The local boy highlights the freshest produce and beautifully paired flavors to create a mile-high dining experience that left us wowed and wanting more. Here's the run down of our dining experience:
The start of the meal service on our long flight featured a smoked salmon on radish, mango and cucumber salad with lime mango mayo. It was light enough to whet our appetite for a culinary journey that mirrored our journey over the Equator.
From a selection of four main dishes, we opted to continue the oceanic theme with seared cod with quinoa and herb tabouleh, green beans, and tomato bell pepper salsa. A substantial serving of fish on a bed of ancient grains and some of the most perfectly cooked beans we've ever had on terra firma, much less on a plane.
And then dessert arrived to our traytable. By now, the late hour and a slight food coma caused our eyes to grow heavy, but that all was cast aside thanks to a tropical sundae. A double dip of chocolate and pineapple-coconut ice creams topped with passionfruit meringue bits and pineapple sauce was the ideal end to a delicious meal. Naturally, this sent us off to dreamland quite quickly.
A few hours before landing, another four options were presented for breakfast. These were not the rubbery eggs and over-cooked sausage we're used to during an overnight flight. After a fresh berry smoothie, we couldn't resist waffles with fresh blueberry and orange compote and orange whipped cream.
Overall, we were left both impressed and satisfied with our meal selection and choices.
[Photos: Rayme Gorniak/Jaunted]