Qantas First adds on-demand dining, Aesop kits and redesigned pyjamas

From December, Qantas will redesign First Class on its A380 fleet, featuring chef Neil Perry’s signature dishes, on-demand dining, custom Aesop amenities, and premium Australian wines.

The rollout covers Singapore, London, Los Angeles, Johannesburg, and Dallas routes, with full implementation by mid-2026.

On-demand dining is the centrepiece of the redesign—passengers eat when they choose rather than at scheduled service times.

The Menu

First passengers can order from four signature Perry dishes: tartare of yellowfin tuna with gochujang, toasted sesame and baby cos; roasted Wollemi duck with orange caramel, crisp Chinese greens, golden sesame and jasmine rice; crumbed Mara lamb cutlets with shaved fennel, pine nuts, rocket, salsa verde and lemon; or Perry’s Gran Torino Torta Di Verona.

The wine programme introduces Bollinger La Grande Année 2015 as the signature champagne, alongside Pommery Cuvée Louise 2006, expanded cocktails, and Australian wine selections.

A Korean Air flight attendant in uniform presents a bottle of Bollinger La Grande Année 2015 champagne on a white cloth beside an empty glass, highlighting the airline’s commitment to sustainability with plant-based containers.

Amenities & Service Training

Custom navy Qantas designed pyjamas and loafer style slippers accompany longer journeys.

Aesop has created three exclusive, collectable amenity kit designs containing Resurrection Hand Balm, Rinse-Free Hand Wash, Cedar & Citrus Lip Salve, toothpaste, eau de parfum, luxury eyeshade, bamboo toothbrush, and 3M earplugs.

A Qantas First Class amenity kit, slippers, and Inflight Essentials pouch—reminiscent of Korean Air's plant based containers—are arranged on an aircraft side table next to a window.
A display of Aesop and Qantas Inflight Essentials kits with travel-sized toiletries in plant-based containers, earplugs, and an eye mask, set against shelves with amber bottles—a sustainable touch inspired by Korean Air’s eco-friendly approach.

Qantas International CEO Cam Wallace noted the updates reflect feedback from customer insights and inflight trials, with cabin crew undergoing intensive training to support the new service model.

The redesign supports Qantas’ Project Sunrise programme, which will extend operations into ultra long haul territory.

Photos: Qantas Airways

Qantas Rolls Out Economy Class Meal Changes

Sydney, 12th March 2025 – Qantas has unveiled an upgraded international Economy Class meal service, featuring larger meal trays and expanded menu options.

The airline has also launched new seasonal menus across all international cabins and in its First and Business Lounges, enhancing the overall dining experience.

Qantas’s New International Economy Class Dining

Qantas’s latest upgrade to its international Economy Class service introduces incremental but meaningful improvements that passengers will appreciate.

An airline meal served on a tray table, including a wrapped dish, a cup of orange beverage, a slice of bread on a napkin, and a packet of cutlery.On a Swiss Senses economy class flight, enjoy a tray featuring chicken salad, fresh bread with avocado spread, a refreshing can of soft drink, and a soothing cup of green tea on your tray table.
The Qantas Economy Class meal concept introduced in 2014

Building on its last major meal service update in 2014, the airline is now offering meal trays that are 30% larger than the previous white trays.

This expansion creates room for additional sides including cheese, crackers, fresh salads, and desserts.

Although the main meal components remain unchanged, these enhancements add more variety and flexibility, elevating the Economy Class experience.

Premium Cabins and Lounges

Qantas is simultaneously rolling out Autumn menus in its premium cabins and lounges.

The new offerings showcase distinctly Australian cuisine, including Chermoula crusted Margra lamb cutlets, Red wine-braised Wollemi duck, and Seared Humpty Doo barramundi, giving passengers a true taste of Australia.

The beverage program has received similar attention, with the Autumn menu featuring a selection of seasonally inspired cocktails such as the Rhubarb Spritz and Plum on Sour.

A highlight of the new drink menu is The Continental cocktail made from Croissant Gin—a unique collaboration between Lune and Four Pillars.

A bottle of Lune gin, a glass with an orange slice, and a croissant rest on a table against a silver textured backdrop, evoking the elegance of Qantas' Economy meal service upgrade for 2025.
The collaboration between Lune and Four Pillars has produced a unique Croissant Gin.

In total, the airline is introducing 45 new cocktails across its network, including 15 non-alcoholic options to accommodate all passenger preferences.

Customer-Centric Approach to Inflight Dining

“We’ve worked closely with our customers and crew to develop this new service, which offers a wider range of dishes and sides to create a more generous dining experience,” says Catriona Larritt, Qantas Chief Customer and Digital Officer.

“We know how much our customers appreciate good food while they fly, and we’re proud to share some of the finest Australian ingredients with the world.”

Autumn Menu Highlights for Premium Cabins

International Business:

  • Za’atar chicken breast salad with smoked eggplant, roast cherry tomatoes, and lemon dressing
  • Red wine braised beef short ribs with potato puree, green beans, and salsa verde
  • Dark chocolate mousse with wattleseed strawberries and macadamia

International First:

  • Buffalo mozzarella with plum, aged balsamic, witlof, and hazelnuts
  • Red braised Wollemi duck with stir-fried cabbage, chestnuts, and jasmine rice
  • Margra lamb cutlets with vegetable tagine and coriander yoghurt
  • Salted caramel macadamia tart with chocolate ganache

With these enhancements to both Economy Class meal service and premium cabin offerings, Qantas continues to strengthen its reputation for inflight dining excellence across all classes of service.

Photos courtesy of: Qantas, Four Pillars Gin.