SQ38 SIN-LAX May-Jun '09
DINNER MENU
PRELUDE
Satay
With onion, cucumber and spicy peanut sauce
Glazed eel and avocado maki
Chinese style diced BBQ duck with XO sauce in mini tart
STARTER
Prawn with nicoise salad
Sauteed prawns with potato, green beans, olives, quail eggs, tomatoes and mache lettuce served with citrus vinagrette or cocktail dressing
MAIN
+ Seared Cod in preserved chili sauce with seasonal vegetables and fried rice
* Grilled beef steak served with red wine jus, xo heart tomato salad
Fettuccine with tomato herb sauce, arugula lettuce and sauteed prawns
Famous Singapore chicken rice
+ exclusively created by Sam Leong of Tung Lok Group, Singapore
* A healthier choice
FINALE
Haagen Dazs Strawberry cheesecake ice cream
Vanilla caramel brownie ice cream
Both garnished with vanilla sauce and granola
Cape wickham double brie, lighthouse blue brie, surprise bay cheddar
Served with fig paste, grapes, walnut and biscuit
Fruits in season
Gourmet coffees & selection of fine teas, with pralines
LIGHT BITES MENU
TO NIBBLE ON
Prawn noodle soup
Noodles in broth served with prawn and fish cake
Mushroom omelette, chicken herb sausage, sauteed tomato, roesti potato and granola
Spaghetti pasta with chunky bacon carbonara style topped with grilled salmon
Braised egg noodles with beef, mushrooms and leafy greens
FINALE
Gourmet coffees & selection of fine teas
BEFORE TOUCH-DOWN MENU
STARTER
Antipasto plate
marinated scallops, parma with endive, tomato mozzarella
MAIN
+ Black cod, pepperade, asparagus, basil pesto, aged balsamic
Wakadori teriyaki
Japanese style chicken with soya glaced served with seasonal vegetables and steamed rice
Vegetable fritatta served with bacon, sauteed mushrooms, tomato and roesti potato
Singapore fried carrot cake
+ exclusive created by Matthew Moran of Aria Restaurant, Sydney
FINALE
Baked cheese cake with cherry compote
Gourmet coffees & selection of fine teas
SQ38TC SIN-LAX (D/SR2/LMT) 05-06 RC
DINNER MENU
PRELUDE
Satay
With onion, cucumber and spicy peanut sauce
Glazed eel and avocado maki
Chinese style diced BBQ duck with XO sauce in mini tart
STARTER
Prawn with nicoise salad
Sauteed prawns with potato, green beans, olives, quail eggs, tomatoes and mache lettuce served with citrus vinagrette or cocktail dressing
MAIN
+ Seared Cod in preserved chili sauce with seasonal vegetables and fried rice
* Grilled beef steak served with red wine jus, xo heart tomato salad
Fettuccine with tomato herb sauce, arugula lettuce and sauteed prawns
Famous Singapore chicken rice
+ exclusively created by Sam Leong of Tung Lok Group, Singapore
* A healthier choice
FINALE
Haagen Dazs Strawberry cheesecake ice cream
Vanilla caramel brownie ice cream
Both garnished with vanilla sauce and granola
Cape wickham double brie, lighthouse blue brie, surprise bay cheddar
Served with fig paste, grapes, walnut and biscuit
Fruits in season
Gourmet coffees & selection of fine teas, with pralines
LIGHT BITES MENU
TO NIBBLE ON
Prawn noodle soup
Noodles in broth served with prawn and fish cake
Mushroom omelette, chicken herb sausage, sauteed tomato, roesti potato and granola
Spaghetti pasta with chunky bacon carbonara style topped with grilled salmon
Braised egg noodles with beef, mushrooms and leafy greens
FINALE
Gourmet coffees & selection of fine teas
BEFORE TOUCH-DOWN MENU
STARTER
Antipasto plate
marinated scallops, parma with endive, tomato mozzarella
MAIN
+ Black cod, pepperade, asparagus, basil pesto, aged balsamic
Wakadori teriyaki
Japanese style chicken with soya glaced served with seasonal vegetables and steamed rice
Vegetable fritatta served with bacon, sauteed mushrooms, tomato and roesti potato
Singapore fried carrot cake
+ exclusive created by Matthew Moran of Aria Restaurant, Sydney
FINALE
Baked cheese cake with cherry compote
Gourmet coffees & selection of fine teas
SQ38TC SIN-LAX (D/SR2/LMT) 05-06 RC
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