Singapore Airlines yesterday launched the world’s largest carrier, the A380 super-jumbo, into the commercial sector, with its first flight from Singapore to Sydney.
Passengers on the virgin flight were treated to a special Champagne brunch, featuring culinary creations from chefs Sam Leong, from Singapore’s Tung Lok Group, and Matthew Moran of Sydney’s Aria Restaurant.
From next year Singapore Airlines will be offering flights on the A380 to and from London Heathrow and the big question is, of course, what will be on the menu?
Passengers will be treated to an amuse bouche of chilled Malossol caviar, served with buckwheat blinis and a glass (or three) of Dom Pérignon Rosé 1996.
This will be followed by either a menu of Moran’s “contemporary Australian cuisine” or Leong’s “modern Asian culinary art”.
Moran’s dishes are:
Starter
Seared Yellowfin Tuna, served with fingerling potato, haricot vert, quail egg, cherry tomatoes, olive tapenade and pesto sauce
Or
Chestnut & Mushroom Soup, with sautéed foie gras
Main
Scampi & Prawn Ravioli, served with crab meat salad, in a bisque sauce
Or
Pan-Roasted Muscovy Duck Breast, with black cherry-jus and a light celeriac puree
Dessert
Rum Baba, Served with Calvados Syrup, vanilla ice cream and apple & muscatel chutney
Leong’s menu:
Starter
Chilled Lightly Marinated Lobster Tail, served with a spicy peanut Szechuan dressing
Or
Classic Double-Broiled Spring Chicken, with Korean ginseng in a milky broth
Main
Steamed Black Cod, wrapped in cabbage, served with sautéed hon shimeji in soya bean crumbs
Or
Wok-Fried Beef in garlic and black Java pepper sauce, with fish noodles and bean sprouts
Dessert
Coconut Ice Cream, Served with Sweetened Pumpkin Puree
Both menus will be followed by a selection of gourmet cheeses or fruits of the season as well as freshly brewed tea or coffee, served with fine pralines.
Hungry?
