Singapore Airlines’ guest chef, Monica Galetti, has unveiled her latest Spring menus for the airline.

The limited-edition dishes are available in Suites, First Class and Business Class cabins on Singapore Airlines flights from London Heathrow, London Gatwick and Manchester, from 1 March until 31 May 2026.

Presenting a quintessentially springforward menu, Monica’s dishes showcase vibrant seasonal ingredients alongside her refined cooking style.

From pickled crab meat to double lamb cutlet, and rhubarb and ginger upsidedown cake, her menus are layered with flavour and texture – perfect for heightening the senses at 35,000 feet.

What’s on the menu?

In Suites and First Class, the four-course dining experience starts with a zesty Crab Salad with Radishes, Nasturtiums and Split Herb Vinaigrette, followed by a smooth Spinach Veloute with Parmesan with Cottage Cheese and Chive Brioche.

For the main, customers are treated to a succulent Slow Roasted Spring Lamb Cutlet with Gremolata and Rosemary Jus, perfectly complemented with a Blackberry Mousse with Lemon Thyme and Caramelised Chocolate Crumble for dessert.

In Business Class, customers also start with Crab Salad with Radishes, Nasturtiums and Split Herb Vinaigrette, followed by Butter Poached Cornfed Chicken with Chive Panko – beautifully flavoured with a satisfying crunch.

The three-course menu is rounded off with a seasonal favourite dessert – Rhubarb Cake with Vanilla and Ginger Crème Fraiche.

Additionally, customers in Economy Class and Premium Economy Class can also enjoy an exclusive dessert designed by Monica for the airline.

Inspired by her childhood favourite treat – the Hokey Pokey from New Zealand, Monica has created an indulgent Salted Caramel and Honeycomb Pot for Economy Class, and a decadent Salted Caramel and Honeycomb Delice for Premium Economy Class.

Seasonal flavours

Singapore Airlines’ guest chef, Monica Galetti, said: “Spring is a wonderful time of year, bringing with it fresh, flavourful ingredients and delicate herbs.

“I have woven these into my new spring menus, balancing bold flavours with contrasting textures to delight all the senses – something that becomes even more important when dining at altitude.

“I’m excited to taste these dishes on board and take notes that will inspire my next set of menus to come.”

Mohamed Rafi Mar, Singapore Airlines General Manager UK & Ireland, said: “We know that on a 13hour flight, every detail matters – after all, your journey begins the moment you step on board.

“That’s why we partner with renowned chefs such as Monica Galetti, offer fully flat beds in premium classes across our network, and provide complimentary WiFi, Live Sport and Live TV, all delivered with our award-winning service.

“From every mouthful you savour to every carefully curated wine on our list, we go above and beyond to ensure a consistently world-class experience for customers.”

Award-winning hospitality

Customers can make the most of the airline’s award-winning hospitality, including:

• Pre-order from a specially curated menu through the ‘Book the Cook’ service, exclusive to Suites, First Class, Business Class and Premium Economy Class customers
• Complimentary in-flight Wi-Fi in all cabin classes as a KrisFlyer member
• Over 1,900 on-demand entertainment options, including TV and sport programmes, and the newly introduced Apple TV

Suites, First Class, Business Class customers, as well as PPS Club and KrisFlyer Elite Gold members departing from London Heathrow and London Gatwick, can enjoy the airline’s hospitality before departure.

At London Heathrow Terminal 2, the refurbished SilverKris Lounge features expanded capacity, modern amenities, premium dining, TV entertainment, free WiFi and several relaxation spaces, giving travellers the best possible experience.

At London Gatwick, customers can access the No.1 Lounge.

Singapore Airlines operates up to 40 flights a week between the UK and Singapore, with services from London Heathrow, London Gatwick, and Manchester.

 

Monica’s Spring 2026 menus in full:

Suites and First Class: 

Appetiser	Crab Salad with Radishes, Nasturtiums and Split Herb Vinaigrette
Soup	Spinach Veloute with Parmesan with Cottage Cheese and Chive Brioche
Main	Slow Roasted Spring Lamb Cutlet with Gremolata and Rosemary Jus
Dessert	Blackberry Mousse with Lemon Thyme, Caramelised Chocolate Crumble

 

Business Class:

Appetiser	Crab Salad with Radishes, Nasturtiums and Split Herb Vinaigrette
Main	Butter Poached Cornfed Chicken with Chive Panko
Dessert	Rhubarb Cake with Vanilla and Ginger Crème Fraiche