Fiji Airways has unveiled a culinary overhaul featuring Pacific Rim-inspired cuisine and a new Dine on Demand concept for Business class passengers, positioning the national carrier to compete directly with premium long-haul operators across the Pacific.
Business Class Service Model
The airline’s new Dine on Demand programme, launching on select long-haul flights, allows Business class passengers to order meals at their convenience.
Signature dishes showcase the carrier’s unique Pacific positioning, with menu items reflecting influences from Southeast Asia, Australia and the Pacific Islands.
Business class offerings include grilled Mahi Mahi with prawn chilli oil, corn coriander cake, and lime marmalade, as well as Hamachi Crudo with octopus and ponzu, enhanced with Fijian sea grapes (nama) and herbs.
Cultural authenticity is featured prominently in Fijian Chicken Curry.
This coconut-simmered preparation reflects Indo-Fijian heritage, alongside plant-based options such as roasted cauliflower with Pacific greens and garlic cream.
Dessert selections include salted chocolate crème with pistachio and caramelised banana, as well as kumquat cheesecake.
Locally Sourced Beverages
Cold-pressed juices are made locally using Fijian tropical fruits and vegetables.
The wine selection features premium varieties from New Zealand, Australia, and California, while the cocktail service showcases locally distilled Blue Turtle Gin from Fiji and Fijian Bati Rum.
The business class presentation features handcrafted Vau flowers made in Fiji, bone china dinnerware, and crisp white cotton tablecloths.
Economy Service Upgrades
Economy class will feature new mocktail and cocktail offerings, as well as expanded snack and beverage choices available throughout flights.
The carrier has enhanced special dietary accommodation through advanced pre-arrangement across all cabins.
Strategic Implementation Timeline
The Pacific Rim menu and new service model are being introduced progressively on select long-haul routes, with full network implementation scheduled for July 2026.
CEO Andre Viljoen emphasised the cultural significance of the programme, noting the carrier’s role in connecting Fiji globally whilst showcasing authentic Fijian hospitality.
The emphasis on sustainable sourcing and local ingredient procurement aligns with growing passenger expectations for environmentally conscious dining, whilst supporting Fiji’s agricultural economy through airline procurement partnerships.
Images courtesy of Fiji Airways
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
