Inspired from CGK's highly organized and successful SQ F/J/Y menu thread, I think we should start one for the CX Forum. I will volunteer to organize the title thread and put all the information in some kinds of formats. Since lots of folks always ask what CX is serving on a particular route, why don't we start something similar to CGK in SQ forum? I know some of you don't care about it, but for those who care about it, hopefully it will be a helpful guide to present and future CX flyers.

If you don't want to type out the menu, feel free to scan it and post a link here, or you can email it to [email protected], and I will type it out.

Thanks,
Carfield

Flight No Routing Date Thread#

Australian/New Zealand/South Pacific flights
CX 110 HKG-SYD Jan 2008 #3

North Ameican Flights
CX 830 HKG-JFK SEP 2008 #52
CX 831 JFK-HKG AUG-OCT 2008 #39
CX 873 SFO-HKG APR 2008 #21
CX 879 SFO-HKG FEB 2008 #12
CX 881 LAX-HKG OCT 2008 #58
CX 888 YVR-JFK MAR 2008 #10
CX 888 HKG-YVR NOV 2008 #66 (New Midnight flight schedule apply)
CX 889 JFK-YVR-HKG JUN 2008 #30 + Wine List
CX 889 YVR-HKG NOV 2008 #68

European/South African Flights
CX 251/255 HKG-LHR APR 2008 #23
CX 252 LHR-HKG AUG 2008 #41
CX 270 AMS-HKG NOV 2008 #69
CX 288 FRA-HKG SEP AUG 2008 #56
CX 289 HKG-FRA SEP 2008 $43
CX 292 FCO-HKG FEB-APR 2008 #18 (Wine List + Menu)
CX 292 FCO-HKG MAY-JUL 2008 #38
CX 293 HKG-FCO JUL 2008 #37
CX 749 HKG-JNB FEB 2008 #8
CX 749 HKG-JNB MAR 2008 #4

Intra-Asian Flights
CX 400 HKG-TPE DEC 2008 #83
CX 401/473 TPE-HKG MAY 2008 #25
CX 451 NRT-TPE JUN 2008 #33
CX 504 HKG-NRT JAN 2008 #2
CX 504 HKG-NRT SEP 2008 #61
CX 505 NRT-HKG AUG-OCT 2008 #54
CX 713 HKG-BKK SEP 2008 #64
CX 713 BKK-SIN SEP 2008 #65
CX 716 SIN-HKG SEP 2008 #63

Wine List
250,251,252,253,254,255,256,257,260,261,262,263,27 0,271,282,285,288,289 APR 2008 #22
250,251,252,253,254,255,256,257,260,261,262,263,27 0,271,282,285,288,289 1-9-2008 #44
292/3 HKG-FCO-HKG FEB to APR 2008 #18
293, 292 1-7-2008 #36
400,402,406,408,462,464,466,468,470,472 DEC 2008 #82
401,403,405,461,467,469,471,473 MAY 2008 #24
501, 503, 505, 507, 509, 521, 533, 535, 549, 581 1-9-2008 #55
826,827,828,829,830,831,840,841,870,872,873,879,88 0,881,882,883,884,885 APR 2008 #20
826,827,828,829,830,831,840,841,870,872,873,879,88 0,881,882,883,884,885 1-8-2008 #40
826,827,828,829,830,831,840,841,870,872,873,879,88 0,881,882,883,884,885
1-9-2008 #53
888,889 1-11-2008 #67
Intra-Asia Wine List SEP 2008 #62
========================================
Edited to add: Please note that this thread is solely for the posting of CX's menus. No discussions of comparison to other airlines please. You may however start a new thread on the topic if you like and we mods will merge the posts if necessary. Any OT posts will be deleted.

Thanks

Guy Betsy
Cathay Pacific Asiamiles forum co-moderator

HONG KONG -TOKYO

Click here for Link to pictures from this flight.

BRUNCH:

• Juice Selection
• Marinated prawns and crab meat with herb dill and mango salsa
• Caulifolower cream soup with crisp pancetta

MAIN COURES:

• Pan-fried sea bass with carrot potato mash, asparagus, shimeji mushroom, red and yellow capsicum
• Chinese dim sum
• Braised beef shank with black fungus and dried straw mushroom served with steam rice, pak choy and broccoli

CHEESE AND DESSERT

• Stilton, Gruyere, Saint paulin, Camembert
• Fresh seasonal fruit
• Mississippi mud pie cake

Tea and Coffee
Pralines
- - - - - - - -

JAPANESE MEAL
Cathay Pacific is pleased to offer a seasonal Japanese meal in traditional Kaiseki style, as an alternative choice.

Canapes
Braised baby abalone, Braised pond smelt with ginger slice Jelly cake with globe fish skin, Pickled shiso roll with radish

Liquer
Choya ume liqueur

Appetizer
Globefish with sea tangle, Red-branded lobster, Salmon Tataki

Clear Soup
Clear Soup with chicken meat ball, seaweed

Braised Dish
Egg curd with crab meat, Seasoned salmon roe, Carrot

Hot Dish
Boiled sea bass, deep-fried crab claw with rice powder.

Vinegar Dish
Japanese beef roll with vegetable, seawood

Noodles
Herbal noodle and green tea noodle, Deep Fried tempura

Rice Dish
Steamed rice, Miso Soup, Assorted pickles

Fruit
Fresh Seasonal fruit

Beverages
Ginjyo Sake, Green tea, Mineral water

504/548-JAPF<N-J/08>
- - - - - -
WINE LIST

Champagne
Champagne Amour De Deutz, Blanc de blanc 1999

White Wines

• Vaucher Pere Mersault Premier Cur 2004
• Pemberton Reserve Chardonnay 2004

Red Wines

• Chateau Branaire-Ducru 2001, 4eme Cru Classe
• Corton Grand Cru Louis Max 1996
• Castelgiocondo, Ripe al Convento, Brunello di Montalcino,, Riserva DOCG 2000

PORT
Ramos Pinto Quinta da Ervamoira 10 year old Tawny Port

First Class Menu
CX110 SYD / HKG
January 11, 2008

Breakfast

Starters

Orange or apple juice
Mango and passion fruit smoothie
Fresh seasonal fruit
Natural or fruit yoghurt
Assorted cereals

Main Courses

Egg ~ freshly scrambled, fried or boiled
Served with
Grilled chicken chipolata, rosti potato
Button mushrooms and grilled tomato

Congee with ginko nut and port

Warm smoked salmon and dill quiche

Bread basket

Assorted rolls, fresh toast and breakfast pastries
Served with preserves, honey and button

Tea and Coffee

Lunch

Starter

Lobster and marinated asparagus
With orange and fennel salad, lemon olive oil dressing

Main Courses

Roast lamb rack with rosemary potatoes
Saut�ed asparagus, carrot and capsicum

Herb crusted barramundi with pumpkin and spinach sauce
Asparagus, zucchini and carrots

Feta, spinach and basil ravioli with cherry tomato sauce (vegetarian choice)

Chinese favourites

Pork and watercress with lo hon guo and red date soup

Cold plate � cucumber and jelly fish salad

Kung po chicken

Served with stir-fried pak choy, baby corn and black mushroom steamed rice.

Cheese and Dessert

Vintage matured black wax cheddar, Camembert
Australian wheel mild blue cheese, chevre log

Fresh seasonal fruit

Baked New York cheese cake with mixed berry compote

Tea and Coffee

Pralines and Cookies

Snacks

Roast duck in noodle soup

Ice cream

SUPPER

Caviar and Balik Champagne "Tsar Nikolaj" with cuvee William Deutz 1998

Lobster Bisque
Mesclun Salad with olive, sun-dried tomato and balsamic vinaigrette

Grilled Beef Tenderloin, gratin potato, asparagus, carrot and red capsicum
Pesto Tortellini with tomato sauce and pinenut

Double boiled pork soup with winter melon and dried duck gizzard
Cold plate - cucumber with garlic and red radish julienne
Braised fish with bean curd sheets and spring onion served with steamed rice, oyster mushroom and baby cabbage

Smoked haddock and leek pie with salad
Szechuan dan dan soup noodles
Shrimp wontons in noodle soup
Plain congee with garnish

Cambozola, Appenzeller, Double Gloucester, Somerset Brie
Fresh Seasonal Berries
Haagen-Dazs Ice Cream
Black Sesame Soup

Tea and Coffee
Pralines and Cookies

BREAKFAST

Orange, apple or grapefruit juice
Pink guava smoothie
Fresh seasonal fruit
Natural or low fat fruit flavoured yoghurt
Assorted cereals

Eggs - freshly scrambled, fried or boiled served with your choice of
Lyonnaise potatoes with parsley and onion
nurnberger sausage, sauteed mushrooms or Roma tomato

Dim Sum selection
Poached smoked haddock

Assorted rolls, fresh toast and breakfast pastries served with preserve, honey and butter

Tea and Coffee

I am flying Vancouver-Hong Kong. The flights both ways leave around midnight. When and what do they serve each way? I presume the HKG-YVR menu will be similar to the HKG-LAX flight, but what is it going over?

CX has two midnight flights from Vancouver to Hong Kong and both serve very different food.

CX 835 - 1am flight will serve a proper supper and breakfast prior to arrival with the typical refreshment on demand. Sort of like the HKG to JNB on the above thread. This flight originates from Vancouver, so a proper full supper service will be offered.

CX 889 - 3am flight will serve a refreshment (a fruit appetizer, entree - two to three choices and dessert), snack on demand, and breakfast prior to arrival. Since a full supper was served on the JFK to YVR segment, a lighter meal was served after takeoff.

Hope it helps!

You can also search the CX F Menu 2007 (last year F menu thread)!

Carfield

To sum things up:

CX835 - Old seats, but more food

CX889 - New seats, but less food

CX 749 HKG-JNB Feb08

Supper

Caviar and Balik Salmon "Tsar Nicolaj" with cuvee William Deutz 1998

STARTERS
Minestrone with pesto soup

Mesclun salad with asparagus, sun-dried tomatoes and balsamic vinaigrette dressing

MAIN COURSES
Pan-fried cornfed chicken with rosemary grilled new potato, green beans and mushrooms

Green pea and min agnolotti with hazelnut white wine cream sauce

CHINESE FAVOURITES
Pork soup with marrow and red dates

Cold plate - Szechuenese style jelly fish and cucumber salad

Chili prawns with tomato and fish sauce served with steamed rice and Chinese mixed vegetables

SNACK
Grilled seafood skewer with tartar sauce and salad

Braised beef shank wuth noodle in clear soup

Shui gow with choy sum in noodle soup

Plain congee with garnish

CHEESE AND DESSERT

Cambozola, Cheddar, Reblochons, Swiss brie

Fresh seasonal berries

Ice Cream

Cha cha

Tea and Coffee, Pralines and Cookies


Breakfast
Orange, apple or grapefruit juice

Mango and passiofruit smoothie

Fresh seasonal fruit

Natural or low fat freuit flavored yoghurt

Assorted cereals

MAIN COURSES
Eggs - freshly scrambled, fried, or boiled served with choice of grilled breakfast steak, home fried potato, Lincolnshire sausage, shimeji mushrooms or mixed vegetables in tomatoe concasse

Dim sum selection

Scottish kippers

Bread Basket

Tea and Coffee

Anyone has experienced First Class from San Fran to HKG. First time with CX period, manu help?

Thank you

The Menu:

Lunch:

Starters:
Grilled prawns on crab meat salad with saffron and tomato drizzle

Seafood chowder

Mixed seasonal salad with poached pear, grilled peppers, Roma tomato and pinenuts served with a sesame dressing

Main Courses:
Grilled New York steak with jus roasted red skin potatoes and oven roasted vegetables

Porcini rotolo pasta with artichoke tomato sauce and grilled vegetables

Chinese Favourites:
Double boiled pork spare ribs with mushroom and wolfberries soup

Cold plate � marinated bean curd and garlic chive

Sauteed chicken with kung po sauce served with braised black mushroom in oyster sauce and Shanghai pak choy steamed rice

Cheese and Dessert:
Cambozola, Oka, Cheddar

Fresh seasonal berries

Triple chocolate cake served with raspberry sauce

Tea and Coffee

Pralines and Cookies

Snacks:
Braised beef brisket in noodle soup
Ice Cream

Wine List:
Champagne:
Champagne Amour De Deutz, Blanc de blanc 1999 ( but Krug was being served)

White Wines:
Cuvaison Estate Selection Chardonnay Napa Valley Carneros 2004

Bouchard Pere & Fils Meursault Les Clous 2005

Red Wines:
Corton Grand Cru Louis Max 1996

Sebastiani Sonoma County Cabernet Sauvignon 2003

Chateau Lynch Bages 2001

On an insert in the wine list there was a write up of the feature wine:
Chateau Pech-Latt 2006 which was an organic GSM wine.

Port:
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port

I was on F HKG-LHR last week, and tried a really nice French white wine. I forgot to take the menu with me. Does anyone have the wine list or know the name of the whites they are serving on F to LHR at the moment?

Thanks!

I don't know which flight you are going to take but here is the menu I had when I took CX879 in F last month:

[QUOTE=Rejuvenated;9478611]I don't know which flight you are going to take but here is the menu I had when I took CX879 in F last month:

It is 879, much appreciated

according to the wine list I got ~2 weeks ago, here's the white wines for CX 250-257 (among other European flights) for March:

Bouchard Pere & Fils Meursault Les Clous 2005 (Burgundy, France) - should be the one you had ?

Pemberton Reserve Chardonnay 2004 (Western Australia)

Thanks!