Singapore Airlines is arguably a gold standard of inflight fare, and its Book the Cook service has made fan favourites of lobster thermidor and spicy chicken satay.
However, a fresh bounty of first class and business class dishes exclusive to flights from Australia could give them a run for their money.
Debuting in October, the rotating menus feature the likes of lobster linguini, blue eye cod soup, and mud crab with apple and cucumber.
They’re among the latest creations from Chef Matt Moran, who is not only a champion of paddock-to-plate dining and conductor behind the symphony of flavours at the Aria restaurant on Sydney Harbour but also a member of Singapore Airlines’ International Culinary Panel.
In fact, the new dishes mark Moran’s 20th year with Singapore Airlines, and his passion for seasonality has inspired more than 200 sky-high dishes throughout that time.
So what’s in store for Singapore Airlines’ first and business class flyers heading out from Australia?
Taking off on flights from October are soups and entrees including:
- Blue eye cod soup
- Fennel, lemon and cauliflower soup
- Leek and porcini soup
- Mud crab, apple and cucumber
- Burrata, baby beetroot and celeriac; and veal, artichoke, burnt chilli and cultured cream
And for mains:
- Lobster linguini, saffron and tomato
- Corn-fed chicken breast with celeriac, prune, burnt onion
- Turmeric fish curry, snake bean, lime and jasmine rice
- Lamb, sunchoke, grilled lettuce and mustard oil
- Pasture-fed beef fillet, spinach, mushrooms and bordelaise sauce
Sweet-toothed flyers aren’t forgotten, with desserts such as:
- Strawberry tart with ripple cream, chocolate, cherry and candied macadamia
- Yuzu cheesecake served with mango and mint.
Antony McNeil, Singapore Airlines’ Food & Beverage Director, says it’s been an honour having Moran play such a pivotal role in guiding the culinary offering for the Australian market.
“I’m not sure we could ever take his lamb dishes off the menu,” McNeil enthuses. “They are always so popular with customers and help to champion quality Australian ingredients to an international audience”.
Moran is equally proud of his culinary legacy, revealing “over this time, I've loved being more adventurous with the menu and introducing customers to dishes that speak to my philosophy.”
“What has stayed the same is the airline's commitment to showcasing premium dishes and a desire to give their customers the very best experience.”
Singapore Airlines appears to be in a particularly celebratory mood this year, with these new menus from Moran complementing ‘A Celebration of Champagne’, which currently sees a mix of rotating Champagnes offered on flights around the globe.
Of course, if you do still have a craving for lobster thermidor, Singapore Airlines’ Book the Cook menus of more than 50 dishes will be available to select up to 24 hours prior to departure.