SQ Raffles Class Menus

[Carfield]

SQ 291 SIN-CBR-WLG September 2016

September 2015
Singapore Airlines Business Class
SQ 291 Singapore to Canberra

Sleeper Service
Main Course
*Beef Hor Fun
Chinese style work-fried rice noodles with beef and gravy
A popular local fare dish

*Roasted Chicken Breast
With apricot and pistachio sausage, green peas, chicken veloute
Exclusively created by Matt Moran of Aria Restaurant, Sydney

Griddled Chocolate Chip Pancakes
With wild cherry compote, honey and ricotta cheese

American Breakfast
Crepe with scrambled eggs, pan-fried pork sausage
Marinated tomato, sautéed mushrooms and roasted potatoes
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
SQ291 (CMJ-LZJ)-3.1 JCL

SQ 291
Canberra to Wellington
Light Lunch
Appetizer
Salad of Colossal Crab
Served with mango, baby spinach and citrus dressing

Main Course
*Pork Belly Stew with Chorizo Sausage, Chickpea and Tomato
Served with warm quinoa
Exclusively created by Matt Moran of Aria Restaurant, Sydney
Or
Local Grass Fed Beef Fillet in Mustard-Herb Crust with Red Wine Sauce
Braised red cabbage with bacon, green beans and roasted potatoes
Or
Grilled Chicken with Singapore Style Chili Sauce
Stir-fried vegetables medley and steamed Jasmine rice

Dessert
Belgian Chocolate Mousse Cake

Cheese & Fruit
Assorted Cheese & Fruit
White Savourine Log, Maffra Red Wax Cheddar and Tarwin Blue with fruits and garnishes

From the Bakery
Assorted Bread 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
SQ 291 (CMJ-LZJ)-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

[Carfield]

SQ 977 SIN-BKK September 2016

September 2015
Singapore Airlines Business Class
SQ 977 Bangkok to Singapore

Light Dinner
Appetizer
Thai Style Assorted Seafood Salad
With meclun leaves

Main Course
*Roasted Chicken Breast
With chicken jus, leek puree, oyster mushroom and baby carrot
Exclusively created by Matt Moran of Aria Restaurant, Sydney
Or
Kra Pau Moo
Thai style pork with fresh basil, vegetables omelette and steamed rice
Or
Pan Fried Fillet of Snapper
With vegetable Medley, angle hair pasta and tomato sauce

Dessert
Orange Truffle Cake

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

977(DZJ)-2.1JCL

Wine List
Champagne
Charles Heidsieck Brut Reserve, Champagne, France

White Wines
2013 Jean Marc Brocard Chablis Saint Claire, Burgundy, France
2014 Yealands Estates Sauvignon Blanc, Marlborough, New Zealand

Red Wines
2010 Chateau Loudenne Cru Bourgeois, Medoc, Bordeaux, France
2013 Marchesi de Frescobaldi Tenuta di Castiglioni Toscana IGT, Italy

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

[Carfield]

SQ 974 SIN-BKK September 2016

September 2015
Singapore Airlines Business Class
SQ 974 Singapore to Bangkok

Light Lunch
Appetizer
Marinated Salmon and Cucumber Salad on Mesclun leaves
With citrus dressing

Main Course
Chicken Stuffed with Chicken Force-Meat
Crushed new potatoes, tomato-olive ragout and natural jus
Or
Pla Kao Lard Prik
Thai fried garoupa fillet with three flavor chili sauce, cauliflower, carrot flower, sugar pea and steamed Jasmine rice
Or
*Roasted Kurobuta Pork Loin
Roasted potato, caramelized apple, fine beans, baby carrot and charcutiere sauce
Exclusively created by Matt Moran of Aria Restaurant, Sydney

Dessert
Pineapple Coconut Mousse

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

SQ974(LZJ)-2.1 JCL

Wine List
Champagne
Charles Heidsieck Brut Reserve, Champagne, France

White Wines
2013 Jean Marc Brocard Chablis Saint Claire, Burgundy, France
2014 Yealands Estates Sauvignon Blanc, Marlborough, New Zealand

Red Wines
2010 Chateau Loudenne Cru Bourgeois, Medoc, Bordeaux, France
2013 Marchesi de Frescobaldi Tenuta di Castiglioni Toscana IGT, Italy

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

[netsurfe]

SQ25 FRA-SIN July 2016

[netsurfe]

SQ25 JFK-FRA July 2016

[SQueeze]

SQ406:SIN-DEL (Dinner)

July 2016

dinner

Canape
Singapore Chicken and Lamb Satay
with onion cucumber and spicy peanut sauce

Appetiser
Duck Foie Graas with "Dacquoise" Coconut and Smoked Duck Breast
with burnt fig and balsamic reduction

Main Course

Jhinga Kalimiri masala, Methi Baigen ki Subzi, Rajma Anardana, Zaituni Pulao
Stir fried prawns with peppers, fenugreek and baby brinjal in tomato onion masala, kidney beans stewed with pomegranate and spices, olive rice

Palak Paneer, Masala Dal, Sabzi Pulao
Cottage cheese in spiced spinach, braised lentils with masala and vegetable rice. Papadum, naan, kachumba salad, yoghurt, indian pickle and mint refresher served with Indian dishes

Skinless Chicken Skewers served with Barley and Porcini Salad, Light Sage Jus
The plump chewy grains of barley are a good source of B vitamin like niacin and critical mineral like selemium both with strong antioxidant properties. This detoxifying salad helps rejuvenate the body on flights

Slow Braised Oriental Style Lamb Shank
With stir fried vegetables and fried noodles

Dessert

Chocolate and Cherry Cake
with raspberry sauce

Lemon-Lime Sorbet

Cheese

Selection of Cheese
Red cheddar, camembert, and blue stilton served with garnishes

Fruit

From the Basket
A variety of fresh fruits

From the Bakery

Assorted rolls and Gourmet Bread
with butter or flavoured virgin olive oil

Pralines Petit Four

Fine Pralines

Hot Beverage

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








Review: I thought there has been a tremendous improvement in the offering on this regional sector. Satay has one more stick than usual . And "luxury" product like foie gras is back. Usually it is just the usual prawn salad or scallop salad, not this humongous block of foie. The foie gras appetiser was interesting. The indian selection also has a complexity of flavours. Even the menu reads very long. And the dessert was sumptuous and beautifully presented. Well done.

[Carfield]

SQ 16 SIN-ICN-SFO June 2016

June 2016
Singapore Airlines Business Class
SQ 16 Singapore to Seoul Incheon

Lunch
Canapé
Singapore Chicken and Beef Satay
With onion, cucumber and spicy peanut sauce

Appetizer
Antipasto Plate
Marinated king prawn and boconcini with grilled vegetable and basil pesto

Main Course
*Roasted Garlic Salmon Fillet
Petit pois, fine beans, red capsicum and aigrelette sauce
Exclusively created by Georges Blanc, Vonnas
Or
Dak Jjim
Korean stewed chicken with vegetables and steamed rice
Or
Seared Lamb Loin with natural jus
Served with broccoli, cherry tomato and mashed pumpkin
A healthier choice – lower in carbohydrates
Or
Singapore Beef Noodle Soup
Popular local dish of rice noodles in rich beef broth with sliced beef and bean sprouts
A popular local fare dish

Dessert
Movenpick Mint Chocolate Ice Cream
With Mango coulis and tuile
Or
Raspberry Mascarpone cake

Cheese
Selection of Cheeses
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 of flavored olive oil

Pralines Petit Four
Fine Pralines

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

SQ 16 Seoul to San Francisco
Dinner
Canapé
Singapore Chicken and Lamb Satay
With onion, cucumber and spicy peanut sauce

Appetizer
Rougie Duck Foie Gras with Tea Aspic and Ginger
Served with melba toast and dried apricot chutney

Main Course
*Seared Salmon with Cauliflower Puree
Served with quinoa salad, cherry tomato, mesclun and truffle oil
Exclusively created by Matt Moran of Aria Restaurant, Sydney
Or
Korean Braised Short Rib of Beef
With jap chae vegetables, steamed rice and kimchi
Or
Wok fried chicken in sesame oil with ginger
With Chinese vegetables and steamed rice
Or
Grilled Yorkshire Pork Loin with Sage Jus
Buttered Vegetables and garlic mashed potato

Dessert
Haagen-Dazs Mango Sorbet Ice Cream
With Fresh fruit salad
Or
Chocolate Cherry Fudge Cake
With Vanilla sauce

Cheese
Selection of Cheeses
Camembert, cheddar and walnut cheeses 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 of flavored olive oil

Pralines Petit Four
Fine Pralines

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

Should you fancy a snack or something more substantial in between your meals, simply make your selection known to us anytime

Delectable
Noodles
Egg Noodles
With chicken, vegetables and Oriental chicken stock

Gatsuo Udon
Local Noodle in soup

Korean Rice Porridge with Dried vegetables

Sandwiches
Roasted Mediterranean Vegetables in Tortilla Wrap
Ciabatta Bread with Creamy Chicken Salad
Beef Pastrami and Gherkin Sandwich

Snacks
Assorted Nuts
Chocolate Bar
Potato Chips
Assorted Biscuits
Cereal Bar
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

Raisin Brans
With skim or full cream milk

Fruit Yogurt
Natural Yogurt

Main Course
Braised Udon Noodles
With chicken, leafy greens and Chinese mushrooms
Or
Citrus Flavored French Toast
With chive scramble egg, pork chipolata, vine tomato and honey
Or
Baked Crepe Filled with Scrambled Eggs
Pan-fried veal sausages, marinated tomato and roesti potatoes

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

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

Served 1.5 hours prior to arrival
Continental Breakfast
Served with sliced fresh fruit, freshly squeezed orange juice and bakery

SQ016 (LXJ/DXJ/SRJ/BCJ)-4.1 JCL

Wine list
Champagne
2007 Taittinger Brut Millesime, Champagne, France

White
2013 Balthasar Ress Riesling Kabinett, Rheingau, Germany
Or
2014 Selbach Riesling Kabinett Feinherb, Mosel, Germany

2013 Merryvale Starmont Chardonnay Carneros, Napa Valley, USA

Red
2010 Chateau Peyrabon Cru Bourgeois Haut Medoc, Bordeaux, France
2013 Heirloom Shiraz, Barossa Valley, Australia

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

[ycp81]

SQ323 AMS-SIN May 2016

[ycp81]

SQ324 SIN-AMS May 2016

[Mendousjeff]

FEB 2016

SQ011 - Tokyo to Singapore

Dinner - Hanakoireki
Exclusively created by Yoshihiro Murata of Kikunoi, Kyoto

Sakizuke
Persimmon and Vegetables Tossed With Sesame Seed Vinegar
Sunomono
Tossed Grilled Maitake, Watercress, Spinach Mackerel and Ginger
Shiizakana
Egg Omelette, Seasoned Chrysanthemum Leaf and Flower
Men
Udon Noodles, Noodle Sauce, Fried Bean Curd, Wakame Seaweed Spring Onion, Seaweed, Wasabi
Ha Sun
Crab Meat Rolled with Turnip, Stuffed Lotus Root with Karashi Mustard
Skewered Fishball, Shishito Pepper Simmered Prawn and Yam with Minced Quail and Miso Sauce
Takiawase
Simmered Duck, Duck Dumpling, Turnip, Carrot, Kujyo-Negi Marinated Spinach, Yuzu Zest
Kuchitori
Cod Roe and Black Beans Cake, Toasted Chestnut Mash
Candied Walnut, Smoked Salmon Rolled with Turnip
Assorted Pickles
Yakimono
Grilled Yellowtail with Sansho Flavour
Turnip, Chrysanthemum Leaf
Gohan
Flavoured Rice with Chicken
Tomewan
Miso Soup with Tofu, Spring Onion and Nameko
Mizugashi
Pumpkin Mousse with chantilly cream


Dinner

Canape
Singapore Chicken and Beef Satay
with onion, cucumber and spicy peanut sauce
Appetiser
Asparagus, Mizuna Salad
with foie gras, duck confit, and apple balsamic dressing
Main Course
(1) Roasted Beef Fillet with Red Wine Glace and Caramelized Shallots, served with asparagus ragout, young vegetables and potato pancake
(2) Teriyaki Chicken Roll, served with sweet potato, eggplant, green peas, carrot and steamed rice with mushrooms
(3) Baked Fillet of Cod, in sambal sauce, seasonal vegetables and steamed rice
Dessert
Chestnut Ice Cream with Chocolate Sauce
Cheese
Pepper Jack, Bleu Des Neiges and Mimolette Cheeses
served grapes, crackers and nuts
Fruit
From the Basket
From The Bakery
Assorted Rolls and Gourmet Bread
Pralines Petit Four
Fine Pralines
Hot Beverage
Coffee and Tea


SQ011 (DAJ/SRJ/LCJ/DXJ)-4.1 JCL

[Mendousjeff]

FEB 2016

SQ011 - Los Angeles to Tokyo

Dinner - Hanakoireki

Sakizuke: Monk Fish Liver, Grated Radish with Red Pepper Paste, Baby Spinach with Sesame Seeds
Sunomono: Albacore Sashimi Salad with Citrus Dressing
Shiizakana: Japanese Style Omelette, with shredded green onion, simmered burdock
Men: Udon Noodles with Garnishes
Ha Sun: Simmered Shrimps, Black Beans in Zucchini Cup
Takiawase: Simmered Shiitake Mushroom FLower, Burdock, Konnyaku, Carrot, Sugar Snap
Kuchitori: Assorted Pickles
Yakimono: Beef Sukiyaki, Shirataki Noodle and Vegetables
Gohan: Steamed Rice with Cod Roe
Tomewan: Miso Soup with Turnip
Mizugashi: Coconut Ice Cream with candied shaved coconut

Dinner

Appetiser
Smoked Salmon with Crabmeat Salad with tarragon mayonnaise
Main Course
(1) Seared Lamb Loin with Natural Jus, accompanied by ratatouille, asparagus and fondant potato
(2) Roast Duck Cantonese Style, with plum sauce with vegetables and fried rice
(3) Sauteed Seafood, with vegetable, potatoes and creamy garlic sauce
Dessert
Chocolate Truffle Ice Cream with mango salad
Cheese
Camembert, Roquefort and Vella Dry Jack Cheeses
served with dried apricot, grapes, walnuts and crackers
Fruit
From the Basket
From The Bakery
Assorted Rolls and Gourmet Bread
Pralines Petit Four
Fine Pralines
Hot Beverage
Coffee and Tea


Delectables

Noodles
(1) Kitsune Udon, with prawn and garnishes
(2) Noodles with Chicken and Black Mushroom
(3) Vegetarian Noodles, with Asian greens, spring onions and red chilli

Sandwiches
(1) Spinach Tortilla with Assorted Vegetables Wrap
(2) Ciabatta Sandwich, with grilled chicken and cheddar cheese
(3) Randy's Donuts

Snacks
(1) Assorted Nuts
(2) Chocolate Bar
(3) Potato Chips
(4) Fruit Yoghurt
(5) Assorted Biscuits
(6) Fresh Fruit


Light Lunch - Hanakoireki

Sakizuke: Jelly Mountain Yam, Tonburi Mountain Caviar, Assorted Pickles
Takiawase: Fried Tofu with Beef Sauce
Yakimono: Seared Duck with Teriyaki Sauce
Gohan: Steamed Rice with Sweet Potato
Tomewan: Miso Soup with Tofu, Egg and Green Onion
Mizugashi: White Chocolate Cake with Cassis Cream


Light Lunch

Appetiser
Air Dried Beef Carpaccio Style, with pickled onion, shallot, cauliflower and grissini stick:
Main Course
(1) Moroccan Spiced Chicken Breast in Anise Jus, with couscous salad and harissa chickpeas
(2) Shanghainese Style Sea Bass with crabmeat and egg white sauce, seasonal vegetables and fried noodle
Dessert
Green Tea Tiramisu
From The Bakery
Assorted Rolls and Gourmet Salad
Hot Beverage
Coffee and Tea




SQ011 (DAJ/SRJ/LCJ/DXJ)-4.1 JCL

[Mendousjeff]

FEB 2016

SQ012 - Tokyo to Los Angeles

Dinner - Hanakoireki

Sakizuke: Yuzu Curd, Nabana, Yuba with Yuzu Pepper and Sauce, Tobiko
Sunomono: Lotus Root with Chilli Cod Roe, Kasugo-Dai Sushi; Egg Yolk Sushi, Conger Eel Burdock Roll, Ginger Stick
Shiizakana: Omelette with Minced Prawn, Oval Kumquat
Men: Udon Noodles, Fried Beancurd, Spring Onion, Seaweed and Wasabi
Ha Sun: Simmered Prawn, Duck Terrine, Broad Bean, Simmered Pink Prawn
Takiawase: Mountain Vegetable Rolled With Fried Bean Curd; Radish, Water Chestnut, Nabana with Minced Chicken Sauce
Kuchitori: Vinegared Radish and Carrot Julienne, Wakame, Cucumber; Surf Clam with Egg Yolk Sauce
Yakimono: Grilled Alfonsino Saikyo Yaki, Smoked Salmon Rolled With Turnip
Gohan: Flavoured Rice with Salmon
Tome-***: Miso Soup
Mizugashi: Sweet Wine Jelly with Fresh Fruits

Dinner

Canape: Singapore Chicken and Beef Satay
Appetiser: Seared Tuna on Nicoise Salad
Main Course:
(1) Sauteed Prawn with Ink Noodles in Nolly Prat Sauce,
(2) Oriental Roasted Chicken,
(3) Wagyu Beef Sukiyaki
Dessert: Purple Sweet Potato Cake
Cheese: Pepper Jack, Bleu Des Neiges and Mimolette Cheeses
Fruit
Bakery
Fine Pralines
Coffee and Tea

Delectables

Noodles:
(1) Curry Udon with Garnishes
(2) Ramen with Garnishes
(3) Wakame Noodles with Garnishes
Sandwiches:
(1) Mix Mushroom Roll With Tomato Flavour [Vegetarian]
(2) German Spicy Sausage Roll
(3) Bread Ciabatta with Smoked Chicken, Mayonnaise and Lettuce
Snacks:
(1) Assorted Nuts
(2) Chocolate Bar
(3) Potato Chips
(4) Demi Cake
(5) Assorted Biscuits
(6) Fresh Fruit

Breakfast - Hanakoireki

Kuchitori: Rolled Omelette with Crab Meat and Mitsuba, Shredded Burdock and Carrot, Grilled Eggplant and Herring with Sesame Seed
Yakimono: Grilled Yellowtail Sansho Teriyaki, Grated Radish and Seared Cod Roe, Lotus Root, Soy Sauce
Takiawase: Fried Bean Curd with Vegetables Roll, Taro, Gluten, Green Beans and Carrot
Sunomono: Assorted Pickles
Gohan: Flavoured Steamed Rice with Green Leaves and Dried Baby Sardines
Tome-***: Miso Soup

Breakfast

To Start With: Juices Freshly Squeezed or Chilled, a choice of orange, apple, or tomato
Fruit
Appetiser:
(1) Fruit Granola
(2) Bircher Muesli
(3) Fruit Yoghurt
(4) Natural Yoghurt
Main Course:
(1) Braised Udon Noodles
(2) Spinach Omelette
Assorted Rolls and Breakfast Pastries
Coffee and Tea

[Mendousjeff]

FEB 2016

SQ012 - Singapore to Tokyo

Lunch- Hanakoireki
Exclusively created by Yoshihiro Murata of Kikunoi, Kyoto

Sakizuke: Seafood and Vegetable Tossed With Mustard Miso
Sunomono: Torched Puffer Fish, Chrysanthemum Leaf and Flower
Shiizakana: Yam, Onion and Carrot Terrine
Men: Udon With Garnishes
Ha Sun: Stuffed Lotus Root with Mustard, Persimmon Mochi with Mochi Powder; Miso Marinated Tofu with Pomegranate, Cod Roe Terrine, Daikon Mullet Roe, Chrysanthemum Leaf
Takiawase: Braised Turnip, Gluten, Carrot, Rape Blossom, Crab Sauce
Kuchitori: Anago Sushi, Pickled Ginger
Yakimono: Grilled Duck Breast, Balsamico, Potato and Lily Bud Paste, Grill Leek
Gohan: Vinegared Rice with Salmon Flakes, Salmon Roe, Egg Julienne, Snow Peas, Seaweed, Marinated Turnip
Tome-***: Miso Soup with Nameko Mushroom, Tofu
Mizugashi: Viennetta Ice Cream With Chocolate Sauce

Lunch

Canape: Chicken and Beef Satay With Onion, Cucumber and Spicy Peanut Sauce
Appetiser: Antipasto
Main Course: (1) Oven Roasted Stuffed Chicken with Mushroom Duxelles, (2) Lemon Rosemary Crusted Lamb Loin, (3) Braised Cod Fillet in XO Sauce
Dessert: Caramelized Fresh Banana Mousse Cake
Cheese: Red cheddar, camembert, and blue stilton served with garnishes
Fruit
Bakery
Pralines
Coffee and Tea

[ycp81]

SQ655 FUK-SIN Dec 15

Lunch

[ycp81]

SQ656 SIN-FUK Dec'15

Sleeper Service