SQ 975 BKK-SIN May 2013
lunch menu BANGKOK TO SINGAPORE
Starter
Thai style assorted seafood salad
Main
& Chicken in tarragon vinegar sauce with vegetables and raisin-basmati rice
Kra pau moo
Thai style pork with fresh basil, vegetables omelette and steamed rice
Steamed fish fillet with tomato sauce, seasonal vegetables and buttered parsley potatoes
Finale
Haagen Dazs ice cream
Gourmet coffees & selection of fine teas
& Exclusively created by George Blanc, Vonnas
Please accept our apologies if your choice of meal is not available
SQ975B BKK-SIN (L3) 55-1.1 10-12 RC
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SQ 871 HKG-SIN May 2013
May 2013
SQ 871
Hong Kong to Singapore
Dinner Menu
Starter
Nicoise salad with mustard seared prawns
Main
*Veal fillet with chanterelles and garlic-celery pudding
Veal jus thickened with spice and eggplant pulp
Exclusively created by Georges Blanc, Vonnas
Or
Steamed cod fillet with spicy black bean sauce, Chinese greens, carrots and fried rice
Or
Seared Chicken in jus, roasted vegetables in olive oil and broccoli
A healthier choice
Or
Fried pork with mandarin peel sauce, Chinese vegetable and steamed rice
Finale
Choice of Haagen Dazs frozen dessert
Raspberry sorbet or chocolate ice cream with fruit salad
Selection of Camembert, Pecorino and Shropshire Blue served with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
SQ871C HKG-SIN (D1) 79-1.1 05 RC
Wine List
Champagne & Wines
Champagne
Champagne Charles Heidsieck Brut Reserve
White Wines
2010 Weinhaus Ress Rheingau Riesling, Germany
2010 William Fevre Champs Royaux Chablis, Burgundy, France
Red Wines
2008 Chateau Preuillac Cru Bourgeois Medoc, Bordeaux, France
or
2009 Chateau Loudenne Medoc Cru Bourgeois, Bordeaux, France
2010 Yalumba Patchwork Shiraz, Barossa, South Australia
Port
Taylor’s 10-Year-Old Tawny Port, Portugal
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SQ 872 SIN-HKG May 2013
May 2013
Singapore Airlines Business Class
SQ 872
Singapore to Hong Kong
Dinner Menu
Starter
Tian of Alaskan king crab and Mango with Mesclun
Singapore dressing
Main
*Halibut roll with “A La Forestiere” stuffing, crystallized tomatoes, saffron potatoes and lobster sauce
Exclusively created by Georges Blanc, Vonnas
Or
Oriental Style Barbecued duck and Soya Flavored Chicken with fragrant steamed rice
Or
Grilled Beef Fillet with thyme jus, buttered seasonal vegetables and potatoes
Or
Seafood Hor Fun
Chinese style stir-fried rice noodles with seafood
A popular Singaporean dish
Finale
Choice of dessert
Movenpick Swiss chocolate ice cream or Blueberry cheesecake with vanilla sauce
Selection of Camembert, feta cheese, and Monterey Jack served with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
SQ872C SIN-HKG (D1) 79-1.1 05 RC
Wine List
Champagne & Wines
Champagne
Champagne Charles Heidsieck Brut Reserve
White Wines
2010 Weinhaus Ress Rheingau Riesling, Germany
2010 William Fevre Champs Royaux Chablis, Burgundy, France
Red Wines
2008 Chateau Preuillac Cru Bourgeois Medoc, Bordeaux, France
or
2009 Chateau Loudenne Medoc Cru Bourgeois, Bordeaux, France
2010 Yalumba Patchwork Shiraz, Barossa, South Australia
Port
Taylor’s 10-Year-Old Tawny Port, PortugalLast edited by Carfield; 14 May 2013, 03:43 PM.
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SQ 973 BKK-SIN April 2013
light meal menu BANGKOK TO SINGAPORE
Starter
Prawns and spicy papaya salad
Main
& Stewed duck with ginseng, stir fried fine beans with honshiimeji in xo sauce, mushroom rice
Grilled Kurobuta pork with morel sauce, buttered vegetables and roasted rosemary potatoes
@Grilled garouper with parsley sauce, roasted vegetable and couscous
Finale
Haagen Dazs ice cream
Gourmet coffees & selection of fine teas
& Exclusively created by Chef Sam Leong, Singapore
@ A healthier choice - lower in cholesterol and saturated fat
Please accept our apologies if your choice of meal is not available.
SQ973H BKK-SIN (LM) 54-1.1 10-12 RC
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SQ173 SGN-SIN April 2013
lunch menu HO CHI MINH CITY TO SINGAPORE
Starter
Prawns with orange lotus root salad
Pepper and tomato relish
Main
*Wok fried black pepper beef tenderloin with asparagus, chinese greens, red capsicum and fried rice
Braised egg noodles with chicken, black mushrooms and leafy greens
Barramundi fillet in lemon herb butter sauce, carrot, sauteed spinach and potato with olives
Finale
Raspberry panna cotta
with mango and lychee pearls
Gourmet coffees & selection of fine teas
*Exclusively created by Sam Leong
SQ173B SGN-SIN (L3) 11-1.1 03-04 RC
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dinner menu LOS ANGELES TO TOKYO
Starter
Smoked salmon roulade with Waldorf salad
Main
Seared lamb in black pepper sauce, seasonal vegetables and fried rice
Seared pink snapper
with artichoke, fennel, sunchoke-celeric puree and hazelnut butter
Pan roasted Jidori chicken
with mushroom onion sauce, buttered vegetables and fettuccine
Finale
Coffee ice cream with chopped pistachio and berry compote
Rouge Et Noir triple creme brie, Rouge Et Noir le petit blue and purple moon
served with dried apricots, grapes, walnuts and crackers
A selection of fresh fruit
Gourmet coffees and selection of fine teas, with pralines
SQ11 LAX-NRT (April 2013)
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SQ392 SIN-IST
breakfast menu SINGAPORE TO ISTANBUL
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereal or yoghurt
Cornflakes or muesli with milk
Plain or fruit yoghurt
Main
Griddled pancakes with mixed berries mascarpone and maple syrup
Braised ee-fu noodles with prawns, fish, scallops and leafy greens
Egg frittata with baked beans, grilled tomato, mushrooms and chicken sausage
Breads
Assorted breakfast rolls
Butter - fruit preserve
Beverages
Gourmet selection & selection of fine teas
Please accept our apologies if your choice of meal is not available
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SQ392 SIN-IST
supper menu SINGAPORE TO ISTANBUL
Starter
Heirloom tomato with marinated large prawn and bacconcini, balsamic dressing
Main
# Grilled fillet steak, chimcichurri salsa, roasted baby tomatoes, mushrooms, potato
Balinese grilled chicken
stirfried green beans, eggplant, tomato and steamed rice
* Salmon fillet in saffron sauce with braised fennel, sweet pepper and rucola mashed potato.
Finale
Opera cake with raspberry coulis
Selection of Camembert, sundries tomato cream cheese and Monterey cheeses served with garnishes
Gourmet selection & selection of fine teas
# Exclusively created by Matthew Moran of Aria Restaurant, Sydney
* A healthier choice - lower in cholesterol and saturated fat
Please accept our apologies if your choice of meal is not availableLast edited by SilverChris; 11 April 2013, 09:08 PM.
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SQ186 SIN-SGN April 2013
dinner menu SINGAPORE TO HO CHI MINH CITY
Starter
Marinated scallops with jellyfish and mesclun
Main
*Roasted chicken breast, balsamic jus, sweet and sour capsicums, vegetable gratin, asparagus
Steamed garoupa with mushrooms and soya sauce, seasonal vegetables and fried rice
Pan fried pork loin in thyme jus with vebgetables and garlic-mashed potatoes
Finale
Ice jelly with fresh fruit
Gourmet coffees & selection of fine teas
SQ186B SIN-SGN (D3) 14-1.1 03-04 RC
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SQ 227: SIN-MEL
dinner menu SINGAPORE TO MELBOURNE
Starter
Heirloom tomato soup with jellied king crabmeat and slow-dried tomato
Main
Beef fillet in red wine sauce, onion soubise, sauteed spinach, baby carrot, turnip and shimeji mushroom
Chicken noodle soup
Egg noodles in chicken soup garnished with sliced chicken, mushrooms and leafy greens
Chilean bass with roasted tomato vinaigrette, broccolini, yellow capsicum and sundried tomato mashed potatoes
Baked tandoori lamb chop with mint chutney, pineapple-onion salad and cumin pilaf rice
Finale
Chocolate and banana cake with vanilla sauce
Chendol with coconut ice cream
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
continental breakfast SINGAPORE TO MELBOURNE
Prelude
A choice of apple, tomato or freshly squeezed orange juice
A selection of fresh fruit
Breads
Assorted breakfast rolls
Butter - Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
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SQ319: London-Singapore 27 March
dinner menu LONDON TO SINGAPORE
Prelude
Satay
with onion, cucumber and spicy peanut sauce
Starter
Marinated crayfish and grilled vegetables with salad
Main
Seared lamb loin with jus, braised puy lentil and potato mash
Braised cod fish with Oriental black peppercorn sauce, seasonal vegetables and fried ee fu noodles
Tandoori chicken, prawn and lamb kebab with briyani rice, cucumber-pineapple/onion salad and coriander chutney
Seared Scottish Aberdeen Angus beef fillet in red wine sauce, seasonal vegetables and potatoes
Finale
Fruit medley cheesecake
Tartufo nocciola
Hazelnut semifredo with a rich chocolate center, covered in hazelnut praline and crushed meringue
Somerset brie, blue stilton and black bomber
served with quince paste, grapes, nuts and crackers
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
before touch-down LONDON TO SINGAPORE
Prelude
A choice of apple, tomato, freshly-squeezed orange juice or smoothie
Sliced fresh fruit
Starter
Choice of cereal or yoghurt
All Bran with milk or yoghurt
Main
Singapore roti prata
Fried India flat bread served with spicy chicken curry
A popular local dish
Trio of waffle, pancake, and French toast
with strawberry coulis, fresh berries and mascarpone cheese
Spinach and caramelized onion frittata
with pork sausage, tomato and mushrooms
Bread
Assorted breakfast rolls
Butter - Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
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SQ185: SGN-SIN evening flight
dinner menu HO CHI MINH CITY TO SINGAPORE
Starter
Mango salad with scallop and egg roll-pork mousse
Main
Stewed chicken in red wine with selected vegetables and fettuccine pasta
Barramundi fillet in lemon herb butter sauce, carrot, sautéed spinach and potato with olives
Vietnamese style braised pork with chili-lemongrass, seasonal vegetables, and egg noodles
Finale
Chocolate brownie
Gourmet coffees and selection of fine teas
SQ185C SGN-SIN (D3) 12-1.1 01.RC
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