Virgin Australia’s new Business Class menus
Virgin Australia and renowned chef Luke Mangan have revealed the exciting new dishes featuring on upcoming domestic and international flights
Virgin Australia and renowned chef Luke Mangan have revealed the exciting new dishes featured on Business Class menus for upcoming domestic and international flights.
Taking off from 7 March, the new menus will reflect Luke’s signature produce-driven style with a local, contemporary twist, taking business class guests on a unique culinary experience in the sky.
“Food is such an integral part of the flying experience, and we want to ensure that Virgin Australia guests travelling in Business Class receive the ultimate package when they fly with us,” Virgin Australia resident chef Luke Mangan says.
“I’m passionate about using premium ingredients which reflect Australia’s rich culinary landscape, while incorporating elements from the destinations to which Virgin Australia flies.”
New dishes include beef wonton soup with Sichuan pepper and bok choy, and falafel with roasted mushrooms, bacon and labne for breakfast.
New Hardys and Grant Burge wines have been created in collaboration with Luke’s Group Sommelier, Mauro Bortolato, made especially for drinking at a high altitude.
“Environmental shifts when at altitude, such as atmospheric pressure and drier air conditions, affect the taste of food and beverages so it was important to produce a wine that delivered in both taste and aroma,” Hardys winemaker Paul Carpenter says.
“It was a challenging environment and we found that the wines with an abundance of fruit and balanced acidity and tannins won the day.”
Additionally, business class guests will be able to snack on delicious local foods including Pana chocolate, Gundowring ice cream and Molives hand-stuffed olives.
Business class guests flying to and from Los Angeles can also enjoy the bar area, which offers its own menu with new items including baba ghanoush with marinated feta, pine nuts and toasted flatbread, or garlic toast with prosciutto, fennel and herb salad.