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  • FEB 2016

    SQ012 - Singapore to Tokyo

    Lunch- Hanakoireki
    Exclusively created by Yoshihiro Murata of Kikunoi, Kyoto

    Sakizuke: Seafood and Vegetable Tossed With Mustard Miso
    Sunomono: Torched Puffer Fish, Chrysanthemum Leaf and Flower
    Shiizakana: Yam, Onion and Carrot Terrine
    Men: Udon With Garnishes
    Ha Sun: Stuffed Lotus Root with Mustard, Persimmon Mochi with Mochi Powder; Miso Marinated Tofu with Pomegranate, Cod Roe Terrine, Daikon Mullet Roe, Chrysanthemum Leaf
    Takiawase: Braised Turnip, Gluten, Carrot, Rape Blossom, Crab Sauce
    Kuchitori: Anago Sushi, Pickled Ginger
    Yakimono: Grilled Duck Breast, Balsamico, Potato and Lily Bud Paste, Grill Leek
    Gohan: Vinegared Rice with Salmon Flakes, Salmon Roe, Egg Julienne, Snow Peas, Seaweed, Marinated Turnip
    Tome-***: Miso Soup with Nameko Mushroom, Tofu
    Mizugashi: Viennetta Ice Cream With Chocolate Sauce

    Lunch

    Canape: Chicken and Beef Satay With Onion, Cucumber and Spicy Peanut Sauce
    Appetiser: Antipasto
    Main Course: (1) Oven Roasted Stuffed Chicken with Mushroom Duxelles, (2) Lemon Rosemary Crusted Lamb Loin, (3) Braised Cod Fillet in XO Sauce
    Dessert: Caramelized Fresh Banana Mousse Cake
    Cheese: Red cheddar, camembert, and blue stilton served with garnishes
    Fruit
    Bakery
    Pralines
    Coffee and Tea

    Comment


    • FEB 2016

      SQ012 - Tokyo to Los Angeles

      Dinner - Hanakoireki

      Sakizuke: Yuzu Curd, Nabana, Yuba with Yuzu Pepper and Sauce, Tobiko
      Sunomono: Lotus Root with Chilli Cod Roe, Kasugo-Dai Sushi; Egg Yolk Sushi, Conger Eel Burdock Roll, Ginger Stick
      Shiizakana: Omelette with Minced Prawn, Oval Kumquat
      Men: Udon Noodles, Fried Beancurd, Spring Onion, Seaweed and Wasabi
      Ha Sun: Simmered Prawn, Duck Terrine, Broad Bean, Simmered Pink Prawn
      Takiawase: Mountain Vegetable Rolled With Fried Bean Curd; Radish, Water Chestnut, Nabana with Minced Chicken Sauce
      Kuchitori: Vinegared Radish and Carrot Julienne, Wakame, Cucumber; Surf Clam with Egg Yolk Sauce
      Yakimono: Grilled Alfonsino Saikyo Yaki, Smoked Salmon Rolled With Turnip
      Gohan: Flavoured Rice with Salmon
      Tome-***: Miso Soup
      Mizugashi: Sweet Wine Jelly with Fresh Fruits

      Dinner

      Canape: Singapore Chicken and Beef Satay
      Appetiser: Seared Tuna on Nicoise Salad
      Main Course:
      (1) Sauteed Prawn with Ink Noodles in Nolly Prat Sauce,
      (2) Oriental Roasted Chicken,
      (3) Wagyu Beef Sukiyaki
      Dessert: Purple Sweet Potato Cake
      Cheese: Pepper Jack, Bleu Des Neiges and Mimolette Cheeses
      Fruit
      Bakery
      Fine Pralines
      Coffee and Tea

      Delectables

      Noodles:
      (1) Curry Udon with Garnishes
      (2) Ramen with Garnishes
      (3) Wakame Noodles with Garnishes
      Sandwiches:
      (1) Mix Mushroom Roll With Tomato Flavour [Vegetarian]
      (2) German Spicy Sausage Roll
      (3) Bread Ciabatta with Smoked Chicken, Mayonnaise and Lettuce
      Snacks:
      (1) Assorted Nuts
      (2) Chocolate Bar
      (3) Potato Chips
      (4) Demi Cake
      (5) Assorted Biscuits
      (6) Fresh Fruit

      Breakfast - Hanakoireki

      Kuchitori: Rolled Omelette with Crab Meat and Mitsuba, Shredded Burdock and Carrot, Grilled Eggplant and Herring with Sesame Seed
      Yakimono: Grilled Yellowtail Sansho Teriyaki, Grated Radish and Seared Cod Roe, Lotus Root, Soy Sauce
      Takiawase: Fried Bean Curd with Vegetables Roll, Taro, Gluten, Green Beans and Carrot
      Sunomono: Assorted Pickles
      Gohan: Flavoured Steamed Rice with Green Leaves and Dried Baby Sardines
      Tome-***: Miso Soup

      Breakfast

      To Start With: Juices Freshly Squeezed or Chilled, a choice of orange, apple, or tomato
      Fruit
      Appetiser:
      (1) Fruit Granola
      (2) Bircher Muesli
      (3) Fruit Yoghurt
      (4) Natural Yoghurt
      Main Course:
      (1) Braised Udon Noodles
      (2) Spinach Omelette
      Assorted Rolls and Breakfast Pastries
      Coffee and Tea

      Comment


      • FEB 2016

        SQ011 - Los Angeles to Tokyo

        Dinner - Hanakoireki

        Sakizuke: Monk Fish Liver, Grated Radish with Red Pepper Paste, Baby Spinach with Sesame Seeds
        Sunomono: Albacore Sashimi Salad with Citrus Dressing
        Shiizakana: Japanese Style Omelette, with shredded green onion, simmered burdock
        Men: Udon Noodles with Garnishes
        Ha Sun: Simmered Shrimps, Black Beans in Zucchini Cup
        Takiawase: Simmered Shiitake Mushroom FLower, Burdock, Konnyaku, Carrot, Sugar Snap
        Kuchitori: Assorted Pickles
        Yakimono: Beef Sukiyaki, Shirataki Noodle and Vegetables
        Gohan: Steamed Rice with Cod Roe
        Tomewan: Miso Soup with Turnip
        Mizugashi: Coconut Ice Cream with candied shaved coconut

        Dinner

        Appetiser
        Smoked Salmon with Crabmeat Salad with tarragon mayonnaise
        Main Course
        (1) Seared Lamb Loin with Natural Jus, accompanied by ratatouille, asparagus and fondant potato
        (2) Roast Duck Cantonese Style, with plum sauce with vegetables and fried rice
        (3) Sauteed Seafood, with vegetable, potatoes and creamy garlic sauce
        Dessert
        Chocolate Truffle Ice Cream with mango salad
        Cheese
        Camembert, Roquefort and Vella Dry Jack Cheeses
        served with dried apricot, grapes, walnuts and crackers
        Fruit
        From the Basket
        From The Bakery
        Assorted Rolls and Gourmet Bread
        Pralines Petit Four
        Fine Pralines
        Hot Beverage
        Coffee and Tea


        Delectables

        Noodles
        (1) Kitsune Udon, with prawn and garnishes
        (2) Noodles with Chicken and Black Mushroom
        (3) Vegetarian Noodles, with Asian greens, spring onions and red chilli

        Sandwiches
        (1) Spinach Tortilla with Assorted Vegetables Wrap
        (2) Ciabatta Sandwich, with grilled chicken and cheddar cheese
        (3) Randy's Donuts

        Snacks
        (1) Assorted Nuts
        (2) Chocolate Bar
        (3) Potato Chips
        (4) Fruit Yoghurt
        (5) Assorted Biscuits
        (6) Fresh Fruit


        Light Lunch - Hanakoireki

        Sakizuke: Jelly Mountain Yam, Tonburi Mountain Caviar, Assorted Pickles
        Takiawase: Fried Tofu with Beef Sauce
        Yakimono: Seared Duck with Teriyaki Sauce
        Gohan: Steamed Rice with Sweet Potato
        Tomewan: Miso Soup with Tofu, Egg and Green Onion
        Mizugashi: White Chocolate Cake with Cassis Cream


        Light Lunch

        Appetiser
        Air Dried Beef Carpaccio Style, with pickled onion, shallot, cauliflower and grissini stick:
        Main Course
        (1) Moroccan Spiced Chicken Breast in Anise Jus, with couscous salad and harissa chickpeas
        (2) Shanghainese Style Sea Bass with crabmeat and egg white sauce, seasonal vegetables and fried noodle
        Dessert
        Green Tea Tiramisu
        From The Bakery
        Assorted Rolls and Gourmet Salad
        Hot Beverage
        Coffee and Tea




        SQ011 (DAJ/SRJ/LCJ/DXJ)-4.1 JCL

        Comment


        • FEB 2016

          SQ011 - Tokyo to Singapore

          Dinner - Hanakoireki
          Exclusively created by Yoshihiro Murata of Kikunoi, Kyoto

          Sakizuke
          Persimmon and Vegetables Tossed With Sesame Seed Vinegar
          Sunomono
          Tossed Grilled Maitake, Watercress, Spinach Mackerel and Ginger
          Shiizakana
          Egg Omelette, Seasoned Chrysanthemum Leaf and Flower
          Men
          Udon Noodles, Noodle Sauce, Fried Bean Curd, Wakame Seaweed Spring Onion, Seaweed, Wasabi
          Ha Sun
          Crab Meat Rolled with Turnip, Stuffed Lotus Root with Karashi Mustard
          Skewered Fishball, Shishito Pepper Simmered Prawn and Yam with Minced Quail and Miso Sauce
          Takiawase
          Simmered Duck, Duck Dumpling, Turnip, Carrot, Kujyo-Negi Marinated Spinach, Yuzu Zest
          Kuchitori
          Cod Roe and Black Beans Cake, Toasted Chestnut Mash
          Candied Walnut, Smoked Salmon Rolled with Turnip
          Assorted Pickles
          Yakimono
          Grilled Yellowtail with Sansho Flavour
          Turnip, Chrysanthemum Leaf
          Gohan
          Flavoured Rice with Chicken
          Tomewan
          Miso Soup with Tofu, Spring Onion and Nameko
          Mizugashi
          Pumpkin Mousse with chantilly cream


          Dinner

          Canape
          Singapore Chicken and Beef Satay
          with onion, cucumber and spicy peanut sauce
          Appetiser
          Asparagus, Mizuna Salad
          with foie gras, duck confit, and apple balsamic dressing
          Main Course
          (1) Roasted Beef Fillet with Red Wine Glace and Caramelized Shallots, served with asparagus ragout, young vegetables and potato pancake
          (2) Teriyaki Chicken Roll, served with sweet potato, eggplant, green peas, carrot and steamed rice with mushrooms
          (3) Baked Fillet of Cod, in sambal sauce, seasonal vegetables and steamed rice
          Dessert
          Chestnut Ice Cream with Chocolate Sauce
          Cheese
          Pepper Jack, Bleu Des Neiges and Mimolette Cheeses
          served grapes, crackers and nuts
          Fruit
          From the Basket
          From The Bakery
          Assorted Rolls and Gourmet Bread
          Pralines Petit Four
          Fine Pralines
          Hot Beverage
          Coffee and Tea


          SQ011 (DAJ/SRJ/LCJ/DXJ)-4.1 JCL

          Comment


          • SQ324 SIN-AMS May 2016





            My past and future travels

            My Travel Map

            Comment


            • SQ323 AMS-SIN May 2016





              My past and future travels

              My Travel Map

              Comment


              • SQ 16 SIN-ICN-SFO June 2016

                June 2016
                Singapore Airlines Business Class
                SQ 16 Singapore to Seoul Incheon

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

                Appetizer
                Antipasto Plate
                Marinated king prawn and boconcini with grilled vegetable and basil pesto

                Main Course
                *Roasted Garlic Salmon Fillet
                Petit pois, fine beans, red capsicum and aigrelette sauce
                Exclusively created by Georges Blanc, Vonnas
                Or
                Dak Jjim
                Korean stewed chicken with vegetables and steamed rice
                Or
                Seared Lamb Loin with natural jus
                Served with broccoli, cherry tomato and mashed pumpkin
                A healthier choice – lower in carbohydrates
                Or
                Singapore Beef Noodle Soup
                Popular local dish of rice noodles in rich beef broth with sliced beef and bean sprouts
                A popular local fare dish

                Dessert
                Movenpick Mint Chocolate Ice Cream
                With Mango coulis and tuile
                Or
                Raspberry Mascarpone cake

                Cheese
                Selection of Cheeses
                Emmenthal, garlic cream and smoked Mozzarella 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 of flavored olive oil

                Pralines Petit Four
                Fine Pralines

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

                SQ 16 Seoul to San Francisco
                Dinner
                Canapé
                Singapore Chicken and Lamb Satay
                With onion, cucumber and spicy peanut sauce

                Appetizer
                Rougie Duck Foie Gras with Tea Aspic and Ginger
                Served with melba toast and dried apricot chutney

                Main Course
                *Seared Salmon with Cauliflower Puree
                Served with quinoa salad, cherry tomato, mesclun and truffle oil
                Exclusively created by Matt Moran of Aria Restaurant, Sydney
                Or
                Korean Braised Short Rib of Beef
                With jap chae vegetables, steamed rice and kimchi
                Or
                Wok fried chicken in sesame oil with ginger
                With Chinese vegetables and steamed rice
                Or
                Grilled Yorkshire Pork Loin with Sage Jus
                Buttered Vegetables and garlic mashed potato

                Dessert
                Haagen-Dazs Mango Sorbet Ice Cream
                With Fresh fruit salad
                Or
                Chocolate Cherry Fudge Cake
                With Vanilla sauce

                Cheese
                Selection of Cheeses
                Camembert, cheddar and walnut cheeses 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 of flavored olive oil

                Pralines Petit Four
                Fine Pralines

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

                Should you fancy a snack or something more substantial in between your meals, simply make your selection known to us anytime

                Delectable
                Noodles
                Egg Noodles
                With chicken, vegetables and Oriental chicken stock

                Gatsuo Udon
                Local Noodle in soup

                Korean Rice Porridge with Dried vegetables

                Sandwiches
                Roasted Mediterranean Vegetables in Tortilla Wrap
                Ciabatta Bread with Creamy Chicken Salad
                Beef Pastrami and Gherkin Sandwich

                Snacks
                Assorted Nuts
                Chocolate Bar
                Potato Chips
                Assorted Biscuits
                Cereal Bar
                Fresh Fruits

                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

                Raisin Brans
                With skim or full cream milk

                Fruit Yogurt
                Natural Yogurt

                Main Course
                Braised Udon Noodles
                With chicken, leafy greens and Chinese mushrooms
                Or
                Citrus Flavored French Toast
                With chive scramble egg, pork chipolata, vine tomato and honey
                Or
                Baked Crepe Filled with Scrambled Eggs
                Pan-fried veal sausages, marinated tomato and roesti potatoes

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

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

                Served 1.5 hours prior to arrival
                Continental Breakfast
                Served with sliced fresh fruit, freshly squeezed orange juice and bakery

                SQ016 (LXJ/DXJ/SRJ/BCJ)-4.1 JCL

                Wine list
                Champagne
                2007 Taittinger Brut Millesime, Champagne, France

                White
                2013 Balthasar Ress Riesling Kabinett, Rheingau, Germany
                Or
                2014 Selbach Riesling Kabinett Feinherb, Mosel, Germany

                2013 Merryvale Starmont Chardonnay Carneros, Napa Valley, USA

                Red
                2010 Chateau Peyrabon Cru Bourgeois Haut Medoc, Bordeaux, France
                2013 Heirloom Shiraz, Barossa Valley, Australia

                Port
                Taylor’s 10-Year-Old Tawny Port, Portugal

                Comment


                • SQ406:SIN-DEL (Dinner)

                  July 2016

                  dinner

                  Canape
                  Singapore Chicken and Lamb Satay
                  with onion cucumber and spicy peanut sauce

                  Appetiser
                  Duck Foie Graas with "Dacquoise" Coconut and Smoked Duck Breast
                  with burnt fig and balsamic reduction

                  Main Course

                  Jhinga Kalimiri masala, Methi Baigen ki Subzi, Rajma Anardana, Zaituni Pulao
                  Stir fried prawns with peppers, fenugreek and baby brinjal in tomato onion masala, kidney beans stewed with pomegranate and spices, olive rice

                  Palak Paneer, Masala Dal, Sabzi Pulao
                  Cottage cheese in spiced spinach, braised lentils with masala and vegetable rice. Papadum, naan, kachumba salad, yoghurt, indian pickle and mint refresher served with Indian dishes

                  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 selemium both with strong antioxidant properties. This detoxifying salad helps rejuvenate the body on flights

                  Slow Braised Oriental Style Lamb Shank
                  With stir fried vegetables and fried noodles

                  Dessert

                  Chocolate and Cherry Cake
                  with raspberry sauce

                  Lemon-Lime Sorbet

                  Cheese

                  Selection of Cheese
                  Red cheddar, camembert, and blue stilton served with garnishes

                  Fruit

                  From the Basket
                  A variety of fresh fruits

                  From the Bakery

                  Assorted rolls and Gourmet Bread
                  with butter or flavoured virgin olive oil

                  Pralines Petit Four

                  Fine Pralines

                  Hot Beverage

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








                  Review: I thought there has been a tremendous improvement in the offering on this regional sector. Satay has one more stick than usual . And "luxury" product like foie gras is back. Usually it is just the usual prawn salad or scallop salad, not this humongous block of foie. The foie gras appetiser was interesting. The indian selection also has a complexity of flavours. Even the menu reads very long. And the dessert was sumptuous and beautifully presented. Well done.
                  Last edited by SQueeze; 24 July 2016, 05:48 PM.

                  Comment


                  • SQ25 JFK-FRA July 2016



                    Comment


                    • SQ25 FRA-SIN July 2016



                      Comment


                      • SQ 974 SIN-BKK September 2016

                        September 2015
                        Singapore Airlines Business Class
                        SQ 974 Singapore to Bangkok

                        Light Lunch
                        Appetizer
                        Marinated Salmon and Cucumber Salad on Mesclun leaves
                        With citrus dressing

                        Main Course
                        Chicken Stuffed with Chicken Force-Meat
                        Crushed new potatoes, tomato-olive ragout and natural jus
                        Or
                        Pla Kao Lard Prik
                        Thai fried garoupa fillet with three flavor chili sauce, cauliflower, carrot flower, sugar pea and steamed Jasmine rice
                        Or
                        *Roasted Kurobuta Pork Loin
                        Roasted potato, caramelized apple, fine beans, baby carrot and charcutiere sauce
                        Exclusively created by Matt Moran of Aria Restaurant, Sydney

                        Dessert
                        Pineapple Coconut Mousse

                        From the Bakery
                        Assorted rolls and Gourmet Bread
                        With butter or flavored virgin olive oil

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

                        SQ974(LZJ)-2.1 JCL

                        Wine List
                        Champagne
                        Charles Heidsieck Brut Reserve, Champagne, France

                        White Wines
                        2013 Jean Marc Brocard Chablis Saint Claire, Burgundy, France
                        2014 Yealands Estates Sauvignon Blanc, Marlborough, New Zealand

                        Red Wines
                        2010 Chateau Loudenne Cru Bourgeois, Medoc, Bordeaux, France
                        2013 Marchesi de Frescobaldi Tenuta di Castiglioni Toscana IGT, Italy

                        Port
                        Dow’s Ten-Year-Old Tawny Port, Portugal

                        Comment


                        • SQ 977 SIN-BKK September 2016

                          September 2015
                          Singapore Airlines Business Class
                          SQ 977 Bangkok to Singapore

                          Light Dinner
                          Appetizer
                          Thai Style Assorted Seafood Salad
                          With meclun leaves

                          Main Course
                          *Roasted Chicken Breast
                          With chicken jus, leek puree, oyster mushroom and baby carrot
                          Exclusively created by Matt Moran of Aria Restaurant, Sydney
                          Or
                          Kra Pau Moo
                          Thai style pork with fresh basil, vegetables omelette and steamed rice
                          Or
                          Pan Fried Fillet of Snapper
                          With vegetable Medley, angle hair pasta and tomato sauce

                          Dessert
                          Orange Truffle Cake

                          From the Bakery
                          Assorted rolls and Gourmet Bread
                          With butter or flavored virgin olive oil

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

                          977(DZJ)-2.1JCL

                          Wine List
                          Champagne
                          Charles Heidsieck Brut Reserve, Champagne, France

                          White Wines
                          2013 Jean Marc Brocard Chablis Saint Claire, Burgundy, France
                          2014 Yealands Estates Sauvignon Blanc, Marlborough, New Zealand

                          Red Wines
                          2010 Chateau Loudenne Cru Bourgeois, Medoc, Bordeaux, France
                          2013 Marchesi de Frescobaldi Tenuta di Castiglioni Toscana IGT, Italy

                          Port
                          Dow’s Ten-Year-Old Tawny Port, Portugal

                          Comment


                          • SQ 291 SIN-CBR-WLG September 2016

                            September 2015
                            Singapore Airlines Business Class
                            SQ 291 Singapore to Canberra

                            Sleeper Service
                            Main Course
                            *Beef Hor Fun
                            Chinese style work-fried rice noodles with beef and gravy
                            A popular local fare dish

                            *Roasted Chicken Breast
                            With apricot and pistachio sausage, green peas, chicken veloute
                            Exclusively created by Matt Moran of Aria Restaurant, Sydney

                            Griddled Chocolate Chip Pancakes
                            With wild cherry compote, honey and ricotta cheese

                            American Breakfast
                            Crepe with scrambled eggs, pan-fried pork sausage
                            Marinated tomato, sautéed mushrooms and roasted potatoes
                            Bread Selection with preserves and yogurt

                            Continental Breakfast
                            Assorted Breads with preserves

                            Fruit
                            Selection of sliced fresh fruits

                            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
                            SQ291 (CMJ-LZJ)-3.1 JCL

                            SQ 291
                            Canberra to Wellington
                            Light Lunch
                            Appetizer
                            Salad of Colossal Crab
                            Served with mango, baby spinach and citrus dressing

                            Main Course
                            *Pork Belly Stew with Chorizo Sausage, Chickpea and Tomato
                            Served with warm quinoa
                            Exclusively created by Matt Moran of Aria Restaurant, Sydney
                            Or
                            Local Grass Fed Beef Fillet in Mustard-Herb Crust with Red Wine Sauce
                            Braised red cabbage with bacon, green beans and roasted potatoes
                            Or
                            Grilled Chicken with Singapore Style Chili Sauce
                            Stir-fried vegetables medley and steamed Jasmine rice

                            Dessert
                            Belgian Chocolate Mousse Cake

                            Cheese & Fruit
                            Assorted Cheese & Fruit
                            White Savourine Log, Maffra Red Wax Cheddar and Tarwin Blue with fruits and garnishes

                            From the Bakery
                            Assorted Bread rolls and Gourmet Bread
                            With butter or flavored virgin olive oil

                            Hot Beverage
                            Coffee and Tea
                            A wide selection of flavors is available in the beverage section
                            SQ 291 (CMJ-LZJ)-3.1 JCL

                            Wine List
                            Champagne
                            Charles Heidsieck Brut Reserve, Champagne, France

                            White Wines
                            2014 Selbach Riesling Kabinett Feinherb, Mosel, Germay
                            2014 Devil’s Lair Hidden Cave, Margaret River, Australia

                            Red Wines
                            2012 Chateau Belle-Vue Cru Bourgeois Haut Medoc, Bordeaux, France
                            2013 Robert Oatley Shiraz, McLarren Vale, Australia

                            Port
                            Dow’s Ten-Year-Old Tawny Port, Portugal

                            Comment


                            • SQ 292 WLG-CBR-SIN September 2016

                              September 2015
                              Singapore Airlines Business Class

                              SQ 292 Wellington to Canberra
                              Light Dinner

                              Appetizer
                              Classical Gravalax
                              Cured Salmon, mesclun salad, pickled cucumber and mustard dill dressing

                              Main Course
                              *Roasted Beef Short Rib
                              With cornbread pudding and smoked tomato butter
                              Exclusively created by Suzanne Goin of Los Angeles, A.O.C. and Tavern, Los Angeles
                              Or
                              Roasted Chicken with Pineapple-Barbecue Sauce
                              Accompanied by baby vegetables and roasted potatoes
                              Or
                              Stir-Fried Sambal Prawns
                              Chinese greens, carrots and steamed coconut rice

                              Dessert
                              Kipiti Rum and Raisin Ice Cream
                              Drizzled with chocolate sauce and toasted almond flakes

                              Cheese & Fruit
                              Assorted Cheese & Fruit
                              Kapiti Camember, Kahurangi Blue and Aged Cheddar with fruits and garnishes

                              From the Bakery
                              Assorted rolls and Gourmet Bread
                              With butter or flavored virgin olive oil


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

                              SQ292 (DZJ-CMJ)-3.1 JCL

                              September 2016
                              SQ 292 Canberra to Singapore

                              Sleeper Service
                              Main Course
                              Local Prosciutto Ham with Feta Cheese Salad
                              Roasted vegetables, mesclun leaves, and balsamic vinaigrette

                              *Confit of Chicken
                              With Swiss chard bread pudding, currants and pinenuts
                              Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles

                              Braised Ee Fu Noodles
                              With prawns, fish, scallops and leafy green s

                              American Breakfast
                              Vegetable frittata, pan-fried veal sausage, cherry tomato and sautéed mushroom
                              Bread Selection with preserves and yogurt

                              Continental Breakfast
                              Assorted Breads with preserves

                              Fruit
                              Selection of sliced fresh fruits

                              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

                              SQ 292(DZJ-CMJ)-3.1 JCL

                              Wine List
                              Champagne
                              Charles Heidsieck Brut Reserve, Champagne, France

                              White Wines
                              2014 Selbach Riesling Kabinett Feinherb, Mosel, Germay
                              2014 Devil’s Lair Hidden Cave, Margaret River, Australia

                              Red Wines
                              2012 Chateau Belle-Vue Cru Bourgeois Haut Medoc, Bordeaux, France
                              2013 Robert Oatley Shiraz, McLarren Vale, Australia

                              Port
                              Dow’s Ten-Year-Old Tawny Port, Portugal

                              Comment


                              • SQ866 SIN-HKG Sept 2016



                                My past and future travels

                                My Travel Map

                                Comment

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