SQ First Menus

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SQ 318 SIN-LHR July 2008 [Beverages]

Champagnes and wines

CHAMPAGNES
Dom Perignon 2000

Krug Grande Cuvee

WHITE WINES
Cloudy Bay Sauvignon Blanc 2007 Marlborough New Zealand

Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils

RED WINES
Chateau Cos d’Estournel 1999 Saint-Estephe

Mr Riggs The Gaffer Shiraz 2005 McLaren Vale, Australia

PORT
Dow’s 20 Year Old Tawny Port Portugal

Cocktails

MIX OF THE MONTH
Citrus Royale
A thirst quencher made from orange juice and pineapple juices mixed with lime cordial and 7-up

SINGAPORE AIRLINES’ UNIQUE CREATIONS
Silver Kris Sling
One of our special touches made with gin, Cointreau and orange & pineapple juice, topped with champagne

Sunrise Breezer
A refreshing blend of sake and bitter lemon

Bloody Mary
A classic blend of vodka, tomato juice, lemon juice with a dash of Worcestershire and Tabasco sauce

Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up

Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up

Sweetness in Darkness
A unique mix of red wine and a splash of Coke

*Apple Bliss
A tantalizing refreshment of apple juice and bitter lemon mixed with 7-Up

*Awaiting the Golden Dawn
A healthy, refreshing mix of pineapple, tomato & orange juice

*Orange Cooler
A light tangy drink created fm orange juice and ginger ale with a touch of lime cordial

* Non-alcoholic

ALL-TIME FAVOURITES
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angustora bitters and Grenadine, mixed with lime & pineapple juice

Solitaire Dreams
A cool concoction of rum, pineapple juice, Sling mix with ginger ale

*Fruit Spritzer
A simple-yet-delightful thirst-quenching mix of apple juice and 7-Up

*Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon

APPETISING APERITIFS
Campari

Dry Vermouth

SPIRITS
Macallan 12 years old Single Malt Whisky
A time-honoured distillation process and the traditional skills of master craftsmen create a satisfyingly complex single malt characterised by a full-bodied flavour with hints of dried fruit and spice

Cognac XO – Hennessy

Johnnie walker Blue Label

Jack Daniel’s Tennessee Whiskey

Bombay Sapphire Gin

Smirnoff Red Label Vodka

Bacardi Superior

LIQUERS
Cointreau

Baileys Original Irish Cream

BEER
Tiger

Heineken

Beverages

Enjoy the invigorating aroma and rich flavour from our selection of the finest brew.

GOURMET COFFEES
Brazil Santos Bourbon
Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop
aroma 4/5 body 3/5 acidity 2/5

Colombian Supremo
Good, all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour the leaves a clean aftertaste
aroma 3/5 body 3/5 acidity 3/5

Jamaican Blue Mountain
Often called the champagne of coffee, this full bodied classic is rich in aroma and flavour, yet perfectly balanced
aroma 5/5 body 5/5 acidity 2/5

Kenyan AA Kilimanjiro
It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste
aroma 5/5 body 4/5 acidity 3/5

Aroma defines the fragrant scent that the coffee emits when it is just poured.
Body defines the physicality of the coffee when it is in your mouth.
Acidity defines the sharpness of flavour that the coffee has when tasted.

Beverages

Enjoy a selection of hot and cold beverages, anytime you wish. Imply let us know your preference.

TEA SELECTION
Pure Ceylon Tea
A favourite choice for any time of the day or night

Earl Grey
Delicately fragrant, a traditional English favourite

Darjeeling
One of the world’s finest blends from the Himalayan foothills

Camomile
A balanced blend of camomile and herbs without caffeine

Decaffeinated Tea
A full-flavoured alternative without caffeine

Fruit Tea
A refreshing tea with the subtle taste of peach

Japanese Green Tea
Delicate aroma with fresh clean taste

Chinese Jasmine Tea
A revered classic with a hint of fragrant jasmine

Chinese Oolong Tea
A speciality blend featuring a distinctive honey-like taste

Mint Tea
Ceylon tea delicately enhanced with the flavour of mint

SPECIALITY COFFEES
Brewed Coffee
Our exclusive blend of coffee, freshly brewed

Cafe Royal
Lightly sweetened coffee with a touch of XO brandy

Espresso
A single shot of premium coffee, the gourmet’s choice

Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk

Café Latte
Mild espresso topped with steamed milk and a dash of foam

Café au Lait
A double espresso topped with steamed milk

Decaffeinated Coffee
A full-flavoured alternative without caffeine

Mocha
A delicious combination of coffee, milk and chocolate

OTHER BEVERAGES
Chocolate
An ideal treat of smooth rich cocoa and milk

Ovaltine
A nutritious chocolate malt drink

Milo
A nutritious drink for that extra energy

Cool refreshments

MINERAL WATER
Sparkling

Still

FRUIT JUICES
Apple

Orange

Pineapple

Tomato

SOFT DRINKS
Bitter Lemon

Coke

Coke Light

Ginger Ale

7-UP

MILK
Full Cream

Low Fat

[MegatopLover]

'99 Cos is back!

[Rejuvenated]

SQ286 AKL-SIN June 2008

Lunch
From Auckland to Singapore

Canapes
Satay
with Onion, Cucumber and Spicy Peanut Sauce

Appetisers
Chilled Malossol Caviar
with Melba Toast and Condiments

Serrano Ham, Duckliver Terrine and Smoked Duck Breast Served with Fig and Raisin chutney

Soups
Beef Consommé with Asparagus and White Fungus

Double-boil Oriental Chicken Broth with Taro and Carrot

Salad
Caesar Salad
Romaine lettuce with Bacon, Ricotta Cheese, and Garlic Dressing

Main Courses
Pan Roasted Beef Fillet and Cheese Tortellini with Bourguignon Sauce,
Sautéed Mushroom with Bacon and Potato Mash

Thai Style Fish Soufflé and Dried Tom Yum Prawns Served with Vegetable Omelette and Steamed Rice

Stewed Lamb Shank in Red Wine Jus with Lentils, Seasonal Vegetables and Potatoes

Braised Hapuku fillet with Oriental XO Sauce, Seasonal Vegetables and Egg Noodles

Penne Arrabiatta Served with Arugula and Grilled Chicken Breast

Dessert
Apricot Frangipane with Ice Cream

Cheese
Selection of Cheese with Garnishes

Fresh Fruit
A Selection of Fresh Fruit

Light Meal
From Auckland to Singapore

Appetiser
Oven-baked Warm Oyster with Tomato Salsa and Spicy Cheese Sauce in Half Shell

Main Courses
Braised Egg Noodles with Char Siew, Mushrooms and Leafy Greens

Pan-fried New Zealand Beef Fillet
with Port Wine Sauce, Roasted Vegetables and Lyonnaise Potatoes

Grilled Chicken in Thyme Jus, Sautéed Vegetables and Mashed Potato with Leek

Dessert
Chocolate Cake Served with Coffee Sauce

Exclusively Created by Mathew Moran of Aria Restaurant, Sydney

[Rejuvenated]

SQ322 SIN-LHR June 2008 (Suite)

Supper
From Singapore to London

Appetisers
Chilled Malossol Caviar
with Melba Toast and Condiments

Balik Salmon Fillet Served with Classic Garnishes

Soups
Oriental Chicken Soup with Asparagus and Beancurd

Main Courses
"Mao Tai" Wine Marinated Roast Chicken Served with Mango Salad and Chicken Flavoured Rice

Grilled Chilean Sea Bass Served with Lobster Sauce, Stewed Vegetables and Olive Oil Coated Fingerling Potato

Pan Roasted Tournedos of Beef in Meaux Mustard Sauce with Roasted Vegetables and Potatoes

Chicken Satay
Renowned Singapore Favourite, Served with Onion, Cucumber, Ketupat and Spicy Peanut Sauce

Dessert
Dark Chocolate Creme Brulee with Mixed Berries

Cheese
Selections of Emmenthal, Caprice Des Dieux, Rambol Walnut and Boursault Vache Cheese with Garnishes

Fruits
Fresh Fruits in Season

Breakfast
From Singapore to London

Juices
A Choice of Apple, Tomato or Freshly Squeezed Orange

Fruit
Fresh Fruit Plate

Light Starters
Choice of Cereals or Yoghurt
Cornflakes with Milk or Granola with Yoghurt-Berry Compote
Plain or Fruit Yoghurt

Entrees
Wanton Mee
Egg Noodles in Rich Pork Broth Garnished with Shrimp Dumplings and Leafy Greens

Singapore Nasi Lemak
Malay Style Coconut Rice with Spicy Prawns, Peanuts, Ikan Bilis, Grilled Fish Cake, Egg Omelette and Fried chicken
A local Favourite Served with Sambal Chili

Pancakes Served with Maple Syrup, Cottage Cheese and Fresh Berries

Freshly Prepared Eggs
Baked, Soft Boiled or Scrambled on Toast Served with Bacon or Chicken Sausage, Tomato and Mushrooms

From the Bakery
Assorted Breakfast Pastries and Bread with Butter, Jam, Marmalade or Honey

Hot Beverage
Freshly Brewed Coffee
Espresso or Cappuccino
Selection of Tea

Exclusively Created by Sam Leong of Tung Lok Group, Singapore

[Rejuvenated]

SQ319 LHR-SIN June 2008

Dinner
From London to Singapore

Canapes
Satay
with Onion, Cucumber and Spicy Peanut Sauce

Appetisers
Chilled Malossol Caviar
with Melba Toast and Condiments

Gooseliver and Smoked Goose Breast with Mesculin Salad and Port Wine Jelly

Soups
Cantonese Style Chicken Soup with Lotus Root and Red Dates

Oriental Thick Soup with Tofu, Chicken and Black Mushrooms

Salad
Caesar Salad
with Parmesan Cheese, Sundried Tomato and Herb Dressing

Main Courses
Salmon Fillet with Crushed Green Peas and Pea Cream, Carrot and New Potatoes

Indian Lamb Shank Curry with Biryani Rice, Papadum and Pickled Vegetables

Stir Fried Beef with Ginger and Spring Onions, Selected Vegetables and Fried Noodles

Grilled Supreme of Chicken with Herbs in Roast Shallot Sauce with Selected Vegetables and Potatoes

Rainbow Fettucine with Porcini and Chanterelle Mushrooms in Basil Tomato Sauce

Dessert
Baked Sesame Creme Brulee with Tropical Fruits Served in Cup

Cheese
Assorted Cheese Platter Served with Dried Fruit, Grapes and Cracker

Fresh Fruit
A Selection of Fresh Fruit

Before Touchdown
From London to Singapore

Juices
A Choice of Apple, Tomato or Freshly Squeezed Orange

Fruit
Fresh Fruit Plate

Light Starters
Choice of Cereals or Yoghurt
Cornflakes with Milk or Granola
Plain or Fruit Yoghurt

Entrees
Lobster Dumpling Noodle Soup
Egg Noodles in Rich Broth Garnished with Lobster Dumplings and Vegetables

Selection of Dim Sum
Steamed Radish Cake, Scallop Dumpling, Beancurd Roll, Beef Dumpling and Prawn Siew Mai

Vegetable Frittata with Bacon, Roasted Tomato, Asparagus and Roseti Potatoes

Freshly Prepared Eggs
Baked, Soft Boiled or Scrambled on Toast Served with Grilled Ham or Chicken Sausage, Tomato and Mushrooms

From the Bakery
Assorted Breakfast Pastries and Bread with Butter, Jam, Marmalade or Honey

Hot Beverage
Freshly Brewed Coffee
Espresso or Cappuccino
Selection of Tea

Exclusively Created by Gordon Ramsay, London
Specially Prepared Meatless Selection

[Rejuvenated]

SQ285 SIN-AKL June 2008

Dinner
From Singapore to Auckland

Canapes
Satay
with Onion, Cucumber and Spicy Peanut Sauce

Appetisers
Chilled Malossol Caviar
with Melba Toast and Condiments

Smoked Duck Breast with Gooseliver, Dried Fig Compote and Mustard Vinaigrette

Soups
Roasted Tomato Soup with Cheese Croutons

Salad
Mizuna with Shaved Fennel and Cherry Tomato
Balsamic and Extra Virgin Olive Oil Dressing
Honey Mustard Lime Dressing

Main Courses
Seared Lamb Loin, Salsa Verde, Lyonnaise Onion, Aioli, Bacon

Wok Fried Beef in Black Peppercorn Sauce Served with Braised Beancurd, Vegetables, Steamed rice

Nasi Lemak
Malay Style Coconut Rice with Spicy Prawns, Peanuts, Grilled Fish Cake, Egg Omelette and Vegetable Pickels

Oven Roasted Chicken Breast Served with Creamy Morel Sauce, Mixed Vegetables and Parmesan Flavoured Polenta

Cold Salad of Roasted Sweet Potato and Globe Artichoke with Asparagus, Parmesan Cheese, Coz Lettuce and Olive Oil Dressing

Dessert
Warm Apple and Pecan Pie with Ice Cream and Vanilla Sauce

Cheese
Selection of Cheese with Garnishes

Fruits
Fresh Fruits

Before Touchdown
From Singapore to Auckland

To Start With
A Choice of Apple, Tomato or Freshly Squeezed Orange Juice or Hot/Chilled Soya Bean Milk

Fruit
Fresh Fruit Plate

Light Starters
Choice of Cereals or Yoghurt
Cornflakes or Special K with Milk
Plain or Fruit Yoghurt

Entrees
Warm Barbecued Beef and Cheddar Cheese in Tomato Bread Served with Tomato Salad

Braised Udon Noodles with Seafood, Black Mushrooms and Chinese Greens

Free Ranged Eggs Prepared On-board
With Veal or Chicken Sausage, Vine-Ripened Tomato, Mushrooms and Toast
Baked, Boiled or Scrambled

From the Bakery
Assorted Bread Rolls
Butter, Jam, Marmalade or Honey

Hot Beverage
Freshly Brewed Coffee
Espresso or Cappuccino
Selection of Tea

Exclusively Created by Matthew Moran of Aria Restaurant, Sydney
Specially Prepared Meatless Selection

[Rejuvenated]

SQ222 SYD-SIN July 2008 (Suite)

Dinner
From Sydney to Singapore

Appetisers
Chilled Malossol Caviar
with Melba Toast and Condiments

Balik Salmon Fillet Served with Baby Mixed Lettuces, Extra Virgin Olive Oil and Fresh Lemon

Soups
Chicken Consommé with Mushroom Ravioli

Cream of Shiitake Mushroom

Salad
Prawn Caesar Salad
Romaine Lettuce with Prawn, Parmesan Cheese and Crouton

Main Courses
Seared Lamb Loin, Salsa Verde, Lyonnaise Onion, Aioli, Bacon

Braised Fillet of Fish with Tomato Garlic Sauce, Seasonal Vegetables and Fried Rice

Grilled Beef Steak with Green Peppercorn Sauce, Roasted Vegetables and Gratinated Potato

Gaeng Phed Gai
Thai Style Red Curry Chicken Served with Preserved Vegetable Omelette and Steamed Rice

Baked Mushroom Lasagna

Dessert
Summer Pudding Served with Vanilla Ice cream, Passionfruit Coulis

Cheeses
Selection of Cheeses Served with Dried Fruits, Nuts and Crackers

Fresh Fruit
Fresh Fruits in Season

Refreshment
From Sydney to Singapore

Light Bites
Warm Corn Bread Sandwich
with Roast Chicken-bush Tomato Chutney and Leafy Salad

Kao Tom
Thai Style Rice Porridge with Poached Chicken Meatball, Fried Garlic and Pickled Vegetable

Hot Beverage
Freshly Brewed Coffee
Selection of Tea

Exclusively Created by Matthew Moran of Aria Restaurant, Sydney
Specially Prepared Meatless Selection

[Rejuvenated]

SQ221 SIN-SYD July 2008 (Suite)

Dinner
From Singapore to Sydney

Canapes
Satay
with Onion, Cucumber and Spicy Peanut Sauce

Appetisers
Chilled Malossol Caviar
with Melba Toast and Condiments

Alaskan Crab and Celeriac Remoulade Garnished with Assorted Tomatoes and Mesculun

Soups
Double Boiled Pork Soup with Conpoy and Shitake Mushrooms

Salad
Caesar Salad
Romaine Lettuce with Bacon, Parmesan Cheese, Croutons and Thousand Island Dressing.

Main Courses
Grilled Wagyu Sirloins with Veal Tongue in Red Wine Sauce, Cabbage Bacon, Potato Mash and Cold Tarragon Salsa

Cantonese Style Roast Duck with Plum Sauce, Chinese Greens, Carrots and Noodles

Grilled Pork Chops with Pineapple Balsamic Jus, Seasonal Vegetables and Roasted Potatoes

Singapore Style Yu Pian Mi Fen
Thick Rice Vermicelli in Creamy Fish Soup Garnished with Sliced Fish and Vegetables
A Popular Local Favourite

Potato Gnocchi with Sautéed Capes Mushrooms, Arugula Lettuce, Shaved
Parmesan Cheese Creamy Basil Pesto

Dessert
Warm Strudel of Red Bean Compote Served with Green Tea Ice Cream

Cheeses
Selection of brie, Mild Cheddar, True Blue and Smokey Pepper Cheeses Served with Garnishes

Fresh Fruit
Fresh Fruits in Season

Continental Breakfast
From Singapore to Sydney

Juices
A Choice of Apple, Tomato or Freshly Squeezed Orange

Fruits
Assorted Citrus Fruit Salad with Creme Fraiche and Berries

From the Bakery
Assorted Breakfast Rolls
Butter, Jam, Marmalade or Honey

Exclusively Created by Matthew Moran of Aria Restaurant, Sydney
Specially Prepared Meatless Selection

[Rejuvenated]

SQ332 SIN-CDG July 2008

Lunch
From Singapore to Paris

Canapes
Satay
with Onion, Cucumber and Spicy Peanut Sauce

Appetisers
Chilled Malossol Caviar
with Melba Toast and Condiments

Duck Fois gras with Apple and Mesculun

Soups
Beef Consommé with Sago Pearls and Green Soya Beans

Oriental chicken and Sweetcorn Soup

Salad
Salad of baby Spinach, Arugula and Green Frissee Garnished with Sun Dried Tomato and Olive
Singapore Dressing Infused in Shallot Oil with Sambal, Lime and Honey
Balsamic and Extra Virgin Olive Oil Dressing

Main Courses
Seabass Fillet with Old Style Mustard Seeds, White Wine Sauce, Baby Seasonal Vegetables and Potato

Gaeng Phed Gai
Thai Style Red Curry Chicken Served with Preserved Vegetable Omelette Steamed Rice

Stewed Lamb Shank in Red Wine Sauce Served with Sautéed Morels, Buttered Vegetables and Pappardelle Pasta

Famous Singapore Chicken Rice
Fragrance Poached Chicken with Pandan Flavoured Rice, Served with Ginger, Soya and Chili Sauce
A Renowned Favourite in Singapore

Penne Arrabiatta with Sautéed Vegetables and Arrugula Lettuce

Dessert
Warm Flourless Chocolate Cake with Ben & Jerry Ice Cream and Raspberry Coulis

Cheese
Selection of Kapiti Aged Cheddar, Tasmanian Heritage Double Brie, Rambol Walnut and Chaumes Cheeses with Garnishes

Fruits
Fresh Fruits in Season

Light Meal
From Singapore to Paris

Appetiser
Pave of Balik Salmon
Slab of Classic Russian Cold-smoked Salmon with Asparagus and Creme Fraiche

Main Courses
Singapore Beef Noodle Soup
Popular Local Dish of Rice Noodles in Rich Beef Broth with Sliced Beef and Bean Sprouts

Grilled Beef Fillet Served with Creamy Morel Sauce, Roasted Vegetables and Mashed Potato

Warm Herb Focaccia Filled with Smoked Turkey, Cheddar Cheese and Roasted Vegetables Accompanied with Potato Chips

Dessert
Warm Honey Pineapple Frangipane Tart Served with Sauce

Exclusively Created by Georges Blanc, Vonnas
Specially Prepared Meatless Selection

[Rejuvenated]

SQ341 ZRH-SIN July 2008

Supper
From Zurich to Singapore

Appetisers
Rock lobster with Cauliflower Panna Cotta and Lemon Vinaigrette

Seared Tuna and Mesculun with Soba Noodle

Soups
Cream of Cauliflower with Smoked ham

Chicken Soup with Snow Fungus and Black Mushroom

Main Courses
Ballontine of Chicken Breast with Truffle and Duck liver, Natural Jus, Selected Vegetables and Sautéed Potato

Lobster Dumpling Noodle Soup
Egg Noodles in Rich Broth Garnished with Lobster Dumplings and Vegetables

Roasted Herb Crusted Lamb Chops Served with Pommery Mustard Sauce, Roasted Vegetables and Gratin Potato

Beef Kway Teow Soup
Rice Noodles in Rich Beef Broth Garnished with Sliced Beef and Chinese Greens

Dessert
Dark Chocolate Crème Brulee with Mixed Berries

Cheeses
Selection of Red Cheddar, Fruit Cream Cheese, Saint Albray and Le Vieux Pane Cheeses served with garnishes

Fruits
Fresh Fruits in Season

Before Touch Down
From Zurich to Singapore

Juices
A Choice of Apple, Tomato or Freshly Squeezed Orange

Fruit
Fresh Fruit Plate

Starters
Choice of Cereals or Yoghurt
Cornflakes or Muesli with Milk
Plain or Fruit Yoghurt

Entrees
Teochew Fish Porridge
Rice Porridge with Sliced White Pomfret Fillet and Condiments
A popular Singaporean Dish

Grilled Minute Steak and Poached Egg served with Hollandaise Sauce, Steamed Asparagus and Roesti Potato

Fresh Eggs Prepared On-board (Baked, Boiled or Scrambled)
With Your Choice of Bacon, Chicken Sausage, Grilled Salmon, Vine Ripened Tomato, Mushroom and Roesti Potato

Continental Breakfast
Assorted Bread with Preserves

From the Bakery
Assorted Breakfast Pastries and Bread with Butter, Jam, Marmalade or Honey

Exclusively Created by Gordon Ramsay, London

[Rejuvenated]

SQ233 SIN-SYD July 2008

Continental Breakfast
From Singapore to Sydney

Juices
A Choice of Apple, Tomato or Freshly Squeezed Orange

Fruits
Assorted Citrus Fruit Salad with Creme Fraiche and Berries

From the Bakery
Assorted Breakfast Rolls
Butter, Jam, Marmalade or Honey

Lunch
From Singapore to Sydney

Canapes
Satay
with Onion, Cucumber and Spicy Peanut Sauce

Appetisers
Chilled Malossol Caviar
with Melba Toast and Condiments

Smoked Duck Breast with Gooseliver, Dried Fig Compote and Mustard Vinaigrette

Soups
Oriental Chicken and Corn Soup

Salad
Mizuna with Shaved Fennel and Cherry Tomato
Balsamic and Extra Virgin Olive Oil Dressing
Honey Mustard Lime Dressing

Main Courses
Grilled Wagyu Sirloins with Veal Tongue in Red Wine Sauce, Cabbage Bacon, Potato Mash and Cold Tarragon Salsa

Wok-fried Beef in Black Pepper Sauce with Garlic, French Bean and Dried Shrimp in XO Sauce, Fish Noodle with Bean Sprout

Braised Ox Cheek in Burgundy Wine with Roasted Vegetables and Olive-mashed Potato

Singapore Style Chili Crab
A Whole Crab Stir-Fried in a Spicy Chili Sauce Served with Mantaou and
Steamed Rice
A celebrated Local Dish

Roasted Vegetables and Ricotta Cheese Lasagna with Tomato Coulis and Arugula Salad

Dessert
Warm Strudel of Red Bean Compote Served with Green Tea Ice Cream

Cheeses
Selection of brie, Mild Cheddar, True Blue and Smokey Pepper Cheeses Served with Garnishes

Fresh Fruit
Fresh Fruits in Season

Exclusively Created by Matthew Moran of Aria Restaurant, Sydney
Specially Prepared Meatless Selection

[Rejuvenated]

SQ234 SYD-SIN August 2008

Dinner
From Sydney to Singapore

Appetisers
Chilled Malossol Caviar
with Melba Toast and Condiments

Seared Spiced Tuna Served with Avocado Tartare and Chilled Vine Ripened Tomato Puree

Soups
Cream of mushroom Served with Sautéed Duck Confit and Chanterelle Mushrooms

Chicken Soup with Snow Fungus and Black mushrooms

Salad
Butter Lettuce Heart with Baby Cress and Cherry Tomato
Balsamic and Virgin Olive Oil Dressing
Thousand Island Dressing

Main Courses
Seared Lamb Loin, Salsa Verde, Lyonnaise Onion, Aioli, Bacon

Wok Fried Chicken with Dried Chilies and Onion Served with Assorted Vegetables and Fried Rice

Stewed Veal Shank in White Wine with Garden Vegetables and Potatoes

Braised Udon Noodles with Seafood, Black Mushrooms and Chinese Greens

Cold Orzo Pasta-puy Lentil Salad with Baby Spinach, Button Mushrooms, Red Teardrop in Extra Virgin Olive Oil Dressing, Marinated Cherry Tomato with Feta

Dessert
Warm Caramelized Plum Tart Served with Ginger Ice Cream and Raspberry Coulis

Cheeses
Selection of Cheeses Served with Dried Fruits, Nuts and Crackers

Fresh Fruit
Fresh Fruits in Season

Refreshment
From Sydney to Singapore

Light Bites
Warm Steak Sandwich with Chili-tomato, Arugula and Asparagus Soup

Kao Tom
Thai Style Rice Porridge with Poached Chicken Meatball, Fried Garlic and Pickled Vegetable

Exclusively Created by Matthew Moran of Aria Restaurant, Sydney
Specially Prepared Meatless Selection

[Rejuvenated]

SQ866 SIN-HKG August 2008

Lunch
From Singapore to Hong Kong

Appetisers
Rock Lobster and Avocado Tartare Garnished with Chive Cream and Caviar

Grilled Chicken and Lamb Satay with Cucumber, Red Onion and Peanut Sauce

Soup
Roasted Tomato Soup with Cheese Croutons

Salad
Radicchio with Baby Spinach
Singapore Dressing Infused in Shallot Oil with Sambal, Lime and Honey
Balsamic Herb Dressing

Main Courses
Kingfish with White Beans, Tomato and Bacon Salad, Boiled Potato, Hazelnut Dressing

Singapore Claypot Rice
Baked Rice in Claypot with Chicken, Chinese Sausage and Salted Fish Served with Chinese Greens

Muscovy Duck Breast with Jus and Apple, Roasted Vegetables and Fingerling Potatoes

Beancurd Skin Parcel with Vegetables-mushrooms, Braised Fine Noodles in Black Bean Sauce and Chinese Greens

Dessert
White Chocolate Panna Cotta with Mango Sago Salsa and Raspberries

Cheeses
Selection of Emmenthal, Caprice Des Dieux, Rambol Walnut and Boursault Vache Cheeses Served with Garnishes

Fruits
Fresh Fruits in Season

Shi Quan Shi Mei
“A Complete and Perfect Chinese Culinary Experience”

Cold Xiao Chi
Sliced Abalone with Black Fungus, Avocado and Tomato

Papaya Cup with Curried Chicken Salad

Beef Fillet in Barbecue Dressing with Cucumber Julienne

Mushroom Tofu with Soya Crumbs in Ginger Sauce

Cuisine From the Wok
Crumbled Duck Breast with Sweet and Sour Spicy Sauce

Steamed Chilean Bass in Ginger Sauce

Stewed Pork Belly “Dong Po” Style

Broccoli with Shredded Conopy

From the Paddyfield
Choice of Steamed Rice or Porridge

Soup
Double Boiled Pork Soup with Conpoy and Brazil Wild Mushrooms

A Sweet Note
Rock Sugar Jelly with Fresh Wei Shan, Chinese Ginseng and Barley

Selection of Chinese Teas
Pi Lo Chun, Jasmine, Oolong, Tie Guan Yin, Long Jing

[SQFM]

Fab, you are indeed a truly global traveller

[MAN Flyer]

SQ967 CGK-SIN September 2008

dinner from jakarta to singapore

main courses
Steamed scallops in black bean sauce with vegetables and ee fu noodles

Ikan masak santan
Braised fish in coconut sauce with spiced vegetables and steamed rice

Tournedos of beef with black peppercorn sauce, roasted mixed vegetables and potatoes

dessert
Pistachio creme brulee with berries

fresh fruit
A selection of fresh fruit

from the bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread

hot beverages
Freshly brewed coffee
Slection of tea

SQ967G CGK-SIN (D3) 27-1.1 04-01-31.12 FC