Premium Offering Goes To New Heights On Emirates

News Release, 26 July 2011

Premium Offering Goes To New Heights On Emirates

Reinforcing its commitment to providing the best onboard experience to its customers, Emirates has unveiled a new range of products in its premium cabins.

Customers in first class and business class can look forward a new range of white Royal Doulton fine bone china, whose delicate relief pattern and subtle simplicity provides the ideal backdrop to showcase the diversity of Emirates' extensive menu. The redefined dining experience also includes the introduction of elegant Robert Welsh cutlery, which adds to the contemporary and high-quality dining experience onboard.

Emirates offers both first class and business class on all of its four daily services from New Zealand to Dubai and beyond via Australia.

The new service extends beyond the launch of new products, and resonates through the onboard dining philosophy to also include the exclusive introduction to the first class dining range, such as stylish charger plates that are present in many leading restaurants, new salad and soup bowls, coffee mugs and teacups, as well as the introduction of soup dishes to the business class menu.

"We are constantly seeking new ways to not only delight, but also surpass the high expectations of our discerning customers. By taking a fine dining experience they may have had as a benchmark, we at Emirates continue to innovate and raise the bar," said Terry Daly, Emirates Divisional Senior Vice President, Service Delivery.

Additionally, passengers who travel on Emirates first class and business class not only have the opportunity to enjoy the new service, but also experience complimentary stays at some of Dubai's leading hotels such as The Armani Hotel, Jumeirah Zabeel Saray, The Address Dubai Marina and Jumeirah Emirates Towers Hotel. To take advantage of this great offer, premium passengers flying to and via Dubai must complete their journey entirely in either Emirates first class or business class, between August 1 and September 30, 2011 and book before July 31, 2011.

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