EK F CLASS - Page 2

Carfield · 5th March 2019, 11:37 AM

March 2019
Emirates Airlines First Class
EK 409 Melbourne to Dubai

Fresh Juice
Orange Juice
Grapefruit Juice
Cloudy Apple Juice
Mango, apple, orange and passion fruit detox drink

Breakfast
Poached Eggs with Hollandaise
Served with veal sausage, potato wedges, sautéed mushrooms, asparagus and grilled sourdough

Scrambled egg with truffle
Served with potato scones, hot-smoked salmon and roasted cherry tomato

Gingerbread Fresh Toast
With raspberry compote, cinnamon poached apple and lemon curd butter

Yogurt and Granola
Vanilla yogurt with passion fruit compote and granola

Breakfast cereal
Choice of cornflakes or Brookfarm muesli

Breakfast is served with freshly baked bread, toast, pastries, fresh fruit and yogurt

Canapés
In partnership with Dom Perignon chef Marco Fadiga, we present small bites inspired by the region.

Confit Duck with curried pineapple

Parmesan and truffle arancino

Poached prawn and guacamole tartlet

Carfield · 5th March 2019, 11:38 AM

Appetizers
Caviar
Presented with a traditional selection of finely chopped onion, grated egg, sour cream and lemon, served with melba toast and blinis

Cumin-spiced lentil soup
With Arabic bread croutons

Chicken Consommé
With chestnut wontons

Antipasti
A spread of savories including bresaola with melon, lemon and garlic prawns, sautéed asparagus with Manchego and almonds, sweet potato and spinach tortilla, houmous and grilled artichoke with red pesto

Tuna salad
Seared yellowfin tuna with hard-boiled quail egg, potatoes, artichoke, green beans, capers and nicoise dressing

Poached Chicken
Served chilled with cucumber salad and ginger dressing with garlic and chives

Seasonal salad
We can create a salad of your choice with toppings including feta, roasted pumpkin, shredded daikon radish and roasted beetroot, dressed with creamy French vinaigrette or olive oil with balsamic vinegar, or to make your salad a light meal we can add calamari or lamb chorizo

Main Course
Herb-crusted lamb rack
Served with thyme jus, crushed minted peas and roasted vegetables

Grilled beef fillet
Served with mushroom jus, dauphinoise potatoes, Portobello mushrooms and vegetables

Duck Confit
With sweet citrus soy jus, wok-fried noodles and papaya and snack bean salad

Lasagne alla Genovese
Layers of pasta with creamy pesto, tomato sauce and parmesan

Roasted salmon fillet
With salsa verde, cauliflower puree, grilled kale and cherry tomatoes

Side dishes
Roasted new potatoes
Ratatouille
Steamed basmati rice
Mashed sweet potatoes

All our meals are served with freshly baked and toasted breads

Dessert
Apple cream cake
Served with cinnamon custard and Chantilly cream

Chocolate Gateau
Served with cherry compote

Seasonal Fruit
An assortment of fresh cut fruit

Cheese board
A carefully chosen assortment of fine boutique cheeses from around the world, served with crackers and accompaniments

Light Bites

Cold Snacks
Sandwiches
Chicken tandoori
Smoked salmon and cream cheese
Egg and lettuce
Roasted beef with semi-dried tomatoes

Hot Snacks
Mushroom and cheese arancini
Crumbled risotto ball filled with porcini mushrooms and fontina cheese, served with red pepper pesto

Pan fried red snapper
With aioli, quinoa salad and toasted pistachios

Beef burger
Grilled beef patty in brioche bun with cheese, chipotle mayonnaise and pickles, served with coleslaw

Dessert
Assorted profiteroles
Caramel, passion fruit and raspberry profiteroles

EK409-MELDXB-F-36D_A380_DOD

Wine List
Champagne
Dom Perignon 2009

White
Chateau Tronquoy Lalande Blanc 2016, Bordeaux, France
Howard Park Allingham Chardonnay 2016, Margaret River, Western Australia
Cloudy Bay Sauvignon Blanc 2018, Marlborough, New Zealand
Meursault 1er Cru Chateau de Blagny Louis Latour 2014/2015, Burgundy, France

Red
Chateau Ponet Canet 2006, Pauillac, France
Craggy Range Sophia Gimblett Gravels 2011, Hawke’s Bay, New Zealand
Savaterre Shiraz, Victoria, Australia
Chateau Meyney 2009, Saint-Estephe, France
Two Hands Bella’s Garden Shiraz 2015, Barossa Valley, Australia

Dessert
Chateau Suduiraut 2007, Sauternes, France

Port
Graham’s Single Harvest Tawny Port 1979, Douro Valley, Portugal
10045369-FC-AUSTRALASIA-WAPR 2_01 MAR 19

MEL-World · 5th March 2019, 01:21 PM

Thanks for all the menus and photos. Really extensive selections. Pity you did not give any impressions of the flavor. Some of the presentation looked rather bland and a bit oily for my taste but we are all different - expect the very best in F.

yflyer · 9th March 2019, 08:16 AM

Great pics, Carfield! Thanks for sharing. Wine list looks good too.

I have some EK food pics from the other end of the plane coming up too, as part of an upcoming TR.

5th March 2019, 11:37 AM	#16
Carfield SQTalk Life Solitaire PPS Join Date: 10-Dec-2006 Location: New York Programs: American AAdvantage, BMI Diamond Club, United Mileage Plus, Northwest WorldPerks, Alaska Airlines Posts: 2,340	EK 409 MEL-DXB March 2019 Part 1 March 2019 Emirates Airlines First Class EK 409 Melbourne to Dubai Fresh Juice Orange Juice Grapefruit Juice Cloudy Apple Juice Mango, apple, orange and passion fruit detox drink Breakfast Poached Eggs with Hollandaise Served with veal sausage, potato wedges, sautéed mushrooms, asparagus and grilled sourdough Scrambled egg with truffle Served with potato scones, hot-smoked salmon and roasted cherry tomato Gingerbread Fresh Toast With raspberry compote, cinnamon poached apple and lemon curd butter Yogurt and Granola Vanilla yogurt with passion fruit compote and granola Breakfast cereal Choice of cornflakes or Brookfarm muesli Breakfast is served with freshly baked bread, toast, pastries, fresh fruit and yogurt Canapés In partnership with Dom Perignon chef Marco Fadiga, we present small bites inspired by the region. Confit Duck with curried pineapple Parmesan and truffle arancino Poached prawn and guacamole tartlet

5th March 2019, 11:38 AM	#17
Carfield SQTalk Life Solitaire PPS Join Date: 10-Dec-2006 Location: New York Programs: American AAdvantage, BMI Diamond Club, United Mileage Plus, Northwest WorldPerks, Alaska Airlines Posts: 2,340	EK 409 MEL-DXB March 2019 Part 2 Appetizers Caviar Presented with a traditional selection of finely chopped onion, grated egg, sour cream and lemon, served with melba toast and blinis Cumin-spiced lentil soup With Arabic bread croutons Chicken Consommé With chestnut wontons Antipasti A spread of savories including bresaola with melon, lemon and garlic prawns, sautéed asparagus with Manchego and almonds, sweet potato and spinach tortilla, houmous and grilled artichoke with red pesto Tuna salad Seared yellowfin tuna with hard-boiled quail egg, potatoes, artichoke, green beans, capers and nicoise dressing Poached Chicken Served chilled with cucumber salad and ginger dressing with garlic and chives Seasonal salad We can create a salad of your choice with toppings including feta, roasted pumpkin, shredded daikon radish and roasted beetroot, dressed with creamy French vinaigrette or olive oil with balsamic vinegar, or to make your salad a light meal we can add calamari or lamb chorizo Main Course Herb-crusted lamb rack Served with thyme jus, crushed minted peas and roasted vegetables Grilled beef fillet Served with mushroom jus, dauphinoise potatoes, Portobello mushrooms and vegetables Duck Confit With sweet citrus soy jus, wok-fried noodles and papaya and snack bean salad Lasagne alla Genovese Layers of pasta with creamy pesto, tomato sauce and parmesan Roasted salmon fillet With salsa verde, cauliflower puree, grilled kale and cherry tomatoes Side dishes Roasted new potatoes Ratatouille Steamed basmati rice Mashed sweet potatoes All our meals are served with freshly baked and toasted breads Dessert Apple cream cake Served with cinnamon custard and Chantilly cream Chocolate Gateau Served with cherry compote Seasonal Fruit An assortment of fresh cut fruit Cheese board A carefully chosen assortment of fine boutique cheeses from around the world, served with crackers and accompaniments Light Bites Cold Snacks Sandwiches Chicken tandoori Smoked salmon and cream cheese Egg and lettuce Roasted beef with semi-dried tomatoes Hot Snacks Mushroom and cheese arancini Crumbled risotto ball filled with porcini mushrooms and fontina cheese, served with red pepper pesto Pan fried red snapper With aioli, quinoa salad and toasted pistachios Beef burger Grilled beef patty in brioche bun with cheese, chipotle mayonnaise and pickles, served with coleslaw Dessert Assorted profiteroles Caramel, passion fruit and raspberry profiteroles EK409-MELDXB-F-36D_A380_DOD Wine List Champagne Dom Perignon 2009 White Chateau Tronquoy Lalande Blanc 2016, Bordeaux, France Howard Park Allingham Chardonnay 2016, Margaret River, Western Australia Cloudy Bay Sauvignon Blanc 2018, Marlborough, New Zealand Meursault 1er Cru Chateau de Blagny Louis Latour 2014/2015, Burgundy, France Red Chateau Ponet Canet 2006, Pauillac, France Craggy Range Sophia Gimblett Gravels 2011, Hawke’s Bay, New Zealand Savaterre Shiraz, Victoria, Australia Chateau Meyney 2009, Saint-Estephe, France Two Hands Bella’s Garden Shiraz 2015, Barossa Valley, Australia Dessert Chateau Suduiraut 2007, Sauternes, France Port Graham’s Single Harvest Tawny Port 1979, Douro Valley, Portugal 10045369-FC-AUSTRALASIA-WAPR 2_01 MAR 19

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5th March 2019, 01:21 PM	#18
MEL-World SQTalk Elite Silver Join Date: 20-Jun-2009 Location: Melbourne Australia Programs: SQ TPPS (19), VA, QF, Hilton, Marriott Posts: 83	Thanks for all the menus and photos. Really extensive selections. Pity you did not give any impressions of the flavor. Some of the presentation looked rather bland and a bit oily for my taste but we are all different - expect the very best in F.

9th March 2019, 08:16 AM	#19
yflyer SQTalk Life Solitaire PPS LPP3 Join Date: 12-May-2011 Location: Singapore Programs: Krisflyer/Star Gold, Qantas Gold/Oneworld Sapphire Posts: 6,178	Great pics, Carfield! Thanks for sharing. Wine list looks good too. I have some EK food pics from the other end of the plane coming up too, as part of an upcoming TR.