SQ First Menus

[G_G]

Is there still Krug and Dom Perignon on SIN-HKG & HKG-SIN flights ?

[MAN Flyer]

Is there still Krug and Dom Perignon on SIN-HKG & HKG-SIN flights ?

Unless that's also suffered from the recent cutbacks then yes.

[Dickson]

SQ25 JFK - FRA -SIN

Dinner from New York to Frankfurt
SQ25C JFK-FRA-SIN (DF / CB1 / LF / SN1 / BF1) 4-1.1 09 FC

Appetisers
Chilled malossol caviar
With melba toast and condiments

^Gotham chilled melon mint salad with lime vinaigrette, radish, duck proscuitto and smoked paprika

Soups
Double boiled chicken soup with American ginseng

Roasted tomato soup with herb and parmesan croutons, sour cream

Salad
Salad of assorted heirloom tomato, mozzarella, rucola and basil
Balsamic and virgin oil dressing
Ranch dressing

Main Courses
^Grilled sirloin in red wine sauce, braised red cabbage with bacon, baby carrot, kenyan bean and yukon gold-blue cheese potatoes

Braised black cod in roasted garlic sauce served with seasonal vegetables and steamed rice

Pomegranate grazed chicken breast with apple cider vinegar reduction, apple compote, braised red cabbage, crushed potatoes with chive and sour cream

Khao tam
Thai style rice porridge with sliced pork and pork meatball, fried garlic and pickled vegetable

Warm four cheeses quiche served with mixed baby lettuces, roasted pear and balsamic dressing

Dessert
Warm soft center chocolate cake served with vanilla ice cream and citrus salad

Warm apple-rhubarb pie served with vanilla ice cream, raspberry coulis

Cheeses
Cemembert, California veila dry jack, Iowa maytag blue, comte
Served with fruit paste, grapes, walnut and biscuit

Fruits
Fresh fruits in season

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

^ Exclusively prepared by Alfred Portale of Gotham Bar & Grill, New York


Continental breakfastfrom New York to Frankfurt

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

Finale
A selection of gourmet coffees & fine teas


Lunch from Frankfurt to Singapore

Canapes
Satay
With onion, cucumber and spicy peanut sauce

Appetisers
Chilled malossol caviar
With melba toast and condiments

^Pressed duck liver and smoked duck terrine, pineapple carpaccio

Soups
^Pumpkin and parmesan soup with seared scallop and roasted ceps mushroom

Tom yum kung
Spicy Thai soup with prawn and lemon grass

Salad
Rucola with olives, dried cherry, tomato and shaved parmesan
Yoghurt dressing
Balsamic herb dressing

Main Courses
^Riasted seabass wutg noilly prat sauce, fennel confit, slow roasted vine ripened tomato and steamed potato

Singapore chicken curry
Chicken in spicy coconut gravy and potatoes with bread rolls or steamed rice

Seared lamb chops in herb jus with roasted vegetables and gratin potatoes

Stir fried beef with sesame and honey, stir fried bamboo shoot, gingko nuts and carrot, bok choy and steamed rice

Eggplant and mozzarella lasagne with basil oil and rucola

Dessert
^Gordon's chocolate truffle cake, milk ice cream, raspberry coulis

Lemongrass infused panna cotta with citrus salad

Cheeses
Selection of cheeses seerved with grapes, nuts and crackers

Fruits
Fresh fruits in season

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


Breakfast from Frankfurt 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 Birchermuesli
Plain or fruit yoghurt

Wholesome beginnings
Char siew mee
egg noodles in rich pork broth with sliced honey glaced pork, chye sim and mushroom

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

Grilled minute steak served with poached egg, hollandaise, tomato and roesti potato cheese cake

Fresh eggs freshly prepared on-board (baked or scrambled)
with your choice of bacon, chicken sausage, roasted tomato, mushrooms and potato-cheese cake

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

Finale
A selection of gourmet coffees & fine teas


Champagnes & Wines

Champagnes
Dom Perignon 2000
Krug Grande Cuvee

White Wines
Rudesheimer Riesling Spatlese 2006 Rheingau Balghasar Ress
Buena Vista Chardonnay 2006

Red Wines
Chateau Cos d'estournel 2004 Saint-Estephe
Robert Mondavi Winery Cabernet Sauvignon 2007 Napa Valley
Clos Vougeot 2004 Louis Jadot

Port
Graham's 20 year old Tawny Port, Portugal

[coffeeblack]

Lunch from Frankfurt to Singapore

Canapes
Satay
With onion, cucumber and spicy peanut sauce

Appetisers
Chilled malossol caviar
With melba toast and condiments

^Pressed duck liver and smoked duck terrine, pineapple carpaccio

Soups
^Pumpkin and parmesan soup with seared scallop and roasted ceps mushroom

Tom yum kung
Spicy Thai soup with prawn and lemon grass

Salad
Rucola with olives, dried cherry, tomato and shaved parmesan
Yoghurt dressing
Balsamic herb dressing

Main Courses
^Riasted seabass wutg noilly prat sauce, fennel confit, slow roasted vine ripened tomato and steamed potato

Singapore chicken curry
Chicken in spicy coconut gravy and potatoes with bread rolls or steamed rice

Seared lamb chops in herb jus with roasted vegetables and gratin potatoes

Stir fried beef with sesame and honey, stir fried bamboo shoot, gingko nuts and carrot, bok choy and steamed rice

Eggplant and mozzarella lasagne with basil oil and rucola

Dessert
^Gordon's chocolate truffle cake, milk ice cream, raspberry coulis

Lemongrass infused panna cotta with citrus salad

Cheeses
Selection of cheeses seerved with grapes, nuts and crackers

Fruits
Fresh fruits in season

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


Breakfast from Frankfurt 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 Birchermuesli
Plain or fruit yoghurt

Wholesome beginnings
Char siew mee
egg noodles in rich pork broth with sliced honey glaced pork, chye sim and mushroom

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

Grilled minute steak served with poached egg, hollandaise, tomato and roesti potato cheese cake

Fresh eggs freshly prepared on-board (baked or scrambled)
with your choice of bacon, chicken sausage, roasted tomato, mushrooms and potato-cheese cake

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

Finale
A selection of gourmet coffees & fine teas

Hmm - What could you have picked as a refreshment mid flight? Or was there no such option?

[B727]

SQ 220 SYD-SIN September 2010

breakfast FROM SYDNEY 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 dairy
Cornflakes with milk or Birchermuesli
Fruit energiser drink or plain yoghurt


WHOLESOME BEGINNINGS
Wanton mee
Egg noodles in rich pork broth garnished with shrimp dumplings and leafy grrens

Selection of dim sum
Mini lotus leaf rice with chicken, pork dumplings and prawn dumplings

Griddled hotcake with berry compote and bacon

Fresh egg prepared onboard (baked, soft boiled or scrambled)
With your choice of grilled bacon, veal sausage, vine ripened tomato and fresh mushrooms


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


FINALE
A selection of gourmet coffees & fine teas




SQ220QC SYD-SIN (BF1/L3F) 146-1.1 09 FC




lunch FROM SYDNEY TO SINGAPORE

matthew's choice
Matthew Moran's acclaimed Australian cuisine is a delightful combination of the freshest seasonal produce, signature eclecticism and timeless elegance. He brings to you his recommendation for a most exquisite dining experience in the sky.


Cauliflower and gorgonzola panna cotta, iberico ham, pickled vegetable, apple gelee, sherry vine reduction


Pot roasted lobster with button onions, leeks, baby carrots and jus gras


Chocolate delice
Layers of caramel truffle and chocolate mousse granduji with English cream sauce


TarraWarra Estate Reserve Chardonnay 2006 Yarra Valley, Australia




lunch FROM SYDNEY TO SINGAPORE

Create your gastronomic experience from our selection of tantalising options.


APPETISER
Cauliflower and gorgonzola panna cotta, iberico ham, pickled vegetable, apple gelee, sherry vinegar reduction


MAIN COURSES
Pot roasted lobster with button onions, leeks, baby carrots and jus gras

Five spiced flavoured roast chicken served with chilli sauce, seasonal vegetables and chicken flavoured rice

Baked beef fillet with creps crust, carrot puree, buttered asparagus and fondant potato


DESSERT
Chocolate delice
Layers of caramel truffle and chocolate mousse granduji with English cream sauce


FINALE
A selection of gourmet coffees & fine teas




SQ220QC SYD-SIN (BF1/L3F) 146-1.2 09 FC

[B727]

SQ 231 SIN-SYD September 2010

sleeper service FROM SINGAPORE TO SYDNEY

To allow you a longer period of undisturbed rest, please let us know your preference for the following meal service options:
-To be served your meal soon after take-off
OR
-To be served your meal about 2 hours before arrival


YOUR CHOICE OF.....
Singapore sliced fish soup served with steamed rice
Broth with sliced pomfret fillet, tofu, tomato, seaweed and Chinese greens
A flavourful light local favourite

# "Coq Au Vin" style chicken supreme with seasonal vegetables and endive gratin

Selection of dim sum
Steamed radish cake, har kow, siew mai, scallop dumpling and vegetable dumpling

American Breakfast
Granola with natural yoghurt and kumquat compote
Freshly prepared eggs served with ham or chicken sausage, roasted vine-ripened tomato and sauteed mushrooms
Bread selection with preserves

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




# Exclusively created by Georges Blanc, Vonnas


SQ231QC SIN-SYD (CF1) 150-1.1 09 FC

[G_G]

SQ910 SIN-MNL October 2010

brunch FROM SINGAPORE TO MANILA

FRUITS
Fresh fruit plate

MAIN COURSES
*Seared cod in preserved chili sauce with seasonal vegetables and fried rice

Beef noodle soup
Egg noodles soup garnished with beef fillet and vegetables

Pan roasted chicken with mushrooms onion sauce, mashed pea, buttered vegetables and rosemary garlic potatoes

Baked eggs with creamed spinach, pork sausage, roasted tomato, mushrooms and potatoes

DESSERT
Warm black cherry clafoutis served with vanilla ice cream

FROM THE BAKERY
Assorted breads served with butter and fruit preserves

FINALE
A selection of gourmet coffees & fine teas


* Exclusively created by Chef Sam Leong, Singapore

SQ910D SIN-MNL (BNF) 120-1.1 10 FC

[G_G]

SQ917 MNL-SIN October 2010

light meal FROM MANILA TO SINGAPORE

APPETISER
Nicoise salad with smoked salmon

MAIN COURSES
*Roasted pork loin, characuterrie sauce, caramelised apple, green beans

Braised beef with five spices
served with seasonal vegetables and fried noodle

Filipino style prawns with spicy coconut sauce, stirfried mixed vegetables and pasta

DESSERT
Combination of macapuno ice cream and crepes with rasperry coulis

FINALE
A selection of gourmet coffees & fine teas


* Exclusively created by Matthew Moran of Aria Restaurant, Sydney

SQ917D MNL-SIN (LMF) 124-1.1 10 FC

[9V-SIA]

SQ308 SIN-LHR Oct 2010

Breakfast FROM SINGAPORE TO LONDON

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 fresh cheese-kumquat compote
Plain or fruit yoghurt

WHOLESOME BEGINNINGS
Scallop dumpling noodle soup
Egg noodles in rich chicken broth garnished with scallop dumplings and leafy greens

Singapore roti prata
Fried Indian flat bread served with spicy fish curry

Grilled chicken breast served with roasted tomato, sauteed mushrooms and roesti potato

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

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

FINALE
A selection of gourmet coffees & fine teas



Lunch FROM SINGAPORE TO LONDON

CANAPES
Satay
With onion, cucumber and spicy peanut sauce


APPETISERS
Chilled malossol caviar
With melba toast and condiments

Assorted Asian appetiser
Tuna roll wrapped with cucumber and roasted garlic, baby bamboo shoot with preserved vegetables and marinated prawns, drunken chicken gelo with wolfberries



SOUPS
Double-boiled soup with morel mushroom, bamboo pith with wolfberries

Chicken consomme with quail egg, enoki mushroom and orzo pasta


SALAD
White asparagus, semi dried cherries and pistachio, baby lettuces and aged feta cheese
Creamy French dressing
Balsamic and extra virgin olive oil dressing


MAIN COURSES
Seared cod in preserved chilli sauce with seasonal vegetables and fried rice

Grilled ribeye served with green peppercorn sauce, pumpkin puree, buttered vegetables and sauteed potato with onion

Baked herb crusted best end of lamb served with port wine jus, ragout of bacon, onion and leek, fondant potato

Singapore claypot rice
Baked rice with chicken, Chinese sausages and salted fish served with Chinese greens


Not recommended. Gave up my 8 oz BTC ribeye steak for this
This dish only works when the rice at the bottom of the claypot is burnt to give the dish "crunchy rice" and its "smoked" taste.
This dish was like steamed claypot rice

Spinach and ricotta tortellini served with roquefort cheese sauce, sauteed ceps and arugula lettuce

DESSERTS
Jellied fresh wei shan, Chinese ginseng and barley

Coconut ice cream with mango salsa and crisp sesame tuile

CHEESES
Selection of emmenthal, saint albray, pepper brie and bresse blue cheeses served with garnishes

FRUITS
Fresh fruits in season

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


Light Bites FROM SINGAPORE TO LONDON

NOODLES
Vietnamese rice noodles with chicken

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


Vegetarian and non vegetarian prawn noodles

SANDWICHES
Creamy tuna sandwich

Oriental roasted duck sandwich

Roasted portobello mushroom and parmesan cheese sandwich

SNACKS
Cashew nuts, honeyed walnuts or macadamia nuts

Snickers chocolate bar

Dried cranberry

Lay's potato chips

Assorted walkers biscuit

A selection from the fruit basket

Assorted cheeses with garnishes

[9V-SIA]

SQ319 LHR-SIN Oct 2010

Dinner FROM LONDON TO SINGAPORE

CANAPES
Satay
With onion, cucumber and spicy peanut sauce


APPETISERS
Chilled malossol caviar
With melba toast and condiments

Antipasto
Procuitto ham with celeriac remoulade, piperade, grilled asparagus with extra virgin olive oil, parmesan cracker


SOUPS
Tomato consomme with lobster, tarragon and petit vegetables

Oriental chicken and sweetcorn soup


SALAD
Salad of baby spinach, arugula and green frissee garnished with sun dried tomato and olive
Lemon vinaigrette
Garlic ranch dressing


MAIN COURSES
Roasted lamb rack with rosemary jus, ratatouille, pesto sauce and fondant potatoes

Stir fried beef with ginger and spring onion, selected vegetables and fried noodles

Panfried chicken and tarragon gravy, selected vegetables and mashed potatoes

Makanan lautan masak assam
Seafood flavoured with tamarind sauce, seasonal vegetables and turmeric rice

Fettuccine with sundried tomato, hot-smoked salmon and roasted vegetables


DESSERTS
Honey bavarois with poached quince, saffron syrup and tuile

Warm soft center chocolate cake served with vanilla ice cream and citrus salad


CHEESES
Brie, hereford hop, cashel blue and mull of kintyre served with quince paste, grapes, nuts and crackers


FRUITS
Fresh fruits in season


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




Light bites FROM LONDON TO SINGAPORE

NOODLES
Vietnamese rice noodle with chicken

Fish porridge

Vegetarian and non-vegetarian instant noodles


SANDWICHES
Chicken Caeser with sun kissed tomato focaccia

Roast beef & horseradish cream in cheese focaccia

Spicy humus and roasted vegetables focaccia

Mixed cheeses with sun kissed tomato focaccia


SNACKS
Cashew nuts, honeyed walnuts 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

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

Glutinius rice wrapped in lotus leaf and marinated pork, black mushrooms and Chinese sausage

Citrus flavoured french toast
with cottage cheese and strawberry salad

Free range egg prepared on-board
With sauteed bacon or chicken sausage, baked beans, mushrooms and toasted crumpets
Baked, boiled or scrambled


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


FINALE
A selection of gourmet coffees & fine teas

[Rejuvenated]

SQ286 AKL-SIN June 2010

Lunch
From Auckland to Singapore

Canapes
Satay
with Onion, Cucumber and Spicy Peanut Sauce

Appetisers
Chilled Malossol Caviar
with Melba Toast and Condiments

Foie Gras, Chicken and Ceps Terrine Wrapped with Parma Ham Served with Fig Compote

Soups
Beef Consommé with Spinach Royale and Assorted Petit Vegetables

Winter Melon Soup with Chicken

Salad
White Asparagus, Semi-dried Cherries and Pistachio, Baby Lettuces and Aged Feta Cheese
Ranch Dressing
Balsamic Herb Dressing

Main Courses
Pot Roasted Lobster with Button Onions, Leeks, Baby Carrots and Jus Gras

Chicken Biryani
Indian Style Chicken Curry with Spiced Flavoured Rice, Cucumber Pineapple Salad and Fried Papadum Cracker

Wagyu Sirloin with Red Wine Butter, Haricot Vert, Baby Carrot, Button Mushrooms and Gratin Potatoes

Braised Duck with Scallions, Bamboo Shoots and Steamed rice

Sautéed Linguine Pasta with Shiitake Mushroom Ragout, Parmesan Cheese, Arugula, Truffle Oil

Dessert
Apricot Frangipane with Vanilla Ice Cream and Raspberry

Cheeses
Brie, Pepper Jack, Coer de Blue and Mimolette Served with Grapes, Nuts and Crackers

Fruits
Fresh Fruits in Season

Finale
A Selection of Gourmet Coffees & Fine Teas Served with Pralines

Light Meal
From Auckland to Singapore

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

Main Courses
Char Siew Mee
Egg Noodles in Rich Pork Broth with Sliced Honey Glazed Pork, Chye Sim and Mushroom

Grilled Fillet of Beef in Peppercorn Sauce with Broccoli, Asparagus, Carrot and Roasted Potatoes

Roasted Stuffed Chicken with Ceps Mushroom, Carrot Puree, Roasted Vegetables and Gratinated Potato

Dessert
Cheesecake Served with Blueberry Sauce

Finale
A Selection of Gourmet Coffees & Fine Teas

Exclusively Created by Mathew Moran of Aria Restaurant, Sydney

[Rejuvenated]

SQ378 SIN-MXP June 2010

Supper
From Singapore to Milan

Appetisers
Chilled Malossol Caviar
with Melba Toast and Condiments

Oriental Cold Appetizer
Abalone with Sweet Pineapple, Tofu with Brandy Cherry and Scallop with Bai Ling Mushroom

Soups
Double Boiled Chicken Consommé with Morel and Snow Fungus

Cream of Leek and Potato Garnished with Crisp Bacon and Leek

Salad
Rucola Lettuce with Assorted Cherry Tomatoes, Shaved Parmesan Cheese
Balsamic and Virgin Olive Oil Dressing
Japanese Style Creamy Sesame Dressing

Main Courses
Pan Seared Rolled Wagyu Beef with Enoki Mushroom, Fine Beans in XO Sauce, Mushroom Rice

Seared Salmon Trout Fillet Served with White Wine Sauce, Buttered Vegetables and Fingerling Potato

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

Grilled Yorkshire Pork Chop with Pineapple Vanilla Jus, Baby Carrots and Colcannon

Mushroom Tortellini in Herb Cream Sauce, Sautéed Porcini and Portobello Mushrooms, Baby Cress and Basil Oil

Dessert
Tiramisu Served with Vanilla Ice Cream and Espresso Coffee Sauce

Cheeses
Gourmet Cheese with Garnishes

Fruits
Fresh Fruits in Season

Finale
A Selection of Gourmet Coffees & Fine Teas Served with Pralines

Breakfast
From Singapore to Milan

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

Fruit
Fresh Fruit Plate

Starters
Choice of Cereals or Yoghurt
Cornflakes or Granola with Fresh Cheese-kumquat Compote
Plain or Fruit Yoghurt

Wholesome Beginnings
Rice Porridge Cooked with Poached Chicken, Shimeji Mushroom and Topped with Chinese Cruellers

Singapore Fried Carrot Cake
A Hearty Traditional Dish of Fried Savoury Radish-rice Pudding with Prawns and Pickled Turnip

Citrus Flavoured French Toast Served with Honey, Cottage Cheese, Fresh Strawberry Salad and Beef Onion Sausage

Fresh Eggs Prepared On-board (Boiled, Baked or Scrambled)
With your Choice of Grilled Bacon, Sausage, Baked Beans, Vine Ripened Tomato, Mushrooms and Muffin

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 Sam Leong of Tung Lok Group, Singapore
Specially Prepared Meatless Selection

[Rejuvenated]

SQ285 SIN-AKL June 2010

Supper
From Singapore to Auckland

Appetisers
Chilled Malossol Caviar
with Melba Toast and Condiments

Oven-baked Warm Lobster with Sundried Tomato Butter and Spinach

Soups
Puree of Vegetables Soup Garnished with Flageolet and Chives

Cream of Broccoli

Salad
Fresh Spinach and Belgium Endive Salad
Green Goddess Dressing
Balsamic and Extra Virgin Olive Oil Dressing

Main Courses
Seared Lamb Loin with Jus, Crushed Pea with Mint, Leek and Olive Oil Mashed Potato

Braised Beef Shin in Red Wine with Asparagus, Baby Carrot and Mashed Fingerling Potatoes

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

Chicken in Tarragon Vinegar Sauce with Vegetables and Raisin-basmati Rice

Rice Cannelloni with Herbed Goat Cheese Served with Simmered Barrigoule Style Young Vegetables

Dessert
Warm Pecan Pie with Vanilla Ice Cream

Cheeses
Selection of Caprice de Dieux, Bousault Fromage and Smokey Pepper Cheeses Served with Garnishes

Fruits
Fresh Fruits in Season

Finale
A Selection of Gourmet Coffees & Fine Teas Served with Pralines

Breakfast
From Singapore to Auckland

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

Fruit
Fresh Fruit Plate

Starters
Choice of Cereals or Yoghurt
Cornflakes or Granola with Fresh Cheese-kumquat Compote
Plain or Fruit Yoghurt

Wholesome Beginnings
Teochew Style Rice Porridge with Braised Pork, Omelette with Shredded Dried Scallops, Leafy Greens, Preserved Vegetables and Salted Egg

Selection of Dim Sum
Fun Quin with Pork, Seafood Beancurd Roll, Siew Mai, Har Kow and Lotus Leaf Rice

Golden Waffle Served with Berry Compote and Cottage Cheese

Fresh Eggs Prepared On-board (Boiled, Baked or Scrambled)
With your Choice of Grilled Bacon, Sausage, Baked Beans, Vine Ripened Tomato, Mushrooms and Muffin

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 Georges Blanc, Vonnas
Specially Prepared Meatless Selection

[oblivious]

Does anyone know what dishes the current Kyo Kaiseki BTC option ex-SIN contains?

Thinking about trying it again, but not if there's octopus or sea urchin...
________
Chris Bangle

[j.lin]

Does anyone know what dishes the current Kyo Kaiseki BTC option ex-SIN contains?

Thinking about trying it again, but not if there's octopus or sea urchin...

It's seasonal...
________
Chrysler sunbeam specifications