Delta Air Lines has enlisted award-winning chef Michael Chiarello, owner of Californian restaurant Bottega, to upgrade the meals on its daily Sydney-Los Angeles flights, which will include a pronounced Australian influence.
From this weekend, travellers in the Delta One business class cabin will be treated to the new menu which will include local king prawns and barramundi as mains, followed by Serendipity ice cream and Aussie cheeses.
From June 1, economy passengers will be able to choose between three mains, including two hot and one cold meal option, while the mid-flight sandwiches will be replaced by pizza and TimTams, with two hot meals on the breakfast menu prior to arrival at LAX.
"Introducing menus from renowned chefs and offering Australian food brands are part of our efforts to improve customer experience in the flight, as well as to be a choice of Australian customers" said Vinay Dube, Delta's Senior Vice President for the Asia-Pacific region.
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David Flynn is the Editor-in-Chief of Executive Traveller and a bit of a travel tragic with a weakness for good coffee, shopping and lychee martinis.
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