Kiwi Flyer

Cathay Pacific
First Class menu
Hong Kong The Wing Lounge
March 2016


A La Carte

Soup of the Day

Roasted Pork Tenderloin with Swiss Chard, Beetroot Puree and Apricot Salsa

Sauteed King Prawns with Lemon, Ginger and Potato Coleslaw Salad

Rigatoni with Mushrooms, Zucchini and Tomato Cream

Wok Fried Rice with Seafood, Crispy Conpay and Asian Greens

Kiwi Flyer

Cathay Pacific
Business Class menu
Hong Kong to Seoul
March 2016

Supper

To Start

Seasonal berries and ginger syrup

Followed By

Braised duck and taro in plum sauce, jade melon, red medlar, garlic and steamed jasmine rice

Bibimbap
Korean mixed vegetables and beef with rice

And To Finish

* Cheese selection

Raspberry swirl cheese cake, raspberry coulis

Freshly brewed coffee and a selection of teas

* Available on Request - please ask your crew


Drink List

Juices

orange, apple, tomato

Soft Drinks

Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale

Coffees

freshly brewed coffee, espresso, cappuccino and caffé latte regular or decaffeinated

Teas

Hong Kong style milk tea
Ceylon, Japanese, jasmine, Oolong
organic selection : camomile, earl grey and peppermint

Hot Chocolate


Wine List

Champagne

Billecart-Salmon Brut Champagne
The house of Billecart-Salmon, founded in 1818, is one of the few to remain family owned. The grapes of this cuvee come from the very best vineyards in Marne. The aromas are of ripe pears with a delicate touch of cut hay. It offers fine freshness with an elegant fruity flavour, leaving a clean fresh taste in the mouth.

White Wines

Chanson Reserve Du Bastion Vire-Clesse 2013
Vire and Clesse are villages in the heart of the Macon region in Burgundy. This is one of the best white wines of the region. It offers flavours of citrus fruit interwoven with a honey note. With vibrant acidity and attractive minerality, it is a good aperitif and great with seafood dishes.

Yealands Estate Land Made Sauvignon Blanc Marlborough 2015
This wineis made from selected grapes from the Awatere and Wairau Valley Vineyards. It offers generous aromatic fruit flavours of passion fruit and guave with vibrancy and purity, followed by a long, crisp mineral finish and is perfect for accompanying seafood, chicken, salad or pasta dishes.

Red Wines

Dandelion Vineyards Lionheart of the Barossa Shiraz 2013
The fruits of this award winning Australian Shiraz come from old vines, with some of them over a hundred years of age. The 2013 vintage offers generous blackberry, raspberry and plum flavours, with firm but fine tannins and dark chocolate nuances that continue through onto a lengthy finish.

Clos Bellane, Cote Du Rhone Villages Valreas 2013
Made from Grenache and Syrah grapes, this attractive wine exhibits a deep purple colour along with intense black cherry and blackcurrant aromas with a hint of herb character. It is medium bodied, spicy, pure and delicious with soft ripe tannins. This wine makes a very good accompaniment to many dishes including stews and roasts as well as cheeses.

Port

Dow’s Late Bottled Vintage Port 2009
This wine is sourced from the same vineyards that in exceptional years produce Dow’s renowned Vintage Ports. It is aged solely in oak casks and bottled 5 to 6 years after the harvest. It is a full rich Port with spicy fruit flavours and an elegant aromatic nose, well rounded on the palate and has the traditional Dow’s drier finish. This makes it one of the finest Late Bottled Vintage Ports available.

Aperitifs and Cocktails

Bombay Sapphire Dry Gin, Bacardi Rum, Absolut Vodka, Martini Rosso, Martini Extra Dry, Campari, Sweet and Dry Sherry, Bloody Mary, Screwdriver

Whiskies

Chivas Regal 12 Years Old, Johnnie Walker Gold Label, Jack Daniel’s, Canadian Club

Cognac

Hine Rare Fine Champagne

Liqueurs

Drambuie, Cointreau, Bailey’s Irish Cream

Beer

International selection

Signature Drinks

Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink with honey and fresh lemon juice and a hint of rose water.

Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.

Kiwi Flyer

Malaysia Airlines
Business Class menu
Seoul to Kuala Lumpur
March 2016

Lunch

Appetiser

Malaysian satay
Our Award-Winning Signature Dish
Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments

Yellow corn and mixed capsicum salad

Main course

Dakjjim
Korean-style braised chicken with soy and chilli, steamed rice, carrot, daikon and chestnut

or

Beef stroganoff
Fried potato cubes, sauteed carrots and French beans

or

Deep-fried cod
Steamed rice, braised mixed vegetables and ginger garlic sauce

Dessert

Cheesecake

Fresh fruits


Refreshments

Assorted pastries

Moist chocolate brownie

Blackcurrant mousse

Mango macaroon

Dessert

Haagen-Dazs ice cream

Fresh fruits


Beverage selection

Coffee

Ethiopian Yirgacheffe
Brazilian Santos
White Coffee "O"
Nescafe Gold Blend
Nescafe Decaffeinated

Tea

Teh Tank
Ceylon Meda Watte
Ceylon Finest Black Tea
Earl Grey
Camomile Herbal Infusion
Jasmine Green Tea
Japanese Green Tea
Oolong Tea
South African Rooibos Tea

Milo

Chocolate malt drink

Fruit juices

Orange
Apple
Pink guava (Available on flights from Kuala Lumpur)

Mineral water

Still
Sparkling

Soft drinks



Drink List

Champagne

Philipponat Royale Reserve Brut NV, France
The house of Philipponat, located in Mareuil-sur-Ay on the southern slopes of the Montagne de Reims, dates to 1522, which makes it one of the oldest. Royal Reserve is rich, structured and powerful. Only first press juice of mainly Grand and Premier Cru grapes make the final blend where Pinot Noir takes the lead (65%) and Chardonnay and Pinot Meunier make up the balance. A pale gold in colour with excellent fine bubbles. The first nose reveals vine blossom, linden and fresh, lightly toasted bread. It has fine vinous attack on the palate, fruity (redcurrant, raspberry, ripe grape), full-bodied, generous and long. Light notes of biscuit and freshly baked bread on the finish. Great as an aperitif with smoked salmon, it also complements poached or pan fried fish.

White Wines

Domaine Minet le Bois Chaud Pouilly-Fume 2014, Loire, France
This 11-hectare estate has been in the family for three generations. Located in the communes of Saint-Andelain and Pouilly-sur-Loire, this estate thrives on two types of soil - clay and limestone, and Kimmeridgian marl. This terrior confers the minerality and crisp, fresh character typical of Pouilly-Fume, but also all its fruity and floral aromas. This suffusion of chalk and aromatic pungency coincides with rhubarb, kiwi fragrances and wafting florality. The attack is soft and round with crisp yet delicate freshness on the palate. Perfect with fish and shellfish.

Olivier Leflaive Bourgogne Chardonnay 2012, Burgundy, France
The Leflaive family has been rooted in Puligny Montrachet since 1717 and glorified as the Chardonnay perfectionist. An excellent example of the house style, this wine displays purity and lovely lemon cream on the nose with a ripe and fresh apple, melon and stone fruits on the palate. Crisp and rich with the flavours of tropical fruit, the finish is deliciously lifted and vibrant. Ideal as an aperitif or with green vegetable dishes, simple salads and light seafood dishes.

Red Wines

Chateau d'Arche 2009, AOC Haut-Medoc, Bordeaux, France
This 22-acre vineyard chateau is well situated next to a classified Grand Cru in Ludon-Medoc. The vines take their sparse nourishment from a gravelly soil and are ideally exposed. Cabernet Sauvignon and Merlot equally make up the final blend, together with Cabernet Franc, Petit Verdot and Carmenere. The nose is perfumed with notes of blackcurrants and peonies, plus a whiff of spice. Pleasant fruit flavours come through on the palate which has added freshness from a mint-like edge, and definition through elegant silky tannins. Crisp and lively, the balance of this wine is particularly successful in one of the best vintages in Bordeaux. Suggested to pair with grilled red meat, or meat dishes in a sauce.

E. Guigal Crozes-Hermitage 2010, Rhone, France
Guigal unquestionably epitomizes the wine of Rhone. The Syrah fruits are mainly sourced from steep south-facing vineyards. Opaque dark crimson red colour and the nose displays excellent intensity with aromas of licorice, black olives, smoky, leather, dried meats and black pepper. Medium weight, the palate possesses a savory flavor profile of black cherry smoked meats, earth and pepper. Dry finish with very fine grained tannins. This Crozes-Hermitage pairs well with rich dishes like stews.

Alcoholic beverage selections

Aperitifs

Martini Extra Dry
Martini Rosso

Beers

Carlsberg
Tiger

Cognac

Otard XO Gold

Liqueurs

Bailey’s Irish Cream
Grand Marnier
Tia Maria
Drambuie

Premium Spirits

Bacardi Superior Rum
Bombay Sapphire Gin
Smirnoff Blue Vodka

Single malt whisky

The Glenlivet 18 Years

Fine blended whiskys

Chivas Regal 12 Years
Jack Daniel's Tennessee Whiskey
Johnnie Walker Black Label

Kiwi Flyer

Malaysia Airlines
Business Class menu
Kuala Lumpur to Seoul
March 2016

Refreshments

Malaysian satay
Our Award-Winning Signature Dish
Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments

Fresh fruits


Breakfast

Starters

Health drink

Fruit juice

Fresh fruits

Yoghurt

Main course

Malaysian favourites
Nasi Lemak
Coconut rice, ikan bilis and prawn sambal and traditional accompaniments

or

Cheese omelette
Chicken sausage, baked sliced potatoes, grilled tomato and sauteed mushroom with peas

or

French toast gratin with fresh mango and custard
Fresh blueberries, raspberries and maple syrup


Beverage selection

Coffee

Ethiopian Yirgacheffe
Brazilian Santos
White Coffee "O"
Nescafe Gold Blend
Nescafe Decaffeinated

Tea

Teh Tank
Ceylon Meda Watte
Ceylon Finest Black Tea
Earl Grey
Camomile Herbal Infusion
Jasmine Green Tea
Japanese Green Tea
Oolong Tea
South African Rooibos Tea

Milo

Chocolate malt drink

Fruit juices

Orange
Apple
Pink guava (Available on flights from Kuala Lumpur)

Mineral water

Still
Sparkling

Soft drinks



Drink List

Champagne

Philipponat Royale Reserve Brut NV, France
The house of Philipponat, located in Mareuil-sur-Ay on the southern slopes of the Montagne de Reims, dates to 1522, which makes it one of the oldest. Royal Reserve is rich, structured and powerful. Only first press juice of mainly Grand and Premier Cru grapes make the final blend where Pinot Noir takes the lead (65%) and Chardonnay and Pinot Meunier make up the balance. A pale gold in colour with excellent fine bubbles. The first nose reveals vine blossom, linden and fresh, lightly toasted bread. It has fine vinous attack on the palate, fruity (redcurrant, raspberry, ripe grape), full-bodied, generous and long. Light notes of biscuit and freshly baked bread on the finish. Great as an aperitif with smoked salmon, it also complements poached or pan fried fish.

White Wines

Domaine Minet le Bois Chaud Pouilly-Fume 2014, Loire, France
This 11-hectare estate has been in the family for three generations. Located in the communes of Saint-Andelain and Pouilly-sur-Loire, this estate thrives on two types of soil - clay and limestone, and Kimmeridgian marl. This terrior confers the minerality and crisp, fresh character typical of Pouilly-Fume, but also all its fruity and floral aromas. This suffusion of chalk and aromatic pungency coincides with rhubarb, kiwi fragrances and wafting florality. The attack is soft and round with crisp yet delicate freshness on the palate. Perfect with fish and shellfish.

Olivier Leflaive Bourgogne Chardonnay 2012, Burgundy, France
The Leflaive family has been rooted in Puligny Montrachet since 1717 and glorified as the Chardonnay perfectionist. An excellent example of the house style, this wine displays purity and lovely lemon cream on the nose with a ripe and fresh apple, melon and stone fruits on the palate. Crisp and rich with the flavours of tropical fruit, the finish is deliciously lifted and vibrant. Ideal as an aperitif or with green vegetable dishes, simple salads and light seafood dishes.

Red Wines

Chateau d'Arche 2009, AOC Haut-Medoc, Bordeaux, France
This 22-acre vineyard chateau is well situated next to a classified Grand Cru in Ludon-Medoc. The vines take their sparse nourishment from a gravelly soil and are ideally exposed. Cabernet Sauvignon and Merlot equally make up the final blend, together with Cabernet Franc, Petit Verdot and Carmenere. The nose is perfumed with notes of blackcurrants and peonies, plus a whiff of spice. Pleasant fruit flavours come through on the palate which has added freshness from a mint-like edge, and definition through elegant silky tannins. Crisp and lively, the balance of this wine is particularly successful in one of the best vintages in Bordeaux. Suggested to pair with grilled red meat, or meat dishes in a sauce.

E. Guigal Crozes-Hermitage 2010, Rhone, France
Guigal unquestionably epitomizes the wine of Rhone. The Syrah fruits are mainly sourced from steep south-facing vineyards. Opaque dark crimson red colour and the nose displays excellent intensity with aromas of licorice, black olives, smoky, leather, dried meats and black pepper. Medium weight, the palate possesses a savory flavor profile of black cherry smoked meats, earth and pepper. Dry finish with very fine grained tannins. This Crozes-Hermitage pairs well with rich dishes like stews.

Alcoholic beverage selections

Aperitifs

Martini Extra Dry
Martini Rosso

Beers

Carlsberg
Tiger

Cognac

Otard XO Gold

Liqueurs

Bailey’s Irish Cream
Grand Marnier
Tia Maria
Drambuie

Premium Spirits

Bacardi Superior Rum
Bombay Sapphire Gin
Smirnoff Blue Vodka

Single malt whisky

The Glenlivet 18 Years

Fine blended whiskys

Chivas Regal 12 Years
Jack Daniel's Tennessee Whiskey
Johnnie Walker Black Label

Kiwi Flyer

Malaysia Airlines
Business Class menu
Kuala Lumpur to Auckland
March 2016

Dinner

Appetizer

Malaysian satay
Our Award-Winning Signature Dish
Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments

Vietnamese minced prawn skewer
Creamed potato salad and micro herbs

Main course

Braised lamb shank au jus
Potato cake, sauteed French beans and grilled tomato

or

Roasted chicken roulade
Peppered potato muffin, sauteed mixed vegetables brunoise and rosemary sauce

or

Ginger soy-steamed snapper
Eggs fried rice, stir-fried mixed vegetables and ginger soya sauce

Dessert

Poppy seed, lime and raspberry mousse
Biscuit crumble, raspberry and blueberry

Fresh fruits


Breakfast

Starters

Health drink

Fruit juice

Fresh fruits

Muesli

Choice of fresh or low fat milk

Main course

Eggs souffle
Grilled beef fillet, potato au gratin, creamed spinach, grilled tomato and bearnaise sauce

or

Mixed breakfast grill
Grilled beef tenderloin, pan fried salmon, smoked chicken sausage, anna potato, asparagus and fresh tomato salsa

or

Malaysian favourites
Nasi Lemak
Coconut rice, prawn sambal and traditional accompaniments


Beverage selection

Coffee

Ethiopian Yirgacheffe
Brazilian Santos
White Coffee "O"
Nescafe Gold Blend
Nescafe Decaffeinated

Tea

Teh Tank
Ceylon Meda Watte
Ceylon Finest Black Tea
Earl Grey
Camomile Herbal Infusion
Jasmine Green Tea
Japanese Green Tea
Oolong Tea
South African Rooibos Tea

Milo

Chocolate malt drink

Fruit juices

Orange
Apple
Pink guava (Available on flights from Kuala Lumpur)

Mineral water

Still
Sparkling

Soft drinks



Drink List

Champagne

Canard-Duchene Authentic Brut NV, France
Canard-Duchene is unique in its origins, history and style. Straw-yellow in colour and a delicate mousse followed by characters of fresh fruit aromas with brioche notes. A Pinot Noir-dominant style with light red fruits and berries developing further lemon and white stone fruit layers with a lovely weight and balance. Ideal as an aperitif.

White Wines

Pikes "Valley's End" Sauvignon Blanc Semillon 2013/2014, Clare Valley, South Australia
A gorgeous effort, the 2013 is a blend of 51% Sauvignon Blanc & 49% Semillon made from both estate-grown and growers' fruit. It is enticing and restrained fresh aromas of citrus, passion fruit and secondary notes of green and mineral. More of the same on the palate with the soft tropical fruit flavours being balanced nicely by the crisp acidity and delivering a clean, dry and persistent finish. A great, refreshing drink matches with all sorts of seafood and some spicy Asian dishes.

Red Wines

Chateau d'Arche 2009, AOC Haut-Medoc, Bordeaux, France
This 22-acre vineyard chateau is well situated next to a classified Grand Cru in Ludon-Medoc. The vines take their sparse nourishment from a gravelly soil and are ideally exposed. Cabernet Sauvignon and Merlot equally make up the final blend, together with Cabernet Franc, Petit Verdot and Carmenere. The nose is perfumed with notes of blackcurrants and peonies, plus a whiff of spice. Pleasant fruit flavours come through on the palate which has added freshness from a mint-like edge, and definition through elegant silky tannins. Crisp and lively, the balance of this wine is particularly successful in one of the best vintages in Bordeaux. Suggested to pair with grilled red meat, or meat dishes in a sauce.

Mr Riggs "The Truant" Shiraz 2012, McLaren Vale, South Australia
The Shiraz grapes used to make "The Truant" have been sourced from select vineyards in McLaren Vale. Vintage 2012 has delivered exceptional quality and balance, in fact it will be the best of all the great vintages in the last 20 years. The wine has a long, soft and juicy palate and lush mouth feel, bursting with nuances of blackberry, blueberry jam and liquorice. Drink this with full-flavoured meats such as roasted lamb, beef short ribs or even spice-rubbed or barbecued chicken.

Alcoholic beverage selections

Aperitifs

Martini Extra Dry
Martini Rosso

Beers

Carlsberg
Tiger

Cognac

Otard XO Gold

Liqueurs

Bailey’s Irish Cream
Grand Marnier
Tia Maria
Drambuie

Premium Spirits

Bacardi Superior Rum
Bombay Sapphire Gin
Smirnoff Blue Vodka

Single malt whisky

The Glenlivet 18 Years

Fine blended whiskys

Chivas Regal 12 Years
Jack Daniel's Tennessee Whiskey
Johnnie Walker Black Label

Kiwi Flyer

Malaysia Airlines
Business Class menu
Auckland to Kuala Lumpur
March 2016

Lunch

Appetizer

Malaysian satay
Our Award-Winning Signature Dish
Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments

Salmon confit
Melon and pear salad, mizuna lettuce and kaffir lime aioli

Main course

Braised chicken thigh in sweet tomato gravy
Tomato rice, stir fried mixed vegetables with turmeric and mustard seed

or

Beef korma
Steamed rice, broccoli and carrots

or

Tossed spaghetti
With prawn brochette, sauteed courgette, basil pesto and chilli flakes

Dessert

Blueberry cheesecake

Fresh fruits

Ice cream


Refreshments

Noodles, vegetable-based soup, shredded chicken, prawns, fish balls and Asian greens

Assorted sandwiches

Chocolates

Assorted cheese and crackers

Fresh fruits


Beverage selection

Coffee

Ethiopian Yirgacheffe
Brazilian Santos
White Coffee "O"
Nescafe Gold Blend
Nescafe Decaffeinated

Tea

Teh Tank
Ceylon Meda Watte
Ceylon Finest Black Tea
Earl Grey
Camomile Herbal Infusion
Jasmine Green Tea
Japanese Green Tea
Oolong Tea
South African Rooibos Tea

Milo

Chocolate malt drink

Fruit juices

Orange
Apple
Pink guava (Available on flights from Kuala Lumpur)

Mineral water

Still
Sparkling

Soft drinks



Drink List

Champagne

Canard-Duchene Authentic Brut NV, France
Canard-Duchene is unique in its origins, history and style. Straw-yellow in colour and a delicate mousse followed by characters of fresh fruit aromas with brioche notes. A Pinot Noir-dominant style with light red fruits and berries developing further lemon and white stone fruit layers with a lovely weight and balance. Ideal as an aperitif.

White Wines

Pikes "Valley's End" Sauvignon Blanc Semillon 2013/2014, Clare Valley, South Australia
A gorgeous effort, the 2013 is a blend of 51% Sauvignon Blanc & 49% Semillon made from both estate-grown and growers' fruit. It is enticing and restrained fresh aromas of citrus, passion fruit and secondary notes of green and mineral. More of the same on the palate with the soft tropical fruit flavours being balanced nicely by the crisp acidity and delivering a clean, dry and persistent finish. A great, refreshing drink matches with all sorts of seafood and some spicy Asian dishes.

Red Wines

Chateau d'Arche 2009, AOC Haut-Medoc, Bordeaux, France
This 22-acre vineyard chateau is well situated next to a classified Grand Cru in Ludon-Medoc. The vines take their sparse nourishment from a gravelly soil and are ideally exposed. Cabernet Sauvignon and Merlot equally make up the final blend, together with Cabernet Franc, Petit Verdot and Carmenere. The nose is perfumed with notes of blackcurrants and peonies, plus a whiff of spice. Pleasant fruit flavours come through on the palate which has added freshness from a mint-like edge, and definition through elegant silky tannins. Crisp and lively, the balance of this wine is particularly successful in one of the best vintages in Bordeaux. Suggested to pair with grilled red meat, or meat dishes in a sauce.

Mr Riggs "The Truant" Shiraz 2012, McLaren Vale, South Australia
The Shiraz grapes used to make "The Truant" have been sourced from select vineyards in McLaren Vale. Vintage 2012 has delivered exceptional quality and balance, in fact it will be the best of all the great vintages in the last 20 years. The wine has a long, soft and juicy palate and lush mouth feel, bursting with nuances of blackberry, blueberry jam and liquorice. Drink this with full-flavoured meats such as roasted lamb, beef short ribs or even spice-rubbed or barbecued chicken.

Alcoholic beverage selections

Aperitifs

Martini Extra Dry
Martini Rosso

Beers

Carlsberg
Tiger

Cognac

Otard XO Gold

Liqueurs

Bailey’s Irish Cream
Grand Marnier
Tia Maria
Drambuie

Premium Spirits

Bacardi Superior Rum
Bombay Sapphire Gin
Smirnoff Blue Vodka

Single malt whisky

The Glenlivet 18 Years

Fine blended whiskys

Chivas Regal 12 Years
Jack Daniel's Tennessee Whiskey
Johnnie Walker Black Label

Kiwi Flyer

Emirates
First Class menu
Auckland to Dubai
March 2016

Bar Service

Aperitifs

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

Beers

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

Cocktails

Bloody Mary, Cosmopolitan, Kir Royal, Manhattan (Dry/Sweet/Perfect), Classic Martini, Breakfast Martini, Mojito, Rob Roy, Rusty Nail

Mocktails

Orange Fizz, Apple Spritzer

Spirits

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

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

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

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

Cognac
Hennessy Prive
An elegant blend of a hundred pure and structured eaux-de-vie. These are selected to achieve a perfect balance between roundness and aromatic refinement.

Hennessy Paradis
An extremely rare cognac, crafted from over a hundred eaux-de-vie aged between 25 to 100 years. Experience honey and floral notes, finishing with spices and a rich flavour.

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

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

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

Liqueurs

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

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

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

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

Champagne, Wines & Port

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


A la Carte Dining


Breakfast

Juice

orange or grapefruit juice, pineapple, lime and mint detox drink, or ruby grapefruit and passion fruit smoothie

Fruit, Yoghurt and Cereals

Breakfast Fruit

fresh cut seasonal fruits

Yoghurt

natural or fruit

Assorted Cereals

choice of cornflakes or muesli

Main Course

Cheese and Chive Omelette
served with grilled chicken sausages, rosti, baked beans and roasted tomatoes

Twice-baked Souffles
with sauteed potatoes, seasoned asparagus and mushroom ragout

Ricotta Crepes
filled with raisins and apricots, served with creme anglaise and berries

Breakfast Platter
sliced roasted beef and smoked chicken with Swiss cheese, cheddar and marinated feta

Bread Basket

a variety of baked breads, butter croissants and breakfast pastries, served with butter and preserves


Menu

Appetisers

Caviar
presented with a traditional selection of finely chopped onion, grated egg, sour cream and lemon, served with melba toast and blinis

Cream of Mushroom Soup
with cheese croutons

Traditional Arabic Mezze
a spread of local savoury dishes including houmous, moutabel, muhammara, labneh, artichoke salad, Arabic salad and stuffed vine leaves, with warm lamb kibbeh, cheese sambousek and spinach fatayer

Smoked Salmon
served with cucumber salad and tomato pesto mayonnaise

Spiced Chicken
sliced and served with caponata and ginger mayonnaise

Seasonal Salad
served with your choice of toppings and dressing

Main Course

Peppered Beef Fillet
served with mushroom sauce, roasted vegetables and mashed potatoes with chives

Grilled Chicken
with saffron jus, roasted potatoes, ratatouille and steamed broccoli

Pan-fried Cod
served with ginger and soy sauce, steamed jasmine rice and sauteed vegetables

Spicy Cauliflower Ravioli
with cream cheese, tomato salsa with capers and olives, roasted vegetables and pesto

Roasted Salmon
served with puy lentils Provencale and tomato olive dressing

Vegetable Selection

we also offer a variety of alternatives, including Lyonnaise potatoes, roasted carrots, sauteed green beans and steamed rice

Freshly Baked Bread

Dessert

Mango Bavarois
with whipped cream and raspberry coulis

Chocolate and Coffee Mousse Cake
served with mandarin compote

Seasonal Fruit
an assortment of fresh cut fruits

Cheese Board

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

Chocolates

fine luxury chocolates


Light Bites

Sandwiches

cheddar with tomato and olive chutney, prawn curry with mayonnaise, beef pastrami with gherkins and smoked duck with mango

Hot Meal Selection

Casarecce Bolognese
rustic pasta tubes with minced beef ragout

Thai Red Vegetable Curry
served with tofu and steamed rice

Lamb and Vegetable Pie

Dessert

Selection of Pastries
praline truffle bar, fruit tart, marble cheesecake and sachertorte

Hot Drinks

Tea
chamomile, Ceylon, Earl Grey or green

Coffee
freshly brewed or Nespresso (espresso, cappucino or decaffeinated)




Wine

Champagne

Dom Perignon 2006
Dom Perignon has built its reputation on quality and the name today is synonymous with luxury. The 2006 vintage offers a nose which is at first floral, opening up to candied fruit, ripe hay and toasted notes, along with hints of licorice. The palate over delivers with great intensity and purity. Structured, focused, creamy and silky. An excellent aperitif and a great match with a range of food, especially caviar and other fruits of the sea.

White Wine

Condrieu L'Octroi Pierre Gaillard 2014
Northern Rhone, France
This sensational Condrieu comes from a single hectare plot of land making a tiny production. Eight months of barrel ageing for the unique Viognier grapes adds some weight to the floral, peachy aromatics. Rich and velvety with peach, apricot, freshly cut flowers and notes of honey with a zingy, mineral finish that offers the perfect foil to the unctuous fruit. Great on its own but excellent with crustaceans.

Howard Park Allingham Chardonnay 2014
Margaret River, Western Australia
This is a single vineyard cuvee from Western Australia's largest family owned winery. Allingham grapes are picked from the best of the family vineyards in Mount Barker and Margaret River. Their most prized vineyard is the sole source of grapes for this delicious Chardonnay. The nose offers a mixture of honeysuckle and citrus blossom, pear essence, peach flesh and freshly baked patisserie. Enriched with layers of cashew and lemon curd, the palate's creamy texture and ripe fruit is indulged in toasted vanillin oak. Delicious with a range of dishes, especially rich seafood.

Cloudy Bay Sauvignon Blanc 2015
Marlborough, New Zealand
Possibly the new world's greates wine success of the last 30 years. From the same owners as Dom Perignon this is a white wine that has become synonymous with luxury and subsequently hard to come by. The 2015 Sauvignon Blanc has a nose of lemon blossom, grapefruit and eiderflower. The elegant palate is full of vibrancy with citrus notes and a steely finish. A perfect aperitif and great with a range of cold starters.

Meursault Premier Cru, Chateau de Blagny, Louis Latour 2011
Burgundy, France
There is something exquisite about the wines of Meursault that even many non-Chardonnay drinkers enjoy. It is the richness married with freshness and elegance that makes it so unique. This Chateau de Blagny Premier Cru 2011 is a fine example of a modern Meursault from some of the best vineyards of the appellation. The nose of honeysuckle flower and stone fruit leads to a rich and silky palate, nutty and honeyed at the core with hints of vanilla spice from the oak ageing. Enjoy with fish and poultry dishes.

Red Wine

Chateau Montrose 2000
Saint Estephe, France
The vineyards of Saint Estephe lie just to the north of the famous Pauillac region making powerful wines requiring long ageing, hence why this is only just coming out of the cellar now at 15 years of age. Saint Estephe has no first growth wines but if it had one Montrose would be a prime contender due to the sheer brilliance and longevity of the wines produced year after year. 2000 was a stunning year in Bordeaux where the deep gravel soils of Montrose produced deep and complex flavours in perfect harmony. Produced with 63% Cabernet Sauvignon and the balance Merlot, Cabernet Franc and Petit Verdot the 2000 has a dense colour with blueberries, blackberries and floral notes on the nose. The palate is full and opulent with poise and a sheer pleasure to drink now. Excellent with red meat dishes and hard cheeses.

Jamsheed Seville Syrah 2013
Yarra Valley, Australia
School teacher turned winemaker Gary Mills learnt his craft in France and Australia. Gary sources fruit for his wines from cool climate Victoria regions, uses minimal intervention in the wines and ultimately is looking for balance and finesse over power. Seville, the southernmost region of Yarra Valley is the source of the grapes in this case. Whole bunch fermentation and limited oak use give the wines a freshness not often seen in Australian Shiraz.

Cloudy Bay Te Wahi Pinot Noir 2012
Central Otago, New Zealand
This is only the third vintage for Cloudy Bay in Central Otago, a long way from their Marlborough home. Te Wahi means "our place" in Maori as the team at Cloudy Bay believe Pinot Noir displays the terroir the grapes are grown on. The 2012 Te Wahi Pinot Noir certainly has a character of its own displaying a nose of red and black cherries, Provencale herbs and notes of mint. Medium bodied with mouth-filling red fruit flavors, it is refined and silky with soft and elegant tannins. Best with light meat dishes.

Chateau Branaire Ducru 2007
Bordeaux, France
Branaire-Ducru sits alongside the Gironde estuary in Bordeaux's Saint Julien commune which is famed for its combination of power and finesse. The 2007 shows mulberry and damson aromas and floral notes. Clean and pure blue and black fruits gently unfold on the medium-bodied palate. Supple with effortless power and a moreish texture. A perfect accompaniment to roasted meats, stews and vintage cheeses.

Stella Bella Shiraz 2010
Margaret River, Australia
The Mediterranean climate and cool maritime influences make Margaret River a perfect terroir for Shiraz. The Stella Bella 2010 is fashioned from grapes from the winery's flagship vineyard and aged in French oak barrels. Blueberry and black cherry with hints of freshly cracked pepper and star anise. Medium-bodied, the palate is lush with blackfruit flavors and plenty of pepper on the persistent finish. Perfect with grilled meats.

Dessert

Chateau Doisy Daene 2006
Bordeaux, France
Chateau Doisy Daene, like its neighbours in Barsac and Sauternes, benefits from a unique micro climate created by the cool Ciron river flanking the vineyards to the south. The mist, created by the cool Ciron river allows "noble rot" to form on the berries leaving them shriveled but highly concentrated juice in the grapes, which goes on to make deliciously rich and sweet wines. The nose is intensely perfumed with tropical fruits such as honeyed peach, pineapple and melted butter, caramel and orange peel. Opulent with a beautiful texture in the mouth and a lifting acidity. The balance is masterful, but we come to expect that from Professor Dubourdieu. Perfect with an array of desserts and salty cheeses such as Stilton.

Port

Quinta do Portal 40 Year old
Douro, Portugal
Quinta do Portal set up with the vision to produce small amounts of hand crafted ports. This incredible tawny is a blend of different ages of port all with a minimum age of 40 years designed to create the ultimate in port drinking satisfaction with almost perfect maturity. With a beautiful golden colour containing hints of emerald, the Portal 40 year old displays beguilling aromas of dried apricot, vanilla and honey. The long and satisfying palate is rich with dark raisins, honey and nuts. Delicious with Stilton as well as chocolate desserts.

FC-AUSTRALASIA (15 MAR 16)

Kiwi Flyer

Emirates
First Class menu
Dubai First Class Lounge
March 2016

A la Carte Breakfast

Continental

Your choice of fresh juices, smoothies and our daily detox drink

Natural or fruit yoghurts

Selected cereals to include Fruit'n'Fibre, cornflakes and granola, offered with soya, low fat or full cream milk

Home-made Swiss Bircher muesli with apple, hazelnuts, oats, raisins, honey and fresh cream

Tropical fresh fruit skewers

Florida cocktail of fresh orange and pink grapefruit segments

Warm Scottish porridge, with warm milk or cream, served with brown sugar and acacia honey

Hot Breakfast

Your choice of fresh eggs cooked to order
Scrambled eggs finished with cream or herbs
Poached eggs
Boiled eggs served with "Marmite soldiers"
Omelettes with a daily choice of fillings

Accompaniments
Veal or chicken grilled sausages
Buttered field mushrooms
Roesti potatoes
Grilled tomatoes
Baked beans

Poached Scottish kipper fillets with roesti potatoes and cherry tomatoes

Salmon, potato and parsley fishcakes

Herb crepes rolled and filled with woodland mushrooms a la creme, with fresh asparagus and grilled tomato

Desserts

Sweeter Options

Waffles freshly made to order, served with fresh berries and whipped cream

American pancake stack with maple syrup, powder sugar and strawberries

Breakfast Snacks

Grilled cherry tomatoes on toast

Delicatessen choice of cold meats and cheeses

Bakery Basket

Fresh toast rack of wholemeal or white breads

French butter croissants

Pain au chocolat

Dark chocolate, mixed berry with oats and walnut cinnamon muffins

Roll selection

Strawberry, apricot and orange marmalade preserves

Salted or unsalted butter


Lunch and Dinner

Appetisers

Garlic Prawns
warm garlic prawns served with fresh rocca leaves and bell pepper salad

Vegetable Hariyali Tikki
warm spicy cakes of potatoes, carrots, green beans, peas and spinach, served with mint chutney

Oriental Wrap
oriental rice paper roll filled with avocado, glass noodles and vegetables, served with sambal, chilli oil and sakura cress

Tuna Carpaccio
wafer-thin slices of tuna dressed with an oriental salad of courgettes, tomatoes, onions and peppers tossed with chilli, lime and coriander

Salmon Tartare
salmon topped with sour cream, served with mild honey mustard dressing, salmon roe and pickled cucumber

Pink Grapefruit and Avocado Salad
light refreshing salad of pink grapefruit, avocado and shaved fennel, dressed with fresh rocca leaves and offered with a white balsamic dressing

Soups

Chicken and Barley Soup
a light, clear chicken broth with barley, garnished with carrot and sprinkled with chervil

Prawn Bisque
a rich creamy soup of prawns, garnished with fresh cream and chives, served with sourdough bread

Main Course

Chicken Pahadi Kebab
a traditional dish from the imperial kitchens of the Mughal Empire of chicken marinated in mint, coriander and mild spices, cooked in the tandoor, served with cumin rice and cooling raita, accompanied by a crisp poppadom

Risotto Primavera
creamy Arborio rice risotto of baby spinach with asparagus, peas, young sweet carrots and fresh parmesan cheese, topped with rocket

Grilled T-bone Steak
prime T-bone steak grilled to your liking, served with chive butter, field mushrooms, cherry tomato, fresh rocca leaves and golden fried potatoes

Fresh Breast of Chicken with Rosemary
rosemary roasted breast of chicken, served with a light chicken jus, minted garden peas, baby carrots, cherry tomato and oven-roasted potatoes

Miso-marinated Fillet of Salmon
served with Japanese seasoned sushi rice, dashi and vegetables

Vegetable Shahi Korma
a traditional dish from the imperial kitchens of the Moghul Empire, a mildly spiced cashew nut based curry of green beans, carrots, peas, potatoes and cauliflower, served with cooling mint coriander raita, crisp poppadom and saffron basmati rice

Lamb Shank
pot-roasted boneless lamb shank on a tomato-based lima bean stew

Sandwich Selection

The Emirates Classic Club Sandwich
toasted farmhouse white bread layered with emmental cheese, smoked turkey, hard-boiled egg, tomatoes and crisp veal rasher, moistened with tapenade, and served with our special French fries and mustard

Char-griled Specialty Wagyu Beef Burger
the ultimate char-grilled wagyu beef burger served with French fries

International Cheese Selection

specially selected international cheeses, served with bread, crackers and fruits

Desserts

Banoffee Pie
banana slices layered with dulce de leche, crispy filo pastry and whipped cream, garnished with coffee jelly

Creme Caramel
our special homemade creme caramel made with dairy milk, fresh eggs and sugar, finished with golden caramel and a confit of fresh orange

Sticky Date Pudding
warm chocolate and sticky date pudding, served with creme anglaise

Namoura Ashta
local sweet specialty of sugar-soaked cake topped with an unsweetened fresh cream

Hot Beverages

Selection of Premium Teas
Ceylon, Earl Grey, Green

Choices of Coffees
Espresso, Cafe Au Lait, Cappuccino

Chocolates and Petits Fours
miniature Arabic treats, Florentines, white and dark fig truffles


Bar Service

Aperitifs

A selection of fruit juices and soft drinks

Bacardi 8 years, Campari, Bombay Sapphire Gin, Woodford Reserve 15 years, Chivas Regal 18 years, Canadian club, Grey Goose Vodka, Southern Comfort, Tequila

A selection of international beers

Cocktails

Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini

Signature Cocktails

Arabian Sunset (Gin, Cointreau and Cranberry juice)

Cafe Creme (Vodka, Baileys and Tia Maria)

Rum Luck (Gold and white rum, strawberries, cranberry and lemon juice and ginger ale)

Signature Mocktails

Nojito (Mint leaves, lime, apple juice, sugar syrup and soda water)

Berrylicious (Fresh strawberries and raspberries, cranberry and kiwi juice and sugar syrup)

Tropical Delight (Fresh banana, pineapple juice and mango juice)

Wines

A selection of fine wines from internationally renowned vineyards of the Old and the New World

Champagne Moet & Chandon

Liqueurs

Cointreau, Drambuie, Grand Marnier, Tia Maria, Benedictine, Creme de Cassis, Baileys Irish cream, Cherry Brandy, Cinzano (Bianco), Ricard, Grappa

Kiwi Flyer

Emirates
First Class menu
Dubai to Los Angeles
March 2016

Bar Service

Aperitifs

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

Beers

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

Cocktails

Bloody Mary, Cosmopolitan, Kir Royal, Manhattan (Dry/Sweet/Perfect), Classic Martini, Breakfast Martini, Espresso Martini, Mojito, Rob Roy, Rusty Nail

Mocktails

Orange Fizz, Apple Spritzer

Spirits

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

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

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

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

Cognac
Hennessy Prive
An elegant blend of a hundred pure and structured eaux-de-vie. These are selected to achieve a perfect balance between roundness and aromatic refinement.

Hennessy Paradis
An extremely rare cognac, crafted from over a hundred eaux-de-vie aged between 25 to 100 years. Experience honey and floral notes, finishing with spices and a rich flavour.

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

Russian Standard Imperia
With an irrefutable authenticity, absolute purity and smooth-tasting quality, Imperia is an outstanding example of what Russia has done best for centuries, produce the finest vodkas in the world.

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

Hendrick's Gin
Hendrick's Gin is handcrafted in a time-honoured tradition in small batches using an original 19th Century gin still and is made using the highest quality neutral grain spirit, 11 different botanicals, rose petals and most unusually essence of cucumber.

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

Ron Zacapa
An ultra-premium dark rum aged above the clouds in the volcanic highlands of Guatemala.

Liqueurs

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

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

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

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

Patron XO Cafe
An extraordinary combination of Patron Silver tequila and the finest coffee from two of the world's most important growing areas, Veracruz and Chiapas in Mexico.

Champagne, Wines & Port

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


A la Carte Dining


Breakfast

Juice

orange or grapefruit juice, beetroot, celery, apple and ginger detox drink or banana and vanilla smoothie

Fruit, Yoghurt and Cereals

Breakfast Fruit

fresh cut seasonal fruits

Yoghurt

natural or fruit

Assorted Cereals

choice of cornflakes or muesli

Main Course

Scrambled Eggs with Chives
served with chicken sausages, herbed potatoes, baked beans and grilled tomato

Spinach and Feta Omelette
with baked beans, roasted cherry tomatoes and crushed potatoes with chives

Anda Bhurji
spiced scrambled eggs, served with deep-fried coriander and potato dumplings and curried chickpeas with black-eyed peas

Breakfast Platter
sliced grilled chicken and beef pastrami, with labneh balls and red leicester

Bread Basket

a variety of baked breads, butter croissants and breakfast pastries, served with butter and preserves


Menu

Canapes

a selection of hot and cold savouries including sundried tomato and feta frittata, breaded prawn, beef brochette with ginger and soy, baba ghanouj tartlet with tuna, togarashi-spiced feta and olives

Appetisers

Caviar
presented with a traditional selection of finely chopped onion, grated egg, sour cream and lemon, served with melba toast and blinis

Sweet Potato and Celeriac Soup
with croutons

Beef Consomme
with orzo and vegetables

Traditional Arabic Mezze
a spread of local savoury dishes including houmous, lentil rice, muhammara, moutabel, spinach bil zeit, tabouleh and stuffed vine leaves, with warm mint sfiha, haloumi kibbeh and spinach fatayer

Duo of Fish
herbed salmon and smoked halibut, served with fennel and lemon salad

Air-cured Duck
with apple chutney and blanched asparagus

Seasonal Salad
served with your choice of toppings and dressing

Main Course

Beef Ragout
flavoured with paprika and garlic, served with rosti, green beans and roasted beetroot

Seafood a l'Amoricaine
lobster, prawn and scallop in Breton-style shellfish sauce, served with mustard mashed potatoes and sauteed courgettes

Badami Murgh
chicken in almond gravy, served with curried split chickpeas and mushroom pulao rice

Spinach and Pine Nut Ravioli
with mushroom ragout and shaved parmesan

Poached Salmon
served with tomato and olive salsa, sauteed vegetables and steamed potatoes with parsley

Vegetable Selection

we also offer a variety of alternatives, including saffron rice, steamed green beans, honey roasted pumpkin with thyme, cauliflower and crushed new potatoes with paprika

Freshly Baked Bread

Dessert

Raisin Financier
served warm with glazed pear and raspberry compote

Lemon and Raspberry Tart
with whipped cream

Seasonal Fruit
an assortment of fresh cut fruits

Cheese Board

Gruyere
slightly grainy and firm yellow cow's milk cheese with a lactic and nutty flavour and contrasting sweet and earthy nuances

Pere Toinou Tomme de Pyrenees
mild semi-soft yellow cheese with a yoghurt-like taste. Made from pasteurised cow's milk from the Pyrenees region of France

Yarra Valley Dairy Marinated Feta
creamy cow's milk feta from Australia, marinated in garlic, fresh thyme, bay leaves, peppercorn and olive oil

Cashel Blue
handmade, Irish cow's milk cheese. Semi-soft, mellow blue-vein with distinct tanginess and creamy finish

Chaource
fresh cow's milk cheese with an unctuous yet delicate texture. Salty and buttery with a mushroom scent and mild white rind

Chocolates

fine luxury chocolates


Light Bites

Sandwiches

beef pastrami with mustard mayonnaise, prawns with herb mayonnaise and red leicester with sundried tomato and olive chutney

Hot Meal Selection

Steak Sandwich
grilled beef, onion marmalade and emmental on toasted multigrain sourdough

Clam Chowder
with veal rashers and grilled sourdough ciabatta

Trenette with Parmesan Sauce
topped with cherry tomato ragout

Dessert

Selection of Pastries
hazelnut and chocolate tartlet, coconut cake, chocolate and apricot cake, berry tartlet and ginger cream profiterole

Hot Drinks

Tea
chamomile, Ceylon, Earl Grey or green

Coffee
freshly brewed or Nespresso (espresso, cappucino or decaffeinated)




Wine

Champagne

Dom Perignon 2006
Dom Perignon has built its reputation on quality and the name today is synonymous with luxury. The 2006 vintage offers a nose which is at first floral, opening up to candied fruit, ripe hay and toasted notes, along with hints of licorice. The palate over delivers with great intensity and purity. Structured, focused, creamy and silky. An excellent aperitif and a great match with a range of food, especially caviar and other fruits of the sea.

White Wine

Condrieu Les Cassines, Paul Jaboulet Aine 2012
Northern Rhone, France
One of the wine World's hidden gems, Condrieu, the spiritual home of the Viognier variety, has been producing wines of individuality and character for centuries. Jaboulet's Les Cassines Condrieu has a beautiful nose of fresh peach and apricot. The palate is finely balanced with flavours of stone fruits, backed by a subtle honey and floral quality. A superb way to start a meal as an aperitif or accompanying shellfish and poultry dishes.

Moone-Tsai Charles Heinz Chardonnay 2013
Sonoma Coast, USA
The Charles Heinz vineyard is one of the top sites in the Sonoma Coast for Chardonnay. Crafted by Philippe Melka who was recently heralded as one of top winemakers of the World, the 2013 Moone Tsai has received barrel fermentation in new French oak and aging for 18 months giving the wine a superb richness and depth. Honey dew melon, white flower and sweet spice on the nose leading to a mineral palate with flavors of lemon curd and delicious golden apple. An intense yet elegant wine with great purity and freshness Perfect with poultry and fish dishes.

Chateau Villa Bel-Air 2014
Bordeaux, France
Villa Bel-Air is located in the Graves region, just outside of the city of Bordeaux on a gravelly (graves in French) outcrop planted with the classic white Bordeaux varietal, in this case two thirds Sauvignon Blanc, one third Semillon which are aged in oak for added richness and complexity. The nose has delicate aromas of grapefruit and litchi with subtle vanilla and butter aromas from the barrel contact. The palate offers up a perfect balance of richness and freshness, characterized by fresh melon and caramel. A perfect aperitif, excellent with light starters and eminently drinkable with a variety of seafood.

Marimar Chardonnay 2013
Russian River, USA
Marimar Torres of the eponymous family empire in Spain left to set up her own project in the Russian River in the 1980s. The Don Miguel Vineyard Acero is an un-oaked Chardonnay offering attractive notes of lemon and lime and white currants. With crisp acidity of fruit, purity and charm, this is perfect for shell fish, roasted chicken, creamy pasta dishes and mild, creamy cheeses.

Red Wine

Chateau Cos d'Estournel 2004
Saint Estephe, France
The beautiful oriental themed Chateau of Cos d'Estournel is situated in the most northerly Medoc commune of Saint Estephe. As a neighbour of the great Pauillac Chateau Lafite, Cos is capable of producing some of the best Cabernet grapes of Bordeaux, which makes up 60% of the blend. Due to a high proportion of clay the property also produces a high proportion of Merlot giving the wine a voluptuous character. A nose of blackcurrants, damson, cedar wood and licorice lead to a medium weight body with ripe fruit and a long, pure finish. A cerebral wine to be enjoyed with red meat dishes.

Saintsbury Stanly Ranch Pinot Noir 2011
Napa Valley, USA
The Carneros region is located at the mouth of the Napa Valley. It is well suited to the lighter Pinot Noir variety since the temperature is cooler from the proximity to the fog from the San Francisco bay. Saintsbury have been producing high quality Pinot Noir for over 30 years fashioning exciting and drinkable wines designed for pure enjoyment, not just for show like so many of its Napa neighbours. The wine marries easy drinking with a cerebral nature showing lots of brooding complexity. Cherry fruit and gamey, forest floor notes intermingle giving a hedonistic perfume. A wine for many different dishes from chicken to beef.

Sloan Asterisk 2012
Napa Valley USA
Sloan Estate is located in the eastern hills of the Rutherford appellation of Napa Valley. The classic Bordeaux varietals of Cabernet Sauvnignon and Franc, Merlot and Petit Verdot are planted on loam and volcanic ash soils. The wine is made by one of Napa's most talented teams and spends 26 months in new French oak before bottling. The result is a phenomenal perfume of ultra-ripe berries, violets and notes of mint. The palate is intensely flavoured with rich, sweet fruit, licorice and notes of tobacco. The finish is long and very satisfying with tannins that glide across the tongue like silk. A fine companion to red meat dishes or a Hollywood blockbuster.

Chateau Ormes de Pez 2000
Bordeaux, France
Ormes de Pez is owned and managed by the Cazes family, whose more famous property is none other than Chateau Lynch Bages of Pauillac. Ormes de Pez receives no less care and attention than its stable-mate but is distinctly different. The 2000 Ormes de Pez exhibits the true characteristics of the Saint Estephe terroir with a classic nose of tobacco and cassis, leading to a soft yet rich palate with layers of sweet berry fruit while retaining freshness and balance. Excellent with braised red meat dishes.

The Paring Red 2011
California, USA
The Paring is a red Bordeaux blend from the owners of Screaming Eagle made by the same team. A finely crafted wine with a broad spectrum of grape varietals in the blend including Cabernet Sauvignon, Syrah and even Sangiovese. The nose has an intriguing melange of aromas including olive tapenade, licorice, cured meat, blueberries and cloves. With French oak ageing for 18 months, the palate is explosive with flavours of chocolate, coffee and berries. The perfect accompaniment to rich meat dishes.

Dessert

Chateau Doisy Daene 2006
Bordeaux, France
Chateau Doisy Daene, like its neighbours in Barsac and Sauternes, benefits from a unique micro climate created by the cool Ciron river flanking the vineyards to the south. The mist, created by the cool Ciron river allows "noble rot" to form on the berries leaving them shriveled but highly concentrated juice in the grapes, which goes on to make deliciously rich and sweet wines. The nose is intensely perfumed with tropical fruits such as honeyed peach, pineapple and melted butter, caramel and orange peel. Opulent with a beautiful texture in the mouth and a lifting acidity. The balance is masterful, but we come to expect that from Professor Dubourdieu. Perfect with an array of desserts and salty cheeses such as Stilton.

Port

Quinta do Portal 40 Year old
Douro, Portugal
Quinta do Portal set up with the vision to produce small amounts of hand crafted ports. This incredible tawny is a blend of different ages of port all with a minimum age of 40 years designed to create the ultimate in port drinking satisfaction with almost perfect maturity. With a beautiful golden colour containing hints of emerald, the Portal 40 year old displays beguilling aromas of dried apricot, vanilla and honey. The long and satisfying palate is rich with dark raisins, honey and nuts. Delicious with Stilton as well as chocolate desserts.

FC-N.AM (20 MAR 16)

Kiwi Flyer

Index is updated to here.

kaiotes

March 2016
Cathay Pacific First Class Lounge
The Pier A la Carte and Drinks menu

kaiotes

March 2016
SQ 830 SIN-PVG Kaiseki Entrees


The bowl of water was literally tasteless.



Soup

Main entree


Desert



Fruit, there was more fruit options but i declined on most cuz i was stuffed

Given that I had tons at the TPR, i was stuffed by the second course.

Krug and Dom offered as well

kaiotes

Cathay Pacific
First Class
CX882
Hong Kong - Los Angeles
March 2016


Chose the Chinese option

Pre departure offered scallop canape




Krug



Dinner:


promo wine


drinks



Own Bread basket, caviar etc



soup




I picked the off the rack desert



Egg tart
Nuts and chocolates


Fruit



dim sum and seafood (I think) noodles

kaiotes

Qantas First Class Lounge Spring Menu LAX

kaiotes

Cathay Pacific First Class A la Carte The Wing March 2016