Cathay Pacific’s The Pier won the Business Traveler Award for the World’s Best Airline Lounge, thanks to its premium offerings, gorgeous design, and top-notch details.
Now, the flagship carrier is partnering with Rosewood Hong Kong, ranked second in the World’s 50 Best Hotels, to elevate its lounge dining experience. The Rosewood brand also won the Business Traveler North America Award for having the the best overall global sustainability initiative and has announced its intention to reach 100 percent carbon neutrality by 2050.
“This collaboration between Cathay’s First-Class Lounge and Rosewood – regarded as one of the world’s leading ultra-luxury lifestyle brands – is a unique opportunity to craft new and authentic dining experiences and showcase the best of both brands,” says Vivian Lo, Cathay Pacific’s General Manager of Customer Experience and Design.
“Rosewood has an exceptional reputation for delivering luxurious comfort and exquisite culinary offerings with great attention to detail and a commitment to excellence. Together, we strive to elevate the standards of hospitality, creating unforgettable moments for our esteemed passengers.”
According to Chef Fabian Altabert, Rosewood Hong Kong’s Area Director of Culinary Operations in Hong Kong, Japan, and Korea, the brands wanted to extend the luxury approach to affluent travelers to let them feel relaxed before heading on their flight journey. “The inspired menu features comforting appetizers, pillowy pasta, and tender steaks that highlight Italian ingredients and authentic recipes—transporting all the senses to some of Italy’s most highly regarded gastronomic centers,” he says.
Guests departing from the lounge can now indulge in an exclusive menu curated and inspired by The Dining Room by BluHouse in the Pier First lounge. Alongside the cuisine from the restaurant will be specially curated craft cocktails and mocktails from DarkSide, one of Asia’s 50 Best Bars for three consecutive years.
Some options will include an appetizer of creme de ceci, which features an Italian chickpea velouté garnished with an Umami-rich oil with a piece of fresh focaccia on the side.
The main course is a braised Australian oyster blade served in a rich red wine sauce with pumpkin mash. There will also be a vegetarian option of gnocchetti sardi with buffalo stracciatella and a dessert of soffice al mascarpone e frutti rossi that consists of a mascarpone mouse with a red berry compote and almond crumble.
All of the cocktails and mocktails by DarkSide are also inspired by Italy. The drink options are available at The Bar or while enjoying the new menu in the Dining Room. Drinks served will include a Paloma Amara (a take on the classic Paloma cocktail) and an alcohol-free watermelon fizz.
This set menu will be exclusively available at The Pier First Lounge for Cathay Pacific’s first-class passengers and Diamond members. It will be available between now and February 2024.
In March 2024, the partnership will continue to evolve with a Cantonese menu crafted together with The Legacy House to celebrate the fifth anniversary of Rosewood Hong Kong. It will also feature unique cocktails from DarkSide.