NEW First Class Menus for Cathay Pacific by Mandarin Oriental

Posted in Cathay Pacific, Hong Kong, In the Air, International

Back in April, I started to hear rumblings that the Mandarin Oriental Hotel Group was going to partner with Cathay Pacific for a brand new menu in first class. Now, I finally have confirmation and the just-introduced dishes are fancier than an Iggy Azalea song. The pairing of these two iconic brands makes perfect sense: they’re both synonymous with Hong Kong (CX launched in the late ’40s and the first Mandarin Hotel opened in 1963). Now First Class travelers on routes between HKG and London can enjoy world-class food from Michelin starred chefs. (Note: they didn’t specify Heathrow, but all CX flights to Gatwick are operated by oneworld partners, so I think it’s safe to say we’re talking about LHR here)

From September 1st to October 31st on the HKG-LHR routes, Mandarin Oriental, Hong Kong executive chef Uwe Opocensky is taking his Michelin stars to the sky and when the calendar turns to November, CX is rolling out a London-to-Hong Kong menu with Dean Yasharian, executive chef of Bar Boulud at the Mandarin Oriental in London’s Hyde Park. Both menus are classically French using top-notch products and the dishes look incredibly sophisticated. Check it all out below:

Oct - CX First Class HK to London - Salmon (Low Res.)

A little smoked salmon for breakfast? Perhaps some caviar? YES.

Still trying to figure out why there are bones on the plate...

Still trying to figure out why there are bones on the plate, although I think they may be sculpted pieces of foie gras.

(all photos via Cathay Pacific)

Hong Kong to London (9/1/14-10/31/14)

Course September October
Starter Terrine
Foie Gras, Truffle, Asparagus, Brioche
Salmon
Home Smoked, Caviar, Crab, Bagel
Soup Tea
Onion, Consommé, Gold, Flowers
Tea
Mushroom, Consomme, Gold, Flowers
Main Course Sirloin
Brandt Farms U.S., “Leather” Celeriac, Truffle, Bean, Almond, Shallot
Chicken
Organic, Rhug Estate, Bone, Carrot, Jus
Dessert Lemon Tart
Confit, Lemon, Vanilla, Tart
Banana Split
Strawberry, Chocolate, Vanilla, Cream, Cherry

*****

London to Hong Kong (11/1/14-12/31/14):

 

Course November December
Starter crabe
 dorset crab, apple, walnut celeriac remoulade
mousse de foie gras
duck & chicken liver parfaitport jelly, toasted brioche
Main Course boeuf braisé
red wine braised beef short ribparsnip purée, crispy shallots 
sole grenobloise
lemon sole rouladesharicot vert, ratte potatolemon & caper brown butter
Dessert douillons aux fruits
raspberry jam feuilleté with milk ice cream
dome au chocolate
chocloate mousse domecoffee coulant

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