamomile flowers yielding a golden, caffeine-free cup
Decaffeinated Earl Grey
A caffeine-free black tea alternative infused with TWG Tea bergamot
In-House Tea Selection
Asian Teas*
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice
Sencha
Japanese Green tea with a delicate aroma and a fresh, clean taste
Hojicha
Gently roasted Japanese green tea with hints of robust, nutty flavours
Genmaicha
Traditional Japanese green tea infused with aromatic, roasted brown rice
Chinese Teas
Jasmine
An aromatice green tea, scented with jasmine flowers
Oolong
A smooth tea featuring a distinctive fragrance of orchids
Pu-Erh
A strong tea exuding an earthy fragrance
* Available hot or with ice
Mineral Water
Sparkling
Still
Fruit Juice
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light/Coke Zero
Ginger Ale
7-Up
Milk
Full Cream
Low Fat
Last edited by Kiwi Flyer; Jun 3, 2012 at 3:49 pm
Jun 3, 2012, 3:58 pm
#1035
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Original Poster
Join Date: Nov 2003
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Programs: some
Posts: 71,422
Singapore Airlines
Business Class menu
Singapore to Christchurch
June 2012
Dinner Menu
Prelude
Satay
With onion, cucumber and spicy peanut sauce
Starter
White asparagus terrine with prosciutto ham
mesclun and champagne vinaigrette
Main
Grilled rib eye of beef with artichoke-potato hash and black olive chimichurri
Pan seared prawns with garlic butter sauce, sauteed mixed peppers and buttered linguine
Pla kao lard prik
Thai style deep fried perch fillet with vegetables and steamed rice
Wok fried chicken in sesame oil and ginger, braised beancurd with vegetables and fried noodles
Finale
Choice of blueberry cheesecake or mango ice cream
with berry compote
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
Light Bites Menu
Should you fancy a little snack or something more substantial in between your means, simply make your selection known to our crew, during the flight.
Noodles
Instant chicken noodle or flavour of the month
Vegetarian and non-vegetarian instant noodles
Sandwiches
Savoury sandwich
Vegetarian sandwich
Snacks
Assorted nuts
Potato chips
Savoury snacks
Chocolate bar
Assorted biscuits
A selection from the fruit basket
Breakfast Menu
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yoghurt
Cornflakes or granola with milk
Plain or fruit yoghurt
Main
Char siew and wanton noodle soup
Egg noodles in rich broth garnished with honey roasted pork, pork dumplings and leafy greens
A renowned favourite in Singapore
Golden waffle with maple syrup, berry compote and ricotta cheese
Baked egg with prosciutto ham
parmesan crumbled asparagus and tomato herb salsa
Breads
Assorted breakfast rolls
Butter – Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
Your Breakfast Choice
This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out – if they do not receive your selection, you will be awakened in time for The Complete Breakfast
The Complete Breakfast*
Take your pick of the Main Event from our scrumptious selections.
Served earliest 2.5 hours prior to arrival
Continental Breakfast*
Delight in this simple yet wholesome meal.
Served earliest 1.5 hours prior to arrival
* Kindly refer to the breakfast menu
Beverages
Champagnes & Wines
Champagne
Champagne Henriot Brut Souverain
Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish.
White Wine
2010 Joseph Drouhin Saint-Veran, Maconnais, Burgundy, France
After Pouillu-Fuisse, Saint-Veran is the best appellation from the maconnais, the beautiful part of southern Burgundy with hillsides covered in the Chardonnay vine that has been planted in the region for hundreds of years. Lemon-yellow in colour, with an aroma of fresh apples and a touch of dry honey, supple and rounded on the palate with a refreshing lift of acidity on the finish. 2010 was a renowned year in Burgundy.
2010 Mud House Sauvignon Blanc, Marlborough, New Zealand
New Zealand's Marlborough region is home to many of the world's most distinctive Sauvignon Blanc wines, and Mud House is one of Marlborough's most respected producers. The grapes for this wine were grown in the sub-regions of Wairau, Awatere and Ure Valleys, and the wine made by Nadine Worley. This wine's racy and vibrant style has a strong international reputation and is typified by a lifted herbaceous leafy aroma and crisp mouthwatering acidity and wonderful freshness.
or
2011 Hunter's Sauvignon Blanc, Marlborough, New Zealand
The Marlborough region in New Zealand's South Island is home to some of the world's finest sauvignon blanc wines. This wine displays all the leafy, fresh and racy flavours typical of the region and won a Gold Medal at the Marlborough Wine Show. Not surprising, as Hunter's, run by the legendary Jane Hunter, has consistently made some of New Zealand's best wines for over 30 years.
Red Wine
2008 Tatachilla Shiraz - McLaren Vale, Australia
Shiraz is Australia's most famous grape variety - yet the style of wine produced varies greatly depending upon the specific climatic conditions of the region. McLaren Vale has dry and warm Mediterranean growing conditions so the Shiraz wines are ripe and full with a soft finish. The region close to the sea south of Adelaide is well known for its patchwork of olive groves, almond trees and vineyards. Whilst Tatachilla was established over 100 years ago it has undergone a major renaissance over the last 15 years and now produces some of the regions finest wines.
2008 Chateau D'Aurilhac Haut-Medoc
Chateau D'Aurilhac is a fine 21-hectare estate from one of the best communes in the northern Medoc, whose vineyards are 95% Cabernet Sauvignon and Merlot, and 5% Cabernet Franc and Petit Verdot. The deep carmine red colour leads to aromas of crushed summer berries with a hint of spice and the natural ripeness of flavour shows a classically firm finish with elegance and depth of fruit. 2008 was a good year in Bordeaux and this youthful wine will drink very well during 2012.
Port
Fonseca Unfiltered Late Bottled Vintage 2005
The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct.
Cocktails
Featured Mix
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
Cocktails
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Sunrise Breezer
A refreshing blend of sake and bitter lemon
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Screwdriver
A classic concoction of vodka and orange juice
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Solitaire Dreams
A cool concoction of rum, pineapple juice, Sling mix with ginger ale
Spirits
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Fruit Spritzer
Awaiting The Golden Dawn
Golden Spice
Apple Bliss
Citrus Royale
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Highland Park 12 Years Old Single Malt Whisky
Absolut Vodka
Bacardi Superior
Gordon’s Dry Gin
Premium Ginjo Sake Tamanohikari
(Available on flights to and from North Asia)
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Beverages
Gourmet Coffee Beans
For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee.
Brazil Santos Bourbon
A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo
A good all-rounded coffee with light body and a smooth, clean aftertaste
Kenyan AA “Kilimanjaro”
A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees
Brewed Coffee
Decaffeinated Coffee
Espresso
A single shot of premium coffee
Cappuccino
Espresso topped with foamed milk
Mocha
A combination of coffee, milk and chocolate
Café Royal
Lightly sweetened coffee with a touch of XO
International Teas*
Royal Darjeeling
An exquisite black tea that develops remarkable overtones of ripe apricots
Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot
English Breakfast Tea
A timeless classic black tea with an invigorating full bodied and robust flavour
Nuwara Ellya OP Ceylon
An Orange Pekoe black tea renowned for its light and generous complexity
Chamomile
Soft and soothing chamomile flowers yielding a golden, caffeine-free cup
Decaffeinated Earl Grey
A caffeine-free black tea alternative infused with TWG Tea bergamot
Singapore Breakfast Tea
An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste
Paris-Singapore Tea
A distinguished green tea blended with fragrant cherry blossoms and red fruits
In-House Tea Selection
Asian Teas*
Sencha
Japanese Green tea with a delicate aroma and a fresh, clean taste
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice
Chinese Teas
Jasmine
An aromatice green tea, scented with jasmine flowers
Oolong
A smooth tea featuring a distinctive fragrance of orchids
Pu-Erh
A strong tea exuding an earthy fragrance
* Available hot or with ice
Other Beverages*
Hot Chocolate
Milo
Mineral Water
Sparkling
Still
Fruit Juice
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light/Coke Zero
Ginger Ale
7-Up
Milk
Full Cream
Low Fat
Business Class menu
Singapore to Christchurch
June 2012
Dinner Menu
Prelude
Satay
With onion, cucumber and spicy peanut sauce
Starter
White asparagus terrine with prosciutto ham
mesclun and champagne vinaigrette
Main
Grilled rib eye of beef with artichoke-potato hash and black olive chimichurri
Pan seared prawns with garlic butter sauce, sauteed mixed peppers and buttered linguine
Pla kao lard prik
Thai style deep fried perch fillet with vegetables and steamed rice
Wok fried chicken in sesame oil and ginger, braised beancurd with vegetables and fried noodles
Finale
Choice of blueberry cheesecake or mango ice cream
with berry compote
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
Light Bites Menu
Should you fancy a little snack or something more substantial in between your means, simply make your selection known to our crew, during the flight.
Noodles
Instant chicken noodle or flavour of the month
Vegetarian and non-vegetarian instant noodles
Sandwiches
Savoury sandwich
Vegetarian sandwich
Snacks
Assorted nuts
Potato chips
Savoury snacks
Chocolate bar
Assorted biscuits
A selection from the fruit basket
Breakfast Menu
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yoghurt
Cornflakes or granola with milk
Plain or fruit yoghurt
Main
Char siew and wanton noodle soup
Egg noodles in rich broth garnished with honey roasted pork, pork dumplings and leafy greens
A renowned favourite in Singapore
Golden waffle with maple syrup, berry compote and ricotta cheese
Baked egg with prosciutto ham
parmesan crumbled asparagus and tomato herb salsa
Breads
Assorted breakfast rolls
Butter – Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
Your Breakfast Choice
This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out – if they do not receive your selection, you will be awakened in time for The Complete Breakfast
The Complete Breakfast*
Take your pick of the Main Event from our scrumptious selections.
Served earliest 2.5 hours prior to arrival
Continental Breakfast*
Delight in this simple yet wholesome meal.
Served earliest 1.5 hours prior to arrival
* Kindly refer to the breakfast menu
SQ297C SIN-CHC (D/SN1/B) 28-1.1 05-06 RC
Beverages
Champagnes & Wines
Champagne
Champagne Henriot Brut Souverain
Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish.
White Wine
2010 Joseph Drouhin Saint-Veran, Maconnais, Burgundy, France
After Pouillu-Fuisse, Saint-Veran is the best appellation from the maconnais, the beautiful part of southern Burgundy with hillsides covered in the Chardonnay vine that has been planted in the region for hundreds of years. Lemon-yellow in colour, with an aroma of fresh apples and a touch of dry honey, supple and rounded on the palate with a refreshing lift of acidity on the finish. 2010 was a renowned year in Burgundy.
2010 Mud House Sauvignon Blanc, Marlborough, New Zealand
New Zealand's Marlborough region is home to many of the world's most distinctive Sauvignon Blanc wines, and Mud House is one of Marlborough's most respected producers. The grapes for this wine were grown in the sub-regions of Wairau, Awatere and Ure Valleys, and the wine made by Nadine Worley. This wine's racy and vibrant style has a strong international reputation and is typified by a lifted herbaceous leafy aroma and crisp mouthwatering acidity and wonderful freshness.
or
2011 Hunter's Sauvignon Blanc, Marlborough, New Zealand
The Marlborough region in New Zealand's South Island is home to some of the world's finest sauvignon blanc wines. This wine displays all the leafy, fresh and racy flavours typical of the region and won a Gold Medal at the Marlborough Wine Show. Not surprising, as Hunter's, run by the legendary Jane Hunter, has consistently made some of New Zealand's best wines for over 30 years.
Red Wine
2008 Tatachilla Shiraz - McLaren Vale, Australia
Shiraz is Australia's most famous grape variety - yet the style of wine produced varies greatly depending upon the specific climatic conditions of the region. McLaren Vale has dry and warm Mediterranean growing conditions so the Shiraz wines are ripe and full with a soft finish. The region close to the sea south of Adelaide is well known for its patchwork of olive groves, almond trees and vineyards. Whilst Tatachilla was established over 100 years ago it has undergone a major renaissance over the last 15 years and now produces some of the regions finest wines.
2008 Chateau D'Aurilhac Haut-Medoc
Chateau D'Aurilhac is a fine 21-hectare estate from one of the best communes in the northern Medoc, whose vineyards are 95% Cabernet Sauvignon and Merlot, and 5% Cabernet Franc and Petit Verdot. The deep carmine red colour leads to aromas of crushed summer berries with a hint of spice and the natural ripeness of flavour shows a classically firm finish with elegance and depth of fruit. 2008 was a good year in Bordeaux and this youthful wine will drink very well during 2012.
Port
Fonseca Unfiltered Late Bottled Vintage 2005
The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct.
Cocktails
Featured Mix
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
Cocktails
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Sunrise Breezer
A refreshing blend of sake and bitter lemon
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Screwdriver
A classic concoction of vodka and orange juice
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Solitaire Dreams
A cool concoction of rum, pineapple juice, Sling mix with ginger ale
Spirits
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Fruit Spritzer
Awaiting The Golden Dawn
Golden Spice
Apple Bliss
Citrus Royale
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Highland Park 12 Years Old Single Malt Whisky
Absolut Vodka
Bacardi Superior
Gordon’s Dry Gin
Premium Ginjo Sake Tamanohikari
(Available on flights to and from North Asia)
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Beverages
Gourmet Coffee Beans
For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee.
Brazil Santos Bourbon
A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo
A good all-rounded coffee with light body and a smooth, clean aftertaste
Kenyan AA “Kilimanjaro”
A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees
Brewed Coffee
Decaffeinated Coffee
Espresso
A single shot of premium coffee
Cappuccino
Espresso topped with foamed milk
Mocha
A combination of coffee, milk and chocolate
Café Royal
Lightly sweetened coffee with a touch of XO
International Teas*
Royal Darjeeling
An exquisite black tea that develops remarkable overtones of ripe apricots
Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot
English Breakfast Tea
A timeless classic black tea with an invigorating full bodied and robust flavour
Nuwara Ellya OP Ceylon
An Orange Pekoe black tea renowned for its light and generous complexity
Chamomile
Soft and soothing chamomile flowers yielding a golden, caffeine-free cup
Decaffeinated Earl Grey
A caffeine-free black tea alternative infused with TWG Tea bergamot
Singapore Breakfast Tea
An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste
Paris-Singapore Tea
A distinguished green tea blended with fragrant cherry blossoms and red fruits
In-House Tea Selection
Asian Teas*
Sencha
Japanese Green tea with a delicate aroma and a fresh, clean taste
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice
Chinese Teas
Jasmine
An aromatice green tea, scented with jasmine flowers
Oolong
A smooth tea featuring a distinctive fragrance of orchids
Pu-Erh
A strong tea exuding an earthy fragrance
* Available hot or with ice
Other Beverages*
Hot Chocolate
Milo
Mineral Water
Sparkling
Still
Fruit Juice
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light/Coke Zero
Ginger Ale
7-Up
Milk
Full Cream
Low Fat