Airline Experience Review
EK086 from Zurich is typically a Boeing 777 operated by Emirates which is fitted with the acclaimed "Game Changer" First Class suites. Unfortunately, due to an unexpected surge in First Class demand that exceeded the aircraft's six-suite capacity, the service was upgraded to an Airbus A380.
Nevertheless, this provided another opportunity to experience Emirates' renowned A380 First Class product. The multi-course dining experience was exemplary, showcasing premium seasonal ingredients prepared to a fine-dining standard. Each course was elegantly presented on exclusive Royal Doulton chinaware and accompanied by bespoke Robert Welch cutlery, reinforcing the airline's attention to detail and commitment to
luxury.
The progression of the dishes from start to finish includes:
1. Pan-Seared Scallops Starter (Image 3)
Description: Plump, beautifully cooked pan-seared scallops layed over a smooth, vibrant green pea purée or herb paste.
Garnish: The dish is crowned with a crisp bouquet of frisée, green oak leaf lettuce, and a pop of radicchio to add freshness and texture.
Accompaniment: Flanking the plate are signature single-serve miniature bottles of premium Vianini extra virgin olive oil and balsamic vinegar.
2. Amuse-Bouche Duo (Image 4)
A carefully curated, multi-textural pre-course teaser presented on an elongated white platter:
In the glass: A layered seafood or terrine mixture built into a stemless snifter glass, topped with elegant sprigs
of fresh dill and frisée greens.
In the side dish: A creamy, savory panna cotta or custard base layered with a dark fruit compote or chutney, flanked by candied nuts and a light crumble for textural contrast.
3. Herb-Crusted Main Course (Image 5)
A hearty, beautifully presented main course featuring a thick, roasted protein—resembling a thick breast of herb-crusted chicken or a cut of white fish perfectly golden on top and generously flecked with chopped rosemary and thyme.
Sides: Served alongside a smooth potato or root vegetable mash, roasted fingerling potatoes, and a separate long platter of sautéed broccolini paired with braised white beans.
Sauce
The meal transitions beautifully between two dishes, showcasing a rich, glossy jus or gravy poured tableside from a white porcelain pitcher over the meat and mash.
Wine Pairing: Perfectly accompanied by a world-class Bordeaux, specifically the bottle of Château Pichon Longueville Comtesse de Lalande 2006 Paillac.
4. Main Course: Herb-Crusted Roasted Chicken (Image 6)
The Protein: A perfectly seared, thick breast of herb-crusted roasted chicken (or thick white fish) serves as the centerpiece, glistening with a fresh glaze of savory reduction.
The Base: It rests on a pillow of smooth, creamy mashed potatoes or root vegetable purée, surrounded by roasted fingerling potatoes.
The Sauce: A deep, glossy, amber-colored pan jus pools elegantly at the base of the white Royal Doulton plate.
The Sides: the accompaniment dish contained vibrant green sautéed broccolini nestled alongside tender braised white beans and roasted garlic cloves.
4. Warm Tart Dessert (Image 7)
A classic premium dessert featuring a warm, beautifully fluted pastry tart8 sitting in a shallow pool of deep amber caramel sauce.
Topping: Finished with a generous quenelle of rich, melting vanilla bean ice cream or clotted cream, drizzled with extra caramel.
Experience Score
- Reservation Process
- 10/10
- Welcome
- 10/10
- Lounge
- 7/10
- Menu Selection
- 10/10
- Food Theatre
- 7/10
- Food Presentation
- 8/10
- Food Taste
- 8/10
- Dinnerware
- 8/10
- Food Portions
- 10/10
- Attentiveness
- 10/10
- Service
- 10/10
- Staff Knowledge
- 10/10
- Staff Attire
- 10/10
- Passion
- 8/10
- Beverage Selection
- 10/10