First Class menu
Auckland to Sydney
A selection of fruit juices and soft drinks
Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky
A selection of international beers
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
A selection of fine wines from internationally renowned vineyards of the old and new world
Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria
New Zealand lobster medallions
served with creamy potato and celery salad, offered with Marie Rose dressing
served with oyster, mushroom and gingko nut salad, accompanied with a coriander and citrus mayonnaise
[replace with Oriental lamb on this flight]
Carrot and walnut soup
cream of carrot soup, with kumara, served with creme fraiche and herbs
served with a choice of dressings
Braised lamb shanks
served with new potato wedges, green beans and roasted pumpkin
Thai style chicken curry
with a hint of coconut flavour, accompanied with Chinese greens and steamed rice
Poached blue cod
with scallops and prawns on creamy Jacqueline sauce, accompanied with kohlrabi, carrots, snow peas and steamed rice
Eggplant and braised du puy lentil mousakhan
accompanied with broccoli and medley of fresh mushrooms
[replaced with Vegetarian ravioli on this flight]
A la carte vegetables
as an alternative accompaniment to your main course, an additional variety of vegetables is available which includes oven-roasted Roma tomato, fettuccini noodles, stir-fried mixed vegetables and garlic mashed potato
gourmet selection of fine miniature desserts, which includes semolina halwa with pistachio, profiterole with chocolat and fresh strawberry compote
a variety of freshly baked rolls and garlic bread
International cheese selection
specially selected international cheeses, matured to perfection and served with a selection of crudites, crackers and dried fruits
Fresh seasonal fruit
Ceylon, China, Earl Grey, Camomile
freshly brewed, decaffeinated, espresso and cappuccino
to accompany a freshly brewed cup of tea or coffee
First Class Wine List
Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.
Meursault, 2006 Bouchard Pere & Fils
The opulence of both the Meursault appellation and the 2006 vintage show clearly in this example. Full, rich fruit around a mineral core with a super length for one so young. The village of Meursault, just south of Burgundy's capital Beaune, continues to make some of the worlds most jaw droppingly good dry white wines.
Staete Landt, 2007 Sauvignon Blanc
Staete Landt winery gets its title from the old Dutch name that Abel Tasman gave to New Zealand when he discovered the land in 1642. The 2007 is perfumed with aromas of passionfruit and gooseberries. On the palate the wine is full bodied with a real concentration of flavour and aroma, a passionfruit character is dominant, backed by subtle mineral and spicy, dry hay characters with a creamy almost nutty complexity and a crisp ripe attractive acidity.
Château La Lagune, 2000 Haut Medoc
This fine Classified Growth shows perfectly how the fabled 2000 vintage is beginning to mature. Befitting a hot summer and autumn, the millenium vintage was upfront with fruit and laden with soft tannins. As Cantemerle approaches full maturity the early primary fruit flavours have morphed into a more subtle complex and richer style. Coffee, cinnamon, leather and vanilla with ripe blackcurrant at the core, rounded by a graceful finish.
Vabby Lake Vineyard, 2005 Pinot Noir
Vabby Lake is the leading botique winery on the Mornington Peninsula with a focus on producing benchmark examples of the capricious Pinot Noir. The results are amongst the finest in Australia. The 2005 is dominated by dark berry fruits with hints of plum, strawberries and spices with astute oak. They effortlessly fuse on the palate, giving a wine that is sweet and silky with soft tannins.
Mungo Park Shiraz, 2006, Colonial Estate, Barossa Valley, Australia
Produced from 80-100 year old gnarled Shiraz vines that make up this Single Vineyard in the cooler climate of the Moppa sub region of the famed Barossa Valley. This provides the wine with some intensity and vivacity. Mungo Park, named after the 18th century Scottish explorer, is not just full-bodied and rich, but has fresh definition. The real beauty of this wine (of which we've snaffled virtually all of this vintage) is how brilliantly drinkable it is.
Chateau Guiraud, 1999 Premier Cru Sauternes
One of the great vintages of Sauternes. An opulent and exotic wine, with beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipping on its own. The myriad of complex flavours linger for, seemingly, an eternity.
Dow's, Vintage 1985
The 1985 vintage is a great classic. The nose carries complex, forward aromas of round black fruit. The palate is smoothly textured with a streak of pure black fruit and nicely integrated alcohol. Some soft tannins show through on the finish, which has a superbly warming effect with a lovely length.
A single origin Ceylon tea, grown at 5000ft above sea level. Medium strength, gently combined with a sweet and juicy Mandarin flavour, offers a tea with zest and a slightly sweet finish. Refreshing and energizing after a meal or as an accompaniment to cake and sweet pastry.
A single origin Ceylon tea, grown at 5000ft above sea level. Medium-bodied, fused with spicy cardamom, produces a reviving and aromatic brew. The slightly raw and sweet flavour produces a medium strength tea with a pleasant finish. An aromatic accompaniment to meat, rich cakes and pastries.
A rich and full bodied Ceylon tea from the Dimbula region, grown at 4000ft above sea level. It is ideal if you enjoy your tea with milk as its strength allows it to take warm dairy milk, and retain its personality. Recommended as a breakfast tea, and also good with rich foods and red meats.
A full-bodied low elevation single origin Ceylon tea, grown at sea level. It has a rich and robust character combined with Bergamot flavour to produce authentic Earl Grey Tea. Its strength brings a perfect balance between the tea and fragrant bergamot. Earl Grey is an all day tea, recommended especially as a palate cleanser in between courses or at the end of a heavy meal.
From the foothills of the Himalayas, the Darjeeling region borders Nepal. This tea is light and bright with a characteristic Muscatel note. Its uniqueness comes from the combination of climate and soil which produces the prized Darjeeling character. It is delightful as an evening tea, and also as an accompaniment to light desserts and scones.
A medium strength teat with a gentle character. Pleasing at all times of the day and delightful with a touch of milk and honey if sweetness is desired.
A gentle and relaxing herb. The flower of the Camomile offers the most refined aroma, taste and texture. Brewing the pure flowers therefore produces a surpassingly light, golden yellow infusion which is mild yet defined by a fresh, green apple note. It is a delicious, caffeine-free accompaniment for apple pie, cream cheese cakes and is also an ideal evening tea.
Naturally Spicy Berry
An aromatic fruity infusion combining a tangy raspberry, with strawberry, and a touch of spice offering a gentle yet complex herbal drink. A delightful infusion for the afternoon or evening.
A single origin, high elevation, Ceylon tea. The tea has a characteristically light, bright personality, in a deliciously gentle marriage with fragrant vanilla flavour. It is a medium strength tea with wonderful aroma. Recommended as a refreshing afternoon tea, and as an accompaniment to mild cheeses.
Grown at high elevation, this Ceylon tea is of medium body. Enhanced by the warming aroma and flavour of spicy ginger, the combination of the two herbs is an ancient one. Based on an ayurvedic tonic where the goodness in tea combines with the benefits of ginger to produce a sparkling, all natural hot tea. Ginger tea is recommended with spicy food, smoked cheese and orange dark chocolate.
A mild green tea from China. With traditional, natural Jasmine flavour, the tea is perfumed using petals of Jasmine, a process several thousand years old. Uplifting and aromatic. This tea is a delicious palate cleanser after strong tasting or rich food.
A pure green tea from China. This tea has hints of herb, a touch of spice and a pleasingly mild finish. It produces a lightly spicy and smoky taste. Recommended as an accompaniment to heavy meats or grilled fish, also enjoyable at the end of a meal as a digestif.