As Virgin Atlantic ramps up services to popular destinations such as San Francisco and Cape Town, the airline has evolved its onboard options with new Autumn menus including the re-introduction of some Upper Class favourites as well as all-new sustainable wine in cans for Premium and Economy – all available onboard this month.
Upper Class customers will see the return of Virgin Atlantic’s famous cocktails and barista-style coffees, Supper service, and Extra Bite menu, as well as enhanced menu options. New starters available include a pear and Waldorf salad or smoked duck breast followed by a main choice of braised pork cheek, roasted trout fillet, or vegan spiced cauliflower pie.
Premium updates see new antipasti plate as a starter followed by an autumnal venison stew, spicy jerk chicken or vegan penne Bolognese, and finally a delicious dessert option of a New York-style cheesecake. Customers looking for a warming mid-flight pick me up will also be pleased to learn that the hot chocolate service has returned across all cabins.
As part of Virgin Atlantic’s commitment to reducing waste, Premium and Economy customers will be trialling the service of Nice Drinks Sauvignon Blanc or Argentinian Malbec as part of the complimentary wine service. The cans are 100% recyclable, plastic-free and a more sustainable, lighter-weight option than wine bottles. Nice Drinks will be available onboard from late October.
New Upper Class Menu:
Welcome champagne and snacks
- Including full bar service and the reintroduction of cocktails and barista style coffeesr
Dine service
Starters
Pear Waldorf Salad, baby pear, toasted sunflower seeds and loverage leaves (v)
Smoked duck breast, fennel and dill salad, Seville orange marmalade and crostini
Entree
Braised pork cheek, cauliflower purée, potato fondant, kale and red wine jus
Roasted fillet of trout, chickpea masala, Gujarati green beans, red pepper pakoras and creamy curry sauce
Vegan spiced cauliflower, spinach and lentil pastry pie, sautéed Lyonnaise potatoes, garden vegetables and herb gravy (ve)
Plus regionally inspired dishes on specific routes
Desserts
Lemon and coconut dome, coconut cream and freeze dried raspberries
Wensleydale with cranberry, cheddar, chutney, grapes and crostini
A night flight supper service
Cream of tomato soup, served with a warm double cheese toastie (v)
Extra Bite Service
Eric Lanlard Mile High Tea
Mozzarella, artichoke and lemon basil mayonnaise in a mini malted roll and harissa chickpea and red pepper wrap
Scone, clotted cream and strawberry jam; Lemon posset éclair, passionfruit tart and blackberry and bay macaron
Burger
Buttermilk chicken burger, red cabbage slaw and crisps + chocolate gateau
Mezze
Kuku sabzi, baby artichoke, sundried tomato, lemon zest marinated olives, with a tabbouleh and pomegranate salad + Rose financier
New Premium Menu
Restart of welcome drinks
New antipasti plate
Feta, pea and herb frittata bite with olive tapenade and sun dried tomato (v)
Entree
Venison stew, wild garlic new potatoes and braised red cabbage
Spicy jerk chicken, rice and beans, with sweetcorn chilli salsa
Vegan penne Bolognese (ve)
Plus regionally inspired dishes on specific routes
Dessert
New York cheesecake
Snacks
Refreshed range of Wander Wall self-serve snack options including new Creative Nature 14 allergens free fruit bar
New Economy Options
Entree
Chicken butternut squash pasta
Thai green vegetables curry
Plus regionally inspired dishes on specific routes
Dessert
Cheese & crackers
Pots & Co Dessert Pot (ve)
For further information or to book please visit www.virginatlantic.c
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