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  • 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

    Comment


    • 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

      Comment


      • 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
        Last edited by bruce80; 13 October 2010, 09:47 PM.

        Comment


        • 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

          Comment


          • 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


            Comment


            • 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

              Comment


              • 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?
                Le jour de Saint Eugène, en traversant la Calle Mayor...

                Comment


                • 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

                  Comment


                  • 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
                    Le jour de Saint Eugène, en traversant la Calle Mayor...

                    Comment


                    • Originally posted by B727 View Post
                      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
                      Last edited by j.lin; 13 March 2011, 11:36 AM.

                      Comment


                      • 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

                        Comment


                        • 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

                          Comment


                          • 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

                            Comment


                            • SQ278 ADL-SIN December 2010

                              lunch menu ADELAIDE TO SINGAPORE

                              Starter
                              Salad of capers, tomato, kalamata olives, cucumber with
                              marinated prawns

                              Main
                              *Fillet of Barramundi, roasted baby onions, sauteed
                              spinach, lemon sauce

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

                              Pan roasted beef fillet served with red wine sauce,
                              roasted vegetables and pea puree

                              Indian style lamb rogan josh with jalfereizi vegetables
                              and saffron rice

                              Finale
                              Double chocolate chip ice cream

                              Sticky rice ice cream
                              Both served with yam and sweet potato in coconut milk stew

                              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

                              SQ278A ADL-SIN (L/HR) 22-1.1 10-12 RC

                              Comment


                              • Would anyone have the menu on Biz class to/from TPE for Dec? Just wanted to see if it's better to BTC or choose from available menu?

                                Comment

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