Is there still Krug and Dom Perignon on SIN-HKG & HKG-SIN flights ?
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SQ25 JFK - FRA -SIN
Dinner from New York to Frankfurt
SQ25C JFK-FRA-SIN (DF / CB1 / LF / SN1 / BF1) 4-1.1 09 FC
Appetisers
Chilled malossol caviar
With melba toast and condiments
^Gotham chilled melon mint salad with lime vinaigrette, radish, duck proscuitto and smoked paprika
Soups
Double boiled chicken soup with American ginseng
Roasted tomato soup with herb and parmesan croutons, sour cream
Salad
Salad of assorted heirloom tomato, mozzarella, rucola and basil
Balsamic and virgin oil dressing
Ranch dressing
Main Courses
^Grilled sirloin in red wine sauce, braised red cabbage with bacon, baby carrot, kenyan bean and yukon gold-blue cheese potatoes
Braised black cod in roasted garlic sauce served with seasonal vegetables and steamed rice
Pomegranate grazed chicken breast with apple cider vinegar reduction, apple compote, braised red cabbage, crushed potatoes with chive and sour cream
Khao tam
Thai style rice porridge with sliced pork and pork meatball, fried garlic and pickled vegetable
Warm four cheeses quiche served with mixed baby lettuces, roasted pear and balsamic dressing
Dessert
Warm soft center chocolate cake served with vanilla ice cream and citrus salad
Warm apple-rhubarb pie served with vanilla ice cream, raspberry coulis
Cheeses
Cemembert, California veila dry jack, Iowa maytag blue, comte
Served with fruit paste, grapes, walnut and biscuit
Fruits
Fresh fruits in season
Finale
A selection of gourmet coffees & fine teas served with pralines
^ Exclusively prepared by Alfred Portale of Gotham Bar & Grill, New York
Continental breakfastfrom New York to Frankfurt
To start with
A choice of apple, tomato or freshly squeezed orange juice
Fruit
A selection of fresh fruit
From the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey
Finale
A selection of gourmet coffees & fine teas
Lunch from Frankfurt to Singapore
Canapes
Satay
With onion, cucumber and spicy peanut sauce
Appetisers
Chilled malossol caviar
With melba toast and condiments
^Pressed duck liver and smoked duck terrine, pineapple carpaccio
Soups
^Pumpkin and parmesan soup with seared scallop and roasted ceps mushroom
Tom yum kung
Spicy Thai soup with prawn and lemon grass
Salad
Rucola with olives, dried cherry, tomato and shaved parmesan
Yoghurt dressing
Balsamic herb dressing
Main Courses
^Riasted seabass wutg noilly prat sauce, fennel confit, slow roasted vine ripened tomato and steamed potato
Singapore chicken curry
Chicken in spicy coconut gravy and potatoes with bread rolls or steamed rice
Seared lamb chops in herb jus with roasted vegetables and gratin potatoes
Stir fried beef with sesame and honey, stir fried bamboo shoot, gingko nuts and carrot, bok choy and steamed rice
Eggplant and mozzarella lasagne with basil oil and rucola
Dessert
^Gordon's chocolate truffle cake, milk ice cream, raspberry coulis
Lemongrass infused panna cotta with citrus salad
Cheeses
Selection of cheeses seerved with grapes, nuts and crackers
Fruits
Fresh fruits in season
Finale
A selection of gourmet coffees & fine teas served with pralines
Breakfast from Frankfurt to Singapore
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 Birchermuesli
Plain or fruit yoghurt
Wholesome beginnings
Char siew mee
egg noodles in rich pork broth with sliced honey glaced pork, chye sim and mushroom
Nasi lemak
Malay style coconut rice with spicy prawn sambal, egg omelette and fried chicken
Grilled minute steak served with poached egg, hollandaise, tomato and roesti potato cheese cake
Fresh eggs freshly prepared on-board (baked or scrambled)
with your choice of bacon, chicken sausage, roasted tomato, mushrooms and potato-cheese cake
From the bakery
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
Finale
A selection of gourmet coffees & fine teas
Champagnes & Wines
Champagnes
Dom Perignon 2000
Krug Grande Cuvee
White Wines
Rudesheimer Riesling Spatlese 2006 Rheingau Balghasar Ress
Buena Vista Chardonnay 2006
Red Wines
Chateau Cos d'estournel 2004 Saint-Estephe
Robert Mondavi Winery Cabernet Sauvignon 2007 Napa Valley
Clos Vougeot 2004 Louis Jadot
Port
Graham's 20 year old Tawny Port, Portugal
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Originally posted by Dickson View Post
Lunch from Frankfurt to Singapore
Canapes
Satay
With onion, cucumber and spicy peanut sauce
Appetisers
Chilled malossol caviar
With melba toast and condiments
^Pressed duck liver and smoked duck terrine, pineapple carpaccio
Soups
^Pumpkin and parmesan soup with seared scallop and roasted ceps mushroom
Tom yum kung
Spicy Thai soup with prawn and lemon grass
Salad
Rucola with olives, dried cherry, tomato and shaved parmesan
Yoghurt dressing
Balsamic herb dressing
Main Courses
^Riasted seabass wutg noilly prat sauce, fennel confit, slow roasted vine ripened tomato and steamed potato
Singapore chicken curry
Chicken in spicy coconut gravy and potatoes with bread rolls or steamed rice
Seared lamb chops in herb jus with roasted vegetables and gratin potatoes
Stir fried beef with sesame and honey, stir fried bamboo shoot, gingko nuts and carrot, bok choy and steamed rice
Eggplant and mozzarella lasagne with basil oil and rucola
Dessert
^Gordon's chocolate truffle cake, milk ice cream, raspberry coulis
Lemongrass infused panna cotta with citrus salad
Cheeses
Selection of cheeses seerved with grapes, nuts and crackers
Fruits
Fresh fruits in season
Finale
A selection of gourmet coffees & fine teas served with pralines
Breakfast from Frankfurt to Singapore
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 Birchermuesli
Plain or fruit yoghurt
Wholesome beginnings
Char siew mee
egg noodles in rich pork broth with sliced honey glaced pork, chye sim and mushroom
Nasi lemak
Malay style coconut rice with spicy prawn sambal, egg omelette and fried chicken
Grilled minute steak served with poached egg, hollandaise, tomato and roesti potato cheese cake
Fresh eggs freshly prepared on-board (baked or scrambled)
with your choice of bacon, chicken sausage, roasted tomato, mushrooms and potato-cheese cake
From the bakery
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
Finale
A selection of gourmet coffees & fine teas
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SQ 220 SYD-SIN September 2010
breakfast FROM SYDNEY TO SINGAPORE
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
FRUITS
Fresh fruit plate
STARTERS
Choice of cereals or dairy
Cornflakes with milk or Birchermuesli
Fruit energiser drink or plain yoghurt
WHOLESOME BEGINNINGS
Wanton mee
Egg noodles in rich pork broth garnished with shrimp dumplings and leafy grrens
Selection of dim sum
Mini lotus leaf rice with chicken, pork dumplings and prawn dumplings
Griddled hotcake with berry compote and bacon
Fresh egg prepared onboard (baked, soft boiled or scrambled)
With your choice of grilled bacon, veal sausage, vine ripened tomato and fresh mushrooms
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
FINALE
A selection of gourmet coffees & fine teas
SQ220QC SYD-SIN (BF1/L3F) 146-1.1 09 FC
lunch FROM SYDNEY TO SINGAPORE
matthew's choice
Matthew 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.
Cauliflower and gorgonzola panna cotta, iberico ham, pickled vegetable, apple gelee, sherry vine reduction
Pot roasted lobster with button onions, leeks, baby carrots and jus gras
Chocolate delice
Layers of caramel truffle and chocolate mousse granduji with English cream sauce
TarraWarra Estate Reserve Chardonnay 2006 Yarra Valley, Australia
lunch FROM SYDNEY TO SINGAPORE
Create your gastronomic experience from our selection of tantalising options.
APPETISER
Cauliflower and gorgonzola panna cotta, iberico ham, pickled vegetable, apple gelee, sherry vinegar reduction
MAIN COURSES
Pot roasted lobster with button onions, leeks, baby carrots and jus gras
Five spiced flavoured roast chicken served with chilli sauce, seasonal vegetables and chicken flavoured rice
Baked beef fillet with creps crust, carrot puree, buttered asparagus and fondant potato
DESSERT
Chocolate delice
Layers of caramel truffle and chocolate mousse granduji with English cream sauce
FINALE
A selection of gourmet coffees & fine teas
SQ220QC SYD-SIN (BF1/L3F) 146-1.2 09 FCLe jour de Saint Eugène, en traversant la Calle Mayor...
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SQ 231 SIN-SYD September 2010
sleeper service FROM SINGAPORE TO SYDNEY
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 soon after take-off
OR
-To be served your meal about 2 hours before arrival
YOUR CHOICE OF.....
Singapore sliced fish soup served with steamed rice
Broth with sliced pomfret fillet, tofu, tomato, seaweed and Chinese greens
A flavourful light local favourite
# "Coq Au Vin" style chicken supreme with seasonal vegetables and endive gratin
Selection of dim sum
Steamed radish cake, har kow, siew mai, scallop dumpling and vegetable dumpling
American Breakfast
Granola with natural yoghurt and kumquat compote
Freshly prepared eggs served with ham or chicken sausage, roasted vine-ripened tomato and sauteed mushrooms
Bread selection with preserves
Continental Breakfast
Assorted bread with preserves
Your meal will be served with a selection of sliced fresh fruits
FINALE
A selection of gourmet coffees & fine teas
# Exclusively created by Georges Blanc, Vonnas
SQ231QC SIN-SYD (CF1) 150-1.1 09 FCLe jour de Saint Eugène, en traversant la Calle Mayor...
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SQ910 SIN-MNL October 2010
brunch FROM SINGAPORE TO MANILA
FRUITS
Fresh fruit plate
MAIN COURSES
*Seared cod in preserved chili sauce with seasonal vegetables and fried rice
Beef noodle soup
Egg noodles soup garnished with beef fillet and vegetables
Pan roasted chicken with mushrooms onion sauce, mashed pea, buttered vegetables and rosemary garlic potatoes
Baked eggs with creamed spinach, pork sausage, roasted tomato, mushrooms and potatoes
DESSERT
Warm black cherry clafoutis served with vanilla ice cream
FROM THE BAKERY
Assorted breads served with butter and fruit preserves
FINALE
A selection of gourmet coffees & fine teas
* Exclusively created by Chef Sam Leong, Singapore
SQ910D SIN-MNL (BNF) 120-1.1 10 FC
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SQ917 MNL-SIN October 2010
light meal FROM MANILA TO SINGAPORE
APPETISER
Nicoise salad with smoked salmon
MAIN COURSES
*Roasted pork loin, characuterrie sauce, caramelised apple, green beans
Braised beef with five spices
served with seasonal vegetables and fried noodle
Filipino style prawns with spicy coconut sauce, stirfried mixed vegetables and pasta
DESSERT
Combination of macapuno ice cream and crepes with rasperry coulis
FINALE
A selection of gourmet coffees & fine teas
* Exclusively created by Matthew Moran of Aria Restaurant, Sydney
SQ917D MNL-SIN (LMF) 124-1.1 10 FC
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SQ308 SIN-LHR Oct 2010
Breakfast FROM SINGAPORE TO LONDON
TO START WITH
A choice of apple, tomato or freshly squeezed orange juice
FRUITS
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt
Cornflakes or granola with fresh cheese-kumquat compote
Plain or fruit yoghurt
WHOLESOME BEGINNINGS
Scallop dumpling noodle soup
Egg noodles in rich chicken broth garnished with scallop dumplings and leafy greens
Singapore roti prata
Fried Indian flat bread served with spicy fish curry
Grilled chicken breast served with roasted tomato, sauteed mushrooms and roesti potato
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 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
Assorted Asian appetiser
Tuna roll wrapped with cucumber and roasted garlic, baby bamboo shoot with preserved vegetables and marinated prawns, drunken chicken gelo with wolfberries
SOUPS
Double-boiled soup with morel mushroom, bamboo pith with wolfberries
Chicken consomme with quail egg, enoki mushroom and orzo pasta
SALAD
White asparagus, semi dried cherries and pistachio, baby lettuces and aged feta cheese
Creamy French dressing
Balsamic and extra virgin olive oil dressing
MAIN COURSES
Seared cod in preserved chilli sauce with seasonal vegetables and fried rice
Grilled ribeye served with green peppercorn sauce, pumpkin puree, buttered vegetables and sauteed potato with onion
Baked herb crusted best end of lamb served with port wine jus, ragout of bacon, onion and leek, fondant potato
Singapore claypot rice
Baked rice with chicken, Chinese sausages and salted fish served with Chinese greens
Not recommended. Gave up my 8 oz BTC ribeye steak for this
This dish only works when the rice at the bottom of the claypot is burnt to give the dish "crunchy rice" and its "smoked" taste.
This dish was like steamed claypot rice
Spinach and ricotta tortellini served with roquefort cheese sauce, sauteed ceps and arugula lettuce
DESSERTS
Jellied fresh wei shan, Chinese ginseng and barley
Coconut ice cream with mango salsa and crisp sesame tuile
CHEESES
Selection of emmenthal, saint albray, pepper brie and bresse blue cheeses served with garnishes
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas served with pralines
Light Bites FROM SINGAPORE TO LONDON
NOODLES
Vietnamese rice noodles with chicken
Prawn noodle soup
Noodles in broth served with prawn and fish cake
Vegetarian and non vegetarian prawn noodles
SANDWICHES
Creamy tuna sandwich
Oriental roasted duck sandwich
Roasted portobello mushroom and parmesan cheese sandwich
SNACKS
Cashew nuts, honeyed walnuts or macadamia nuts
Snickers chocolate bar
Dried cranberry
Lay's potato chips
Assorted walkers biscuit
A selection from the fruit basket
Assorted cheeses with garnishesLast edited by 9V-SIA; 23 October 2010, 11:20 AM.
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SQ319 LHR-SIN Oct 2010
Dinner FROM LONDON TO SINGAPORE
CANAPES
Satay
With onion, cucumber and spicy peanut sauce
APPETISERS
Chilled malossol caviar
With melba toast and condiments
Antipasto
Procuitto ham with celeriac remoulade, piperade, grilled asparagus with extra virgin olive oil, parmesan cracker
SOUPS
Tomato consomme with lobster, tarragon and petit vegetables
Oriental chicken and sweetcorn soup
SALAD
Salad of baby spinach, arugula and green frissee garnished with sun dried tomato and olive
Lemon vinaigrette
Garlic ranch dressing
MAIN COURSES
Roasted lamb rack with rosemary jus, ratatouille, pesto sauce and fondant potatoes
Stir fried beef with ginger and spring onion, selected vegetables and fried noodles
Panfried chicken and tarragon gravy, selected vegetables and mashed potatoes
Makanan lautan masak assam
Seafood flavoured with tamarind sauce, seasonal vegetables and turmeric rice
Fettuccine with sundried tomato, hot-smoked salmon and roasted vegetables
DESSERTS
Honey bavarois with poached quince, saffron syrup and tuile
Warm soft center chocolate cake served with vanilla ice cream and citrus salad
CHEESES
Brie, hereford hop, cashel blue and mull of kintyre served with quince paste, grapes, nuts and crackers
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas served with pralines
Light bites FROM LONDON TO SINGAPORE
NOODLES
Vietnamese rice noodle with chicken
Fish porridge
Vegetarian and non-vegetarian instant noodles
SANDWICHES
Chicken Caeser with sun kissed tomato focaccia
Roast beef & horseradish cream in cheese focaccia
Spicy humus and roasted vegetables focaccia
Mixed cheeses with sun kissed tomato focaccia
SNACKS
Cashew nuts, honeyed walnuts or macadamia nuts
Potato chips
Chocolate bar
Cereal bar
Assorted walkers biscuit
A selection from the fruit basket
Assorted cheeses with garnishes
Before touch down FROM LONDON TO SINGAPORE
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 Birchermuesli
Plain or fruit yoghurt
ENTREES
Lobster dumpling noodle soup
Egg noodles in rich broth garnished with lobster dumplings and vegetables
Glutinius rice wrapped in lotus leaf and marinated pork, black mushrooms and Chinese sausage
Citrus flavoured french toast
with cottage cheese and strawberry salad
Free range egg prepared on-board
With sauteed bacon or chicken sausage, baked beans, mushrooms and toasted crumpets
Baked, boiled or scrambled
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
FINALE
A selection of gourmet coffees & fine teasLast edited by 9V-SIA; 22 October 2010, 06:13 PM.
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SQ286 AKL-SIN June 2010
Lunch
From Auckland to Singapore
Canapes
Satay
with Onion, Cucumber and Spicy Peanut Sauce
Appetisers
Chilled Malossol Caviar
with Melba Toast and Condiments
Foie Gras, Chicken and Ceps Terrine Wrapped with Parma Ham Served with Fig Compote
Soups
Beef Consommé with Spinach Royale and Assorted Petit Vegetables
Winter Melon Soup with Chicken
Salad
White Asparagus, Semi-dried Cherries and Pistachio, Baby Lettuces and Aged Feta Cheese
Ranch Dressing
Balsamic Herb Dressing
Main Courses
Pot Roasted Lobster with Button Onions, Leeks, Baby Carrots and Jus Gras
Chicken Biryani
Indian Style Chicken Curry with Spiced Flavoured Rice, Cucumber Pineapple Salad and Fried Papadum Cracker
Wagyu Sirloin with Red Wine Butter, Haricot Vert, Baby Carrot, Button Mushrooms and Gratin Potatoes
Braised Duck with Scallions, Bamboo Shoots and Steamed rice
Sautéed Linguine Pasta with Shiitake Mushroom Ragout, Parmesan Cheese, Arugula, Truffle Oil
Dessert
Apricot Frangipane with Vanilla Ice Cream and Raspberry
Cheeses
Brie, Pepper Jack, Coer de Blue and Mimolette Served with Grapes, Nuts and Crackers
Fruits
Fresh Fruits in Season
Finale
A Selection of Gourmet Coffees & Fine Teas Served with Pralines
Light Meal
From Auckland to Singapore
Appetiser
Oven-baked Warm Oyster with Tomato Salsa and Spicy Cheese Sauce in Half Shell
Main Courses
Char Siew Mee
Egg Noodles in Rich Pork Broth with Sliced Honey Glazed Pork, Chye Sim and Mushroom
Grilled Fillet of Beef in Peppercorn Sauce with Broccoli, Asparagus, Carrot and Roasted Potatoes
Roasted Stuffed Chicken with Ceps Mushroom, Carrot Puree, Roasted Vegetables and Gratinated Potato
Dessert
Cheesecake Served with Blueberry Sauce
Finale
A Selection of Gourmet Coffees & Fine Teas
Exclusively Created by Mathew Moran of Aria Restaurant, Sydney
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SQ378 SIN-MXP June 2010
Supper
From Singapore to Milan
Appetisers
Chilled Malossol Caviar
with Melba Toast and Condiments
Oriental Cold Appetizer
Abalone with Sweet Pineapple, Tofu with Brandy Cherry and Scallop with Bai Ling Mushroom
Soups
Double Boiled Chicken Consommé with Morel and Snow Fungus
Cream of Leek and Potato Garnished with Crisp Bacon and Leek
Salad
Rucola Lettuce with Assorted Cherry Tomatoes, Shaved Parmesan Cheese
Balsamic and Virgin Olive Oil Dressing
Japanese Style Creamy Sesame Dressing
Main Courses
Pan Seared Rolled Wagyu Beef with Enoki Mushroom, Fine Beans in XO Sauce, Mushroom Rice
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 Chili Sauce
A Renowned Local Favourite
Grilled Yorkshire Pork Chop with Pineapple Vanilla Jus, Baby Carrots and Colcannon
Mushroom Tortellini in Herb Cream Sauce, Sautéed Porcini and Portobello Mushrooms, Baby Cress and Basil Oil
Dessert
Tiramisu Served with Vanilla Ice Cream and Espresso Coffee Sauce
Cheeses
Gourmet Cheese with Garnishes
Fruits
Fresh Fruits in Season
Finale
A Selection of Gourmet Coffees & Fine Teas Served with Pralines
Breakfast
From Singapore to Milan
To Start With
A Choice of Apple, Tomato or Freshly Squeezed Orange Juice
Fruit
Fresh Fruit Plate
Starters
Choice of Cereals or Yoghurt
Cornflakes or Granola with Fresh Cheese-kumquat Compote
Plain or Fruit Yoghurt
Wholesome Beginnings
Rice Porridge Cooked with Poached Chicken, Shimeji Mushroom and Topped with Chinese Cruellers
Singapore Fried Carrot Cake
A Hearty Traditional Dish of Fried Savoury Radish-rice Pudding with Prawns and Pickled Turnip
Citrus Flavoured French Toast Served with Honey, Cottage Cheese, Fresh Strawberry Salad and Beef Onion Sausage
Fresh Eggs Prepared On-board (Boiled, Baked or Scrambled)
With your Choice of Grilled Bacon, Sausage, Baked Beans, Vine Ripened Tomato, Mushrooms and Muffin
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 Sam Leong of Tung Lok Group, Singapore
Specially Prepared Meatless Selection
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SQ285 SIN-AKL June 2010
Supper
From Singapore to Auckland
Appetisers
Chilled Malossol Caviar
with Melba Toast and Condiments
Oven-baked Warm Lobster with Sundried Tomato Butter and Spinach
Soups
Puree of Vegetables Soup Garnished with Flageolet and Chives
Cream of Broccoli
Salad
Fresh Spinach and Belgium Endive Salad
Green Goddess Dressing
Balsamic and Extra Virgin Olive Oil Dressing
Main Courses
Seared Lamb Loin with Jus, Crushed Pea with Mint, Leek and Olive Oil Mashed Potato
Braised Beef Shin in Red Wine with Asparagus, Baby Carrot and Mashed Fingerling Potatoes
Singapore Style Chili Crab
A Whole Crab Stir-Fried in a Spicy Chili Sauce Served with Mantou and Steamed Rice
A Celebrated Local Dish
Chicken in Tarragon Vinegar Sauce with Vegetables and Raisin-basmati Rice
Rice Cannelloni with Herbed Goat Cheese Served with Simmered Barrigoule Style Young Vegetables
Dessert
Warm Pecan Pie with Vanilla Ice Cream
Cheeses
Selection of Caprice de Dieux, Bousault Fromage and Smokey Pepper Cheeses Served with Garnishes
Fruits
Fresh Fruits in Season
Finale
A Selection of Gourmet Coffees & Fine Teas Served with Pralines
Breakfast
From Singapore to Auckland
To Start With
A Choice of Apple, Tomato or Freshly Squeezed Orange Juice
Fruit
Fresh Fruit Plate
Starters
Choice of Cereals or Yoghurt
Cornflakes or Granola with Fresh Cheese-kumquat Compote
Plain or Fruit Yoghurt
Wholesome Beginnings
Teochew Style Rice Porridge with Braised Pork, Omelette with Shredded Dried Scallops, Leafy Greens, Preserved Vegetables and Salted Egg
Selection of Dim Sum
Fun Quin with Pork, Seafood Beancurd Roll, Siew Mai, Har Kow and Lotus Leaf Rice
Golden Waffle Served with Berry Compote and Cottage Cheese
Fresh Eggs Prepared On-board (Boiled, Baked or Scrambled)
With your Choice of Grilled Bacon, Sausage, Baked Beans, Vine Ripened Tomato, Mushrooms and Muffin
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 Georges Blanc, Vonnas
Specially Prepared Meatless Selection
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Originally posted by oblivious View PostDoes anyone know what dishes the current Kyo Kaiseki BTC option ex-SIN contains?
Thinking about trying it again, but not if there's octopus or sea urchin...
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Chrysler sunbeam specificationsLast edited by j.lin; 13 March 2011, 11:34 AM.
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