Singapore Airlines

Suites and First Class – Flight from Munich

Suites and First Class – Flight from Munich

Western

 
Lemon Pepper PrawnsGrilled lemon peppered king prawns with grilled vegetables, lemon butter and saffron rice
Roasted Lamb FilletRoasted sesame herb-crusted fillet of lamb, with roasted baby aubergine, zucchini, cocktail tomato, green olive potato puree, and lamb jus
Steamed Arctic Char RouladeFish roulade with pappardelle, grilled green zucchini and turned carrot, served with grapefruit sauce
Prime Beef FilletPan-fried prime beef fillet with homemade herb butter, grilled tomato topped with fresh parsley, and green beans wrapped in roasted bacon. Served with oven-baked potato
Multigrain Bread with YoghurtToasted multigrain country bread with herb cottage cheese, grilled vegetables, and fresh berries low fat yoghurt
Wild Herb and Fresh Vegetable SaladDandelion, yarrow, mustard leaves, kale, asparagus, roasted artichoke hearts, chervil and coriander in Mediterranean balsamic olive oil vinaigrette, with a herbed French baguette and mushroom
'Coq au Vin' style Chicken Supreme with Endive GratinPan-roasted free range chicken breast in red wine sauce, accompanied by pearl onions, baby carrots, button mushrooms, fine beans and endives gratin

German

 
Braised Ox CheekBraised ox cheek "German style", with sautéed sugar peas, carrot and celeriac puree
Classic German Veal RouladeVeal roulade stuffed with porcini mushroom. Served with potato dumplings, savoy cabbage with bacon and roasted cherry tomatoes with madeira sauce
Veal Escalope "Tegernsee style"Mustard-breaded veal cutlet with baby carrots, pea puree and grilled baby pumpkin

French

 
Lobster Thermidor, flambéed and bakedServed with buttered leaf spinach, roasted vine-riped cherry tomato, fine-cut noodles and lobster cognac cream sauce

Chinese

 
Wanton and Chicken Noodle SoupAn Asian noodle soup with carrots, choy sum, shitake mushroom and wanton stuffed with shrimp

Thai

 
Duck in Thai Red CurryDuck breast cooked in Thai red curry sauce with bok choy, shitake mushroom and carrots, served with fragrant steamed rice