Kiwi Flyer

Air New Zealand
Business Class menu
New Zealand to Australia
January 2008

Breakfast

Wake-up Drinks

Start your day with a fruit smoothie or your choice of juice

Fruit and Cereal

Continental selection with fruit, assorted cereals, bircher muesli and yoghurt

Bakery

Croissants, muffins, Vogel’s, brioche or fruit toast served with fruit conserve

Hot Breakfast

Corn and bell pepper fritters with chive scrambled eggs, grilled bacon and avocado salso

Ricotta and white chocolate hot cakes with apple rhubarb compote and crème fraiche


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 Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge.

The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.

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 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, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade

Hot Drinks

Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate

Kiwi Flyer

Air New Zealand
Business Premier menu
Auckland to Los Angeles
April 2008

Air New Zealand is proud to welcome you to our Business Premier experience and invite you to tailor your dining experience to meet your requirements.

A full supper will be offered on departure from Auckland, with a Fast Dine soup option available should you wish to go to sleep earlier. If you prefer a little extra sleep, let your flight attendant know that you do not wish to be woken for the full breakfast. A Fast Dine breakfast option will ensure you have a quick bite to eat prior to landing.


Supper


Fast Dine

Puree of chestnut soup
With cognac cream and parsnip crisps

Hot sourdough bread

Hand-made chocolates


Starter

Trio of poached prawn with pepper salsa,
smoked snapper, palm sugar cured tuna and red onion compote

Bakery

Sourdough bread, dark rye with caraway seed bread, ciabatta rolls and garlic bread

Main Course

New Zealand beef eye fillet steak
with golden kumara mash, turnip and green vegetable salad, horseradish and rosemary hollandaise

Macadamia nut crusted New Zealand salmon
with Chardonnay and light tuatua (New Zealand shellfish delicacy) cream sauce, caramelised fennel, leeks and baby potatoes

Chicken thigh roulade with feta,
wilted rocket and confit butternut, manuka salt roasted potatoes, chicken jus and broccolini

Dessert

Gourmet dessert
of fig and honey ice cream and golden kiwifruit pavolva ice cream

Cheese and Fruit

A selection of fine New Zealand cheese and fresh fruit

Hot Drinks

Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate


Self-service Snacks

Help yourself from our range of snacks available for you to enjoy during your flight


Breakfast

Wake-up Drinks

Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate.

Light Breakfast

A bowl of muesli topped with Greek-style yoghurt and fresh fruit is available as a lighter option.

Fast Dine Breakfast

Please let your flight attendant know if you would like to sleep-in and we will wake you as late as possible and offer you a toasted bagel with cream cheese and plum jam and a beverage of your choice

Full Breakfast

Fruit and cereals will be offered followed by a hot bakery selection and your choice of a hot breakfast or cold plate.

Fresh fruit salad

Fruit or plain Greek-style yoghurt

Toasted Muesli and Hubbard’s Light Fruit Berry cereal, Weetbix, Cornflakes

Bakery

Croissants, muffins, Vogel’s, brioche or fruit toast served with fruit conserve

Hot Breakfast

Fresh herb crepe filled with scrambled egg
and pancetta, roasted field mushrooms and slow roasted vine ripened tomato

Buttermilk hotcakes with lemon curd,
berry compote and creme fraiche

Cold Plate

A cold plate of fine New Zealand meats
and cheese with Dijon mustard and crusty breakfast rolls


Wine

The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide.

Champagne

Champagne Laurent-Perrier L-P NV Brut, France
This champagne commences with pristine floral and mineral notes to the aroma. The taste is fresh with expressive flavours from which the fruit progressively emerges. The finish is very long and refreshing. A masterfully crafted wine.

New Zealand Sparkling Wine

Offering a wide range of flavours, from rich, full-flavoured and vibrant styles to those which are finer and more delicate. A superb aperitif choice which also suits a wide range of light or moderately flavoured dishes.

Cocktails

Falling Water
A cool delicious re-hydrating combination of lemonade, sliced cucumber and 42 Below feijoa vodka served over ice

Backyard Bellini
A crisp refreshing aperitif of apple juice and 42 Below feijoa vodka topped up with Champagne and a dash of Cointreau

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 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, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade

Hot Drinks

Freshly brewed coffee
Decaffeinated coffee
English Breakfast tea
Chamomile tea
Lemon tea
Decaffeinated tea
Earl Grey tea
Peppermint tea
Green tea
Hot chocolate

Kiwi Flyer

Air New Zealand
Business Premier menu
Los Angeles to London
April 2008

Air New Zealand is proud to welcome you to the Business Premier experience. Your flight today will commence with a pre dinner drink service. A full dinner will then be served before you settle down in your lie-flat bed for a good night’s sleep.

A full breakfast service will be offered prior to landing in London. However, if you would prefer to enjoy the comfort of your Business Premier bed until the last moment, we offer a Fast Dine breakfast service which will allow you to still have a quick bite to eat before landing. Just let your flight attendant know before you go to sleep that you would prefer not to be woken for the full breakfast.


Dinner

Starter

Crab salad with watercress,
shaved fennel, roasted capsicum coulis and olive aioli

Bakery

Garlic bread, black olive bread and sourdough bread

Main Course

New Zealand lamb two ways
with green garlic risotto, roasted tomato and artichoke

Farm raised organic pompano
(delicate white fish) with crayfish bisque, wilted spinach, and black eyed pea, corn and roasted pepper succotash

Tender braised pork with sherry reduction,
cheese grits, collard greens and bacon glazed turnips

Light choice mezze platter
of grilled flat bread with eggplant caviar, chickpea puree, pickled tomatoes, marinated olives and feta

Dessert

Crispy cream doughnut bread pudding
with decaf espresso cream

Gourmet ice cream dessert
of white chocolate raspberry truffle ice cream and caramel cone ice cream

Cheese and Fruit

A selection of fine New Zealand cheese and fresh seasonal fruit

Hot Drinks

Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate


Self-service Snacks

Help yourself from our range of snacks available for you to enjoy during your flight


Breakfast

Wake-up Drinks

Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate.

Light Breakfast

A bowl of cereal topped with yoghurt and fresh fruit is available as a lighter option.

Fast Dine Breakfast

Please let your flight attendant know if you would like to sleep-in and we will wake you as late as possible and offer you an orange and almond breakfast pastry and a beverage of your choice.

Full Breakfast

Fruit and cereals will be offered followed by a hot bakery selection and your choice of a hot breakfast or cold plate.

Fresh fruit salad

Fruit or plain yoghurt

Flaked muesli, low fat granola, Weetbix, Cornflakes

Bakery

Croissants, wholemeal and fruit toast with fruit conserve

Hot Breakfast

Herb and brie omelette
with kassler ham, roasted tomatoes and chicken apple sausage

Croissant French toast
with seasonal fruit compote and passionfruit mascarpone

Cold Plate

A selection of Italian, baked and smoked ham
with New Zealand cheese, Dijon mustard and crusty breakfast rolls


Wine

The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide.

Champagne

Champagne Laurent-Perrier L-P NV Brut, France
This champagne commences with pristine floral and mineral notes to the aroma. The taste is fresh with expressive flavours from which the fruit progressively emerges. The finish is very long and refreshing. A masterfully crafted wine.

New Zealand Sparkling Wine

Offering a wide range of flavours, from rich, full-flavoured and vibrant styles to those which are finer and more delicate. A superb aperitif choice which also suits a wide range of light or moderately flavoured dishes.

Cocktails

Falling Water
A cool delicious re-hydrating combination of lemonade, sliced cucumber and 42 Below feijoa vodka served over ice

Backyard Bellini
A crisp refreshing aperitif of apple juice and 42 Below feijoa vodka topped up with Champagne and a dash of Cointreau

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 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, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade

Hot Drinks

Freshly brewed coffee
Decaffeinated coffee
English Breakfast tea
Chamomile tea
Lemon tea
Decaffeinated tea
Earl Grey tea
Peppermint tea
Green tea
Hot chocolate

Kiwi Flyer

Air New Zealand
Business Premier menu
London to Los Angeles
April 2008

Air New Zealand is proud to welcome you to the Business Premier experience. Your flight today will commence with a pre dinner drink service. A full dinner will be served before you settle back to relax in your lie-flat bed for an afternoon nap.

A light refreshment will be offered prior to landing in Los Angeles.


Dinner

Starter

Salad of shiitake mushrooms,
smoked duck breast, orange and pecan nuts with New Zealand manuka honey mustard dressing

Bakery

Black olive sourdough, potato rosemary bread and garlic bread

Main Course

Grilled beef fillet steak
on crushed parsnip and lemon braised Swiss chard (silverbeet) with roast baby beetroot and green olive tarragon tapenade

Seared halibut on parmesan mash
and green beans with tomato and herb salsa and crispy buckwheat

Roasted corn fed chicken breast,
stuffed with truffle oil butter and porcini on trofie pasta, red peppers and baby artichokes

Light choice of pumpkin, feta, caramelised red onion and basil frittata
with rocket salad, sweet and sour sultanas and capers

Dessert

Gourmet ice cream dessert
of strawberry and white chocolate ice cream

Lemon creme caramel
with passionfruit syrup and Florentine biscuit

Cheese and Fruit

A selection of Cashel Blue cheese, Mull of Kintyre cheddar and Somerset brie with fresh seasonal fruit

Hot Drinks

Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate


Self-service Snacks

Help yourself from our range of snacks available for you to enjoy during your flight


Light Refreshment

Starter

Tropical fresh fruit salad with kiwifruit, orange and pineapple

Sandwiches

Poached salmon, mayonnaise and cucumber sandwich

Chicken, parmesan, rocket and tomato sandwich

Red Leicester cheese and spring onion mayonnaise sandwich

Scones

Freshly baked scones with strawberry jam and clotted cream

Hot Drinks

Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate


Wine

The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide.

Champagne

Champagne Laurent-Perrier L-P NV Brut, France
This champagne commences with pristine floral and mineral notes to the aroma. The taste is fresh with expressive flavours from which the fruit progressively emerges. The finish is very long and refreshing. A masterfully crafted wine.

New Zealand Sparkling Wine

Offering a wide range of flavours, from rich, full-flavoured and vibrant styles to those which are finer and more delicate. A superb aperitif choice which also suits a wide range of light or moderately flavoured dishes.

Cocktails

Falling Water
A cool delicious re-hydrating combination of lemonade, sliced cucumber and 42 Below feijoa vodka served over ice

Backyard Bellini
A crisp refreshing aperitif of apple juice and 42 Below feijoa vodka topped up with Champagne and a dash of Cointreau

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 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, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade

Hot Drinks

Freshly brewed coffee
Decaffeinated coffee
English Breakfast tea
Chamomile tea
Lemon tea
Decaffeinated tea
Earl Grey tea
Peppermint tea
Green tea
Hot chocolate

Kiwi Flyer

Air New Zealand
Business Class menu
Los Angeles to Rarotonga
April 2008

Air New Zealand is proud to welcome you to our Business Class. Your service today will commence with a full supper service before you sit back, relax and enjoy your flight across the Pacific.

A light continental breakfast will be offered prior to arrival in the Cook Islands. A wide selection of hot and cold drinks will be available throughout your journey.


Supper

Starter

Cured New Zealand salmon pastrami
wrapped asparagus with arugula salad and rye croutons

Bakery

Garlic bread, black olive bread and sourdough bread

Main Course

New Zealand lamb cutlets
with warm bulghar wheat salad, spicy lamb sausage, sautéed courgette and eggplant

Grilled prawns, scallops and organic pompano
(delicate white farmed fish) with cream sauce, polenta gnocchi, wild mushrooms, sweetcorn and pancetta

Wood roasted chicken breast
with parsnip mashed potato, garlic lemon confit, fresh thyme and caramelised broccolini

Dessert

Gourmet ice cream dessert
of peaches and cream ice cream and sticky toffee pudding ice cream

Cheese and Fruit

A selection of fine New Zealand cheese and fresh seasonal fruit

Hot Drinks

Freshly brewed or decaffeinated Gravity coffee, tea, herbal tea or hot chocolate


Light Breakfast

Wake-up Drinks

Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated Gravity coffee, tea, herbal tea or hot chocolate.

Fruit

Fresh seasonal fruit selection

Bakery

Wholemeal, white or fruit toast

Hot Breakfast

Danish pastry selection
of apple, cream cheese and custard or pain au chocolat

Warm croissant
filled with smoked ham, gruyere cheese and tomato


Wine

The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide.

Champagne

Champagne Laurent-Perrier L-P NV Brut, France
This champagne commences with pristine floral and mineral notes to the aroma. The taste is fresh with expressive flavours from which the fruit progressively emerges. The finish is very long and refreshing. A masterfully crafted wine.

New Zealand Sparkling Wine

Offering a wide range of flavours, from rich, full-flavoured and vibrant styles to those which are finer and more delicate. A superb aperitif choice which also suits a wide range of light or moderately flavoured dishes.

Cocktails

Falling Water
A cool delicious re-hydrating combination of lemonade, sliced cucumber and 42 Below feijoa vodka served over ice

Backyard Bellini
A crisp refreshing aperitif of apple juice and 42 Below feijoa vodka topped up with Champagne and a dash of Cointreau

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 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, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade

Hot Drinks

Freshly brewed coffee
Decaffeinated coffee
English Breakfast tea
Chamomile tea
Lemon tea
Decaffeinated tea
Earl Grey tea
Peppermint tea
Green tea
Hot chocolate

Kiwi Flyer

Air New Zealand
Business Class menu
Rarotonga to New Zealand
April 2008

Breakfast

Wake-up Drinks

Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated Gravity coffee, tea, herbal tea or hot chocolate.

Fruit and Cereal

Fruit selection with assorted cereals and yoghurts

Bakery

Croissants, muffins, Vogel’s, brioche or fruit toast served with fruit conserve

Hot Breakfast

Bacon omelette
with roasted tomato relish and chives, breakfast potatoes and chicken sausage

Ricotta griddle cake
with caramelised cinnamon bananas, apple cranberry compote and manuka honey and apple syrup


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 Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge.

The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.

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 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, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade

Hot Drinks

Freshly brewed or decaffeinated Gravity coffee, tea, herbal tea and hot chocolate

Kiwi Flyer

Air New Zealand
Business Premier menu
Los Angeles to Auckland
April 2008

Air New Zealand is proud to welcome you to our Business Premier experience and invite you to tailor your dining experience to meet your requirements.

A full supper will be offered on departure from Los Angeles, with a Fast Dine soup option should you wish to go to sleep earlier. If you prefer a little extra sleep, let your flight attendant know that you do not wish to be woken for the full breakfast. A Fast Dine breakfast option will ensure you have a quick bite to eat prior to landing.


Fast Dine

Yellow split pea soup
served with condensed yoghurt, smoked trout and herb salad

Hot sourdough bread

Chocolates


Dinner

Starter

Cured New Zealand salmon pastrami
wrapped asparagus with arugula salad and rye croutons

Bakery

Garlic bread, black olive bread and sourdough bread

Main Course

New Zealand lamb cutlets
with warm bulghar wheat salad, spicy lamb sausage, sautéed courgette and eggplant

Grilled prawns, scallops and organic pompano
(delicate white farmed fish) with cream sauce, polenta gnocchi, wild mushroom, sweetcorn and pancetta

Wood roasted chicken breast
with parsnip mashed potato, garlic lemon confit, fresh thyme and caramelised broccolini

Dessert

Gourmet ice cream dessert
of peaches and cream ice cream and sticky toffee pudding ice cream

Cheese and Fruit

Fine New Zealand cheese and fresh seasonal fruit

Hot Drinks

Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate


Self-service Snacks

Help yourself from our range of snacks available for you to enjoy during your flight


Breakfast

Wake-up Drinks

Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate.

Light Breakfast

A bowl of cereal topped with yoghurt and fresh fruit is available as a lighter option.

Fast Dine Breakfast

Please let your flight attendant know if you would like to sleep-in and we will wake you as late as possible and offer you an orange and almond breakfast pastry and a beverage of your choice.

Full Breakfast

Fruit and cereals will be offered followed by a hot bakery selection and your choice of a hot breakfast or cold plate.

Fresh fruit salad

Fruit or plain yoghurt

Flaked muesli, low fat granola, Weetbix, Cornflakes

Bakery

Croissants, wholemeal and fruit toast with fruit conserve

Hot Breakfast

Herb and brie omelette
with kassler ham, roasted tomatoes and chicken apple sausage

Croissant French toast
with seasonal fruit compote and passionfruit mascarpone

Cold Plate

A selection of Italian, baked and smoked ham
with New Zealand cheese, Dijon mustard and crusty breakfast rolls


Wine

The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide.

Champagne

Champagne Laurent-Perrier L-P NV Brut, France
This champagne commences with pristine floral and mineral notes to the aroma. The taste is fresh with expressive flavours from which the fruit progressively emerges. The finish is very long and refreshing. A masterfully crafted wine.

New Zealand Sparkling Wine

Offering a wide range of flavours, from rich, full-flavoured and vibrant styles to those which are finer and more delicate. A superb aperitif choice which also suits a wide range of light or moderately flavoured dishes.

Cocktails

Falling Water
A cool delicious re-hydrating combination of lemonade, sliced cucumber and 42 Below feijoa vodka served over ice

Backyard Bellini
A crisp refreshing aperitif of apple juice and 42 Below feijoa vodka topped up with Champagne and a dash of Cointreau

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 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, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade

Hot Drinks

Freshly brewed coffee
Decaffeinated coffee
English Breakfast tea
Chamomile tea
Lemon tea
Decaffeinated tea
Earl Grey tea
Peppermint tea
Green tea
Hot chocolate

Kiwi Flyer

Air New Zealand
Business Class menu
Port Vila to Auckland
May 2008

Lunch

Starter

Rice paper prawn roll
with sweet chilli and coriander dipping sauce

Main Course

Poulet fish
with dill cream sauce in pastry crust, steamed gourmet potatoes and seasonal vegetables

Peppered beef fillet steak
with baked potato, roasted pumpkin and green courgettes

Wok tossed chicken
in oyster sauce with Asian greens and hokkien noodles

Dessert

Mango cheesecake
with tropical fruit coulis

Cheese

A selection of fine cheese


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 Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge.

The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.

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 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, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade

Hot Drinks

Freshly brewed or decaffeinated Gravity coffee, tea, herbal tea and hot chocolate

Kiwi Flyer

Air New Zealand
Business Class menu
New Zealand to Rarotonga
May 2008

Main Meal

Starter

Trio of poached prawn
with pepper salsa, smoked snapper, palm sugar cured tuna and red onion compote

Bakery

Sourdough bread, dark rye with caraway seed bread, ciabatta rolls and garlic bread

Main Course

New Zealand beef eye fillet steak
with golden kumara mash, turnip and green vegetable salad, horseradish and rosemary hollandaise

Seared hapuka fillet
with crushed soft herb potatoes, crayfish citrus butter and pickled vegetable salad

Chicken thigh roulade with feta,
wilted rocket and confit butternut, manuka salt roasted potatoes, chicken jus and broccolini

Dessert

Gourmet dessert
of fig and honey ice cream and golden kiwifruit pavlova ice cream

Chocolate truffle slice
with black cherry compote

Cheese

Fine New Zealand cheese


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 Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge.

The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.

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 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, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade

Hot Drinks

Freshly brewed or decaffeinated Gravity coffee, tea, herbal tea and hot chocolate

Kiwi Flyer

Air New Zealand
Business Class menu
Rarotonga to New Zealand
May 2008

Breakfast

Wake-up Drinks

Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated Gravity coffee, tea, herbal tea or hot chocolate

Fruit and Cereal

Fruit selection with assorted cereals and yoghurts

Bakery

Croissants, muffins, Vogel’s, brioche or fruit toast served with fruit conserve

Hot Breakfast

Bacon omelette
with roasted tomato relish and chives, breakfast potatoes and chicken sausage

Ricotta griddle cake
with caramelised cinnamon bananas, apple cranberry compote and manuka honey and apple syrup


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 Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge.

The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.

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 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, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade

Hot Drinks

Freshly brewed or decaffeinated Gravity coffee, tea, herbal tea and hot chocolate

Kiwi Flyer

Air New Zealand
Business Premier and Business Class menu
Wine Guide
January to July 2007

Sauvignon Blanc

Kaituna Valley
Marlborough Sauvignon Blanc – 2006
Our aim is to produce distinctive Sauvignon Blanc that retains the vibrant fruit characters and pungent herbaceous nuances typical of the climate and soils of the Awatere Valley of Marlborough. The result of our care and attention to detail is a single vineyard wine that captures the essence of rich, ripe Sauvignon Blanc. Vibrant aromas of passionfruit, gooseberry, and red capsicum with some pungent herbaceous nuances. A full flavoured wine, with an abundance of gooseberry and passionfruit flavours and a superb balance between crisp acidity and concentrated fruit flavours. Pure delight.

Waipara Hills
Marlborough Sauvignon Blanc – 2006
The grapes for this wine were batch selected from vineyards across Marlborough’s Wairau Valley. The wine was carefully blended to enhance the immense aromas of gooseberry, blackcurrant and fresh, sweet herbs. The palate is dry and crisp with a fine acidity to balance the pungent array of flavours that linger on the finish.
Winner : Gold 2006, Air New Zealand Wine Awards

Saint Clair
Marlborough Sauvignon Blanc – 2006
Colour : Pale straw with green hues.
Aroma : Intense, powerful aromas of passionfruit, blackcurrant and gooseberry with lifted notes of grapefruit leap out of the glass.
Palate : A full, crisp and powerful wine with intense flavours of passionfruit and blackcurrant with subtle gooseberry and herbal tones. The wine is well balanced with an elegant palate and a lingering finish.
Ageing potential : Perfect for drinking immediately. This Sauvignon Blanc will be at its best over the next one to two years.
Winner : Gold 2006, Air New Zealand Wine Awards

Wither Hills
Marlborough Sauvignon Blanc – 2006
This vibrant, classic Marlborough Sauvignon Blanc presents a brilliant lemon-lime colour. Distinctive herbaceous and gooseberry aromas support a wonderfully balanced palate, presenting purity of ripe fruit, coupled with a lingering harmonious finish. The seamlessness of this wine is driven by the exceptional flavours, providing elegance rarely seen with this variety.


Chardonnay

Fiddler’s Green
Waipara Chardonnay – 2004
Matured for nine months in French oak barriques, the 2004 vintage has produced an elegant freshly scented wine with ripe stone fruit and citrus characteristics. The palate is well rounded with a lovely soft texture and finish.

Staete Landt Vineyard
Chardonnay – 2004
The wine is elegant with excellent structure and balance and a finish that never ends. Classy and vibrant – distinctive – New Zealand / Burgundian – flinty, apple, nectarine – dry long and minerally, toasty with a whiff of nuts – lees matchstick character – touch of wild yeast – strong and potent – serious – impressive yet stylish and elegant – different – intricate with a substantial aftertaste – nutmeg and spicy oak.

Ngatarawa Silks
Chardonnay – 2005
This wine is made in a fruit driven style. It has the hallmark of excellent ripe fruit and subtle oak. Luscious and full-bodied, it is best enjoyed lightly chilled.
Bouquet : Ripe peaches, tropical fruit with hints of cream and nutmeg oak.
Palate : Ripe peaches and citrus fruit complemented by subtle spicy oak.
Food Suggestion : Enjoy with contemporary seafood, chicken or with Asian inspired flavours.

Wither Hills
Chardonnay – 2004
This Marlborough Reserve style Chardonnay balances intense spicy fruit aromas with a fresh integrated bouquet. The palate is elegant, with the richness of fruit enhanced by sweet melon flavours. Traditional barrel fermentation, lees stirring and extended oak maturation produce a rich and complex wine. This Chardonnay will drink well on release and with cellaring will generously reward the patience of serious wine lovers.
Winner : Gold 2006, Air New Zealand Wine Awards


Premium White Wines

Allan Scott
Marlborough Riesling – 2005
Off dry in style and very intense and aromatic. Bright aromas of lime and mandarin with hints of honeysuckle and apricot. Typical Riesling characteristics of sweet citrus, ripe limes and grapefruit on the palate and a distinct mineral note with well balanced acidity.

Waipara Hills
Pinot Gris – 2006
The grapes for this wine were carefully selected from three low-cropping vineyards within the Waipara Valley. The wine which is medium bodied has a soft, round, oily texture on the palate and pure lifted aromas of pear, apricot and almond on the nose. It has a full spicy palate with great texture.

Trinity Hill
Hawke’s Bay Viognier – 2005
The distinct aroma and flavour of apricot, jasmine and honey dominates the wine. The rich, full and soft texture is its endearing feature. The exotic and sensual nature of this wine makes it a great substitute for Chardonnay or Pinot Gris. We recommend trying with various Asian-style foods, rich shellfish or blue cheeses.


Pinot Noir

Highfield Estate
Pinot Noir – 2005
Colour : Bright garnet and ruby tones.
Aroma : Blackberry and cherry with a fresh, earthy character.
Palate : Generous, filling texture with fine tannins and a persistent fruit finish.
Cellaring Potential : This wine is ready to enjoy now. Maturity is expected between 2007 and 2009.
Food Suggestion : A perfect match with New Zealand lamb, or rich, wild-game dishes.

Palliser Estate
Pinot Noir – 2004
Deep red colour. Ripe concentrated red and dark berry fruits with ripe plum aromas, a touch of leather and toasty oak. Soft full and long flavour with intense sweet-ripe fruit and tannins in a focused structure. Soft lingering finish with long flavour length. A beautiful wine.

Nautilus
Marlborough Pinot Noir – 2005
This Pinot Noir is dark ruby in colour, with an aroma of plums, dark fruits and a hint of chocolate. The palate is medium to full bodied with ripe fruit tannins and oak combining to give great structure and length. The primary components showing in the wine’s youth will further integrate and develop over the next five years as the wine matures.

West Brook Winery
Pinot Noir – 2005
A lively, yet delicately perfumed Pinot Noir displaying aromas of rose blossom and ripe stone fruits. Black cherry, plum and dark chocolate flavours are elegantly integrated with rich soft tannins producing a wine of great structure. The texture is supple and persistent with a rich mid-palate. Hand harvested grapes from selected vineyards in Marlborough.


Premium Red Wines

Craggy Range
Sophia Merlot / Cabernet Franc – 2004
Opaque purple with a cherry flush in colour. Intensely aromatic nose of plum, ripe cherries and currants spiced with licorice, mocha and sandalwood notes. These flavours awash the mouth, the wine is full and lush, complemented by new leather and bitter chocolate characters. The structure is long and seamless with a fine tannin structure.
Food Match : Juicy beef and lamb dishes.
Cellaring : 10+ years from vintage.

Pegasus Bay
Merlot Cabernet – 2003
The wine has a deep colour and has a bright carmine and ruby hue. The Merlot has given it a plump mouth-filling fruitiness, reminiscent of blackberries, raspberries and black plums. The Cabernet Sauvignon has added wild blackcurrant hints and provided a backbone of firm, ripe tannins, which will help it age. Broader, mouth-filling tannins come from the Malbec, which also adds a rose-petal fragrance. These separate elements combine in the wine and help it linger on the palate well after swallowing.

Trinity Hill
Hawke’s Bay Tempranillo – 2005
Tempranillo is the red variety grown widely in Spain. It is best known as the main grape used for making Rioja. We grow it in the stony, free-draining and warm soils of the Gimblett Gravels. Wild raspberry fruit aromas and spice characterise the wine, with a little vanillin from oak barrels. The texture is silky, but with substance – almost like a combination of Pinot Noir and Cabernet Sauvignon. There is great persistence of the wild fruit flavours on the finish.
Winner : Gold and Trophy 2006, Air New Zealand Wine Awards

Montana Reserve
Marlborough Merlot – 2004
Colour : Deep ruby and rich crimson.
Aromas : Warm, earthy chocolate and vanillin spice are balanced by a depth of sweet boysenberry and black plum.
Palate : Black plum and sweet boysenberry fruit are matched with spicy vanilla and smoky savoury notes that develop into an earthy chocolate box complexity. This is a generous multifaceted wine with silky, soft tannins giving the wine good structure and length.

Te Awa Winery
Hawke’s Bay Merlot – 2004
A vibrant ruby red colour. Rich concentrated aromas and flavours of dark plum and cherry mingle with spice, licorice and mineral notes. The 2004 Te Awa Merlot is from 100% Gimblett Gravels fruit, has a medium body and is well structured without astringent tannins. A subtle, dark chocolate character comes through on the lingering finish along with a hint of fragrant cherry. Careful cellaring will offer more complexity and richness. (Drink 2007-2014.)

Vidal Estate
Syrah – 2004
Deep red / crimson colour with lovely black / red cherry, pepper and violet aromas. The medium weight palate shows the sweet intensity and purity associated with ripe fruit and some gamy and earthy notes as a complex character. The tannins are soft, supple and approachable.


Dessert Wines

Forrest Estate
Botrytised Riesling – 2005
A delicious dessert wine, lemon-gold in colour with fabulous citrus aromas and an unctuous sweet palate. The nose is intensely Riesling in character; alive with the flavour of lime, mandarin, tangelo and just a hint of apricot, whilst the palate has the botrytised-derived aromas of manuka honey. Silky smooth and sweet yet beautifully balanced by its low pH and high natural acidity the wine makes appealing drinking now but will also cellar well.

Jackson Estate
Botrytised Riesling – 2006
Vineyard : Made from fruit harvested from the Jackson Estate Homestead Vineyard, this wine is an expression of a single site.
Tasting Note : Fresh citrus blossom combines with classic young botrytis characteristics including apricot and honeycomb. The palate is finely balanced with opulent, noble characters, giving this wine a wonderful depth and lusciousness, all cut with super-sleek natural acidity. Residual sugar 240g/L.
Winner : Gold and Trophy 2006, Air New Zealand Wine Awards


42 Below Cocktail Guide

Manuka Mule

A New Zealand twist on the classic Moscow Mile, with warm spicy flavours of 42 Below Manuka Honey vodka, and the refreshing bite of fresh lime and tangy ginger beer.

Tropical Honey

A rich and slightly decadent Highball, with the unique taste of New Zealand’s spicy Manuka Honey vodka and the elegant warmth of Grand Marnier, lengthened and softened with the tropical flavours of pineapple juice and fresh lime.

Kiwi Flyer

Air New Zealand
Business Premier and Business Class menu
Wine Guide
July 2007 to January 2008

Sauvignon Blanc

Artisan
Sauvignon Blanc – 2006
A distinctive Marlborough Sauvignon Blanc, marked by intense aroma, good structure, long finish and distinctive flinty character derived from the unique soil. A wine with excellent concentration and appeal.
Colour : At release this wine is touched with green and brilliant clarity.
Aromas : Distinctive, intense and powerful aroma of passionfruit, ripe gooseberry, and herbaceous notes.
Palate : This is a big, rich, ripe style displaying strong tropical passionfruit, guava and zesty citrus flavours. Excellent mouth-filling structure with a hint of sweetness from retained grape sugar and a crisp refreshing finish.
Food Match : Perfect to complement any seafood or white meat dish.

Waimea Estates
Nelson Sauvignon Blanc – 2006
Due to good crop levels and a warm season, this double Gold Medal-winning Sauvignon Blanc has excellent concentration and flavours. Zesty and refreshing, this generous example of Nelson Sauvignon has aromas of yellow capsicum, papaya and grapefruit combined with a mineral complexity, and it is balanced by a full and textured palate. Enjoy with fine New Zealand seafood.

Stoneleigh
Sauvignon Blanc – 2006
Crafted from ripe, intensely flavoured grapes this full-bodied Sauvignon Blanc is enjoyable while young and exuberant.
Colour : Pale straw.
Aromas : Lifted passionfruit and grapefruit aromas, with overlaying mineral notes. The passionfruit and grapefruit characters are indicative of ripe Sauvignon Blanc from Rapaura soils, and minerality is a fermentation complexity from the stony river-bed terrior.
Palate : The palate displays tropical passionfruit and citrus flavours. These flavours have been emphasised by the winemaker, by controlling skin contact time and matching yeast to best emphasise the wine’s terrior. The wine has tightness and concentration of flavour that is balanced by natural fresh acidity.

Wither Hills
Marlborough Sauvignon Blanc – 2006
This vibrant, classic Marlborough Sauvignon Blanc presents a brilliant lemon-lime colour. Distinctive herbaceous and gooseberry aromas support a wonderfully balanced palate, presenting purity of ripe fruit, coupled with a lingering harmonious finish. The seamlessness of this wine is driven by the exceptional flavours, providing elegance rarely seen with this variety.


Chardonnay

Drylands
Marlborough Chardonnay – 2006
This sophisticated, elegant benchmark Marlborough Chardonnay exhibits flavours of ripe grapefruit, peach and fig with a concentrated bouquet of citrus and tropical fruits and subtle, biscuity notes. The texture is smooth and creamy with a soft malo-lactic complexity and a nutty, yeast autolysis character. Showing excellent length, this wine finishes crisp and dry, with a flourish of spicy, vanillin oak.

Palliser Estate
Chardonnay – 2005
This Chardonnay has a sensational nose revealing a range of ripe tropical fruits with creamy, gentle oak complexity. The palate is delicious showing excellent intensity and concentration combined with seamless, smooth texture. Lovely acidity balances the palate nicely and gives a clean, long finish. Full and rich yet with elegance and fineness. A stunningly classy Chardonnay that is immediately drinkable but will keep well for a few years to come.

Oyster Bay Wines
Chardonnay – 2006
Oyster Bay Marlborough Chardonnay truly captures the character of Marlborough with pure, incisive, ripe fruit flavours. Clonal influences in the vineyard have been very important, providing smaller berries and enhanced flavour intensity. The result of all this is delicious concentrated aromas and flavours of ripe citrus and stone-fruit, balanced with subtle oak, and a creamy texture to finish.


Premium White Wines

Fromm Winery
La Strada Dry Riesling – 2005
This is a full-bodied and focused Riesling, clean and crisp, ripe fruit with just enough residual sweetness to balance the dry nature of the wine. There are classic flavours of peach, lime and apple, hints of honeyed fruit and an underlying minerality. A complete wine, firm and seamless with good weight, making it a perfect choice to complement food.

Trinity Hill
Hawke’s Bay Viognier – 2005
The distinct aroma and flavour of apricot, jasmine and honey dominates the wine. The rich, full and soft texture is its endearing feature. The exotic and sensual nature of this wine makes it a great substitute for Chardonnay or Pinot Gris. We recommend trying with various Asian-style foods, rich shellfish or blue cheeses.

Waimea Estates
Gewürztraminer – 2006
This Nelson Gewürztraminer combines its exotic perfume of orange blossom, spice and lychees, with a mouth-filling off-dry palate and a lengthy finish. No bitter phenolics mar this wine – careful handling and fining have given the wine a soft roundness that makes it superb drinking. With its spicy, lingering mouth-feel, this wine is delicious by itself, but also is an excellent choice for accompanying spicy dishes such as Thai beef salad.

Spy Valley Wines
Riesling – 2006
This Riesling is pale green in colour with an apple / lime mineral spectrum. There is some apricot and honey from a small botrytis component. A typically well-balanced example of Riesling : pure flavours on the palate framed by acidity and balanced by fruit sweetness. Nice low alcohol on the finish.

Vavasour Wines
Pinot Gris – 2006
This wine retains the fresh-fruit flavours from the vineyard, with additional complexities coming from the wild fermentation, and lees contact. It shows subtle jasmine notes on the nose. The richly structured palate exhibits ripe pear fruit with hints of jasmine and ginger. The 2006 Vavasour Pinot Gris will be an excellent partner to many types of food, and can be drunk now or over the next three to four years.


Pinot Noir

Martinborough Vineyard
Pinot Noir – 2005
This is a succulent and complex Pinot Noir showing smouldering and savoury gamy character. Layers of rich dark plum and cherry, heady spice and perfumed floral notes abound. The finely concentrated palate shows suppleness and complexity followed with a lengthy smooth finish, traditional for Martinborough Vineyard Pinot Noir. This is a classic wine that shows elegance and harmony required for longevity.

Palliser Estate
Pinot Noir – 2004
Deep red colour. Ripe concentrated red and dark berry fruits with ripe plum aromas, a touch of leather and toasty oak. Soft full and long flavour with intense sweet-ripe fruit and tannins in a focused structure. Soft lingering finish with long flavour length. A beautiful wine.

Montana Brancott Winery
Pinot Noir – 2004
Sourced from a terraced hillside at the head of the Brancott Valley, this flagship wine shows complexity and concentration of flavours with a harmonious balance between richness of fruit and silky tannins.
Colour : Deep garnet red.
Aromas : Lifted dark berry fruits, black cherry with hints of savoury spice and chocolate.
Palate : The palate shows wonderful density with warm, dark plum and berry fruit. There is a perceived sweetness from the ripe fruit, while the tannins are fine and seamless.
Food Match : The wine’s concentration and underlying elegance makes it an ideal match to a wide range of foods. It is perfectly matched to porcini or field mushroom risotto or pasta. The savoury richness also lends itself to rare venison.

Wild Earth Wines
Pinot Noir – 2005
The spring weather over the 2004/05 season was unsettled, with lower temperatures and some rain over the flowering period. This had the effect of limiting the yields ensuring a smaller than usual crop overall as well as smaller berries and concentrated flavours.
Aromatic and Palate Comments : Blackcurrant, bramble, spice and dried herb aromatics. A warm rich mouth-feel showing finesse, elegance and good depth.


Premium Red Wines

Church Road Winery
Reserve Merlot Cabernet – 2004
This wine marries ripe concentrated fruit with spicy-oak complexities, to create a complex Bordeaux-style wine with a serious palate structure. A wine of power and elegance, built around a core of ripe Hawke’s Bay fruit.
Colour : Rich and vibrant red.
Aromas : Dark berry fruit and black cherry characters are complemented by French oak and complexities of liquorice, chocolate and cedar.
Palate : The wine has excellent flesh and concentration, balanced by a backbone of ripe, fine-grained tannins. The finish is long and persistent.

Mills Reef
Elspeth Syrah – 2004
This dark, fragrant Hawke’s Bay and has the distinctive plum and black-pepper flavours of the classic Syrah variety. Estate-grown in the densely planted Mere Road vineyard, in the Gimblett Gravels, it is a generous, notably concentrated and complex wine with a spicy, sustained finish.

Squawking Magpie Wines
The Stoned Crow Syrah – 2005
Dark oak concentrated showing peppery and toasty oak characters, this wine has supple tannins with a firm, smooth and spicy finish. A serious single-vineyard wine.

Craggy Range Winery
Merlot – 2005
A deep-garnet colour with a purple hue. Redolent aromas of ripe plum and raspberry with cedar and vanilla notes. Fine, soft tannin belies the palate’s weight, the wine is soft and full with bright acids giving an overall impression of power and persistence. Spice and complexity are gained via the Cabernet Franc portion of the blend.

Selaks Wines
Founders Reserve Merlot – 2004
In the tradition of the Selaks Founders Reserve range this Merlot has been crafted in an elegant, sophisticated style. Displaying a rich bouquet of black summer fruits, layered with savoury, leathery aromas and a hint of vanilla. Lush, ripe flavours of cherry and plum are infused with barrel-matured characters of vanilla and smoky, charred wood. The palate has excellent structure and balance, with fine tannins lingering in a generous long finish.

West Brook Winery
Blue Ridge Merlot Malbec, Cabernet Sauvignon – 2005
Densely coloured with dark hues and vibrant edges with a tight and perfumed mix of leather, dark chocolate, red berry fruits and floral aromas. The palate is structured and focused with dark stone-fruits combining with ripe berries, chocolate, florals and sweet spice. The structure is elegant, with sustained length and presence.


Dessert Wines

Cottage Block Corbans Winery
Marlborough Noble Riesling – 2002
Timely harvested grapes capture the maximum concentration and flavour required for this rich, premium dessert wine. Two separate hand-harvested periods were necessary to carefully select the perfect noble grape.
Colour : Straw.
Aromas : Raisined stone fruits, marmalade and orange blossom.
Palate : Raisin and honey with concentrated stone-fruit characters. A lengthy palate displaying great texture and viscosity with superb integration of acidity and fruit flavours.

Sacred Hill Wines XS
Noble Selection Semillon – 2006
This wine exudes exotic aromas of ripe pineapple, apricot and sweet almond. A very rich and luscious palate with ripe apricot and marmalade flavours. Beautifully poised with excellent acidity to balance the sweet stone-fruit and citrus flavours.

Forrest Estate
Botrytised Riesling – 2005
A delicious dessert wine, lemon-gold in colour with fabulous citrus aromas and an unctuous sweet palate. The nose is intensely Riesling in character; alive with the flavour of lime, mandarin, tangelo and just a hint of apricot, whilst the palate has the botrytised-derived aromas of manuka honey. Silky smooth and sweet yet beautifully balanced by its low pH and high natural acidity the wine makes appealing drinking now but will also cellar well.

Kiwi Flyer

Air New Zealand
Business Premier and Business Class menu
Wine Guide
February to July 2008

Sauvignon Blanc

Lake Chalice
Sauvignon Blanc – 2007
To get consistent and classic Marlborough Sauvignon Blanc Lake Chalice ranges the province. Enjoy this 2007 vintage in its vibrant youth. Intense aromas of guava, passionfruit and blackcurrant with hints of fresh crushed herbs. Mouth-watering acidity balanced by a rich, elegant mineral palate leading to a lingering finish. Walk tall, fly fearless, savour Lake Chalice.

Terrace Heights
Sauvignon Blanc – 2007
Pale straw with a green hue, this wine has a complex nose of bell pepper, white currant and passionfruit with some delicate mineral and floral tones. On the palate, the wine is medium-bodied with a seamless texture and is layered with classic varietal flavours that linger on a persistent finish. This wine is ideal for accompanying pasta dishes, crisp summer salads and seafood, especially shellfish such as greenshell mussels and oysters.

William Thomas Wines
Marlborough Sauvignon Blanc – 2007
Pale straw green in colour, this intensely aromatic wine evokes memories of summer with juicy white peach, melon and freshly cut grass. The palate is pure and concentrated with flavours of green apple and eiderflower, finishing crisp and fresh. Drink 2007 – 2010.

Saint Clair
Marlborough Sauvignon Blanc – 2007
Colour : Pale straw with green hues.
Aroma : Intense, powerful aromas of passionfruit, blackcurrant and gooseberry, along with lifted notes of grapefruit, leap out of the glass.
Palate : A full, crisp and powerful wine with intense flavours of passionfruit and blackcurrant along with underlying gooseberry tones. Mouth-watering acidity and an intense mineral note are balanced by a full, yet elegant, palate that leads to a long, lingering finish.
Ageing Potential : Perfect for enjoying now, this Sauvignon Blanc will be at its best over the next one to two years.

West Brook Winery
Blue Ridge Marlborough Sauvignon Blanc – 2007
A pungent perfume of passionfruit, ripe melon and deeply scented tropical flowers greets the nose. The palate is concentrated and viscous with lingering rich fruit sweetness. Texture and flavour entwine – a salutation to meticulous vineyard management and respectful winemaking.


Chardonnay

Coopers Creek SV
Hawke’s Bay Chardonnay “The Limeworks” – 2006
Colour : Pale gold at bottling, which will deepen with age.
Bouquet : A melange of sweet lemon, grapefruit, hazelnut, cream, vanilla and subtle oak.
Palate : Beautifully textured, with sweet fruit, creamy notes and gentle acidity giving it poise and balance. From our famed Middle Road vineyard near Havelock North.

Kim Crawford
Marlborough Chardonnay – 2005
Colour : Light golden colour with hints of green.
Aroma : Aromatic nose with stone-fruit, citrus and marmalade characters underscored with toasty oak and butterscotch of malolactic.
Palate : Full on style of Chardonnay with ripe peach and stone-fruit characters complexed with charry oak and butterscotch.
Food Match : Big, rich foods – roast chicken, smoked salmon.

Shepherds Ridge
Chardonnay – 2005
This beautifully balanced wine continues a fine legacy of classy Shepherds Ridge Chardonnays. Lovely citrus, stone-fruit, grainy and creamy aromatics carry through to a finely balanced Chardonnay with poised acidity giving the wine length and structure. The wine has lush, soft, mid palate sweetness of nectarine and white peach and longevity of flavour, which will develop a complex nutty character if aged well in ideal storage conditions.

Kahurangi Mt Arthur
Chardonnay – 2006
This Reserve Chardonnay is a classic example of wine picked at optimum ripeness and carefully handled at all stages of the wine-making process. Peach and tropical notes with a long, nutty-oak finish give this wine a silky, rich elegance. Residual sugar 1.2gm / litre.

Palliser Estate
Chardonnay – 2006
A sensational nose revealing a range of ripe tropical fruits with creamy, gentle oak complexity. The palate is delicious showing excellent intensity and concentration combined with seamless, smooth texture. Lovely acidity balances the palate nicely and gives a clean, long finish. Full and rich yet with elegance and fineness. A stunningly classy Chardonnay that is immediately drinkable but will keep well for a few years to come.

Stoneleigh
Marlborough Chardonnay – 2006
This full-bodied, flavoursome Chardonnay has been crafted from well ripened, intensely flavoured grapes.
Colour : Light straw.
Aroma : This wine has a bouquet of nectarines and white peach, overlaid by spicy, toasty, oak notes.
Palate : Soft and creamy, flavours of stone-fruit and citrus dominate, with a layering complexity of toasty, meaty oak. The richness is balanced by a backbone of acidity leaving the palate with lifted, clean, fruit flavours.
Food Match : Ideal with white meat, poultry, pasta and seafood.


Premium White Wines

Coopers Creek
Gisborne Viognier – 2007
Colour : Pale in its youth with some age the wine will develop straw and light gold tints.
Bouquet : Stone-fruit dominates the nose of this wine, peaches, nectarines, apricots. Mingled with this are floral notes (lemon flower and orange flower) backed by gentle spice notes.
Palate : A fruit-driven style with fresh, pure flavours of pears and spices. Mouth-filling, with excellent weight, depth and texture and a dry, well-rounded finish.
Winner : Gold and Trophy 2007, Air New Zealand Wine Awards

Hunter’s Wines
Riesling – 2006
A finely balanced fragrant fruit filled with lime / citrus and floral fruit aromas that all carry on to the palate. The wine will reward cellaring for the next three to four years.

Peregrine
Pinot Gris – 2007
A classic Central Otago Pinot Gris with intense aromas and flavours of pear, quince, mango and peach. A full smooth wine with large amounts of varietal character. We think it may be the best Pinot Gris we have made to date! Lovely drinking now, this wine will continue to develop and impress over the next few years.

Coopers Creek SV
Gisborne Arneis “The Little Rascal” – 2007
Colour : Pale with light green tints, the wine will turn light gold with time.
Bouquet : Richly scented, citrus, marmalade, stone-fruits and even hints of feijoa against a lightly spiced floral background.
Palate : Rich and textural, with mouth-filling but not ”hot” alcohol. The stone-fruit character fills out the mid-palate and the wine finishes with refreshing acidity and a sliver of sweetness.

Lawson’s Dry Hills
Gewürztraminer – 2006
On the nose this wine is a heady mix of floral, rose petal, spice, passionfruit and lychee. The palate is rich, fleshy and concentrated with a distinctive spicy finish. In the young wine, lychee, stone-fruit and a gentle perfumed character dominate. Further complexity will develop with musky notes appearing and the palate becoming richer and more rounded. A wonderful aromatic wine!

Spy Valley Wines
Riesling – 2006
This Riesling is pale green in colour with an apple / lime mineral spectrum. There is some apricot and honey from a small botrytis component. A typically well-balanced example of Riesling : pure flavours on the palate framed by acidity and balanced by fruit sweetness. Nice low alcohol on the finish.


Pinot Noir

Amisfield
Pinot Noir – 2006
This wine is a deep ruby / magenta with a deep concentrated ripe Pinot nose of dark cherries, violets, mocha and spice. The palate is very powerful with lush ripe dark fruits overlaying a seamless powdery tannin profile, suggesting hints of cocoa, cedar and minerals. The finish is long and complex with the French oak integrating into the wine perfectly. Definitely a keeper from a stunning vintage. Cellar for at least 10 years.

Gibbston Highgate Estate
Soultaker Pinot Noir – 2006
The wine has fresh aromas of red plums and cherries with hints of wild thyme and spice, balanced by subdued cedar and toast notes from barrel ageing. The palate is subtle and silky, with fine oak tannins. An elegant wine that was bottled without fining and filtering. Ready to enjoy now, but will reward cellaring and gain in complexity and subtlety with further bottle ageing.

Murdoch James
Martinborough Pinot Noir – 2006
A well-balanced wine, ready to enjoy now, while exhibiting classical Pinot Noir varietal characters. Look for aromas of ripe, red cherry, black plum, white coffee, vanilla bean and hints of smoke on the nose. The palate is creamy in texture, with ripe forest-floor and berry flavours. Supple tannins promote the wine’s structure, with savoury, earthy complexity underpinning a lingering, elegant finish.

Fiddler’s Green
Waipara Pinot Noir – 2006
This particular wine evokes a beautifully fragrant and fruity bouquet with good complexity and structure. The finish is soft and supple. Soft sweet fruit, rich and concentrated on the palate, a very feminine wine with soft tannins and a harmonious supple finish. Bright ruby red in colour, ripe cherry fruit, savoury and spicy aromas.

Gibbston Valley
Pinot Noir – 2006
This wine has colour on the darker end of the Pinot spectrum, quite dense. An immediate perception of depth is established on the nose – aromas of berry fruit and spice interact with dark brooding earthy and leathery tones. Complex and intriguing. Structurally muscular as a young wine, with impressive depth of flavour. Concentrated, yet silky, expansive front, with the mid to finish providing strong textural guideance. Unwavering focus to palate. Enough depth to last for years.

Stoneleigh Rapaura
Marlborough Pinot Noir – 2006
The wine has a dark brick red hue. The aroma is fragrant, with dark cherry and red berry fruit aromas. The oak is sweet and savoury, complementary to the fruit. The palate has textural weight and lingering berry fruit flavours. This wine drinks well in its youth but may be cellared over the next six years. Suggested food matches include a field mushroom risotto, slow roasted duck or rare venison.


Premium Red Wines

Craggy Range Winery
“Te Kahu” Merlot Cabernet Sauvignon – 2005
Dense garnet colour with vivid purple hues. Dark plum and cassis fruits dominate the nose, supported by cedar, thyme and vanilla characters. Deep weighty fruit on the palate is supported by layers of ripe tannin, soft natural acids and a rich long finish. The structure is harmonious and long, the wine is complete, fragrant, ripe yet finely balanced.
Food Match : Beef
Cellaring : 10 years from vintage

Passage Rock
Syrah – 2006
The colour is dark dense and deeply coloured. This is a lush, plush wine. Decadently ripe fruit characters with a generous amount of sweet oak and floral notes on the nose. The palate is expansive with sumptious fruit characters and a velvety texture that coast every taste bud. An incredibly attractive and immensely drinkable wine.

West Brook Winery
Blue Ridge Merlot Malbec Cabernet Sauvignon – 2005
Densely coloured with dark hues and vibrant edges with a tight and perfumed mix of leather, dark chocolate, red berry fruits and floral aromas. The palate is structured and focused with dark stone-fruits combining with ripe berries, chocolate, florals and sweet spice. The structure is elegant, with sustained length and presence.

Matariki
Syrah – 2005
The grapes for this wine were hand picked in March 2005 at optimum flavour and ripeness from our Gimblett Gravels vineyard.
Colour : Intense ruby in colour with a soft purple hue.
Aroma : A complex mix of pepper, spice and dark ripe blackcurrant with hints of clove and cedar.
Palate : Stunning ripe dark berry flavours with a suggestion of game and savoury notes. Beautifully balanced with firm velvety tannins and a lingering finish.

Shakespeare Cliff
Merlot – 2005
The grapes for this wine were very ripe when hand picked, with concentrated flavours. The result is an intense, gutsy Merlot, balanced with ageing in French oak. This dark, densely packed red offers deliciously ripe blackcurrant and spice flavours, with hints of licorice and raisin, and a firm tannin backbone.


Dessert Wines

Forrest Estate
Botrytised Riesling – 2006
A delicious dessert wine, lemon-gold in colour with fabulous citrus aromas and an unctuous sweet palate. The nose is intensely Riesling in character; alive with the flavour of lime, mandarin, tangelo and just a hint of apricot, whilst the palate has the botrytised-derived aromas of manuka honey. Silky smooth and sweet yet beautifully balanced by its low pH and high natural acidity the wine makes appealing drinking now but will also cellar well.
Winner : Gold and Trophy 2007, Air New Zealand Wine Awards

Kiwi Flyer

Air New Zealand
Economy menu
Auckland to Vancouver
2 November 2007 (inaugural flight)

Dinner

Starter

Cucumber, pineapple, carrot and coriander salad with lemon olive oil dressing

Main Course

New Zealand lamb casserole with tomato and cumin, parsley potatoes, peas and carrots

Herb crusted chicken thigh with chicken jus, green beans and baked potatoes with cream and cheese

Dessert

Strawberry and chocolate truffle slice

Cheese

New Zealand cheddar cheese and wheat crackers


Beverages

A premium selection of fine New Zealand wines is available on your flight today. This selection is chosen by our panel of recognised wine consultants.

A full selection of beer, spirits, soft drinks and hot beverages is available throughout the flight.


Breakfast

Fruit, Yoghurt and Bakery

Fresh fruit selection

Yoghurt

Fruit roll

Hot Breakfast

Scrambled eggs with fresh herbs, chicken sausage, breakfast potatoes and tomato

Blueberry, apple and white chocolate hotcakes with apple and manuka honey syrup

Please accept our apologies should your first choice not be available due to previous customer selection

Kiwi Flyer

Qantas
First Class menu
Inflight Guide to Wine
First Edition (c early 2007)

Belnaves The Tally Reserve Cabernet Sauvignon, Coonawarra
Bannockburn Pinot Noir, Geelong
Bress Shiraz, Heathcote
Castagna Genesis Shiraz, Beechworth
Castagna La Chiave, Beechworth
Centennial Vineyards Reserve Rondinella Corvina, Southern Highlands
Charles Melton Rose of Virginia, Barossa Valley
Clonakilla Viognier, Canberra District
Coriole Vineyards Lloyd Reserve Shiraz, McLaren Vale
Crawford River Reserve Riesling, Henty
Cullen Diana Madeline Cabernet Sauvignon Merlot, Margaret River
Cullen Sauvignon Blanc Semillon, Margaret River
Curly Flat Chardonnay, Macedon Ranges
De Bortoli Noble One Botrytis Semillon, Riverina
Dominique Portet Fontaine Rosé, Yarra Valley
Farr Rising Pinot Noir, Mornington Peninsula
Gembrook Hill Sauvignon Blanc, Yarra Valley
Geoff Merrill Henley Shiraz, McLaren Vale
Giaconda Aeolia Roussanne, Beechworth
Giaconda Chardonnay, Beechworth
Grant Burge Meshach Shiraz, Barossa Valley
Grosset Gaia, Clare Valley
Grosset Piccadilly Adelaide Hills Chardonnay
Grosset Polish Hill Clare Valley Riesling
Grosset Semillon Sauvignon Blanc, Clare Valley / Adelaide Hills
Hardys Eileen Hardy Chardonnay, South-eastern Australia
Heggies Reserve Riesling, Eden Valley
Henschke Cyril Henschke Cabernet Sauvignon Cabernet Franc Merlot, Eden Valley
Henschke Julius Riesling, Eden Valley
Hillcrest Premium Pinot Noir, Yarra Valley
Houghton Gladstones Cabernet Sauvignon, Margaret River
Houghton Museum Release Chardonnay, Frankland River
Howard Park Chardonnay, Great Southern
Howard Park Riesling, Great Southern
Jacob’s Creek Steingarten Riesling, Barossa
John Duval Wines Plexus Shiraz Grenache Mourvèdre, Barossa Valley
Kalleske Greenock Shiraz, Barossa Valley
Katnook Estate Odyssey Cabernet Sauvignon, Coonawarra
Knappstein Ackland Vineyard Watervale Riesling, Clare Valley
Kooyong Single Vineyard Selection Faultline Chardonnay, Mornington Peninsula
Kooyong Single Vineyard Selection Ferrous Pinot Noir, Mornington Peninsula
Lost Valley Winery Cortese, Upper Goulburn
Main Ridge Estate Half Acre Pinot Noir, Mornington Peninsula
Main Ridge Estate Chardonnay, Mornington Peninsula
McWilliam’s Mount Pleasant Single Vineyard Lovedale Hunter Valley Semillon
Meerea Park Individual Vineyard Alexander Munro Semillon, Hunter Valley
Mesh Riesling, Eden Valley
Morris of Rutherglen Old Premium Liqueur Muscat, Rutherglen
Paringa Estate Estate Pinot Noir, Mornington Peninsula
Penfolds Bin 707 Cabernet Sauvignon, South Australia
Penfolds St Henri Shiraz, Barossa Valley
Pewsey Vale Museum Reserve The Contours Riesling, Eden Valley
Picardy Chardonnay, Pemberton
Pierro Chardonnay, Margaret River
Pierro LTC Semillon Sauvignon Blanc, Margaret River
Pikes The Merle Reserve Riesling, Clare Valley
Pizzini Coronamento Nebbiolo, King Valley
Pondalowie Vineyards MT Tempranillo, Bendigo
Port Phillip Estate Chardonnay, Mornington Peninsula
Seppelt St Peters Great Western Vineyards Shiraz, Grampians
Setanta Black Sanglain Cabernet Sauvignon, Adelaide Hills
Shaw and Smith M3 Vineyard Chardonnay, Adelaide Hills
Shaw and Smith Shiraz, Adelaide Hills
Spinifex Rosé, Barossa Valley
Stonier Reserve Pinot Noir, Mornington Peninsula
Tahbilk Reserve Cabernet Sauvignon, Nagambie Lakes
Tarrawarra Estate Pinot Noir, Yarra Valley
Ten Minutes by Tractor McCutcheon Vineyard Chardonnay, Mornington Peninsula
Ten Minutes by Tractor Wallis Vineyard Chardonnay, Mornington Peninsula
Tim Adams Pinot Gris, Clare Valley
Toolangi Reserve Chardonnay, Yarra Valley
Torbreck The Steading, Barossa Valley
Torbreck The Struie Shiraz, Barossa Valley
Tower Estate Hunter Valley Shiraz
Tyrrell’s Wines Vat 1 Hunter Semillon, Hunter Valley
Wellington Sauvignon Blanc, Tasmania
Wirra Wirra Vineyards RSW Shiraz, McLaren Vale
Woodlands Ivy Kathleen Cabernet Sauvignon, Margaret River
Wood Park Zinfandel, King Valley
Yalumba The Signature, Barossa
Yalumba The Virgilius Eden Valley Viognier
Yering Station Reserve Shiraz Viognier, Yarra Valley
Zarephath Riesling, Porongurup