In-Flight Dining
a table setat altitude.
Menus composed by acclaimed kitchens at every departure city — sourced the morning of your flight, plated by your crew, served on your time.
The Philosophy
dining,
unhurried.
The cabin is a private dining room. We treat it with the same reverence as the finest tables on the ground.
Sourced that morning
Every menu is prepared hours before wheels-up by partner restaurants and private chefs local to your departure.
Composed for altitude
Seasoning and texture are calibrated for the cabin, where taste perception shifts by nearly a third.
Every preference kept
Allergies, dietary rituals and favourite vintages live on your manifest — never asked twice.
The Standard
measured in hours, not days.
Partner kitchens worldwide
Maximum time from pass to cabin
Michelin stars across our chefs
Preferences carried flight to flight
The Kitchen
Prepared by hand, hours before departure.
Signature Menus
the menus.
Bespoke menus available on request
Morning Departure
Viennoiserie · cultured butter · soft-scrambled eggs with Oscietra · pressed juices
The Tasting
Hamachi crudo · wagyu tataki · seasonal garden course · petits fours
Evening Service
Champagne & canapés · dover sole meunière · aged cheeses · grand cru pairing
Provenance
known by origin.
Day-boat fish
Line-caught and landed the morning of departure, from coastal suppliers we know by name.
Oscietra & Kaluga
Sustainably farmed caviar, kept at a constant two degrees from supplier to cabin.
The cellar
Grand cru Champagne and Burgundy, chosen by our sommelier and decanted before boarding.