Culinary maestro Pino Lavarra has designed a delicious menu for Cathay Pacific, with an inventive approach, while staying true to the rustic Italian flavours he is known for.
• Octopus terrine, lemon, and parsley salad, which will delight passengers with an interesting contrast of temperature and texture between the terrine and the seared octopus layered on top.
• Beef short ribs, tomato Pizzaiola sauce, and eggplant. Succulent and tender, the short ribs are paired with palate-pleasing herbed tomato sauce and mashed potato.
• Lobster, almonds, romaine and pink pepper dressing, which features imported tomatoes from Europe, with the dressing created specially by Chef Pino, adding considerable flavour to the salad.
Cathay Pacific Head of Catering, Aaron Claxton said: “We are committed to providing an exceptional ‘Life Well Travelled’ experience from the very moment our passengers book their flights with us, right through to their destination and beyond. We are, therefore, delighted to be partnering with The Ritz-Carlton, Hong Kong and their Michelin-starred restaurant Tosca to bring modern interpretations of classic Italian dishes onto our aircrafts.”
Chef Pino added that: “In the sky, there are no limits to your imagination. When working with Cathay Pacific, I was particularly intrigued by the concept of creating intense flavour pairings that can offset the effect that flying at high altitude can have on the sensitivity of our taste buds.”
