Dinner
Starter
Manuka poached king prawns with fennel, baby curly endive, mango and dill dressing
Main Course
Roast fillet of New Zealand beef with a blue cheese and oxtail ravioli, steamed potatoes, green beans with hazelnuts and paprika tomato broth
Confit chicken thigh with currant and chicken mousse, herb butter, vine ripened tomato and mushroom rocket risotto
42 Below vodka marinated and caramelised salmon with asparagus, kaffir lime mash, citrus crème fraiche and watercress
Kawakawa butternut, mushroom and organic feta tart with tomato and red pepper compote and salad greens
Dessert
Gourmet dessert of lemon meringue pie ice cream and manuka honey chestnut ribbon ice cream with vanilla almond wafer
Apple and black doris plus tart with titoki liqueur cream
Cheese
A selection of fine New Zealand cheese
Beverages
Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate
Snacks
Help yourself from our range of snacks available for you to enjoy during your flight
Beverages
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Captain Morgan Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Mariner
Bailey Irish Cream
Beer
A selection of beer featuring Steinlager, Export Gold, Heineken and low alcohol lager
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cola, lemonade, tonic water, ginger ale and a choice of diabetic drinks are available
42 Below Cocktails
Refer to the cocktail selection at the back of your Air New Zealand Wine Guide for the 42 Below cocktails currently being showcased onboard.”[/I]
Breakfast
Beverages
Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate
Fruit and Cereal
Fruit selection with assorted cereals and yoghurts
Bakery
Croissants, muffins, wholemeal and fruit toast with fruit conserve
Hot Breakfast
Smoked chicken pesto and parmesan omelette with breakfast potatoes and chicken sausage
Lemon curd ricotta cakes with yoghurt and pohutukawa honey cream and fresh strawberry compote