As part of its multi-million dollar investment in catering, Qantas has rolled out key changes to its in-flight menu.
This announcement marks the airline’s largest cabin food investment in 10 years.
Qantas is revamping its menu by not only increasing its portion sizes, but also by showcasing high-quality ingredients from Australian producers.
For domestic flights, the airline will continue its domestic Economy menu that launched in October 2022, but include more variety and more plant-based options.
Its range of lighter dishes for business class will be expanded and starter salads will be provided on long flights. Pre-take off water and juice on long domestic flights will be implemented, as well as premium snacks.
For international economy, Qantas will provide flyers with elevated dishes like black pepper beef with oyster mushrooms, and cajun prawns with spiced rice.
For international premium economy, new deluxe dishes like salmon with tomato fennel sauce will be added, as well as a starter salad and an ice-cream service on all flights.
For international business class, new dishes that showcase premium produce like grassland beef fillet, free-range chicken and snapper, will be offered.
Qantas’ international first class passengers can expect luxurious dishes featuring premium ingredients like Queensland spanner crab and Calvisius Caviar.
Long-haul flights between Australia and Asia will see more substantial second meal dishes added for business and economy, including chicken fried rice as well as sage and lemon ravioli.
The new menus have already begun rolling out on domestic flights. From March 29, the new menus will launch on international flights to coincide with the release of its autumn menu.
The airline’s chief customer officer, Markus Svensson, said that Qantas’ significant boost in its offering of premium food and wine will further their efforts to deliver a world-class experience for flyers.
They are particularly proud to create a great dining experience for their customers through working with established and emerging Australian food and wine producers.
