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The new range of goodies on the Virgin Blue domestic menu, launched in Sydney on 9th March 2011. |
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Rich mushroom soup with chives – canapes served to visitors at the function (but this won’t be on board!) |
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The new Luke Mangan designed Virgin Blue domestic menu |
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The new Luke Mangan designed Virgin Blue domestic menu – page 2 |
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The new Luke Mangan designed Virgin Blue domestic menu – page 3 |
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The new Luke Mangan designed Virgin Blue domestic menu – back page |
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Smoked salmon, Persian feta and ginger, eschallot dressing on lavosh – canapes served at glass brasserie |
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Sweet corn fritters with fennel and herb salad – canapes served at glass brasserie |
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The menu from the new Virgin Blue Luke Mangan launch |
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Smoked duck, radish and daikon salad with mustard dressing – V Australia entree |
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Luke Mangan’s “The Australian” cocktail – muddled ginger, kaffir lime leaf, tanqueray gin, hennessy VS cognac, cointreau, Luke’s special syrup and cranberry juice, shaken and served straight up with burnt lime zest. |
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Vermicelli noodle salad with Asian vegetables and Thai dressing – economy class on Virgin Blue. |
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Vermicelli noodle salad with Asian vegetables and Thai dressing – economy class on Virgin Blue. This is a half serve of what you get on board, and you also get a Thai dressing. |
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Roast beef, horseradish cream and semi-dried tomato finger sandwiches. On board this is served in a panini rather than a sandwich. |
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Basque-style barramundi with braised calamari, saffron potatoes and capsicum – V Australia business class menu. |
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Orange and cointreau cheesecake with cacao pistachio macaron – V Australia business class fare. |
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Virgin Blue ceo and Luke Mangan at the launch. |
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