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Old 1st November 2007, 06:14 PM   #1
roadwarriorafrica
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Default EK F CLASS

NBO - DXB EK 721
SEAT 2B A330-200

A La Carte Dining - On demand dining

Canapés

Selection of hot canapés (including mini lobster cakes, samosa’s spicy beef brochettes and cheese croquet monsieur)

Appetisers

Smoked salmon and prawn cocktail enhanced with marinated local fish, lemon, chives and cocktail sauce

Mediterranean mezze – smoked chicken, baba ghanoush tartlet, grilled courgette, asparagus, tomato and black olives with yoghurt kachumbari sauce.

Main Courses

Prime fillet steak offered with mustard and black pepper sauce, fresh asparagus, carrots and roast potatoes.

Thai chicken curry – traditional dish with coconut, egg noodles and stir-fried vegetables.

Grilled fillet of kingfish with lemon and parsley butter, cauliflower mornay and jollif rice

Vegetable biriyani – mildly spiced dish garnished with fried onions.

Bread basket – a variety of freshly baked bread rolls and garlic bread

Light Bites

Seasonal salad served with herbed croutons, shaved parmesan and a choice of dressing

International cheese selection

Sweet Delights

Almond cake served warm with crème Anglaise

Rich dark chocolate mousse topped with curls of dark and white chocolate, offered with strawberry coulis

Fresh seasonal fruits

Chocolates to accompany a freshly brewed cup of tea or coffee

Wine List

Champagne

Dom Perignon 1999

White Wine

Vougeot Premier Cru Le Clos Blanc de Vougeot, Domaine de la Vougeraie 2004

Sancerre Blanc Les Caillottes, Domaine Jolivet 2005

Rijk’s Private Cellars Semillon 2004

Red Wine

Chateau Gruaud-Larose Grand Cru Classe, St. Julien 1996

Gevrey-Chamertin Premier Cru, Nicolas Potel 2004

Dessert Wine

Chateau Guiraud, Premier Cru Sauternes 1997

Port

Warre’s 1994
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Old 3rd November 2007, 12:41 PM   #2
jjpb3
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Default

Welcome to SQTalk, roadwarriorafrica. Thanks for sharing.
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Old 3rd December 2007, 07:01 PM   #3
roadwarriorafrica
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Default EK F NBO DXB

NAIROBI – DUBAI EMIRATES F CLASS
WEDNESDAY 14 NOVEMBER 2007
EK 720 A330-200

EK was offering an A La Carte Dining Service, and the Menu is below:

Canapé’s

Selection of canapés which includes feuilette of chicken and mushroom, warm cheese samosas and prawns brochette.

Appetiser

Smoked and poached tranche of salmon with capers lightly poached fresh salmon tranche with smoked salmon served with lemon, capers and dill, served with crème fraiche lemon dressing

Tomatoes puttanesca plum tomatoes lightly roasted, served with cream cheese, garlic chilli capers, black and green olives and orange segments.

Main Course

Roast fillet of beef prime roast fillet served with a rich beef and balsamic sauce, mild mustard mashed potato and seasonal fresh vegetables

Braised duckling breast with apples and citrus slowly cooked apples, oranges and lemon, served with a medley of fresh vegetables which include sugar snap peas, turned carrots and roesti potato cake

Fresh local fish fillets with sauce vierge fresh local Tilapia fish fillets with a virgin olive oil and tomato sauce vierge, fresh asparagus, turned carrots and buttered pilaf rice

Spinach and ricotta pasta fresh spinach and ricotta cheese pasta with a Parmesan cream sauce, sage butter and roast vegetables.

As an alternative accompaniment to your main course, an additional variety of vegetables are available which includes sugar snap peas, pilaf rice, ratatouille, and mustard mash potatoes.

Bread basket a variety of freshly baked rolls and garlic bread

Light Bites

Seasonal salad served with herb croutons, shaved Parmesan and a choice of dressing.

International cheese selection

Sweet Delights

Warm lemon meringue sponge pudding a lovely light pudding of fresh lemon and genoise sponge topped with meringue, served with lemon custard sauce

Chocolate gateau opera classic French chocolate cake with rich dark chocolate sauce

Fresh seasonal fruit

Chocolates to accompany a freshly brewed cup of tea or coffee

Hot Beverages

Tea Ceylon, China, Earl Grey, Camomile

Coffee freshly brewed, decaffeinated, espresso and cappuccino

* last hot meal orders shall be taken 1hr and 30mins before landing*

Wine List

Champagne

Dom Perignon 1999

White Wine

Vougeot Premier Cru Le Clos Blanc de Vougeot, Domaine de la Vougeraie 2004
Sancerre Blanc Les Caillottes, Domaine Jolivet 2005
Rijk’s Private Cellars Semillon 2004

Red Wine

Chateau Gruaud-Larose Grand Cru Classe, St. Julien 1996
Gevrey-Chamertin Premier Cru, Nicolas Potel 2004

Dessert Wine

Chateau Guiraud, Premier Cru Sauternes 1997

Port

Warre’s 1994
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Old 3rd December 2007, 07:06 PM   #4
roadwarriorafrica
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Default EK F DXB PER

DUBAI – PERTH EMIRATES F CLASS
THURSDAY 15 NOVEMBER 2007
EK 420 777-300ER


EK was offering an A La Carte Dining Service, and the Menu is below:


Continental Breakfast

Bread basket A variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves

Cheese selection which includes Camembert, Port Salut, cheddar, Boursin pepper with olives and a selection of garnishes.

Appetiser

Selection of mezze which includes baba ghanouj, tabouleh, loubieh bil zeit, hommous, kibbeh al rahib, kalamata and green olives, garnished with lemon and tomato wedge

Atlantic lobster poached lobster tail served with mango panna cotta, accompanied with a tangy orange reduction

Main Course

Cheese omelette with pan fried potatoes, roasted plum tomatoes with chives, Portobello crisp mushrooms, and sautéed peppers.

Fillet of beef grilled fillet, served with a classic sauce béarnaise, accompanied with green asparagus spears, Gorgonzola polenta and roasted cherry tomatoes.

Gulf seafood bouillabaisse sea bass, hammour and Gulf prawns, served in bouillabaisse fond, accompanied with new potatoes, sautéed fennel and yellow squash

Veal loin grilled veal loin, served with a rich tomato salsa, accompanied with pan-fried polenta cakes, green beans with yellow peppers

Coriander duck breast pan-seared coriander duck breast, served with a duck jus, accompanied with pak choy, enoki tempura and fired rice

Asian salmon and lobster laksa consisting of roasted fillet of salmon, grilled lobster, laksa sauce, rice noodles and Asian mixed vegetables with shitake mushrooms

Spinach and paneer strudel baked spinach, paneer and mushroom strudel, accompanied with curried lentil and potato ragout, served with cherry tomato concasse

As an alternative accompaniment to your main course, an additional variety of vegetables are available which includes medley of roasted and sautéed vegetables, saffron rice, and roasted new potatoes.

Bread basket a variety of freshly baked rolls and garlic bread

Light Bites

Seasonal salad served with herb croutons, shaved Parmesan and a choice of dressing.

Selection of sandwiches which includes chicken tikka bake, spicy chili beef quesadilla, Mediterranean baked vegetables sandwich

Seasonal greens with grilled chicken fresh seasonal salad greens, topped with grilled Cajun chicken, tandori prawns, served with a creamy Caesar dressing

Lobster and garden vegetable ragout topped with a pastry cover, served with assorted vegetables

Hot open face steak sandwich grilled short rib steak, served on farmhouse bread, topped with a cheese sauce, accompanied with sautéed mushrooms and grilled sweet corn

Sweet Delights

Cassata cheese cake offered with sour cherry compote, garnished with fresh basil sprig

Banana and pandan meringue tart offered with fresh custard and red currants

Apple tart classic apple tart served warm, accompanied with vanilla sauce and Granny Smith ice cream

Selection of petit fours

Fresh seasonal fruit

Chocolates to accompany a freshly brewed cup of tea or coffee

Hot Beverages

Tea Ceylon, China, Earl Grey, Camomile

Coffee freshly brewed, decaffeinated, espresso and cappuccino

* last hot meal orders shall be taken 1hr and 30mins before landing*

Wine List

Champagne

Dom Perignon 1999

White Wine

Chateau La Louviere Pessac-Leognan 2003
Delta Vineyards Sauvignon Blanc 2006

Red Wine

Chateau Figeac St. Emilion ler Grand Cru Classe 2001
Yabby Lake Vineyard Pinot Noir 2005
Michel Chapoutier Ermitage ‘Les Climats’ 2002

Dessert Wine

Chateau Guiraud, Premier Cru Sauternes 1997

Port

Dow’s Vintage 1985
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Old 13th February 2010, 10:32 PM   #5
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Default EK 385 HKG-BKK-DXB February 2010 F/Class

Emirates Airlines
February 2010
First Class
Wine List
Champagne
Dom Perignon 2009

White Wines
Chassagne Montrachet 1er Cru Abbaye Morgeot 2006, Vincent Girardin
Isabel Estate Sauvignon Blanc 2008, Marlborough

Red Wines
Chateau Rauzan Segla 2001, Margaux
Heathcote, Shiraz 2006, Dominique Portet, Victoria
Tapanappa Whalebone Vineyard Cabernet Shiraz 2005, Wrattonbully, South Australia

Dessert Wine
Chateau Guiraud 1999, Premier Cru Sauternes

Port
Warre’s 1980 Vintage Port

EK 385
HKG-BKK-DXB
First Class Menu

Hong Kong to Bangkok
http://share.shutterfly.com/action/w...8QbNHDNy5bqQS4
Light Meal
Appetizer
Loch Fyne Salmon
Cured slices of Scottish salmon, served with caviar, quail eggs and sour cream
Or
Oven-roasted lamb loin
Accompanied with orange segments and daikon cress, served with a mango chutney

Salad
Seasonal Salad served with a choice of dressing

Main Course
Steamed fillet of ling fish
With preserved vegetable soya sauce and carrot flowers
Or
Chinese style roast chicken
Coated with a rich plum sauce
Or
Grilled Lamb Rack
Topped with semi-dried tomatoes, black olives and lamb jus
Or
Stir-fried rice with tofu
Classic vegetable stir-fried rice topped with lightly fried pieces of tofu

Side dishes
A selection of steamed rice, Chinese fried egg noodles with bean sprouts and spring onions, fresh garden vegetables, boiled pak choy and sweet potato mash

Dessert
Orange chocolate mousse cake
Light orange flavored chocolate mousse cake, accompanied with fresh berries

Cheese
International cheese selection

Hot Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
Chocolates

Bangkok to Dubai
A la Carte Dining

Continental Breakfast
Fresh seasonal fruit
Yogurt – natural or fruit
Assorted Cereals
Bread basket
A variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves

Hot Breakfast
Cheese and tomato omelette
With a grilled chicken chipolata, sautéed seasonal vegetables and potato risolee
Or
Plain scrambled eggs
Topped with a creamy béchamel sauce, served with a spinach cake, grilled chicken sausages, sautéed mushrooms and roasted tomato
Or
Stir-fried Green Noodles
Wok-fried noodles with thinly sliced beef and vegetables

Hot Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
Last hot meal orders shall be taken 1hr and 30mins before landing
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Old 13th February 2010, 10:32 PM   #6
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Default EK 384 DXB-BKK-HKG First Class February 2010

Emirates First Class Menu
EK 384
Dubai to Bangkok to Hong Kong

Dubai to Bangkok

A la Carte Dining
Continental Breakfast
Fresh seasonal fruit
Yogurt – natural or fruit
Assorted Cereals
Bread Basket
A variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves
Cheese Selection
Which includes Camembert, Emmenthal, cheddar and smoked cheese, served with an array of garnishes, crudités and olives

Hot Breakfast
Scrambled eggs
Garnished with fresh chives, served with grilled chicken and pepper cubes, turkey bacon, golden fried roesti potatoes and roasted plum tomato with black pepper seasoning
Or
Plain omelette
Topped with asparagus ragout, accompanied with a cream corn filled tomato cup, steamed new potato wedges with herbs and sautéed mixed peppers
Or
Stir-fried Noodles
Vegetable stir-fried noodles with tender slices of beef, shiitake mushrooms, spring onion and chili garnish

Hot Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
Last hot meal orders shall be taken 1hr and 30mins before landing

Bangkok to Hong Kong
http://share.shutterfly.com/action/w...8QbNHDNy5bqQUg
Light Meal
Appetizer
Smoked Tuna
Rolled with fresh crudités, served with grilled scallops and a light horseradish cream
Or
Honey roast Duck
Served with a sweet mango salsa and pickled ginger slices, fresh watercress and radicchio leaves

Salad
Seasonal Salad served with a choice of dressing

Main Course
Chasseur Chicken
Pan-fried chicken thigh, served with a classic creamy mushroom sauce
Or
Stir-fried Beef
Wok-fried beef slices with a rich oyster sauce
Or
Shrimp curry cooked in a spicy masala
Or
Okra masala accompanied with a potato and cauliflower curry

Side dishes
A selection of fragrant red and white jasmine rice, fondant potatoes, array of steamed assorted vegetables and stir-fried sweet and sour vegetables

Dessert
Cashew Nut nougatine
Served with whipped cream and a candied cherry

Bread
Bread Basket
A variety of freshly baked rolls and garlic bread

Cheese
International cheese selection

Hot Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
Chocolates
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Old 24th April 2010, 02:35 PM   #7
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Default EK 654 DXB-MLE-CMB April 2010 First Class

Emirates First Class
EK 654
Dubai to Male
Lunch
Canapés
Selection of canapés

Appetizer
Sesame rolled tuna loin
Seared yellow fin tuna loin, rolled in roasted sesame seeds and served on a bed of bean sprout and almond salad, and drops of wasabi mayonnaise
Or
Arabic Mezze
A traditional selection of Arabic mezze, which includes spinach and garlic salad, stuffed vine leaves, Bulgarian cheese and tomato salad, harissa flavored hommous, potato kibbeh served warm, with an assortment of Arabic pickles and garnishes

Soup
Red pumpkin and gorgonzola cheese
A creamy soup of oven-roasted red pumpkin with a hint of gorgonzola blue cheese, topped with diced red pumpkin

Salad
Seasonal Salad served with a choice of dressings

Main Course
Grilled beef tenderloin
Tender beef delicately grilled and topped with a rich wild mushroom jus
Or
Stir-fried chicken thigh
In a sweet orange zest and hot bean sauce
Or
Fish ambulthiyal
Classic Sri Lankan dry fish curry cooked with chilli and spices
Or
Truffle Ravioli
Tossed in a creamy pesto sauce with a small brunoise of vegetables and fresh Parmesan shavings

Vegetables, which include roasted new potatoes, yellow rice with cashew nuts and curry leaves, sautéed seasonal vegetables and green beans curry


Dessert
Green Tea Crème
Served with a blackcurrant sauce and fresh seasonal berries

Bread
Bread Basket
A variety of freshly baked rolls and garlic bread

Cheese
International Cheese Selection

Fruit
Fresh Seasonal Fruit

Beverages
A selection of the finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight
Chocolates

EK 654
Male to Colombo
http://share.shutterfly.com/action/w...8QbNHDNy5bqRDo
Cold Light Meal
Main Course
Cold Selection
Which includes sliced roast beef, pesto-marinated chicken, cheddar cheese, German potato salad, buttered bread slices and an assortment of crudités

Dessert
Stracciatella crème cake
Served with a dark chocolate sauce and sour cherry compote

Bread
Bread Basket
A variety of freshly baked rolls and garlic bread

Beverages
A selection of the finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight
EK654-DXBMLECMB-F-08A
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Old 6th June 2010, 09:33 PM   #8
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Default EK 651 CMB-DXB June 2010 First Class Wine List and Menu

Emirates First Class
EK 651 CMB-DXB June 2010
Wine List
Champagne
Dom Perignon 2000

White Wines
Riesling Cuvee Frederic Emite Trimbach 2004, Alsace
Martin Codax, Albarino 2007, Rias Baixas

Red Wines
Le Cheval Fou 2006, Hermitage
La Sirena Syrah 2004, Napa Valley

Port
Croft 1998 Late Bottled Vintage Port

EK 651
Colombo to Dubai
http://share.shutterfly.com/action/w...8QbNHDNy5bqRcQ
Lunch
Canapés
Selection of canapés

Appetizer
Thai beef salad
Marinated with spices and condiments, accompanied by rice noodles
Or
Assorted Seafood Roulade served with fresh vegetable salad in vinaigrette

Salad
Seasonal Salad
With a choice of dressings

Main Course
Grilled Sirloin Steak topped with a creamy mushroom sauce
Or
Deviled Chicken spicy Sri Lankan dish made with onions and peppers
Or
Dory fish in black bean sauce
Oriental style fish in black bean sauce
Or
Lam Biryani
Marinated spicy lamb cooked with basmati rice served with mint and onion raita

Vegetables
Which include potato and pumpkin quenelles, carrot batons, buttered broccoli, vegetable fried rice, brinjal pahi and ginger vegetables

Dessert
Mont Blanc Gateau
White and dark chocolate gateau with berry compote

Bread
Bread Basket
A Variety of freshly baked rolls and garlic bread

Cheese
International cheese selection

Fruit
Fresh Seasonal Fruit

Beverages
A selection of finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight
Chocolates
EK651-CMBDXB-F-08C
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Old 6th October 2010, 04:43 PM   #9
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Default EK 384 DXB-BKK-HKG October 2010 First Class

Emirates
First Class
October 2010

Wine list
Champagne
Dom Perignon 2000

White Wines
Chassagne Montrachet 1er Cru Abbaye Morgeot 2006 Vincent Girardin
Isabel Estate, Sauvignon Blanc 2008 Marlborough

Red Wines
Chateau Rauzan Segla 2001 Margaux
Felton Road, Pinot Noir 2008 Central Otago, New Zealand
St. Hallett “Old Block” Shiraz 2005 Barossa Valley

Dessert Wines
Chateau Guiraud 1997 Premier Cru Sauternes

Port
Warre’s 1980 Vintage Port

October 2010
First Class

EK 384
Dubai to Bangkok

A la Carte Dining
Continental Breakfast
Fruit juices
Freshly squeezed orange juice, grapefruit juice, refreshing detox drink made of fresh carrot, ginger and apple, or a passion fruit and mango energizer

Breakfast Fruits
Tropical and seasonal cut fresh fruits

Yogurt
Natural or fruit flavored

Assorted Cereals

Cheese Selection
Which includes red Leicester, bel paese and Tilster cheese, served with an array of garnishes, olives and celery heart

Bread Basket
A variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves

Hot Breakfast
Fiesta Omelette
Topped with grated cheese and sautéed red peppers, served with fresh button mushrooms, savory potato wedges and a roasted plum tomato with black pepper
Or
Poached Eggs
With smoked salmon, creamy spinach and a classic Hollandaise sauce, accompanied with grilled lamb loin and chicken sausage, and sautéed mushrooms
Or
Stir-fried egg noodles
Served with a glutinous rice dumpling wrapped in lotus leaf and a teamed shrimp dumpling
Or
Golden Waffles
Served warm with a sweet strawberry compote and a rich dark chocolate sauce

Hot beverages
A selection of finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight

*Last hot meal orders shall be taken 1 hr and 30 minus before landing.

EK 384
Bangkok to Hong Kong
http://share.shutterfly.com/action/w...8QbNHDNy5bqSvg

Light Meal
Appetizer
Cold smoked salmon
With a mango and crab meat salad, fresh asparagus and seasonal crudités
Or
Shredded chicken salad
Classic Thai Salad made with wing beans and served with fresh lime

Salad
Seasonal Salad served with a choice of dressings

Main Course
Chicken tikka curry
Tender pieces of chicken thigh cooked in a medley of Indian spices, served with basmati rice, baingan bharta and dal
Or
Grilled beef tenderloin
Prime fillet of beef topped with a Mexican sauce, served with gratin potatoes, pumpkin balls and sautéed snow peas
Or
Pan-fried red snapper
Topped with a basil and chili sauce, served with steamed Jasmine rice and stir-fried vegetables
Or
Spinach and ricotta cannelloni
Thin layers of pasta rolled and filled with a creamy spinach and ricotta mix, topped with a tangy tomato sauce

Side Dishes
Which includes lemon rice, sautéed potato slices, shiitake mushrooms, carrot, asparagus, and stir-fried vegetables

Dessert
White Chocolate mille-feuille
Smooth white chocolate mousse in light pastry layers

Bread
Bread Basket
A variety of freshly baked rolls and garlic bread

Cheese
International cheese selection

Hot beverages
A selection of finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight

Chocolates
To accompany a freshly brewed cup of tea or coffee

EK384-DXBBKKHKG-F-09C_A380_new
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Old 6th October 2010, 05:06 PM   #10
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Default

Colour me surprised... none of that sounds remotely like it's catering for Middle-Eastern appetites whatsoever? Not even a date in sight...

Would have kind of expected that for an EK flight...
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Old 13th May 2011, 06:16 PM   #11
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Default EK385 HKG-BKK-DXB May 2011 First Class

Emirates First Class
May 2011
Wine List
Champagne
Cuvee Dom Perignon 2002

White Wine
Sancerre Exception 2007 Pascal Joliver
Isabel Estate, Sauvignon Blanc 2008, Marlborough

Red Wine
Chateau Cantenac Brown 2000 Margaux
Tinpot Hut, Syrah 2007, Hawkes Bay
St. Hallett ‘Old Block’ Shiraz 2005, Barossa Valley

Dessert Wine
Chateau Rieussec 2003, Sauternes

Port
Warre’s 1980 Vintage Port
Emirates First Class
Menu
May 2011

EK 385
Hong Kong to Bangkok

Light Meal


Appetizer
Lobster medallions
Accompanied with Balik tartar and caviar, garnished with lime wedge


Or
Nonya Duck
Roast duck breast glazed with plum sauce, served with a sliced pear and potato salad

Salad
Seasonal Salad
Served with a choice of dressings

Main Courses
Oriental Lamb Curry
Served with biryani rice, sautéed okra, and paneer makhani

Steamed Fillet of salmon
With wasabi sauce, kaffir lime and celery, served with boiled new potatoes, turned carrots and broccoli



Stir-fried chicken with cashews
With soya and vegetable sauce, served with steamed rice, pak choy hearts and Chinese mushrooms

Stir-fried rice with tofu and vegetables
Classic vegetable stir-fried rice, topped with lightly fried pieces of tofu in soya sauce and fresh green choy sum

Vegetables
Which includes roasted yellow and red capsicum, French beans, fried new potatoes and turmeric rice

Dessert
Red Bean Cake
Chinese pudding garnished with mango puree and fruit

Bread
Bread Basket
A variety of freshly baked rolls and garlic bread

Cheese
International cheese selection


Hot beverages
A selection of the finest quality teas and coffees area available freshly brewed to for your enjoyment throughout the flight

Chocolates
To accompany a freshly brewed cup of tea or coffee


May 2011
Emirates First Class
EK 385
Bangkok to Dubai

A la Carte Dining

Continental Breakfast
Fruit juices
Freshly pressed orange, carrot and smoothie

Breakfast fruits
Tropical and seasoned cut fresh fruits

Yogurt
Natural or Fruit

Assorted Cereals
Cheese selection and cold cuts

Bread Basket
A variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves

Hot Breakfast
Fresh Herb Omelette
With fresh sautéed spinach, grilled tomato and seasoned Lyonnaise potatoes

Asparagus frittata
Made with asparagus and mushrooms, a tangy tomato sauce and grilled chicken chipolata sausages

Shrimp fried rice
Traditional fried rice with baby shrimp, pak choy in oyster sauce and Thai style stuffed omelette, accompanied with fish sauce

Snacks
Instant cup noodles

Hot beverages
A selection of the finest quality teas and coffees area available freshly brewed to for your enjoyment throughout the flight

Last hot meal orders shall be taken 1hr and 30min before landing
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Old 17th January 2019, 06:12 PM   #12
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Default EK 354 DXB-SIN January 2019

January 2019
Emirates First Class
EK 354 Dubai to Singapore



Fresh Juice
Orange Juice
Grapefruit Juice
Beetroot, apple, celery and ginger detox drink
Banana and vanilla smoothie

Breakfast
Spinach and mushroom omelette
Served with pan-fried veal sausage, rosti, grilled asparagus, and roasted tomato with herbs




Scrambled eggs with chives
Served with sautéed mushrooms, rosti and butter beans in tomato sauce

Stir-fried noodles with vegetables
Served with steamed vegetable pau, prawn and chicken siu mai, vegetable dumpling and garlic chili sauce

Yogurt and granola
Greek yogurt with mango puree, topped with chia seeds, puffed spelt, toasted coconut, cacao nibs and berries

Breakfast cereal
Choice of cornflakes or Brookfarm muesli

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






Light Bites
Cold Snacks
Sandwiches
Smoked Beef with tomato chutney
Cheese with mango chutney
Smoked salmon with cream cheese
Pistachio chicken with sundried tomato chutney

Hot Snacks
Lamb and rosemary pie
Served with caramelized onion marmalade

Thai red curry with vegetables
Served with steamed rice

Selection of savories
Hoisin chicken drummettes, fried prawn wontons and lemongrass chicken parcels



Dessert
Selection of Pastries
Chocolate and butterscotch dome, lemon meringue tart, checkerboard biscuit, coconut macaroon and berry tartlet

Instant cup noodles are available at any time


Wine List
Champagne
Dom Perignon 2009

White
Y d’Yquem 2016, Bordeaux, France
Howard Park Allingham Chardonnay 2017, Margaret River, Western Australia
Grosset Springvale Riesling 2017, Clare Valley, South Australia
Meursault 1er Cru Chateau de Blagny Louis Latour 2014/2015, Meursault, Burgundy, France

Red
Chateau Ponet Canet 2006, Pauillac, Bordeaux, France
Craggy Range Sophia Gimblett Gravels 2011, Hawke’s Bay, New Zealand
Savaterre Shiraz, Beechworth, Victoria, Australia
Chateau Olivier Pessac-Leognan 2009, Bordeaux, 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_17 JAN 19
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Old 17th January 2019, 06:22 PM   #13
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Default EK 653 CMB-MLE January 2019

January 2019
Emirates First Class
EK 653 Colombo-Male-Dubai

Colombo to Male
Cold Light Meal


Appetizer
Seasonal Fruit
An assortment of fresh cut fruit
[Not Served]

Main Course
Continental Cold Plate
Chicken with sundried tomato crust, lamb terrine and potato salad, served with mint sauce


Served with freshly baked bread


Dessert
Sticky Date Delice
Served with pecan crème Anglaise
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Old 17th January 2019, 06:23 PM   #14
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Default EK 653 MLE-CMB January 2019

Male to Colombo
Dinner

Appetizers
Broccoli Soup
With sour cream and chervil croutons



Traditional Arabic Mezze
A spread of local savory dishes including houmous, muhammara, labneh, baba ghanouj, bamieh bil zeit, stuffed vine leaves, spinach bil zeit and potato kibbeh

Achaari jhinga
Spicy pickled prawns, served with mango and pineapple salsa

Dinner is served with a seasonal side salad.



Main Course
Lamb ragout
Served with gnocchi, beetroot and sautéed spinach

Stir-fried Chicken with water chestnuts
Served with steamed pak choy and Thai-style vegetable fried rice



Spinach and pine nut ravioli
With braised cherry tomatoes and parmesan

Prawn biryani
Prawns marinated in aromatic spices and slow cooked with rice, garnished with fried cashew nuts, raisins and onions

Side Dishes
Lyonnaise potatoes
Buttered vegetables
Curried chili peppers
Sautéed spiced taro

Bread Basket
Godamba roti, pav, Arabic and garlic bread


Condiments
Masala pappad, mango chutney, cucumber raita, yogurt and Malay pickle

Dessert
Bibikkan
Sri Lankan coconut cake topped with cashew nuts, served with vanilla sauce and whipped cream

Berry Trifle
Encased in white chocolate, with nut crumble and berry 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

Chocolates
Fine Luxury Chocolates




Wine List
Champagne
Dom Perignon 2009

White
La Clarte De Haut-Brion Blanc 2013, Pessac-Leognan, Bordeaux, France
Petaluma Tiers Chardonnay 2015, Adelaide Hills, South Australia

Red
Chateau Figeac, Saint-Emilion 2005, Saint-Emilion, Bordeaux, France
Torbreck RunRig 2006, Barossa Valley, South Australia

Port
Graham’s Single Harvest Tawny Port 1979, Douro Valley, Portugal
10033852-FC ME & IS_12 JAN 19
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Old 22nd January 2019, 12:00 PM   #15
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Default EK 432 SIN-BNE January 2019

January 2019
Emirates First Class
EK 432 Singapore to Brisbane

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

Confit duck with curried pineapple
Poached prawn and guacamole tartlet
Parmesan and truffle arancino

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



Chicken Soup
With barley, leeks and green peas


Soto ayam
Indonesian spicy chicken soup with rice noodles and egg

Traditional Arabic Mezze
A spread of local savory dishes including houmous, moutabel, muhammara, labneh, artichoke salad, Arabic salad, stuffed vine leaves, lmab kibbeh, cheese sambousek and spinach fatayer

Smoked Salmon
With pickled potatoes, caper berries, and herb crème fraiche

Smoked Duck
Served chilled with mango jelly, pickled beetroot and asparagus

Salad
Seasonal leaves served with your choice of toppings and dressing

Main Course
Coconut braised beef short ribs
With star anise and ginger, served with creamed potato and sautéed broccolini

Roasted Salmon
With puy lentil salad, sauce vierge and seasonal vegetables

Ayam goreng kunyit
Malaysian-style fried chicken with turmeric, served with green bean sambal and nasi lemak with coconut pandan

Rigatoni with parmesan velouté
Garnished with seasonal greens

Grilled tiger prawns
Dressed with lemon and herbs, served with pappardelle



Side Dishes
Lyonnaise potatoes
Saffron rice
Blanched green beans
Steamed carrots

All our meals are served with freshly baked and toasted bread

Dessert
Sticky Date Pudding
With butterscotch sauce and orange salad



Milk chocolate Delice
With chocolate shortbread and raspberry coulis



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
Smoked salmon and cream cheese
Chicken with mayonnaise
Roast beef
Egg mayonnaise

Hot Snacks
Penne with tomato and basil sauce
Topped with parmesan herb crumbs

Chicken katsu roll
Wholemeal roll filled with breaded chicken and kewpie mayonnaise, served with Asian coleslaw



Asian Chicken Salad
Chicken poached in soy marinade, served with coleslaw, chilled rice noodles and palm sugar dressing

Dessert
Selection of pastries
New York cheesecake, fruit tart, chocolate brownie, and lemon meringue tart

Instant cup noodles are available at any time

You can still order hot meals up to 1hr and 30minutes before we land.
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