Dragonair to Treat First and Business Class Passengers to Sureño Experience

The Opposite House is now offering Dragonair passengers in First and Business class an exclusive inflight menu from Sureño, the hotel’s award-winning Mediterranean restaurant.

The menu from Sureño features 28 sumptuous items such as Boston lobster salad with squid ink mayonnaise, slow cooked beef short ribs with red wine reduction, mashed green pea, pumpkin and asparagus, tender beef short ribs with fine red wine sauce and vegetables.

“We have always committed to provide passengers with the best flying experience and on-board dining is an integral part of our inflight service. We are delighted to join hands with Sureño again to create the new menu with authentic Mediterranean flavour to meet passengers’ requirements and ensure they can have a perfect dining experience in the sky,” said Paul Loo, Cathay Pacific and Dragonair General Manager China.

Inflight menu exclusively designed by Sureño includes:

First Class - Appetiser

Mixed seafood salad with roasted pepper and eggplant timbale

Prosciutto e melone, parmesan cheese and extra virgin olive oil

Foie gras terrine with apple pureé and brioche toast

Boston lobster and potato salad with squid ink mayonnaise

First Class - Soup

Green pea with quail eggs and parma ham

Fennel cream soup with scallop and salmon roe

Tomato seafood soup with garlic and croutons

First Class - Main Course

Grilled lobster and scallop in lemon hollandaise sauce

Grilled rack of lamb with herb lamb jus and black truffle mashed potato

Slow cooked beef short ribs with red wine reduction, mashed green pea, pumpkin and asparagus

Slow cooked chicken roulade with garlic, parsley herb oil

Duck leg confit with rosemary gravy and pumpkin cumin pureé

Business Class - Appetiser

Mixed seafood salad with roasted peppers and eggplant timbale

Italian surtido, dried apricot and shaved parmesan cheese

Goose liver terrine with apple pureé and dried fig

Chicken roulade with semi-dried tomato, basil leaves and cucumber

Marinated prawns and yellow zucchini salad with lemon coriander and shallot dressing

Business Class - Main Course

Grilled mixed seafood (scallop, squid, crab meat, prawn) in tomato basil sauce and poached potato, broccoli and cauliflower

Pan-seared salmon fillet with white wine herb sauce, potatoes, zucchini and ratatouille

Pan-fried sea bass with white wine cream sauce, mashed sweet potato, capsicum and broccoli

Pan-fried sole fillet with seafood tomato sauce, poached potatoes, broccoli and bell pepper

Slow cooked beef short ribs with red wine reduction, mashed green pea, pumpkin and asparagus

Roasted pork loin with pepper sauce, potatoes, asparagus and ratatouille

Roasted pork loin with apple compote and red wine reduction, duchesse potato, zucchini and broccoli

Roasted pork loin with truffle red wine reduction and rosemary potatoes

Grilled beef tenderloin with mushroom cream sauce, mashed potato, broccoli and cherry tomatoes

Roasted herb chicken with chicken jus and lyonnaise potatoes, spinach and mixed mushroom salad

Stewed chicken with carrots and celery herb stock, poached potato, broccoli and capsicum

Peter Wynne, Area General Manager of Swire Hotels Beijing and General Manager of The Opposite House, said, “We are thrilled to collaborate with Dragonair for the third time around, the new inflight menu presented by Sureño reflects our dedication towards presenting flavourful yet nutritious dishes, offering inflight passengers a well-balanced diet. The assortment of fresh ingredients personally selected by the Sureño team will elevate inflight dining experience.”