It has been designed to increase hydration and help reduce jet lag aboard its newly launched 17-hour flights from Perth to London.
The airline has worked with clinical sleep specialists and nutritionists at the University of Sydney to develop healthier options across all cabins.
A citrus, cumin, and zucchini salad topped with marinated beef is now offered in economy class, while those traveling in business can order tuna poke salad and a breakfast dish of poached eggs with kale, quinoa, and grilled halloumi, shown above.
More information here.
This article originally appeared in the April/May 2018 print issue of DestinAsian magazine (“In-flight Dining”).