Singapore Airlines’ guest chef Monica Galetti has introduced her latest autumn menus, a limited‑edition culinary offering available in Suites, First Class and Business Class on flights departing from London Heathrow, London Gatwick and Manchester between 1 September and 30 November 2026.
Drawing on rich seasonal flavours, Galetti’s new menu showcases autumnal ingredients such as squash, black truffle, chestnuts and bean ragout, delivering refined, warming dishes designed to be savoured at 35,000 feet.
In Suites and First Class, the four‑course experience opens with King Crab dressed with Furikake, Artichoke and Endive with Black Truffle, followed by Caramelised Autumn Squash and Black Truffle Soup. The main course features Slow Braised Beef Cheek in Port and Red Wine with Burnt Butter Mash, finishing with a White Chocolate Mousse topped with Passionfruit Sauce and Spiced Biscoff.
In Business Class, customers will also begin with King Crab dressed with Furikake, Artichoke and Endive. The main course highlights Ossobuco served on Borlotti Bean and Saffron Ragout, followed by a British classic: Blackberry Treacle Tart with a Mascarpone Ripple.
Chef Monica Galetti said: “Autumn, like spring, is a season of transition, inviting comfort to the finer details. The season brings versatile ingredients to the menu, offering depth of authentic autumnal flavours, with a focus on delicate plating and a range of textures. Each dish brings a bold yet refined experience to what fine dining can be in the air.”
Mohamed Rafi Mar, Singapore Airlines general manager UK & Ireland, added: “We are consistently impressed by the quality and innovation that Monica brings to the onboard dining experience. We are proud to partner with world‑renowned chefs and offer Monica’s menu in our cabins, enhancing an already relaxing journey with fully‑flat beds across our network, complimentary Wi‑Fi, and Live TV, so customers can enjoy the thoughtful service that defines Singapore Airlines.”
