Suites and First Class – Flight from Canberra

Grilled Beef in Green Peppercorn Sauce

Grilled beef in green peppercorn sauce with seasonal vegetables and gratin potatoes

Lobster Thermidor

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

Roast Duck Rice

Cantonese roast duck with vegetables and steamed 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

Multigrain Toast

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.