Cathay Pacific has teamed up with Tosca, the Michelin-starred Italian restaurant in Hong Kong, to create new first- and business-class menus for its long-haul flights. This marks the second collaboration between the airline and the restaurant, following an earlier partnership in 2014.
Below are the menus developed for the two cabins:
First Class
• Fresh burrata with basil and gold leaf (starter)
• Octopus terrine with lemon and parsley salad (starter)
• Tomato soup with egg and truffle (soup)
• Cannelloni with ricotta and spinach, pancetta and black truffle (entrée)
• Beetroot tortellini with roasted almonds and baby spinach (entrée)
• Lamb shoulder with mustard-herb crust and roasted artichokes (entrée)
• Veal oyster blade with escarole “Alla Napoletana” and potato cake (entrée)
Business Class
• Octopus terrine with lemon and parsley salad (starter)
• Lobster with almonds, romaine and pink pepper dressing (starter)
• Beef short rib with tomato Pizzaiola sauce and Neapolitan potato cake (entrée)
• Veal oyster blade with escarole “Alla Napoletana” and potato cake (entrée)
• Pan-seared sea bass with vegetable cake, lentils and wine sauce (entrée)
The Tosca-designed menus will begin service on April 30 on selected Cathay Pacific long-haul flights departing Hong Kong (HKG) to destinations in Australia, New Zealand, Canada, Europe, South Africa and the United States. Passengers in first and business class on these routes can expect elevated Italian flavors crafted specifically for in-flight dining.