Cathay Pacific is revamping its first class menu on flights between Hong Kong and London from next month, edging for “contemporary fine dining with a classical twist” at the pointy end.
Throughout September and October, Mandarin Oriental Hong Kong’s Michelin-starred Executive Chef Uwe Opocensky serves up a special menu on flights from Hong Kong to London.
Appetisers such as ‘home-smoked’ salmon with crabmeat and caviar will kick-start the meal, as will a terrine of foie gras with winter truffle, asparagus and freshly toasted brioche:
To follow, a soup tea is served with consommé, gold, flowers and either onion or mushroom…
Main courses include succulent organic chicken partnered by a wing bone foie gras, and organic beef from the award-winning Brandt Farm in the U.S. – perfectly balanced with a combination of celeriac puree and truffle jus:
And not forgetting dessert, first class flyers are in for pure pleasure on their plate and palate.
In September, a lemon and vanilla tart with confit is simple enough, while things get a little decadent in October with a strawberry-, chocolate-, vanilla-, cream- and cherry-infused ‘banana split’:
Dean Yasharian, Executive Chef at Bar Boulud at Mandarin Oriental Hyde Park in London takes over for November and December, with the special menu set to appear on flights from London to Hong Kong.
To begin the culinary journey in November, there’s a fresh Dorset crab with apple, walnut and celeriac remoulade, followed by British-origin beef, slowly braised in a rich red wine sauce and complemented by crispy shallots and a smooth purée of parsnips.
Dessert sees a raspberry filling baked in crisp filo pastry, perfectly balanced with sweet milk ice cream.
And in December, travellers will warm to a duck & chicken liver parfait with port jelly and toasted brioche before devouring fillets of lemon sole enriched with a buttery yet subtle Grenoble sauce.
To top things off, there’s a chocolate mousse dome that encases a deliciously rich coffee centre.
While Cathay Pacific doesn’t offer first class on its flights to Australia, passengers can reach Hong Kong in business class from Sydney, Melbourne, Brisbane, Adelaide, Perth and Cairns before switching to first class on the longer leg to London.
More on airline food and wine from the AusBT team:
- A Qantas degustation: sampling the A380 first class tasting menu
- Wine expert's advice: what's the best drop to drink when you fly?
- Qantas First Lounge: behind the wine list
- Etihad's first class tasting menu: eight courses & ten wines
- Qantas First Lounge: sampling the new Winter 2014 menu
- Travel tip: how to safely pack wine in your luggage
- Qantas epiQure vs Virgin Wines: flogging fizz to frequent flyers
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