V-Flyer

Upper Class:

Starters
Seasonal leaf salad with grilled shrimps, white mushrooms and yellow peppers served with balsamic vinegar

Carrot & ginger soup served with a choice of warm breads

Main Courses
Sauteed chicken breast served with cilantro rice, sweet red pickled peppers, pak choi and teriyaki sauce

Flat iron steak with roasted garlic mashed potato, green beans, cherry tomatoes and garlic pesto butter

Gernelli pasta with fire roasted red pepper sauce, sauteed baby zucccini and japanese eggplant

Cheese
Buttermilk blue

Brie

Aged Cheddar

Dessert
Warm apple pie served with cream

Chocolate ice cream with raspberry and orange compote and dark chocolate fingers

Premium Economy:

(Menu for the VS1/5/9/11/15/17/21/25/27/29/31/33/45/51/59/61/63/65/67/73/75/77/79)

The menu is a small four page folded A5 card with a decorative front and a eulogy to Berry Brothers on the back. The left inner page describes the wines and the following information :-

Baron des Fontenilles White
Description

Baron des Fontenilles Red
Description

Chicken tikka massala Energy 291 kcal per serving
Sausage & mash Energy 352 kcal per serving
Penne Siciliana Energy 349 kcal per serving

The right page has the menu:

Starter
Couscous salad with roasted Mediterranean vegetables

Main Course
Chicken tikka masala served with basmati rice and palak aloo – spinach and potatoes

Sausage & mash – roasted pork sausages served with mashed potato, red cabbage and onion gravy

Penne Siciliana – penne pasta served with Sicilian tomato sauce and parmesan pesto topping

Warn Bread
Rustic bread roll

Dessert
Gu cheeky pot au chocolat

Cheese & Biscuits
Butlers secret mature cheddar served with crackers

Tea and Coffee

Snacks and Refreshments
Available throughout your flight and prior to landing

(Thanks to Decker for the above)

Very helpful......

Anyone have same details for VS 007/008. Particularly interested in Lacto- Veg options.

Is there a website where I can look this up ?

Welcome to the site Marchamona. Regretfully not - we hope this resource will grow as V-Flyers input into it but it's still early days.

The menu is now Best of british again and is available on the vs website

Originally posted by Airbus340
The menu is now Best of british again and is available on the vs website

I can't see the inbound flight menu on the VS site, but thought I'd give a word of warning to those who are flying soon... I had the 'new' sweet onion & leek soup last night on the VS16 and it tasted like it had a bucket of salt in it. Presentation was nice, but you need a gallon of water to wash it down with.

I then chose the chicken breast with asparagus in a tarragon sauce (I can't remember what else was served with it, other than a badly cooked carrot) and it was horrid. The chicken had the skin on, which is a bad idea when it's being reheated, as it goes soggy. The chicken itself was like rubber and the sauce was tasteless. I gave feedback to the FA, who had noticed that out of everyone who chose the chicken (probably 5 or 6 of us) no one actually ate much of it. [:$]

Christmas Menu for VS007/19/23/43

Varies from that on the VS website in the following way:

Mains

Creamy fish bake with Croxton Manor cheddar mash topping with creamed leeks and crushed carrots is dropped in favour of:

Traditional Roast Turkey and Bacon Wrapped Sausages served with parsley roasted potatoes, chestnut stuffing, braised red cabbage, roasted carrots and parsnips, Brussels Sprouts and redcurrant gravy.

Desserts

Bramley apple and blackberry crumble served with custard is dropped in favour of:

Christmas Pudding with brandy cream.

All other choices were the same as published here on the VS website.

So, is it only the west coast flights which have the additional lighter bites?

Originally posted by Bazz
Creamy fish bake with Croxton Manor cheddar mash topping with creamed leeks and crushed carrots...

One of the things which makes me laugh about the flowery language in the UC menu is the reference to "brands"... e.g. "Croxton Manor" sounds like the name of some rustic dairy in the heart of genuine Cheddar Cheese country.

Actually, while there is a Croxton Manor dairy farm in Shropshire, this "Croxton Manor" appears to be a trademark of a company who supply most of the individual pre-packs of cheese to airlines - basically it's just a brand of H&B, who are a massive cheese supplier to the food and service industries.

I can't understand VS mentality of thinking that using a branded item, and confessing it's a branded item, makes it somehow "good" or "better". The real proof is in the eating.

If VS wanted real kudos from having this sort of branding, they should be getting their cheddar from people like members of the West Country Farmhouse Cheddar PDO, or other small producers, rather than feeding us a diet of mediocre food and marketing BS.

Mike

The Upper Class menu changed today.

The "Best of British" theme continues.

This cycle includes cream of potato and Double Gloucester soup or Loch Fyne hot smoked salmon with potato and horseradish salad for starters.

Main courses include potato thatched vegetable cottage pie, chicken tikka masala and bangers & mash.

For dessert there's chocolate and pear posset or honeycomb ice cream.

Enjoy!

Thanks for letting us know! Sounds nice! How often do they rotate the menu? I am not travelling until May to SYD, will it be this menu?

Thanks Dominic

Originally posted by Jetstreamer
The Upper Class menu changed today.

The "Best of British" theme continues.

This cycle includes cream of potato and Double Gloucester soup or Loch Fyne hot smoked salmon with potato and horseradish salad for starters.

Main courses include potato thatched vegetable cottage pie, chicken tikka masala and bangers & mash.

For dessert there's chocolate and pear posset or honeycomb ice cream.

Enjoy!

Sound very nice...only 7 days till I get to try it !

thanks

David

Originally posted by DMetters-Bone
Thanks for letting us know! Sounds nice! How often do they rotate the menu? I am not travelling until May to SYD, will it be this menu?

Thanks Dominic

The Upper Class menu normally changes every 3 months so it should still be the same when you fly to SYD in May. There may be a few regional variations on the VS200.

Glad you guys like it, I am sorry to say that to me it looks far from what I would expect in a premium cabin.

I guess as GJ has the amenity kits, I have the UC menus [:#]

Originally posted by Scrooge
Glad you guys like it, I am sorry to say that to me it looks far from what I would expect in a premium cabin.

Potato, Potato, Potato, Potato. All but one of the things has potatoes. Sheer hell for me. There's no variety at all.

Who's designing the menu these days? Aeroflot? Aer Lingus?

Way too heavy in carbs, no green salad option at all, and this is supposed to be in the J cabin.

Is Virgin's idea of "Best of British" equal to things which are made by Findus and come out of the freezer cabinet?

Doesn't sound nice to me. Sounds disgraceful.

Oh well. Spare W or Y meal, pig-out in the Clubhouse, or a SPML here I come.

Mike

Well I will be taking my first UC flight with VS, so I will give a layman's view of the food. Hopefully I will be able to do a trip report when I get to Sydney.

Or, perhaps I will take Mike's advise and pig-out in the Clubhouse.

Originally posted by mark my words
Well I will be taking my first UC flight with VS, so I will give a layman's view of the food. Hopefully I will be able to do a trip report when I get to Sydney.

Or, perhaps I will take Mike's advise and pig-out in the Clubhouse.

Ah, on the VS200, you'll get a choice of something nice like a chinese influenced noodle or rice dish, which is my idea of heaven.

Mike

What about on VS400/401 ?

Interesting to notice that the menu is in "American". So cilantro/eggplant/zuccinni

Good man [y].

Ahh but Andrew, that just smacks of VS Catering trying to ponce the menu up. Not as if they are a British carrier that recently thought it would be a good idea to do a 'Med' themed menu and drop the afternoon tea. Like Hello! Afternoon tea is an institution as far as I am concerned, don't go all EU friendly on us.

In best Monty Python voice, 'What have the EU ever done for us?' (aside from the Denied Boarding policy).

Thanks,
Richard

Originally posted by Beast
What about on VS400/401 ?

Upper Class Menu on the 401 12 April 2007

Breakfast served about an hour after take off, usual offerings with the turkey bacon and chicken sausages the only noticeable difference. Turkey bacon roll was OK accompanied by brown sauce and a few Bellinis!

Main meal served just about 2.5 hours before landing.

Starters

á Seasonal leaf salad, Thai roast beef with carrots, cucumber, cherry tomatoes, spring onion and Thai dressing
á Carrot and coriander soup
á Aubergine, feta and red pepper mille feuille with red onion and mint salad, gem lettuce, houmous, olives and lemon olive oil dressing (takes first prize for the sheer number on ingredients on one plate although two of the other dishes came close)

Warm breads including garlic, chapatti

Mains
á Grilled beef fillet with stilton butter, sautŽed potatoes, seasonal vegetables and gravy
á Lobster ragout with cherry tomatoes and fresh coriander, sugar snap peas, carrots, yellow squash and pilaf rice
á Kadai paneer, vegetable jalfrezi and basmati rice
á Chicken tagine with apricots, olivers and tomatoes, grilled vegetables, steamed rice topped with zaatar

(Note to Mike-Smashing Ð 3 potato free choices here:D)

Puddings

á Chocolate and banana pudding, butterscotch sauce and caramelised banana
á Lemon mint sorbet and mini petit fours

Cheese

Wines

á Charles Heidsieck Reserve NV
á BerryÕs extra dry Cremant de Limoux
á BerryÕs Chardonnay
á Vonderling Sav Blanc
á Roussane Domaine Carnaval
á Monte Verde Cab Save
á Vale (??) de Clara
á Coteaux de Triscatin Cuvee

Sorry but I have absolutely no idea what was on offer on the outbound VS400 - ate in the Clubhouse so had no interest.

Regards
Pat

Originally posted by patjohnson

(Note to Mike-Smashing Ð 3 potato free choices here:D)

Yum! Back to four choices on DXB too. Now, if only they could manage that on US flights (like it used to be on all flights)...

Interesting to see turkey bacon and chicken sausage, considering when I was recently in Bahrain, we could get real (i.e. pork) bacon at the hotel should we want it - which was clearly marked as "not Halal".

(Of course, one questions where pork bacon in a predominantly Muslim country comes from - i.e. it's obviously imported, probably frozen - so not like the bacon I buy from a farm stall.)

Are VS bowing a bit too much to political correctness here? Or are there genuine cross-contamination issues in the galley at work?

I'm sure if people really cared about eating a Halal meal, prepared using Islamic methods, they would fly with EY/GF/EK, etc., or pre-order a MOML?

Mike

Anybody have an update as to what Menu we can expect in UC on the 007 at the end of this month?.

Thanks in advance,
Tim & Chris.