SQ Raffles Class Menus

[bubblerevolution]

SQ286 AKL-SIN (December 2006)

Snack Menu

Noodles
Fish ball broth with kway teow or bee hoon noodles

Vegetarian and non-vegetarian instant noodles

Sandwiches
Focaccia sandwich with smoked chicken

Focaccia sandwich with guamole and roasted vegetables

Snacks
Roasted mixed nuts
Fruit bar
Rivermill manuka honey and kiwifruit biscuits
Cadbury chocolate bar
Potato chips
Kjeldsens cookies
Bananas

SQ286A AKL-SIN (LM/D) 47-1.1 10-12 RC

[bubblerevolution]

SQ286 AKL-SIN (December 2006)

Dinner Menu

To Nibble On...
Satay - with onion, cucumber and spicy peanut sauce

A Savoury Note
Mesclun with spicy scallop and mango salad - Coriander Vinaigrette, Honey Mustard dressing

The Main Event
Panfried beef fillet with shredded oxtail sauce, herb-garlic butter, asparagus and fondant potatoes

Ikan sambal - Fish Fillet in sambal sauce with vegetables and steamed rice

Stir fried pork with sweet bean paste, Oriental vegetables and fried noodles

Grilled chicken breast and roasted chicken thigh with mushroom served with black peppercorn sauce, roasted vegetables with balsamic

A Sweet Note
Kiwifruit cheesecake

The Cheese Board
Gourmet cheese with garnishes

Fruit
A Selection of fresh fruit

A Connoisseur's Choice
Gourmet Coffee
Selection of Tea

SQ286A AKL-SIN (LM/D) 47-1.1 10-12 RC

[9V-JKL]

SQ804 SIN-CAN Dec'06

Singapore - Guangzhou

Breakfast Menu

A Fresh Start
A choice of apple, tomato or freshly squeezed orange juice

Fresh fruit

A Healthy Note
Choice of cereals or yoghurt
Cornflakes with milk or Birchermsesli
Plain or fruit yoghurt

The Main Event
Fried rice noodles with Chinese barbecued duck and vegetables

Selection of dim sum
Glutinous rice with chicken, pork dumplings and prawn dumplings

Cheese omelette with chicken sausage, roasted tomato and hash brown potatoes

From the Bakery
Assorted breakfast rolls
Butter - Fruit preserve

A Connoisseur's Choice
Gourmet coffee
Selection of tea

SQ804B SIN-CAN (B) 102-1.1 12-01

[9V-JKL]

SQ803 CAN-SIN Dec'06

Guangzhou - Singapore

Lunch menu

A Savoury Note
Prawn with citrus-fennel salad
Honey mustard dressing

The Main Event
Panfried beef fillet with herb roasted mushrooms and two ways potatoes
* exclusively created by Nancy Oakes

Braised Oriental duck in hoisin sauce-yam, asparagus, red capsicum and fried rice

Salmon fillet in saffron sauce with vegetables and rocket-mash
* a healthier choice

Stir fried scallops in XO sauce with cauliflower, green beans and carrots with steamed rice

A Sweet Note
Cherry crumble flan

The Cheese Board
Gourmet cheese with garnishes

Fruit
A selection of fresh fruit

A Connoisseur's Choice
Gourmet coffee
Selection of tea
and pralines

SQ803B CAN-SIN (L1) 102-1.1 12-01 RC

[CGK]

SQ 18 SIN - ICN - YVR Dec 06 (Special Christmas Day Menu)

singapore >> seoul

lunch menu

To Nibble On...
Satay
With onion, cucumber and spicy peanut sauce


A Savoury Note
Prawns with red seaweed, mesclun and Oriental pickles
Sesame dressing

The Main Event
Roasted stuffed chicken with forest mushroom served with port wine jus, sauteed spinach and boiled potato

Unagi kabayaki
Glazed Japanese eel with seasonal vegetables and steamed rice

Seared tournedos of beef with thyme jus, roasted vegetables and seared asparagus

Scallops in dill and saffron sauce with roasted vegetables and new potatoes

A Sweet Note
Ben & Jerry's chunky monkey ice cream
[I]Banana and walnut ice cream garnished with chocolate sauce and tuile

The Cheese Board
Gourmet cheese with garnishes

Fruit
A selection of fresh fruit

A Connoisseur's Choice
Gourmet coffee
Selection of tea
and pralines


Exclusively created by Georges Blanc, Vonnas
A healthier choice - lower in cholesterol and saturated fat than our main selection

SQ18A SIN-ICN-YVR (L/D/HB) 8-1.1 10-12 RC

seoul >> vancouver

dinner menu


To Nibble On
Satay
With onion, cucumber and spicy peanut sauce

A Savoury Note
Sundried tomato-orzo salad with marinated scallops and greens

The Main Event
Beef ribeye with cafe de paris butter, green beans and fondant potatoes

[B]Roast Tom turkey with chestnut stuffing and pan gravy, cranberry sauce and potatoes[/B]

Chicken noodle soup
Egg noodles in chicken soup garnished with sliced chicken, mushrooms and leafy greens

Korean spicy prawn with seasonal vegetables and steamed rice

A Sweet Note
White chocolate and rasberry cake

The Cheese Board
Gourmet cheese with garnishes

Fruit
A selection of fresh fruit

A Connoisseur's Choice
Gourmet coffee
Selection of tea
and pralines


Exclusively created by Matthew Moran of Aria Restaurant, Sydney

SQ18D SIN-ICN-YVR (D) 14-2.1 12 RC

SNACK MENU

Fancy a snack?
Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.

Noodles
Noodle soup

Vegetarian and non-vegetarian instant noodles

Sandwiches
Herb croissant with beef pastrami

Greek salad sandwich

Snacks
Roasted mixed nuts

Cookies

Chocolate bar

Chips

Fruit

Please accept our apologies if your choice of snack is not available

before touch-down menu


A Fresh Start
A choice of apple, tomato or freshly squeezed orange

Fresh fruit

A Healthy Note
Choice of cereal or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt

The Main Event
Wok fried udon noodle with chicken and shrimps

Grilled beef fillet in Barbeque sauce with grilled tomato, sauteed mushrooms and potato

Cheese-chive omelette with veal sausage, grilled tomato and potatoes

From the Bakery
Assorted breakfast rolls
Butter - Fruit preserve

A Connoisseur's Choice
Gourmet coffee
Selection of tea

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 scrumptious selections.
Served earliest 2.5 hours prior to arrival

Continental Breakfast*

Delight in this simple yet wholesome meal.
Served earliest from 1.5 hours prior to arrival

* Kindly refer to the breakfast menu found above

SQ18A SIN-ICN-YVR (L/D/HB) 8-2.2 10-12 RC

A very special thank you to my SQ angel who give me the special Christmas menu to add to my collection.

[jjpb3]

SQ74 SIN-MNL Dec 2006

Singapore >> Manila

LUNCH MENU

A Savoury Note
Chicken Caesar Salad
With romaine lettuce, chicken, parmesan cheese and garlic

The Main Event
Halibut with dijon mustard, green peppercorn glaze, roasted tomato and mushroom orzo

Braised soya sauce duck with leafy greens and yam-rice

Pan roasted beef fillet served with red wine sauce, roasted vegetables and lyonnaise patato

A Sweet Note
Ben & Jerry Ice Cream
Choice of chocolate chip cookie dough or berry nice

A Connoisseur's Choice
Gourmet coffee
Selection of tea

[jjpb3]

SQ75 MNL-SIN December 2006

Manila >> Singapore

DINNER MENU

A Savoury Note
Antipasto
Marinated seafood with smoked duck breast and mozzarella

The Main Event
Roast Tom turkey with chestnut stuffing and pan gravy, cranberry sauce and potatoes*

Oriental barbecued pork combination with rice

Maya-maya Filipino
Filipino style maya maya fillet with cardillo sauce, seasonal mixed vegetables and garlic fried rice

A Sweet Note
Roasted pumpkin creme brulee for the festive season*

A Connoisseur's Choice
Gourmet coffee
Selection of tea

*Traditional Christmas meal highlighted on the menu's introductory page

[jjpb3]

SQ76 SIN-MNL December 2006

Singapore >> Manila

DINNER MENU

A Savoury Note
Chicken Caesar Salad
With romaine lettuce, chicken, parmesan cheese and garlic

The Main Event
Halibut with dijon mustard, green peppercorn glaze, roasted tomato and mushroom orzo

Braised soya sauce duck with leafy greens and yam-rice

Pan roasted beef fillet served with red wine sauce, roasted vegetables and lyonnaise patato

A Sweet Note
Ben & Jerry Ice Cream
Choice of chocolate chip cookie dough or berry nice

A Connoisseur's Choice
Gourmet coffee
Selection of tea


Note: Your eyes aren't deceiving you; it's exactly the same menu as that for SQ74!

[jjpb3]

SQ71 MNL-SIN

Singapore >> Manila

BREAKFAST MENU

A Fresh Start
A choice of apple, tomato or freshly squeezed orange juice

Fresh fruit

The Main Event
Fried beef kway teow
Fried rice noodles with sliced beef and leafy greens

Golden waffle with blueberry compote, egg frittata and chicken sausage

Baked crepe with scrambled egg, ham, sauteed mushrooms with tomato and potatoes

From the Bakery
Assorted breakfast rolls
Butter - Fruit preserve

A Connoisseur's Choice
Gourmet coffee
Selection of tea

[9V-JKL]

SQ28 SIN-TPE-LAX (Nov'06)

SINGAPORE to TAIPEI
Dinner Menu

To Nibble On
Satay
with onion, cucumber and spicy peanut sauce

A Savoury Note
Hot smoked salmon salad
Oven smoked salmon servied with romaine lettuce, parmesan cheese and anchovy-garlic flavoured creamy dressing

The Main Event
Baked fillet of cod with foie gras in superior light soya sauce, assorted vegetables and steamed rice
* Exclusively created by Sam Leong

Grilled beef fillet served with grainy mustard sauce, buttered vegetables and mashed potato

Rice noodles in chicken broth garnished with sliced chicken breast, shimeji mushroom and green vegetable

Saffron fettucine pasta with sauteed mushrooms, arugula lettuce, shaved parmesan cheese, alfredo sauce
* specially prepared meatless selection

A Sweet Note
Chocolate truffle cake

The Cheese Board
Gourmet cheese with garnishes

Fruit
A selection of fresh fruit

A Connoisseur's Choice
Gourmet coffee
Selection of tea
and pralines

TAIPEI to LOS ANGELES
Supper Menu

A Savoury Note
Duckliver terrine with smoked duck breast and mixed salad, balsamic dressing

The Main Event
Steamed fillet of halibut in champagne veloute with spinach, grapes and fettuccine
* Exclusively created by Gordon Ramsay

Pan fried chicken breast served with mushroom sauce, roasted vegetables and mashed potato

Stir fried pork with wood fungus, seasonal vegetables and steamed rice

Grilled brochette of vegetables, tomato coulis, dried fruit couscous
* specially prepared meatless selection

A Sweet Note
Classic vanilla ice cream with chocolate sauce and roasted almonds

A Connoisseur's Choice
Gourmet coffee
Selection of tea
and pralines

Snack Menu
Noodles
Fish ball broth with kway teow or bee hoon noodles

Vegetarian and non-vegetarian instant noodles

Sandiches
Roasted beef and gruyere cheese sandwich

Apple and potato sandwich

Snacks
Roasted mixed nuts

Chocolate bar

Potato Chips

Kjeldsens cookies

Fruit

Before Touch-Down Menu
A Fresh Start
A choice of apple, tomato or freshly squeezed orange juice

Fresh fruit

A Healthy Note
Choice of cereal or yoghurt
cornflakes with milk or yoghurt

The Main Event
Braised egg noodles with prawns, scallops and leafy greens

Selection of dim sum
Taiwanese style glutinous rice with pork and shrimp dumpling

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

From the Bakery
Assorted breakfast rolls
Butter - Fruit preserve

A Connoisseur's Choice
Gourmet coffee
Selection of tea

SQ28A SIN-TPE-LAX (D/S/HB) 14-2.2 10-11RC

[9V-JKL]

SQ37 LAX-SIN Oct-Nov'06

DINNER MENU

Round off the evening with a scrumptious meal and a sip of Champagne

A Tantalising Note
Assorted finger food

Tasty Beginnings
Dungeness Crab and mango salad
with chilled gazpacho soup and wasabi tobiko
The Main Event
Roasted parmesan mint crusted lamb chops served with roasted tomato sauce and broccolini
* Exclusively created by Nancy Oakes
# A healthier choice - lower in carbohydrate and calories than our main selection

Grilled California white bass
served with creamy garlie sauce, buttered asparagus and gourmet potatoes

Famous Singapore chicken rice
fragrant poached chicken with pandan flavoured rice, served with ginger, soya and chilli sauce

Stir fried beef fillet
with ginger and spring onion, selected vegetables and steamed rice

Sweet Overtones
Haagen-Dazs ice cream
choice of assorted flavour ice cream with berry compote

The Cheese Corner
American Brie
Cow's milk, sweet and creamy taste, soft texture

Cantal
Cow's milk, aromatic flavour, firm texture

Iowa maytag blue
Sweet, nutty, piquant flavour, smooth and soft texture

+ served with dried apricot compote, grapes, walnut and biscuit

Fresh Pickings
Seasonal fruits

Tranquil Finale
Gourmet coffee
Premium Tea
* served with pralines


BETWEEN MEALS MENU
Light Bites Between Meals
Fish Ball noodle sourp
Noodles in broth served with fish balls and fish cakes

Griddled hotcakes
Served with maple syrup, turkey scallion sausages, scrambled eggs and roasted tomato

Selection of dim sum
Chinese glutinous rice with pork, beef siew mai and Shanhainese vegetable dumplings

Warm shaved smoked chicken
Cheedar cheese and tomato panini served with potato chips

Tranquil Finale
Gourmet coffee
Premium Tea


BREAKFAST MENU
A Tantalising Note
A choice of apple, tomato or freshly squeezed orange juice

Assorted citrus fruits
with fuji apple and grand mariner infused mascarpone cheese

Tasty Beginnings
Choice of cereals or yoghurt
Cornflakes or granola with milk
Plain or fruit yoghurt

The Main Event
Panfried Muschovy duck breast with jus, wild rice stew with shitake mushrooms, dried cranberry and walnut
Exclusively created by Alfred Portale

Chive omelette
Served wuth Italian veal sausage, roasted tomato and home fries

Braised rice vermicelli
With scallop, prawns, fish and leafy greens

Wok fried marinated pork chop
Served with sweet and sour sauce, seasonal greens and steamed rice

From The Bakery
Freshly baked breads
Served with butter and preserves

Morning Aromas
Gourmet coffee

Premium tea selection

Continental Breakfast
Breakfast pastry and preserves, fresh fruits, juice, coffee and tea

SQ37A LAX-SIN (D/SR2/B) 15-1.3 10-11 RC

[UMD]

SQ 221 SIN - SYD (D/CB) 35-1.1 02 RC and 35-1.2 02 RC (Feb. 07)

dinner menu

A Savoury Note
Mesclun with drunken chicken and asparagus
Singapore dressing infused in shallot oil with sambal, lime, and honey
Balsamic and extra virgin olive oil dressing

The Main Event
*Seared beef fillet in cabernet butter, assorted vegetables, sauteed fingerling potato with onion, crispy pork and sage

Thai style red curry duck with spiced eggplant and steamed rice

+Grilled tuna steak served with stewed tomato, basil pesto, extra virgin olive oil flavoured mashed poatato

Wok fried marinated pork chop served with sweet and sour sauce, seasonal greens and steamed rice

A Sweet Note
Ben & Jerry Ice Cream
Choice of vanilla for a change or berry nice

The Cheese Board
Gourmet cheese with garnishes

Fruit
A selection of fresh fruit

A Connoissuer's Choice
Gourmet coffee
Selection of tea
and pralines

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



continental breakfast menu

A Fresh Start
A choice of apple, tomato, or freshly squeezed orange juice

A seleciton of fresh fruit

From the Bakery
Assorted breakfast rolls
Butter - Fruit preserve

A Connoisseur's Choice
Gourmet coffee
Selection of tea

[UMD]

SQ 232 SYD - SIN (L/HR) 35-1.1 02 RC and 35-1.2 02 RC (Feb 07)

lunch menu

A Savoury Note
Anti pasto
Italian style assorted appetizer of marinated prawns with mango relish, proscuitto ham with melon and mozzarella with tomato

The Main Event
* Ocean trout with miso crust in sesame dressing, bak choy, shiitake mushrooms and fettucine

Stir fried beef in black peppercorn sauce served with selected vegetables and fried rice

+Hazelnut crusted duck breast served with sauteed spinach, braised celeriac, butter beans and carrot

Wakadori teriyaki
Japanese style grille dchicken with soya glaced served with seasonal vegetalbes and steamed rice

A Sweet Note
Sticky date ice cream with raspberry sauce and brandy snap

The Cheese Board
Gourmet cheese with garnishes

Fruit
A selection of fresh fruit

A Connoisseur's Choice
Goumet coffee
Selection of tea
and pralines

* Exclusively created by Matthew Moran of Aria Restaurant, Sydney
+ A healthier choice - lower in cholesterol and saturated fat than our main selection


refreshment menu

To Nibble On...
Focaccia sandwich with hummus spread, shaved roast lamb and pepperade, tomato salad

Shredded crabmeat and green land shrimps fried rice

A Connoisseur's Choice
Gourmet Coffee
Selection of tea

[CGK]

Thank you, UMD for posting. I took SQ 232 February 1. No menu, due to the catering loaded different main courses (two out of four).

[SQ225]

SQ 225C SIN - PER (CM1) 37-1.1 01 RC (Jan '07)

Singapore to Perth
Menu

To allow you a longer period of undisturbed rest, please let us know your preferance for the following meal service options:

- To be served you meal soon after take-off
OR
- To be served your meal about 2 hours before arrival

To Start With
A Choice of apple, tomato or freshly squeezed orange juice.

The Main Event
Wholemeal criossant with gravadlax, cucumber and lettuce

Braised noodled with shredded roast duck

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

American Breakfast
Fruit yoghurt
Baked eggs with veal sausage, grilled 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

A Connonisseur's Choice
Gourmet Coffee
Selection of Tea