Qantas expands international Economy meal service

Qantas has expanded its international Economy meal service to mark the start of Autumn with a new seasonal menu across all international cabins and First and Business Lounges.

Following a multi-million-dollar investment in the Flying Kangaroo’s ongoing commitment to providing a premium customer experience, international Economy customers can now be able to enjoy an additional side such as Australian cheese and crackers, a fresh garden salad or a generous dessert to accompany their main meal. To allow for the additional sides, international Economy meals will now be served on a newly designed underplate which is around 30 per cent larger than the previous one.

Chef Neil Perry, the airlines long-time Qantas Creative Director of Food, Beverage and Service, has created the new autumn menu in premium cabins and lounges is made up of hearty dishes which celebrate the best seasonal produce.

Among the new dishes taking flight, this autumn include Chermoula crusted Margra lamb cutlets, red wine braised Wollemi duck, seared Humpty Doo barramundi and a Salted caramel macadamia tart.

Lovers of Lune croissants can enjoy the addition of a new Autumnal cocktail – The Continental, created with Croissant Gin by Lune and Four Pillars in First Lounges throughout Autumn, as well as two seasonally inspired cocktails, the Rhubarb Spritz and the Plum On Sour.

In addition to the Qantas Avro Gin spritz which is available in international Economy and Premium Economy cabins, 45 new cocktails are taking flight on-board and across global lounges from March, including 15 new non-alcoholic options which are an addition to the menu following customer feedback.

“This is a significant investment we are making in our international Economy service,” Qantas chief customer and digital officer, Catriona Larritt, said. “We’ve worked with our customers and our crew to get their feedback to develop this new service, which offers a wider range of dishes and sides to create a more generous dining experience.

“We know how much our customers love dining when they fly and that’s why we continuously invest in our menus each season. We’re proud to be able to offer our customers more choice and to share some of the finest Australian ingredients with the world.”

Autumn menu highlights

• International Business
  • Salad of za’atar chicken breast with smoked eggplant, roast cherry tomatoes and lemon dressing
  • Seared Humpty Doo barramundi with carrot puree, kipfler potato salad and olive dressing
  • Red-wine braised beef short rib with potato puree, green beans, eschallots and salsa verde
  • Dark chocolate mousse with yoghurt cream, wattleseed strawberries and macadamia
• International First
  • Buffalo mozzarella with plum, aged balsamic vinegar, witlof and hazelnuts
  • Red braised Wollemi duck with stir fried cabbage, chestnuts coriander, chilli and jasmine rice
  • Margra lamb cutlets with vegetable tagine, charred broccolini and coriander yoghurt
  • Salted caramel macadamia tart with chocolate ganache and Pepe Saya creme fraiche
• First Lounge
  • Warm salad of enoki mushrooms with pumpkin puree and caramelised roasted chestnuts
  • Braised beef brisket with caramelised onions and shiitake mushroom sauce
  • Plum and spiced ginger cake
• Qantas cocktail and spirt selection (First and Business Lounges)
  • Croissant Gin by Lune and Four Pillars
  • The Jet Setter – vodka, elderflower, gingered apple, dill
  • Plum on Sour – Plum Starward Nova, lemon, sugar, bitters, foam
  • Rhubarb Spritz – Rhubi Mistelle, vermouth, soda, sparkling