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Virgin
Upper class
- Salted butter, malted wheat and oat roll, glass of Gardet Brut Premiere Cru Champagne
- Brioche and butter pudding, served with Madagascan syrup and double cream
- Thai beef salad, seared sirloin beef, dressed with a sweet chilli, lime and ginger dressing and crumbed roasted cashews. Created for Virgin by Lorraine Pascal
- Italian buffalo mozzarella, heritage tomatoes and sweet pepper berries, drizzled with Italian extra virgin olive oil and a balsamic glaze
Premium economy
- Apple and blackberry pudding
- Chicken, sweet potato and coconut curry, with coriander rice
- Asian slaw salad of carrots, celeriac, sweet chillies and slaw dressing. As well as Jacob's crackers, Croxton Manor Nature Cheddar, 1/4 bottle of wine
Economy
- Gu Chocolate Orange. As well as Jacob's crackers, Boursin Garlic and Herbs, 1/4 bottle of wine
- Slow-cooked beef bourguignon, with rosemary, roasted root veg and mustard mash
- Mediterranean orzo salad, dressed in a sun=blushed tomato and roasted pepper dressing
All Nippon Airways
First Class
- Marinated salmon in piquant-vinegared sauce
- Dressed asparagus and konjac with sweet sesame paste
- Seasoned salad with wasabi
- Simmered sablefish in soy-based sauce
- 'Koshihikari' brand rice from Nichinan-cho Hino-gun in Tottori Prefecture
- Japanese tea
- Clear soup with a steamed prawn cake
- Zensai, 'a selection of morsels' including Japanese omelette and sake-steamed abalone
- Miso soup
- Pickles preserved in vinegar
Business class
- Miso soup
- Simmered duck and vegetables
- 'Koshihikari' rice
- Deep-fried sea bream with thick ponzu sauce
- Assorted pickles
- Seasonal salad
- A selection of morsels including dressed bamboo shoot and simmered octopus
Economy
- Miso soup
- Seafood curry with steamed rice
- Japanese noodle with spring onions, served with soy-based sauce
- A selection of fresh fruit
- A selection of traditional appetisers
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