Catering - what's Air NZ serving these days?
Apr 8, 2007, 7:48 pm
#76
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Join Date: Nov 2003
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Business menus (and much comment too of course) for AKL-TBU, TBU-APW, APW-LAX and LAX-LHR posted in my latest trip report. There will be more NZ flight(s) to come.
Apr 12, 2007, 8:27 pm
#77
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
An update on trans-Tasman catering - I flew SYD-WLG on NZ744 in J, and while I was too addled by sleep deprivation (and, by the end of the flight, wine consumption 
) to remember to take the menu, what I can report is:
- entree was smoked salmon with a mango (I think?) salsa - salmon was great, salsa a bit sweet but overall a good dish, and nicely complemented by my old favourite the olive and herb bread with Village Press extra virgin olive oil
- for the main I had a delicious lamb dish with mushrooms, it was one of the best main courses I've had on NZ for quite a while. I honestly can't remember what the other options were, but I *think* they were one fish dish and one chilled salad dish (like thai beef salad)
- dessert was the usual delicious ice cream and the usual not very exciting cheeses, I was initially offered either/or but there was no problem in having both
- wines included both Deutz and No. 1 Cuvee (a Marlborough sparkler made by the Le Brun family) as bubbly options (both are good but in very different styles); Lawsons Dry Hills sauvignon blanc; and West Brook pinot noir. There were at least 1 more red and 1 more white offered but I can't for the life of me remember them. Dessert wine was the faaaaaaaaabulous Forrest Estate botrytised riesing, which is an old favourite
- service was excellent, from an older FA who was extremely friendly and professional. She didn't seem like a Zeal320 crew member though I could be wrong. Is it possible they have some of the older Wellington-based crew serving in business class? I notice she was assisted by another (much younger) FA at the start of the flight to get the DVD players distributed etc.
- overall a great flight with excellent service, like pre-Zeal320 days.
I flew back in Y on the awful early morning NZ741 WLG-SYD flight which was quite a contrast. Although I no longer have any status
, I had booked the flight while still *G so having that printed on my boarding pass was enough for me to be able to blag my way into the lounge, use business class check in etc. I got a row of 3 seats at the back of the plane blocked for me too, so I could try to get some sleep before starting my long working day, so great ground service there. The international lounge at WLG was its usual not particularly impressive self - food options are very limited though it was nice to see they have hot sausages as an option alongside the fruit, cereal and toast. The flight itself was not particularly impressive - a very junior crew (which showed in amateurish cabin announcements etc) and a small and fairly disgusting breakfast offering of a few tiny fruit pieces in syrup and a greasy breakfast quiche. Even the apple juice seemed watered down - so no indication that catering levels are improving there. (Incidentally, it was quite a different experience to be so far down the back of the plane - getting off the plane took an eternity with all the very infrequent flyers seemingly concentrated at the back. Reminds me why I like row 5... though with no status now I guess I'm not going to get that very often
So, a bit of a mixed bag overall. At least the business food, wine and service was well up to scratch, which is the most important thing as far as I'm concerned
) to remember to take the menu, what I can report is:- entree was smoked salmon with a mango (I think?) salsa - salmon was great, salsa a bit sweet but overall a good dish, and nicely complemented by my old favourite the olive and herb bread with Village Press extra virgin olive oil
- for the main I had a delicious lamb dish with mushrooms, it was one of the best main courses I've had on NZ for quite a while. I honestly can't remember what the other options were, but I *think* they were one fish dish and one chilled salad dish (like thai beef salad)
- dessert was the usual delicious ice cream and the usual not very exciting cheeses, I was initially offered either/or but there was no problem in having both
- wines included both Deutz and No. 1 Cuvee (a Marlborough sparkler made by the Le Brun family) as bubbly options (both are good but in very different styles); Lawsons Dry Hills sauvignon blanc; and West Brook pinot noir. There were at least 1 more red and 1 more white offered but I can't for the life of me remember them. Dessert wine was the faaaaaaaaabulous Forrest Estate botrytised riesing, which is an old favourite
- service was excellent, from an older FA who was extremely friendly and professional. She didn't seem like a Zeal320 crew member though I could be wrong. Is it possible they have some of the older Wellington-based crew serving in business class? I notice she was assisted by another (much younger) FA at the start of the flight to get the DVD players distributed etc.
- overall a great flight with excellent service, like pre-Zeal320 days.
I flew back in Y on the awful early morning NZ741 WLG-SYD flight which was quite a contrast. Although I no longer have any status
, I had booked the flight while still *G so having that printed on my boarding pass was enough for me to be able to blag my way into the lounge, use business class check in etc. I got a row of 3 seats at the back of the plane blocked for me too, so I could try to get some sleep before starting my long working day, so great ground service there. The international lounge at WLG was its usual not particularly impressive self - food options are very limited though it was nice to see they have hot sausages as an option alongside the fruit, cereal and toast. The flight itself was not particularly impressive - a very junior crew (which showed in amateurish cabin announcements etc) and a small and fairly disgusting breakfast offering of a few tiny fruit pieces in syrup and a greasy breakfast quiche. Even the apple juice seemed watered down - so no indication that catering levels are improving there. (Incidentally, it was quite a different experience to be so far down the back of the plane - getting off the plane took an eternity with all the very infrequent flyers seemingly concentrated at the back. Reminds me why I like row 5... though with no status now I guess I'm not going to get that very often So, a bit of a mixed bag overall. At least the business food, wine and service was well up to scratch, which is the most important thing as far as I'm concerned
Apr 14, 2007, 11:42 am
#78
Join Date: Jan 2004
Location: port broad reach
Programs: NorthSails® | Starboard | ION
Posts: 6,525
- wines included both Deutz and No. 1 Cuvee (a Marlborough sparkler made by the Le Brun family) as bubbly options (both are good but in very different styles); Lawsons Dry Hills sauvignon blanc; and West Brook pinot noir. There were at least 1 more red and 1 more white offered but I can't for the life of me remember them. Dessert wine was the faaaaaaaaabulous Forrest Estate botrytised riesing, which is an old favourite
Apr 16, 2007, 3:29 am
#79
Join Date: Jul 2005
Location: Wellington, Melbourne
Programs: AirNZ Gold Elite, Qantas Bronze, United Mileage Plus, Virgin Blue Velocity, Accor Advantage Plus,
Posts: 503
Menu on NZ 753 Good Friday Apr 6 Business class
Airbus 320
Dinner
Starter
Horopito spiced New Zealand cervana with micro cress and dukkah scented olive oil
Main course
Reisling roasted chicken thigh will bell pepper polenta and mushroom ragout
Star anise seasoned New Zeland lamb with oriental slaw and broccoli
Nicose salid of seared tuna, green beans, potato, red pepper and herbed lemon olives and basil vinaigrette
Dessert
Gourmet ice cream dessert of minted chocolate and pohutukawa hony ice cream
Cheeese and fruit
Fine regional cheese and preserved fruit
Beverages
Freshly brewed or decafeinated coffee, tea, herbal tea or hot chocolate
Spirits
Port and liqueurs
Beer
Soft drinks
Wine
Our wine list showcases some of the best wine New Zealand has to offer - from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants: John Belsham of Fox Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harre, nationally recognised wine judge.
The fine wines on this flight have been chosen to complement today's menu style. Your crew will be hap to discuss the selection and help you choose wines to accompany your meal
Other
A nice touch was a fresh hot cross bun for Good Friday
Menu on NZ 8, MEL - AKL Sunday April 15
Business premium
Boeing 777
Lunch
Starter
42 Below honey cured karengo salmon with tropical mango and chilli salsa
Main course
Homemade gnocci in horopito cream sauce with sauteed leek, carrot and bell peppers and shaved parmeson
Chicken confit with vegetable ratatouille and sweet pea butter
Thai marinated beef salad with red bell pepper, cucumber and chilli and lime dressing
Dessert
Gourmet ice cream dessert of feijoa and triple chocolate ice cream
Cheese and fruit
Fine regional chesse and preserved fruit
Beverages
As above
Wine
As above
Apologies for not dissecting the wine list in some detail, but I found the selection rather limited. For example, the red selection on the MEL - AKL was a merlot and a pinot, and I don't happen to be a fan of merlot
The food however was good, with an interesting selection, the ice cream was great as usual, but the cheese, certainly from MEL was rather tired.
I am looking forward to comparing this with SQ and probably UA (dread the thought) in a few weeks
Airbus 320
Dinner
Starter
Horopito spiced New Zealand cervana with micro cress and dukkah scented olive oil
Main course
Reisling roasted chicken thigh will bell pepper polenta and mushroom ragout
Star anise seasoned New Zeland lamb with oriental slaw and broccoli
Nicose salid of seared tuna, green beans, potato, red pepper and herbed lemon olives and basil vinaigrette
Dessert
Gourmet ice cream dessert of minted chocolate and pohutukawa hony ice cream
Cheeese and fruit
Fine regional cheese and preserved fruit
Beverages
Freshly brewed or decafeinated coffee, tea, herbal tea or hot chocolate
Spirits
Port and liqueurs
Beer
Soft drinks
Wine
Our wine list showcases some of the best wine New Zealand has to offer - from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants: John Belsham of Fox Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harre, nationally recognised wine judge.
The fine wines on this flight have been chosen to complement today's menu style. Your crew will be hap to discuss the selection and help you choose wines to accompany your meal
Other
A nice touch was a fresh hot cross bun for Good Friday
Menu on NZ 8, MEL - AKL Sunday April 15
Business premium
Boeing 777
Lunch
Starter
42 Below honey cured karengo salmon with tropical mango and chilli salsa
Main course
Homemade gnocci in horopito cream sauce with sauteed leek, carrot and bell peppers and shaved parmeson
Chicken confit with vegetable ratatouille and sweet pea butter
Thai marinated beef salad with red bell pepper, cucumber and chilli and lime dressing
Dessert
Gourmet ice cream dessert of feijoa and triple chocolate ice cream
Cheese and fruit
Fine regional chesse and preserved fruit
Beverages
As above
Wine
As above
Apologies for not dissecting the wine list in some detail, but I found the selection rather limited. For example, the red selection on the MEL - AKL was a merlot and a pinot, and I don't happen to be a fan of merlot
The food however was good, with an interesting selection, the ice cream was great as usual, but the cheese, certainly from MEL was rather tired.
I am looking forward to comparing this with SQ and probably UA (dread the thought) in a few weeks
Last edited by WellingtonFF; Apr 16, 2007 at 3:30 am Reason: Wrong date
Apr 16, 2007, 5:48 pm
#80
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
Anyway, thanks for the report WellingtonFF and let us know how SQ and UA compare (though to be fair I think NZ tends to have a wider wine selection on long haul than on the Tasman hops).
Apr 16, 2007, 9:27 pm
#81
Join Date: Jul 2005
Location: Wellington, Melbourne
Programs: AirNZ Gold Elite, Qantas Bronze, United Mileage Plus, Virgin Blue Velocity, Accor Advantage Plus,
Posts: 503
Ewwwww, UA's wine list! *shudder* Definitely the worst business class wine list I've ever had the dubious pleasure of sampling, though AC's ran them pretty close. Having said that when I flew a few sectors on SQ Raffles (about 3 years ago now) I wasn't very excited with their wine choices either...
Anyway, thanks for the report WellingtonFF and let us know how SQ and UA compare (though to be fair I think NZ tends to have a wider wine selection on long haul than on the Tasman hops).
Anyway, thanks for the report WellingtonFF and let us know how SQ and UA compare (though to be fair I think NZ tends to have a wider wine selection on long haul than on the Tasman hops).
NZ did on the SIN - AKL leg I did last year Mad Atta, I hope they haven't changed. I used to fly UA regularly F many years ago, and they used to be excellent, but the standard these days is the pits, including the RCCs.
Apr 16, 2007, 9:37 pm
#83
Moderator, Hilton Honors
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
May 10, 2007, 9:53 pm
#84
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
Did another trans-Tasman return in the last week - SYD-WLG on the evening flight in J, WLG-AKL-SYD in afternoon/evening in Y. Service on SYD-WLG was very friendly and attentive but not very polished - I didn't get the impression our FA had really served in business class before, but she was very eager to please and super friendly so no real complaint there. The AKL-SYD crew was extremely professional - I noticed they handed out the spare J class newspapers to gold status Y pax, which I haven't seen for a long time, and addressed us by name which I thought was impressive. It was especially appreciated because, although I haven't been *G for a couple of months now, for some reason I am still showing up as such in NZ's system (despite only having FF number added into booking that day) so managed to blag my way into lounges based on my boarding pass status
SYD-WLG menu on NZ744
Starter
Seared rare tuna loin on cauliflower puree and fennel salad
Main course
Grilled New Zealand 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, oriental slaw, ponzu sauce and chilli
Dessert
Gourmet ice cream dessert of black currant and blackberry, and lemon meringue ice cream
The seared tuna loin was *extremely* rare and very fishy tasting... and this is coming from someone who loves sashimi. I found it OK but it would not have been to many people's tastes. For a main I had the salmon, which had the hollandaise sauce in a little tub on the side so you could pour over however much you wanted - it basically needed all of it to stop the rice being dry, but once that was administered it was actually very good with nice, subtle flavours. The ice cream was delicious as usual, cheeses underwhelming as usual (the FA was astounded that I asked for some more of the olive bread to have with the cheeses instead of those mean little crackers - surely that's not such an unusual request?).
Wines that I sampled (all from Marlborough, coincidentally enough) were Lawsons Dry Hills sav blanc, Highfield Estate pinot noir, Forrest Estate botrytised riesling and (I think) No. 1 estate cuvee bubbly. All were delicious, though the bubbly is a bit strongly flavoured to drink much of. There was one more red (a merlot that I wasn't familiar with - I think it was called Tin Shed) and a couple more whites that I can't remember. Full marks for quite an extensive wine list for 8 J class seats - I get the impression that the Tasman flights get quite a random assortments of leftovers from the long haul flights, which makes for some interest and variety.
The Y class flight back from AKL did seem to have a slightly better standard of catering than I've seen for a while, then again I haven't been on a dinnertime Y class flight in ages so I'm scarred by those awful Tasman Express breakfasts. Choice was the lamb and rosemary pie (which is always good but for once I didn't choose) and roast chicken with potato salad (which was very good and slightly more substantial than I remember the meals being). Dessert was delicious cookies and cream Kapiti ice cream. Wine in my case was the usual Montana sav blanc - very potable, and the FA cheerfully gave 2 bottles each to me and the Gold Elite in my row (since the GE cunningly suggested it, to "save them time in having to come back to serve us again so soon" - what a great seatmate ). All in all an impressive flight from a very competent crew.
SYD-WLG menu on NZ744
Starter
Seared rare tuna loin on cauliflower puree and fennel salad
Main course
Grilled New Zealand 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, oriental slaw, ponzu sauce and chilli
Dessert
Gourmet ice cream dessert of black currant and blackberry, and lemon meringue ice cream
The seared tuna loin was *extremely* rare and very fishy tasting... and this is coming from someone who loves sashimi. I found it OK but it would not have been to many people's tastes. For a main I had the salmon, which had the hollandaise sauce in a little tub on the side so you could pour over however much you wanted - it basically needed all of it to stop the rice being dry, but once that was administered it was actually very good with nice, subtle flavours. The ice cream was delicious as usual, cheeses underwhelming as usual (the FA was astounded that I asked for some more of the olive bread to have with the cheeses instead of those mean little crackers - surely that's not such an unusual request?).
Wines that I sampled (all from Marlborough, coincidentally enough) were Lawsons Dry Hills sav blanc, Highfield Estate pinot noir, Forrest Estate botrytised riesling and (I think) No. 1 estate cuvee bubbly. All were delicious, though the bubbly is a bit strongly flavoured to drink much of. There was one more red (a merlot that I wasn't familiar with - I think it was called Tin Shed) and a couple more whites that I can't remember. Full marks for quite an extensive wine list for 8 J class seats - I get the impression that the Tasman flights get quite a random assortments of leftovers from the long haul flights, which makes for some interest and variety.
The Y class flight back from AKL did seem to have a slightly better standard of catering than I've seen for a while, then again I haven't been on a dinnertime Y class flight in ages so I'm scarred by those awful Tasman Express breakfasts. Choice was the lamb and rosemary pie (which is always good but for once I didn't choose) and roast chicken with potato salad (which was very good and slightly more substantial than I remember the meals being). Dessert was delicious cookies and cream Kapiti ice cream. Wine in my case was the usual Montana sav blanc - very potable, and the FA cheerfully gave 2 bottles each to me and the Gold Elite in my row (since the GE cunningly suggested it, to "save them time in having to come back to serve us again so soon" - what a great seatmate
). All in all an impressive flight from a very competent crew.
Jun 13, 2007, 1:04 am
#85
FlyerTalk Evangelist
Join Date: Dec 2004
Posts: 23,999
May 28, NZ005, LAX-AKL
Fast Dine Supper
Sunchoke and pear soup with spiced pear and blue cheese crouton
Hot sour dough bread
Chocolates
Supper
Starter
Olive oil poached New Zealand salmon with haricot vert, frisee, mache, balsamic red onions and hazelnut aioli
Main Course
New Zealand lamb two ways with fennel puree, caponata (courgette, tomato, aubergine, basil, oregano, pinenuts), roasted grapes and rich wine jus
Pan roasted New Zealand snapper with truffled corn coulis, rock shrimp spatzle, sweet peas, summer corn and sauteed pea greens
Wood roasted organic chicken breast on short rib hash, roasted cipolline onions and wilted spinach
Dessert
Gourmet ice cream dessert of caramel cone and double chip ice cream with vanilla almond wafer
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, wholemeal and fruit toast with conserve
Hot Breakfast
Creamy scrambled eggs with chives, chicken and sun dried tomato sausages, grilled bacon and mushrooms
Orange broiche French toast with passionfruit cream and manuka honey and apple syrup
Sunchoke and pear soup with spiced pear and blue cheese crouton
Hot sour dough bread
Chocolates
Supper
Starter
Olive oil poached New Zealand salmon with haricot vert, frisee, mache, balsamic red onions and hazelnut aioli
Main Course
New Zealand lamb two ways with fennel puree, caponata (courgette, tomato, aubergine, basil, oregano, pinenuts), roasted grapes and rich wine jus
Pan roasted New Zealand snapper with truffled corn coulis, rock shrimp spatzle, sweet peas, summer corn and sauteed pea greens
Wood roasted organic chicken breast on short rib hash, roasted cipolline onions and wilted spinach
Dessert
Gourmet ice cream dessert of caramel cone and double chip ice cream with vanilla almond wafer
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, wholemeal and fruit toast with conserve
Hot Breakfast
Creamy scrambled eggs with chives, chicken and sun dried tomato sausages, grilled bacon and mushrooms
Orange broiche French toast with passionfruit cream and manuka honey and apple syrup
Jun 13, 2007, 1:06 am
#86
FlyerTalk Evangelist
Join Date: Dec 2004
Posts: 23,999
May 28, NZ105, AKL-SYD
Sorry, date is wrong, meant June 7.
Dinner
Starter
Chicken and duck terrine with baby salad greens and gazpacho dressing
Main Course
Grilled New Zealand salmon steak with lemon barley and herb risotto, creamed white wine sauce and watercress
Roasted pork scotch with sage jus, apple and potato rosti and green beans
Antipasto platter of kassler ham, salami and chorizo sausage with marinated eggplant, mushroom, capsicum, Roma tomato and Mediterranean pesto
Dessert
Gourmet ice cream dessert of triple chocolate and gingernut ice cream
Cheese
Fine regional cheese and preserved fruit
Beverages
Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate
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
Dinner
Starter
Chicken and duck terrine with baby salad greens and gazpacho dressing
Main Course
Grilled New Zealand salmon steak with lemon barley and herb risotto, creamed white wine sauce and watercress
Roasted pork scotch with sage jus, apple and potato rosti and green beans
Antipasto platter of kassler ham, salami and chorizo sausage with marinated eggplant, mushroom, capsicum, Roma tomato and Mediterranean pesto
Dessert
Gourmet ice cream dessert of triple chocolate and gingernut ice cream
Cheese
Fine regional cheese and preserved fruit
Beverages
Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate
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
Jun 13, 2007, 1:08 am
#87
FlyerTalk Evangelist
Join Date: Dec 2004
Posts: 23,999
June 10, SYD-AKL, NZ704
Lunch
Starter
Bell pepper panna cotta with smoked kassler pork, micro cress and yoghurt dressing
Main Course
Grilled New Zealand beef fillet steak with gratin potato, green beans and bearnaise sauce
Kawakawa chicken Caesar salad with bacon, croutons, egg, parmesan cheese and Caesar dressing
Spicy New Zealand lamb wrap with capsicum, rocket, hummus and caponata in a soft flour tortilla
Dessert
Gourmet ice cream dessert of apple crumble and hokey pokey ice cream
Cheese
Fine regional cheese and preserved fruit
Beverages
Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate
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
Starter
Bell pepper panna cotta with smoked kassler pork, micro cress and yoghurt dressing
Main Course
Grilled New Zealand beef fillet steak with gratin potato, green beans and bearnaise sauce
Kawakawa chicken Caesar salad with bacon, croutons, egg, parmesan cheese and Caesar dressing
Spicy New Zealand lamb wrap with capsicum, rocket, hummus and caponata in a soft flour tortilla
Dessert
Gourmet ice cream dessert of apple crumble and hokey pokey ice cream
Cheese
Fine regional cheese and preserved fruit
Beverages
Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate
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
Jun 13, 2007, 1:09 am
#88
FlyerTalk Evangelist
Join Date: Dec 2004
Posts: 23,999
June 10, AKL-LAX, NZ002
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
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
Jun 20, 2007, 3:39 pm
#90
Moderator, Hilton Honors
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
An incomplete selection of NZ menus from this year
Auckland to Papeete supper menu (biz)
Papeete to Auckland breakfast menu (biz)
Auckland to Shanghai dinner and breakfast (econ)
Shanghai to Auckland dinner menu (biz)
Shanghai to Auckland breakfast menu (biz)
Auckland to Nuku'Alofa dinner menu (biz)
Nuku'Alofa to Apia light refreshment menu (biz)
Apia to Los Angeles supper and breakfast menus (biz)
Los Angeles to London Heathrow dinner and breakfast menus (biz)
Adelaide to Auckland lunch menu (biz)
Auckland to Cairns dinner (econ)
Cairns to Auckland dinner (econ)
Auckland to Papeete supper menu (biz)
Papeete to Auckland breakfast menu (biz)
Auckland to Shanghai dinner and breakfast (econ)
Shanghai to Auckland dinner menu (biz)
Shanghai to Auckland breakfast menu (biz)
Auckland to Nuku'Alofa dinner menu (biz)
Nuku'Alofa to Apia light refreshment menu (biz)
Apia to Los Angeles supper and breakfast menus (biz)
Los Angeles to London Heathrow dinner and breakfast menus (biz)
Adelaide to Auckland lunch menu (biz)
Auckland to Cairns dinner (econ)
Cairns to Auckland dinner (econ)
Last edited by Kiwi Flyer; Jun 20, 2007 at 4:30 pm