SQ Raffles Class Menus

[Loran]

SQ978 SIN-BKK November 2010

dinner menu Singapore to Bangkok

Starter

Pasta salad with smoked salmon and mesclun

Main

Pan fried beef fillet with madeira wine sauce, stewed prunes, vegetables and fondant potato
*Exclusively created by Georges Blanc, Vonnas

Japanese style chicken curry with steamed rice

Khai Tun
Thai steamed egg with pork, crabmeat, seasonal vegetables and fried pineapple rice

Stir fried prawns with mixed capsicums, beancurd, Chinese greens and fried noodles

Finale

Selection of sliced fresh fruits
Gourmet coffees & selection of fine teas

SQ978A SIN-BKK (D4) 83- 1.1 10-11 RC

[Loran]

SQ973 BKK-SIN November 2010

brunch menu Bangkok to Singapore

Prelude

Sliced fresh fruit

Main

Country Style roasted chicken
with coconut rice and vegetables

Selection of dim sum
Oriental glutinous rice with preserved pork and sausage, pork dumplings, steamed prawn tofu

Baked eggs with veal sausage, sauteed mushrooms, roasted tomatoes and potatoes

Finale

Strawberry Tiramisu mousse

Breads

Choice of bread rolls

Butter - Fruit preserve

Beverages

Gourmet coffees & selection of fine teas

SQ973A BKK-SIN (BRN) 80- 1.1 10-11 RC

[Loran]

SQ970 SIN-BKK November 2010

breakfast menu Singapore to Bangkok

Prelude

A choice of apple, tomato or freshly squeezed orange juice

Sliced fresh fruit

Main

Selection of dim sum
Oriental glutinous rice with chicken, pork dumpling, prawn dumpling and vegetable dumpling

Phud Thai googn sod
Thai style rice noodles with shrimps

Baked egg with chicken sausage, baked beans, mushrooms and potatoes

Breads

Assorted breakfast rolls

Butter - Fruit preserve

Beverages

Gourmet coffees & selection of fine teas

SQ970A SIN-BKK (B) 80-1.1 10-11 RC

[j.lin]

dinner menu BANGKOK TO SINGAPORE



Starter

Prawns and papaya salad
with marinated lotus root and sesame dressing


Main

*Braised duck with lotus root, Chinese greens, red capsicum and steamed rice

Pla Rad Prik
Fried fish fillet in chilli served with braised vegetables in yellow curry and steamed rice

Panfried pork with barbecue sauce, corns, carrots and mashed potatoes

Grilled fillet of beef with onion sauce, roasted vegetables and fettucine


Finale

Stawberry Tiramisu mousse

Gourmet coffees & selection of fine teas




* Exclusively created by Chef Sam Leong, Singapore


SQ979A BKK-SIN (D4) B2-1.1 10-11 RC

dessert for BKK-SIN sector? This is really rare. Usually SQ serves fruits for this sector
________
VAPORITE SOLO

[B727]

SQ 979 BKK-SIN November 2010

dinner menu BANGKOK TO SINGAPORE



Starter

Prawns and papaya salad
with marinated lotus root and sesame dressing


Main

*Braised duck with lotus root, Chinese greens, red capsicum and steamed rice

Pla Rad Prik
Fried fish fillet in chilli served with braised vegetables in yellow curry and steamed rice

Panfried pork with barbecue sauce, corns, carrots and mashed potatoes

Grilled fillet of beef with onion sauce, roasted vegetables and fettucine


Finale

Stawberry Tiramisu mousse

Gourmet coffees & selection of fine teas




* Exclusively created by Chef Sam Leong, Singapore


SQ979A BKK-SIN (D4) B2-1.1 10-11 RC

[MAN Flyer]

SQ328 SIN-MUC-MAN September 2010

supper menu SINGAPORE TO MUNICH

Starter
Atlantic smoked salmon garnished with tomato and cucumber salad
Choice of thousand island dressing

Main
*Chicken supreme and fine ratatouille with saffron scented jus

Singapore beef noodle soup
Popular local dish of rice noodles in rich beef broth with sliced beef and bean sprouts

Creamy scallop prawn and salmon ragout, buttered fettuchine and green peas

Finale
A selection from the fruit basket

Gourmet cheese with garnishes

Gourmet coffees & selection of fine teas

breakfast menu SINGAPORE TO MUNICH

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

Sliced fresh fruit

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

Main
Selection of dim sum
Siew mai, chive dumpling, shrimp-glutinous rice dumpling and ee fu noodles with chicken

Griddled hotcake served with ricotta cheese, maple syrup, chicken sausage and fresh strawberry

Egg Benedict
Poached egg with hollandaise sauce, toasted muffin, bacon, sauteed spinach and roasted tomato

Breads
Assorted breakfast rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas

refereshment menu MUNICH TO MANCHESTER

Starter
Bircher museli with berry compote and fresh berries

To Nibble On
Thai style chicken with sweet basil leaves and chilli served with seasonal vegetables and fried pineapple rice

Scrambled egg with bacon, pork sausage, roasted tomato and roseti potato

Finale
Gourmet coffees & selection of fine teas

SQ328C SIN-MUC-MAN (S1/SN1/B/SR1) 95-2.1 09-10 RC

[B727]

Had the nasi uduk on SQ 970 a few days ago. Was basically a nasi lemak, doesn't the classic nasi uduk typically have the fried shallots and fried red chili strips?

[G_G]

SQ970 SIN-BKK October 2010

breakfast menu SINGAPORE TO BANGKOK

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

Main
Braised egg noodles with chicken, black mushrooms and leafy greens

Nasi uduk
Pandan flavoured coconut rice with spicy fried fish, fish cake, omelette and vegetables pickles

Poached eggs with Hollandaise sauce, ham steak, roasted tomato and potatoes

Breads
Assorted breakfast rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas


SQ970D SIN-BKK (B) 79-1.1 10 RC

[G_G]

SQ981 BKK-SIN October 2010

dinner menu BANGKOK TO SINGAPORE

Starter
Thai style chicken and pomelo salad

Main
*Slow stewed pork in red wine sauce served with sauteed penne "al dente" and melted spring onions

Steamed prawn dumpling with grated radish and Punzu sauce
served with seasonal vegetables and seaweed sesame rice

Thai stir fried beef with pickled garlic, seasonal vegetables and steamed rice

Braised chicken with onion sauce, noodles and vegetables

Finale
Fresh fruit selection

Gourmet coffees & selection of fine teas

*Exclusively created by Georges Blanc, Vonnas

[MAN Flyer]

SQ222 SYD-SIN September 2010

dinner menu SYDNEY TO SINGAPORE

Starter
Mesclun with marinated smoked duck breast and tomato-mango relish

Main
*Seared beef fillet in morel-madeira sauce, roasted shallot, green bean, garlic confit and boiled potatoes

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

Donburi style teriyaki chicken served with steamed rice

Pan roasted lamb chops served with grainy mustard sauce, stewed vegetables in tomato fondue and gratinated potato

Finale
Tiramisu ice cream or super fudge brownie ice cream
Both drizzled with chocolate sauce and roasted almonds

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

refreshment menu SYDNEY TO SINGAPORE

To Nibble On
Warm chicken and leek pie with sweet tomato relish and roasted vegetables

Thai style fried noodle with prawn and pork

Finale
Gourmet coffees & selection of fine teas


*Exclusively created by Matthew Moran or Aria Restaurant, Sydney

SQ222QC SYD-SIN (D/HR) 86-1.1 09 RC

[bruce80]

SQ26 SIN-FRA-JFK October 2010

SUPPER MENU Singapore to Frankfurt

STARTER:

Atlantic smoked salmon garnished with tomato and cucumber salad (Choice of thousand island or balsamic dressing)

MAIN:

Chicken supreme and fine ratatouille with saffron scented jus, exclusively created by Georges Blanc, Vonnas

Singapore beef noodle soup (Popular local dish of rice noodles in rich beef broth with sliced beef and bean sprouts)

Creamy scallop prawn and salmon ragout, buttered fettuchine and green peas

FINALE:

A selection from the fruit basket

Gourmet cheese with garnishes

Gourmet coffees & selection of fine teas

LIGHT BITES MENU Singapore to Frankfurt

"Should you fancy a little snac or something more substantial in between meals, simply make your selection known to our cres, during the flight"

NOODLES:

Vietnamese rice noodle with chicken

Prawn noodle soup (Noodles in broth served with prawn and fish cake)

Vegetarian an non vegetarian instant noodles

SANDWICHES:

Creamy tuna sandwich

Oriental roast duck sandwich

Roasted portobello mushroom and parmesan cheese sandwich

SNACKS:

Assorted nuts

Snickers chocolate bar

Dried cranberry

Lay's potato chips

Assorted walkers biscuit

A selection from the fruit basket

BEFORE TOUCH-DOWN Singapore to Frankfurt

PRELUDE:

A choice of apple, tomato or freshly squeezed orange juice

Sliced fresh fruit

STARTER:

Choice of cereals or yoghurt (Cornflakes or raisin bran with milk, Plain or fruit yoghurt)

MAIN:

Selection of dim sum (Siew mai, chife dumpling, shrimp-glutinous rice dumpling and ee fu noodles with chicken)

Griddled hotcake served with ricotta cheese, maply syrup, chicken sausage and fresh strawberry

Egg Benedict (Poached egg with hollandaise sauce, toasted muffin, bacon, sauteed spinach and roasted tomato)

BREAD:

Assorted breakfast rolls
Butter - Fruit preserve

BEVERAGES:

Gourmet coffees & 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 in thime for The Complete Breakfast.

The Complete Breakfast: Take your pick of the Main Event from our scrumptious selections. 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

Kindly refer to the breakfast menu"

BREAKFAST MENU Frankfurt to New York

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:

Grilled chicken breast served with roasted tomato, sauteed mushrooms and roesti potato

Phat Neau Bai Krapow, Thai style fried beef with sweet basil leaves, seasonal vegetables and fried noodles

Tomato-cheese soufflé served with bacon, spinach and roasted potatoes

BREADS:

Assorted breakfast rolls
Butter - Fruit preserve

BEVERAGES:

Gourmet coffees & selection of fine teas

LIGHT MEAL MENU Frankfurt to New York

STARTER:

"Hot" smoked salmon with mesclun, cherry tomatoes and ranch dressing

MAIN:

Fillet of beef, madeira sauce, truffled polenta, roasted artichoke

Stir fried chicken with cashew nuts, selected vegetables and steamed rice

Thai style fried noodles with seafood and vegetables

FINALE:

Cappuccino pudding

Gourmet coffees & selection of fine teas

SQ26C SIN-FRA-JFK (S1/SN1/HB/B/LM) 9-1.1 09-10 RC

[bruce80]

SQ25 JFK-FRA-SIN October 2010

DINNER MENU New York to Frankfurt

STARTER:

Cobb Salad (Salad of cajun spiced grilled chicken, bacon, avocado, egg, cheese, tomato and lettuce. Choice of creamy chipotle or citrus dressing)

MAIN:

Grilled sirloin in red wine sauce, braised red cabbage with bacon, baby carrot, kenyan bean and yukon gold-blue cheese potatoes, exclusively created by Alfred Portale of Gotham Bar & Grill, New York

Wanton mee (Egg noodles in rich pork broth garnished with shrip dumplings and leafy greens)

Barbecued pork ribs with buttered corn, coleslaw and mashed potato

Gai yang rad ma kham (Thai style grilled chicken with tamarind sauce, vegetable curry and steamed rice)

FINALE:

Häagen Dasz mango sorbet with fruit salad

Strawberry cheesecake

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines



CONTINENTAL BREAKFAST New York to Frankfurt

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

LUNCH MENU Frankfurt to Singapore

PRELUDE:

Satay (with onion, cucumber and spicy peanut sauce)

STARTER:

Marinated prawns with saffron couscous, dried fruits, vegetables, pistachio and watercress (Choice of mint yoghurt chutney or lemon vinaigrette)

MAIN:

Baked fillet of halibut, bois boudran sauce, sauteed baby spinach, braised baby onions, creamy parmesan polenta, exclusively created by Gordon Ramsay, London

Beef rendang (Malay style braised beef with vegetables in coconut gravy and turmeric flavoured rice)

Pan fried chicken served with shiraz red wine sauce, sauteed vegetables and gratinated potato

Chinese style stir fried pork with ginger and spring onion, selected vegetables and fried rice

FINALE:

Mövenpick white peach ice cream with raspberry coulis

Mövenpick walnut and maple ice cream with bitter chocolate sauce

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

LIGHT BITES MENU Frankfurt 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:

Vietnamese rice noodle with chicken

Fish porridge

Vegetarian and non vegetarian instant noodles

SANDWICHES:

Croissant with shaved beef pastrami and herbed mayonnaise

Cumin bread with edam cheese

SNACKS:

Assorted nuts

Chocolate bar

Potato chips

Assorted biscuits

A selection from the fruit basket

Cereal bar

BREAKFAST MENU 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:

Thai style fried rice noodles with seafood, bean sprouts and Chinese greens

French toast topped with maple syrup, bacon and pork sausage garnished with strawberry

Omelette with cheese, chicken sausage, tomato and pan fried roesti potatoes

BREADS:

Assorted breakfast rolls
Butter - Fruit preserve

BEVERAGES:

Gourmet coffees & 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 in time for THE COMPLETE BREAKFAST.

THE COMPLETE BREAKFAST: Take your pick of the Main Event from our scruptious selections. Served earliest 2.5 hours prior to arrival.

CONTINENTAL BREAKFAST: Delight in this simple yet wholesme meal. Served earliest 1.5 hours prior to arrival.

Kindly refer to the breakfast menu"


BEVERAGE CHOICE

CHAMPAGNES:

Charles Heidsieck or Bollinger Special Cuvée

WHITE WINE:

Bourgogne Hautes Cotes De Beaune 2007 Clos Philippe Le Hardi

Dr Loosen 2008 Riesling

RED WINE:

Chateau Lacombe-Noaillac 2005

Valpolicella Superiore 2007 Allegrini

PORT:

Offley LBV 2005 Port

COCKTAILS:

Featured Mix: Golden Spice (A refreshing, zesty mix of lime cordial spiced up with ginger ale and fresh pineapple juice)

Singapore Sling (Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime & pineapple juice)

Daiquiri (A rich blend of rum and lemon juice, with a pinch of sugar)

Sweetness in Darkness (A unique mix of red wine and a splash of Coke)

Vodka Flush (A tantalizing drink of vodka, apple juice and bitter lemon, topped with 7-Up)

Silver Kris Sling (One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, toped with champagne)

Sunrise Breezer (A refreshing blend of sake and bitter lemon)

Skyhigh (An invigorating recipe featuring vodka, Cointreau and lemon, topped with 7-Up)

Solitaire Dreams (A cool concoction of rum, pineapple juice, Sling mix with ginger ale)

SPIRITS:

Aperitifs: Campari, Dry Vermouth

Non-alcoholic Cocktails: Apple Bliss, Awaiting the Golden Dawn, Tropical Fizz, Fruit Spritzer, Tropical Sparkle

Spirits: Cognac XO Otard, Chivas Regal Scotch Whisky, Johnnie Walker Black Label, Jack Daniel's Tennessee Whiskey, Highland Park 12 Years Old Single Malt Whisky, Absolut Vodka, Bacardi Superior, Gordon's Dry Gin, Premium Ginjo Sake Tamanohikari (Available on flights to and from North Asia)

Liqueurs: Cointreau, Baileys Original Irish Cream

Beer: Interational Selection

Stout: Guinness Stout

BEVERAGES:

Gourmet Coffee Beans: "For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your speciality coffee"

Brazil Santos Bourbon (A smooth, nutty coffee with a balanced body and clean aftertaste)

Colombian Supremo (A good, all-rounded coffee with a light body and a smooth, clean aftertaste)

Kenyan AA Kilimanjaro (A medium-bodied coffee with a sharp, intense flavour and rich aftertaste)

Speciality Coffees (available hot or with ice): Brewed Coffee, Decaffeinated Coffee, Espresso (A single shot of premium coffee), Cappucino (Espresso topped with foamed milk), Mocha (A combination of coffee, milk and chocolate), Café Royal (Lightly sweetened coffee with a touch of XO)

"Led by renowned tea innovator Taha Bouqdib, TWG Tea is the finest luxury tea brand in the world, offering an unsurpassed tea list of over 800 different single-estate harvests and exclusive blends from every tea producing country. TWG Tea proudly presents a selection of some of their finest whole leaf teas to take you on a voyage of discovery."

International Teas (available hot or with ice): Royal Darjeeling (An exquisite black tea that develops remarkable overtones of ripe apricots), Earl Grey (A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot), English Breakfast Tea (A timeless classic black tea with an invigorating full bodied and robust flavour), Nuwara Eliya OP Ceylon (An Orange Pekoe black tea renowned for its light and generous complexity), Chamomile (Soft and soothing chamomile flowers yielding a golden, caffeine-free cup), Decaffeinated Earl Grey (A caffeine-free black tea alternative infused with TWG Tea bergamot), Singapore Breakfast Tea (An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste), Paris-Singapore Tea (A distinguished green tea blendet with fragrant cherry blossoms and red fruits)

In-House Tea Selection: Japanese Green Tea (Delicate aroma with a fresh clean taste), Indian Masala Tea (Fragrant traditional Indian herb tea with a hint of spice), Jasmine (An aromatic green tea, scented with jasmine flowers), Oolong (A smooth tea featuring a distinctive fragrance of orchids)

Other Beverages (Available hot or with ice): Hot Chocolate, Milo

Mineral Water: Sparkling, Still

Fruit Juice: Apple, Orange, Pineapple, Tomato, Cranberry

Soft Drinks: Bitter Lemon, Coke, Coke Light/Coke Zero, Ginger Ale, 7-Up

Milk: Full Cream, Low Fat

SQ25C JFK-FRA-SIN (D/CB/L/SN1/B) 4-2.2 09-10 RC

[MAN Flyer]

SQ186 SIN-SGN September 2010

dinner menu SINGAPORE TO HO CHI MINH CITY

Starter
Marinated scallops with Asian slaw
Singapore dressing

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

Braised ee-fu noodles with beef and vegetables

Vietnamese deep fried fish in tomato sauce with seasonal vegetables and steamed rice

Finale
Chendol with coconut ice cream

Gourmet coffees & selection of fine teas

*Exclusively created by Gordon Ramsay, London

SQ186C SIN-SGN (D3) 12-1.1 09 RC

[MAN Flyer]

SQ328 SIN-MUC-MAN August 2010

supper menu SINGAPORE TO MUNICH

Starter
Marinated scallops with potato, green beans, olives. quail eggs, tomatoes and mache lettuce served with citrus vinaigrette

Main
*Roasted chicken with Chinese wine and soya sauce, French bean and dried shrimp in XO sauce, fried rice

Pan fried tournedos of beef in herb sauce with seasonal vegetables and gratin potatoes

Pan fried salmon escalope in saffron sauce with assorted vegetables ans teamed potatoes

Finale
A selection from the fruit basket

Gourmet cheese with garnishes

Gourmet coffees & slection of fine teas

breakfast menu SINGAPORE TO MUNICH

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

Sliced fresh fruit

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

Main
Braised egg noodles with beef, mushrooms and leafy greens

Grilled gourmet pork sausage with warm salad of potatoes, mushrooms, tomato and peas

Omelette with cheese, chicken sausage, tomato and pan fried roseti potatoes

Breads
Assorted breakfast rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas

refreshment menu MUNICH TO MANCHESTER

Starter
Bircher museli with berry compote and fresh berries

To Nibble On
Thai style fried chicken with sweet basil leaves and chilli served with seasonal vegetables and fried pineapple rice

Bacon and onion quiche with pork sausage, roasted tomato and steamed asparagus

Finale
Gourmet coffees & selection of fine teas

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

SQ328QA SIN-MUC-MAN (S1/SN1/B/SR1) 95-1.1 07-08 RC

[MAN Flyer]

SQ972 BKK-SIN August 2010

lunch menu BANGKOK TO SINGAPORE

Starter
Spicy chicken and pineapple salad

Main
*Slow stewed pork in red wine served with satueed penner "al dente" and melted spring onions

Pha naeng neua
Thai curried beef in sweet sauce, seasonal vegetables and steamed rice

Wheat noodles with seafood and vegetables

Japanese style deep fried chicken with sesame seeds, seasonal vegetables and sansai rice

Finale
Fresh fruit selection

Gormet coffess & selection of fine teas

*Exclusively created by Georges Blanc, Vonnas

SQ972B SIN-BKK (BRN) 80-1.1 08 RC