Marking a milestone in aviation history, Qantas and acclaimed chef Neil Perry have spent 25 years transforming First Class and premium lounge dining into a world-class culinary experience for discerning travelers.
Throughout this anniversary year, Qantas is honouring its record-setting chef collaboration by bringing back some of Neil Perry’s most beloved creations to its Australian First Lounges. Guests can revisit a curated selection of signature dishes spanning the last 25 years, while Business Class lounge menus feature nostalgic favourites and contemporary classics, a testament to Perry’s enduring influence.
Since 1997, when Neil Perry—then an emerging star with celebrated venues like Rockpool, the Blue Water Grill Bondi, and Barrenjoey Restaurant—joined Qantas as Director of Food, Beverage, and Service, the airline’s approach to inflight and lounge gastronomy has set the industry standard for innovation and quality.
Today, Perry and his culinary team continue to craft over 700 new recipes annually, championing premium Australian ingredients and global culinary trends for Qantas’ premium menus. Their dedication ensures every dish reflects both the airline’s diverse international routes and Australia’s rich gastronomic heritage.
This year’s celebratory menu in Sydney and Melbourne First Lounges features long-standing favourites such as crab and sweet pork salad with green mango and nam jim—a dish that has delighted guests for decades. Other highlights include a duck ragù with pappardelle, inspired by Perry’s travels through northern Italy, and the iconic torta di Verona, first unveiled at the opening of Qantas’ Singapore First Lounge. The experience is elevated with Negroni Sbagliato cocktails, a nod to the London Lounge’s debut, reimagined with sparkling wine for a contemporary twist.
Across Qantas’ Business Class Lounges, the culinary journey continues with location-specific menus. Guests may encounter the much-loved meatball sandwich, born from Perry’s explorations in Chicago and New York, or kung pao chicken bao with Sichuan pepper and cashews, inspired by his time in Hong Kong. Grilled prawns with lemon and aioli showcase Australia’s exceptional seafood, underscoring Qantas’ commitment to local provenance and global inspiration.
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