SQ Raffles Class Menus

[Nick C]

SQ212 SIN-SYD September 2011

brunch menu SINGAPORE TO SYDNEY

Starter
Smoked salmon and mesclun with soba noodle
Served with soba sauce, seaweed and wasabi

Main
*Corn-fed chicken breast with ceps mushroom stuffing, buttered peas and fingerling potato mash

Dim sum selection
Ee fu noodles with roasted pork, pork dumpling, stuffed flower mushroom and har kow

Baked eggs with creamed spinach, veal sausage, roasted tomato, mushrooms and potatoes

Finale
Peach clafoutis
Baked with almond and kirsch in sweet pastry

Breads
Choice of bread rolls

Beverages
Gourmet coffees & selection of fine teas

SQ211C SIN-SYD (BL/HR) 13-1.1 09 RC

refreshment menu SINGAPORE TO SYDNEY

To Nibble On
Fettuccine with salmon and prawns in tomato basil sauce

Chicken and lamb satay
Renowned Singapore favourite, served with onion, cucumber, ketupat and spicy peanut sauce

Finale
Gourmet coffees & selection of fine teas

*Exclusively created by the SIA International Culinary Panel

SQ211C SIN-SYD (BL/HR) 13-1.2 09 RC

[Nick C]

SQ211 SYD-SIN September 2011

breakfast menu SYDNEY TO SINGAPORE

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

Sliced fresh fruit

Starter
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuseli
Plain or fruit yoghurt

Main
Pho bo
Vietnamese beef noodle in soup with fresh herbs

Baked crepe with chicken-mushroom ragout, buttered asparagus, tomato and panfried potatoes

Egg frittata with baked beans, vine-ripened tomato, mushrooms and gammon ham

Breads
Assorted breakfast rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas

SQ212QC SYD-SIN (B/L3) 95-1.1 09 RC

lunch menu SYDNEY TO SINGAPORE

Starter
Mesclun with duckliver and duck confit
Lime vinaigrette

Main
*Seared beef fillet in morel-madeira sauce, roasted shallot, green bean, garlic confit and boiled potatoes

Braised snapper with garlic-ginger soya sauce, pak choi, red capsicum and fried noodles

Teriyaki style chicken served with assorted vegetables and steamed rice

Finale
Choice of ice cream
Viennetta ice cream or macadamia ice cream
served with fruit coulis

Gourmet coffees & selection of fine teas

*Exclusively created by Matthew Moran of Aria Restaurant, Sydney

SQ212QC SYD-SIN (B/L3) 95-1.2 09 RC

[MAN Flyer]

SQ68 SIN-BCN-GRU March 2011

Grabbed on the inaugural, so just a little late...

supper menu SINGAPORE TO BARCELONA

Starter
Gambas ajillo with watermelon salad
Spanish style chilled prawns with garlic, paprika and feta cheese

Main
*Seared sirloin with red wine butter and jus, sauteed haricot vert and pont neuf potatoes

Ramen with kurobuta pork belly in miso broth and vegetables

Warm chicken parmigiana sandwich with grilled eggplant, bush tomato chutney and citrus beet salad

Finale
A selection from the fruit basket

Gourmet cheese with garnishes

Gourmet coffees & selection of fine teas

breakfast menu SINGAPORE TO BARCELONA

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

Sliced fresh fruit

Starter
Choice of cereals or yoghurt
Cornflakes with milk or granola with cream-honey
Plain or fruit yoghurt

Main
French toast served with maple syrup, cottage cheese and fresh berries

Braised rice vermicelli with scallops, prawns, fish and leafy greens

Cheese-chive omelette with veal sausage, grilled tomato and potatoes

Breads
Assorted breakfast rolls
Butter - fruit preserve

Beverages
Gourmet coffees & selection of fine teas

lunch menu BARCELONA TO SAO PAULO

Prelude

Satay
With onion, cucumber and spicy peanut sauce

Starter
**Tuna nicoise salad
Seared tuna loin with potato, green bean, quail egg, cherry tomato, olive paste and pesto sauce

Main
*Roasted lamb loin with rosemary jus, ratatouille, pesto and fondant potatoes

Pan roasted monkfish with lemon garlic clam sauce, sauteed green beans and buttered linguine

Grilled beef fillet with red Rioja wine sauce, sauteed vegetables and lyonnaise potatoes

Oriental pork in sweet and sour sauce, stirfried vegetables and steamed rice

Finale
Inaugural flight delight
Champagne jelly surprise with fresh berries

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

light meal menu BARCELONA TO SAO PAULO

Starter
Antipasto platter
Serrano ham with burnt pineapple, burrata cheese with pesto, foie gras with mirabelle plum and coconut "Dacquoise"

Main
Pan roasted chicken with dried apricot butter and herb jus, buttered vegetables and roasted potatoes

Braised egg noodles with seafood, black mushroom and leafy greens

Pan roasted veal with mushroom onion sauce, sautted green beans, carrots and lettucine

Finale
Chocolate and orange cake

Gourmet coffees & selection of fine teas

*Exclusively created by Matthew Moran if Aria Restaurant, Sydney

SQ68Q SIN-BCN-GRU (S1/SN1/B/L/SN1/LM) 63-2.1 03-06 RC

[9V-JKL]

Grabbed on the inaugural, so just a little late...

I have promised Sir StarG that I will write up a brief summary of the trip,

Ahem....

[MAN Flyer]

Ahem....

.... I've been busy...

I'm getting closer though.....

[CarbonMan]

SQ22 SIN-EWR Sep 12

[CarbonMan]

SQ 21 EWR-SIN Sep 17 2011

[MAN Flyer]

SQ67 GRU-BCN-SIN March 2011

supper menu SAO PAULO TO BARCELONA

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

Main
*Breast of chicken supreme, white cabbage, pickled ginger, prune puree

Grilled beef fillet with spicy Cachaca sauce
Beef with spicy Brazilian sugar cane liquor sauce served with okra, peppers and vegetable rice

Seafood rice noodle soup
Rice noodles in rich broth garnished with steamed seafood and vegetables

Finale
Strawberry ice cream with berry compote

Gourmet cheese with garnishes

Gourmet coffees & selection of fine teas

before touch-down SAO PAULO TO BARCELONA

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

Sliced fresh fruit

Starter
Choice of cereals or yoghurt
Cornflakes or museli with milk
Plain or fruit yoghurt

Main
Selection of dim sum
Oriental glutinous rice with chicken, pork dumpling, prawn dumpling and vegetable dumpling

Waffle with maple syrup, chicken sausages and roasted tomato

Poached eggs with Hollandaise sauce, bacon, ham, roasted tomato and roesti potatoes

Bread
Assorted breakfast rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas

dinner menu BARCELONA TO SINGAPORE

Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
Serrano ham with pickled melon and mesclun salad
red wine vinaigrette

Marinated octopus and piquillo peppers with arugula
lemon and olive oil vinaigrette

Main
*"Coq au vin" style chicken supreme with young vegetables and endive gratin

Grilled beef fillet with thyme jus, sauteed chunky vegetables and pea puree

Sauteed seafood with shellfish sauce, buttered vegetables and linguine pasta

Oriental pork in sweet and sour sauce, chinese vegetables and steamed rice

Finale
Inaugural flight delight
Champagne jelly surprise with fresh berries

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

breakfast menu BARCELONA TO SINGAPORE

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

Sliced fresh fruit

Starter
Choice of cereals or yoghurt
Fruit and fibre cereal with milk
Plain or fruit yoghurt

Main
Chocolate waffle with orange marmalade and mascarpone cheese

Wok fried egg noodles with chicken, prawns and seasonal vegetables

Cheese omelette with pork sausage, grilled tomato, mushrooms and potatoes

Breads
Assorted breakfast rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas

*Exclusively created by Georges Blanc, Vonnas

SQ67Q GRU-BCN-SIN (S1/SN1/H6/D/SN1/B) 62-2.1 03-06 RC

[Rejuvenated]

SQ863 HKG-SIN September 2011

Hong Kong->Singapore

Lunch

Starter
Nicoise Salad with Marinated Prawns and Balsamic Dressing

Main
“Meurette” Style Stewed Beef Short Ribs Served with Baby Vegetables and Sautéed Potatoes

Hong Kong Style Roast Duck Lye Fun Soup
Rice Noodles in Rich Broth with Duck and Leafy Greens

Steamed Garoupa with Dark Soya Sauce and Ginger, Braised Beancurd with Vegetables and Jasmine Rice

Finale
Choice of Ice Dessert
Rum-raisin Ice Cream or Mango Sorbet with Berry Compote

Gourmet Cheese with Garnishes

A Selection of Fresh Fruit

Gourmet Coffees & Selection of Fine Teas, with Pralines

[Rejuvenated]

SQ285 SIN-AKL September 2011

Singapore->Auckland

Supper

Starter
Smoked Ham with Roasted Capsicum and Mesclun

Main
Steam Herbal Chicken in Natural Broth, Fine Beans with Hon Shimeji in XO Sauce, Mushroom Rice

Sautéed Prawns in Garlic Sauce, Capsicums, Broccoli and Boiled Parsley Potatoes

Masala Fish Fillet with Spicy Vegetables, Okra in Coconut and Basmati Rice

Finale
Banana Nougat Parfait with Strawberry, Mascarpone Cream

Gourmet Cheese with Garnishes

Gourmet Coffees & Selection of Fine Teas with Pralines

Breakfast

Prelude
A Choice of Apple, Tomato or Freshly Squeezed Orange

Sliced Fresh Fruit

Starter
Choice of Cereals or Yoghurt
Wheat with Milk or Yoghurt

Main
Wok-fried Udon Noodle with Chicken and Shrimps

French Toast Stuffed with Orange Cream, Blueberry Compote and Strawberries

Cheese Omelette, Chicken Sausage, Grilled Tomato and Potatoes

Breads
Assorted Breakfast Rolls
Butter - Fruit Preserve

Beverages
Gourmet Coffees & Selection of Fine Teas

[Rejuvenated]

SQ286 AKL-SIN September 2011

Auckland->Singapore

Lunch

Prelude
Satay
with Onion, Cucumber and Peanut Sauce

Starter
Char-grilled Capsicums with Courgette and Asparagus

Main
Cod Medallions in Seafood Coulis with Zucchini, Asparagus and Potatoes

Wok-fried Pork with Leek and Ginger, Chinese Greens, Carrots and Fried Noodles

Japanese-style Beef Curry with Steamed Rice

Grilled Chicken Stuffed with Mushroom Served with Black Peppercorn Sauce, Selected Vegetables with Balsamic

Finale
Gourmet Ice Cream

Chocolate Mandarin Mousse

Gourmet Cheese with Garnishes

A Selection of Fresh Fruit

Gourmet Coffees & Selection of Fine Teas, with Pralines

Light Meal

Starter
Smoked Ham and Pasta Salad with Tomato Pesto

Main
Beef Rib Eye with Café De Paris Butter, Green Beans and Fondant Vegetables

Wok-fried Prawns in Hot Bean Paste and Dried Chilies, Braised Marrow and Steamed Rice

Spaghetti with Cream Sauce and Pan-fried Norwegian Salmon

Finale
Strawberry Charlotte with Strawberry Coulis

Gourmet Coffees & Selection of Fine Teas

[Rejuvenated]

SQ860 SIN-HKG September 2011

Singapore->Hong Kong

Brunch

Prelude
Sliced Fresh Fruit

Starter
Choice of Cereals or Yoghurt
Cornflakes with Milk or Birchermuesli
Plain or Fruit Yoghurt

Main
Egg Noodles with Braised Beef Brisket and Vegetables

Selection of Dim Sum
Radish Cake, Prawn Siew Mai, Fried Chicken Chives Dumpling and Scallop Dumpling

Baked Crepe with Scrambled Egg and Chives, Chicken Sausage, Tomato and Potatoes

Finale
Chocolate Pudding with Raspberry

Breads
Assorted Breakfast Rolls
Butter - Fruit Preserve

Beverages
Gourmet Coffees & Selection of Fine Teas

[ycp81]

SQ878 SIN-TPE Oct,Nov 2011

lunch menu SINGAPORE TO TAIPEI

Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
Poached scallops with cucumber salad and "Pico de
Gallo"

Main
*Slow cooked lamb shoulder flavoured with sage, spiced
eggplant puree and ovendried tomatoes

Braised duck with yam rice
A Singapore local dish of duck braised in soya sauce served with
yam rice, braised egg and peanuts

^Grilled garouper with parsley sauce, roasted vegetable
and couscous

Stir fried pork with shimeji mushrooms and chinese
chive, chinese vegetables and wheat noodle

Finale
Movenpick banana ice cream with milk chocolate sauce

Movenpick raspberry sorbet with vanilla sauce

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines


*Exclusively created by Georges Blanc, Vonnas
^A healthier choice - lower in cholesterol and saturated fat than our main selection

[ycp81]

SQ879 TPE-SIN Oct,Nov 2011

dinner menu TAIPEI TO SINGAPORE

Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
Asian Platter
Stuffed squid, smoked duck and marinated eringi mushroom with
sweet and sour dressing

Main
*Roast pacific cod with potato gnocchi, broccoli,
edamame beans and wild mushroom "a la Grecque"

Tainan style noodle soup
Egg noodles in pork broth garnished with minced pork, pork meat
balls, prawns and boiled soya flavoured egg

Wok fried "Sanbei" chicken with rice wine and basil,
chinese vegetables and steamed rice

^Grilled beef fillet with black peppercorn sauce, roasted
vegetables and mashed potatoes

Finale
Cappuccino ice cream with mango compote

Pistachio creme brulee with berries

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines


*Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
^A healthier choice - lower in cholesterol and saturated fat than our main selection

[cmy]

SQ881 TPE-SIN (Nov 2011)