Cathay Pacific has joined forces with the Mandarin Oriental Hotel Group to develop an inflight menu with a twist on fine dining.
The new offering will be available to first class passengers travelling between Hong Kong and London from September to December 2014.
Dishes by Uwe Opocensky, Michelin-starred executive chef at Mandarin Oriental, Hong Kong, will be served between September 1 to October 31. Then from November 1 to December 31 onwards, first class passengers will experience a new selection of dishes by Dean Yasharian, executive chef at Bar Boulud in the Mandarin Oriental Hyde Park, London.
Terrine of foie gras with winter truffle
The delicious menu on London-bound flights will feature appetizers 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 are equally as appetizing, with highlights such as organic beef from the award winning Brandt Farm in the US, cooked with a combination of celeriac puree and truffle jus. The organic chicken with a wing bone foie gras doesn’t sound too shabby either!
Organic beef, cooked with a combination of celeriac puree and truffle jus
Meanwhile, the selection available for the return London to Hong Kong leg will include traditional bistro appetisers such as fresh Dorset crab and duck liver terrine.
Main courses consist of British beef, slowly braised in a red wine sauce and complemented by a smooth puree of parsnip; and lemon sole enriched with a buttery Grenoble sauce. Finally, desserts will include a tart raspberry filling baked in crisp filo pastry, and chocolate dome with a rich coffee centre.