A sparkling organic kombucha drink containing probiotics to aid digestion is just one of the ways Qantas hopes passengers will survive the 17-hour nonstop flight between Perth and London when it kicks off later this month.

Bespoke herbal tea of lemon verbena, chamomile and lemongrass, developed by Dilmah for Qantas, as well as dishes from Rockpool chef Neil Perry featuring leafy greens, fresh fruits and other vegetables that help keep you refreshed are all part of the science behind the new approach.

Perry, the airline’s Creative Director of Food, Beverage & Service, worked with the University of Sydney’s Charles Perkins Centre to develop dishes that encourages sleep at optimal times during the flight.

That means avoiding chilli (it’s a stimulant), the latest craze in superfoods – Hawaiian poke salad bowls, and hot chocolates before bed are all part of the plan.

The menu for economy passengers includes dishes such as marinated beef, citrus, cumin and zucchini salad, and roast chicken with red rice, Mediterranean vegetables, soy beans and thyme jus.

“Working with clinical sleep specialists, nutritionists and metabolic scientists, we’ve designed new menu options using delicious ingredients that have added benefits of hydration, aiding sleep and reducing jetlag,” Perry said.

“The menu we are trialing on the Perth to London route will continue to offer a selection of customer favourites but it has some special ingredient additions and exclusions.”

Professor Stephen Simpson from the Charles Perkins Centre also plans to conduct research trials with Qantas Frequent Flyers using wearables and apps to collect data on sleeping and activity patterns, mental state, eating patterns and hydration before, during and after their long haul flight.

He said the new menu utilises the latest science on nutrition and hydration.

“Our scientists are excited by this opportunity to discover how the wide variety of influences work together during long haul flights,” Simpson said.

Here’s what to expect when the 787 Dreamliner heads to London from March 24.

Here’s what’s on the menu

ECONOMY

Drinks

Eats

Dip and crudité platters

Marinated beef, citrus, cumin and zucchini salad

Roast chicken with red rice, Mediterranean vegetables, soy beans and thyme jus

Seasonal fruit plate

PREMIUM ECONOMY

Drinks

Eats

Dip and crudité platters

Tomato and mushroom puff pastry tart with corn salsa

Marinated beef, citrus, cumin and zucchini salad

Roast chicken with red rice, Mediterranean vegetables, soy beans and thyme jus

Seasonal fruit plate

BUSINESS

Drinks

Coconut water

Botanica cold pressed probiotic-infused watermelon

Botanica cold pressed green juice

Qantas sleep tisane

Hot chocolate

Eats

Dip and crudité platters

Tuna poke salad with sesame soy dressing

Seared Cone Bay Barramundi with herb garlic potatoes, broccolini, lemon, olive and almond salsa

Poached egg, kale, quinoa, grilled haloumi, pistachio and green tahini dressing (breakfast)

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

Roast English beef with Yorkshire pudding, peas and onion gravy

Seasonal fruit plate

Baked vanilla custard with rhubarb, honeyed pear and almonds

And here’s what some of the dishes look like

Smoked salmon, soba and raw zucchini noodles with ponzu dressing

Tomato and mushroom puff pastry tart with corn salsa

Tuna poke salad with wakame and sesame-soy dressing

Chicken with red rice, roasted Mediterranean vegetables, soya beans and thyme jus

Poached eggs with kale, quinoa, grilled haloumi, pistachios, seeds and herbed-tahini dressing

Salad of cumin-spiced beef with zucchini, corn and a citrus dressing

Seared Cone Bay barramundi with herbed garlic potatoes, broccolini, lemon, olive and almond salsa

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