Qantas is elevating the inflight experience for customers travelling on our domestic network, with revamped menus that champion celebrated Australian producers. Rolling out in Business and Economy cabins, the new menus feature nearly 70 new and refreshed items on rotation across six mealtimes. 

To enhance variety for frequent flyers, the menu is structured around a six-week rotation cycle, so regular travellers can enjoy a different selection each week.

The menu proudly features products from beloved local suppliers, including hearty beef and mushroom pies from Sydney-based Simmone Logue, artisan toasties from Queensland’s The Handmade Food Co., and sweet treats from Sydney’s Manna from Heaven.

The refreshed menu also deepens partnerships with First Nations businesses. Customers can enjoy products from DreamTime Tuka by Uncle Herb Smith, which brings authentic Indigenous bush tucker to customers at 30,000 feet. Additionally, Qantas welcomes Cooee, the female-led Indigenous business founded by Terri-Anne Daniel, as a new supplier, featuring Jam Drop Cookies inspired by her nan’s recipe.

Qantas is also improving the offering in its lounges, introducing The Bakery in its Brisbane Domestic Business Lounge, serving freshly made items including cinnamon scrolls, egg and bacon quiches and classic Aussie sausage rolls from noon daily. From November, guests visiting the Melbourne Domestic Business Lounge can enjoy nasi goreng with fried egg or poached eggs on sourdough with chilli oil, freshly prepared at the dedicated Spice Bar. Meanwhile those in the Perth Business Lounge can enjoy bacon and egg pizzas from the Pizza Bar.  

Images can be found here.