Virgin Atlantic is launching a new menu for the autumnal season across the entire network.
The menu, which will be available across all cabins from 4 October, includes more vegetarian and plant-based options, as well as new wines, cocktails, matcha and kombucha drinks. Additionally, Economy Delight passengers will now be able to pre-select their meals.
Upper Class customers will be able to choose between dishes such as Serrano ham with roasted squash, pickled red onion and feta, herb roasted chicken breast or roasted trout fillet.
Vegetarian and plant-based options include carrot tartare with whipped ricotta, spinach and ricotta tortellini, spiced apple and parsnip soup, and a Beyond Burger with pickled onions, vegan cheese and vegan mayonnaise. Meanwhile, the dessert course includes either double salted caramel or lemon sorbet Northern Bloc plant-based ice cream.
The Extra Bites menu includes a cream tea with a sultana scone and white chocolate and orange scone, alongside clotted cream, morello cherry jam and lemon curd. On the savoury side, passengers can also enjoy a bao bun with cashew satay chicken, or a spiced lamb flatbread.
A new à la carte breakfast menu has also been introduced in Upper Class, allowing passengers to ‘build their own breakfast’ from options of yoghurt, fresh fruit, warm pastries and a new range of cereals such as granola or fruit and fibre.
For those that want more sleep, there’s the option to order an express breakfast option, which is served 40 minutes before landing and includes either a bacon roll or pastry.
New drinks onboard include sparkling tea from the REAL Drinks Co., Perfect Ted matcha and Lo Bros kombucha, while onboard wines include a New Zealand Sauvignon Blanc, a Côtes du Rhône rosé and an Italian Villa Borghetti Valpolicella Classico.
Snacks across Upper Class and Premium include options such as Savoursmiths bubbly and Serrano chilli crisps, Yumma peach-flavoured gummy sweets, Creative Nature blueberry muffin bar and a Love Raw Vegan caramelised biscuit bar.
Main courses in this cabin include chicken lasagne, sage and thyme pork stew, and panko-coated tofu with katsu vegetable curry.
Passengers in Premium will also benefit from a new addition to the inflight dining service: a British cheese plate with vintage cheddar, blacksticks blue, fig jelly and grapes with olive oil and sea salt crackers.
A choice of sweet or savoury Mile High Tea will also be on offer, featuring either coconut and blueberry financier and mini pistachio macarons, or a mini quiche Lorraine and smoked salmon blini.
The biggest change for Economy Delight passengers is the ability to pre-order entrées, a service already available in Premium and Upper Class.
Main course options here include a chicken, leek and tarragon casserole or a creamy spinach and butternut pasta, accompanied by Cathedral City cheddar, crackers and a Pots & Co plant-based chocolate pot for dessert.
Snacks in the economy cabin have also been upgraded, with options including Walker’s shortbread fingers, vanilla Oreos, Cadbury mini fingers and Penn State sour cream and chive pretzels.