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TG677 NRT-BKK September 2009 F Booze
Thai's Cellar in The Sky
Great wines are like a flight with Thai Airways International – Smooth as silk.
It is our pleasure to search among the finest vineyards, vintages and producers of the world to obtain the very best wines and spirits for your drinking pleasure.
THAI's carefully chosen wine list features superb champagnes, fine wines as well as excellent liquors from master winemaker's, Cuvée Dom Perignon, beautiful Bordeaux and richly fruity Burgundy; subtle white wines including outstanding examples of Chardonnay and Gewürztraminer all to please your palate and flying experience. And, what could be more enticing to round off your THAI dining experience than a glass of Otard, the Extra Cognac 1795. Distinguished port, aged whiskies, sherries and excellent chilled beers are also here to tempt you, wherever you fly with THAI.
The Art of Fine Wines
Our wines have been deliberately chosen from recent vintage years, as these will better retain their qualities when consumed at high altitudes and ensure a most enjoyable dining experience.
May the wines included in this list give you as much pleasure to drink, as they have given us in selecting them.
White Wine
Château De Cruzeau, Pessac-Léognan 2003
Pale gold, brilliant in colour. Intense and complex aromas of lychee, pineapple, white peach grilled and smoked notes. Lively attack fleshy wine with persistant aromas smoked final notes.
Chablis Premier Cru, Fourchaume 2006
It has a pretty and bright gold colour. Mineral and enjoyable, it has notes of white-fleshed fruit and citrus fruits. On the palate, it has a smooth body and is well rounded. (Available after Château De Cruzeau, Pessac-Leognan 2003 has been depleted)
Santenay 1er Cru, Beaurepaire 2003
Pale yellow and brilliant. Expressive minerality and vegetal aromas, with a light woody touch. Roundness and richness are the characteristics of this wine. The structure is solid, vividness is also present.
Rully 1er Cru, 2000
The robe is gold and brilliant. Expressive nose of exotic fruits with white flowers scent. A rich and fleshy texture, a good lingering white wine. This wine will be the best appreciation if open one hour before serving and good accompaniment with sole, snail wine-colour, calf, boiled-beef, quenelles, white meat in cream sauce. (Available after Santenay 1er Cru, Beaurepaire 2003 has been depleted)
Red Wine
Château Haut-Sarpe Grand Cru Classé St.Emilion 2004
Full bouquet where matured tannins are mixed with a rich woody note. Nice length in the mouth.
Pommard 2002
It has a full and bright ruby red colour. Fresh and young, it is delicate and floral with strong hints of red fruit. Its body is very fleshy and full with very good balance.
BOLLINGER1999
Bollinger is a Champagne house, a producer of sparking wines from the Champagne region of France. Founded in 1829, the house continues to be run by member of the Bollinger family.
Before being a great champagne, Bollinger is a great wine, and the quality of our grapes is a determining factor. Pinot Noir is the basis of our blend and contributes vinosity, complexity and strength. Bollinger favours Grands and Premiers crus. Chardonnay adds a touch of elegance and refinement. Meunier imparts freshness and lightness.
In Champagne, a millésime, or vintage, refers to a year of exceptional quality, when the grapes reach perfect ripeness, and the composition of blend is made up exclusively of wines of that year. Those years are rare, but the wines that result from them, simply vintage or prestige cuvées, express all the qualities of the champagne terroir and its prestige. In those exceptional years, bollinger, ever faithful to the region's winemaking tradition, produces only one vintage blend : La Grande Année, a prestige cuvées. This blend expresses the House's excellence and is the fruit of the style, the exceptional terroir and winemaking methods particular to Bollinger.
La Grande Année develops a majestic vinosity, intense, rich and complex aromas whose tonality varies according to the nature of the millésime.
La Grande Année ages a minimum of five years (and often more than six in the cellar under cork, prior to shipping.
Bollinger Grande Année 1999 has more perfume, with aromas of flower petals, rose water, and a trace of toffee-caramel richness. A lovely palate, surprisingly light and elegant in view of that evolving maturity on the nose. Still a little plump at present, youthful, although with a soft and clean character at the finish.
1795 Extra Cognac
OTARD
1795 Extra Cognac was born in the royal Château de Cognac. Stand proudly on the banks of the Charente river. It was here, in 1494, that François 1er, famous king of France, was born. In 1795, Baron Jean Baptiste Antoine Otard, of Norwegian and Scottish ancestry, chose to craft his cognac in this royal château, in the depths of its unique, vaulted cellars.
Otard Cognac symbolises all the richness of their cognacs in the tear-drop shape of their carafes, the distinctive and unique hallmark of the brand for decades.
Otard 1795 Extra Cognac offers a rich, complex bouquet of dried fruit (plum, grape and hazelnut), orange peel and cigar box. This profusion of aromas further explodes on the palate providing incomparable pleasure thanks to the mellowness of the old Champagne eaux-de-vie.
Its gold and ruby colour is the sure sign of its long years of maturing.
APERITIFS
Campari
Gin Martini
Screwdriver
Bloody Mary
Black Russian
Vodka Martini
Warre’s Warrior Port
Bristol Cream Sherry
SPIRITS
Rum
Gin
Bourbon Whisky
Whisky
Vodka
LIQUEURS
Otard Extra
Kahlua
Drambuie
Grand Marnier Cordon Rouge
BEERS
Heineken
Chang Beer
Singha Beer
SOFT DRINKS
Fruit Juices
Diet Soft Drinks
Perrier Mineral Water
A Range of Soft Drinks
BEVERAGES
Espresso
Cappuccino
Decaffeinated Coffee
Special Blended Coffee
Ceylon Tea
Oolong Tea
Earl Grey Tea
Japanese Green Tea
English Breakfast Tea
Peppermint Tea
Camomile Tea
Chocolate Malt 3 in 1HUGE AL
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TG917 LHR-BKK October 09
London - Bangkok
First Serving
Hot Savoury
Chicken Satay, Pork Satay
Peanut Sauce, Vinegar Relish Sauce
Oscietra Caviar with Garnitures
First Course
Marinated Seafood Salad
Salmon Pastrami
Mozzarella Pearls, Grilled Marinated White Asparagus
Main Course
Roasted Fillet of Seabass with olive Oil
Artichoke Cream Sauce with Tarragon
Artichoke and Potato Gratin, Roasted Carrots and Sauteed Green Beans
or
Stuffed Beef Fillet with mushrooms, Chanterelle Cream Sauce
Roasted Potatoes, Chargrilled Mediteerranean Vegetables
or
Prawn Curry Chu-chee*
Steamed Thai Hom Mali Rice, Mixed Vegetables
or
Quail with Chicken and Herb Stuffed with Bacon
Port Wine Sauce with Grapes, Boulangere Potatoes
Roasted Mediterranean Vegetables
Assorted Breads / Butter
Assorted Cheese / Fresh Fruits
Dessert
Pyramid Creme Anglais
Vanilla Sauce
Tea, Coffee, Espresso, Cappuccino
* * *
Openfaced Sandwiches
(available upon request)
Tea, Coffee
* * *
Second Serving
Fresh Fruits
Yoghurt, Cereals
Main Course
Smoked Halibut and Poached Egg Quiche
Grilled Chicken Sausage, Grilled Mushroom
Roasted Cherry Tomato
or
Fresh herb Omelet, Veal Sausage
Grilled Button Mushrooms, Grilled Roma Tomato
or
Scrambled Egg, Grilled Back Bacon
Grilled Chicken Sausage, Hashed Brown Potatoes
Tomato Provencale
or
Yellow Noodle Soup with Roast Pork
or
Soft Boiled Rice with Accompaniments
Assorted Breads, Butter, Jam, Honey
Teas, Coffee, Hot Chocolate
TG917 F - MENU D : APR / OCT
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TG916 BKK-LHR October 2009
Bangkok - London
First Serving
Hot Savoury
Deep-fried Minced Chicken rolled up with Chinese Sausage
Oscietra Caviar with garnishes
First Course
Lobster Bellevue
Stuffed Tomato with Balsamic Mayonnaise
Marinated Mozzarella Pearls
Main Course
Grilled Lamb Chop, Brown Mint Sauce, Roesti Potatoes, Mixed Vegetables Western Style
or
Chanterelle stuffed Chicken Breast, Tarragon Cream Sauce, Beetroot Noodles, Vegetables
or
Beef with Eggplant in Green Curry, Steamed Thai Hom Mali Rice, Vegetables
or
Stir-fried Tiger Prawns with Guilin Chilli Sauce, Oriental Fried Rice, Sauteed Vegetables
Bread Selection / Butter
Assorted Cheese / Fresh fruits
Dessert
Orange Cream with Raspberry Sauce
Trio Mousse with Vanilla Sauce
Walnut Mini Tart
Tea, coffee, Espresso, Cappuccino
* * *
Second Serving
Canapes
First Course
Marinated Beef Fillet with Vermicelli Salad Thai Style
Smoked Salmon and Shrimp Roll with Mascarpone and Apple Filling
Soup
Lobster Soup
Main Course
Sliced Veal Zurich Style, White Wine Cream Sauce, Roesti Potatoes, Buttered Carrots
or
Cider Braised Pork Chop, Cider Sauce, Fuji Poached Apple, Papparadelle Noodles, Vegetables
or
Chicken Thigh Curry Pa-naeng (with Peanuts)
Steamed Thai Hom Mali Rice, Sauteed Kailan with Oyster Sauce
or
Wok Fried stuffed Prawn Mousse, Black Bean Sauce, Egg Noodles, Vegetables
Bread Selection / Butter
Dessert
Lemon Almond Tart
Tea, Coffee, Espresso, Cappuccino
* * *
Third Serving
Sandwiches
Assorted Damish Pastries
Tea, Coffee
TG916 F - MENU A : JAN/APR/JUL/OCT
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TG917 LHR-BKK November 09
London - Bangkok
First Serving
Hot Savoury
Prawn on Toast, Plum Sauce
Oscietra Caviar with garnitures
First Course
Crayfish on Russian Salad
Smoked Duck Breast, Orange
Main Course
Fresh Water Rainbow Trout stuffed with Vegetables, Lemon Parsley Butter Sauce, Boiled Potatoes and Broccoli
or
Pork Steak with Black Mushroom, Asparagus Jus sauce, Penne Pasta, Saffron Cream Sauce, Black Chanterelle Mushroom and Asparagus
or
Prawn and Scallops with X.O. Sauce, Egg Fried Rice, Stir-fried Mixed Vegetables
or
Roast Duck in Red Curry, Steamed Thai Hom Mali Rice, Stir-fried Mixed Vegetables
Assorted Breads / Butter
Assorted Cheese / Fresh Fruits
Dessert
Sticky Date Pudding
Butterscotch Sauce
Tea, Coffee, Espresso, Cappuccino
* * *
Openfaced Sandwiches
(available upon request)
Tea, Coffee
* * *
Second Serving
Fresh Fruits
Yoghurt, Cereals
Main Course
Smoked Bacon and Poached Egg Quiche, Veal Sausage, Grilled Chicken Sausage, Grilled Asparagus, Sauteed Tomatoes with Black Pepper
or
Egg Roll with Ham, Kassler Steak, grilled Chicken Sausage, Sauteed Button Mushroom, Roasted Plum Tomato
or
Vol Au Vent with Scrambled Egg, Grilled Chicken Sausage, Sauteed Button Mushroom, Roasted Plum Tomato
or
Yellow Noodle Soup with Roast pork
or
Soft Boiled Rice with Accompaniments
Assorted Breads, Butter, Jam, Honey
* * *
TG917F MENU E
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TG665 PVG-BKK December 09
Shanghai - Bangkok
Canapes
*
First Course
Smoked Salmon Italian Style
Goose Liver Puree
Soup
Shrimp and Pork Wonton Soup
Main Course
Sauteed Seafood with Five-spice Sauce, Steamed Thai Hom Mali Rice, Pak-choy, Carrots
or
Pan-seared Beef Tenderloin wrapped with parma Ham, Duchesse Potatoes, Sauteed Asparagus, Turned Carrot
or
Stir-fried Chicken with Shanghai Sauce, Fried Egg Noodles, Pak-choy, Carrot
Assorted Breads, Crackers, Butter, Cheese and Fresh Fruits
Dessert
Black Forest Cake
Tea, Coffee
Espresso, Cauppuccino
* * *
TG665 F MAR/JUN/SEP/DEC
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TG922 BKK-FRA December 2009
Bangkok - Frankfurt
First Serving
Hot Savoury
Chicken Satay
Peanut Sauce, Cucumber Relish Sauce
Oscietra Caviar with Garnitures
First Course
Wing Bean with Smoked Duck Thai Style
Duo of Marinated Halibut and Smoked Salmon
Rolled Grilled Zucchini with Porcini Mushroom Italian Style
Main Course
Pan-fried Australian Veal Loin, Three Peppercorn Sauce, Roasted Potatoes with Rosemary, Grilled Vegetables
or
*Roasted Duck Breats with Duck Juice, Apple Compote with Rosemary, Duchess Potatoes, Vegetables
or
Pork Mignon in Curry Pa-naeng, Stemaed Thai Hom Mali Rice, Sauteed Kalian with Oyster Sauce
or
Stir-fried Scallops with Yee Heong Sauce, Egg Noodles, Vegetables
Bread Selection / Butter
Assorted Cheese / Fresh Fruits
Dessert
*Assorted Cakes
Tea, Coffee, Espresso, Cappuccino
* * *
Second Serving
Canapes
First Course
Couronne of Leek stuffed with Pumpkin and Zucchini Salad
Lobster Medallion Marinated with Basil
Smoked Ham and melon Balls
Soup
French Onion Soup
Main Course
Braised Lamb in Red Wine with Shallot, Pan-fried Spaetzly, Mixed Vegetables Wester Style
or
Roasted Salmon Fillet with Skin, White Wine Valoute
Garlic Mashed Potato
Sauteed Fresh Boletus Mushroom, Fava Bean
or
Chicken Curry Mussaman
Steamed Thai Hom Mali Rice, Sauteed Broccoli
or
Stir-fried Beef, carrot and Black Mushroom in Oyster Sauce
Yellow Noodles
Bread Selection / Butter
Dessert
Royal Fruit Crumble with Vanilla Sauce
Tea, Coffee, Espresso, Cappuccino
* * *
Sandwiches
Assorted Danish pastries
(available upon request)
* * *
*On 4th-6th December, Meal will be changed to Special Menu in Celebration of H.M. the King's Birthday as shown on leaflet
TG922F - Menu C : MAR/JUN/SEP/DEC
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TG917 LHR-BKK January (& July) 2010
London - Bangkok
First Serving
Hot Savoury
Chicken Satay / Pork Satay
Paenut Sauce / Vinegar Relish Sauce
Oscietra Caviar with Garnitures
First Course
Duck Foie Gras Roulade
Hot Smoked Salmon
Black Pepper Salami
Main Course
Over Roasted Sea Trout with Crushed Peas and Chervil, Turned Carrots, Roasted New Potatoes, Olive Oil and Lemon Dressing
or
Lamb Cutlet, Port Wine Jus Sauce, Roasted Oven Vegetables, Roasted Potatoes
or
Fried Beef with Lemon Grass Sauce, Pak Choy and Carrot in Oyster Sauce, Steamed Thom Mali Rice
or
Sliced Roast Duck with Soy Sauce, Steamed Thai Hom mali Rice, Pak Choy and Carrot in Oyster Sauce
Assorted Breads / Butter
Assorted Cheese Tray / Fresh Fruits
Dessert
Craquant Fruit Rouges et Passion
Wild Berry Coulis
Tea, Coffee, Espresso, Cappuccino
* * *
Openfaced sandwiches
(available upon request)
Tea, Coffee
* * *
Second Serving
Fresh Fruits
Yoghurt, Cereal
Main Course
Smoked Halibut and Poached Egg Quiche, Grilled Chicken Sausage, Grilled Mushroom, Roasted Cherry Tomato
or
Fresh herb Omelet, veal Sausage, grilled Button Mushrooms, Grilled Roma Tomato
or
Scrambled Egg, Grilled Back Bacon, Grilled Chicken Sausage, hashed Brown Potatoes, Tomato Prevencale
or
Yellow Noodle Soup with Roast Pork
or
Soft Boiled Rice with Accompaniments
Assorted Breads, Butter, Jam, honey
Tea, Coffee, Hot Chocolate
TG917 F - MENU A : JAN/JUL
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TG910 BKK-LHR February 2010
Bangkok - London
First Serving
Oscietra Caviar with Garnitures
First Course
Duck Foie Gras with Cepes Chutney, Celeriac Salad, Marinated US Sea Scallops on Avocado Mousse and Sun-dried Tomato
Main Course
Lobster Thermidor, Duchess Potatoes, Carrot, Green peas in Tomato Cup
or
Roast Pork with Crackling, Pork Juice, Roast Potatoes, Apple Puree, Braised Red Cabbage
or
Chicken with Chilli Paste and String Beans, Steamed Thai Hom mali Rice, Thai Omelet
or
Stewed US Beef Short Rib with Turnip and Chu Hou Sauce, Egg Noodles, Sauteed Mixed Vegetables
Bread Selection / Butter
Assorted Cheese / Fresh fruits
Dessert
Assorted Cakes
Tea, Coffee, Espresso, Cappuccino
* * *
Second Serving
Fresh Fruits
Plain Yoghurt, Fruit Yoghurt
Cereals
Main Course
Mediterranean Ricotta Tart, Grilled Back Bacon, Schweinswurstel Sausage, Mushroom Panoche with Fresh herbs, Pan-fried Prawns with Oregano
or
Scrambled Egg with Smoked Salmon in Tartlette, Three Mushrooms with fresh herbs, Grilled Back Bacon, Breakfast Cheese Sausage, Oven Roasted Tomato with Olive Oil and Herbs
or
Cold Cuts Platter
(French Salami, Bierschinken, Easter Ham, Guyere Cheese)
or
Noodle Soup with Fish and Shrimp Balls
Assorted Breads, Butter, marmalade, Jam, Honey
Tea, Coffee, Hot Chocolate
*Additional Choice of Meal Service
Boiled Rice with garnitures (Oriental style)
available for Supper or Breakfast
TG 910 F - MENU B : FEB/MAY/AUG/NOV
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TG600 BKK-HKG-TPE December 2009
Bangkok to Hong Kong
Fruit Juice
Fresh Fruits, Yoghurt
Cornflakes and Muesli
MAIN COURSE
Spanish Omelette, Grilled Premium Back Bacon, Breakfast Cheese Sausage, Lyonnaise Potatoes, Corn In Tomato Cup
or
Salmon Rice Soup
or
Stir-Fried Hong Kong E-fu Noodles with Prawn and Shimeji Mushroom, Sauteed Hong Kong Kailan
or Vegetarian Fried Noodles
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Roll, Croissant, Danish Pastry, Butter, Jam and Honey
Tea, Coffee Hot Chocolate
Hong Kong to Taipei
COLD MEAL
Roast Duck Breast, Marinated Tiger Prawn, Pickled Vegetable
Soft Roll, French Roll, Butter
DESSERT
Ice CreamMy SQ and flying Videos: Youtube My Travel Blog: AussieFlyer.net
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TG917 LHR - BKK February (& August) 2010
London - Bangkok
First Serving
Hot Savoury
Prawn on Toast, Plum Sauce
Oscietra Caviar with Garnitures
First Course
Prosciutto Ham and Melon, Smoked Salmon, Grilled Pimento, Cream Wasabi Mustard
Main Course
Pan Seared Angler Fish, Lemon Caper Sauce, Spinach and Roasted Carrots
or
Fillet Steak, Braising Sauce, Roasted Chateau Potatoes with Rosemary, Vegetables
or
Pork Fillet in Curry Pa-naeng, Steamed Thai Hom Mali Rice. Mixed Vegtables
or
Roasted Chicken with Pancetta Bacon, White Chilli Bean Stew, Roasted Chateau Potatoes, Fresh French Beans with Toasted Almonds
Assorted Breads / Butter
Assorted Cheese / Fresh Fruits
Dessert
Truffle au Chocolate
Vanilla Sauce
Tea, Coffee, Espresso, Cappuccino
* * *
Openfaced Sandwiches
(available upon request)
Tea, Coffee
* * *
Second Serving
Fresh Fruits
Yoghurt, Cereals
Main Course
Smoked Bacon and Poached Egg Quiche, Veal Sausage, Grilled Chicken Sausage, Grilled Asparagus, Sauteed Tomatoes with Black Pepper
or
Egg Roll with Ham, Kassler Steak, Grilled Chicken Sausage, Sauteed Button Mushroom, Roasted Plum Tomato
or
Vol Au Vent with Scrambled Egg, Grilled Chicken Sausage, Sauteed Button Mushroom, Tomato Provencale
or
Yellow Noodle Soup with Roast Pork
or
Soft Boiled Rice with Accompaniments
Assorted Breads, Butter, Jam, Honey
Tea, Coffee, Hot Chocolate
* * *
TG917 F - MENU B : FEB/AUG
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TG925 MUC-BKK March 2010
Munich - Bangkok
First Serving
Canapes
Oscietra Caviar with Garnitures
First Course
Lobster, Marinated Scallops with Saffron, Grilled Zucchini, Mustard Mayonnaise
Main Course
Pork Curry Pa-naeng (with Peanuts), Steamed Thai Hom Mali Rice, Chinese Roasted Vegetables
or
Stir-fried Chicken with Cashew nuts, Thai Fried Rice with Spring Onion, Chinese Roasted Vegetables
or
Beef Fillet in Mushroom Crust, Red Wine Balsamic Sauce, Mashed Potato with Mustard
or
Sea Bass Fillet, Grapefruit Fish Sauce, Rice Cake with Parsley, Vegetables
Bread Selection / Butter
Assorted Cheese / Fresh Fruits
Dessert
Cheese Pear Tart
Tea, Coffee, Espresso, Cappuccino
* * *
Second Serving
Fresh Fruits
Yoghurt, cereals
Main Course
Scrambled Egg with Cream Cheese, Grilled Half Tomato, Smoked Pork Loin, Chicken Sausage, Potato Gratin
or
Omelet with herbs, Cream Cheese Sauce, Boiled Pork Loin, Chicken Sausage, Potato Slices with Rosemary
or
Soft Boiled Rice with Accompaniments
or
Noodle Soup with Roast Pork Fillet
Assorted Breads, Apricot Jam, Marmalade, Honey, Butter
Tea, Coffee, Hot Chocolate
* * *
TG925 F - MENU C : MAR/JUN/SEP/DEC
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