Virgin Australia has unveiled a new range of business class meals designed by resident chef Luke Mangan.
The menus included a mix of hearty and light meals that will be adjusted to reflect local flavours of the destination, such as beef wonton soup with sichuan pepper on flights to Hong Kong, and will be available onboard long haul flights from March 7th.
The menu has a strong focus on Australian produce and artisanal suppliers and Business class passengers flying to and from Los Angeles can also enjoy antipasto menus in the bar area including stuffed olives, baba ghanoush, toasted nuts, prosciutto, and flatbreads.
The menu has been matched with new Hardys and Grant Burge wines, created by Sommelier Mauro Bortolato with Winemaker Paul Carpenter, that have been blended specifically to be enjoyed at altitude with atmospheric pressure and drier air conditions taken into consideration.
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Flat Beds Airfare Consultants.
