Garuda Indonesia delivers new in-flight menus

1 Mar 2016 by Clement Huang

First and business class passengers flying on select Garuda Indonesia flights can look forward to signature dishes created by popular Indonesia-based chefs.

First on the list is Chef Will Meyrick, the founder of Hujan Locale Restaurant Bali, who is responsible for the contemporary Indonesian street food dishes premium passengers can currently experience until March 14. 

Routes enjoying Meyrick's creations include Denpasar-Sydney (return), Denpasar-Melbourne (return), Melbourne-Jakarta (one way) and Sydney-Jakarta (one way).

From March 15 - April 14, Gilles Marx of the Amuz Restaurant will be creating dishes for flights between Jakarta and Tokyo Haneda.

Marx combines French cuisine with Indonesian influences, and passengers will be treated to a gourmet menu comprising dishes such as “Smoked salmon blinis, jeruk kunci cream, and Asian salad”, “Steamed barramundi fish fillet, ginger rice and lime coconut sauce”, and “North Sumatra passion fruit parfait, kiwi pate de fruit and black sesame tuile” for dessert. 

Chef second from left: Will Meyrick, middle: Gilles Marx, second from right: Felix Budisetiawan. Source: Garuda Indonesia

On April 15, Felix Budisetiawan of Sriwijaya Restaurant at The Dharmawangsa Hotel, Jakarta will take over the culinary reigns, to present a modern take of Indonesian fine dining cuisine on the airline’s Jakarta–Amsterdam flights.

By employing a French technique, Budisetiawan aims to combine the flavours of East and West, with a menu comprising of “Coriander cured salmon carpacio, with coconut – lemongrass pannacota and pink ginger foam”, “Six-hours braised “kalio style” beef shrot ribs, celeriac gratine and baby root vegetables”, and “Klapper Tart” for dessert. 

Garuda’s director of services, Nicodemus Lampe said: “With menus featuring signature dishes created by renowned Chefs, Garuda Indonesia intends to continue taking our award winning services to an entirely new level of excellence, by providing customers with a gastronomic five-star dining experience onboard, as well as to preserve our role in promoting Indonesia’s rich cultural heritage, including ensuring that the rest of the world has the opportunity to experience the unique taste of Indonesian cuisine.”

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Clement Huang

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