Few New Zealand chefs are as synonymous with innovation and refined dining as Sid Sahrawat. The acclaimed chef, who counts Cassia, Kol, Anise and The French Cafe as eateries in his oeuvre, is now taking his culinary prowess to new heights, embarking on an exclusive partnership with Singapore Airlines.
As part of the airline’s esteemed Guest Chef programme, Sid will craft four seasonal menus for First Class and Business Class passengers departing from Auckland and Christchurch, starting on the first of March. The collaboration promises an elevated take on in-flight dining, celebrating premium New Zealand produce with Sid’s signature creative touch.
Flyers can expect a sophisticated experience deeply rooted in quintessentially Kiwi cuisine,
focusing on provenance and local produce, with dishes that highlight local ingredients while weaving in Sid’s Indian heritage.
His first menu — which we had the pleasure of previewing and can confidently say is exceptional — features indulgent selections such as poached crayfish with corn and spring onion hash, a rich Canterbury lamb rack with roasted kūmara and korma sauce, and a delicate classic pavlova with salt baked pineapple. These dishes, alongside Singapore Airlines’ renowned wine selection, are set to redefine the in-flight dining experience, further elevating the airline’s already world-class hospitality.
“I’m thrilled to partner with Singapore Airlines on this exciting culinary collaboration,” says Sid. “I’m looking forward to passengers experiencing a taste of our restaurants in the air, and want it to be the best in-flight meal they’ve ever had — taking that last bite of Aotearoa as a memory with them on their journey.”
With Singapore Airlines’ unwavering commitment to culinary excellence and Sid’s visionary approach, this collaboration will see New Zealand’s finest flavours take flight — delivering a world-class dining experience at 30,000 feet.
