Travellers could fancy themselves with new meal options onboard the national carrier, Fiji Airways.
The airline wants its customers to experience paradise through the revamped menu cycle, in the sky.
A variety of healthy, fresher, seasonal ingredients was added to each meal, a statement from Fiji Airways said.
The menu was influenced by executive chef Richard Cross’s innovative culinary style, and prepared by global catering partners to deliver a menu that featured universal favourites like butter chicken and ahi tuna poke bowl.
sweet corn fritter with psumpkin chutney,
The new meal offerings underscore the airline’s investment, and commitment to improve on-board dining experience for all guests.
Having been awarded the 2023 APEX Passenger Choice for Best Food and Beverage in the South Pacific, Fiji Airways intends to raise the bar with the introduction of the new menu.
“We are delighted to unveil our revamped menu cycle, which embodies our commitment to delivering an exceptional Fijian experience to our guests,” said Fiji Airways managing director and chief executive officer, Andre Viljoen.
All meals, snacks and beverages are included in our Fiji Airways Fly Your Way brands.
Chocolate and plain waffle
Guests on long-haul business class flights will choose from an expanded appetiser and dessert menu, including indulgent house-made ice cream from locally sourced superfood ingredients like moringa and nama (sea grapes).
The late night express dining option lets customers maximise their time for rest onboard without skipping out on a delicious meal.
Fiji Airways said the interlude snack service on ultra-medium haul business class flights was boosted with more substantial sandwiches and wraps for travellers who feels peckish in between meals.
Passengers flying in international economy class were also in for a treat with more hot main meal options on long haul flights and enhanced fresh side offerings of salads, and desserts.
Wok fried beef in black bean and oyster sauce
A refreshed direction towards utilising seasonality and local ingredient sourcing is part of the airline’s objective to curate meals that are not only delicious, but also nutritious in both business and economy class.
Fiji Airways promises meals are complementary.
“But we want to do more than just feed our guests,” Mr Viljoen said.
“We want to play a part in extending their holiday experience onboard.
With this new inflight menu, we hope they get a taste of the vibrant flavours of Fiji and our destinations.”
Feedback: josefa.babitu@fijisun.com.fj