SQ First Menus

[Carfield]

SQ 981 BKK to SIN January 2009

SQ 981 BKK-SIN January 2009
First Class
Wine List
Champagnes
Dom Perignon 2000

White Wines
Rudeshemier Riesling Spatlese 2006 Rheingau Balthasar Ress
Or
Reichsgraf Von Kesselstatt Piesporter Goldtropfchen Riesling Kabinett 2005 Mosel-Saar-Ruwer
Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils

Red Wines
Chateau Leoville-Poyferre 2001 Saint-Julien
Chianti Classico 2001 Castello Di Brolio

Port
Graham’s 20 Years Old Tawny Pot Portugal

Dinner from Bangkok to Singapore
http://share.shutterfly.com/action/w...8QbNHDNy5bqMfQ
Appetizer
Pla Kung
Prawn Salad Thai style

Main Courses
*Roasted lamb rack with rosemary jus, ratatouille, pesto sauce and fondant potatoes
*Exclusively created by Mathew Moran of Aria Restaurant, Sydney
Or
Thai chili scallops with basil, seasonal vegetables and rice
Or
Braised plum duck with seasonal vegetables and local noodles

Fruits
Fresh Fruits of the Season

Finale
A selection of gourmet coffees and fine teas
SQ 981C SIN-BKK (D3F) 175-1.1 01 FC

[Carfield]

SQ 602 SIN to ICN January 2009 with link

Singapore Airlines
SQ 602 SIN-ICN January 2009
First Class
Wine List
Champagnes
Dom Perignon 2000
Krug Grande Cuvee

White Wines
Rudeshemier Riesling Spatlese 2006 Rheingau Balthasar Ress
Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils

Red Wines
Chateau Leoville-Poyferre 2001 Saint-Julien
Castello di Fonterutoli 2004 Chianti Classico

Port
Dow’s 20 Years Old Tawny Pot Portugal

Sleeper service from Singapore to Seoul
http://share.shutterfly.com/action/w...8QbNHDNy5bqMdY
To allow you a longer period of undisturbed rest, please let us know your preference for the following meal service options:
To be served your meal after take-off
Or
To be served your meal about 2 hours before arrival

Your Choice of:
Singapore Beef Noodle Soup
Popular local dish of rice noodles in rich beef broth with sliced beef and bean sprouts

Smoked salmon cheese melt
Warm brioche bread with hot smoked salmon and cheddar cheese served with salad and asparagus soup

Selection of Dim Sum
Lotus leaf rice, beancurd roll with cheese, har kow, lobster dumpling and char siew so

American Breakfast
Fruit yogurt
Freshly prepared eggs with chicken sausage or smoked salmon, roasted vine-ripened tomato, fresh mushrooms and roesti potatoes
Bread selection with preserves

Continental Breakfast
Assorted breads with preserves

Your meal will be served with a selection of fresh fruits

Finale
A selection of gourmet coffees & teas
SQ 602C SIN-ICN (CF1) 108-1.1 01 FC

[Loran]

SQ1 SFO-HKG-SIN Jan 2009

I've been lurking here for a while, and don't get to fly SQ as often as I'd like, but I can finally contribute back a little. And this post doesn't really count, but I'll have better menus shortly.

I'm posting this more as a data point: the menu on Jan 5 was the exact same as in Post #279 of this thread. Nothing was different, which was good, since I really enjoyed the beef kway teow soup.

For those who are interested, the wines were
White:
Cloudy Bay Sauvignon Blanc 2007 Marlborough New Zealand
Sonoma Cutrer Chardonnay 2005 Russian River, California

Red:
Chateau Leoville-Poyferre 2001 Saint-Julien
Dry Creek Cabernet Sauvignon 2005 Dry Creek Valley, California

[SQflyergirl]

Thanks for the update Loran

[Loran]

SQ12 SIN-NRT-LAX Jan 2009

lunch From Singapore to Tokyo

Create your gastronomic experience from our selection of tantalising options.

Canapes
Satay
With onion, cucumber and spicy peanut sauce


Appetisers
Balik salmon fillet served with classic garnishes

Anti pasto
Parma ham, prosciutto duck breast and duckliver terrine served with fig


Soups
Tom yum kung
Spicy Thai soup with prawn and lemon grass

Puree of vegetables soup


Salad
Caesar salad
Romaine lettuce with bacon, parmesan cheese, croutons and anchovy-garlic dressing


Main Courses
Wok-fried beef in black pepper sauce with garlic, French bean with dried shrimp in XO sauce, fish noodle with bean sprout

Exclusively created by Sam Leong of Tung Lok Group, Singapore

Lobster thermidor
Gratinated lobster with mushrooms in brandy sauce, young carrots, button mushrooms, grilled capsicums, and buttered rice

Pan fried chicken breast served with creamy morel sauce, braised Savoy cabbage with bacon and anise seeds, gourmet potato

Spinach and ricotta cheese ravioli served with tomato herb sauce, sautéed ceps, arugula


Desserts
Mango, soursop and raspberry sorbet with fresh raspberry and sesame tuile


Cheeses
Selection of camembert, sundried tomato cream cheese, smoked scamorza and emmenthal chesses served with garnishes


Fruits
Fresh fruits in season


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


Kyo-kaiseki

Sakizuke
Herring roe with kelp, vegetable dressing

Ha-Sun
Prawn and halfbeak egg yolk sushi, fish cake, riverfish, rolled kelp, sour plum jelly

Mukouzuke
Marinated sea bream with “tosazu” jelly, radish, yam

Men
Cold noodles

Dainomono
Sea urchin glaced tilefish, sweet potato, black bean

Takiawase
Simmered cod roes, yam, gluten, snow peas

Suzakana
Abalone, seaweed, “yamato” yam

Gohan & Kounomono
Steamed rice with sesame seed

Tome-***
Gluten in white miso soup
(I don't know why the second word turns into asterisks, but it should be w-a-n)

Mizugashi
Dessert


dinner from Tokyo to Los Angeles

Create your gastronomic experience from our selection of tantalising options.

Canapes
Satay
With onion, cucumber and spicy peanut sauce


Appetisers
Chilled malossol caviar
With melba toast and condiments

Lobster and mozzarella cheese, mixed lettuce, citrus dressing


Soups
Beef consommé with spinach “royale” and tomato

Cream of button mushroom with truffle cream


Salad
Mizuna lettuce with baby spinach, shaved turnip, carrot, cucumber, oven roasted beet root and walnut
Umeshiso dressing
Creamy French dressing


Main Courses
Seared venison loin in port wine jus, pumpkin custard, cheese tortellini with salsify and baby spinach.

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

Thai style red curry chicken, seasonal vegetables, and steamed rice

Braised beef cheek in Burgundy red wine sauce, buttered asparagus and capsicums, horseradish flavoured mashed potato

Fettucine with creamy assorted mushroom ragout, arugula lettuce and shaved parmesan cheese


Desserts
Granny Smith apple crumble tart served with vanilla ice cream and raspberry coulis


Cheese
Camembert, gorgonzola, cheddar, pie d’ angloys served with grapes, cracker and nuts


Fruits
Fresh fruits in season


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


Kyo-kaiseki
Sakizuke
Sea urchin beancurd with salmon roes

Ha-Sun
Horsetail shoot and butter bur in miso dressing, king crab, herring with burdock, egg and vegetable cake

Mukouzuke
Marinated sea bream and halfbeak with kelp

Men
Cold udon noodles

Dainomono
Grilled “saikyo” miso flavoured tilefish, lotus root

Takiawase
Sea urchin and fish dumpling, radish flower

Suzakana
Marinated goby fish, seaweed, cucumber, grated radish, wasabi flavoured flying fish roes

Gohan & Kounomono
Steamed rice and pickles

Tome-*** (w-a-n again)
Clear soup with shrimp cake

Mizugashi
Dessert


light bites from Tokyo to Los Angeles
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
Kitsune udon
White wheat noodles in light fish broth garnished with sweetened beancurd and fish cake

Tempura udon
White wheat noodles in light fish broth garnished with tempura

Vegetarian and non vegetarian instant noodles


Sandwiches
Savoury sandwich

Vegetarian sandwich


Snacks
Cashew, almond or macadamia nuts

Potato chips

Chocolate bar

Waffle

A selection from the fruit basket

Assorted walkers biscuit


before touch down from Tokyo to Los Angeles
As your destination nears, refresh your senses with our delightful culinary treats

To start with
A choice of apple, tomato or freshly squeezes orange juice


Fruits
Fresh fruit plate


Starters
Choice of cereals or yoghurt
Cornflakes or muesli with milk
Plain or fruit yoghurt


Entrees
Braised egg noodles with prawns, scallops and leafy greens

Griddled pancake with berry compote, cottage cheese and fresh berries

Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of ham steak, chicken sausage, vine ripened tomato and mushrooms


From the bakery
Assorted breakfast pastries and bread with butter, jam, marmalade or honey


Finale
A section of gourmet coffees & fine teas


Kyo-kaiseki
Kobachi
Seasonal fruit

Zensai
Egg roll with crabmeat, prawn, seaweed salad

Takiawase
Steamed glutinous rice dumpling with tilefish, lotus root, burdock

Yakimono & Ashirai
Grilled alfonsino fillet with “yuan” sauce

Gohan or Okayu
Steamed rice or porridge

Kounomono
Pickles

Shiru
Miso soup


champagnes & wines

Champagnes
Dom Perignon 2000

Krug Grande Cuvee


White Wines
Cloudy Bay Sauvignon Blanc 2007 Marlborough New Zealand

Sonoma Cutter Chardonnay 2005 Russian River, California


Red Wines
Chateau Pichon-Longueville Au Baron De Pichon-Longueville 1998 Pauillac

Dry Creek Cabernet Sauvignon 2005 Dry Creek Valley, California


Port
Dow's 20 Year Old Tawny Port Portugal.



SQ12C SIN-NRT-LAX (LF/DF/SN1/HBF) 4-2.1 01 FC

[yvrguy]

SQ970 SIN/BKK Brunch

brunch FROM SINGAPORE TO BANGKOK

Choose from an array of appetising fare

FRUITS
Fresh fruit plate

MAIN COURSES
Kao tom
Thai style rice prridge with poached chicken and chicken meatball, fried garlic and pickled vegetable

Braised egg noodles with char siew, mushrooms and leafy greens

Scrambled egg served with smoked salmon, slowed roasted vine ripened tomato and multi grain toast

DESSERT
Opera cake served with coffee sauce

FINALE
A selection of gourmet coffees and fine teas


SQ970D SIN-BKK (BNF) 166-1.1 02 FC

[Kyo]

SQ 975 BKK - SIN February 2009

lunch FROM BANGKOK TO SINGAPORE (1 February)

Create your gastronomic experience from our selection of tantalising options.

APPETISER
Prawns with red seaweed, mesclun and Oriental pickles

MAIN COURSES
* Seared beef fillet in madeira jus, cream corn, green beans and baked potato cake with pancetta

Thai style pandan chicken, braised beancurd with vegetable and fried rice

Thai style fish in yellow curry with rice and stirfried vegetales with fish gravy

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffees & fine teas

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

SQ975D BKK-SIN (L3F) 170-1.1 02 FC

[Kyo]

SQ 975 SIN - BKK January 2009

dinner FROM SINGAPORE TO BANGKOK (23 January)

Create your gastronomic experience from our selection of tantalising options

APPETISER
Anti PastoOlive oil marinated prawns, parma ham, sauteed mushrooms, roasted capsicums and mixed fine lettuce

MAIN COURSES
* Seared sirloin with red wine butter and jus, sauteed haricot vert and pont neuf potatoes

Seared salmon trout fillet served with white wine sauce, buttered vegetables and fingerling potato

Famous Singapore chicken rice
Fragrant poached chicken with pandan flavoured rice, served with ginger, soya and chilli sauce
A renowned favourite in Singapore

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffees & fine teas

* Exclusively created by Matthew Moran of Aria Restaurant, Sydney

SQ980C SIN-BKK (D3F) 174-1.1 10 FC

[Kyo]

SQ 319 LHR - SIN January 2009

dinner FROM LONDON TO SINGAPORE (6 January)

Create your gastronomic experience from our selection of tantalising options

CANAPES
SatayWith onion, cucumber and spicy peanut sauce


APPETISERS
Chilled malossol caviar
With melba toast and condiments

Spanish iberico air dried ham garnished with fresh fig, mixed salad

SOUPS
Cream of globe artichoke

Oriental chicken soup with quail egg and mixed vegetables


SALAD
Baby lettuces with shaved fennel, dried cranberries and roasted marinated beetroot
Sherry vinegar and walnut oil dressing
Yoghurt citrus dressing


MAIN COURSES
* Roasted lobster with saffron in chervil and capers butter, sauteed spinach, steamed potato

Cantonese style roasted duck served with selected vegetables and fried noodles

Grilled beef fillet served with creamy morel sauce, selected vegetables and mashed potatoRoganjosh style lamb stew with saffron, spiced stuffed capsicums, spinach dumplings and fragrant cumin scented rice

** Saffron tagliatelle with creamy assorted mushroom ragout, aragula lettuce and shaved parmesan cheese


DESSERTS
Opera cake served with vanilla ice cream and espresso coffee sauce


CHEESES
Somerset brie, butlers secret mature cheddar, wensleydale with cranberry and shropshire blue with quiche paste, grapes, nuts and cracker


FRUITS
Fresh fruits in season


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

* Exclusively created by Gordon Ramsay, London
** Specially prepared meatless selection

SQ319C LHR-SIN (DF/SN1/HBF) 54-1.1 01 FC

light bites FROM LONDON TO SINGAPORE (7 January)

Should you fancy a little snack or something more substantial, simply make your selection known to our crew, during the flight


NOODLES
Fish ball noodle soup
Vermicelli or flat rice noodles in broth served with fish balls and fish cakes


SANDWICHES
Tuna nicoise ciabatta roll

Assorted vegetarian finger sandwciches


SNACKS
Cashew, almond or macadamia nuts

Potato chips

Chocolate Bar

Cereal bar

Assorted walkers biscuit

A selection from the fruit basket

Assorted cheeses with garnishes

SQ319C LHR-SIN (DF/SN1/HBF) 54-1.2 02 FC

before touch down FROM LONDON TO SINGAPORE (7 January)

As your destination nears, refresh your senses with our delightful culinary treats


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


FRUITS
Fresh fruit plate


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


ENTREES
Kao tom
Thai style rice porridge with prawns, scallops, fried garlic and pickled vegetable

Bacon and onion quiche with pork sausage, vine-ripened cherry tomato and mesclun salad

Braised egg noodles with soya flavoured chicken, leafy greens and mushroom

Fresh eggs prepared on-board (baked, boiled or scrambled)
With choice of veal sausage, chicken sausage, vine-ripened tomato, mushrooms and toast


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


FINALE
A selection of gourmet coffees & fine teas

SQ319C LHR-SIN (DF/SN1/HBF) 54-1.3 01 FC

[Kyo]

SQ 318 SIN - LHR Suites December 2008

(I just realised KeithMEL has already posted this previously - please consider this as identical, with an extra blurb at the front)

george's choice

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

Salmon mousse medallions with piperade

~

Fennel cream soup with mint scallop salpicon and pasta shells

~

Chicken in tarragon vinegar sauce with vegetables and raisin-basmati rice

~

Provence style peach tart, almond icing

~

Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils

lunch FROM SINGAPORE TO LONDON (25 December)

CANAPES
Satay
With onion, cucumber and spicy peanut sauce


APPETISERS
Chilled malossol caviar
With melba toast and condiments

* Salmon mousse medallioins with piperade

SOUPS
Fennel cream soup with mint scallop salpicon and pasta shells

Oriental chicken soup with asparagus and beancurd


SALAD
Green frisee, red oaks and coral lettuces with assorted tomatoes
Herb walnut dressing
Japanese style creamy sesame dressing


MAIN COURSES
Grilled beef fillet served with grainy mustard sauce, buttered vegetables and mashed potato

Char siew mee
Egg noodles in rich pork broth with sliced honey glaced pork, chye sim and mushroom

* Chicken in tarragon vinegar sauce with vegetables and raisin-basmati rice

Singapore style chilli crab
A whole crab stir-fried in a spciy chilli sauce served with mantou and steamed rice
A celebrated local dish


** Saffron fettuccine pasta with sauteed ceps mushrooms, arugula lettuce, shaved parmesan cheese, creamy basil pesto


DESSERTS
* Provence style peach tart, almond icing


CHEESES
Selection of red cheddar, fruit cream cheese, saint albray and le vieux pane cheeses served with garnishes


FRUITS
Fresh fruits in season


* Exclusively created by Georges Blanc, Vonnas
** Specially prepared meatless selection

SQ318QB SIN-LHR (LF/SN1/LMF) 185-1.1 12-01 FC

light bites FROM SINGAPORE TO LONDON

Should you fancy a little snack or something more substantial, simply make your selection known to our crew, during the flight


NOODLES
Fish ball noodle soup
Vermicelli or flat rice noodles in broth served with fish balls and fish cakes

Prawn noodle soup
Noodles in broth served with prawn and fish cake

Vegetarian and non vegetarian instant noodles


SANDWICHES
Beef pastrami with garlic foccacia sandwich

Tuna mayonnaise with onion ciabatta

Roasted portobello mushroom with plain ciabatta


SNACKS
Cashew, almond or macadamia nuts

Chocolate Bar

Assorted biscuits

Potato chips

A selection from the fruit basket

Assorted walkers biscuit

SQ318QB SIN-LHR (LF/SN1/LMF) 185-1.2 12-01 FC

light meal FROM SINGAPORE TO LONDON

Lean back and unwind with our simple yet delightful culinary selection


APPETISER
Duck foie gras terrine with mesclun and red onion jam


MAIN COURSES
Gaeng phed gai
Thai style red curry chicken served with preserved vegetable omelette and steamed rice

Seabass with lobster sauce, braised young leek, fava beans and buttered new potatoes

Warm beef pastrami, cheddar cheese and roast vegetables panini served with tomato soup


DESSERT
Wine jelly with berries in chocolate cup

SQ318QB SIN-LHR (LF/SN1/LMF) 185-1.3 12-01 FC

[MAN Flyer]

SQ319 LHR-SIN February 2009

dinner FROM LONDON TO SINGAPORE

CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Chilled malossol caviar
With melba toast and condiments

Duckliver parfait with quince chutney and frisee

SOUPS
Cantonese style chicken soup with lotus root and red dates

Cream of fennel with salsa verde

SALAD
Ceasar salad
Romaine lettuce with bacon, Parmesan cheese, croutons and anchovy-garlic dressing

MAIN COURSES
*Roasted lobster with saffron in chervil and capers butter, sauteed spinach, steamed potato

Wok fried halibut in xo sauce served with selected vegetables and fried rice

Pappadella pasta topped with braised lamb shank and carrot, arugula and shanved parmesan cheese

Indian style chicken tikka in masala spices with braised lentils with cumin rice

**Assorted wild mushroom risotto with roasted capsicum, rucola, shaved parmesan cheese

*Exclusively created by Gordon Ramsay, London
**Specially prepared meatless selection.

DESSERTS
Lemon panna cotta with citrus salad, raspberry coulis

CHEESES
Somerset brie, butlers secret mature cheddar, wensleydale with cranberry and shropshire blue served with quiche paste, grapes, nuts and cracker

FRUITS
Fresh selection in season

FINALE
A selection of gourmet coffees & fine teas with pralines

SQ319D LHR-SIN (DF/SN1/HBF) 54-1.1 02 FC


before touch down FROM LONDON TO SINGAPORE

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

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

ENTREES
Rices noodles in rich chicken stock garnished with sliced slow poached checken and green vegetable

Slection of dim sum
Prawn har kow, fried radish cake pork siew mai

Golden waffle served with berry compote, cottage cheese

Fresh eggs prepared on-board (baked, boiled or scrambled)
With choice of veal sausage, chicken sausage, vine-ripened tomato, mushrooms and toast

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

FINALE
A selection of gourmet coffess & fine teas

SQ319D LHR-SIN (DF/SN1/HBF) 54-1.3 02 FC

[MAN Flyer]

SQ976 SIN-BKK February 2009

lunch FROM SINGAPORE TO BANGKOK

APPETISER
Thai style assorted seasonal salad

MAIN COURSES
*"Mao Tai" wine marinated roast chicken served with mango salad and chicken

Singapore beef noodle soup
Popular local dish of rice noodles in rich beef broth with sliced beef and bean sprouts

Oven roast black cod served with lobster sauce, stewed vegetables and olive oil coated fingerling potato

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffee & fine teas

*Exclusively created by Sam Leong of Tung Lok Group, Singapore

SQ976D SIN-BKK (L3F) 171-1.1 02 FC

[flyingfox]

SQ 1 SFO-HKG Jan 2009

SQ 1 SFO-HKG Jan 2009 (supper and snacks)

[flyingfox]

SQ 1 SFO-HKG Jan 2009

SQ 1 SFO-HKG Jan 2009 (part 2) breakfast

[flyingfox]

SQ 1 HKG-SIN Jan 2009

SQ 1 HKG-SIN Jan 2009 (breakfast)