OREANDA-NEWS. May 15, 2014. Hong Kong’s home carrier Cathay Pacific Airways has joined hands with Tosca, the fine-dining Italian restaurant at The Ritz-Carlton, Hong Kong, to launch an exciting inflight menu promotion.

From 1 May to 31 July 2014, the promotional menu will be served to passengers in First Class and Business Class onboard selected long-haul and regional Cathay Pacific flights departing from Hong Kong.

Cathay Pacific General Manager Inflight Services James Ginns said: “We are committed to providing the best inflight experience to our passengers and the food we serve on our aircraft is an integral part of that experience. Being creative with our menus gives us an opportunity to bring different tastes of the world to our passengers.

“We are delighted to be working with The Ritz-Carlton, Hong Kong and their Michelin-starred restaurant Tosca to bring modern interpretations of classic Italian dishes onto our flights. The partnership with the Ritz-Carlton optimises our menu options in providing quality cuisine that matches the high expectations of our passengers.”

Tosca’s Michelin-starred Chef, Pino Lavarra, has designed a delicious menu for the airline comprising starters, pastas, entrées 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’duja 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.

Chef Pino said: “In the sky, there are no limits to your imagination. When working with Cathay Pacific, I was particularly intrigued by the approach of creating intense flavour pairings that can offset the impact flying at high altitude has on the sensitivity of our taste buds. I therefore crafted a special menu that combines a set of interesting dishes and flavours which I hope will enliven the gustatory senses of passengers, enabling them to enjoy something that’s uniquely delicious in the open skies.”