Busy wondering why SQ don't serve desserts on supper flights in First/Biz classes departing from SIN bound for Europe???
Announcement
Collapse
No announcement yet.
SQ Raffles Class Menus
Collapse
This is a sticky topic.
X
X
-
Dude, I know desserts comes under the finale, but on midnight flights bound for Europe, the finale heading goes as follows:
Finale
A selection from the fruit basket
Selection of cheese with garnishes
Gourmet coffees and selection of fine teas with pralines
Comment
-
Originally posted by blackys93 View PostDude, I know desserts comes under the finale, but on midnight flights bound for Europe, the finale heading goes as follows:
Finale
A selection from the fruit basket
Selection of cheese with garnishes
Gourmet coffees and selection of fine teas with pralines
Just a note, some do consider fruits and cheese as desserts.God must have been a ship owner, he placed the raw materials far from where they are needed and covered two-thirds of the earth with water...
Comment
-
SQ67: GRU-BCN-SIN (29 Jan 2012)
SAO PAULO TO BARCELONA
Supper
Starter
Smoked duck breast with dried fig compote
Mustard vinaigrette
Main
Grilled beef fillet in red wine sauce, braised red cabbage, baby carrot, kenyan bean and cheese potatoes
Seafood and rice vermicelli soup
Rice vermicelli with prawns, fish and vegetables in broth
Seared chicken in sage jus, roasted vegetables and sautéed baby spinach
Finale
Macadamia ice cream with fruit coulis
Gourmet cheese with garnishes
Gourmet coffees & selection of fine teas
Before touch down meal
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yoghurt
Cornflakes or muesli with milk
Plain or fruit yoghurt
Main
Pancakes with berries compote, ricotta cheese and chicken sausage
Braised udon noodles with pork, button mushrooms and Chinese greens
Egg frittata with vegetables and veal chipolata, tomato, and onion compote
Bread
Assorted breakfast tools
Butter - Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
BARCELONA TO SINGAPORE
Supper
Prelude
Satay
with onion, cucumber and spicy peanut sauce
Starter
Balik smoked salmon with dill apple fennel salad and mesclun
Serrano ham with feta stuffed bell peppers, dressed salad and aged balsamic
Main
Seared tournedos of beef in green peppercorn jus, sautéed mushroom, carrot and gratin potatoes
Wok fried chicken with spring onion-ginger, beancurd with vegetables and steamed rice
Panfried monkfish in tomato-tarragon sauce, red capsicum, carrot, spinach and parsley potatoes
Gaeng phed kung
Thai style prawn curry with seasonal vegetables and steamed rice
Finale
Choice of dessert
Rum-raisin ice cream or blueberry cheesecake
Served with berry compote
Gourmet cheese with garnishes
Gourmet coffees & selection of fine teas, with pralines
Breakfast
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yoghurt
Cornflakes or muesli with milk
Plain or fruit yoghurt
Main
Griddled hotcake with mascarpone cheese, berries compote and maple syrup
Braised egg noodles with chicken, mushrooms and greens
Poached eggs with Hollandaise sauce, veal sausage, grilled tomato and roesti potatoes
Bread
Assorted breakfast tools
Butter - Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
SQ67QC GRU-BCN-SIN (S1/SN1/HB/D/SN1/B) 67 - 1.1 01-02 RC
Comment
-
SQ328 SIN-MUC-MAN January 2012
supper menu SINGAPORE TO MUNICH
Starter
Mesclun with marinated lobster and sundried tomato-couscous salad
Main
*Panfried Atlantic cod fillet with stewed put lentil and cured pork in red wine, sauteed spinach
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
Panfried chicken in basil cream sauce, buttered vegetables and roasted potatoes
Finale
A selection from the fruit basket
Gourmet cheese with garnishes
Gourmet coffees & selection of fine teas
breakfast menu SINGAPORE TO MUNICH
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yoghurt
Cornflakes or granola with milk
Plain or fruit yoghurt
Main
Dim sum selection
Ee fu noodles with roasted pork, pork dumpling, stuffed flower mushroom and har kow
Waffle with wild cherry compote, ricotta cheese and honey
Baked eggs with creamed spinach, veal sausage, roasted tomato, mushrooms and potatoes
Breads
Assorted breakfast rolls
Butter - Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
refreshment menu MUNICH TO MANCHESTER
Starter
Bircher museli with berry compote and fresh berries
To Nibble On
Phad Kai Kup Met Mamung Himaphan
Thai style freid chicken with cashew nuts, seasonal vegetables and fried noodles
Baked crepe with ham and mushrooms, cherry tomato and hash brown potatoes
Finale
Gourmet coffees & selection of fine teas
*Exclusively created by the SIA International Culinary Panel
SQ328QC SIN-MUC-MAN (S1/SN1/B/SR1)
Comment
-
SQ245 SIN-BNE January 2012
lunch menu SINGAPORE TO BRISBANE
Prelude
Satay
With onion, cucumber and spicy peanut sauce
Starter
Parma ham and roasted pear salad, char-grilled vegetables and balsamic dressing
Main
*"Stuffed chicken with spinach and pinenuts in cress sauce, carrots and buttered tagliatelle with mushroom
Seafood hor fun
Chinese style stir fried rice noodles with seafood
A popular Singaporean dish
Pan fried beef fillet with mushroom sauce, sauteed vegetables and roasted potatoes
Tandoori fish with mixed vegetables korma and lemon pilaf
Finale
*Lemongrass infused creme brulee
Tiramisu
Mascarpone cheesecake with coffee
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
refreshment menu SINGAPORE TO BRISBANE
To Nibble On
Warm focaccia with gammon ham, gruyere cheese, roasted vegetables and potato chips
Braised ee-fu noodles with chicken and leafy greens
Finale
Gourmet coffees and selection of fine teas
*Exclusively created by Georges Blanc, Vonnas
"A healthier choice - lower in cholesterol and saturated fat than our main selection
SQ245C SIN-BNE (L/HR) 23-1.2 01-02 RC
Comment
-
SQ236 BNE-SIN January 2012
lunch menu BRISBANE TO SINGAPORE
Starter
Fresh seasonal salad with smoked salmon and potato
Main
*Pork loin with black pepper cream, carrot, snap peas and chateau potatoes
Stuffed chicken with mushroom in red wine sauce, selected vegetables and gratin potaoes
Fried egg noodle with sliced beef and spring onion
Thai style fried fish with honey chilli sauce, seasonal vegetables and steamed rice
Finale
Choice of desert
Pear and rhubarb crumble ice cream or
New York baked cheesecake
Served with berry compote
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
refreshment menu BRISBANE TO SINGAPORE
To Nibble On
Warm olive bread with teriyaki salmon, sauteed onions and fried potatoes
Rice vermicelli with chicken, leafy greens and mushrooms
Finale
Gourmet coffees & selection of fine teas
*Exclusively created by Georges Blanc, Vonnas
SQ236 BNE-SIN (L/HR) 24-1.2 01-02 RC
Comment
-
SQ325 FRA-SIN February 2012
dinner menu FRANKFURT TO SINGAPORE
Starter
Antipasto
Marinated lobster, parma ham, mozzarella cheese with tomato and grilled vegetables
Main
*"Coq au vin" style free range chicken with young vegetables and endive gratin
Beef rendang
Braised spiced beef with vegetables in coconut gravy and steamed rice
**Snapper fillet in oriental black bean sauce with vegetables and egg noodles
Braised pork knuckle with pickled white cabbage, green beans and mashed potatoes
Finale
Hungarian dobos gateau
Macadamia ice cream with fruit coulis
Gourmet cheese with garishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
before touch-down FRANKFURT TO SINGAPORE
Prelude
A choice of apple tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
Main
Baked crepe with ham and mushrooms, cheery tomato and hash brown potatoes
Kway teow phad kai
Thai fried rice noodles with chicken, leafy greens and egg
Egg frittata with vegetables, roasted tomato, mushrooms and beef sausage
Bread
Assorted breakfast rolls
Butter - Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
*Exclusively created by Georges Blanc, Vonnas
**A healthier choice - lower in cholestrol and sturated fat
SQ325QD FRA-SIN (D/SN1/HB) 104-1.1 02 RC
Comment
-
Singapore to Sydney SQ211
BREAKFAST
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yoghurt
Main
Nasi lemak
Singapore fried carrot cake
Cheese omelette with pork sausage, grilled tomato and potatoes
Breads
Assorted breakfast rolls
Butter - Fruit preserve
Beverages
Gourmet coffees and selection of fine teas
REFRESHMENT
To Nibble On
Steamed Chilean bass in ginger sauce, broccoli with conpoy and steamed rice with fried shiitake
Panfried cajun spiced chicken with alfredo sauce, mushroom ragout and fettucine
Finale
Gourmet coffees and selection of fine teas
Comment
Comment