SQ865 HKG-SIN Sept 2016
Announcement
Collapse
No announcement yet.
SQ Raffles Class Menus
Collapse
This is a sticky topic.
X
X
-
-
SQ 32 SIN-SFO October 2016
October 2015
Singapore Airlines Business Class
SQ 32 Singapore to San Francisco
Suzanne Goin
One of Los Angeles’ most beloved chefs and winner of the James Beard award, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity.
Suzanne’s Choice
A menu specially designed for our nonstop flight to San Francisco for a complete dining experience in the sky.
Starter
Grilled Asparagus with Proscuitto Ham
An appetizer combination served with mesclun salad and drizzled with whole-grain mustard dressing
Main Course
Seared Bass Fillet
Slow-cooked organic kale and pumpkin puree with raisins and Xeres vinegar butter
Dessert
Chocolate Bread and Butter Pudding
Served with fresh berries and crème anglaise
Treat yourself to a lavish spread of food and beverage, or take your pick from our all-day breakfast. Simply inform our crew and leave the rest to our care.
A selection of canapés and juices will be served after take-off.
A la Carte
Prawn Antipasto
A starter of marinated prawns, mozzarella and air-dried beef with olive paste and grilled vegetables
*Grilled Asparagus with Proscuitto Ham
An appetizer combination served with mesclun salad and drizzled with whole-grain mustard dressing
Fresh Tomato Soup
Roasted tomato soup with garlic bread
Tandoori Chicken Sandwich
Spiced chicken, yogurt mint spread and coriander-tossed potato wedges with mixed salad
Beef Lasagna
Tomato, olives and capers sauce served with green salad and parmesan shavings
* Seared Bass Fillet
Slow-cooked organic kale and pumpkin puree with raisins and Xeres vinegar butter
Hainanese Pork Chop
A traditional Singaporean favorite of pork chops with fried rice
Steak and Salad
Grilled US Angus Beef Fillet with hard-boiled egg and warm citrus-olives farro salad in gremolata jus
Lamb and Chicken Satay
With ketupat rice, onions, and spicy peanut sauce
Tuscan Cavalo Nero and Farro Salad
Tuscan cabbage, hazelnuts and spelt salad in citrus dressing, with your choices of:
Herbal poached chicken slices
Maple Roasted Kobacha pumpkin
*Chocolate Bread and Butter Pudding
Served with fresh berries and crème anglaise
Petite Patisserie
Assortment of mini desserts
Selection of fresh fruits and cheese to complete your meal
Gourmet pralines with your choice of hot beverages
*Designed by ICP
All Day Breakfast
Classic American
Aged cheddar cheese omelette, served with pork sausage, tomato, sautéed mushroom and roesti, accompanied with freshly squeezed orange juice, fresh fruits, yogurt, and bakery
Oriental
Har kow, siew mai, vegetable dumpling, char siew pastry and glutinous rice with chicken, served with fresh fruits. Accompanied with Chinese tea.
Wholesome
Low-fat ricotta, scrambled egg white and roost pumpkin with buckwheat pancake and crushed hazelnut, accompanied with fresh fruit, super juice, Bircher muesli and bakery
Continental Breakfast
(Served up to 1.5 hours before arrival)
Cold breakfast plate, yogurt, fresh fruits, freshly squeezed orange juice and bakery
Mid-flight Noodle bar
A selection of bee hoon, kway teow or egg noodles with a choice of:
Fish balls and minced chicken
Chicken slices and shiitake mushrooms
Prawns and leafy greens
Lettuce and black mushrooms
Snacks
An assortment of light treats available throughout your flight:
Assorted nuts
Potato crisps
Flavored Popcorns
Butter cookies
Chocolate bar
Fruits and cheese
Wine List
Champagne
Charles Heidsieck Brut Reserve, Champagne, France
White Wines
2015 Mud House Sauvignon Blanc, Marlborough, New Zealand
2014 Wild Horse Winery and Vineyards Chardonnay, Central Coast, USA
Red Wines
2012 Chateau Belle-Vue Cru Bourgeois Haut Medoc, Bordeaux, France
2013 Robert Oatley Shiraz, McLarren Vale, Australia
Port
Dow’s Ten-Year-Old Tawny Port, Portugal
Comment
-
SQ 31 SFO-SIN October 2016
October 2015
Singapore Airlines Business Class
SQ 31 San Francisco to Singapore
Alfred Portale
The internationally lauded pioneer of New American Cuisine, Alfred Portale brings an innate sense of style and craftsmanship to spectacular creations bringing his aesthetic signature.
Alfred’s selection
A menu specially designed for our nonstop flight to Singapore for a complete dining experience in the sky.
Starter
Poached Prawns and Roasted Cauliflower Salad
Dried black currants, pumpkin seeds and lemon vinaigrette
Main Course
Grilled US Choice Beef Fillet with Balsamic Onion
Served with asparagus, baby spinach and crushed potato
Dessert
Coconut Panna Cotta
In tropical coulis with fresh fruit
Treat yourself to a lavish spread of food and beverage, or take your pick from our all-day breakfast. Simply inform our crew and leave the rest to our care.
A selection of canapés and juices will be served after take-off.
A la Carte
Duck Breast Antipasto
A starter of roasted duck breast with Manchego cheese and balsamic onions
*Poached Prawns and Roasted Cauliflower Salad
Dried black currants, pumpkin seeds and lemon vinaigrette
Cream of Mushroom Soup
With garlic bread
Pulled Pork Sandwich
Barbequed pork with Cajun-spiced potatoes and mixed salad
Lemon Crusted Hot Smoked Salmon with Basil Pesto Sauce
Served with cherry tomato confit, roasted vegetables and green salad
*Grilled US Choice Beef Fillet with Balsamic Onion
Served with asparagus, baby spinach and crushed potato
Lamb Biryani
With basmati rice and cucumber rita
Warm Crab Cake
With broccoli, baby carrots, asparagus and roasted potatoes
Salt-Baked Chicken
Oriental-style marinated chicken wok baked with rock salt, stir-fried vegetables and fried rice
Moroccan Couscous and Beetroot Salad
Steamed couscous, roasted vegetables and slow-baked beetroot salad in pesto dressing, with your choices of:
Baked Chicken
Roasted Cauliflower
*Coconut Panna Cotta
In tropical coulis with fresh fruit
Petite Patisserie
Assortment of mini desserts
Selection of fresh fruits and cheese to complete your meal
Gourmet pralines with your choice of hot beverages
*Designed by ICP
All Day Breakfast
Classic American
Parsley omelette with chicken sausage, buttermilk pancakes and baked beans, accompanied with freshly squeezed orange juice, fresh fruits, yogurt, and bakery
Oriental
Prawn dumpling, pork dumpling, yam cake, char siew pastry and seafood congee, served with fresh fruits. Accompanied with Chinese tea.
Wholesome
Baked spinach and goji berry frittata with hot smoked salmon, roasted beetroot and avocado salsa, accompanied with fresh fruit, super juice, Granola in Greek yogurt, and bakery
Continental Breakfast
(Served up to 1.5 hours before arrival)
Cold breakfast plate, yogurt, fresh fruits, freshly squeezed orange juice and bakery
Mid-flight Noodle bar
A selection of bee hoon, kway teow or egg noodles with a choice of:
Pork ribs and Chinese greens
Chicken slices and shiitake mushrooms
Prawns and leafy greens
Lettuce and black mushrooms
Snacks
An assortment of light treats available throughout your flight:
Assorted nuts
Potato crisps
Flavored Popcorns
Butter cookies
Chocolate bar
Fruits and cheese
Wine List
Champagne
Charles Heidsieck Brut Reserve, Champagne, France
White Wines
2015 Mud House Sauvignon Blanc, Marlborough, New Zealand
2014 Wild Horse Winery and Vineyards Chardonnay, Central Coast, USA
Red Wines
2012 Chateau Belle-Vue Cru Bourgeois Haut Medoc, Bordeaux, France
2013 Robert Oatley Shiraz, McLarren Vale, Australia
Port
Dow’s Ten-Year-Old Tawny Port, Portugal
Despite the menu looks like an on demand service, it is not true in reality. There will be two full meal services only - one served after takeoff and one mid-flight. So if you want the all-day breakfast, you need to order them for your second meal service. I presumed that there was a breakfast service prior to arrival, especially the language of the menu. So everything ran out except noodles and wraps/sandwiches. SQ - please list your meal schedule and explain the concept of your meal service in details. You printed out a menu, so that is the least you can do!Last edited by Carfield; 24 October 2016, 05:07 PM.
Comment
-
SQ977 BKK-SIN November 2016
BANGKOK TO SINGAPORE
light dinner
Appetiser
Thai Style Assorted seafood salad
With mesclun leaves
Main Course
Roasted Chicken Breast
With chicken jus, leek puree, oyster mushroom and baby carrot
Kra Pau Moo
Thai style port with fresh basil, vegetables omelette and steamed rice
Pan Fried Fillet of Red Snapper
With vegetable medley, angel hair pasta and tomato sauce
Dessert
Orange Truffle Cake
The Bakery
Assorted Rolls and Gourmet Bread
With butter or flavoured virgin olive oil
Hot Beverage
Coffee and Tea
Comment
-
SQ172 SGN-SIN November 2016
SINGAPORE TO HO CHI MINH CITY
brunch
To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato
Fruit
Selection of Sliced Fresh Fruits
Main Course
Char Siew Rice
Chinese barbecued pork with steamed rice and leafy greens
Braised Egg Noodles
With seafood and mushroom in oriental sauce
Poached Eggs with Hollandaise Sauce
Pan fried chicken sausage, grilled tomato and roesti potatoes
Desert
Raspberry Bavarois
With raspberry compote
From The Bakery
Assorted Bread Rolls and Croissants
Served with butter and fruit preserves
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Comment
-
SQ173 SGN-SIN November 2016
HO CHI MINH CITY TO SINGAPORE
light lunch
Appetiser
Vietnamese Beef Lalot
Spiced beef roll with glass noodle salad
Main Course
Baked Garoupa Fillet with Salsa Verde
And fettuccine with tomato sauce and green beans
Deep Fried Pork Ribs with Hot Bean Sauce
Chinese vegetables and fried egg noodle
Vietnamese Style Stir Fried Lemongrass Chicken
With peanuts, vegetables and steamed rice
Dessert
Banana and Coconut Cake
With creme anglaise
From The Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavoured olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Comment
-
SQ 52 SIN-MAN-IAH Business Class January 2017
January 2017
Singapore Airlines Business Class
SQ 52 Singapore to Manchester
Supper
Appetizer
Antipasto
Marinated prawn on cucumber salad, smoked chicken with roasted capsicum, mozzarella and tomato
Main Course
Brillat Savarin Tournedos Steak in Mushroom Sauce
With garlic-celeriac flan and macedoine of vegetables
Exclusively created by Georges Blanc, Vonnas
Or
Teochew Style Dried Squid & Minced Pork Porridge
Accompanied with fried shallot, dried sole, spring onion and ginger
Teochew Food Promotion
Or
Seared Salmon Fillet with Cold Quinoa-Pecan Salad
A Deliciously Wholesome Choice
Dessert
Panna Cotta
Accompanied with mixed berry compote
Cheese
Selection of Cheese
Farmer, tete de moine and cambozola served with garnishes
Fruit From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Delectable
Noodles
Oriental Noodles with black mushrooms and chicken
Tom Yam Noodles with prawns and vegetables
Vegetarian Noodles with Asian greens, mushrooms and spring onion
Fish Ball Noodles and Vermicelli with minced chicken
Sandwiches
Ciabatta with Portobello Mushroom, Emmenthal Cheese and Duxelle Mayonnaise
Warm Focaccia with Roasted beef, Onion jam and Cheddar Cheese
Panini with Roasted Chicken and Sundried tomato Tapenade
Snacks
Assorted Nuts
Milk Chocolate Bar
Potato Chips
Dried Fruit
Assorted Biscuits
Fresh Fruits
Breakfast
To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple, or tomato
Fruit
Selection of Sliced Fresh Fruits
Appetizer
Cornflakes with skim or full cream milk
Bircher Muesli
Rolled Oat soaked in milk and natural yogurt with berry compote
Fruit Yogurt
Natural Yogurt
Main Course
Singapore Nasi Lemak
Malay style coconut rice with spicy prawns, peanuts, ikan bilis, grilled fish cake, omelette and fried chicken
Or
Mushroom Quiche
Roasted tomato, asparagus or grilled ham
Or
Baked Crepe filled with Chive Scrambled Egg
Pan-fried chicken sausage, glazed tomato and sautéed mushrooms
From the Bakery
Assorted Bread Rolls and Breakfast Pastries
Served with butter and fruit preserve
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ 52 Manchester to Houston
Lunch
Canape
Singapore Chicken and Lamb Satay
With onion, cucumber and spicy peanut sauce
Appetizer
Smoked Salmon with young Romaine hearts, parmesan cheese and creamy anchovy-garlic dressing
Main Course
Roasted Stuffed Chicken with Forest Mushroom
Accompanied by port wine jus, sautéed spinach and buttered potato
Exclusively created by Georges Blanc, Vonnas
Or
Stir-fried Scallops and Prawns in Oriental XO Sauce
With vegetables and fried rice
Or
Pork Wu Xi Style
With oriental vegetables and steamed rice
Or
Braised Beef Cheek in Burgundy Wine
Served with creamy saffron polenta, stewed lentil and asparagus
Dessert
Rum Raisin Ice Cream with berries compote
Chocolate Orange Cake
Cheese
Selection of Cheese
Brie, Black Bomber Cheddar and Cashel Blue served with Garnishes
Fruit From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Pralines Petit-Four
Fine Pralines
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Delectable
Noodles
Chicken Noodles with Chinese Greens
Seafood Noodles with prawns and vegetables
Vegetarian Noodles with lettuce, mushrooms and spring onion
Sandwiches
Baguette Sandwich with Mozzarella, Tomato and Herb
Ciabatta with Olive Butter, Smoked Salmon and Sundried tomato
Warm Focaccia with Chicken Salad and Pesto
Snacks
Assorted Nuts
Chocolate Bar
Potato Chips
Assorted Biscuits
Cookies
Fresh Fruits
Light Dinner
Appetizer
Mediterranean Antipasto
Seared Prawn with grilled vegetables and bocconcini
Main Course
Slow Cooked Sage Flavored Lamb Shoulder
With spiced eggplant puree, sun blushed tomato and tagliatelle
Exclusively created by Georges Blanc, Vonnas
Or
Braised Garoupa in Garlic Chili Sauce
With Chinese Vegetables and egg noodles
Or
Chicken Tikka Marsala
Tandoori spiced chicken in tomato cream sauce, stir fried green peas and cauliflower, black lentil stew, basmati rice
Dessert
Cherry Cake with berry compote
Fruit From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ52 (SBJ-SNJ-BBJ-LXJ-SRJ-DCJ)-3.1 JCL
Champagne and wine
Champagne
Charles Heidsieck Brut Reserve, Champagne, France
White
2014 Selbach Riesling Kabinett Feinherb, Mosel, Germany
2014 Wild Horse Winery and Vineyards Chardonnay, Central Coast, USA
Or
2013 Merryvale Starmont Chardonnay Carneros, Napa Valley, USA
Red
2013 Robert Oatley Shiraz, McLarren Vale, Australia
2012 Chateau Belle-Vue Cru Bourgeois Haut Medoc, Bordeaux, France
Port
Taylor’s 10-Year-Old Tawny Port, Portugal
Comment
-
LAX-SIN J FRIDAY THE 13TH 2017!!!
Doeji Bulgogi was excellent, lots of pork belly pieces which were well marinated and tasty and the sauce was tasty and spicy. IMHO much better than a lot of the BTC meals I've had in the past.
Tak Toritang was average, chicken was fairly tender but not enough pieces and had a nice spice though the taste wasn't fantastic. Nowhere near as good as the Doeji Bulgogi.
Last edited by jonleong; 16 January 2017, 03:33 PM.
Comment
-
SQ 866 SIN-HKG March 2017
March 2017
Singapore Airlines Business Class
SQ 866 Singapore to Hong Kong
Lunch
Appetizer
Prawn Caesar Salad
Prawns with romaine lettuce, parmesan cheese and croutons, creamy Caesar dressing
Main Course
*Roasted Chicken Breast with Balsamic Jus and Vegetable Gratin
Served with asparagus, sweet and sour capsicum and basil-Kalamata olives
Or
Ginger Baked Garoupa Fillet served with Brown LaMien Noodles, Lotus Roots and Young Corn
This healthy authentic Chinese recipe balances the nutritional goodness of protein and essential fatty acids from fish, complex carbohydrates from brown noodles and fiber from lightly sautéed assorted vegetables to create a perfect fusion of flavors and textures
Or
Grilled Tournedos of Beef with brown mushroom sauce
Served with seasonal vegetables and Lyonnaise potatoes
Or
Teochew Style Braised Soya Duck
With yam rice, bean curd and leafy greens
Dessert
Movenpick Mint Chocolate Ice Cream
With mango coulis and tuile
Vanilla Panna Cotta
With mango-sago salad
Cheese
Selection of Cheese
Emmenthal, garlic cream, and smoked Mozzarella served with Garnishes
Fruit from the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Pralines Petit-Four
Fine Pralines
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
*Exclusively created by Matt Moran of Aria Restaurant, Sydney
Champagne and wine
Champagne
Charles Heidsieck Brut Reserve, Champagne, France
White
2015 Mud House Sauvignon Blanc, Marlborough, New Zealand
2013 Jean Marc Brocard Chablis Sainte Claire, Burgundy, France
Red
2012 Chateau Belle-Vue Cru Bourgeois, Haut Medoc, Bordeaux, France
2013 Marchesi de Frescobaldi Tenuta di Castiglioni Toscana IGT, Italy
Or
2013 Marchesi de Frescobaldi Castello di Nipozzano ‘Nipozzano’, Chianti Rufina Riserva, Tuscany, Italy
Port
Taylor’s 10-Year-Old Tawny Port, Portugal
Comment
-
SQ 865 HKG-SIN March 2017
March 2017
Singapore Airlines Business Class
SQ 865 Hong Kong to Singapore
Dinner
Appetizer
Smoked Duck Breast
With dried apricot compote, mesclun salad and honey mustard vinaigrette
Main Course
*Roasted Garlic Salmon Fillet
Petit pois, fine beans, red capsicum and aigrelette sauce
Or
Stir-Fried Prawns in Kung Pao Sauce
Sautéed Chinese greens and steamed rice
Or
Grilled Beef Fillet in Green Peppercorn Sauce
Served with sautéed vegetables and mashed potato
Or
Murgh Makhani, Sabzi Jalfrezi, Palak Mutter, Pulao
Indian Butter Chicken, stir fried vegetables, braised spinach with green peas and basmati rice
Dessert
Haagen-Dazs Strawberry Ice Cream
With berry coulis
Banana Custard Cream Tart
With chocolate mocha sauce
Cheese
Selection of Cheese
French Brie, Cheddar and Cambozola cheeses with Garnishes
Fruit from the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Pralines Petit-Four
Fine Pralines
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
*Exclusively created by Georges Blanc, Vonnas
Champagne and wine
Champagne
Charles Heidsieck Brut Reserve, Champagne, France
White
2015 Mud House Sauvignon Blanc, Marlborough, New Zealand
2013 Jean Marc Brocard Chablis Sainte Claire, Burgundy, France
Red
2012 Chateau Belle-Vue Cru Bourgeois, Haut Medoc, Bordeaux, France
2013 Marchesi de Frescobaldi Tenuta di Castiglioni Toscana IGT, Italy
Or
2013 Marchesi de Frescobaldi Castello di Nipozzano ‘Nipozzano’, Chianti Rufina Riserva, Tuscany, Italy
Port
Taylor’s 10-Year-Old Tawny Port, PortugalLast edited by Carfield; 2 April 2017, 05:09 PM.
Comment
-
SQ 52 SIN-MAN-IAH Business Class March 2017
March 2017
Singapore Airlines Business Class
SQ 52 Singapore to Manchester
Supper
Appetizer
Seared Scallop with Mesclun
And served with grilled asparagus and sun dried tomato pesto
Main Course
Beef Daube with Baked Ricotta
Accompanied by baby spinach, cherry tomato confit and feta salsa verde
Exclusively created by Suzanne Goin of Lucques, AOC and Tavern, Los Angeles
Or
Prawn Dumplings in Superior Soup
With leafy greens and mushrooms
Or
Grilled Atlantic Slamon with Warm Salad of Cannellini Beans, Celeriac Puree and Pistachio Vegetables
A Deliciously Wholesome Choice
Dessert
Light Lavender Pudding with Berries and Fruits Coulis
Cheese
Selection of Cheese
Emmenthal, garlic cream, and smoked Mozzarella served with Garnishes
Fruit from the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Delectable
Noodles
Chicken Noodles with Chinese Greens
Seafood Noodles with Prawns and Vegetables
Vegetarian Noodles with lettuce, black mushroom and red chilli
Fish Ball Noodles and Vermicelli with minced chicken
Sandwiches
Panini with Zucchini and Capsicum
Lollo rosso, cheddar cheese and olive oil mayonnaise spread
Foccacia with Smoked Salmon
Red onion, capers, iceberg lettuce and sour cream cheese spread
Warm Ciahatta with Teriyaki Pork
Sautéed onion and butter spread
Snacks
Assorted Nuts
Muffins
Chips
Trail Mix
Assorted Biscuits
Fresh Fruits
Breakfast
To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple, or tomato
Fruit
Selection of Sliced Fresh Fruits
Appetizer
Bircher Muesli
Rolled Oat soaked in milk and natural yogurt with berry compote
Cornflakes with skim or full cream milk
Fruit Yogurt
Natural Yogurt
Main Course
Baked Crepe with Scrambled Egg
Pan-fried chicken sausage, sautéed mushrooms, Roma tomato and roesti potato
Or
Selection of Dim Sum
Braised eefu noodles with chicken, steamed pork pot sticker, scallop dumplings and vegetarian beancurd roll
Or
Torta Salata
Baked savory pie with roasted vegetables and egg, served with pork sausage and mesclun salad
From the Bakery
Assorted Bread Rolls and Breakfast Pastries
Served with butter and fruit preserve
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ 52 Manchester to Houston
Lunch
Canape
Singapore Chicken and Lamb Satay
With onion, cucumber and spicy peanut sauce
Appetizer
Smoked Mackerel Salad
Beetroot, egg, corn salad, apple and dill mustard dressing
Main Course
Roasted Lamb Loin in herb Garlic Puree
With eggplant tomato stew, pak choi and fava beans
Exclusively created by Alfred Portale of Gotham Bar and Grill, New York
Or
Salt Baked Chicken
Marinated chicken baked with rock salt, seasonal vegetables and fried rice
Or
Pan fried Pork Loin with Assorted Mushroom Sauce
Served with roasted potatoes with rosemary and buttered seasonal vegetables
Or
Braised Sea Bass in Garlic-Ginger Sauce
With seasonal vegetables and fried egg noodles
Dessert
Chocolate Ice Cream with berry compote
Passion Fruit Cake
Cheese
Selection of Cheese
Brie, Black Bomber Cheddar and Cashel Blue served with Garnishes
Fruit from the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Pralines Petit-Four
Fine Pralines
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Delectable
Noodles
Chicken Noodles with Chinese Greens
Seafood Noodles with prawns and vegetables
Vegetarian Noodles with lettuce, mushrooms and red chili
Sandwiches
Baguette Sandwich with Mozzarella, Tomato and Herb
Ciabatta with Olive Butter, Smoked Salmon and Sundried tomato
Warm Focaccia with Chicken Salad and Pesto
Snacks
Assorted Nuts
Chocolate Bar
Potato Chips
Assorted Biscuits
Cookies
Fresh Fruits
Light Dinner
Appetizer
Marinated Prawns
On a bed of tomato, cucumber, Kalamata olives and feta cheese
Main Course
Braised Short Rib of Beef in Red Wine Sauce
With carrot, turnip, spinach and celeriac-pear puree
Exclusively created by Alfred Portale of Gotham Bar and Grill, New York
Or
Gareng Phed Kung
Thai style red curry prawn with vegetables and steamed rice
Or
Grilled chicken breast with sage jus
Served with Mediterranean vegetables and buttered gnoochi
Dessert
Apple Cinnamon Tart
With quenelle crème fraiche and raspberry crumb
Fruit From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ52 (SBJ-SNJ-BBJ-LXJ-SRJ-DCJ)-3.1 JCL
Champagne and wine
Champagne
Charles Heidsieck Brut Reserve, Champagne, France
White
2014 Selbach Riesling Kabinett Feinherb, Mosel, Germany
2014 Wild Horse Winery and Vineyards Chardonnay, Central Coast, USA
Or
2013 Merryvale Starmont Chardonnay Carneros, Napa Valley, USA
Red
2013 Robert Oatley Shiraz, McLarren Vale, Australia
2012 Chateau Belle-Vue Cru Bourgeois Haut Medoc, Bordeaux, France
Port
Taylor’s 10-Year-Old Tawny Port, PortugalLast edited by Carfield; 2 April 2017, 05:11 PM.
Comment
-
SQ 856 SIN-HKG May 2017
May 2017
Singapore Airlines Business Class
SQ 856 Singapore to Hong Kong
Brunch
To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato
Fruit
Selection of Sliced Fresh Fruits
Appetizer
Special “K”
With skim or full cream milk
Granola
With skim or full cream milk
Fruit Yogurt
Natural Yogurt
Main Course
*70 Red Grouper Congee
Sliced grouper fillet in rice porridge with spring onions and ginger
Braised Beef Brisket with Noodles
Mushroom, carrot and Chinese Greens
Poached Eggs with Mornay Sauce
Pan-fried Chicken sausage, grilled tomato, sautéed spinach, and roast potatoes
Dessert
*70 Seventy Surprise
A fruity mango and lime dessert made in 70-steps
From the Bakery
Assorted Bread Rolls and Croissants
Served with butter and fruit preserves
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
70 Celebrating 70 years with our customers’ favorites.
SQ 856 (BRJ)3.1 JCL
Wine List
Champagne
Charles Heidsieck Brut Reserve, Champagne, France
White
2014 Selbach Riesling Kabinett Feinherb, Mosel, Germany
2013 Jean Marc Brocard Chablis Sainte Claire, Burgundy, France
Or
2013 Joseph Dourhin Rully Blanc, Burgundy, France
Red
2012 Chateau Peyrabon Haut Medoc, Bordeaux, France
2013 Marchesi di Frescobaldi Castello di Nipozzano ‘Nippozzano,’ Chianti Rufina Riserva, Tuscany, Italy
Port
Taylor’s 10-Year-Old Tawny Port, Portugal
Comment
-
SQ 861 HKG-SIN May 2017
May 2017
Singapore Airlines Business Class
SQ 861 Hong Kong to Singapore
Dinner
Appetizer
Prawns on Nicoise Salad
Marinated prawns with tomato, green beans, boiled egg, Kalamata olives and ranch dressing
Main Course
*Apricot and Olive Braised Veal Rump
With sautéed broccoli and fondant potato
Exclusively created by Georges Blanc, Vonnas
Steamed Fillet of Barramundi in Black Bean Sauce
With seasonal vegetables and fried rice
Seared Lamb Loin with Natural Jus
Served with broccoli, cherry tomato and mashed pumpkin
Oriental Jing Du Style Pork Ribs
With Chinese vegetables and egg noodles
Haagen Dazs Raspberry Sorbet
With Fruit salad
Sacher Torte
With vanilla sauce
Cheese
Selection of Cheese
Camembert, Pecorino, and Shropshire Blue cheese with garnishes
Fruit
From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread rolls and Groumet breads
Served with selection of butter or flavored olive oil
Pralines Petit Four
Fine Pralines
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ861 (DAJ)-3.1 JCL
Wine List
Champagne
Charles Heidsieck Brut Reserve, Champagne, France
White
2014 Selbach Riesling Kabinett Feinherb, Mosel, Germany
2013 Jean Marc Brocard Chablis Sainte Claire, Burgundy, France
Or
2013 Joseph Dourhin Rully Blanc, Burgundy, France
Red
2012 Chateau Peyrabon Haut Medoc, Bordeaux, France
2013 Marchesi di Frescobaldi Castello di Nipozzano ‘Nippozzano,’ Chianti Rufina Riserva, Tuscany, Italy
Port
Taylor’s 10-Year-Old Tawny Port, PortugalLast edited by Carfield; 28 May 2017, 06:21 AM.
Comment
-
SQ424 SIN - BOM
++++
Main Course
Roasted Leg of Lamb
With sautéed vegetables, boulangere potato and rosemary garlic gravy
Seafood Hor Fun
Chinese style wok-fried rice noodles with seafood
Potli Masale Ka Murgh, Bhindi Sirka Pyaaz, Lasooni Mansoor Dal, Tawa Berry Pulao
Slow braised chicken with grounded spice & crushed pepper, braised lady finger with pickled pearl onions, red lentil infused with roasted garlic cloves and aromatic basmati rice with vegetables & berries
Potli Masale Ka Paneer, Bhindi Sirka Pyaaz, Lasooni Mansoor Dal, Tawa Berry Pulao
Cottage cheese with grounded spice & crushed pepper, braised lady finger with pickled pearl onions, red lentil infused with roasted garlic cloves and aromatic basmati rice with vegetables & berries
Comment
Comment