Recently we flew with Singapore Airlines from Adelaide to Bangkok with a transit in Singapore (read our full flight review here), while onboard we got the chance to sample the Singapore Airlines inflight menu for both Lunch and Dinner, as well as their impressive onboard wine list. Starting our journey in Adelaide around lunchtime we got onto the plane a bit peakish after spending time in the Adelaide Airport SilverKirs lounge which has a selection of gourmet snack but nothing really filling, so we were excited to peruse the menu when after we sat down.
During the seven and a half hour flight between Adelaide and Singapore, we were served five courses including a light refreshment, appetiser, main course, dessert and cheese. Along with our choice of beverage from the impressive global wine list that included, Charles Heidsieck Champagne, a Margaret River Chardonnay, New Zealand Sauvignon Blanc, as well as a choice of premium spirits, cocktails, juice and soft drink.
To start we had the choice between a selection of Dim Sum and a Chicken Cutlet on a milk bun with Asian slaw. We choose the Dim Sum and were delighted when the plate was put down. A selection of three dumplings, pork, prawn and vegetable served with roasted pork fried rice.
The main lunch course started with an appetiser of smoked salmon caesar salad, served with your choice of assorted bread rolls.
Following this was the main course, we chose the Seared Lamb loin served in a natural Jus, with crushed green peas, spinach gnocchi, and sautéed cavolo nero and baby carrots. Other options included, Steamed Chicken with Spring Onion Sauce, served with stir-fried vegetables and chicken flavoured rice, Braised Barramundi in Garlic Chilli Sauce, with seasonal vegetables and fried noodles, Braised Beef short ribs in red wine sauce, with roasted vegetables and mashed potatoes.
Knowing that there was also a cheese course coming we opted for the Rocky Road Ice Cream for dessert over the Summer slice served with fried raspberries. Lucky we did because not long after dessert was served the cheese cart was wheeled down the aisle carrying a selection of cheese including, Mauri Gorgonzola, Ashgrove cheddar and Woombye ashed brie
It wasn’t long until we were landing in Singapore for our transit feeling very full and satisfied. After walking around and having a look at The Jewel we were ready to board the next flight to Bangkok.
During the short flight to Bangkok, we enjoy a delicious three-course meal starting with a Greek Salad with prosciutto, tomatoes, cucumber, cheese, olives and a balsamic dressing.
Following the starter we are given the choice of the main course, this time we chose the more traditional Singapore Chicken Rice, other options include Grilled Beef Gillet with Grainy Mustard sauce, served with seasonal vegetables and mash potato and Pla Khao Lard Prik, fried graoupa fillet served with sweet chilli sauce, vegetables and fried rice with olives
Dessert on this flight was a delicious Banana Cheesecake served with butterscotch sauce.