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Singapore Airlines and the two-star Michelin restaurant AOC are continuing their successful collaboration with the launch of a new spring menu in March. We recently had the chance to preview the menu at the airport – here’s what we thought and what awaits passengers flying in Business Class.

This partnership reflects a shared commitment to exceptional guest experiences, culinary excellence, and elevated in-flight dining. The introduction of AOC’s first menu for Singapore Airlines last summer set new standards for in-flight dining, and the spring menu looks set to continue this trend.

Menu 2.0: A Spring Feast

The new menu, designed by Søren Selin of AOC, has been carefully crafted to translate Michelin-starred dining into a high-altitude experience. Adapting dishes for reheating and serving at 11 kilometres above ground is no small feat, and Gate Gourmet, the catering team responsible for execution, plays a crucial role in bringing these creations to life.

From 1 March, passengers can enjoy the following seasonal dishes:

• Starter: Scallop with cabbage, horseradish, and dill
• Main Course: Lamb with lettuce, morel sauce, and spring herbs

During the menu preview, InsideFlyer had the opportunity to provide feedback to Søren Selin and Gate Gourmet’s Executive Chef, Casper Vedel. One suggestion was to remove the fat layer from the lamb to make it easier to cut, and to slice the lettuce lengthwise for better presentation.

A Commitment to Excellence

Jagdish Bhojwani, General Manager of Singapore Airlines in the Nordics, commented on the collaboration:

“Our passengers expect an exceptional travel experience when they board our aircraft. As the world’s most award-winning airline, customer satisfaction is always our top priority. AOC’s summer menu set new standards and received fantastic feedback. I am excited for passengers to try the new spring menu and enjoy another top-notch local dining experience.”

Søren Selin shared his inspiration for the spring menu:

“The two new dishes are my interpretation of a true spring menu. My focus is always on seasonal, local ingredients, aesthetics, preparation, and taste. Scallop, lamb, and spring herbs all felt like natural choices for this time of year. Simplicity was a key consideration this time, ensuring the dishes can be executed at a high level, which both AOC and Singapore Airlines guarantee.”

Passengers flying Business Class with Singapore Airlines can look forward to this refined culinary experience, blending the artistry of AOC with the airline’s renowned service.