{"id":20039,"date":"2014-04-30T05:47:00","date_gmt":"2014-04-30T05:47:00","guid":{"rendered":"http:\/\/traveloscopy.com\/travel-news\/fine-dining-at-3500-feet\/"},"modified":"2014-04-30T05:47:00","modified_gmt":"2014-04-30T05:47:00","slug":"fine-dining-at-3500-feet","status":"publish","type":"post","link":"https:\/\/traveloscopy.com\/travel-news\/2014\/04\/fine-dining-at-3500-feet\/","title":{"rendered":"Fine dining at 35,00 feet"},"content":{"rendered":"
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The peppercorn crust on Peppered Beef Tenderloin,
Seasonal Vegetables, Pepper Sauce offers a pungent yet
complementary counterpoint to the rich flavour of the fine beef.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Tosca, the Michelin-starred fine-dining Italian restaurant at The Ritz-Carlton in Hong Kong, has partnered with Cathay Pacific to launch special inflight menu available to First and Business Class passengers on board selected flights departing from Hong Kong between 1 May and 31 July 2014. <\/p>\n

Pino Lavarra, Tosca\u2019s Michelin-starred chef, has designed a delicious menu comprising starters, pastas, entr\u00e9es and desserts that are authentic Italian dishes at heart but with added elements of sophistication. The unique flavours of ingredients such as Senise pepper and n\u2019duja salami are reflected in the pasta dish Garganelli with n’duja salami, bread sfritto and Senise pepper. For beef seared carpaccio with Parmesan crisp, the traditional Italian antipasto has been given a modern twist with tender slices of beef carpaccio combined with Parmesan crisp for an intense array of flavours. <\/p>\n

In addition Cathay Pacific\u2019s regional airline Dragonair has announced the introduction of a new inflight menu featuring authentic European dishes inspired by Hugo\u2019s, the fine-dining restaurant at the Hyatt Regency Hong Kong, Tsim Sha Tsui. The new menu will be offered to First Class and Business Class passengers flying on selected Dragonair flights from Hong Kong to Beijing and Shanghai until mid-April 2015. The menu features 23 dishes including soups, appetisers and main courses created and adapted by the hotel\u2019s executive chef Michael Donlevy. <\/p>\n

Signature dishes include lobster bisque simmered delicately to extract the rich flavours from the shellfish. Topped with a dash of fresh cream, the dish is one of the most popular offerings at Hugo\u2019s. The menu also includes some dishes designed exclusively for Dragonair, including fresh crab salad \u00e0 la Russe appetiser and pan-fried Norwegian salmon fillet, crayfish tails with caper parsley sauce. <\/p>\n

Fresh new drink thanks to HK mixologists <\/b><\/p>\n\n\n\n\n
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What will they call this new fruity cocktail?<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

When travelling in First or Business Class on Cathay Pacific, passengers are offered not only a glass of champagne, water or juice but one of the airline\u2019s unique sig-nature drinks, and a delicious new one is set to join the line up in the next few months. The new signature drink is the result of a competition the airline held among ten of Hong Kong\u2019s best mixologists. <\/p>\n

The winner was Marlo Guevarra, from stylish hotel The Upper House<\/a>, who created a tantalising blend of passion-fruit, lemongrass and apple juice. While yet to be named, the delicious concoction will join the other signature drinks including \u201cCathay Delight\u201d, \u201cPacific Sunrise\u201d, \u201cCloud 9\u201d and \u201cOriental Breeze\u201d in the second half of 2014. <\/div>\n","protected":false},"excerpt":{"rendered":"

The peppercorn crust on Peppered Beef Tenderloin,Seasonal Vegetables, Pepper Sauce offers a pungent yetcomplementary counterpoint to the rich flavour of the fine beef. Tosca, the Michelin-starred fine-dining Italian restaurant at The Ritz-Carlton in Hong Kong, has partnered with Cathay Pacific to launch special inflight menu available to First and Business Class passengers on board selected […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[228],"tags":[],"class_list":["post-20039","post","type-post","status-publish","format-standard","hentry","category-cathay-pacific"],"_links":{"self":[{"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/posts\/20039","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/comments?post=20039"}],"version-history":[{"count":0,"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/posts\/20039\/revisions"}],"wp:attachment":[{"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/media?parent=20039"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/categories?post=20039"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/tags?post=20039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}