Emirates is celebrating Christmas with a series of festive treats.
Passengers in all classes will be offered a festive hot chocolate until December 26. Toppings include meringues, marshmallows and Valrhona chocolate pellets.
There will be special giveaways from December 24-26, with dark chocolate truffles in Economy class, gingerbread cookies in Premium Economy and Business class and a raspberry Paris-Brest pastry in First class.
Festive dishes in First, Business and Premium Economy will include salmon gravadlax with beetroot and orange-marinated salmon, pickled herring with potato and quail egg salad and smoked salmon with crab mayonnaise and salmon roe.
New main courses on select routes are herb-crusted lamb shank with jus, butternut squash and braised cabbage and duck confit drizzled in cranberry jus lie, with truffle potato gratin and caramalised chestnuts.
First class passengers can enjoy their very own Santa Claus, made from fresh strawberries and cream.
Flyers in Economy can find a main course of roasted turkey, chestnut and turkey bacon roulade and maple-roasted parsnips. Desserts include fruit cake doused in orange sauce and a mousse cake featuring one of Santa’s reindeers.
New movies on the airline’s ice IFE system include Candy Cane Lane, EXmas and A Christmas Frequency.
In the A380 Onboard Lounge, passengers departing from Dubai can find mince pies, stollen and panettone.
To complement Christmas dinner, First class passengers can find Château Mouton Rothschild 2003 from the Emirates Vintage Collection on routes from Dubai to the UK. Dom Pérignon Plenitude 2, 2004 will also be available on First class routes to the UK.
Flyers in Business class on European routes will be served M. Chapoutier Hermitage Monier de la Sizeranne, Rhone, 2019. Travellers in Premium Economy on routes to Melbourne, Sydney and Auckland can opt for the Château de Sales, Pomerol 2014.
Emirates lounges at Manchester Airport, Birmingham Airport, Glasgow Airport, London Gatwick and Stansted will also be serving a festive pastry filled with sweet and tangy cranberries or a traditional British prawn cocktail, followed by a roasted turkey with sage and onion stuffing, served with turkey gravy and cranberry sauce.
