Cathay Pacific and Mandarin Oriental take fine dining to new heights

Cathay Pacific has teamed up with Mandarin Oriental Hotel to create a unique inflight menu featuring contemporary fine-dining with a classical twist. The inspirational dishes specially created by renowned Mandarin Oriental chefs Uwe Opocensky and Dean Yasharian will be featured on First Class menu on flights between Hong Kong and London from 1 September to 31 December this year.

Both chefs deliver thought-provoking and creative cuisine with a classical underpinning. All dishes are seasonally inspired and use quality organic ingredients.

The featured appetisers, main courses and desserts including:

  • Terrine of foie gras with  truffle, asparagus and brioche
  • Home-smoked salmon with crabmeat and caviar
  • Sirloin from Brandt Farm in the US, celeriac and truffle
  • Organic chicken partnered by a wing bone foie gras
  • A tart raspberry filling baked in crisp filo pastry with sweet milk ice cream
  • A chocolate dome with a deliciously rich coffee centre

The partnership with Mandarin Oriental Hotel Group shows our commitment to offering premium inflight dining to passengers.