Qantas targets travellers’ tummies with in-flight menu overhaul
Larger portions and premium produce are in the pipeline for Qantas passengers in an in-flight menu overhaul.
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Qantas is taking its in-flight dining upmarket with the addition of caviar, crab and toothfish to the menu and the promise of bigger portions in all cabins.
First class passengers can expect top shelf products crafted into meals by Sydney chef Neil Perry, while the other cabins will also notice changes from starter salads to ice cream.
Passengers paying top dollar on Qantas A380s can look forward to choices such as Calvisius caviar on buckwheat blinis; Queensland spanner crab and sweet pork salad and seared glacier 51 toothfish with saffron sauce.
In business, seared snapper with black bean sauce; Bannockburn free-range chicken Kyiv and a crumbed snapper roll are being added to the international menu, with a variety of sauces and sides.
Economy travellers can expect a more substantial second meal on long-haul international flights, with options including cajun prawns and spiced rice, black pepper beef with oyster mushrooms and sage and lemon ravioli.
A starter salad will be added to meals for premium economy passengers, as well as ice cream to follow dishes such as braised lamb shank or salmon with tomato fennel sauce.
Qantas chief customer officer Markus Svensson said the new dishes, generous portions and premium produce would take the in-flight dining experience to a new level.
“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 Mr Svensson.
“We are proud to work with established and emerging Australian food and wine producers to offer the best possible dining experience to our customers.”
Renowned Sydney chef Neil Perry is behind most of the creations, continuing a 25-year association with Qantas.
Mr Perry said the airline was well-known 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,” he 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.”
Changes were made to the domestic in-flight menu towards the end of last year, following a furore over the removal of vegetarian options.
Further tweaks were being made to the domestic business menu, including the addition of starter salads on longer flights and a wider range of lighter options.
Executive Traveller editor-in-chief David Flynn said the changes would be welcomed by business class passengers, particularly the second meal on long-haul flights to Asia.
“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,” Mr Flynn said.
Lighter options on domestic flights were also a positive move, he added.
“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.”
The new menus would become available on international services from March 29, at the same time as lounge fare stepped up.
Premium cakes such as decadent chocolate ganache were set to make a return to lounges along with an enhanced plate of the day including steamed blue eye with pickled daikon, seasame and shiso vinaigrette and eight-hour beef brisket.
Ice cream is set to be served in Qantas Clubs and international and domestic business lounges, as part of the overhaul.
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