Dishes will be prepared with seasonal ingredients by established and emerging Australian producers.
Korean fried Bannockburn chicken with pickled radish will be offered in international business class. (All photos courtesy of Qantas)
Travelers booked onto Qantas flights can soon expect a bigger and better dining experience, thanks to a multimillion-dollar upgrade billed as the airline’s single biggest investment in in-flight and lounge dining in a decade.
Celebrity chef and longtime collaborator Neil Perry and his team create have created nearly 250 new dishes for the domestic and international network. The updated menus have begun rolling out on domestic flights and are due to launch on international services from March 29. Expect a greater emphasis on premium produce in first and business class; dishes will feature seasonal ingredients with plant-based options across all cabins. Those on long flights between Australia and Asia will be treated to a more substantial second meal in both business and economy class.
Dark chocolate cream with hazelnut cake, caramel pear, and chocolate pearls will be offered in Qantas first and international business class.
In first class, travelers will tuck into Calvisius caviar on buckwheat blinis with Pepe Saya crème fraiche, alongside Queensland Spanner Crab and Sweet Pork Salad with Green Mango, cashews, and nam jim dressing. The new selection of mains includes crumbed Margra lamb cutlets with lemon myrtle celeriac puree or seared Glacier 51 toothfish with saffron sauce, steamed potatoes and braised fennel. Business-class passengers can look forward to seared Grasslands beef fillet with Café de Paris butter; Bannockburn free-range chicken Kyiv; and seared snapper with black bean sauce, seasonal greens, and salted chili.
International customers seated in premium economy will be offered options such as salmon with tomato fennel sauce, red quinoa and brown rice; or braised lamb shank with red wine mushroom sauce and potato puree. A starter salad is being introduced in premium economy on all flights, in addition to an ice-cream service. In economy class, high-quality ingredients will go into meal choices like Cajun prawns with spiced rice; Korean chili-and-garlic chicken with kimchi; and black pepper beef with oyster mushrooms.
On the ground, the popular decadent chocolate ganache cake is making a comeback, and International First lounges are tempting customers with an upgraded “plate of the day” (think eight-hour beef brisket or steamed blue eye). International Business lounges will offer plates of fresh ricotta and crisp pancetta with roasted cherry tomatoes and sourdough, as well as pies stuffed with beef, bacon, and dark ale. Ice cream will be served in Qantas Clubs and international and domestic Business lounges.
A first-class main course of crumbed Margra lamb cutlets with broccolini, brussels sprouts, and lemon myrtle celeriac puree.
Pescatarians in Qantas first class can enjoy seared Glacier 51 toothfish with zucchini ribbon, lemon, and Cobram Estate Hojiblanca extra virgin olive oil.
Seared snapper with black bean sauce, seasonal greens, and salted chili will be served in international business class.
