Upmarket dining by Neil Perry to please Qantas flyers
Qantas passengers will soon be able to enjoy a more satisfying in-flight meal, with the menu to receive a huge overhaul.
Caviar, crab and toothfish will be added to the menu for first class passengers, along with the promise of bigger portions in all cabins.
Lauded chef Neil Perry is behind much of the change: Perry and Qantas have a 25-year relationship. S
Perry is set to showcase Australian produce to millions of global travellers.
“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,” Perry said.
“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.”
The menu change follows tweaks already made to the domestic in-flight menu, which caused a furore over the removal of vegetarian options.
The domestic business menu will also be tweaked to include starter salads on longer flights and a wider range of lighter options.
Executive Traveller editor-in-chief David Flynn says the changes will be well received.
“On some of those flights, by the time you leave the airport and get to your hotel it can simply be too late for dinner, so an early dinner on the flight followed by supper and a cocktail at your destination is very civilised,” Flynn said.
Of the lighter options he said, “Many business class passengers have already eaten in the lounge, and they could well be heading to lunch or dinner at their destination, so they don’t want another full meal en route,” said Mr Flynn.
“The return of the lighter Ploughman’s platter, which Qantas used to serve, shows a pleasingly passenger-oriented approach to this menu revamp.”
International passengers can enjoy the new menu from 29 March, while Qantas loungers will be offered premium cakes such as decadent chocolate ganache alongh with meals such as steamed blue eye with pickled daikon, seasame and shiso vinaigrette and eight-hour beef brisket.
Ice cream will also be served in Qantas Clubs and international and domestic business lounges.
First class Qantas A380 passengers can look forward to dishes including Calvisius caviar on buckwheat blinis; Queensland spanner crab and sweet pork salad and seared glacier 51 toothfish with saffron sauce.
Business class passengers will be served seared snapper with black bean sauce; Bannockburn free-range chicken Kyiv and a crumbed snapper roll.
Economy travellers will enjoy options such as cajun prawns and spiced rice, black pepper beef with oyster mushrooms and sage and lemon ravioli.
“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,” Qantas chief customer officer Markus Svensson said.
“We are proud to work with established and emerging Australian food and wine producers to offer the best possible dining experience to our customers.”
Jonathan Jackson - 22-3-23
