SQ Raffles Class Menus

[SQ225]

SQ 224C PER - SIN (B) 37-1.1 01 RC

Perth to Singapore
Breakfast Menu

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

Fresh Fruit

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

The Main Event
Braised egg noodles with beef, mushrooms and leafy greens

Griddled hotcake served with strawberry compote, ricotta cheese and chicken sausages

Vegetable fritatta served with veal, chipolata, sauteed mixed mushroomd, tomato and roesti potato

From the Bakery
Assorted breakfast rolls
Butter - Fruit preserve

A Connoisseur's Choice
Gourmet coffee
Selection of tea

[kpc]

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).

...and I took SQ232 on Feb 2 ....and guess what?? My menu was exactly the same as posted by UMD

Saves me posting the menu...

[YK@HKG]

SQ 857 HKG-SIN (L1) 115-1.1 02 RC

lunch menu

A Savoury Note
Marinated scallops with jellyfish and mesclun

The Main Event
Roasted chilean bass fillet in a New England clam chowder sauce with bacon and spinach (Exclusively created by Alfred Portale of Gotham Bar & Grill, New York)

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

Indian style lamb shank Korma with spiced vegetables and basmati rice

Stir fried chicken with ginger and spring onion, selected vegetables and egg noddles

A Sweet Note
Black and white sesame panna cotta with kumquat jelly

The Cheese Board
Gourmet cheese with garnishes

Fruit
A selection of fresh fruit

A Connonisseur's Choice
Pralines and
Gourmet coffee
Selection of tea
Soya Bean Milk
(Sweetened/Unsweetened)

[CGK]

SQ 232 SYD - SIN January 2007

lunch menu

A Savoury Note
Cucumber-feta cheese salad with marinated salmon and garden greens

The Main Event
Ocean trout with moiso crust in sesame dressing, bok choy, shiitake mushrooms and fettuccine

Chicken tikka masala with spiced pea-cauliflower and basmati rice

Grilled "kuro buta" pork served with natural jus, celeriac puree, asparagus, apple compote

Chinese style braised beef served with steamed rice, broccolini and mushroom

A Sweet Note
Macaroon coconut ice cream with mango salsa

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
A healthier choice - lower in cholesterol and saturated fat than our main selection


refreshment menu

To Nibble On...
Anti pasto platter
Fig with proscuitto ham, sauteed prawns with pepperade, mozarella with tomato

Selection of Dim Sum
Prawn "har kow" dumplings, pork "siew mai" dumplings, Shanghainese pork and chive dumplings

A Connoisseur's Choice
Gourmet Coffee
Selection of tea[/QUOTE]


SQ232C SYD-SIN (L/HR) 35-1.2 01 RC




Note: February 2007 had been posted by UMD in post #73

[CGK]

SQ 221 SIN - SYD January 2007

dinner menu

A Savoury Note
Assorted seafood appetiser
Tandoori prawn with cucumber raita, drunken lobster with archar and Thai style scallop with glass noodles

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

Braised lamb shank in soya with broccoli, carrot, mushrooms and fried rice

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

Tandoori salmon served with mint chutney, vegetables curry and Kashmiri pilaf

A Sweet Note
Ben & Jerry Ice Cream
Choice of Cherry garcia or Chocolate chip cookie dough

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 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 selection of fresh fruit

From the Bakery
Assorted breakfast rolls
Butter - Fruit preserve

A Connoisseur's Choice
Gourmet coffee
Selection of tea[/QUOTE]

SQ221C SIN-SYD (D/CB) 35-1.2 01 RC

Note: For February 2007 menu had been posted by UMD in post #72

[UMD]

SQ 219C SIN - SYD (CB/LQ) 34-1.1 01 RC and 34-1.2 01 RC (Jan 07)

continental breakfast menu


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

A selection of fresh fruit

From the Bakery
Assorted breakfast rolls
Butter - Fruit preserve

A Connoisseur's Choice
Gourmet coffee
Selection of tea


lunch menu

A Savoury Note
Assorted seafood appetiser
Tandoori prawn with cucumber raita, drunken
lobster with archar and Thai style scallop with
glass noodles

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

Braised lamb shank in soya with broccoli,
carrot, mushroom fried rice

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

Tandoori salmon served with mint chutney,
vegetables curry and Kashmiri pilaf


A Sweet Note
Ben & Jerry Ice Cream
Choice of Cherry garcia or Chocolate chip
cookie dough

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 Alfred Portale of Gotham Bar & Grill, New York
+ A healthier choice - lower in carbohydrate and calories than our main selection

[UMD]

SQ 220C SYD - SIN (B/L3) 34-1.1 01 RC and 34-1.2 01 RC (Jan. 07)

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 Birchermusli
Plain or fruit yoghurt

The Main Event
Fried rice noodles with sliced chicken,
leafy greens and black mushrooms

Selection of Dim Sum
Prawn "har kow" dumplings, pork "siew mai"
dumplings, Shanghainese pork and chive
dumplings

Parsley omelette served with veal
sausages, roasted tomato and hash brown
potato

From the Bakery
Assorted breakfast rolls
Butter - Fruit preserve

A Connoisseur's Choice
Gourmet coffee
Selection of tea



lunch menu


A Savoury Note
Cucumber-feta cheese salad with
marinated salmon and garden greens

The Main Event
Ocean trout with miso crust in sesame
dressing, bok choy, shitake mushrooms and
fettucine

Chicken tikka masala with spiced pea-
cauliflower and basmati rice

Grilled "kuro buta" pork served with natural jus,
celeriac puree, asparagus, apple compote

A Sweet Note
Macaroon coconut ice cream with mango salsa

A Connoisseur's Choice
Gourmet coffee
Selection of tea


Exclusively created by Matthew Moran of Aria Restaurant, Sydney
A healthier choice - lower in carbohydrate and calories than our main selection

[CGK]

SQ 334 SIN - CDG February 2007

singapore >> paris


supper menu


A Savoury Note
Caesar salad with roasted cajun spiced chicken

The Main Event
Steamed fillet of cod with bean sauce, sauteed mushroom in oyster sauce and fried rice

Poached chicken breast served with champagne sauce, selected vegetables and mashed potato

Beef kway teow soup
Rice noodles in rich beef broth garnished with braised beef brisket and vegetables


A Sweet Note
Fresh fruit

The Cheese Board
Gourmet cheese with garnishes

A Connoisseur's Choice
Gourmet coffee
Selection of tea


Exclusively created by Sam Leong of Tung Lok Group, Singapore

SQ334QC SIN-CDG (S1/B) 138-1.1 01 RC

SNACK MENU


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

Noodles
Fish ball broth with kway teow or bee hoon noodles

Vegetarian and non-vegetarian instant noodles

Sandwiches
Oriental vegetarian ciabatta

Smoked ham in focaccia bun

Smoked tuna in onion ciabatta

Snacks
Roasted mixed nuts

Snickers chocolate bar

Ritz Bits biscuits

Kettle classic potato chips 'Mesquite Barbecue'

Kjeldsens cookies

Bananas

paris >> singapore


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
[I]Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt[I]

The Main Event
Selection of dimsum
Prawn har kow, fried radish cake and pork siew mai

Chicken and mushroom ragout crepe served with chicken sausages, roasted tomato and hash brown potato

Chive omelette served with veal sausages, roasted tomato and roesti potato

[B]From the Bakery[B]
Assorted breakfast rolls
Butter - Fruit preserve

A Connoisseur's Choice
Gourmet coffee
Selection of tea

SQ334QC SIN-CDG (S1/B) 138-1.2 01 RC

[CGK]

SQ 333 CDG - SIN February 2007

paris >> singapore


lunch menu


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

A Savoury Note
Mesclun with marinated Greek seafood salad
Thousand Island dressing
Balsamic and virgin olive oil dressing

The Main Event
Roasted bacon wrapped beef fillet served with red wine jus, shallot puree and sauteed spinach

Sweet and sour salmon served with assorted vegetables and fried rice

Chicken blanquette style served with seasonal vegetables and fettuchine

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

A Sweet Note
Chocolate pudding with raspberry

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
Popular local fare
A healthier choice - lower in carbonhydrate and calories than our main selection

SQ333QC CDG-SIN (L/B) 137-1.1 01 RC

SNACK MENU


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

Noodles
Fish ball broth with kway teow or bee hoon noodles

Vegetarian and non-vegetarian instant noodles

Sandwiches
Roasted beef sandwich

Grilled Mediteranean vegetables sandwich

Snacks
Roasted mixed nuts

Chocolate bar

Cookies

Chips

Kjeldsens cookies

Fruit

paris >> singapore


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
[I]Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt[I]

The Main Event
Pan fried ham steak with glazed peach, roasted tomato, mushrooms and hashbrown

Braised egg noodles with prawns, scallops, sliced fish and mushroom

baked crepe with scrambled eggs, chicken sausages, roasted tomato and potatoes

[B]From the Bakery[B]
Assorted breakfast rolls
Butter - Fruit preserve

A Connoisseur's Choice
Gourmet coffee
Selection of tea

SQ333QC CDG-SIN (L/B) 137-1.2 01 RC

[UMD]

SQ 219D SIN - SYD (CB/LQ) 34-1.1 02 RC and 5-1.1 -2 RC (Feb 07)

Special Chinese New Year Edition cover

continental breakfast menu


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

A selection of fresh fruit

From the Bakery
Assorted breakfast rolls
Butter - Fruit preserve

A Connoisseur's Choice
Gourmet coffee
Selection of tea


lunch menu

A Savoury Note
Fa Cai Yu Sheng
Prosperity New Year salad with salmon to
usher in the "Year of the Pig"

The Main Event
Good Health and Joyful Spring
Braised abalone and chicken with deluxe
vegetalbes and steamed rice

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

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

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 Connoisseur's Choice
Gourmet coffee
Seleciton 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

[UMD]

SQ 220D SYD - SIN (B/L3) 34-1.1 02 RC and 34-1.2 02 RC (Feb. 07)

Special Chinese New Year Edition

breakfast menu
A choice of apple, tomato or
freshly squeezed orange juice

Fresh fruit

A Healthy Note
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
plain or fruit yoghurt

The Main Event
Shredded crabmeat and green land
shrimps fried rice

Stuffed French toast with spiced lamb
sausage and pepperade, romaine lettuces
and tomato salad

Frittata broccolini-spinach, roasted tomato,
chicken herb sausage and roesti potato

From the Bakery
Assorted breakfast rolls
Butter - Fruit preserve

A Connoisseur's Choice
Gourmet Coffee
Selection of tea


lunch menu


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


The Main Event
Ocean trout with miso crust in sesame
dressing, bok choy, shiitake mushrooms
and fettuccine

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

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

A Connoisseur's Choice
Gourmet coffee
Selection of tea


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

[SQ168]

Sq151f Cgk-sin(b) 14-1.1 04.01-31.12 Rc

juices
A choice of apple, tomato or freshly squeezed orange

fruit
Fresh fruit

wholesome beginnings
Ikan gulai daun singkong
Indonesian style braised fish with mixed vegetables and steamed rice

Braised udon noodles with beef and vegetables

Omelette with tomato, veal sausage, mushroom, ratatouille and potatoes

from the bakery
Assorted breakfast rolls
Butter - Fruit preserve

hot beverages
Coffee - Tea

[SQ168]

Sq 168f Sin-cgk (d3) 14-1.1 04.01-31.12 Rc

main courses
Nasi Lemak
Malay style coconut rice with spicy prawn sambal, grilled fish cake and egg omellete

Stir fried chicken with dried chilli and spring onion served with vegetable omelette and fried rice

Pan roasted tournedos of beef in meaux mustard sauce with roasted vegetables and potatoes

dessert
Lemongrass infused panna cotta with berries and berry jus

hot beverages
Coffee - Tea

[SQ168]

SQ 60 (A) SIN - BKK (BRN) 17 - 1. 1 03 RC


To Start With
A choice of apple, tomato, freshly squeezed orange juice or soya bean milk

Fresh fruit

The Main Event
Nasi uduk
Pandan flavored coconut rice with fried fish, prawns in a spicy sauce, fried egg and vegetable pickles

Cantonese style simmered chicken and roast duck with Chinese greens and fragrant rice

Omelette with mushroom and fine herbs, veal sausage, tomatoes and potatoes

A Sweet Note
Pumpkin creme brulee served with red currant and tuile

From The Bakery
Choice of bread rolls
Butter - Fruit preserve

A Connoisseur's Choice
Gourmet coffee
Selection of tea

[SQ168]

SQ 63 A BKK - SIN (L3) 17 - 1. 1 03 RC

A Savoury Note
Prawn with citrus salad
Honey mustard dressing

The Main Event
Braised chicken in mustard vinegar sauce with green beans and celeriac-potato puree
Exclusively created by Gordon Ramsay, London

Pan fried beef fillet with mushroom sauce, vegetables and roasted potatoes

Pla rad prik
Fried garoupa fillet in chilli served with braised vegetables in yellow curry and steamed rice

A Sweet Note
Fresh fruit selection

A Connoisseur's Choice
Gourmet coffee
Selection of tea