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Je ne sais quoi. Defined.

Sample menu

Upper Class dining means freshly prepared food and the finest of wines, served with style.

Call us picky, but we refuse to let the fact we're 10,000 feet in the air get in the way of our impeccably high standards. So if you’re flying Upper Class, you can expect top restaurant style meals and service on every Virgin Atlantic flight.

Just order what you fancy, and we'll either bring it to your suite, or if you prefer, serve you at the onboard bar, along with your favourite drink.

We change our menu regularly to take into account what's in season, so we can't let you start choosing your meals just yet. But to whet your appetite, here's the kind of gourmet dining you can expect:

Lunch

Starters

Seasonal leaf salad topped with Danish blue cheese, poached pear and diced bacon
Asparagus and herb soup served with an optional garnish of crème fraiche, plus your choice
of warm breads

Main courses

Traditional lamb and rosemary pie with dill-infused mashed potatoes, roasted carrots
and cabbage
Oven-baked cod with a sun-dried tomato and basil pesto, served with roasted new potatoes,
wilted baby spinach and red onion and dij on salsa
Dischi volanti pasta with a wild mushroom and watercress sauce, served with roasted cherry
tomatoes and pine nuts

Cheese

A platter of specially selected cheeses, complete with crackers and juicy grapes.
Blackstick’s Blue – soft -bodied blue-veined cheese with a smooth, creamy flavour
Yarg cheddar – firm textured with a creamy, slightly mushroomy taste
Somerset camembert – rich and creamy with a soft , edible white rind

Dessert

Warm pecan tart with custard
Cappuccino panna cotta

Hot and Herbal

We’re delighted to off er a range of fairtrade teas and coffees on today’s flight – just ask us what’s available

Afternoon tea

A selection of freshly prepared sandwiches – ham salad, chicken salad or
cream cheese and pepper
Warm sultana scone with traditional clotted cream and jam
Zesty lemon ricotta cake

From the Bar

Akvinta Vodka, Grey Goose Vodka, Bacardi 8 year old, Martini, Bombay Sapphire Gin, Dewars 12 year old Special Reserve, Aberfeldy 12 year old Single Malt, Jack Daniels, Otard Cognac, Graham’s Port, Drambuie, Kahlua
and Baileys
Heineken and Stella Artois

Special guest at the Bar

Akvinta Vodka
Be exclusive and enjoy the special feel and taste of the first luxury Mediterranean vodka. Filtered five times to give crystal clear clarity this vodka has a light lemon citrus nose with a touch of sweetness, light peppery mouth feel and a smooth finish with no burn.

Soft drinks

Orange, apple, cranberry and tomato juices, still and sparkling water, Pepsi & Diet Pepsi Cola, Britvic American Ginger Ale, Regular and Low Calorie Tonic Water and R. Whites Lemonade

Little Tipple

Champagne & Sparkling Wine

Champagne Lucas Carton Brut nv
This Champagne was created by Vranken-Pommery Monopole for Alain Senderens’s remarkable three star Michelin restaurant, Lucas Carton, which was situated on the Place de la Madeleine in Paris. This extraordinary restaurant may have closed its doors in 2006, but the Champagne lives on, as a delicious apéritif style; fl oral, revitalising and a present link with the Parisian worlds of art, fashion and literature, epitomised by Alain Senderens and his cuisine.

Berrys’ Extra Dry Blanquette de Limoux nv, Jean-Louis Denois, France
A marvellous Champagne alternative from Limoux in south-west France, made by native Champenois Jean-Louis Denois, using the same methods of production as its more famous cousin.

White

Viña Delia Chenin/Torrontés 2009, Argentina
With a distant connection to the Malvasia of Europe, Torrontés is Argentina’s signature white grape variety. It is heady, scented, fragrant and delightfully refreshing. The addition of some Chenin Blanc gives the wine a bit more weight. Its fruitiness makes it a perfect aperitif and
its spiciness makes it a fi ne partner to light and spicy dishes.

Bianco di Custoza 2008, Italy
This is a fascinating wine, simultaneously alluring and typically Italian, from the Bonomo Brothers’ vineyards near Lake Garda, just 15 km from Verona. The wine is created from a wide range of varieties, mostly Garganega, but also incorporates Cortese, Chardonnay and Sauvignon. It is dry, herbal and nutty but equally full and satisfying.

Domaine de Coudoulet Chardonnay 2008, France
The sixth generation of Ournacs, Pierre-André and his brother Jean-Yves, now run this 16 hectare domaine in the south of France. Its chalk and clay soils are ideal for producing Chardonnay. Having no oak infl uence it is clean and pure, with a lemon oil scent and a gentle minerality. It is very Burgundian and intelligently understated.

Red

Working Dog Shiraz/Viognier 2009, Australia
The great Côte Rôtie appellation in France permits the addition of a little white Viognier to its statuesque, Syrah-based red wine, adding a subtle perfume and a more viscous texture.
In Australia Syrah is known as Shiraz, but the same principles apply. This clever blend also carries an important percentage of premium Langhorne Creek fruit.

Sansovino Raboso 2007, Italy
Raboso, a little known grape variety, is native to north-east Italy. It can produce rather rugged wines but not so with this example. Tannin and acidity are well balanced, and a lowish alcohol content enhances the wine’s fresh, cherry-stone character. A pleasant and surprisingly toothsome discovery, to be enjoyed with all Mediterranean flavours.

Château de Brandey Bordeaux 2008, France
The château is situated in the heart of the picturesque Entre-Deux-Mers region of Bordeaux. The wine, typically for the region, is predominantly from Merlot, with lesser, equal contributions from Cabernet Sauvignon and Cabernet Franc. The Chevillard family are expert in producing authentic yet accessible wines and are notably successful in 2008.