Each season, Qantas update their in-flight and lounge menus to take advantage of seasonal produce and introduce delicious new dishes to the list. Developed by internationally renowned chief Neil Perry and owner of the Rockpool group (who has been working with the airline for nearly 20 years), this season's update will introduce fresher, healthier choices using the ultimate summer ingredients.
In business, you're in for a culinary delight with dishes like crumbed pork cutlet with garlic butter, green beans, roast potatoes, fennel and green apple remoulade or for a lighter option; Spaghetti with prawns, sautéed zucchini, lemon, garlic and caper pangrattata. And it seems even airlines are jumping on the green juice brigade - with Qantas now serving up Botanica cold pressed juices on the American-Australian leg.
For any first-class travellers on the Dubai, London or American route; you can indulge in the new lobster cocktail - which uses the exact same Rockpool Bar & Grill recipe. The first class lounge has also had a seasonal refresh with food options like corn, kale, & zucchini salad with parmesan & pine nuts, chicken with cucumber, chilli, bean sprouts, or for something heartier; there's the sticky beef with roast cherry tomatoes with horse radish, chives and chips option And for dessert? You're spoiled for choice with pineapple & mango salad with coconut lime sorbet, summer pudding with sour cream sorbet, the signature Pavlova or a classic seasonal fruit plate.
The seasonal menus take around eleven months to develop with a team of ten Rockpool staff member working on innovative dish ideas and restaurant incorporation.