Suites and First Class
Book the Cook menu from Canberra - Due to COVID-19 outbreak, our Book the Cook service is currently not available for flights from Canberra.
Grilled Beef in Green Peppercorn Sauce
Grilled beef in green peppercorn sauce with seasonal vegetables and gratin potatoes
Lobster thermidor with buttered asparagus, slow-roasted vine-ripened tomato, and saffron rice
Roast Chicken Breast with Mushroom Cream
Roasted chicken breast in wild mushroom cream and served with gratin chat potatoes
Roast Rack of Lamb with Natural Jus
Roasted rack of lamb with natural jus, served with roasted vegetables and creamy garlic mash
Tasmanian Salmon in Wild Lime Butter
Tasmanian salmon in wild lime butter sauce served with steamed green beans and pasta
Veal Mignon in Red Wine Sauce
Veal mignon in Yarra red wine sauce served with vegetables and prawn-potato mousseline
Barramundi and Steamed Rice
Barramundi in black bean sauce served with baby bok choy and jasmine rice
Indian Lamb Shank Curry
Indian lamb shank curry served with vegetables and pilaf rice
Singapore Chicken Rice
Singaporean style chicken rice with sliced chicken and rice cooked in chicken broth
Toasted multigrain country bread with herb cottage cheese, grilled vegetables and fresh berries with low fat yoghurt (Breakfast only)
Deliciously Wholesome Tagine of Chicken with Preserved Lemon and Date Chutney
This slow cooked stew marries chicken with the Moroccan flavours of dates, preserved lemon and tangy sauce. Vegetables in the saffron infused couscous are a source of phytonutrients and fiber. Designed by Singapore Airlines International Culinary Panel Chef Matthew Moran.
Deliciously Wholesome Vegetarian Tagine of Haloumi Cheese with Preserved Lemon and Date Chutney
The protein rich halloumi cheese with its meaty texture blends well with the tangy sauce. Eggplant has antibacterial properties and helps counteract the effects of fatty foods. Inspired by Singapore Airlines International Culinary Panel Chef Matthew Moran.