Seared Tasmanian king salmon, lobster thermidor, braised beef short rib and lamb shank rendang – those are some of the inflight delights available to Singapore Airlines' business class travellers from Adelaide from the airline's popular Book the Cook menu.
Book the Cook lets you order your meal before your flight, choosing from a far more extensive and tempting selection than the standard business class menu.
Already available on flights from Sydney, Melbourne, Perth and Brisbane, Book the Cook is extending to the daily Adelaide-Singapore flight from November 20, 2017.
“With 14 restaurant quality main meals to select from I am confident our customers will be able to find a dish to suit their appetite,” says Singapore Airlines Regional Vice President, Mr Tan Tiow Kor.
Bircher muesli and oat granola: A simple yet favourful combination of roasted oats, apple, milk, vanilla, hazelnuts and almond. Topped with fresh berries and oven-baked granola.
Egg white omelette with fresh herbs: a French-style egg white omelette with chives and basil, sided with kale, Portobello mushrooms and grilled roma tomato. Superfood to kick start your day.
Barbecued chicken Caesar salad: dressed with a creamy garlic Worcestershire dressing. Served on a bed of classic salad of crisp cos lettuce, herbed sourdough croutons, egg, cherry tomato and baked crisp prosciutto shards.
Chicken and prawn dumpling in savoury broth: Chicken and prawn dumplings served with Asian green vegetables and egg noodles in a savoury broth.
Peking duck pancakes with Hoisin sauce: locally-sourced duck is roasted and thinly sliced, with spring onion, snow pea sprouts and thinly-sliced carrot, wrapped in a traditional Chinese pancake. Served with Hoisin sauce.
Classic Lobster Thermidor: Western Australian Lobster coated with a creamy wine and herb reduction served in a half shell. Served with a saffron rice pilaf, butter asparagus spears and trussed cherry tomatoes.
Chilli and ginger barramundi: Australian Barramundi infused with fresh ginger and mild red chilli, lightly simmered and fnished with a hot sesame dressing. Accompanied by wok-seared young vegetables and steamed jasmine rice.
Seared Tasmanian King Salmon: Hot pan-seared Tasmanian King Salmon fllet, over a bed of fresh caulifower puree, accompanied by quinoa salad dressed with truffe oil vinaigrette and blistered vine cherry tomatoes
Kung Pao chicken: a Szechuan-inspired dish made from marinated diced chicken thigh, wok-fried in a spicy garlic sauce, finished with dried chilli and lightly toasted peanuts. Served on jasmine rice topped with a sunny side egg.
Grilled beef fllet: Grilled Australian beef fllet with a red wine veal jus reduction, slow baked potato and cream gratin, served with a selection of grilled vegetables.
Ale braised beef short rib: Bone in Australian Beef rib, slow cooked in dark ale for six hours, served with buttery potato mash, broccolini and sweet Dutch carrots
Prosciutto wrapped pork: Pan roasted pork tenderloin wrapped with Italian-style dry cured ham, lathered with rich savoury sage pan gravy. Served with soft golden polenta, caramelized green apple, and broccolini florets
Lamb shank Rendang: slow-cooked Australian Lamb combines fragrant spices “pemasak” and coconut cream to achieve a rich favour. Accompanied by fragrant steamed jasmine rice and vegetables.
Braised pork belly: Hearty Australian pork belly braised Asian style with superior stock and dark soy. Served with wok tossed greens, steamed carrot, shiitake mushroom slices, sided with fragrant jasmine rice