This is the unique experience offered by VistaJet, the first and only global business aviation company, serving private dining menus across all flights from Asia on its iconic fleet of silver and red aircraft to 187 countries worldwide.
Among the many innovative offerings at the Waldorf Astoria Maldives, VistaJet Members who stay on the resort’s crown jewel – Ithaafushi The Private Island – will experience exclusive private Zuma dining directly in their private villa. As part of Vista, the world’s largest on-demand business aviation company, VistaJet clients can fly anytime and anywhere on a Members’ fleet of over 360 aircraft, including the Bombardier Global 7500, the world’s largest and longest-range business jet.
To ensure Members enjoy a consistent and seamless fine dining experience in the air as they would on the ground, VistaJet has been curating gourmet menus from the best restaurants across the globe. We explored the art and science behind dining, so our Members can cherish time together onboard their jet, with the right taste, whatever the occasion.” said Diego Sabino, VP of Private Dining at VistaJet.
Chef Ivan Alvarez
We have been on a journey to transform the private dining experience in the air – to make it something to savour. The meal begins with a citrusy appetizer featuring wild Hokkaido hamachi, fennel, and orange to awaken the taste buds; then a Lasagnetta with mushrooms ragoût and taleggio fondue for the main course, with the hot pasta and melted cheese keeping guests warm while they dine in relatively cool temperatures on board.
Chef de Cuisine Nathan Griffin starts off the meal for VistaJet guests with a poached Boston lobster salad with Tuscan kale, avocado mousse, chorizo crumb and a citrus dressing, followed by a delicately grilled Williams river crossbred Wagyu tenderloin paired with beetroot puree and spaghetti, then ends with a passionfruit babà with a Mango cremeux, Pavlova meringue and mascarpone.
Private World
VistaJet has strived to ensure its passengers enjoy unique experiences in many of the world’s most admired and intriguing locations. Unlike at our restaurant, where freshly prepared dishes can be immediately served to guests, there is a longer lead time between preparing a dish and the serving time on board the aircraft. Aboard VistaJet flights, every dish is prepared for in-flight, high-altitude dining — considering the effect of elevation, lower humidity and increased noise and movement on tastebuds and senses. In addition, dining in the air involves the occasional air turbulence; our chefs also consider plating designs that can withstand movement.”
Singapore
VistaJet guests can enjoy a hearty farm-to-table meal from the award-winning Origin Grill at the Shangri-La Singapore. To ensure dishes are maintained at their prime condition when served, our chefs must consider the time of travel from our kitchen to the dining table. A dining table at 45,000 feet — higher than Mt Everest — is probably the highest you will ever eat a meal.
Angelo Agliano, Director of Tosca di Angelo, said: “A combination of meticulous planning, selective sourcing and thoughtful presentation is involved when we prepare our Solfeggio to be served in the air.
Aside from its unparalleled in-flight service and experience, VistaJet provides Members access to the largest fleets of business jets in the world. In the Maldives, VistaJet Members enjoy the best dining experience at Waldorf Astoria Maldives Ithaafushi, which launched the first overwater Zuma Restaurant worldwide.
Through the Private World portfolio, Members can enjoy exceptional and comfortable journeys at every stage and curated unique itineraries of highly sought-after experiences at incredible destinations. The team at Tosca di Angelo has thoughtfully prepared Solfeggio — a three-course menu that marries a combination of tastes and considers the dry atmosphere inside the aircraft.
A certified sports nutritionist, Chef Alvarez, uses sustainably sourced toothfish, a superfood with high levels of Omega-3 fatty acids, balancing the meal with citrus flavours to refresh the palate. Each flavour is carefully balanced in salt and sugar content, as these ingredients adversely impact the human body in a pressurized air cabin, altering how food feels in the mouth.
Director of Culinary at the resort, Chef Ivan Alvarez, meticulously curated an exclusive pickled toothfish dish for VistaJet Members, served with a coconut lemongrass sauce and garnished with a dill and grapeseed oil.
Hong Kong
Departing from Hong Kong, VistaJet’s partner restaurants include the Michelin-starred Tosca di Angelo at The Ritz Carlton, Hong Kong. We discovered that simple things, big flavours and the best ingredients cooked and prepared to perfection will always travel well.
The meal ends with a coffee-infused traditional tiramisu with Amedei chocolate to satisfy guests. All ingredients used by the Origin Grill are sustainable and ethically harvested, while the artisanal meats come from award-winning farms.
Written by: Matthew Thomas
