Qantas’ fresh winter menu adds new spirits and dining options on board and in lounge

  • Campari
  • Hong Kong style beef brisket noodle soup with egg noodles
  • Hunan style snapper with pickled and salted chillies
  • Plant based dining - roast sweet potato with spinach, olive salsa, preserved lemon and cashew nut feta
  • Quokka Gin Sour - Beachtree Quokka Gin, Cointreau, mountain pepper, lemon
  • Shaved fennel salad with william pear, pecans and parmigiano reggiano
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Edited by Travel Weekly


    New Australian gins are rolling out and Campari will be on offer in all international cabins for the first time as Qantas unveils a revamped spirits selection on board alongside the airline’s new winter menu.

    Australian favourite, the multi-award-wining Four Pillars Rare Dry Gin will be the new standard gin pour across the Flying Kangaroo’s international First, Business and Premium Economy cabins.

    First inflight and lounge customers will enjoy sipping on a quarterly rotation of independent Australian gins including Applewood, Brookies, Beachtree ‘Quokka’ Gin and the Australian Distilling Co ‘Bondi’ Gin.

    Campari is also landing on the menu in time for the busy European summer travel period and will be available for international customers across all cabins for the first time. The aperitif will be served in premium cabins with a new selection of roasted almonds, cashews and hazelnuts.

    Whisky lovers are also set to benefit from the update with Tasmania’s award-winning Lark Classic Cask making its menu debut in First, and Melbourne-based Starward Nova being served on Domestic Business Class.

    Qantas Creative Director of Food, Beverage and Service Neil Perry’s team of mixologists and sommeliers tasted and reviewed nearly 400 different products in designing the new spirit offering.

    Executive Manager of Product and Service Phil Capps said the new spirits selection and winter menu celebrates Australian suppliers on the global stage.

    “We began planning for our new spirits selection more than 12 months ago with the intention to offer our customers a more premium choice when they fly with us.

    “With our flights to Rome restarting and Paris taking off soon, a new aperitif is the perfect way to start or end a European summer holiday.”

    Perry also designed the new winter menu to showcase seasonal produce.

    The menu features plant-based options across all cabins and each route has a menu inspired by the destination.

    Qantas onboard winter menu highlights:

    • Prawn and kimchi dumplings with marinated cucumbers
    • Crudités with wattleseed and beetroot dip, native Australian greens and Persian feta
    • House made artichoke fagottini pasta with tomato consommé, peas, scallop and tarragon
    • Coconut sticky rice pudding with mango, toasted coconut and sesame

    Qantas Lounge winter menu highlights:

    • Hunan style snapper with pickled and salted chillis
    • Duck ragu with soft polenta and green beans agrodolce
    • Plant based dining – roast sweet potato with spinach, olive salsa and preserved lemon
    • Roasted pear with gingerbread, pecans and yoghurt sorbet

    Qantas new spirit selection:

    • Campari introduced across international cabins and Domestic Business as an aperitif option.
    • Four Pillars Rare Dry Gin introduced as new pour in International premium cabins.

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