Qantas’ big change to on-board booze

If you love a cheeky aperitif during a flight, you’ll be thrilled by some of the changes Qantas has made to its boozy beverage menu.

Qantas has shaken up its on-board booze offerings in a move that will no doubt delight those who love a mid-flight tipple.

The airline has announced that Campari, an Italian aperitif, will now be available in all cabins on international flights.

If you’re not familiar with the red spirit, it is “pleasantly bitter with a velvety aftertaste,” according to the Campari site, and has “intense notes of orange, herbs and wood”.

Qantas told news.com.au it made the move because Campari had proven to be a very popular drink with customers in the past.

It recommends that customers order a Campari with soda, and consume the drink ahead of the main meal service.

Campari for all!

Four Pillars fans will be delighted.

Qantas has also announced that Four Pillars Rare Dry Gin will be the new standard gin for international First, Business and Premium Economy cabins.

It’s another coup for the Victorian-based gin company, which was last year named International Gin Producer of the Year at the International Wine and Spirits Competition in London (for the third time).

Qantas hasn’t just tweaked its booze offerings, it’s also introduced a new on-board winter food menu.

The menu features plant-based options across all cabins and each route has a menu inspired by the destination.

Some of the standout dishes from the new menu include:

– Prawn and kimchi dumplings with marinated cucumbers,

– Crudités with wattleseed and beetroot dip, native Australian greens and Persian feta,

– House made artichoke fagottini pasta with tomato consommé, peas, scallop and tarragon,

– Coconut sticky rice pudding with mango, toasted coconut and sesame.

Hunan style snapper with pickled and salted chillies will be available in the Qantas First Lounge.

New dishes have also been added to the menu in Qantas’ International First Lounges in Sydney and Melbourne, which you can only enter if you’re flying first class or are a platinum frequent flyer.

Those lucky enough to gain entry can feast on:

– Hunan style snapper with pickled and salted chillies,

– Duck ragu with soft polenta and green beans agro dolce,

– Plant-based dining: roast sweet potato with spinach, olive salsa and preserved lemon,

– Roasted pear with gingerbread, pecans and yoghurt sorbet.