Catering - what's Air NZ serving these days?
Mar 8, 2007, 5:21 pm
#63
Join Date: Aug 2002
Location: Stanmore, Sydney, Australia.
Programs: NZ Airpoints GE
Posts: 1,360
KiwiFlyer please accept my apologies........most remiss of me and our resident wine 'consultant' (I use that term loosely) MadAtta will kill me.
I will provide full wine details when I fly NZ6 in two weeks.
Yes the Smoothies are very nice.
That is the most important bit!I will provide full wine details when I fly NZ6 in two weeks.
Yes the Smoothies are very nice.
Mar 8, 2007, 6:17 pm
#64
Join Date: Jul 2004
Programs: AC.SE
Posts: 2,578
[QUOTE]
Agree--the tuna was flavourless and the fennel was tough.
I had this--small portion of beef, not much taste, overcooked.
Tasty dessert.
I might have kept the wine list--will check.
Main Course
[I]Grilled NZ beef fillett on roasted winter vegestables, golden kumara with carrott with spicy paprika butter.
[I]Grilled NZ beef fillett on roasted winter vegestables, golden kumara with carrott with spicy paprika butter.
Dessert
Gourmet ice cream of black currant and blackberry, and lemon meringue ice cream.
Gourmet ice cream of black currant and blackberry, and lemon meringue ice cream.
I might have kept the wine list--will check.
Mar 8, 2007, 7:48 pm
#65
Moderator, Hilton Honors
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Mar 9, 2007, 9:53 pm
#68
Join Date: Jul 2005
Location: Wellington, Melbourne
Programs: AirNZ Gold Elite, Qantas Bronze, United Mileage Plus, Virgin Blue Velocity, Accor Advantage Plus,
Posts: 503
Biscuits were still on the Wednesday pm 737 WLG - DUD flight. Wine was listed in the in flight magazine at $6, but the helpful FA charged $5
Mar 13, 2007, 11:43 am
#70
Join Date: Nov 2002
Location: FRA
Programs: LH SEN, ME Cedar Miles Prestige
Posts: 405
I had 5 or 6 of these Sunny Backyard cocktails. I loved them... even more when I told them to increase the vodka and decrease the wine content. FA was more than once apologetic that the clowdy apple-juice has not been loaded.
Mar 14, 2007, 4:25 pm
#71
Join Date: Nov 2001
Programs: LH SEN, FB Plat, Hyatt Dia, HHonors Dia, PC Plat
Posts: 782
The new domestic Buy on Board menu
Mar 20, 2007, 1:17 am
#72
Join Date: Jan 2004
Location: port broad reach
Programs: NorthSails® | Starboard | ION
Posts: 6,525
Lunch - Australia to New Zealand (Feb 07) - Business Class
Lunch
STARTER
Steamed tiger prawns with Waldorf salad
and kaffir lime dressing
MAIN COURSE
Braised New Zealand venison with sauteed black pepper
spatzle and cinnamon spiced redcabbage
Smoked New Zealand salmon, spinach and vegetable
fritttata and vine-ripened tomato with dill pesto
Oriental plate of Thai beef, rice paper spring roll,
cucumber sushi and pickled ginger
(cold dish)
DESSERT
Gourmet ice cream dessert of manuka honey
and chestnut ribbon, and mocha fudge ice cream
CHEESE AND FRUIT
Fine regional cheese and preserved fruit
STARTER
Steamed tiger prawns with Waldorf salad
and kaffir lime dressing
MAIN COURSE
Braised New Zealand venison with sauteed black pepper
spatzle and cinnamon spiced redcabbage
Smoked New Zealand salmon, spinach and vegetable
fritttata and vine-ripened tomato with dill pesto
Oriental plate of Thai beef, rice paper spring roll,
cucumber sushi and pickled ginger
(cold dish)
DESSERT
Gourmet ice cream dessert of manuka honey
and chestnut ribbon, and mocha fudge ice cream
CHEESE AND FRUIT
Fine regional cheese and preserved fruit
For some wine details—no complete tasting (sorry, mad_atta
)—please see my trip report.
Last edited by WindFlyer; Mar 20, 2007 at 1:31 am
Apr 8, 2007, 6:28 pm
#75
Join Date: Aug 2002
Location: Stanmore, Sydney, Australia.
Programs: NZ Airpoints GE
Posts: 1,360
LAX AKL NZ6 Dinner
STARTER
Olive oil pooched NZ salmon with haircot vert, frisee, mache, balsamic red onions and hazelnut aioli
MAIN COURSE
NZ lamb two ways with fenell puree, capnota, roasred grapes and rch wine jus.
Pan roasted NZ snapper with truffled corn coulis, rock shrimp spatze, sweet peas, summer corn and sauteed pea greens
Wood roasted organic chicken breast on short rib rash, roasted cipoline onions
and wilted spinich
DESSERT
Gourmet ice cream dessert of caramel cone and double chocolate double dip with vanilla almond water
CHEESE AND FRUIT
Fine regional cheese and preserved fruit
STARTER
Olive oil pooched NZ salmon with haircot vert, frisee, mache, balsamic red onions and hazelnut aioli
MAIN COURSE
NZ lamb two ways with fenell puree, capnota, roasred grapes and rch wine jus.
Pan roasted NZ snapper with truffled corn coulis, rock shrimp spatze, sweet peas, summer corn and sauteed pea greens
Wood roasted organic chicken breast on short rib rash, roasted cipoline onions
and wilted spinich
DESSERT
Gourmet ice cream dessert of caramel cone and double chocolate double dip with vanilla almond water
CHEESE AND FRUIT
Fine regional cheese and preserved fruit