In the world of private aviation,
every detail matters.
In-flight dining should be no exception.

With mixed berries, wildflower honey and Chantilly cream.

Oscietra or Beluga Siberian caviar with crème fraîche, boiled egg, shallot, capers and chives.

With almond milk, cherry compote, mixed berries, honey-roasted granola and dark chocolate shavings.

Pork sausage, smoked streaky bacon, grilled field mushroom, vine cherry tomatoes, potato rösti, and your choice of egg.

With peanut, sesame and chili rayu, feta and micro coriander.

Spicy pork sausage, black beans, crispy pork belly, slow-roasted tomatoes, sweet plantain and Cuban toast.

Herbed and seasoned with black pepper, or spicy pork variation.

Sliced marmalade-roasted ham, English muffin, poached egg, hollandaise.

London oak-smoked salmon, English muffin, poached egg, hollandaise.

With confit garlic and herb butter.

Served with streaky bacon and maple syrup.

A selection of warm, freshly baked breads served with cultured butter.

Organic free-range, cooked to your liking.

Stone-ground grits topped with savory sausage, slow-roasted tomatoes, poached egg and fresh herbs.

Topped with fresh raspberry, lemon curd and mint.

Oak-smoked salmon on toasted bagel, capers, lemon, chive cream cheese and dill.

A classic omelette made with farm-fresh free-range eggs.

Your choice of cereal or muesli, served with cold milk.

Soft-poached free-range eggs, prepared to order.

Crisp golden potato rösti.

Softly scrambled free-range eggs.

Cooked spicy tomato, fresh coriander and feta, served with grilled toast.

Freshly sliced seasonal and exotic fruit with mixed berries.

Streaky smoked bacon, oven-crisped to perfection.

Light, airy three-egg omelette, free-range.

With salted butter and house preserves.

Three-egg omelette with shaved Périgord black truffle.

Soft scrambled eggs with shaved Périgord black truffle.

A choice of croissant with butter and jam.

Vine cherry tomatoes roasted in olive oil and balsamic.

Natural yogurt with house cherry compote.

A selection of cured artisan meats and glazed ham.

Organic natural yogurt, with seasonal compote, almond and honey granola, and fresh fruit.

Slices of oak smoked salmon.

A choice of raspberry jam, Florida orange marmalade, and salted butter.

Ask for the full list of ingredients. Priced per item added.

A curated selection of exceptional cheeses, served with dried apricot, walnuts, sweet grapes and a jar of Italian white truffle honey.

Sliced ham, parma ham, salami, coppa, and vine cherry tomatoes — an artfully composed board.

Showcasing a delightful assortment of fresh, ripe fruits and berries.

A selection of seasonal sandwiches.

A selection of small dishes including vine leaves filled with rice tomato and parsley, traditional breads, kabees, olives, tabbouleh, spinach fatayer, creamy hoummos, and smoky baba ghanouj.

Freshly prepared sushi delights including the delicate flavors of sashimi, nigiri, and uramaki rolls. Accompanied by pickled ginger, wasabi and soy sauce for dipping.

Succulent lobster meat mixed with creamy mayo and celery, complemented by crisp baby gem lettuce, pickled cucumber, smoked paprika, and fresh spring onions served in a toasted brioche bun, with a side of Tabasco and fresh lime.

Paired with a selection of handmade crackers, fig chutney, our own pickles and mixed Italian olives.

A delightful assortment of treats — spicy plantain chips, hand-cooked crisps, roasted and salted almonds, organic peanut butter cups, and double salted caramel popcorn. Enough for 4 pax.

An assortment of handmade desserts from Antonio Bachour, winner of Best Pastry Chef in the World, served with fresh fruits and berries.

Preserved lemon emulsion and puffed black rice cracker.

Chive cream cheese, blini and dill pickle jelly.

Medjool date, candied walnut and candied kumquat.

Balsamic pearls and lemon thyme.

Hand-made with chimichurri dipping sauce.

Baked to order on board with caramelized onion relish, lemon thyme and young leaves.

Rolled in burnt onion ash, with rocket, horseradish cream, crispy capers, shaved Parmesan and pickled onion.

Sweet potato, corn kernels, fresh cilantro, leche de tigre, plantain chips and aji.

With grilled Comté sourdough crouton.

Yuzu ponzu, fingerling lime, red chilli, preserved lemon, fried nori.

Tartar sauce and young leaf salad.

With a parmesan twist.

With melted cheddar cheese.

With house hummus.

Grilled chicken breast with slices of aged red Leicester, smoked onion mayonnaise, semi-dried tomato relish and baby gem lettuce.

With cream cheese and chive sweet cucumber chutney, and crisp baby gem lettuce.

Dressed in wild rocket and almond pesto with feta cheese, fresh spinach, and finished with a red pepper and slow-cooked tomato spread.

Succulent lobster meat mixed with mayonnaise and celery, complemented by crisp baby gem lettuce, pickled cucumber, smoked paprika, and fresh spring onions in a toasted brioche bun, with Tabasco and fresh lime.

Whole grain mustard, pickled cucumber, crisp lettuce, and kewpie mayonnaise.

Roasted pork loin, sliced ham, emmental cheese, whole grain mustard, and pickles, served in Cuban bread.

Grilled peaches, rocket pesto, barrel-aged raspberry balsamic.

Baby gem, 24-month Parmesan, chicken skin, parma ham crisps, soft-boiled quail's eggs, classic Caesar.

Feta, cucumber, red onion, cherry tomatoes, oregano-infused olive oil.

Baby gem, celery, green apple, creamy Greek yogurt dressing, caramelized walnuts, Harrogate blue.

Grilled prawns, spicy Marie Rose, chopped iceberg, cucumber salsa, charred lemon and spring onion.

Black rice, edamame, pickled red cabbage, mango, red chilli, shaved carrot, cucumber, ponzu, sesame, grilled lime. Choice of salmon, tuna or tofu.

Crunchy nuts and seeds, sprouting broccoli, quinoa, edamame, pomegranate and yuzu ponzu.

Seared tuna, green beans, Italian olives, confit tomatoes, new potatoes, soft-boiled egg, mustard vinaigrette.

With green kale, crunchy toasted nuts and seeds, sprouting broccoli, edamame beans, feta cheese, and fresh sprouts, finished with a pomegranate and ponzu dressing.

Hand-formed ravioli with preserved lemon and dill cream.

Twelve-hour braised beef shin ragu, 24-month Parmesan, flat-leaf parsley.

Tomato sauce, toasted pine nuts, 24-month Parmesan and fresh micro basil.

Triple-cream brie, confit potato and black truffle in golden pastry; grilled crispy leek and celeriac cream.

Caper, parsley and lemon beurre noisette, sautéed ratte potatoes, seasonal greens.

Smoked bone marrow butter, rosemary fries, chimichurri and watercress salad.

Celeriac fondant, king oyster mushroom, grilled cabbage, chicken thyme jus.

Grilled sweetcorn, pickled white onion, parmesan polenta cake, mushroom sauce.

Au poivre sauce, potato terrine, onion purée and seasonal greens.

Slow-roasted pork loin with maple-glazed ham, Emmental, whole grain mustard and dill pickle relish.

Parsnip purée, golden raisins, spring onion and verjus beurre blanc.

Maine lobster tail and claw, Cape Cod clams, oysters, Key West shrimp, stone crab claws, lobster butter, lemon aioli, cocktail sauce.

Aged cheddar, burger sauce, vine tomato, butterhead, dill pickles, onion rings on toasted brioche with skin-on fries.

Dressed with feta, parsley, soy, maple syrup and lime.

Cherry tomatoes, cucumber, red onion, olive oil and raspberry balsamic vinaigrette.

Whipped potato with salted butter and double cream, lemon-herb finish.

Dressed in lemon and parsley butter.

Seasoned skin-on fries with truffle aioli.

Aged cheddar sauce with black truffle and toasted panko crust.

With fresh peas and skin-on fries.

With sprouting broccoli and skin-on fries.

With house salad or fries, chopped pickles and crispy onions.

Cheddar cheese sauce with panko crust.

Served with a choice of ice cream.

With raspberry coulis, fresh fruit and vanilla ice cream.

With warm chocolate sauce.

Served with tartar sauce and salad leaves.

A choice of assorted ice cream flavors.

Encased in puff pastry with salted caramel sauce, served with Madagascan vanilla ice cream.

Exceptional cheeses with handmade crackers, fig chutney, white truffle honey, caramelized walnuts and sweet seedless grapes.

A seasonally rotating dessert from World's Best Pastry Chef Antonio Bachour.

Layers of whipped mascarpone, espresso-soaked sponge, Bailey's Irish Cream and dark chocolate shavings.

Dusted with cinnamon sugar, filled with whipped passion fruit mousse, sour cherry compote and roasted pistachios.

A choice of assorted artisan ice cream flavors.

Florida classic, with sweetened whipped cream.

Infused with Vermont maple, cinnamon and nutmeg, served with golden berries and marigold petals.

Caramelized hazelnut crumb, seasonal fruit purée, Madagascan vanilla ice cream.