Qantas to serve Neil Perry's Greatest Hits inflight, at lounges

By David Flynn, March 8 2017
Qantas to serve Neil Perry's Greatest Hits inflight, at lounges

Get ready for a blast from the culinary past as Qantas brings back some of Neil Perry's greatest hits, both inflight and on the ground.

It's in recognition of Perry's 20 years working with Qantas – a relationship which began when The Good Weekend magazine featured Perry, Tetsuya Wakuda and other renowned Aussie chefs sounding off on how airlines could improve their inflight meals.

Qantas tasked Perry to make good on his word, starting with a redesign of the prized first class menu in 1997.

International and domestic business class followed, along with the highly-regarded dining room of the Qantas First lounge (below) and its international siblings.

Every visitor to the Qantas first class lounges has their favourite dishes – indeed, there are many meals which Perry's eight-strong Rockpool team can't take off the menu for fear of a riot among frequent flyers and lounge loyalists, such as the salt and pepper calamari...

... the minute steak and chips...

... and of course, the iconic 'deconstructed' pavlova served in a glass.

Read: The five must-have dishes of the Qantas first class lounge

In fact, the Rockpool team have made the mistake of briefly removing both the pav and the A380's first class steak sandwich, but howls of protest from high-flyers saw both quickly reinstated.

So what's on the retro-menu? Over the next six months, Qantas' inflight and lounge menus will see the return of some of the most popular menu items from the last two decades.

Those include stir-fried crab omelette with oyster sauce...

... Korean-style yellowfin tuna tartare with sesame dressing...

... grilled salmon with chilli, garlic, cherry tomatoes and squid ink noodles...

... plus lobster with XO sauce, chermoula lamb rack, and the Rockpool Bar & Grill beef fillet with mac & cheese and green beans.

Oh, and keep an eye out for the Spice Temple-inspired caramel, chocolate and sesame ice cream sandwiches.


David Flynn is the Editor-in-Chief of Executive Traveller and a bit of a travel tragic with a weakness for good coffee, shopping and lychee martinis.