Today I had the privilege of attending the New Zealand launch function of Singapore Airline’s (SIA) partnership with acclaimed chef and restaurateur Sid Sahrawat, who has designed a distinctly Kiwi culinary experience for the airline’s First Class and Business Class customers departing from New Zealand.
The launch was held at his iconic The French Cafe restaurant in Auckland, one of the most sought after dining destinations New Zealand has on its brag sheet, and one that resonates with generations of dining connoisseurs. If I could live on the magnificent New Zealand Crayfish dish followed by Coffee Panna Cotta, served today I would gladly do so! What a way to promote New Zealand.
Joining SIA’s Guest Chef programme, Sid will curate four seasonal menus that spotlight the finest New Zealand ingredients, focusing on provenance and local produce, while also drawing inspiration from his Indian cultural roots. Sid’s first onboard menus feature a selection of signature dishes incorporating well-known local ingredients such as Marlborough Smoked King Salmon and kiwi fruit locally grown in the Bay of Plenty.
Sid said: “I am thrilled to partner with Singapore Airlines on this exciting culinary collaboration. This is a unique opportunity to showcase the quality and diversity of New Zealand produce in a totally new way. I am eager to bring my passion for culinary excellence to this innovative partnership, which has given me a deeper understanding of the incredible precision and attention to detail required to create exceptional in-flight dining experiences.”
One of New Zealand’s most acclaimed chefs, Sid is renowned for his innovative approach to cooking. Drawing inspiration from global cuisines, he masterfully blends flavours, textures, and artistic presentation in his culinary creations. Born in Chandigarh, India in 1980, Sid made New Zealand his home in 2000 and has since become the driving force behind several of Auckland’s best loved restaurants. His exceptional skill has garnered him numerous accolades throughout his career, including the prestigious title of New Zealand’s Best Chef in 2018.
The onboard menus feature a selection of seasonal dishes, including an appetiser of Poached Crayfish with Corn and Spring Onion Hash, Macadamia Nuts and Wasabi Mayo, a main course of Canterbury Lamb Rack with Roasted Kūmara and Korma Sauce, and a Classic Pavlova with Salt Baked Pineapple for dessert.
George Robertson, Singapore Airlines General Manager New Zealand said: “As one of New Zealand’s most beloved and best chefs and restaurateurs, with his creative approach and passion for elevating the dining experience, Sid is a perfect pairing with Singapore Airlines’ commitment to culinary excellence. This collaboration will help deliver an exceptional in- flight dining experience for our customers, underpinned by the very best of New Zealand produce. We are very excited to bring Sid’s creative menus to our customers over the next year.”
Available on Singapore Airlines flights departing from Auckland and Christchurch from 1 March 2025, the collection of exclusive dishes includes appetisers, soups, main courses, and desserts.
Along with Sid’s curated dishes, Singapore Airlines offers First Class and Business Class customers an internationally inspired menu for their onboard dining experience. For a wider selection of dishes, customers can pre-order their meal through SIA’s Book the Cook service, available via Manage Booking. The Book the Cook selection features dishes created by the Singapore Airlines International Culinary Panel, featuring globally recognised chefs including Matt Moran and Georges Blanc.
Singapore Airlines has a long-standing commitment to dining excellence, and currently works with five world-renowned chefs under its International Culinary Panel in the design of its Suites, First Class and Business Class menus. Two of the chefs are Michelin star recipients, collectively holding 10 Michelin stars. Singapore Airlines also has an international panel of wine consultants, including Oz Clarke, who curate the selection of wines available on board.
Singapore Airlines was named World’s Best International Airline in the Travel + Leisure (USA) The World’s Best Awards in 2024, and was awarded Best Airline (Overall) in the 2024 DestinAsian (Asia) Reader’s Choice Awards.
The Singapore Airlines (SIA) Group’s history dates to 1947 with the maiden flight of Malayan Airways. The airline was later renamed Malaysian Airways and then Malaysia-Singapore Airlines (MSA). In 1972, MSA split into Singapore Airlines and Malaysian Airline System.
Initially operating a modest fleet of 10 aircraft to 22 destinations in 18 countries, SIA has since grown to be a world-class international airline group that is committed to the constant enhancement of the three main pillars of its brand promise: Service Excellence, Product Leadership, and Network Connectivity.
For more than 45 years, Singapore Airlines (SIA) has connected New Zealand to the world through Singapore Changi Airport.
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Together as joint venture partners, SIA and Air New Zealand are operating 28 weekly services between Auckland and Singapore, with SIA also operating seven weekly services from Christchurch to Singapore. Through SIA’s Changi hub, customers can connect to the global SIA and Scoot network of 128 destinations in 36 countries.
Reaffirming its status as a global aviation leader, Singapore Airlines continues to garner prestigious accolades worldwide. The airline was again named in Fortune Magazine’s 2025 list of the 50 most admired companies in the world. SIA is the only Singapore-based brand in the list. In 2024, SIA also received the World’s Best International Airline award from Travel
Sid Sahrawat’s Menu for First Class Lunch
Appetiser
Poached Crayfish with Corn and Spring Onion Hash, Macadamia Nuts and Wasabi Mayo New Zealand crayfish on a bed of grilled corn and spring onion, with macadamia crumble and nuts, finished with a tangy wasabi mayonnaise
Soup
Spiced Chicken Broth with Summer Vegetables
Chicken broth infused with coriander, garlic, ginger and kaffir lime leaves with a medley of summer vegetables and lychee
Main Course
Roasted Snapper with Bok Choy in a Makhani Sauce
Roasted snapper with bok choy, enoki mushrooms on a rich tomato and cashew sauce seasoned with chilli, cumin and coriander powder, garnished with almond flakes and fresh coriander
Dessert
Classic Pavlova with Salt Baked Pineapple
Pavlova with salt baked pineapple, passionfruit custard, fresh kiwi fruit, garnished with dried cherries and freeze dried yuzu flakes
Light Dinner
Appetiser
Tandoori Chicken Sliders with Cabbage and Cucumber Slaw
Chicken thigh marinated in spices and yoghurt, grilled and served with cabbage and cucumber slaw on slider buns with basil pesto
Main Course
Canterbury Lamb Rack with Roasted Kūmara and Korma Sauce
Locally sourced Canterbury lamb with roasted kūmara, asparagus on a rich coconut based sauce flavoured with ginger, garlic, coriander and garam masala
Dessert
Coffee Panna Cotta with Chocolate Custard and Chocolate Soil
With fresh strawberries and raspberries
Sid Sahrawat’s Menu for Business Class Lunch and Light Dinner
Appetiser
New Zealand Smoked King Salmon with Cucumber and Cashew Salad
With sriracha chilli dressing
Main Course
Canterbury Lamb Rack with Roasted Kūmara and Korma Sauce
Locally sourced Canterbury lamb with roasted kūmara, asparagus on a rich coconut based sauce flavoured with ginger, garlic, coriander and garam masala
Dessert
Coffee Panna Cotta with Chocolate Custard and Chocolate Soil
With fresh strawberries and raspberries