SQ First Menus

[Bon]

SQ16 Singapore to Seoul - 20 March 2013

Canapes
Satay
With onion, cucumber and spicy peanut sauce

Appetizers
Heirloom tomato with parma ham, burata cheese and rocket
Balsamic dressing

*Poached Boston lobster with green bean “caviar” and shellfish oil vinaigrette

Soups
Cream of red sweet pepper flavored with ginger, cilantro and sliced chicken breast

Do ga ni
Korean style beef soup served with beef tendon and spring onion

Salad
Buttered lettuce heart with baby cress and cherry tomato
Creamy sesame soya dressing
Extra virgin olive oil-cabernet vinegar dressing

Main courses
*Braised beef chuck “Vigneron” with sautéed spinach, roasted mushrooms and boulangere potatoes

Korean style chicken with spicy sauce, jap chae and steamed rice
With soup and kimchi on the side

Seafood and rice vermicelli soup
Rice vermicelli with prawns, fish and vegetablesin broth

Baked cod with thyme jus, baby vegetables and stewed puy lentil

Finale
Bitter chocolate “moelleux” cake with chocolate ice cream and mocca vanilla sauce

Chendol with coconut ice cream

Selection of Conzona Danish Blue, Scormoza Affumigata and Red Cheddar cheeses served with garnishes

Fresh fruits in season

A selection of gourmet coffees and fine teas served with pralines



*Exclusively created by Georges Blanc, Vonnas

SQ16QA SIN-ICN-SFO (LF/DF/SN1/HBF) 8-1.1 03 FC

[Bon]

SQ16 Seoul to San Francisco - 20 March 2013

Dinner

Canapes
Satay
With onion, cucumber and spicy peanut sauce

Appetizers
Chilled malossol caviar
With melba toast and condiments

*Seared tuna fillet with yuzu puree and pickled radish salad

Soups
*Split pea soup with ham hock, chives and drizzled with olive oil

Korean clear soup with seafood

Salad
Fine mixed baby lettuces
Extra virgin olive oil-cabernet vinegar dressing
Garlic ranch dressing

Main courses
*Crumbed lamb chop with anchovy-caper dressing, pickled shallot, roasted pumpkin and green beans

Sweet & sour pork with vegetables and fried rice

Braised short ribs of beef Korean style served with jap chae, steamed rice, kimchi and soup

Grilled king prawns with lemon garlic sauce, sautéed baby carrot, fennel, turnip and couscous

Finale
Éclair with caramelia chocolate ganache, vanilla ice cream and morello compote

Yeongyang chalyakbab
Korean glutinous rice cake
With kumquat compote and green tea sauce

Brie, boursin, smoked and blue cheeses served with dried fruit, nut, grapes and crackers

Fresh fruits in season

A selection of gourmet coffees and fine teas served with pralines


*Exclusively created by Matthew Moran of Aria Restaurant, Sydney


SQ16QA SIN-ICN-SFO (LF/DF/SN1/HBF) 8-2.1 03 FC


Light bites

Noodles
Gatsuo noodles
Local noodles in soup

Create your own noodle dish in a rich chicken stock

Choice of fresh noodles: kway teow or egg noodles or rice noodles

Garnish with either: chicken and black mushroom or prawn and lettuce or black mushroom and Chinese greens

Rice porridge with green tea

Sandwiches
Beef pastrami sandwich with gherkin and lettuce

Snacks
Cashew nuts, honeyed walnut or macadamia nuts

Chips

Cookies

Assorted biscuits

A selection from the fruit basket

Assorted cheeses with garnishes


SQ16QA SIN-ICN-SFO (LF/DF/SN1/HBF) 8-2.2 03 FC


Before touch down

To start with
A choice of apple, tomato or freshly squeezed orange juice

Fruits
Fresh fruit plate

Starters
Choice of cereals or yogurt
Cornflakes with milk or birchermuesli
Plain or fruit yogurt

Entrees
Chicken udon noodle soup
White wheat noodles in check broth garnished with sliced chicken and seaweed

French toast with pork sausage, compote of blueberry-raspberry and cherry tomato

Scallop and spinach congee
Rice porridge served with scallops and spinach

Fresh eggs prepared onboard (boiled, baked or scrambled)
With your choice of veal sausage, smoked salmon, vine ripened tomato and mushrooms

From the bakery
Assorted breakfast pastries and bread with butter, jam, marmalade or boney

Finale
A selection of gourmet coffees and fine teas


SQ16QA SIN-ICN-SFO (LF/DF/SN1/HBF) 8.2-3 03 FC

[Bon]

SQ15 San Francisco to Seoul - 10 April 2013

Dinner

Appetizers
Chilled malossol caviar
With melba toast and condiments

*Grilled asparagus with prosciutto ham, baby frisee and whole grain mustard

Soups
*Carrot puree soup with gingered beet and cilantro

Double boiled duck soup with Chinese herbs

Salad
Salad of frisee, mizuna, red oaks and coral lettuces garnished with shaved lotus root and oxheart tomato
Apple balsamic vinegar
With extra virgin olive oil
Ranch dressing

Main courses
*Turbot fillet with pistou, carrot puree, market vegetables and crème fraiche

Ssambab
Korean grilled beef fillet with dipping sauce, seasoned vegetable and steamed rice, kimchi and seaweed soup on the side

#Seared chicken breast in rosemary sauce with seasonal vegetables and mashed potato

Stir fried Maine lobster with ginger and spring onion, Chinese vegetables and fried wheat noodle

Finale
Bittersweet chocolate tart with crème fraiche, pistachio ice cream and pistachio in olive oil

Passion fruit crème brulee
With chocolate coated strawberry

Camborzola, brie, manchego and smoked cheeses served with dried fruit, grapes, nuts and crackers

Fresh fruits in season

A selection of gourmet coffees and fine teas served with pralines


*Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles
#A healthier choice – lower in carbohydrate and calories

SQ15QB SFO-ICN-SIN (LF/SN1/LMF/DF) 7-1.1 03-04 FC


Light bites

Noodles
Create your own noodle dish in a rich chicken stock

Choice of fresh noodles: kway teow or egg noodles or rice noodles

Garnish with either: chicken and black mushroom or prawn and lettuce or black mushroom and Chinese greens

Rice porridge with green tea

Sandwiches
Croissant with creamy chicken and tomato

Focaccia bread with roasted vegetables and cheese

Snacks
Cashew nuts, honeyed walnut or macadamia nuts

Chips

Cookies

Chocolate bar

Snack bar

Krispy Kreme doughnut

A selection from the fruit basket


SQ15QB SFO-ICN-SIN (LF/SN1/LMF/DF) 7-1.2 03-04 FC


Light meal

Appetizer
Seared tuna with shaved fennel seaweed salad, yuzu dressing

Main courses
#Seared lamb chop with chimichurri sauce, grilled vegetable and chilled bulghur wheat salad

Saewu jjim
Korean style prawn in spicy sauce, jap chae, steamed rice, soup and kimchi served on the side

Smoked chicken and mango quesadillas served with pico de gallo and lime cream

Dessert
Panna cotta with fruit salad
Italian style light cream jelly

Finale
A selection of gourmet coffees and fine teas


#A healthier choice – lower in carbohydrate and calories

SQ15QB SFO-ICN-SIN (LF/SN1/LMF/DF) 7.1-3 03-04 FC

[Bon]

SQ15 Seoul to Singapore - 11 April 2013

Canapes
Satay
With onion, cucumber and spicy peanut sauce

Appetizers
*Parma ham with celeriac remoulade and kalamatta olives

Korean silken tofu and lobster medallion with organic greens
Yuzu pinenut dressing

Soups
*Chestnut and mushroom soup with smoked duck

Mandoo-Gook
Korean style beef broth with beef dumplings and spring onions

Salad
Fine mixed baby lettuces
Extra virgin olive oil-cabernet vinegar dressing
Garlic ranch dressing

Main courses
*Seafood ravioli, vierge sauce and steamed asparagus

Korean braised beef with daikon and carrot served with steamed rice
Kimchi and soup served on the side

#Steamed Chilean seabass with mushrooms and soya sauce, Chinese vegetables and brown rice

Chicken breast stuffed with mushroom butter and herb jus, sautéed radish, carrots and saffron polenta

Finale
*Warm chocolate cake with vanilla ice cream, chocolate sauce and raspberry

Sujeongwa
Korean poached persimmon with cinnamon, ginger and pine nuts
A local traditional dessert

Brie, smoked and blue cheeses served with dried fruit, nut, grapes and cracker

Fresh fruits in season

A selection of gourmet coffees and fine teas served with pralines


*Exclusively created by Matthew Moran of Aria Restaurant, Sydney
#A healthier choice – lower in carbohydrate and saturated fat

SQ15QB SFO-ICN-SIN (LF/SN1/LMF/DF) 7-2.1 03-04 FC

[MAN Flyer]

SQ328 SIN-MUC-MAN April 2013

Is exactly the same as March.....

supper FROM SINGAPORE TO MUNICH

APPETISERS
Salad of heirloom tomato with Spanish iberico ham, rucola, shaved parmesan and aged blasamic dressing

Malossol caviar with royal salmon and couscous salad

SOUPS
Smoked tomato soup with roasted tomato confit and crackwheat salad

Double broiled chicken broth with Japanese yam

MAIN COURSES
*Prawn in sweet and sour hot bean sauce, seasonal vegetables and fried rice

Seared beef fillet in barolo wine sauce with grilled fennel, zucchini, bell pepper and rosemary potatoes

Oven-baked chicken with baharat spices, roasted red pepper-asparagus and crished gree soya bean

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

FINALE
Tomato sorbet with tomato consomme and pickled cherry tomato

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

Fresh fruits in season

A selection of gourmet coffees & fine teas

breakfast FROM SINGAPORE TO MUNICH

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

Fresh fruit plate

STARTERS
Choice of cereals or yoghurt
Cornflakes or granola with fresh white cheese-cherry compote
Plain or fruit yoghurt

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

Singapore nasi lemak
Malay style coconut rice with spicy prawns, peanuts, ikan bilis, grilled fish cake, omellette and fried chicken
A local favourite served with sambal chilli

European breakfast
Cold plate of auslese salami, biershinken sausage, black forest ham and egg

Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of smoked salmon and caviar, sundried tomato chicken sausage, oyster mushroom and tomato flan

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

FINALE
A selection of gourmet coffees & fine teas

refreshment FROM MUNICH TO MANCHESTER

STARTERS
Bircher museli with citrus segments and mint

LIGHT BITES
Chicken kway teow
Rice noodles with chicken, mushroom and leafy greens

Poached eggs with Hollandaise sauce, pork sausage, grilled tomato and potatoes

FINALE
A selection of gourmet coffees & fine teas

SQ328QA SIN-MUC-MAN (S1F/SN1/BF1/SR1) 175-2.1 03 FC

[sushiinSYD]

SQ222 Sydney - Singapore 19 May 2013

Dinner
APPETISERS
Chilled malossol Caviar
With Melba toast and condiments

*Western Australia rock lobster sith caviar
quail egg and Russian Salad


SOUPS
*Pumpkin veloute with mussels and crème fraiche

Bamboo piths and Chinese black mushroom soup


SALAD
Mesclun salad with shaved fennel, micro greens, yellow and red tomato
Balsamico dressing
Thousand Island dressing


MAIN COURSES
*Crumbed lamb cutlets with anchovy-caper dressing
pickled shallot, roasted pumpkin and green beans

Kung pao chicken with dried chilli, stir-fried vegetables and egg noodles

Pan fried Riverine beef fillet with forest mushroom sauce
roasted zucchini, capsicum, baby eggplant and creamy parmesan polento

Southern Indian fish curry, spicy vegetables and basmati rice


FINALE
*Dark chocolate-caramel tart with candied orange and mascarpone cheese

Pistachio crème custard

Milawa blue, brie, ceridwen goat and Capricornia Milawa cheeses with dried fruit
bread and lavosh

Fresh fruits in season

A selection of gourmet coffees & fine teas served with pralines



Refreshment
LIGHT BITES
Warm multigrain sandwich with hone roast chicken
grilled vegetables and dijon mayo spread

Braised ee-fu noodles with pawn, black mushroom and leafy greens


FINALE
A Selection of gourmet coffees & fine teas


*Exclusively created by Matthew Moran of Aria Restaurant, Sydney

[allmotor_2000]

Any recent updates?

[bent]

Any recent updates?

which route are u looking for?

[eminere™]

Would anyone know what will be served on SQ231 SIN-SYD in January? Is it only a supper and breakfast flight?

[allmotor_2000]

which route are u looking for?

SQ 11 LAX-SIN in a few weeks - thx

[jbflyer]

SQ 11 LAX-SIN in a few weeks - thx

You may email them (saa_feedback@singaporeair.com.sg) to get the menu for your flight.

[eminere™]

You may email them (saa_feedback@singaporeair.com.sg) to get the menu for your flight.

Would they release January's menu already or only the current month?

[jbflyer]

SQ638 SIN-NRT Dec 2013

Sleeper Service FROM SINGAPORE TO TOKYO

Kyo-kaiseki

ICHINO-ZEN
Persimmon, carrot and daikon in sesame vinegared sauce
Salmon roe, herring roe with kelp,Japanese yam, conger eel,
carrot, simmered duck with mustard
Pickled herring with wasabe

NINO-ZEN
Semi dried marinated sardine, grated radish
Tung-oh, shimeji mushroom
White bait mitsuba omelette
Assorted pickles
Simmered turnip with chicken sauce
Agedashi tofu, shishito, shiitake
Red miso soup, long yam seaweed roll, nameko mushroom,
mitsuba, sancho powder
Steamed rice or porridge

Sleeper Service Plus
YOUR CHOICE OF .....
Wagyu beef burger with onion jam and swiss cheese

Pomfret and dried scallop congee
Sliced pomfret fillet and dried scallop in rice porridge with deep fried Chinese cruellers

Fresh eggs prepared on-board (baked, boiled or scrambled)
With your choice of ham, bacon, chicken sausage, manchego cheese and mesclun

Continental Breakfast
Assorted bread with preserves

Your meal will be served with a selection of sliced fresh fruits

FINALE
A selection of gourmet coffees & fine teas

[jbflyer]

Would they release January's menu already or only the current month?

Not yet. They will send the menu to you once it is ready.

[SMK77]

I was flying solo on SQ327 in First yesterday and did BTC: SQ is still loading all food items, so the pax still has the choice of taking the BTC or picking any other main dish.