Singapore Airlines has partnered with acclaimed chef and restaurateur Sid Sahrawat to create four seasonal menus for First Class and Business Class customers departing from New Zealand.
Chef Sahrawat is well recognised for his award-winning restaurants Cassia, KOL and The French Cafe, as well as his most recent establishment Anise in 2024.
Joining Singapore Airline’s Guest Chef program, Sahrawat will curate four seasonal menus that spotlight the finest New Zealand ingredients, focusing on provenance and local produce, while also drawing inspiration from his Indian cultural roots. Sahrawat’s first onboard menus feature a selection of signature dishes incorporating well-known local ingredients such as Marlborough Smoked King Salmon and kiwi fruit locally grown in the Bay of Plenty.
“This is a unique opportunity to showcase the quality and diversity of New Zealand produce in a totally new way,” Sahrawat said. “I am eager to bring my passion for culinary excellence to this innovative partnership, which has given me a deeper understanding of the incredible precision and attention to detail required to create exceptional in-flight dining experiences.”
Sahrawat is renowned for his innovative approach to cooking. Drawing inspiration from global cuisines, he blends flavours, textures and artistic presentation in his culinary creations. Born in Chandigarh, India in 1980, Sahrawat made New Zealand his home in 2000 and has since become the driving force behind several of Auckland’s best loved restaurants. His exceptional skill has garnered him numerous accolades throughout his career, including the prestigious title of New Zealand’s Best Chef in 2018.
The onboard menus feature a selection of seasonal dishes, including an appetiser of Poached Crayfish with Corn and Spring Onion Hash, Macadamia Nuts and Wasabi Mayo, a main course of Canterbury Lamb Rack with Roasted Kumara and Korma Sauce, and a Classic Pavlova with Salt Baked Pineapple for dessert.
“As one of New Zealand’s most beloved and best chefs and restauraters, with his creative approach and passion for elevating the dining experience, Sid is a perfect pairing with Singapore Airlines’ commitment to culinary excellence,” Singapore Airlines general manager New Zealand, George Robertson, said.
“This collaboration will help deliver an exceptional inflight dining experience for our customers, underpinned by the very best of New Zealand produce. We are very excited to bring Sid’s creative menus to our customers over the next year.”
Available on Singapore Airlines flights departing from Auckland and Christchurch from 1 March 2025, the collection of exclusive dishes includes appetisers, soups, main courses, and desserts. Each can be complemented by the Airline’s award-winning wine collection.
Along with Sahrawat’s curated dishes, Singapore Airlines offers First Class and Business Class customers an internationally inspired menu for their onboard dining experience. For a wider selection of dishes, customers can pre-order their meal through SIA’s Book the Cook service, available via Manage Booking. The Book the Cook selection features dishes created by the Singapore Airlines International Culinary Panel, featuring Australian chef Matt Moran and France’s Georges Blanc.
Singapore Airlines has a long-standing commitment to dining excellence and currently works with five world-renowned chefs under its International Culinary Panel in the design of its Suites, First Class and Business Class menus. Two of the chefs are Michelin star recipients, collectively holding 10 Michelin stars. Singapore Airlines also has an international panel of wine consultants, including Oz Clarke, who curate the selection of wines available on board.
