The All-Airline FT Menu Collection
#2176
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
LATAM
Business Class menu
Santiago to Melbourne
April 2019
Dinner
Appetizers
Salad Greens with Seasonal Vegetables
Pear and Squash Soup
Entrees
Slow-cooked Short Ribs Au Jus with Rustic Squash Puree, Shiitake Mushrooms and Sautéed Asparagus
Privada / Blend 2014 / Bodega Norton / Lujan de Cuyo, Mendoza - Argentina
Spinach-Ricotta-Blue Cheese Ravioli with Mushroom Sauce on Leek Ragout
Gran Terroir de los Andes / Carmenere 2015 / Vina Casa Silva / Colchagua Valley - Chile
Mixed Greens with Prosciutto, Cottage Cheese, Green Olives, Almonds and Sun-dried Tomatoes
Teillery Organico Reserva / Cabernet Sauvignon 2015 / Vina Teillery / Maipo Valley - Chile
Desserts / Cheeses
Artisan Ice Cream - Xocolat Gelato
Banana Cheesecake with Dulce de Leche and Passion Fruit Sauce
Fresh Seasonal Fruit
Cheeses, our Special Selection
Breakfast
To optimize your sleep, you can personalize your breakfast selection with our pre-order coupon, where you will find our complete breakfast menu.
Fresh Seasonal Fruit
Pound Cake
Yogurt
Cereal
Bread
Croissant, White Bread, Whole Wheat Bread, Water Crackers or Toast
Main Course
Plain Omelet with Rosti Potatoes and Cherry Tomato
Selection of Cured Meats and Gourmet Cheeses
Bar & Beverages
Non-Alcoholic Beverages
Orange Juice
Light Fruit Juice
Tomato Juice
Mineral Water
Sparkling Water
Tonic Water
Soft Drinks
Hot Beverages
Coffee with Decaffeinated Coffee
Espresso, Ristretto and Cappuccino Coffee
A Selection of Twinings Tea
Alcoholic Beverages
Absolut Vodka
Chivas Regal Whisky 12 Years Old
Jack Daniel´s Whiskey
Bailey´s Irish Cream
Disaronno Amaretto
Bombay Sapphire Gin
Courvoisier VSOP Cognac
Beers
Wines
Nicolas Feuillatte, Chouilly, France, Champagne, Reserve Exclusive Brut
Dressed in an attractive and bright pale yellow color, with fine and persistent bubbles, and aromas that unfold of pastries and white fruits like pears and white peaches. On the palate, it´s broad, with fresh and lively flavors, creamy texture, good breadth, and a very nice finish.
Bodega Norton / Privada, Lujan de Cuyo, Mendoza, Argentina, blend, 2014
This magnificent blend, of 40% Malbec, 30% Merlot, and 30% Cabernet Sauvignon, made from vines between 50 and 80 years old, was aged for 16 months in French oak. With aromas of black and red fruit, notes of graphite and hints of balsamic. On the palate, it´s intense, with good freshness, balance, and firm tannins, with a very long finish.
Vina Casa Silva / Gran Terroir de los Andes, Los Lingues, Valle de Colchagua, Chile, Carmenere, 2015
The wine is cherry red in color with good intensity, and fruit aromas that unfold and bring to mind wild fruits and Chilean martilla, with spicy notes. On the palate, the tannins are velvety, with good body and structure that give way to an excellent finish.
Vina Teillery / Teillery Organico Reserva, Valle del Maipo, Chile, Cabernet Sauvignon, 2015
This Cabernet Sauvignon is made organically, and has aromas of red berries and stone fruit. On the palate, the structure is round and smooth and very fruity, with medium body and a fresh finish.
Vina Koyle / Koyle Costa Cuarzo, Paredones, Valle de Colchagua, Chile, Sauvignon Blanc, 2017
These grapes come from a sloped vineyard located just 9km from the Pacific coast, with granite soils covered with quartz stones that give the grapes salinity and mineralogy, producing a wine with aromas of white peach, nectarines, and fresh ginger, in a symphony of vibrant citrus. It´s dry, very fresh, and very lively.
Bodega el Esteco / Blanc de Blancs, Valles Calchquies, Salta, Argentina, Blend, 2017
This splendid white blend is made from Marsanne and Roussanne, and complemented with Viognier, Chardonnay, and Torrents. The wine is crystal-clear, with very pale greenish-colored tones, and a very good aromatic expression. On the palate there is good volume with lots of texture, almost oily, and ample, with great freshness and nerve.
Crotf, Villa Nova de Gaia, Portugal, Oporto, Late Bottled Vintage, 2010
The Croft Port house of port, founded in 1588, is one of the world´s oldest and most distinguished port producers. Croft LBV is aged for six years and was crafted to satisfy the need for high quality port for demanding palates.
Breakfast card
I will not have breakfast
Full breakfast - mark your selection below.
Selection of cured meats and gourmet cheeses.
Omelet or scrambled eggs.
Choose one of the main dishes
Orange juice
Light fruit juice
Sparkling water
Still water
Coffee
Espresso
Decaffeinated coffee
Coffee and milk
Twinings English Breakfast tea
Twinings Earl Grey tea
Tea and milk
Sugar
Sucralose
Fresh fruit
Yoghurt
Cereal
Cereal and milk
Pound cake
White bread
Whole wheat bread
Croissant
Toast
Water crackers
Butter
Jam
Business Class menu
Santiago to Melbourne
April 2019
Dinner
Appetizers
Salad Greens with Seasonal Vegetables
Pear and Squash Soup
Entrees
Slow-cooked Short Ribs Au Jus with Rustic Squash Puree, Shiitake Mushrooms and Sautéed Asparagus
Privada / Blend 2014 / Bodega Norton / Lujan de Cuyo, Mendoza - Argentina
Spinach-Ricotta-Blue Cheese Ravioli with Mushroom Sauce on Leek Ragout
Gran Terroir de los Andes / Carmenere 2015 / Vina Casa Silva / Colchagua Valley - Chile
Mixed Greens with Prosciutto, Cottage Cheese, Green Olives, Almonds and Sun-dried Tomatoes
Teillery Organico Reserva / Cabernet Sauvignon 2015 / Vina Teillery / Maipo Valley - Chile
Desserts / Cheeses
Artisan Ice Cream - Xocolat Gelato
Banana Cheesecake with Dulce de Leche and Passion Fruit Sauce
Fresh Seasonal Fruit
Cheeses, our Special Selection
Breakfast
To optimize your sleep, you can personalize your breakfast selection with our pre-order coupon, where you will find our complete breakfast menu.
Fresh Seasonal Fruit
Pound Cake
Yogurt
Cereal
Bread
Croissant, White Bread, Whole Wheat Bread, Water Crackers or Toast
Main Course
Plain Omelet with Rosti Potatoes and Cherry Tomato
Selection of Cured Meats and Gourmet Cheeses
Bar & Beverages
Non-Alcoholic Beverages
Orange Juice
Light Fruit Juice
Tomato Juice
Mineral Water
Sparkling Water
Tonic Water
Soft Drinks
Hot Beverages
Coffee with Decaffeinated Coffee
Espresso, Ristretto and Cappuccino Coffee
A Selection of Twinings Tea
Alcoholic Beverages
Absolut Vodka
Chivas Regal Whisky 12 Years Old
Jack Daniel´s Whiskey
Bailey´s Irish Cream
Disaronno Amaretto
Bombay Sapphire Gin
Courvoisier VSOP Cognac
Beers
Wines
Nicolas Feuillatte, Chouilly, France, Champagne, Reserve Exclusive Brut
Dressed in an attractive and bright pale yellow color, with fine and persistent bubbles, and aromas that unfold of pastries and white fruits like pears and white peaches. On the palate, it´s broad, with fresh and lively flavors, creamy texture, good breadth, and a very nice finish.
Bodega Norton / Privada, Lujan de Cuyo, Mendoza, Argentina, blend, 2014
This magnificent blend, of 40% Malbec, 30% Merlot, and 30% Cabernet Sauvignon, made from vines between 50 and 80 years old, was aged for 16 months in French oak. With aromas of black and red fruit, notes of graphite and hints of balsamic. On the palate, it´s intense, with good freshness, balance, and firm tannins, with a very long finish.
Vina Casa Silva / Gran Terroir de los Andes, Los Lingues, Valle de Colchagua, Chile, Carmenere, 2015
The wine is cherry red in color with good intensity, and fruit aromas that unfold and bring to mind wild fruits and Chilean martilla, with spicy notes. On the palate, the tannins are velvety, with good body and structure that give way to an excellent finish.
Vina Teillery / Teillery Organico Reserva, Valle del Maipo, Chile, Cabernet Sauvignon, 2015
This Cabernet Sauvignon is made organically, and has aromas of red berries and stone fruit. On the palate, the structure is round and smooth and very fruity, with medium body and a fresh finish.
Vina Koyle / Koyle Costa Cuarzo, Paredones, Valle de Colchagua, Chile, Sauvignon Blanc, 2017
These grapes come from a sloped vineyard located just 9km from the Pacific coast, with granite soils covered with quartz stones that give the grapes salinity and mineralogy, producing a wine with aromas of white peach, nectarines, and fresh ginger, in a symphony of vibrant citrus. It´s dry, very fresh, and very lively.
Bodega el Esteco / Blanc de Blancs, Valles Calchquies, Salta, Argentina, Blend, 2017
This splendid white blend is made from Marsanne and Roussanne, and complemented with Viognier, Chardonnay, and Torrents. The wine is crystal-clear, with very pale greenish-colored tones, and a very good aromatic expression. On the palate there is good volume with lots of texture, almost oily, and ample, with great freshness and nerve.
Crotf, Villa Nova de Gaia, Portugal, Oporto, Late Bottled Vintage, 2010
The Croft Port house of port, founded in 1588, is one of the world´s oldest and most distinguished port producers. Croft LBV is aged for six years and was crafted to satisfy the need for high quality port for demanding palates.
LA805-SCLMEL-CM-ABR
Breakfast card
I will not have breakfast
Full breakfast - mark your selection below.
Selection of cured meats and gourmet cheeses.
Omelet or scrambled eggs.
Choose one of the main dishes
Orange juice
Light fruit juice
Sparkling water
Still water
Coffee
Espresso
Decaffeinated coffee
Coffee and milk
Twinings English Breakfast tea
Twinings Earl Grey tea
Tea and milk
Sugar
Sucralose
Fresh fruit
Yoghurt
Cereal
Cereal and milk
Pound cake
White bread
Whole wheat bread
Croissant
Toast
Water crackers
Butter
Jam
#2177
Join Date: Oct 1999
Location: New York
Posts: 7,315
BR 106 TPE-FUK April [to June 2019]
April to June 2019
EVA Air Business Class
BR 106 Taipei to Fukuoka
Japanese Cuisine
Sakizuke
Horse Mackerel and Simmered Gluten and Namafu
Zensai
Marinated Spinach and Mushroom
Simmered Beef
Roasted Bamboo Shoot and Bean Curd Skewer
Marinated Crab Meat and Cucumber
Tosazu Yam
Smoked Salmon Rolled with Daikon
Dainomono
Golden Fried Shrimp with Bean Curd Roll and Broiled Mackerel
Gohan
Steamed Rice (Chishang Premium Rice)
Miso Soup
Japanese Pickles
Green Tea
Western Cuisine
Coffee/Tea
Fruit
Yogurt
Muesli
Assorted Bread with Butter
Main Course
Frittata with Pork Loin and Potatoes
Canadian Ham
Chinese Cuisine
The Legend of Din Tai Fung
Traditional Delicatessens
Water Shield with Lily Bulbs and Chinese Wolfberry Jelly
Marinated Surf Clam with Celery Slices
Main Course
Relish Chicken with Noodle Soup
Sweet
Fruit
Chinese Tea
20190401-B-BR0106/0105
Wine List
Champagne
Champagne Delamotte Blanc de Blancs 2007
New Zealand White Wine
Wairau River Sauvignon Blanc 2017, Marlborough
German White Wine
Ockfen BOCKSTEIN Riesling Kabinett 2016, Mosel
French Red Wine
Chateau Le Monteil d’Arsac 2014, Haut-Medoc, Bordeaux
Argentina Red Wine
Aguribay Malbec 2016, Mendoza
Fortified Wine
Cuesta Fina Sherry
Taylor’s LBV Port
Sake
DASSAI Premium Kosher Sake (for Japan Routes)
EVA Air Business Class
BR 106 Taipei to Fukuoka
Japanese Cuisine
Sakizuke
Horse Mackerel and Simmered Gluten and Namafu
Zensai
Marinated Spinach and Mushroom
Simmered Beef
Roasted Bamboo Shoot and Bean Curd Skewer
Marinated Crab Meat and Cucumber
Tosazu Yam
Smoked Salmon Rolled with Daikon
Dainomono
Golden Fried Shrimp with Bean Curd Roll and Broiled Mackerel
Gohan
Steamed Rice (Chishang Premium Rice)
Miso Soup
Japanese Pickles
Green Tea
Western Cuisine
Coffee/Tea
Fruit
Yogurt
Muesli
Assorted Bread with Butter
Main Course
Frittata with Pork Loin and Potatoes
Canadian Ham
Chinese Cuisine
The Legend of Din Tai Fung
Traditional Delicatessens
Water Shield with Lily Bulbs and Chinese Wolfberry Jelly
Marinated Surf Clam with Celery Slices
Main Course
Relish Chicken with Noodle Soup
Sweet
Fruit
Chinese Tea
20190401-B-BR0106/0105
Wine List
Champagne
Champagne Delamotte Blanc de Blancs 2007
New Zealand White Wine
Wairau River Sauvignon Blanc 2017, Marlborough
German White Wine
Ockfen BOCKSTEIN Riesling Kabinett 2016, Mosel
French Red Wine
Chateau Le Monteil d’Arsac 2014, Haut-Medoc, Bordeaux
Argentina Red Wine
Aguribay Malbec 2016, Mendoza
Fortified Wine
Cuesta Fina Sherry
Taylor’s LBV Port
Sake
DASSAI Premium Kosher Sake (for Japan Routes)
#2178
Join Date: Oct 1999
Location: New York
Posts: 7,315
BR 105 FUK-TPE April [to June 2019]
April to June 2019
EVA Air Business Class
BR 105 Fukuoka to Taipei
Japanese Cuisine
Sakizuke
Fried Chilean Sea Bass
Zensai
Tossed Jellyfish and Cucumber in Sesame Sauce
Braised Eel with Sansho
Tossed Clam Meat and Mitsuba with Miso Sauce
Simmered Japanese Taro in Bonito Stock
Simmered Fried Gluten
Dainomono
Teriyaki Chicken and Fried Minced Squid
Gohan
Ginger and Fried Bean Curd Flavored Steamed Rice (Chishang Premium Grade Rice)
Miso Soup
Japanese Pickles
Mizumono
Wine Jelly with Fruit and Vanilla Yogurt Sauce
Green Tea
Western Cuisine
Hors d’oeuvre
Herb Scallop Terrine with Fruit Flavored Quinoa Salad
Main Course
Steamed Cod Rolls with Pesto Flavored Duxelles in Creamy Mushroom Sauce
Assorted Vegetables
Duchess Potatoes
Sweet
Galette with Mixed Dried Fruits
Coffee/Tea
Chinese Cuisine
The Legend of Din Tai Fung
Traditional Delicatessens
Gung Pao Bean Curd with Daylily Stem
Spicy Bamboo Shoot with Shredded Chicken
Main Course
Stewed Beef Shank with Noodle Soup
Sweet
Steamed Mashed Taro Bun
Chinese Tea
20190401-B-BR0106/0105
Wine List
Champagne
Champagne Delamotte Blanc de Blancs 2007
New Zealand White Wine
Wairau River Sauvignon Blanc 2017, Marlborough
German White Wine
Ockfen BOCKSTEIN Riesling Kabinett 2016, Mosel
French Red Wine
Chateau Le Monteil d’Arsac 2014, Haut-Medoc, Bordeaux
Argentina Red Wine
Aguribay Malbec 2016, Mendoza
Fortified Wine
Cuesta Fina Sherry
Taylor’s LBV Port
Sake
DASSAI Premium Kosher Sake (for Japan Routes)
EVA Air Business Class
BR 105 Fukuoka to Taipei
Japanese Cuisine
Sakizuke
Fried Chilean Sea Bass
Zensai
Tossed Jellyfish and Cucumber in Sesame Sauce
Braised Eel with Sansho
Tossed Clam Meat and Mitsuba with Miso Sauce
Simmered Japanese Taro in Bonito Stock
Simmered Fried Gluten
Dainomono
Teriyaki Chicken and Fried Minced Squid
Gohan
Ginger and Fried Bean Curd Flavored Steamed Rice (Chishang Premium Grade Rice)
Miso Soup
Japanese Pickles
Mizumono
Wine Jelly with Fruit and Vanilla Yogurt Sauce
Green Tea
Western Cuisine
Hors d’oeuvre
Herb Scallop Terrine with Fruit Flavored Quinoa Salad
Main Course
Steamed Cod Rolls with Pesto Flavored Duxelles in Creamy Mushroom Sauce
Assorted Vegetables
Duchess Potatoes
Sweet
Galette with Mixed Dried Fruits
Coffee/Tea
Chinese Cuisine
The Legend of Din Tai Fung
Traditional Delicatessens
Gung Pao Bean Curd with Daylily Stem
Spicy Bamboo Shoot with Shredded Chicken
Main Course
Stewed Beef Shank with Noodle Soup
Sweet
Steamed Mashed Taro Bun
Chinese Tea
20190401-B-BR0106/0105
Wine List
Champagne
Champagne Delamotte Blanc de Blancs 2007
New Zealand White Wine
Wairau River Sauvignon Blanc 2017, Marlborough
German White Wine
Ockfen BOCKSTEIN Riesling Kabinett 2016, Mosel
French Red Wine
Chateau Le Monteil d’Arsac 2014, Haut-Medoc, Bordeaux
Argentina Red Wine
Aguribay Malbec 2016, Mendoza
Fortified Wine
Cuesta Fina Sherry
Taylor’s LBV Port
Sake
DASSAI Premium Kosher Sake (for Japan Routes)
#2179
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Qantas
Business Class menu
Australia to New Zealand
April 2019
Menu
To Start
Roasted pumpkin soup
Thai duck salad with pomelo, coconut, cashews, lime, chilli and lemongrass dressing
Main
Selection of cheese served with accompaniments
Big bowl of roasted pumpkin soup with caramelised bacon and thyme croutons
Feta, cucumber, lentil, chickpea, olive and pumpkin seed salad with red wine vinaigrette
Braised pork with almond and pepita mole, tomato salsa and soft tacos
Seared white fish with lemon braised zucchini, roasted potatoes cherry tomatoes and salmoriglio
Salad of garden leaves with balsamic vinaigrette
To Finish
Selection of cheese served with accompaniments
Ice cream
Beverages
Champagne
Today we will be serving either Duval-Leroy Brut or Jacquart Brut Mosalque
Australian and New Zealand Wine
Premium Australian and New Zealand wines selected by the Qantas Rockpool Sommeliers.
Aperitif
Bloody Mary
Campari and soda
Gin and tonic
Vodka and ginger beer
Spirits
Absolut Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Tennessee Whiskey, USA
Chivas Regal 12yo Scotch Whisky, Scotland
The Glenlivet Single Malt Scotch Whisky, Scotland
Jameson Irish Whiskey, Ireland
Cognac & Liqueurs
Marteli VSOP Old Fine Cognac, France
Cointreau, France
Irish Cream Liqueur, Ireland
Beers
Hahn Premium Light
Hahn Super Dry
James Boag's Premium
Heineken
Dessert & Fortified Wine
Australian dessert and fortified wine selected by the Qantas Rockpol Sommeliers.
Non Alcoholic
Juice
Soft drink
Mineral water
Hot Drinks
FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate
Business Class menu
Australia to New Zealand
April 2019
Menu
To Start
Roasted pumpkin soup
Thai duck salad with pomelo, coconut, cashews, lime, chilli and lemongrass dressing
Main
Selection of cheese served with accompaniments
Big bowl of roasted pumpkin soup with caramelised bacon and thyme croutons
Feta, cucumber, lentil, chickpea, olive and pumpkin seed salad with red wine vinaigrette
Braised pork with almond and pepita mole, tomato salsa and soft tacos
Seared white fish with lemon braised zucchini, roasted potatoes cherry tomatoes and salmoriglio
Salad of garden leaves with balsamic vinaigrette
To Finish
Selection of cheese served with accompaniments
Ice cream
Beverages
Champagne
Today we will be serving either Duval-Leroy Brut or Jacquart Brut Mosalque
Australian and New Zealand Wine
Premium Australian and New Zealand wines selected by the Qantas Rockpool Sommeliers.
Aperitif
Bloody Mary
Campari and soda
Gin and tonic
Vodka and ginger beer
Spirits
Absolut Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Tennessee Whiskey, USA
Chivas Regal 12yo Scotch Whisky, Scotland
The Glenlivet Single Malt Scotch Whisky, Scotland
Jameson Irish Whiskey, Ireland
Cognac & Liqueurs
Marteli VSOP Old Fine Cognac, France
Cointreau, France
Irish Cream Liqueur, Ireland
Beers
Hahn Premium Light
Hahn Super Dry
James Boag's Premium
Heineken
Dessert & Fortified Wine
Australian dessert and fortified wine selected by the Qantas Rockpol Sommeliers.
Non Alcoholic
Juice
Soft drink
Mineral water
Hot Drinks
FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate
J_TAS_MM_1_AUS-NZ_SEP18
#2180
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Cathay Pacific
Business Class menu
Auckland to Hong Kong
May 2019
The Menu
Food menu
Lunch
Served shortly after takeoff
To Start
Dill smoked salmon with celeriac remoulade
Mains
Steamed cod with preserved vegetables and ginger sauce, steamed jasmine rice and choy sum
Herb crusted lamb loin with olive tomato jus
Fondant potatoes, Brussel sprouts, broccolini and cherry tomato
Roasted duck and barbecued pork with egg noodle in soup
Beef burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries
Curry potato roll with eggplant and tomato sauce, raita
Parsley quinoa with roasted vegetables, asparagus, sesame dressing
To Finish
Cheese plate
Brie, Swiss Gruyere, crackers, grapes, apple and fig and walnut slice
Cardamom flavoured mango mousse with passion fruit and peach compote
Selection of ice cream
Seasonal fresh fruit
Cravings
Parsley quinoa with roasted vegetables, asparagus, sesame dressing
Roasted duck and barbecued pork with egg noodle in soup
Beef burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries
Galley snacks
Ice cream, caramel popcorn and other sweet and savoury nibbles, available in the galley
Brunch
Served prior to landing
To start
Seasonal fresh fruit
Fresh juice
A mix of carrot, orange, apple, lemon, ginger and turmeric
Mains
Roasted vegetable strata, pork sausage, streaky bacon, buttered spinach and tomato ragout
served with warm pastry
Rigatoni with creamy sun dried tomato sauce, roasted carrot, zucchini, grilled artichoke and Parmesan
served with vanilla panna cotta with cherry compote
Prawn congee, stir fried rice vermicelli with mixed vegetables
Drinks menu
White wines
Albert Bichot Vire-Clesse 2017
The limestone hills of Burgundy give the Chardonnay grapes their characteristic minerality, softened and enriched by patient ageing in oak. The result : a versatile, elegant wine to be enjoyed as an aperitif or with fish, seafood and chicken dishes
Allan Scott Sauvignon Blanc Marlborough 2018
Lively citrus, kiwi and passion fruit flavours, offset by a brisk acidity that refreshes and invigorates the palate.
Red wines
Clos De Reynon 2016
The soil quality, moderate yields and refined wine-making process all beautifully combine to create this elegant ruby-coloured wine that is complex and tasty, with fruity and spicy aromas
Craggy Range Te Muna Road Vineyard Pinot Noir Martinborough 2014
Craggy Range is a single vineyard wine from its great Estate in Martinborough. Classy, elegant and enthralling, it delivers with power, weight and concentration with the grace and poise of a male ballerino
Champagne
Piper-Heidsieck NV Brut
The Cuvee brut is the oldest of the Heidsieck Champagne houses. It shows off aromas of almond and hazelnut, with fresh pear, apple and hints of citrus for a harmonious vivacity and a light palate
Dessert Wine
Chateau Rondillon Loupiac 2017
From a region where sweet wines are a specialty, this vintage has an expressive nose of white fruits like apricots and peaches. It offers a robust and aromatic palate, with a balanced acidity for an elegant finish
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 Reserve
Jack Daniel's
Canadian Club
Cognac and liqueurs
Hine Rare Fine Champagne
Drambuie
Cointreau
Bailey's Irish Cream
Beer
International selection
Juices
Orange
Apple
Tomato
Soft drinks
Coke
Coke Light
Sprite
Perrier water
Tonic water
Soda water
Ginger ale
Coffees
Freshly brewed coffee
Espresso
Cappuccino
Cafe latte
Regular or decaffeinated
Others
Hong Kong-style milk tea
Hot chocolate
Teas
Ceylon breakfast
Rich and smooth breakfast tea, perfect with milk or without
Early grey
Refreshing and bright, with citrus freshness over a rich Ceylon tea base
Jasmine spring tips
Light, delicate and sweet green tea from China, scented with fresh jasmine flowers
Japan green
Fresh and grassy Japanese-style Sencha tea with a satisfying vegetal character
Oolong
Medium fired oolong with a beautifully satisfying flavour of roasted hazelnut and autumn fruits
Chamomile flowers
Elegant, floral and deeply soothing whole chamomile flowers
Peppermint lead
Striking and strong, intensely minty pure peppermint leaf
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
Business Class menu
Auckland to Hong Kong
May 2019
The Menu
Food menu
Lunch
Served shortly after takeoff
To Start
Dill smoked salmon with celeriac remoulade
Mains
Steamed cod with preserved vegetables and ginger sauce, steamed jasmine rice and choy sum
Herb crusted lamb loin with olive tomato jus
Fondant potatoes, Brussel sprouts, broccolini and cherry tomato
Roasted duck and barbecued pork with egg noodle in soup
Beef burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries
Curry potato roll with eggplant and tomato sauce, raita
Parsley quinoa with roasted vegetables, asparagus, sesame dressing
To Finish
Cheese plate
Brie, Swiss Gruyere, crackers, grapes, apple and fig and walnut slice
Cardamom flavoured mango mousse with passion fruit and peach compote
Selection of ice cream
Seasonal fresh fruit
Cravings
Parsley quinoa with roasted vegetables, asparagus, sesame dressing
Roasted duck and barbecued pork with egg noodle in soup
Beef burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries
Galley snacks
Ice cream, caramel popcorn and other sweet and savoury nibbles, available in the galley
Brunch
Served prior to landing
To start
Seasonal fresh fruit
Fresh juice
A mix of carrot, orange, apple, lemon, ginger and turmeric
Mains
Roasted vegetable strata, pork sausage, streaky bacon, buttered spinach and tomato ragout
served with warm pastry
Rigatoni with creamy sun dried tomato sauce, roasted carrot, zucchini, grilled artichoke and Parmesan
served with vanilla panna cotta with cherry compote
Prawn congee, stir fried rice vermicelli with mixed vegetables
Drinks menu
White wines
Albert Bichot Vire-Clesse 2017
The limestone hills of Burgundy give the Chardonnay grapes their characteristic minerality, softened and enriched by patient ageing in oak. The result : a versatile, elegant wine to be enjoyed as an aperitif or with fish, seafood and chicken dishes
Allan Scott Sauvignon Blanc Marlborough 2018
Lively citrus, kiwi and passion fruit flavours, offset by a brisk acidity that refreshes and invigorates the palate.
Red wines
Clos De Reynon 2016
The soil quality, moderate yields and refined wine-making process all beautifully combine to create this elegant ruby-coloured wine that is complex and tasty, with fruity and spicy aromas
Craggy Range Te Muna Road Vineyard Pinot Noir Martinborough 2014
Craggy Range is a single vineyard wine from its great Estate in Martinborough. Classy, elegant and enthralling, it delivers with power, weight and concentration with the grace and poise of a male ballerino
Champagne
Piper-Heidsieck NV Brut
The Cuvee brut is the oldest of the Heidsieck Champagne houses. It shows off aromas of almond and hazelnut, with fresh pear, apple and hints of citrus for a harmonious vivacity and a light palate
Dessert Wine
Chateau Rondillon Loupiac 2017
From a region where sweet wines are a specialty, this vintage has an expressive nose of white fruits like apricots and peaches. It offers a robust and aromatic palate, with a balanced acidity for an elegant finish
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 Reserve
Jack Daniel's
Canadian Club
Cognac and liqueurs
Hine Rare Fine Champagne
Drambuie
Cointreau
Bailey's Irish Cream
Beer
International selection
Juices
Orange
Apple
Tomato
Soft drinks
Coke
Coke Light
Sprite
Perrier water
Tonic water
Soda water
Ginger ale
Coffees
Freshly brewed coffee
Espresso
Cappuccino
Cafe latte
Regular or decaffeinated
Others
Hong Kong-style milk tea
Hot chocolate
Teas
Ceylon breakfast
Rich and smooth breakfast tea, perfect with milk or without
Early grey
Refreshing and bright, with citrus freshness over a rich Ceylon tea base
Jasmine spring tips
Light, delicate and sweet green tea from China, scented with fresh jasmine flowers
Japan green
Fresh and grassy Japanese-style Sencha tea with a satisfying vegetal character
Oolong
Medium fired oolong with a beautifully satisfying flavour of roasted hazelnut and autumn fruits
Chamomile flowers
Elegant, floral and deeply soothing whole chamomile flowers
Peppermint lead
Striking and strong, intensely minty pure peppermint leaf
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
Route : AKL to HKG 198 May 2019
#2181
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Cathay Pacific
Business Class menu
Hong Kong to Dublin
June 2019
The Menu
Food menu
Supper
Served shortly after takeoff
Mains
Wok fried seafood in lobster broth, crispy and steamed rice, spring onion and ginger
Chicken pizzaiola with polenta, ratatouille
Stir fried pork and shallot in chilli tomato sauce on egg noodles
Beef burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries
Lighter options
Carrot and ginger soup
Warm bean salad with roasted fennel, Romesco sauce and ricotta
Sides, on request
Garden leaf salad
To fnish
Cheese plate
Taleggio cheese, Somerset Brie, crackers, grapes and Cabernet paste
Eton mess lemon and curd fresh cream and shortbread crumble
Selection of ice cream
Seasonal fresh fruit
Express supper
Get to sleep sooner with a quicker, lighter supper - simply choose your preferred dish from below. Served with a dessert.
Choice of
Warm bean salad with roasted fennel, Romesco sauce and ricotta
Carrot and ginger soup
To finish
Eton mess lemon and curd, fresh cream and shortbread crumble
Cravings
Warm bean salad with roasted fennel, Romesco sauce and ricotta
Stir fried pork and shallot in chilli tomato sauce on egg noodles
Beef burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries
Galley snacks
Ice cream, caramel popcorn and other sweet and savoury nibbles, available in the galley
Breakfast
Pre-order using the enclosed card - your breakfast will be served two hours before landing
Chinese breakfast
Seasonal fresh fruit
Dace fish ball with minced mandarin peel congee, turnip cake
Western breakfast
Seasonal fresh fruit served with warm pastry
Scrambled eggs
Leek and potato cube with cream sauce
Smoked salmon slice and roasted Portobello
Continental breakfast
Seasonal fresh fruit served with warm pastry selection
Greek yoghurt with mango compote and granola
Express breakfast
Extend your sleep time with a quicker breakfast of a warm pastry, served with your choice of beverage
Drinks menu
White wines
Albert Bichot Vire-Clesse 2017
The limestone hills of Burgundy give the Chardonnay grapes their characteristic minerality, softened and enriched by patient ageing in oak. The result : a versatile, elegant wine to be enjoyed as an aperitif or with fish, seafood and chicken dishes
Allan Scott Sauvignon Blanc Marlborough 2018
Lively citrus, kiwi and passion fruit flavours, offset by a brisk acidity that refreshes and invigorates the palate
Red wines
Clos De Reynon 2016
The soil quality, moderate yields and refined wine-making process all beautifully combine to create this elegant ruby-coloured wine that is complex and tasty, with fruity and spicy aromas
The Islander Estate Vineyards Shiraz 2017
A cool climate Shiraz from Kangaroo Island in South Australia, with plush black fruits, notes of dried sage and rosemary, and velvety tannins
Champagne
Deutz Brut Classic NV
A multi-vintage blend of Pinot Noir, Chardonnay and Pinot Meunier, with citrus, apple and biscuit on the nose, and a palate of lemon meringe, honey and light red fruits. Perfect as an aperitif, or with fish and poultry
Dessert Wine
Chateau Rondillon Loupiac 2017
From a region where sweet wines are a specialty, this vintage has an expressive nose of white fruits like apricots and peaches. It offers a robust and aromatic palate, with a balanced acidity for an elegant finish
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 Reserve
Jack Daniel's
Canadian Club
Cognac and liqueurs
Hine Rare Fine Champagne
Drambuie
Cointreau
Bailey's Irish Cream
Beer
International selection
Juices
Orange
Apple
Tomato
Soft drinks
Coke
Coke Light
Sprite
Perrier water
Tonic water
Soda water
Ginger ale
Coffees
Freshly brewed coffee
Espresso
Cappuccino
Cafe latte
Regular or decaffeinated
Others
Hong Kong-style milk tea
Hot chocolate
Teas
Ceylon breakfast
Rich and smooth breakfast tea, perfect with milk or without
Early grey
Refreshing and bright, with citrus freshness over a rich Ceylon tea base
Jasmine spring tips
Light, delicate and sweet green tea from China, scented with fresh jasmine flowers
Japan green
Fresh and grassy Japanese-style Sencha tea with a satisfying vegetal character
Oolong
Medium fired oolong with a beautifully satisfying flavour of roasted hazelnut and autumn fruits
Chamomile flowers
Elegant, floral and deeply soothing whole chamomile flowers
Peppermint lead
Striking and strong, intensely minty pure peppermint leaf
Signature drinks
Cathay Delight
A kiwifruit based non-alcoholic drink with coconut milk and a touch of fresh mint
Pacific Sunrise
A refreshing combination of Champagne and Drambuie with the zest of orange and lemon
Breakfast
Hello
Please pre-order your breakfast and hang this card onto your coat hook. Relax and let us take care of the rest.
No thank you, please do not wake me up for breakfast.
EXPRESS BREAKAST
Served approximately one hour before landing
Warm pastry selection served with your choice of beverage.
TRADITIONAL BREAKFAST
Served approximately two hours before landing
Chinese breakfast
Seasonal fresh fruit
Dace fish ball with minced mandarin peel congee, turnip cake
Western breakfast
Seasonal fresh fruit served with warm pastry
Scrambled eggs, leek and potato cube with cream sauce, smoked salmon slice and roasted Portobello
Continental breakfast
Seasonal fresh fruit served with warm pastry selection
Greek yoghurt with mango compote and granola
BEVERAGE
Orange juice
Apple juice
Forest berry smoothie
Ceylon breakfast tea
Jasmine spring tips tea
Brewed coffee
With Milk Sugar Lemon slices
Other beverages available on request
If I am sleeping, please disregard my breakfast order.
Business Class menu
Hong Kong to Dublin
June 2019
The Menu
Food menu
Supper
Served shortly after takeoff
Mains
Wok fried seafood in lobster broth, crispy and steamed rice, spring onion and ginger
Chicken pizzaiola with polenta, ratatouille
Stir fried pork and shallot in chilli tomato sauce on egg noodles
Beef burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries
Lighter options
Carrot and ginger soup
Warm bean salad with roasted fennel, Romesco sauce and ricotta
Sides, on request
Garden leaf salad
To fnish
Cheese plate
Taleggio cheese, Somerset Brie, crackers, grapes and Cabernet paste
Eton mess lemon and curd fresh cream and shortbread crumble
Selection of ice cream
Seasonal fresh fruit
Express supper
Get to sleep sooner with a quicker, lighter supper - simply choose your preferred dish from below. Served with a dessert.
Choice of
Warm bean salad with roasted fennel, Romesco sauce and ricotta
Carrot and ginger soup
To finish
Eton mess lemon and curd, fresh cream and shortbread crumble
Cravings
Warm bean salad with roasted fennel, Romesco sauce and ricotta
Stir fried pork and shallot in chilli tomato sauce on egg noodles
Beef burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries
Galley snacks
Ice cream, caramel popcorn and other sweet and savoury nibbles, available in the galley
Breakfast
Pre-order using the enclosed card - your breakfast will be served two hours before landing
Chinese breakfast
Seasonal fresh fruit
Dace fish ball with minced mandarin peel congee, turnip cake
Western breakfast
Seasonal fresh fruit served with warm pastry
Scrambled eggs
Leek and potato cube with cream sauce
Smoked salmon slice and roasted Portobello
Continental breakfast
Seasonal fresh fruit served with warm pastry selection
Greek yoghurt with mango compote and granola
Express breakfast
Extend your sleep time with a quicker breakfast of a warm pastry, served with your choice of beverage
Drinks menu
White wines
Albert Bichot Vire-Clesse 2017
The limestone hills of Burgundy give the Chardonnay grapes their characteristic minerality, softened and enriched by patient ageing in oak. The result : a versatile, elegant wine to be enjoyed as an aperitif or with fish, seafood and chicken dishes
Allan Scott Sauvignon Blanc Marlborough 2018
Lively citrus, kiwi and passion fruit flavours, offset by a brisk acidity that refreshes and invigorates the palate
Red wines
Clos De Reynon 2016
The soil quality, moderate yields and refined wine-making process all beautifully combine to create this elegant ruby-coloured wine that is complex and tasty, with fruity and spicy aromas
The Islander Estate Vineyards Shiraz 2017
A cool climate Shiraz from Kangaroo Island in South Australia, with plush black fruits, notes of dried sage and rosemary, and velvety tannins
Champagne
Deutz Brut Classic NV
A multi-vintage blend of Pinot Noir, Chardonnay and Pinot Meunier, with citrus, apple and biscuit on the nose, and a palate of lemon meringe, honey and light red fruits. Perfect as an aperitif, or with fish and poultry
Dessert Wine
Chateau Rondillon Loupiac 2017
From a region where sweet wines are a specialty, this vintage has an expressive nose of white fruits like apricots and peaches. It offers a robust and aromatic palate, with a balanced acidity for an elegant finish
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 Reserve
Jack Daniel's
Canadian Club
Cognac and liqueurs
Hine Rare Fine Champagne
Drambuie
Cointreau
Bailey's Irish Cream
Beer
International selection
Juices
Orange
Apple
Tomato
Soft drinks
Coke
Coke Light
Sprite
Perrier water
Tonic water
Soda water
Ginger ale
Coffees
Freshly brewed coffee
Espresso
Cappuccino
Cafe latte
Regular or decaffeinated
Others
Hong Kong-style milk tea
Hot chocolate
Teas
Ceylon breakfast
Rich and smooth breakfast tea, perfect with milk or without
Early grey
Refreshing and bright, with citrus freshness over a rich Ceylon tea base
Jasmine spring tips
Light, delicate and sweet green tea from China, scented with fresh jasmine flowers
Japan green
Fresh and grassy Japanese-style Sencha tea with a satisfying vegetal character
Oolong
Medium fired oolong with a beautifully satisfying flavour of roasted hazelnut and autumn fruits
Chamomile flowers
Elegant, floral and deeply soothing whole chamomile flowers
Peppermint lead
Striking and strong, intensely minty pure peppermint leaf
Signature drinks
Cathay Delight
A kiwifruit based non-alcoholic drink with coconut milk and a touch of fresh mint
Pacific Sunrise
A refreshing combination of Champagne and Drambuie with the zest of orange and lemon
Route : HKG to DUB 301 June 2019
Breakfast
Hello
Please pre-order your breakfast and hang this card onto your coat hook. Relax and let us take care of the rest.
No thank you, please do not wake me up for breakfast.
EXPRESS BREAKAST
Served approximately one hour before landing
Warm pastry selection served with your choice of beverage.
TRADITIONAL BREAKFAST
Served approximately two hours before landing
Chinese breakfast
Seasonal fresh fruit
Dace fish ball with minced mandarin peel congee, turnip cake
Western breakfast
Seasonal fresh fruit served with warm pastry
Scrambled eggs, leek and potato cube with cream sauce, smoked salmon slice and roasted Portobello
Continental breakfast
Seasonal fresh fruit served with warm pastry selection
Greek yoghurt with mango compote and granola
BEVERAGE
Orange juice
Apple juice
Forest berry smoothie
Ceylon breakfast tea
Jasmine spring tips tea
Brewed coffee
With Milk Sugar Lemon slices
Other beverages available on request
If I am sleeping, please disregard my breakfast order.
CX 219/233/237/251/255/261/271/289/293/301/315/321/339/343/383/749
#2182
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Cathay Pacific
Business Class menu
Dublin to Hong Kong
June 2019
The Menu
Food menu
Lunch
Served shortly after takeoff
To start
Smoked haddock and salmon tartare, edamame wasabi hummus
Mains
Braised duck with honey chestnut, steamed jasmine rice, tofu, pumpkin and edamame beans
Seared prawn in garlic and lemon with caponata sauce, leek potato stew and broccoli
Barbecued pork with noodle in soup
Beef burger
Cheddar cheese, bacon, pickled onions, zucchini on toasted brioche bun with chunky fries
Organic white conchiglie with pesto lemon thyme sauce and cherry tomato
Cracked wheat and pearl couscous with mint salad and mozzarella, smoky tomato dressing
To finish
Cheese plate
Mature Cheddar, Cooleeney Irish Brie, water crackers, grapes and quince jelly
Cream lemon curd with crumble and citrus fruits
Selection of ice cream
Seasonal fresh fruit
Cravings
Cracked wheat and pearl couscous with mint salad and mozzarella, smoky tomato dressing
Barbecued pork with noodle in soup
Beef burger
Cheddar cheese, bacon, pickled onions, zucchini on toasted brioche bun with chunky fries
Galley snacks
Ice cream, caramel popcorn and other sweet and savoury nibbles, available in the galley
Breakfast
Pre-order using the enclosed card - your breakfast will be served two hours before landing
Chinese breakfast
Seasonal fresh fruit
Prawn congee
Stir fried egg noodles with vegetables
Western breakfast
Seasonal fresh fruit served with warm pastry
Vegetable frittata
Dingley Dell pork apple sausage
Roesti potatoes
Grilled tomato and oyster mushroom
Continental breakfast
Seasonal fresh fruit served with warm pastry selection
Vanilla Greek yoghurt with muesli
Express breakfast
Extend your sleep time with a quicker breakfast of a warm pastry, served with your choice of beverage
Drinks menu
White wines
Albert Bichot Vire-Clesse 2017
The limestone hills of Burgundy give the Chardonnay grapes their characteristic minerality, softened and enriched by patient ageing in oak. The result : a versatile, elegant wine to be enjoyed as an aperitif or with fish, seafood and chicken dishes
Allan Scott Sauvignon Blanc Marlborough 2018
Lively citrus, kiwi and passion fruit flavours, offset by a brisk acidity that refreshes and invigorates the palate
Red wines
Clos De Reynon 2016
The soil quality, moderate yields and refined wine-making process all beautifully combine to create this elegant ruby-coloured wine that is complex and tasty, with fruity and spicy aromas
The Islander Estate Vineyards Shiraz 2017
A cool climate Shiraz from Kangaroo Island in South Australia, with plush black fruits, notes of dried sage and rosemary, and velvety tannins
Champagne
Deutz Brut Classic NV
A multi-vintage blend of Pinot Noir, Chardonnay and Pinot Meunier, with citrus, apple and biscuit on the nose, and a palate of lemon meringe, honey and light red fruits. Perfect as an aperitif, or with fish and poultry
Dessert Wine
Chateau Rondillon Loupiac 2017
From a region where sweet wines are a specialty, this vintage has an expressive nose of white fruits like apricots and peaches. It offers a robust and aromatic palate, with a balanced acidity for an elegant finish
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 Reserve
Jack Daniel's
Canadian Club
Cognac and liqueurs
Hine Rare Fine Champagne
Drambuie
Cointreau
Bailey's Irish Cream
Beer
International selection
Juices
Orange
Apple
Tomato
Soft drinks
Coke
Coke Light
Sprite
Perrier water
Tonic water
Soda water
Ginger ale
Coffees
Freshly brewed coffee
Espresso
Cappuccino
Cafe latte
Regular or decaffeinated
Others
Hong Kong-style milk tea
Hot chocolate
Teas
Ceylon breakfast
Rich and smooth breakfast tea, perfect with milk or without
Early grey
Refreshing and bright, with citrus freshness over a rich Ceylon tea base
Jasmine spring tips
Light, delicate and sweet green tea from China, scented with fresh jasmine flowers
Japan green
Fresh and grassy Japanese-style Sencha tea with a satisfying vegetal character
Oolong
Medium fired oolong with a beautifully satisfying flavour of roasted hazelnut and autumn fruits
Chamomile flowers
Elegant, floral and deeply soothing whole chamomile flowers
Peppermint lead
Striking and strong, intensely minty pure peppermint leaf
Signature drinks
Cathay Delight
A kiwifruit based non-alcoholic drink with coconut milk and a touch of fresh mint
Pacific Sunrise
A refreshing combination of Champagne and Drambuie with the zest of orange and lemon
Breakfast
Hello
Please pre-order your breakfast and hang this card onto your coat hook. Relax and let us take care of the rest.
No thank you, please do not wake me up for breakfast.
EXPRESS BREAKAST
Served approximately one hour before landing
Warm pastry selection served with your choice of beverage.
TRADITIONAL BREAKFAST
Served approximately two hours before landing
Chinese breakfast
Seasonal fresh fruit
Prawn congee
Stir fried egg noodles with vegetables
Western breakfast
Seasonal fresh fruit served with warm pastry
Vegetable frittata, DIngley Dell pork apple sausage, roesti potatoes, grilled tomato and oyster mushroom
Continental breakfast
Seasonal fresh fruit served with warm pastry selection
Vanilla Greek yoghurt with muesli
BEVERAGE
Orange juice
Apple juice
Cold Pressed mango juice
Ceylon breakfast tea
Jasmine spring tips tea
Brewed coffee
With Milk Sugar Lemon slices
Other beverages available on request
If I am sleeping, please disregard my breakfast order.
Business Class menu
Dublin to Hong Kong
June 2019
The Menu
Food menu
Lunch
Served shortly after takeoff
To start
Smoked haddock and salmon tartare, edamame wasabi hummus
Mains
Braised duck with honey chestnut, steamed jasmine rice, tofu, pumpkin and edamame beans
Seared prawn in garlic and lemon with caponata sauce, leek potato stew and broccoli
Barbecued pork with noodle in soup
Beef burger
Cheddar cheese, bacon, pickled onions, zucchini on toasted brioche bun with chunky fries
Organic white conchiglie with pesto lemon thyme sauce and cherry tomato
Cracked wheat and pearl couscous with mint salad and mozzarella, smoky tomato dressing
To finish
Cheese plate
Mature Cheddar, Cooleeney Irish Brie, water crackers, grapes and quince jelly
Cream lemon curd with crumble and citrus fruits
Selection of ice cream
Seasonal fresh fruit
Cravings
Cracked wheat and pearl couscous with mint salad and mozzarella, smoky tomato dressing
Barbecued pork with noodle in soup
Beef burger
Cheddar cheese, bacon, pickled onions, zucchini on toasted brioche bun with chunky fries
Galley snacks
Ice cream, caramel popcorn and other sweet and savoury nibbles, available in the galley
Breakfast
Pre-order using the enclosed card - your breakfast will be served two hours before landing
Chinese breakfast
Seasonal fresh fruit
Prawn congee
Stir fried egg noodles with vegetables
Western breakfast
Seasonal fresh fruit served with warm pastry
Vegetable frittata
Dingley Dell pork apple sausage
Roesti potatoes
Grilled tomato and oyster mushroom
Continental breakfast
Seasonal fresh fruit served with warm pastry selection
Vanilla Greek yoghurt with muesli
Express breakfast
Extend your sleep time with a quicker breakfast of a warm pastry, served with your choice of beverage
Drinks menu
White wines
Albert Bichot Vire-Clesse 2017
The limestone hills of Burgundy give the Chardonnay grapes their characteristic minerality, softened and enriched by patient ageing in oak. The result : a versatile, elegant wine to be enjoyed as an aperitif or with fish, seafood and chicken dishes
Allan Scott Sauvignon Blanc Marlborough 2018
Lively citrus, kiwi and passion fruit flavours, offset by a brisk acidity that refreshes and invigorates the palate
Red wines
Clos De Reynon 2016
The soil quality, moderate yields and refined wine-making process all beautifully combine to create this elegant ruby-coloured wine that is complex and tasty, with fruity and spicy aromas
The Islander Estate Vineyards Shiraz 2017
A cool climate Shiraz from Kangaroo Island in South Australia, with plush black fruits, notes of dried sage and rosemary, and velvety tannins
Champagne
Deutz Brut Classic NV
A multi-vintage blend of Pinot Noir, Chardonnay and Pinot Meunier, with citrus, apple and biscuit on the nose, and a palate of lemon meringe, honey and light red fruits. Perfect as an aperitif, or with fish and poultry
Dessert Wine
Chateau Rondillon Loupiac 2017
From a region where sweet wines are a specialty, this vintage has an expressive nose of white fruits like apricots and peaches. It offers a robust and aromatic palate, with a balanced acidity for an elegant finish
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 Reserve
Jack Daniel's
Canadian Club
Cognac and liqueurs
Hine Rare Fine Champagne
Drambuie
Cointreau
Bailey's Irish Cream
Beer
International selection
Juices
Orange
Apple
Tomato
Soft drinks
Coke
Coke Light
Sprite
Perrier water
Tonic water
Soda water
Ginger ale
Coffees
Freshly brewed coffee
Espresso
Cappuccino
Cafe latte
Regular or decaffeinated
Others
Hong Kong-style milk tea
Hot chocolate
Teas
Ceylon breakfast
Rich and smooth breakfast tea, perfect with milk or without
Early grey
Refreshing and bright, with citrus freshness over a rich Ceylon tea base
Jasmine spring tips
Light, delicate and sweet green tea from China, scented with fresh jasmine flowers
Japan green
Fresh and grassy Japanese-style Sencha tea with a satisfying vegetal character
Oolong
Medium fired oolong with a beautifully satisfying flavour of roasted hazelnut and autumn fruits
Chamomile flowers
Elegant, floral and deeply soothing whole chamomile flowers
Peppermint lead
Striking and strong, intensely minty pure peppermint leaf
Signature drinks
Cathay Delight
A kiwifruit based non-alcoholic drink with coconut milk and a touch of fresh mint
Pacific Sunrise
A refreshing combination of Champagne and Drambuie with the zest of orange and lemon
Route : DUB to HKG 306 June 2019
Breakfast
Hello
Please pre-order your breakfast and hang this card onto your coat hook. Relax and let us take care of the rest.
No thank you, please do not wake me up for breakfast.
EXPRESS BREAKAST
Served approximately one hour before landing
Warm pastry selection served with your choice of beverage.
TRADITIONAL BREAKFAST
Served approximately two hours before landing
Chinese breakfast
Seasonal fresh fruit
Prawn congee
Stir fried egg noodles with vegetables
Western breakfast
Seasonal fresh fruit served with warm pastry
Vegetable frittata, DIngley Dell pork apple sausage, roesti potatoes, grilled tomato and oyster mushroom
Continental breakfast
Seasonal fresh fruit served with warm pastry selection
Vanilla Greek yoghurt with muesli
BEVERAGE
Orange juice
Apple juice
Cold Pressed mango juice
Ceylon breakfast tea
Jasmine spring tips tea
Brewed coffee
With Milk Sugar Lemon slices
Other beverages available on request
If I am sleeping, please disregard my breakfast order.
CX 306
#2183
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Cathay Pacific
Business Class menu
Hong Kong to Auckland
June 2019
The Menu
Food menu
Dinner
Served shortly after takeoff
To start
Herb marinated prawns with edamame and farro salad, ginger and sesame oil dressing
Mains
Wok fried seafood in lobster broth, crispy and steamed rice, spring onion and ginger
Chicken pizzaiola with polenta, ratatouille
Stir fried pork and shallot in chilli tomato sauce on egg noodles
Beef burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries
Orechiette with savoy cabbage, zucchini, lemon and Parmesan cheese
Warm bean salad with roasted fennel, Romesco sauce and ricotta
To finish
Cheese plate
Taleggio cheese, Somerset Brie, crackers, grapes and Cabernet paste
Eton mess lemon and curd fresh cream and shortbread crumble
Selection of ice cream
Seasonal fresh fruit
Cravings
Warm bean salad with roasted fennel, Romesco sauce and ricotta
Stir fried pork and shallot in chilli tomato sauce on egg noodles
Beef burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries
Galley snacks
Ice cream, caramel popcorn and other sweet and savoury nibbles, available in the galley
Breakfast
Pre-order using the enclosed card - your breakfast will be served two hours before landing
Chinese breakfast
Seasonal fresh fruit
Dace fish ball with minced mandarin peel congee, turnip cake
Western breakfast
Seasonal fresh fruit served with warm pastry
Scrambled eggs
Leek and potato cube with cream sauce
Smoked salmon slice
Roasted Portobello
Continental breakfast
Seasonal fresh fruit served with warm pastry selection
Greek yoghurt with mango compote and granola
Express breakfast
Extend your sleep time with a quicker breakfast of a warm pastry, served with your choice of beverage
Drinks menu
White wines
Albert Bichot Vire-Clesse 2017
The limestone hills of Burgundy give the Chardonnay grapes their characteristic minerality, softened and enriched by patient ageing in oak. The result : a versatile, elegant wine to be enjoyed as an aperitif or with fish, seafood and chicken dishes
Allan Scott Sauvignon Blanc Marlborough 2018
Lively citrus, kiwi and passion fruit flavours, offset by a brisk acidity that refreshes and invigorates the palate
Red wines
Clos De Reynon 2016
The soil quality, moderate yields and refined wine-making process all beautifully combine to create this elegant ruby-coloured wine that is complex and tasty, with fruity and spicy aromas
Craggy Range Te Muna Road Vineyard Pinot Noir Martinborough 2014
Craggy Range is a single vineyard wine from its great Estate in Martinborough. Classy, elegant and enthralling, it delivers power, weight and concentration with the grace and poise of a male bellerino
Champagne
Deutz Brut Classic NV
A multi-vintage blend of Pinot Noir, Chardonnay and Pinot Meunier, with citrus, apple and biscuit on the nose, and a palate of lemon meringue, honey and light red fruits. Perfect as an aperitif, or with fish and poultry
Dessert Wine
Chateau Rondillon Loupiac 2017
From a region where sweet wines are a specialty, this vintage has an expressive nose of white fruits like apricots and peaches. It offers a robust and aromatic palate, with a balanced acidity for an elegant finish
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 Reserve
Jack Daniel's
Canadian Club
Cognac and liqueurs
Hine Rare Fine Champagne
Drambuie
Cointreau
Bailey's Irish Cream
Beer
International selection
Juices
Orange
Apple
Tomato
Soft drinks
Coke
Coke Light
Sprite
Perrier water
Tonic water
Soda water
Ginger ale
Coffees
Freshly brewed coffee
Espresso
Cappuccino
Cafe latte
Regular or decaffeinated
Others
Hong Kong-style milk tea
Hot chocolate
Teas
Ceylon breakfast
Rich and smooth breakfast tea, perfect with milk or without
Early grey
Refreshing and bright, with citrus freshness over a rich Ceylon tea base
Jasmine spring tips
Light, delicate and sweet green tea from China, scented with fresh jasmine flowers
Japan green
Fresh and grassy Japanese-style Sencha tea with a satisfying vegetal character
Oolong
Medium fired oolong with a beautifully satisfying flavour of roasted hazelnut and autumn fruits
Chamomile flowers
Elegant, floral and deeply soothing whole chamomile flowers
Peppermint lead
Striking and strong, intensely minty pure peppermint leaf
Signature drinks
Cathay Delight
A kiwifruit based non-alcoholic drink with coconut milk and a touch of fresh mint
Pacific Sunrise
A refreshing combination of Champagne and Drambuie with the zest of orange and lemon
Breakfast
Hello
Please pre-order your breakfast and hang this card onto your coat hook. Relax and let us take care of the rest.
No thank you, please do not wake me up for breakfast.
EXPRESS BREAKAST
Served approximately one hour before landing
Warm pastry selection served with your choice of beverage.
TRADITIONAL BREAKFAST
Served approximately two hours before landing
Chinese breakfast
Seasonal fresh fruit
Dace fish ball with minced mandarin peel congee, turnip cake
Western breakfast
Seasonal fresh fruit served with warm pastry
Scrambled eggs, leek and potato cube with cream sauce, smoked salmon slice, roasted Portobello
Continental breakfast
Seasonal fresh fruit served with warm pastry selection
Greek yoghurt with mango compote and granola
BEVERAGE
Orange juice
Apple juice
Forest berry smoothie
Ceylon breakfast tea
Jasmine spring tips tea
Brewed coffee
With Milk Sugar Lemon slices
Other beverages available on request
If I am sleeping, please disregard my breakfast order.
Business Class menu
Hong Kong to Auckland
June 2019
The Menu
Food menu
Dinner
Served shortly after takeoff
To start
Herb marinated prawns with edamame and farro salad, ginger and sesame oil dressing
Mains
Wok fried seafood in lobster broth, crispy and steamed rice, spring onion and ginger
Chicken pizzaiola with polenta, ratatouille
Stir fried pork and shallot in chilli tomato sauce on egg noodles
Beef burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries
Orechiette with savoy cabbage, zucchini, lemon and Parmesan cheese
Warm bean salad with roasted fennel, Romesco sauce and ricotta
To finish
Cheese plate
Taleggio cheese, Somerset Brie, crackers, grapes and Cabernet paste
Eton mess lemon and curd fresh cream and shortbread crumble
Selection of ice cream
Seasonal fresh fruit
Cravings
Warm bean salad with roasted fennel, Romesco sauce and ricotta
Stir fried pork and shallot in chilli tomato sauce on egg noodles
Beef burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries
Galley snacks
Ice cream, caramel popcorn and other sweet and savoury nibbles, available in the galley
Breakfast
Pre-order using the enclosed card - your breakfast will be served two hours before landing
Chinese breakfast
Seasonal fresh fruit
Dace fish ball with minced mandarin peel congee, turnip cake
Western breakfast
Seasonal fresh fruit served with warm pastry
Scrambled eggs
Leek and potato cube with cream sauce
Smoked salmon slice
Roasted Portobello
Continental breakfast
Seasonal fresh fruit served with warm pastry selection
Greek yoghurt with mango compote and granola
Express breakfast
Extend your sleep time with a quicker breakfast of a warm pastry, served with your choice of beverage
Drinks menu
White wines
Albert Bichot Vire-Clesse 2017
The limestone hills of Burgundy give the Chardonnay grapes their characteristic minerality, softened and enriched by patient ageing in oak. The result : a versatile, elegant wine to be enjoyed as an aperitif or with fish, seafood and chicken dishes
Allan Scott Sauvignon Blanc Marlborough 2018
Lively citrus, kiwi and passion fruit flavours, offset by a brisk acidity that refreshes and invigorates the palate
Red wines
Clos De Reynon 2016
The soil quality, moderate yields and refined wine-making process all beautifully combine to create this elegant ruby-coloured wine that is complex and tasty, with fruity and spicy aromas
Craggy Range Te Muna Road Vineyard Pinot Noir Martinborough 2014
Craggy Range is a single vineyard wine from its great Estate in Martinborough. Classy, elegant and enthralling, it delivers power, weight and concentration with the grace and poise of a male bellerino
Champagne
Deutz Brut Classic NV
A multi-vintage blend of Pinot Noir, Chardonnay and Pinot Meunier, with citrus, apple and biscuit on the nose, and a palate of lemon meringue, honey and light red fruits. Perfect as an aperitif, or with fish and poultry
Dessert Wine
Chateau Rondillon Loupiac 2017
From a region where sweet wines are a specialty, this vintage has an expressive nose of white fruits like apricots and peaches. It offers a robust and aromatic palate, with a balanced acidity for an elegant finish
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 Reserve
Jack Daniel's
Canadian Club
Cognac and liqueurs
Hine Rare Fine Champagne
Drambuie
Cointreau
Bailey's Irish Cream
Beer
International selection
Juices
Orange
Apple
Tomato
Soft drinks
Coke
Coke Light
Sprite
Perrier water
Tonic water
Soda water
Ginger ale
Coffees
Freshly brewed coffee
Espresso
Cappuccino
Cafe latte
Regular or decaffeinated
Others
Hong Kong-style milk tea
Hot chocolate
Teas
Ceylon breakfast
Rich and smooth breakfast tea, perfect with milk or without
Early grey
Refreshing and bright, with citrus freshness over a rich Ceylon tea base
Jasmine spring tips
Light, delicate and sweet green tea from China, scented with fresh jasmine flowers
Japan green
Fresh and grassy Japanese-style Sencha tea with a satisfying vegetal character
Oolong
Medium fired oolong with a beautifully satisfying flavour of roasted hazelnut and autumn fruits
Chamomile flowers
Elegant, floral and deeply soothing whole chamomile flowers
Peppermint lead
Striking and strong, intensely minty pure peppermint leaf
Signature drinks
Cathay Delight
A kiwifruit based non-alcoholic drink with coconut milk and a touch of fresh mint
Pacific Sunrise
A refreshing combination of Champagne and Drambuie with the zest of orange and lemon
Route : HKG to AKL 113 June 2019
Breakfast
Hello
Please pre-order your breakfast and hang this card onto your coat hook. Relax and let us take care of the rest.
No thank you, please do not wake me up for breakfast.
EXPRESS BREAKAST
Served approximately one hour before landing
Warm pastry selection served with your choice of beverage.
TRADITIONAL BREAKFAST
Served approximately two hours before landing
Chinese breakfast
Seasonal fresh fruit
Dace fish ball with minced mandarin peel congee, turnip cake
Western breakfast
Seasonal fresh fruit served with warm pastry
Scrambled eggs, leek and potato cube with cream sauce, smoked salmon slice, roasted Portobello
Continental breakfast
Seasonal fresh fruit served with warm pastry selection
Greek yoghurt with mango compote and granola
BEVERAGE
Orange juice
Apple juice
Forest berry smoothie
Ceylon breakfast tea
Jasmine spring tips tea
Brewed coffee
With Milk Sugar Lemon slices
Other beverages available on request
If I am sleeping, please disregard my breakfast order.
CX 113
#2184
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Qantas
Business Class menu
New Zealand to Australia
June 2019
Menu
Cold press carrot, turmeric and ginger juice
To Start
Greek style yoghurt with strawberry and lemon compote
Blueberry crumble muffin
Olive and pesto scroll
Main
Seasonal fruit plate
Brookfarm macadamia toasted muesli with cranberries
Capsicum, pecorino and spinach frittata with roasted tomato sauce
French toast with bacon, ricotta and spiced maple syrup
To Finish
Cranberry and oatmeal cookie served with your choice of hot beverage
Beverages
Champagne
Today we will be serving either Duval-Leroy Brut or Jacquart Brut Mosalque
Australian and New Zealand Wine
Premium Australian and New Zealand wines selected by the Qantas Rockpool Sommeliers.
Aperitif
Bloody Mary
Campari and soda
Gin and tonic
Vodka and ginger beer
Spirits
Absolut Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Tennessee Whiskey, USA
Chivas Regal 12yo Scotch Whisky, Scotland
The Glenlivet Single Malt Scotch Whisky, Scotland
Jameson Irish Whiskey, Ireland
Cognac & Liqueurs
Marteli VSOP Old Fine Cognac, France
Cointreau, France
Irish Cream Liqueur, Ireland
Beers
Hahn Premium Light
Hahn Super Dry
James Boag's Premium
Heineken
Dessert & Fortified Wine
Australian dessert and fortified wine selected by the Qantas Rockpol Sommeliers.
Non Alcoholic
Juice
Soft drink
Mineral water
Hot Drinks
FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate
Business Class menu
New Zealand to Australia
June 2019
Menu
Cold press carrot, turmeric and ginger juice
To Start
Greek style yoghurt with strawberry and lemon compote
Blueberry crumble muffin
Olive and pesto scroll
Main
Seasonal fruit plate
Brookfarm macadamia toasted muesli with cranberries
Capsicum, pecorino and spinach frittata with roasted tomato sauce
French toast with bacon, ricotta and spiced maple syrup
To Finish
Cranberry and oatmeal cookie served with your choice of hot beverage
Beverages
Champagne
Today we will be serving either Duval-Leroy Brut or Jacquart Brut Mosalque
Australian and New Zealand Wine
Premium Australian and New Zealand wines selected by the Qantas Rockpool Sommeliers.
Aperitif
Bloody Mary
Campari and soda
Gin and tonic
Vodka and ginger beer
Spirits
Absolut Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Tennessee Whiskey, USA
Chivas Regal 12yo Scotch Whisky, Scotland
The Glenlivet Single Malt Scotch Whisky, Scotland
Jameson Irish Whiskey, Ireland
Cognac & Liqueurs
Marteli VSOP Old Fine Cognac, France
Cointreau, France
Irish Cream Liqueur, Ireland
Beers
Hahn Premium Light
Hahn Super Dry
James Boag's Premium
Heineken
Dessert & Fortified Wine
Australian dessert and fortified wine selected by the Qantas Rockpol Sommeliers.
Non Alcoholic
Juice
Soft drink
Mineral water
Hot Drinks
FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate
J_TAS_BF_3_NZ-AUS_MAR19
#2185
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Qantas
First Class menu
Melbourne First Class Lounge
June 2019
Autumn Breakfast Menu
Breakfast
Seasonal fruit salad
Yoghurt with strawberries, toasted coconut and Qantas honey
House toasted muesli
Neil's healthy Bircher muesli with apple, cranberry and nuts
Buttermilk pancakes with pear, hazelnut and Qantas honey
Sweet corn fritters with bacon, avocado, creme fraiche and tomato jam
Wholegrain toasted sandwich with bacon, lettuce, tomato and aioli
Your selection of toasted Brasserie breads with condiments
Sourdough, quinoa and soya, granary, ciabatta or fruit bread
Raspberry, apricot and strawberry jam
Orange marmalade, honey or Vegemite
Cucumber, black cabbage and mint salad with a poached egg, walnuts, tahini and yoghurt dressing
Eggs Benedict with smoked salmon or leg ham
Eggs Florentine
Whole egg omelette with chorizo, feta and spinach
Egg white omelette with roasted red capsicum, ricotta and oregano
Bacon and egg brioche roll with tomato relish
Two eggs poached, scrambled or fried with your selection of :
Bacon
Hash brown
Roasted field mushroom
Wilted spinach
Pork chipolatas
Roasted tomato
Smoked salmon
Salsa verde
Available from 1130am
Seasonal soup of the day
Salt and pepper squid with green chilli dipping sauce and aioli
Club sandwich with chicken, roasted tomatoes, bacon and aioli
Mixed leaves with Neil's vinaigrette
Bowl of chips
Beverages
Coffee Cinque Stelle by Vittoria
Tea by T2
English breakfast
Earl grey
Peppermint
Chamomile
Lemongrass and ginger
Sencha
China jasmine
Chai
Cold Drinks
Selection of juices - orange, apple, pineapple and grapefruit
House Lemonade - from Spice Temple
Alexandria - Aloe vera, ruby grapefruit and grenadine
Virgin mojito - lime, mint and ginger beer
Utonic Kombucha zero pomegranate
Utonic Kombucha zero ginger and turmeric
Fruit energiser - mixed fruit smoothie
Cocktails
Bloody Mary - vodka with spicy tomato juice and lemon
Mimosa - sparkling wine with orange juice
Beer and Cider
James Squire '150 Lashes' pale ale
James Squire 'The Swindler' summer ale
James Boag's premium lager
James Boag's premium light
Coopers pale ale
Hahn super dry
Kirin Megumi
Heineken
Pipsqueak apple cider
Champagne
Pommery Brut Royal NV, Reims, France
Perrier-Jouet Grand Brut NV, Champagne, France
G.H. Mumm Rose NV, Reims, France
White Wine
Plantagenet Riesling 2017, Mount Barker, Western Australia
Levantine Hill Sauvignon Blanc 2015, Yarra Valley, Victoria
Peter Lehmann Margaret Semillon 2012, Margaret River, Western Australia
St Huberts Roussanne 2016, Yarra Valley, Victoria
The Lane RG Chardonnay 2013, Adelaide Hills, South Australia
Rose
Mazi Rose 2018, McLaren Vale, South Australia
Red Wine
Seppelt Drumborg Pinot Meunier 2017, Henty, Victoria
Brokenwood Sangiovese 2018, Beechworth, Victoria
Penfolds Tribute Cabernet Sauvignon 2017, multiple regions, South Australia
Saltram Mamre Brook Shiraz 2016, Barossa Valley, South Australia
First Class menu
Melbourne First Class Lounge
June 2019
Autumn Breakfast Menu
Breakfast
Seasonal fruit salad
Yoghurt with strawberries, toasted coconut and Qantas honey
House toasted muesli
Neil's healthy Bircher muesli with apple, cranberry and nuts
Buttermilk pancakes with pear, hazelnut and Qantas honey
Sweet corn fritters with bacon, avocado, creme fraiche and tomato jam
Wholegrain toasted sandwich with bacon, lettuce, tomato and aioli
Your selection of toasted Brasserie breads with condiments
Sourdough, quinoa and soya, granary, ciabatta or fruit bread
Raspberry, apricot and strawberry jam
Orange marmalade, honey or Vegemite
Cucumber, black cabbage and mint salad with a poached egg, walnuts, tahini and yoghurt dressing
Eggs Benedict with smoked salmon or leg ham
Eggs Florentine
Whole egg omelette with chorizo, feta and spinach
Egg white omelette with roasted red capsicum, ricotta and oregano
Bacon and egg brioche roll with tomato relish
Two eggs poached, scrambled or fried with your selection of :
Bacon
Hash brown
Roasted field mushroom
Wilted spinach
Pork chipolatas
Roasted tomato
Smoked salmon
Salsa verde
Available from 1130am
Seasonal soup of the day
Salt and pepper squid with green chilli dipping sauce and aioli
Club sandwich with chicken, roasted tomatoes, bacon and aioli
Mixed leaves with Neil's vinaigrette
Bowl of chips
Beverages
Coffee Cinque Stelle by Vittoria
Tea by T2
English breakfast
Earl grey
Peppermint
Chamomile
Lemongrass and ginger
Sencha
China jasmine
Chai
Cold Drinks
Selection of juices - orange, apple, pineapple and grapefruit
House Lemonade - from Spice Temple
Alexandria - Aloe vera, ruby grapefruit and grenadine
Virgin mojito - lime, mint and ginger beer
Utonic Kombucha zero pomegranate
Utonic Kombucha zero ginger and turmeric
Fruit energiser - mixed fruit smoothie
Cocktails
Bloody Mary - vodka with spicy tomato juice and lemon
Mimosa - sparkling wine with orange juice
Beer and Cider
James Squire '150 Lashes' pale ale
James Squire 'The Swindler' summer ale
James Boag's premium lager
James Boag's premium light
Coopers pale ale
Hahn super dry
Kirin Megumi
Heineken
Pipsqueak apple cider
Champagne
Pommery Brut Royal NV, Reims, France
Perrier-Jouet Grand Brut NV, Champagne, France
G.H. Mumm Rose NV, Reims, France
White Wine
Plantagenet Riesling 2017, Mount Barker, Western Australia
Levantine Hill Sauvignon Blanc 2015, Yarra Valley, Victoria
Peter Lehmann Margaret Semillon 2012, Margaret River, Western Australia
St Huberts Roussanne 2016, Yarra Valley, Victoria
The Lane RG Chardonnay 2013, Adelaide Hills, South Australia
Rose
Mazi Rose 2018, McLaren Vale, South Australia
Red Wine
Seppelt Drumborg Pinot Meunier 2017, Henty, Victoria
Brokenwood Sangiovese 2018, Beechworth, Victoria
Penfolds Tribute Cabernet Sauvignon 2017, multiple regions, South Australia
Saltram Mamre Brook Shiraz 2016, Barossa Valley, South Australia
#2186
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Qantas
First Class menu
Melbourne to Singapore
June 2019
Dinner
Canapes
Caviar tartlet with cauliflower puree
Ocean trout tatami with soy, jalapeño and cucumber
To Start
Roast pumpkin soup with garlic and thyme croutons and herbed creme fraiche
Prawn salad with shredded cabbage, cucumber, finger lime caviar, sesame, almond and peptic salsa
Pork and shiitake dumplings with pickled cucumber and spicy black vinegar and sesame dressing
Our signature steak sandwich with tomato and chilli relish
Seasonal Dish
Neil designs our seasonal dishes to showcase Australia's best produce. Please ask your flight attendant to describe today's menu addition.
Main
Roast and pickled heirloom carrots with toasted barley salad and goat's feta
Seared blue eye with green beans, snow peas, lemon and olive oil
Grilled chicken with tamarind sauce, gai lan and jasmine rice
Braised lamb shank with harissa, sautéed silverbeet, chickpeas, feta, mint and walnut salsa verde
Rockpool Bar & Grill style Cape Grim beef fillet with potato and cabbage gratin, broccolini and your choice of horseradish, Olsson's Red Gum Smoked Salt, seeded or hot English mustard
Salad of baby cos, radicchio and frisee with your choice of aged balsamic, lemon dressing or Neil's vinaigrette
To Finish
Selection of cheese served with accompaniments
Apple and bay leaf millefeuille with caramel
Chocolate mousse with sour cherries and toasted almonds
Spice Temple inspired caramel, chocolate and sesame ice cream sandwich
Seasonal fruit
Koko Black hand made chocolates
Potato chips
Buderim ginger and macadamia amaretti
Prior to Arrival
Main
Our signature steak sandwich with tomato and chilli relish
Grilled chicken skewers with lemongrass sambal
Hot Drinks
Vittoria Cinque Stelle Coffee
Vittoria's premiere espresso blend. This blend of premium 100% Arabica coffee delivers a smooth, delicate finish on the palate.
Vittoria Chocochino
Rich, Italian style drinking chocolate
T2 Tea
Experience the range of beautiful, fragrant teas from around the world.
Chamomile
Relax and unwind with this fragrant infusion of sweet, golden chamomile flowers.
Earl Grey
A full bodied blend of Ceylon orange pekoe and generous amounts of bergamot, producing an all time classic tea.
English Breakfast
A blend of the finest Sri Lankan full bodied teas producing a rich and well rounded flavour.
Lemongrass and Ginger
Zesty and bright lemongrass contrasts the spicy flavour of ginger to create a refreshing and wild taste sensation.
Peppermint
A well rounded peppermint flavour captures the essence of all things "minty" with a sweet, cool, lingering aroma.
Sencha
A classic green tea grown in Japan with beautiful, emerald green leaves producing a sweet, smooth, grassy flavour.
Drinks
Aperitif
Bloody Mary
Campari, Italy
Noilly Prat French Dry Vermouth, France
Spirits
Absolut Elyx Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Tennessee Whiskey, USA
Woodford Reserve Bourbon, Kentucky, USA
Chivas Regal 18yo Scotch Whisky, Scotland
The Glenlivet Small Batch Single Malt Whisky, Scotland
Jameson Irish Whiskey, Ireland
Cognac
Martell Cordon Bleu, France
Liqueurs
Cointreau, France
Irish Cream Liqueur, Ireland
Fortified Wine
Penfolds Grandfather Rare Tawny
Morris Old Premium Rare Liqueur Topaque
Morris Old Premium Rare Liqueur Muscat
Beer
Hahn Premium Light
James Boag's Premium
James Squire Pale Ale
White Rabbit Dark Ale
Heineken
Non Alcoholic
Juices
Soft drinks
Mineral water
Wine List
Champagne
Taittinger Comtes de Champagne Blanc de Blancs 2007, Champagne, France
The prestige cuvee of Taittinger, Comtes de Champagne first appeared in 1952. A Blanc de Blanc, the Chardonnay grapes are sourced from prized vineyards including Grand Cru sites in Avize and Cramant. The 2006 is a powerful, refined and expressive Champagne, this vintage is showing citrus fruit aromas, lime blossom and notes of caramelised grapefruit. It has a great length and complexity and is a perfect wine to begin a fine meal, yet could be enjoyed throughout.
White
Pewsey Vale Block 61 Riesling 2017, Eden Valley, South Australia
The Pewsey Vale vineyard was established in Eden Valley in 1847 producing some of Australia's first cool climate wines. These early Pewsey Vale wines were exported to England where they won numerous awards in the prestigious wine shows of the day. This wine is the inaugural release and marks a new interpretation of Riesling. Complex aromas and flavours of lemon myrtle it retains freshness and finesse and can be enjoyed today or cellared for 15 years.
Henschke Coalinga Sauvignon Blanc 2017, Adelaide Hills, South Australia
Henschke has long been peerless in the world of Australian wine. As one of the true founders of the Eden Valley, Henschke now builds on a nearly 200 year history in the Adelaide Hills. This lush, yet snappy Sauvignon Blanc showcases tropical fruit while the cool seaside climate of the Adelaide Hills provides a backbone of lively citrus fruit.
Oakridge 864 Chardonnay Funder & Diamond 2014, Yarra Valley, Victoria
Crafted using traditional methods and local knowledge built over 30 vintages, this wine is impressive and highly intriguing. The nose has a "wow" factor of gun smoke, flint and grilled nuts with underlying ripe peach and mandarin. The palate is a paradox of vibrant weight and layers of flavour and texture that will remain in mind long after the glass is finished.
Red
Levantine Hill Estate Pinot Noir 2014, Yarra Valley, Victoria
Hand harvested in small parcels, hand sorted and hand plunged, this wine is nurtured from vine to bottle. The aromas of ripe, dark maraschino cherries shine through with a touch of stewed strawberry while secondary oak characters support with mocha, chocolate and baking spices. The palate delivers generous fruit character with a soft and unctuous mouthfeel.
Clonakilla Shiraz Viognier 2016, Canberra District, New South Wales
An alluring and exciting wine from the Canberra district. This seduces with small dark crushed berries, lifted spices of pepper and clove. Tim Kirk has created a perfect illustration of Shiraz Viognier showing that elegance does not need to compromise power and length. The fine grained tannins are immaculate and add to the depth and persistence of the wine.
Allinda Yarra Valley Limited Release Cabernets 2014, Yarra Valley, Victoria
Allinda Wines were established in the Yarra Valley in 1990 by a family of European immigrants and the brand has continued with a focus on ensuring a healthy balance between classic European art and modern winemaking science. This classic Bordeaux blend of Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Merlot has aged to have soft tannins, rich dark cherry and blackberry.
Dessert
Lillypilly Noble Blend 2015, Riverina, New South Wales
This is one stunningly aromatic dessert wine with tropical fruits and glorious fresh vital passionfruit, lychees and pineapple. This wine is a lighter style with lively acidity supporting the fruit characters. Sweet but balanced and seamless in delivery, it will leave you wanting more.
First Class menu
Melbourne to Singapore
June 2019
Dinner
Canapes
Caviar tartlet with cauliflower puree
Ocean trout tatami with soy, jalapeño and cucumber
To Start
Roast pumpkin soup with garlic and thyme croutons and herbed creme fraiche
Prawn salad with shredded cabbage, cucumber, finger lime caviar, sesame, almond and peptic salsa
Pork and shiitake dumplings with pickled cucumber and spicy black vinegar and sesame dressing
Our signature steak sandwich with tomato and chilli relish
Seasonal Dish
Neil designs our seasonal dishes to showcase Australia's best produce. Please ask your flight attendant to describe today's menu addition.
Main
Roast and pickled heirloom carrots with toasted barley salad and goat's feta
Seared blue eye with green beans, snow peas, lemon and olive oil
Grilled chicken with tamarind sauce, gai lan and jasmine rice
Braised lamb shank with harissa, sautéed silverbeet, chickpeas, feta, mint and walnut salsa verde
Rockpool Bar & Grill style Cape Grim beef fillet with potato and cabbage gratin, broccolini and your choice of horseradish, Olsson's Red Gum Smoked Salt, seeded or hot English mustard
Salad of baby cos, radicchio and frisee with your choice of aged balsamic, lemon dressing or Neil's vinaigrette
To Finish
Selection of cheese served with accompaniments
Apple and bay leaf millefeuille with caramel
Chocolate mousse with sour cherries and toasted almonds
Spice Temple inspired caramel, chocolate and sesame ice cream sandwich
Seasonal fruit
Koko Black hand made chocolates
Potato chips
Buderim ginger and macadamia amaretti
Prior to Arrival
Main
Our signature steak sandwich with tomato and chilli relish
Grilled chicken skewers with lemongrass sambal
Hot Drinks
Vittoria Cinque Stelle Coffee
Vittoria's premiere espresso blend. This blend of premium 100% Arabica coffee delivers a smooth, delicate finish on the palate.
Vittoria Chocochino
Rich, Italian style drinking chocolate
T2 Tea
Experience the range of beautiful, fragrant teas from around the world.
Chamomile
Relax and unwind with this fragrant infusion of sweet, golden chamomile flowers.
Earl Grey
A full bodied blend of Ceylon orange pekoe and generous amounts of bergamot, producing an all time classic tea.
English Breakfast
A blend of the finest Sri Lankan full bodied teas producing a rich and well rounded flavour.
Lemongrass and Ginger
Zesty and bright lemongrass contrasts the spicy flavour of ginger to create a refreshing and wild taste sensation.
Peppermint
A well rounded peppermint flavour captures the essence of all things "minty" with a sweet, cool, lingering aroma.
Sencha
A classic green tea grown in Japan with beautiful, emerald green leaves producing a sweet, smooth, grassy flavour.
Drinks
Aperitif
Bloody Mary
Campari, Italy
Noilly Prat French Dry Vermouth, France
Spirits
Absolut Elyx Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Tennessee Whiskey, USA
Woodford Reserve Bourbon, Kentucky, USA
Chivas Regal 18yo Scotch Whisky, Scotland
The Glenlivet Small Batch Single Malt Whisky, Scotland
Jameson Irish Whiskey, Ireland
Cognac
Martell Cordon Bleu, France
Liqueurs
Cointreau, France
Irish Cream Liqueur, Ireland
Fortified Wine
Penfolds Grandfather Rare Tawny
Morris Old Premium Rare Liqueur Topaque
Morris Old Premium Rare Liqueur Muscat
Beer
Hahn Premium Light
James Boag's Premium
James Squire Pale Ale
White Rabbit Dark Ale
Heineken
Non Alcoholic
Juices
Soft drinks
Mineral water
P1_35_AUS_SIN_APR19
Wine List
Champagne
Taittinger Comtes de Champagne Blanc de Blancs 2007, Champagne, France
The prestige cuvee of Taittinger, Comtes de Champagne first appeared in 1952. A Blanc de Blanc, the Chardonnay grapes are sourced from prized vineyards including Grand Cru sites in Avize and Cramant. The 2006 is a powerful, refined and expressive Champagne, this vintage is showing citrus fruit aromas, lime blossom and notes of caramelised grapefruit. It has a great length and complexity and is a perfect wine to begin a fine meal, yet could be enjoyed throughout.
White
Pewsey Vale Block 61 Riesling 2017, Eden Valley, South Australia
The Pewsey Vale vineyard was established in Eden Valley in 1847 producing some of Australia's first cool climate wines. These early Pewsey Vale wines were exported to England where they won numerous awards in the prestigious wine shows of the day. This wine is the inaugural release and marks a new interpretation of Riesling. Complex aromas and flavours of lemon myrtle it retains freshness and finesse and can be enjoyed today or cellared for 15 years.
Henschke Coalinga Sauvignon Blanc 2017, Adelaide Hills, South Australia
Henschke has long been peerless in the world of Australian wine. As one of the true founders of the Eden Valley, Henschke now builds on a nearly 200 year history in the Adelaide Hills. This lush, yet snappy Sauvignon Blanc showcases tropical fruit while the cool seaside climate of the Adelaide Hills provides a backbone of lively citrus fruit.
Oakridge 864 Chardonnay Funder & Diamond 2014, Yarra Valley, Victoria
Crafted using traditional methods and local knowledge built over 30 vintages, this wine is impressive and highly intriguing. The nose has a "wow" factor of gun smoke, flint and grilled nuts with underlying ripe peach and mandarin. The palate is a paradox of vibrant weight and layers of flavour and texture that will remain in mind long after the glass is finished.
Red
Levantine Hill Estate Pinot Noir 2014, Yarra Valley, Victoria
Hand harvested in small parcels, hand sorted and hand plunged, this wine is nurtured from vine to bottle. The aromas of ripe, dark maraschino cherries shine through with a touch of stewed strawberry while secondary oak characters support with mocha, chocolate and baking spices. The palate delivers generous fruit character with a soft and unctuous mouthfeel.
Clonakilla Shiraz Viognier 2016, Canberra District, New South Wales
An alluring and exciting wine from the Canberra district. This seduces with small dark crushed berries, lifted spices of pepper and clove. Tim Kirk has created a perfect illustration of Shiraz Viognier showing that elegance does not need to compromise power and length. The fine grained tannins are immaculate and add to the depth and persistence of the wine.
Allinda Yarra Valley Limited Release Cabernets 2014, Yarra Valley, Victoria
Allinda Wines were established in the Yarra Valley in 1990 by a family of European immigrants and the brand has continued with a focus on ensuring a healthy balance between classic European art and modern winemaking science. This classic Bordeaux blend of Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Merlot has aged to have soft tannins, rich dark cherry and blackberry.
Dessert
Lillypilly Noble Blend 2015, Riverina, New South Wales
This is one stunningly aromatic dessert wine with tropical fruits and glorious fresh vital passionfruit, lychees and pineapple. This wine is a lighter style with lively acidity supporting the fruit characters. Sweet but balanced and seamless in delivery, it will leave you wanting more.
#2187
Join Date: Oct 1999
Location: New York
Posts: 7,315
TP 236 SFO-LIS June 2019
June 2019
TAP Air Portugal Business Class
TP 236 San Francisco to Lisbon
After Take-off
Canapés
Tuna with Cream Cheese and Mix Nuts
To Start
Veal Tonnato with Radish and Herb Salad
Soup
Mint Pea Soup with Crème Sour
Main Course
Roasted Filet of Beef with Madeira Sauce, Green beans, Baby carrots, Au Gratin Potatoes
Or
Seared Salmon with Dill Cream Sauce, Cauliflower Rice, Baby Fennel, Green beans, Grilled Artichoke, Grilled Tomato Wedge
Or
Herb Roasted Chicken Breast with Mushroom Parsley Cream Sauce, Oven Roasted Potatoes, sautéed Shimeji Mushroom, Broccoli Floret
For Dessert
Plate of Cheeses/Strawberry Ice Cream
Fresh Fruit/Coffee/Tea/Espresso Coffee/Chocolates
Before Landing
What we have selected for your Breakfast
Cold Cuts and Cheeses/Jam/Butter/Fresh Fruit
Bread and Pastry Selection/Coffee/Tea/Selection of Beverages
White Wines
Esporão Reserva, Alentejo
Lagoalva Talhaõ 1, Tejo
Rose Wine
Quinta Do Gradil, Castelo Sulco
Vinho Verde
Casa De Compostela
Red Wines
Periquita Reserva, Setúbal
Altano Reserva, Douro
Sparkling Wine
Aliança Baga, Bairrada
Mostcatel Wine
Bacalhōa
Port Wine
Churchill’s LBV
SFO DN BR 2 V2 2019.05.14
TAP Air Portugal Business Class
TP 236 San Francisco to Lisbon
After Take-off
Canapés
Tuna with Cream Cheese and Mix Nuts
To Start
Veal Tonnato with Radish and Herb Salad
Soup
Mint Pea Soup with Crème Sour
Main Course
Roasted Filet of Beef with Madeira Sauce, Green beans, Baby carrots, Au Gratin Potatoes
Or
Seared Salmon with Dill Cream Sauce, Cauliflower Rice, Baby Fennel, Green beans, Grilled Artichoke, Grilled Tomato Wedge
Or
Herb Roasted Chicken Breast with Mushroom Parsley Cream Sauce, Oven Roasted Potatoes, sautéed Shimeji Mushroom, Broccoli Floret
For Dessert
Plate of Cheeses/Strawberry Ice Cream
Fresh Fruit/Coffee/Tea/Espresso Coffee/Chocolates
Before Landing
What we have selected for your Breakfast
Cold Cuts and Cheeses/Jam/Butter/Fresh Fruit
Bread and Pastry Selection/Coffee/Tea/Selection of Beverages
White Wines
Esporão Reserva, Alentejo
Lagoalva Talhaõ 1, Tejo
Rose Wine
Quinta Do Gradil, Castelo Sulco
Vinho Verde
Casa De Compostela
Red Wines
Periquita Reserva, Setúbal
Altano Reserva, Douro
Sparkling Wine
Aliança Baga, Bairrada
Mostcatel Wine
Bacalhōa
Port Wine
Churchill’s LBV
SFO DN BR 2 V2 2019.05.14
Last edited by Carfield; Jun 12, 2019 at 7:28 pm
#2188
Join Date: Oct 1999
Location: New York
Posts: 7,315
TP 236 LIS-SFO June 2019
June 2019
TAP Air Portugal Business Class
TP 237 Lisbon to San Francisco (also applies to other daytime flights to South America and Africa)
After Take-off
Canapés
Lobster Canapé/ Roasted Sunflower Seeds
To Start
Smoked ham, Poached Pear and Truffle Egg Yolk
Soup
Cream of Sweet Potato, Pumpkin Mousse, Courgette, Sun-dried Tomato and Green Asparagus
Main Course
Black Pork Terrine, Sweet Potatoes and Port Wine
Or
Hake with Tomato, Shrimp and Herbs
Or
Grantortellone Pasta with Chicken Carbonara Sauce, Tomato and Parmesan
For Dessert
Cake, Pistachio and Pineapple
Monte de Vinha Cheese/Fresh Fruit/Coffee/Tea/Espresso Coffee/Chocolates
Before Landing
You will be served a cold meal, composed by
Cold Cuts with Mushroom Salad/Custard Tart/Fresh Fruit
Butter/Bread Selection/Coffee/Tea/Selection of Beverages
White Wines
Esporão Reserva, Alentejo
Lagoalva Talhaõ 1, Tejo
Rose Wine
Quinta Do Gradil, Castelo Sulco
Vinho Verde
Casa De Compostela
Red Wines
Periquita Reserva, Setúbal
Altano Reserva, Douro
Sparkling Wine
Aliança Baga, Bairrada
Mostcatel Wine
Bacalhōa
Port Wine
Churchill’s LBV
LIS.GIG.GRU.BSB.CNF.LAD LN.DN 2 V2 2019.05.14
PS. Found this menu in one of the seats!
TAP Air Portugal Business Class
TP 237 Lisbon to San Francisco (also applies to other daytime flights to South America and Africa)
After Take-off
Canapés
Lobster Canapé/ Roasted Sunflower Seeds
To Start
Smoked ham, Poached Pear and Truffle Egg Yolk
Soup
Cream of Sweet Potato, Pumpkin Mousse, Courgette, Sun-dried Tomato and Green Asparagus
Main Course
Black Pork Terrine, Sweet Potatoes and Port Wine
Or
Hake with Tomato, Shrimp and Herbs
Or
Grantortellone Pasta with Chicken Carbonara Sauce, Tomato and Parmesan
For Dessert
Cake, Pistachio and Pineapple
Monte de Vinha Cheese/Fresh Fruit/Coffee/Tea/Espresso Coffee/Chocolates
Before Landing
You will be served a cold meal, composed by
Cold Cuts with Mushroom Salad/Custard Tart/Fresh Fruit
Butter/Bread Selection/Coffee/Tea/Selection of Beverages
White Wines
Esporão Reserva, Alentejo
Lagoalva Talhaõ 1, Tejo
Rose Wine
Quinta Do Gradil, Castelo Sulco
Vinho Verde
Casa De Compostela
Red Wines
Periquita Reserva, Setúbal
Altano Reserva, Douro
Sparkling Wine
Aliança Baga, Bairrada
Mostcatel Wine
Bacalhōa
Port Wine
Churchill’s LBV
LIS.GIG.GRU.BSB.CNF.LAD LN.DN 2 V2 2019.05.14
PS. Found this menu in one of the seats!
#2189
Join Date: Oct 1999
Location: New York
Posts: 7,315
BA 173 LHR-JFK June 2019 First Class
June 2019
British Airways First
BA 173 London Heathrow to New York John F Kennedy Airport
New Hot towel served in a plastic tray
Pre-takeoff beverage with warmed mixed nuts
New beverage coaster
Lunch
Warm bakery selection served with butter and first DNA certified extra virgin olive oil Vubia from Costello Monte Vibiano, Umbria
Canapés
Cured Scottish salmon with avocado cream, goat’s cheese with beetroot and crackers, British beef tataki with green beans and sesame mayonnaise
[Crackers are no longer crispy if you pre-placed them… replace it with bread… or something that won’t become soggy]
Starters
Melon salad
Feta cheese, olives, mint, pistachios
Burrata
fresh figs, rosemary, roasted black olives
Grilled South Coast Lobster
Caesar salad
Miso soup
Smoked tofu, braised pak choi
Seasonal mixed leaf salad
Spicy lemon vinaigrette or creamy honey mustard dressing
Mains
British free-range spring chicken
Pineapple curry, coriander rice
Baked North Atlantic Monkfish
mushy peas, tartar sauce
Seared fillet of veal
Taleggio polenta, herb jus
Handmade Mezzaluna
Ricotta, King Oyster mushrooms, panna sauce
Selection of Sides
Oven-roasted vegetables, rosemary potatoes, Brussels sprouts with bacon
Cheese
Quicke’s Vintage Cheddar
It has a rich and earthy flavor with notes of cellar and a fruity tang.
St. Endellion Brie
A luxury version of Cornish Brie made using double cream
Driftwood
A French-style cheese made from goat’s milk. This creamy-colored cheese’s taste becomes intense and oozy after maturation.
Harrogate Blue
A soft, creamy, blue-veined cheese delivering a mellow blue flavor with a hint of pepper.
Savory biscuits, spicy plum chutney
Dessert
DO & CO Lemon
Warm mini Apple Strudel
Vanilla sauce
{Not good at all… that is the most disappointing dish in the whole menu]
Vanilla ice cream
Raspberries, chocolate shards, strawberries, meringue drops
Chocolates by Lauden
Snacks
Enjoy a light bite at any time during your flight
Joe & Seph’s caramel and sea salt popcorn
A selection of British Kettle Chips
Seasonal cut fruit
Afternoon Tea
We invite you to experience our afternoon tea service, celebrating the Great British tradition of high tea, with a selection of sandwiches, delicious handmade pastries and sweet treats.
Sandwiches
Salmon with cream cheese on dark tramezzini, cucumber mint trio, roast beef with tartar sauce on brioche roll
Cold Cuts
Goat’s curd, prosciutto, melon, mint
Patisserie
A selection of fine patisserie featuring
Chocolate éclair
Strawberry Tart
Pistachio Macaron
Scones & Jam
Freshly baked plain or fruit scones with clotted cream and strawberry preserve
Champagnes & Sparkling Wine
Laurent-Perrier Grand Siècle, Champagne, France
Gusbourne Limited Release Twenty Fifteen, Kent, England
Lanson Rosé NV, Champagne, France
White Wines
Chablis Grand Cru Bougros 2015, Burgundy, France
Pouilly-Fuissé 2015, Burgundy, France
Leyda Reserva, Sauvignon Blanc 2018, Wairau Valley, New Zealand
Rolland Galarreta 2017, D.O. Rueda, Spain
Red Wines
Chateau Cantemerle 2014, Bordeaux, France
Fleurie La Rèserva 2013, Villa Ponciago, Beaujolais, France
Medalla Real Syrah 2015, Mendoza, Argentina
Dessert Wines
Royal Tokaji 5 Puttonyos Aszú 2013, Tokaj, Hungary
Warre’s 2009, Colheita Tawny Port
113, 115, 173, 175, 177, 179, 183 120F014-ROT3 6/19
British Airways First
BA 173 London Heathrow to New York John F Kennedy Airport
New Hot towel served in a plastic tray
Pre-takeoff beverage with warmed mixed nuts
New beverage coaster
Lunch
Warm bakery selection served with butter and first DNA certified extra virgin olive oil Vubia from Costello Monte Vibiano, Umbria
Canapés
Cured Scottish salmon with avocado cream, goat’s cheese with beetroot and crackers, British beef tataki with green beans and sesame mayonnaise
[Crackers are no longer crispy if you pre-placed them… replace it with bread… or something that won’t become soggy]
Starters
Melon salad
Feta cheese, olives, mint, pistachios
Burrata
fresh figs, rosemary, roasted black olives
Grilled South Coast Lobster
Caesar salad
Miso soup
Smoked tofu, braised pak choi
Seasonal mixed leaf salad
Spicy lemon vinaigrette or creamy honey mustard dressing
Mains
British free-range spring chicken
Pineapple curry, coriander rice
Baked North Atlantic Monkfish
mushy peas, tartar sauce
Seared fillet of veal
Taleggio polenta, herb jus
Handmade Mezzaluna
Ricotta, King Oyster mushrooms, panna sauce
Selection of Sides
Oven-roasted vegetables, rosemary potatoes, Brussels sprouts with bacon
Cheese
Quicke’s Vintage Cheddar
It has a rich and earthy flavor with notes of cellar and a fruity tang.
St. Endellion Brie
A luxury version of Cornish Brie made using double cream
Driftwood
A French-style cheese made from goat’s milk. This creamy-colored cheese’s taste becomes intense and oozy after maturation.
Harrogate Blue
A soft, creamy, blue-veined cheese delivering a mellow blue flavor with a hint of pepper.
Savory biscuits, spicy plum chutney
Dessert
DO & CO Lemon
Warm mini Apple Strudel
Vanilla sauce
{Not good at all… that is the most disappointing dish in the whole menu]
Vanilla ice cream
Raspberries, chocolate shards, strawberries, meringue drops
Chocolates by Lauden
Snacks
Enjoy a light bite at any time during your flight
Joe & Seph’s caramel and sea salt popcorn
A selection of British Kettle Chips
Seasonal cut fruit
Afternoon Tea
We invite you to experience our afternoon tea service, celebrating the Great British tradition of high tea, with a selection of sandwiches, delicious handmade pastries and sweet treats.
Sandwiches
Salmon with cream cheese on dark tramezzini, cucumber mint trio, roast beef with tartar sauce on brioche roll
Cold Cuts
Goat’s curd, prosciutto, melon, mint
Patisserie
A selection of fine patisserie featuring
Chocolate éclair
Strawberry Tart
Pistachio Macaron
Scones & Jam
Freshly baked plain or fruit scones with clotted cream and strawberry preserve
Champagnes & Sparkling Wine
Laurent-Perrier Grand Siècle, Champagne, France
Gusbourne Limited Release Twenty Fifteen, Kent, England
Lanson Rosé NV, Champagne, France
White Wines
Chablis Grand Cru Bougros 2015, Burgundy, France
Pouilly-Fuissé 2015, Burgundy, France
Leyda Reserva, Sauvignon Blanc 2018, Wairau Valley, New Zealand
Rolland Galarreta 2017, D.O. Rueda, Spain
Red Wines
Chateau Cantemerle 2014, Bordeaux, France
Fleurie La Rèserva 2013, Villa Ponciago, Beaujolais, France
Medalla Real Syrah 2015, Mendoza, Argentina
Dessert Wines
Royal Tokaji 5 Puttonyos Aszú 2013, Tokaj, Hungary
Warre’s 2009, Colheita Tawny Port
113, 115, 173, 175, 177, 179, 183 120F014-ROT3 6/19
#2190
Join Date: Oct 1999
Location: New York
Posts: 7,315
BA 173 LHR-JFK June 2019 Club World
June 2019
British Airways Club World
BA 173 London Heathrow to New York JFK
Lunch
Starters
Beef carpaccio Cipriani
Rocket
Or
Smoked aubergine and chickpeas
Yogurt, hummus, tahini
Parsnip Soup
Parsnip crisps
Fresh Seasonal Salad
Roasted sweet potato, coriander, chili pesto, choice of lime yogurt dressing or Sherry vinegar olive oil dressing
As an alternative to butter, olive oil is available upon request, please ask your cabin crew.
Please choose from our selection
Grilled marinated king prawns
Slow-roasted tomato sauce, basmati rice
Or
Braised Scottish prime beef cheeks
Horseradish dumplings, potato mousseline
Or
Ricotta panzerotti
Tomato concassé, grilled black olives, fresh rosemary
Selection of desserts & cheese
Flamed meringue, raspberry panna cotta
Chocolate custard tart
Crème fraiche
Warm traditional spotted dick
Vanilla sauce
Cheese Board
Vintage West Country Cheddar, Double Gloucester, Shepherds Purse Yorkshire Blue
Walnuts, apple pear chutney
Tea
Specialty Coffee
Sourced direct from small holder farmers in Peru & Honduras and hand-roasted in small batches in East London
Express Option
If you wish to maximize your rest or work time on the flight, please select a starter, dessert and your drink preference and a crew member will deliver this to you
Afternoon Tea
Snacks
An individual selection of sandwiches featuring:
Mature Cheddar on pumpernickel
Pastrami with red cabbage coleslaw
Shrimp Maire Rose with cress
Plain or fruit scones
Served warm, clotted cream, strawberry preserve
Or
Traditional Ploughman’s
Handmade Scotch egg, Cropwell Bishop Blue cheese, Wiltshire gammon, British salmon, piccalilli
Sweets
Chocolate Battenberg
Champagne
Champagne Canard-Duchêne “Cuvée Léonie” Brut NV
Champagne Besserat de Bellefon Grande Tradition Brut Rosé NV
White Wines
Chateau de Respide 2018, Graves, Bordeaux, France
Chivite Finca de Legardeta Chardonnay 2018, Spain
Red Wines
Mas de Lavail Terre d’Ardoise Carignan 2017, IGP Cotes Catalanes, France
Lynx Petite Sirah/Zinfandel 2017, California, USA
Port
Graham’s Six Grapes Reserve Port
113, 115, 173, 175, 177 CW 220C039-ROT3 6/19
British Airways Club World
BA 173 London Heathrow to New York JFK
Lunch
Starters
Beef carpaccio Cipriani
Rocket
Or
Smoked aubergine and chickpeas
Yogurt, hummus, tahini
Parsnip Soup
Parsnip crisps
Fresh Seasonal Salad
Roasted sweet potato, coriander, chili pesto, choice of lime yogurt dressing or Sherry vinegar olive oil dressing
As an alternative to butter, olive oil is available upon request, please ask your cabin crew.
Please choose from our selection
Grilled marinated king prawns
Slow-roasted tomato sauce, basmati rice
Or
Braised Scottish prime beef cheeks
Horseradish dumplings, potato mousseline
Or
Ricotta panzerotti
Tomato concassé, grilled black olives, fresh rosemary
Selection of desserts & cheese
Flamed meringue, raspberry panna cotta
Chocolate custard tart
Crème fraiche
Warm traditional spotted dick
Vanilla sauce
Cheese Board
Vintage West Country Cheddar, Double Gloucester, Shepherds Purse Yorkshire Blue
Walnuts, apple pear chutney
Tea
Specialty Coffee
Sourced direct from small holder farmers in Peru & Honduras and hand-roasted in small batches in East London
Express Option
If you wish to maximize your rest or work time on the flight, please select a starter, dessert and your drink preference and a crew member will deliver this to you
Afternoon Tea
Snacks
An individual selection of sandwiches featuring:
Mature Cheddar on pumpernickel
Pastrami with red cabbage coleslaw
Shrimp Maire Rose with cress
Plain or fruit scones
Served warm, clotted cream, strawberry preserve
Or
Traditional Ploughman’s
Handmade Scotch egg, Cropwell Bishop Blue cheese, Wiltshire gammon, British salmon, piccalilli
Sweets
Chocolate Battenberg
Champagne
Champagne Canard-Duchêne “Cuvée Léonie” Brut NV
Champagne Besserat de Bellefon Grande Tradition Brut Rosé NV
White Wines
Chateau de Respide 2018, Graves, Bordeaux, France
Chivite Finca de Legardeta Chardonnay 2018, Spain
Red Wines
Mas de Lavail Terre d’Ardoise Carignan 2017, IGP Cotes Catalanes, France
Lynx Petite Sirah/Zinfandel 2017, California, USA
Port
Graham’s Six Grapes Reserve Port
113, 115, 173, 175, 177 CW 220C039-ROT3 6/19