As part of Qantas’ ongoing investment in customer initiatives, new Spring menus will be rolling out in our First Lounges, offering customers a seasonal selection of dishes made from premium Australian produce. 

Five spice duck accompanied by a salad of crispy noodles and tuna tartare with jalapeno salsa are among some of the new dining choices that will be available for customers to enjoy. 

Designed by Qantas Creative Director of Food, Beverage and Service, Neil Perry, the new Spring menu celebrates the best produce of the season. The signature First menu dishes popular with Qantas Frequent Flyers such as salt and pepper squid with green chili dipping sauce and aioli and corn fritters remain on the menu. 

The Qantas First Lounge cocktail list is also getting a refresh with seasonal additions such as the Nova Highball in Sydney, Pandanus Bitters in Singapore, and the Calypso in Los Angeles, all celebrating local flavours.

Seasonal produce will feature within refreshed ‘plate of the day’ offerings in Qantas Business Lounges and across customer favourites, including the Spice Bar in Melbourne Business Lounge and the Pizza Oven in the Perth Business Lounge.

A new selection of Australian wines will also start rolling out across First and Business cabins inflight following the final selections being made from Qantas’ annual Wine Week, where sommeliers blind tasted over 1,500 Australian wines across five days in July. Lounge wines are often updated as part of the regular seasonal rotation.

The inflight selection features both established Australian winemakers including Penfolds, Seppeltsfield and Shaw & Smith, as well as boutique drops from MMAD, Forest Hill and Flametree.