SQ878 SIN-TPE Oct,Nov 2011
lunch menu SINGAPORE TO TAIPEI
Prelude
Satay
With onion, cucumber and spicy peanut sauce
Starter
Poached scallops with cucumber salad and "Pico de
Gallo"
Main
*Slow cooked lamb shoulder flavoured with sage, spiced
eggplant puree and ovendried tomatoes
Braised duck with yam rice
A Singapore local dish of duck braised in soya sauce served with
yam rice, braised egg and peanuts
^Grilled garouper with parsley sauce, roasted vegetable
and couscous
Stir fried pork with shimeji mushrooms and chinese
chive, chinese vegetables and wheat noodle
Finale
Movenpick banana ice cream with milk chocolate sauce
Movenpick raspberry sorbet with vanilla sauce
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
*Exclusively created by Georges Blanc, Vonnas
^A healthier choice - lower in cholesterol and saturated fat than our main selection
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SQ860 SIN-HKG September 2011
Singapore->Hong Kong
Brunch
Prelude
Sliced Fresh Fruit
Starter
Choice of Cereals or Yoghurt
Cornflakes with Milk or Birchermuesli
Plain or Fruit Yoghurt
Main
Egg Noodles with Braised Beef Brisket and Vegetables
Selection of Dim Sum
Radish Cake, Prawn Siew Mai, Fried Chicken Chives Dumpling and Scallop Dumpling
Baked Crepe with Scrambled Egg and Chives, Chicken Sausage, Tomato and Potatoes
Finale
Chocolate Pudding with Raspberry
Breads
Assorted Breakfast Rolls
Butter - Fruit Preserve
Beverages
Gourmet Coffees & Selection of Fine Teas
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SQ286 AKL-SIN September 2011
Auckland->Singapore
Lunch
Prelude
Satay
with Onion, Cucumber and Peanut Sauce
Starter
Char-grilled Capsicums with Courgette and Asparagus
Main
Cod Medallions in Seafood Coulis with Zucchini, Asparagus and Potatoes
Wok-fried Pork with Leek and Ginger, Chinese Greens, Carrots and Fried Noodles
Japanese-style Beef Curry with Steamed Rice
Grilled Chicken Stuffed with Mushroom Served with Black Peppercorn Sauce, Selected Vegetables with Balsamic
Finale
Gourmet Ice Cream
Chocolate Mandarin Mousse
Gourmet Cheese with Garnishes
A Selection of Fresh Fruit
Gourmet Coffees & Selection of Fine Teas, with Pralines
Light Meal
Starter
Smoked Ham and Pasta Salad with Tomato Pesto
Main
Beef Rib Eye with Café De Paris Butter, Green Beans and Fondant Vegetables
Wok-fried Prawns in Hot Bean Paste and Dried Chilies, Braised Marrow and Steamed Rice
Spaghetti with Cream Sauce and Pan-fried Norwegian Salmon
Finale
Strawberry Charlotte with Strawberry Coulis
Gourmet Coffees & Selection of Fine Teas
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SQ285 SIN-AKL September 2011
Singapore->Auckland
Supper
Starter
Smoked Ham with Roasted Capsicum and Mesclun
Main
Steam Herbal Chicken in Natural Broth, Fine Beans with Hon Shimeji in XO Sauce, Mushroom Rice
Sautéed Prawns in Garlic Sauce, Capsicums, Broccoli and Boiled Parsley Potatoes
Masala Fish Fillet with Spicy Vegetables, Okra in Coconut and Basmati Rice
Finale
Banana Nougat Parfait with Strawberry, Mascarpone Cream
Gourmet Cheese with Garnishes
Gourmet Coffees & Selection of Fine Teas with Pralines
Breakfast
Prelude
A Choice of Apple, Tomato or Freshly Squeezed Orange
Sliced Fresh Fruit
Starter
Choice of Cereals or Yoghurt
Wheat with Milk or Yoghurt
Main
Wok-fried Udon Noodle with Chicken and Shrimps
French Toast Stuffed with Orange Cream, Blueberry Compote and Strawberries
Cheese Omelette, Chicken Sausage, Grilled Tomato and Potatoes
Breads
Assorted Breakfast Rolls
Butter - Fruit Preserve
Beverages
Gourmet Coffees & Selection of Fine Teas
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SQ863 HKG-SIN September 2011
Hong Kong->Singapore
Lunch
Starter
Nicoise Salad with Marinated Prawns and Balsamic Dressing
Main
“Meurette” Style Stewed Beef Short Ribs Served with Baby Vegetables and Sautéed Potatoes
Hong Kong Style Roast Duck Lye Fun Soup
Rice Noodles in Rich Broth with Duck and Leafy Greens
Steamed Garoupa with Dark Soya Sauce and Ginger, Braised Beancurd with Vegetables and Jasmine Rice
Finale
Choice of Ice Dessert
Rum-raisin Ice Cream or Mango Sorbet with Berry Compote
Gourmet Cheese with Garnishes
A Selection of Fresh Fruit
Gourmet Coffees & Selection of Fine Teas, with Pralines
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SQ67 GRU-BCN-SIN March 2011
supper menu SAO PAULO TO BARCELONA
Starter
Anti pasto
Italian style assorted appetiser of marinated prawns with mango relish, proscuito ham with melon and mozzarella with tomato
Main
*Breast of chicken supreme, white cabbage, pickled ginger, prune puree
Grilled beef fillet with spicy Cachaca sauce
Beef with spicy Brazilian sugar cane liquor sauce served with okra, peppers and vegetable rice
Seafood rice noodle soup
Rice noodles in rich broth garnished with steamed seafood and vegetables
Finale
Strawberry ice cream with berry compote
Gourmet cheese with garnishes
Gourmet coffees & selection of fine teas
before touch-down SAO PAULO TO BARCELONA
Prelude
A choice of apple, tomato or freshly aqueezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yoghurt
Cornflakes or museli with milk
Plain or fruit yoghurt
Main
Selection of dim sum
Oriental glutinous rice with chicken, pork dumpling, prawn dumpling and vegetable dumpling
Waffle with maple syrup, chicken sausages and roasted tomato
Poached eggs with Hollandaise sauce, bacon, ham, roasted tomato and roesti potatoes
Bread
Assorted breakfast rolls
Butter - Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
dinner menu BARCELONA TO SINGAPORE
Prelude
Satay
With onion, cucumber and spicy peanut sauce
Starter
Serrano ham with pickled melon and mesclun salad
red wine vinaigrette
Marinated octopus and piquillo peppers with arugula
lemon and olive oil vinaigrette
Main
*"Coq au vin" style chicken supreme with young vegetables and endive gratin
Grilled beef fillet with thyme jus, sauteed chunky vegetables and pea puree
Sauteed seafood with shellfish sauce, buttered vegetables and linguine pasta
Oriental pork in sweet and sour sauce, chinese vegetables and steamed rice
Finale
Inaugural flight delight
Champagne jelly surprise with fresh berries
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
breakfast menu BARCELONA TO SINGAPORE
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yoghurt
Fruit and fibre cereal with milk
Plain or fruit yoghurt
Main
Chocolate waffle with orange marmalade and mascarpone cheese
Wok fried egg noodles with chicken, prawns and seasonal vegetables
Cheese omelette with pork sausage, grilled tomato, mushrooms and potatoes
Breads
Assorted breakfast rolls
Butter - Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
*Exclusively created by Georges Blanc, Vonnas
SQ67Q GRU-BCN-SIN (S1/SN1/H6/D/SN1/B) 62-2.1 03-06 RC
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SQ68 SIN-BCN-GRU March 2011
Grabbed on the inaugural, so just a little late...
supper menu SINGAPORE TO BARCELONA
Starter
Gambas ajillo with watermelon salad
Spanish style chilled prawns with garlic, paprika and feta cheese
Main
*Seared sirloin with red wine butter and jus, sauteed haricot vert and pont neuf potatoes
Ramen with kurobuta pork belly in miso broth and vegetables
Warm chicken parmigiana sandwich with grilled eggplant, bush tomato chutney and citrus beet salad
Finale
A selection from the fruit basket
Gourmet cheese with garnishes
Gourmet coffees & selection of fine teas
breakfast menu SINGAPORE TO BARCELONA
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 cream-honey
Plain or fruit yoghurt
Main
French toast served with maple syrup, cottage cheese and fresh berries
Braised rice vermicelli with scallops, prawns, fish and leafy greens
Cheese-chive omelette with veal sausage, grilled tomato and potatoes
Breads
Assorted breakfast rolls
Butter - fruit preserve
Beverages
Gourmet coffees & selection of fine teas
lunch menu BARCELONA TO SAO PAULO
Prelude
Satay
With onion, cucumber and spicy peanut sauce
Starter
**Tuna nicoise salad
Seared tuna loin with potato, green bean, quail egg, cherry tomato, olive paste and pesto sauce
Main
*Roasted lamb loin with rosemary jus, ratatouille, pesto and fondant potatoes
Pan roasted monkfish with lemon garlic clam sauce, sauteed green beans and buttered linguine
Grilled beef fillet with red Rioja wine sauce, sauteed vegetables and lyonnaise potatoes
Oriental pork in sweet and sour sauce, stirfried vegetables and steamed rice
Finale
Inaugural flight delight
Champagne jelly surprise with fresh berries
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
light meal menu BARCELONA TO SAO PAULO
Starter
Antipasto platter
Serrano ham with burnt pineapple, burrata cheese with pesto, foie gras with mirabelle plum and coconut "Dacquoise"
Main
Pan roasted chicken with dried apricot butter and herb jus, buttered vegetables and roasted potatoes
Braised egg noodles with seafood, black mushroom and leafy greens
Pan roasted veal with mushroom onion sauce, sautted green beans, carrots and lettucine
Finale
Chocolate and orange cake
Gourmet coffees & selection of fine teas
*Exclusively created by Matthew Moran if Aria Restaurant, Sydney
SQ68Q SIN-BCN-GRU (S1/SN1/B/L/SN1/LM) 63-2.1 03-06 RC
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SQ211 SYD-SIN September 2011
breakfast menu SYDNEY TO SINGAPORE
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuseli
Plain or fruit yoghurt
Main
Pho bo
Vietnamese beef noodle in soup with fresh herbs
Baked crepe with chicken-mushroom ragout, buttered asparagus, tomato and panfried potatoes
Egg frittata with baked beans, vine-ripened tomato, mushrooms and gammon ham
Breads
Assorted breakfast rolls
Butter - Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
SQ212QC SYD-SIN (B/L3) 95-1.1 09 RC
lunch menu SYDNEY TO SINGAPORE
Starter
Mesclun with duckliver and duck confit
Lime vinaigrette
Main
*Seared beef fillet in morel-madeira sauce, roasted shallot, green bean, garlic confit and boiled potatoes
Braised snapper with garlic-ginger soya sauce, pak choi, red capsicum and fried noodles
Teriyaki style chicken served with assorted vegetables and steamed rice
Finale
Choice of ice cream
Viennetta ice cream or macadamia ice cream
served with fruit coulis
Gourmet coffees & selection of fine teas
*Exclusively created by Matthew Moran of Aria Restaurant, Sydney
SQ212QC SYD-SIN (B/L3) 95-1.2 09 RC
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SQ212 SIN-SYD September 2011
brunch menu SINGAPORE TO SYDNEY
Starter
Smoked salmon and mesclun with soba noodle
Served with soba sauce, seaweed and wasabi
Main
*Corn-fed chicken breast with ceps mushroom stuffing, buttered peas and fingerling potato mash
Dim sum selection
Ee fu noodles with roasted pork, pork dumpling, stuffed flower mushroom and har kow
Baked eggs with creamed spinach, veal sausage, roasted tomato, mushrooms and potatoes
Finale
Peach clafoutis
Baked with almond and kirsch in sweet pastry
Breads
Choice of bread rolls
Beverages
Gourmet coffees & selection of fine teas
SQ211C SIN-SYD (BL/HR) 13-1.1 09 RC
refreshment menu SINGAPORE TO SYDNEY
To Nibble On
Fettuccine with salmon and prawns in tomato basil sauce
Chicken and lamb satay
Renowned Singapore favourite, served with onion, cucumber, ketupat and spicy peanut sauce
Finale
Gourmet coffees & selection of fine teas
*Exclusively created by the SIA International Culinary Panel
SQ211C SIN-SYD (BL/HR) 13-1.2 09 RCLast edited by Nick C; 17 September 2011, 07:38 PM.
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SQ256 BNE-SIN August 2011
brunch menu BRISBANE TO SINGAPORE
Prelude
Sliced fresh fruit
Starter
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuseli
Plain or fruit yoghurt
Main
*Panfried beef fillet "En Croute" with sauteed mushrooms and foie gras port wine sauce
Braised egg noodles with prawns, fish fillet and vegetables
Baked egg with chicken sausage, baked beans, mushrooms and potatoes
Finale
Hazelnut and banana with cream anglaise
Breads
Choice of bread rolls
Butter - Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
refreshment menu BRISBANE TO SINGAPORE
To Nibble On
Warm brioche sandwich with ham salad and potato wedges
Oriental style fried rice with shredded dried scallops, crabmeat and pork char siew
Finale
Gourmet coffees & selection of fine teas
*Exclusively created by Georges Blanc, Vonnas
SQ256A BNE-SIN (BRN/HR) 19-1.1 07-08 RC
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SQ235 SIN-BNE August 2011
dinner menu SINGAPORE TO BRISBANE
Starter
Salad of sliced roast duck and lyches
Main
*Seared sirloin in cabernet sauce, creamed parmesan cheese spinach and roseti potatoes
Linguini with fish fillet in basil tomato sauce
Corn-fed chicken with wild rice-dried cranberry-apple and walnut
Char siew rice
Chinese barbecued pork with steamed rice and leafy greens
A popular Singaporean dish
Finale
Choice of desert
Chocolate ice cream or chocolate truffle cake with berry compote
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
continental breakfast SINGAPORE TO BRISBANE
Prelude
A choice of apple, tomato or freshly squeezed orange juice
A selection of frsh fruit
Breads
Assorted breakfast rolls
Butter - Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
*Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
SQ235A SIN-BNE (D/CB) 19-1.1 07-08 RC
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