Qantas Updates Its International In-Flight Menus

Qantas has updated its international in-flight menus. The Australian flag carrier will use seasonal ingredients in dishes prepared by established and emerging Australian producers.

Qantas has made significant changes to its in-flight menu. Travellers can look forward to a larger and better dining experience in the near future, thanks to a multimillion-dollar upgrade billed as the airline’s single largest investment in in-flight and lounge dining in a decade. Those who have complained about the size of their meals being too small will notice a significant difference, according to the airline.

Qantas updates its international in-flight menus.
Korean fried Bannockburn chicken with pickled radish will be offered in international business class. © Qantas

Qantas updates its international in-flight menus after an overhaul of the domestic economy menu in October 2022, which included more variety, including vegetarian and plant-based options, for which it received criticism last year.

Neil Perry, a celebrity chef and longtime collaborator, and his team have created nearly 250 new dishes for Qantas’ domestic and international networks. The updated menus have begun to appear on domestic flights and will be available on international flights beginning March 29.

In first and business class, you can expect a greater emphasis on premium foods; dishes will feature seasonal ingredients with plant-based options across all cabins. Long-haul flights between Australia and Asia will now include a larger second meal in both business and economy class.

Qantas updates its international in-flight menus.
Pescatarians in Qantas first class can enjoy seared Glacier 51 toothfish with zucchini ribbon, lemon, and Cobram Estate Hojiblanca extra virgin olive oil. © Qantas

Calvisius caviar on buckwheat blinis with Pepe Saya crème fraiche will be served in the first class, along with Queensland Spanner Crab and Sweet Pork Salad with Green Mango, cashews, and nam jim dressing. Crumbed Margra lamb cutlets with lemon myrtle celeriac puree or seared Glacier 51 toothfish with saffron sauce, steamed potatoes, and braised fennel are among the new mains.

Moreover, 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 await business-class passengers.

Qantas updates its international in-flight menus.
Seared snapper with black bean sauce, seasonal greens, and salted chilli will be served in international business class. © Qantas

International premium economy passengers will be served salmon with tomato fennel sauce, red quinoa, and brown rice, or braised lamb shank with red wine mushroom sauce and potato puree. In addition to an ice cream service, all premium economy flights will now include a starter salad. Meal options in economy class will include Cajun prawns with spiced rice, Korean chilli-and-garlic chicken with kimchi, and black pepper beef with oyster mushrooms.

The popular decadent chocolate ganache cake is making a comeback on the ground, and International First lounges are enticing customers with an upgraded “plate of the day” (think eight-hour beef brisket or steamed blue eye). Plates of fresh ricotta and crisp pancetta with roasted cherry tomatoes and sourdough will be available in International Business lounges, as well as pies stuffed with beef, bacon, and dark ale. Qantas Clubs and international and domestic Business lounges will serve ice cream.

Qantas updates its international in-flight menus.
A first-class main course of crumbed Margra lamb cutlets with broccolini, brussels sprouts, and lemon myrtle celeriac puree. © Qantas

“In Australia, we are spoiled for choice when it comes to sourcing top quality food from fantastic Australian producers, and these are the key ingredients to creating an enjoyable meal,” Mr Perry said.

When asked how the dishes retain their taste and quality 30,000 feet in the air, Mr Perry explained that it all comes down to three factors: production, seasoning, and how it is cooked. “You end up with a really delicious product if you start with good produce and season it properly,” he says.

Do you want to try their new menu? Please leave a comment!

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Karina Anandya
Karina Anandya
Aviation Reporter - Karina is a writer and editor with diverse experience seeking to contribute to an organization in the media, digital, and creative industries by utilizing organizational, communication, and writing skills. "I've been working in some form of journalism for nearly 9 years now. Travel, in particular, has been my focus for the past six."