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