In the next few months, passengers travelling from Sydney to Singapore on Singapore Airlines can enjoy a choice of new inflight meals that’s influenced by the native flavours of Australia’s local produce. The inspiration comes as the airline marks 50 years of flying to Australia.
For lunch or dinner in the nose of the plane, customers can enjoy Tasmanian salmon that’s pan-seared and myrtle-rubbed, finished with a tropical Queensland coconut panna cotta. These will be available from 27 March until 30 April.
During the month of May, the menu will boast a main course of salt-bush and wild tomato-seasoned Jack’s Creek Wagyu served with vegetables and roasted kipfler potatoes. The bush tomatoes have been hand-harvested from the central Australian desert. To complement this is a peach and berry tart served warm alongside macadamia ice cream and Daintree vanilla bean anglaise.
In June prawns, oven flashed and rubbed in lemon myrtle, will be the star of the line-up and presented on a bed of pearl couscous and native lime caviar vinaigrette. For dessert, an apple dome with cinnamon ice cream is offered, made with Australian Granny Smith apples from Stanthorpe in Queensland. Meanwhile the herbs and native bush spices used have been sourced from South Australia and regional New South Wales respectively.
In business class, diners will be offered corn-fed chicken breast, seared and roasted served with native thyme and bush tomato jus. Its sweet counterpart will be a chocolate delice with wattleseed. These will be available until the end of April on Sydney-Singapore flights.
From May until the end of June, business class travellers on Singapore Airlines will be able to tuck into a chicken stuffed with ricotta drizzled with a lime-spiced roasted chicken jus. The overture will be a pear crumble with Daintree Rainforest vanilla crème anglaise.
Singapore Airlines uses Gate Gourmet catering supplier in Sydney.