SQ Raffles Class Menus

[9V-JKL]

SQ38 SIN-LAX May-Jun '09

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 vinagrette or cocktail dressing

MAIN
+ Seared Cod in preserved chili sauce with seasonal vegetables and fried rice

* Grilled beef steak served with red wine jus, xo heart tomato salad

Fettuccine with tomato herb sauce, arugula lettuce and sauteed prawns

Famous Singapore chicken rice

+ exclusively created by Sam Leong of Tung Lok Group, Singapore
* A healthier choice

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 & selection of fine teas, with pralines


LIGHT BITES MENU

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

Mushroom omelette, chicken herb sausage, sauteed tomato, roesti potato and granola

Spaghetti pasta with chunky bacon carbonara style topped with grilled salmon

Braised egg noodles with beef, mushrooms and leafy greens

FINALE
Gourmet coffees & selection of fine teas


BEFORE TOUCH-DOWN MENU

STARTER
Antipasto plate
marinated scallops, parma with endive, tomato mozzarella

MAIN
+ Black cod, pepperade, asparagus, basil pesto, aged balsamic

Wakadori teriyaki
Japanese style chicken with soya glaced served with seasonal vegetables and steamed rice

Vegetable fritatta served with bacon, sauteed mushrooms, tomato and roesti potato

Singapore fried carrot cake

+ exclusive created by Matthew Moran of Aria Restaurant, Sydney

FINALE
Baked cheese cake with cherry compote

Gourmet coffees & selection of fine teas

SQ38TC SIN-LAX (D/SR2/LMT) 05-06 RC

[9V-JKL]

SQ37 LAX-SIN May-Jun '09

DINNER MENU

STARTER
Seared ahi tuna, assorted heirloom tomato, baby arugula, choice of creamy sesame or aged balsamic dressing

MAIN
*Halibut with ceps crust in verjus sauce, braised savoy cabbage, sauteed ceps, roasted cauliflower and fingerling potatoes
Exclusively created by Alfred Portale of Gotham Bar & Grill, New York

Pan fried Chinese style pepper steak served with seasonal vegetables and fried rice

Sweet and spicy "Orange" chicken served with selected vegetables and steamed rice

Grilled marinate veal sirloin served with masala wine jus, ragout of bacon, leek and onion, haricot vert and crushed potato with sour cream

FINALE

Macadamia ice cream

Mocha almond fudge ice cream
Garnished with granola and chocolate sauce

Old chatham hudson valley camembert, tomme idyllic putney vermont, humboldt fog by cypress grove chevre
Served with dried apricot, grapes, walnuts and biscuits

Fruits in season

Gourmet coffees and selection of fine teas, with pralines

LIGHT BITES MENU

TO NIBBLE ON

Kao tom
Thai style rice porridge with pork meatball, fried garlic and pickled vegetables

Deinver omelette served with bacon, baked bean, sauteed mushroom, hash brown potato and refreshing yoghurt drink

Braised egg noodles with prawns, scallops, sliced fish and mushrooms

Krispy kreme doughnut


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 or granola with milk
Plain or fruit yoghurt

MAIN
*Beef tenderloin with cafe de paris butter, green beans andfondant potatoes
Exclusive created by Matthew Moran of Aria Restaurant, Sydney
Jalapeno cheese omelette served with apple chicken sausage, sauteed mushroom and home fries

Fried egg noodles with chicken, shrimps and cabbage

Steamed ling fish with ham and mushroom served with soya sauce, selected vegetables and steamed rice

BREADS
Freshly baked breads served with butter and preserves

BEVERAGES
Gourmet coffees and selection of fine teas


SQ37TC LAX-SIN (D/SR2/B) 05-06 RC

[Dickson]

SQ970 SIN-BKK

SQ970C SIN-BKK (BRN) 100-11 05 RC
brunch menu SINGAPORE TO BANGKOK

Prelude
Sliced fresh fruit

Main
Singapore fried carrot cake
A hearty traditional dish of fried savoury radish - rice pudding with prawns and pickled turnip

Singapore roti prata
Fried Indian flat bread served with spicy fish curry
A popular local dish

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

Finale
Thai style jelly with coconut

Breads
Choice of bread rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas

[Dickson]

SQ973 BKK-SIN

SQ973C BKK-SIN (L4) 100-11 05 RC
lunch menu BANGKOK TO SINGAPORE

Starter
Scallop with papaya salad

Main
*Roasted bacon wrapped beef fillet served with red wine jus, bone marrow, shallot puree and sauteed spinach

Steamed pork marinated in ginger black beans sauce, stir fried asian vegetables and noodle

Thai style green curry fish, seasonal vegetables and steamed rice

Braised chicken Southern style
served with seasonal vegetables and steamed rice

Finale
Fresh fruit selection

Gourmet coffees & selection of fine teas

* Exclusively created by Georges Blanc, Vonnas

[MAN Flyer]

SQ323 AMS-SIN May 09

lunch menu AMSTERDAM TO SINGAPORE

Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
Gravadlax with pickles and leafy greens

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

Stir fried seafood in tomato-chilli sauce, selected vegetables and fried noodles

Thai style red curry duck, seasonal vegetables and steamed rice

Whit asparagus with Hollandaise sauce, Country-style ham and potatoes

Finale
Bitter chocolate tart with chocolate ice cream, citrus suace and raspberry

Gourmet cheese with garnishes

A selection of resh fruit

Gourmet coffess & selection of fine teas, with pralines

*Exclusively created by Gordon Ramsay, London

breakfast menu AMSTERDAM 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
Scrambled egg with chicken chipolata, grilled tomato and hash brown potatoes

Braised rice noodles with seafood and Chinese black mushrooms

Golden waffle with caramelised apple and mascarpone cream
strawberry mint salad and honey

Breads
Assorted breakfast rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas

SQ323C AMS-SIN (L/SN1/B) 35-1.3 05-06 RC

[KC*]

lunch menu SINGAPORE to HANOI

Starter
Thai style prawns with green papaya salad

Main
*Chicken roulade in hot and sour sauce, spinach tofu with mushroom and steamed rice

Pan fried fish with lemon dill sauce, seasonal vegetables and penne pasta

Gyuniku rosu nanbuyaki
Grilled beef with spring onion served with selected vegetables and steamed rice

Finale
Japanese red bean ice cream with green tea sauce

Gourmet cheese with garnishes

A selection of resh fruit

Gourmet coffess & selection of fine teas, with pralines

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

SQ176D SIN-HAN (L2) 12-1,1 06 RC

[KC*]

SQ 175 HAN - SIN Jun 09

Lunch menu HANOI to SINGAPORE

Starter
Marinated prawns with sesame on julienne of vegetables and chilli plum sauce

Main
** Stewed lamb shoulder in old madeira wine served with eggplant polenta and roasted vine ripened cherry tomato

Ayam panggang masak kicap
Malay style grilled chicken with vegetables and tumeric rice

Wok fried seabass in Oriental garlic tomato sauce served with fried noodles and vegetables

Finale
Passionfruit and white chocolate mousse

Gourmet cheese with garnishes

A selection of resh fruit

Gourmet coffess & selection of fine teas, with pralines

**Exclusively created by George Blanc, Vannas

SQ175D HAN-SIN (L2) 12-1.1 06 RC

[KC*]

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[MAN Flyer]

SQ976 SIN-BKK May 09

light meal menu SINGAPORE TO BANGKOK

Starter
Marinated prawns with Asian slaw and miso dressing

Main
*+Roasted duck breast, ginger bread sauce, caramelised pear and parsnip, baby leek

Wok fried pork with leek and ginger, Chinese greens, carrots and fried noodles

Traditional beef stew in red wine and seasonal vegetables

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

Finale
Fresh fruit selection

Gourmet coffees & selection of fine teas

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

SQ976XC SIN-BKK (LM4) 146-1.1 05 RC

[KeithMEL]

SQ227 SIN-MEL June 2009

CHAMPAGNE AND WINES

Champagne
Charles Heidsieck

White Wine
Yalumba Unwooded Chardonnay 2007 South Australia

Wither Hills Sauvignon Blanc 2007 Marlborough, New Zealand

Red Wine
Heartland Shiraz 2005

Chateau Patache D"Auz 2004 Cru Bourgeois Superieur Medoc

Port
Graham's 2003 Late Bottled Vintage Port

DINNER MENU

Starter
Assorted Asian appetiser
Salmon tataki with ikura and wasabi mayo, Thai style chicken and pomelo salad, drunken prawn with jellyfish salad

Main
*^Seared chilean bass in a horseradish veloute, green asparagus and crushed basil-potatoes

Famous Singapore chicken rice
Fragrant poached chicken with pandan flavoured rice, served with ginger, soya and chilli sauce
A renowned favourite in Singapore

Pan seared lamb chops served with rosemary jus, stewed vegetables in tomato fondue and mashed potato

Pad thai
Thai style fried rice noodles with scallops, prawns and beancurd served with raw beansprout and peanut

Finale
Haagen Dazs macadamia ice cream with chocolate sauce

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

CONTINENTAL BREAKFAST

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

A seletion of fresh fruit

Breads
Assorted breakfast rolls
Butter - fruit preserve

Beverages
Gourmet coffees & selection of fine teas

*Exclusively created by Gordon Ramsay, London
^A healthier choice - lower in cholestrol and saturated fat than our main selection

[trekkie]

SQ 219 SIN-SYD JUNE 2009

deleted

[Dickson]

SQ1 SFO-HKG-SIN

SQ1QA SFO-HKG-SIN (S1/SN1/HB/B) 3-1.1 07 RC

supper menu SAN FRANCISCO TO HONG KONG

Starter
Seared tuna loin with mizuna and seaweed salad

Main
*Simmered beef rib in rich broth with spinach, carrot, potato, fava and green beans

Prawn dumpling noodle soup
Egg noodles in rich broth garnished with prawn dumplings and leafy greens

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

Finale
Strawberry mousse cake

Gourmet cheese with garnish

Gourmet coffees & selection of fine teas

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


before touch-down SAN FRANCISCO TO HONG KONG

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
Braised ee-fu noodles with chicken and leafy greens

Grilled hotcake with blueberry compote, egg frittata, tomato and beef sausage

Cheese omelette with ham, grilled tomato, sauteed mushrooms and potatoes

Bread
Assorted breakfast rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas


breakfast menu HONG KONG 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 Birchermuesli
Plain or fruit yoghurt

Main
Chicken and mushroom congee
Rice porridge with shredded chicken and mushroom

Egg frittata with baked beans, grilled tomato, mushrooms and grilled ham

Crepe with scrambled egg, grilled tomato, turkey sausage and potatoes

Breads
Assorted breakfast rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas


champagne & wines

Champagne
Charles Heidsieck

White Wine
Geyser Peak Winery Chardonnay 2006/2007
Villa Franz Riesling Kabinett 2006

Red Wine
Rive Barbera d'Asti Il Cascinone 2006 Araldica Piedmont
Chateau Patache D'Aux 2004 Cru Bourgeois Superiuer Medoc

Port
Graham's 2003 Late Bottled Vintage Port

[Ex-SIN]

SQ342 SIN-ZRH June 2009

lunch menu SINGAPORE TO ZURICH

Starter
Thai style spicy scallop-green mango salad with mesclun

Main
*Grilled sirloin in red wine sauce, braised red cabbage, baby carrot, kenyan bean and yukon gold blue cheese potatoes

Singapore laksa
Popular local fare of rice noodles in spicy coconut milk gravy, garnished with sliced fish cake, prawns, bean sprout, beancurd puff and egg

Fish in Oriental sweet-sour sauce with seasonal vegetables and steamed rice

Pan roasted chicken breast with assorted mushroom sauce, sauteed beans and smashed olive potatoes

Finale
Macadamia ice cream with fruit coulis

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 meal menu SINGAPORE TO ZURICH

Starter
Duck foie gras with onion jam-raisin and mesclun

Main
Famous Singapore chicken rice
Fragrant poached chicken with pandan flavoured rice, served with ginger, soya and chilli sauce
A renowned favourite in Singapore

Grilled salmon fillet served with creamy tarragon sauce, buttered vegetables and potato

Grilled lamb chops with thyme sauce, braised red cabbage, carrots and roasted potatoes

Finale
Apple crumble with vanilla sauce

Gourmet coffees & selection of fine teas

[Ex-SIN]

SQ341 ZRH-SIN

dinner menu ZURICH TO SINGAPORE

Starter
Salad with marinated crayfish
served with walnut and sherry dressing

Main
*Pan roasted perch fillet with light curry sauce, asparagus, roasted tomato compote and mashed potato

Chicken Imperial
Braised chicken with Chinese herbs and rice wine, leafy greens, red capsicum and fragrant rice

Grilled tournedos of beef with mushroom sauce and roasted rosemary potatoes

Sauteed linguine in pesto sauce with grilled capsicum, broccoli and parmesan cheese

Finale
Ice cream

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

* Exclusively created by Georges Blanc, Vonnas


before touch-down ZURICH 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 Birchermuesli
Plain or fruit yoghurt

Main
Griddled pancake with blueberry compote, veal sausage and tomatoes

Selection of dim sum
Steamed prawn dumpling, pork dumpling and yam cake

Baked egg with chicken sausage, mushrooms and potatoes

Bread
Assorted breakfast rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas