Air New Zealand to launch new premium inflight menu

Air New Zealand has announced the rollout of a new premium inflight menu starting October 25 on long-haul services. The menu, developed by Premium Culinary Ambassador Chef Josh Emett, is designed to showcase New Zealand ingredients and flavors to international travelers.

Departing from Auckland, the menu will feature items such as wild Fiordland venison with golden kūmara chutney, South Island salmon, and Martinborough Pinot Noir. The venison is supplied by WithWild, an organization that manages wild deer from Te Waipounamu in partnership with the Fiordland Wapiti Foundation.

On flights departing from North American cities, including Los Angeles, San Francisco, New York, and Vancouver, passengers will be served dishes such as smoked duck with pickled shiitake and New Zealand lamb rump. The new culinary offerings will be available across Premium Economy, Business Premier, and Business Premier Luxe cabins.