Thanks for the input....Well thats a shame isnt it.:-).Are they tax free/custom paid bottles? Would there be any restrictions to bringing them on land, provided they would want to serve it in their lounges for example?
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SQ 26 SIN - FRA Segment Suites January 2012
the finest selection
Singapore Airlines International Culinary Panel brings together some of the most celebrated names in gourmet cuisine. Drawing from the best of authentic traditional flavours and modern inspirations, they present to you, this recommendation for an exquisite dining experience in the sky.
Maine lobster with angel hair pasta, grapefruit segments, asparagus and baby leeks
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Veloute of haricots blancs with sauteed forest mushrooms and seared scallop
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Beef fillet and wagyu beef rib, creamed spinach, fondant potato, red wine onion puree
Create your gastronomic experience from our selection of tantalising options.
APPETISERS
* Maine lobster with angel hair pasta, grapefruit segments, asparagus and baby leeks
Duck foie gras terrine with mesclun and red onion jam
SOUPS
* Veloute of haricots blancs with sauteed forest mushrooms and seared scallop
Clear chicken broth with bamboo piths and mushrooms
MAIN COURSES
* Beef fillet and wagyu beef rib, creamed spinach, fondant potato, red wine onion puree
Gaeng kiew w-an(sic) kai
Thai green curry chicken with vegetables and steamed rice
Cold platter of prosciutto ham, pepper salami, mortadella ham and parmesan cheese
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
* Exclusively created by the SIA International Culinary Panel
SQ26QC SIN-FRA-JFK (S1F/SN1/HBF/BNF/LMF) 230-1.1 01 FC
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light bites FROM SINGAPORE TO FRANKFURT
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
Soya chicken with pickled ginger in ciabatta
Smoked salmon with tapenade in focaccia
Roasted vegetable and cheddar cheese in onion ciabatta
SNACKS
Cashew nuts, honeyed walnuts or macadamia nuts
Ferrero Rocher chocolate bar
Granola cereal bar
Lay's potato chips
A selection from the fruit basket
Assorted biscuits
SQ26QC SIN-FRA-JFK (S1F/SN1/HBF/BNF/LMF) 230-1.2 01 FC
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before touch down FROM SINGAPORE TO FRANKFURT
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
Chicken congee
Shredded chicken in rice porridge with Chinese cruellers
Warm Belgium waffle with mixed berries compote and whipped cream
Braised ee-fu noodles with beef and vegetables
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
SQ26QC SIN-FRA-JFK (S1F/SN1/HBF/BNF/LMF) 230-1.3 01 FC
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SQ 26 FRA- JFK Segment Suites January 2012
brunch FROM FRANKFURT TO NEW YORK (17 January)
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
Seafood noodle soup
Egg noodles with prawns, fish, scallop and vegetables in broth
Rolled pork sausage with warm macedoine salad and mesclun in balsamico dressing
Tomato-cheese souffle served with chicken sausage, spinach and roesti potato
Fresh free range eggs prepared on-board (baked or scrambled)
With your choice of ham, chicken sausage, vine-ripened tomato and mushrooms
DESSERT
Warm apple strudel with cherry ice cream and double cream
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
FINALE
A selection of gourmet coffees & fine teas
SQ26QC SIN-FRA-JFK (S1F/SN1/HBF/BNF/LMF) 230-2.1 01 FC
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light meal FROM FRANKFURT TO NEW YORK
Lean back and unwind with our simple yet delightful culinary selection
APPETISER
Seafood chowder with potato, corn and herb oil
MAIN COURSES
* Seared halibut with lobster risotto, sauteed spinach, lemongrass, thai basil
Egg noodles with braised beef brisket, mushrooms and leafy greens
Roasted ballotine of guinea fowl with ceps mousse served with morel sauce, braised red cabbage, brussel sprout with bacon, truffle flavoured celeriac puree
DESSERT
Coupe Edna May
Vanilla ice cream with dark pitted cherries and strawberry coullis
FINALE
A selection of gourmet coffees & fine teas
* Exclusively created by the SIA International Culinary Panel
SQ26QC SIN-FRA-JFK (S1F/SN1/HBF/BNF/LMF) 230-2.2 01 FC
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Originally posted by blackys93 View PostNo thx. I wish to see the latest menus for these flights first.
I'm sure/hoping you mean well, though, so good luck
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Originally posted by Kyo View PostSorry to say so, but your tone comes across as someone quite demanding and who hasn't contributed all that much. I see you've sent in two menus in your 15 posts and... that's about it.
I'm sure/hoping you mean well, though, so good luck
I've not been contributing lately as I've been quite busy recently.
It's alright if there's no updates. I'll try to be less demanding and go easy....Last edited by blackys93; 14 March 2012, 06:30 PM.
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SQ 322 SIN-LHR March 2012
Supper FROM SINGAPORE TO LONDON
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 custard, cress and bacon
Oriental style crabmeat and sweetcorn soup
MAIN COURSES
Seared veal loin in Xeres vinegar veal jus with corn, haricot vert, cherry tomato and soft polenta
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
Lobster thermidor with sauteed asparagus-tomato and potatoes
Pla Kao Lard Prik
Thai style deep fried garoupa fillet with mixed vegetable and steamed rice
DESSERTS
Coconut panna cotta with tropical soup and tuile
Warm snow fungus and gingko nuts with red dates in rock sugar
CHEESES
Selection of emmenthal, caprice des dieux, walnut and boursault vache cheeses
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffee & fine teas
light bites FROM SINGAPORE TO LONDON
NOODLES
Instant chicken noodle or flvour of the month
Vegetarian or non vegetarian instant noodles
SANDWICHES
Chicken satay and lettuce 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 chocolate chip cookies
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 with milk or Birchermuesli
Plain or fruit yoghurt
WHOLESOME BEGINNINGS
Red grouper congee
Sliced garoupa fillet in rice porridge with spring onions and ginger
Selection of dim sum
Fun quin with char siew, scallop dumpling with spring onion-ginger
with sweet chilli sauce, crab claw fritter with wasabi mayonnaise
and siew mai with xo sauce
Coconut-raisin pancakes with caramelized banana compote
Fresh eggs prepared on-board (baked, boiled 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 teasLast edited by 9V-SIA; 16 March 2012, 10:43 PM.
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SQ 317 LHR-SIN March 2012
lunch FROM LONDON TO SINGAPORE
CANAPES
SatayWith onion, cucumber and spicy peanut sauce
APPETISERS
Chilled malossol caviar
With melba toast and condiments
Pork and pistachio terrine,peach chutney, frisee,mache
SOUPS
Lobster bisque withcardamon and orange, lobster and pea dumpling, shellfish oil
Double-boiled chicken soup with ginseng
SALAD
Salad of red oak, frisee, coral lettuces garnished with endive, toasted walnut and dried cranberry
Basil vinaigrette
Creamy beetroot dressing
MAIN COURSES
Beef "Wellington" mushroom duxelle, green beans, bordelaise sauce
Braised pork in Guiness stout
With Shimeji mushrooms, wood fungus, carrots, kai lan and fried rice
Pan roasted prawns with white wine sauce, mashed green pea and croquette sweet potatoes
DESSERT
Chocolate and earl grey cream, malt ice cream and candied kumquat
Lemon tart with mango sorbet
CHEESES
Somerset brie, blue stilton, bouncing berries and black bomber served with quince paste, grapes, nuts and crackers
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffes & fine teas served with pralines
light bites FROM LONDON TO SINGAPORE
NOODLES
Macaroni in light chicken broth garnished with Chinese greens and sliced chicken
Vegetarian and non-vegetarian instant noodles
SANDWICHES
Assorted savoury sandwiches
Assorted vegetarian sandwiches
SNACKS
Cashew nuts, honeyed walnuts or macadamia nuts
Chips
Cereal bar
Chocolate bar
A selection from the food basket
Assorted biscuits
breakfast 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
WHOLESOME BEGINNINGS
Conpoy and seafood congee
Rice porridge enhanced with dried scallop and garnished with seafood
Chicken and onion murtabak with chicken curry
Bubble and squeak
Pan fried leek, green cabbage and mashed potato served with poached egg, pork sausage and spinach
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
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SQ 967 CGK-SIN (April 2012)
dinner FROM JAKARTA TO SINGAPORE
MAIN COURSES
Indian style prawn curry with marrow vegetables, lentil, eggplant, and basmati rice
Roasted chicken with pineaple-barbecue sauce, vegetables, and potatoes
Garoupa fillet in garlic sauce, seasonal vegetables, and ee fu noodles
DESSERT
Coffee cream caramel with mocca sauce
FRESH FRUIT
A selection of fresh fruit
FROM THE BAKERY
Oven fresh rolls
with a choice of extra virgin oil or butter
Garlic bread
HOT BEVERAGES
A selection of gourmet coffees & fine teas
SQ967XB CGK-SIN (D3) 44-1.1 07-12 FC
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