Singapore Airlines brings Book the Cook meals to Adelaide

Singapore Airlines brings Book the Cook meals to Adelaide

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.

  • Singapore Airlines' Adelaide business class Book the Cook menu

    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.
  • Singapore Airlines' Adelaide business class Book the Cook menu

    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.
  • Singapore Airlines' Adelaide business class Book the Cook menu

    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.
  • Singapore Airlines' Adelaide business class Book the Cook menu

    Chicken and prawn dumpling in savoury broth: Chicken and prawn dumplings served with Asian green vegetables and egg noodles in a savoury broth.
  • Singapore Airlines' Adelaide business class Book the Cook menu

    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.
  • Singapore Airlines' Adelaide business class Book the Cook menu

    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.
  • Singapore Airlines' Adelaide business class Book the Cook menu

    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.
  • Singapore Airlines' Adelaide business class Book the Cook menu

    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
  • Singapore Airlines' Adelaide business class Book the Cook menu

    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.
  • Singapore Airlines' Adelaide business class Book the Cook menu

    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.
  • Singapore Airlines' Adelaide business class Book the Cook menu

    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
  • Singapore Airlines' Adelaide business class Book the Cook menu

    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
  • Singapore Airlines' Adelaide business class Book the Cook menu

    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.
  • Singapore Airlines' Adelaide business class Book the Cook menu

    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

David Flynn
David Flynn is the editor of Australian Business Traveller and a bit of a travel tragic with a weakness for good coffee, shopping and lychee martinis.
 

6 comments

  • tazza0712

    tazza0712

    17 Nov, 2017 03:26 pm

    Flying from Adelaide, is the BTC offering actually for Lobster Thermidor? From Sydney, I understand it is instead the more vaguely identified, "Seafood Thermidor".
    No member give thanks

  • henrus

    henrus

    17 Nov, 2017 03:31 pm

    It appears that Adelaide gets Lobster in Business...

    From the SQ website.
    Adelaide Flights

    Classic Lobster Thermidor

    Western Australian Lobster coated with a creamy wine and herb reduction served in a half shell. Served with saffron rice pilaf, butter asparagus spears and trussed cherry tomatoes."



    Sydney Flights

    Seafood Thermidor with buttered asparagus, slow-roasted vine-ripened tomato, and saffron rice


    First class in Sydney get the Lobster instead of Business.

    Member who gave thanks

    tazza0712

  • bl812

    bl812

    20 Nov, 2017 12:43 pm

    first class gets an option between a full Boston lobster thermidor or the traditional one-there is no first class from ADL not even a decent business class lobby-virgin or qantas domestic-what a pathetic excuse!Have to book via SYD or MEL to have a decent lounge experience with proper service-I mean if you pay similar fare which option would you take??
    No member give thanks

  • tazza0712

    tazza0712

    17 Nov, 2017 03:33 pm

    Well there you go.

    I've opted for the Singapore Chicken for my flight in January... seems appropriate.
    No member give thanks

  • Rosemary Chalmers

    Rosechal

    17 Nov, 2017 03:52 pm

    I'm hoping they will introduce Book the Cook from Manchester by the time I fly in late June next year.
    No member give thanks

  • bl812

    bl812

    20 Nov, 2017 12:37 pm

    nice touch-still beats emirates despite the similar cabin layout
    No member give thanks

Guest

19 Jul, 2019 08:39 pm

×
×

Forgot Password

If you’ve forgotten your password, simply enter your email address below, then click 'Submit'. We’ll send you an email to re-activate your account and enter a new password.

×

Resend activation email

If you have not received the activation email, simply enter your email address below, then click 'Submit'. We’ll send you an email containing the activation link.

×