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  • SQ836 SIN-PVG December 2017

    SINGAPORE TO SHANGHAI

    DINNER

    Canape
    Singapore Chicken and Lamb Satay
    With onion, cucumber and spicy peanut sauce

    Appetiser
    Malossol Caviar with Marinated Lobster
    On fennel and mesclun salad

    Rugie "Le Presse" Duck Terrine, Dried Apricot Chutney
    Served with endive, meslun salad and melba toast

    Soup
    French Onion Soup

    Double Broiled Abalone Soup
    With pork, winter melon and sea kelp

    Salad
    Mizuma, Fennel and Cherry Tomato Salad
    With choice of
    Pumpkin seeds oil and sherry vinegar dressing
    or
    Sundried Tomato Dressing

    Main Course
    Pan Fried Black Cod Fillet with Cilantro Tomato Sauce
    Served with ratatouille and boiled potatoes with parsley

    Steamed Chicken in Thickened Chinese Herbal Broth
    Served with fine beans with hon shiimeji in xo sauce, mushroom rice

    Grilled Beef Fillet in Thyme Jus
    With buttered seasonal vegetables and dauphinoise potato

    Dessert
    Dark Chocolate Raspberry Cake
    Served with vanilla ice cream

    Cheese
    Selection of Cheese
    Red Cheddar, Delices Des Bois. Cambozola and Tete De Moine
    served with fruit, nuts and crackers

    Fruit
    From the Basket
    A variety of fresh fruits

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

    Pralines
    Fine Pralines

    Hot Beverage
    Coffee and Tea
    A wide selection of flavours is available in the beverage section
    Last edited by MAN Flyer; 6 January 2018, 09:17 PM.

    Comment


    • SQ321 menu?

      Any recent insights to the current menu? Being a night departure, I am not sure if the full-meal service is offered like with SQ305/317/319?

      Found some very old reviews and a more recent review, where it seems historically the full-meal service was offered, but more recently (around 2011) this was no longer the case?

      I ask as we are flying my parents for the first time with SQ, and in a Suites, so wanted to understand if they would get the Satay and caviar option? If not I will look at SQ319 albeit in F as SQ317 is not available.

      Thanks in advance.

      Comment


      • SQ 305 LHR-SIN March 2018 First Class Part 1

        March 2018
        Singapore Airlines Suites Class
        SQ 305 London Heathrow to Singapore

        Matt’s Choice
        Appetizer
        Smoked Salmon
        Orange-beetroot jelly and confit of orange, avocado and lime crème fraiche

        Soup
        Potato and Leek Soup
        With truffle oil cream and hazelnut

        Main Course
        *Roasted Lamb Rack with Lamb Jus
        Pea puree, green peas, baby carrot and boulangere potato

        Dessert
        *Chocolate Marquise with Caramelized Peanut
        Orange Sorbet and orange segments

        Brunch
        “From Farm to Plane” – this menu features selected dishes that are prepared with social responsibility and sustainability in mind.


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

        Appetizer
        Duck Live Terrine and Smoked Duck Breast
        With port wine jelly and balsamic dressing

        *Smoked Salmon
        Orange-beetroot jelly and confit of orange, avocado and lime crème fraiche



        Fruit Yogurt

        Soup
        *Potato and Leek Soup
        With truffle oil cream and hazelnut



        Double boiled Pork Shank Soup
        With snow fungus and carrots

        Main Course
        *Roasted Lamb Rack with Lamb Jus
        Pea puree, green peas, baby carrot and boulangere potato
        Or
        Stir-fried Seafood with XO Sauce
        Chinese vegetables and fried egg noodles
        Or
        Heritage Black Beef Fillet Steak with Isle of Wight Garlic Butter
        Sautéed savoy cabbage with bacon, baby carrots and Maris Piper creamed potatoes


        Or
        Smoked Mozzarella Cheese Quiche with Chicken Roulade
        Sautéed fine beans, mushroom, Roesti potato and tomato

        Dessert
        *Chocolate Marquise with Caramelized Peanut
        Orange Sorbet and orange segments



        Cheese
        Selection of Cheese
        Cenarth Brie, Back Bomber Cheddar, Perl Las blue cheese and Brandi Braf mature cheese with apricots & brandy 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

        *Exclusively created by Matt Moran of Aria Restaurant, Sydney

        Delectables
        Noodles
        Egg Noodles
        With prawns, vegetables and Oriental chicken stock

        Kway Teow
        With chicken, black mushroom and Oriental chicken stock

        Beehoon Noodles
        With Chinese greens, black mushroom and vegetable stock

        Sandwiches
        Mixed cheese wrap with mixed salad and Tomato wrap
        Ham, Gherkin and Tomato Sandwich
        Warm Mushroom Soup

        Snacks
        Assorted nuts
        Chocolate bar
        Potato Chips
        Savory Snack
        Assorted Butter Biscuits
        Fresh Fruits
        Selection of Cheese
        Cenarth Brie, Back Bomber Cheddar, Perl Las blue cheese and Brandi Braf mature cheese with apricots & brandy served with garnishes

        Comment


        • SQ 305 LHR-SIN March 2018 First Class Part 2

          Before Touch Down


          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

          Granola with Greek Yogurt
          And berry compote


          Fruit Yogurt
          Natural Yogurt

          Main Course
          Khao Thom Kai Le Moo
          Thai rice porridge with chicken, pork meatball and fish cake


          Or
          Bubble and Squeak
          Pan-fried mixture of cabbage and mashed potato, served with poached egg, pork sausage and sautéed spinach
          Or
          Braised E-Fu Noodles with Abalone Sauce
          Mushroom, chicken and vegetables
          Or
          Fresh Eggs
          Prepared baked, scrambled or boiled
          With mushrooms, vine ripened tomato, and toasts
          Choice of chicken sausage or veal sausage

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


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


          SQ305 (BRP-SNP-BBP)-3.1 FCL

          Wine List
          Champagne
          2006 Dom Perignon Brut, Champagne, France



          Krug 2004

          White
          2017 Greywacke Sauvignon Blanc, Marlborough, New Zealand

          2014 Maison Albert Bichot Chateau Long-Depaquit, Chablis Grand Cru Les Blanchots, Burgundy, France
          Or
          2012 Jean-Marc Brocard Chablis 1er Cru Beauregard AOC, Burgundy, france

          Red
          2006 Chateau Cos d’Estournet, Saint-Estephe, France
          2013 Henschke Keyneton Euphonium, Eden Valley, Australia
          2013 Bouchard Pere et Fils Le Corton Grand Cru, Burgundy, France

          Port
          Dow’s 20-Year-Old Port, Douro, Portugal

          Comment


          • SQ 860 SIN-HKG March 2018 First Class

            March 2018
            Singapore Airlines Suites Class
            SQ 860 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
            Cornflakes
            With skim or full cream milk

            Granola with Greek Yogurt
            And sour cherry compote

            Fruit Yogurt
            Natural Yogurt


            Main Course
            #Singapore Egg Roti Prata
            Fried Indian flat egg bread served with spicy fish curry
            Or
            French Toast with Maple Syrup
            Pan-fried chicken chipolata, sautéed mushrooms and marinated tomato
            Or
            Seafood Congee
            Rice porridge with fish fillet, prawns, scallops and Chinese crullers
            Or
            Fresh Eggs
            Prepared baked, scrambled or boiled
            With vine ripened tomato, mushroom and toasts
            Choice of grilled bacon or pan-fried veal sausage

            Dessert
            Chocolate and Banana Tart
            With fresh berries and vanilla ice cream

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


            Hot Beverage
            Coffee and Tea
            A wide selection of flavors is available in the beverage section
            SQ860 (BRP)-3.1 FCL

            Wine List
            Champagne
            2006 Dom Perignon Brut, Champagne, France
            Krug 2004

            White
            2017 Greywacke Sauvignon Blanc, Marlborough, New Zealand

            2014 Maison Albert Bichot Chateau Long-Depaquit, Chablis Grand Cru Les Blanchots, Burgundy, France

            Red
            2013 Bouchard Pere et Fils Le Corton Grand Cru, Burgundy, France
            2007 Chateau Rauzan-Segla, Margaux, France

            2013 Henschke Keyneton Euphonium, Eden Valley, Australia
            Or
            2012 Penfolds RWT Shiraz, Barossa Valley, Australia

            Port
            Dow’s 20-Year-Old Port, Douro, Portugal

            Comment


            • SQ8 SIN-ICN-LAX March 2018

              IMG_4106 by Loran, on Flickr
              ---
              IMG_4107 by Loran, on Flickr
              ---
              IMG_4108 by Loran, on Flickr
              ---
              IMG_4109 by Loran, on Flickr
              ---
              IMG_4110 by Loran, on Flickr
              ---
              IMG_4111 by Loran, on Flickr
              ---
              IMG_4112 by Loran, on Flickr
              ---
              IMG_4113 by Loran, on Flickr
              ---
              IMG_4114 by Loran, on Flickr
              ---
              IMG_4115 by Loran, on Flickr

              Comment


              • SQ231 SYD-SIN March 2018

                SINGAPORE TO SYDNEY

                SLEEPER SERVICE
                For a longer stretch of undisturbed rest, we are pleased to offer you meal service options specifically timed to suit your preferences. Whether you would like your meal to be served soon after take-off, or two hours before arrival, or both - simply inform our crew and leave the rest to our care

                Main Course
                Simmered Beef Brisket in Rich Broth
                With baby vegetables and gremolata

                Selection of Dim Sum
                Char siew fun quin, steamed pork pot sticker, scallop dumpling, crystal chive- chicken dumpling and vegetarian beancurd roll

                Singapore Laksa
                Popular local fare of rice noodles in spicy coconut milk gravy, garnished with sliced fish cake, prawns, bean sprout, bean curd puff and egg

                American Breakfast
                Fresh eggs prepared baked, scrambled or hard boiled
                With poached green asparagus and cherry tomato
                Choice of bacon or chicken sausage
                Bread selection with preserves and bircher museli

                Continental Breakfast
                Assorted bread 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 flavours is available in the beverage section

                Comment


                • SQ232 SYD-SIN March 2018

                  SYDNEY TO SINGAPORE

                  LUNCH

                  Appetiser
                  Chilled Malossol Caviar
                  With blinis, crème fraiche and chives

                  Seared Tuna Loin on Nicoise Salad
                  Fingerling Potato, green bean, quail egg, cherry tomato, olive paste and pesto sauce

                  Soup
                  Roasted Tomato Soup
                  With smoked cheese toasties

                  Chinese Oxtail Soup
                  With wolfberries and flower mushrooms

                  Salad
                  Salad of Mesclun, Dried Cranberry, Shaved Fennel and Parmesan
                  With choice of Extra virgin olive oil and Forvm cabernet dressing
                  or
                  Honey mustard dressing

                  Main Course
                  Pan Fried Crumbed Lamb Chops
                  With pumpkin puree, haricot verts, pickled shallots and warm anchovy-lemon-caper dressing

                  Grilled Chicken Breast in Mustard Sauce
                  Served on potatoes with chives and roasted vegetables

                  Gaeng Phed Pla
                  Thai style red curry fish with Asian vegetable and steamed rice

                  Wok Fried Sliced Riverine Beef Fillet in Black Bean Sauce
                  With Chinese greens, black mushroom, capsicum and wheat noodles

                  Dessert
                  Warmed Peach Tart
                  With lemongrass and ginger tea ice cream, passion fruit coulis, baby herb

                  Kaffir Lime Parfait
                  With raspberry-grand marnier compote

                  Cheese
                  Selection of Cheese
                  Maffra Cloth Cheddar, Tarwin Blue, L'Artisan Extravagant and Yarra Valley Black Savournie Log cheeses served with garnishes

                  Fruit
                  From the Basket
                  A variety of fresh fruits

                  From the Bakery
                  Assorted Bread Rolls and Gourmet Breads

                  Pralines
                  Fine Pralines

                  Hot Beverage
                  Coffee and tea
                  A wide selection of flavours is available in the beverage section

                  REFRESHMENT

                  Main Course
                  Khao Tom
                  Thai porridge with pork and minced pork ball

                  Warm Italian Bread with Cajun Spiced Chicken and Cheese

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

                  Comment


                  • SQ 12 SIN-NRT-LAX May 2018

                    May 2018
                    Singapore Airlines First Class
                    SQ 12 Singapore to Tokyo Narita

                    Lunch
                    Kyo Kaiseki designed by Yoshihiro Murata


                    Sakizuke
                    Spring Mountain Vegetables with Moromi Miso


                    Green Asparagus with Seabass and Mustard Egg Yolk Vinegared Sauce


                    Potato Noodles with Scallop and Bonito Flavored Jelly Sauce


                    Mukouzuke
                    Lobster on Mesclun with Seasoned Seaweed and Caviar
                    Wasabi Plum Sauce


                    Oshinogi
                    Green Tea Noodles, Smoked Salmon Sushi and Red Snapper Sushi
                    Rape Blossom with Mustard Sauce, Grated Egg Yolk


                    Futamono
                    US Beef Fillet Kinome Yaki, Braised Radish, Green Pea Sauce


                    Yakimono


                    Grilled Flounder with White Miso Sauce, Lime Cup with Grated Radish and Salmon Roe


                    Baked Chicken with Yuzu Pepper Sauce, Seared Leek


                    Gohan
                    Steamed Rice with Cherry Blossom and Bamboo Shoot, Carrot Flower


                    Kunomono
                    Assorted Pickles

                    Tome-***
                    Clear Soup with Seabream, Bamboo Shoot and Carrot

                    Mizugashi
                    Milk Ice Cream with Mixed Berries and Strawberry Sauce


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

                    Appetizer
                    Malossol Caviar with Warm Kuch Pie Tee Shell with Lobster, Prawn and Scallop in XO Sauce

                    Spanish Iberico Ham with Fig
                    And mesclun, fruit chutney with balsamic glaze

                    Soup
                    Roasted Butternut Squash Soup
                    With crème fraiche and brown butter sage crouton

                    Oriental Clear Chicken Broth
                    With watercress

                    Salad
                    Butter Lettuce Heart with Mixed Cress and Cherry Tomatoes
                    With a choice of
                    Walnut Oil and sherry vinegar dressing
                    Or
                    Honey Mustard dressing

                    Main Course
                    Braised Veal Knuckle with Dark Beer Sauce
                    Served with buttered vegetables and spaetzle

                    #Singapore Style Yu Pian Mi Fen
                    Thick rice vermicelli in creamy fish soup with pomfret fillet, vegetables and Chinese wine
                    A popular local fare dish

                    Oven-Baked Chicken with Baharat Spices
                    Served with roasted red pepper, asparagus, and mashed edamame

                    Dessert
                    Warm Apple Strudel
                    With vanilla ice cream and fresh berries

                    Cheese
                    Selection of Cheese
                    Farmer, Tete de Moine, Cambozola and Chaume cheese 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
                    Fine Pralines

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

                    Tokyo to Los Angeles

                    Kyo Kaiseki designed by Yoshihiro Murata
                    Sakizuke
                    Marinated Onion and Octopus, Pink Peppercorn
                    Sakura Tofu, Umadashi Jelly, Tomburi and Wasabi
                    Squid, Udo, Bamboo Shoot dressed with Kinome

                    Mukouzuke
                    Marinated Red Seabream with Kelp
                    Baby Leaves and Green Papaya, Wasabi and Lemon
                    Plum and Shiso Dressing

                    Oshinogi
                    Cha Soba with Soba Sauce, Wasabi and Seaweed
                    Japanese Citrus, Kujyo Leek, Moutnain vegetables
                    Egg Cake with Seabream, Yoshino Fubuki, Nabana Dressed in Japanese Mustard

                    Futamono
                    Simmered Wagyu Beef in Miso Soya Sauce
                    Mashed Potato with Carrot, Broccoli, Cauliflower and Kinome Leaf

                    Yakimono
                    Grilled Tile Fish Glazed with Sea Urchin
                    Salmon with Long Yam
                    Chicken Teriyaki with Shishito Pepper and Pickled Ginger Stick

                    Gohan
                    Steamed Rice with Seabream

                    Kunomono
                    Assorted Pickles

                    Tome-***
                    Clear Soup with Seabream, Bamboo Shoot and Mitsuba Leaf

                    Mizugashi
                    Sakura Cream Tiramisu with Green Tea Ice Cream

                    Dinner
                    Canape
                    Singapore Chicken and Beef Satay
                    With onion, cucumber, and spicy peanut sauce

                    Appetizer
                    Chilled Malossol Caviar
                    With Melba Toast and condiments

                    Seared Swordfish with Mesclun, Burnt Pineapple and Sesame Dressing

                    Soup
                    Cream of Asparagus
                    With roasted pine nuts and whipped cream

                    Clear Chicken Soup
                    With oyster mushrooms

                    Salad
                    Salad of Green Curl with Cress and Cherry Tomatoes
                    Balsamic vinegar and extra virgin olive oil dressing
                    Or
                    Green Goddess dressing

                    Main Course
                    Grilled Wagyu Sirloin
                    Served with Rosemary Jus, sautéed mushrooms, pumpkin and potato mash

                    Steamed Chicken with Garlic and Ginger Sauce
                    Served with stir-fried vegetables and chicken flavored rice

                    Pan Fried Halibut Fillet in Cilantro Parsley Sauce
                    With green beans, baby carrots and buttered linguini

                    Dessert
                    Belgian Chocolate Mousse Cake
                    With raspberry sorbet, fruit salad and vanilla sauce

                    Cheese
                    Selection of Cheese
                    Brie, Roucoulons, Blue Stilton and Red Cheddar cheese served with condiments

                    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
                    Fine Pralines

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

                    Delectable
                    Noodles
                    Rice Noodles in Clear Broth
                    Egg Noodles in Clear Broth
                    Bee Hoon Noodles in Clear Broth with Garnishes

                    Sandwiches
                    Mix Mushroom Roll with Tomato Flavor
                    Warm Tomato Soup
                    Bread Ciabatta with Smoked Chicken, Mayonnaise and Lettuce

                    Snacks
                    Assorted Biscuits
                    Chocolate Bar
                    Potato Chips
                    Demi Cake
                    Assorted Butter Biscuits
                    Fresh Fruits
                    Selection of Cheese

                    Before Touchdown

                    The Finest Selection
                    Kyo Kaiseki designed by Yoshihiro Murata

                    Sakizuke
                    Scallop and Mitsuba Marinated in Vinegared Miso
                    Simmered Octopus, Sugar Snap Peas, Radish

                    Kuchitori
                    Omelette with Sakura Shrimp and Kujyo Leek
                    Bamboo Shoot Dengaku, Shredded Vegetables Kimpira, Yoshino Fubuki

                    Kozara
                    Pickled Onion

                    Yakimono
                    Grilled Red Snapper with Saikyo Miso
                    Marinated Water Dropwort with Sesame Seeds
                    Simmered Japanese Beef with Teriyaki Sauce and Leek

                    Kobachi
                    Seared Spicy Cod Roe with Grated Radish

                    Aemono
                    Simmered Young Bamboo Shoot
                    Bamboo Shoot, Wakame Seaweed, Nabana, Water Chestnut, and Carrot

                    Gohan
                    Flavored Rice with Fuki

                    Kunomono
                    Assorted Pickles

                    Tome-***
                    Miso Soup

                    Mizugashi
                    Pineapple Tiramisu Cake with Vanilla Ice Cream

                    Before Touch Down

                    Appetizer
                    Warm Chicken Consommé and Grilled Scallop
                    With porcini flan

                    Main Course
                    Braised Cod Fillet in Crabmeat Sauce
                    With Chinese vegetables and fried noodles

                    Warm Belgium Waffle
                    With fresh berries and mascarpone cream

                    Dessert
                    Passion Fruit Cake
                    With berry compote

                    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.

                    SQ0012(LXP-DXP-SNP-LCP)-2.1.FCL

                    Wine List
                    Champagne
                    2009 Dom Perignon Brut, Champagne, France
                    Krug Vintage 2004

                    White
                    2013 Bischofliches Weingut Trier Piesporter Goldtrophfchen Riesling Kabinette, Mosel, Germany
                    2015 Chalone Estate Chardonnay, Monterey County, Central Coast, California, USA

                    Red
                    2015 Clonakilla O’Riada Shiraz, Canberra District, Australia
                    2015 Albert Bichot Chateau Gris Nuits-Saint-Geroges Premier Cru Monopole, Burgundy, France
                    2006/2007 Chateau Rauzan-Segla, Margaux, France

                    Port
                    Dow’s 20-Year-Old Port, Douro, Portugal
                    Last edited by Carfield; 14 May 2018, 02:19 PM.

                    Comment


                    • SQ 7 LAX-ICN-SIN July 2018 Part 1

                      July 2018
                      Singapore Airlines First Class
                      SQ 7 Los Angeles to Seoul Incheon

                      Dinner
                      Suzanne’s Choice
                      One of Los Angeles’ most beloved chefs, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity. She brings to you her recommendations for an exquisite dining experiences in the sky.

                      Appetizer
                      Lobster Nicoise
                      With soft quail egg, haricot verts, cherry tomatoes, black olives and shallot vinaigrette

                      Soup
                      Kabocha Pumpkin and Fennel Soup
                      With candied pumpkin seeds and crème faiche

                      Main Course
                      Grilled Halibut with Grape Verjus Dressing
                      Sautéed spinach and crushed fingerling potatoes

                      Dessert
                      Hazelnut Brown Butter Cake with Bittersweet Chocolate Sauce
                      Espresso hazelnuts and vanilla ice cream

                      Korean Selection
                      Drawing from the best of Korean flavors and culinary traditions, we present our recommendation for an exquisite dining experience in the sky.

                      HANSIK
                      Appetizer
                      Seared Tuna Salad
                      With salmon roes, Romaine lettuce, tomatoes, rice puff, creamy kimchi dressing



                      Soup
                      Korean style dried pollack soup with vegetables and bean curd



                      Main Course
                      Pork Bulgogi
                      With assorted banchan, spinach, gobo, potato salad and steamed rice










                      Dessert
                      Strawberry Shortcake
                      Shortcake base topped with fresh cream and strawberries, yuzu sorbet, fresh strawberries lightly tossed with berry coulis



                      Appetizer
                      Chilled Malossol Caviar
                      With Melba toast and condiments

                      *Lobster Nicoise
                      With soft quail egg, haricot verts, cherry tomatoes, black olives and shallot vinaigrette

                      Soup
                      *Kabocha Pumpkin and Fennel Soup
                      With candied pumpkin seeds and crème faiche

                      Korean style dried pollack soup with vegetables and bean curd

                      Main Course
                      *Grilled Halibut with Grape Verjus Dressing
                      Sautéed spinach and crushed fingerling potatoes
                      *Exclusively created by Suzanne Goins of Lucques
                      Or
                      Wok Fried Chicken with Black Peppercorn Sauce
                      Served with Chinese greens, carrots, mushrooms and fried noodles
                      Or
                      Beef Fillet in Mustard-Herb Crust with Red Wine Sauce
                      Braised red cabbage with bacon, green beans and roasted potatoes

                      Dessert
                      *Hazelnut Brown Butter Cake with Bittersweet Chocolate Sauce
                      Espresso hazelnuts and vanilla ice cream

                      Cheese
                      Selection of Cheese
                      Camembert, Bandage Wrapped Cheddar, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats cheese with garnishes

                      *Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles

                      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
                      Fine Pralines

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

                      Comment


                      • SQ 7 LAX-ICN-SIN July 2018 Part 2

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

                        Noodles
                        Kway Teow
                        With chicken, black mushroom and Oriental chicken stock

                        Soba Noodles
                        With prawns, lettuce and Chicken stock

                        Bee Hoon
                        Rice vermicelli with black mushroom, Chinese greens and Oriental stock

                        Sandwiches
                        Ciabatta with Roasted Eggplant, Sundried Tomato, Shaved Parmesan and Pesto Mayonnaise

                        Burrito Wrap
                        Tortilla wrapped with shredded beef, cheddar, refried beans, lettuce and tomato

                        Warm Mushroom Soup

                        Snacks
                        Assorted Nuts
                        Chocolate Bar
                        Potato Chips
                        Rice Pudding
                        Assorted Butter Biscuits
                        Fresh Fruits
                        Selection of Cheese
                        Camembert, Roquefort, Vella Dry Jack and Saint Nectarine cheese with grapes and garnishes

                        Before Touch Down
                        Appetizer
                        Burrata
                        Fresh mozzarella and cream garnished with assorted heirloom tomatoes, rucola lettuce and basil oil



                        Main Course
                        Seafood Noodle Soup
                        With prawn, scallop, fish, Chinese greens and mushrooms



                        Or
                        #Oven Baked Honey Mustard Chicken Breast with Baby Spinach Salad
                        Served with smoked cheese and lemon thyme dressing
                        Or
                        Deli Style Pulled Pork Sandwich
                        Shredded slow roasted pork with barbecue sauce on toasted brioche bun with apple cabbage slaw served with potato chips
                        #A healthier choice – lower in carbohydrate

                        Dessert
                        Buttermilk Cherry Parfait
                        With cherry compote



                        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

                        Seoul to Singapore
                        Sleeper Service
                        For a longer stretch of undisturbed rest, we are pleased to offer you meal service options specifically timed to suit your preferences. Whether you would like your meal to be served soon after take-off, or two hours before arrival, or both – simply inform our crew and leave the rest to our care.

                        Main Course
                        Ham and Cheese Sandwich
                        Warmed Toasted Focaccia bread spread with mustard and stuffed with shaved Gammon ham and cheddar cheese

                        Sam Gye Tang
                        Korean stuffed spring chicken with ginseng and sticky rice served with marinated vegetable and kimchi

                        Beef Noodle Soup
                        Rice noodles with braised beef in broth and leafy vegetables

                        American Breakfast
                        Fresh eggs
                        With vine ripened tomato, sautéed mushroom and roasted potatoes
                        Choice of ham or grilled chicken sausage
                        Bread selection with preserves and fruit yogurt

                        Continental Breakfast
                        Assorted bread with preserves

                        Fruit
                        Selection of Sliced Fresh Fruits

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

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

                        SQ007 (DAP-SNP-SCP-CMP)-1.1 FCL

                        Wine Selection
                        Champagne
                        Dom Perignon Brut 2009, Champagne, France
                        Krug Vintage 2004, Champagne, France

                        White
                        2014 Dr Loosen Bernkasteler Lay Riesling Kabinett, Mosel, Germany
                        2015 Chalone Estate Chardonnay, Monterey County, Central Coast, California USA

                        Red
                        2015/2016 Clonakilla O’Riada Shiraz, Canberra District, Australia
                        Or
                        2007 Souverain Cabernet Sauvignon Alexander Valley

                        2015 Albert Bichot Chateau Gris Nuits-Saint-Georges Premier Cru Monopole, Burgundy, France
                        2006 Chateau Rauzan-Ségla, Margaux, France

                        Port
                        Dow’s 20-Year-Old Port, Douro, Portugal

                        Comment


                        • SQ321 LHR-SIN July 2018

                          LONDON TO SINGAPORE

                          SUPPER
                          Appetiser
                          Chilled Malossol Caviar
                          With Melba toast and condiments

                          Marinated Lobster with Radish and Saffron Yoghurt
                          Served with chick peas, orange and frisee

                          Soup
                          Pea Cream Soup
                          With mussels and squid ink

                          Pumpkin and White Fungus Soup
                          With chicken and red date

                          Salad
                          Salad of Mache and Baby Romaine with Pecan Nuts, Cherry Tomato and ParmesanWith choice of Honey-sherry vinaigrette
                          or
                          Creamy blue cheese dressing

                          Main Course
                          Seared Aberdeen Angus Beef Rossini Style
                          Served with foie gras, Anna potatoes-spinach, mesclun salad and Marsala wine sauce

                          Stir-fried Seafood with XO sauce
                          Chinese vegetables and fried egg noodles

                          Chicken stuffed with Ricotta Cheese and Walnut
                          Wilted kale, chestnut mushroom, Ratte potatoes and chicken jus

                          Salmon Dad-Diaw with Jaew Sauce
                          Thai style fried marinated salmon, sautéed vegetables and egg fried rice

                          Dessert
                          Vanilla Meringue on Chestnut Mousse
                          With vanilla ice cream and mango sauce

                          Tarte Tartin
                          Warmed classic caramelised apple turnover tart served with milk ice cream and fresh berries

                          Cheese
                          Selection of Cheese
                          Cenarth brie, Black Bomber cheddar, Perl Las blue cheese and Brandi Braf mature cheese with apricots & brandy 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 flavoured olive oil

                          Pralines
                          Fine Pralines

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

                          BREAKFAST

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

                          Smoothies

                          Fruit
                          Selection of Sliced Fresh Fruits

                          Appetiser
                          Cornflakes
                          With skim or full cream milk

                          Bircher Museli
                          Rolled oat soaked in milk and natural yoghurt with fresh berries

                          Fruit Yoghurt

                          Natural Yoghurt


                          Main Course
                          Soya Duck Congee
                          Rice porridge with braised soya duck and ginger

                          Pancake with Kaya Mascapone Cheese
                          Mixed berry and apple compote

                          Mee Siam Goreng
                          Fried spicy rice vermicellih prawns, fish cake, hard boiled egg and lime

                          Fresh Eggs
                          Prepared baked, scrambled or boiled
                          With Emmenthal cheese, cherry vina tomato and mesclun
                          Choice of Kassler ham or veal sausage

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

                          Comment


                          • SQ288 SIN-SYD August 2018

                            SINGAPORE TO SYDNEY

                            LUNCH
                            Appetiser
                            Chilled Molossol Caviar
                            With melba toast, tomato confit and green sauce

                            Soup
                            Cream of Chantarelle Mushroom
                            With chicken and pan-fried ceps

                            Double Boiled Watercress Soup
                            With pork and red dates

                            Salad
                            Leafy Lettuce, Cherry Tomatoes, Feta Cheese and Walnuts
                            With a choice of
                            Walnut oil and sherry vinegar dressing
                            or
                            Sun dried tomato dressing

                            Main Course
                            Beed Cheek Braised in White Wine
                            Served with glazed carrots and fettuccine

                            Peranakan Hokkien Mee Soup
                            A rich pork-prawn broth with pork, prawns and vegetables on top of egg noodles and rice vermicelli - a Peranakan version of a popular Singaporean hawker dish

                            Chicken stuffed with Ricotta Cheese-Spinach and Natural Jus
                            With baby carrot, squash, bell pepper and mashed potato

                            Gindara Terriyaki
                            Grilled silver cod in teriyaki sauce with seasonal vegetable and seasonal flavoured rice

                            Dessert
                            Gateau au Chocolate
                            Chocolate cake with vanilla ice cream, fresh berries and mocha crème sauce

                            Warm Apple Tart
                            With vanilla ice cream and raspberry coulis

                            Cheese
                            Selection of Cheese
                            Camembert, red Cheddar with mustard seeds and ale, Kikorangi blue and Asiago cheeses garnished with fruit and nut paste and crackers

                            Fruit
                            From the Basket
                            A variety of fresh fruits

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

                            Pralines
                            Fine Pralines

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

                            REFRESHMENT

                            Main Course
                            Smoked Duck Tortellini
                            With foie gras veloute, mushrooms, asparagus and baby leek

                            Beef Noodle Soup
                            Egg noodles in rich beef broth garnished, braised beef brisket, tendon and vegetables

                            Hot Beverage
                            Coffee and Tea
                            A wide selection of flavours is available in the beverage section
                            Last edited by MAN Flyer; 22 September 2018, 10:04 PM.

                            Comment


                            • SQ 221 SIN-SYD January 2019 Suite Class

                              January 2019
                              Singapore Airlines Suite Class
                              SQ 221 Singapore Changi to Sydney

                              After take-off

                              Georges [Blanc]’s Choices

                              Appetizer
                              New Potato Salad with Smoked Haddock
                              Goats cheese, capers, olives and anchovy dressing

                              Soup
                              Roasted Tomato Velouté
                              With Alaskan crab

                              Main Course
                              Roasted Free Range Chicken Supreme
                              Buttered vegetable medley, polenta with spinach and red wine sauce

                              Dessert
                              Baba au Kirsch
                              Sponge cake soaked in Morello kirsch syrup with vanilla ice cream

                              “From Farm to Plane” – this menu features selected dishes that are prepared with social responsibility and sustainability in mind.

                              Appetizer
                              Chilled Malossol Caviar
                              With blinis, crème fraiche and chives

                              *New Potato Salad with Smoked Haddock
                              Goats cheese, capers, olives and anchovy dressing

                              Soup
                              *Roasted Tomato Velouté
                              With Alaskan crab

                              Oriental Clear Chicken Soup
                              With bamboo pith and snow fungus

                              Salad
                              Salad of Baby Spinach, Arugula, Frisee, Sun-dried Tomato and Kalamata Olives
                              With a choice of
                              Walnut oil and sherry vinegar dressing
                              Or
                              Creamy Singapore dressing

                              Main Course
                              *Roasted Free Range Chicken Supreme
                              Buttered vegetable medley, polenta with spinach and red wine sauce

                              Bak Chor Mee Dry Style
                              Flat noodles with seasonal vinegar sauce garnished with sliced and minced pork, pork ball, braised mushroom, lettuce, fried pork lard and dried sole served with pork broth, chili sauce and additional black vinegar on the side

                              Baked Cheese-Herb Crusted Halibut Fillet
                              Vegetable medley, steamed parsley potato and white wine sauce

                              Tandoori Gosht, Sabzi Jalfrezi, Tadka Dal, Jeera Pulao
                              Oven baked lamb chop, stir fried vegetable, braised red lentil stew
                              Served with mint chutney and cumin flavored rice

                              Dessert
                              *Baba au Kirsch
                              Sponge cake soaked in Morello kirsch syrup with vanilla ice cream

                              Warm Strawberry Crepe
                              With strawberry macaroon and strawberry ice cream

                              Cheese
                              Selection of Cheese
                              Secret De Scey, Brie, Roquefort and Cheddar cheeses garnished with fruit and nut paste and crackers

                              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
                              Fine Pralines

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

                              *Exclusively created by Georges Blanc, Vonnas

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

                              Appetizer
                              Cornflakes
                              With skim or full cream milk

                              Sunrise Parfait
                              Granola with fruit yogurt, passionfruit and exotic fruits

                              Fruit Yogurt
                              Natural Yogurt

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

                              Fruit
                              Selection of Sliced Fresh Fruits

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

                              Wine List
                              Champagne
                              2009 Dom Perignon, Champagne, France
                              Or
                              2004 Krug, Champagne, France

                              White
                              2014 Dalrymple Cave Block, Chardonnay, Tasmania
                              2014/2016 Bernkasteler Lay Dr Loosen Riesling Kabinett, Mosel, Germany

                              Red
                              2006 Chateau Cos d’Estournel, Saint-Estephe, France
                              2015 Paringa Estate Pinot Noir, Mornington Peninsula, Australia

                              2015/2016 Clonakilla O’Riada Shiraz, Canberra District, Australia
                              Or
                              2013 Henschke Keyneton Euphonium, Eden Valley, Australia

                              Port
                              Dow’s 20-Year-Old Port, Douro, Portugal

                              Comment


                              • SQ 232 SYD-SIN January 2019 Suite

                                January 2019
                                Singapore Airlines Suite Class
                                SQ 232 Sydney to Singapore Changi

                                After take-off

                                Matt’s Choice [Chef Matt Moran]
                                Appetizer
                                Seared Salmon and Pickled Kohlrabi with Edamame and Wasabi Puree

                                Soup
                                Sweetcorn and Shellfish Soup with Herb Oil
                                Seared prawn, garnished with corn kernel, onion and red bell pepper

                                Main Course
                                Pan Roasted Grouper with Salsa Verde
                                Roasted fennel and lemon zest puree

                                Dessert
                                Chocolate Marquise with Caramelized Peanut
                                Mango passion fruit sorbet and orange segments

                                “From Farm to Plane” – this menu features selected dishes that are prepared with social responsibility and sustainability in mind.

                                Appetizer
                                Chilled Malossol Caviar
                                With blinis, crème fraiche and chives

                                *Seared Salmon and Pickled Kohlrabi with Edamame and Wasabi Puree

                                Soup
                                *Sweetcorn and Shellfish Soup with Herb Oil
                                Seared prawn, garnished with corn kernel, onion and red bell pepper

                                Double-Boiled Pork Soup
                                With herbs, shitake mushroom and wolfberry

                                Salad
                                Honey Roasted Beet Salad
                                Garnished with Feta cheese, pomegranate and Romaine lettuce
                                Balsamic vinegar and extra virgin olive oil dressing
                                Or
                                Sour cream with lemon dill dressing

                                Main Course
                                *Pan Roasted Grouper with Salsa Verde
                                Roasted fennel and lemon zest puree

                                Braised Beef in Spicy Broth with Egg Noodles
                                Served with cold smashed cucumber

                                Chicken Biryani
                                Indian style braised chicken with saffron flavored rice, archar vegetables, raita and pappadum

                                Seared Lamb Chop and Mint Jus
                                With potato gratin, watercress and hazelnut dressing

                                Dessert
                                *Chocolate Marquise with Caramelized Peanut
                                Mango passion fruit sorbet and orange segments




                                Granny Smith Apple Dome with Cinnamon Ice Cream

                                Cheese
                                Selection of Cheeses
                                Shadow of Blue, Maffra cloth bound cheddar, Woombye triple Brie, Savourine goats cheese
                                Crackers, grapes and prune and walnut rolada



                                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
                                Fine Pralines


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

                                *Exclusively created by Matt Moran of Aria Restaurant, Sydney

                                Refreshment
                                Main Course
                                Selection of Dim Sum
                                Steamed radish cake, har kow, siew mai, lobster dumping and vegetable dumpling





                                Angus Beef Burger
                                Grilled Angus beef patty on toasted sesame roll, cheddar cheese, sunny-side up egg, sautéed onions

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

                                SQ232 (LAP-RRP)-1.1 FCL

                                Wine List
                                Champagne
                                2009 Dom Perignon, Champagne, France
                                Or
                                2004 Krug, Champagne, France

                                White
                                2014 Dalrymple Cave Block, Chardonnay, Tasmania
                                2014/2016 Bernkasteler Lay Dr Loosen Riesling Kabinett, Mosel, Germany

                                Red
                                2006 Chateau Cos d’Estournel, Saint-Estephe, France
                                2015 Paringa Estate Pinot Noir, Mornington Peninsula, Australia

                                2015/2016 Clonakilla O’Riada Shiraz, Canberra District, Australia
                                Or
                                2013 Henschke Keyneton Euphonium, Eden Valley, Australia

                                Port
                                Dow’s 20-Year-Old Port, Douro, Portugal

                                Comment

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