SQ First Menus

[SQFAN]

SQ976 SIN-BKK

SQ976 SIN-BKK (L3) 21-1.1 05 FC

LUNCH

Appetisers

• Thai Green papaya salad with shrimps and garlic chilli sauce (pic below)

Main Courses

• Beef Wellington mushroom duxelle, green beans, bourdelaise sauce*
• Braised soya sauce duck with leafy greens and yam rice
• Thai style masaman curry fish, seasonal vegetables and steamed rice

Fresh Fruit

• A selection of fresh fruit

From the Bakery

• Oven fresh rolls
• Garlic bread

Hot beverages

• Freshly brewed coffee
• Expresso or cappuccino
• Selection of tea

* exclusively created by Matthew Moran of Aria Restaurant, Sydney

[SQFAN]

SQ979C BKK-SIN

SQ979C BKK-SIN (LM) 23-1.1 05 FC

LIGHT MEAL

Appetisers

• Duckliver terrine and smoked duck breast served with apricot, raisin and peach chutney

Main Courses

• Halibut fillet with pinenut crumb, wilted spinach, salsa rosa*
• Steamed marinated chicken with ham wrapped in lotus leaf, Chinese greens, carrots and fried noddles with mushrooms (pic)
• Pha Naeng Neua
  (Thai curried beef in sweet peanut sauce, seasonal vegetables and steamed rice)

Fresh Fruit

• A selection of fresh fruit (pic)

From the Bakery

• Oven fresh rolls
• Garlic bread

Hot beverages

• Freshly brewed coffee
• Expresso or cappuccino
• Selection of tea

* exclusively created by Nancy Oakes of Boulevard, San Francisco

[SQFAN]

SQ321 LHR-SIN

SQ321C LHR-SIN (S/HB) 85-1.1 05 FC

SUPPER

Appetisers

• Chilled Molossol caviar (pic)
  (With Melba Toast and condiments)
• Balik salmon fillet served with baby mixed lettuces, extra virgin olive oil and fresh lemon

Soup

• Cream of Jerusalem artichoke soup with gammon
• Oriental broth of bamboo fungus and fish maw (pic)

Main Courses

• Pan fried sirloin of beef in watercress sauce, sautéed mushrooms, baby carrot and potatoes*
• Char siew mee
• (Egg noodles in rich pork broth with sliced honey glacds pork, chye sim and mushroom)
• Sauteed king prawns served with creamy tarragon sauce, roasted asparagus and basil pesto flavoured potato puree
• Thai styled red curry roast duck served with selected vegetables and steamed rice (pic)
• Roasted vegetables ricotta cheese lasagna with tomato coulis and arugula salad^

Dessert

• Rhubarb cheesecake served with crème fraiche iuce cream, mango coulis (pic)

Cheese

• Gourmet cheese

Fresh Fruit

• A selection of fresh fruit

From the Bakery

• Oven fresh rolls
• Garlic bread

Hot beverages

• Freshly brewed coffee
• Expresso or cappuccino
• Selection of tea

Pralines

• To end on a sweet note

* exclusive created by Gordon Ramsay, London
^ Specially prepared meatless selection

BEFORE TOUCH DOWN

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 Birchermuesli
• Plain or fruit yoghurt

Wholesome beginnings
Kao Tom (pic)

• Thai style rice porridge with prawns, scallops, fried garlic and pickled vegetables
• Portobello mushrooms quiche with veal sausage, vine-ripened cherry tomato and mesclun in balsamic dressing
• Fresh eggs with grilled ham or pork sausage, baked beans and mushrooms
  (Baked, soft boiled or scrambled on crumpet)

From the Bakery
Assorted

• breakfast rolls
• Vutter, jam, marmalade or honey

Hot beverages

• Freshly brewed coffee
• Expresso or cappuccino
• Selection of tea

SNACK MENU

Noodles

• Fish ball broth with Kway Teow or bee hoon noodles
• Vegetarian and non-vegetarian instant noodles

Sandwiches

• Savoury sandwich
• Vegetarian sandwich

Snacks

• Cashew, almond or macadamia nuts
• Chocolate bar
• Cheese and black pepper snack
• A selection from the fruit basket
• Assorted Walkers biscuits

[SQFAN]

SQ466 SIN-CMB

SQ466C SIN-CMB (L2) 241-1.1 05 FC

LUNCH

Appetisers

• Molossol caviar with royal salmon and couscous salad
• Medallions of lobster with mesclun salad (sundried tomato dressing) (pic)

Main Courses

• Sauteed prawn in shallot pepper jam, black dal-bengal gram in tomato-cream, baby potato in rajwadi marsala-kakdi magaz and vegetable rice*
• Famous Singapore chicken rice (pic)
  (Fragrant poached chicken with pandan flavoured rice, served with ginger, soya and chili sauce)
• Tournedos of beef with green peppercorn sauce, buttered vegetables and mashed potatoes

Dessert

• Pithiviers (pic)
  (Warm almond pie with ice cream and cinnamon vanilla sauce)

Cheese

• Selection of cheese with garnishes

Fresh Fruit

• A selection of fresh fruit

From the Bakery

• Oven fresh rolls
• Garlic bread

Hot beverages

• Freshly brewed coffee
• Expresso or cappuccino
• Selection of tea

Pralines

• To end on a sweet note

* exclusive created by Sanjeev Kapoor, Indian Celebrity Master Chef, Mumbai

[SQ LPP]

Updated up to post #80

deleted

[CGK]

SQ 971 BKK - SIN Jun 2007

Breakfast from bangkok to singapore


juices
A choice of apple, tomato or freshly squeezed orange

fruit
Fresh fruit plate

wholesome beginnings
Thai seafood kway teow soup
Rice noodles in chicken broth garnished with prawns, scallops, sliced garoups fillet and beansprouts

Waffle with blueberry compote, chicken chipolata, roasted tomato

Omelette with sundried tomatoes, asparagus, mushrooms, and roesti potatoes

from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea


SQ971D BKK-SIN (B) 18-1.1 06 FC

[nickbot]

SQ 326 SIN - FRA Jun 2007

CGK's post reminded me - amongst many other kind gifts, he gave me the F menu/leather folder from his 77W flight SIN-FRA and asked me to type it up on SQTalk. Sorry this is late CGK


Lunch from Singapore to Frankfurt
Create your gastronomic experience from our selection of tantalising options

(Gordon Ramsay's choice denoted by *)

APPETISERS

Chilled malossol caviar
with melba toast and condiments

*Duck foi gras coated with breadcrumbs-allspice, raisin-pear chutney and mesclun

SOUPS

*White onion soup with parma ham and rosemary croutons

Double-boiled clear Cornish game hen soup with Chinese herbs

SALAD

Fine mesclun leaves with shaved lotus root and oxheart tomato
Balsamic and extra virgin olive oil dressing
Singapore dressing infused in shallot oil with sambal, lime and honey

ENTREES

*Seared Chilean bass in a horseradish veloute, white-green asparagus and crushed basil-potatoes

Wok-fried marinated pork chop served with sweet and sour sauce, steamed brocolini and fried rice

Stewed beef cheek in shiraz wine reduction with sauteed morel muchrooms, melted leek and brown butter potato

Yakitori
Japanese grilled chicken on skewer served with seasonal vegetables and plum flavoured steamed rice

Salad of oven-dried roma tomato with mozzarella cheese, couscous and rocket
Basil pesto and balsamic dressing

DESSERTS

*Warm Bailey's bread and butter pudding with chocolate sauce

Warm Bailey's bread and butter pudding with vanilla ice cream

CHEESES

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

FRUITS

Fresh fruits in season

[SQ326QC SIN-FRA (LF/SN1/LMF) 229-1.1 05 FC]



Light bites from Singapore to Frankfurt
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
Noodles in broth served with fish balls and fish cake

Prawn noodle soup
Nooles in broth served with prawns and fish cake

Vegetarian and non-vegetarian instant noodles

Soba
Japanese green tea noodles with dashi-soya dip, spring onion and wasabi

SANDWICHES

Chicken satay and lettuce sandwich

Beef pastrami and gherkin sandwich

Roasted capsicum and Santa Lucia mozzarella sandwich

SNACKS

Cashew, almond or macadamia nuts

Toblerone chocolate

Famous Amos chocolate chip cookies

Real McCoy 'Smokey Barbeque' potato chips

Assorted Walkers biscuits

A selection from the fruits basket

Assorted cheeses with garnishes

[SQ326QC SIN-FRA (LF/SN1/LMF) 229-1.2 05 FC]



Light meal from Singapore to Frankfurt
Lean back and unwind with our simple yet delightful culinary selection

APPETISERS

Alaskan crab and celeriac remoulade garnished with assorted tomatoes and mesclun

ENTREES

Kao tom
Thai-style rice porridge with prawns, scallops, fried garlic and pickled vegetable

Pepardella pasta with Chinese-style braised roast duck with dried shiitake mushrooms, chestnut, asparagus and chilli oil

Chorizo sausage and onion quiche with warmed vine-ripened cherry tomatoes and mesclun salad

DESSERT

Ginger creme brulee served with assorted fruits salad

[SQ326QC SIN-FRA (LF/SN1/LMF) 229-1.3 05 FC]



Many thanks once again CGK, a lovely sounding menu and a great reminder of our FRA meet.

nickbot

[Rejuvenated]

SQ 1 SFO - HKG - SIN 8, 28, 61
SQ 2 SIN - HKG - SFO 40

SQ 11 LAX - NRT - SIN 23, 60
SQ 12 SIN - NRT - LAX 11, 12
SQ 15 SFO - ICN - SIN 62
SQ 16 SIN - ICN - SFO 54
SQ 18 SIN - ICN - YVR


SQ 21 EWR - SIN
SQ 22 SIN - EWR
SQ 25 JFK - FRA - SIN 72
SQ 26 SIN - FRA - JFK 7
SQ 28 SIN - TPE - LAX
SQ 37 LAX - SIN

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 71 MNL - SIN
SQ 74 SIN - MNL
SQ 75 MNL - SIN
SQ 76 SIN - MNL

SQ 151 CGK - SIN
SQ 152 SIN - CGK
SQ 153 CGK - SIN
SQ 154 SIN - CGK
SQ 155 CGK - SIN
SQ 156 SIN - CGK 24
SQ 157 CGK - SIN 6, 25
SQ 160 SIN - CGK 57
SQ 161 CGK - SIN 58
SQ 162 SIN - CGK
SQ 163 CGK - SIN
SQ 168 SIN - CGK

SQ 171 SGN - SIN
SQ 172 SIN - SGN
SQ 173 SGN - SIN
SQ 178 SIN - SGN


SQ 217 SIN - MEL
SQ 218 MEL - SIN
SQ 219 SIN - SYD 59
SQ 220 SYD - SIN
SQ 221 SIN - SYD 14
SQ 222 SYD - SIN 36, 70
SQ 224 PER - SIN
SQ 225 SIN - PER
SQ 227 SIN - MEL
SQ 228 MEL - SIN
SQ 232 SYD - SIN
SQ 237 SIN - MEL
SQ 238 MEL - SIN
SQ 268 ADL - SIN
SQ 269 SIN - ADL

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


SQ 317 LHR - SIN
SQ 319 LHR - SIN 13, 26, 34
SQ 320 SIN - LHR 9, 37
SQ 321 LHR - SIN 38, 78
SQ 322 SIN - LHR 20, 33
SQ 325 FRA - SIN 53, 66
SQ 326 SIN - FRA
SQ 333 CDG - SIN
SQ 334 SIN - CDG 31
SQ 345 ZRH - SIN 43
SQ 346 SIN - ZRH 42
SQ 352 SIN - CPH
SQ 377 BCN - MXP - SIN
SQ 378 SIN - MXP - BCN

SQ 407 DEL - SIN
SQ 408 SIN - DEL
SQ 422 SIN - BOM
SQ 423 BOM - SIN
SQ 424 SIN - BOM


SQ 466 SIN - CMB 75, 79
SQ 467 CMB - SIN
SQ 468 SIN - CMB 51
SQ 469 CMB - SIN 52
SQ 478 SIN - JNB
SQ 479 JNB - SIN

SQ 603 ICN - SIN 45
SQ 617 SIN - KIX
SQ 618 KIX - SIN
SQ 625 KIX - BKK - SIN
SQ 626 SIN - BKK - KIX
SQ 637 NRT - SIN
SQ 638 SIN - NRT 64
SQ 803 CAN - SIN
SQ 804 SIN - CAN
SQ 805 PVG - SIN
SQ 806 SIN - PVG
SQ 815 PVG - SIN
SQ 816 SIN - PVG
SQ 821 PEK - SIN
SQ 822 SIN - PEK 10

SQ 857 HKG - SIN
SQ 859 HKG - SIN
SQ 860 SIN - HKG 44
SQ 861 HKG - SIN
SQ 862 SIN - HKG 48, 65
SQ 865 HKG - SIN 41
SQ 871 TPE - SIN
SQ 872 SIN - TPE
SQ 882 SIN - ICN 16
SQ 915 MNL - SIN
SQ SIN - MNL

SQ 972 SIN - BKK
SQ 973 KIX - BKK - SIN
SQ 975 BKK - SIN
SQ 976 SIN - BKK 76
SQ 979 BKK - SIN 77
SQ 996 SIN - BKK - NRT



BEVERAGES 21, 45


Updated as of June 27 (post #116)

If my mind serves me correctly, I belive the flights I have bolded above do not offer F service.

[Dickson]

SQ1 (SFO-HKG-SIN), July 2007

Supper from san francisco to hong kong
[/COLOR]SQ1A SFO-HKG-SIN (S1/HB/B) 1-1.1 07 FC

Appetisers
• Seared tuna loin with mizuna and pickled ginger, Sesame soya dressing
• Baked scallop with pesto veloute on a bed of sauteed enoki mushroom and zuchinni noodles

Soup
• Manhattan clam chowder

Main Courses
• Seared beef fillet in cabernet butter, baby carrots, sauteed fingerling potato with onion, crispy pork and sage*
• Chicken congee Shredded chicken porridge with Chinese cruellers
• Sauteed fettuccine with prawns, squid, fish and rocket in tomato sauce

Dessert
• Tiramisu Italian mascarpone cheese with coffee-flavoured sponge fingers

Cheese
• Selection of cheese with garnishes

Fresh Fruit
• A selection of fresh fruit

From the Bakery
• Oven fresh rolls
• Garlic bread

Hot beverages
• Freshly brewed coffee
• Expresso or cappuccino
• Selection of tea
• Soya bean milk (Sweetened / Unsweetened)

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


Champagnes & wines

Champagnes
Dom Perignon 1999
Krug Grande Cuvee

White wines
Cloudy Bay Sauvignon Blanc 2005 Marlborough
Chablis Premier Cru Fourchaumes “old vines” 2003 Domaine Laroche

Red wines
Chateau Cos D’estoournel 1999 Saint-Estephe
Chateau Leoville-Poyferre 1999 Saint-Julien
Sequola Grove Cabernet Sauvignon 2003 Napa Valley


before touch-down from sfo to hkg


to start with
A choice of apple, tomato, freshly squeezed orange juice or hot/chilled soya bean milk

fruit
Fresh fruit plate

light starters
Choice of cereals or yoghurt
Cornflakes or granola with fresh white cheese-berry compote
Plain or fruit yoghurt

wholesome beginnings
Bee hoon soup
Rice noodles with sliced chicked and Chinese greens in broth

French toast with ham, pork sausage, roasted tomato and dried poached fruits

Seared beef steak with grain mustard-flavoured gravy, roasted tomato, mushrooms and potatoes

Fresh eggs with grilled bacon or chicked sausage, slow-roasted vine ripened tomato, fresh mushrooms
Baked, soft boiled or scrambled on potato pancake

from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

breakfast from hong kong to singapore


to start with
A choice of apple, tomato, freshly squeezed orange juice or hot/chilled soya bean milk

fruit
Fresh fruit plate

light starters
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt

wholesome beginnings
Prawn dumpling congee
Rice porridge served with prawns and prawn meatballs topped with deep fried Chinese cruellers

Egg frittata with baked beans, grilled tomato, mushrooms and chicken-cherry sausage

Grilled beef fillet with rosemary jus, roasted vegetables and potatoes

Fresh eggs prepared on board (baked, soft-boiled or scrambled)
with your choice of gammon ham, beef sausage, vine-ripened tomato, mushrooms and potato cake

from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

[Dickson]

lunch from hong kong to singapore
SQ857A HKG-SIN (L10) 155-1.1 07 FC

International selection

Appetisers
• Combination of malossol caviar with crabmeat salad
• Baked scallop with pesto veloute on a bed of sauteed enoki mushroom and zuchinni noodles

Soup
• Cream of green peas with crispy bacon and fresh cream

Salad
• Crispy garden salad Herb walnut dressing Yoghurt dressing
Main Courses
• Grilled beef fillet with rosemary jus, roasted vegetables and potatoes
• Indian rogan josh chicken with spiced vegetables and pilaf rice
• Lychee bay style congee Sliced fish, cuttlefish and pork in rice porridge with Chinese cruellers
• Roasted Jerusalem artichoke with baby carrot, zucchini ribbon, asparagus, roma tomato with grapefruit and pesto *

Dessert
• Peach crumble with vanilla ice-cream and raspberry coulis

Cheese
• Selection of cheese with garnishes

Fresh Fruit
• A selection of fresh fruit

From the Bakery
• Oven fresh rolls
• Garlic bread

Hot beverages
• Freshly brewed coffee
• Expresso or cappuccino
• Selection of tea
• Soya bean milk (Sweetened / Unsweetened)

* Specially prepared meatless selection


shi quan shi mei
[I]- “a complete and perfect chinese culinary experience”[/I]


Cold xiao chi
• Beancurd with vegetables in spicy sauce
• Bacon roll with cucumber in wasabi sauce
• Chicken salad with twin mushrooms
• Breaded seafood roll with salad cream

Cuisine from the wok
• Sweet and sour prawns
• Steamed chicked with flower mushroom
• Stir fried lamb loin with black pepper sauce
• Braised beancurd with asparagus

From the paddyfield
• Choice of steamed rice or porridge

Soup
• Cantonese pork broth with beancurd, gingko nuts and barley

A sweet note
• Almond delight with egg white

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

* Exclusively created by Yeung Koon Yat of Forum Restaurant, Hong Kong


Champagnes & wines

Champagnes
Dom Perignon 1999
Krug Grande Cuvee

White wines
Reichsgraf Von Kesselstatt Piesporter Goldtropfchen Riesling Kabinett 2005 Mosel-Saar-Ruwer
Chablis Premier Cru Fourchaumes “old vines” 2003 Domaine Laroche

Red wines
Chateau Cos D’estoournel 1999 Saint-Estephe
Chateau Leoville-Poyferre 1999 Saint-Julien
Beaune Les Avaux Premier Cru 2002

[taipeiflyer]

sin-tpe 777-300ER only

SIN-TPE
Sam's Choice (A 3-time winner of the World Gourmet Summit's Asian Ethinic Chef, Sam Leong is famed for presenting Chinese cuisine with a deliciously contemporary touch. He brings to you his recommendation for a most exquisite dining experience in the sky).
Shi quan shi mei

Cold Xiao Chi

• Asparagus in mango and passionfruit dressing
• Pork belly in spicy garlic dressing
• Lobster with preserved vegetables
• Silken tofu with century egg

Cuisine from the wok

• Wok-fried beef tenderloin in black pepper sauce
• Prawns in green wasabi mayo and mango salsa
• Braised "bai ling" mushroom with kai lan

From the paddyfield

• Choice of steamed rice or porridge

Soup

• Double boiled chicken broth with wild bamboo piths and crab claws

A sweet note

• Chilled pear consomme with barley and sesame mousse

End of Sam's Choice

Canapes
Satay (with onion, cucumber ad spicy peanut sauce)

Appetisers
Chilled Mallosol caviar (with melba toast and condiments)
Duckliver terrine with fig compote, baby lettuces and mustard dressing

Soups
Cream of green pea and bacon
Double boiled chicken broth with wild bamboo piths and crab claw

Salad
Radicchio with baby spinach (choice of: Singapore dressing infused in shallot oil with sambal, lime and honey or Balsamic herb dressing)

Main Courses
Grilled beef fillet served with grainy mustard sauce, roasted vegetables and mashed potato
Singapore style yu pian mi fen (Thick rice vermicelli in creamy fish soup garnished with sliced fish and vegetables- A popular local favorite).
Muscovy duck breast with jus and apple, roasted vebegtables and fingerling potatoes
Beancurd skin parcel with vegetables-mushroom, braised fine noodles in black bean sauce and Chinese greens

Desserts
Warm apple and pecan pie with ice cream and vanilla sauce
Chilled pear consomme with barley and dry seal olive accompanied with black and white sesame mousse

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

Fruits
Fresh fruits in season

[taipeiflyer]

TPE-LAX 777-300ER only

TPE-LAX
Koon Yat's Choice (A legend in Hong Kong's culinary circle, Yeung Koon Yat's penchant for perfection has inspired him to create gastronomic marvels that preserve the essence of Chinese culinary culture. He brings to you his recommendation for a most exquisite dining experience in the sky).
Shi quan shi mei ("a complete and perfect chinese culinary experience")

Cold xiao chi

• Lobster with sweet and spicy sauce
• Beef shank with superior soya sauce
• Green bean with garlic and dried scallop
• Silken egg beancurd with shrimps

Cuisine from the wok

• Braised abalone with shimeji mushroom
• Rolled beef with enoki mushroom
• Stir fried chicken with hot bean sauce
• Wok fried selected vegetables

From the paddyfield

• Choice of steamed rice or porridge

Soup

• Chicken broth with ginseng and fish maw
  A sweet note

• Mango pudding

End of Koon Yat's Choice

SUPPER
Appetisers
Cold platter of malossal caviar with smoked salmon fillet, sliced onion, capers, baby lettuces
Cold platter of malossal caviar with seared scallop, fine mixed salad and mango chili salsa

Soups
Creamy pumpkin soup with hazelnut cream
Double boiled chicken soup with ginseng and fish maw

Salad
Fine field greens (With choice of: sesame soya dressing or thousand island dressing)

Main Courses
Pan fried Alaskan halibut with lobster sauce, sauteed spinach and buttered new potato
Salt baked chicken (marinated chicken wok baked with rock salt served with seasonal vegetables and steamed rice)
Braised lamb shank in red wine sauce with buttered vegetable and fettuchine pasta
Grilled vegetable lasagna with roasted tomato sauce, shaved parmesan and mizuna
Beef noodle soup (Taiwanese style noodles in rich beef broth with braised beef and pickled vegetables- also available for breakfast).

Desserts
Opera cake served with coffee sauce
Mango pudding

Cheeses
Selection of camembert, bresse blue, monterey jack and boursin cheeses served with grapes, nuts and crackers

Fruits
Fresh fruits in season

LIGHT BITES
Noodles
Fish ball noodle soup (Vermicelli or flat rice noodles in broth served with fish blls and fish cakes)

Sandwiches
Croissant with shaved Gammon ham, gherkin and cheddar cheese
Baguette with avocado salsa and grileld assorted vegetables

Snacks
Cashew, almod or macadamia nuts
Chips
Cookies
Assorted biscuits
A selection from the fruit basket
Assorted cheeses with garnishes

BREAKFAST
Juices
A choice of apple, tomato, or freshly squeezed orange juice

Fruits
Fresh fruit plate

Starters
Choice of cereals or yogurt (corn flakes or muesli with milk; plain or fruit yogurt)

Entrees
Beef noodle soup (Taiwanese style noodles in rich beef broth with braised beef and pickled vegetables- also available for breakfast).
Grilled pancake with berry compote or maple syrup, boiled veal sausages
Fresh eggs prepared on board (baked or scrambled)- with choice of bacon or chicken sausage, accompanied with vine ripened tomato and mushrooms
Continental breakfast (assorted bread with preserves)

From the bakery
Breakfast pastries and bakery with preserves and honey (croissant, danish, muffin and white or multigrain toast)

CHAMPAGNES AND WINES
Champagne
Dom Perignon 1999
Krug Grande Cuvee

White Wines
Chablis Premier Cru Fourchaumes "old vines" 2003- Domaine Laroche
Cloudy Bay Sauvignon Blanc 2005 Marlborough

Red Wines
Chateau Cos d'Estournel 1999 Saint-Estephe
Chateau Leoville-Poyferre 1999 Saint-Julien
Sequoia Grove Cabernet Sauvignon 2003 Napa Valley
Graham's 20 Year Old Tawny Port Portugal

SPIRITS
Cocktails
Golden Spice- lime cordial, with equal parts pineapple juice and ginger ale
Singapore Sling
Silver Kris Sling
Gin Fizz
Cloud Nine
Screwdriver
Bloody Mary
Daiquiri
Red or White Wine Cooler

Apertifs
Campar
Dry Vermouth

Non-Alcoholic Cocktails
Tropical Sprinkle
Orange Cooler
Citrus Royale
Fruit Spritzer
Sunrise Surprise

Spirits
Macallan 12
Hennessey XO
Chivas Royale Salute Scotch Whiskey
Johnnie Walker Blue Label
Jack Daniel's
Bombay Sapphire
Smirnoff Red Label
Bacardi Carta Blanca

Liqueurs
Cointreau
Tia Maria
Balley's Irish Cream

Beers
Tiger
Budweiser

Gourmet Coffees
Brazil Santos Bourbon
Colombian Supremo
Jamaican Blue Mountain
Kenyan AA Kilimanjaro

Teas
Pure Ceylon
Earl Grey
Darjeeling
Camomile
Decaf
Fruit Tea
Japanese Green
Mint Tea
Jasmine
Oolong
Tie Guan Yin
Long Jin
Pi Lo Chun

[CGK]

SQ 951 CGK - SIN July 2007

Breakfast from jakarta to singapore


juices
A choice of apple, tomato or freshly squeezed orange

fruit
Fresh fruit plate







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








Egg noodles with braised beef brisket and vegetables, shrimp dumpling

Cheese omelette with veal sausage, grilled tomato, sauteed greens, and potatoes

from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey

hot beverages
Freshly brewed coffee
Selection of tea

SQ951C CGK-SIN (B) 13-1.1 04.01-31.12 FC

[CGK]

SQ 956 SIN - CGK July 2007

light meal from singapore to jakarta



main courses

Thai style fish souffle and dried tom yam prawns served with vegetables omelette and steamed rice

Ayam percik
Malay style spiced barbecue chicken with braised mixed vegetables and steamed rice

Stewed lamb shank in shiraz wine reduction with sauteed morel mushrooms, melted leek and brown butter potato

dessert

Dark chocolate creme brulee with mixed berries

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

SQ956B SIN-CGK (LM) 18-1.1 04.01-31.12 FC

[CGK]

SQ 957 CGK - SIN July 2007

lunch from jakarta to singapore



main courses
Stir fried prawns in hot garlic sauce served with fried noodles and vegetables

Daging masak merah
Stewed beef in chilli and spices with cabbage in coconut milk, green beans sambal and steamed rice

Pan fried Chilean seabass served with mussel and tomato ragout and buttered asparagus

dessert
baked sesame creme brulee with tropical fruits served in cup

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

SQ957B CGK-SIN (L3) 19-1.1 04.01-31.12 FC