SQ Raffles Class Menus

[jjpb3]

SQ 319 LHR-SIN April 2009

Dinner Menu London to Singapore

Prelude

Satay
With onion, cucumber and spicy peanut sauce

Starter

Marinated lobster with Greek salad of feta cheese, tomato, cucumber and olive
Choice of balsamic or lime-yoghurt dressing

Main

Corn-fed chicken breast with ceps mushrooom stuffing, buttered peas and fingerling butter mash*

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

Lamb rogan josh, spicy vegetables and pilaf rice

Grilled beef fillet served with green peppercorn sauce, celeriac puree, roasted vegetables**

Finale

Baked cheese cake with cherry compote

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines


*Exclusively created by Gordon Ramsay, London
**A healthier choice - lower in carbohydrate and calories than our main course


Light bite menu 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

Vegetarian and non-vegetarian instant noodles

Sandwiches

Assorted savoury finger sandwiches

Roasted vegetables and hummus wrap

Snacks

Assorted nuts

Chocolate bar

Cereal bar

Chips

Kjeldsens cookies

A selection from the fruit basket


Before touchdown London to Singapore

Prelude

A choice of apple, tomato or freshly-squeezed orange juice

Sliced fresh fruit

Starter

Choice of cereals or yoghurt
Cornflakes or muesli with milk
Plain or fruit yoghurt

Main

Chinese style braised udon noodles with roast duck and mushroom

Kedgeree
Poached and smoked haddock cooked rice, tomato and egg

Chive omelette served with kassler ham, baked beans, sauteed mushroom, bubble and squeak

Bread

Assorted breakfast rolls
Butter - fruit preserve

Beverages

Gourmet coffee & selection of fine teas


Your Breakfast Choice

This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out - if they do not receive your selection, you will be awakened for The Complete Breakfast.

The Complete Breakfast
Take your pick of the Main Event from our scrumptious selection.
Served earliest 2.5 hours prior to arrival.


Continental Breakfast
Delight in this simple yet wholesome meal.
Served earliest 1.5 hours prior to arrival.

[Carfield]

SQ 38 SIN-LAX 03-04 RC

March & April 2009
BUSINESS CLASS
Wine List
Champagne
Charles Heidsieck

White Wines
Geyser Peak Winery Chardonnay 2006, Alexander Valley
Villa Franz Riesling Kabinett 2006 Hattenheimer Rheingau

Red Wines
Chateau Ramafort 2002 Cru Bourgeois Medoc
Or
Chateau Patache D’Aux 2004 Cru Bourgeois Superieur Medoc

Lockwood Cabernet Sauvignon 2005 Monterey

Port
Graham’s 2003 Late Bottled Vintage Port
SQ 38 Singapore to Los Angeles
Dinner Menu
Prelude
Satay
With Onion, cucumber and spicy peanut sauce
Glazed eel and avocado maki
Chinese style diced BBQ duck with XO sauce in mini tart

Starter
Prawn with nicoise salad
Sauteed prawns with potato, green beans, olives, quail eggs, tomatoes and mache lettuce served with citrus vinaigrette or cocktail dressing

Main
*Seared black cod with white bean-lobster stew in fish veloute and asparagus
*Exclusively created by Gordon Ramsay, London
Or
Braised chicken thigh in Shiraz red wine, sautéed spinach, roasted baby carrot, garlic mashed potato
Or
Stir fried beef with ginger and spring onions served with selected vegetables and steamed rice
Or
Ramen with kurobuta pork belly in miso broth and vegetables

Finale
Haagen-Dazs Strawberry cheesecake ice cream
Vanilla caramel brownie ice cream
Both garnished with vanilla sauce and granola
Cape wickham double brie, lighthouse blue brie, surprise bay cheddar
Served with fig paste, grapes, walnut and biscuit
Fruits in season
Gourmet coffees and selection of fine teas, with praline

Light bites menus
To Nibble On
Fish ball noodle soup
Noodles in broth served with fish balls and fish cakes

Omelette with jalapeno jack cheese, Italian pork sausage, sautéed mushroom and cornflakes

Warm sweet sesame bun with teriyaki style beef, tomato and potato chips

Singapore nasi lemak
Malay style coconut rice with spicy prawns, peanuts, ikan bills, grilled fish cake, egg omelette and fried chicken
A local favorite served with sambal chili

Finale
Gourmet coffees and selection of fine teas

Before touch down
Starter
Antipasto plate
Marinated scallops, parma with endive, tomato mozzarella

Main
*Chicken roulade in hot and sour sauce, spinach tofu with mushroom and steamed rice
*Exclusively created by Sam Leong of Tung Lok Group, Singapore
Or
Braised ee fu noodles with prawn dumplings, leafy greens and mushrooms
Or
Griddled hotcake served with strawberry compote and ricotta cheese
Or
Grilled beef fillet served with mushroom sauce, roasted tomato and gratinated potato

Finale
Baked cheesecake with cherry compote
Gourmet coffees and selection of fine teas
SQ38TA SIN-LAX (D/SR2/LMT) 42-1.3 03-04 RC

[Carfield]

SQ 37 LAX-SIN 03-04 RC

March to April 2009
SQ 37 Los Angeles to Singapore
Dinner Menu
Starter
Salad of Cajun spiced grilled chicken with Boston and Frisee lettuces, caramelized walnut and feta cheese
Choice of chipotle or citrus dressing

Main
*Seared beef fillet in cabernet butter, baby carrots, sautéed fingerling potato with onion, crispy pork and sage
*Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
Or
Gaeng chu cheep la
Snapper in red curry sauce served with seasonal vegetables, steamed rice
Or
Pan roasted chicken breast served with thyme jus, goat cheese-cauliflower timbale, haricot vert, crushed potato with sour cream and chives
Or
Wok fried marinated pork chop with Chinese barbecue sauce served with braised beancurd and vegetables, steamed rice

Finale
Choice of macadamia or mocha almond fudge ice cream garnished with granola and chocolate sauce
Old chatham Hudson valley camembert, tome idyllic Putney Vermont, Humboldt fog by cypress grove chevre
Served with dried apricot, grapes, walnut and biscuits
Fruits in season
Gourmet coffees and selection of fine teas, with pralines

Light Bites Menu
To Nibble On
Mee siam
Malay style spiced rice vermicelli in tamarind gravy with prawn, eggs and chives shoot
A popular Singaporean dish
Or
French toast with sausage sandwich served with baked potato skin with bacon and cheese
Or
Assorted dim sum
Fried noodles with char siew, pork siew mai, prawn har gow
Or
Spaghetti pasta with chunky bacon cabonara style and shaved Parmesan

Finale
Gourmet coffees and selection of fine teas

Breakfast menu
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Fresh Fruit

Starter
Choice of cereals or yogurt
Cornflakes or raisin bran with milk
Plain or fruit yogurt

Main
*Pan fried seabass fillet in vanilla veloute, buttered spinach and new potatoes
*Exclusively created by Gordon Ramsay, London
Or
Warm scrambled egg, bacon, cheese and mushroom burrito served with tomato salsa and black bean salad
Or
Braised egg noodles with prawns, scallops, sliced fish and mushroom
Or
Wok fried chicken with cashew nuts, capsicums, celery and onion served with chicken flavored rice

Breads
Freshly baked breads served with butter and preserves

Beverages
Gourmet coffees and selection of fine teas
SQ 37TA LAX-SIN (D/SR2/B) 42-1.3 03-04 RC

[Dickson]

SQ466C SIN-CMB (L2) 55-1.1 05-06 RC

lunch menu singapore to colombo

Appetiser
Tian of prawns and avocado with mizuna salad and bonito flakes

Main Courses
*Chutney wala chicken, kadai babycorn, tempered dal and potato-cauliflower pilaf

Beef goulash with steamed potatoes

Pad Thai goong sod
Thai style fried rice noodles with shrimps

Finale
Apricot frangipane with English cream
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines

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


champagnes & wines

Champagnes
Charles Heidsieck

White wines
Saint-Veran “Rives De Longsault” 2005 Domaine Des Deux Roches
Villa Franz Riesling Kabinett 2006 Hattenheimer Rheingau

Red wines
Chateau Patache D” Aux 2004 Cru Bourgeois Superieur Medoc
Rive Barbera D’asti Cascinone 2006 Araldica

Port
Grahams 2003 Late Bottled Vintage Port

[Dickson]

SQ467C CMB-SIN (L2) 55-1.1 05-06 RC
lunch menu colombo to singapore

Appetiser
Smoked salmon with potato and walnut salad

Main Courses
*Gosht kalia, kastoori aloo, dal kabila and mughlai tarkari pulao
Lamb in nut gravy, baby potatoes, tempered dal and vegetables pilaf

Braised noodles with soya chicken and Chinese greens

Tournedos of beef with green peppercorn sauce, buttered vegetables and mashed potatoes

Finale
Banana and coconut cake with English cream
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines

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

[MAN Flyer]

SQ976 SIN-BKK April 09

light meal menu SINGAPORE TO BANGKOK

Starter
Salmon marinated with Asian spices and bean sprout salad

Main
*Grilled beef steak, horseradish butter, bordelaise sauce, celeriac dauphinoise, green beans

Stir fried seafood with hot bean sauce, vegetables and steamed rice

Pork stew "Cacciatora", seasonal vegetables and roasted potatoes

Thai style fried rice noodles with minced chicken and bean sprouts

Finale
Fresh fruit selection

Gourmet coffees & selection of fine teas

*Exclusively created by Mathew Moran of Aria Restaurant, Sydney

SQ976XB SIN-BKK (LM4) 146-1.1 04 RC

[B727]

SQ 17 April 2009

dinner menu VANCOUVER TO SEOUL

Prelude

Satay
With onion, cucumber and spicy peanut sauce


Starter
Marinated salmon with mesclun and vegetables
Sweet mustard dill dressing


Main
*Seared lamb chops with jus, crushed pea with mint, leek and olive oil mashed potato

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

Seafood udon soup
White wheat noodles in light chicken broth garnished with prawns, scallops, sliced fish and seaweed

Seared chicken in sage jus, roasted vegetables and sauteed baby spinach


Finale
Macadamia ice cream with chocolate filigree

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines


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



light bites menu VANCOUVER TO SEOUL

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
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
Croissant with turkey and tomato

Cheese with tomato and cucumber sandwich


Snacks
Assorted nuts

Potato chips

Cookies

Chocolate bar

Cheese biscuit

A selection from the fruit basket


light meal menu VANCOUVER TO SEOUL

Starter
Cous-cous-roasted vegetables salad with scallops and garden greens


Main
Japanese style beef curry with steamed rice

Italian style cold penne pasta with roasted vegetables, pinenuts, olives and rocket-pesto

Braised fillet of snapper with roasted bell pepper sauce, pumpkin, green beans and dill potatoes


Finale
Grand marnier creme brulee with citrus compote

Gourmet coffees & selection of fine teas


supper menu SEOUL TO SINGAPORE

Starter
Salad of asparagus with olive and tomato, marinated prawns and garden greens


Main
*Seared sirloin with red wine butter and jus, sauteed haricot vert and pont neuf potatoes

Kodeun-e jorean
Korean style fish with braised daikon and steamed rice

Wok fried sliced chicken in sesame oil and button mushrooms, seasonal vegetables and steamed rice


Finale
Chocolate ice cream with strawberry compote and wafer

Gourmet cheese with garnishes

Gourmet coffees & selection of fine teas


Exclusively created by Matthew Moran of Aria Restaurant, Sydney



SQ 17XA YVR-ICN-SIN (D/SN1/LM/S1) 14-2.1 03-04 RC

[9V-JKL]

SQ22 SIN-EWR Jan '09

LUNCH MENU

STARTER
Mesclun with marinated lobster and sundried tomato-couscous salad

MAIN
*Tagline of baby chicken with saffron couscous, date chutney, preserved lemon
Exclusively created by Matthew Moran of Aria Restaurant, Sydney

Char Siew Mee
Egg noodles in rich pork broth with sliced honey glaced pork, chye sim and mushroom

+Grilled atlantic cod served with tomato herb coulis, mixed vegetables and olive oil flavoured mashed potato
A healthier choice - lower in carbohydrates and calories than our main selection

Beef Rendang
A popular Singaporean dish of spicy braised beef with vegetables in coconut gravy and tumeric rice

FINALE
Choice of Movenpick Chocolate ice cream
or
Haagen-Dazs summer berries Ice Cream
Both served with cherry compote

Fruits in season

Gourmet coffees and selection of fine teas, with pralines


DINNER MENU

PRELUDE
Satay
With onion, cucumber and spicy peanut sauce

STARTER
Caesar salad with Chinese style roasted duck and crispy wanton skin

MAIN
*Steamed herbal chicken in natura; broth, fine beans with hon shimeji in xo sauce, mushroom rice
Exclusively created by Sam Leong of Tung Lok Group, Singapore

+ Braised beef rib served with celeriac puree, roasted vegetables
A healthier choice - lower in carbohydrates and calories than our main selection

Unagi Kabayaki
Grilled eel with sweet soya sauce served with seasonal vegetables and steamed rice

Grilled kuro buta pork loin served with assorted mushroom sauce, roasted vegetables and sauteed potato

FINALE
Choice of black-white sesame panna cotta
or
peach crumble
Both served with strawberyy coulis

Cape wickham double brie, lighthouse blue brie, surprise bay cheddar
Served with fig paste, grapes, walnuts and biscuits

Gourmet coffees and selection of fine teas, with pralines

LIGHT BITES MENU

TO NIBBLE ON

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

Selection of dim sum
Glutinous rice with chicken, pork dumplings and prawn dumplings

Penne with arrabiata sauce, sauteed prawns and roasted eggplant

Griddled hotcakes with maple syrup, bacon, sausage and roasted roma tomato

FINALE

Gourmet coffees and selection of fine teas

SQ22TC SIN-EWR (L/D/SR2) 23-1.1 01RC

[9V-JKL]

SQ21 EWR-SIN Jan '09

SUPPER MENU

STARTER
Wedge salad of boston lettuce with serrano ham, roasted pear and gorgonzola cheese
Choice of balsamic vinaigrette or ranch dressing

MAIN
*Surf and turf of scallop and braised shortrib with sauteed zucchini-squash with mashed potatoes
Exclusively created by Alfred Portale of Gotham Bar & Grill, New York

Chinese style snapper in hot bean sauce served with stir fried vegetables and fried rice

Fettuccine with creamy assorted mushroom ragout garnished with grilled cajun spiced chicken

Braised lamb korma with spiced vegetables and basmati rice

FINALE

Baked cheese cake

Chocolate truffle cake

Reny picot brie, sharp cheddar, blue cheese
Served with fruit compote, grapes, walnuts and biscuits

Fruits in season

Gourmet coffees and selection of fine teas, with pralines

LIGHT BITES MENU

TO NIBBLE ON

Kway Teow soup with fish ball and minced pork

Fried egg noodles with shrimps, scallops and vegetables

Warm southern style breaded chicken sandwich, baked potato wit cheese and bacon

Mushroom omelette served with chicken apple sausage, hash brown potato and refreshing yoghurt drink

FINALE

Gourmet coffees and selection of fine teas

BREAKFAST MENU

PRELUDE
A choice of apple, tomato or freshly squeezed orange juice

Sliced fresh fruit


STARTER
Choice of cereals or yoghurt
Cornflakes with milk or granola with yoghurt-berry compote
Plain or fruit yoghurt

MAIN
*Pan roasted seabass fillet, mussels and capsicum stew, tomato fondue, sauteed spinach
Exclusively created by Gordon Ramsay, London

Thai style chicken curry with seasonal vegetables and steamed rice

Braised egg noodles with beef, mushrooms and leafy greens

Frittata artichoke spinach, roasted tomato, chicken herb sausage and roesti potato

BREADS
Freshly baked breads served with butter and preserves

BEVERAGES
Gourmet coffees and selection of fine teas


SQ21TC EWR-SIN (D/SR2/B) 23-1.1 01RC

[MAN Flyer]

SQ327 MAN-SIN MAY 09

lunch menu MANCHESTER TO SINGAPORE

Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
Tian of slamon with prawn and celery

Main
*Sauteed chicken in red wine sauce with confit of lemon slices, fricasse of peas-mushrooms and potatoes

Sweet & sour pork with vegetables and fried rice

Fish tandoori with mixed vegetables korma and steamed basmati rice

Grilled New Zealand lamb chops provencale with seasonal vegtables and potatoes

Finale
Strawberry ice cream in brandy snap basket

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

*Exclusively created by Gordon Ramsay, London

breakfast menu MANCHESTER TO SINGAPORE

Prelude
A choice of apple, tomato or freshly squeezed orange juice

Sliced fresh fruit

Starter
Choice of cereals or yoghurt
Cornflakes or museli with milk
Plain or fruit yoghurt

Main
English breakfast
Bacon, pork sausage, baked beans, mushroom frittata and potatoes

French toast with caramelised pineapple and creme fraische

Omelette with chives, pacetta, grilled tomato and roseti potato

Breads
Assorted breakfast rolls
Butter - fruit preserve

Beverages
Gourmet coffess & selection of fine teas

SQ327C MAN-SIN (L/SN1/B) 36-1.3 05-06 RC

[9V-JKL]

SQ602 SIN-ICN Apr'09

MENU

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

MAIN
Croissant with smoked salmon and shaved cucumber, mixed salad

Braised udon noodles with beef and Vegetables

Singapore Nasi Lemak
Malay style coconut rice with spicy prawns, peanuts, ikan bilis, grilled fish cake, egg omelette and fried chicken
A local favourite served with sambal chilli

American Breakfast
Yoghurt
Crepe with scrambled egg and bacon, pork sausage, roma tomato, mushrooms and potato
Bread selection with preserves

Continental Breakfast
Assorted bread with preserves

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

FINALE
Gourmet coffees and selection of fine teas


SQ602A SIN-ICN (CM1) 03-04RC

[9V-JKL]

SQ603 ICN-SIN Apr'09

BRUNCH MENU

PRELUDE
Satay
with onion, cucumber and spicy peanut sauce

STARTER
Salad of asparagus with olive and tomato, marinated prawns and garden greens

MAIN
++Seared sirloin with red wine butter and jus, sauteed haricot vert and pont neuf potatoes

Kodeun-e jorean
Korean style fish with braised daikon and steamed rice

Wok fried sliced chicken in sesame oil and button mushrooms, seasoned vegetables and steamed rice

**Sauteed scallops in white wine sauce with vegetables and green pea mash

++ Exclusively created by Matthew Moran of Aria Restaurant, Sydney
** A healthier choice - lower in carbohydrates and calories than our main selection

FINALE
Chocolate ice cream with strawberry compote and wafer
Gourmet cheese with garnishes
A selection of fresh fruit

BEVERAGES
Gourmet coffee & selection of fine teas, with pralines

SQ603A ICN-SIN (BL) 03-04RC

[Dickson]

SQ918C SIN-MNL

SQ918C SIN-MNL (D3) 95-1.1 05 RC

dinner menu singapore to manila

Starter
Smoken chicken with mozzarella cheese, tomato and mesclun served with balsamic vinaigrette

Main
*Roasted pork rib in Oriental barbeque sauce with seasonal vegetables and fried rice

Grilled salmon fillet served with hollandaise sauce, steamed asparagus, tomato and roesti potato

Indonesian style braised lamb with spices, vegetables and steamed rice

Finale
Panna cotta with pineapple compote
Light cream custard with pineapple compote

Gourmet coffees & selection of fine teas

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


champagnes & wines

Champagnes
Charles Heidsieck

White wines
Villa Franz Riesling Kabinett 2006 Hattenheimer Rheingau
Yalumba Unwooded Chardonnay 2007 South Australia

Red wines
Chateau Patache D” Aux 2004 Cru Bourgeois Superieur Medoc
Rive Barbera D’asti Cascinone 2006 Araldica

Port
Grahams 2003 Late Bottled Vintage Port

[Dickson]

SQ915C MNL-SIN

SQ915C MNL-SIN (B) 95-1.1 05 RC

breakfast menu manila to singapore

Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit

Main
Fried rice with vegetable and beancurd roll

Poached eggs with creamed spinach, mushrooms, bacon and potatoes

Braised egg noodles with minced pork, vegetables and pork dumpling

Breads
Assorted breakfast rolls
Butter – Fruit preserve

Beverages
Gourmet coffees & selection of fine teas

[SQJunkie]

SQ231 SIN-SYD MAY 09

SQ231C SIN-SYD (CM1) 26-1.1 05 RC

MENU Singapore to Sydney

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

Main

Warm shaved glace ham, cheddar cheese and roasted vegetable panini served with potato chips

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

Braised egg noodles with prawns, scallops and leafy greens

American Breakfast

Cornflakes
Frittata broccolini-spinach, chicken sausage,baked bean,sauteed mushroom and roasted potato
Bread selection and preserves

Continental Breakfast
Assorted bread and preserves

Prawn Noodle Soup
Noodles in broth served with prawn and fish cake

Your meal will be served with a selection of fresh fruits

Finale

Gourmet coffees & selection of fine teas