Neil Perry AM Qantas Creative Director Food, Beverage and Service has worked with the University of Sydney’s Charles Perkins Centre to design a menu using scientific information that will help reduce the impact of jet lag on long haul flights

Below is a sample of new food and beverages available on Qantas Dreamliner flights between Perth and London.


Remedy lemon and ginger kombucha

Coconut water – served in Business and Premium Economy 

Botanica cold pressed green juice – served in Business 

Botanica cold pressed probiotic infused watermelon – served in Business and Premium Economy as a wake-up shot 

Botanica cold pressed probiotic infused lemonade – Served in Economy as a wake-up shot 

Qantas sleep tisane – served in Business and Premium Economy 

Hot chocolate – served in all cabins 


Tuna poke salad with sesame soy dressing – served in Business 

Marinated beef, citrus, cumin and zucchini salad – served in Premium Economy and Economy 

Seared Cone Bay Barramundi with herb garlic potatoes, broccolini, lemon, olive and almond salsa – served in Business 

Poached egg, kale, quinoa, grilled haloumi, pistachio and green tahini dressing – served in Business for breakfast 

Roast chicken with red rice, Mediterranean vegetables, soy beans and thyme jus – served in Premium Economy and Economy 

Smoked salmon, soba and raw zucchini noodles with ponzu dressing – Served in Business 

Roast English beef with Yorkshire pudding, peas and onion gravy – served in Business 


Dip and crudité platters – served in Business, Premium Economy and Economy 

Tomato and mushroom puff pastry tart with corn salsa – mid-flight refreshment in Premium Economy 


Seasonal fruit plate – served in all cabins 

Baked vanilla custard with rhubarb, honeyed pear and almonds – served in Business

Qantas Group CEO Alan Joyce said the partnership has the potential to transform the journey for passengers, particularly on the long haul routes that the Dreamliner is scheduled to operate.

“While the Dreamliner aircraft itself is already a step change for passengers with its larger windows, increased cabin humidity and lower cabin altitude, the findings that will come from Charles Perkins Centre researchers will allow Qantas to design and develop a range of new innovations and strategies to complement the Dreamliner experience.

“By taking a holistic view of our customers, our partnership will examine everything from reducing the impact of jetlag through to health, nutrition and sleep through the entire journey experience,” Mr Joyce said.

“We’re all looking at how we can prepare passengers ahead of their long haul flight, and of course on board and when they arrive at their destinations; we want our customers to feel their best at the end of their flight with us.”

“The centre’s  research has already influenced what meals and beverages we’ll be serving onboard and when, cabin lighting and temperature as well as the airport lounge experience.

“Neil Perry is working with the centre on new menus for the 787 flights so we are excited that one of Australia’s best culinary minds is teaming up with the best scientific minds to design the best possible menu to look after both health and hunger.”

Source: Qantas