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StanSted Farnborough

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Welcome to the on Air Dining menuthe World’S leading inFlight dining experience

Since its inception in 2010, on Air Dining has led the field of inflight culinary concierge for quality and innovation.

After spending his formative years as a

chef in some of london’s most critically

acclaimed michelin starred restaurants,

and then delivering that same level of food

onboard uhnWis yachts at the America’s

cup in Valencia, our ceo, Daniel hulme,

then had a vision that has taken him to

where he is now:

“What i realised while working in Spain

was that there was no reason that the

discerning palates of the world’s wealthiest

could not have the quality of food they are used

to in the restaurants i used to work in, onboard

their jets. i spent precious time with the

industry’s flight attendants developing a menu

that tastes great at altitude and a system of

picture guides for you to follow, so that our

food can be presented onboard just like it

would by our chefs at your table, every time.

our i.t. system is centered on the customer,

so every order you place is recorded ready

to be reordered as and when you choose.

We are partnered with some of london’s top

restaurants; Sumosan, china-tang, tamarind

and Maroush to name a few, to ensure that

your favourite food is delivered just as it would

be served in house.

on air dining was set up with exceptional

service at the core of our ethos, not wanting to

be just another caterer. as such, a dedicated

concierge team is on hand to not only source

whatever newspaper you want from around the

world, flower arrangement or laundry that you

require but also anything else. Just ask and we

will use our contacts to help you find what you

are looking for. if you need replacement

crockery, dinner service or even a complete

linen set, then we have it covered. on air

interiors has teamed up with the world’s

foremost suppliers of luxury goods ready to

ensure that there is nothing on your aircraft

that we cannot source for you. on air dining

knows that your time is very precious therefore

we are here to offer you the most personalised

service that the industry has to offer to enable

you to concentrate on the job in hand.

it is this mentality of doing the seemingly

impossible that has driven on air dining

from strength to strength and i thank all

members of my team here for driving my

vision to where we are now. of course, we

would not be here without you, coming back

to us time and time again.

thank you, and safe flying.”

4 5+44 (0) 20 3693 3888 | [email protected]+44 (0) 20 3693 3888 | [email protected]

Facility at london StanSted

our 4,000 sq. ft. facility boasts direct airside

access, this positions on air dining right in

the heart of the business aviation activity at

Stansted airport. our on air dining kitchen at

the diamond hangar features state-of-the-art

cooking equipment, a dedicated pastry area and

extensive storage.

our tasting room has been designed to offer a

relaxed, comfortable space for on air dining to

provide personalised tastings for prospective

customers. it is large enough for corporate

entertaining and also provides operators a

venue for showcasing our inflight services.

Facility at FaRnBoRoUGH

acquired in november 2016, our 6,000 sq.ft.

facility is perfectly situated to service our

clientele to the west of london. Just minutes

from tag Farnborough airport, our team are

able to meet short notice requests without

compromising on the quality and service that

on air dining is known for.

FRee deliVeRy

We offer free delivery to all london based

airports to all our clients for orders over £450.

inFliGHt team

part of on air dining’s success and excellent

reputation amongst its customers is due to

our inflight team. they are responsible for

responding to enquiries and processing orders

from customers 24 hours a day, 365 days a year.

the staff within the inflight team has years of

experience working with VVip clients, as well

as large corporate operators with fleets of 40+

aircraft coordinating all catering requirements.

another forte of the inflight team is its ability to

coordinate a flawless concierge service for our

customers.

KitcHen

the kitchens are overseen and managed by our

executive chef, closely supported by our head

chefs, and Senior Sous chefs. our chefs have

many years of culinary experience in fine dining

restaurants, exclusive event catering and aviation

catering. this enables on air dining to be able to

produce fine dining cuisine for medium and large

size groups with ease, expertise and quality.

one of the examples of this success is our fine

dining menu which has been created to offer

a Michelin standard style meal at 40,000 ft. it

is packaged accordingly to save an incredible

amount of time when plating up on board. every

dish comes with a unique flash card system to

show the flight attendant exactly how the dish

needs to be put together so that the food can

presented just like it would by our chefs at your

table, every time. our team is also able to deliver a

full in house arabic menu.

on air dining has been partnering with some of

london’s most exclusive restaurants to source

specialist dishes such as Sushi from Sumosan,

indian from tamarind and chinese dishes from

china tang.

alleRGenS menU Key

please see each dish for specific allergens and

use the key below.

FUll Halal ceRtiFication

Since July 2015, our kitchen has been fully halal

certified. the main and biggest kitchen is used for

halal production whilst we also operate a smaller,

completely segregated “haram” facility. the halal

certification was awarded by halal consultancy

ltd and a copy of the certificate is available upon

request.

loGiSticS & HiGHloadeRS

our operation and logistics teams play a core

role at on air dining. they are the link between

kitchen, inflight and the customer. We operate

our own fleet of refrigerated vehicles and all

drivers are employed and vetted by us following

strict guidelines set out by the uK caa (civil

aviation authority). all of our vehicles benefit

from full airside insurance. on air dining has

a strict “no drop off “policy, which means that

unless instructed otherwise, our drivers will

always deliver and unpack the food onboard

the aircraft. this is to ensure the best service is

always provided and if a flight attendant requires

last minute items added on, our operative will do

everything possible to source the items.

We can deliver to all uK airports and have our

own small fleet of highloaders with full operating

licences based at our facilities. our clients

operating acJ’s, bbJ’s and large corporate

airliners will have access to these when needed.

We also offer full cutlery, crockery, trolley and

linen wash service to all our clients.

1. celery

2. cereals containing gluten

3. crustaceans

4. eggs

5. Fish

6. lupin

7. Milk

8. Molluscs

9. Mustard

10. nuts

11. peanuts

12. Sesame Seeds

13. Soya

14. Sulphur dioxide

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Culinary training and serviCes

Discover the secret ingreDients to our success in only one Day!

As part of our service, On Air Dining also provides free culinary training to all flight attendants. This takes the form of a full-day training session with our Executive Chef here at our dedicated facility. Flight attendants can learn more about the dishes from our menu and discover some of the culinary “tricks of the trade” that will help you present a stunning plate of food to the guests on board the aircraft.

We hold these courses throughout the year and they can either be held on a 1-2-1 basis or as a group. Here are just some of tHe insigHts you will be party to:

- Build your confidence by developing your own culinary style

- Practice techniques with emergency orders; like how to split a meal for one to make a meal for two

- Get an introduction to the quality of our exquisite products and heritage suppliers

- See first hand the unique packaging process and delivery service

- Learn about our luxury aircraft accessories and equipment in our on site showroom

we aim to make this day worth while… and don’t forget, the culinary day is free!

To book your place please email or call the office.

some of the DeDicateD concierge services we offer:

- A Private Chef working on your bespoke order

- Sommelier advice and wine pairing

- Menu planning and dietary advice

- Hire of one of our Elite Chefs aboard your aircraft

- Full catering highloader capability at all London airports

- Ambulift capability at London Stansted

Please call our office team to discuss options and order creation lead-time.

9(V) Vegetarian (Vg) Vegan (gf) gluten free (h) halal. please refer to Allergen Key.

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speCiality food

caViaR and BaliK Salmon (5)

on air dining is proud to offer the finest quality fresh wild caviar from the caspian Sea and the best farmed caviar from around the world.

belugAoScietrASeVrugA (30g to 1Kg)

all purchases come with a selection of classic accompaniments (free of charge):

Fresh buckwheat blinis, crème Fraîche, chopped capers, Shallots, parsley, crumbled egg White and Yolk. (2, 4, 5, 7)

tamaRind oF mayFaiR inDiAn cuiSine

Michelin star restaurant, tamarind’s dishes are derived from traditional Moghul cuisine where Fish, Meat and game are cooked in the authentic tandoor oven style of north West india.

maRi Vanna ruSSiAn cuiSine

the menu at Mari Vanna offers time honoured russian classics such as beef Stroganoff, olivier Salad with diced carrots and cubed bologna with a light Sage Mayonnaise.

cHina tanG cAntoneSe cuiSine

china tang offers some of the best and most authentic cantonese food outside china.

SUmoSan SuShi

Since the day it opened, Sumosan joined the ranks of the top three Japanese restaurants in london, serving a selection of market fresh Fish and Vegetable Sushi and Sashimi.

SticKS ‘n’ SUSHiSuShi & yAKitori

Sticks’n’Sushi serve high-quality, fresh food based on a unique combination of traditional Sushi and Yakitori sticks from the grill.

ZHenG cHelSea mAlAySiAn cuiSine

combining eclectic flavours and spices — the finest that asia can offer. Many of the dishes represent what is known as Malaysian cuisine, supplemented with speciality dishes from other parts of asia.

noViKoVASiAn & itAliAn cuiSine

novikov offer dishes inspired by chinese and pan-asian cuisine as well as indulgent regional italian dishes.

PataRathAi cuiSine

patara is about beautifully executed, traditional and contemporary thai cuisine, elegantly presented.


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FUlly Halal ceRtiFied KitcHen All dishes in the Arabic menu are prepared in our fully certified halal kitchen. please ask for a copy of our certificate if required.

Selection of ArAbic breAD (h, 2)

foul mouDAmAS (Vg, gF, h)

cold meZZa

hummuS (Vg, gF, h, 12)

moutAbAl (Vg, gF, h)

tAbbouleh (Vg, h, 2)

WArK enAb (V, Vg)

bAbA ghAnouj (Vg, gF, h, 12)

lAbneh With blAcK oliVe (V, gF, h, 7, 14)

Hot meZZa

Kibbeh (h, 2)

fAlAfel (V, h, 1)

SAmbouSeK cheeSe (V, h, 2, 4, 7, 13)

SAmbouSeK lAmb (h, 2, 7, 13)

fAtAyer b’SAbAneKh (V, h, 2)

grilleD hAlloumi cheeSe (V, h, 7)

SaladS

fAttouSh (Vg, h, 2, 9, 14)

tomAto onion SAlAD (Vg, gF, h, 9, 14)

greeK SAlAD (V, gF, h, 7, 9, 14)

aRaBic mixed GRill

KAftA KhoSh-KhASh (gF, h)

lAhem meShWi (gF, h, 7, 9)

ShiSh tAouK (gF, h, 7, 9)

main coURSeS

King prAWnS (gF, h, 1, 2, 3, 14)

Spicy Sauce

SeA bASS (gF, h, 5, 7, 12)

tahini Sauce

chicKen biryAni (gF, h, 7, 10)

lAmb KAbSA (gF, h, 7, 10)

oKrA SteW (Vg, gF, h, 14)

bASmAti rice (Vg, gF, h)

freeKeh (Vg, gF, h, 14)

deSSeRtS

freSh fruit plAtter (V, Vg, gF, h)

um Ali (V, h, 2, 7, 10, 14)

meghli rice puDDing (V, h, 2, 10)

mouhAllAbieh milK puDDing (V, h, 7, 14)

bAKlAWA (Vg, h, 2, 7, 10, 11, 13, 14)

tirAmiSu (h, 2, 4, 7, 10, 14)

arabiC menu


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CanapÉs & soups

canaPéS

mixeD cAnApé plAtterS

let us do the work for you! our chefs are creating new and exciting canapés on a daily basis for our award winning events, the platters are a selection of our huge list of canapés; we will keep a record of your order to ensure you always have a changing selection.

Petit FoURS

allow us to create a bespoke selection of handmade petit Fours to accompany your lunch or dinner.

Macarons by pierre hermé and ladurée. (4, 7, 10)

order per person with any dietary requirements and we will send a balanced selection.

SoUPS

clASSic borScht (V, gF, h, 1, 7, 14)

Sour cream and dill

oVen roASteD tomAto & bASil

(Vg, gF, h, 1, 14)

diced heritage tomato

clASSic mineStrone (V, h, 1, 2, 14)

Vegetables, pasta in a rich tomato broth

crAb & SWeet corn (gF, h, 1, 3, 5, 7, 14)

lightly curried

tom yAm (gF, h, 1, 3, 5, 12, 13, 14)

Spicy hot Sour Soup made with either prawn (3) or Vegetable

cleAr chicKen & nooDle (h, 1, 2, 14)

russian lapsha

celeriAc Velouté (V, gF, h, 1, 7, 14)

toasted celeriac crisps

peA & mint (V, gF, 1, 7, 14)

truffle crème Fraîche

muShroom Velouté (V, gF, h, 1, 7, 14)

Sautéed Wild Mushrooms

roASt SquASh (V, gF, h, 1, 7, 10, 14)

toasted pumpkin Seed

All our soups are in ½ litre portions.in addition, our chefs can create any other Soup your passengers may require.


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saladscAeSAr SAlAD (2, 4, 5, 14)

romaine, baby gem leaves, garlic croutes, Shaved parmesan, pickled anchovies

Available with choice of:grilled breast of Free range chicken, grilled Salmon (5) or King prawn (3)

clASSic tunA niçoiSe SAlAD (gF, h, 1, 4, 5, 14)

Slow-cooked tuna, new potatoes, green beans, cherry tomato, black olive, Soft-cooked Quails eggs, celery Salt

roASteD peArl bArley With DrieD fruit SAlAD (Vg, h, 1, 2, 9, 14)

red onion, celery, honey, orange dressing

trADitionAl greeK SAlAD (V, gF, h, 7, 9, 14)

barrel-aged Feta, Kalamata olive, cucumber, tomato, lemon, olive oil dressing

quinoA & chicKpeA (Vg, gF, h, 10, 14)

pistachio pesto, Spring onion, Mint

roASteD cArrot & coconut (Vg, gF, h, 10, 14)

coriander Salsa and dried Sour cherries

SuperfooD SAlAD (Vg, gF, h, 9, 13, 14)

buckwheat, edamame, avocado, broccoli, pickled cauliflower, citrus dressing

tunA ceViche & KAiSo SAlAD (gF, h, 5, 12, 13, 14)

Sesame, ginger, chilli, cucumber, Spring onion

tAbbouleh With WAtermelon (Vg, h, 2, 14)

Fresh Mint, Spring onions

roASteD butternut SquASh, rocKet SAlAD (V, gF, h, 7, 10, 14)

toasted pecan nuts, crumbled blue cheese

gArDen SAlAD (Vg, gF, h, 1, 9, 14)

cucumber, cherry tomato, celery, Spring onion, Mixed Seasonal leaves

mixeD leAf SAlAD (Vg, gF, h, 9, 14)

Seasonal Salad leaves

dReSSinGS oF yoUR cHoice:

lemon (9, 14)

bAlSAmic (9, 14)

clASSic VinAigrette (9, 14)

rAnch (1, 4, 7, 9, 14)


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fine diningmenu

FiRSt coURSe

foie grAS bAllotine (gF, 14)

pickled Shimeji, truffle glazed portobello Mushroom, black trompette powder, nasturtium

SeAWeeD WrAppeD cureD SAlmon (gF, h, 4, 5, 13, 14)

pickled asian radish, avocado & Wasabi purée, Soy, honey dressing

cArAmeliSeD reD onion piSSAlADiere (V, h, 2, 4, 14)

aubergine caviar, black olives, tomato, onion puree

heritAge tomAto & buffAlo mozzArellA SAlAD (gF, 7, 14)

chardonnay cherry tomato, aged balsamic Syrup, basil

reD & golDen beetroot SAlAD (V, gF, h, 7, 10, 14)

english goats curd, citrus Fruit, hazelnut, onion Seed crumble

SeAreD yelloW fin tunA niçoiSe

(gF, h, 4, 5, 14)

Soft-boiled Quails eggs, Fennel Mayonnaise, black olives, Fennel pollen

currieD crAb SAlAD (h, 2, 3, 4, 9, 14)

Spiced Mayonnaise, compressed apple, burnt cucumber, rye toast, curry oil

truffleD ASpArAguS (Vg, gF, h, 9, 14)

Steamed asparagus, cauliflower crumb, truffle emulsion

chilleD rice pAper ASiAn DucK roll (gF, h, 12, 13, 14)

confit duck, cucumber, glass noodles, hoisin glaze, Sweet chili pickled plums

main coURSe

roASt breASt of norfolK free rAnge chicKen (gF, h, 1, 7, 14)

glazed baby carrots, Fondant potatoes, Seasonal root Vegetable purée, chicken Jus

mArjorAm-ScenteD rAcK of lAmb (gF, h, 1, 7, 14)

dauphinose potato, Fricassée of peppers, grilled courgette, tomato Jam, lamb Jus

grilleD KAgoShimA WAgyu beef (gF, 12, 13, 14)

Stir Fried carrot and courgette Spaghetti, Sesame, teriyaki glazed Shiitake Mushrooms

blAcKeneD miSo coD (5, 12, 13, 14)

Sesame bok choi, Shiitake broth, pink ginger

line cAught SeA bASS (h, 2, 5, 7, 9)

Saffron potatoes Mousseline, olive oil Steamed provençal Vegetables, black olive, orange dressing

SloW cooKeD VeAl oSSo bucco (1, 7, 14) Saffron risotto, crisp Kale, tomato Jus

pAn roASteD SAlmon (h, 1, 3, 5, 7, 10, 14)

herb crushed potatoes, Wilted Spinach, brown Shrimp Veloute with grapes and pine nuts

butter poAcheD chicKen & lobSter (gF, h, 3, 5, 7, 13, 14)

Fennel and ginger Slaw, aromatic thai bisque, crisp chicken Skin

pAn frieD hAlibut (h, 5, 13, 14)

charred and pickled bok choi, courgette and basil puree, Five Spice popcorn, Shiso

roASt SAlSify (Vg, gF, h, 1, 14)

broccoli puree, romesco, confit King oyster Mushroom, Jerusalem artichoke crisp, Mushroom Jus

fillet of beef (h, 1, 2, 4, 7, 9, 14)

parsley and garlic puree, braised pearl barley, pickled girolles, crisp beef croquette


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brasserie menu

thAi green chicKen curry (gF, h, 1, 12, 13, 14)

Fragrant thai rice, toasted Sesame green papaya Salad

SpAtchcocK bAby chicKen (gF, h, 1, 7, 9, 14)

Sautéed potatoes, creamed Spinach, grain Mustard Jus

chicKen & muShroom pie (h, 1, 2, 4, 7, 9, 14)

puff pastry lid, broccoli, buttered new potatoes

12-hour SloW cooKeD lAmb ShAnK (gF, h, 1, 7, 14)

garlic Mash, Fine green beans, Shallots

clASSic ShepherD’S pie (gF, h, 1, 5, 7, 14)

lamb, Minted crushed peas

DAube of beef (gF, h, 1, 7, 14)

roasted root Vegetables, parsnip Mash

beef SAuSAge & mASh (gF, h, 1, 7, 14)

onion gravy

beef bourguignon (gF, h, 1, 7, 14)

Mashed potato, parsley, onions, Mushrooms

fillet of SeA bASS (gF, h, 5, 7)

creamed Wild Mushrooms with tarragon, caramelised endive, onion

clASSic DoVer Sole meuniere (h, 2, 5, 7)

lemon and caper brown butter, Watercress, parsley

fillet of gilt heAD breAm (gF, h, 3, 5, 7)

crab crushed potatoes, Soft herb Salad

SloW cooKeD beef Short rib (gF, h, 1, 9, 13, 14)

homemade bbQ Sauce, red cabbage and Kale Slaw

roASteD bAby cAulifloWer (Vg, gF, h, 14)

tomato and cumin Sauce, chana dal, cauliflower bhajis

King prAWn curry (gF, h, 3, 7, 10, 14)

Mushroom Jalfrezi Sauce, coconut rice

SWeet & Sour chicKen (h, 1, 2, 12, 13, 14)

diced chicken breast, Sautéed peppers & onions, Jasmine rice

grilleD bArnSley lAmb chop (gF, h, 1, 7, 14)

crushed new potatoes, Seasonal Vegetables, rosemary Jus

pAn frieD SAlmon (h, 2, 4, 5, 7, 9, 14)

braised Fennel, parmesan gnocchi, toasted artichokes, air dried cherry tomatoes, bois boudrin Sauce

SignAture of beef (h, 1, 2, 4, 7, 14)

horseradish gnocchi chips, Watercress, Shallot Salad, tomato Fondue, brown butter Jus


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pasta & risotto

PaSta diSHeS

lobSter linguine (h, 2, 3, 4)

Fresh linguine, diced tomato, red chili, herbs

clASSic beef lASAgne (h, 1, 2, 4, 7, 14)

layered in pasta Sheets with a béchamel Sauce

trADitionAl VeAl milAneSe (1, 2, 4, 7, 14)

crumbed and pan Fried Veal escalope, Spaghetti, tomato and basil Sauce

WilD muShroom lASAgne (V, h 1, 2, 4, 7, 14)

layered in pasta Sheets with a béchamel Sauce

SpinAch & ricottA rAVioli (V, h 1, 2, 4, 7, 10, 14)

butter, Sage and pine nut Sauce

butternut SquASh tortellini (V, h 1, 2, 4, 7, 14)

Shaved Squash Salad

PaSta SaUceS

ArrAbiAtA SAuce (V, Vg, h, 1, 14)

bologneSe SAuce (h, 1, 14)

clASSic cArbonArA (1, 7)

bASil peSto (V, h, 7, 10, 14)

tomAto & bASil SAuce (V, Vg, h, 1, 14)

extrA Virgin oliVe oil (V, Vg, h)

RiSotto diSHeS

WilD muShroom (V, h, 1, 7)

butternut SquASh (V, h, 1, 7)

fine herb (V, h,1, 7)

crAb AnD peA (h, 1, 3, 7)

our skilled chefs can also create any pasta or risotto dish you require. gf pasta is available on request.


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last minute seleCtion

the following are all served with the chef’s selection of Jus or sauce unless otherwise specified:

fillet of beef (h)

WAgyu beef rAcK of lAmb (h)

fillet of VeAlnorfolK chicKen breASt (h)

bArnSley lAmb chop (h)

rib eye SteAK (h)

coD (h, 5)

SAlmon fillet (h, 5)

SeA bASS fillet (h, 5)

line cAught SeA bASS (h, 5)

King prAWnS (h, 3)

lobSter (h, 3)

DoVer Sole (h, 5)

hAlibut fillet (h, 5)

tunA (h, 5)

SaUceS

borDelAiSe (V, Vg, gF, 1, 14)

reD Wine (V, Vg, gF, 1, 14)

mADeirA (V, Vg, gF, 1, 14)

nApoli tomAto SAuce (V, Vg, gF, h, 1, 14)

hollAnDAiSe / béArnAiSe (V, gF, h, 4, 7)

beurre blAnc (V, gF, 1, 7)

fiSh Velouté (gF, h,1, 5, 7)

SAuce Vierge (V, Vg, gF, 14)

gArlic & herb butter (V, gF, h, 7)

SideS

SteAmeD rice (V, Vg, gF, h)

broWn rice (V, Vg, gF, h)

WilD rice (V, Vg, gF, h)

oVen roASteD neW potAtoeS (V, Vg, gF, h)

creAmeD mASheD potAto (V, gF, h, 7)

fonDAnt potAtoeS (V, gF, h, 7)

SeASonAl VegetAbleS (V, gF, h, 7)

grilleD meDiterrAneAn VegetAbleS (V, Vg, gF, h)

fine french beAnS (V, gF, h, 7)

roASteD Vine tomAtoeS (V, Vg, gF, h)

WoK frieD VegetAbleS (V, Vg, gF, h, 12, 13, 14)

horSerADiSh chipS (V, gF, h, 2, 4, 7)

ASpArAguS (V, gF, h, 7)

SpinAch (V, gF, h, 7)

KAle (V, gF, h, 7)

couScouS (V, Vg, gF, h, 2)

quinoA (V, Vg, gF, h)

if your preferred meal choice is not listed then please get in touch and we shall ensure that we cater for your every need.


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dessertsSticKy toffee puDDing (V, h, 2, 4, 7, 10, 14)

Vanilla clotted cream, butterscotch Sauce

neW yorK Style cheeSecAKe (V, h, 2, 4, 7)

Macerated Strawberries, black pepper, Strawberry Meringue

fine Apple & AlmonD tArt (V, h, 2, 4, 7, 10, 14)

Frangipane, elderflower poached blackberry, crème Fraîche

hot chocolAte fonDAnt (V, h, 2, 4, 7, 14)

raspberry Marshmallow and Meringue, Muscovado Shard

clASSic tirAmiSu (V, 2, 4, 7, 10, 14)

in a Mason Jar with coffee Vermouth, chocolate crumb

roASteD pineApple With coconut pAnnA cottA (V, Vg, gF, h, 2, 7, 14)

caramelised in its own Juices, dried pineapple crisps

profiteroleS filleD With cArAmeliSeD White chocolAte (V, h, 2, 4, 7)

Salted caramel Sauce, honeycomb, orange curd, glazed Kumquats

chocolAte mArquiSe (V, h, 2, 4, 7, 10, 14)

Spiced cherry compote, Vanilla anglaise, roast chocolate tuille

peAnut butter & bitter chocolAte bAr (V, h, 2, 7, 11, 14)

peanut brittle, raspberries three-ways and popping candy

roSe WAter crème brulee (V, h, 2, 4, 7, 10, 14)

honey glazed pine nuts, lavender Shortbread

tonKA beAn pAnnA cottA (V, gF, h, 4, 7, 10, 14)

citrus Jelly, pistachio, almonds and Meringue

treAcle tArt (V, h, 2, 4, 7, 10, 14)

clotted cream, crème Fraîche lollipop, treacle gel

piStAchio & brinDiSSA oil cAKe (V, h, 2, 4, 7, 10, 14)

roasted peaches, aerated White chocolate, Whipped cheesecake


+44 (0) 20 3693 3888 | [email protected]

afternoon tea

homemADe engliSh Afternoon teA cAKeS (2-4 guests)

homemADe mini cAKe plAtter (2-4 guests)

our homemade Mini cake platters, like all of our cuisine, are made by our talented pastry chefs and include a varied selection of mouth watering Mini tarts and cakes of your choosing.

oR cHooSe a Selection oF:

trADitionAl SconeS (V, h, 2, 4, 7, 14)

cornish clotted cream & raspberry confiture

Double chocolAte broWnie (V, h, 4, 7, 10)

SeA SAlt & cArAmel chocolAte tArtS (V, h, 2, 4, 7)

lemon Drizzle cAKe (V, h, 2, 4, 7)

orAnge cAKe (V, h, 2, 4, 7)

cArrot cAKe (V, h, 2, 4, 10, 7)

reD VelVet (V, h, 2, 4, 7)

mini Apple pie With crumble topping (V, h, 2, 4, 7, 10)

chocolAte profiteroleS (V, h, 2, 4, 7)

mini muffinS (V, h, 2, 4, 7)


+44 (0) 20 3693 3888 | [email protected]

CHILDREN’SMENU

CHildren’smenu

main coURSeS

SpAghetti With meAtbAllS, tomAto & bASil SAuce (h, 1, 2, 4, 7, 9, 14)

(Served separately to help avoid mess)with individual pots of parmesan cheese

chicKen SAuSAgeS (gF, h, 1, 7, 14)

creamed potato, onion gravy, Seasonal Vegetables

lASAgne (h, 1, 2, 4, 7, 14)

beef cooked in tomato Sauce with creamy cheese Sauce

breADeD chicKen goujonS (h, 2, 4, 7)

With a choice of two sides. Made with chicken breast pieces

breADeD fiSh goujonS (h, 2, 4, 5, 7)

With a choice of two sides either Salmon or cod fillet in bread crumbs

SideS

mASheD potAtoeS (V, gF, h, 7)

neW potAtoeS (V, gF, h, 7)

french frieS (V, Vg, gF, h)

broccoli (V, gF, h, 7)

green beAnS (V, gF, h, 7)

peAS (V, gF, h, 7)

SeASonAl VegetAbleS (V, gF, h, 7)

rice (V, Vg, gF, h)

deSSeRtS

mAKe your oWn cooKie box (V, h, 2, 7, 10) Why not let your younger guests make their own cookie creations with our extremely popular cookie box:

lArge chocolAte chip cooKie With icing Sugar, Smarties, Marshmallows, iced gems and Fairy dust

crêpeS (V, h, 2, 4, 7, 14)

chocolate Sauce in Miniature Squeezy bottles, lemon Wrapped in Muslin, little pots of caster Sugar

AmericAn fluffy pAncAKeS (V, h, 2, 4, 7, 14)

blueberries, Maple syrup

Double chocolAte broWnie (V, h, 4, 7, 10)

Vanilla cream

our entire children’s menu is made with organic/free range produce.


+44 (0) 20 3693 3888 | [email protected]

plattersmenu

SandwicH PlatteRS (2, 4, 7,)

Selection of WrApS

gourmet mini rollS

clASSic Afternoon teA finger SAnDWicheS

gf and h selection available on request

cruDitéS plAtter (V, Vg, gF, h, 1, 4, 12, 14)

Selection of crudités to include; baby carrots, baby corn, Sugar Snaps, asparagus, breakfast radishes, cucumber, celery hearts, Sweet cherry tomatoes, Selection of homemade dips

fruit plAtter (V, Vg, gF, h,)

Selection of Fresh cut Fruits

Anti pASto plAtter (V, gF, h, 7, 14)

Selection of Marinated olives, baby Mozzarella, artichoke hearts, Sun blushed tomatoes, grilled peppers

continentAl breAKfASt plAtter (2, 7, 14)

Selection of breakfast cheese, cured Salami, cherry tomatoes on-the-Vine, cornichons, caper berries

colD cutS plAtter (h, 9)

roast beef, turkey, lamb, grilled chicken, dill pickles, pickled onions, Mustard

chArcuterie plAtter (gF, 9, 14)

(pork or non-pork option (h)) Selection of cured and air-dried Meats (non-pork selection includes beef, lamb, Venison and duck), cornichons, pickled baby Vegetables, Marinated olives, char grilled baby artichokes, rolled grilled courgette, tomato Fondue

SeAfooD plAtter (h, gF, 3, 4, 8, 9, 14)

lobster, Mediterranean prawns, crab claws, green lip Mussels, Marinated Squid, lemon Wrapped in Muslin, chili and lime aioli Fresh cocktail Sauce, lemon Mayonnaise

SmoKeD SAlmon plAtter (h, 2, 4, 5, 7, 14)

hand carved Severn & Wye Smoked Salmon Served with pickled cucumber, dill Salad, crème Fraîche, caper berries, cracked pepper, lemon Wrapped in Muslin, blini

SmoKeD fiSh plAtter (h, 1, 2, 5, 14)

Selection of hot Smoked Salmon, eel, halibut, trout, Mackerel, horseradish crème Fraîche, dark rye bread, celeriac remoulade, pickled Shallots and gherkins

SuShi plAtter – by SumoSAn (3, 5, 12, 13, 14)

a Selection of Market Fresh Fish, Vegetable Sushi, Sashimi. Sushi and Sashimi platters are served with pickled ginger, Wasabi, Soy Sauce fArmhouSe cheeSe plAtter (V, h, 1, 2, 4, 7, 10, 12, 14)

Selection of Farmhouse cheeses, home Made chutneys, black and green grapes, celery hearts, Sea Salt, Seeded crackers

Afternoon teA cAKe plAtter (V, h, 2, 4, 7, 10, 14)

our home-made Mini cake platters, like all our cuisine, are made by our talented pastry chefs, and include a varied selection of mouth-watering Mini tarts and cakes

All of our platters have been designed with sharing in mind, on large or small aircraft, with or without flight attendants. each platter is for either two or four people but on special request we can make the platters for any number of people.


+44 (0) 20 3693 3888 | [email protected]

breaKfast menu

BReaKFaSt BeVeRaGeS

FReSHly SqUeeZed JUiceSWe offer a large selection of freshly squeezed juices that come in either 500ml or 1ltr bottles and have no added sugar or preservatives including, but not limited to:

mAngoorAngelemonpineAppleWAtermelonStrAWberrygrApefruit

milK

freSh Whole (7)

Semi-SKimmeD (7)

SKimmeD (7)

lActoSe-freeorgAnic (7)

SoyA milK (13)

AlmonD milK (10)

teaS & coFFeea selection of Fine english and international teas, including herbal and Fruit teas

a selection of freshly brewed coffee from around the world

BReaKFaSt PlatteRS

SeVern & Wye SmoKeD SAlmon (2, 4, 5, 7, 14)

Served classically with crème Fraîche, chopped capers, Shallots, parsley, egg and with a lemon Wrapped in Muslin

Selection of breAKfASt cooKeD & cureD meAtS (2, 14)

Salami, cured ham, ham, turkey (non-pork version available) Selection of breAKfASt cheeSeS (V, 7, 14) gruyère, cheddar, edam, Smoked rosewood

34 35(V) Vegetarian (Vg) Vegan (gf) gluten free (h) halal. please refer to Allergen Key.

+44 (0) 20 3693 3888 | [email protected](V) Vegetarian (Vg) Vegan (gf) gluten free (h) halal. please refer to Allergen Key.

+44 (0) 20 3693 3888 | [email protected]

cold BReaKFaSt Selection

mixeD mini pAStrieS (V, h, 2, 4, 7, 10, 13)

lArge croiSSAnt (V, h, 2, 4, 7)

pAin Au chocolAte (V, h, 2, 4, 7)

pAin Au rAiSin (V, h, 2, 4, 7, 14)

preSerVeD jAm, honey potS (V, Vg, gF, h, 14)

butter portion (V, gF, h, 7)

greeK yoghurt (V, gF, h, 7)

ASSorteD fruit yoghurt (V, gF, h, 7) in a Kilner Jar or original packaging

milK (1ltr) (V, gF, h, 7)

SliceD fruit per 100g (V, Vg, gF, h)

berrieS per 100g (V, Vg, gF, h)

orgAnic porriDge (V, gF, h, 7, 14)

Jam or honey

bAgelS, breAD, breAD rollS (V, h, 2, 4, 7)

on Air Dining homemADe orgAnic mAple glAzeD grAnolA (V, h, 2, 7, 10)

Vanilla Yoghurt, blueberries

SeVern & Wye SmoKeD SAlmon (h, 2, 4, 5, 7, 14)

buckwheat blini with Sour cream, lemon Wrapped in Muslin Selection of cooKeD AnD cureD meAtS, fArmhouSe cheeSeS (2, 7, 14)

AmericAn fluffy pAncAKeS (V, h, 2, 4, 7, 14)

blueberries, Maple Syrup

Hot BReaKFaSt Selection free rAnge eggS (V, gF, h, 4)

boiled, poached or Scrambled (7)

omeletteS (V, gF, h, 4, 7)

plain or egg White

choose a selection from any of these fillings:

cheeSe (V, gF, h, 7)

hAm (gF, h, 14)

onion (V, Vg, gF, h)

muShroom (V, Vg, gF, h)

pepperS (V, Vg, gF, h)

SAuSAgeS:chicKen (gF, h, 7, 14)

beef (gF, h, 7, 14)

cumberlAnD (7, 14)

VegetAriAn (Vg, h, 7, 14)

bAcK bAcon (14)

criSp StreAKy bAcon (14)

criSpy potAto roSti (V, h, 7)

SWeet potAto hASh (V, h, 7)

red pepper, Spring onion

grilleD portobello muShroom (V, h, 7)

grilleD tomAtoeS (V, h)

hASh broWnS (V, h, 14)

bAKeD beAnS (V, h, 14)


+44 (0) 20 3693 3888 | [email protected]

WinecHamPaGne

non VintaGe

louiS roeDerer, brut premier- canapés

pol roger, réSerVe, brut- Seaweed Wrapped cured Salmon

VintaGe

louiS roeDerer, criStAl, brut 2006 - Smoked Salmon platter

Dom pérignon 2002- profiteroles filled with caramelised White

chocolate

PReStiGe cUVée

Krug grAnDe cuVée, brut (nV)- beluga caviar

pol roger Sir WinSton churchill 2002- tsar nikolaj balik Smoked Salmon

SAlon le meSnil, blAnc De blAncS 2002- lobster linguine

RoSé

billecArt-SAlmon, brut roSé (nV)- pan roasted Salmon

billecArt-SAlmon, cuVée eliSAbeth SAlmon, roSé, brut 2002- butter poached chicken and lobster

Dom ruinArt roSé 1996- Mushroom risotto

enGliSH SPaRKlinG wine

guSbourne roSé, Kent 2010- Fillet of Sea bass

nyetimber blAnc De blAncS, WeSt SuSSex 2007- Wagyu beef

nyetimber, tillington Single VineyArD, SpArKling, SuSSex 2009- Selection of our hot and cold canapés

wHite wine

pouilly-fumé, DomAine DeSchAmpS 2008 - heritage tomato and buffalo Mozzarella Salad

DomAine WilliAm fèVre, chAbliS 2011- Seared Yellow Fin tuna niçoise

puligny montrAchet, leS chAlumeAux 1er cru, mAiSon roche De bellene 2009- classic dover Sole Meuniere

coS D’eStournel, SAuVignon blAnc 2011- Spinach and ricotta ravioli

hermitAge blAnc, DomAine jeAn-louiS chAVe, rhône 1998- blackened Miso cod

cerVAro DellA SAlA, chArDonnAy 2010- Sea bass (or any Fish)

3938 +44 (0) 20 3693 3888 | [email protected]+44 (0) 20 3693 3888 | [email protected]

Red wine

châteAu AuSone, St emilion 1998- classic cheese board

hermitAge lA chApelle, jAboulet 1997- beef bourguignon

châteAu cheVAl blAnc, St emilion 1999- Fillet of beef

châteAu mouton rothSchilD, pAuillAc 1999- Majoram scented rack of lamb

châteAu lAtour 2001- 12-hour Slow cooked lamb Shank

châteAu gruAuD lAroSe 2001- classic Shepherd’s pie

DomAine Du cloS De tArt, pinot noir 2002- daube of beef

riDge monte bello 2007 - corn Fed norfolk chicken (slightly chill the wine)

deSSeRt wine

berry broS. & ruDD toKAji ASzú, 5 puttonyoS, toKAji oremuS 2008

châteAu D’yquem, SAuterneS 1er cru Supérieur 1997 (hAlf bottle)

châteAu D’yquem, SAuterneS 1er cru Supérieur 2004

PoRt

grAhAm’S 40 yeAr olD tAWny port

tAylor’S 1985 VintAge port

please be aware that some of the bottles are subject to availability and may need to be ordered in advance and some wines by the case. if so, we would be happy to store extra bottles in our cellar for future use.

SPiRitS & wHiSKyS

We have paired with the largest suppliers of fine and rare spirits and Whisky that can be found in the united Kingdom. Whether you want russian Standard Vodka, england’s own chase Vodka, Jefferson’s 21 Year old bourbon, remy Martin louis xiii or a 50 Year old Macallan we are confident that we shall be able to source it for you ready for your flight.

please ask our concierge team for further details.

operAting hourS

We deliver 24 hours, 7 days a week.

our inflight team are available to take orders

from 8am to midnight.

Should you require urgent assistance then

our 24 hour kitchen is on hand to offer a

limited menu selection.

please call our out of hours duty manager,

who will take your call and go through all

options available on: +44 (0) 20 3693 3888.

cAncellAtion policy

on air dining truly understand the

unpredictable nature of private business

aviation. We are always evaluating our

procedures to accommodate for changes

right up to point of dispatch. if you find you

no longer require your catering order or

would like to delay, then the inflight team

will always work with you to minimise any

cost that will be incurred.

12- 24 hourS cAncellAtion

Should cancellation occur between 12-24hrs

we are confident charges will be minimal.

We will endeavour to prevent any charges

as much as possible, but please note that

certain charges may apply with regard to

time of cancellation, specific menu and

certain concierge requests.

12 hourS or leSS

on air dining has the right to charge the full

rate for any cancellations made with less

than 12 hours notice. however we will work

closely with you to try and reduce charges

where possible.

conceived by our partner in the inflight world,

on air interiors was born to perfect the world’s

leading inflight dining experince by bringing

together the complete ambiance of the aircraft

cabin interior. our innovative approach to

customer service and partnerships with key

brands allows us to match our product to

the needs of the client and most importantly

deliver a bespoke package for their individual

requirements.

on air interiors has partnered with Kevin

glancy and Jonathan Fawcett who have

forged a reputation for sourcing the most

exquisite porcelain, crystal, silver, linens,

towels and accessories for the world’s finest

yachts, private residences and aircraft. their

unparalleled experience, unique design

portfolio, and fully bespoke service set them

apart as the clear forerunner in their field.

From their partnerships with the world’s

leading brands and artisan craftsmen, to their

unmatched levels of expertise and service,

every aspect of their brand ethos is informed

by their central maxim of ‘uncompromising

passion’.

as a luxury brand, on air interiors has an

enviable position within the marketplace

as being able to also provide unique and

innovative solutions to projects. When working

with us on these projects, customers benefit

from a streamlined process that can enable

them to meet their objectives more easily,

whilst still maintaining luxurious and high-end

specifications.

We have strategic partnerships with design

companies, who are all at the forefront in

renovation and new build projects in the united

Kingdom, ensuring our customers continue

to experience the same exceptional service

that they have come to expect from the on air

group. We can therefore facilitate a complete

interior design and build service, all from one

contact within our showroom.

on Air interiors was created out of a commitment to provide our customers with only the very best in luxurious and unique design.

+44 (0) 20 3693 3888 | [email protected]

+44 (0) 20 3693 3888 | [email protected]

www.onairdining.com www.onairinteriors.com

to find out more about us or to schedule a visit please contact us

StanSted Farnborough

welcome to the on air dining menu - inflight catering and ...€¦ · kitchen, inflight and the...

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