A new menu for Premium passengers
LIFT’s latest recognition comes as it introduces a new summer menu for Premium passengers, available from October 22. Developed with catering partner Siyathemba Catering, the menu follows eight months of collaboration and passenger feedback.
The updated offering builds on the airline’s return to heated meals, with about 80% of lunch and dinner options now served hot. Breakfast options are also fully heated.
Ryno Mocke, the airline’s onboard product specialist, said passenger feedback had helped shape the selection.
“We wanted to create a menu that feels considered in every detail, from the flavours and presentation to the balance of comfort and creativity,” he said.
The menu features 15 meals across five rotating cycles, which change every Thursday to give frequent travellers more variety. Options include fillet steak, chicken biryani and smoked chicken dishes.
Vegetarian choices include cheese tortellini with butternut, feta and pomegranate, as well as panko-crusted halloumi skewers. Breakfast options range from savoury cornbread muffins with grilled baby marrow to a chilli crunch omelette served with potato discs and cheese sauce.
Desserts include a Biscoff-inspired milk tart and Black Forest pudding.
Arno Boshoff, executive head chef at Siyathemba Catering, said the menu combines familiar flavours with new ideas. One example is the breakfast crêpe parcels served with poached apples and ginger biscuit crumble.
