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SQ318 SIN-LHR May 2011
lunch FROM SINGAPORE TO LONDON
CANAPES
Satay
With onion, cucumber and spicy peanut sauce
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-broiled fish cartilage soup with scallop wrapped fish maw, conpoy and sea cucumber
Cream of button mushroom with truffle cream and chives
SALAD
Ceasar salad
Romaine lettuce with bacon, parmesan cheese, croutons and anchovy-garlic dressing
MAIN COURSES
*Pan seared rolled wagyu beef with enoki mushroom, fine beans in xo sauce, mushroom rice
Roasted herb crusted lamb chops served with pommery mustard sauce, roasted vegetables and gratin potato
Rosemary flavoured grilled chicken breast served with morel sauce, pumpkin puree and gourmet potato
Singapore style chilli crab
A whole crab stir-fried in a spice chilli sauce served with mantou and steamed rice
A celebrated local dish
**Warm filo pastry tart spread withonion jam and topped with roasted provence style vegetables and fresh mozzarella, tomato herb salsa
DESSERTS
*Pumpkin puree with coconut ice cream and black glutinous rice salsa
Tiramasu served with vanilla ice cream and espresso coffee sauce
CHEESE
Selection of aged kipiti cheddar, tete de moine, rambol walnut and chaumes cheeses served with garnishes
FINALE
A selection of gourmet coffees & fine teas served with pralines
light meal FROM SINGAPORE TO LONDON
APPETISER
Warm seared fettuccine pasta with braised beef cheek, aragula lettuce and shaved parmesan cheese
Phad thai
Thai style fried rice noodles with prawns, sliced chicken and beancurd served with raw beansprout and peanut
Pan fried ocean trout served with tomato cardamom sauce, seasonal vegetables and olive oil flavoured mashed potato
DESSERT
Champagne jelly with fresh berries in strawberry soup
FINALE
A selection of gourmet coffees & fine teas
*Exclusively created by Chef Sam Leong, Singapore
**Specially prepared meatless selection
SQ318QC SIN-LHR (LF/SN1/LMF) 178-1.1 05 FC
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Originally posted by milehighj View PostMAN Flyer, would you suggest taking the standard menu, or BTC?
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SQ68 SIN-BCN-GRU July 2011
supper FROM SINGAPORE TO BARCELONA
APPETISERS
Goose liver pate and appla-raisin salad with mesclun
Cold poached lobster, caviar, quail egg, Russian salad
SOUPS
Chicken and sweetcorn consomme with smoked chicken dumpling
Chinese style seafood soup
MAIN COURSES
Baked salmon trout with pesto crust,, sauteed oyster mushrooms, parsnip and roasted fingerling potatoes
Seared tournedos of beef with thyme jus, roasted vegetables and green beans
Seafood hor fun
Chinese style stir fried noodles with seafood
A popular Singaporean dish
Warm sesame bun with barbecued chicken and jack cheese, salad and ranch dressing
CHEESES
Selection of red chedder, saint albray, san simon and valdeon blue cheeses
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas
light bites FROM SINGAPORE TO BARCELONA
NOODLES
Fish ball noodle soup
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
Creamy tuna sandwich
Oriental roast 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 and garnishes
Breakfast FROM SINGAPORE TO BARCELONA
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
Chicken and scallop congee
Sliced chicken and scallops in rice porridge with deep fried Chinese cruellers
Oriental roast duck and barbecued pork with egg noodles
French toast with wild cherry compote, ricotta cheese and honey
Fresh eggs prepared on board ( baked, soft boiled or scrambled )
With your choice of bacon, beef sausage, vine-ripened tomato, mushrooms and potato cake
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
FINALE
A selection of gourmet coffees & fine teas
lunch FROM BARCELONA TO SAO PAULO
CANAPES
Satay
With onion, cucumber and spicy peanut sauce
APPETISERS
Chilled malossol caviar
With melba toast and condiments
Crab and ginger salad with baby gem, lemon confit and fennel shaving
SOUPS
Roasted tomato soup with goat cheese tortellini, basil oil and cherry tomato
Oriental clear broth with watercress
SALADS
Salad of red oak, frisee, coral lettuces garnished with endive, toasted walnut and dried cranberry
Red wine vinaigrette
Honey mustard lime dressing
MAIN COURSES
Navarin of lamb, baby carrots, baby turnips, aparagus, smoked mashed potato
Fettuccine with salmon and prawns in tomato basil sauce
Pan fried chicken breast with cream of mushroom sauce, oven roasted tomato and fettuccine with chives
Wok fried cod in ginger soya sauce, vegetables and fried rice
Ravioli stuffed with mozzarella cheese, tomato basil sauce and roasted vegetables
DESSERTS
Warmed apple tart tatin with vanilla ice cream
Chocolate ginger mud cake
CHEESES
Assorted gourmet cheeses served with dried fruit, nuts and crackers
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas served with pralines
light bites FROM BARCELONA TO SAO PAULO
NOODLES
Vegetarian and non vegetarian instant noodles
SANDWICHES
Onion ciabatta with smoked chicken, tomato, cheese and herb mayonnaise spread, potato chips
Baguette with avocado salsa and grilled assorted vegetables
SNACKS
Cashew nuts, honeyed walnuts or macadamia nuts
Chips
Ferrero Rocher chocolate bar
Cookies
Assorted biscuit
A selection from the fruit basket
Assorted cheeses with garnishes
light meal FROM BARCELONA TO SAO PAULO
APPETISER
Marinated lobster and prawns with apple celery salad
MAIN COURSES
Pan fried veal medallions with port wine sauce, buttered vegetables and roasted potatoes
Seared seafood with tomato sauce, sauteed vegetables and pesto with fettucine
Wok fried chicken with macadamia nuts, seasonal vegetables and fried rice
DESSERT
Panna cotta mocca
Cream timbale
FINALE
A selection of gourmet coffees & fine teas
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SQ 328 SIN-MUC-MAN Jun 2011
supper FROM SINGAPORE TO MUNICH
APPETISERS
Tian of crabmeat with avocado and cold spicy gazpacho
Mediterranean mezze platter
Sauteed peppers, spiced beef roulade and roasted eggplant with hummus
SOUPS
Cream of celery with smoked chicken
MAIN COURSES
*Seared chilean bass in a horseradish veloute, white-green asparagus and crushed basil-potatoes
Short rib of beef in Chinese wine-five-spices with seasonal vegetables and fried rice
Warm chicken parmigiana sandwich with grilled eggplant, bush tomato chutney and citrus beet salad
Singapore style prawn noodle soup
A richly flavoured local dish of yellow noodles in prawn and pork stock served with prawns and bean sprouts
CHEESES
Selection of emmenthal, saint albray, pepper brie and bresse bleu cheese served with garnishes
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas
*Exclusively created by Gordon Ramsay, London
light bites FROM SINGAPORE TO MUNICH
NOODLES
Fish ball noodle soup
Noodles in broth served with fish balls and fish cakes
Prawn noodles soup
Noodles in broth served with prawn and fish cake
Vegetarian and non vegetarian instant noodles
SANDWICHES
Chicken satay and lettuces sandwich
Beef pastrami and gherkin sandwich
Roasted capsicum and santa lucia mozzarella sandwich
SNACKS
Cashew nuts. honeyed walnuts or macadamia nuts
Toblerone chocolate
Famous Amos chip cookies
Lay's potato chips
Assorted biscuits
A selection from the fruit basket
Assorted cheeses with garnishes
breakfast FROM SINGAPORE TO MUNICH
TO START WITH
A choice of apple, tomato or freshly squeezed oprange juice
FRUITS
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt
Cornflakes or granola with fresh white cheese-berry compote
Plain o fruit yoghurt
WHOLESOME BEGINNINGS
Pork congee
Singapore style sliced pork and meatballs in rice porridge with deep fried Chinese cruellers
Selection of dim sum
Steamed rice flour rolls with chicken, har kow, siew mai, lobster dumpling and vegetable dumpling
Mixed grill of beef, chicken and pork sausage with herb jus, roasted tomato and roesti potatoes
Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of sausage, ham, 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
refreshment FROM MUNICH TO MANCHESTER
STARTERS
Citrus medley with quark cheese
LIGHT BITES
French toast stuffed with orange cream, blueberry compote and sausages
Cheese omelette with turkey ham, baked herb tomato and Lyonnaise potatoes
FINALE
A selection of gourmet coffees & fine teas
SQ328QD SIN-MUC-MAN (S1F/SN1/BF1/SR1)185-2.1 06 FC
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Originally posted by EdDalton View Posttaking SQ26 all the way, SIN-FRA-JFK...what would be good BTC options or should I just pick off the menu. I BTC-ed the lobster thermidor ex-SIN, any opposes this?
like to hear from people with experience.
thanks in advance.
You can BTC 2 meals. My trip was in June 2011. I BTC-ed Kyo Kaiseki for SIN-JFK supper and had Lobster Thermidor for my FRA-JFK leg. Both were loaded ex-SIN.
Though the LSS says it's not a particularly favourite among crew, passengers generally like the dish and me too!
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Originally posted by cmy View PostYou can BTC 2 meals. My trip was in June 2011. I BTC-ed Kyo Kaiseki for SIN-JFK supper and had Lobster Thermidor for my FRA-JFK leg. Both were loaded ex-SIN.
Though the LSS says it's not a particularly favourite among crew, passengers generally like the dish and me too!
SUPPER: Lobster
BREAKFAST: Nasi Lemak (people have said it's not too bad an option)
LIGHT MEAL: Fish in red curry
which should I take out?
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Originally posted by SMK77 View PostI find it very irritating that SQ is offering supper with no dessert option whatsoever in First Class...
One trip I flew on SQ319, the entire cabin was asleep before dessert came, and when I went to the loo, crew implored me to have something from the cheese plate and fruit basket, so lovingly prepared by them and completely untouched!
But I would say that I wish their desserts were less fancy ( I prefer vanilla ice cream to their more exotic flavours! ) and more main stream..
Originally posted by EdDalton View PostBasically I'm deciding between this 3...
SUPPER: Lobster
BREAKFAST: Nasi Lemak (people have said it's not too bad an option)
LIGHT MEAL: Fish in red curry
which should I take out?
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Originally posted by EdDalton View PostBasically I'm deciding between this 3...
SUPPER: Lobster
BREAKFAST: Nasi Lemak (people have said it's not too bad an option)
LIGHT MEAL: Fish in red curry
which should I take out?
I believe they only allow you to choose 2, not 3. I will opt for the Lobster and Nasi Lemak. But if you are s fish person, the Kyo Kaiseki is unique and said to be our PM Lee's only choice on board.
Now that I have tried the Lobster, I am still deciding what to BTC for my morning flight to ICN soon, perhaps Laksa?
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