Qantas offers ‘larger portions’ and Calvisius caviar in menu refresh

The full menu is at the bottom of this article

Qantas’ chief customer officer, Markus Svensson, said, “Premium food sand wine is one of the top three reasons our customers choose to fly with Qantas, so this significant boost means we will be able further our efforts to deliver a world-class experience in the sky.

“We are proud to work with established and emerging Australian food and wine producers to offer the best possible dining experience to our customers.”

Qantas added the new menus had already begun rolling out on domestic flights and will launch on international services from 29 March.

The selection will also feature seasonal autumn ingredients with “plant-based” options across all cabins. It follows Qantas last year reversing its decision to stop offering vegetarian meals on shorter flights following a backlash.

The Flying Kangaroo’s culinary reveal ironically came days after Rex’s deputy chairman, John Sharp, quipped that Qantas’s menu is more concerned with “fancy words” and “celebrity chefs” than providing meals customers enjoy.

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Speaking to BOSS magazine, Sharp said his airline was instead reintroducing pork schnitzel to its business offering because it’s the kind of comfort food people love at the pub or RSL.

“If you go to the rugby or the cricket, at halftime, if you go into one of the boxes, they’ll bring out sausage rolls and party pies, and they just disappear,” he said.

“Everybody has three or four. They wouldn’t order those things themselves because they think it’s a bit ordinary. But once the sausage rolls and party pies are out there, people gobble them up.”

Qantas new menu highlights:

International

First

Additional investment in premium produce with new dishes including Calvisius caviar on buckwheat blinis with Pepe Saya crème fraiche, Queensland spanner crab and sweet pork salad with green mango, cashews and nam jim Dressing, crumbed Margra lamb cutlets with lemon myrtle celeriac puree, seared Glacier 51 toothfish with saffron sauce, steamed potatoes and braised fennel, and Riverine beef fillet with green beans and rosemary roasted potatoes.

Business

• Additional investment in premium produce with new dishes including 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.
• More substantial second meal on long flights between Australia and Asia in Business and Economy. Business dishes include a crumbed snapper roll with pickled cabbage and tartare sauce, and stir-fried noodles with wombok, cucumber, sesame and chilli oil.

Premium Economy

• New dishes include salmon with tomato fennel sauce, red quinoa and brown rice, and braised lamb shank with red wine mushroom sauce and potato puree.
• Introduction of a starter salad, as well as an ice-cream service on all flights.

Economy

• New dishes in Economy with premium quality ingredients including cajun prawns with spiced rice, Korean chilli and garlic chicken with kimchi and black pepper beef with oyster mushrooms.
• New second meal dishes on long flights between Australia and Asia include chicken fried rice, and sage and lemon ravioli with kale and Napolitana sauce.

Domestic

• A continuation of the new domestic Economy menu that launched in October 2022, offering more choice across the network including vegetarian options.
• An increased range of lighter options in Business including Ploughman’s and Cheese plates featuring a selection of cheese, free-range chicken and pistachio terrine, charcuterie and accompaniments along with chicken and corn soup with dill and green pea soup with mint.
• The addition of starter salads in Business on long flights, which include grilled prawns with Asian slaw and edamame and Tasmanian smoked salmon with kale and sweet potato salad.
• Premium snacks in Business from Koko Black, Brookfarm and Carman’s.
• Return of pre-take off water and juice in Business on long domestic flights.

Lounges