Qantas springs into a seasonal menu

Qantas springs into a seasonal menu

Because everyone loves a bit of food porn, we’ve rounded up all the latest snaps of the airline’s inflight spring menu.

From September until December, Qantas is shaking up its international menus in First, Business, Premium Economy and Economy. With seasonal menus in First and Business passengers can expect to see a selection of dishes and ingredients synonymous with spring.

And Travel Weekly was among some of the first people to taste the delicious dishes.

In First Class, Qantas will offer a seven-course tasting menu or a-la-carte dining experience, with menus using seasonal spring produce such as artichokes and broad beans.

In Business, you’ll see the introduction of the Salumi selection with stuffed green olives, labne and crostini.

“Together, Qantas and Rockpool have changed the inflight dining experience. We cook using fresh produce, literally cooking and blanching inflight and don’t simply reheat like other airlines,” Qantas’ chef Neil Perry said.

“The cornerstone of good cooking is to source the finest produce. We engage the growers and fisherman, making sure we work with the seasons and sustainable produce.

“The 2015 Spring menu is the first where our Qantas Rockpool Sommeliers have selected wines for our menu, which will be coming onboard from September.

“The Rockpool Group’s expertise in wine and mixology will help deliver the very best restaurant experience in the sky to Qantas customers, and we’re thrilled to be working more closely to select beverages for the airline.”

But enough chatter, take a peek at some of the tasty delights you can expect onboard.

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Email the Travel Weekly team at traveldesk@travelweekly.com.au

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