25 AUGUST 2014
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First Class passengers on Cathay Pacific between Hong Kong and London from September to December are in for a treat. The award winning carrier has joined with Mandarin Oriental Hotel Group to create a unique inflight menu featuring contemporary fine-dining with a classical twist.
Mandarin Oriental is a legendary name in the hospitality world. The “classically simple” cuisine created by the Group’s chefs aim to provide Cathay Pacific’s premium passengers with the ultimate inflight dining experience.
The selections from Hong Kong to London will feature appetisers 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 include organic beef from the award-winning Brandt Farm in the US, and organic chicken partnered by a wing bone foie gras.
In the other direction the choice includes traditional bistro appetisers such as fresh Dorset crab and duck liver terrine. Main courses consist of British-origin beef, slowly braised in a rich red wine sauce and complemented by a smooth purée of parsnips, and fillets of lemon sole enriched with a buttery but subtle Grenoble sauce. Desserts include a tart raspberry filling baked in crisp filo pastry, perfectly balanced with sweet milk ice cream, and a chocolate dome with a deliciously rich coffee centre. www.cathaypacific.com www.mandarinoriental.com
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