Suites and First Class – Flight from Milan
Grilled filled of beef served with truffled tortellini, madeira jus and grilled mediterrenean vegetables.
Pancetta wrapped monkfish with dijon beurre blanc on oriental lentils and roast potatoes.
Veal fillet seared with a crust of crumbled hazelnuts and served with veal jus, crushed potato, confit tomato and green asparagus spears (contains pork). Designed by Singapore Airlines International Culinary Panel Chef Carlo Cracco.
Sirloin with celeriac and radish. Designed by Singapore Airlines International Culinary Panel Chef Carlo Cracco.
Truffled tortellini with a light creamy parmesan cream sauce served with parma ham and fried sage.
Rigatoni in a parmesan butter sauce served with grilled porcini and leek.
Grilled prawns in parmigiano sauce with sauteed spinanch and parpadella pasta in zucchini coat.
Grilled stuffed chicken with baby spinach and feta cheese served with creamy polenta and grilled vegetables.
Grilled lamb chops served with spinach polenta crespella and and mediterrenean vegetables.
Chicken involtini served with Romain Gnocchi and eggplant tomato tart.
Grilled Branzino with lemon butter, served with green asparagus and rosemary potatoes.
Thick crisp bread with cottage cheese and rosemary honey roasted pear served with low fat yoghurt and fresh berries.
Grilled prawns szechuan with egg fried rice and assoretd asian vegetables.
Wuxi spare ribs with steamed rice and assorted vegetables.
Twice cooked pork served with steamed rice and assorted vegetables.
Chinese noodle in braised beef in a spicy beef broth with baby pak choy.
Rice congee with chicken served with chinese cruellers.
Curry chicken wih potatoes served with steamed rice and cucumber, pineapple, onion salad.