PART 1E finally in the aircraft lunch
From the whole cabin i got my appetiser as first. It was definetly all seafood. Shrimp and fish on a skewer. It tasted very nice and it was soft not at all rubbery.
It came along with a refreshing tissue
2 FA came by with the trolley and prepared the satay for serving. In the meantime my Singapore Sling was replenished with a new one, it is indeed a nice drink! Sr. would have had an extra helping for Satay, he urged me to find when in Singapore the recipe of the heavenly peanut sauce
Prelude:
Satay
With onion, cucumber and spicy peanut sauce
After it was cleared i took a look at the magazines in the racks, these are the titles available:
Water glasses were filled and I opted for the Villa Franz Riesling 2006 white wine. The other wines were white Saint Veran Rives de Longsault 2005 and red Chateau Ramafort 2002 Medoc and Rive Barvera 2004 Piedmont.
Starter
Airdried beef with mixed pickles
Smoked Salmon salad
A steward passed by with the breadbasket on offering were Focaccia, soft buns, breadsticks and garlic bread.
The glasses of wine and water were generously topped up and then we got our main.
Main
BTC: Grilled chicken breast in herb sauce with ratatouille and mashed potatoes
Seafood meal: grilled fish with vegatables
Other mains to choose from the English / Dutch menu were:
Finale
Raspberry cream cake (very creamy!)
Gourmet cheese with garnishes
As i'm normally go only for cheese on my pizza only, i tried the French cheese. It was nice and perfect with the appricots.
Gourmet coffees
Cafe Royal: Lightly sweetened coffee with a touch of XO
Marge Simpson would attest: " this is much better then any household chores!"
After the trays were cleared, hot towels were handed out to fresh up.
It was time for duty-free and after that cabin lights were dimmed and it was time for a snooze.
From the whole cabin i got my appetiser as first. It was definetly all seafood. Shrimp and fish on a skewer. It tasted very nice and it was soft not at all rubbery.
It came along with a refreshing tissue
2 FA came by with the trolley and prepared the satay for serving. In the meantime my Singapore Sling was replenished with a new one, it is indeed a nice drink! Sr. would have had an extra helping for Satay, he urged me to find when in Singapore the recipe of the heavenly peanut sauce
Prelude:
Satay
With onion, cucumber and spicy peanut sauce
After it was cleared i took a look at the magazines in the racks, these are the titles available:
- Business Traveller
- Newsweek
- Times
- Changi Magazine
- Scubadiver
- Businessweek
- Action Asia
- Forbes
- Wealth
- Icon
- Dutch Elle wonen
- Dutch Flair
- And something Chinese
Water glasses were filled and I opted for the Villa Franz Riesling 2006 white wine. The other wines were white Saint Veran Rives de Longsault 2005 and red Chateau Ramafort 2002 Medoc and Rive Barvera 2004 Piedmont.
Starter
Airdried beef with mixed pickles
Smoked Salmon salad
A steward passed by with the breadbasket on offering were Focaccia, soft buns, breadsticks and garlic bread.
The glasses of wine and water were generously topped up and then we got our main.
Main
BTC: Grilled chicken breast in herb sauce with ratatouille and mashed potatoes
Seafood meal: grilled fish with vegatables
Other mains to choose from the English / Dutch menu were:
- Roasted lam loin (by chef Matthew Moran of Sydney's Ara restaurant)
- Stir fried prawns with macademia
- Hor mok pla Thai fish
- Seared chicken breast
Finale
Raspberry cream cake (very creamy!)
Gourmet cheese with garnishes
As i'm normally go only for cheese on my pizza only, i tried the French cheese. It was nice and perfect with the appricots.
Gourmet coffees
Cafe Royal: Lightly sweetened coffee with a touch of XO
Marge Simpson would attest: " this is much better then any household chores!"
After the trays were cleared, hot towels were handed out to fresh up.
It was time for duty-free and after that cabin lights were dimmed and it was time for a snooze.
Comment