Qantas passengers can now expect larger meal portions and an array of new dishes on regional, domestic, and international flights. The significant menu enhancement is set to be introduced this month as the airline splashes millions of dollars on updated food offerings across all cabins.
As the Aussie carrier's single biggest investment in in-flight and lounge dining in a decade, the move follows an overhaul of the domestic economy menu in October 2022, offering more variety and catering to several dietary requirements, including a vegetarian option for all meals.
Qantas is sourcing high-quality ingredients from premium Australian producers, with new menus rolling out from March 29. "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 Qantas Group Chief Customer Officer Markus Svensson.
What's on the menu?
Premium Economy class
Those flying Premium Economy can indulge in three new menu items including red quinoa and brown rice; salmon with tomato fennel sauce; and braised lamb shank with red wine mushroom sauce and potato puree. Additionally, a starter salad has been introduced, and ice-cream is now available on all flights.
New dishes for Economy passengers feature premium quality ingredients such as Cajun prawns with spiced rice; Korean chilli and garlic chicken with kimchi; and black pepper beef with oyster mushrooms.
For long-haul flights between Australia and Asia that provide a second meal service, passengers can enjoy chicken fried rice as well as sage and lemon ravioli served with kale and Napolitana sauce.
For Business Class passengers, Qantas has introduced new dishes such as 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 chilli
For flights between Australia and Asia, passengers can choose between a crumbed snapper roll served with pickled cabbage and tartare sauce, or stir-fried noodles with wombok, cucumber, sesame and chilli oil.
The international First Class menu will feature new additions such as Calvisius caviar served on buckwheat blinis with Pepe Saya crème fraiche, Queensland spanner crab and sweet pork salad accompanied by green mango, cashews and nam jim dressing.
These dishes will be accompanied by other options such as crumbed Margra lamb cutlets served with lemon myrtle celeriac puree; seared Glacier 51 toothfish with saffron sauce, steamed potatoes and braised fennel; and a Riverine beef fillet served with green beans and rosemary roasted potatoes.
The new domestic Economy menu offers more choice and vegetarian options including potato mediterranean croquettes, and zucchini and caramelised onion frittata.
Business class offers increased lighter options and starter salads on long flights. Premium snacks by Koko Black, Brookfarm and Carman's will also be available, and pre-take off water and juice will return to Business on long domestic flights.
In addition to the menu overhaul, the airline plans to spend $100 million on lounge expansion, aircraft renewal, and new routes after posting a record first-half profit.
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