Cathay to serve Mandarin Oriental menus

Cathay Pacific has teamed up with Mandarin Oriental Hotel Group to offer inflight menus to first class passengers on the airline’s Hong Kong to London route.

The “classically simple” menus will be available on the route from the beginning of September until the end of the year.

Between September 1 until October 31, dishes created by Chef Uwe Opocensky, Michelin-starred executive chef at Mandarin Oriental Hong Kong, will be available on flights from Hong Kong to London.

The menu will feature appetisers such as a terrine of foie gras with winter truffle, asparagus with freshly toasted brioche, and home-smoked salmon with crabmeat and caviar. Main courses will include organic beef from Brandt Farm in the US, with a combination of celeriac puree and truffle jus, and organic chicken partnered by a wing bone foie gras.

From November 1 until December 31, passengers in first class travelling from London to Hong Kong will be offered a menu created by Dean Yasharian, executive chef at Bar Boulud at Mandarin Oriental Hyde Park, London.

This menu will feature traditional bistro appetisers such as fresh Dorset crab and duck liver terrine. Main courses consist of British-origin beef, braised in a rich red wine sauce and complemented by a smooth puree of parsnips, and fillets of lemon sole with Grenoble sauce. Desserts include a tart raspberry filling baked in crisp filo pastry with sweet milk ice cream, and a chocolate dome with a rich coffee centre.

Dominic Perret, Cathay Pacific’s general manager of inflight services, said: “At Cathay Pacific, we strive to deliver high-quality products and services, so it is exciting to join hands with Mandarin Oriental to feature their inspirational dishes specially created for our premium passengers.

“Mandarin Oriental and Cathay Pacific are both home-grown Hong Kong brands that share many of the same attributes and have built an enviable reputation for service excellence.”

David Nicholls, Mandarin Oriental Hotel Group’s corporate director of food and beverage, added: “We are delighted to partner with Cathay Pacific in order to extend these exceptional culinary experiences to the skies.”

Last week, it emerged that Cathay Pacific is to slim down its premium economy capacity (see news, August 8).

cathaypacific.com, mandarinoriental.com

Graham Smith


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