By Mike:

Waiting in the lounge before our departure, Jo returned from a trip to the refreshment bar furnishing gifts of cheese and biscuits.

‘Take these’ she says adding that New Zealand airlines food is not all that good at times.

How wrong was she.

On boarding the aircraft and taking our seats we are greeted with a glass of sparkling wine, and a menu befitting any fine restaurant in London.

The meals were all served on china crockery and there was real knives and forks to eat with.

Starters:

Poached prawns with asparagus, red radish and preserved lemon aioli

Main Course

choice from:

NZ beef with oxtail ravioli, swiss chard and roasted cipoline onions.
NZ snapper with olive oil braised potatoes, brocolini, crushed roma tomatoes and rocket pesto.
Duck leg confit with braebirn apple, braised savoy cabbage and glazed chestnuts.

Dessert

Chocolate pot de creme with caramel sauce, flourless chocolate biscuit and whipped cream

Cheese

A selection of fine NZ cheese with a glass of port

The wine served was Wither Hills Sauvignon Blanc and the sparkling wine was Jo’s favourite champagne – Veuve Cliquot.