SQ Raffles Class Menus

[MAN Flyer]

SQ328 MUC-MAN March 2010

Forgot this bit...

refreshment menu MUNICH TO MANCHESTER

Starter
*Stir fried chicken "kung pao", Oriental mixed vegetables and fragrant rice

Egg frittata with grilled tomato, muchrooms and grilled bacon

Finale
Gourmet coffess & selection of fine teas

*This wasn't 'created' by anyone famous but was one of the best dishes I have ever eaten on SQ!.

[Carfield]

SQ 870 SIN-HKG March and April 2010

Singapore Airlines Business Class
March and April 2010
Wine List
Champagne
Charles Heidsieck

White Wines
August Kesseler Riesling Kabinett 2007
2008 D’Arenberg Olive Grove Chardonnay

Red Wines
Chateau Baret 2005 Pessac-Leognan
Clos De Los Siete 2007 Argentina

Port
Graham’s 2003 Late Bottled Vintage Port

SQ 870
Dinner Menu Singapore to Hong Kong
Starter
Salad of Marinated Salmon with Citrus dressing

Main
*Seared Lamb loin, natural jus, ratatouille, asparagus and fondant potato
Exclusively created by Matthew Moran of Aria Restaurant, Sydney
Or
Seared Chicken in thyme jus, roasted vegetables and broccoli
Or
Singapore nasi lemak
Malay style coconut rice with spicy prawns, peanuts, ikan bilis, grilled fish cake, omelette and fried chicken
A local favorite served with sambal chili
Or
Wok fried beef with black peppercorn sauce, Chinese greens and fried noodles

Finale
Choice of Ice Cream
Rum-Raisin Ice Cream or Mango Ice cream with berry compote
Gourmet Cheese with Garnishes
A Selection of Fresh Fruit
Gourmet Coffees and selection of fine teas, with pralines
SQ 870B SIN-HKG (D1) 75-1.1 03-04 RC

[Carfield]

SQ 859 HKG-SIN March to April 2010

Singapore Airlines Business Class
March and April 2010
Wine List
Champagne
Charles Heidsieck

White Wines
August Kesseler Riesling Kabinett 2007
2008 D’Arenberg Olive Grove Chardonnay

Red Wines
Chateau Baret 2005 Pessac-Leognan
Clos De Los Siete 2007 Argentina

Port
Graham’s 2003 Late Bottled Vintage Port

SQ 859
Lunch Menu Hong Kong to Singapore
http://share.shutterfly.com/action/w...8QbNHDNy5bqQ-A

Starter
Greek salad with smoked salmon
Balsamic dressing

Main
*Chilean bass with rice flakes curst in tamarind sauce, roasted beet and puy lentil-raisin salad
Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
Or
Seared lamb loin with jus, broccoli, cherry tomato and pumpkin mash
Or
Braised beef and turnip noodle soup
Egg noodles in rich beef broth garnished with braised beef and turnips, leafy greens, spring onions
Or
Cantonese style roast goose with fragrant steamed rice, candied soya beans, Chinese greens, plum and hoisin sauce

Finale
Choice of Iced Dessert
Tiramisu ice cream or mango sorbet with lemon sauce
Gourmet Cheese with Garnishes
A Selection of Fresh Fruit
Gourmet Coffees and selection of fine teas, with pralines
SQ 859B HKG-SIN (L1) 75-1.1 03-04 RC

[Carfield]

SQ 452 SIN-MLE March and April 2010

March and April 2010
SQ 451 and 452 Singapore to Male and return

Wine List
Champagne
Charles Heidsieck

White Wines
August Kesseler Riesling Kabinett 2007
Bourgogne Hautes Cotes De Beaune 2007 Clos Philippe Le Hardi

Red Wines
Chateau Baret 2005 Pessac-Leognan
Clos De Los Siete 2007 Argentina

Port
Graham’s 2003 Late Bottled Vintage Port

SQ 452
Dinner Menu Singapore to Male
http://share.shutterfly.com/action/w...8QbNHDNy5bqQ8I

Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
Caesar Salad with smoked chicken
Romaine lettuce, smoked chicken, Parmesan cheese and garlic

Main
*Baked barramundi fillet with prawn colconnon, asparagus and lemon-cumin oil dressing
Exclusively created by Matthew Moran of Aria Restaurant, Sydney
Or
Lapis Manado
Manado fried seasoned beef, stir-fried eggplants and asparagus, fragrant rice
Or
Oriental roast chicken with Chinese greens and fragrant rice
Or
Grilled lamb loin with smoked tomato sauce, sautéed vegetable medley and couscous

Finale
Ben & Jerry’s vanilla ice cream with chunky chocolate and cherry served with vanilla sauce and tuile
Chocolate Mousse
Gourmet Cheese with Garnishes
A Selection of Fresh Fruit
Gourmet Coffees and selection of fine teas, with pralines
SQ452A SIN-MLE (D) 38-1.1 03-04 RC

[Carfield]

SQ 451 MLE-SIN March and April 2010

March and April 2010
SQ 451 and 452 Singapore to Male and return

Wine List
Champagne
Charles Heidsieck

White Wines
August Kesseler Riesling Kabinett 2007
Bourgogne Hautes Cotes De Beaune 2007 Clos Philippe Le Hardi

Red Wines
Chateau Baret 2005 Pessac-Leognan
Clos De Los Siete 2007 Argentina

Port
Graham’s 2003 Late Bottled Vintage Port

SQ 451
Supper Menu Male to Singapore
Starter
Antipasto plate
Marinated prawns with grilled vegetables and mozzarella

Main
*Salmon fillet with carrot-cumin puree, crushed green peas, steamed potato
Exclusively created by Matthew Moran of Aria Restaurant, Sydney
Or
Wok fried chicken with celery in garlic sauce, Chinese greens and noodle
Or
Thai stir fried beef in sweet basil, seasonal vegetables and steamed rice

Finale
Chocolate fudge cake with cherry and vanilla sauce
Gourmet Coffees and selection of fine teas
SQ451A MLE-SIN (S2) 38-1.1 03-04 RC

[Dickson]

SQ11 LAX-Tokyo-Singapore

SQ11B LAX-NRT-SIN (LF/SN1/LMF/DF) 1-1.1 03-04 RC

lunch menu LOS ANGELES TO TOKYO

Starter
Anti pasto
Italian style assorted appetiser of serrano ham, smoked duck and mozzarella with tomato

Main
*Roast halibut with potato gnocchi, broccoli rabe, edamame beans and wild mushroom "a la Grecque"

Sweet and spicy "Orange" chicken served with stir fried wood ear mushroom, gingko nuts, corn and asparagus, steamed rice

^Grilled beef fillet served with green peppercorn sauce, celeriac puree, sauteed green beans with bacon, baked tomato with cheese

Finale
Haagen Dazs chocolate-peanut butter ice cream with chocolate sauce and roasted almonds

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
^ A healthier choice - low in carbohydrate and calories than our main selection -- My comments : This is funny. You call grilled beef fillet with bacon "a healthier choice", "low carb and calories" ???


HANAGOYOMI

Ha-sun
Assorted Japanese style appetiser

Yakimono
Grilled red miso flavoured beef fillet

Takiawase
Simmered prawn with long cabbage, carrot, yam jelly and glutten

[B]Gohan/B]
Steamed rice with bamboo shoot

Tome-***
Miso soup

Men
Cold green tea noodles

Mizugashi
Strawberry ice cream with berry compote



light meal FROM LOS ANGELES TO TOKYO

Starter
Salad of atlantic smoked salmon with mixed salad, shaved fennel and roasted beetroot, ranch dressing

Main
Pot roast beef sandwich served with baked potato with bacon and cheese

Fettuccine with tomato herb sauce, arugula lettuce and sauteed prawns

Finale
Lavendar and chocolate gateau

Gourmet coffees & selection of fine teas


HANAGOYOMI

Kuchitori
Salad of kelp and cucumber in miso dressing, surfer clam

Yakimono
Grilled saikyo miso flavoured black cod

Takiawase
Simmered bamboo shoot with bonito flakes and dashi

Gohan
Sushi rice topped with assorted seafood
Seared salmon sushi
Assorted pickled vegetables maki rolls

Tome-***
Miso soup

Mizumono
Assorted seasonal fruit
Japanese sweet



dinner menuTOKYO TO SINGAPORE

Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
Chicken pate with green peppercorn jelly with cornichon, salad of msclun, cucumber and radish
Choice of grainy mustard or balsamic dressing

Main
Grilled flounder fillet served with creamy thyme sauce, asparagus, caponata and new potato

Chilli prawns and ma po tofu style braised beancurd with minced pork served with steamed rice

Roasted chicken served with natural jus, leek and onion ragout, sauteed spinach, roasted new potato

Finale
Hokkaido custard ice cream garnished with granola and coffee sauce

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & fine teas, with pralines


HANAGOYOMI
Exclusively created by Yoshihiro Murata of Kikunoi, Kyoto

Ha-Sun
Glaced prawn, bracken, baked omelette with fish paste

Kuchitori
White bait, squid, plum jelly, rape blossom

Yakimono
Grilled miso flavoured chicken and eggplant, buterbur sprout

Aemono
Squid, bamboo shoot and udo shoot in sansho leaf dressing

Sunomono
Assorted vegetables and conger eel in sesame vinaigrette

Takiawase
Simmered sea bream roes, bamboo shoot and butterburr

Gohan
Marinated sea bream with sansho leaf sushi
Steamed rice with ginger
Steamed rice wrapped with seaweed

Tome-***
Miso soup

Men
Cold green tea noodles

Mizugashi
Cherry blossom flavoured ice cream


champagnes & wines
CHAMPAGNE
Charles Heidsieck

WHITE WINE
Geyser Peak Winery Chardonnay 2007
August Kesseler Riesling Kabinett 2007

RED WINE
Rive Barbera d'Asti II Cascinone 2006 Araldica Piedmont
Chateau Baret 2005 Pessac-Leognan

PORT
Graham's 2003 Late Bottled Vintage Port

[Kyo]

SQ 802 SIN - PEK / SQ 805 PEK - SIN March 2010

brunch menu SINGAPORE TO BEIJING

Starter
Marinated prawns with spicy kong choi-pomelo salad
Lime dressing

Main
* Ocean trout in brown butter vinaigrette, roasted fennel and cucumber salad

** Seared beef fillet in Madeira sauce with spinach, carrot and mushroom

Teochew style braised soya duck with yam rice, bean curd and leafy greens

Stir fried scallops in XO sauce, leafy greens, carrots, mushrooms and fried noodles


Finale
Choice of ice cream
Coconut ice cream or chocolate truffles ice cream with mango salad


Gourmet cheese with garnishes

A selection of fresh fruit

Finale
Choice of ice cream
Coconut ice cream or chocolate truffles ice cream with mango salad


Gourmet cheese with garnishes

* Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
** A healthier choice - lower in carbohydrate and calories than our main selection

SQ802QA SIN - PEK (BL) 110-1.1 03 RC

dinner menu BEIJING TO SINGAPORE

Starter
Marinated scallops with sundried tomato dressing

Main
** Grilled beef fillet in red wine sauce, braised red cabbage, baby carrot, kenyan bean and cheese potatoes

Stir fried chicken in dried chilli with vegetables and fragrant rice

Braised cod fillet in garlic sauce, leafy greens and Shanghainese noodles

* Sauteed prawns in tomato basil-olive ragout with ribbon of vegetables and grilled asparagus

Finale
Viennetta ice cream
Choice of two flavours

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
** A healthier choice - lower in carbohydrate and calories than our main selection

SQ805QA PEK - SIN (D) 110-1.1 03 RC

[Kyo]

SQ 245 SIN - BNE / SQ 246 BNE - SIN March - April 2010

menu SINGAPORE TO BRISBANE

Starter
Seasonal salad with marinated prawns and aspragus, honey mustard dressing

Main
* Breast of chicken supreme, white cabbage, pickled ginger, prune puree

Singapore claypot rice
Baked rice in claypot with chicken, Chinese sausages and black mushroom served with Chinese greens

Grilled beef fillet with thyme jus, buttered seasonal vegetables and potatoes

Gindara teriyaki
Soya glaced silver cod served with selected vegetables and seamed rice

Finale
Haagen Dazs passionfruit and mango ice cream garnished with raspberry sauce

Chilled sago mango pudding with pomelo

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

* Exclusively created by Gordon Ramsay, London

SQ245A SIN - BNE (L/HR) 24 - 1.1 03-04 RC

refreshment menu SINGAPORE TO BRISBANE

To Nibble On
Fettuccine with creamy assorted mushroom ragout, arugula lettuce and grilled salmon

Selection of dim sum
Lotus leaf rice, siew mai, beancurd roll with prawn and har kow

Finale
Gourmet coffees & selection of fine teas

SQ245A SIN - BNE (L/HR) 24-1.2 03-04 RC

brunch menu BRISBANE TO SINGAPORE

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
* Ocean trout with miso crust in sesame dressing, bok choy, shiitake mushrooms and fetuccine

Nasi Lemak
Malay style coconut rice with spicy prawn sambal, egg omelette, fried peanut and anchovies

Yaki udon
Japanese style fried noodles with beef and vegetables

American Breakfast
Fruit yoghurt
Poached egg with bacon, sauteed spinach, tomato and toasted muffin
Bread selection with preserves


Continental Breakfast
Assorted bread with preserves


Finale
Gourmet coffees & selection of fine teas

* Exclusively created by Matthew Moran of Aria Restaurant, Sydney

SQ246A BNE - SIN (CM1) 24-1.1 03-04 RC

[Kyo]

SQ 978 SIN - BKK / SQ 981 BKK - SIN December 2009

dinner menu SINGAPORE TO BANGKOK

Starter
Smoked salmon and mesclun with soba noodle

Main
* Roasted lamb loin with rosemary jus, ratatouille, pesto and fondant potatoes

Fried Hokkien mee
A popular local fare of noodles with prawns, squid and pork

Seared tournedos of beef with thyme jus, roasted vegetables and potatoes

Kaw Nar Kai
Thai style braised chicken in gravy with steamed rice

Finale
Fresh fruit selection

Gourmet coffees & selection of fine teas

* Exclusively created by Matthew Moran of Aria Restaurant, Sydney

SQ978B SIN - BKK (D4) 89 - 1.1 12-01 RC

dinner menu BANGKOK TO SINGAPORE

Starter
Thai marinated squid salad

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

Spicy stir fried pork
served with rice and vegetables

Steamed snapper with pickled ginger and preserved beans
served with garlic fried rice and seasonal vegetables

Braised udon with teriyaki chicken

Finale
Fresh fruit selection

Gourmet coffees & selection of fine teas

* Exclusively created by Matt Moran of Aria Restaurant, Sydney

SQ981B BKK - SIN (D4) 89-1.1 12-01 RC

[MAN Flyer]

SQ327 MAN-MUC-SIN May 2010

refreshment menu MANCHESTER TO MUNICH

Starter
Kiwi and orange with cottage cheese

To Nibble On
Braised chicken with ginger and spring onions served with assorted vegetables and chicken rice

Cepe mushrooms-sundried tomato quiche, roasted tomato, mushrooms and grilled klasser

Finale
Gourmet coffees & selection of fine teas

lunch menu MUNICH TO SINGAPORE

Starter
Marinated prawns with greek salad of feta cheese, tomato, cucumber and olive
Choice of balsamic or lime-yoghurt dressing

Main
*Seared beef fillet with port wine sauce, mushrroms in spicy cream

Stir fried chicken with spring onion and giner, seasonal vegetables and steamed rice

Roasted pork fillet stuffed with prune served with grilled asparagus, braised red cabbage and scupfnudeln potato noodle

Fried snapper with red curry, seasonal vegetables and yellow fried rice with pineapple

Finale
Haagen Dazs vanilla ice cream with berry compote

Movenpick mango and passionfruit sorbet with fruit salad

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

light bites menu MUNICH TO SINGAPORE

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

Vegetarian and non vegetarian instant noodles

Sandwiches
Croissant with ham, cheese and gherkin

Baguette with mozzarella cheese, tomato and basil

Snacks
Assorted nuts

Potato Chips

Cereal bar

cookies

Assorted biscuits

A selection from the fruit basket

breakfast menu MUNICH TO SINGAPORE

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

Sliced fresh fruit

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

Main
Braised egg noodles with prawns, scallops, sliced fish and mushroom

Baked egg frittata, grilled tomato, asparagus and veal sausage

Parsely omelette served with chicken sausage, mushroom ragout and hash brown potato

Breads
Assorted breakfast rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & slection of fine teas

*Exclusively created by Georges Blanc, Vonnas

SQ327QB MAN-MUC-SIN (SR1/L/SN1/B) 98-2.1 03-04 RC

[Dickson]

SQ976 Sin-Bkk

SQ976D SIN-BKK (LM4) 87-1.1 06 RC

light meal menu SINGAPORE TO BANGKOK

Starter
Barbeque pork with noodles salad

Main
*Tagine of prawns with saffron couscous, apricot, pistachio and preserved lemon

Soya sauce chicken, black mushrooms and leafy greens with fragrant rice

Japanese style fried noodles with beef and vegetables

Thai battered fish, seasonal vegetables and pineapple rice

Finale
Fresh fruit selection

Gourmet coffees & selection of fine teas

* Exclusively created by Matthew Moran of Aria Restaurant, Sydney


champagnes & wines
CHAMPAGNE
Charles Heidsieck

WHITE WINE
2008 D'Arenberg Olive Grove Chardonnay, McLaren Vale, Australia
Saint-Veran "Rives De Longsault" 2005, Domaine Des Deux Roches

RED WINE
Chateau Lacombe-Noaillac 2005
Valpolicella Superiore 2008 Allegrini

PORT
Offley LBV 2005 Port

[Dickson]

SQ979 Bkk-Sin

SQ979D BKK-SIN (D4) 87-1.1 06 RC

dinner menu BANGKOK TO SINGAPORE

Starter
Poached prawn with fried shallot dressing and vegetable noodle

Main
*Braised beef cheek with white wine, tender carrots and fettucine

Tom yum fried rice with chicken

Steamed seabass with soya bean crumbs, Chinese greens with carrots and noodles

Soya flavoured pork chop, sauteed vegetables and steamed rice

Finale
Fresh fruit selection

Gourmet coffees & selection of fine teas

* Exclusively created by Georges Blanc, Vonnas

[MAN Flyer]

SQ976 SIN-BKK May 2010

light meal menu SINGAPORE TO BANGKOK

Starter
Oriental chicken salad
Honey cream dressing

Main
*Salmon fillet with carrot-cumin puree, crushed green peas, steamed potato

Stir fried rice vermicelli with chicken, prawns and vegetables

Malay style lamb shank rendang, spiced vegetables and coconut rice

Thai style fried beef with sweet basil leaves, seasonal vegetables and fried noodles

Finale
Fresh fruit selection

Gourmet coffess & selection of fine teas

*Exclusively created by Matthew Moran of Aria Restaurant, Sydney

SQ976C SIN-BKK (LM4) 87-1.1 05 RC

[Pinkfloyd]

SQ326 SIN-FRA June 2010

lunch menu Singapore to Frankfurt

Starter
Smoked duck breast with dried apricot compote
Mustard vinaigrette

Main
*Beef tenderloin with cafe de paris butter, green beans and fondant potatoes

Fried garoupa fillet served with Thai style flavour chilli sauce, vegetable omelette and fried pineapple rice

Roasted chicken served with natural jus, leek and onion ragout, pan fried potato

Singapore claypot rice
Baked rice with chicken, Chinese sausages and black mushroom served with Chinese greens

Finale
Movenpick walnut and maple ice cream with bitter chocolate sauce

Ben and Jerry's New York fudge ice cream with chunky chocolate and assorted nuts served with vanilla sauce and tuile

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

*Exclusively created by Matthew Moran of Aria Restaurant, Sydney

light bites menu Singapore to Frankfurt

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

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

Vegetarian and non vegetarian instant noodles

Sandwiches
Chicken satay and lettuces sandwich

Beef pastrami and gherkin sandwich

Roasted capsicum and santa lucia mozzarella sandwich

Snacks
Assorted nuts

Toblerone chocolate

Assorted biscuits

Lay's potato chips

Kjeldsens cookies

A selection from the fruit basket

light meal menu Singapore to Frankfurt

Starter
Marinated prawns with tomato couscous, cucumber, baby lettuces
Choice of mint yoghurt chutney or lemon vinaigrette

Main
Oven roasted black cod served with lobster sauce, stewed vegetables and olive oil coated fingerling potato

Warm shaved glaced ham, chedder cheese and roasted vegetable panini served with potato chips

Phad thai
Thai style fried rice noodles with chicken, beansprout and chopped peanut

Finale
Tiramisu
Mascarpone cheesecake with coffee

Gourmet coffes & selection of fine teas

SQ326QC SIN-FRA (L/SN1/LM) 97-1.3 05-06 RC

[Pinkfloyd]

SQ325 FRA-SIN June 2010

dinner menu Frankfurt to Singapore

Starter
Marinated prawns with greek salad of feta cheese, tomato, cucumber and olive
Choice of balsamic or lime-yoghurt dressing

Main
*Seared beef fillet with port wine sauce, mushrooms in spicy cream

Singapore style roast chicken served with chicken flavoured rice and chilli sauce

Roasted pork fillet stuffed with prune served with grilled asparagus, braised red cabbage and schupfnudeln potato noodle

Fried snapper with red curry, seasonal vegetables and yellow fried rice with pineapple

Finale
Haagen Dazs vanilla ice cream with berry compote

Movenpick mango and passionfruit sorbet with fruit salad

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

*Exclusively created by Georges Blanc, Vonnas

light bites menu Frankfurt to Singapore

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

Vegetarian and non vegetarian instant noodles

Sandwiches
Croissand with ham, cheese and gherkin

Baguette with mozzarella cheese, tomato and basil

Snacks
Assorted nuts

Potato chips

Cereal bar

Cookies

Assorted biscuits

A selection from the fruit basket

before touch-down Frankfurt 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
Braised egg noodles with prawns, scallops, sliced fish and mushroom

Nasi Lemak
Malay style coconut rice with spicy prawn sambal, egg omelette, fried peanut and anchovies

Parsley omelette served with chicken sausage, mushroom ragout and hash brown potato

Bread
Assorted breakfast rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas

SQ325QC FRA-SIN (D/SN1/HB) 97-1.3 05-06 RC