SQ First Menus

[MAN Flyer]

SQ966 SIN-CGK September 2008

dinner from singapore to jakarta

main courses
Rendang kambing
Spiced braised lamb served with spicy mixed vegetables and steamed rice

Gai yang rad ma kham
Thai style grilled chicken with tamarind sauce, vegetable and steamed rice

Pan fried Chilen seabass served with light mustard sauce, raosted cherry tomatoes, sauteed shiitake mushrooms and buttered potatoes

dessert
Chocolate truffle cake

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
Selection of tea

SQ966G SIN-CGK (D3) 26-1.1 04.01-31.12 FC

[SQ LPP]

SQ 803 PEK - SIN September 2008

Drawing from the best of authentic traditional flavours and modern inspirations, we present to you, this recommendation for an exquisite dining experience in the sky.

( shi quan shi mei )
"a complete and perfect Chinese culinary experience"

COLD XIAO CHI
Lobster with bitter gourd and jellyfish salad Abalone with yam noodle salad
Drunken chicken
Pickled cucumber, peanut, radish and carrot

CUISINE FROM THE WOK
Beef brisket with bamboo shoot in Szechuan sauce
Braised prawn meatball
Stir fried chicken in tomato and garlic
Kai Lan with flower mushroom and red capsicum

FROM THE PADDYFIELD
Choice of steamed rice or porridge

SOUP
Double-boiled chicken soup with ginseng and fish maw

:. ., : -;:
Warm Oriental sesame pancake with red bean and vanilla ice-cream

Brunch FROM BEIJING TO SINGAPORE


Choose from an array of appetising fare

APPETISERS
Oven-baked warm lobster with pesto veloute and cheese
Salad of Alaskan crabmeat with mango Herb vinaigrette

SOUPS
Cream of asparagus garnished with roasted pinenuts
Doubled boiled chicken soup with ginseng and fish maw

SALAD
Crispy garden salad
Singapore dressing infused in shallot oil with sambal, lime and honey
Balsamic and virgin olive oil dressing

MAIN COURSES
Seared chicken in herb jus, roasted vegetables and potatoes

Wok fried seabass in bacon-black bean sauce with vegetables and steamed rice

Beef fillet in red wine sauce, vegetable medley and roasted potatoes

#Braised king abalone mushroom in vegetarian sauce, stir fried noodles with mixed vegetables

DESSERTS
Warm cherry-almond tart with strawberry ice cream

CHEESE
Selection of cheeses served with grapes, nuts and cracker

FRUITS
Fresh fruits in season



#Specially prepared meatless selection.

SQ803C PEK-SIN (BLF) 131-1.1 09 FC

[Kyo]

SQ 975 BKK - SIN October 2008

lunch service FROM BANGKOK TO SINGAPORE (5 October)

Create your gastronomic experience from our selection of tantalising options.

APPETISER
Szechuan style smoked salmon and grilled scallops with a celery, baby corn and red bell pepper salad
Citrus coriander dressing

MAIN COURSES
* Prawns with saffron sauce, asparagus, mushroom and new potato

Central Thai pan fried snapper with "Kang Leong" sauce, vegetable and steamed rice

Wok fried beef with onion and Chinese wine, seasonal vegetables and egg noodles

FRUITS
Fresh fruits in season


* Exclusively created by Georges Blanc, Vonnas

SQ975D BKK-SIN (L3F) 182-1.1 10 FC

[SQ LPP]

SQ 334 SIN - CDG October 2008

Supper FROM SINGAPORE TO PARIS

Create your gastronomic experience from our selection of tantalising options.

APPETISERS
Marinated lobster and prawns with apple celery salad
*Duck foie gras coated with breadcrumbs-allspice, raisin-pear chutney and mesclun

SOUPS
*Roasted tomato soup with goat cheese tortellini, basil oil and cherry tomato
Broth of shellfish with saffron and vegetables

MAIN COURSES
*Veal cheeks with spring vegetables in broth and creamy horseradish potatoes

Chicken and mushroom pie

Ramen with kurobuta pork belly in miso broth and vegetables

Rice porridge cooked with sliced garoupa fillet and topped with Chinese cruellers (also available for breakfast)

CHEESES
Selection of emmenthal, saint albray, light house blue brie and bresse bleu cheeses served with garnishes

FRUITS
Fresh fruits in season


*Exclusively created by Gordon Ramsay, London

Light Bites FROM SINGAPORE TO PARIS

Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight

NOODLES
Fish ball noodle soup
Vermicelli or flat rice noodles in broth served with fish balls and fish cakes
Prawn noodle soup
Noodles in broth served with prawn and fish cake
Vegetarian and non vegetarian instant noodles

SANDWICHES
Smoked salmon with mascarpone cheese in sesame bun
Grilled chicken and tomato in focaccia bun
Roasted capsicum and Santa Lucia mozzarella sandwich

SNACKS
Cashew, almond or macadamia nuts
Snickers chocolate bar
Cranberries
Doritos Nacho Cheese Tortilla Chips
A selection from the fruit basket
Assorted cheeses with garnishes

SQ334QD SIN-CDG IS (F/SN 1/BF1) 205-1.1 10 FC

Breakfast FROM SINGAPORE TO PARIS

Start your day on the right note, with a wholesome breakfast of your choice.

TO START WITH
A choice of apple, tomato or freshly squeezed orange

FRUITS
Fresh fruit plate

STARTERS
Choice of cereals or yoghurt Cornflakes or raisin bran with milk Plain or fruit yoghurt

WHOLESOME BEGINNINGS
Rice porridge cooked with sliced garoupa fillet and topped with Chinese cruellers

Singapore bak kut teh
Hokkien style pork spareribs in a peppered broth served with fragrant steamed rice
A traditional feature of Singapore cuisine

Fresh eggs prepared on board (baked, boiled or scrambled)
With your choice of grilled bacon or veal sausage, vine ripened tomato, mushrooms and roesti potato

French toast with wild cherry compote, ricotta cheese and honey

FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey

SQ334QD SIN-CDG (S1F/SN1/BF1) 205-1.3 10 FC

[HUGE AL]

SQ LPP, are you now flying again?!

[SQ LPP]

SQ LPP, are you now flying again?!

No fly. Grounded!

[SQ LPP]

New Update F Menu as of 30 October 2008 up to post 245


SQ 1 SFO - HKG - SIN 8, 28, 61, 84, 116, 174
SQ 2 SIN - HKG - SFO 40, 118, 157, 176

SQ 11 LAX - NRT - SIN 23, 60, 148, 204
SQ 12 SIN - NRT - LAX 11, 12, 205
SQ 15 SFO - ICN - SIN 62, 95, 127/128, 209
SQ 16 SIN - ICN - SFO 54, 150

SQ 25 JFK - FRA - SIN 72, 158
SQ 26 SIN - FRA - JFK 7, 113, 182, 213
SQ 28 SIN - TPE - LAX 86, 87

SQ 62 SIN - DME - IAH 147

SQ 60 SIN - BKK 50
SQ 62 SIN - BKK 30
SQ 63 BKK - SIN 49
SQ 64 SIN - BKK 18
SQ 65 BKK - SIN 39
SQ 67 BKK - SIN 17, 47, 63
SQ 68 SIN - BKK 29, 46

SQ 118 SIN-KUL 114
SQ 119 KUL-SIN 114

SQ 156 SIN - CGK 24
SQ 157 CGK - SIN 6, 25
SQ 160 SIN - CGK 57
SQ 161 CGK - SIN 58

SQ 219 SIN - SYD 59

SQ 221 SIN - SYD 14, 233
SQ 222 SYD - SIN 36, 70, 232
SQ 228 MEL - SIN 146
SQ 231 SIN - SYD 145
SQ 233 SIN - SYD 236
SQ 234 SYD - SIN 237

SQ 237 SIN - MEL 224



SQ 285 SIN - AKL 27, 35, 231
SQ 286 AKL - SIN 15, 19, 32, 172, 228

SQ 308 SIN - LHR 149, 179
SQ 317 LHR - SIN 138
SQ 318 SIN - LHR 160, 170, 225
SQ 319 LHR - SIN 13, 26, 34, 183, 230
SQ 320 SIN - LHR 9, 37
SQ 321 LHR - SIN 38, 78
SQ 322 SIN - LHR 20, 33, 229
SQ 325 FRA - SIN 53, 66
SQ 326 SIN - FRA 82, 107

SQ 331 CDG - SIN 134
SQ 332 SIN - CDG 220, 234
SQ 334 SIN - CDG 31, 244
SQ 341 ZRH - SIN 235
SQ 345 ZRH - SIN 43
SQ 346 SIN - ZRH 42



SQ 466 SIN - CMB 75, 79, 94, 106, 108, 129, 186
SQ 467 CMB - SIN 99, 100, 109, 197
SQ 468 SIN - CMB 51
SQ 469 CMB - SIN 52

SQ 602 SIN - ICN 222
SQ 603 ICN - SIN 45, 223

SQ 631 NRT - BKK - SIN 102
SQ 632 SIN - BKK 103

SQ 636 SIN - NRT 159 A380 Inaugural
SQ 638 SIN - NRT 64, 115

SQ 803 PEK - SIN 242
SQ 822 SIN - PEK 10
SQ 830 SIN - PVG 120




SQ 857 HKG - SIN 85, 125, 144
SQ 860 SIN - HKG 44, 216
SQ 862 SIN - HKG 48, 65, 98
SQ 863 HKG - SIN 219
SQ 865 HKG - SIN 41, 93, 119, 169
SQ 866 SIN - HKG 238
SQ 870 SIN - HKG 198
SQ 873 HKG - SIN 156

SQ 882 SIN - ICN 16

SQ 910 SIN - MNL 199
SQ 912 SIN - MNL 206
SQ 915 MNL - SIN 207
SQ 917 MNL - SIN 143
SQ 918 SIN - MNL 142

SQ 951 CGK - SIN 88
SQ 952 SIN - CGK 188, 194
SQ 953 CGK SIN 189, 196
SQ 956 SIN - CGK 89, 190
SQ 957 CGK - SIN 90, 191
SQ 962 SIN - CGK 195
SQ 963 CGK - SIN 193
SQ 966 SIN - CGK 241
SQ 967 CGK - SIN 240
SQ 968 SIN - CGK 91
SQ 970 SIN - BKK 92, 96, 140
SQ 971 BKK - SIN 81, 111
SQ 973 BKK-SIN 141, 217
SQ 975 BKK-SIN 243
SQ 976 SIN - BKK 76, 200
SQ 978 BKK - SIN 211
SQ 979 BKK - SIN 77, 101, 181




BEVERAGES 21, 45, 87, 92, 94, 95, 117, 123, 126, 133, 137, 212, 218, 226


Updated as of 30 October 2008 (post #245)

[Rejuvenated]

SQ971 BKK-SIN October 2008

Breakfast
From Bangkok to Singapore

To Start with
A Choice of Apple, Tomato or Freshly Squeezed Orange

Fruit
Fresh Fruit Plate

Wholesome Beginnings
Kao Tom
Thai Style Rice Porridge with Prawns, Scallops, Cuttlefish, Fried Garlic and Pickled Vegetables

Seafood Noodle Soup
Egg Noodles in Rich Broth Garnished with Prawns, Fish, Scallops and Vegetables

Omelette with Sautéed Mushrooms and Fine Herbs, Veal Sausage, Roasted Tomato and Hash Brown Potatoes

From the Bakery
Assorted Breads Served with Butter and Fruit Preserves

[Rejuvenated]

SQ342 SIN-ZRH October 2008

Lunch
From Singapore to Zurich

Canapes
Satay
with Onion, Cucumber and Spicy Peanut Sauce

Appetisers
Chilled Malossol Caviar
with Melba Toast and Condiments

Duck Foie Gras
Coated with Breadcrumbs Allspice, Raisin-Pear Chutney and Mesclun

Soups
Lobster Consomme, Julienne Vegetables and Herbs

Oriental chicken and Sweetcorn Soup

Salad
Fine Mesclun Salad with Fresh Herbs and Tomatoes
Balsamic and Extra Virgin Olive Oil Dressing
Creamy French dressing

Main Courses
Veal Cheeks with Spring Vegetables in Broth and Creamy Horseradish Potatoes

Pan Fried Chilean Seabass Served with Light Mustard Sauce, Roasted Cherry Tomatoes, Sautéed Shiitake Mushrooms and Buttered Potatoes

Grilled Yorkshire Pork Loin in Sage Jus, Buttered Vegetables and Garlic Mashed Potatoes

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

Warm Mille Feuille of Aubergine with Tomato Butter, Rocket Salad and Vinaigrette

Dessert
Cheesecake with Raspberry Mirror

Cheese
Selection of Emmenthal, Saint Albray, Light House Blue Brie and Bresse Bleu Cheeses Served with Garnishes

Fruits
Fresh Fruits in Season

Light Meal
From Singapore to Zurich

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

Fried Garoupa with Sweet and Sour Sauce, Vegetables and Steamed Rice

Chicken and Mushroom Pie

Dessert
Chocolate Pudding with Raspberry

Exclusively Created by Gordon Ramsay, London
Specially Prepared Meatless Selection

[SQ LPP]

SQ 967 CGK - SIN October 2008

dinner from Jakarta to Singapore


main courses

"Mughalai" style mutton curry with vegetables "Jalfereizi", spiced lentils and pilaff with dried fruits

Mee goreng dan sate lilit Indonesian style fried noodles with minced seafood satay

Tournedos of beef with mustard sauce, ratatouille and roasted potatoes

dessert
Apricot frangipane with English cream

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 Selection of tea

Please accept our apology if your choice of meal is not available

SQ967F CGK-SIN (D3) 27-1.1 04.01-31.12 FC

-

[SQ LPP]

SQ 966 SIN - CGK October 2008

dinner from Singapore to Jakarta


main courses

Wok fried beef in black peppercorn sauce served with braised beancurd and vegetables, steamed rice

Nasi Lemak
Malay style coconut rice with spicy prawns, peanuts, grilled fish cake, egg omelette and vegetable pickles

Oven roasted chicken breast served with creamy morel sauce, mixed vegetables and parmesan flavoured polenta

dessert
Gratin of fruits

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 Selection of tea

Please accept our apology if your choice of meal is not available

SQ966F SIN-CGK (D3) 26-1.1 04.01-31.12 FC

[SQ LPP]

SQ 233 SIN - SYD October 2008

Breakfast FROM SINGAPORE TO SYDNEY

Start your day on the right note, with a wholesome breakfast of your choice.

TO START WITH
A choice of apple, tomato or freshly squeezed orange

FRUITS
Fresh fruit plate

STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or granola with yoghurt-berry compote
Plain or fruit yoghurt

WHOLESOME BEGINNINGS
Mee siam
Malay style spiced rice vermicelli in tamarind gravy with prawn, eggs and chives shoot
A popular Singaporean dish

Braised ee-fu noodles with lobster, leafy greens and mushroom Golden waffle served with berry compote, cottage cheese

Fresh eggs prepared on board (baked, soft boiled or scrambled)
With your choice of gammon ham, turkey sausage, vine ripened tomato, mushrooms and roesti potatoes

FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey

SQ233QD SIN-SYD (BF1/L3F) 192-1. 1 10 FC

Lunch FROM SINGAPORE TO SYDNEY

Create your gastronomic experience from our selection of tantalising options.

APPETISER
*Oriental cold appetizer
Abalone with sweet pineapple, tofu with brandy cherry and scallop with Bai Ling
mushroom

MAIN COURSES
*Wok-fried beef in black pepper sauce with garlic, French bean with dried shrimp in XO sauce, fish noodle with bean sprout

Lobster thermidor served with buttered asparagus, pappardelle pasta and tomato pesto

Roasted herb crusted lamb chops served with pommery mustard sauce, roasted vegetables and gratin potato

DESSERT
*Pumpkin puree with coconut ice cream and black glutinous rice
Coconut ice cream with mango and pineapple salsa


* Exclusively created by Sam Leong of Tung Lok Croup, Singapore

SQ233QD SIN-SYD (BF1/L3F) 192-1.2 10 FC

[SQ LPP]

SQ 234 SYD - SIN October 2008

Dinner FROM SYDNEY TO SINGAPORE

Create your gastronomic experience from our selection of tantalising options


APPETISERS
Chilled malossol caviar
With melba toast and condiments

*Cauliflower and gongozola panna cotta, iberico ham, pickled vegetable, apple gelee, sherry vinegar reduction

SOUPS
*Jerusalem artichoke soup with herb oil

Oriental thick soup with tofu, chicken and black mushrooms

SALAD
Caesar salad
Romaine iettuce with bacon, parmesan cheese, croutons and anchovy-garlic dressing

MAIN COURSES
*Barramundi with herb crust in pesto sauce-roasted tomato sauce, baked potato fondant and green beans

Thai style red curry roast duck served with selected vegetables and steamed rice

Papardella pasta topped with braised veal shoulder and ceps mushroom, arugula, fava beans

Char Siew Mee
Egg noodles in rich pork broth with sliced honey glaced pork, chye sim and mushroom

^Penne arrabiatta with sauteed vegetables and arrugula lettuce


DESSERTS
*Chocolate delice of caramel truffle and chocolate mousse granduji

Plum ice cream with English cream sauce

CHEESES
Selection of assorted cheeses served with grapes, nuts and cracker

FRUITS
Fresh fruits in season




* Exclusively created by Matthew Moron of Aria Restaurant, Sydney ^Specially prepared meatless selection.

SQ234QD SYD-SIN (DF/HRF) 193-1.1 10 FC

Refreshment FROM SYDNEY TO SINGAPORE

Enjoy a light treat on your journey

LIGHT BITES
Rad Nar
Thai style rice noodles with braised fish, prawns, scallops and leafy greens

Warm grilled chicken sandwich with tomato relish, rucola, tomato salad

SQ234QD SYD-SIN (DF/HRF) 193-1.2 10 FC

[cawhite]

SQ25 JFK-FRA-SIN Oct/Nov2008

dinner FROM NEW YORK TO FRANKFURT

Create your gastronomic experience from our selection of tantalising options.


APPETISERS
Chilled malossol caviar
With melba toast and condiments

Duo of Dungeness crabmeat with celeriac tian and seared ahi tuna, blood orange glaced


SOUPS
Roasted butternut squash soup with crème fraiche and brown butter sage crouton

Oriental clear broth with mushrooms, tofu and carrot


SALAD
Caesar salad
Romaine lettuce with bacon, Parmesan cheese, croutons and anchovy-garlic dressing


MAIN COURSES
*Panroasted corn-fed chicken breast in morel sauce with wild mushroom ballotine and garden vegetables

Chinese style black cod in hot bean sauce served with stir fried vegetables and fried noodles

Gaeng Masaman Neua
Thai Malay style beef curry served with vegetable omelette and steamed rice

Pan fried venison in red wine with pear and cranberries sauerkraut with juniper berries, glazed carrots and buttered potatoes

Penne arrabiatta with sautéed vegetables and arrugula lettuce Specially prepared meatless selection


DESSERTS
Warm pear tart served with vanilla ice cream


CHEESES
Assorted gourmet cheeses served with grapes, dried cranberry, walnut and biscuit


FRUITS
Fresh fruits in season


*Exclusively created by Alfred Portale of Gotham Bar & Grill, New York






continental breakfast FROM NEW YORK TO FRANKFURT

A quick and simple start to your day


TO START WITH
A choice of apple, tomato or freshly squeezed orange juice


FRUIT
A selection of fresh fruit


FROM THE BAKERY
Assorted breakfast rolls
Butter, jam, marmalade or honey





lunch FROM FRANKFURT TO SINGAPORE

Create your gastronomic experience from our selection of tantalising options.


CANAPES
Satay
With onion, cucumber and spicy peanut sauce


APPETISERS
Chilled malossol caviar
With melba toast and condiments

*Banyuls wine flavoured gooseliver terrine with artichoke


SOUPS
*Cream of chanterelle mushroom and ceps with chicken

Hot and sour soup
Szechaun style mild spicy and sour soup garnished with shrimps, shredded chicken, beancurd and vegetables


SALAD
Fine mesclun mixed with endive, toasted walnut and dried cranberry
Honey sherry vinaigrette
Thousand island dressing


MAIN COURSES
*Grandma Blanc style braised ox cheek served with sautéed bacon, pearl onions, mushroom and steamed potato

Thai style red curry chicken with vegetables and steamed rice

Panfried fillet of halibut in olive-caper sauce with vegetables and potatoes

Chinese style barbecued pork ribs served with stir fried vegetables and fried noodles

Spinach and ricotta tortellini served with tomato pesto sauce, rucola and roasted cherry tomatoes Specially prepared meatless selection


DESSERTS
*White chocolate and passion fruits cremeux

Blood orange sorbet with berry compote


CHEESES
Selection of cheeses served with grapes, nuts and cracker


FRUITS
Fresh fruits in season


* Exclusively created by Georves Blanc, Vonnas





light bites FROM FRANKFURT TO SINGAPORE

Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight.


NOODLES
Fish ball noodle soup
Vermicelli or flat rice noodles in broth served with fish balls and fish cakes


SANDWICHES
Bratwurst sandwich and pretzel

Bagel with cream cheese, semi sun dried tomato and rucola


SNACKS
Cashew, almond or macadamia nuts
Potato chips
Chocolate Bar
Assorted walkers biscuit
A selection from the fruit basket
Assorted cheeses with garnishes






breakfast FROM FRANKFURT TO SINGAPORE

Start your day on the right note, with a wholesome breakfast of your choice.


TO START WITH
A choice of apple, tomato or freshly squeezed orange juice


FRUIT
Fresh fruit plate


STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt


WHOLESOME BEGINNINGS
Beef noodle soup
Flat rice noodles in rich beef broth garnished with braised beef brisket and vegetables

Golden waffle served with berry compote, cottage cheese

German breakfast
Cold cuts, cheese and fresh eggs prepared on-board

Fresh free range eggs prepared on-board (baked or scrambled)
With your choice of bacon, chicken sausage, vine-ripened tomato and mushrooms


FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey

[cawhite]

SQ26 SIN-FRA-JFK October/November 2008

supper FROM SINGAPORE TO FRANKFURT

Create your gastronomic experience from our selection of tantalising options.


APPETISERS
Balik salmon fillet served with classic garnishes

Rock lobster and avocado tartare garnished with baby lettuces and cherry tomato


SOUPS
Cream of asparagus


MAIN COURSES
*Wok-fried beef in black pepper sauce with garlic, French bean with dried shrimp in XO sauce, fish noodle with bean sprout

Pan fried Chilean bass served with white wine sauce, stewed vegetables and buttered gourmet potato

Spaghetti “carbonara” style, Cajun spiced chicken breast and rucola

Chicken and lamb satay
Renowned Singapore favourite, served with onion, cucumber, ketupat and spicy peanut sauce


CHEESES
Selection of emmenthal, caprice des dieux, rambol walnut and boursault vache cheeses served with garnishes


FRUITS
Fresh fruits in season


*Exclusively created by Sam Leong of Tung Lok Group, Singapore





light bites FROM SINGAPORE TO FRANKFURT

Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight.


NOODLES
Fish ball noodle soup
Vermicelli or flat rice noodles in broth served with fish balls and fish cakes

Prawn noodle soup
Noodles in broth served with prawn and fish cake

Vegetarian and non vegetarian instant noodles


SANDWICHES
Beef pastrami with garlic focaccia sandwich

Tuna mayonnaise with onion ciabatta

Roasted portobello mushroom with plain ciabatta


SNACKS
Cashew, almond or macadamia nuts

Chocolate Bar

Assorted biscuits

Potato chips

A selection from the fruit basket

Assorted walkers biscuit






before touchdown FROM SINGAPORE TO FRANKFURT

As your destination nears, refresh your senses with our delightful culinary treats


TO START WITH
A choice of apple, tomato or freshly squeezed orange juice


FRUIT
Fresh fruit plate


STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt


ENTREES
Char siew and wanton noodle soup
Egg noodles in rich broth garnished with honey roasted pork, pork dumplings and leafy greens
A renowned favourite in Singapore

Baked vegetable quiche with eggs and grated cheese, broiled sausage and sliced ham and tomato Polonaise

Selection of dim sum
Glutinous rice parcel with chicken and pork sausage, har kow, siew mai, vegetable dumpling and lobster dumpling

Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of sausage, bacon, vine ripened tomato and mushrooms


FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey





breakfast FROM FRANKFURT TO NEW YORK

Start your day on the right note, with a wholesome breakfast of your choice.


TO START WITH
A choice of apple, tomato or freshly squeezed orange juice


FRUIT
Fresh fruit plate


STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt


WHOLESOME BEGINNINGS
Kua tiao neua
Thai style rice noodles in rich beef stock with stewed beef, beansprout and fried garlic

Grilled chicken breast served with roasted tomato, buttered asparagus and roesti potato

Pancake gratinated with ham and cheese, roasted tomato and broiled mushrooms

Fresh free range eggs prepared on-board (baked or scrambled)
With your choice of bacon, chicken sausage, vine-ripened tomato and mushrooms


FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey






light meal FROM FRANKFURT TO NEW YORK

Lean back and unwind with our simple yet delightful culinary selection


APPETISER
Gooseliver and guinea fowl terrine served with celeriac remoulade


MAIN COURSES
*Braised beef short-rib with boulangere potatoes and caramelized shallots

Pappardella pasta with ragout of prawns, tomato and olives, buttered asparagus

Thai green curry chicken with Oriental mixed vegetables and fragrant rice


DESSERT
Warm apple tart garnished with fresh raspberry


*Exclusively created by Gordon Ramsay, London