SQ Raffles Class Menus

[Dickson]

Singapore - Los Angeles, April 2012

dinner menu SINGAPORE TO LOS ANGELES
SQ38TA SIN-LAX (D/SR2/LMT) 33-1.1 03 RC

Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
King prawns with asparagus and salmon roe with coriander dressing

Main
*Filler of cod in shellfish-taragon sauce, vegetable ribbons and pasta noodle

Chicken stuffed with cheddar and spinach, roasted vegetables and garlic mashed potatoes

Thai style red curry beef served with seasonal vegetables and steamed rice

Ramen with kurobuta pork belly in miso broth and vegetables

Finale
Choice of dessert
Chocolate truffle ice cream or
pear frangipane with passionfruit coulis

Cheese selection
Cambozola, farmhouse cheddar, french boursin
Served with quince paste, grapes, pecan and biscuit

Fruits in season

Gourmet coffees & selection of fine teas, with pralines

* Exclusively created by Georges Blanc, Vonnas


light bites menu SINGAPORE TO LOS ANGELES

To niible on
Vermicelli in broth served with chicken

Griddled hotcake with blueberry compote, fresh strawberry, mascaporne cheese and maple syrup

Warm sweet sesame bun with teriyaki style beef, tomato and potato chips

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

Finale
Gourmet coffees & selection of fine teas


before touch-down SINGAPORE TO LOS ANGELES

Starter
Antipasto
Proschuitto ham, orzo and feta cheese salad, sun dried tomato, roasted artichoke

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

Braised egg noodles with prawns, fish fillet and vegetables

Spinach omelette with pork sausage, grilled tomato, mushrooms and sauteed potatoes

Beef fillet with Chasseur sauce
served with bell pepper, brocolli and mashed potatoes


Finale
Raspberry and white chocolate mascarpone cheese cake

Gourmet coffees & selection of fine teas


champagnes & wines

Champagne
Champagne Henriot Brut Souverain

White
2009 Balthasar Ress Hattenheimer Schutzenhaus Riesling Kabinett Rheingau Germany

Wild Horse Chardonnay 2009

Red
2008 Chateau D;Aurilhac Haut-Medoc

2008 Barbera D'Alba DOC GD Vajra Piedmont, Italy

Port
Fonseca Untiltered Late Bottled Vintage 2005

[Dickson]

dinner menu LOS ANGELES TO SINGAPORE
SQ37TA LAX-SIN (D/SR2/B) 33-1.1 03 RC

Starter
Mesclun with duckliver and duck confit
Balsamic dressing

Main
*Beef cheek goulash with baby salad, creme fraiche and paprika potato puree

Stir fried seafood with tomato chilli sauce, vegetables and steamed rice

Panfried Kurobuta pork piccata
with tomato basil sauce, buttered vegetables and polenta

Grilled bass with teriyaki sauce, seasonal vegetables and steamed rice

Finale
Tiramasu gelato with chocolate sauce

Azuki bean gelato with Azuki bean paste

French brie, cambozola and vella dry jack served with dried apricots, grapes, walnuts and crackers

Fresh fruits in season

Gourmet coffees & selection of fine teas, with pralines

* Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles


light bites menu LOS ANGELES TO SINGAPORE

To niible on
Udon noodles soup with teriyaki chicken, mushrooms and spinach

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

Fried rice with pork, peas, shredded carrot and white cabbage, shrimp dumpling

Krispy kreme doughnut

Finale
Gourmet coffees & selection of fine teas


breakfast menu LOS ANGELES TO SINGAPORE

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
Scrambled egg, bacon, mushroom and cheese burrito
served with tomato salsa and black bean salad

Wok fried fillet of beef in black bean sauce, assorted vegetables and ee fu noodles

*Seared bass fillet a la Nicoise with haricot vert, olives, cherry tomato and anchovy butter

Korean style fried rice with chicken, egg and kimchi
With pickles and toasted seaweed served on the side

Breads
Freshly baked breads served with butter and preserves

Beverages
Gourmet coffees & selection of fine teas

*Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles

champagnes & wines

Champagne
Champagne Henriot Brut Souverain

White
2009 Balthasar Ress Hattenheimer Schutzenhaus Riesling Kabinett Rheingau Germany

Wild Horse Chardonnay 2009

Red
2008 Chateau D;Aurilhac Haut-Medoc

2008 Barbera D'Alba DOC GD Vajra Piedmont, Italy

Port
Fonseca Untiltered Late Bottled Vintage 2005

[Dickson]

Singapore - Milan, May 2012

supper menu SINGAPORE TO MILAN
SQ368QC SIN-MXP (S1/SN1/B) 110-1.1 05-06 RC

Starter
Mesclun with spicy prawn and pomelo salad
Thai dressing

Main
*Braised chicken breast in tomato-rosemary vegetable stew, fingerling potatoes

Singapore style kway teow soup
Rice noodles in broth with prawns, squid dumplings and fish

Roasted beef fillet with white and green asparagus
choron sauce and pesto oil

Finale
A selection from the fruit basket

Gourmet cheese with granishes

Gourmet coffees & selection of fine teas, with pralines

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


light bites menu SINGAPORE TO MILAN

Noodles
Instant chicken noodle or flavour of the month
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
Famous Amos chip cookies
A selection from the fruit basket


breakfast SINGAPORE TO MILAN

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 ee-fu noodles with roasted duck, mushroom and Chinese greens

Apple pancakes with mixed berries compote and honey

Baked egg with proschuitto ham
poached white asparagus and tomato herb salsa

Bread
Assorted breakfast rolls
Butter – Fruit preserve

Beverages
Gourmet coffees & selection of fine teas


champagnes & wines

Champagnes
Champagne Henriot Brut Souverain

White
2009 Balthasar Ress Hattenheimer Schutzenhaus Riesling Kabinett Rheingau Germany
2009 Antonin Rodet Chateau de Rully

Red
2007 Chateau La Garde Pessac-Leognan Bourdeaux France
OR
2008 Chateau D'Aurilhac Haut-Medoc
2008 Barbera D'Alba DOC GD Vajra Piedmont, Italy

Port
Fonseca Unfiltered Late Bottled Vintage 2005

[Dickson]

Milan - Singapore, May 2012

lunch menu MILAN TO SINGAPORE
SQ367QC MXP-SIN (L/SN1/B) 110-1.1 05-06 RC

Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
Antipasto
Serrano ham with mozzarella cheese, tomato, marinated mushroom and artichoke

Nicoise salad with marinated prawns

Main
*Seared tournedos of beef in green peppercorn jus, sauteed mushrooms, carrot and gratin potatoes

Gaeng phed kai
Thai style red curry chicken with asian vegetables and steamed rice

Seared branzino fillet with herb butter sauce
Local seabass served with saffron rice, bell pepper and asparagus

Braised pork noodles soup with Chinese greens and mushroom

Finale
Choice of iced dessert
Pistachio gelato or
nougat cake with berry compote

Gourmet cheese with granishes

A selection from the fruit basket

Gourmet coffees & selection of fine teas, with pralines

* Exclusively created by Georges Blanc, Vonnas


light bites menu MILAN TO SINGAPORE

Noodles

Vegetarian and non vegetarian instant noodles

Sandwiches
Ham and cheese sandwich
Grilled mediterranean vegetables sandwich

Snacks
Assorted nuts
Potato chips
Baci perugina chocolate bar
Cookies
A selection from the fruit basket


breakfast MILAN TO SINGAPORE

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

Sliced fresh fruit

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

Main
Warm Belgian waffle with poached pear, mascarpone cheese and maple syrup

Seafood kway teow
Rice noodles with prawns, fish, scallops and leafy greens

Cheese omelette with chicken sausage, mushroom, roasted tomato and roesti potatoes

Bread
Assorted breakfast rolls
Butter – Fruit preserve

Beverages
Gourmet coffees & selection of fine teas


champagnes & wines

Champagnes
Champagne Henriot Brut Souverain

White
2009 Balthasar Ress Hattenheimer Schutzenhaus Riesling Kabinett Rheingau Germany
2009 Antonin Rodet Chateau de Rully

Red
2007 Chateau La Garde Pessac-Leognan Bourdeaux France
OR
2008 Chateau D'Aurilhac Haut-Medoc
2008 Barbera D'Alba DOC GD Vajra Piedmont, Italy

Port
Fonseca Unfiltered Late Bottled Vintage 2005

[MAN Flyer]

SQ231 SIN-SYD April 2012

menu SINGAPORE TO SYDNEY

For a longer stretch of undisturbed rest, we are pleased to offer you meal service options specially times to suit your preferences. Whether you would like your meal to be served soon after take-off, or two hours nefore arrival, simply inform our crew and leave the rest to our care

Main
Assorted sushi
Japanese style vinegared rice topped with marinated seafood

*Croque monsieur
Toasted ham and cheese sandwich with poached egg

Braised ee-fu noodles with chicken and leafy greens

American breakfast
Fruit yoghurt
Baked eggs with veal sausage, tomato, baked beans and roasted mushrooms
Bread selection with preserves

Continental Breakfast
Assorted bread with preserves

Your meal will be served with a selection of sliced fresh fruits

Finale
Gourmet coffees & selection of fine teas

*Exclusively created by Matthew Moran of Aria Restaurant, Sydney

SQ231QB SIN-SYD (CM1) 100-1.1

[KC*]

SQ324 SIN - AMS April 2012

SUPPER MENU SINGAPORE TO AMSTERDAM

Starter

Antipasto plate
Seared scallops with grilled vegetables and mazzarella

Main

Braised cod in superior sauce, roasted garlic, stir fried fine beans and hon shiimeji in xo sauce, mushroom rice

Grilled sirloin with rosemary jus, roasted vegetables and gratin potato

Soto Ayam

Finale

A selection from the fruit basket

Gourmet cheese with garnishes

Gourmet coffees and selection of fine teas


BREAKFAST MENUSINGAPORE TO AMSTERDAM

Prelude

Apple, tomato or freshly squeezed orange juice

Sliced fresh fruit

Starter

Choice of cereals or yoghurt

Main

Raisin French toast

Wok fried egg noodles with chicken, prawns and seasonal vegetables

Poached eggs with herb hollandaise sauce, veal sausage, grilled tomato, creamed greens and potatoes

Breads

Assorted breakfast rolls

[KC*]

SQ323 AMS - SIN April 2012

LUNCH MENU AMSTERDAM TO SINGAPORE

Prelude

Satay

Starter

Tuna carpaccio with mango salsa and wasabi cream

Main

Veal fillet with chanterelles and garlic-celery pudding

Ayam goreng kuning

Panfried pork piccata with tomato basil sauce, buttered vegetables and polenta

Sitr fried prawn with ginger and spring onion, chinese vegetable and steamed rice

Finale

Duo of chocolate mousse

banana and toffee drum

Gourmet cheese and garnishes

Selection of fresh fruit

Gourmet coffees and selection of fine teas, with pralines


BREAKFAST MENU AMSTERDAM TO SINGAPORE

Prelude

Apple, tomato or freshly squeezed orange juice

Sliced fresh fruit

Starter

Choice of cereals or yoghurt

Main

Egg frittata with vegetables, veal sausage, roma tomato and sauteed mushrooms

Stir fried egg noodles with chicken and mixed vegetables

Warm Belgium waffles with pineapples, strawberries and mascarpone cheese

Breads

Beverages

[blackys93]

SQ876 SIN-TPE June 2012

brunch menu SINGAPORE TO TAIPEI

Prelude
Sliced fresh fruit

Starters
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt

Main
Braised udon noodles with seafood, black mushrooms and Chinese greens

Singapore bak kut teh
Hokkien style spareribs in a peppered broth served with fragrant steamed rice
A renowned local favorite

Crepe with parsley-scrambled egg, chicken sausage, roasted tomato, sauteed button mushrooms and gratin potato

Finale
Strawberry mousse cake

Breads
Choice of bread rolls
Butter-Fruit preserve

Beverages
Gourmet coffees & selection of fine teas

[blackys93]

SQ877 TPE-SIN June 2012



lunch menu TAIPEI TO SINGAPORE

Starter
Antipasto plate
Marinated prawns with grilled vegetables and mozzarella

Main
*Cod, pepperade, asparagus, basil pesto, aged balsamic

Hun tun mein
Taiwanese shrimp dumplings noodle in pork broth

** Seared lamb loin with balsamic jus and grilled vegetables

Cantonese style roast duck with steamed rice, leafy greens and plum sauce

Finale
Mango ice cream with mango coulis

White chocolate and raspberry cake

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees and selection of fine teas, with pralines


*Exclusively created by Matthew Moran of Aria Restaurant, Sydney
**A healthier choice, lower in carbohydrates and fats

[slacker]

SQ231 SIN-SYD (May and June 2012)

For a longer stretch of undisturbed rest, we are pleased to offer you meal service options specially times to suit your preferences. Whether you would like your meal to be served soon after take-off, or two hours nefore arrival, simply inform our crew and leave the rest to our care

Main
White asparagus-potato Spanish tortilla
poached egg, bacon and hollandaise sauce

Chicken satay
Renowned Singapore favourite, served witth onion, cucumber, ketupat and spicy peanut sauce

Braised ee-fu noodles with prawns, fish, scallops and leafy greens

American breakfast
Fruit yoghurt
Poached eggs with Hollandaise sauce, chicken sausage, roasted tomato and potatoes
Bread selection with preserves

Continental Breakfast
Assorted bread with preserves

Your meal will be served with a selection of sliced fresh fruits

Finale
Gourmet coffees & selection of fine teas


SQ231QC SIN-SYD (CM1) 100-1.1 05-06 RC[/QUOTE]

[MAN Flyer]

SQ186 SIN-SGN June 2012

dinner menu SINGAPORE TO HO CHI MINH CITY

Starter
Vietnamese style seafood salad with dragon fruit

Main
Beef Oscar
Fillet of beef with white asparagus and prawn in hollandaise sauce

Gaeng phrik pla
Thai style red curry fish, seasonal vegetables and steamed rice

Braised chicken with balling mushroom, beancurd with vegetables and fried ee fu noodle

Finale
Opera cake with coffee sauce

Gourmet coffees & selection of fine teas

[MAN Flyer]

SQ185 SGN-SIN June 2012

dinner menu HO CHI MINH CITY TO SINGAPORE

Starter
Pasta salad with smoked salmon and mesclun

Main
Stewed chicken in red wine with selected vegetables and fettuchine pasta

Vietnamese style beef yushong with vegetable and noodle

Ca basa sa ot
Vietnamese style braised dory fish with chilli and lemon grass with seasonal vegetables and steamed rice

Finale
Fresh fruits

Gourmet coffees & selection of fine teas

[inkoherent]

SQ212 SYD-SIN July 2012

Breakfast

Sliced fresh fruit

Choice of cereals or yoghurt

Kway Teow in soup or
Breakfast steak with baked egg, herb jus, roasted tomato and roesti potatoes or
Baked crepe with scrambled egg and chives, pork sausages, tomato and hash brown

Assorted breakfast rolls with butter and fruit preserve

Lunch

Garden salad with Balik salmon, sundried tomato and asparagus

(Matt Moran) Roasted chicken breast, bordelaise sauce, bacon, sauteed spinach, linguine or
Beef fillet in red wine sauce with sauteed spinach, glazed carrot and mushroom or
Stir fried prawns in hot garlic sauce, asparagus, bell pepper, mushroom and ee fu noodles

Choice of dessert - baked cheese cake or macadamia ice cream served with fruit coulis

[inkoherent]

SQ976 SIN-BKK July 2012

Light meal

Mesclun with marinated prawns and grapefruit-orange segments

Grilled rib eye of beef with artichoke-potato hash and black olive chimichurri or
Hor mok kai with sauteed garlic prawn (Thai style steamed minced chicken with coconut spices, seasonal vegetables and pineapple rice) or
Wok fried noodle with pork char siew

Passionfruit mousse cake

[inkoherent]

SQ979 BKK-SIN July 2012

Dinner

Chinese style prawn salad

Pan fried salmon fillet with creamy masala spice sauce, steamed potato and asparagus or
Glaced chicken served with Japanese vegetables and steamed rice or
Stir fried beef with ginger and spring onions, Chinese vegetables with steamed rice

Passionfruit and mango mousse cake