Dragonair has unveiled exclusive new inflight menus for its first and business class passengers flying on selected flights between Hong Kong and Beijing, and Hong Kong and Shanghai. Created in collaboration with Laia Pons Gonzalez, chef at Sureño, the award-winning restaurant at The Opposite House in Beijing, the menu draws on the restaurant’s Southern European culinary roots and incorporates seasonal ingredients in a range of signature dishes.

The new inflight menu features close to 30 dishes, including braised osso buco with mushroom risotto; chicken stew with mushrooms and fino wine sauce; caldereta de pescado Soup; Teresa’s seafood paella with Spanish saffron rice; and foie gras terrine, fig puree, and grilled brioche in port wine balsamic. The innovative menu will be available until August 15.

This is the latest in a series of collaborations Dragonair has developed to create exciting inflight menus for its first and business class passengers. It has previously worked with Hugo’s, the fine-dining European restaurant at The Hyatt Regency, Tsim Sha Tsui. Dragonair’s next inflight menu will extend its partnership with The Opposite House as it collaborates with the hotel’s Chinese restaurant, Jing Yaa Tang, to provide authentic Chinese cuisine. www.dragonair.com