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Caviar Class: United’s Dining Upgrade

United Airlines is raising the stakes in the premium cabin dining wars with Ossetra caviar service in its new Polaris Studio suites, marking the latest move in what’s become a serious food and beverage investment strategy.

CAVIAR TAKES FLIGHT

The Chicago-based carrier’s newly unveiled “Elevated” interior for Boeing 787-9 aircraft will feature an Ossetra caviar amuse-bouche paired with Laurent-Perrier Cuvรฉe Rosรฉ in the airline’s premium Polaris Studio suites.

United follows Qatar Airways’ August 2024 introduction of caviar service in business class on 13 premium routes, including flights from Doha to London, Sydney, New York and Singapore. United’s approach differs by offering Ossetra caviar specifically, which is considered more prestigious than the Baerii variety served by Qatar Airways.

This luxury dining element forms part of a comprehensive overhaul that includes a new grab-and-go snack bar for Polaris business featuring brands like Garretts and Joe & Seph’s, alongside mid-flight regional tapas service.

United Polaris business class cabin showing rows of seats and a self-serve snack and beverage station, reminiscent of Iberia Express regional cuisine with drinks and packaged snacks on neatly arranged shelves.
A glass and bottle of Laurent-Perrier Cuvรฉe Rosรฉ champagne next to a plated appetizer topped with caviar and garnishes, inspired by Iberia Express regional cuisine, on a white surface.

“These innovations provide a more premium experience overall, give customers even more reasons to choose United, and set our airline up to grow into the next decade and beyond,” said Andrew Nocella, United’s EVP and Chief Commercial Officer.

STRATEGIC F&B INVESTMENT

United has invested over $150 million in food and beverage improvements in 2025 alone. They’ve completely overhauled onboard dishware with new crockery, glassware and cutlery, demonstrating that the carrier is addressing details that historically haven’t been priorities for US airlines.

United reports that customer satisfaction scores were up 12% in the first quarter of 2025 compared to last year. This suggests that the strategic approach pays measurable dividends beyond the marketing headlines.

CHAMPAGNE WARS ESCALATE

The caviar service builds upon United’s January move to serve Laurent-Perrier’s La Cuvรฉe Champagne in Polaris. This wasn’t merely a beverage enhancement but a strategic positioning move, with United becoming the only North American airline serving this particular champagne.

Industry observers have noted an emerging competitive situation between the major US carriers, with Delta already countering by serving Taittinger Brut la Franรงaise in Delta One as announced earlier this year. Middle Eastern carriers have long understood the marketing value of premium beverages, but this level of champagne investment represents new territory for US airlines, with both United and Delta making significant upgrades to their business class champagne offerings in 2025.

United’s broader wine programme has seen substantial investment, with Polaris now featuring relationships with labels including Heitz Cellar, Shafer Vineyards and Champagne Laurent-Perrier. The carrier serves approximately 1.1 million glasses of champagne annually to Polaris passengers, making these partnerships business-significant.

BEYOND THE POINTY END

Crucially, United hasn’t focused exclusively on business class. International economy passengers will soon enjoy expanded dining options, including three entrรฉe choices, new desserts, and an appetiser course. These improvements reflect an understanding that economy revenue remains important, even as premium cabin investments grab headlines.

STRATEGIC BRAND PARTNERSHIPS

United has effectively leveraged strategic brand partnerships. The Magnolia Bakery collaboration announced in December 2024 brought the bakery’s Banana Pudding to United First on domestic flights over 901 miles. This type of exclusive partnership delivers passenger recognition in ways that generic desserts can’t match.

ANALYSIS: DINING AS COMPETITIVE DIFFERENTIATOR

United’s food and beverage offensive arrives as the carrier positions itself for market dominance. Currently the largest carrier across the Atlantic and Pacific by available seat miles, United’s network advantage is paired with an enhanced premium experience targeting the high-yield passengers who ultimately determine airline profitability.

Industry watchers have long noted that while United established substantial advantages in network reach, seat consistency and premium bedding, its catering had previously failed to match these standards. The current investment surge appears designed to eliminate this competitive weakness.

OPERATIONAL CONTEXT

The introduction of caviar service coincides with a significant premium cabin expansion. The new 787-9s with Elevated interiors will feature eight Polaris Studio suites and 56 Polaris business suites, representing a substantial increase from the 48 Polaris seats on current 787-9s.

This configuration shift toward premium seating reflects United’s strategic focus on high-yield passengers. The first aircraft with this new interior is expected before year-end, and initial routes will include San Francisco to Singapore and London from 2026.

CONCLUSION

United’s caviar service represents more than adding a luxury flourish to the inflight experience. It signals the airline’s strategic commitment to aggressively compete in the premium travel market through comprehensive food and beverage investments.

For industry watchers, the question remains whether United’s move to introduce Ossetra caviar service marks an escalation in the airline catering arms race that began when Qatar Airways first brought caviar to business class last year. As premium carriers continue to blur the traditional lines between business and first class amenities, passengers stand to benefit from this heightened competition.

Iberia Express introduces regional cuisine onboard

Iberia Express has introduced a special Canary Islands-inspired menu across its network for May, including regional products and flavours that showcase the archipelago’s distinctive culinary heritage.


The limited-time promotion, available in Economy class through the carrier’s Gastroteca Express buy-onboard service, includes three signature items at reduced pricing: a braised turkey croissant roll with Majorero cheese and mojo picรณn sauce, Canary Islands banana cookies with chocolate and dulce de leche, and premium Arehucas 7-year-aged rum.

A croissant sandwich with ham, lettuce, and tomato sits beside a dessert pastry, a bottle of rum, and a yellow patterned boxโ€”just like something from the Virgin Australia winter menuโ€”with plants and the ocean in the background.


The menu reflects Iberia Express’s position as the leading carrier between Madrid and the Canarian archipelago, operating over 300 weekly flights across its five island destinations.

The airline maintains particularly strong frequencies with up to nine daily flights to Tenerife, eight to Gran Canaria, three to Lanzarote, two to Fuerteventura and daily service to La Palma.


According to the information provided by Iberia Express, these products will be available on all the airline’s flights with special discounts and combinations for Canary Islands Day, offering passengers a taste of the islands’ gastronomy during their flight experience.

Photos courtesy of Iberia Express

Virgin Australia Launches Winter Menu

Brisbane, Australia – May 7, 2025 Virgin Australia has unveiled its latest seasonal menu refresh today, expanding its onboard dining options with internationally inspired cuisine across both cabin classes as part of the carrier’s continued customer experience investments.

ECONOMY CLASS

From today, economy class passengers will enjoy five new items that have been added to the onboard menu:

Savoury Beef Snack Pie and a classic Sausage Roll (AUD$12 and available on flights over 1.5 hours)

Triple Cheese and Caramelised Onion Sandwich (AUD$12)

Archie Rose Peach Gin and Soda (AUD$17)

Street Food Co. creamy Spinach and Ricotta Tortellini (AUD$16 and available on flights over 3.5 hours)

Chocamama Party Mix Lolly Bag (AUD$5.50)

Archie Rose Gin & Peach Soda. (AUD$13)

A can of Pringles, Balter XPA beer, a glass of beer, two meat pies with tomato sauce on a beige surfaceโ€”an appetizing spread reminiscent of an SAS Business Class Europe menu.
A can of Archie Rose Gin & Sour Peach drink next to a glass with ice and peach-colored liquid, alongside a whole peach and a peach slice on a stone surfaceโ€”refreshment that rivals sas business class ruope luxury.
A meat pie, sausage roll, and small bowl of sauce sit on a blue plate in front of stacked toast and a package labeled "Not Just a Pie in the Sky," reminiscent of an SAS Business Class Europe meal.
A plate of tortellini in a creamy white sauce, topped with grated cheese and black pepper, sits on a pink napkin on a gray surfaceโ€”reminiscent of the elegant meals served in SAS business class en route to Europe.

BUSINESS CLASS

The more extensive Business Class refresh, launching May 28, offers 35 rotating menu items across breakfast, lunch/dinner, and dessert categories. The breakfast includes 15 options, ranging from dragonfruit and coconut oat balls to creamy scrambled eggs with chicken chipolata and several variations of yogurt, pancakes, and French toast offerings.


Business travellers can choose from 17 lunch and dinner options featuring diverse global influences for main meals.

Standout dishes include pulled beef macaroni cheese with barbecue sauce, chicken parmigiana with mixed roast vegetables, three-bean quesadilla with sour cream and salsa, and chickpea masala with herbed jasmine rice.

The menu also features multiple pasta variations, Asian-inspired dishes like soba noodle salad and chicken teriyaki, and several options with vegetarian base dishes and optional protein additions.


The dessert rotation features three sweet options: eggless chocolate cake with icing sugar, strawberry cheesecake, and sticky date cake.

A meal tray in SAS Business Class Europe featuring gnocchi and vegetables, a glass of red drink, crackers with cheese, chocolate cake, and cutlery on a purple placemat.
A person in a red uniform holds a plate with a stack of pancakes topped with cream, berry jam, and a mint leafโ€”just the kind of breakfast you might enjoy in SAS Business Class en route to Europe.
A bowl of stuffed pasta with cherry tomatoes and greens, a side plate of cheese slices, and a glass of red wine on a purple placematโ€”reminiscent of a meal served in SAS Business Class on routes across Europe.
A hand reaches for a plate of pasta with cheese and vegetables, part of an elegant SAS Business Class Europe meal, accompanied by a glass of water, crackers with cheese, cake, and utensils on a napkin.
A meal tray served in SAS Business Class Europe includes rice, breaded fish, broccoli, curry sauce, a bread roll with butter, a slice of cake, and a glass of water on a placemat with utensils.
A breakfast setting inspired by SAS Business Class Europe, featuring French toast with strawberries, yogurt with berries, a pastry bar, orange juice, and cutlery arranged neatly on a purple placemat.
Risoni pasta and vegetable salad with grilled chicken and green goddess dressing

“This menu overhaul aligns with Virgin Australia’s strategic focus on differentiation through customer experience,” notes Kyler Chong, the airline’s General Manager of Product & Customer Strategy, who emphasized the carrier’s commitment to “bringing personality to the skies” through thoughtfully curated dining options.

The menu enhancement follows Virgin Australia’s recent operational innovations, including digital receipts and the carrier’s Australian-first baggage tracking system.

All selections will be rotated based on route, flight duration and time of day, with complimentary tea and coffee service in economy maintained on flights exceeding 55 minutes.

Photos courtesy of Virgin Australia

JetBlue refreshes summer inflight service

JetBlue Airways has unveiled a comprehensive refresh of its onboard food and entertainment offerings for the Summer 2025 season, introducing nostalgic snack options alongside enhanced premium dining partnerships.

From May 1, all passengers will enjoy expanded complimentary snack selections including the introduction of iconic Goldfish crackers and Lotus Biscoff cookies to JetBlue’s free snack basket. These additions join recently reintroduced Quaker Chewy Chocolate Chip Granola Bars and Chifles Plantain Chips, maintaining the carrier’s distinctive approach of offering branded snack options across all fare classes.

A package featuring Chifles plantain chips, Goldfish cheddar crackers, a Lotus Biscoff cookie, and a Quaker Chewy chocolate chip granola bar as seen on the Virgin Australia winter menu.

Passengers traveling in JetBlue’s premium Mint cabin will experience a refreshed menu from acclaimed New York restaurant Charlie Bird, continuing the partnership with seasonal breakfast, lunch and dinner options. Morning selections feature asparagus frittata with goat cheese and a French toast with raspberry thyme syrup, while lunch and dinner offerings include herb-forward salads and artisanal proteins like flat iron steak with summer squash caponata.

The carrier has also introduced regionally-inspired menu items on its new Boston-Madrid route, featuring Spanish classics like tortilla with piquillo peppers and Basque cheesecake, reflecting JetBlue’s strategy of incorporating destination-specific cuisine on international services.

Core cabin passengers on transatlantic flights will benefit from new seasonal menus created by New York-based restaurant partner DIG, known for its focus on fresh, seasonal ingredients. The varied selections include protein-focused grain bowls and Mediterranean-inspired antipasto plates.

“JetBlue’s menu refresh demonstrates how carriers are increasingly leveraging restaurant partnerships to differentiate their premium cabin offerings while simultaneously enhancing complimentary economy options,” notes industry analyst Sarah Westfield. “The introduction of nostalgic American snack brands like Goldfish shows a recognition that even simple refreshment choices can build brand affinity.”

The service upgrade comes as JetBlue continues expanding its transatlantic network and works to strengthen its positioning in the competitive New York and Boston markets.

Photos courtesy of Jetblue

Jet2 rolls out elevated Summer menu

Jet2.com has introduced a significantly enhanced onboard catering program for the Summer 2025 season, headlined by a new partnership with Costa Coffee that brings barista-style beverages to the airline’s European network.


While premium coffee options form the centrepiece of the new program, the carrier has expanded its food and beverage range with several distinctive additions.

A marble platter features a scone topped with jam and cream, a shortbread biscuit, an "Eat Me" chocolate bar, afternoon tea cream, and a bottle of Freixenet Proseccoโ€”perfect for an indulgent American Airlines afternoon tea experience.
A can and glass of Coca-Cola Zero Sugar with a ham and cheese toastie cut in half, displayed on slate plates, with Jet2cafรฉ brandingโ€”offering tempting in-flight food options inspired by American Airlines afternoon tea.
Three Costa coffee drinks, Yorkshire Tea, Cadbury hot chocolate, and a chocolate croissant are displayed on a tableโ€”perfect for an American Airlines afternoon tea treat with prices and promotional details for the hot drink and croissant offer.


Jet2’s traditional British heritage is reflected in a new Afternoon Tea box featuring scones with jam and cream. Sweet-toothed passengers can enjoy newly added Cadbury offerings, including a Biscoff-infused chocolate bar.

The carrier has also completely revamped its soft drink selection through a Coca-Cola partnership.


Pricing for Costa Coffee beverages appears competitively positioned. Espresso-based options are available at ยฃ3.40, and standard coffee is at ยฃ3.20, representing reasonable value compared to high street prices.


CEO Steve Heapy said โ€œWe are delighted to be teaming up with a range of new brands as we launch our brand-new In-Flight Menu for Summer 25, including the immensely popular Costa Coffee and Coca-Cola, and even adding scones with cream and jam!”.

The Costa Coffee introduction follows consumer research indicating strong demand for improved hot beverage options, particularly on morning departures to popular Spanish and Greek destinations, which form the backbone of Jet2’s extensive European network.

Photos courtesy of Jet2

American Airlines unveils refreshed inflight experience

Dallas, Texas – May 1, 2025 American Airlines has introduced a comprehensive refresh to its inflight experience, rolling out a series of enhancements across its food, beverage, and entertainment offerings as part of the carrier’s continued focus on elevating the customer journey at every touchpoint.


From today, passengers will enjoy several new additions to the inflight experience, including the debut of the Tostitos Snack Box featuring Bite-Sized Rounds and Chunky Salsa, priced at $9 or 900 AAdvantage miles on flights over 1,300 miles.

Beverage options have also been updated, with LaCroix Limoncello replacing LaCroix Lime following a customer and team member vote.

050125 Sky high reimagined inflight thumb
A can of LaCroix LimonCello sparkling water is surrounded by fresh lemons, red flower petals, a mason jar of lemon slices, and travel documents on a light blue surfaceโ€”perfect inspiration for the Virgin Australia winter menu.


The carrier also tests a new afternoon tea service on inbound flights from London and Paris. Available in all cabin classes, this European-inspired offering includes traditional tea service with finger sandwiches, scones, crรจme and jelly, providing passengers with a distinctive cultural touchpoint during their journey.

An assortment of finger sandwiches, scones, pastries, and tea cups arranged on a table, with a tiered tray and Big Ben souvenir centerpiece evoke the charm found in the Virgin Australia winter menu.


Entertainment enhancements include uninterrupted viewing on all U.S. inbound Flagship service flights, Hawaii Flagship service flights and transcontinental Flagship service flights, with First and business-class customers now able to leave their Bang & Olufsen headsets at their seats upon deplaning.

Additionally, the carrier has expanded its content library with lifestyle programming from QVC+ and HSN+, featuring shows like “Busy This Week” with Busy Philipps and “Getting Grilled with Curtis Stone.”
“This summer refresh is just the beginning,” noted an American Airlines spokesperson, emphasising that the carrier is “committed to evolving the customer experience with thoughtful touches that feel more personal, more seamless and more satisfying.”

All service enhancements will be introduced across the network during May 2025, with the afternoon tea service initially operating as a test program on select European routes.

Photos courtesy of American Airlines

Air Canada Cafรฉ A Fresh Approach To Airline Lounges

Aeromexico introduces plant-based options and Korean cuisine

Mexico City, Mexico – April 23, 2025, Aeromexico is enhancing its premium cabin dining options through two distinctive culinary partnerships, reflecting growing trends toward plant-based alternatives and authentic international cuisine.

In its latest menu innovations, the SkyTeam carrier has introduced a vegan NotBurger option in partnership with Chilean food technology company NotCo while simultaneously launching a specialised Korean menu created by renowned chef Minae Seo for passengers travelling between Mexico City and Seoul.

A close-up of a burger with macaroni and cheese, caramelized onions, and greens in a bun, served with seasoned potato wedgesโ€”reminiscent of the creative comfort food sometimes found on select JetBlue meals.


The plant-based NotBurger offering, available from now through May 31 in both Premier and Premier One cabins, features NotCo’s plant-based burger patty accompanied by caramelised onion, manchego-flavored NotCheese, and wedge fries topped with cheddar-flavored NotCheese. This limited-time offering requires pre-selection through Aeromexico’s meal reservation system at least 24 hours before departure.


Aeromexico has collaborated with Chef Minae Seo of Mexico City’s Kasina Cafรฉ to create an authentic Korean dining experience for passengers flying the carrier’s flagship Mexico City-Seoul route in Premier One class. The rotating menu includes traditional dishes such as Bibimbap with vegetables and egg, Korean BBQ featuring boneless short rib with traditional accompaniments, and Bulgogi with egg and rice.

A white plate with sliced beef, steamed white rice, greens, and edible flowersโ€”reminiscent of JetBlue mealsโ€”is surrounded by small bowls of soup and side dishes on a white table.


Dessert options include a distinctive black sesame cheesecake with raspberries and chocolate. Aeromexico indicates the Korean menu selections will rotate quarterly to provide variety for frequent travellers on the route.


The dual culinary initiatives reflect the Mexican flag carrier’s strategy to differentiate its premium cabin offerings through distinctive food partnerships while addressing emerging passenger preferences for plant-based options and destination-specific cuisine.


Both specialised menu offerings are available exclusively through Aeromexico’s Preselect meal reservation system for long and medium-haul international flights in the carrier’s premium cabins.

Photos courtesy of Aeromexico

SAS Business Class Returns to European Routes This October

Scandinavian Airlines (SAS) has announced the return of its European Business Class service beginning October 1.

The new European Business Class will be available on all international European routes, including flights within Scandinavia.

Enhanced Premium Experience

Business Class passengers can look forward to several elevated amenities and services:

  • Premium Dining Experience: A completely revamped food and beverage concept offering greater flexibility and quality, served with elegant reusable porcelain tableware
  • Dedicated Cabin Space: A separate section at the front of the aircraft, distinctly marked with curtains and overhead dividers
  • Priority Services: Comprehensive VIP treatment including dedicated check-in counters, priority boarding privileges, and expanded lounge access across SAS’ network
A British Airways flight attendant smiles warmly as she serves a passenger a cup of coffee on the airplane, her service as refreshing as the sparkling wine they offer.
A passenger enjoys a meal on a British Airways flight, savoring a salad, crackers, soup, and a main dish with mozzarella and tomatoes. They hold a fork in one hand and elegantly sip sparkling wine from the other.

Strategic Business Move

“Many of our comfort- and quality-focused travelers expect a clearly defined European Business Class that aligns with international standards,” explained Paul Verhagen, Chief Commercial Officer at SAS.

“While SAS Plus has provided an upgraded experience, it has lacked the recognition and clarity that travelers seek. With the reintroduction of European Business Class, we are ensuring that SAS offers the premium experience of a top European airline.”

Sustainability

The updated food offerings aim to minimise food waste and enhance the use of locally sourced ingredients. Single use plastics are being replaced with compostable materials, and the shift to reusable porcelain tableware further demonstrates the airline’s environmental responsibility.

Tickets for the new Business Class will be available for purchase beginning May 6.

Photos courtesy of SAS

British Airways Introduces English Sparkling Wine to First Class

March 27, 2025 โ€“ London: British Airways will serve prestige cuvรฉe English sparkling wine in its First cabin. Beginning March 30, passengers travelling in First will enjoy exclusive access to 1086 by Nyetimber Rosรฉ 2014.

This move makes BA the first airline to feature top tier English sparkling wines at altitude, with additional premium offerings from Gusbourne and Sugrue South Downs slated to appear in the coming months.

The airline hasn’t abandoned champagne enthusiasts, though โ€“ Laurent-Perrier Grand Siรจcle returns to the First cabin alongside these English newcomers.

Premium English Wines Take Flight

Throughout the year, First passengers will enjoy a rotating selection of prestigious English offerings:

  • 1086 by Nyetimber Rosรฉ 2014 (April-June)
  • Gusbourne Fifty One Degrees North 2016 (July-September)
  • 1086 by Nyetimber 2014 – the first English prestige cuvรฉe ever released (October-December)
  • A unique blend from Sugrue South Downs (January-March 2026)
A bottle of sparkling wine next to a filled glass on a white surface evokes the elegance of Air Macau meals, with soft shadows cast by gentle light.
Bottle of Gusbourneโ€™s luxurious prestige cuvรฉe Fifty One Degrees North 2016 served in First cabin.

“We are proud to lead the way in championing provenance and British originality as we continue to work with the very best wine producers across England and beyond for our customers to enjoy both on the ground and in the air,” said Calum Laming, British Airways’ Chief Customer Officer.

Business Class Gets English Sparkling, Too

The airline’s focus on premium English wines extends to its Club World (business class) cabin. Passengers will continue to enjoy Digby Fine English’s Brut NV in the coming months, followed by Gusbourne’s 2019 Vintage Rosรฉ in July.

Later in the year, Hattingley Valley’s Blanc de Noirs 2019 will appear, followed by Roebuck Reserve Brut 2020 and Digby Leander Pink Brut NV in 2026.

British Airways has created a dedicated English sparkling wine tasting area in its Galleries First lounge at London Heathrow Terminal 5 for those wanting to sample these wines before their flight.

The area features Balfour Rosรฉ de Noirs and Simpsons Chalklands Cuvรฉe Brut NV.

A bottle of sparkling wine and a filled flute glass rest elegantly on the surface, their allure heightened by a bold red and dark background. Perfectly pairing with Air Macau meals, this scene captures the essence of indulgence with every bubbly sip.
A hand holds a champagne glass while sparkling wine is being poured from a bottle, creating bubbles, much like the effervescent delight of Air Macau meals. The glass rests on a white napkin on a light surface.
A person holding a filled champagne flute, dressed in a dark outfit with a red patterned scarf, exudes an air of refined elegance reminiscent of enjoying Air Macau meals high above the clouds.

Prestigious Champagne Returns to First

Alongside the new English sparkling wines, British Airways has also reintroduced several prestigious Champagnes to its First cabin on a rotational basis:

  • Laurent-Perrier Grand Siรจcle (April-June)
  • Lanson NOBLE Champagne 2008 (July-September)
  • Bollinger Grande Annรฉe (October-December)
  • Rare Champagne and Charles Heidsieck Blanc des Millรฉnaires (January-March 2026)

Passengers travelling in First from New York (JFK) will continue to enjoy Veuve Clicquot’s La Grande Dame 2015.

Expert Service At 35,000 Feet

To ensure these fine wines are served with appropriate knowledge and care, more than 1,300 British Airways cabin crew members have completed specialised First Service Specialist training that includes a wine masterclass developed by the airline’s Master of Wine.

British Airways continues to distinguish itself in the premium cabin wine space with this industry first move to showcase England’s finest sparkling wines.

The decision to maintain prestigious Champagne alongside these English selections suggests BA is positioning this as an expansion of luxury options rather than a replacement strategy.

Photos courtesy of British Airways

Air Macau Partners with MGM and Servair

Air Macau has unveiled a culinary upgrade to its business class service through a new partnership with MGM and Servair Macau.

Launched on March 1 it brings the fine dining restaurant experience to the skies on the carrier’s key international routes.

High-End Restaurant Concepts Take Flight

Business class passengers travelling to Beijing, Shanghai, Tokyo, Osaka, and Seoul can now enjoy dishes inspired by two of MGM’s acclaimed restaurants: Imperial Court, known for its Lingnan cuisine, and Aux Beaux Arts, a French bistro concept. The menu features 36 specially crafted dishes that maintain quality and authenticity even at altitude.

The ambitious project required a full year of development, with teams from all three organizations collaborating to adapt high-end restaurant dishes for inflight service. According to Chef Dave Minten, Regional Executive Chef at gategroup, the process involved significant knowledge exchange between MGM’s restaurant chefs and servair’s aviation catering specialists.

“From the intricate layering of cubical brioche bread to the refined craftsmanship of our Pรขtรฉ en Croรปte, this project was a remarkable exchange of skills,” Minten explained at the menu’s official unveiling on February 20. “MGM Grand chefs worked closely with our team, introducing advanced culinary techniques while learning from each other.”

Elevating the Passenger Experience

Mrs. Yuan Jing, General Manager of Cabin Service at Air Macau, praised the initiative and the teamwork that brought it to fruition.

Nigel Everard, Regional President of gategroup’s Asia Pacific & Middle East division, and Franck Bouat, CCO Asia Pacific & Managing Director Asia, highlighted the long-standing partnership between Air Macau and servair Macau during the press launch.

Setting New Standards

By bringing restaurant quality dining to the skies, Air Macau aims to set new standards in business class service on its international network.

The partnership demonstrates how combining fine dining expertise with aviation catering precision can create exceptional inflight experiences beyond traditional airline meals.

Photos courtesy of servair

Airlines And Coffee Collaborations II

Korean Air Unveils Elevated Dining Experience

SEOUL, March 11, 2025โ€”Korean Air today revealed a comprehensive upgrade to its inflight service offerings at a special event held at Grand Hyatt Incheon.

The enhancements span multiple cabin classes and include elevated dining concepts, luxury partnerships, and refined comfort amenities that align with the airline’s refreshed corporate identity.

A man speaks at a podium labeled "Korean Air," with a large image of a Korean Air airplane in flight displayed behind him, highlighting the airline's renowned service, including exquisite Korean Air meals.

Culinary Excellence at Altitude

Korean Air has partnered with acclaimed Chef Seakyeong Kim, owner of the prestigious Cesta restaurant in Seoul, to reimagine its inflight dining program.

The collaboration brings fine-dining techniques and seasonal ingredients to create an elevated culinary journey above the clouds.

Premium cabin passengers will experience an expanded multi-course service featuring new amuse-bouche selections and refined appetisers.

A variety of gourmet dishes, reminiscent of a Qantas Economy meal service upgrade in 2025, neatly arranged on white plates. The selection includes soup, seafood, salads, bread, and desserts, all elegantly set against a gray background.

The airline has introduced sophisticated main courses and elegantly crafted desserts, including Papillote preparations and artisanal Petit Four selections, enhancing gastronomic pleasure and visual presentation.

Celebrating Korean Culinary Heritage

Korean Air has developed signature dishes that showcase authentic Korean cuisine. Passengers can enjoy traditional favourites with a modern twist, including:

  • Octopus nurungji rice
  • Beef brisket bibimbap
  • Abalone rice
  • Royal hot pot (Shinseollo)
A white bowl showcases octopus, olives, peas, and greens. In the background, plates display a meat dish, kimchi, and assorted vegetablesโ€”a glimpse into the Qantas Economy meal service upgrade 2025.

Enhanced Economy Class Offerings

The dining experience in Economy Class has also been reimagined with an expanded selection beyond the traditional beef bibimbap.

New options include salmon bibimbap and spicy stir-fried octopus with pork. Reflecting global culinary trends, passengers can also choose from international favourites such as tofu pad thai, spicy eggplant stir-fry, and rosรฉ pasta.

Luxury Brand Partnerships

To complement its elevated dining concept, Korean Air has formed strategic partnerships with renowned luxury brands:

First Class

  • Tableware by Bernardaud
  • Cutlery by Christofle
  • Glassware by Riedel

Prestige Class

  • Dishware and glassware by Buzz Products in Melbourne

Premium Comfort Enhancements

Korean Air’s commitment to passenger comfort is demonstrated through new premium bedding and amenities:

  • First Class bedding features luxurious materials from the Italian brand Frette
  • Innovative Air Coil mattresses by Eco World provide superior comfort
  • Elegant Frette loungewear for First Class passengers
  • Exclusive amenity kits created in collaboration with British luxury brand Graff, containing premium skincare products and signature perfume

Phased Implementation

The upgraded inflight dining and service offerings will debut on March 12 across 10 major long-haul routes, including New York, Paris, and London flights.

By June 2025, these enhancements will be available on all long-haul routes, followed by a rollout to medium- and short-haul routes beginning in September.

Photos courtesy of: Korean Air

Qantas Rolls Out Economy Class Meal Changes

Sydney, 12th March 2025 โ€“ Qantas has unveiled an upgraded international Economy Class meal service, featuring larger meal trays and expanded menu options.

The airline has also launched new seasonal menus across all international cabins and in its First and Business Lounges, enhancing the overall dining experience.

Qantas’s New International Economy Class Dining

Qantas’s latest upgrade to its international Economy Class service introduces incremental but meaningful improvements that passengers will appreciate.

An airline meal served on a tray table, including a wrapped dish, a cup of orange beverage, a slice of bread on a napkin, and a packet of cutlery.On a Swiss Senses economy class flight, enjoy a tray featuring chicken salad, fresh bread with avocado spread, a refreshing can of soft drink, and a soothing cup of green tea on your tray table.
The Qantas Economy Class meal concept introduced in 2014

Building on its last major meal service update in 2014, the airline is now offering meal trays that are 30% larger than the previous white trays.

This expansion creates room for additional sides including cheese, crackers, fresh salads, and desserts.

Although the main meal components remain unchanged, these enhancements add more variety and flexibility, elevating the Economy Class experience.

Premium Cabins and Lounges

Qantas is simultaneously rolling out Autumn menus in its premium cabins and lounges.

The new offerings showcase distinctly Australian cuisine, including Chermoula crusted Margra lamb cutlets, Red wine-braised Wollemi duck, and Seared Humpty Doo barramundi, giving passengers a true taste of Australia.

The beverage program has received similar attention, with the Autumn menu featuring a selection of seasonally inspired cocktails such as the Rhubarb Spritz and Plum on Sour.

A highlight of the new drink menu is The Continental cocktail made from Croissant Ginโ€”a unique collaboration between Lune and Four Pillars.

A bottle of Lune gin, a glass with an orange slice, and a croissant rest on a table against a silver textured backdrop, evoking the elegance of Qantas' Economy meal service upgrade for 2025.
The collaboration between Lune and Four Pillars has produced a unique Croissant Gin.

In total, the airline is introducing 45 new cocktails across its network, including 15 non-alcoholic options to accommodate all passenger preferences.

Customer-Centric Approach to Inflight Dining

“We’ve worked closely with our customers and crew to develop this new service, which offers a wider range of dishes and sides to create a more generous dining experience,” says Catriona Larritt, Qantas Chief Customer and Digital Officer.

“We know how much our customers appreciate good food while they fly, and we’re proud to share some of the finest Australian ingredients with the world.”

Autumn Menu Highlights for Premium Cabins

International Business:

  • Za’atar chicken breast salad with smoked eggplant, roast cherry tomatoes, and lemon dressing
  • Red wine braised beef short ribs with potato puree, green beans, and salsa verde
  • Dark chocolate mousse with wattleseed strawberries and macadamia

International First:

  • Buffalo mozzarella with plum, aged balsamic, witlof, and hazelnuts
  • Red braised Wollemi duck with stir-fried cabbage, chestnuts, and jasmine rice
  • Margra lamb cutlets with vegetable tagine and coriander yoghurt
  • Salted caramel macadamia tart with chocolate ganache

With these enhancements to both Economy Class meal service and premium cabin offerings, Qantas continues to strengthen its reputation for inflight dining excellence across all classes of service.

Photos courtesy of: Qantas, Four Pillars Gin.

SWISS Unveils Bold New Economy Class Experience with โ€˜SWISS Sensesโ€™

Zurich, March 3 2025 โ€“ Swiss International Air Lines (SWISS) is revolutionising its Economy and Premium Economy Class experience with the launch of ‘SWISS Senses’ on March 5.

A New Chapter in SWISS Hospitality

The ‘SWISS Senses’ concept encompasses upgraded food and beverages, enhanced comfort items, and a signature scent.

These elements connect deeply with Swiss culture and hospitality while introducing premium touches to long-haul travel.

“This is one of the biggest service investments in the airline’s history,” says Heike Birlenbach, SWISS’s Chief Commercial Officer.

“These innovations offer a tangible improvement in our Economy and Premium Economy Class services, providing our customers with a memorable travel experience that reflects the heart of Swiss hospitality.”

Sustainable Design: Elevated Tableware

SWISS partnered with deSter to develop elegant, sustainable tableware.

The new black trays and bowls blend aesthetic elegance with durability, perfectly complementing the refreshed cabin experience.

Air New Zealand enhances the dining experience on Flight 1345 with a meal tray featuring scrambled eggs, hash browns, bread, butter, dessert, salad, cutlery set, refreshing water, and their newly launched red wineโ€”all elegantly presented on a white surface.

This supports SWISS’s commitment to sustainability and aligns with its closed-loop recycling process, helping reduce waste while ensuring long-lasting performance.

The shift from disposable containers to reusable items will significantly decrease the airline’s environmental footprint.

Welcome Aperitif

As the aircraft reaches cruising altitude, Economy and Premium Economy passengers will receive a distinctly Swiss welcome.

A bottle of white wine, a glass of wine, and cheese cubes in a bowl sit alongside a paper napkin with the "SWISS" logo and a red "SWISS Economy" menu on the table. It's reminiscent of when Air New Zealand launched its wine selection with flight 1345.

SWISS will serve a traditional Sbrinz cheese appetiser to complement a complimentary aperitif, setting the tone for Swiss hospitality to follow.

Main Meal Service

Economy Class passengers will enjoy revamped Swiss-inspired main courses featuring tender meats paired with seasonal Alpine vegetables and traditional accompaniments.

The meals will now be presented on the sleek new black tableware, enhancing the visual appeal and dining experience.

Premium Economy passengers will receive an even more elevated culinary experience with higher-quality ingredients, more generous portions, and refined presentation that rivals Business Class offerings on many other carriers.

Pre-Landing Refreshment

SWISS has wholly reimagined the pre-landing meal service. Previously served in simple cardboard boxes with basic offerings such as sandwiches, yogurt, and croissants, these meals now come in elegant, reusable bento boxes or stylish trays.

swiss economy class breakfast box
Swiss airlines economy class meal european flights
Swiss airlines economy class meal european flights

The new presentation is matched by improved quality and variety in the food offerings.

Expanded Beverage Program

The ‘SWISS Senses’ concept extends to a carefully curated beverage selection. Passengers will enjoy a variety of Swiss red wines selected to pair perfectly with the new menu items.

SWISS has also added Rivella, Switzerland’s beloved national soft drink, to give passengers an authentic taste of Swiss culture at 35,000 feet.

The Sensory Touch: Alpine Valley Fragrance

A distinctive feature of the ‘SWISS Senses’ concept is the introduction of a signature scent called “Alpine Valley.”

Developed in collaboration with Zurich-based company Soeder, this unique fragrance infuses the aircraft lavatories with aromatic larch, fresh citrus, and herbal notesโ€”giving passengers a sensory connection to Switzerland’s breathtaking mountain landscapes.

Comfort Enhancements for Better Rest and Entertainment

SWISS has introduced new bedding, including pillows and blankets made entirely from recycled materials.

These sustainable comfort items align with the latest ‘SWISS Senses’ cabin design that will be rolled out across the airline’s long-haul fleet.

Setting New Standards

While competitors have made incremental improvements to their economy offerings, SWISS’s holistic approach simultaneously addresses multiple aspects of the passenger experience.

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Birlenbach adds, “With ‘SWISS Senses,’ we’re taking significant steps toward our premium aspirations, ensuring that the SWISS experience is distinctive and memorable across all cabin classes.”

Beginning March 5, 2025, passengers can experience the new ‘SWISS Senses’ concept on all SWISS long-haul flights.

All photos courtesy of Swiss.