New spring in-flight menu for Qantas business class fliers

Qantas Airways recently announced upgraded in-flight menus for all its customers traveling on business class flights on international routes. A new selection of delectable dishes based on seasonal ingredients has been created by the airline for Spring 2014.

Award-winning Chef Neil Perry, who has been working with Qantas Airways, said that the business class customers would be offered a great onboard dining experience. They would be offered a ‘mix and match’ menu of their choices.

There will be diverse offerings for select routes. Those traveling from Dallas/Fort Worth and Los Angeles to Australia would be offered steamed broccoli, seared sea bass with konbu butter and pickled radishes. If you are traveling in the airline’s business class cabin from Honolulu, be ready to savor a platter of seared tuna with wakame seaweed salad, ponzu dressing and grape tomato.

The premium customers traveling on Sydney-Dubai-London route can look forward to something more exquisite. The new in-flight menu on this route will comprise of a big bowl of snapper laksa or the classic and highly-popular chicken schnitzel and Swiss cheese toasted sandwich with coleslaw.

If you are headed to Dubai from London, the delicious braised duck leg with thyme and orange, garlic potato puree and broccoli with spiced lamb pancakes. The similar dish os also offered to those traveling between Dubai and Sydney.
 
According to Qantas Airways, if you have booked business class tickets to Santiago then you can look forward to chimichurri, potato rosti and a seared beef fillet with braised green beans.

The small plate servings offered by the airline include a light salad of Ligurian olives, green peas and asparagus, served with fresh South Australian Woodside goat curd. Other small plate servings include smoked cured lamb with roast eggplant and capsicum, pomegranate, mint and harissa dressing; salt and pepper quail with pickled cabbage and radish salad; eschalots and breadcrumbs; and cream of cauliflower soup with toasted hazelnuts.