Cathay Pacific to serve Mandarin Oriental Hotel menu

Until October 31, carte blanche will be given to Uwe Opocensky from Mandarin Oriental, Hong Kong.

First class passengers traveling to London will be able to try foie gras terrine, truffles, organic chicken and beef accompanied by crabmeat and caviar.

Dean Yasharian from Bar Boulud of London’s Mandarin Oriental Hyde Park will then take over until December 31.

He will offer the privileged passengers, between London and Hong Kong, duck liver, British beef slowly braised in a red wine sauce accompanied by mashed parsnips, and sole fillets with lemon and grenobloise sauce.