SQ First Menus

[MAN Flyer]

SQ961 CGK-SIN August 2014

dinner FROM JAKARTA TO SINGAPORE

MAIN COURSES
Beef Stik Malay Style
Beef steak served with vegetables in coconut cream and steamed rice

Baked herb crusted gindara cod on a bed of warm potato salad and cherry tomato

Stir fried rice vermicelli with chicken, prawns and vegetables

DESSERT
Rhubarb crumble with vanilla sauce and mixed berries

FRESH FRUIT
A selection of fresh fruit

FROM THE BAKERY
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread

HOT BEVERAGES
A selection of gourmet coffees & fine teas

[indianocean]

LUNCH SQ 333 CDG-SIN

MENU AUGUST 2014

CANAPES
Satay
With onion, cucumber and spicy peanut sauce



APPETISERS
Chilled malossol caviar
With melba toast and condiments



Maine lobster with fennel salad and orange (exclusively created by Carlo Cracco of Ristorante Cracco, Milan)



SOUPS
Puree of bean and pasta soup (Carlo Cracco)

Pork broth with peanuts and black-eye beans

SALAD
Endive and Romaine salad with roasted bell pepper, feta cheese and kalamatta olives
Sour cream and dill dressing
Sherry vinaigrette

MAIN COURSES
Seared lamb chop with jus, artichoke stuffed with ham, egg and anchovy, lamb lettuce (Carlo Cracco)

Wok seared pork tenderloin
in black pepper sauce, asparagus, red bell pepper, mushrooms and fried rice



Roast peppered chicken with gravy, ratatouille and potatoes

Indian fish curry, spicy vegetables and pilaff rice

FINALE
White cassata (Carlo Cracco)
Goat cheese ricotta cheese cassata with candied orange

Chocolate and caramel lingot
with mixed berries and red currant



Roquefort, Tome Blanche, camembert and Chevre long cendre
with dried apricots, grapes, nuts and crackers

Fresh fruits in season

A selection of gourmet coffees & fines teas served with pralines

[SQueeze]

SQ833: PVG-SIN

dinner menu SHANGHAI TO SINGAPORE

Zhu Jun's Choice

Pork shoulder cured in wine soy sauce
Okra stuffed with chinese yam
Marinated conch with tangerine peel and chili

---

Double-boiled young cabbage and seaweed in superior broth

--

Braised baby abalone with preserved vegetable, oven-baked sesame chicken
Wok fried black mushroom and bamboo shoots in dried shrimp roe
Egg white fried rice

--

Chilled snow pear and hams in loquat herb syrup


Canapes

Satay
with onions, cucumber, and spicy peanut sauce

Appetisers

Goose liver foie gras with smoked duck, citrus salad and balsamic dressing

Warm scallop and mushroom ragout in puff pastry

Soups

Cream of cauliflower with smoked salmon and chives

Salad

Rocket leaves with cherry tomato and parmesan cheese
Creamy French dressing
Balsamic and virgin olive oil dressing

Main Courses

Pan-roasted chicken stuffed with spinach and cheese, sautéed vegetable, roasted potatoes and herb jus

Wok-fried prawn with dried chillies, chinese greens, mushroom, capsicum and noodles

Seared tournedos of beef with black pepper sauce, roasted vegetables and potatoes

Finale

Warmed stone fruit crumble pie with vanilla ice cream

Selection of Camembert, Boursin garlic and Emmental cheeses served with nuts and crackers

Fresh fruits in season

A selection of gourmet coffees & fine teas served with pralines


Review:
I had the Zhu Jun's choice and my goodness, it was one of the most horrible food I ever had. Only the hasma dessert was great. Pictures coming up on an upcoming trip report.

[young]

hi does anyone have a recent sin-cdg menu in R? SQ336 (previously 334). Thanks!

[SMK77]

SQ has added a new red wine to its First Class offerings. The 2010 Penfols RWT Shiraz is an excellent new addition to the sometimes boring red wine selection. Thumbs up!

[MAN Flyer]

SQ308 SIN-LHR October 2014

breakfast FROM SINGAPORE TO LONDON

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

Fresh fruit plate

STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or granola with honey yoghurt and berries compote
Plain or fruit yoghurt

WHOLESOME BEGINNINGS
Lobster noodle soup
Egg noodles in lobster stock garnished with sliced lobster and bean sprouts

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

Scotch eggs with roasted tomato salsa, asparagus spear, potato and bacon

Fresh eggs prepared on-board (baked, boiled or scrambled)
With your choice of chicken sausage, grilled salmon, vine ripened tomato, mushroom and toasted muffin

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

FINALE
A selection of gourmet coffees & fine teas

lunch FROM SINGAPORE TO LONDON

CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Chilled malossol caviar
With melba toast and condiments

Poached Boston lobster
caviar, quail egg and Russian salad

SOUPS
Sweetcorn puree soup with spiced coconut cream

Pork broth with snow fungus and black mushrooms

SALAD
White asparagus, semi dried cherries and pistachio, baby lettuces and aged feta cheese
Dill mustard dressing
Balsamic dressing

MAIN COURSES
Baked cod with miso paste, endamame puree, roasted radicchio and daikon pickles

Braised garoupa in garlic chilli sauce, stirfried chinese vegetables and fried noodles

Beef fillet Rossini
Truffle sauce, green bean with almond, vine-ripened tomato and gratin potatoes

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

FINALE
Pinacolada sorbet, sago-coconut cream, poached pineapple, palm sugar caramel

Chocolate and banana cake
with fruit salad and vanilla sauce

Selection of farmer cheese, walnut cheese, red cheddar and bresse bleu cheeses
served with garnishes

Fresh fruits in season

A selection of gourmet coffees & fine teas served with pralines

[MAN Flyer]

SQ327 MAN-MUC-SIN November 2014

refreshment FROM MANCHESTER TO MUNICH

STARTERS
Fruit medley with quark cheese

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

Vegetable frittata with grilled bacon, chicken sausage and tomato

FINALE
A selection of gourmet coffees & fine teas

lunch FROM MUNICH TO SINGAPORE

CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Chilled malossol caviar
With melba toast and condiments

*Tiger prawns with fennel salad and orange

SOUPS
*Pumpkin soup with amaretto and balsamic vinegar

Oriental beef broth with mushrooms, tofu and carrot

SALAD
Salad of red oak, frisee, coral lettuces garnished with endive, toasted walnut and dried cranberry
Hazelnut vinaigrette
Yoghurt herb dressing

MAIN COURSES
*Seared sirloin in red wine sauce with lemon rind, celeriac puree, turnip and red chicory

Chicken in spicy coconut curry with spiced vegetables and steamed rice

Salmon with pike perch crust, lobster sauce, spinach, tomato and saffron risotto

Braised pork noodles soup with Chinese greens and mushroom

FINALE
*White cassata
Goat cheese ricotta cassata with candied orange

Warm pear-blackberry tarte with spiced crumbles and chocolate ice cream and blackberry coulis

Fougerus, morbier, goat cheese and steinsalzkase served with grapes, nuts and crackers

Fresh fruits in season

A selection of gourmet coffees & fine teas served with pralines

breakfast FROM MUNICH TO SINGAPORE

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

Fresh fruit plate

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

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

Warm Belgium waffle with mixed berries compote and whipped cream

German breakfast
Cold cuts of cooked ham, beef pastrami, local cheese and fresh eggs prepared on-board

Fresh eggs prepared on-board (baked, boiled or scrambled)
With your choice of smoked salmon, chicken sausage, goude cheese, mesclun and roesti potatoes

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 Carlo Cracco of Ristorante Cracco, Milan

[MAN Flyer]

SQ221 SIN-SYD November 2014

dinner FROM SINGAPORE TO SYDNEY

APPETISERS
Chilled malossol caviar
With melba toast and condiments

*Farro salad with Lobster
grapefruit, orange, braised fennel and white balsamic dressing

SOUPS
Sunchoke soup with cold cauliflower custard, pear compote, citrus jelly and candied orange peel

Fish maw and Chinese Yunnan ham soup

SALAD
Salad of baby spinach, arugula and green frissee garnished with sundried tomato and olive
Balsamic and virgin olive oil dressing
Japanese style creamy sesame dressing

MAIN COURSES
*Stuffed veal loin with wild mushroom, marsala wine sauce, baby spinach, pearl onion and potato-leek puree

Seared lamb loin kebab with herb tomato sauce, broccolini, zucchini, Spanish onion and bell pepper

Stir fried chicken with pine nuts, seasonal vegetables and fried noodles

Southern fried chicken with pine nuts, seasonal vegetables and fried noodles

FINALE
*Gotham "Black"
Chocolate cremeux with vanilla cream, chocolate sorbet and cherry compote

Apple-raisin crepes in Cointreau with vanilla sauce

Selection of brie, mild cheddar, blue cheese and Havarti cheese served with garnishes

Fresh fruits in season

A selection of gourmet coffees & fine teas served with pralines

continental breakfast FROM SINGAPORE TO SYDNEY

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

FROM THE BAKERY
Breakfast pastries and bakery with preserves-honey
Croissant, zucchini-cinnamon bread, lemon curd Danish, multi grain loaf and chicken curry puff

FINALE
A selection of gourmet coffees & fine teas

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

[MAN Flyer]

SQ232 SYD-SIN November 2014

lunch FROM SYDNEY TO SINGAPORE

APPETISERS
Chilled malossol caviar
With melba toast and condiments

*Western Australia rock lobster with salmon roe
quail egg and Russian salad

SOUPS
*Split pea soup with ham hock, chives and drizzled with olive oil

Hot and sour soup
Szechuan style mild spicy and sour soup garnished with shrimps, shredded chicken, beancurd and vegetables

SALAD
Salad of mesclun with asparagus, south cape goat cheese, dried ranberry, pistachio nuts
Balsamic and virgin olive oil dressing
Thousand island dressing

MAIN COURSES
Seared wagyu sirloin with café de paris butter, potato puree with cavalo nero, broccolini and roasted cherry tomato

Stir fried prawns with garlic-ginger soya sauce, pak choi, red capsicum and fried rice

Indian style lamb shank Korma with spiced vegetables and basmati rice

Chicken with lemon-ricotta stuffing in tomato jus, tapenade and fondant potatoes

FINALE
*Chocolate marquise with caramelised peanut and orange sauce

Summer bread pudding with vanilla sauce

Milawa blue, Milawa King river gold, Milawa brie and Milawa goat with cracker and garnishes

Fresh fruits in season

A selection of gourmet coffees & fine teas served with pralines

refreshment FROM SYDNEY TO SINGAPORE

LIGHT BITES
Chicken congee
Sliced chicken in rice porridge with Chinese cruellers

Warm walnut bread sandwich with beef pastrami, Swiss cheese and coleslaw served with gherkin and roasted fingerling potatoes

FINALE
A selection of gourmet coffees & fine teas

*Exclusively created by Matthew Moran of Aria Restaurant, Sydney

[HUGE AL]

Indian style lamb shank Korma with spiced vegetables and basmati rice

That lamb shank is simply OUTSTANDING!

[YK@HKG]

SQ285 SIN-AKL 16 December 2014

dinner FROM SINGAPORE TO AUCKLAND

Create your gastronomic experience from our selection of tantalising options

CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Combination of balik style salmon with marinated prawn, tomato salad

*Crabmeat salad in chili-lime salsa, avocado, roasted baby beet and creme fraiche

SOUPS
*Corn chowder with poblanos pepper, bacon and fingerling potatoes

Double-boiled chicken soup with gingseng

SALAD
Baby lettuces, roasted peat, semi dried cherry, hazelnut and gorgonzola cheese
Lemon vinaigrette
Creamy Italian dressing

MAIN COURSES
*Grilled US rib eye of beef with artichoke-potato hash and black olive chimichurri

Gaeng phrik pla
Thai style red curry fish, stir fried chye sim with garlic and steamed jasmine rice

**Christmas roasted turkey
with citrus stuffing, fingerling potato, brussel sprout, mashed sweet potato and chicken jus

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

FINALE
*Bitter sweet chocolate torta
with whipped mascarpone and hazelnut in caramel

**Christmas pudding with brandy cherry ice cream, red currant, and brandy sauce

Selection of brie, mild cheddar, blue cheese, and havarti cheese served with garnishes

Fresh fruits in season

A selection of gourmet coffees & fine teas served with pralines


light-bites FROM SINGAPORE TO AUCKLAND

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
Beehon with black mushroom, cabbage, in rich Oriental vegetable soup

Egg noodles with prawns, garnishes and Oriental chicken broth

Nama udon with chicken, Chinese greens, and Oriental Chicken broth

SANDWICHES
Foccacia with smoked salmon
red onion, capers, iceberg and sour cream cheese spread

Warm ciabatta with terriyaki pork
sauteed onion and butter spread

***Pannini with zucchini and capsicum
lollo rosso, cheddar cheese and olive oil mayo spread

SNACKS
Cashew nuts, honeyed walnuts or macadamia nuts

Chocolate bar

Chips

Savoury snacks

Assorted biscuits

Fresh fruit

Assorted cheese with garnishes


breakfast FROM SINGAPORE TO AUCKLAND

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

Fresh fruit plate

STARTERS
Choice of cereals or yoghurt
Kellogg's Special "K" with milk or Birchermuesli
Plain or fruit yoghurt

WHOLESOME BEGINNINGS
Khao Thom Talay
Thai rice porridge with seafood

Selection of dim sum
Steamed radish cake, scallop dumpling, beancurd roll, beef dumpling, and prawn siew mai

Griddled pancake with roasted pineapple, mixed berry mascarpone and honey

Fresh eggs prepared on-board (baked, boiled or scrambled)
With your choice of pork 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 Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles
** From The Epicurean Gallery, featuring the ingredients of the season
***Specially prepared meatless selection

[MAN Flyer]

SQ328 SIN-MUC-MAN November 2014

supper FROM SINGAPORE TO MUNICH

APPETISERS
Malossol caviar with lobster-fennel salad

Crabmeat salad in chilli-lime salsa, avocado, roasted baby beet and crème fraiche

SOUPS
Yellow tomato soup with heirloom cherry tomato, chilli and cilantro

Clear Oriental chicken broth with bamboo fungus, black mushrooms and tofu

MAIN COURSES
Rack of lamb
with Skordalia, lima beans puree, cucumber yoghurt salad and lamb jus

Steamed Chilean bass with Oriental spices in paper bag
With vegetable-mushroom and udon noodles

Seared wagyu sirloin in red wine sauce, carrot, asparagus, parsnip and roasted red skin potatoes

Khao thom kai le moo
Thai style rice porridge with chicken, pork meatballs and fish cake

FINALE
Vanilla pod de crème with spanish chocolate, narcona almond and sugar cookie

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

Fresh fruits in season

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

Fresh fruit plate

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

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

Warm Belgium waffles with fresh strawberries, berry compote, maple syrup and mascarpone cream

Selection of dim sum
Glutinous rice parcel with chicken and pork sausage, har kow, pork siew mai, vegetable dumpling and lobster dumpling

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

refreshment FROM MUNICH TO MANCHESTER

STARTERS
Bircher museli with berry compote and fresh berries

LIGHT BITES
Beef kway teow soup
Rice noodles in rich beef broth garnished with sliced beef and Chinese greens

Crepe with chive-scrambled egg, mushroom, asparagus and pork sausage

FINALE
A selection of gourmet coffees & fine teas

[jimmyneurone]

SQ12 SIN-NRT December 2014 *Christmas*

lunch FROM SINGAPORE TO TOKYO

CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Duck foie gras with port wine jelly, shaved fennel-orange salad and golden raisins

Warm langoustine and morel mushroom fricasee in puff pastry

SOUPS
Creamy pumpkin soup
with hazelnut cream

Chicken soup with Chinese mushrooms and bamboo shoot

SALAD
Green frisee, red oaks and coral lettuces with assorted tomatoes
Honey mustard lime dressing
Yuzu miso dressing

MAIN COURSES
Panfried veal medallion with forest mushroom sauce, asparagus, cherry tomato and roesti potatoes

*Christmas roasted turkey
with citrus stuffing, fingerling potato, brussel sprout, mashed sweet potato and chicken jus

Seafood "hobayaki", roasted chestnut and steamed rice

FINALE
Christmas pudding with brandy cherry ice cream, red currant, and brandy sauce

Selection of camembert, Boursin garlic cream cheese, smoked scamorza and emmenthal cheeses served with garnishes

Fresh fruits in season

A selection of gourmet coffees & fine teas served with pralines

*From The Epicurean Gallery, featuring the ingredient of the season.

Kyo-kaiseki

ICHINO-ZEN
Sakizuke
Simmered abalone with carrot, daikon, white sesame in tosazu jelly, monkfish liver with chilli and ginger, spring onion, ponzu jelly
Miso marinated crabmeat, snow crab, wakami, sudachi lime

Mukozuke
Marinated red snapper with kelp, daikon sprouts and chrysantemum flower served with plum sake jelly sauce

OSHINOGI
Chilled udon noodle with garnishes
Salmon kaban sushi, herring with kelp plum flavoured tofu
Wild vegetable stem

FUTAMONO
Lily bud dumpling with quail meat, baby radish, carrot, kinome

NINO-ZEN
Yakimono
Grilled pomfret with plum flavoured jelly, chrysanthemum leaf
Duck sansho miso yaki, red miso sauce, grilled leek

Gohan
Steamed rice with ikura, tamago, nori, mitsuba, yuzu
Assorted pickles
Turnip soup with clam, fishcake and spinach stem

MIZUGASHI
Persimmon jelly, fresh fruits and sliced persimmon in syrup

[YK@HKG]

SQ286 AKL-SIN 21 December 2014

lunch FROM AUCKLAND TO SINGAPORE

Create your gastronomic experience from our selection of tantalising options

CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
*Smoked duck marinated with tapenade and capers, sherry vinaigrette

Chilled malossol caviar
With melba toast and condiments

SOUPS
*Cream of mussel soup
with tomatoes and prawn salpicon

Chicken broth with Korean gingseng

SALAD
Salad of frisee and witllof, garnished with marinated baby artichoke, ligurian olives and semi dried tomato
Balsamic coriander dressing
Blue Cheese dressing

MAIN COURSES
*Slow roasted lamb shank navarin
with mashed potato, artichoke, green peas, miniature yellow capsicum, asparagus, and red wine sauce

Braised chicken with mushroom in oyster sauce
with vegetables and fried rice

***Christmas roasted turkey
with citrus stuffing, fingerling potato, brussel sprout, mashed sweet potato and chicken jus

Gaeng Kari Kung
Thai style prawn in yellow curry, seasonal vegetables and steamed rice

DESSERTS
*Opera cake with mocca sauce

***Yuletide log cake
with vanilla ice cream and berries coulis
for the spirit of Christmas

CHEESES
Kapiti traditional brie, Pakiri beach blue,
Kapiti Camemebert, Kapiti Havarti with dried fruit, nuts and crackers

FRUITS
Fresh fruits in season

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


light-bites FROM AUCKLAND 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
Beehon with black mushroom, cabbage, in rich Oriental vegetable soup

Egg noodles with prawns, garnishes and Oriental chicken broth

Nama udon with chicken, Chinese greens, and Oriental Chicken broth

SANDWICHES
Sour dough loaf
roast beef, onion chutney and gherkin sandwich

Chilli and corn loaf
[Itomato and cheese with pesto sandwich[/I]

SNACKS
Cashew nuts, honeyed walnuts or macadamia nuts

Chocolate bar

Chips

Savoury snacks

Assorted biscuits

Fresh fruit

Assorted cheese with garnishes


light meal FROM AUCKLAND TO SINGAPORE

Lean back and unwind with our simple yet delightful culinary selection

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

MAIN COURSES
** Roasted pork chop, natural jus, warm white bean and mushroom salad, carrot puree

Grilled Harmony chicken breast
Gratin potato, grilled asparagus, courgettes, cherry tomato
Thyme red wine jus and herb butter

Braised Hapuka
in garlic sauce, steamed vegetables and ee fu noodles

DESSERT
Chocolate delice
Plum compote and passionfruit cream

FINALE
A selection of gourmet coffees & fine teas

* Exclusively created by George Blanc, Vonnas
** Exclusively created by Matthew Moran of Aria Restaurant, Sydney
*** From The Epicurean Gallery, featuring the ingredients of the season

[MAN Flyer]

SQ15 ICN-SIN January 2015

dinner FROM SEOUL TO SINGAPORE

CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Tian of tuna tartar with yuzu jelly and cucumber

Duck liver terrine and smoked duck breast with mesclun and port wine jelly

SOUPS
Ham hock broth with savoy cabbage and quail egg

Boogau guk
Korean dried Pollack soup with tofu and turnip

SALAD
Mizuma with shaved fennel and cherry tomato
Ranch dressing
Balsamic and extra virgin olive oil dressing

MAIN COURSES
Seared cod fillet with cold sauce vierge, Jerusalem artichoke and baby spinach

Ssambab
**Korean grilled beef fillet with dipping sauce, seasoned vegetable and steamed rice, kimchi and seaweed soup on the side

Stirfried chicken with eringi mushrooms, chinese vegetable and steamed rice

Sautéed prawns in herb sauce
grilled asparagus, baby carrots, bell peppers and gratin potatoes

FINALE
Chocolate and earl grey cream, caramel biscuit ice cream and candied kumquat

Korean traditional rice cake
with persimmon walnut roll and fruit skewers

Camembert, cheddar and blue cheeses served with dried fruit, grapes and cracker

Fresh fruits in season

A selection of gourmet coffees & fine teas served with pralines

**This was the best beef fillet I have had on any flight other than the old days of BD long haul with the on board chef!