Australian flag carrier Qantas is rolling out considerable changes to its inflight menu on domestic and international flights in what it claims is the biggest shakeup of its dining offerings in a decade.
Qantas is promising its customers a ‘bigger and better’ dining experience, both onboard its aircraft and in its airport lounges. The upgrades are currently being implemented across all of Qantas’ regional, domestic, and international flights, focusing on locally-sourced ingredients and larger portions.
The carrier began rolling out changes in its inflight menu on domestic flights last October, and these will now be launched on international routes from March 29.
Customers can now expect more variety in their dining options, including more plant-based choices, after the airline was criticized last year for removing this option for passengers on certain domestic flights.
“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 to further our efforts to deliver a world-class experience in the sky,” said Markus Svensson, Chief Customer Officer at Qantas.
“We are proud to work with established and emerging Australian food and wine producers to offer the best possible dining experience to our customers.”
First Class passengers on international flights can soon expect premium dishes such as Calvisius Caviar on buckwheat blinis with Pepe Saya crème fraiche, Queensland spanner crab and sweet pork salad with green mango, cashew, and nam jim dressing, and crumbed Margra lamb cutlets with lemon myrtle celeriac puree.
New dishes for international business class passengers include seared Grasslands beef fillet with Café de Paris butter, Bannockburn free-range chicken Kyiv, and seared snapper with black bean sauce, seasonal veg, and salted cheese chili.
International premium economy highlights include salmon with tomato fennel sauce, red quinoa, and brown rice. In contrast, economy passengers on international flights can enjoy Cajun prawns with spiced rice or Korean chili and garlic chicken with kimchi.
Qantas also promises a more comprehensive range of lighter bites on domestic flights, including returning the popular Ploughman’s platter in Business Class and introducing starter salads on specific longer routes.
Meanwhile, frequent flyers using Qantas’ airport lounges can enjoy the return of the Decadent Chocolate Ganache cake or an eight-hour beef brisket with potato puree, tarragon, and shallot butter for international First Class passengers.
“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,” said Neil Perry, Creative Director of Food, Beverage, and Service at Qantas.
“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.”