SQ Raffles Class Menus

[flo]

SQ 25 03/APR/09

A journey of culinary delight awaits you

World Gourmet Cuisine, by our award-winning international Culinary Panel, is another expression of our commitment to excellence. These fine menus offer a delightful blend of modern interpretations and traditional flavours, and when paired with our discerning selection of fine wines and champagne, make for an exquisite dining experience.

Bon appetit.

Dinner Menu
NEW YORK TO FRANKFURT

Starter
Marinated lobster with tomato, raisin and pinenut couscous salad
Choice of mint yoghurt chutney or lemon vinaigrette

Main
Seared beef fillet in cabernet butter, baby carrots, sauteed fingerling potato with onion, crispy pork and sage (exclusively created by Alfred Portale of Gotham Bar & Grill, New York)

Braised Northern Atlantic cod fillet with spring onion and ginger served with seasonal vegetables and fried rice

Roasted chicken served with tapenade jus, leek and onion ragout, pan fried potato

Moo shu style pork with scrambled egg, wood ear mushroom, lily bud and bamboo shoot served with mandarin pancake

Finale
Ben and Jerry's New York super fudge ice cream with chunky chocolate and whole cherry served with crushed almond

Gourmet cheese with grenadines

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines


Continental Breakfast
NEW YORK TO FRANKFURT

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

A selection of fresh fruit

Breads
Assorted breakfast rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas


Lunch Menu
FRANKFURT TO SINGAPORE

Prelude
Satay
with onion, cucumber and spicy peanut sauce

Starter
Oven smoked salmon with potato, green beans, olives, quail eggs, tomatoes and mache lettuce served with choice of citrus vinaigrette or ranch dressing

Main
Lamb sauteed with thyme on a thin ratatouille in gravy
Exclusively created by Georges Blanc, Vonnas

Stir fried beef with sesame and honey, selected vegetables and steamed rice

Grilled hailbut fillet served with lobster glace, ragout of creamy bacon with leek and onion, new potato

Thai style chicken with basil and chilli served with seasonal vegetables and steamed rice

Finale
Tiramisu ice cream with chocolate sauce and roasted almonds

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas with pralines


Light Bites Menu
FRANKFURT TO SINGAPORE

Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight

Noodles
Fish ball noodle soup
Vermicelli or flat rice noodles in broth served with fish balls and fish cakes

Vegetarian and non-vegetarian instant noodles

Sandwiches
Croissant with ham, cheese and gherkin

Baguette with mozzarella cheese, tomato and basil

Snacks
Assorted nuts

Chocolate bar

Cereal bar

Potato chips

Kjeldsen cookies

A selection from the fruit basket


Breakfast Menu
FRANKFURT 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
Braised egg noodles with beef, mushrooms and leafy greens

Chicken and mushroom ragout in crêpe served with roasted tomato and roesti potatoes

Scrambled egg with assorted cold cut, cheese and toast

Breads
Assorted breakfast rolls

Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas

[B727]

SQ 18 - 2 April 2009

dinner menu SINGAPORE TO SEOUL

Prelude

Satay
With onion, cucumber and spicy peanut sauce


Starter
Mesclun with spicy tandoori prawns and couscous-vegetable salad


Main
Seared beef fillet in madeira jus, cream corn, French beans and baked potato cake with pancetta

Korean style eel with spicy sauce, jap chae and steamed rice
With kimchi on the side

Soya sauce chicken, black mushrooms and leafy greens with fragrant rice

Seared lamb loin in red wine with vegetables and potatoes


Finale
Viennetta ice cream with chocolate sauce

Gourmet cheeses with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines


supper menu SEOUL TO VANCOUVER

Starter
Smoked salmon salad with honey mustard dressing


Main
Sauteed chicken in red wine sauce with confit of lemon slices, fricasse of peas-mushrooms and potatoes

Korean beef bulgogi with vegetables and steamed rice
Served with kimchi on the side

Braised cod fillet in hoisin sauce with seasonal vegetables and fried rice


Finale
Haagen Dazs Rum and Raisin ice cream
Smooth creamy ice cream with rum soaked raisins served with coffee sauce and almond biscotti

Gourmet cheese with garnishes

Gourmet coffees & selection of fine teas


light bites menu SEOUL TO VANCOUVER

Noodles
Gatsuo Udon
Local noodles in soup

Vegetarian and non vegetarian instant noodles

Rice porridge with green tea


Sandwiches
Beef pastrami sandwich with gherkin and lettuce


Snacks
Assorted nuts

Potato chips

Snack bar

Chocolate bar

Assorted biscuits

A selection from the fruit basket


before touch-down SEOUL TO VANCOUVER

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

Sliced fresh fruit


Starter
Choice of cereals
Cornflakes or muesli with milk


Main
Braised egg noodles with beef, mushrooms and Chinese greens

Griddled hotcake with blueberry sauce, scrambled egg and ham

Egg frittata with baked beans, grilled tomato, mushrooms and grilled ham


Bread
Assorted breakfast rolls

Butter - Fruit preserve


Beverages
Gourmet coffees & selection of fine teas

[Carfield]

SQ 12 SIN-NRT-LAX April 2009

SQ 12 SIN-NRT-LAX
April 2009
BUSINESS CLASS
Wine List
Champagne
Charles Heidsieck

White Wines
Geyser Peak Winery Chardonnay 2006, Alexander Valley
Villa Franz Riesling Kabinett 2006 Hattenheimer Rheingau

Red Wines
Lockwood Cabernet Sauvignon 2005 Monterrey
Or
Chateau Patache D’Aux 2004 Cru Bourgeois Superieur Medoc

Rive Barbera d’Asti “Il Cascinone” 2006 Araldica Piedmont

Port
Graham’s 2003 Late Bottled Vintage Port

Lunch Menu
Singapore to Tokyo
Prelude
Satay
With Onion, cucumber and spicy peanut sauce

Starter
“Hot” smoked salmon with mesclun, cherry tomatoes and ranch dressing

Main
*Grilled beef tenderloin, horseradish butter, bordelaise sauce, celeriac dauphinoise, green beans
Exclusively created by Matthew Moran of Aria Restaurant, Sydney
Or
Singapore claypot rice
Baked rice in claypot with chicken, Chinese sausages and black mushroom served with Chinese greens
Or
Penne with arrabiata sauce, sautéed prawns, arugula, shaved parmesan cheese

Finale
Japanese red bean ice cream with green tea sauce
Gourmet cheeses with garnishes
A selection of fresh fruit
Gourmet Coffee & selection of fine teas, with pralines

Hanagoyomi
“Finding the change of the four seasons in a flower and translating it into cuisine.” An array of nine appetizers and entrees together with miso soup, served in Japanese style.

Ha-Sun
Crabmeat jelly, cod roes with kelp, whitebait egg yolk sushi, halfbeak fish with green tea paste

Yakimono
Grilled miso flavored spinach mackerel, “nagaimo” yam

Takiawase
Simmered assorted vegetables

Gohan
Cherry blossom flavored rice

Tome-***
Miso soup with clam

Men
Cold green tea noodles

Mizugashi
Japanese red bean ice cream with green tea sauce

Tokyo to Los Angeles
Dinner menu
Prelude
Satay
With Onion, cucumber and spicy peanut sauce

Starter
Prawn with nicoise salad
Prawns with potato, green bean, olives, quail egg and tomato salad
Choice of citrus vinaigrette or cream sesame dressing

Main
*Roasted Chilean bass with garlic butter-parma ham crust and spinach cream, crème fraiche mashed potato
Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
Or
Stir fried beef with ginger and spring onion, selected vegetables and fried rice
Or
Seared Cajun spiced chicken breast served with garlic butter, roasted vegetable and sautéed potato

Finale
Rum and raisin ice cream with chocolate sauce and roasted almonds
Gourmet cheeses with garnishes
A selection of fresh fruit
Gourmet Coffee & selection of fine teas, with pralines

Hanagoyomi
“Finding the change of the four seasons in a flower and translating it into cuisine.” An array of nine appetizers and entrees together with miso soup, served in Japanese style.

Ha-Sun
Burdock rolled with cutlass fish, octopus and okra, mugwort, lily bulb

Kuchitori
Conger eel dumpling, taro, prawn

Yakimono
Grilled miso flavored spinach mackerel

Aemono
Ice fish with mitsuba, salmon roe

Sunomono
Rolled halfbeak with kelp, water dropwort, egg yolk dressing

Takiawase
Simmered bamboo shoot, wakame, gluten, rape blossom

Gohan
Red Snapper Sushi
Steamed rice with sakura shrimp and peas
Plum flavored steamed rice with dried sardine

Tome-***
Miso Soup

Men
Cold Green Tea Noodles

Mizugashi
Rum and raisin ice cream with chocolate sauce and roasted almonds

Light bites menu
Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight

Noodles
Kitsune Udon
White Wheat noodles in light fish broth garnished with sweetened beancurd and fish cake

Tempura Udon
White wheat noodles in light fish broth garnished with tempura

Vegetarian and non-vegetarian instant noodles

Sandwiches
Savory Sandwich
Meatless Onigiri

Snacks
Assorted Nuts
Potato chips
Japanese pancake
Chocolate bar
Assorted biscuits
A selection from the fruit basket

Before touch down
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit

Starter
Choice of cereals or yogurt
Cornflakes with milk or yogurt

Main
Braised noodles with sliced pork, seafood and vegetables
Or
Chive omelette served with chicken chipolata, roasted tomato and hash brown potatoes

Breads
Assorted Breakfast Rolls
Butter, Fruit Preserve

Beverages
Gourmet Coffees and Selection of fine teas

Kagetsu-Zen
In traditional Japanese customs, food in intricately linked to the changing seasons and its blooming flowers, symbolic of the different phases of the moon. As such, we wish to share with you this tradition called “Kagetsu-Zen.”

Kuchitori
Assorted seasonal fruit

Yakimono
Grilled salted salmon, grated radish, ginger

Takiawase
Simmered selected vegetables

Gohan
Steamed rice with yukari

O-***
Miso Soup

SQ12B SIN-NRT-LAX (LQ/DQ/SN1/HBQ) 2-2.3 04 RC

[MAN Flyer]

SQ255 SIN-BNE March 2009 : A330 Inaugural

menu SINGAPORE TO BRISBANE

To allow you a longer period of undisturbed rest, please let us know your preference for the following meal service options:
- To be served your meal soon after take-off
OR
- To be served your meal about 2 hours before arrival

Main
Warm shaved glaced ham, cheddar cheese and roasted vegetable panini served with potato chips

Fried egg noodles with roast duck and vegetables

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

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

Continental Breakfast
Assorted bread with preserves

Your meal will be served with a selection of fresh fruits

Finale
Gourmet coffess & selection of fine teas

SQ255A SIN-BNE (CM1) 30-1.1 03-04 RC

[flyingfox]

SIN to MLE Jan 2009

SIN-MLE dinner Feb 2009

satay
with onion, cucumber, and spicy peanut sauce

Starter
scallops with hummous, tomato salsa, and basil pesto

Mains
beef ribeye with cafe de Paris butter, green beans and fondant potatoes

yakitori - Japanese style grilled chicken with seasonal vegetables and rice with chestnut

ikan dabu dabu - Indonesian style panfried perch fillet in spicy tomato salsa with stir fried vegetables and steamed saffron rice

gnocchi with roasted pumpkin, arugula, pecorino cheese

Finale
Jasmine tea creme brulee with lychee

gourmet cheese with garnishes

fresh fruit selection

[flyingfox]

MLE to SIN Feb 2009

Supper MLE-SIN (this was served at around midnight!), Feb 2009

Starter
prawns and mango salad

Main
chicken biryani

briased udon noodles with beef and vegetables

warm focaccia sandwich with tuna and cheese melt, potato "chips" (BE = crisps)

Finale
French walnut cake with vanilla sauce

[Kyo]

MLE to SIN Feb 2009, business class supper

Any chance to get the menu description?

[flyingfox]

Any chance to get the menu description?

I'll do it just for you (time constraints and my slow typing usually limit my motivation to post all the details beyond pictures!).


Dinner SIN-MLE

satay
with onion, cucumber, and spicy peanut sauce

Starter
scallops with hummous, tomato salsa, and basil pesto

Mains
beef ribeye with cafe de Paris butter, green beans and fondant potatoes

yakitori - Japanese style grilled chicken with seasonal vegetables and rice with chestnut

ikan dabu dabu - Indonesian style panfried perch fillet in spicy tomato salsa with stir fried vegetables and steamed saffron rice

gnocchi with roasted pumpkin, arugula, pecorino cheese

Finale
Jasmine tea creme brulee with lychee
gourmet cheese with garnishes
fresh fruit selection

Supper MLE-SIN (this was served at around midnight!)

Starter
prawns and mango salad

Main
chicken biryani (pretty hot)

briased udon noodles with beef and vegetables

warm focaccia sandwich with tuna and cheese melt, potato "chips" (BE = crisps) - this was actually very good!

Finale
French walnut cake with vanilla sauce (really excellent but they need to improve the presentation!)

[Doraemon]

Updated menu SQ1 SFO-HKG-SIN

SQ1 SFO-HKG

Supper Menu

Starter
Cous-cous-roasted vegetables salad with scallops and garden greens

Main
Seared ribeye in red wine sauce, roasted vegetables and sauteed potatoes with carpers

Seared chicken in sage jus, roasted vegetables and sauteed baby spinach

Seafood udon soup
White wheat noodles in light chicken broth garnished with prawns, scallops, sliced fish and seaweed

Finale
Key lime cheesecake

Gourmet cheese with garnishes

Gourmet coffees & selection of fine teas


Light Bites Menu

Noodles
Fish ball noodle soup
Vermicelli or flat rice noodles in broth served with fish balls and fish cakes

Prawn noodle soup
Noodle in broth served with prawn and fish cake

Vegetarian and non vegetarian instant noodles

Sandwiches
Croissant with turkey and tomato

Cheese with tomato and cucumber sandwich

Snacks
Assorted nuts
Potato chips
Cookies
Chocolate bar
Cheese biscuit
A selection from the fruit basket


Before touch-down Menu

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

Starter
Choice of cereals or yoghurt
Cornflakes or Special “K” with milk
Plain or fruit yoghurt

Main
Braised ee-fu noodles with chicken and leafy greens

Griddled hot cakes with maple syrup, scrambled egg and ham

Baked eggs with chicken-apple sausage, grilled tomato, baked beans and potatoes

Bread
Assorted breakfast rolls
Butter – Fruit preserve

Beverages
Gourmet coffees & selection of fine teas



SQ1 HKG-SIN

Breakfast Menu

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

Starter
Choice of cereals or yoghurt
Cornflakes or Special “K” with milk
Plain or fruit yoghurt

Main
Braised beef and turnip noodle soup
Egg noodle in rich beef broth garnished with braised beef and turnips, leafy greens, spring onions

Dim sum selection
Glutinous rice parcel in lotus leaf, asparagus dumpling, beef siew mai and crystal dumpling

Egg frittata with baked beans, roasted tomato, mushrooms and turkey sausage

Bread
Assorted breakfast rolls
Butter – Fruit preserve

Beverages
Gourmet coffees & selection of fine teas

[MAN Flyer]

SQ236 BNE-SIN March 2009

(This was the first ever SQ A330 flight from BNE-SIN, but wasn't the 'official' inaugural....)

light meal menu BRISBANE TO SINGAPORE

Starter
*Anti Pasto
Proscuitto ham with celeric remoulade, piperade, grilled asparagus with extra virgin olive oil

Main
*Pan seared barramundi, chicken wing confit, beurre moisette, polenta agnolitti

Thai style red curry chicken with seasonal vegetables and steamed rice

Grilled grainfed beef fillet with Tellicherry pepper sauce, sauteed broccolini and tagliatelle pasta

Finale
Ice cream

Gourmet coffess & selection of fine teas

*Exclusively created by Matthew Moran of Aria Restaurant, Sydney

refreshment menu BRISBANE TO SINGAPORE

To Nibble On
Chilli beef and vegetable pie

Kway teow with chicken, mushrooms and chinese greens

Finale
Gourmet coffees & selection of fine teas

SQ236 BNE-SIN (LM/HR) 30-1.2 03-04 RC

[KeithMEL]

SQ237/SQ238 SIN-MEL-SIN April 2009

WINE LIST

Champagne
Charles Heidsieck Mis En Cave

White Wine
Yalumba Unwooded Chardonnay 2007 South Australia

Wither Hills Sauvignon Blanc 2007 Marlborough, New Zealand

Red Wine
Chateau Ramafort 2002 Cru Bourgeois Medoc

OR

Chateau Patache D"Aux 2004 Cru Bourgeois Superieur Medoc

Heartland Shiraz 2005 (Langhorne Creek + Limestone Coast, South Australia)

Port
Graham's 2003 Late Bottled Vintage Port

MENU: Singapore to Melbourne

To allow you a longer period of undisturbed rest, please let us know your preference for the following meal service options:
- To be served your meal soon after take-off
OR
- To be served your meal about 2 hours before arrival

Main
Selection of dim sum
Prawn har kow, fried radish cake and pork siew mai

~Penne with arrabiata sauce, roasted eggplant, wilted arugula, shaved parmesan cheese

Braised egg noodles with soya flavoured chicken, leafy greens and mushroom

American Breakfast
Cornflakes with fresh or low flat milk
Asparagus omelette served with veal sausages, sauteed tomato and roesti potato
Bread selection with preserves

Continental Breakfast
Assorted bread with preserves

Fish ball noodle soup
Noodles in broth served with fish balls and fish cakes

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

Finale
Gourmet coffees & selection of fine teas

LUNCH MENU: Melbourne to Singapore

Starter
Marinated prawns with tomato couscous, cucumber, baby lettuces
Choice of mint yoghuty chutney or lemon vinaigrette

Main
*^Roasted chicken breast, apricot and pistachio sausage, green peas, chicken veloute

Braised snapper fillet in black bean sauce served with selected vegetables and fried rice

Grilled tournedos of beef in black pepper sauce with buttered vegetables and lyonnaise potatoes

Mughalai style mutton curry with spiced cauliflower in a velvety cashew gravy and Kashmiri rice

Finale
Toffee vanilla ice cream with vanilla sauce

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

REFRESHMENT MENU: Melbourne to Singapore

To Nibble On
Warm shaved glaced ham, brie cheese and roasted artichoke in rustic turkish bread served with rucola

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

Finale
Gourmet coffees & selection of fine teas

~Specially prepared meatless selection
*Exclusively created by Matthew Moran of Aria Restaurant, Sydney
^A healthier choice - lower in carbohydrate and calories than our main selection

[KeithMEL]

SQ876/877 SIN-TPE-SIN April 2009

WINE LIST

Champagne
Charles Heidsieck Mis En Cave

White Wine
Villa Franz Riesling Kabinett 2006 Hattenheimer Rheingau

Yalumba Unwooded Chardonnay 2007 South Australia

Red Wine
Chateau Ramafort 2002 Cru Bourgeois Medoc

OR

Chateau Patache D"Aux 2004 Cru Bourgeois Superieur Medoc

Rive Barbera d'Asti II Cascinone 2006 Araldica Peidmont

Port
Graham's 2003 Late Bottled Vintage Port

BRUNCH MENU: Singapore to Taipei

Prelude
Sliced fresh fruit

Starter
Choice of cereal or yoghurt
Cornflakes with milk or yoghurt

Main
Mee Siam
Malay style spiced rice vermicelli in tamarind gravy with prawn, eggs and chives shoot
A popular Singaporean dish

Selection of dim sum
Panfried yam cake, siew mai, beancurd roll with seafood and scallop dumpling

Asparagus omelette served with chicken sausaes, roasted tomato and roesti potato

Finale
Oriental style mango pudding with mango sago dressing

Breads
Choice of bread rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas

LUNCH MENU: Taipei to Singapore

Starter
Smoked duck with potato, green beans, olives, quail eggs, and tomatoes served with mustard vinaigrette

Main
*Seared halibut in a horseradish veloute, green asparagus and crushed basil-potatoes

Steamed five spice marinated pork rib with rice crust served with braised luffa gourd, dried shrimp and fried rice

Wakadori teriyaki
Japanese style grilled chicken with soya glaced served with seasonal vegetables and steamed milk

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

Finale
Haagen Dazs macadamia ice cream with chocolate sauce

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selecton of fine teas, with pralines

*Exclusively created by Gordon Ramsay, London

[KeithMEL]

SQ227/228 SIN-MEL-SIN April 2009

WINE LIST

Champagne
Charles Heidsieck Mis En Cave

White Wine
Yalumba Unwooded Chardonnay 2007 South Australia

Wither Hills Sauvignon Blanc 2007 Marlborough, New Zealand

Red Wine
Chateau Ramafort 2002 Cru Bourgeois Medoc

OR

Chateau Patache D"Aux 2004 Cru Bourgeois Superieur Medoc

Heartland Shiraz 2005 (Langhorne Creek + Limestone Coast, South Australia)

Port
Graham's 2003 Late Bottled Vintage Port

DINNER MENU: Singapore to Melbourne

Starter
Garden salad with marinated lobster and salmon roe

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

Braised ox cheek in burgundy wine with roasted vegetables and olive oil-mashed potato

Ramen with kurobuta pork belly in miso broth and vegetables

~Corn-fed chicken breast with onion confit and roasted vegetables-couscous

Finale
Tiramisu ice cream with chocolate sauce and roasted almonds

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

*Exclusively created by Sam Leong of Tung Lok Group, Singapore
~A healthier choice - lower in cholestrol and saturated fat than our main selection

CONTINENTAL BREAKFAST: Singapore to Melbourne

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

A selection of fresh fruit

Breads
Assorted breakfast rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas

LUNCH MENU: Melbourne to Singapore

Starter
Marinated prawns with tomato couscous, cucumber, baby lettuces
Choice of mint yoghuty chutney or lemon vinaigrette

Main
*^Roasted chicken breast, apricot and pistachio sausage, green peas, chicken veloute

Braised snapper fillet in black bean sauce served with selected vegetables and fried rice

Grilled tournedos of beef in black pepper sauce with buttered vegetables and lyonnaise potatoes

Mughalai style mutton curry with spiced cauliflower in a velvety cashew gravy and Kashmiri rice

Finale
Toffee vanilla ice cream with vanilla sauce

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

REFRESHMENT MENU: Melbourne to Singapore

To Nibble On
Warm shaved glaced ham, brie cheese and roasted artichoke in rustic turkish bread served with rucola

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

Finale
Gourmet coffees & selection of fine teas

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

[jjpb3]

SQ 915 MNL-SIN April 2009

Prelude

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

Sliced fresh fruit

Main

Griddled hotcake with maple syrup, banana compote and chicken sausage

Scrambled egg with mushrooms, grilled tomato and breakfast ham

Pancit canton guisado
Filipino fried noodles with prawn and chicken


Breads

Assorted breakfast rolls
Butter - fruit preserve

Beverages (not including the ones for lushes this early in the morning )

Gourmet coffee & selection of fine teas

[jjpb3]

SQ 918 SIN-MNL April 2009

Starter

Yam chow lay
Thai style mixed seafood salad

Sliced fresh fruit

Main

Braised beef cheek with white wine, tender carrots and fettucine*

Oriental roast duck and barbecued pork with egg noodles

Thai buttered fish, seasonal vegetables and pineapple rice

Finale

Oriental-style mango pudding with mango sago dressing

Gourmet coffee & selection of fine teas


* Exclusively created by Georges Blanc, Vonnas