SQ First Menus

[flyingfox]

SQ 2 SIN-HKG Jan 2009

SQ 2 SIN-HKG Feb 2009 (dinner)

[flyingfox]

SQ 2 HKG-SFO Feb 2009

SQ 2 HKG-SFO Feb 2009 (supper and breakfast)

[stargold]

dinner FROM LONDON TO SINGAPORE (27 March)

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

Marinated crayfish and avocado tartare tian served with chilled gazpacho

SOUPS
Cream of Jerusalem artichoke soup with procuitto ham and chives

Double-boiled chicken soup with ginseng


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


MAIN COURSES
* Pan roasted lamb saddle, rosemary jus, provencal style courgettes, gratinated potato


Stir-fried beef in hot bean sauce served with asparagus, gingko nut, lotus root and fried rice

Indian style chicken tikka in masala spices with braised lentils, okra and cumin rice

Pan fried pancetta wrapped monkfish served with light mustard sauce, artichoke puree, roasted baby carrots

** Roasted vegetables and ricotta cheese lasagne with tomato coulis and arugula salad


DESSERTS
Wwarm apricot frangipane in chocolate tart with vanilla ice cream and raspberry coulis


CHEESES
Camembert, blackstick blue, st. nectaire washed rind and mullkintyre cheddar served with quince paste, grapes, nuts and cracker


FRUITS
Fresh fruits in season


FINALE
A selection of gourmet coffees & fine teas served with pralines

* Exclusively created by Gordon Ramsay, London
** Specially prepared meatless selection

SQ319A LHR-SIN (DF/SN1/HBF) 55-1.1 03 FC

light bites FROM LONDON TO SINGAPORE (27 March)

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


NOODLES
Macaroni in light chicken broth garnished with Chinese greens and sliced chicken

SANDWICHES
Assorted savoury finger sandwiches

Roasted vegetables and hummus wrap


SNACKS
Cashew, almond or macadamia nuts

Potato chips

Chocolate Bar

Cereal bar

Assorted walkers biscuit

A selection from the fruit basket

Assorted cheeses with garnishes

SQ319A LHR-SIN (DF/SN1/HBF) 55-1.2 02 FC

before touch down FROM LONDON TO SINGAPORE (27 March)

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


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


FRUITS
Fresh fruit plate


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


ENTREES
Kao tom
Thai style rice porridge with sliced pork and pork meatball, fried garlic and pickled vegetable

Wok fried rice noodle topped with braised prawn and scallop, leafy greens and mushroom

Bubble and squeak
Pan fried leek, green cabbage and mashed potato served with poached egg, pork sausage and steamed asparagus

Fresh eggs prepared on-board (baked, boiled or scrambled)
With your choice of grilled ham, smoked salmon, vine ripened tomato, mushrooms and toasted muffin


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


FINALE
A selection of gourmet coffees & fine teas

SQ319A LHR-SIN (DF/SN1/HBF) 55-1.3 03 FC

[KeithMEL]

SQ863 HKG-SIN April 2009

WINE LIST

Champagnes
Dom Perignon 2000

Krug Grande Cuvee

White Wines
Rudesheimer Riesling Spatlese 2006 Rheingau Balthasar Ress

Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils

Red Wines
Chateau Leoville-Poyferre 2001 Saint-Julien

Castello di Fonterutoli 2004 Chianti Classico

Port
Dow's 20 Year Old Tawny Port Portugal

LUNCH: Hong Kong to Singapore

Create your gastronomic experience from our selection of tantalising options.

Appetisers
Chilled malossol caviar
With melba toast and condiments

*Maine lobster with celeriac-crabmeat salad and lemon dressing

Soup
*Sweetcorn soup with herb oil

Salad
Butter lettuce heart with baby cress and cherry tomato
Balsamic and extra virgin olive oil dressing
Thousand island dressing

Main courses
*Pan fried "kuro bata" pork with roasted pumpkin, asparagus and rosemary jus

Grilled fillet of beef in peppercorn sauce with vegetables and potatoes

Unagi donburi
Grilled Japanese style eel with pickles, miso soup and steamed rice

Chicken and abalone noodle soup
Egg noodles in rich chicken broth garnished with poached chicken, sliced abalone and vegetables

~Eggplant parmigiana with tomato sauce, basil oil, wild rocket and shaved parmesan cheese

Desserts
Lemon cream with sesame tuile and almond praline

Cheeses
King Island blue, boursin, cheddar and camembert cheeses served with garnishes

Fruits
Fresh fruits in season

Finale
A selection of gourmet coffees and fine teas served with pralines


*Exclusively created by Matthew Moran of Aria Restaurant, Sydney
~Specially prepared meatless selection

[view]

SQ 319 LHR-SIN April 2009

dinner
FROM LONDON TO SINGAPORE

April 2009

CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPESTISERS
Chilled malossol caviar
With melba toast and condiments

*Scallops with cauliflower puree and barlolo wine glaze

SOUPS
*Onion veloute with truffle and duck ragout

Oriental thick soup with tofu, chicken and black mushrooms

SALAD
Salad of frisee and endive garnished with marinated baby artichoke, ligurian olives and semi dried tomato
Balsamic and irgin olive oil dressing
Creamy french dressing

MAIN COURSES
*Pan roasted lamb saddle, rosemary jus, provencal style courgettes, ligurian potato

Stir fried lobster in xo sauce served with bok choy, braised beancurd and fried rice

Grilled beef with onion jam, bacon, leek and onion ragout, grilled aspargus and roast rosemary flavoured potato

Chicken tikka masala with spiced pea-cauliflower and kashmiri rice

Potato gnocchi served with roquefort cheese sauce, sauteed ceps and arugula lettuce

DESSERTS
*Mint creme brulee with raspberry coulis, strawberry icecream

Strawberry ice cream with fruit salad

CHEESES
Camembert, blackstick blue, st. nectaire washed rind and muliktyre cheddar served with quince paste, grapes, nuts and cracker

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffess & fine teas served with pralines



*Exclusively created by Gordon Ramsay, London



light bites
FROM LONDON TO SINGAPORE

NOODLES
Macaroni in light chicken broth garnishes with Chinese greens and sliced chicken

SANDWICHES
Assorted savoury finger sandwiches

Roasted vegetables and hummus wrap

SNACKS
Cashew, almond or macadamia nuts

Potato chips

Chocolate bar

Assorted walkers biscuit

A selection from the fruit basket

Assorted cheeses with garnishes



before touchdown
FROM LONDON TO SINGAPORE

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

FRUITS
Fresh fruit plate

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

ENTREES
Lobster dumpling noodle soup
Egg noodles in rich broth garnished with lobster dumplings and vegetables

Nasi Lemak
Malay style coconut rice with spicy prawns sambal, egg omelette and fried chicken

*Citrus flavoured French toast with strawberry salad and ricotta cheese

Fresh egges prepared on-board (boiled, baked or scrambled)
With your choice of grilled ham, smoked salmon, vine ripened tomato, mushrooms and toasted muffin

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

FINALE
A selection of gourmet coffees & fine teas


*Exclusively created by Gordon Ramsay, London

[MAN Flyer]

SQ319 LHR-SIN April 09 : 77W :-(

dinner FROM LONDON TO SINGAPORE

CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Chilled malossol caviar
With melba toast and condiments

*Scallops with cauliflower puree and barlolo wine glaze

SOUPS
*Onion veloute with truffle and duck ragout

Oriental thick soup with tofu, chicken and black mushrooms

SALAD
Salad of frisee and endive garnished with marinated baby artichoke, ligurian olives and semi dried tomato
Balsamic and virgin olive oil dressing
Creamy french dressing

MAIN COURSES
*Pan roasted lamb saddle, rosemary jus, provencal style courgettes, gratinated potato

Stir fried lobster in xo sauce served with bok choy, braised beancurd and fried rice

Grilled beef fillet with onion jam, bacon, leek and onion ragout, grilled asparagus and roast rosemary floavoured potato

Chicken tikka masala with spiced pea-cauliflower and kashmiri rice

**Potato gnocchi served with roquefort cheese sauce, sauteed ceps and arugula lettuce

DESSERTS
*Mint creme brulee with raspberry coulis, strawberry ice cream

Strawberry ice cream with fruit salad

CHEESES
Camembert, blackstick blue, st. nectaire washed rind and mulkintyre cheddar served with quince paste, grapes, nuts and cracker

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffess & fine teas served with pralines

before touch down FROM LONDON TO SINGAPORE

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

FRUITS
Fresh fruit plate

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

ENTREES
Lobster dumpling noodle soup
Egg noodles in rich broth garnished with lobster dumplings and vegetables

Nasi Lemak
Malay style coconut rice with spicy prawn sambal, egg omelette and fried chicken

*Citrus flavoured French toast with strawberry salad and ricotta cheese

Fresh eggs prepared on-board (Boiled, baked or scrambled)
With your choice of grilled ham, smoked salmon, vine ripened tomato, mushrooms and toasted muffin

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

FINALE
A selection of gourmet coffess & fine teas

*Exclusively created by Gordon Ramsay, London
**Specially preapred meatless selection

SQ319QB LHR-SIN (DF/SN1/HBF)241-1.04 FC

[kchika]

SQ1 SFO-HKG-SIN April 2009

supper FROM SAN FRANCISCO TO HONG KONG

Create your gastronomic experience from our selection of tantalising options.


APPETISERS
Oven-baked warm oyster with roasted capiscum veloute and cheese in half shell

Seared tuna loin with tomato relish and mesculun
Extra virgin oilve oil balsamic dressing

SOUPS
Beef broth with shimeiji and enoki mushrooms

MAIN COURSES
*Surf and Turf
Scallop and braised shortrib with sauteed zucchini-squash with mashed potatoes

Chicken and scallop congee
Shredded chicken and dried scallops in rice porridge with deep fried Chinese cruellers

Linguine Milanese
Pasts with tomato sauce, mushrooms and ham

Seafood "kway teow" rice noodle soup
(also available for breakfast)

DESSERTS
Grand marnier creme brulee with citrus compote

CHEESES
Cambozola, brie, boursin and smoked cheeses served with fruit plate, grapes, nutes and cracker

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffees & fine teas

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

SQ1QB SFO-HKG-SIN (S1F/SN1/HBF/BF1) 5-1.3 04 FC

light bites FROM SAN FRANCISCO TO HONG KONG

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


NOODLES
Fish ball noodle soup
Noodles in broth served with fish balls and fish cakes

Vegetarian instant noodle soup

SANDWICHES
Croissant with turkey and tomato

Cheese with tomato and cucumber sandwich

SNACKS
Cashew, almond or macadamia nuts

Chips

Cookies

Chocolate bar

Snack bar

A selection from the fruit basket

SQ1QB SFO-HKG-SIN (S1F/SN1/HBF/BF1) 5-1.2 04 FC

before touch down FROM SAN FRANCISCO TO HONG KONG

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

FRUITS
Fresh fruit plate

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

ENTREES
Seafood "kway teow" rice noodle soup

Frittata with veal sausage, baked beans, grilled tomato and potatoes

Selection of dim sum
Selection of rice flour rolls with chicken, har kow, siew mai, lobster dumpling and vegetable dumpling

Freshly prepared eggs
Baked, soft boiled or scrambled egg on toast served with cured ham or beef sausage

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

FINALE
A selection of gourmet coffees & fine teas

SQ1QB SFO-HKG-SIN (S1F/SN1/HBF/BF1) 5-1.3 04 FC

breakfast FROM HONG KONG 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

FRUITS
Fresh fruit plate

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

WHOLESOME BEGINNINGS
Lychee bay style congee
Sliced fish, cuttlefish and pork in rice porridge with deep fried Chinese cruellers

Hotcake with compote of blueberry-raspberry served with chicken sausage and cottage cheese

Selection of dim sum
Glutinous rice parcel with Chinese pork sausage, har kow, beancurd roll, vegetable dumpling and scallop dumpling

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

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

FINALE
A selection of gourmet coffees & fine teas

SQ1QB SFO-HKG-SIN (S1F/SN1/HBF/BF1) 5-2.1 04 FC

[kchika]

SQ318 SIN-LHR Suites April 2009

alfred's choice

The internationally lauded pioneer of New American Cuisine, Alfred Portale brings and innate sense of style and craftsmanship to spectacular creations bearing his aesthetic signature. He brings to you his recommendation for a most exquisite dining experience in the sky.

Yellowfin tuna tartar with mesclun and miso dressing

~

Mushroom minestrone
Italian style vegetables and assorted mushroom soup with pecorino cheese

~

Seared veal loin with veal sweetbread in madeira sauce, puy lentil salad, sweet-sour cherry and parsnip puree

~

Coconut panna cotta with tropical soup and tuile

~

Mr Riggs The Gaffer Shiraz 2005 McLaren Vale Australia

lunch FROM SINGAPORE TO LONDON

Create your gastronomic expierience from our selection of tantalising options.


CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Chilled malossol caviar
With melba toast and condiments

*Yellowfin tuna tartar with mesclun and miso dressing

SOUPS
Mushroom minestrone
Italian style vegetables and assorted mushroom soup with pecorino cheese

Cantonese style lotus root soup with peanuts and pork

SALAD
Honey roasted assorted beets with frisee, spinach, wild rucola and walnut
Extra virgin olive oil and herb dressing
Singapore dressing infused in shallot oil with sambal, lime


MAIN COURSES
*Seared veal loin with veal sweetbread in madeira sauce, puy lentil salad, sweet-sour cherry and parsnip puree

Singapore style herbal chicken
Steamed spring chicken in herbal broth served with bok choy and steamed rice
A celebrated local dish

Pan fried black cod served with lobster sauce, eggplant puree, spinach and buttered gourmet potato

Indian lamb shank curry with biryani rice, papadum and pickled vegetables

**Roasted vegetables and ricotta cheese lasagne with tomato coulis and arugula salad

DESSERTS
*Coconut panna cotta with tropical soup and tuile

Lime-lemon sorbet with tropical soup

CHEESES
Selection of red cheddar, fruit cream cheese, saint albray and le vieux pane cheeses served with garnishes

FRUITS
Fresh fruits in season

*Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
** Specially prepared meatless selection

SQ318QB SIN-LHR (LF/SN1/LMF) 188-1.1 04 FC

light bites FROM SINGAPORE TO LONDON

Should you fancy a little snack or something more substantial, 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
Chicken satay and lettuces sandwich

Beef pastrami and gherkin sandwich

Roasted capsicum and santa lucia mozzarella sandwich

SNACKS
Cashew, almond or macadamia nuts

Toblerone chocolate

Famous Amos chip cookies

Lay's Potato chips

A selection from the fruit basket

Assorted walkers biscuit

A selection from the fruit basket

Assorted cheeses with garnishes

SQ318QB SIN-LHR (LF/SN1/LMF) 188-1.2 04 FC

light meal FROM SINGAPORE TO LONDON
Lean back and unwind with our simple yet delightful culinary selection



APPETISER
Salad of rucola lettuce with spanish Iberico ham, shaved parmesan and aged balsamic dressing

MAIN COURSES
Sauteed prawns served with tomato saffron salsa, buttered asparagus and garlic mashed potato

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

Warm beef focaccia filled with smoked turkey, cheddar cheese and roast vegetables served with tomato soup

DESSERT
New York cheesecake drizzled with raspberry coulis

FINALE
A selection of gourmet coffees & fine teas

SQ318QB SIN-LHR (LF/SN1/LMF) 188-1.3 04 FC

[B727]

SQ 319 May 2009

dinner menu FROM LONDON 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

*Duck rillette with green peppercorn, rucola, toast


SOUPS
*Spring pea soup with bacon

Oriental broth of bamboo fungus and fish maw


SALAD
Salad of fresh frisee, endive, cos, coral leaves, assorted tomatoes, ligurian olives and feta cheese
Sherry vinegar and walnut oil dressing
Mustard cream dressing


MAIN COURSES
*Roasted lobster with saffron in chervil and capers butter, sauteed spinach, steamed potato

Stir fried beef with ginger and spring onion served with braised beancurd and crabmeat, steamed rice

Roasted stuffed chicken with ceps mushroom, ragout of bacon, leek and onion, asparagus, crushed potato with sour cream and chive

Indian lamb korma style with spicy vegetables and yellow rice

*Roasted pepper ravioli served with creamy parmesan-basil sauce, rucola and cherry tomato confit


DESSERTS
*Apricot and frangipane tart with vanilla ice cream, raspberry coulis

Apricot and frangipane tart with cherry compote


CHEESES
Camembert blackstick blue, st. nectaire washed rind and mullkintyre cheddar served with quince paste, grapes, nuts and cracker


FRUITS
Fresh fruits in season


FINALE
A selection of gourmet cheeses & fine teas served with pralines



light bites FROM LONDON 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
Macaroni in light chicken broth garnishes with Chinese greens and sliced chicken


SANDWICHES
Assorted savoury finger sandwiches

Roasted vegetables and hummus wrap


SNACKS
Cashew, almond or macadamia nuts

Potato chips

Chocolate bar

Cereal bar

Assorted walkers biscuit

A selection from the fruit basket

Assorted cheeses with garnishes



before touch down FROM LONDON TO SINGAPORE

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


FRUITS
Fresh fruit plate


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


ENTREES
Kao tom
Thai style rice porridge with poached chicken and chicken meatball, fried garlic and picked vegetable

Braised egg noodles with char siew, mushrooms and leafy greens

*Kedgeree
Saffron rice with flaked smoked haddock, boiled egg in spiced-chutney sauce

Fresh eggs prepared on-board (broiled, baked or scrambled)
With your choice of pork sausage, grilled ham, vine ripened tomato, baked beans and mushrooms


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


FINALE
A selection of gourmet coffees & fine teas


*Exclusively created by Gordon Ramsay, London




SQ319QC LHR-SIN (DF/SN1/HBF) 241-1.1-3 05 FC

[SQJunkie]

SQ 220 SYD-SIN 8 May 2009

breakfast FROM SYDNEY TO SINGAPORE

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

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
Kao Tom
Thai style rice porridge with sliced pork and pork meatball, fried garlic & pickled vegetable

Braised Ee-Fu noodles with prawns, scallops & leafy greens

French toast topped with maple syrup accompanied by roasted chicken ceps-provolone cheese sausage

Fresh eggs prepared on board (baked,boiled or scrambled)
With your choice of bacon, smoked salmon, vine-ripened tomato, musgrooms and toasted muffin

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

FINALE
A selection of gourmet coffees & fine teas

[SQJunkie]

SQ 220 SYD-SIN 8 May 2009 cont'd

lunch FROM SYDNEY TO SINGAPORE

APPETISER
Cream of crimini mushroom soup garnished with truffle custard and emu prosciutto

MAIN COURSES
*Mulloway jewfish, bouillabaise, saffron potato, baby fennel, garlic toast, rouille (OH YEAH!)

Thai style roast duck in red curry served with papaya and jicama salad, steamed rice

Osso buco
Italian style braised veal shank served with sauteed vegetables and creamy parmesan cheese polenta

DESSERT
Warm bosc pear frangipane tart served with blood orange sorbet & vanilla sauce

FINALE
A selection of gourmet coffees & fine teas

*Exclusively created by Matthew Moran of Aria Restaurant, Sydney

[Dickson]

SQ830C SIN-PVG (LF) 132-1.1 05 FC

lunch from singapore to shanghai

Canapes
Satay
With onion, cucmber and spicy peanut sauce

Appetisers
*Seared tuna sashimi with sesame oil, ginger
Bamboo shoot with pickled snow cabbage salad,
Chilled braised beef cheek with spicy hot bean dressing &
Smoked duck with salted egg yolk, garlic-chilli dressing

Chilled malossal caviar
With melba toast and condiments

Soups
*Double boiled chicken consimme with morel and snow fungus

Peppered corn and leek soup

Salad
Lamb lettuce with baby romaine leaves
Balsamic and extra virgin olive oil dressing
Singapore dressing infused in shallot oil with sambal, lime and honey

Main courses
*Pan seared wagyu beef steak with foie gras-mushroom sauce,
Braised black cod in superior sauce, roasted garlic,
Steamed herbal chicken with natural broth &
Stirfried fine beans with hon shimeji mushroom in xo sauce
Served with choice of mushroom rice or porridge

Famous Singapore chicken rice
Fragrant poached chicken with pandan flavoured rice, served with ginger, soya and chilli sauce
A renowned favourite in Singapore

Grilled ribeye in mushroom sauce with roasted vegetables and gratin potatoes

Panfried prawns in garlic-herb tomato sauce with vegetables and rice-shaped pasta

Vegetarian udon noodles soup with mushrooms, gluten and leafy greens

Desserts
*Avocado cream with expresso ice cream

Almond tuile shell with gelato ice cream and toasted nuts

Cheeses
Selection of Boursin garlic, red cheddar and Danish blue cheeses served with granishes

Fruits
Fresh fruits in season

Finale
A selection of gourmet coffees & fine teas served with pralines

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

Sam’s Choice
Shi Quan Shi Mei
“a complete and perfect chinese culinary experience”

Seared tuna sashimi with sesame oil, ginger
Bamboo shoot with pickled snow cabbage salad,
Chilled braised beef cheek with spicy hot bean dressing &
Smoked duck with salted egg yolk, garlic-chilli dressing

~

Double boiled chicken consomme with morel and snow fungus

~

Pan seared wagyu beef steak with foie gras-mushroom sauce,
Braised black cod in superior sauce, roasted garlic,
Steamed herbal chicken with natural broth &
Stirfried fine beans with hon shimeji mushroom in xo sauce
Served with choice of mushroom rice or porridge

~

Avocado cream with expresso ice cream


champagnes & wines

Champagnes
Dom Perignon 2000
Krug Grande Cuvee

White wines
Rudesheismer Riesling Spatlese 2006 Rheingau Balthasar Ress
Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils

Red wines
Chateau Pichon-Longueville Au Baron De Pichon-Longueville 1998 Pauillac
Castello di Fonterutoli 2004 Chianti Classico

Port
Dow’s 20 Year Old Tawny Port, Portugal

[Dickson]

SQ831 PVG-SIN

SQ831C PVG-SIN (LF) 133-1.1 05 FC

lunch from shanghai to singapore

Appetisers
*Smoked fish with special sauce,
Salad of chicken and jellyfish with cucumber &
Stuffed lotus root with rice and pickled carrot

Chilled malossal caviar
With melba toast and condiments

Soups
*Double boiled soup with pine mushroom

Chicken consomme with spring vegetables

Salad
Butter lettuce heart with baby cress and cherry tomato
Balsamic and virgin olive oil dressing

Main courses
*Stirfried sliced beef fillet with dried chilli,
Braised pork in red rice marinate,
Steamed prawn in minced spinach sauce &
Brocolli-cauliflower with bacon bites
Served with choice of steamed rice or porridge

Corn-fed chicken with roasted pumpkin, asparagus and rosemary jus

Wok fried Mandarin fish in hot and sour sauce, vegetables and fried rice

Seared tournedos of beef with port wine jus, roasted vegetables and potatoes

^Braised king abalone mushroom in ceps sauce, stirfried noodles with mixed vegetables

Desserts
Warm pancake with lotus paste, ice cream and melon salad

*Warm eight treasure rice with strawberry ice cream and caramel sauce

Cheeses
Selection of cheeses served with grapes, nuts and cracker

Fruits
Fresh fruits in season

Finale
A selection of gourmet coffees & fine teas served with pralines

* Exclusively created by Zhu Jun of Jade Group, Shanghai
^ Specially prepared meatless selection

Zhu Jun’s Choice
Shi Quan Shi Mei
“a complete and perfect chinese culinary experience”

Smoked fish with special sauce,
Salad of chicken and jellyfish with cucumber &
Stuffed lotus root with rice and pickled carrot

~

Double boiled soup with pine mushroom

~

Stirfried sliced beef fillet with dried chilli,
Braised pork in red rice marinate,
Steamed prawn in minced spinach sauce &
Brocolli-cauliflower with bacon bites
Served with choice of steamed rice or porridge

~

Warm eight treasure rice with strawberry ice cream and caramel sauce

champagnes & wines

Champagnes
Dom Perignon 2000
Named after the monk in charge of the cellars at the Abbey of Hautvillers at the end of the 17th century who is credited with having “invented” Champagne, Cuvee Dom Perignon has an almost mystical reputation. According to the brilliant winemaker-in-chief Richard Geoffroy, quality is based on harmony, a perfect blend of Chardonnay and Pinot Noir grapes where nothing is lost and everything comes together. The 2000 vintage shows the proof of this to perfection

Krug Grande Cuvee
Founded in Reims in 1843, the House of krug is now managed by the 5th and 6th generations of the Krug family. Rigorous selection and care go into every detail of the “multi-vintage” Grande Cuvee, which offers a magical combination of aromatic complexity, power and finesse with a long, lingering finish. Krus is the ultimate experience in champagne.

White wines
Rudesheismer Riesling Spatlese 2006 Rheingau Balthasar Ress
The family-owned Ress Estate dates from 1870 and is one of the most important in Germany’s famous Rheingau region. Above the little town of Rudesheim on the river Rhine the Riesling vines grow on steeply terraced south-facing slopes, whose rocky barren soils originating from quartz and slate always provide outstanding natural ripeness and concentration. Showing a lemon yellow colour, white flower aromas with a hint of honeysuckle and fresh limes, soft summer fruits on the palate and a refreshing acidity that balances the touch of sweetness, the 2006 vintage, small but of excellent quality, is now simply delicious

Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils
Bouchard Pere et Fils are one of the largest owners of Premier Cru vineyards in Burgundy and their holdings are partiularly prestigious around the historic town of Beaune. This wine is picked, fermented and matured in small oak barrels, which adds complexity to the aromas of white flowers and the purity of fruit that the white wimes of Beaune are famous for. 2006 was a great vintage and shows great elegance and persistence of flavour.

Red wines
Chateau Pichon-Longueville Au Baron De Pichon-Longueville 1998 Pauillac
The “senior” of the two famous Pichon-Longueville estates, both of which created Second Growths in the 1855 Classification, contains a high (62%) proportion of Cabernet Sauvignon vines amongst its 73 hectares of sparse, gravely soil. When blended with the softer Merlot and the aromatic Cabernet Franc grapes, it produces a wine that is sought by collectors all over the world. Neighbours to the estate is First Growth Chateau Latour and the wines share a similar deep fruit personality with a hint of cedar wood on palate and a firm finish. 1998 was an excellent vintage in Bordeaux, one of the very best of the decade which, now in its tenth year, has reached a peak of quality.

Castello di Fonterutoli 2004 Chianti Classico
The hamlet of Fonterutoli near Castellina in Chianti, with its imposing castle, has been in the Mazzei family since 1435. Already one of the most famous of Chiantis, the Mezzei decided from the excellent 1995 vintage to separate the Castello or “chateau” wine from the generic Chianti that would be simply named Fonterutoli. Made from 7 different clones of the prized local Sangiovese grape, with 10% Carbenet Sauvignon, both aged for 18 months in new French oak, Castello di Fonterutoli represents Chianti Classico at its very best. The splended 2004 vintage possesses a deep colour and an intensity of fruit that is now beginning to show true character and complexity.

Port
Dow’s 20 Year Old Tawny Port, Portugal

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Thanks for posting Dickons, I was intrigued to read PVG having a full menu a la longhaul routes, while being operated by regional aircraft. Caviar, Krug and the whole shebang.

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Had a lovely flight onboard F onSQ 2 two weeks ago. Been busy so I haven't yet but I promise to upload menu scans very soon