After passengers gave Qantas a Gordon Ramsay-style shellacking over its domestic economy meals, the airline is serving up a new inflight menu spanning flights from breakfast to supper.
Qantas promises the menu “caters to several dietary requirements and includes a vegetarian option for all meals.”
“We have been progressively returning normal service levels and last month we fast tracked the return of vegetarian options on all flights,” says Qantas Executive Manager of Product and Service Phil Capps, who adds this the first menu overhaul “since on-board catering was simplified as a result of the pandemic.”
The vegie-friendly approach also extends to airport lounges, where Qantas is now trialling “plant-based meat dishes” such as a penne pasta bolognese with parmesan in the Sydney Business Lounge and “cocktail pies with tomato sauce” at the adjacent Qantas Club.
Qantas says travellers “will be invited to share their feedback to help shape future menus”, and we’ve no doubt plenty of feedback will be offered.
Highlights of the new Qantas domestic economy menu include
- ‘breakfast packs’ with yoghurt, banana, honey and macadamia bread and sliced apples
- ham and egg hollandaise ciabatta
- spinach and ricotta wrap
- roast chicken and chive on light rye sandwich
- zucchini and corn fritters
- bolognese calzone
- chicken and potato mediterranean croquettes
- zucchini and caramelised onion frittata
- gluten free and plant based chocolate caramel slice
- pear and ginger cake
Domestic economy flights will rotate through six variations of the menu for breakfast, morning tea, lunch, afternoon tea, dinner and supper.
A Qantas spokesperson provided Executive Traveller with these flight timings for domestic meal and snack services:
- morning: 5am to 8.59am
- morning refreshment: 9am to 11.59am
- lunch: noon to 1.29pm
- afternoon refreshment: 1.30pm to 4.59pm
- evening: 5pm to 9.59pm
- supper: 10pm to 5.59am on longer flights, such as east-west
“We started work on the new menu several months ago and have put a lot of effort into creating variety, drawing on premium ingredients from a wide range of local producers,” says Capps.