Emirates serves more than 100 million meals a year with the same attention to detail in First, Business and Economy Class. Catering for more than 55 million dine-in guests a year travelling to and from 144 cities across 6 continents, no one understands global culinary trends better than Emirates as it serves destination-inspired cuisine onboard the world’s largest flying restaurant.
The airline recently launched a new menu for its Australian routes inspired by the breadth of the country’s multicultural flavours and cuisines, after a 14-month process working in consultation with local chefs.
The new menu features a broad range of traditional local favourites such as minted lamb sausages. Reflecting Australia’s multiculturalism, the menu also includes Asian flavours, as well as Middle Eastern flavours and ingredients, catering to Emirates’ diverse passenger mix and representing its global route network.
To keep up with regional and seasonal food trends, Emirates changes its onboard menus monthly and continually reviews its recipes.
Emirates focuses on simple, well cooked dishes that emphasise fresh ingredients of the highest quality. The airline brings the finest products on board through long standing partnerships worldwide, and supporting local suppliers and artisans. This includes sourcing over 15,000 kilograms of Persian feta from the Yarra Valley in Australia each year. The olive oil served on board is exclusively from carbon neutral producer Monte Vibiano in Italy, a partnership that is now more than 15 years old.
Like any star-rated restaurant, Emirates pays special attention to its wine lists, boasting world class champagne and wines. The wines on each route are carefully selected to complement the menu and include exclusives found only on Emirates such as the Dom Pérignon 2005 Rosé champagne and 1963 Graham’s Colheita Port. A long term buying strategy also means that the airline has 3.8 million bottles of wines currently stored in its cellar in Burgundy, France to be served in the next seven to 10 years.