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Singapore Airlines

The airline’s first revamped Premium Economy class in-flight experience since 2015 includes an improved and expanded selection of food and beverage options.

Customers in PE will now be offered a glass of Charles de Cazanove Brut Tradition NV champagne shortly after take-off.

They can also peruse a hard copy menu card that lists the wide variety of meal, snack and beverage options that are available on their flight. Meals will be served on elegant custom-made porcelain service ware.

SIA has developed more than 200 new appetisers, main courses and desserts as part of this expansion. Meals will consist of a seasonal appetiser, main course, bread, dessert and cheese and cracker, all served on a full-sized tray.

Highlights include new dishes such as beef bourguignon served with bacon, mushrooms, vegetables and potato gratin, Bak Chor Mee (minced pork noodles) and Thai-style crab curry served with a combination of jasmine rice and brown rice, and seasonal vegetables with egg.

Complementing the meals are a selection of wines and Champagne, including the 2023 Wairau River Sauvignon Blanc and the 2022 St Hallett Faith Shiraz. An extensive selection of spirits including whisky, gin, vodka, signature cocktails like the Singapore Sling, and a variety of beers will also be available.


Air New Zealand

Confit potato with onion crème fraîche whip and chives

The next evolution of its popular ‘A Taste of Aotearoa’ menu has just been served up by Air New Zealand.

The menu is now onboard and available to those travelling in premium cabins on long-haul flights from New Zealand. It features contemporary cuisine with a focus on showcasing the country’s finest regional produce.

Dishes include Mānuka smoked rye sourdough, smoked kahawai rillette with celery, caper, parsley salsa and citrus, crayfish bisque with chive crème fraîche and sourdough croutons, slow cooked wild Fiordland venison with pancetta, parmesan polenta and balsamic roasted red onions, and seared New Zealand snapper with escabeche vegetables, smoked mussels, white beans and fresh dill.

The latest menu also delivers a nod to Kiwi favourites such as confit potato with onion crème fraîche whip and chives, a twist on chips and dip, and ambrosia ice cream with raspberry frozen yoghurt, milk chocolate shards, marshmallow and sour cherry swirls.



Bonza’s new Sunshine Coast to Launceston route connects two popular food bowl hotspots directly for the first time.

With more than 900 producers calling the Sunshine Coast home, the region has been dubbed Queensland’s ‘Sunshine Pantry’ with food and drinks crafted by creators dedicated to innovation and sustainability.

Launceston has been recognised by UNESCO as a City of Gastronomy with an abundance of local producers, a world-class wine region and low-food miles.

“Aussies are eating their way across our big beautiful backyard and our team of Bonza legends are humbled to help Launnie and Sunny Coast locals get a better taste of both regions,” said Tim Jordan, Bonza CEO.

“Sunshine Coast and Launceston are steeped in rich paddock-to-plate experiences and home to proud local food and drink producers.”


Cathay Pacific

©Mike Pickles

First and business class guests on selected long-haul flights departing from Hong Kong are in for a culinary treat from Cathay Pacific.

The airline is joining hands with the Michelin-starred French restaurant Louise to bring its fresh take on traditional French cuisine to the skies.

The move builds on the success of Cathay’s all-new selection of “Hong Kong Flavours” created in collaboration with Cantonese fine-dining institution Duddell’s.

“Through the exchange of ideas and expertise with the Louise team, we hope to inspire and challenge ourselves to continue to innovate and improve our food and beverage offerings,” said Vivian Lo, Cathay Pacific General Manager Customer Experience and Design.

Highlights in first class include steamed Chilean sea bass topped with thinly sliced chorizo sausage and piperade, a traditional stew of bell peppers, tomatoes and onions from the Basque region of France.

Business class guests can look forward to braised Iberico pork belly with bacon jam, creamy confit potatoes and red endive leaves to lighten the palate.

Desserts include raspberry and pistachio financier cake and Guanaja chocolate cremeux.

“We are motivated to work with more talented and passionate restaurant partners in the future and will continue to work together to delight our customers and promote our home city’s vibrant and diverse culinary scene.”


Delta Air Lines

The option to pre-select meals before travel between Sydney and Los Angeles and vice-versa is now available on Delta Air Lines.

Delta Premium Select (DPS) customers traveling to Los Angeles can choose one main dish from two options: roasted chicken breast with cacciatore sauce, polenta and broccoli, and beetroot ravioli with mushroom cream sauce, kale and roasted tomato (vegetarian).

Pre-arrival meal options include spinach omelette with cherry tomato ragu, chicken sausage and potato rosti, and Bircher muesli with blueberry compote (vegetarian).

DPS guests travelling to Sydney can choose one main dish from two options: chicken parmesan with pomodoro sauce and broccoli, and Cacio e Pepe lasagne with bechamel sauce (vegetarian).

Pre-arrival meal options include cheddar scrambled egg with chicken date sausage and hashbrown casserole, or Greek yogurt with maple granola, almonds, pepitas and sunflower seeds (vegetarian).

Premium Select meals also include a salad, bread and dessert served on trays and ceramic service ware, upgraded from bagasse plates made from sugarcane plant fibre.