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Old 7th June 2016, 11:54 PM   #616
hclee01
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Default SQ833: PVG to SIN (JUN 2016)









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Old 25th August 2016, 08:35 PM   #617
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Default

anyone has sample F menu for SQ 237 to Melbourne? Thanks
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Old 30th October 2016, 11:07 PM   #618
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Default SQ 286 AKL-SIN October 2016 First Class

October 2015
Singapore Airlines First Class

SQ 286 Auckland to Singapore

Lunch
Matt Moran’s acclaimed Australian cuisine is a delightful combination of the freshest seasonal produce, signature eclecticism and timeless elegance. He brings to you his recommendation for a most exquisite dining experience in the sky.

Matt’s choice

Appetizer
Marinated Lobster with Mint Pea Mousse
Served with lime powder and watercress

Soup
Roasted Red Capsicum and Tomato Soup
With goat cheese and oregano

Main Course
Grilled Wakanui Beef Fillet with Chimichurri Salsa
Roasted cherry vine tomato, Portobello mushroom and potato

Dessert
Chocolate Delice
With Vanilla Ice Cream and Pumpkin Seed Praline

Lunch
Canapé
Singapore Chicken and Beef Satay
With onion, cucumber and spicy peanut sauce




Appetizer
Chilled Malossol Caviar
With Melba toast and condiments

*Marinated Lobster with Mint Pea Mousse
Served with lime powder and watercress


Soup
*Roasted Red Capsicum and Tomato Soup
With goat cheese and oregano

Clear Chicken Soup
With Chinese black mushroom and bamboo pith


Salad
Salad of Mizuna, Red Radicchio, Cherry Tomatoes and Candied Walnuts
With choice of
Balsamic and extra virgin olive oil dressing or
Citrus yogurt dressing


Main Course
* Grilled Wakanui Beef Fillet with Chimichurri Salsa
Roasted cherry vine tomato, Portobello mushroom and potato


Tamarind Fried Prawns
Served with stir-fried vegetable, sambal chili sauce and coconut rice

Braised Lamb Shank with Roasted Garlic Thyme Sauce
Sautéed Vegetable Medley and Potato

Murgh Rogan Josh, Bengali Khatta Begun, Tadka Moong Dal, Pulao
Braised Chicken in spiced yogurt sauce, sweet & sour eggplant, tempered gram stew and saffron basmati rice

Dessert
*Chocolate Delice
With Vanilla Ice Cream and Pumpkin Seed Praline

Warm Lemon Tart
With passion fruit mascarpone cream


Cheese
Selection of Cheeses
Brie, Kahurangi blue, Camembert and aged Cheddar with garnishes


Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Pralines Petit Four
Fine Pralines
* Exclusively created by Matt Moran of Aria Restaurant, Sydney

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

Delectables
Noodles
Beehoon Noodles
With Chinese greens, black mushroom and vegetable stock

Egg Noodles
With prawns, vegetables and Oriental chicken stock

Nama Udon Noodles
With chicken, black mushroom and Oriental Chicken Stock

Sandwiches
Sanfran Loaf Sandwich with Swiss Cheese, Rocket Leaves and tomatoes
Panini with Roasted Chicken and Sundried Tomato Tapenade
Seeded Sourdough with Roasted Beef, Gherkin, Tomato and Red Pepper Relish

Snacks
Assorted Nuts
Chocolate Brownie
Muesli Slice
Potato Chips
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheeses
Brie, Kahurangi blue, Camembert and aged Cheddar with garnishes

Light Dinner


Appetizer
Paprika Prawns with Vegetable Medley Salad
Orange balsamic jelly, cucumber ribbon and crème fraiche


Main Course
*Seared Chicken Breast with Natural Jus
Barley risotto, broccolini and enoki mushroom


“Osso Bucco” Style Braised Beef Short Rib
Accompanied with cauliflower puree, baby spinach and natural jus

Baked Salmon Fillet in Teriyaki Sauce
Served with vegetables and wheat flour noodles

Dessert
*Moscato Jelly
With Mango and lychee salad, crème fraiche


Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
* Exclusively created by Matt Moran of Aria Restaurant, Sydney

SQ286 (LXP-SNP-DCP)-4.1 FCL

Wine List
Champagne
2006 Dom Perignon Brut, Champagne, France
Krug Grande Cuvee

White Wines
2015 Dog Point Sauvignon Blanc, Marlborough, New Zealand
2012 Jean-Marc Brocard Chablish 1er Cru Beauregard AOC, Burgundy, France

Red Wines
2013 Clonkakilla O’Riada Shiraz, Canberra, Australia
Or
2012 Penfolds RWT Shiraz, Barossa Valley, Australia

2004 Chateau Leoville Poyferre, Saint Julien, Bordeaux, France
2010 Louis Latour Corton-Grancey Grand Cru, Cote de Beaune, France

Port
Graham’s 20 Year Old Port, Duoro Valley, Portugal
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Old 30th October 2016, 11:08 PM   #619
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Default SQ 26 SIN-FRA Suite Class October 2016

October 2015
Singapore Airlines Suite Class

SQ 26 Singapore to Frankfurt

Supper
One of Los Angeles’ most beloved chefs and winner of the James Beard award, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity.

Suzanne’s Choice
A menu specially designed for our nonstop flight to San Francisco for a complete dining experience in the sky.

Starter
Lobster Salad
With fava beans, avocado, bacon, corn and cherry tomato

Soup
White Bean Soup
With spinach leaves, crème fraiche and hazelnut garlic dressing

Main Course
Bistecca California
Grilled Beef Tenderloin with potato puree and peperonata

Dessert
Crème Fraiche Panna Cotta
With marinated strawberries and fresh mint leaf

Supper

Appetizer
*Lobster Salad
With fava beans, avocado, bacon, corn and cherry tomato

Malossol Caviar and Marinated Scallops
With vegetable confit, lemon vinaigrette

Soup
* White Bean Soup
With spinach leaves, crème fraiche and hazelnut garlic dressing

Double Boiled Chicken Soup
With Chinese herbs and mushroom

Main Course
* Bistecca California
Grilled Beef Tenderloin with potato puree and peperonata

Fried Hokkien Mee
A popular local fare of noodles cooked with prawns, squid and pork

Assorted Sushi
Served with pickled ginger, wasabi and soy sauce

Skinless Chicken skewers served with Barley and Porcini Salad, Light Sage Jus
The plump chewy grains of barley are a good source of B vitamin like niacin and critical mineral like selenium both with strong and antioxidant properties. This detoxifying salad helps rejuvenate the body on flights.

Dessert
* Crème Fraiche Panna Cotta
With marinated strawberries and fresh mint leaf

Cheese
Selection of Cheeses
Red cheddar, Camembert, blue Stilton and boursault with garnishes

Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Exclusively created by Suzanne Goin of Los Angeles, A.O.C. and Tavern, Los Angeles

Delectables
Noodles
E Fu Noodles
With chicken, black mushroom and Oriental Chicken Stock

Bee Tai Mak
With prawns, vegetables, and Oriental Chicken Stock



Kawy Teow Noodles
With Chinese greens, black mushroom and vegetable stock

Sandwiches
Roasted pumpkin, Feta Cheese and Sundried tomatoes Sandwich
Warm Sandwich with Thai Style Chicken and Tom Yum Spread
Ciabtatta with Garlic Prawn, Lollo Rosso and Pesto

Snacks
Assorted Nuts
Toblerone Chocolates
Potato Chips
Crunchy Granola Oat and Honey Bar
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheeses
Red cheddar, Camembert, blue Stilton and boursault with garnishes

Before Touch Down


To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato


Fruit
Selection of Sliced Fresh Fruits


Appetizer
Cornflakes
With Skim or Full cream milk

Granola with Greek Yogurt
And cherry compote


Fruit yogurt
Natural Yogurt

Main Course
Khan Thom
Thai rice porridge with pork and minced pork ball

Selection of Dim Sum
Steamed radish cake, scallop dumpling, pork siew mai, prawn har gow, vegetable dumpling




Berries Pancakes
With strawberry compote and whipped cream

Fresh Eggs
Prepared baked, scrambled or boiled
With gruyere cheese, cherry tomato and mesclun salad
Choice of lobster potato hash or chicken sausage

From the Bakery
Assorted Bread Rolls and Breakfast Pastries
Served with selection of butter and fruit preserves

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ026 (SBP-SNP-BBP-BRP-LCP)-4.1 FCL
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Old 30th October 2016, 11:08 PM   #620
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Default SQ 26 FRA-JFK Suite Class October 2016

SQ 26 Frankfurt to New York JFK

Brunch
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato

Fruit
Selection of Sliced Fresh Fruits

Appetizer
Cornflakes
With Skim or Full cream milk

Bircher Muesli
Rolled oat soaked in milk, natural yogurt, dried fruit and nuts

Fruit yogurt
Natural Yogurt

Main Course
Rice Noodle Soup
With sliced beef and leafy vegetables

Seafood in Thai Red Curry
With Asian Vegetables and Steamed Rice

Pan Roasted Duck Breast in Sour Cherry Jus
With sautéed green beans, pumpkin, mushroom and gnocchi

Fresh Eggs
Prepared baked, scrambled or boiled
With Brie cheese, cherry tomato and mesclun
Choice of bacon or chicken sausage

Dessert
Cake Cappuccino Crème
With chocolate star anise sauce

From the Bakery
Assorted Bread Rolls and Croissants
Served with selection of butter and fruit preserves

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

Light Lunch
Appetizer
Warmed Spiced Tomato Soup
With cauliflower mustard and smoked salmon

Main Course
*Veal Loin with Smoked ham and Asiago cheese
Shaved celeriac, natural jus, and pumpkin puree
Exclusively created by Carolo Cracco of Ristorante Cracco, Milan

Fish Congee
Sliced fish fillet in rice porridge with Chinese crullers

Roasted Stuffed Chicken with Cheese and Cold Tabbouleh salad
With olive oil and lemon dressing

Dessert
Pumpkin Blackberry Cake with Berry Sorbet

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

SQ026 (SBP-SNP-BBP-BRP-LCP)-4.2 FCL

Wine List
Champagne
2006 Dom Perignon Brut, Champagne, France
Krug Grande Cuvee

White Wines
2012 Matanzas Creek Winery Chardonnay, Sonoma County, California USA
2013 Bischofliches Weignut Trier Piesporter Goldtropfchen Riesling Kabinett, Mosel, Germany

Red Wines
2013 Clonkakilla O’Riada Shiraz, Canberra, Australia
Or
2012 Penfolds RWT Shiraz, Barossa Valley, Australia

2007 Chateau Rauzan-Segla, Margaux, France
2011 Louis Jadot Clos Vougeot Grand Cru, Cote de Nuits, France

Port
Graham’s 20 Year Old Port, Duoro Valley, Portugal
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Old 1st November 2016, 08:06 AM   #621
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Default SQ 26 SIN-FRA-JFK November 2016 Suite Class

November 2015
Singapore Airlines Suite Class

SQ 26 Singapore to Frankfurt

Supper
One of Los Angeles’ most beloved chefs and winner of the James Beard award, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity.

Suzanne’s Choice
A menu specially designed for our nonstop flight to San Francisco for a complete dining experience in the sky.

Starter
Crab Meat Salad in Chili Lime Salsa
With avocado, roasted baby beetroot and crème fraiche

Soup
Corn Chowder with Bacon
And poblanos pepper, chili flakes and fingerling potatoes

Main Course
Bistecca California
Grilled Beef Tenderloin with potato puree and peperonata

Dessert
Warm Caramelized Chocolate Bread-Butter Pudding
With dark chocolate sorbet

Supper

Appetizer
* Crab Meat Salad in Chili Lime Salsa
With avocado, roasted baby beetroot and crème fraiche

Malossol Caviar with Duck Foie Gras
Served with waldorf salad and mesclun

Soup
* Corn Chowder with Bacon
And poblanos pepper, chili flakes and fingerling potatoes

Double Boiled Chicken Soup
With bamboo piths and mushroom

Main Course
* Bistecca California
Grilled Beef Tenderloin with potato puree and peperonata

#Teochew Style Pomfret Porridge
Rice porridge cooked with sliced pomfret fillet and ginger garnished with fried shallot, dried sole and spring onion

Cobb Salad
Warm chicken with avocado, Roquefort cheese, boiled egg and bacon
Served with red wine vinegar and olive oil dressing

Chicken and Lamb Satay
Renowned Singapore Favorite
Served with ketupat rice, onion, cucumber and spicy peanut sauce

Dessert
* Warm Caramelized Chocolate Bread-Butter Pudding
With dark chocolate sorbet

Cheese
Selection of Cheeses
Farmer, tete de moine, cambozola and chaume with garnishes

Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Exclusively created by Suzanne Goin of Los Angeles, A.O.C. and Tavern, Los Angeles

SQ026 (SBP-SNP-BBP-BRP-LCP)-1.1 FCL

Delectables
Noodles
Nama Udon Noodles
With chicken, black mushroom and Oriental Chicken Stock

Egg Noodles
With prawns, vegetables, and Oriental Chicken Stock

Beehoon Noodles
With Chinese greens, black mushroom and vegetable stock

Sandwiches
Ciabatta with Portobello Mushrooms, Emmenthal Cheese and Duxelle Mayonnaise
Warm Foccacia with Roasted Beef, Onion Jam, and Cheddar Cheese
Panini with Roasted Chicken and Sundried Tomato Tapenade

Snacks
Assorted Nuts
Milk Chocolate Bars
Potato Chips
Dried Fruit
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheeses
Farmer, tete de moine, cambozola and chaume with garnishes

SQ026 (SBP-SNP-BBP-BRP-LCP)-1.2 FCL

Before Touch Down

To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato

Fruit
Selection of Sliced Fresh Fruits
Appetizer
Cornflakes
With Skim or Full cream milk

Granola with Greek Yogurt
And berry compote

Fruit yogurt
Natural Yogurt

Main Course
#Singapore Beef Noodle Soup
Popular local dish of rice noodles in rich beef broth with sliced beef and bean sprouts

Nasi Lemak
Coconut flavored rice with prawn in sambal sauce, boiled egg, marinated chicken and peanuts

Warm Belgian Waffles
With berry compote, ricotta cheese and maple syrup

Fresh Eggs
Prepared baked, scrambled or boiled
With mozzarella cheese, sliced heirloom tomato and pesto sauce
Choice of ham and bacon or chicken sausage

From the Bakery
Assorted Bread Rolls and Breakfast Pastries
Served with selection of butter and fruit preserves

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ026 (SBP-SNP-BBP-BRP-LCP)-1.3 FCL

*Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles
#Teochew Food Promotion

SQ 26 Frankfurt to New York JFK




Brunch
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato

Fruit
Selection of Sliced Fresh Fruits


Appetizer
Cornflakes
With Skim or Full cream milk

Bircher Muesli
Rolled oat soaked in milk, natural yogurt, dried fruit and nuts

Fruit yogurt
Natural Yogurt


Main Course
Khao Tom Pla
Thai rice porridge with fish

Braised Rice Noodles
With Shredded chicken in hoisin sauce

Grilled Beef Fillet with herb Butter
Served with green beans and gratinated potato

Fresh Eggs
Prepared baked, scrambled or boiled
With Manchego cheese, cherry tomato and mesclun
Choice of bacon or chicken sausage

Dessert
Warm Chocolate Orange Crepe
With macadamia nut ice cream, Grand Marnier flavored orange sauce


From the Bakery
Assorted Bread Rolls and Croissants
Served with selection of butter and fruit preserves


Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

SQ026 (SBP-SNP-BBP-BRP-LCP)-1.1 FCL

Light Lunch
Appetizer
Tian of Alaskan Crab
With avocado, salmon roe, quail egg and basil oil


Main Course
*Seared Iberico Pork Loin with Quince Paste and Jus
Served with savoy cabbage, sous-vide cold red apple wedges and artichoke
Exclusively created by Carolo Cracco of Ristorante Cracco, Milan


Seafood and Rice Noodles Soup
Kway teow noodles with prawns, fish and vegetables in chicken broth

Chicken Stuffed with Ricotta Cheese-Spinach and Natural Jus
Served with ratatouille and mashed potato

Dessert
Warmed Pumpkin Tarte
With blackberry sorbet and spice crumbles


From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil


Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

SQ026 (SBP-SNP-BBP-BRP-LCP)-1.2 FCL

Wine List
Champagne
2006 Dom Perignon Brut, Champagne, France
Krug Grande Cuvee

White Wines
2012 Matanzas Creek Winery Chardonnay, Sonoma County, California USA
2013 Bischofliches Weignut Trier Piesporter Goldtropfchen Riesling Kabinett, Mosel, Germany

Red Wines
2013 Clonkakilla O’Riada Shiraz, Canberra, Australia
Or
2012 Penfolds RWT Shiraz, Barossa Valley, Australia

2007 Chateau Rauzan-Segla, Margaux, France
2011 Louis Jadot Clos Vougeot Grand Cru, Cote de Nuits, France

Port
Graham’s 20 Year Old Port, Duoro Valley, Portugal

Last edited by Carfield; 4th November 2016 at 03:47 AM..
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Old 8th November 2016, 01:47 PM   #622
Pinkfloyd
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Default

SQ632 SIN-HND Nov 2016







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God must have been a ship owner, he placed the raw materials far from where they are needed and covered two-thirds of the earth with water...

Last edited by Pinkfloyd; 8th November 2016 at 03:19 PM..
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Old 21st November 2016, 04:03 AM   #623
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Default SQ51 MAN-IAH October 2016

MANCHESTER TO HOUSTON

LUNCH

Canape
Singapore Chicken and Lamb Satay
With onion, cucumber and spicy peanut sauce

Appetiser
Antipasto
Marinated scallop with roasted capsicum, endive wrapped in parma ham and mozzarella on tomato

Country Terrine with Mesclun Salad
A coarsely textured terrine of beef, pork & veal garnished with baby carrot, Cep mushroom and extra virgin olive oil

Cream of White Mushroom with Saffron
And garlic bread crisp

Double Boiled Chicken Soup
With red dates and wolfberries

Salad

Salad of Rucola, Mesclun, Olives, Cherry Tomato and Shaved Parmesan
With choice of
Balsamic and extra virgin olive oil dressing or Honey mustard dressing

Main Course
Extra Virgin Olive Oil Flavoured Lobster
With seafood consomme, baby vegetable and potato

Oriental Style Braised Beef Cheek
Stir-fried vegetable, shitake mushroom and egg fried rice

Grilled Chicken Breast with Sage Jus

Served with mediteranean vegetables and buttered gnocchi

Dessert
Tartelette Au Citron Meringuee
Lemon meringue tart with candied walnut

Panna Cotta
With strawberry salad

Cheese
Selection of cheese
Brie, black bomber cheddar, cashel blue and ginger spice served with garnishes

Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavoured olive oil

Pralines Petit Four
Fine Pralines

Beverage
Coffee and Tea
A selection of flavours is available in the beverage section

LIGHT DINNER

Appetiser
Mediterranean Style Hot Smoked Salmon Salad
With mesclun, pickled vegetables and herb vinaigrette

Main Course
Braised Pork Cheek in Red Wine
Caramelised apple, asparagus and mashed potato with savoy cabbage

Stir-Fried Prawn in Ginger Garlic Sauce
With vegetables and egg noodle

Lamb Masala
Marinated slow-cooked lamb in spices, jalfrezi vegetables, pickled vegetable and pilaf rice

Dessert
Orange Creme Brulee
With marinated orange and grapefruit segment

Fruit
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of better or flavoured olive oil

Beverage
Coffee and Tea
A wide selection of flavours is available in the beverage section
__________________
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Old 10th January 2017, 09:11 AM   #624
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Default SQ 52 SIN-MAN First Class January 2017

January 2017
Singapore Airlines First Class
SQ 52 Singapore to Manchester

Supper
Matt Moran’s acclaimed Australian cuisine is a delightful combination of the freshest seasonal produce, signature eclecticism and timeless elegance. He brings to you his recommendation for a most exquisite dining experience in the sky.

Matt’s choice

Appetizer
Iberico Ham
With celeriac remoulade and Kalamata olives

Soup
Potato and Leek Soup
With truffle oil cream, hazelnut oil dressing

Main Course
Spaghetti with Prawns and Squids
With asparagus and marjoram

Dessert
Moscato Jelly
With lychee and mango salad

Appetizer
Malossol Caviar and Pave of Balik Salmon
With asparagus and crème fraiche

Iberico Ham
With celeriac remoulade and Kalamata olives
Exclusively created by Matt Moran of Aria Restaurant, Sydney

Soup
Potato and Leek Soup
With truffle oil cream, hazelnut oil dressing
Exclusively created by Matt Moran of Aria Restaurant, Sydney

Fish Maw Soup
Thick Superior pork soup with fish maw served with black vinegar
Teochew Food Promotion

Main Course
Spaghetti with Prawns and Squids
With asparagus and marjoram
Exclusively created by Matt Moran of Aria Restaurant, Sydney

Kway Chap
Thin broad rice noodle in light soy sauce broth served with braised duck, pork, egg, bean curd and peanuts accompanied with chai beh and vinegar chili sauce
Teochew Food Promotion

Cobb Salad
Warm chicken with avocado, Roquefort cheese, boiled egg and bacon
Served with red wine vinegar and olive oil dressing
A Deliciously Wholesome choice

Assorted Sushi
Served with pickled ginger, wasabi and soy sauce

Dessert
Moscato Jelly
With lychee and mango salad
Exclusively created by Matt Moran of Aria Restaurant, Sydney

Cheese
Selection of Cheese
Farmer, tete de moine, cambozola and chaume served with garnishes

Fruit From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

Delectable
Noodles
Ee-Fu Noodles with black mushrooms and Oriental chicken stock
Bee Tai Mak with Prawns, vegetables and Oriental chicken stock
Kway Teow with Chinese greens, black mushroom and vegetable stock

Sandwiches
Ciabatta with Portobello Mushroom, Emmenthal Cheese and Duxelle Mayonnaise
Warm Focaccia with Roasted beef, Onion jam and Cheddar Cheese
Panini with Roasted Chicken and Sundried tomato Tapenade

Snacks
Assorted Nuts
Milk Chocolate Bar
Potato Chips
Dried Fruit
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheese
Farmer, tete de moine, cambozola and chaume served with garnishes

Breakfast
To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple, or tomato

Fruit
Selection of Sliced Fresh Fruits

Appetizer
Cornflakes with skim or full cream milk
Bircher Muesli with Fruit
Fruit Yogurt
Natural Yogurt

Main Course
Teochew Style Pomfret Porridge
Rice Porridge cooked with sliced pomfret fillet and ginger garnished with fried shallot, dried sole and spring onion
Teochew Food Promotion

Belgium Waffle with Mascarpone Cheese
Strawberries and blueberry in raspberry coulis and maple syrup

Selection of Dim Sum
Steamed radish cake with pork, spareribs with black bean, scallop dumpling, vegetarian spinach dumpling and hark ow

Fresh Eggs
Prepared baked, scrambled or boiled
With bocconcini cheese, cherry tomato, sundried tomato pesto, and mesclun
Choice of veal sausage or bacon & salmon hash

From the Bakery
Assorted Bread Rolls and Breakfast Pastries
Served with butter and fruit preserve

Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
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Old 10th January 2017, 09:12 AM   #625
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Default SQ 52 MAN-IAH First Class January 2017 Part 1

9V-SWT in Manchester - very foggy morning



SQ 52 Manchester to Houston

Lunch
Regarded as one of the few Grand Masters of French cuisine, three-star Michelin chef Georges Blanc blends time-honored tradition and modern innovation to bring to life flavors of the season. He brings to you his recommedations for a most exquisite dining experience in the sky.

Georges’ Choices
Appetizer
Mackerel Brandade
With dried fruits, vegetable couscous, asparagus and artichoke

Soup
Veloute of Pumpkin
With prawns and crème fraiche

Main Course
Roasted Lamb Loin in Tarragon Jus
With eggplant caviar, zucchini and roasted potatoes

Dessert
Pistachio Crème Brulee
With marinated Morello cherries

Lunch
Canape
Singapore Chicken and Lamb Satay
With onion, cucumber and spicy peanut sauce



Appeitzer
Duck Liver Terrine and Rillette
Garnish with apricot compote, mesclun lettuce


Mackerel Brandade
With dried fruits, vegetable couscous, asparagus and artichoke
Exclusively created by Georges Blanc, Vonnas

Soup
Veloute of Pumpkin
With prawns and crème fraiche
Exclusively created by Georges Blanc, Vonnas


Cantonese Lotus Root Soup
With peanuts and pork

Salad
Salad of Rucola, Mesclun, Olvies, Tomatoes and Shaved Parmesan
With choice of
Balsamic and extra virgin olive oil dressing or Honey Mustard dressing


Main Course
Roasted Lamb Loin in Tarragon Jus
With eggplant caviar, zucchini and roasted potatoes
Exclusively created by Georges Blanc, Vonnas

Stir-fried Beef Oriental Style
Beef in oriental black pepper sauce, seasonal vegetables and fried rice

Grilled Salmon Fillet with Mussel-Saffron Sauce
Served with selected green vegetables and potato

Cantonese Style Roasted Duck
With plum sauce, Chinese greens, carrots and steamed rice


Dessert
Pistachio Crème Brulee
With marinated Morello cherries
Exclusively created by Georges Blanc, Vonnas

Opera Cake
With coffee ice cream and fruits salad

Cheese
Selection of Cheese
Brie, Black Bomber Cheddar, Cashel Blue, and Ginger spice served with Garnishes


Fruit From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil


Pralines Petit-Four
Fine Pralines


Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

Delectable
Noodles
Beehoon Noodles with Chinese greens, black mushroom and vegetable stock
Kway Teow with chicken, black mushroom and Oriental chicken stock
Egg Noodles with prawns, vegetables and Oriental chicken stock

Sandwiches
Baguette Sandwich with Mozzarella, Tomato and Herb
Ciabatta with Olive Butter, Smoked Salmon and Sundried tomato
Warm Focaccia with Chicken Salad and Pesto

Snacks
Assorted Nuts
Chocolate Bar
Potato Chips
Assorted Butter Biscuits
Cookies
Fresh Fruits
Selection of Cheese
Brie, Black Bomber Cheddar, Cashel Blue, and Ginger spice served with Garnishes
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Old 10th January 2017, 09:13 AM   #626
Carfield
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Default SQ 52 MAN-IAH First Class January 2017 Part 2 & Wine List

Light Dinner



Appetizer
Marinated Prawn with Nicoise Salad
Tomatoes, green beans, hard-boiled egg, black olives, and potato



Main Course
Braised Beef Cheek in Rich Broth with Vegetable Pot Au Feu
Served with carrot, potato, wild mushroom, green peas and turnip
Exclusively created by Georges Blanc, Vonnas



Pan Seared Sea Bass Fillet in Red Wine Sauce
With confit of fennel, baby carrot and crushed fingerling potato

Salt Baked Chicken
With ginger sauce, Chinese vegetables and mushroom fried noodle

Dessert
Raspberry Floating Island with Citrus Tea
Softly poached meringue with raspberry and earl grey tea infused raspberry sauce
Exclusively created by Georges Blanc, Vonnas



Fruit From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section


SQ052 (SBP-SNP-BBP-LXP-SNP-DCP)-3.1 FCL

Champagnes and Wines

Champagne
2006 Dom Perignon Brut, Champagne, France
Krug Grande Cuvee, Champagne, France

White Wines
2012 Matanzas Creek Winery Chardonnay, Sonoma County, California USA
2013 Bischofliches Weingut Trier Piesporter Goldtropfchen Riesling Kabinett, Mosel, Germany

Red Wines
2004 Chateau Leoville Poyferre, Saint Julien, Bordeaux, France
2012 Penfolds RWT Shiraz, Barossa Valley, Australia
2010 Louis Latour Corton-Grancey Grand Cru, Cote de Beaune, France

Port
Graham’s 20-Year-Old Port, Duoro Valley, Portugal
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