Qantas customers travelling across its regional, domestic and international network are in for a bigger and better inflight and lounge dining experience as the airline rolls out a significant menu enhancement programme this month.

The additional multi-million dollar investment introduces new dishes and larger portions across all cabins, using high-quality ingredients from premium Australian producers.

Qantas says this is its single biggest investment in inflight and lounge dining in a decade and comes as the airline returns to profit and accelerates its customer investment programs. These include a A$100 million expansion of domestic and international lounges, progressive renewal of its aircraft and new routes.

These menu changes follow an overhaul of the domestic economy menu in October 2022, offering more variety and catering to several dietary requirements, including a vegetarian option for all meals.

Qantas Group chief customer officer, Markus Svensson, said new dishes, generous portions and premium produce would take the inflight dining experience to a new level.

“Premium food and wine is one of the top three reasons our customers choose to fly with Qantas, so this significant boost means we will be able further our efforts to deliver a world-class experience in the sky,” said Svensson.

“We are proud to work with established and emerging Australian food and wine producers to offer the best possible dining experience to our customers.”

Qantas creative director of food, beverage and service, Neil Perry, who has worked with Qantas for 25 years, said the airline is well-known for showcasing Australian produce to millions of travellers on a global stage.

“We are spoilt for choice in Australia when it comes to being able to source top quality food from fantastic Australian producers, and together with generous servings and great service, these are the key ingredients to creating an enjoyable meal,” said Perry.

With each regular menu change, Neil Perry and his team create nearly 250 new dishes for the domestic and international network.

The new menus have begun rolling out on domestic flights and will launch on international services from March 29.

Coinciding with autumn, they will feature seasonal ingredients with plant-based options across all cabins.

Key dining enhancements in international first class include new dishes such as Calvisius Caviar on Buckwheat Blinis with Pepe Saya Crème Fraiche; Queensland Spanner Crab and Sweet Pork Salad with Green Mango, Cashews and Nam Jim Dressing; Crumbed Margra Lamb Cutlets with Lemon Myrtle Celeriac Puree; Seared Glacier 51 Toothfish with Saffron Sauce, Steamed Potatoes and Braised Fennel; and Riverine Beef fillet with Green Beans and Rosemary Roasted Potatoes.

In international business class, Qantas will serve up new dishes including Seared Grasslands Beef Fillet with Café de Paris Butter; Bannockburn Free-range chicken Kyiv; and Seared Snapper with Black Bean Sauce, Seasonal Greens and Salted Chilli.

New premium economy dishes include Salmon with Tomato Fennel Sauce, Red Quinoa and Brown Rice; and Braised Lamb Shank with Red Wine Mushroom Sauce and Potato Puree.

Also going forward, Qantas will add a starter salad, as well as an ice-cream service on all flights.