Suites and First Class – Flight from Sydney
Grilled beef in green peppercorn sauce with seasonal vegetables and gratin potatoes
Lobster Thermidor with buttered asparagus, slow-roasted vine-ripened tomato, and saffron rice
Roast chicken breast in wild mushroom cream and gratin chat potatoes
Roast rack of lamb with natural jus, roasted vegetables, and creamy garlic mash
Tasmanian salmon in wild lime butter sauce with steamed green beans and pasta
Veal mignon in Yarra red wine sauce with vegetables and prawn-potato mousseline
Barramundi in black bean sauce with baby bok choy and jasmine rice
Cantonese roast duck with vegetables and steamed rice
Indian lamb shank curry with vegetables and pilaff rice
Singapore Chicken Rice
Toasted multigrain country bread with herb cottage cheese, grilled vegetables and fresh berries low fat yoghurt (Breakfast only)
Deliciously Wholesome Tagine of Chicken with Preserved Lemon and Date Chutney (available from 15 December 2016)
This delicious slow cooked stew is flavourful and nutritious. Skinless chicken is low in fat and high in protein. It blends easily with the Moroccan flavours of dates, preserved lemon and the tangy sauce. Vegetables in the saffron infused couscous are a source of phytonutrients and fiber. Designed by International Culinary Panel Chef Matt Moran. .
Deliciously Wholesome Vegetarian Tagine of Haloumi Cheese with Preserved Lemon and Date Chutney (available from 15 December 2016)
This wholesome vegetarian combination bursts with the exotic flavours of Morocco. The protein rich halloumi cheese with its meaty texture blends well with the tangy sauce. Eggplant has antibacterial properties and helps counteract the effects of fatty foods. An appetizing meal that is light and easy to digest. Inspired by International Culinary Panel Chef Matt Moran.