Virgin Australia has unveiled a new in-flight menu this week, designed by the airline’s chef, Luke Mangan.
Business class guests on direct Los Angeles and Abu Dhabi services will be the first to experience the new menus, featuring fresh and locally sourced ingredients, and flavours inspired by Mangan’s global travels.
“We pay close attention to every detail of the international business class experience,” chief customer officer, Mark Hassell said.
Cabin crew are trained in high-end hospitality service so as to provide "world-class dining experiences", he added.
In business class to Los Angeles, passengers can expect Moroccan spiced braised lamb with couscous, preserved lemon, almond and mint, with a delicious toffee, banana and chestnut pudding for dessert.
Abu Dhabi menu highlights come in the form of horseradish and dill potato salad with smoked trout and salmon caviar.
The new menus include fresh herb garnishes and a range of salsas with old favourites to also stay on the menu – dishes such as the lamb rack with dill crushed potato, semi-dried tomato, caper and eschalot salsa.
“Over the past few months, we have been testing a series of new menu creations, drawing inspiration from travel trends around the world, along with the feedback we receive from our cabin crew and guests,” Mangan said.
“We are passionate about creating restaurant-quality experiences at 40,000 feet, and as part of this, we hold regular master class sessions with our cabin crew, providing them with advanced preparation and presentation skills and in-depth knowledge of the ingredients behind each dish.”
