Originally posted by ginkoka
View Post
Announcement
Collapse
No announcement yet.
SQ First Menus
Collapse
This is a sticky topic.
X
X
-
SQ 67 GRU-BCN-SIN Feb 2012
supper FROM SAO PAULO TO BARCELONA
Create your gastronomic experience from our selection of tantalising options.
APPETISERS
Antipasto plate
Marinated prawn, parma with endive, tomato mozzarella
& Lobster salad with red beet, quail egg and ginger
SOUPS
& Butternut squash soup with spicy apple compote, duck confit and pumpkin seed oil
Chicken soup with snow fungus and black mushrooms
MAIN COURSES
& Seabass with ceps crust in verjus sauce, braised savoy cabbage, sauteed mushroom, roasted cauliflower and fingerling potatoes
Beef fillet in red wine and shallot sauce, asparagus hollandaise, baby carrot and mashed potatoes
Grilled pork loin in thyme jus with buttered vegetable and mashed garlic potatoes
Rice noodles with sliced chicken and Chinese greens in chicken broth
CHEESES
Assorted gourmet cheeses served with dried fruit, nuts and crackers
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas
& Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
SQ67QB GRU-BCN-SIN (S1F/SN1/HBF/DF/SN1/BF1) 111-1.1 12-01FC
light bites FROM SAO PAULO TO BARCELONA
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
Vegetarian and non-vegetarian instant noodle soup
SANDWICHES
Croissant with creamy chicken and tomato
Focaccia bread with roasted vegetables and cheese
SNACKS
Cashew nuts, honeyed walnuts or macadamia nuts
Chips
Cookies
Assorted biscuits
A selection from the fruit basket
SQ67QB GRU-BCN-SIN (S1F/SN1/HBF/DF/SN1/BF1) 111-1.2 12-01 FC
before touchdown FROM SAO PAULO TO BARCELONA
As your destination nears, refresh your senses with our delightful culinary treats
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
Pork congee
Singapore style sliced pork and meatballs in rice porridge
Braised udon noodles with seafood, black mushrooms and Chinese greens
Griddled hotcakes with honey, scrambled egg and beef sausage
Fresh eggs prepared on-board (baked, boiled or scrambled)
With your choice of ham, bacon, chicken sausage, manchego cheese and mesclun
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
FINALE
A selection of gourmet coffees & fine teas
SQ67QB GRU-BCN-SIN (S1F/SN1/HBF/DF/SN1/BF1) 111-1.3 12-01 FC
dinner FROM BARCELONA TO SINGAPORE
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
& Duck foie gras coated with breadcrumbs-allspice, raisin-pear chutney and mesclun
SOUPS
& Cream of celery soup garnished with blue cheese
Oriental clear chicken broth with spinach
SALAD
White chicory and rucola with roasted pumpkin
Balsamic herb dressing
Thousand island dressing
MAIN COURSES
& Beef fillet with mushroom duxelle, madeira wine sauce, steamed vegetables and gratinated potato
Braised monkfish in black pepper sauce, seasonal vegetables and fried rice
Chicken "Parmigiana" with marinara sauce, vegetable ribbon and pasta
Egg noodles in broth with slice pork and Chinese greens
# Gnocchi with roasted pumpkin, arugula, pecorino cheese
& Exclusively created by the SIA International Culinary Panel
# Specially prepared meatless selection.
SC67QB GRU-BCN-SIN (S1F/SN1/HBF/DF/SN1/BF1) 111-2.1 12-01 FC
DESSERTS
& Cheescake with raspberry mirror, fresh raspberry and raspberry sorbet
Citrus panna cotta
CHEESES
Quesu de cabrales, queixo de tetillo, camembert, boursin served with dried fruit, grapes, nuts and crackers
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas served with pralines
& Exclusively created by the SIA International Culinary Panel
SQ67QB GRU-BCN-SIN (S1F/SN1/HBF/DF/SN1/BF1) 111-2.1 12-01 FC
light bites FROM BARCELONA TO SINGAPORE
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
Vegetarian and non-vegetarian instant noodle soup
SANDWICHES
Baguette with prosciutto ham, parnesan and rucola
Ciabatta with mozzarella cheese and tomato
SNACKS
Cashew nuts, honeyed walnuts or macadamia nuts
Chips
Cookies
Assorted biscuits
A selection from the fruit basket
SQ67QB GRU-BCN-SIN (S1F/SN1/HBF/DF/SN1/BF1) 111-2.2 12-01 FC
breakfast FROM BARCELONA 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 squeeze orange juice
FRUITS
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt
Cornflakes or muesli with milk
Plain or fruit yoghurt
WHOLESOME BEGINNINGS
Chicken congee
Shredded chicken in rice porridge with Chinese cruellers
Spanish breakfast cold cut
Hand-cut Iberico ham served with fresh tomato puree, raw garlic and warm ciabatta
Braised udon noodles with seafood, black mushrooms and Chinese greens
Fresh eggs prepared on-board (baked, boiled or scrambled)
With your choice of smoked pork loin, 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 teasLe jour de Saint Eugène, en traversant la Calle Mayor...
Comment
-
SQ318 SIN-LHR March 2012
lunch FROM SINGAPORE TO LONDON
CANAPES
Satay
with onion, cucumber and spicy peanut sauce
APPETISERS
Chilled malossol caviar
with melba toast and condiments
Citrus marinated prawns with avocado, red onion and cucumber
SOUPS
Pea puree soup with cold white onion, cress and bacon
Oriental style crabmeat and sweetcorn soup
SALAD
Salad of baby spinach, aragula and green frissee garnished with semi dried cranberry, goat cheese and caramelised walnut
Basil pesto dressing
Sesame soya dressing
MAIN COURSES
Grilled beef fillet with jus, balasamic onion, asparagus, baby spinach and crushed potato
Singapore style herbal chicken
Steamed spring chicken in herbal broth served with bok choy and steamed rice
A celebrated local dish
Braised cod in garlic chilly sauce, stirfried chinese vegetables and fried noodles
Grilled kurobuta pork loin with morl sauce, buttered vegetables and rosemary potatoes
DESSERTS
Coconut panna cotta with tropical soup and tuile
Warm snow fungus and gingko nuts
with red dates in rock sugar
CHEESES
Selection of red cheddar, delis des bois, saint albray and le vieux pane cheese
served with garnishes
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees and fine teas served with pralines
light meal FROM SINGAPORE TO LONDON
APPETISER
Nicoise salad with seared tuna
MAIN COURSE
Pan roasted duck breast with green peppercorn sauce
sauteed cabbage with tardons, roasted fingerling potatoes and olives
Chicken imperial
Braised chicken with Chinese herbs and rice wine, leafy greens, mushrooms and ee fu noodles
Grilled beef fillet with rosemary jus, asparagus, braised red cabbage and roasted potatoes
DESSERT
Zuger kirsch torte with cherry compote
FINALE
A selection of gourmet coffees & fine teas
Comment
-
SQ26: SIN-FRA-JFK
supper FROM SINGAPORE TO FRANKFURT
APPETISERS
Salad of rucola lettuce with Spanish Iberico ham, shaved parmesan and aged balsamic dressing
Pave of Balik salmon
cold smoked salmon with farro-roasted vegetables salad and balsamic dressing
SOUPS
Cream of asparagus garnished with roasted pine nuts
Double-boiled soup with morel mushroom, bamboo pith and wolf berries
MAIN COURSES
Prawn in sweet and sour hot bean sauce, seasonal vegetables and fried rice
Braised beef cheek in red wine, roasted vegetables and seared asparagus
Oven-baked chicken with baharat spices, roasted red pepper-asparagus and crushed green soya bean
Chicken and lamb satay
Renowned Singapore favorite, served with onion, cucumber, ketupat and spicy peanut sauce
CHEESES
Selection of emmenthal, caprice des dieux, walnut and boursault vache cheeses served with garnishes
FRUITS
Fresh fruits in season
FINALE
Selection of gourmet coffees & fine teas
before touch down SINGAPORE TO FRANKFURT
START WITH
Choice of apple, tomato or freshly squeezed orange juice
FRUITS
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt
Cornflakes or granola with fresh white cheese-cherry compote
Plain or fruit yoghurt
ENTREES
Char siew and wanton noodle soup
Egg noodles in rich broth garnished with honey roasted pork, pork dumplings and leafy greens. A renowned favourite in Singapore
Singapore nasi lemak
Malay style coconut rice with spicy prawns, peanuts, ikan bills, grilled fish cake, omelette and fried chicken
European breakfast
Cold plate of aisles salami, biershinken sausage, black forest ham and fresh egg
Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of smoked salmon and caviar, 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
brunch FROM FRANKFURT TO NEW YORK
FRUITS
Fresh fruit plate
LIGHT STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
MAIN COURSES
Chicken congee
Shredded chicken in rice porridge with Chinese cruellers
Seafood kway teow
Rice noodles with prawns, fish, scallops, and leafy greens
Roasted beef sandwich with roasted vegetables and pink potatoes
Fresh eggs prepared on-board (baked, boiled or scrambles)
With your choice of ham, bacon, veal sausage, brie cheese and mesclun
DESSERT
Warm pear frangipane flan with vanilla sauce
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
FINALE
Selection of gourmet coffees & fine teas
light meal FRANKFURT TO NEW YORK
APPETISER
Malossol caviar with lobster-fennel salad
MAIN COURSES
Braised beef sheen with white wine, tender carrots and fettucine
Singapore nasi lemak
Malay style coconut rice with spicy prawns, peanuts, ikan bills, grilled fish cake, omelette and fried chicken
Thai chicken Tom Yum soup with vermicelli
Halibut fillet in white wine-pesto with baby spinach, carrot and olive oil crushed potatoes
DESSERT
Coupe Jacques
Duo ice cream with fruit salad and whipped cream
FINALE
A selection of gourmet coffees & fine teas
SQ26QB SIN-FRA-JFK (S1F/SN1/HBF/BNF/LMF) 40-2.1 03-04 F
Comment
-
Singapore - Milan - Barcelona, May 2012
supper From Singapore to Milan
SQ378QC SIN-MXP-BCN (S1F/SN1/BF1/CRF) 195-1.1 05-06 FC
Appetisers
Malossol caviar with goose foie gras and sauteed apple
*Poached lobster with confit of eggplant and capsicum, balsamic vinaigrette
Soups
*Chick pea soup with poached chicken and fresh mushrooms
Oriental wintermelon broth with assorted meats
Main Courses
*Tarragon braised veal shank with young vegetables and boiled fingerling potatoes
Kway teow in soup
Rice noodles with chicken and Chinese greens in broth
Sake chazuke
Steamed rice with salted salmon served on Japanese green tea broth and pickles
Grilled salmon fillet with white and green asparagues
fried caper and vinaigrette
Cheeses
Selection of aged kapiti cheddar, tete de moine, rambol walnut and chaumes cheeses served with garnishes
Fruits
Fresh fruits in season
Finale
A selection of gourmet coffees & fine teas
* Exclusively created by Georges Blanc, Vonnas
light bites menu From Singapore to Milan
Noodles
Instant chicken noodle or flavour of the month
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 Milan
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
Baked egg with prosciutto ham
parmesan crumbled asparagus and tomato herb salsa
Nasi lemak
Coconut rice with spiced fish, sambal boiled egg, fried tempeh, sambal ikan bilis and peanuts
Fresh eggs prepared on-board (baked, boiled or scrambled)
With your choice of ham, bacon, veal sausage, gruyere cheese and mesclun
From the bakery
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
Finale
A selection of gourmet coffees & fine teas
refreshment From Milan to Barcelona
Light bites
Focaccia sandwich with smoked salmon and mesclun
Selection of tea pastries
Finale
A selection of gourmet coffees & fine teas
champagnes & wines
Champagnes
Dom Perignon 2000
Krug Grande Cuvee
White
Piesporter Goldtropfchen Riesling Kabinett 2007 Reichsgraf Von Kesselstatt
Chablis Premier Cru Vaillons 2007 Willian Fevre
Red
Chateau Rauzan-Segia 2004 Margaux
OR
2004 Chateau Leoville-Poyferre Saint-Julien Bordeaux, France
Chianti Classico 2005 Castello Di Brollo
Corton Clos Des Cortons Falveley 2006 Falveley
Sweet White
Chateau Filhot 2009 Sauternes
Port
Graham's 20-Year-Old Tawny Port, Portugal
Comment
-
SQ222 SYD-SIN April 2012
dinner FROM SYDNEY TO SINGAPORE
APPETISERS
Chilled malossol caviar
With melba toast and condiments
*Lobster salad with semi dried tomato, asparagus, lime dressing
SOUPS
*Leek and potato soup, ham crisp and chive
Double-broiled watercress soup with pork and red dates
SALAD
Salad of endive and mache with vanilla-honey poached pear, roquefort cheese and roasted walnut dressing
Creamy French dressing
Walnut and olive oil dressing
MAIN COURSES
*Beef fillet with red wine sauce, eshallot tarte tartin and leaf spinach
Famous Singapore chicken Rice
Fragrant poached chicken with pandan flavoured rice, served with ginger soya and chilli sauce
A renowned local favourite
Sauteed prawns in nouilly prat sauce and ink noodles with asparagus, cherry tomato and rocket leaves
Indian style lamb shank Korma with spiced vegetables and basmati rice
DESSERTS
*Chocolate and earl grey cream, malt ice cream and cabdied kumquat
Wine jelly with fruits and passionfruit coulis
CHEESES
Selection of assorted cheeses served with grapes, nuts and crackers
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas served with pralines
refreshment menu FROM SYDNEY TO SINGAPORE
LIGHT BITES
Tuna cheese melt
Warm brioche bread with seared tuna and cheddar cheese and asparagus soup
Egg noodles in broth with Kurobuta pork belly and chinese greens
FINALE
A selection of gourmet coffees & fine teas
*Exclusively created by Mathew Moran of Aria Restaurant, Sydney
SQ222 SYD-SIN (DF/HRF) 171-1 03-04 FC
Comment
-
SQ328 SIN-MUC-MAN April 2012
supper FROM SINGAPORE TO MUNICH
APPETISERS
Salad of rucola lettuce with Spanish iberico ham, shaved parmesan and aged balsamic dressing
Pave of Balik salmon
Cold smoked salmon with farro-roasted vegetables salad and balsamic dressing
SOUPS
Cream of asparagus garnished with roasted pinenuts
*Double-boiled soup with morel mushroom, bamboo pith and wolfberries
MAIN COURSES
*Prawn in sweet and sour hot bean sauce, seasonal vegetables and fried rice
**Braised beef cheek in red wine, roasted vegetables and seared asparagus
Oven-baked chicken with bharat spices, roasted red pepper-asparagus and crushed green soya bean
Chicken and lamb satay
Renowned Singapore favourite, served with onion, cucumber, ketupat and spicy peanut sauce
CHEESES
Selection of emmenthal, caprice des dieux, walnut and boursault vache cheeses served with garnishes
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas
breakfast FROM SINGAPORE TO MUNICH
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 white cheese-cherry compote
Plain or fruit yoghurt
WHOLESOME BEGINNINGS
Char siew and wanton noodle soup
Egg noodles in rich broth garnished with honey roasted pork, pork dumplings and leafy greens
A renowned favourite in Singapore
Singapore nasi lemak
Malay style coconut rice with spicy prawns, peanuts, ikan bilis, grilled fish cakem omellette and fried chicken
A local favourite served with sambal chilli
European breakfast
Cold plate of auslese salami, biershinken sausage, black forest ham and fresh egg
Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of smaoked salmon and caviar, 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
refreshment FROM MUNICH TO MANCHESTER
STARTERS
Bircher museli with citrus segments and mint
LIGHT BITES
Braised udon noodles with pork, button mushrooms and Chinese greens
Poached eggs with Hollandaise sauce, chicken sausage, grilled tomato and potatoes
FINALE
A selection of gourmet coffees & fine teas
*Exclusively created by Chef Sam Leong, Singapore
**A healthier choice - lower in carbohydrates and calories
SQ328B SIN-MUC-MAN (S1F/SN1/BF1/SR1) 187 03-04 FC
Comment
-
August Menu for SQ68 SIN-BCN-GRU
Indeed, thanks to fellow SQTalker j.lin for pointing out that you can request for the menu by sending an email to them and they replied the next working day with the following menu for my upcoming trip!
SUPPER FROM SINGAPORE TO BARCELONA
Create your gastronomic experience from our selection of tantalising options.
APPETISERS
Iberico ham
with poached quail egg, spinach, rocket and fresh strawberries
Cold poached lobster, caviar, quail egg, Russian salad
SOUPS
Chicken and sweetcorn consomme with smoked chicken dumpling
Chinese style seafood soup
MAIN COURSES
Ocean trout with miso crust in sesame dressing, bok choy, shiitake mushrooms and fettuccine
Seared tournedos of beef with rosemary jus, roasted asparagus, bell peppers and sauteed spinach
Udon noodles soup with crab claw and chicken dumplings, sliced mushroom and leafy greens
Singapore fried carrot cake
A hearty traditional dish of fried savoury radish-rice pudding with prawns and pickled turnip
CHEESES
Selection of red cheddar, saint albray, san simon and valdeon blue cheeses
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas
# Exclusively created by Matthew Moran of Aria Restaurant, Sydney
$ A healthier choice - lower in carbohydrate and calories
LIGHT BITES FROM SINGAPORE TO BARCELONA
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
Instant chicken noodle or flavour of the month
Vegetarian and non vegetarian instant noodles
SANDWICHES
Tuna and capers in focaccia
Oriental duck with soya sesame mayonnaise in ciabatta
Roasted portobello mushroom in onion ciabatta
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 garnishes
BREAKFAST FROM SINGAPORE TO BARCELONA
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 yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
WHOLESOME BEGINNINGS
Teochew fish porridge
Rice porridge with sliced white pomfret fillet and condiments
A popular Singaporean dish
Selection of dim sum
Glutinous rice parcel with chicken and mushroom, scallop and leek har kow, prawn siew mai, vegetable dumpling and lobster chive dumpling
European breakfast
Cold plate of iberico ham, white salami, black forest ham, queso manchego cheese and fresh egg
Fresh eggs prepared on-board (baked, boiled or scrambled)
With your choice of ham, bacon, veal sausage, gruyere cheese and mesclun
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
FINALE
A selection of gourmet coffees & fine teas
BRUNCH FROM BARCELONA TO SAO PAULO
Choose from an array of appetising fare
FRUITS
Fresh fruit plate
LIGHT STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
MAIN COURSES
Bee hoon soup
Rice noodles with sliced chicken and Chinese greens in broth
Spanish breakfast
Iberico ham, cured pork and local cheese served with fresh egg prepared onboard
Beef fillet in red wine and shallot sauce, asparagus, baby carrot and cheese potato cake
Fresh eggs prepared on-board (baked, soft boiled or scrambled)
With your choice of ham, chicken sausage, vine-ripened tomato, mushrooms and potato cake
DESSERT
Belgium chocolate mousse cake with passionfruit sorbet,
fresh fruit salad and vanilla sauce
FROM THE BAKERY
Assorted breakfast pastries and bread with butter and preserves
FINALE
A selection of gourmet coffees & fine teas
LIGHT BITES FROM BARCELONA TO SAO PAULO
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
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
Chocolate bar
Cookies
Assorted biscuit
A selection from the fruit basket
Assorted cheeses with garnishes
LUNCH FROM BARCELONA TO SAO PAULO
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
Crabmeat salad with avocado
SOUPS
Button mushroom soup with mushroom custard
Oriental clear chicken broth with watercress
SALAD
Salad of red oak, frisee, coral lettuces garnished with endive, toasted walnut and dried cranberry
Red wine vinaigrette
Honey mustard lime dressing
MAIN COURSES
Roasted lamb loin in tarragon jus, eggplant caviar with zucchini and roasted fingerling potatoes
Seared tournedos of beef with thyme jus, roasted spanish onion, parsnip and seared asparagus
Teochew fish porridge
Rice porridge with sliced fish fillet and condiments
Stir fried chicken with ginger and spring onion, vegetables and egg noodles
# Exclusively created by Georges Blanc, Vonnas
$ A healthier choice - lower in carbohydrate and calories
DESSERTS
Warm frangipane biscuit served with honeyed strawberry salad and citrus sorbet
Panna cotta
Cream timbale with passionfruit coulis
CHEESES
Brie, idiazabal, manchego and blue cheeses served with dried fruit, grapes, nuts and crackers
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas served with pralines
SQ68QB SIN-BCN-GRU (S1F/SN1/BF1/BNF/SN1/LF) 112-2.3 08 FC
# Exclusively created by Georges Blanc, Vonnas
Comment
-
SQ328 SIN-MUC-MAN June 2012
supper FROM SINGAPORE TO MUNICH
APPETISERS
Grilled white and green asparagus
with warm prawn, goat cheese and herb vinaigrette
Parma ham, buffalo mozzarella with pesto and cherry tomatoes
Apple balsamic dressing
SOUPS
White asparagus cream soup with green asparagus timbale and truffle
Double-boiled Cantonese beef broth with turnip and carrot
MAIN COURSES
*Black cod, barigoule style artichoke, fava beans, mashed potato
Wok fried beef in Oriental black peppercorn sauce, vegetables and fried rice
Green asparagus royal tart
white asparagus, rocket salad and cherry tomato
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 aged kapiti cheddar, tete de moine, rambol walnut and chaumes cheeses served with garnishes
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas
breakfast FROM SINGAPORE TO MUNICH
TO START WITH
A choice of apple, tomato or freshly squeezed orange juice
FRUITS
Fresh fruits plate
STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or granola with yoghurt-berry compote
Plain or fruit yoghurt
WHOLESOME BEGINNINGS
Chicken congee
Shredded chicken in rice porridge with Chinese cruellers
Braised ee-fu noodles with prawns, fish, scallops and leafy greens
European breakfast
Cold plate of iberico ham, white salami, black forest ham, queso manchego cheese and fresh egg
Fresh eggs prepared on-board (boiled, baked or scrambled)
With poached white asparagus, choice of smoked salmon with caviar or bacon and ham
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
FINALE
A selection of gourmet coffees & fines teas
refreshment FROM MUNICH TO MANCHESTER
STARTERS
Bircher museli with citrus segments and mint
LIGHT BITES
Seafood kway teow
Rice noodles with prawns, fish, scallops and leafy greens
Spinach quiche with tomato, grilled bacon, pork sausage and sauteed mushrooms
FINALE
A selection of gourmet coffees & fine teas
SQ328QC SIN-MUC-MAN (S1F/SN1/BF1/SR1) 187-2.1 05-06 FC
Comment
-
SQ319 LHR-SIN July 2012
dinner FROM LONDON TO SINGAPORE
CANAPES
Satay
With onion, cucumber and spicy peanut sauce
APPETISERS
Chilled malossol caviar
With melba toast and condiments
*Soy cured fresh salmon fillet with balsamic glaze and broccoli
SOUPS
*Smoked pork hock consomme with savoy cabbage and quali egg
Oriental fish maw and seafood soup
SALAD
Salad of frisee and endive garnished with feta cheese, ligurian olives with fondant potato
Sundried tomato pesto dressing
Lemon vinaigrette
MAIN COURSES
*Seared veal loin with sauteed baby spinach and jus, sauce soubise with fondant potato
Lobster in oriental sauce with snap peas, shiitake mushrooms, carrots and ee-fu noodles
Fish korma
Fish fillet in cashew gravy with spicy vegetables and basmati rice
DESSERTS
*Pineapple parfait
Served with pineapple salad
Chocolate pistachio palet
with vanilla ice cream and passionfruit coulis
CHEESES
Brie, cashet blue, black bomber and amber mist with whisky
served with quince paste, grapes, nuts and crackers
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas served with pralines
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
Granola with milk or Birchermuseli
Plain or fruit yoghurt
ENTREES
Pork congee
Singapore style sliced pork and meatballs in rice porridge with deep fried Chinese cruellers
Nasi lemak
Coconut rice with prawn in sambal sauce, omelette, marinated chicken and peanuts
Trilogy of beef, kassler, chicken sausage in herb jus, roasted tomato and potatoes
Fresh eggs prepared on board (boiled, baked or scrambled)
With your choice of veal sausage, smoked salmon, 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
*Exclusively created by Matthew Moran of Aria Restaurant, Sydney
SQ319QA LHR-SIN (DF/AN1/HBF) 178-1.3 07FC
Comment
-
SQ328 SIN-MUC-MAN August 2012
supper FROM SINGAPORE TO MUNICH
APPETISERS
Spicy crab cake with celeriac puree, baby spinach and strawberry vinaigrette
Pave of Balik Salmon
Cold smoked salmon with farro-roasted vebetables salad and balsamic dressing
SOUPS
Cream of cauliflower with tomato confit
*Double-broiled soup with morel mushroom, bamboo pith and wolfberries
MAIN COURSES
*"Mao Tai" wine marinated roast chicken served with mango salad and chicken
Lobster in pesto veloute with cherry tomato, asparagus and fettuccine with rocket leaves
Seared beef fillet with cafe de paris butter, braised red cabbage, green bean, baby carrot and gratin potatoes
Chicken and lamb satay
Renowned Singapore favourite, served with onion, cucumber, ketupat and spincy peanut sauce
CHEESES
Selection of emmanthal, caprice des dieux, walnut and boursault vache cheeses
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas
breakfast FROM SINGAPORE TO MUNICH
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 granola with yoghurt-berry compote
Plain or fruit yoghurt
WHOLESOME BEGINNINGS
Char siew and wanton noodle soup
Egg noodles in rich broth garnished with honey roasted pork, pork dumplings and leafy greens
A renowned favourite in Singapore
Nasi lemak
Coconut rice with spiced fish, sambal boiled egg, fried tempeh, sambal ikan bilis and peanuts
Salmon escalope with poached egg in caper hollandaise sauce, roma tomato and buttered spinach
Fresh eggs preapred on-board (baked, boiled or scrambled)
With your choice of minute beef steak or chicken sausage, manchego cheese and mesclun
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
Assorted fresh berries with slow stewed berry and yoghurt
LIGHT BITES
Braised local noodles with pork, button mushrooms and Chinese greens
Herbed chicken breast with warm salad of mushrooms, tomato and potatoes
FINALE
A selection of gourmet coffees & fine teas
*Exclusively created by Chef Sam Leong, Singapore
SQ328QA SIN-MUC-MAN (S1F/SN1/BF1/SR1)Last edited by MAN Flyer; 14 October 2012, 04:04 PM.
Comment
-
SQ328 SIN-MUC-MAN October 2012
supper FROM SINGAPORE TO MUNICH
APPETISERS
Duck foie gras with shaved fennel-orange salad, beetroot and mizuna
Poached maine lobster on the bed of wild mushroom
with sauteed cepe, chanterelle, trumpet mushroom, shaved fennel, mixed baby leaves and truffle soy vinaigrette
SOUPS
Cream of pumpkin soup with with brown butter crouton, herb oil
Double-broiled watercress soup with pork and red dates
MAIN COURSES
*Beef fillet with red wine sauce, eshallot tarte tarting and leaf spinach
Gaeng phed kai
Thai style red curry chicken with asian vegetables and steamed rice
Braised lamb shank with red wine, sauteed mushrooms, carrots and garlic mashed potatoes
Fish noodle soup
Rice noodles in rich broth garnished with steamed sliced fish and vegetables
CHEESES
Selection of aged kapati cheddar, tete de moine, rambol walnut and chaumes cheeses served with garnishes
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas
breakfast FROM SINGAPORE TO MUNICH
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 Birchermuseli
Plain or fruit yoghurt
WHOLESOME BEGINNINGS
Braised pork congee
Soya sauce pork and beancurd in rice porridge
Singapore fried carrot cake
A hearty traditional dish of fried savoury radish-rice pudding with prawns and pickled turnip
Poached egg in puff pastry case with hollandaise sauce, sauteed spinach and sauteed mushrooms
Fresh eggs prepared on-board (baked, boiled or scrambled)
With your choice of lobster potato hash, chicken sausage, gruyere cheese and mesclun
FROM THE BAKERY
Assorted breakfast bakeris pastries and bread with butter, jam, marmalade or honey
FINALE
A selection of gourmet coffees & fine teas
refreshment FROM MUNICH TO MANCHESTER
STARTERS
Assorted fresh berries with slow stewed berry and yoghurt
LIGHT BITES
Braised egg noodles with chicken, mushrooms and leafy greens
Breakfast steak
With baked egg, herb jus, roasted tomato and roseti potatoes
FINALE
A selection of gourmet coffees & fine teas
*Exclusively created by Matthew Moran of Aria Restaurant, Sydney
SQ328QD SIN-MUC-MAN (S1F/SN1/BF1/SR1) 186 10 FC
Comment
-
SQ317 London to Singapore November 2012
lunch FROM LONDON TO SINGAPORE
CANAPES
Satay
APPETISERS
Chilled malossol caviar
With melba toast and condiments
Fennel and orange cured salmon trout, red radish and cracked wheat salad
SOUPS
Cream of celeriac with caramelised pear and smoked duck breast
Fish maw and crabmeat in thick broth
SALAD
Salad of frisee and endive garnished with marinated baby artichoke, ligurian olives and semi dried tomato
Sour cream and dill dressing
Balsamico dressing
MAIN COURSES
Seared lamb loin with jus, crushed pea with mint, leek and olive oil mashed potato
Phanaeng Neura
Thai curried beef in sweet peanut sauce, stirfried cauliflower, carrot, sugar peas and steamed jasmine rice
Lobster thermidor with sautéed asparagus-tomato and potatoes
Braised Oriental herbal chicken
with steamed rice
FINALE
Warm chocolate-peanut tart with white chocolate sorbet, banana sauce
Rhubard cheese cake
with red plum and vanilla reduction and vanilla crème fraiche
Somerset brie, black bomber mature cheddar, amber mist with whisky and shropshire blue served with quince paste, grapes, nuts and crackers
Fresh fruits in season
A selection of gourmet coffees & fine teas served with pralines
breakfast FROM LONDON TO SINGAPORE
TO START WITH
A choice of apple, tomato or freshly squeezed orange juice
Fresh fruit plate
STARTERS
Choice of cereals, yoghurt or smoothies
Cornflakes or raisin bran with milk
Plain or fruit yoghurt
Smoothies
WHOLESOME BEGINNINGS
Seafood congee
Fish fillet, prawns and scallops in rice porridge with deep fried Chinese cruellers
Griddles pancakes with caramelised bananas
ricotta cheese and mixed berries
Kway Teow Phad See Eu
Thai style fried rice noodles with prawns and leafy greens
Fresh eggs prepared on-board (baked, boiled or scrambled)
With your choice of pork sausage, chicken sausage, vine-ripened tomato, mushrooms and potato
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 2000/2003
Krug Grande Cuvee
WHITE
2011 Cloudy Bay Sauvignon Blanc Marlborough, New Zealand
2007 Chablis Premier Cru Vaillons William Fevre
RED
2004 Chateau Cos d’Estournel Saint-Estephe, France
2006 Mitolo Reiver Shiraz Barossa, Australia
2007 Joseph Drouhin Charmes-Chambertin Grand Cru, Cote de Nuits, France
SWEET WINE
2009 Chateau Filhot Sauternes
PORT
Taylor’s Twenty-Year-Old Tawny Port, Douro, Portugal
Comment
Comment