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Continued from
FrontPage of Article
CHOICE OF MEALS
FOR SINGAPORE AIRLINES SUITES CUSTOMERS
Dom Pérignon Rosé 1996
Chilled Malossol Caviar, served with buckwheat blinis
|
Contemporary Australian Cuisine at its Best,
by Matthew Moran |
Modern Asian Culinary Art
by Sam Leong |
| Appetiser |
Appetiser |
| Seared Yellowfin Tuna, served with
fingerling potato, haricot vert, quail egg, cherry tomatoes,
olive tapenade and pesto sauce |
Chilled Lightly Marinated Lobster Tail, served
with a spicy peanut Szechuan dressing |
| |
|
| Soup |
Soup |
| Chestnut & Mushroom Soup, with sautéed foie
gras |
Classic Double-Broiled Spring Chicken,
with Korean ginseng in a milky broth |
| |
|
| Main |
Main |
Scampi & Prawn Ravioli, served with crab meat
salad, in a bisque sauce
&
Pan-Roasted Muscovy Duck Breast, with black cherry-jus and a
light celeriac puree
|
Steamed Black Cod, wrapped in cabbage,
served with sautéed hon shimeji in soya bean crumbs
&
Wok-Fried Beef in garlic and black Java pepper sauce, with fish
noodles and bean sprouts
|
| |
|
| Dessert |
Dessert |
| Rum Baba, Served with Calvados Syrup,
vanilla ice cream and apple & muscatel chutney |
Coconut Ice Cream, Served with Sweetened
Pumpkin Puree |
Selection of Gourmet Cheeses
Fruits of the Season
Freshly Brewed Tea or Coffee, served with fine pralines
Source:
www.singaporeair.com News
Release 25 Oct 2007
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Singapore Airlines A380 enters
commercial service
All rights reserved
