QANTAS has introduced an eight-course tasting menu designed by Neil Perry on its international flights and is also planning to reintroduce caviar in moves that are part of the airline’s latest international product and service upgrade.

Qantas group general manager customer product and services, Lesley Grant, said the new menu offered Qantas First customers a menu service comparable to that of the world’s top quality restaurants.

“The tasting menu is initially being offered on First routes from Australia to Bangkok, Singapore and Los Angeles, but we expect it to become a signature product for most Qantas First routes,” she said.

Grant said the eight-course menu gave customers the opportunity to sample Neil Perry’s signature dishes, matched with specially selected wines from Qantas’ extensive wine cellar, in small portions throughout the course of their flight.

Qantas had also reintroduced caviar on a small number of international First flights.

The upgrade also includes the introduction of a comprehensive pocket guide to the wines currently offered in Qantas First and Business cabins. “The guide has comprehensive tasting notes, compiled by independent wine writer and educator Peter Bourne, on all of the 145 wines available in Qantas’ premium international cabins and lounges until October 2007,” Grant said.

“This first edition of the guide has been produced by Gourmet Traveller Wine and is available inflight in First and Business cabins as well as in all Australian International First and Business lounges.”

The new tasting menu will be served on Qantas’ new designer product, the development of which had been overseen by Australian designer Marc Newson and included Alessi cutlery, Noritake bone china crockery and an extensive range of specially designed glassware.

The reintroduction of caviar will be initially include customers on QF1 travelling from Sydney to Bangkok and QF107 from Sydney to Los Angeles being offered a canapé of chilled cauliflower soup and prawn toast with Black Pearl Sterling caviar. A full caviar service will be introduced in July on QF1 with the offering of Black Pearl Sterling caviar on ice with accompaniments, said Grant.

On the menu:

Here’s an example of what passengers on the Sydney to Bangkok flight will be dining on:

Black Pearl Sterling Caviar with Chilled Cauliflower Soup and Prawn Toast (Champagne)

Shiitake Wontons in Oxtail Broth (Pinot Grigio or Voignier)

Prawn and Celeriac Remoulade (Pinot Grigio or Voignier)

Pan Fried Salmon with Radish, Celery and Lemon Salsa (Chardonnay or Aged Semillon)

Grilled Lamb Cutlet with Olive, Anchovy and Caper Sauce, Salad of Baby Cos, Radicchio and Frisee with Palm Sugar Vinaigrette (Shiraz or Cabernet Sauvignon)

Quince Frangipane Tart with Spiced Syrup and Double Cream (Dessert Wine)

Blue, soft and hard cheese, hand selected by Will Studd, Maitre Fromager Calendar Cheese Company, served with accompaniments (Port)

Manna from Heaven chocolates and petits fours