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Catering Services 2017-03-23T00:08:45+00:00

Catering Services

Air Center One Catering Service menus prepared by our specialist gourmet chef

Phone: (+64 9) 275 7167

Fax: (+64 9) 275 7185

VHF: 131.7 mHz

EMAIL

Air Center One offers an exquisite In-flight Catering Services prepared by our specialist gourmet chef

Gourmet catering is an important part of our service. However each customer’s tastes are different and so your catering order will be tailored to exactly meet your needs. You can select from a variety of breakfast items, appetizers, lunch and dinner selections, salads, dessert and other speciality items.

In order to provide you with the best of gourmet catering we require a minimum of 48 hrs notice for all your catering orders. Surcharges apply for short notice catering orders.

Regardless of whether you require 5 star dining experience or simple cafe style catering we can cater to your individual tastes.

The following are a selection of dinner menus prepared by our specialist gourmet chef using fresh local ingredients delivered to your aircraft and packaged for ease of preparation and presentation from aircraft galleys.

Air Center One Catering Service menus prepared by our specialist gourmet chef

Sample Breakfast Menu

Homemade Organic Meyer Lemon Ricotta
With vanilla poached seasonal fruits, fresh berries and toasted Panettone

Paleo Granola
Our very own blend of toasted seeds, nuts and dried organic fruits
Served with your choice of milks or yoghurts

Organic Apple and Quinoa Bircher Muesli
Served with poached seasonal fruit

Black and Blue Yoghurt Fru Fru
Blueberries and blackberries, vanilla buffalo yogurt, Manuka honey and toasted almonds

The Greek Yoghurt Pot
Greek vanilla yogurt and muesli topping with mixed seasonal berries

Mini Manuka Smoked Salmon Bagels
Served with cream cheese, capers and pesto

Mini wood-fired Beetroot and Avocado Bagels
Served with cashew cream cheese and fresh rocket

Euro Eggs Benedict
Poached egg and brie on a traditional croissant, served with homemade hollandaise sauce
*Please note poached eggs will need to be cooked in flight.

Portabella and Swiss Brown Mushrooms with Kale
With thyme, lemon and crème fraiche served on toasted light rye

The Green Goddess
Smashed avocado and baby pea on toast, topped with goat’s cheese feta, fresh tomato and rocket

Beef Hash Skillet
Beer braised corned beef, Agria potatoes, onions, spinach and parsley with a hint of chilli, cumin and lemon

Our Rarebit Twist
A blend of cheddar cheese, Dijon mustard and white wine on toasted ciabatta bread – grilled until golden and served with onion jam, bacon and roast vine ripe tomato.

Organic Smoothie Collection

Hawaiian kitchen-sink smoothie
Pineapple, blueberry and strawberries, with coconut milk and yogurt, sweetened with agave.

Peaceful berry morning smoothie
Mixed berries yogurt and cranberry

Wake-up shake-me-up
Black tea, rice milk, orange, melon, banana and strawberry

Sample Lunch Menu and Sharing Plates

Lunch Menu One:

To Start
Homemade guacamole and Moroccan eggplant dip with a Crudités plate, celery, capsicum, cucumber, celery, baby carrots, and snow peas and Tortilla Chips

Main
Chargrilled corn fed Free Range chicken with a super food salad of Broccoli , peas, quinoa, alfalfa, avocado, cucumber, and feta, topped with fresh Italian parsley, mint, toasted sesame, flax and sunflower seeds, with an olive oil, and fresh lemon juice and garlic dressing

Crayfish Caesar Salad – coz Lettuce, avocado, steamed gourmet potatoes, grapes, and hearts of palm ciabatta croutons with homemade vodka Thousand Island dressing

Dessert
White chocolate – NZ Limoncello and raspberry Tiramisu

Lunch Menu Two

Entree
Modern Caprese salad -Homemade mozzarella, confit mix colour and fresh cherry tomatoes, Olive powder, black garlic puree, fresh basil, fig Vincotto drops

Indo-Thai mango and coconut bhel this is an explosion of colour, flavour and a wonderful mix of a popular Indian street food with beautiful Thai flavourings

Main
Miso-ginger glazed salmon salad, Micro greens, bean sprouts, coriander, cucumber, snow peas, nah Jim dressing

Yellow fin Tuna Nicoise Seared tuna loin, artichokes, green beans, chick peas, tomato petals, gourmet potato & Kalamata olive salad with a cinnamon and pomegranate dressing.

Dessert
Elderflower Crème Fraîche Tart with Verjuice Strawberries

Sharing Plates

New Zealand’s Best Tasting Board
A selection of the best New Zealand cheeses – Ferndale 5-year cheddar and Puhoi’s distinction blue, glazed freedom farm ham, slices of country terrine, crusty bread, piccalilli, baby pickled onions, celery sticks, coz wedge, sun blush tomatoes, green apple

Rosemary lamb cutlet lollipops
With quinoa Tabbouleh, smoked eggplant puree, buffalo yogurt and rocket salad

Hot Smoked Salmon salad
With freekeh, cucumber, grated beetroot, watercress, dill, orange, and radish served
with a horseradish and crème fraiche dressing

Antipasto platter
Mixture of cured meats, hams, Crudités, Salmon, local cheese, olives, sweet garlic, gherkins, sundried tomatoes, dips, bread sticks, and Herbed Pita crisps

Mixed Spanish Paella
Juicy free range chicken thighs, smoky chorizo and tiger prawns with tender rice

Sample Dinner Menus

Dinner Menu One:

Canapes
Baked polenta round with babaganosh, slow roast cherry tomato and goats cheese feta

Cumin watermelon with halloumi, mint and fig Vincotto

Buckwheat blini with house smoked Akaroa salmon, herb and horseradish crème fraiche

BBQ sliced New Zealand Lamb, mint and cucumber rolls with hazelnut dukkha and yogurt

Entrée
Salad of grilled peaches, Kikorangi blue cheese and prosciutto matched with wild rocket, micro herbs, toasted hazelnuts and New Zealand lavosh pieces. Brought together with a truffle shallot vinaigrette

Wild and foraged – Wild fennel and citrus cured Akaroa salmon, foraged chickweed and yarrow with pickled baby beets, lemon puree and olive oil- toasted rye

Mains
Fillet of Hapuka on a bed of brunoise courgettes, red pepper, shallots and fennel, sealed and baked in paper, finished with a tomato and crayfish sauce – jersey benne potatoes and broccolini

Herb encrusted South Island Alpine origin merino Lamb rack with Pomme fume, seasonal vegetables and a wild cherry jus

Desserts
Fresh Lemon Tart with hung honeyed vanilla Buffalo yogurt and fresh raspberries

Dark chocolate and almond torte (gluten free) – Served with macerated berries, berry sauce, Amaretto crème fraiche, pumpkin and chocolate dust and praline

Dinner Menu Two

To Start
Antipasto Platter – A platter of cured meats, Italian prosciutto, New Zealand cured chorizo and salami, Duck liver mousse, Marinated buffalo mozzarella with lemon oil and basil, Mas Portell sweet garlic, Mixed olives, sous vide balsamic tomatoes, cornichons, hot smoked salmon and grilled ciabatta

Salad Entree
Oolong tea smoked duck breast, with roast pear, wild rocket, witlof and micro green salad, potato crisps- miren and walnut emulsion

New Zealand Goats cheese, with a salad of 3 tastes of strawberry – macerated chardonnay, fresh and crisp with micro rocket, Pancetta- toasted walnut croutons and strawberry gastrique

Main
John Dory Fillet – With a carrot and ginger puree, garlic herbed prawns, steamed buttered broccoli, cauliflower florets, crisp potatoes and Noily Prat Sauce

Sous vide wild venison loin, crusted with kawakawa, garlic and kale colcannon, caramelised celeriac, baby seasonal baby vegetables and wild berry jus

Dessert
Assortment of Petit fours – Choux Praline, Apricot Miel Square, Morello Cherry Tartlet Verbena, Scented Pear Tartlet, Chocolate Éclair, Lemon Tartlet, Milk Chocolate Succès Croquant, Cheese Cake and Raspberry Tartlet and Passionfruit and Coconut Shell.

Catering and Menus supplied by Free Range Chef.

Visit their website for more information:
http://www.freerangechef.co.nz/

Quick Contact

Phone: (+64 9) 275 7167
Fax: (+64 9) 275 7185
VHF: 131.7 mHz

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QUICK CONTACT

Phone: (+64 9) 275 7167

Fax: (+64 9) 275 7185

VHF: 131.7 mHz

EMAIL