Qantas is introducing a major menu update that highlights iconic Australian flavours. This is intended to satisfy travellers' growing appetite for variety and may also impact catering partnerships and passenger expectations while flying.
Australia’s national carrier has launched nearly 70 new or updated menu items across its domestic network. These include both savoury options and sweet treats. The annual refresh is part of an effort to increase choice and showcase local ingredients with a focus on Indigenous businesses. Economy passengers can expect dishes such as chorizo toasties and macadamia cakes. Business class travellers will see offerings like garlic prawns with fettuccine or lamb and rosemary pie.
The new menu operates on a six-week rotation, which means that frequent flyers are less likely to encounter repeated meals. Suppliers from across Australia, including operators in Sydney and Queensland as well as Indigenous businesses, are contributing to the updated inflight and lounge selections. A key element of the new dishes is the use of bush ingredients and locally grown produce that reflect Qantas' commitment to championing Australian flavours.
The improvements extend beyond the cabin. Lounges in Brisbane, Melbourne and Perth will benefit from tailored menu upgrades. Brisbane now features daily cinnamon scrolls and quiches. Melbourne adds Indonesian-style nasi goreng. Perth has revamped its pizza bar to include a breakfast offering.
At the same time, Qantas is offering double status credits to business rewards members until late October. The initiative is designed to appeal to premium passengers and build long-term loyalty. It also comes as upcoming changes by the Reserve Bank could make traditional card-based rewards programs less profitable, prompting airlines to rethink their loyalty offerings.
By enhancing both its culinary and rewards experiences, Qantas aims to increase bookings, deepen customer loyalty and support Australian producers. However, this push for innovation could lead to narrower supplier networks and an evolving range of passenger preferences.
