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
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
Black tea, rice milk, orange, melon, banana and strawberry
Sample Lunch Menu and Sharing Plates
Lunch Menu One:
Homemade guacamole and Moroccan eggplant dip with a Crudités plate, celery, capsicum, cucumber, celery, baby carrots, and snow peas and Tortilla Chips
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
White chocolate – NZ Limoncello and raspberry Tiramisu
Lunch Menu Two
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
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.
Elderflower Crème Fraîche Tart with Verjuice Strawberries
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
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:
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
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
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
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
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
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
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
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.
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