Qantas’ in-flight menu offering has been a point of difference for the airline which has a long association with celebrated chef Neil Perry.
But Qantas copped some flak late last year after making some cuts to its culinary offerings including temporarily ditching its vegetarian option on some services.
While the carrier did a quick u-turn on the vegie offering, the latest menu boost “means we will be able further our efforts to deliver a world-class experience in the sky”, according to Qantas Group chief customer officer Markus Svensson.
“We are proud to work with established and emerging Australian food and wine producers to offer the best possible dining experience to our customers,” he said.
Cajun prawns with spiced rice, Korean chilli and garlic chicken with kimchi and black pepper beef with oyster mushrooms are some of the new options in economy on international flights.
Those in business can indulge in seared grasslands beef fillet with café de Paris butter and bannockburn free-range chicken kyiv, while first class can expect calvisius caviar on buckwheat blinis with pepe saya crème fraiche and Queensland spanner crab and sweet pork salad with green mango.
Meanwhile Rex’s deputy chairman, John Sharp, said his airline would stick to comfort food in its business menu such as pork schnitzel.