Qantas Launches New Spirits & Winter Menus

Keen to maintain its popularity among foodies, Qantas has rolled out new spirits and winter menus to sate those inflight appetites.

As part of Qantas’ revamped spirits selection, Australian boutique gins and Campari will be added to all international cabins for the first time. Victoria’s Four Pillars Rare Dry Gin will be the new standard gin pour across the Flying Kangaroo‘s international First, Business and Premium Economy cabins while first class passengers will be able to delve into the airline’s quarterly rotation of independent Australian gins, which include Applewood, Brookies from Byron Bay, Beachtree ‘Quokka’ Gin and the Australian Distilling Co ‘Bondi’ Gin, both inflight and in the airline’s lounges.

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Italian aperitif 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, the classic Mediterranean summertime libation, will be served in premium cabins with a new selection of roasted almonds, cashews and hazelnuts.

Keen to maintain its popularity among foodies, Qantas has rolled out new spirits and winter menus to sate those inflight appetites.

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, a premium Victorian single malt whisky aged in ex-red wine casks, being served in Domestic Business Class. Johnnie Walker Green Label, Singleton 15-Year- Old, and H by Hine cognac will also be served in international business.

The new selection resulted from Qantas creative director of food, beverage and service Neil Perry and his team of mixologists and sommeliers tasting and reviewing nearly 400 different products, with a strong focus on celebrating Australian suppliers.

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“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,” says executive manager of product and service Phil Capps. “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.”

Keen to maintain its popularity among foodies, Qantas has rolled out new spirits and winter menus to sate those inflight appetites.

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. Inflight highlights include 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; and coconut sticky rice pudding with mango, toasted coconut and sesame.

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In Qantas lounges look out for the likes of Hunan style snapper with pickled and salted chillies; duck ragu with soft polenta and green beans agro dolce; roast sweet potato with spinach, olive salsa and preserved lemon; and roasted pear with gingerbread, pecans and yoghurt sorbet.

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Staff Writer

The Art of Business Travel is Asia-Pacific's leading portal for corporate travel news and views. We cover everything from airline routes and airport developments, to new hotels, meeting venues, loyalty schemes, and entertaining.