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Qantas enhances menus and introduces larger inflight meals

The airline’s return to profit brings with it welcome changes to the service received by passengers.

Qantas Creative Director of Food, Beverage and Service Neil Perry.

Qantas is set to upscale the standard of its inflight catering with a higher calibre of produce to be sourced across its regional, domestic and international network in a multi-million dollar investment.

Led by Qantas Creative Director of Food, Beverage and Service, Neil Perry, nearly 250 new dishes have been designed for the airline as part of its latest dining overhaul.

The change builds on an overhaul Qantas carried out on its domestic economy class menu in October 2022 during which it introduced vegetarian options on all meal services in an effort to better cater to more dietary requirements.

Korean fried Bannockburn chicken with pickled radish (International Business)

In its latest culinary adaptation, the Flying Kangaroo will introduce a second meal service on longer flights between Australia and Asia with options in economy class including Chicken Fried Rice or Sage and Lemon Ravioli.

Travellers in business class can select from a Crumbed Snapper Roll with Pickled Cabbage and Tartare sauce or Stir-fried Noodles with Wombok, Cucumber, Sesame and Chilli Oil.

Crumbed Margra lamb cutlets with broccolini, brussels sprouts and lemon myrtle celeriac puree (First)

New dishes to be introduced include Cajun Prawns with Spiced Rice, Korean Chilli and Garlic Chicken with Kimchi and Black Pepper Beef with Oyster Mushrooms.

Travellers in Premium Economy and Business class will also receive a starter salad prior to their mains made up of Grilled Prawns with Asian slaw and Edamame or Tasmanian Smoked Salmon with Kale and Sweet Potato salad. An ice-cream dessert will also be served as a final accompaniment.

Queensland Spanner crab and sweet pork salad with green mango, cashews and nam jim dressing (First)

The improvements to produce quality will see Business class travellers presented with options on selected flights such as Seared Grasslands Beef Fillet with Café de Paris Butter, Bannockburn Free-range Chicken Kyiv or Seared Snapper with Black Bean Sauce, Seasonal Greens and Salted Chilli.

Dining options will also be enhanced across the Qantas lounge network, with an enhanced ‘Plate of the Day’ featuring Steamed Blue Eye with Pickled Daikon or Sesame and Shiso Vinaigrette, while First class lounges will see Eight-hour Beef Brisket with Potato Puree, Tarragon and Shallot Butter join the menu.

Seared Glacier 51 Toothfish with zucchini ribbon, lemon and Cobram Estate Hojiblanca extra virgin olive oil (First)

Qantas will also bring back its Decadent Chocolate Ganache cake to select capital city lounges.

Popular favourites such as Neil Perry’s steak sandwich, a menu constant for the past 25 years, will remain available, along with Roast Chicken Cacciatore, Green Prawn Curry and Lamb Shanks.

Qantas Group Chief Customer Officer, Markus Svensson, said the new dishes, larger portions and premium produce will take Qantas’ inflight dining to a new level.

“Premium food and wine is one of the top three reasons our customers choose to fly with Qantas, so this significant boost means we will be able further our efforts to deliver a world-class experience in the sky,” said Svensson.

Seared Snapper with black bean sauce, seasonal greens and salted chilli (International Business)

“We are proud to work with established and emerging Australian food and wine producers to offer the best possible dining experience to our customers.”

Neil Perry said Qantas is well known for showcasing quality Australian produce to millions of international travellers.

“We are spoilt for choice in Australia when it comes to being able to source top quality food from fantastic Australian producers, and together with generous servings and great service, these are the key ingredients to creating an enjoyable meal,” Perry said.

“Over time, it’s been fantastic to see a broader curiosity around international cuisines and plant-based dining, which has allowed us to become more adventurous with our menus.”

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Written by: Matt Lennon
Published: 22 March 2023

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