This summer marks a notable return to form for luxury air travel, as Singapore Airlines reintroduces its esteemed First Class service to Auckland. Beginning in October 2025, discerning travellers will once again be able to experience the airline’s most refined offering: First Class out of Auckland on the B777, with just four private seats, making it one of the most exclusive ways to travel. The experience will be elevated further from January–March 2026 with the brief return of the A380 Suites, marking their first appearance on our shores since 2024. The reintroduction of year-round First Class for 2026 reaffirms its strong commitment to the New Zealand market. This is more than just a flight: it’s an experience that promises to redefine luxury travel for food-and-drink lovers. At the heart of this renewed service is a dining programme that celebrates the very best of New Zealand. Singapore Airlines continues its partnership with celebrated chef Sid Sahrawat, whose thoughtful menus bring a farm-to-table philosophy to the skies. Chef Sid artfully showcases New Zealand’s finest produce with his First Class and Business Class menus, which celebrate the rich culinary heritage of New Zealand.

Think South Island wagyu rump skewers with horseradish crème fraîche, sprinkled with crunchy toasted cashews and shallots and drizzled with rewarewa honey and a squeeze of fresh lime. A creamy carrot, ginger and turmeric soup with fennel will then lead the way to locally sourced Canterbury lamb in a rich coconut- based sauce flavoured with ginger, garlic, coriander and garam masala with roasted kūmara and that oh-so-special asparagus that only comes around once a year. To finish, a passionfruit custard and salt-baked pineapple are the stars of Sid’s pavlova, topped with fresh kiwi fruit, garnished with dried cherries and freeze-dried yuzu flakes.

The experience is complemented by a wine and Champagne list curated to rival any fine-dining restaurant. From October 2025, travellers flying First Class out of Auckland will, for the first time, be able to enjoy Cristal 2015 by Louis Roederer, a Champagne rarely seen in the skies and a hallmark of Singapore Airlines’ celebrated wine programme.

From those all-important first moments as you step into the exclusive lounge at the airport, you’ll feel special. On board, the spacious First Class cabins offer unparalleled comfort, complete with plush bedding and state-of-the-art entertainment systems, and with Sid’s culinary offering being nothing short of spectacular, he guarantees you a delectable experience from beginning to end. Many factors can affect our taste perception in the air, says Sid. “When you’re flying, everything tastes different, the cabin pressure and low humidity can dull your taste buds, so flavours don’t pop the way they do on the ground. That’s why I’ve designed a menu that’s bold, vibrant and deeply satisfying. It’s about more than just taste; it’s about comfort, joy and a little indulgence at 30,000 feet. Every dish celebrates the spirit of New Zealand, so your journey feels like a culinary adventure from the very first bite.”

Beyond the cabin, Singapore Airlines is ramping up its summer services, with three daily flights from Auckland to Singapore from October 2025, which means more flexibility for travellers looking to explore the world. Additionally, supplementary services to Christchurch will meet the growing demand during the holiday season, making it easier than ever for South Island travellers to connect with Asia, Europe and beyond.

For nearly five decades, Singapore Airlines has connected Kiwis to the world through Singapore Changi Airport. With the return of First Class, a glass of Cristal in hand and Sid Sahrawat’s menu on the table, this summer offers travellers the chance to experience New Zealand’s culinary excellence on a truly global scale. Why not fly with Singapore Airlines and create unforgettably delicious memories!

NOTE First Class will not operate from 30 March to 2 May 2026 when the route will be serviced by an A350-900.
singaporeair.com