Passengers travelling with Singapore Airlines in Suites, First and Business class until May 21 will have opportunities to taste dishes from guest chef Monica Galetti’s spring menu. The chef’s dishes will be served on flights from London Heathrow, London Gatwick and Manchester.
Galetti’s dishes showcase seasonal ingredients and her refined cooking style.
A four-course dining experience will be served to passengers travelling in Suites and First class. Three courses will be served to Business class passengers.
Premium Economy and Economy class travellers will be able to enjoy an exclusive dessert inspired by the Hokey Pokey, Galetti’s favourite childhood treat.
In Suites and First, the four-course dining experience starts with a zesty Crab Salad with Radishes, Nasturtiums and Split Herb Vinaigrette. That is followed by a smooth Spinach Velouté with Parmesan, Cottage Cheese and Chive Brioche. The main course is Slow-Roasted Spring Lamb Cutlet with Gremolata and Rosemary Jus. Blackberry Mousse with Lemon Thyme, Caramelised Chocolate Crumble is for dessert.
In Business Class, customers also start with the crab salad and that is followed by Butter Poached Cornfed Chicken with Chive Panko. The menu is rounded off with a seasonal dessert, Rhubarb Cake with Vanilla and Ginger Crème Fraiche.
Economy passengers can look forward to a Salted Caramel and Honeycomb Pot while Premium Economy Class can dip their spoons into a Salted Caramel and Honeycomb Delice.
Passengers on Singapore Airlines can pre-order from a specially curated menu through the Book the Cook service that is exclusive to Suites, First Class, Business Class and Premium Economy Class travellers.
Mohamed Rafi Mar, General Manager – UK and Ireland at Singapore Airlines, said: “We know that on a 13-hour flight, every detail matters – after all your journey begins the moment you step on board. That’s why we partner with renowned chefs such as Monica Galetti…from every mouthful you savour to every carefully curated wine on our list, we go above and beyond to ensure a consistently world-class experience for customers.”
Monica Galetti said: “Spring is a wonderful time of year, bringing with it fresh, flavourful ingredients and delicate herbs. I have woven these into my new spring menus, balancing bold flavours with contrasting textures to delight all the senses – something that becomes even more important when dining at altitude. I’m excited to taste these dishes onboard and take notes that will inspire my next set of menus to come.”
