Good food and fine wine are two of the great pleasures in
life and New Zealand is justifiably famous for both. Now
along with the other exciting changes to our long-haul
service, we’re proud to present fresh new in-flight menus
for our full service, award-winning dining experience in
every class.
One of the biggest factors in the enjoyment of any long-haul
flight is the cuisine and wine available, and it’s our panel
of consultant chefs and wine experts that bring together the
unique flavours of New Zealand.
Our celebrated chefs include Govind Armstrong
(Executive Chef and partner at Table 8, Los Angeles) who
consults on flights outbound from the USA;
Geoff Scott (Executive Chef at White, Hilton
Auckland) who provides creative input on menus from New
Zealand; Peter Gordon (Executive chef of London’s The
Providores & Tapa Room) who is consultant chef for all
flights from the UK; and Tony Adcock (Executive Chef
at Harbourside and Fish in Auckland) who provides input on
service style and presentation
in-flight.
Our wine consultants include John Buck (Te Mata
Estate) and John Belsham (Foxes Island Wines)
who hold bi-annual wine tastings in order to select the best
of New Zealand wines to be enjoyed onboard.
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