The All-Airline FT Menu Collection
Mar 31, 2013, 8:01 pm
#1171
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Emirates
First Class menu
Sydney to Auckland
March 2013
Bar Service
Aperitifs
Campari - Campari Bitter
Vermouth Sweet/Dry - Martini
Beers
A selection of international beers including Heineken, Budweiser and Amstel Light
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Mocktails
Jumeirah Delight
Spirits
Premium Scotch Whisky - Chivas Regal Royal Salute, Johnnie Walker Blue Label
Single Malt Whisky - Glenfiddich 21 Years Old
Bourbon - Woodford Reserve
Cognac - Hennessy Paradis
Vodka - Grey Goose, Imperia Russian
Gin - Bombay Sapphire, Hendricks
Rum - Bacardi Superior, Ron Zacapa
Champagne, Port & Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Liqueuers
Baileys Irish Cream
Tia Maria
Drambuie
Cointreau
Patron XO Cafe
Breakfast
Juice
Fruit juice
a refereshing choice of freshly pressed orange juice or grapefruit juice of enjoy a passion fruit and banana smoothie
Fruit
Breakfast fruits
a palette of ripe tropical and seasonal cut fresh fruits
Yoghurt
plain or passion fruit yoghurt
Assorted cereals
choice of crunchy cornflakes or nutritious muesli
Hot Breakfast
Chive scrambled eggs
creamy farm fresh eggs marbled with chives, accompanied by herb-marinated tender grilled chicken medallion, sizzling veal sausage, braised haricot beans and slow-roasted vine tomatoes
Cheese-filled omelette
farmhouse fresh light egg omelette, served with a chunky tangy tomato relish, charred flat woodland mushrooms, steamed asparagus spears, and crispy potato and corn fritters
Thin crepes filled with apple, ricotta and raisin
delicate French pancakes, topped with stewed apricots and a rich caramel sauce
Delicatessen's cold meats and cheese
a gourmet selection of breakfast cheeses, served with sliced prime roast beef, and tender smoked chicken, with a selection of garnishes including gherkin, tomato and cucumber slices and fresh parsley
Bread
Breakfast bread basket
a variety of soft and crusty fresh baked breads, butter croissants and flaky breakfast pastries, served with butter and preserves
Hot Beverages
Tea
black and herbal teas from around the world, featuring Ceylon, China, Earl Grey and Camomile
Coffee
brewed to order, your choice of decaffeinated, espresso and cappuccino coffee
Wine
Champagne
Dom Perignon Vintage 2003
The 2003 Dom Perignon is a highly rich, powerful and vinous Dom Perignon and unsurprisingly since the summer of 2003 was the hottest in 53 years. The nose has two distinct sides - the light floral candied fruit notes and darker, spicier, licorice aromas. A mouthful of creamy, silky fruit, hints of praline and honey, is under-pinned by a fina vivacious acidity and striking minerality. The perfect way to start a flight, excellent with caviar and pretty outstanding with shellfish and other fish dishes.
Moet & Chandon NV
Brut Imperial
A harmonious blend of the three Champagne grape varieties : Chardonnay, Pinot Noir and Pinot Meurnier, from the most expressive crus of the Champagne region. Brut Imperial embodies the Moet & Chandon style. It is a complete, generous and dunamic champagne. The wine has matured on the lees for several years until considered ready for drinking by the Chef de Cave.
White Wine
Y de Yquem 2010, Bourdeaux
Most impassioned wine lovers will have heard if not had the extreme pleasure to taste a wine from the revered Chateau d'Yquem vineyards in Sauternes, famous for their lusciously rich, complex, long living and unctuous wine. But few will have come across Y (pronounced "Ygrec") the almost dry white wine produced from early picked Sauvignon Blanc and Semillon grapes from the same vineyards. Y is intensely fruited and vivacious, packed full of citrus, white flowers and honey, with a beautiful freshness and a touch of sweetness. Due to this residual sweetness it matches a very wide range of dishes.
Stonier Reserve Chardonnay, 2010, Mornington Peninsula
There is a lot of talk about the Yarra Valley being the premier supply of cool climate wine in Australia but our money is on the Mornington peninsula. Positioned on the coast near Melbourne it benefits from the cool ocean breeze. Fermented in French oak barrels the 2010 Chardonnay displays notes of nougat, peaches and nuts. The superb creamy palate has a fine acidity making this a great food wine, especially with seafood, pasta and poultry dishes.
Leeuwin Prelude Chardonnay 2010, Margaret River
Leeuwin was one of the earliest wineries in Margaret River region with an exceptional reputation for fine Chardonnay. The 2010 Prelude Chardonnay was fermented and aged in French oak barrels which offers notes of honeyed peaches, jasmine, orange, a dash of lime and lifted floral notes with a light oak nuance in the backgroun. The palate is delicately textured with pear, hints of wild honey and cashew. The finish is persistent. A superb wine for pairing with shellfish and seafood dishes.
Pierro LTC 2012, Margaret River
A blend of Sauvignon Blanc and Semillon is well-known in Margaret River. Our friends at Pierro add "a little touch of Chardonnay" to theirs, hence the name LTC. The Semillon has a waxy texture; the Sauvignon gives a zesty freshness and the Chardonnay marries the two together with an overriding creaminess. A melange of grapefruit, lime and peach are found on the palate with a seductive and silky texture. Truly great to be enjoyed as an aperitif, with seafood and even spicy dishes.
Red Wine
Chateau Batailley 2000, Pauillac Bordeaux
Batailley is one of the oldest estates in the Medoc. The name is derived from the battle ("battaille") that took place where the chateau and vineyard are today during the 100-years war in 1452. Neighbouring Latour and Lynch Bages, Batailley has a very classical Pauillac style, exhibiting power, structure and deep fruit. 2000 was one of the finest years on record in Pauillac producing dense and long living wines. The ruby colour, turning to brick red on the rim, leads to an aromatic nose with ripe plums and cherry fruit. The palate is elegant, exuding cassis liqueur, tobacco and cedar notes. The perfect partner for steak and lamb dishes and the cheese board.
Clarendon Hills Onkaparinga Grenache 2009, McLaren Vale
The Onkaparinga Grenache forms part of what Roman Bratasuik calls his "grand cru" classification. The soils of this so called new world site are some of the oldest on earth and the vines were planted over 100 years ago still on pre phylloxera rootstocks, so you can imagine the intensity of the wine. The proximity of the ocean and the 300 meter elevation give Roman's wines lifted aromas and a fresh palate. The 2009 has a distinct, cosmetic-like, floral perfume with raspberry and kirsch aromas. Full bodied with fine savoury fruit flavours, elegant and soft tannins and a crisp finish.
Torbreck RunRig 2006, Barossa Valley
The RunRig was designed with the great wines of Hermitage and Cote Rotie in mind and the style comes through. The blend follows the classic Cote Rotie blend of 95% Shiraz or Syrah with 5% of Viognier, the fragrant white wine of Northern Rhone. A wine of great power and depth, with complex aromas of cigar box, Asian spice, barbecued meat, and layers of saturated fruit complimenting the generous structure. This is one of Barossa's greatest wines and deserves a fine red meat dish to accompany it.
Chateau Marquis de Terme 2003, Margaux
The 4th growth Margaux Chateau Marquis de Terme 2003 comes from one of the hottest years on record in Bordeaux. The colour is classically claret - dark ruby fading to garnet on the rim. The sweet plum and currant aromas are joined by herbal and tobacco notes. The palate is medium weight and charming, offering black cherries, cassis and more tobacco. A perfect partner to lamb and beef dishes, pleasant on its own or with hard cheeses.
Seppelt Aerin's Heathcote GSM 2009, Victoria
A single vineyard effort from one of Australia's most established producers - Seppelt. The Grenache, Shiraz and Mourverdre blend works brilliantly on the Heathcote soils producing complex and satisfying wines. Raspberries, red currants and subtle oak on the nose lead to a medium bodied palate with fine tannins, bold red fruits and sweet spice. A delicious wine, perfect with a range of food especially red meat and spicy dishes.
Dessert
Chateau Coutet 2006, Barsac Bordeaux
One of only two premier crus of Barsac, a region producing the famous sweet wines along with Sauternes. Coutet, like the other wines of Barsac, and Sauternes, benefits from the micro climate created by the two rivers flanking the vineyards. The mist, created by the cool and warm airs of the two rivers allows "noble rot" to form on the berries which in turn sucks out the water leaving shriveled but very concentrated juice in the grapes. It is this concentrated, viscous juice that goes on to make the delicious sweet wines that carry the appellation of Barsac (and Sauternes). The Coutet 2006 has a beautifully fresh nose combining exotic fruits such as pineapple and peaches with honey and marzipan. A light, zingy style, quite typical of the Barsac commune, the wine shows great opulence, svelte texture and a finely integrated acidity adding a welcome freshness. Perfect with an array of desserts and salty cheeses.
Port
Graham's Single Harvest Tawny Port 1969, Douro
This rare, limited release single vintage Tawny, from a production of only six barrels was not easy to come by, but since we did we are delighted to share it with you. Single vintage Tawny, for those of you unfamiliar to the style, is a vintage Port aged in port pipes until release. The longer the wine is aged, the lighter or more "tawny" it becomes. The Graham's 69 has a seductive and mesmerizing nose with honeysuckle, vanilla and caramel. The complex and silky palate has been softened from the 41 years in port pipes offering currants, exotic spice and butterscotch. A great accompaniment to salty cheese and chocolate desserts. Saude!
First Class menu
Sydney to Auckland
March 2013
Bar Service
Aperitifs
Campari - Campari Bitter
Vermouth Sweet/Dry - Martini
Beers
A selection of international beers including Heineken, Budweiser and Amstel Light
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Mocktails
Jumeirah Delight
Spirits
Premium Scotch Whisky - Chivas Regal Royal Salute, Johnnie Walker Blue Label
Single Malt Whisky - Glenfiddich 21 Years Old
Bourbon - Woodford Reserve
Cognac - Hennessy Paradis
Vodka - Grey Goose, Imperia Russian
Gin - Bombay Sapphire, Hendricks
Rum - Bacardi Superior, Ron Zacapa
Champagne, Port & Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Liqueuers
Baileys Irish Cream
Tia Maria
Drambuie
Cointreau
Patron XO Cafe
Breakfast
Juice
Fruit juice
a refereshing choice of freshly pressed orange juice or grapefruit juice of enjoy a passion fruit and banana smoothie
Fruit
Breakfast fruits
a palette of ripe tropical and seasonal cut fresh fruits
Yoghurt
plain or passion fruit yoghurt
Assorted cereals
choice of crunchy cornflakes or nutritious muesli
Hot Breakfast
Chive scrambled eggs
creamy farm fresh eggs marbled with chives, accompanied by herb-marinated tender grilled chicken medallion, sizzling veal sausage, braised haricot beans and slow-roasted vine tomatoes
Cheese-filled omelette
farmhouse fresh light egg omelette, served with a chunky tangy tomato relish, charred flat woodland mushrooms, steamed asparagus spears, and crispy potato and corn fritters
Thin crepes filled with apple, ricotta and raisin
delicate French pancakes, topped with stewed apricots and a rich caramel sauce
Delicatessen's cold meats and cheese
a gourmet selection of breakfast cheeses, served with sliced prime roast beef, and tender smoked chicken, with a selection of garnishes including gherkin, tomato and cucumber slices and fresh parsley
Bread
Breakfast bread basket
a variety of soft and crusty fresh baked breads, butter croissants and flaky breakfast pastries, served with butter and preserves
Hot Beverages
Tea
black and herbal teas from around the world, featuring Ceylon, China, Earl Grey and Camomile
Coffee
brewed to order, your choice of decaffeinated, espresso and cappuccino coffee
EK412-DXBSYDAKL-F-16D_A380
Wine
Champagne
Dom Perignon Vintage 2003
The 2003 Dom Perignon is a highly rich, powerful and vinous Dom Perignon and unsurprisingly since the summer of 2003 was the hottest in 53 years. The nose has two distinct sides - the light floral candied fruit notes and darker, spicier, licorice aromas. A mouthful of creamy, silky fruit, hints of praline and honey, is under-pinned by a fina vivacious acidity and striking minerality. The perfect way to start a flight, excellent with caviar and pretty outstanding with shellfish and other fish dishes.
Moet & Chandon NV
Brut Imperial
A harmonious blend of the three Champagne grape varieties : Chardonnay, Pinot Noir and Pinot Meurnier, from the most expressive crus of the Champagne region. Brut Imperial embodies the Moet & Chandon style. It is a complete, generous and dunamic champagne. The wine has matured on the lees for several years until considered ready for drinking by the Chef de Cave.
White Wine
Y de Yquem 2010, Bourdeaux
Most impassioned wine lovers will have heard if not had the extreme pleasure to taste a wine from the revered Chateau d'Yquem vineyards in Sauternes, famous for their lusciously rich, complex, long living and unctuous wine. But few will have come across Y (pronounced "Ygrec") the almost dry white wine produced from early picked Sauvignon Blanc and Semillon grapes from the same vineyards. Y is intensely fruited and vivacious, packed full of citrus, white flowers and honey, with a beautiful freshness and a touch of sweetness. Due to this residual sweetness it matches a very wide range of dishes.
Stonier Reserve Chardonnay, 2010, Mornington Peninsula
There is a lot of talk about the Yarra Valley being the premier supply of cool climate wine in Australia but our money is on the Mornington peninsula. Positioned on the coast near Melbourne it benefits from the cool ocean breeze. Fermented in French oak barrels the 2010 Chardonnay displays notes of nougat, peaches and nuts. The superb creamy palate has a fine acidity making this a great food wine, especially with seafood, pasta and poultry dishes.
Leeuwin Prelude Chardonnay 2010, Margaret River
Leeuwin was one of the earliest wineries in Margaret River region with an exceptional reputation for fine Chardonnay. The 2010 Prelude Chardonnay was fermented and aged in French oak barrels which offers notes of honeyed peaches, jasmine, orange, a dash of lime and lifted floral notes with a light oak nuance in the backgroun. The palate is delicately textured with pear, hints of wild honey and cashew. The finish is persistent. A superb wine for pairing with shellfish and seafood dishes.
Pierro LTC 2012, Margaret River
A blend of Sauvignon Blanc and Semillon is well-known in Margaret River. Our friends at Pierro add "a little touch of Chardonnay" to theirs, hence the name LTC. The Semillon has a waxy texture; the Sauvignon gives a zesty freshness and the Chardonnay marries the two together with an overriding creaminess. A melange of grapefruit, lime and peach are found on the palate with a seductive and silky texture. Truly great to be enjoyed as an aperitif, with seafood and even spicy dishes.
Red Wine
Chateau Batailley 2000, Pauillac Bordeaux
Batailley is one of the oldest estates in the Medoc. The name is derived from the battle ("battaille") that took place where the chateau and vineyard are today during the 100-years war in 1452. Neighbouring Latour and Lynch Bages, Batailley has a very classical Pauillac style, exhibiting power, structure and deep fruit. 2000 was one of the finest years on record in Pauillac producing dense and long living wines. The ruby colour, turning to brick red on the rim, leads to an aromatic nose with ripe plums and cherry fruit. The palate is elegant, exuding cassis liqueur, tobacco and cedar notes. The perfect partner for steak and lamb dishes and the cheese board.
Clarendon Hills Onkaparinga Grenache 2009, McLaren Vale
The Onkaparinga Grenache forms part of what Roman Bratasuik calls his "grand cru" classification. The soils of this so called new world site are some of the oldest on earth and the vines were planted over 100 years ago still on pre phylloxera rootstocks, so you can imagine the intensity of the wine. The proximity of the ocean and the 300 meter elevation give Roman's wines lifted aromas and a fresh palate. The 2009 has a distinct, cosmetic-like, floral perfume with raspberry and kirsch aromas. Full bodied with fine savoury fruit flavours, elegant and soft tannins and a crisp finish.
Torbreck RunRig 2006, Barossa Valley
The RunRig was designed with the great wines of Hermitage and Cote Rotie in mind and the style comes through. The blend follows the classic Cote Rotie blend of 95% Shiraz or Syrah with 5% of Viognier, the fragrant white wine of Northern Rhone. A wine of great power and depth, with complex aromas of cigar box, Asian spice, barbecued meat, and layers of saturated fruit complimenting the generous structure. This is one of Barossa's greatest wines and deserves a fine red meat dish to accompany it.
Chateau Marquis de Terme 2003, Margaux
The 4th growth Margaux Chateau Marquis de Terme 2003 comes from one of the hottest years on record in Bordeaux. The colour is classically claret - dark ruby fading to garnet on the rim. The sweet plum and currant aromas are joined by herbal and tobacco notes. The palate is medium weight and charming, offering black cherries, cassis and more tobacco. A perfect partner to lamb and beef dishes, pleasant on its own or with hard cheeses.
Seppelt Aerin's Heathcote GSM 2009, Victoria
A single vineyard effort from one of Australia's most established producers - Seppelt. The Grenache, Shiraz and Mourverdre blend works brilliantly on the Heathcote soils producing complex and satisfying wines. Raspberries, red currants and subtle oak on the nose lead to a medium bodied palate with fine tannins, bold red fruits and sweet spice. A delicious wine, perfect with a range of food especially red meat and spicy dishes.
Dessert
Chateau Coutet 2006, Barsac Bordeaux
One of only two premier crus of Barsac, a region producing the famous sweet wines along with Sauternes. Coutet, like the other wines of Barsac, and Sauternes, benefits from the micro climate created by the two rivers flanking the vineyards. The mist, created by the cool and warm airs of the two rivers allows "noble rot" to form on the berries which in turn sucks out the water leaving shriveled but very concentrated juice in the grapes. It is this concentrated, viscous juice that goes on to make the delicious sweet wines that carry the appellation of Barsac (and Sauternes). The Coutet 2006 has a beautifully fresh nose combining exotic fruits such as pineapple and peaches with honey and marzipan. A light, zingy style, quite typical of the Barsac commune, the wine shows great opulence, svelte texture and a finely integrated acidity adding a welcome freshness. Perfect with an array of desserts and salty cheeses.
Port
Graham's Single Harvest Tawny Port 1969, Douro
This rare, limited release single vintage Tawny, from a production of only six barrels was not easy to come by, but since we did we are delighted to share it with you. Single vintage Tawny, for those of you unfamiliar to the style, is a vintage Port aged in port pipes until release. The longer the wine is aged, the lighter or more "tawny" it becomes. The Graham's 69 has a seductive and mesmerizing nose with honeysuckle, vanilla and caramel. The complex and silky palate has been softened from the 41 years in port pipes offering currants, exotic spice and butterscotch. A great accompaniment to salty cheese and chocolate desserts. Saude!
Apr 23, 2013, 9:26 pm
#1172
Join Date: Oct 1999
Location: New York
Posts: 7,347
MH 179 CMB-KUL April 2013
Malaysian Airlines Business Class
Wine List
B737-800 flights
Champagne
Champagne Jacquart Cuvee Brut Mosaique Multi-Vintages
White Wine
Dr. L Riesling Kabinett Feinherb 2010
Red Wine
Yalumba Patchwork Shiraz 2010
Port Wine
Taylor’s Fine Tawny Port
April 2013
MH 179 Kuala Lumpur to Colombo (Late Night Departure)
Supper
Appetizer
Malaysian Satay
Our Award-winning grilled chicken and lamb skewers with peanut sauce and traditional accompaniments
Seasonal Salad
With Vinaigrette Dressing
Bakery Selection
Main Course
Accompanied by Plain Yogurt and Mints
Narial Chicken
Chicken cooked in coconut milk served with ghee basmati rice, black-eye bean masala and fried potato and cashew nut roll
Or
Lamb Pepper Masala
Lamb cooked in masala spices served with basmati rice, kidney bean masala and tomato pepper skewer
Or
Tricolor Penne Pasta
With prawns carbonara and tomato coulis
Or
Ikan Masak Asam Pedas
Slow cooked fish in spicy and sour gravy with steamed rice and mixed vegetables
Dessert
Nawabi Tukda
Rich bread pudding
Fresh Fruits
Papadum is available on request
0179U4G.MOA
Wine List
B737-800 flights
Champagne
Champagne Jacquart Cuvee Brut Mosaique Multi-Vintages
White Wine
Dr. L Riesling Kabinett Feinherb 2010
Red Wine
Yalumba Patchwork Shiraz 2010
Port Wine
Taylor’s Fine Tawny Port
April 2013
MH 179 Kuala Lumpur to Colombo (Late Night Departure)
Supper
Appetizer
Malaysian Satay
Our Award-winning grilled chicken and lamb skewers with peanut sauce and traditional accompaniments
Seasonal Salad
With Vinaigrette Dressing
Bakery Selection
Main Course
Accompanied by Plain Yogurt and Mints
Narial Chicken
Chicken cooked in coconut milk served with ghee basmati rice, black-eye bean masala and fried potato and cashew nut roll
Or
Lamb Pepper Masala
Lamb cooked in masala spices served with basmati rice, kidney bean masala and tomato pepper skewer
Or
Tricolor Penne Pasta
With prawns carbonara and tomato coulis
Or
Ikan Masak Asam Pedas
Slow cooked fish in spicy and sour gravy with steamed rice and mixed vegetables
Dessert
Nawabi Tukda
Rich bread pudding
Fresh Fruits
Papadum is available on request
0179U4G.MOA
Apr 23, 2013, 9:29 pm
#1173
Join Date: Oct 1999
Location: New York
Posts: 7,347
MH 178 KUL-CMB April 2013
Malaysian Airlines Business Class
Wine List
B737-800 flights
Champagne
Champagne Jacquart Cuvee Brut Mosaique Multi-Vintages
White Wine
Dr. L Riesling Kabinett Feinherb 2010
Red Wine
Yalumba Patchwork Shiraz 2010
Port Wine
Taylor’s Fine Tawny Port
April 2013
MH 178 Colombo to Kuala Lumpur
Supper
Appetizer
Malaysian Satay
Our Award-winning grilled chicken and lamb skewers with peanut sauce and traditional accompaniments
Seasonal Mixed Green Salad
With asparagus and strawberry vinaigrette
Bakery Selection
Main Course
Chicken Biryani
Chicken braised in herbs and spices with biryani rice and fried eggplant curry
Or
Sri Lankan Fish Stew
Fish stew made with capsicum, onions, black pepper, vinegar and coconut milk served with steamed rice and okra
Or
Lamb Navarin
Stewed lamb and turnips with linguine pasta and seasonal vegetables
Or
Vegetable Fried Rice
With spicy garlic vegetables and soya green peas curry
Dessert
Fresh Fruit
0178SU4G.MOC
Wine List
B737-800 flights
Champagne
Champagne Jacquart Cuvee Brut Mosaique Multi-Vintages
White Wine
Dr. L Riesling Kabinett Feinherb 2010
Red Wine
Yalumba Patchwork Shiraz 2010
Port Wine
Taylor’s Fine Tawny Port
April 2013
MH 178 Colombo to Kuala Lumpur
Supper
Appetizer
Malaysian Satay
Our Award-winning grilled chicken and lamb skewers with peanut sauce and traditional accompaniments
Seasonal Mixed Green Salad
With asparagus and strawberry vinaigrette
Bakery Selection
Main Course
Chicken Biryani
Chicken braised in herbs and spices with biryani rice and fried eggplant curry
Or
Sri Lankan Fish Stew
Fish stew made with capsicum, onions, black pepper, vinegar and coconut milk served with steamed rice and okra
Or
Lamb Navarin
Stewed lamb and turnips with linguine pasta and seasonal vegetables
Or
Vegetable Fried Rice
With spicy garlic vegetables and soya green peas curry
Dessert
Fresh Fruit
0178SU4G.MOC
Apr 23, 2013, 9:30 pm
#1174
Join Date: Oct 1999
Location: New York
Posts: 7,347
MH 4 KUL-LHR April 2013
Malaysian Airlines First Class
Wine List
Champagne
Dom Perignon 2003
White Wines
Manuel Oliver Gard Meursault Chardonnay 2009
Fritz Haag Brauneberger Juffer Riesling Spatlese 2011
Red Wines
Chateau Haut Batailley 2005
Schubert Marion’s Vineyard Pinot Noir 2010
Port Wine
Taylor’s Fine Tawny Port
Happy Hours Cocktails
Aperitifs
Campari
Martini Extra Dry
Martini Rosso
Beers
Carlsberg
Tiger
Cognac
Hennessy XO
Liqueurs
Bailey’s Irish Cream
Grand Marnier
Tia Maria
Premium Spirits
Bacardi Superior Rum
Godon’s Gin
Smirnoff Blue Vodka
Single Malt Whiskey
The Glenlivet 18 years
Blended Whiskey
Chivas Royal Salute 21 Years
Jack Daniel’s Tennessee Whiskey
Johnnie Walker Black Label
Cocktails
Americano
Bloody Mary
Cuba Libre
Gin and Tonic
Gin Sling
Martini
Scotch and Soda
Screwdriver
Beverage selection
Coffee
Jamaican Blue Mountain
Ethiopian Yirgacheffe
Brazilian Santos
Iced Coffee
Must Try
Espresso
Coffee on the Rocks
Cappuccino
Café Latte
Malaysian Favorites
White Coffee “O”
Local Black Coffee, roasted with margarine and sugar-free, distinctively full-bodied
Nescafe Gold Blend
Nescafe Decaffeinated
Chocolate
Malaysian Favorites
Milo – Chocolate Malt Drink
Tea
Malaysian Favorites
TEH TARIK
Literally translated as “pulled tea”, this milk tea is traditionally prepared in coffee shops and hawker stalls by pouring the drink back and forth between two glasses for a frothy finish.
Milk Tea
Ceylon MEDA WATTE
Earl Grey
Tea Blend – A blend of Papua New Guinea and Ceylon Tea
Camomile Herbal Infusion
Japanese Green Tea
Jasmine Green Tea
Oolong Tea
South African Rooibos Tea
Lemon Tea Available hot or iced
Honey Lemon Tea Available hot or iced
Fruit Juices
Orange Juice
Apple Juice
Pink Guava Juice (Available on Flights from Kuala Lumpur)
Mineral Water
Still
Sparkling
Mocktails
Kasturi
Enjoy this citrusy refreshing drink made with fresh calamansi juice and sour plum
*A cocktail version is also available on request
Virgin Mary
An alcohol-free version of the Bloody Mary, pairs well with steak
Moscow Mule Mocktail
Ginger ale with lime, this drink is recommended with curries and rice
Placebo Gin & Tonic
A non-alcoholic version
Virgin Cuba Libre
Cola with the buzz of lime twist, a great thirst-quencher
Soft Drinks
MH 4
Kuala Lumpur to London Heathrow
Appetizer
Malaysian Satay
Our Award-winning Signature Dish
Charcoal grilled chicken and beef skewers with peanut sauce, traditional accompaniments and authentic Malaysian compressed rice wrapped in young coconut leaves
Spicy sambal is available on request
Claims and Corn Chowder
With smoked salmon flakes and herb croutons
[URL=http://s1213.photobucket.com/user/Carfield76/media/April%202013/file_zps9ba7ed55.jpg.html]
Or
Roasted Red Onion Soup
With cheese scones
Or
Smoked Chicken Salad
With rocket leaves, diced mango, fresh chives, and raspberry chili dressing
Or
Caviar
With Loch Fyne Scottish Smoked Salmon, Blinis pancake or Melba toast, chopped onion, parsley, lemon and sour cream
Or
Mesclun Salad
With feta cheese and Thousand Island dressing
Bakery Selection
With unsalted butter or extra virgin olive oil with balsamic vinegar on request
Main Course
Kapitan Chicken Curry
With steamed rice and stir fried Chinese vegetables in oyster sauce
Or
Orange Scented Grilled Lobster Tail
With braised orzo pasta, capsicum layer and nantua sauce
Or
Pan Seared Fillet of Beef
With kale mashed potato, seared baby tomato, kalamata olive and balsamic onion sauce
Or
Deep Fried Soya Glazed Cod
With young chow fried rice, fried tofu, braised baby kailan, shiitake mushroom and oyster soya sauce
Or
Roast Fillet of Lamb Loin
With creamy gratinated potato, stewed lentil and vegetables
To Finish
Chocolate Brioche and English Toffee Pudding with sautéed banana, chunky toffee and vanilla anglaise
Ice Cream
Fresh Fruits
From our finest selection of fruits
Cheese selection
Brie, Danablu and Edam with crudités, crackers, dried fruits and walnut
On Request
Gourmet Coffee and Tea
0004LU4F.MOE
Moments of Indulgence
There’s nothing quite like a good refreshment when you’re lost in a good book or engrossed in a movie at 35,000feet in the air. Do allow us to pamper you further with a selection of cold or hot snacks.
Noodles
Served in vegetable based soup with shredded chicken, prawns, bean curd, squid balls and Asian greens
Or
Congee
Served with condiments
Or
Cookies
Freshly baked chocolate chip or macadamia cookies
Or
Gourmet sandwich
Tortilla bread with sliced chicken breast and Cajun spiced mayonnaise with a side of fried herb potato
Freshly prepared on request
Snacks
Chocolates
Assorted Cheese and Crackers
Fresh Fruits
0004SK4F.MOE
Light Meal
Appetizer
Seared Tuna Loin with Black Pepper
Served with wasabi mayonnaise
Bakery Selection
With unsalted butter or extra virgin olive oil with balsamic vinegar on request
Main Course
Roast Beef Tenderloin
With Yorkshire pudding, carrots, green zucchini and black pepper sauce
Or
Ikan Masak Pudding Lada
Stewed fish in hot and sour gravy, served with steamed rice and mixed vegetables with garlic oil
Or
Pesto Fettuccine
With grilled prawn, arugula leaf and shaved Parmesan
Or
Chicken and Pineapple Pizza
Or
Creamy Leek and Potato Crumbed Tart
With arugula leaf and sweet tomato relish
To Finish
Fresh Fruits
Gourmet Coffee and Tea
0004LM4F.MOE
Wine List
Champagne
Dom Perignon 2003
White Wines
Manuel Oliver Gard Meursault Chardonnay 2009
Fritz Haag Brauneberger Juffer Riesling Spatlese 2011
Red Wines
Chateau Haut Batailley 2005
Schubert Marion’s Vineyard Pinot Noir 2010
Port Wine
Taylor’s Fine Tawny Port
Happy Hours Cocktails
Aperitifs
Campari
Martini Extra Dry
Martini Rosso
Beers
Carlsberg
Tiger
Cognac
Hennessy XO
Liqueurs
Bailey’s Irish Cream
Grand Marnier
Tia Maria
Premium Spirits
Bacardi Superior Rum
Godon’s Gin
Smirnoff Blue Vodka
Single Malt Whiskey
The Glenlivet 18 years
Blended Whiskey
Chivas Royal Salute 21 Years
Jack Daniel’s Tennessee Whiskey
Johnnie Walker Black Label
Cocktails
Americano
Bloody Mary
Cuba Libre
Gin and Tonic
Gin Sling
Martini
Scotch and Soda
Screwdriver
Beverage selection
Coffee
Jamaican Blue Mountain
Ethiopian Yirgacheffe
Brazilian Santos
Iced Coffee
Must Try
Espresso
Coffee on the Rocks
Cappuccino
Café Latte
Malaysian Favorites
White Coffee “O”
Local Black Coffee, roasted with margarine and sugar-free, distinctively full-bodied
Nescafe Gold Blend
Nescafe Decaffeinated
Chocolate
Malaysian Favorites
Milo – Chocolate Malt Drink
Tea
Malaysian Favorites
TEH TARIK
Literally translated as “pulled tea”, this milk tea is traditionally prepared in coffee shops and hawker stalls by pouring the drink back and forth between two glasses for a frothy finish.
Milk Tea
Ceylon MEDA WATTE
Earl Grey
Tea Blend – A blend of Papua New Guinea and Ceylon Tea
Camomile Herbal Infusion
Japanese Green Tea
Jasmine Green Tea
Oolong Tea
South African Rooibos Tea
Lemon Tea Available hot or iced
Honey Lemon Tea Available hot or iced
Fruit Juices
Orange Juice
Apple Juice
Pink Guava Juice (Available on Flights from Kuala Lumpur)
Mineral Water
Still
Sparkling
Mocktails
Kasturi
Enjoy this citrusy refreshing drink made with fresh calamansi juice and sour plum
*A cocktail version is also available on request
Virgin Mary
An alcohol-free version of the Bloody Mary, pairs well with steak
Moscow Mule Mocktail
Ginger ale with lime, this drink is recommended with curries and rice
Placebo Gin & Tonic
A non-alcoholic version
Virgin Cuba Libre
Cola with the buzz of lime twist, a great thirst-quencher
Soft Drinks
MH 4
Kuala Lumpur to London Heathrow
Appetizer
Malaysian Satay
Our Award-winning Signature Dish
Charcoal grilled chicken and beef skewers with peanut sauce, traditional accompaniments and authentic Malaysian compressed rice wrapped in young coconut leaves
Spicy sambal is available on request
Claims and Corn Chowder
With smoked salmon flakes and herb croutons
[URL=http://s1213.photobucket.com/user/Carfield76/media/April%202013/file_zps9ba7ed55.jpg.html]
Or
Roasted Red Onion Soup
With cheese scones
Or
Smoked Chicken Salad
With rocket leaves, diced mango, fresh chives, and raspberry chili dressing
Or
Caviar
With Loch Fyne Scottish Smoked Salmon, Blinis pancake or Melba toast, chopped onion, parsley, lemon and sour cream
Or
Mesclun Salad
With feta cheese and Thousand Island dressing
Bakery Selection
With unsalted butter or extra virgin olive oil with balsamic vinegar on request
Main Course
Kapitan Chicken Curry
With steamed rice and stir fried Chinese vegetables in oyster sauce
Or
Orange Scented Grilled Lobster Tail
With braised orzo pasta, capsicum layer and nantua sauce
Or
Pan Seared Fillet of Beef
With kale mashed potato, seared baby tomato, kalamata olive and balsamic onion sauce
Or
Deep Fried Soya Glazed Cod
With young chow fried rice, fried tofu, braised baby kailan, shiitake mushroom and oyster soya sauce
Or
Roast Fillet of Lamb Loin
With creamy gratinated potato, stewed lentil and vegetables
To Finish
Chocolate Brioche and English Toffee Pudding with sautéed banana, chunky toffee and vanilla anglaise
Ice Cream
Fresh Fruits
From our finest selection of fruits
Cheese selection
Brie, Danablu and Edam with crudités, crackers, dried fruits and walnut
On Request
Gourmet Coffee and Tea
0004LU4F.MOE
Moments of Indulgence
There’s nothing quite like a good refreshment when you’re lost in a good book or engrossed in a movie at 35,000feet in the air. Do allow us to pamper you further with a selection of cold or hot snacks.
Noodles
Served in vegetable based soup with shredded chicken, prawns, bean curd, squid balls and Asian greens
Or
Congee
Served with condiments
Or
Cookies
Freshly baked chocolate chip or macadamia cookies
Or
Gourmet sandwich
Tortilla bread with sliced chicken breast and Cajun spiced mayonnaise with a side of fried herb potato
Freshly prepared on request
Snacks
Chocolates
Assorted Cheese and Crackers
Fresh Fruits
0004SK4F.MOE
Light Meal
Appetizer
Seared Tuna Loin with Black Pepper
Served with wasabi mayonnaise
Bakery Selection
With unsalted butter or extra virgin olive oil with balsamic vinegar on request
Main Course
Roast Beef Tenderloin
With Yorkshire pudding, carrots, green zucchini and black pepper sauce
Or
Ikan Masak Pudding Lada
Stewed fish in hot and sour gravy, served with steamed rice and mixed vegetables with garlic oil
Or
Pesto Fettuccine
With grilled prawn, arugula leaf and shaved Parmesan
Or
Chicken and Pineapple Pizza
Or
Creamy Leek and Potato Crumbed Tart
With arugula leaf and sweet tomato relish
To Finish
Fresh Fruits
Gourmet Coffee and Tea
0004LM4F.MOE
Apr 23, 2013, 9:31 pm
#1175
Join Date: Oct 1999
Location: New York
Posts: 7,347
BA 279 LHR-LAX April 2013
British Airways First Class
London to West Coast
Lunch
Starters
Hot-smoked salmon pate with avocado, crème fraiche, chives and pickled cucumber
Buttered white and green asparagus with poached egg and chervil and truffle sauce
A light cream soup of sweet corn and red pepper
Fresh seasonal salad with your choice of balsamic dressing with golden rapeseed oil or creamy dill dressing
Main
British Airways Classic
Char-grilled fillet of British Beef with Madeira and béarnaise sauces, wild mushrooms and chunky chips
Or
Poached Halibut on Linguine with mussel, lemon and ginger sauce
Or
Roasted loin of West Devon lamb with a morel mushroom sauce, roasted Jerusalem artichokes and a herb potato cake
Or
Seared breast of Guinea fowl on gazpacho salad with tomato dressing
Bistro Selection
Rigatoni pasta in creamy garlic and herb sauce with leeks, baby spinach and Parmesan
British Airways Classics
Warm sandwich of salted beef and Emmenthal cheese on Manoucher bread
A selection of biscuits
A selection of cheese and fruit
Dessert
Caramel mousse with hazelnut nougatine and orange sauce
Warm rhubarb tart with ginger mustard and rhubarb compote
Ice Cream Sundae
Custom made to your preference of ice cream, sauces and toppings.
Please ask your cabin crew for today’s choices.
Cheese Plate
Mull of Kintyre
This cow’s milk cheese may contain small crystals that give the cheese its distinctive crunch. It has a sweet yet savory taste.
Devon Blue
A dense, crumbly unpasteurized cow’s milk cheese with a creamy and complex flavor.
Chaource
A creamy unpasteurized traditional French cheese with a rich, fruity, and creamy flavor.
Saint-Nectaire
This French cheese features a soft, supple texture and earthy, fruit flavor
Fresh Fruits and chocolates
Afternoon Tea
Snacks
An individual selection of sandwiches featuring Loch Fyne smoked salmon with cream cheese, British free-range egg mayonnaise with baby rocket and Norfolk turkey with onion and plum chutney
Savory scrambled eggs and mushroom Danish pastry
Patisserie
British Airways Classics
Plain or fruit scones served warm with clotted cream and strawberry preserves
Victoria sponge, Dundee cake and berry fool
Beverages
We offer you a selection of the following Twinings tea:
Teas – British Breakfast, Earl Grey, Mint Humbug, Honeycomb Camomile, Red Berry Fool and Jasmine Pearls
Coffee – Freshly roasted and ground, decaffeinated, espresso or cappuccino
4/13
85,193,195,197,269,275,279,283,285,287,289 FC
120F001-ROT1
Wine List
Aperitif
Kir Royale
A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail
Champagne
Laurent-Perrier Grand Siecle, Champagne, France
International Wine Challenge 2012 Gold Medal
Henriot Vintage Brut 2007, Champagne, France
Bollinger Rose Brut NV, Champagne, France
White
Puligny-Montrachet Vieilles Vignes 2009, Vincent Giradin, Burgundy, France
Sancerre Sur Le Fort 2010, Domaine Fouassier, Loire, France
Eroica Riesling 2011, Chateau Ste. Michelle/Dr. Loosen, Columbia Valley, USA
Red
Chateau Larrivet Haut-Brion 2007, Pessac-Leognan, Bordeaux, France
Joseph Phelps Pinot Noir 2010, Freestone Vineyards, Sonoma Coast, California USA
Truchard Vineyards Zinfandel 2009, Carneros, California USA
Dessert
Beaulieu La Soucherie 2010, Domaine Pierre-Bise, Coteaux du Layon, Loire, France
Warre’s 1992 Colheita Tawny Port
024W222 04/13
London to West Coast
Lunch
Starters
Hot-smoked salmon pate with avocado, crème fraiche, chives and pickled cucumber
Buttered white and green asparagus with poached egg and chervil and truffle sauce
A light cream soup of sweet corn and red pepper
Fresh seasonal salad with your choice of balsamic dressing with golden rapeseed oil or creamy dill dressing
Main
British Airways Classic
Char-grilled fillet of British Beef with Madeira and béarnaise sauces, wild mushrooms and chunky chips
Or
Poached Halibut on Linguine with mussel, lemon and ginger sauce
Or
Roasted loin of West Devon lamb with a morel mushroom sauce, roasted Jerusalem artichokes and a herb potato cake
Or
Seared breast of Guinea fowl on gazpacho salad with tomato dressing
Bistro Selection
Rigatoni pasta in creamy garlic and herb sauce with leeks, baby spinach and Parmesan
British Airways Classics
Warm sandwich of salted beef and Emmenthal cheese on Manoucher bread
A selection of biscuits
A selection of cheese and fruit
Dessert
Caramel mousse with hazelnut nougatine and orange sauce
Warm rhubarb tart with ginger mustard and rhubarb compote
Ice Cream Sundae
Custom made to your preference of ice cream, sauces and toppings.
Please ask your cabin crew for today’s choices.
Cheese Plate
Mull of Kintyre
This cow’s milk cheese may contain small crystals that give the cheese its distinctive crunch. It has a sweet yet savory taste.
Devon Blue
A dense, crumbly unpasteurized cow’s milk cheese with a creamy and complex flavor.
Chaource
A creamy unpasteurized traditional French cheese with a rich, fruity, and creamy flavor.
Saint-Nectaire
This French cheese features a soft, supple texture and earthy, fruit flavor
Fresh Fruits and chocolates
Afternoon Tea
Snacks
An individual selection of sandwiches featuring Loch Fyne smoked salmon with cream cheese, British free-range egg mayonnaise with baby rocket and Norfolk turkey with onion and plum chutney
Savory scrambled eggs and mushroom Danish pastry
Patisserie
British Airways Classics
Plain or fruit scones served warm with clotted cream and strawberry preserves
Victoria sponge, Dundee cake and berry fool
Beverages
We offer you a selection of the following Twinings tea:
Teas – British Breakfast, Earl Grey, Mint Humbug, Honeycomb Camomile, Red Berry Fool and Jasmine Pearls
Coffee – Freshly roasted and ground, decaffeinated, espresso or cappuccino
4/13
85,193,195,197,269,275,279,283,285,287,289 FC
120F001-ROT1
Wine List
Aperitif
Kir Royale
A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail
Champagne
Laurent-Perrier Grand Siecle, Champagne, France
International Wine Challenge 2012 Gold Medal
Henriot Vintage Brut 2007, Champagne, France
Bollinger Rose Brut NV, Champagne, France
White
Puligny-Montrachet Vieilles Vignes 2009, Vincent Giradin, Burgundy, France
Sancerre Sur Le Fort 2010, Domaine Fouassier, Loire, France
Eroica Riesling 2011, Chateau Ste. Michelle/Dr. Loosen, Columbia Valley, USA
Red
Chateau Larrivet Haut-Brion 2007, Pessac-Leognan, Bordeaux, France
Joseph Phelps Pinot Noir 2010, Freestone Vineyards, Sonoma Coast, California USA
Truchard Vineyards Zinfandel 2009, Carneros, California USA
Dessert
Beaulieu La Soucherie 2010, Domaine Pierre-Bise, Coteaux du Layon, Loire, France
Warre’s 1992 Colheita Tawny Port
024W222 04/13
Apr 27, 2013, 8:40 am
#1176
Join Date: Aug 2010
Programs: QR Gold, BAEC, Marriott Rewards Gold, SPG Gold
Posts: 1,142
Qr012 lhr-doh
QR 012 LHR-DOH
Feb 2013
Business Class
MAIN MEAL
tempting your palate: vegetable & shrimp empanada
andalusian sauce
to commence: honey roasted parnip soup
toasted almonds, sumac spice, parmesan crisps
or
individual selection of baby octopus, smoked tuna & roasted prawn
chickpea salad
or
classic arabic mezze
hummus, taboulah, moutabel with arabic bread
to follow: marinated lamb fillet
dried fruit pearl cous-cous, tomato confit
or
hammour sayadia
sayadia rice, roasted peppers, stuffed kousa
or
vegetable cutlets with aloo gobi
jeera pulao, chickpea curry
main dishes accompanied by your choice of condiments
cheese plate: mature cheddar, fourme d'ambert, saint albray
fig jam, spring onion
sweet finale: warm honey roasted pineapple
almond white chocolate fudge, ginger ice cream
or
vanilla & mango ice cream
mixed berries
or
selection of seasonal fruits
bakery basket: onion, laugen, sour dough, wholemeal rolls
AFTERNOON TEA
traditional experience: strawberry barquettes
mini savoury tarts of smoked cod & leek, parmesan
open sandwiches of chicken, & walnuts, smoked salmon & egg
freshly baked scones, plain & fruit
clotted cream
strawbery preserve
WINE LIST
Lanson Brut 1999
Bollinger Rose
Albert Bichot - Chassagne Montrachet 2007 Chardonnay
Babich - Wakefields Down 2011 Sauvignon Blanc
Dr Loosen - Erdener Treppechen Spatlese 2008 Riesling
Chateau Monbouquet - AC St Emillon Grand Cru 2006 Merlot & Cabernet
Hollick - Red Ridge 2008 Shiraz
Frescobaldi - Castel Giocondo Brunello di Montalcino 2003 Sangiovese
Kokpe - Colheita 1974 Tawny Port
Feb 2013
Business Class
MAIN MEAL
tempting your palate: vegetable & shrimp empanada
andalusian sauce
to commence: honey roasted parnip soup
toasted almonds, sumac spice, parmesan crisps
or
individual selection of baby octopus, smoked tuna & roasted prawn
chickpea salad
or
classic arabic mezze
hummus, taboulah, moutabel with arabic bread
to follow: marinated lamb fillet
dried fruit pearl cous-cous, tomato confit
or
hammour sayadia
sayadia rice, roasted peppers, stuffed kousa
or
vegetable cutlets with aloo gobi
jeera pulao, chickpea curry
main dishes accompanied by your choice of condiments
cheese plate: mature cheddar, fourme d'ambert, saint albray
fig jam, spring onion
sweet finale: warm honey roasted pineapple
almond white chocolate fudge, ginger ice cream
or
vanilla & mango ice cream
mixed berries
or
selection of seasonal fruits
bakery basket: onion, laugen, sour dough, wholemeal rolls
AFTERNOON TEA
traditional experience: strawberry barquettes
mini savoury tarts of smoked cod & leek, parmesan
open sandwiches of chicken, & walnuts, smoked salmon & egg
freshly baked scones, plain & fruit
clotted cream
strawbery preserve
WINE LIST
Lanson Brut 1999
Bollinger Rose
Albert Bichot - Chassagne Montrachet 2007 Chardonnay
Babich - Wakefields Down 2011 Sauvignon Blanc
Dr Loosen - Erdener Treppechen Spatlese 2008 Riesling
Chateau Monbouquet - AC St Emillon Grand Cru 2006 Merlot & Cabernet
Hollick - Red Ridge 2008 Shiraz
Frescobaldi - Castel Giocondo Brunello di Montalcino 2003 Sangiovese
Kokpe - Colheita 1974 Tawny Port
Last edited by impeymac; Apr 27, 2013 at 8:42 am Reason: Typo's
May 5, 2013, 2:01 am
#1177
Join Date: Oct 1999
Location: New York
Posts: 7,347
AY 832 LHR-HEL May 2013 in J
May 2013
Finnair intra-European Business Class
AY 832 London to Helsinki
Beverage with pretzels
Menu
Vegetable Maki
Japanese Beef Curry
Mango cake
Carefully selected wines and beverages
66301134 EUR-HEL 1/1301
Finnair intra-European Business Class
AY 832 London to Helsinki
Beverage with pretzels
Menu
Vegetable Maki
Japanese Beef Curry
Mango cake
Carefully selected wines and beverages
66301134 EUR-HEL 1/1301
May 14, 2013, 1:47 am
#1178
Join Date: Oct 1999
Location: New York
Posts: 7,347
AY 89 HEL-BKK May 2013
Finnair Business Class
Wine List
May 2013
Champagne
Joseph Perrier Cuvee Royale Brut
Champagne, France
White Wines
Schlumberger Riesling Grand Cru Saering 2011, Alsace Grand Cru, France
Paolo Leo Numen Chardonnay 2011, Puglia IGT, Italy
Red Wines
Chateau Malescasse 2005, Cru Bourgeois, Haut-Medoc, France
San Polo Brunello Di Montalcino 2005, Brunello di Montalcino DOCG, Tuscany, Italy
Sweet Wine
Chateau LaFaurie-Peyraguey 2002, Sauternes, France
Niepoort Colheita 1998, Port Portugal Niepoort (Vinhos) S.A.
66300000 VINILISTA/WINELIST 12/12
Finnair Business Class
May 2013
Finnair AY 89
Helsinki to Bangkok
Dinner
Fresh Salad
Mediterranean antipasto
Serrano ham, Italian salami, peperoncini filled with cream cheese, grilled mushroom
Velvety Sweet Corn Cream Soup
Lots of utensils
Salmon with Pepper crust, potato leek ragout
Or
Chicken with peanut butter sauce Singaporean Style, Steamed rice
Or
Ravioli filled with goat cheese, tomato sauce and roasted pine nuts
Wine List
May 2013
Champagne
Joseph Perrier Cuvee Royale Brut
Champagne, France
White Wines
Schlumberger Riesling Grand Cru Saering 2011, Alsace Grand Cru, France
Paolo Leo Numen Chardonnay 2011, Puglia IGT, Italy
Red Wines
Chateau Malescasse 2005, Cru Bourgeois, Haut-Medoc, France
San Polo Brunello Di Montalcino 2005, Brunello di Montalcino DOCG, Tuscany, Italy
Sweet Wine
Chateau LaFaurie-Peyraguey 2002, Sauternes, France
Niepoort Colheita 1998, Port Portugal Niepoort (Vinhos) S.A.
66300000 VINILISTA/WINELIST 12/12
Finnair Business Class
May 2013
Finnair AY 89
Helsinki to Bangkok
Dinner
Fresh Salad
Mediterranean antipasto
Serrano ham, Italian salami, peperoncini filled with cream cheese, grilled mushroom
Velvety Sweet Corn Cream Soup
Lots of utensils
Salmon with Pepper crust, potato leek ragout
Or
Chicken with peanut butter sauce Singaporean Style, Steamed rice
Or
Ravioli filled with goat cheese, tomato sauce and roasted pine nuts
May 14, 2013, 1:48 am
#1179
Join Date: Oct 1999
Location: New York
Posts: 7,347
Dessert set
Cheeses
Black Gouda, Brie
Cranberry cake with caramel sauce
Fresh Fruit – there is a real fresh fruit basket and choices today include mandarin oranges, bananas, grapes, and apples
Coffee, avec
Cappuccino, espresso and a selection of Sirocco teas are also available.
Breakfast
Omelette with cheddar cheese cream, chicken sausage and pepper ragout
Fresh fruit, breakfast museli, yogurt
Coffee or Tea
66300313 HEL-BKK 2/1301
Cheeses
Black Gouda, Brie
Cranberry cake with caramel sauce
Fresh Fruit – there is a real fresh fruit basket and choices today include mandarin oranges, bananas, grapes, and apples
Coffee, avec
Cappuccino, espresso and a selection of Sirocco teas are also available.
Breakfast
Omelette with cheddar cheese cream, chicken sausage and pepper ragout
Fresh fruit, breakfast museli, yogurt
Coffee or Tea
66300313 HEL-BKK 2/1301
Last edited by Carfield; May 14, 2013 at 2:08 am
May 14, 2013, 1:49 am
#1180
Join Date: Oct 1999
Location: New York
Posts: 7,347
UL 858 CMB-HRI-BKK-PEK May 2013
May 2013
Sri Lankan Airlines Business Class
UL 858
Mattala (Hambantota International Airport) to Bangkok International
Appetizer
Atlantic Salmon & Prawn Terrine & Smoked Salmon Rose on Cucumber
Presented with Fennel & Potato Salad Bound in Dill Mayonnaise, Orange Segments & Pomegranate Seeds & Lettuce
Salad
Asparagus, Cucumber, Cherry Tomato, Red Cabbage & Lettuce accompanied by Honey & Mustard dressing
Main Course
Jaffna Style Chicken Curry
Served with white & red long grain rice, beetroot curry, ash Plantain & Dry Fish Curry, Brinjal & Pineapple Salad & Local Pickle
Or
Mixed Grill
Lamb Chops, Beef Steak, Chicken Medallion & Chicken Sausage in a Peppercorn sauce served with spinach & potato tower with chunky vegetables
Or
From the Ocean
Prawns & Mussel Skewer & Grilled Seer Fish served with Sweet Chili Sauce, Broccoli Florets, Carrots, Egg & Vegetable Fried Rice
Or
Vegetarian Choice
“Hath Malu Curry” A Mix of Seven Vegetables Served with Yellow Rice and Dhal Curry
A la carte menu
Our chefs have selected the ideal meal combinations with each meal. However in our guests to enhance your on-board experience we are at your disposal to afford any combination of your choice from the above mains selection
Bread Basket
A selection of freshly baked bread from our bakery
Fresh Fruit
A seasonal assortment of finest fresh cut fruits
Dessert
Miniature Sweet Delights
A Combination of Sri Lankan Sweets & Chocolate coated strawberry
Hot Beverages
Freshly Brewed Ceylon tea or your selection from our flavored exotic teas and coffee
UL 858
Bangkok to Beijing
Appetizer
Tandoori spiced Chicken roll slices presented with vegetable salad and tomato chutney
Salad
Sri Lankan Style Bitter Gourd Sambal combined with Eggplant & tomato salad
Main Course
Braised Duck Breast
In Sweet Chili Sauce presented with Steamed Carrot, Broccoli & Egg Fried Rice with Vegetables
Or
Mixed Satay
Lamb Satay, Pineapple & Pepper Satay Drizzled with Caju & Lemongrass Sauce served with Steamed Jasmine Rice with Tomato & Cucumber Salad
Or
Sweet & Sour Fish
Served with Chinese Vegetable Noodle
Or
Vegetarian Choice
A Vegetable Burger Rolled in Oats Presented with Spinach in Cream Cheese, Roasted Zucchini & eggplant & a rich Greek Salad
A la carte menu
Our chefs have selected the ideal meal combinations with each meal. However in our guests to enhance your on-board experience we are at your disposal to afford any combination of your choice from the above mains selection
Bread Basket
A selection of freshly baked bread from our bakery
Fresh Fruit
A seasonal assortment of finest fresh cut fruits
Dessert
Chocolate Praline Cake
Hot Beverages
Freshly Brewed Ceylon tea or your selection from our flavored exotic teas and coffee
AF-3HC EF 01052013
Sri Lankan Airlines Business Class
UL 858
Mattala (Hambantota International Airport) to Bangkok International
Appetizer
Atlantic Salmon & Prawn Terrine & Smoked Salmon Rose on Cucumber
Presented with Fennel & Potato Salad Bound in Dill Mayonnaise, Orange Segments & Pomegranate Seeds & Lettuce
Salad
Asparagus, Cucumber, Cherry Tomato, Red Cabbage & Lettuce accompanied by Honey & Mustard dressing
Main Course
Jaffna Style Chicken Curry
Served with white & red long grain rice, beetroot curry, ash Plantain & Dry Fish Curry, Brinjal & Pineapple Salad & Local Pickle
Or
Mixed Grill
Lamb Chops, Beef Steak, Chicken Medallion & Chicken Sausage in a Peppercorn sauce served with spinach & potato tower with chunky vegetables
Or
From the Ocean
Prawns & Mussel Skewer & Grilled Seer Fish served with Sweet Chili Sauce, Broccoli Florets, Carrots, Egg & Vegetable Fried Rice
Or
Vegetarian Choice
“Hath Malu Curry” A Mix of Seven Vegetables Served with Yellow Rice and Dhal Curry
A la carte menu
Our chefs have selected the ideal meal combinations with each meal. However in our guests to enhance your on-board experience we are at your disposal to afford any combination of your choice from the above mains selection
Bread Basket
A selection of freshly baked bread from our bakery
Fresh Fruit
A seasonal assortment of finest fresh cut fruits
Dessert
Miniature Sweet Delights
A Combination of Sri Lankan Sweets & Chocolate coated strawberry
Hot Beverages
Freshly Brewed Ceylon tea or your selection from our flavored exotic teas and coffee
UL 858
Bangkok to Beijing
Appetizer
Tandoori spiced Chicken roll slices presented with vegetable salad and tomato chutney
Salad
Sri Lankan Style Bitter Gourd Sambal combined with Eggplant & tomato salad
Main Course
Braised Duck Breast
In Sweet Chili Sauce presented with Steamed Carrot, Broccoli & Egg Fried Rice with Vegetables
Or
Mixed Satay
Lamb Satay, Pineapple & Pepper Satay Drizzled with Caju & Lemongrass Sauce served with Steamed Jasmine Rice with Tomato & Cucumber Salad
Or
Sweet & Sour Fish
Served with Chinese Vegetable Noodle
Or
Vegetarian Choice
A Vegetable Burger Rolled in Oats Presented with Spinach in Cream Cheese, Roasted Zucchini & eggplant & a rich Greek Salad
A la carte menu
Our chefs have selected the ideal meal combinations with each meal. However in our guests to enhance your on-board experience we are at your disposal to afford any combination of your choice from the above mains selection
Bread Basket
A selection of freshly baked bread from our bakery
Fresh Fruit
A seasonal assortment of finest fresh cut fruits
Dessert
Chocolate Praline Cake
Hot Beverages
Freshly Brewed Ceylon tea or your selection from our flavored exotic teas and coffee
AF-3HC EF 01052013
May 14, 2013, 1:50 am
#1181
Join Date: Oct 1999
Location: New York
Posts: 7,347
UL 859 PEK-BKK-CMB May 2013
UL 859
Beijing to Bangkok
Soup
Cream Sorgo Soup (Cream of Corn Soup)
Main Course
Pancake stuffed with Salmon Flake, Gruyere Cheese infused Scrambled egg served with sautéed snow peas, red pepper, red onion & rosti potatoes
Or
Egg Noodles served with sautéed mixed vegetables
Or
Vegetarian Choice
Burrito filled with Asparagus & Mild Cheese served with sautéed potatoes, grilled tomato & mixed vegetables
All Main Dishes will be accompanied with a mixed vegetable salad combined with a vegetable pate
A la carte menu
Our chefs have selected the ideal meal combinations with each meal. However in our guests to enhance your on-board experience we are at your disposal to afford any combination of your choice from the above mains selection
Bread Basket
A selection of freshly baked bread from our bakery
Fresh Fruit
A seasonal assortment of finest fresh cut fruits
Hot Beverages
Freshly Brewed Ceylon tea or your selection from our flavored exotic teas and coffee
AF-3HC EF 01052013
UL 859
Bangkok to Colombo
Brunch
Fruit Juices
A selection of freshly squeezed juices and exotic pasteurized juices
(Papaya juice pictured)
Fresh Fruit
A Seasonal Assortment of Finest Fresh Cut Fruits
Cereals
Cornflakes
Yogurt
A fine selection of Fruit or Plain Yogurts
Main Course
Omelette
Served with sautéed potato, grilled tomato, sautéed green beans & beef sausage
Or
Minced Beef with Chili & Basil Leaves
Served with sautéed rice, kai-lan & carrots
Or
Stir-Fried Shrimps with Green beans accompanied with Braised Kai-lan, Three Color Bell Pepper Julienne & Egg Fried Rice
Or
Vegetarian Choice
Soba Noodles sautéed with mixed vegetables
A la carte menu
Our chefs have selected the ideal meal combinations with each meal. However in our guests to enhance your on-board experience we are at your disposal to afford any combination of your choice from the above mains selection
Bread Basket
A selection of freshly baked bread from our bakery and accompanying preserves
Hot Beverages
Freshly Brewed Ceylon tea or your selection from our flavored exotic teas and coffee
AF-3HC EF 01052013
Beijing to Bangkok
Soup
Cream Sorgo Soup (Cream of Corn Soup)
Main Course
Pancake stuffed with Salmon Flake, Gruyere Cheese infused Scrambled egg served with sautéed snow peas, red pepper, red onion & rosti potatoes
Or
Egg Noodles served with sautéed mixed vegetables
Or
Vegetarian Choice
Burrito filled with Asparagus & Mild Cheese served with sautéed potatoes, grilled tomato & mixed vegetables
All Main Dishes will be accompanied with a mixed vegetable salad combined with a vegetable pate
A la carte menu
Our chefs have selected the ideal meal combinations with each meal. However in our guests to enhance your on-board experience we are at your disposal to afford any combination of your choice from the above mains selection
Bread Basket
A selection of freshly baked bread from our bakery
Fresh Fruit
A seasonal assortment of finest fresh cut fruits
Hot Beverages
Freshly Brewed Ceylon tea or your selection from our flavored exotic teas and coffee
AF-3HC EF 01052013
UL 859
Bangkok to Colombo
Brunch
Fruit Juices
A selection of freshly squeezed juices and exotic pasteurized juices
(Papaya juice pictured)
Fresh Fruit
A Seasonal Assortment of Finest Fresh Cut Fruits
Cereals
Cornflakes
Yogurt
A fine selection of Fruit or Plain Yogurts
Main Course
Omelette
Served with sautéed potato, grilled tomato, sautéed green beans & beef sausage
Or
Minced Beef with Chili & Basil Leaves
Served with sautéed rice, kai-lan & carrots
Or
Stir-Fried Shrimps with Green beans accompanied with Braised Kai-lan, Three Color Bell Pepper Julienne & Egg Fried Rice
Or
Vegetarian Choice
Soba Noodles sautéed with mixed vegetables
A la carte menu
Our chefs have selected the ideal meal combinations with each meal. However in our guests to enhance your on-board experience we are at your disposal to afford any combination of your choice from the above mains selection
Bread Basket
A selection of freshly baked bread from our bakery and accompanying preserves
Hot Beverages
Freshly Brewed Ceylon tea or your selection from our flavored exotic teas and coffee
AF-3HC EF 01052013
May 14, 2013, 1:51 am
#1182
Join Date: Oct 1999
Location: New York
Posts: 7,347
SQ 872 SIN-HKG May 2013
May 2013
Singapore Airlines Business Class
SQ 872
Singapore to Hong Kong
Silver Kris sling with packaged mixed nuts
Dinner Menu
Starter
Tian of Alaskan king crab and Mango with Mesclun
Singapore dressing
Main
*Halibut roll with “A La Forestiere” stuffing, crystallized tomatoes, saffron potatoes and lobster sauce
Exclusively created by Georges Blanc, Vonnas
Or
Oriental Style Barbecued duck and Soya Flavored Chicken with fragrant steamed rice
Or
Grilled Beef Fillet with thyme jus, buttered seasonal vegetables and potatoes
Or
Seafood Hor Fun
Chinese style stir-fried rice noodles with seafood
A popular Singaporean dish
Finale
Choice of dessert
Movenpick Swiss chocolate ice cream or Blueberry cheesecake with vanilla sauce
Selection of Camembert, feta cheese, and Monterey Jack served with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
SQ872C SIN-HKG (D1) 79-1.1 05 RC
Singapore Airlines Business Class
SQ 872
Singapore to Hong Kong
Silver Kris sling with packaged mixed nuts
Dinner Menu
Starter
Tian of Alaskan king crab and Mango with Mesclun
Singapore dressing
Main
*Halibut roll with “A La Forestiere” stuffing, crystallized tomatoes, saffron potatoes and lobster sauce
Exclusively created by Georges Blanc, Vonnas
Or
Oriental Style Barbecued duck and Soya Flavored Chicken with fragrant steamed rice
Or
Grilled Beef Fillet with thyme jus, buttered seasonal vegetables and potatoes
Or
Seafood Hor Fun
Chinese style stir-fried rice noodles with seafood
A popular Singaporean dish
Finale
Choice of dessert
Movenpick Swiss chocolate ice cream or Blueberry cheesecake with vanilla sauce
Selection of Camembert, feta cheese, and Monterey Jack served with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
SQ872C SIN-HKG (D1) 79-1.1 05 RC
May 14, 2013, 1:51 am
#1183
Join Date: Oct 1999
Location: New York
Posts: 7,347
SQ 871 HKG-SIN May 2013
Singapore Airlines Business Class
May 2013
SQ 871
Hong Kong to Singapore
Dinner Menu
Starter
Nicoise salad with mustard seared prawns
Main
*Veal fillet with chanterelles and garlic-celery pudding
Veal jus thickened with spice and eggplant pulp
Exclusively created by Georges Blanc, Vonnas
Or
Steamed cod fillet with spicy black bean sauce, Chinese greens, carrots and fried rice
Or
Seared Chicken in jus, roasted vegetables in olive oil and broccoli
A healthier choice
Or
Fried pork with mandarin peel sauce, Chinese vegetable and steamed rice
Finale
Choice of Haagen Dazs frozen dessert
Raspberry sorbet or chocolate ice cream with fruit salad
Selection of Camembert, Pecorino and Shropshire Blue served with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
SQ871C HKG-SIN (D1) 79-1.1 05 RC
Wine List
Champagne & Wines
Champagne
Champagne Charles Heidsieck Brut Reserve
White Wines
2010 Weinhaus Ress Rheingau Riesling, Germany
2010 William Fevre Champs Royaux Chablis, Burgundy, France
Red Wines
2008 Chateau Preuillac Cru Bourgeois Medoc, Bordeaux, France
or
2009 Chateau Loudenne Medoc Cru Bourgeois, Bordeaux, France
2010 Yalumba Patchwork Shiraz, Barossa, South Australia
Port
Taylor’s 10-Year-Old Tawny Port, Portugal
May 2013
SQ 871
Hong Kong to Singapore
Dinner Menu
Starter
Nicoise salad with mustard seared prawns
Main
*Veal fillet with chanterelles and garlic-celery pudding
Veal jus thickened with spice and eggplant pulp
Exclusively created by Georges Blanc, Vonnas
Or
Steamed cod fillet with spicy black bean sauce, Chinese greens, carrots and fried rice
Or
Seared Chicken in jus, roasted vegetables in olive oil and broccoli
A healthier choice
Or
Fried pork with mandarin peel sauce, Chinese vegetable and steamed rice
Finale
Choice of Haagen Dazs frozen dessert
Raspberry sorbet or chocolate ice cream with fruit salad
Selection of Camembert, Pecorino and Shropshire Blue served with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
SQ871C HKG-SIN (D1) 79-1.1 05 RC
Wine List
Champagne & Wines
Champagne
Champagne Charles Heidsieck Brut Reserve
White Wines
2010 Weinhaus Ress Rheingau Riesling, Germany
2010 William Fevre Champs Royaux Chablis, Burgundy, France
Red Wines
2008 Chateau Preuillac Cru Bourgeois Medoc, Bordeaux, France
or
2009 Chateau Loudenne Medoc Cru Bourgeois, Bordeaux, France
2010 Yalumba Patchwork Shiraz, Barossa, South Australia
Port
Taylor’s 10-Year-Old Tawny Port, Portugal
May 14, 2013, 8:53 am
#1184
Join Date: Oct 2007
Location: LGA/EWR/JFK
Programs: AA EXP, Amex Plat, A3 Gold
Posts: 311
Ethiopian Airlines, Dec 2012
ET 501 IAD-ADD Business Class
Lunch
To Start
Fresh seasonal salad
Appetizers
Citrus marinated jumbo prawns with shaved fennel
Seared beed tenderloin with haricot verte salad and maple butternut squash
Smoked chicken breat with roasted golden beets and feta cheese
Brussels' sprouts salad with baguette crostini
Injera (Ethiopian national dish - served as a separate course)
Doro wot: spicy chicken stew
Tibs wot: stir fried lamb stew
Shiro wot: chickpea flour stew
Atakilt wot: mixed vegetables
Quanta firfir: injera mixed with air-dried beef stew
To continue
Moroccan spiced lamb loin with fingerling potatoes, asparagus, carrots and thyme sauce
Seared chicken breast with parsley potatoes, baby turnips, and red grape sauce
Beet roasted bass with saffron potatoes, cauliflower and lemon butter sauce
Pumpkin filled manicotti pasta with broccolini and sage cream sauce
To finish
Flourless Valrhona chocolate cake
Passion fruit mousse
Fresh seasonal fruits
International cheese selection with crackers
Ethiopian coffee and tea selection
Mid-flight snack
Assortment of sandwiches
Breakfast
To start
Fresh seasonal fruit salad
Fruit yoghurt
Selection from the bakery
To continue
Plain omelette with sauteed baby spinach, roasted bliss potatoes, herbed ricotta cheese and grilled turkey breast
Stuffed blueberry French toast with fresh berry compote
Ethiopian coffee and tea selection
PM me your email address if you would like pics
ET 501 IAD-ADD Business Class
Lunch
To Start
Fresh seasonal salad
Appetizers
Citrus marinated jumbo prawns with shaved fennel
Seared beed tenderloin with haricot verte salad and maple butternut squash
Smoked chicken breat with roasted golden beets and feta cheese
Brussels' sprouts salad with baguette crostini
Injera (Ethiopian national dish - served as a separate course)
Doro wot: spicy chicken stew
Tibs wot: stir fried lamb stew
Shiro wot: chickpea flour stew
Atakilt wot: mixed vegetables
Quanta firfir: injera mixed with air-dried beef stew
To continue
Moroccan spiced lamb loin with fingerling potatoes, asparagus, carrots and thyme sauce
Seared chicken breast with parsley potatoes, baby turnips, and red grape sauce
Beet roasted bass with saffron potatoes, cauliflower and lemon butter sauce
Pumpkin filled manicotti pasta with broccolini and sage cream sauce
To finish
Flourless Valrhona chocolate cake
Passion fruit mousse
Fresh seasonal fruits
International cheese selection with crackers
Ethiopian coffee and tea selection
Mid-flight snack
Assortment of sandwiches
Breakfast
To start
Fresh seasonal fruit salad
Fruit yoghurt
Selection from the bakery
To continue
Plain omelette with sauteed baby spinach, roasted bliss potatoes, herbed ricotta cheese and grilled turkey breast
Stuffed blueberry French toast with fresh berry compote
Ethiopian coffee and tea selection
PM me your email address if you would like pics
May 25, 2013, 11:30 am
#1185
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: 29,512
SQ516 SIN-CCU Business Class May 2013
Dinner menu - Singapore to Kolkata
Starter
Salad of marinated Alaskan king crab with mango
Citrus dressing
Main
* Kori adajina, pudina soya kheema mattar, cholar dal narikol diye and jodhpuri vegetable pulao
Spiced chicken with pea-soya beans, tempered Bengal gramm and yoghurt-vegetable pilaf
Stir fried fish fillet with ginger and spring onion, chinese vegetables and rice noodle
Pan fried lamb loin with rosemary sauce, roasted vegetables and mint pea mash
Bhendi masala, dal kevati and jeera pilaff
Okra masala with spiced dal, cumin rice, curd and pickles
Finale
Choice of Alphonso mango dessert
Ice cream or mousse cake with mango coulis
Selection of Camembert, sundried tomato cream cheese and Monterey cheeses served with garnishes
A selection of fresh fruit
Gourmet coffees & selelction of fine teas, with pralines
* Exclusively created by Sanjeev Kapoor, Indian Celebrity Master Chef, Mumbai
SQ516C SIN-CCU (D2V) 53-1.1 05 RC
Starter
Salad of marinated Alaskan king crab with mango
Citrus dressing
Main
* Kori adajina, pudina soya kheema mattar, cholar dal narikol diye and jodhpuri vegetable pulao
Spiced chicken with pea-soya beans, tempered Bengal gramm and yoghurt-vegetable pilaf
Stir fried fish fillet with ginger and spring onion, chinese vegetables and rice noodle
Pan fried lamb loin with rosemary sauce, roasted vegetables and mint pea mash
Bhendi masala, dal kevati and jeera pilaff
Okra masala with spiced dal, cumin rice, curd and pickles
Finale
Choice of Alphonso mango dessert
Ice cream or mousse cake with mango coulis
Selection of Camembert, sundried tomato cream cheese and Monterey cheeses served with garnishes
A selection of fresh fruit
Gourmet coffees & selelction of fine teas, with pralines
* Exclusively created by Sanjeev Kapoor, Indian Celebrity Master Chef, Mumbai
SQ516C SIN-CCU (D2V) 53-1.1 05 RC
