Passengers flying in American Airlines’ Flagship Business to Sydney, Auckland and Brisbane from this autumn can enjoy chef-curated menus that celebrate the bold, vibrant flavours of the Pacific.
The airline says its focus is on fresh ingredients, umami-rich sauces and modern takes on local favourites. In Flagship Business class, the airline is offering sweet chili sea bass glazed and served with light couscous, tender bok choy and roasted carrots, and Kona-crusted beef filet with rich sweet potato mash, sauteed kale and a silky balsamic demi-glace.
On South American routes, American is introducing new in-flight menus on return flights from Buenos Aires, Montevideo, and Santiago. Flagship Business offers its passengers pan-fried sea bass paired with couscous and peperonata sauce; mozzarella cappelletti — delicate pasta parcels filled with creamy mozzarella in a sun-dried tomato sauce; and grilled tenderloin with zucchini spaghetti and puttanesca sauce. Grilled chicken breast marinated and served alongside charred vegetables and garlic mash is also offered.
In Premium Economy, passengers are treated to spinach ricotta cannelloni, grilled chicken breast served with herb-roasted potatoes and seasonal vegetables.
Teriyaki beef ragout simmered in a savoury-sweet glaze, as well as cauliflower pie, are also available.
