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  • Originally posted by ginkoka View Post
    Wow that's a lot of food to serve for such a short flight
    ?
    No it's not, you pick one out of 3 choices. And they all come in 1 tray - except for fruits and tea.

    Comment


    • oh ok the tray explains it then. i did understand you pick only one main course

      Comment


      • SQ 67 GRU-BCN-SIN Feb 2012

        supper FROM SAO PAULO TO BARCELONA

        Create your gastronomic experience from our selection of tantalising options.



        APPETISERS
        Antipasto plate
        Marinated prawn, parma with endive, tomato mozzarella

        & Lobster salad with red beet, quail egg and ginger


        SOUPS
        & Butternut squash soup with spicy apple compote, duck confit and pumpkin seed oil

        Chicken soup with snow fungus and black mushrooms


        MAIN COURSES
        & Seabass with ceps crust in verjus sauce, braised savoy cabbage, sauteed mushroom, roasted cauliflower and fingerling potatoes

        Beef fillet in red wine and shallot sauce, asparagus hollandaise, baby carrot and mashed potatoes

        Grilled pork loin in thyme jus with buttered vegetable and mashed garlic potatoes

        Rice noodles with sliced chicken and Chinese greens in chicken broth


        CHEESES
        Assorted gourmet cheeses served with dried fruit, nuts and crackers


        FRUITS
        Fresh fruits in season

        FINALE
        A selection of gourmet coffees & fine teas




        & Exclusively created by Alfred Portale of Gotham Bar & Grill, New York

        SQ67QB GRU-BCN-SIN (S1F/SN1/HBF/DF/SN1/BF1) 111-1.1 12-01FC




        light bites FROM SAO PAULO TO BARCELONA

        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
        Vegetarian and non-vegetarian instant noodle soup


        SANDWICHES
        Croissant with creamy chicken and tomato

        Focaccia bread with roasted vegetables and cheese


        SNACKS
        Cashew nuts, honeyed walnuts or macadamia nuts

        Chips

        Cookies

        Assorted biscuits

        A selection from the fruit basket




        SQ67QB GRU-BCN-SIN (S1F/SN1/HBF/DF/SN1/BF1) 111-1.2 12-01 FC




        before touchdown FROM SAO PAULO TO BARCELONA

        As your destination nears, refresh your senses with our delightful culinary treats



        TO START WITH
        A choice of apple, tomato or freshly squeezed orange juice


        FRUITS
        Fresh fruit plate


        STARTERS
        Choice of cereals or yoghurt
        Cornflakes with milk or Birchermuesli
        Plain or fruit yoghurt



        ENTREES
        Pork congee
        Singapore style sliced pork and meatballs in rice porridge

        Braised udon noodles with seafood, black mushrooms and Chinese greens

        Griddled hotcakes with honey, scrambled egg and beef sausage

        Fresh eggs prepared on-board (baked, boiled or scrambled)
        With your choice of ham, bacon, chicken sausage, manchego cheese and mesclun


        FROM THE BAKERY
        Assorted breakfast pastries and bread with butter, jam, marmalade or honey


        FINALE
        A selection of gourmet coffees & fine teas




        SQ67QB GRU-BCN-SIN (S1F/SN1/HBF/DF/SN1/BF1) 111-1.3 12-01 FC




        dinner FROM BARCELONA TO SINGAPORE

        Create your gastronomic experience from our selection of tantalising options



        CANAPES
        Satay
        With onion, cucumber and spicy peanut sauce


        APPETISERS
        Chilled malossol caviar
        With melba toast and condiments

        & Duck foie gras coated with breadcrumbs-allspice, raisin-pear chutney and mesclun


        SOUPS
        & Cream of celery soup garnished with blue cheese

        Oriental clear chicken broth with spinach


        SALAD
        White chicory and rucola with roasted pumpkin
        Balsamic herb dressing
        Thousand island dressing



        MAIN COURSES
        & Beef fillet with mushroom duxelle, madeira wine sauce, steamed vegetables and gratinated potato

        Braised monkfish in black pepper sauce, seasonal vegetables and fried rice

        Chicken "Parmigiana" with marinara sauce, vegetable ribbon and pasta

        Egg noodles in broth with slice pork and Chinese greens

        # Gnocchi with roasted pumpkin, arugula, pecorino cheese




        & Exclusively created by the SIA International Culinary Panel
        # Specially prepared meatless selection.

        SC67QB GRU-BCN-SIN (S1F/SN1/HBF/DF/SN1/BF1) 111-2.1 12-01 FC



        DESSERTS
        & Cheescake with raspberry mirror, fresh raspberry and raspberry sorbet

        Citrus panna cotta


        CHEESES
        Quesu de cabrales, queixo de tetillo, camembert, boursin served with dried fruit, grapes, nuts and crackers


        FRUITS
        Fresh fruits in season


        FINALE
        A selection of gourmet coffees & fine teas served with pralines




        & Exclusively created by the SIA International Culinary Panel

        SQ67QB GRU-BCN-SIN (S1F/SN1/HBF/DF/SN1/BF1) 111-2.1 12-01 FC




        light bites FROM BARCELONA 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
        Vegetarian and non-vegetarian instant noodle soup


        SANDWICHES
        Baguette with prosciutto ham, parnesan and rucola

        Ciabatta with mozzarella cheese and tomato


        SNACKS
        Cashew nuts, honeyed walnuts or macadamia nuts

        Chips

        Cookies

        Assorted biscuits

        A selection from the fruit basket




        SQ67QB GRU-BCN-SIN (S1F/SN1/HBF/DF/SN1/BF1) 111-2.2 12-01 FC




        breakfast FROM BARCELONA TO SINGAPORE

        Start your day on the right note, with a wholesome breakfast of your choice.



        TO START WITH
        A choice of apple, tomato or freshly squeeze orange juice


        FRUITS
        Fresh fruit plate


        STARTERS
        Choice of cereals or yoghurt
        Cornflakes or muesli with milk
        Plain or fruit yoghurt


        WHOLESOME BEGINNINGS
        Chicken congee
        Shredded chicken in rice porridge with Chinese cruellers

        Spanish breakfast cold cut
        Hand-cut Iberico ham served with fresh tomato puree, raw garlic and warm ciabatta

        Braised udon noodles with seafood, black mushrooms and Chinese greens

        Fresh eggs prepared on-board (baked, boiled or scrambled)
        With your choice of smoked pork loin, chicken sausage, vine-ripened tomato and mushrooms


        FROM THE BAKERY
        Assorted breakfast pastries and bread with butter, jam, marmalade or honey


        FINALE
        A selection of gourmet coffees & fine teas
        Le jour de Saint Eugène, en traversant la Calle Mayor...

        Comment


        • SQ318 SIN-LHR March 2012

          lunch FROM SINGAPORE TO LONDON

          CANAPES
          Satay
          with onion, cucumber and spicy peanut sauce

          APPETISERS
          Chilled malossol caviar
          with melba toast and condiments

          Citrus marinated prawns with avocado, red onion and cucumber

          SOUPS
          Pea puree soup with cold white onion, cress and bacon

          Oriental style crabmeat and sweetcorn soup

          SALAD
          Salad of baby spinach, aragula and green frissee garnished with semi dried cranberry, goat cheese and caramelised walnut
          Basil pesto dressing
          Sesame soya dressing


          MAIN COURSES
          Grilled beef fillet with jus, balasamic onion, asparagus, baby spinach and crushed potato

          Singapore style herbal chicken
          Steamed spring chicken in herbal broth served with bok choy and steamed rice
          A celebrated local dish


          Braised cod in garlic chilly sauce, stirfried chinese vegetables and fried noodles

          Grilled kurobuta pork loin with morl sauce, buttered vegetables and rosemary potatoes

          DESSERTS
          Coconut panna cotta with tropical soup and tuile

          Warm snow fungus and gingko nuts
          with red dates in rock sugar

          CHEESES
          Selection of red cheddar, delis des bois, saint albray and le vieux pane cheese
          served with garnishes

          FRUITS
          Fresh fruits in season

          FINALE
          A selection of gourmet coffees and fine teas served with pralines

          light meal FROM SINGAPORE TO LONDON

          APPETISER
          Nicoise salad with seared tuna

          MAIN COURSE
          Pan roasted duck breast with green peppercorn sauce
          sauteed cabbage with tardons, roasted fingerling potatoes and olives

          Chicken imperial
          Braised chicken with Chinese herbs and rice wine, leafy greens, mushrooms and ee fu noodles

          Grilled beef fillet with rosemary jus, asparagus, braised red cabbage and roasted potatoes

          DESSERT
          Zuger kirsch torte with cherry compote

          FINALE
          A selection of gourmet coffees & fine teas

          Comment


          • SQ26: SIN-FRA-JFK

            supper FROM SINGAPORE TO FRANKFURT

            APPETISERS
            Salad of rucola lettuce with Spanish Iberico ham, shaved parmesan and aged balsamic dressing

            Pave of Balik salmon
            cold smoked salmon with farro-roasted vegetables salad and balsamic dressing

            SOUPS
            Cream of asparagus garnished with roasted pine nuts

            Double-boiled soup with morel mushroom, bamboo pith and wolf berries

            MAIN COURSES
            Prawn in sweet and sour hot bean sauce, seasonal vegetables and fried rice

            Braised beef cheek in red wine, roasted vegetables and seared asparagus

            Oven-baked chicken with baharat spices, roasted red pepper-asparagus and crushed green soya bean

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

            CHEESES
            Selection of emmenthal, caprice des dieux, walnut and boursault vache cheeses served with garnishes

            FRUITS
            Fresh fruits in season

            FINALE
            Selection of gourmet coffees & fine teas



            before touch down SINGAPORE TO FRANKFURT

            START WITH
            Choice of apple, tomato or freshly squeezed orange juice

            FRUITS
            Fresh fruit plate

            STARTERS
            Choice of cereals or yoghurt
            Cornflakes or granola with fresh white cheese-cherry compote
            Plain or fruit yoghurt

            ENTREES
            Char siew and wanton noodle soup
            Egg noodles in rich broth garnished with honey roasted pork, pork dumplings and leafy greens. A renowned favourite in Singapore

            Singapore nasi lemak
            Malay style coconut rice with spicy prawns, peanuts, ikan bills, grilled fish cake, omelette and fried chicken

            European breakfast
            Cold plate of aisles salami, biershinken sausage, black forest ham and fresh egg

            Fresh eggs prepared on-board (boiled, baked or scrambled)
            With your choice of smoked salmon and caviar, chicken sausage, vine-ripened tomato and mushrooms

            FROM THE BAKERY
            Assorted breakfast pastries and bread with butter, jam, marmalade or honey

            FINALE
            A selection of gourmet coffees & fine teas



            brunch FROM FRANKFURT TO NEW YORK

            FRUITS
            Fresh fruit plate

            LIGHT STARTERS
            Choice of cereals or yoghurt
            Cornflakes with milk or Birchermuesli
            Plain or fruit yoghurt

            MAIN COURSES
            Chicken congee
            Shredded chicken in rice porridge with Chinese cruellers

            Seafood kway teow
            Rice noodles with prawns, fish, scallops, and leafy greens

            Roasted beef sandwich with roasted vegetables and pink potatoes

            Fresh eggs prepared on-board (baked, boiled or scrambles)
            With your choice of ham, bacon, veal sausage, brie cheese and mesclun

            DESSERT
            Warm pear frangipane flan with vanilla sauce

            FROM THE BAKERY
            Assorted breakfast pastries and bread with butter, jam, marmalade or honey

            FINALE
            Selection of gourmet coffees & fine teas



            light meal FRANKFURT TO NEW YORK

            APPETISER
            Malossol caviar with lobster-fennel salad

            MAIN COURSES
            Braised beef sheen with white wine, tender carrots and fettucine

            Singapore nasi lemak
            Malay style coconut rice with spicy prawns, peanuts, ikan bills, grilled fish cake, omelette and fried chicken

            Thai chicken Tom Yum soup with vermicelli

            Halibut fillet in white wine-pesto with baby spinach, carrot and olive oil crushed potatoes

            DESSERT
            Coupe Jacques
            Duo ice cream with fruit salad and whipped cream

            FINALE
            A selection of gourmet coffees & fine teas

            SQ26QB SIN-FRA-JFK (S1F/SN1/HBF/BNF/LMF) 40-2.1 03-04 F

            Comment


            • Singapore - Milan - Barcelona, May 2012

              supper From Singapore to Milan
              SQ378QC SIN-MXP-BCN (S1F/SN1/BF1/CRF) 195-1.1 05-06 FC

              Appetisers
              Malossol caviar with goose foie gras and sauteed apple

              *Poached lobster with confit of eggplant and capsicum, balsamic vinaigrette

              Soups
              *Chick pea soup with poached chicken and fresh mushrooms

              Oriental wintermelon broth with assorted meats

              Main Courses
              *Tarragon braised veal shank with young vegetables and boiled fingerling potatoes

              Kway teow in soup
              Rice noodles with chicken and Chinese greens in broth

              Sake chazuke
              Steamed rice with salted salmon served on Japanese green tea broth and pickles

              Grilled salmon fillet with white and green asparagues
              fried caper and vinaigrette

              Cheeses
              Selection of aged kapiti cheddar, tete de moine, rambol walnut and chaumes cheeses served with garnishes

              Fruits
              Fresh fruits in season

              Finale
              A selection of gourmet coffees & fine teas

              * Exclusively created by Georges Blanc, Vonnas


              light bites menu From Singapore to Milan

              Noodles
              Instant chicken noodle or flavour of the month
              Vegetarian and non vegetarian instant noodles

              Sandwiches
              Chicken satay and lettuces sandwich
              Beef pastrami and gherkin sandwich
              Roasted capsicum and santa lucia mozzarella sandwich

              Snacks
              Cashew nuts, honeyed walnuts or macadamia nuts
              Toblerone chocolate
              Famous Amos chip cookies
              Lay's potato chips
              Assorted biscuits
              A selection from the fruit basket
              Assorted cheeses with garnishes


              breakfast From Singapore to Milan

              To start with
              A choice of apple, tomato or freshly squeezed orange juice

              Fruits
              Fresh fruit plate

              Starters
              Choice of cereals or yoghurt
              Cornflakes with milk or Birchermuesli
              Plain or fruit yoghurt


              Wholesome beginnings
              Chicken and scallop congee
              Sliced chicken and scallops in rice porridge with deep fried Chinese cruellers

              Baked egg with prosciutto ham
              parmesan crumbled asparagus and tomato herb salsa

              Nasi lemak
              Coconut rice with spiced fish, sambal boiled egg, fried tempeh, sambal ikan bilis and peanuts

              Fresh eggs prepared on-board (baked, boiled or scrambled)
              With your choice of ham, bacon, veal sausage, gruyere cheese and mesclun

              From the bakery
              Assorted breakfast pastries and bread with butter, jam, marmalade or honey

              Finale
              A selection of gourmet coffees & fine teas


              refreshment From Milan to Barcelona

              Light bites
              Focaccia sandwich with smoked salmon and mesclun

              Selection of tea pastries

              Finale
              A selection of gourmet coffees & fine teas


              champagnes & wines

              Champagnes
              Dom Perignon 2000
              Krug Grande Cuvee

              White
              Piesporter Goldtropfchen Riesling Kabinett 2007 Reichsgraf Von Kesselstatt
              Chablis Premier Cru Vaillons 2007 Willian Fevre

              Red
              Chateau Rauzan-Segia 2004 Margaux
              OR
              2004 Chateau Leoville-Poyferre Saint-Julien Bordeaux, France
              Chianti Classico 2005 Castello Di Brollo
              Corton Clos Des Cortons Falveley 2006 Falveley

              Sweet White
              Chateau Filhot 2009 Sauternes

              Port
              Graham's 20-Year-Old Tawny Port, Portugal

              Comment


              • SQ222 SYD-SIN April 2012

                dinner FROM SYDNEY TO SINGAPORE

                APPETISERS
                Chilled malossol caviar
                With melba toast and condiments

                *Lobster salad with semi dried tomato, asparagus, lime dressing

                SOUPS
                *Leek and potato soup, ham crisp and chive

                Double-broiled watercress soup with pork and red dates

                SALAD
                Salad of endive and mache with vanilla-honey poached pear, roquefort cheese and roasted walnut dressing
                Creamy French dressing
                Walnut and olive oil dressing


                MAIN COURSES
                *Beef fillet with red wine sauce, eshallot tarte tartin and leaf spinach

                Famous Singapore chicken Rice
                Fragrant poached chicken with pandan flavoured rice, served with ginger soya and chilli sauce
                A renowned local favourite


                Sauteed prawns in nouilly prat sauce and ink noodles with asparagus, cherry tomato and rocket leaves

                Indian style lamb shank Korma with spiced vegetables and basmati rice

                DESSERTS
                *Chocolate and earl grey cream, malt ice cream and cabdied kumquat

                Wine jelly with fruits and passionfruit coulis

                CHEESES
                Selection of assorted cheeses served with grapes, nuts and crackers

                FRUITS
                Fresh fruits in season

                FINALE
                A selection of gourmet coffees & fine teas served with pralines

                refreshment menu FROM SYDNEY TO SINGAPORE

                LIGHT BITES
                Tuna cheese melt
                Warm brioche bread with seared tuna and cheddar cheese and asparagus soup

                Egg noodles in broth with Kurobuta pork belly and chinese greens

                FINALE
                A selection of gourmet coffees & fine teas

                *Exclusively created by Mathew Moran of Aria Restaurant, Sydney

                SQ222 SYD-SIN (DF/HRF) 171-1 03-04 FC

                Comment


                • SQ328 SIN-MUC-MAN April 2012

                  supper FROM SINGAPORE TO MUNICH

                  APPETISERS
                  Salad of rucola lettuce with Spanish iberico ham, shaved parmesan and aged balsamic dressing

                  Pave of Balik salmon
                  Cold smoked salmon with farro-roasted vegetables salad and balsamic dressing

                  SOUPS
                  Cream of asparagus garnished with roasted pinenuts

                  *Double-boiled soup with morel mushroom, bamboo pith and wolfberries

                  MAIN COURSES
                  *Prawn in sweet and sour hot bean sauce, seasonal vegetables and fried rice

                  **Braised beef cheek in red wine, roasted vegetables and seared asparagus

                  Oven-baked chicken with bharat spices, roasted red pepper-asparagus and crushed green soya bean

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

                  CHEESES
                  Selection of emmenthal, caprice des dieux, walnut and boursault vache cheeses served with garnishes

                  FRUITS
                  Fresh fruits in season

                  FINALE
                  A selection of gourmet coffees & fine teas

                  breakfast FROM SINGAPORE TO MUNICH

                  TO START WITH
                  A choice of apple, tomato or freshly squeezed orange juice

                  FRUITS
                  Fresh fruit plate

                  STARTERS
                  Choice of cereals or yoghurt
                  Cornflakes or granola with fresh white cheese-cherry compote
                  Plain or fruit yoghurt


                  WHOLESOME BEGINNINGS
                  Char siew and wanton noodle soup
                  Egg noodles in rich broth garnished with honey roasted pork, pork dumplings and leafy greens
                  A renowned favourite in Singapore


                  Singapore nasi lemak
                  Malay style coconut rice with spicy prawns, peanuts, ikan bilis, grilled fish cakem omellette and fried chicken
                  A local favourite served with sambal chilli


                  European breakfast
                  Cold plate of auslese salami, biershinken sausage, black forest ham and fresh egg

                  Fresh eggs prepared on-board (boiled, baked or scrambled)
                  With your choice of smaoked salmon and caviar, chicken sausage, vine ripened tomato and mushrooms

                  FROM THE BAKERY
                  Assorted breakfast pastries and bread with butter, jam, marmalade or honey

                  FINALE
                  A selection of gourmet coffees & fine teas

                  refreshment FROM MUNICH TO MANCHESTER

                  STARTERS
                  Bircher museli with citrus segments and mint

                  LIGHT BITES
                  Braised udon noodles with pork, button mushrooms and Chinese greens

                  Poached eggs with Hollandaise sauce, chicken sausage, grilled tomato and potatoes

                  FINALE
                  A selection of gourmet coffees & fine teas

                  *Exclusively created by Chef Sam Leong, Singapore
                  **A healthier choice - lower in carbohydrates and calories

                  SQ328B SIN-MUC-MAN (S1F/SN1/BF1/SR1) 187 03-04 FC

                  Comment


                  • August Menu for SQ68 SIN-BCN-GRU

                    Indeed, thanks to fellow SQTalker j.lin for pointing out that you can request for the menu by sending an email to them and they replied the next working day with the following menu for my upcoming trip!

                    SUPPER FROM SINGAPORE TO BARCELONA

                    Create your gastronomic experience from our selection of tantalising options.


                    APPETISERS
                    Iberico ham
                    with poached quail egg, spinach, rocket and fresh strawberries

                    Cold poached lobster, caviar, quail egg, Russian salad


                    SOUPS
                    Chicken and sweetcorn consomme with smoked chicken dumpling

                    Chinese style seafood soup


                    MAIN COURSES
                    Ocean trout with miso crust in sesame dressing, bok choy, shiitake mushrooms and fettuccine

                    Seared tournedos of beef with rosemary jus, roasted asparagus, bell peppers and sauteed spinach

                    Udon noodles soup with crab claw and chicken dumplings, sliced mushroom and leafy greens

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


                    CHEESES
                    Selection of red cheddar, saint albray, san simon and valdeon blue cheeses


                    FRUITS
                    Fresh fruits in season


                    FINALE
                    A selection of gourmet coffees & fine teas

                    # Exclusively created by Matthew Moran of Aria Restaurant, Sydney
                    $ A healthier choice - lower in carbohydrate and calories


                    LIGHT BITES FROM SINGAPORE TO BARCELONA

                    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
                    Instant chicken noodle or flavour of the month

                    Vegetarian and non vegetarian instant noodles


                    SANDWICHES
                    Tuna and capers in focaccia

                    Oriental duck with soya sesame mayonnaise in ciabatta

                    Roasted portobello mushroom in onion ciabatta


                    SNACKS
                    Cashew nuts, honeyed walnuts or macadamia nuts

                    Snickers chocolate bar

                    Dried cranberry

                    Lay's potato chips

                    Assorted walkers biscuit

                    A selection from the fruit basket

                    Assorted cheeses with garnishes


                    BREAKFAST FROM SINGAPORE TO BARCELONA

                    Start your day on the right note, with a wholesome breakfast of your choice.


                    TO START WITH

                    A choice of apple, tomato or freshly squeezed orange juice


                    FRUITS
                    Fresh fruit plate


                    STARTERS
                    Choice of cereals or yoghurt
                    Cornflakes with milk or Birchermuesli
                    Plain or fruit yoghurt


                    WHOLESOME BEGINNINGS
                    Teochew fish porridge
                    Rice porridge with sliced white pomfret fillet and condiments
                    A popular Singaporean dish

                    Selection of dim sum
                    Glutinous rice parcel with chicken and mushroom, scallop and leek har kow, prawn siew mai, vegetable dumpling and lobster chive dumpling

                    European breakfast
                    Cold plate of iberico ham, white salami, black forest ham, queso manchego cheese and fresh egg

                    Fresh eggs prepared on-board (baked, boiled or scrambled)
                    With your choice of ham, bacon, veal sausage, gruyere cheese and mesclun


                    FROM THE BAKERY
                    Assorted breakfast pastries and bread with butter, jam, marmalade or honey


                    FINALE
                    A selection of gourmet coffees & fine teas

                    BRUNCH FROM BARCELONA TO SAO PAULO

                    Choose from an array of appetising fare


                    FRUITS
                    Fresh fruit plate


                    LIGHT STARTERS
                    Choice of cereals or yoghurt
                    Cornflakes with milk or Birchermuesli
                    Plain or fruit yoghurt


                    MAIN COURSES
                    Bee hoon soup
                    Rice noodles with sliced chicken and Chinese greens in broth

                    Spanish breakfast
                    Iberico ham, cured pork and local cheese served with fresh egg prepared onboard

                    Beef fillet in red wine and shallot sauce, asparagus, baby carrot and cheese potato cake

                    Fresh eggs prepared on-board (baked, soft boiled or scrambled)
                    With your choice of ham, chicken sausage, vine-ripened tomato, mushrooms and potato cake


                    DESSERT
                    Belgium chocolate mousse cake with passionfruit sorbet,
                    fresh fruit salad and vanilla sauce


                    FROM THE BAKERY
                    Assorted breakfast pastries and bread with butter and preserves


                    FINALE

                    A selection of gourmet coffees & fine teas



                    LIGHT BITES FROM BARCELONA TO SAO PAULO

                    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
                    Vegetarian and non vegetarian instant noodles


                    SANDWICHES
                    Onion ciabatta with smoked chicken, tomato, cheese and herb mayonnaise spread, potato chips

                    Baguette with avocado salsa and grilled assorted vegetables


                    SNACKS
                    Cashew nuts, honeyed walnuts or macadamia nuts

                    Chips

                    Chocolate bar

                    Cookies

                    Assorted biscuit

                    A selection from the fruit basket

                    Assorted cheeses with garnishes


                    LUNCH FROM BARCELONA TO SAO PAULO

                    Create your gastronomic experience from our selection of tantalising options


                    CANAPES
                    Satay
                    With onion, cucumber and spicy peanut sauce


                    APPETISERS
                    Chilled malossol caviar
                    With melba toast and condiments

                    Crabmeat salad with avocado


                    SOUPS
                    Button mushroom soup with mushroom custard

                    Oriental clear chicken broth with watercress


                    SALAD
                    Salad of red oak, frisee, coral lettuces garnished with endive, toasted walnut and dried cranberry
                    Red wine vinaigrette
                    Honey mustard lime dressing


                    MAIN COURSES
                    Roasted lamb loin in tarragon jus, eggplant caviar with zucchini and roasted fingerling potatoes

                    Seared tournedos of beef with thyme jus, roasted spanish onion, parsnip and seared asparagus

                    Teochew fish porridge
                    Rice porridge with sliced fish fillet and condiments

                    Stir fried chicken with ginger and spring onion, vegetables and egg noodles



                    # Exclusively created by Georges Blanc, Vonnas
                    $ A healthier choice - lower in carbohydrate and calories



                    DESSERTS
                    Warm frangipane biscuit served with honeyed strawberry salad and citrus sorbet

                    Panna cotta
                    Cream timbale with passionfruit coulis


                    CHEESES
                    Brie, idiazabal, manchego and blue cheeses served with dried fruit, grapes, nuts and crackers


                    FRUITS
                    Fresh fruits in season


                    FINALE
                    A selection of gourmet coffees & fine teas served with pralines


                    SQ68QB SIN-BCN-GRU (S1F/SN1/BF1/BNF/SN1/LF) 112-2.3 08 FC


                    # Exclusively created by Georges Blanc, Vonnas

                    Comment


                    • SQ328 SIN-MUC-MAN June 2012

                      supper FROM SINGAPORE TO MUNICH

                      APPETISERS
                      Grilled white and green asparagus
                      with warm prawn, goat cheese and herb vinaigrette

                      Parma ham, buffalo mozzarella with pesto and cherry tomatoes
                      Apple balsamic dressing

                      SOUPS
                      White asparagus cream soup with green asparagus timbale and truffle

                      Double-boiled Cantonese beef broth with turnip and carrot

                      MAIN COURSES
                      *Black cod, barigoule style artichoke, fava beans, mashed potato

                      Wok fried beef in Oriental black peppercorn sauce, vegetables and fried rice

                      Green asparagus royal tart
                      white asparagus, rocket salad and cherry tomato

                      Singapore style prawn noodle soup
                      A richly flavoured local dish of yellow noodles in prawn and pork stock served with prawns and bean sprouts

                      CHEESES
                      Selection of aged kapiti cheddar, tete de moine, rambol walnut and chaumes cheeses served with garnishes

                      FRUITS
                      Fresh fruits in season

                      FINALE
                      A selection of gourmet coffees & fine teas

                      breakfast FROM SINGAPORE TO MUNICH

                      TO START WITH
                      A choice of apple, tomato or freshly squeezed orange juice

                      FRUITS
                      Fresh fruits plate

                      STARTERS
                      Choice of cereals or yoghurt
                      Cornflakes with milk or granola with yoghurt-berry compote
                      Plain or fruit yoghurt


                      WHOLESOME BEGINNINGS
                      Chicken congee
                      Shredded chicken in rice porridge with Chinese cruellers
                      Braised ee-fu noodles with prawns, fish, scallops and leafy greens

                      European breakfast
                      Cold plate of iberico ham, white salami, black forest ham, queso manchego cheese and fresh egg

                      Fresh eggs prepared on-board (boiled, baked or scrambled)
                      With poached white asparagus, choice of smoked salmon with caviar or bacon and ham

                      FROM THE BAKERY
                      Assorted breakfast pastries and bread with butter, jam, marmalade or honey

                      FINALE
                      A selection of gourmet coffees & fines teas

                      refreshment FROM MUNICH TO MANCHESTER

                      STARTERS
                      Bircher museli with citrus segments and mint

                      LIGHT BITES
                      Seafood kway teow
                      Rice noodles with prawns, fish, scallops and leafy greens

                      Spinach quiche with tomato, grilled bacon, pork sausage and sauteed mushrooms

                      FINALE
                      A selection of gourmet coffees & fine teas

                      SQ328QC SIN-MUC-MAN (S1F/SN1/BF1/SR1) 187-2.1 05-06 FC

                      Comment


                      • SQ319 LHR-SIN July 2012

                        dinner FROM LONDON TO SINGAPORE

                        CANAPES
                        Satay
                        With onion, cucumber and spicy peanut sauce

                        APPETISERS
                        Chilled malossol caviar
                        With melba toast and condiments

                        *Soy cured fresh salmon fillet with balsamic glaze and broccoli

                        SOUPS
                        *Smoked pork hock consomme with savoy cabbage and quali egg

                        Oriental fish maw and seafood soup

                        SALAD
                        Salad of frisee and endive garnished with feta cheese, ligurian olives with fondant potato
                        Sundried tomato pesto dressing
                        Lemon vinaigrette


                        MAIN COURSES
                        *Seared veal loin with sauteed baby spinach and jus, sauce soubise with fondant potato

                        Lobster in oriental sauce with snap peas, shiitake mushrooms, carrots and ee-fu noodles

                        Fish korma
                        Fish fillet in cashew gravy with spicy vegetables and basmati rice

                        DESSERTS
                        *Pineapple parfait
                        Served with pineapple salad

                        Chocolate pistachio palet
                        with vanilla ice cream and passionfruit coulis

                        CHEESES
                        Brie, cashet blue, black bomber and amber mist with whisky
                        served with quince paste, grapes, nuts and crackers

                        FRUITS
                        Fresh fruits in season

                        FINALE
                        A selection of gourmet coffees & fine teas served with pralines

                        before touch down FROM LONDON TO SINGAPORE

                        TO START WITH
                        A choice of apple, tomato or freshly squeezed orange juice

                        FRUITS
                        Fresh fruit plate

                        STARTERS
                        Choice of cereals or yoghurt
                        Granola with milk or Birchermuseli
                        Plain or fruit yoghurt


                        ENTREES
                        Pork congee
                        Singapore style sliced pork and meatballs in rice porridge with deep fried Chinese cruellers

                        Nasi lemak
                        Coconut rice with prawn in sambal sauce, omelette, marinated chicken and peanuts

                        Trilogy of beef, kassler, chicken sausage in herb jus, roasted tomato and potatoes

                        Fresh eggs prepared on board (boiled, baked or scrambled)
                        With your choice of veal sausage, smoked salmon, vine ripened tomato and mushrooms

                        FROM THE BAKERY
                        Assorted breakfast pastries and bread with butter, jam, marmalade or honey

                        FINALE
                        A selection of gourmet coffees & fine teas

                        *Exclusively created by Matthew Moran of Aria Restaurant, Sydney

                        SQ319QA LHR-SIN (DF/AN1/HBF) 178-1.3 07FC

                        Comment


                        • Any updated menu for SQ16/15?

                          Comment


                          • SQ328 SIN-MUC-MAN August 2012

                            supper FROM SINGAPORE TO MUNICH

                            APPETISERS
                            Spicy crab cake with celeriac puree, baby spinach and strawberry vinaigrette

                            Pave of Balik Salmon
                            Cold smoked salmon with farro-roasted vebetables salad and balsamic dressing

                            SOUPS
                            Cream of cauliflower with tomato confit

                            *Double-broiled soup with morel mushroom, bamboo pith and wolfberries

                            MAIN COURSES
                            *"Mao Tai" wine marinated roast chicken served with mango salad and chicken

                            Lobster in pesto veloute with cherry tomato, asparagus and fettuccine with rocket leaves

                            Seared beef fillet with cafe de paris butter, braised red cabbage, green bean, baby carrot and gratin potatoes

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

                            CHEESES
                            Selection of emmanthal, caprice des dieux, walnut and boursault vache cheeses

                            FRUITS
                            Fresh fruits in season

                            FINALE
                            A selection of gourmet coffees & fine teas

                            breakfast FROM SINGAPORE TO MUNICH

                            TO START WITH
                            A choice of apple, tomato or freshly squeezed orange juice

                            FRUITS
                            Fresh fruit plate

                            STARTERS
                            Choice of cereals or yoghurt
                            Cornflakes with milk or granola with yoghurt-berry compote
                            Plain or fruit yoghurt


                            WHOLESOME BEGINNINGS
                            Char siew and wanton noodle soup
                            Egg noodles in rich broth garnished with honey roasted pork, pork dumplings and leafy greens
                            A renowned favourite in Singapore


                            Nasi lemak
                            Coconut rice with spiced fish, sambal boiled egg, fried tempeh, sambal ikan bilis and peanuts

                            Salmon escalope with poached egg in caper hollandaise sauce, roma tomato and buttered spinach

                            Fresh eggs preapred on-board (baked, boiled or scrambled)
                            With your choice of minute beef steak or chicken sausage, manchego cheese and mesclun

                            FROM THE BAKERY
                            Assorted breakfast pastries and bread with butter, jam, marmalade or honey

                            FINALE
                            A selection of gourmet coffees & fine teas

                            refreshment FROM MUNICH TO MANCHESTER

                            STARTERS
                            Assorted fresh berries with slow stewed berry and yoghurt

                            LIGHT BITES
                            Braised local noodles with pork, button mushrooms and Chinese greens

                            Herbed chicken breast with warm salad of mushrooms, tomato and potatoes

                            FINALE
                            A selection of gourmet coffees & fine teas

                            *Exclusively created by Chef Sam Leong, Singapore

                            SQ328QA SIN-MUC-MAN (S1F/SN1/BF1/SR1)
                            Last edited by MAN Flyer; 14 October 2012, 04:04 PM.

                            Comment


                            • SQ328 SIN-MUC-MAN October 2012

                              supper FROM SINGAPORE TO MUNICH

                              APPETISERS
                              Duck foie gras with shaved fennel-orange salad, beetroot and mizuna

                              Poached maine lobster on the bed of wild mushroom
                              with sauteed cepe, chanterelle, trumpet mushroom, shaved fennel, mixed baby leaves and truffle soy vinaigrette

                              SOUPS
                              Cream of pumpkin soup with with brown butter crouton, herb oil

                              Double-broiled watercress soup with pork and red dates

                              MAIN COURSES
                              *Beef fillet with red wine sauce, eshallot tarte tarting and leaf spinach

                              Gaeng phed kai
                              Thai style red curry chicken with asian vegetables and steamed rice

                              Braised lamb shank with red wine, sauteed mushrooms, carrots and garlic mashed potatoes

                              Fish noodle soup
                              Rice noodles in rich broth garnished with steamed sliced fish and vegetables

                              CHEESES
                              Selection of aged kapati cheddar, tete de moine, rambol walnut and chaumes cheeses served with garnishes

                              FRUITS
                              Fresh fruits in season

                              FINALE
                              A selection of gourmet coffees & fine teas

                              breakfast FROM SINGAPORE TO MUNICH

                              TO START WITH
                              A choice of apple, tomato or freshly squeezed orange juice

                              FRUITS
                              Fresh fruit plate

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


                              WHOLESOME BEGINNINGS
                              Braised pork congee
                              Soya sauce pork and beancurd in rice porridge

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

                              Poached egg in puff pastry case with hollandaise sauce, sauteed spinach and sauteed mushrooms

                              Fresh eggs prepared on-board (baked, boiled or scrambled)
                              With your choice of lobster potato hash, chicken sausage, gruyere cheese and mesclun

                              FROM THE BAKERY
                              Assorted breakfast bakeris pastries and bread with butter, jam, marmalade or honey

                              FINALE
                              A selection of gourmet coffees & fine teas

                              refreshment FROM MUNICH TO MANCHESTER

                              STARTERS
                              Assorted fresh berries with slow stewed berry and yoghurt

                              LIGHT BITES
                              Braised egg noodles with chicken, mushrooms and leafy greens

                              Breakfast steak
                              With baked egg, herb jus, roasted tomato and roseti potatoes

                              FINALE
                              A selection of gourmet coffees & fine teas

                              *Exclusively created by Matthew Moran of Aria Restaurant, Sydney

                              SQ328QD SIN-MUC-MAN (S1F/SN1/BF1/SR1) 186 10 FC

                              Comment


                              • SQ317 London to Singapore November 2012

                                lunch FROM LONDON TO SINGAPORE

                                CANAPES
                                Satay

                                APPETISERS
                                Chilled malossol caviar
                                With melba toast and condiments

                                Fennel and orange cured salmon trout, red radish and cracked wheat salad

                                SOUPS
                                Cream of celeriac with caramelised pear and smoked duck breast

                                Fish maw and crabmeat in thick broth

                                SALAD
                                Salad of frisee and endive garnished with marinated baby artichoke, ligurian olives and semi dried tomato
                                Sour cream and dill dressing
                                Balsamico dressing

                                MAIN COURSES
                                Seared lamb loin with jus, crushed pea with mint, leek and olive oil mashed potato

                                Phanaeng Neura
                                Thai curried beef in sweet peanut sauce, stirfried cauliflower, carrot, sugar peas and steamed jasmine rice

                                Lobster thermidor with sautéed asparagus-tomato and potatoes

                                Braised Oriental herbal chicken
                                with steamed rice

                                FINALE
                                Warm chocolate-peanut tart with white chocolate sorbet, banana sauce

                                Rhubard cheese cake
                                with red plum and vanilla reduction and vanilla crème fraiche

                                Somerset brie, black bomber mature cheddar, amber mist with whisky and shropshire blue served with quince paste, grapes, nuts and crackers

                                Fresh fruits in season

                                A selection of gourmet coffees & fine teas served with pralines

                                breakfast FROM LONDON TO SINGAPORE

                                TO START WITH
                                A choice of apple, tomato or freshly squeezed orange juice

                                Fresh fruit plate

                                STARTERS
                                Choice of cereals, yoghurt or smoothies
                                Cornflakes or raisin bran with milk
                                Plain or fruit yoghurt
                                Smoothies

                                WHOLESOME BEGINNINGS
                                Seafood congee
                                Fish fillet, prawns and scallops in rice porridge with deep fried Chinese cruellers

                                Griddles pancakes with caramelised bananas
                                ricotta cheese and mixed berries

                                Kway Teow Phad See Eu
                                Thai style fried rice noodles with prawns and leafy greens

                                Fresh eggs prepared on-board (baked, boiled or scrambled)
                                With your choice of pork sausage, chicken sausage, vine-ripened tomato, mushrooms and potato

                                FROM THE BAKERY
                                Assorted breakfast pastries and bread with butter, jam, marmalade or honey

                                FINALE
                                A selection of gourmet coffees & fine teas


                                champagnes & wines

                                CHAMPAGNES
                                Dom Perignon 2000/2003

                                Krug Grande Cuvee

                                WHITE
                                2011 Cloudy Bay Sauvignon Blanc Marlborough, New Zealand

                                2007 Chablis Premier Cru Vaillons William Fevre

                                RED
                                2004 Chateau Cos d’Estournel Saint-Estephe, France

                                2006 Mitolo Reiver Shiraz Barossa, Australia

                                2007 Joseph Drouhin Charmes-Chambertin Grand Cru, Cote de Nuits, France

                                SWEET WINE
                                2009 Chateau Filhot Sauternes

                                PORT
                                Taylor’s Twenty-Year-Old Tawny Port, Douro, Portugal

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