business class menu

AUSTRALIA TO SINGAPOR E S INGAPORE TO AUSTRALIA

lunch supper
APPETISER MAIN COURSE
Chicken larb lightly infused with chilli and lime set on a lettuce Tuna Vegetable Salad
leaf cup. Garnished with carrot and cucumber julienne. Cold smoked tuna slices served on a bed of mixed lettuce leaves
and roast vegetable and macaroni salad. Accompanied with
Heirloom tomatoes served with torn bocconcini and micro cress, French dressing.
enhanced with basil pesto dressing. (v)
Pork Oriental
MAIN COURSE Pan fried pork medallions enhanced with a ginger and garlic
Wushi Pork infused oriental sauce. Served with steamed Jasmine rice and
Wushi pork belly braised in a sweet vinegar sauce, stir fried with stir-fried choy sum.
chilli and spring onion, served with fragrant rice and stir-fried Bean Curd in Cashew Sauce
kailan. Braised bean curd enhanced with a cashew nut sauce, served
Japanese Seven Spice Crusted Salmon Fillet with garlic fried rice and aubergine. (v)
Japanese seven spice crusted salmon fillet, accompanied with BAKERY
olive oil enriched potato crushed and tomato, grapefruit salsa.
Oven warmed ciabatta roll.
Gnocchi
Pan fried spinach and ricotta gnocchi, enhanced with kalamata DESSERT
olives, wilted baby spinach leaves and roasted cherry tomatoes.
Apricot and Almond Tart
Garnished with toasted pine nuts and parmesan cheese. (v)
Crusty sweet crust pastry filled with apricot and almond.
BAKERY
Oven warmed multigrain roll. breakfast
DESSERT
BAKERY
Cheesecake
White chocolate and caramel cheesecake. Oven warmed banana bread slices served with butter. (v)

Australian Cheese Plate Oven warmed croissant served with butter and jam. (v)
Featuring cheese from local farms across Australia served with
dried apricots, grapes and falwasser crackers.
sweet treats
afternoon tea Please ask your crew regarding the snacks available on
today’s flight.
MAIN COURSE
Battered Fish and Mushy Peas
Crispy battered fish fillet, served with mushy peas enhanced with
mint.
Bean Quesadilla
Quesadilla filled with lightly spiced bean and cheese, served with
coriander sour cream. (v)
DESSERT
A rich chocolate and raspberry brownie.

sweet treats
Please ask your crew regarding the snacks available on
today’s flight.

(v) = Vegetarian = Mild spice = Medium spice = Hot spice

Please accept our apologies if your first choice of meal is not available
Please note all food contained on this menu may contain nuts,
dairy and gluten

Cycle 2*_V2
business class bar menu
beverages
HOT DRINKS SOF T DRINKS JUICE
LavAzza Coffee Pepsi Orange
Classic Black Tea Pepsi Max Apple
Green Tea Solo Tomato
Peppermint Tea Dry Ginger Ale
Camomile Tea Spring Still Water
Earl Grey Tea Soda Water
Hot Chocolate Tonic Water
Chai Spice Tea Lemon & Lime Mineral Water

from the bar

BEER SPIRITS LIQUEUR
James Squire 150 Lashes Bundaberg Rum Show Liqueur Muscat
James Squire Apple Cider Jim Beam Bourbon Baileys Irish Cream
Hahn Low Carb Superdry 3.5 Smirnoff Vodka
Kirin Megumi Beefeater Gin
Chivas Regal Scotch

wine selection
Our Business Class wines are hand-picked by our expert wine panel – Matt Skinner, Lisa McGuigan
and Usher Tinkler. Please refer to the wine guide in your seat pocket for tasting notes and ask your
cabin crew for today’s selection of premium Australian & New Zealand wines.

We practise responsible service of alcohol for the safety & comfort of all our
customers. We will only serve alcohol to persons aged 18 years and over and
you may be requested to provide ID to our crew. You may be refused service
of alcohol on board at our crew’s discretion and you are only permitted to
consume alcohol sold on board or served by crew.