Chef Monica Galetti has teamed up with Singapore Airlines to create seasonal fine-dining menus for Suites, First and Business Class, blending British produce with her Samoan heritage. Dishes such as yellowfin tuna oka, confit lamb and hokey pokey dessert are crafted specifically for altitude and paired with the airline’s award-winning wines. The partnership brings restaurant-level cuisine to the skies, offering travellers a refined, culturally inspired dining experience. (Image: SIA)
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Singapore Airlines27 November 2025:
For many travellers, the journey is as meaningful as the destination — and Singapore Airlines is taking that philosophy to new heights with a bold culinary partnership. World-renowned chef Monica Galetti has crafted a series of seasonal menus for Suites, First Class and Business Class passengers, bringing restaurant-level sophistication to the skies. Blending British ingredients, refined techniques and flavours from her Samoan and South Pacific heritage, her dishes are paired with the airline’s award-winning wine programme for a complete gourmet experience.
Galetti explains that the collaboration has been months in the making. Passengers departing from London Heathrow, London Gatwick and Manchester can expect four rotating seasonal menus that highlight traceable, sustainable and locally sourced produce. For the chef, whose life journey spans Samoa, New Zealand and the UK, the partnership felt natural: Singapore’s multicultural food scene resonates with her own culinary influences.
“Travel unites us,” she says. “Showcasing culture through food is something I care deeply about, and these menus reflect both my heritage and my love of exploring flavours.”
Alongside Galetti’s creations, customers can also choose from the airline’s European or Asian dishes or pre-order meals via its ‘Book the Cook’ service. Singapore Airlines’ in-flight sommeliers have tasted thousands of wines to curate an exceptional list, from celebratory champagnes to crisp whites and bold reds.
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Images: SIA
A First-Class Taste Test
Sampling Galetti’s autumn First Class menu feels more like dining in a top London restaurant than sitting 30,000 feet in the air. The experience begins with Krug Grande Cuvée champagne and a striking appetiser: yellowfin tuna oka — a signature dish inspired by her Samoan roots — enriched with coconut cream, citrus, chilli and shiso, served playfully in a caviar tin.
Business Class travellers will enjoy the same vibrant starter, paired with NV Piper-Heidsieck Essentiel Extra Brut champagne. A second appetiser for First and Suites passengers follows: caramelised autumn squash soup with porcini, chestnut and a pine nut praline — rich, nostalgic and beautifully comforting.
For mains, Business Class flyers can look forward to pan-roasted Cornish cod with sea vegetables and a warm tartare-style sauce. Meanwhile, lamb takes centre stage in Suites and First Class. Galetti’s confit lamb neck melts into a butter bean and pak choi ragout, brightened with a smoked pepper and caper–watercress salsa verde — a dish that reflects her ties to both New Zealand and Britain.
To finish, Galetti channels her New Zealand childhood with a refined take on hokey pokey: a chocolate-caramel dream layered with honeycomb, Breton shortbread and milk chocolate cremeux. Business Class diners enjoy a dark chocolate cremeux with salted caramel and hazelnut crumble — indulgent yet light.
Crafted for Altitude
Designing dishes for air travel brings unique challenges. Lower humidity and cabin pressure can dull flavour perception, so Galetti focused on bold yet balanced profiles, with careful attention to umami, texture and seasoning. Each plate was tested using Singapore Airlines’ onboard ovens — set to a consistent 190°C — influencing the choice of proteins, the preparation methods and even the size of vegetable cuts.
“For our cod dish, we sear and rapidly chill it so that when it reheats in-flight, it’s cooked perfectly,” Galetti explains. This meticulous approach ensures that every element translates seamlessly from test kitchen to cabin.
Seasonal Menus Ahead
Her winter, spring and summer menus will continue the same blend of craft and heritage, featuring dishes such as lobster salad with black garlic, roasted cauliflower soup with smoked haddock, Cornish turbot with pearl barley, hazelnut Paris-Brest and glazed beef short rib. Each course will be matched to Singapore Airlines’ renowned wine list.
Through this collaboration, Singapore Airlines and Monica Galetti have created an inflight dining experience that feels elevated, personal and deeply connected to place — a culinary journey that begins the moment passengers step onboard.
Source: Singapore Airlines
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