Home Travel News

Qantas is using fresh produce for new Spring menu

Qantas has once again teamed up with Neil Perry and a new team of wine experts and mixologists from the Rockpool Group for its new Spring menu using fresh produce, cooking and blanching inflight.

Qantas has once again teamed up with Neil Perry and a new team of wine experts and mixologists from the Rockpool Group for its new Spring menu using fresh produce, cooking and blanching inflight.

Qantas updates its menus each season (summer, autumn, winter, spring) and introduced its spring menu on 1 September to take advantage of fresh and in-season ingredients.

Below are a selection of dishes from the menus for the new season;

 

In First

lobster-cocktail-ex-aus-first-inflight

Lobster cocktail ex AUS First inflight

Qantas offers a 7-course tasting menu or a-la-carte dining experience in the First class cabin on A380 flights between Sydney, Melbourne, Dubai and London and flights to Los Angeles and Dallas/Fort Worth.

New dishes this season include:

Smoked kingfish salad with green papaya, betel leaf and palm sugar dressing

A fresh vibrant salad dressed with palm sugar vinaigrette. Kingfish is cured then cold smoked with herbs and spices; sliced and served with a refreshing combination of mint, coriander, cucumber, betel leaves, green papaya, eschallots and chili.

Lobster cocktail

Our lobster cocktail is made using a classic Rockpool Bar & Grill recipe. Tender lobster meat is combined with cocktail sauce and combined with baby cos, frisee leaves, cherry tomatoes, croutons, chives and finished with a little lemon dressing. Frisee (friz-ay) belongs to the endive family, it has curly leaves and a slightly bitter flavour.

Warm chocolate fondant with raspberries and crème fraiche

Decadent chocolate pudding with a ganache baked in the centre, served with a raspberry sauce and crème fraiche.

 

In Business

crumbed-pork-cutlet-ex-aus-business-inflight

Crumbed pork cutlet ex AUS Business inflight

Qantas offers a menu of small and large plates, allowing customers to eat what they want from a ‘mix and match’ menu of their making. It’s a complete alternative to the traditional, three-course inflight meal – which of course is still available.

New dishes include:

Spaghetti with prawns, sauteed zucchini, lemon, garlic and caper pangrattato

Crumbed pork cutlet with garlic butter, green beans, roast potatoes, fennel and green apple remoulade

 

Botanica Green Juice

botanica-green-juice-first-and-business

Botanica cold pressed juice will be introduced into the breakfast service in First and Business on flights from Australia to the US following the positive feedback from customers travelling domestically.

The green juice is made from a blend of kale, silverbeet, celery, cucumber, apple and lemon, packed with natural chlorophyll, omega 3’s and antioxidants.

 

 

In Premium Economy

Salad of chicken with udon noodles ex AUS Premium Economy

Salad of chicken with udon noodles ex AUS Premium Economy

Salad of chicken with Udon noodles, Asian style slaw and sesame soy dressing

Also available in Economy

Slow cooked braised lamb shank with roasted potatoes, zucchini and sugar snaps

 

In Economy

Cajun salmon ex AUS Economy.

Cajun salmon ex AUS Economy.

Cajun salmon with black eye beans, green beans and rice pilaf

Gozleme

Available as a snack throughout the flight

 

Sydney and Melbourne International First Lounge

Smoked kingfish salad ex AUS First inflight

Smoked kingfish salad ex AUS First inflight

Becalmed Colada

A blend of pineapple, coconut and lime, created by the bar manager at Eleven Bridge; essentially a pina colada with the wind taken out of its sails.

Puff pastry tart of roasted beetroot, sweet onion, watercress and pecan

Beetroot slow roasted with thyme and garlic before sliced wafer thin, then tossed with balsamic and olive oil. Sweet onion puree lines the puff pastry disc that is topped with the beetroot and warm shallots. Garnished with watercress and toasted pecans.

Sticky beef with carrot puree, soy and ginger glaze

Beef chuck is slowly cooked in a masterstock flavoured with carrots, shallots, garlic, soy and ginger. The meat is then seared and glazed in its cooking liquid and served with a sweet carrot puree, fresh horseradish, chives and shallots.

Strawberry and passionfruit pavlova

A staple on the menu with fruits updated each season

Watermelon, cucumber, mint and lycee granita

A light, refreshing dessert of watermelon, cucumber, verjus jelly, lime syrup and lychee granita. The watermelon is seasoned with a mix of salt, sugar, sumac and a little chilli (may be substituted with rockmelon

What do you think about Qantas’ new Spring menu?