Catering - what's Air NZ serving these days?
Mar 18, 2006, 11:14 pm
#31
Join Date: Jan 2004
Location: port broad reach
Programs: NorthSails® | Starboard | ION
Posts: 6,525
Wines on NZ 142 (SYD-WLG), March 2006
There were no printed menus and I didn't make note of what the choices were... though I do remember having for my main a pork filet served with veggies and fetuccini. But I took some liberties sampling the wines and took notes:
Glazebrook "Ngatarawa" Sauvignon Blanc 2004, Marlborough
Aromas of pineapples and melons, crisp and citrus-y on the palate and a long zesty finish. It's best only slighty chilled (I figured this out a couple of days later, as Fee, my FA, was kind enough to gift me a bottle while deplaning in WLG
).
Lawson's Dry Hills Chardonnay 2002
Very subtle aromas of nuts and butter yield a surprising citrus and peach palate that becomes drier and smoother on the finish. I thought this to be a decent Chardonnay with moderate oaking (though I have to confess that the past few years here in California I've been shying away from chards
).
Mission Estate "Jewelstone" Shiraz 2004, Hawkes Bay
Rich aromas of plums and wood. Lands dry on the palate to then explode with rich flavours laced with a lot of spice that lingers in the back of the throat. Not a shy wine... and certainly an overmatch to anything that was on the menu that day. I drank my glass after finishing my meal
.
Alpha Domus "The Pilot" Late Harvest Semillon 2004, Hawkes Bay
Aromas of mango and oranges with subtle rose petals. Arrives on the palate like marmalade and gives way to citrus overtones and a crisp refresing finish like a grapefruit. [Edited to note that after contacting Alpha Domus, I have learned that this wine was made with a blend of grapes with and without botrytis]. I liked this very much—had a second glass ^.
Glazebrook "Ngatarawa" Sauvignon Blanc 2004, Marlborough
Aromas of pineapples and melons, crisp and citrus-y on the palate and a long zesty finish. It's best only slighty chilled (I figured this out a couple of days later, as Fee, my FA, was kind enough to gift me a bottle while deplaning in WLG
).Lawson's Dry Hills Chardonnay 2002
Very subtle aromas of nuts and butter yield a surprising citrus and peach palate that becomes drier and smoother on the finish. I thought this to be a decent Chardonnay with moderate oaking (though I have to confess that the past few years here in California I've been shying away from chards
).Mission Estate "Jewelstone" Shiraz 2004, Hawkes Bay
Rich aromas of plums and wood. Lands dry on the palate to then explode with rich flavours laced with a lot of spice that lingers in the back of the throat. Not a shy wine... and certainly an overmatch to anything that was on the menu that day. I drank my glass after finishing my meal
.Alpha Domus "The Pilot" Late Harvest Semillon 2004, Hawkes Bay
Aromas of mango and oranges with subtle rose petals. Arrives on the palate like marmalade and gives way to citrus overtones and a crisp refresing finish like a grapefruit. [Edited to note that after contacting Alpha Domus, I have learned that this wine was made with a blend of grapes with and without botrytis]. I liked this very much—had a second glass ^.
Last edited by WindFlyer; Apr 7, 2006 at 6:51 pm Reason: to correct some winemaking details about the Alpha Domus
Mar 24, 2006, 7:47 pm
#32
Join Date: Mar 2001
Location: SYD
Programs: Too many golds, no plat: OZ*G, AC*G, NZ*G, VA Gold, QF Gold, HH Gold, Bonvoy Gold
Posts: 5,350
Nice review, WindFlyer - good to see I'm not the only one who conducts extensive inflight wine sampling!
The LDH chardonnay has always been a very classy wine - NZ turns out quite a few decent chardonnays that are a bit more elegant and less overtly oaked than many of the monsters still emerging from Australia and, particularly, California. (If I ever have another Californian chardonnay it will be too soon... all that vanilla flavoured American oak, yuk. It's enough to make me go teetotal!
)
I also had the Mission shiraz (a bit over the top but not too bad) and the Alpha Domus late harvest (very, very drinkable
) on recent flights too. I get the impression the trans-Tasman J-class wines have improved a bit again. Now if only they'd make the Y class wines a bit more varied... we can but hope.
The LDH chardonnay has always been a very classy wine - NZ turns out quite a few decent chardonnays that are a bit more elegant and less overtly oaked than many of the monsters still emerging from Australia and, particularly, California. (If I ever have another Californian chardonnay it will be too soon... all that vanilla flavoured American oak, yuk. It's enough to make me go teetotal!
)I also had the Mission shiraz (a bit over the top but not too bad) and the Alpha Domus late harvest (very, very drinkable
) on recent flights too. I get the impression the trans-Tasman J-class wines have improved a bit again. Now if only they'd make the Y class wines a bit more varied... we can but hope.
Originally Posted by WindFlyer
There were no printed menus and I didn't make note of what the choices were... though I do remember having for my main a pork filet served with veggies and fetuccini. But I took some liberties sampling the wines and took notes:
Glazebrook "Ngatarawa" Sauvignon Blanc 2004, Marlborough
Aromas of pineapples and melons, crisp and citrus-y on the palate and a long zesty finish. It's best only slighty chilled (I figured this out a couple of days later, as Fee, my FA, was kind enough to gift me a bottle while deplaning in WLG ).
Lawson's Dry Hills Chardonnay 2002
Very subtle aromas of nuts and butter yield a surprising citrus and peach palate that becomes drier and smoother on the finish. I thought this to be a decent Chardonnay with moderate oaking (though I have to confess that the past few years here in California I've been shying away from chards ).
Mission Estate "Jewelstone" Shiraz 2004, Hawkes Bay
Rich aromas of plums and wood. Lands dry on the palate to then explode with rich flavours laced with a lot of spice that lingers in the back of the throat. Not a shy wine... and certainly an overmatch to anything that was on the menu that day. I drank my glass after finishing my meal .
Alpha Domus "The Pilot" Late Harvest Semillon 2004, Hawkes Bay
Aromas of mango and oranges with subtle rose petals. Arrives on the palate like marmalade and gives way to citrus overtones and a crisp refresing finish like a grapefruit. As best as I could tell, this wine was a pure late harvest with no botrytis going on! I liked this very much—had a second glass ^.
Glazebrook "Ngatarawa" Sauvignon Blanc 2004, Marlborough
Aromas of pineapples and melons, crisp and citrus-y on the palate and a long zesty finish. It's best only slighty chilled (I figured this out a couple of days later, as Fee, my FA, was kind enough to gift me a bottle while deplaning in WLG
).Lawson's Dry Hills Chardonnay 2002
Very subtle aromas of nuts and butter yield a surprising citrus and peach palate that becomes drier and smoother on the finish. I thought this to be a decent Chardonnay with moderate oaking (though I have to confess that the past few years here in California I've been shying away from chards
).Mission Estate "Jewelstone" Shiraz 2004, Hawkes Bay
Rich aromas of plums and wood. Lands dry on the palate to then explode with rich flavours laced with a lot of spice that lingers in the back of the throat. Not a shy wine... and certainly an overmatch to anything that was on the menu that day. I drank my glass after finishing my meal
.Alpha Domus "The Pilot" Late Harvest Semillon 2004, Hawkes Bay
Aromas of mango and oranges with subtle rose petals. Arrives on the palate like marmalade and gives way to citrus overtones and a crisp refresing finish like a grapefruit. As best as I could tell, this wine was a pure late harvest with no botrytis going on! I liked this very much—had a second glass ^.
Mar 25, 2006, 12:22 am
#33
Join Date: Jan 2004
Location: port broad reach
Programs: NorthSails® | Starboard | ION
Posts: 6,525
Originally Posted by mad_atta
Nice review, WindFlyer - good to see I'm not the only one who conducts extensive inflight wine sampling!
May 6, 2006, 4:16 pm
#34
FlyerTalk Evangelist
Join Date: Dec 2003
Posts: 13,145
I recently took NZ6 AKL-LAX in J and had the following menu:
Dinner
Starter
Peppered tuna
with pickled vegetable salad, king prawn on saffron aioli and salmon pate with wasabi caviar
Main Course
Lemon and oregano rubbed loin of lamb on kawakawa gratin potatoes, leek and spinach
with honey, oregano olive oil dressing and macadamia nuts
Crispy skinned snapper with soft herb couscous, cream tarragon sauce, orange and pink grapefruit citrus salsa
Basil and feta filled chicken thigh, kumara and thyme mash, broccolini and spiced black Doris plum sauce
Light choice of warmed quinoa salad
with lime and herbs, roasted vegetables with hummus and yoghurt dressing
Dessert
New Zealand titoki liqueur tiramisu with poached pineapple
Gourmet ice cream dessert of double chocolate and golden kiwifruit ice cream
Cheese
A selection of fine New Zealand cheese
Snacks
Help yourself from our wide range of snacks, available for you to enjoy during your flight
Breakfast
To order breakfast, complete the enclosed card and return to your flight attendant before going to sleep
Beverages
Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated Gravity coffee, tea, herbal tea or hot chocolate
Continental Selection
Fruit selection with assorted cereals and yoghurts
Croissants, friands, white and wholemeal toast with fruit conserve
Hot Options
Potato, tomato, red onion and cheese omelette
with chicken sausage and roasted tomato relish
Blueberry ricotta pancakes
with streaky bacon and manuka honey and apple syrup
Dinner
Starter
Peppered tuna
with pickled vegetable salad, king prawn on saffron aioli and salmon pate with wasabi caviar
Main Course
Lemon and oregano rubbed loin of lamb on kawakawa gratin potatoes, leek and spinach
with honey, oregano olive oil dressing and macadamia nuts
Crispy skinned snapper with soft herb couscous, cream tarragon sauce, orange and pink grapefruit citrus salsa
Basil and feta filled chicken thigh, kumara and thyme mash, broccolini and spiced black Doris plum sauce
Light choice of warmed quinoa salad
with lime and herbs, roasted vegetables with hummus and yoghurt dressing
Dessert
New Zealand titoki liqueur tiramisu with poached pineapple
Gourmet ice cream dessert of double chocolate and golden kiwifruit ice cream
Cheese
A selection of fine New Zealand cheese
Snacks
Help yourself from our wide range of snacks, available for you to enjoy during your flight
Breakfast
To order breakfast, complete the enclosed card and return to your flight attendant before going to sleep
Beverages
Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated Gravity coffee, tea, herbal tea or hot chocolate
Continental Selection
Fruit selection with assorted cereals and yoghurts
Croissants, friands, white and wholemeal toast with fruit conserve
Hot Options
Potato, tomato, red onion and cheese omelette
with chicken sausage and roasted tomato relish
Blueberry ricotta pancakes
with streaky bacon and manuka honey and apple syrup
May 6, 2006, 6:31 pm
#35
Join Date: Aug 2002
Location: Stanmore, Sydney, Australia.
Programs: NZ Airpoints GE
Posts: 1,360
NZ183 CHC SYD in J
Starter
Tomato and mozarella salas with char grilled eggplant and basil vinagrette.
Main Course
Pan fried hapuka on baby vegetable medley with sweet pea butter.
Char grilled pork loin with calvados jus, glazed apples, verde mash and braised red cabbage
Marinated Thai beef served chilled, on glass noodle with Shanghai salad, chilli jam and lime dressing.
Dessert
Cocunut panna cotta with peach and mango ice cream
Cheese and Fruit
Fine Regional cheese and preserved fruit
Starter
Tomato and mozarella salas with char grilled eggplant and basil vinagrette.
Main Course
Pan fried hapuka on baby vegetable medley with sweet pea butter.
Char grilled pork loin with calvados jus, glazed apples, verde mash and braised red cabbage
Marinated Thai beef served chilled, on glass noodle with Shanghai salad, chilli jam and lime dressing.
Dessert
Cocunut panna cotta with peach and mango ice cream
Cheese and Fruit
Fine Regional cheese and preserved fruit
Jun 24, 2006, 2:20 am
#37
Join Date: Mar 2001
Location: SYD
Programs: Too many golds, no plat: OZ*G, AC*G, NZ*G, VA Gold, QF Gold, HH Gold, Bonvoy Gold
Posts: 5,350
NZ144 SYD-WLG 15 June 06, J class
Dinner
Starter
Sweet pea panna cotta with seared tuna, roasted capsicum salsa and apple dressing
Main course
Braised lamb shank with rosemary gnocchi and grilled vegetables
Pan fried hapuka on baby vegetable medley with dill butter
Smoked chicken with curry and gourmet potato salad, and peach chutney
Dessert
Pineapple and passionfruit salsa with gourmet ice cream
Cheese and fruit
Fine regional cheese and preserved fruit
Interestingly, I was served a different starter "because I upgraded at the last minute and sufficient quantities of the original starter were not loaded". Not only have I never heard that before on NZ, my upgrade request had been in the system for months. Quite odd I thought, and a pity because the starter sounded intriguing, but I got a big pile of smoked salmon and potato salad which was pretty good.
For the main, having had good experiences with fish dishes before on NZ, I chose the hapuka, which was a big mistake. It tasted like boarding school boiled fish, though to be fair the broth it was in was nice. The worst main course I've ever had on NZ in J.
The dessert was the usual ice cream and goodies, with gluggable dessert wine, so that rescued things somewhat. Service was perky and friendly but a little lacking in finesse - the crew was definitely the youngest I've seen serving up front. Is this a result of being operated by Freedom Air I wonder?
Wines:
Bubbles
Deutz Marlborough cuvee and something else (maybe Lindauer special reserve? Or am I getting that confused with the lounge offering?). Nothing French onboard
Whites
Conders Forest sauvignon blanc
Framingham sauvignon blanc
Villa Maria cellar selection Hawkes Bay chardonnay
Reds
I really can’t remember
I think Carrick pinot noir may have been one of them?
Dessert wine
Alpha Domus, if I remember correctly. Whatever it was, it was good! ^
Starter
Sweet pea panna cotta with seared tuna, roasted capsicum salsa and apple dressing
Main course
Braised lamb shank with rosemary gnocchi and grilled vegetables
Pan fried hapuka on baby vegetable medley with dill butter
Smoked chicken with curry and gourmet potato salad, and peach chutney
Dessert
Pineapple and passionfruit salsa with gourmet ice cream
Cheese and fruit
Fine regional cheese and preserved fruit
Interestingly, I was served a different starter "because I upgraded at the last minute and sufficient quantities of the original starter were not loaded". Not only have I never heard that before on NZ, my upgrade request had been in the system for months. Quite odd I thought, and a pity because the starter sounded intriguing, but I got a big pile of smoked salmon and potato salad which was pretty good.
For the main, having had good experiences with fish dishes before on NZ, I chose the hapuka, which was a big mistake. It tasted like boarding school boiled fish, though to be fair the broth it was in was nice. The worst main course I've ever had on NZ in J.
The dessert was the usual ice cream and goodies, with gluggable dessert wine, so that rescued things somewhat. Service was perky and friendly but a little lacking in finesse - the crew was definitely the youngest I've seen serving up front. Is this a result of being operated by Freedom Air I wonder?
Wines:
Bubbles
Deutz Marlborough cuvee and something else (maybe Lindauer special reserve? Or am I getting that confused with the lounge offering?). Nothing French onboard
Whites
Conders Forest sauvignon blanc
Framingham sauvignon blanc
Villa Maria cellar selection Hawkes Bay chardonnay
Reds
I really can’t remember
I think Carrick pinot noir may have been one of them?Dessert wine
Alpha Domus, if I remember correctly. Whatever it was, it was good! ^
Jun 24, 2006, 3:56 am
#38
Moderator, Hilton Honors
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Lindauer special reserve is indeed a lounge offering. I can't recall seeing it on an NZ flight but as I'm not as diligent in my research as mad_atta I could have missed it
as mad_atta I could have missed it
Jun 24, 2006, 11:15 pm
#39
Join Date: Jan 2003
Posts: 1,011
Mmmmm, I'd rather have the smoked salmon and potato salad, myself.
The mains sound horrible. I remember a really nice prawns-and-fettucine dish they used to have, but now they seem to be overcomplicating their mains and in the process making them sound completely yuk. Me, I'm happy with something simple (I wouldn't even mind some of those nice hot sandwiches they serve in Y trans-tasman; if only they'd make them bigger!)
The mains sound horrible. I remember a really nice prawns-and-fettucine dish they used to have, but now they seem to be overcomplicating their mains and in the process making them sound completely yuk. Me, I'm happy with something simple (I wouldn't even mind some of those nice hot sandwiches they serve in Y trans-tasman; if only they'd make them bigger!)
Aug 4, 2006, 12:38 pm
#40
Join Date: Aug 2002
Location: Stanmore, Sydney, Australia.
Programs: NZ Airpoints GE
Posts: 1,360
LAX PPT RAR NZ23
Dinner
Entree
Cress and frisee salad with duck prosciutto,tangerine, toasted hazelnuts and white truffle honey vinaigrette
Main Course
NZ Lamb cutlet and lamb bolognese with green garlic, risotto, garlic roasted tomato artichoke
Seared cod with Dungeness crab chowder and parmesan,thyme and parsley croutons.
Wood roasted chicken breast with olive oil whipped potatoes, baby brocoli and lemon cipollini confit
Dessert
Gourmet ice cream of pineapple coconut and strawberry with passion fruit coulis
PPT RAR NZ 23
Light Refreshment
Dinner
Entree
Cress and frisee salad with duck prosciutto,tangerine, toasted hazelnuts and white truffle honey vinaigrette
Main Course
NZ Lamb cutlet and lamb bolognese with green garlic, risotto, garlic roasted tomato artichoke
Seared cod with Dungeness crab chowder and parmesan,thyme and parsley croutons.
Wood roasted chicken breast with olive oil whipped potatoes, baby brocoli and lemon cipollini confit
Dessert
Gourmet ice cream of pineapple coconut and strawberry with passion fruit coulis
PPT RAR NZ 23
Light Refreshment
Aug 4, 2006, 12:57 pm
#41
Join Date: Aug 2002
Location: Stanmore, Sydney, Australia.
Programs: NZ Airpoints GE
Posts: 1,360
NZ23 RAR AKL July 06
Lunch
Entree
NZ Smoked Salmon,fets and tomato salad with lemon olive oil.
Main Course
Horopito beef fillet steak with sun dried tomato and horopito butter. rosti potato and seasonal vegetables.
Panko and herb crusted chicken on mushrooms with spinnach, rosemary potatoes and red wine mustard sauce.
Blue cod with toasted karengo on dill cream fettucine with prawn and courgette.
Dessert
Chocolate Brownie with almonds and raspberry coulis
Lunch
Entree
NZ Smoked Salmon,fets and tomato salad with lemon olive oil.
Main Course
Horopito beef fillet steak with sun dried tomato and horopito butter. rosti potato and seasonal vegetables.
Panko and herb crusted chicken on mushrooms with spinnach, rosemary potatoes and red wine mustard sauce.
Blue cod with toasted karengo on dill cream fettucine with prawn and courgette.
Dessert
Chocolate Brownie with almonds and raspberry coulis
Aug 4, 2006, 1:09 pm
#42
Join Date: Aug 2002
Location: Stanmore, Sydney, Australia.
Programs: NZ Airpoints GE
Posts: 1,360
AKL SYD NZ105 July 06
Entree
Seared rare tuna loin on cauliflower puree and fennel salad.
Main Course
Grilled NZ beef fillet on roasted pumpkin, golden kumara and carrot with spicy paprika butter.
Kawakawa roasted salmon with lemon rice,broccolini and hollandaise sauce.
Char sui shaved pork with udon noodles, orental slaw,ponzu sauce and chilli
Dessert
Gourmet ice cream dessert of black current and blackberry, and lemon meringue ice cream.
Comment
These were the most uninspiring main courses, Since i had had already had a light lunch in the AKL lounge I asked for the steak pie from Y which was soooooo yummy. Even the Purser commented the pies are very popular and they come with tomato sauce to boot. Beautiful!
Entree
Seared rare tuna loin on cauliflower puree and fennel salad.
Main Course
Grilled NZ beef fillet on roasted pumpkin, golden kumara and carrot with spicy paprika butter.
Kawakawa roasted salmon with lemon rice,broccolini and hollandaise sauce.
Char sui shaved pork with udon noodles, orental slaw,ponzu sauce and chilli
Dessert
Gourmet ice cream dessert of black current and blackberry, and lemon meringue ice cream.
Comment
These were the most uninspiring main courses, Since i had had already had a light lunch in the AKL lounge I asked for the steak pie from Y which was soooooo yummy. Even the Purser commented the pies are very popular and they come with tomato sauce to boot. Beautiful!
Aug 4, 2006, 2:26 pm
#44
Join Date: Nov 2001
Location: Canada
Posts: 24
I'm looking forward to 2 NZ flights next week (LAX-AKL NZ1 and AKL-MEL NZ5). I hope that they have good vegetarian meals in BP. I am hoping for some pasta. I have requested lacto-ovo if possible. From the menu descriptions, it seems that the "light" meals tend to be vegetarian. Is that right?
Aug 27, 2006, 11:42 pm
#45
Join Date: Jul 2002
Programs: UA MM
Posts: 6,984
NZ 8 AKL-SFO Aug 2006
BUSINESS PREMIER
Dinner and Breakfast
Auckland to San Francisco
Dinner
STARTER
Sugar and citrus cured salmon on baby spinach, yellow daikon, capsicum and kaffir lime creme fraiche with lemon infused New Zealand olive oil
MAIN COURSE
Horopito salted loin of lamb with golden kumara gratin, green beans and New Zealand macadamia nut, horopito and lemon butter
Karengo crusted snapper with creamy potato mash, vine ripened tomato, wilted spinach and New Zealand verjuice and lime sauce
Caramelised chicken breast with spiced pear, blue cheese risotto and steamed broccolini
Light choice of roasted rosemary field mushroom tart with crispy pancetta, rocket, parmesan and balsamic dressing
FAST DINE
Ask your flight attendant if you would prefer a light meal consisting of a selection of breads, the appetiser of the day, cheese and chocolates
DESSERT
Wild berry meringue tart
Gourmet ice cream dessert of chocolate hazelnut crunch and hokey pokey ice cream
CHEESE
A selection of fine New Zealand cheese
BEVERAGES
Freshly brewed or decaffeinated Gravity coffee, tea, herbal tea or hot chocolate
SNACKS
Help yourself from our wide range of snacks, available for you to enjoy during your flight
Breakfast
BEVERAGES
Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated Gravity coffee, tea, herbal tea or hot chocolate
CONTINENTAL SELECTION
Fruit selection with assorted cereals and yoghurts
Croissants, friands, white and wholemeal toast with fruit conserve
HOT OPTIONS
Bacon omelette with roasted tomato relish and chives, breakfast potatoes and veal sausage
Ricotta griddle cake with caramelised cinnamon bananas, apple cranberry compote and manuka honey and apple syrup
Beverages
SPIRITS
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel's Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Captain Morgan Run
Ron Baccardi Superior
PORT AND LIQUEURS
Portugese Port
Grand Marnier
Baileys 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
42BELOW COCKTAILS
Refer to the cocktail section at the back of your Air New Zealand Wine Guide for the 42 Below cocktails currently being showcased onboard
Special thanks to Kiwi Flyer. ^
Dinner and Breakfast
Auckland to San Francisco
Dinner
STARTER
Sugar and citrus cured salmon on baby spinach, yellow daikon, capsicum and kaffir lime creme fraiche with lemon infused New Zealand olive oil
MAIN COURSE
Horopito salted loin of lamb with golden kumara gratin, green beans and New Zealand macadamia nut, horopito and lemon butter
Karengo crusted snapper with creamy potato mash, vine ripened tomato, wilted spinach and New Zealand verjuice and lime sauce
Caramelised chicken breast with spiced pear, blue cheese risotto and steamed broccolini
Light choice of roasted rosemary field mushroom tart with crispy pancetta, rocket, parmesan and balsamic dressing
FAST DINE
Ask your flight attendant if you would prefer a light meal consisting of a selection of breads, the appetiser of the day, cheese and chocolates
DESSERT
Wild berry meringue tart
Gourmet ice cream dessert of chocolate hazelnut crunch and hokey pokey ice cream
CHEESE
A selection of fine New Zealand cheese
BEVERAGES
Freshly brewed or decaffeinated Gravity coffee, tea, herbal tea or hot chocolate
SNACKS
Help yourself from our wide range of snacks, available for you to enjoy during your flight
Breakfast
BEVERAGES
Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated Gravity coffee, tea, herbal tea or hot chocolate
CONTINENTAL SELECTION
Fruit selection with assorted cereals and yoghurts
Croissants, friands, white and wholemeal toast with fruit conserve
HOT OPTIONS
Bacon omelette with roasted tomato relish and chives, breakfast potatoes and veal sausage
Ricotta griddle cake with caramelised cinnamon bananas, apple cranberry compote and manuka honey and apple syrup
Beverages
SPIRITS
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel's Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Captain Morgan Run
Ron Baccardi Superior
PORT AND LIQUEURS
Portugese Port
Grand Marnier
Baileys 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
42BELOW COCKTAILS
Refer to the cocktail section at the back of your Air New Zealand Wine Guide for the 42 Below cocktails currently being showcased onboard
NZ8_SFO_206
Special thanks to Kiwi Flyer.
^