Representing a multi-million-dollar investment, Australia’s national carrier Qantas has introduced new dishes and larger portions across all cabin classes.
As the single biggest investment to inflight and lounge dining in 10 years, Qantas has announced enhancements to its culinary offering that will draw on premium ingredients from some of Australia’s best producers.
Luxury Travel recently attended an exclusive media preview of the new inflight and lounge dishes at Qantas HQ in Mascot. The announcement comes as the airline commits to an AUD$100 million expansion of domestic and international lounges, progressive renewal of its aircraft, and new routes.
Chef Neil Perry, Qantas Creative Director of Food, Beverage and Service, who has worked with the airline for 25 years, said it is renowned for showcasing Australian produce to millions of travellers on a global stage.
“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 Perry.
“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,” he added.
With each regular menu change, Neil Perry and his team create nearly 250 new dishes for the domestic and international network. Dishes will feature seasonal ingredients with plant-based options across all cabins.
Changes to First and Business Class dining
Passengers taking international routes in First Class can look forward to new dishes such as Calvisius caviar on buckwheat blinis with Pepe Saya crème fraiche; Queensland spanner crab and sweet pork salad with green mango; and crumbed Margra lamb cutlets with lemon myrtle celeriac purée.
Further investment into premium produce in Business Class sees new dishes such as seared grasslands beef fillet with café de Paris butter; and seared snapper with black bean sauce, seasonal greens and salted chilli.
Domestic flights have added an increased range of lighter options in Business, such as ploughman’s and cheese plates.
In the lounges, premium desserts such as decadent chocolate ganache cake are available; and enhanced plates of the day in international First lounges.
Neil Perry’s signature steak sandwich, a constant on the First inflight menu for 25 years, will remain. To date, more than 30,000 steak sandwiches are served each year, worldwide.
First Lounge and Chairman’s Lounge guests may also be pleased to know that other steadfastly popular dishes — such as the salt and pepper squid with green chilli dipping sauce and the signature pavlova — will remain on offer.