SQ Raffles Class Menus

[Carfield]

SQ 861 HKG-SIN May 2017

May 2017
Singapore Airlines Business Class
SQ 861 Hong Kong to Singapore

Dinner


Appetizer
Prawns on Nicoise Salad
Marinated prawns with tomato, green beans, boiled egg, Kalamata olives and ranch dressing




Main Course
*Apricot and Olive Braised Veal Rump
With sautéed broccoli and fondant potato
Exclusively created by Georges Blanc, Vonnas

Steamed Fillet of Barramundi in Black Bean Sauce
With seasonal vegetables and fried rice

Seared Lamb Loin with Natural Jus
Served with broccoli, cherry tomato and mashed pumpkin

Oriental Jing Du Style Pork Ribs
With Chinese vegetables and egg noodles

Haagen Dazs Raspberry Sorbet
With Fruit salad

Sacher Torte
With vanilla sauce



Cheese
Selection of Cheese
Camembert, Pecorino, and Shropshire Blue cheese with garnishes

Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread rolls and Groumet breads
Served with selection of butter or flavored olive oil


Pralines Petit Four
Fine Pralines


Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

SQ861 (DAJ)-3.1 JCL

Wine List
Champagne
Charles Heidsieck Brut Reserve, Champagne, France

White
2014 Selbach Riesling Kabinett Feinherb, Mosel, Germany

2013 Jean Marc Brocard Chablis Sainte Claire, Burgundy, France
Or
2013 Joseph Dourhin Rully Blanc, Burgundy, France

Red
2012 Chateau Peyrabon Haut Medoc, Bordeaux, France
2013 Marchesi di Frescobaldi Castello di Nipozzano ‘Nippozzano,’ Chianti Rufina Riserva, Tuscany, Italy

Port
Taylor’s 10-Year-Old Tawny Port, Portugal

[Carfield]

SQ 856 SIN-HKG May 2017

May 2017
Singapore Airlines Business Class
SQ 856 Singapore to Hong Kong

Brunch
To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato

Fruit
Selection of Sliced Fresh Fruits

Appetizer
Special “K”
With skim or full cream milk

Granola
With skim or full cream milk

Fruit Yogurt
Natural Yogurt

Main Course
*70 Red Grouper Congee
Sliced grouper fillet in rice porridge with spring onions and ginger

Braised Beef Brisket with Noodles
Mushroom, carrot and Chinese Greens

Poached Eggs with Mornay Sauce
Pan-fried Chicken sausage, grilled tomato, sautéed spinach, and roast potatoes

Dessert
*70 Seventy Surprise
A fruity mango and lime dessert made in 70-steps

From the Bakery
Assorted Bread Rolls and Croissants
Served with butter and fruit preserves

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

70 Celebrating 70 years with our customers’ favorites.

SQ 856 (BRJ)3.1 JCL

Wine List
Champagne
Charles Heidsieck Brut Reserve, Champagne, France

White
2014 Selbach Riesling Kabinett Feinherb, Mosel, Germany

2013 Jean Marc Brocard Chablis Sainte Claire, Burgundy, France
Or
2013 Joseph Dourhin Rully Blanc, Burgundy, France

Red
2012 Chateau Peyrabon Haut Medoc, Bordeaux, France
2013 Marchesi di Frescobaldi Castello di Nipozzano ‘Nippozzano,’ Chianti Rufina Riserva, Tuscany, Italy

Port
Taylor’s 10-Year-Old Tawny Port, Portugal

[Carfield]

SQ 52 SIN-MAN-IAH Business Class March 2017

March 2017
Singapore Airlines Business Class
SQ 52 Singapore to Manchester

Supper


Appetizer
Seared Scallop with Mesclun
And served with grilled asparagus and sun dried tomato pesto


Main Course
Beef Daube with Baked Ricotta
Accompanied by baby spinach, cherry tomato confit and feta salsa verde
Exclusively created by Suzanne Goin of Lucques, AOC and Tavern, Los Angeles
Or
Prawn Dumplings in Superior Soup
With leafy greens and mushrooms
Or
Grilled Atlantic Slamon with Warm Salad of Cannellini Beans, Celeriac Puree and Pistachio Vegetables
A Deliciously Wholesome Choice

Dessert
Light Lavender Pudding with Berries and Fruits Coulis


Cheese
Selection of Cheese
Emmenthal, garlic cream, and smoked Mozzarella served with Garnishes

Fruit from the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

Delectable
Noodles
Chicken Noodles with Chinese Greens
Seafood Noodles with Prawns and Vegetables
Vegetarian Noodles with lettuce, black mushroom and red chilli
Fish Ball Noodles and Vermicelli with minced chicken

Sandwiches
Panini with Zucchini and Capsicum
Lollo rosso, cheddar cheese and olive oil mayonnaise spread

Foccacia with Smoked Salmon
Red onion, capers, iceberg lettuce and sour cream cheese spread

Warm Ciahatta with Teriyaki Pork
Sautéed onion and butter spread

Snacks
Assorted Nuts
Muffins
Chips
Trail Mix
Assorted Biscuits
Fresh Fruits

Breakfast
To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple, or tomato

Fruit
Selection of Sliced Fresh Fruits



Appetizer
Bircher Muesli
Rolled Oat soaked in milk and natural yogurt with berry compote
Cornflakes with skim or full cream milk
Fruit Yogurt
Natural Yogurt


Main Course
Baked Crepe with Scrambled Egg
Pan-fried chicken sausage, sautéed mushrooms, Roma tomato and roesti potato
Or
Selection of Dim Sum
Braised eefu noodles with chicken, steamed pork pot sticker, scallop dumplings and vegetarian beancurd roll


Or
Torta Salata
Baked savory pie with roasted vegetables and egg, served with pork sausage and mesclun salad

From the Bakery
Assorted Bread Rolls and Breakfast Pastries
Served with butter and fruit preserve


Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

SQ 52 Manchester to Houston
Lunch
Canape
Singapore Chicken and Lamb Satay
With onion, cucumber and spicy peanut sauce

Appetizer
Smoked Mackerel Salad
Beetroot, egg, corn salad, apple and dill mustard dressing

Main Course
Roasted Lamb Loin in herb Garlic Puree
With eggplant tomato stew, pak choi and fava beans
Exclusively created by Alfred Portale of Gotham Bar and Grill, New York
Or
Salt Baked Chicken
Marinated chicken baked with rock salt, seasonal vegetables and fried rice
Or
Pan fried Pork Loin with Assorted Mushroom Sauce
Served with roasted potatoes with rosemary and buttered seasonal vegetables
Or
Braised Sea Bass in Garlic-Ginger Sauce
With seasonal vegetables and fried egg noodles

Dessert
Chocolate Ice Cream with berry compote
Passion Fruit Cake

Cheese
Selection of Cheese
Brie, Black Bomber Cheddar and Cashel Blue served with Garnishes

Fruit from the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Pralines Petit-Four
Fine Pralines

Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

Delectable
Noodles
Chicken Noodles with Chinese Greens
Seafood Noodles with prawns and vegetables
Vegetarian Noodles with lettuce, mushrooms and red chili

Sandwiches
Baguette Sandwich with Mozzarella, Tomato and Herb
Ciabatta with Olive Butter, Smoked Salmon and Sundried tomato
Warm Focaccia with Chicken Salad and Pesto

Snacks
Assorted Nuts
Chocolate Bar
Potato Chips
Assorted Biscuits
Cookies
Fresh Fruits

Light Dinner
Appetizer
Marinated Prawns
On a bed of tomato, cucumber, Kalamata olives and feta cheese

Main Course
Braised Short Rib of Beef in Red Wine Sauce
With carrot, turnip, spinach and celeriac-pear puree
Exclusively created by Alfred Portale of Gotham Bar and Grill, New York
Or
Gareng Phed Kung
Thai style red curry prawn with vegetables and steamed rice
Or
Grilled chicken breast with sage jus
Served with Mediterranean vegetables and buttered gnoochi

Dessert
Apple Cinnamon Tart
With quenelle crème fraiche and raspberry crumb

Fruit From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

SQ52 (SBJ-SNJ-BBJ-LXJ-SRJ-DCJ)-3.1 JCL

Champagne and wine
Champagne
Charles Heidsieck Brut Reserve, Champagne, France

White
2014 Selbach Riesling Kabinett Feinherb, Mosel, Germany
2014 Wild Horse Winery and Vineyards Chardonnay, Central Coast, USA
Or
2013 Merryvale Starmont Chardonnay Carneros, Napa Valley, USA

Red
2013 Robert Oatley Shiraz, McLarren Vale, Australia
2012 Chateau Belle-Vue Cru Bourgeois Haut Medoc, Bordeaux, France

Port
Taylor’s 10-Year-Old Tawny Port, Portugal

[Carfield]

SQ 865 HKG-SIN March 2017

March 2017
Singapore Airlines Business Class
SQ 865 Hong Kong to Singapore

Dinner


Appetizer
Smoked Duck Breast
With dried apricot compote, mesclun salad and honey mustard vinaigrette


Main Course
*Roasted Garlic Salmon Fillet
Petit pois, fine beans, red capsicum and aigrelette sauce
Or
Stir-Fried Prawns in Kung Pao Sauce
Sautéed Chinese greens and steamed rice
Or
Grilled Beef Fillet in Green Peppercorn Sauce
Served with sautéed vegetables and mashed potato
Or
Murgh Makhani, Sabzi Jalfrezi, Palak Mutter, Pulao
Indian Butter Chicken, stir fried vegetables, braised spinach with green peas and basmati rice

Dessert
Haagen-Dazs Strawberry Ice Cream
With berry coulis

Banana Custard Cream Tart
With chocolate mocha sauce


Cheese
Selection of Cheese
French Brie, Cheddar and Cambozola cheeses with Garnishes

Fruit from the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil


Pralines Petit-Four
Fine Pralines

Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section


*Exclusively created by Georges Blanc, Vonnas

Champagne and wine
Champagne
Charles Heidsieck Brut Reserve, Champagne, France

White
2015 Mud House Sauvignon Blanc, Marlborough, New Zealand
2013 Jean Marc Brocard Chablis Sainte Claire, Burgundy, France

Red
2012 Chateau Belle-Vue Cru Bourgeois, Haut Medoc, Bordeaux, France

2013 Marchesi de Frescobaldi Tenuta di Castiglioni Toscana IGT, Italy
Or
2013 Marchesi de Frescobaldi Castello di Nipozzano ‘Nipozzano’, Chianti Rufina Riserva, Tuscany, Italy

Port
Taylor’s 10-Year-Old Tawny Port, Portugal

[Carfield]

SQ 866 SIN-HKG March 2017

March 2017
Singapore Airlines Business Class
SQ 866 Singapore to Hong Kong

Lunch
Appetizer
Prawn Caesar Salad
Prawns with romaine lettuce, parmesan cheese and croutons, creamy Caesar dressing

Main Course
*Roasted Chicken Breast with Balsamic Jus and Vegetable Gratin
Served with asparagus, sweet and sour capsicum and basil-Kalamata olives
Or
Ginger Baked Garoupa Fillet served with Brown LaMien Noodles, Lotus Roots and Young Corn
This healthy authentic Chinese recipe balances the nutritional goodness of protein and essential fatty acids from fish, complex carbohydrates from brown noodles and fiber from lightly sautéed assorted vegetables to create a perfect fusion of flavors and textures
Or
Grilled Tournedos of Beef with brown mushroom sauce
Served with seasonal vegetables and Lyonnaise potatoes
Or
Teochew Style Braised Soya Duck
With yam rice, bean curd and leafy greens

Dessert
Movenpick Mint Chocolate Ice Cream
With mango coulis and tuile

Vanilla Panna Cotta
With mango-sago salad

Cheese
Selection of Cheese
Emmenthal, garlic cream, and smoked Mozzarella served with Garnishes

Fruit from the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Pralines Petit-Four
Fine Pralines

Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
*Exclusively created by Matt Moran of Aria Restaurant, Sydney

Champagne and wine
Champagne
Charles Heidsieck Brut Reserve, Champagne, France

White
2015 Mud House Sauvignon Blanc, Marlborough, New Zealand
2013 Jean Marc Brocard Chablis Sainte Claire, Burgundy, France

Red
2012 Chateau Belle-Vue Cru Bourgeois, Haut Medoc, Bordeaux, France

2013 Marchesi de Frescobaldi Tenuta di Castiglioni Toscana IGT, Italy
Or
2013 Marchesi de Frescobaldi Castello di Nipozzano ‘Nipozzano’, Chianti Rufina Riserva, Tuscany, Italy

Port
Taylor’s 10-Year-Old Tawny Port, Portugal

[jonleong]

LAX-SIN J FRIDAY THE 13TH 2017!!!

Doeji Bulgogi was excellent, lots of pork belly pieces which were well marinated and tasty and the sauce was tasty and spicy. IMHO much better than a lot of the BTC meals I've had in the past.









Tak Toritang was average, chicken was fairly tender but not enough pieces and had a nice spice though the taste wasn't fantastic. Nowhere near as good as the Doeji Bulgogi.

[Carfield]

SQ 52 SIN-MAN-IAH Business Class January 2017

January 2017
Singapore Airlines Business Class
SQ 52 Singapore to Manchester

Supper
Appetizer
Antipasto
Marinated prawn on cucumber salad, smoked chicken with roasted capsicum, mozzarella and tomato

Main Course
Brillat Savarin Tournedos Steak in Mushroom Sauce
With garlic-celeriac flan and macedoine of vegetables
Exclusively created by Georges Blanc, Vonnas
Or
Teochew Style Dried Squid & Minced Pork Porridge
Accompanied with fried shallot, dried sole, spring onion and ginger
Teochew Food Promotion
Or
Seared Salmon Fillet with Cold Quinoa-Pecan Salad
A Deliciously Wholesome Choice

Dessert
Panna Cotta
Accompanied with mixed berry compote

Cheese
Selection of Cheese
Farmer, tete de moine and cambozola served with garnishes

Fruit From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

Delectable
Noodles
Oriental Noodles with black mushrooms and chicken
Tom Yam Noodles with prawns and vegetables
Vegetarian Noodles with Asian greens, mushrooms and spring onion
Fish Ball Noodles and Vermicelli with minced chicken

Sandwiches
Ciabatta with Portobello Mushroom, Emmenthal Cheese and Duxelle Mayonnaise
Warm Focaccia with Roasted beef, Onion jam and Cheddar Cheese
Panini with Roasted Chicken and Sundried tomato Tapenade

Snacks
Assorted Nuts
Milk Chocolate Bar
Potato Chips
Dried Fruit
Assorted Biscuits
Fresh Fruits

Breakfast
To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple, or tomato

Fruit
Selection of Sliced Fresh Fruits

Appetizer
Cornflakes with skim or full cream milk
Bircher Muesli
Rolled Oat soaked in milk and natural yogurt with berry compote
Fruit Yogurt
Natural Yogurt

Main Course
Singapore Nasi Lemak
Malay style coconut rice with spicy prawns, peanuts, ikan bilis, grilled fish cake, omelette and fried chicken
Or
Mushroom Quiche
Roasted tomato, asparagus or grilled ham
Or
Baked Crepe filled with Chive Scrambled Egg
Pan-fried chicken sausage, glazed tomato and sautéed mushrooms

From the Bakery
Assorted Bread Rolls and Breakfast Pastries
Served with butter and fruit preserve

Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

SQ 52 Manchester to Houston
Lunch
Canape
Singapore Chicken and Lamb Satay
With onion, cucumber and spicy peanut sauce

Appetizer
Smoked Salmon with young Romaine hearts, parmesan cheese and creamy anchovy-garlic dressing

Main Course
Roasted Stuffed Chicken with Forest Mushroom
Accompanied by port wine jus, sautéed spinach and buttered potato
Exclusively created by Georges Blanc, Vonnas
Or
Stir-fried Scallops and Prawns in Oriental XO Sauce
With vegetables and fried rice
Or
Pork Wu Xi Style
With oriental vegetables and steamed rice
Or
Braised Beef Cheek in Burgundy Wine
Served with creamy saffron polenta, stewed lentil and asparagus

Dessert
Rum Raisin Ice Cream with berries compote
Chocolate Orange Cake

Cheese
Selection of Cheese
Brie, Black Bomber Cheddar and Cashel Blue served with Garnishes

Fruit From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Pralines Petit-Four
Fine Pralines

Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

Delectable
Noodles
Chicken Noodles with Chinese Greens
Seafood Noodles with prawns and vegetables
Vegetarian Noodles with lettuce, mushrooms and spring onion

Sandwiches
Baguette Sandwich with Mozzarella, Tomato and Herb
Ciabatta with Olive Butter, Smoked Salmon and Sundried tomato
Warm Focaccia with Chicken Salad and Pesto

Snacks
Assorted Nuts
Chocolate Bar
Potato Chips
Assorted Biscuits
Cookies
Fresh Fruits

Light Dinner
Appetizer
Mediterranean Antipasto
Seared Prawn with grilled vegetables and bocconcini

Main Course
Slow Cooked Sage Flavored Lamb Shoulder
With spiced eggplant puree, sun blushed tomato and tagliatelle
Exclusively created by Georges Blanc, Vonnas
Or
Braised Garoupa in Garlic Chili Sauce
With Chinese Vegetables and egg noodles
Or
Chicken Tikka Marsala
Tandoori spiced chicken in tomato cream sauce, stir fried green peas and cauliflower, black lentil stew, basmati rice

Dessert
Cherry Cake with berry compote

Fruit From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

SQ52 (SBJ-SNJ-BBJ-LXJ-SRJ-DCJ)-3.1 JCL

Champagne and wine
Champagne
Charles Heidsieck Brut Reserve, Champagne, France

White
2014 Selbach Riesling Kabinett Feinherb, Mosel, Germany
2014 Wild Horse Winery and Vineyards Chardonnay, Central Coast, USA
Or
2013 Merryvale Starmont Chardonnay Carneros, Napa Valley, USA

Red
2013 Robert Oatley Shiraz, McLarren Vale, Australia
2012 Chateau Belle-Vue Cru Bourgeois Haut Medoc, Bordeaux, France

Port
Taylor’s 10-Year-Old Tawny Port, Portugal

[MAN Flyer]

SQ173 SGN-SIN November 2016

HO CHI MINH CITY TO SINGAPORE

light lunch

Appetiser
Vietnamese Beef Lalot
Spiced beef roll with glass noodle salad

Main Course
Baked Garoupa Fillet with Salsa Verde
And fettuccine with tomato sauce and green beans

Deep Fried Pork Ribs with Hot Bean Sauce
Chinese vegetables and fried egg noodle

Vietnamese Style Stir Fried Lemongrass Chicken
With peanuts, vegetables and steamed rice

Dessert
Banana and Coconut Cake
With creme anglaise

From The Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavoured olive oil

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

[MAN Flyer]

SQ172 SGN-SIN November 2016

SINGAPORE TO HO CHI MINH CITY

brunch

To Start With

Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato

Fruit
Selection of Sliced Fresh Fruits

Main Course
Char Siew Rice
Chinese barbecued pork with steamed rice and leafy greens

Braised Egg Noodles
With seafood and mushroom in oriental sauce

Poached Eggs with Hollandaise Sauce
Pan fried chicken sausage, grilled tomato and roesti potatoes

Desert
Raspberry Bavarois
With raspberry compote

From The Bakery
Assorted Bread Rolls and Croissants
Served with butter and fruit preserves

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

[MAN Flyer]

SQ977 BKK-SIN November 2016

BANGKOK TO SINGAPORE

light dinner

Appetiser
Thai Style Assorted seafood salad
With mesclun leaves

Main Course
Roasted Chicken Breast
With chicken jus, leek puree, oyster mushroom and baby carrot

Kra Pau Moo
Thai style port with fresh basil, vegetables omelette and steamed rice

Pan Fried Fillet of Red Snapper
With vegetable medley, angel hair pasta and tomato sauce

Dessert
Orange Truffle Cake

The Bakery
Assorted Rolls and Gourmet Bread
With butter or flavoured virgin olive oil

Hot Beverage
Coffee and Tea

[Carfield]

SQ 31 SFO-SIN October 2016

October 2015
Singapore Airlines Business Class

SQ 31 San Francisco to Singapore
Alfred Portale
The internationally lauded pioneer of New American Cuisine, Alfred Portale brings an innate sense of style and craftsmanship to spectacular creations bringing his aesthetic signature.

Alfred’s selection
A menu specially designed for our nonstop flight to Singapore for a complete dining experience in the sky.

Starter
Poached Prawns and Roasted Cauliflower Salad
Dried black currants, pumpkin seeds and lemon vinaigrette

Main Course
Grilled US Choice Beef Fillet with Balsamic Onion
Served with asparagus, baby spinach and crushed potato

Dessert
Coconut Panna Cotta
In tropical coulis with fresh fruit

Treat yourself to a lavish spread of food and beverage, or take your pick from our all-day breakfast. Simply inform our crew and leave the rest to our care.

A selection of canapés and juices will be served after take-off.

A la Carte
Duck Breast Antipasto
A starter of roasted duck breast with Manchego cheese and balsamic onions

*Poached Prawns and Roasted Cauliflower Salad
Dried black currants, pumpkin seeds and lemon vinaigrette

Cream of Mushroom Soup
With garlic bread

Pulled Pork Sandwich
Barbequed pork with Cajun-spiced potatoes and mixed salad

Lemon Crusted Hot Smoked Salmon with Basil Pesto Sauce
Served with cherry tomato confit, roasted vegetables and green salad

*Grilled US Choice Beef Fillet with Balsamic Onion
Served with asparagus, baby spinach and crushed potato

Lamb Biryani
With basmati rice and cucumber rita

Warm Crab Cake
With broccoli, baby carrots, asparagus and roasted potatoes

Salt-Baked Chicken
Oriental-style marinated chicken wok baked with rock salt, stir-fried vegetables and fried rice

Moroccan Couscous and Beetroot Salad
Steamed couscous, roasted vegetables and slow-baked beetroot salad in pesto dressing, with your choices of:
Baked Chicken
Roasted Cauliflower

*Coconut Panna Cotta
In tropical coulis with fresh fruit

Petite Patisserie
Assortment of mini desserts

Selection of fresh fruits and cheese to complete your meal
Gourmet pralines with your choice of hot beverages

*Designed by ICP

All Day Breakfast

Classic American
Parsley omelette with chicken sausage, buttermilk pancakes and baked beans, accompanied with freshly squeezed orange juice, fresh fruits, yogurt, and bakery

Oriental
Prawn dumpling, pork dumpling, yam cake, char siew pastry and seafood congee, served with fresh fruits. Accompanied with Chinese tea.

Wholesome
Baked spinach and goji berry frittata with hot smoked salmon, roasted beetroot and avocado salsa, accompanied with fresh fruit, super juice, Granola in Greek yogurt, and bakery

Continental Breakfast
(Served up to 1.5 hours before arrival)
Cold breakfast plate, yogurt, fresh fruits, freshly squeezed orange juice and bakery

Mid-flight Noodle bar
A selection of bee hoon, kway teow or egg noodles with a choice of:
Pork ribs and Chinese greens
Chicken slices and shiitake mushrooms
Prawns and leafy greens
Lettuce and black mushrooms

Snacks
An assortment of light treats available throughout your flight:
Assorted nuts
Potato crisps
Flavored Popcorns
Butter cookies
Chocolate bar
Fruits and cheese

Wine List
Champagne
Charles Heidsieck Brut Reserve, Champagne, France

White Wines
2015 Mud House Sauvignon Blanc, Marlborough, New Zealand
2014 Wild Horse Winery and Vineyards Chardonnay, Central Coast, USA

Red Wines
2012 Chateau Belle-Vue Cru Bourgeois Haut Medoc, Bordeaux, France
2013 Robert Oatley Shiraz, McLarren Vale, Australia

Port
Dow’s Ten-Year-Old Tawny Port, Portugal

Despite the menu looks like an on demand service, it is not true in reality. There will be two full meal services only - one served after takeoff and one mid-flight. So if you want the all-day breakfast, you need to order them for your second meal service. I presumed that there was a breakfast service prior to arrival, especially the language of the menu. So everything ran out except noodles and wraps/sandwiches. SQ - please list your meal schedule and explain the concept of your meal service in details. You printed out a menu, so that is the least you can do!

[Carfield]

SQ 32 SIN-SFO October 2016

October 2015
Singapore Airlines Business Class

SQ 32 Singapore to San Francisco
Suzanne Goin
One of Los Angeles’ most beloved chefs and winner of the James Beard award, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity.

Suzanne’s Choice
A menu specially designed for our nonstop flight to San Francisco for a complete dining experience in the sky.

Starter
Grilled Asparagus with Proscuitto Ham
An appetizer combination served with mesclun salad and drizzled with whole-grain mustard dressing

Main Course
Seared Bass Fillet
Slow-cooked organic kale and pumpkin puree with raisins and Xeres vinegar butter

Dessert
Chocolate Bread and Butter Pudding
Served with fresh berries and crème anglaise

Treat yourself to a lavish spread of food and beverage, or take your pick from our all-day breakfast. Simply inform our crew and leave the rest to our care.

A selection of canapés and juices will be served after take-off.

A la Carte
Prawn Antipasto
A starter of marinated prawns, mozzarella and air-dried beef with olive paste and grilled vegetables

*Grilled Asparagus with Proscuitto Ham
An appetizer combination served with mesclun salad and drizzled with whole-grain mustard dressing

Fresh Tomato Soup
Roasted tomato soup with garlic bread

Tandoori Chicken Sandwich
Spiced chicken, yogurt mint spread and coriander-tossed potato wedges with mixed salad

Beef Lasagna
Tomato, olives and capers sauce served with green salad and parmesan shavings

* Seared Bass Fillet
Slow-cooked organic kale and pumpkin puree with raisins and Xeres vinegar butter

Hainanese Pork Chop
A traditional Singaporean favorite of pork chops with fried rice

Steak and Salad
Grilled US Angus Beef Fillet with hard-boiled egg and warm citrus-olives farro salad in gremolata jus

Lamb and Chicken Satay
With ketupat rice, onions, and spicy peanut sauce

Tuscan Cavalo Nero and Farro Salad
Tuscan cabbage, hazelnuts and spelt salad in citrus dressing, with your choices of:
Herbal poached chicken slices
Maple Roasted Kobacha pumpkin

*Chocolate Bread and Butter Pudding
Served with fresh berries and crème anglaise

Petite Patisserie
Assortment of mini desserts

Selection of fresh fruits and cheese to complete your meal
Gourmet pralines with your choice of hot beverages

*Designed by ICP

All Day Breakfast

Classic American
Aged cheddar cheese omelette, served with pork sausage, tomato, sautéed mushroom and roesti, accompanied with freshly squeezed orange juice, fresh fruits, yogurt, and bakery

Oriental
Har kow, siew mai, vegetable dumpling, char siew pastry and glutinous rice with chicken, served with fresh fruits. Accompanied with Chinese tea.

Wholesome
Low-fat ricotta, scrambled egg white and roost pumpkin with buckwheat pancake and crushed hazelnut, accompanied with fresh fruit, super juice, Bircher muesli and bakery

Continental Breakfast
(Served up to 1.5 hours before arrival)
Cold breakfast plate, yogurt, fresh fruits, freshly squeezed orange juice and bakery

Mid-flight Noodle bar
A selection of bee hoon, kway teow or egg noodles with a choice of:
Fish balls and minced chicken
Chicken slices and shiitake mushrooms
Prawns and leafy greens
Lettuce and black mushrooms

Snacks
An assortment of light treats available throughout your flight:
Assorted nuts
Potato crisps
Flavored Popcorns
Butter cookies
Chocolate bar
Fruits and cheese

Wine List
Champagne
Charles Heidsieck Brut Reserve, Champagne, France

White Wines
2015 Mud House Sauvignon Blanc, Marlborough, New Zealand
2014 Wild Horse Winery and Vineyards Chardonnay, Central Coast, USA

Red Wines
2012 Chateau Belle-Vue Cru Bourgeois Haut Medoc, Bordeaux, France
2013 Robert Oatley Shiraz, McLarren Vale, Australia

Port
Dow’s Ten-Year-Old Tawny Port, Portugal

[ycp81]

SQ865 HKG-SIN Sept 2016

[ycp81]

SQ866 SIN-HKG Sept 2016

[Carfield]

SQ 292 WLG-CBR-SIN September 2016

September 2015
Singapore Airlines Business Class

SQ 292 Wellington to Canberra
Light Dinner

Appetizer
Classical Gravalax
Cured Salmon, mesclun salad, pickled cucumber and mustard dill dressing

Main Course
*Roasted Beef Short Rib
With cornbread pudding and smoked tomato butter
Exclusively created by Suzanne Goin of Los Angeles, A.O.C. and Tavern, Los Angeles
Or
Roasted Chicken with Pineapple-Barbecue Sauce
Accompanied by baby vegetables and roasted potatoes
Or
Stir-Fried Sambal Prawns
Chinese greens, carrots and steamed coconut rice

Dessert
Kipiti Rum and Raisin Ice Cream
Drizzled with chocolate sauce and toasted almond flakes

Cheese & Fruit
Assorted Cheese & Fruit
Kapiti Camember, Kahurangi Blue and Aged Cheddar with fruits and garnishes

From the Bakery
Assorted rolls and Gourmet Bread
With butter or flavored virgin olive oil


Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

SQ292 (DZJ-CMJ)-3.1 JCL

September 2016
SQ 292 Canberra to Singapore

Sleeper Service
Main Course
Local Prosciutto Ham with Feta Cheese Salad
Roasted vegetables, mesclun leaves, and balsamic vinaigrette

*Confit of Chicken
With Swiss chard bread pudding, currants and pinenuts
Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles

Braised Ee Fu Noodles
With prawns, fish, scallops and leafy green s

American Breakfast
Vegetable frittata, pan-fried veal sausage, cherry tomato and sautéed mushroom
Bread Selection with preserves and yogurt

Continental Breakfast
Assorted Breads with preserves

Fruit
Selection of sliced fresh fruits

From the Bakery
Assorted Bread Rolls and Breakfast Pastries
Served with butter and fruit preserve

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

SQ 292(DZJ-CMJ)-3.1 JCL

Wine List
Champagne
Charles Heidsieck Brut Reserve, Champagne, France

White Wines
2014 Selbach Riesling Kabinett Feinherb, Mosel, Germay
2014 Devil’s Lair Hidden Cave, Margaret River, Australia

Red Wines
2012 Chateau Belle-Vue Cru Bourgeois Haut Medoc, Bordeaux, France
2013 Robert Oatley Shiraz, McLarren Vale, Australia

Port
Dow’s Ten-Year-Old Tawny Port, Portugal