Food on South African airlines is plentyful and good, and is geared towards European tastes.
Metal knives & forks are used on all flights.
Iced carrot cake. A hot roll.
Wheatsworth biscuits. Simonsberg cream cheese. Cheddar. A chocolate.
This represents one of SAA largest domestic meals. It's actually pretty good, with lots of flavour.
The carrot cake is a bit of a disapointment, and the salad is very bland.
Cheese, tomato and carrot salad, with a bag of salad cream.
This small snack makes you wonder why you paid extra for a business class seat. It is exactly the same as offered in economy: the only difference being that it comes on a tray, and has a salad.
Nice salad though.
You will get a tablecloth at your table, and two very nice salt & pepper pots.
This is how your first class meal on SAA starts.
You are offered either veggie or meat canapes, however you can have both. Do take them - if you are on the late evening flight, it can be two hours in (and gone midnight) before you get your real food.
By now you will getting very hungry - and this doesn't appease the hunger pangs much either.
Very nice prawns and salmon, however there really isn't much to this.
Now this is more like it. Lots of flavour, done nice and tender, and presented just right.
Its such a pity that portions are so small.
This resembles a microwaved meal for one. It even looks as if it's been dumped out of the carton straight onto the plate. No flavour, no content - for first, this is an embarasement.
The First cheese plate is an embarrassment when loaded in South Africa, only a bit better from elsewhere.
At least when you get offered this, you get a nice glass of Tawny port.
Ah, after a hot sleepless night in the first cabin, this cures the hangover nicely.
No greese, and done just right. The cheese frittata is however very heavy going.
Very little to this - in economy you get the same.
You will get a tablecloth at your table, and two simple salt & pepper pots.
Some of the items on your menu will be marked as "Le Quarter Francais". These are created by Margot Janse, the chef at this restaurant in Franschhoek (part of the cape wine region). It is votes one of the top 50 restaurants in the world - and has dishes with a distinct South African twist. Although, oddly, with a French name & style.
Balsamic and olive oil dressing. Three slices of garlic bread. A pot of butter.
This is a very good salad with lots of quality and quantity.
A creamy coriander dressing is offered as an alternative.
Three slices of garlic bread. A pot of butter.
This is the Quarter Francais alternative - and as such is very good.
Very standard, this meal wouldn't be out of place in economy.
This is the Quarter Francais alternative. It is fantastic, and one of the best meals I've had on South African.
The cheese plate is a poor selection, and an embarrassment for South African.
At least when you get offered this, you get a nice glass of De Krans Cape port.
A fruit plate with two slices of apple, and three slices of melon. Two grapes.
This is really a bad embarrassment for South African, with very little here. It's a bad awakening on South African.
After this lot, you'l be very tempted to ask for the fully cooked option.
This minimalist creation will leave you begging for more.
Thankfully you get offered plenty of crossants.