Current Qantas First Lounge Menu (SYD/MEL) and relevant topics

[mviy]

Do you have a higher res version?

 

[johndoe]

View attachment 96775

I took this pic in march (sorry it's sideways)

ahh that's the one I couldn't read - sorry Pushka for accusatory comments!

 

[blackcat20]

ahh that's the one I couldn't read - sorry Pushka for accusatory comments!

The photo is decent resolution but does not upload the same unfortunately.

 

[Ansett]

Hi

Here is the current Autumn Menu from Sydney as of 2 weeks ago.

AUTUMN MENU



In the Sydney First Lounge we bring the market's inspirations to our seasonal menus along with great producers that understand the Qantas and Rockpool philosophies. Schulz Butchers in the Barossa Valley, South
Australia have been producing smallgoods using traditional methods since 1939. A staple on our menu since the beginning, Schulz smokehouse bacon is undoubtedly one of the best in the country. Naturally cured and smoked, it has rustic red gum, juniper berry and bay leaf flavours.
"The cornerstone of good cooking is to source the finest produce" Neil Perry


ALL DAY DINING available from midday

Heirloom tomatoes with bocconcinl, basil, balsamic and olive oil
Kohlrabi and fennel salad with pomegranate, chickpeas, sesame and mint
Mussels on toasted brioche with pickled fennel and Café de Paris butter
Salt and pepper squid with green chilli dipping sauce and aioli
Club sandwich with chicken, slow roasted tomato, bacon and aioli
Pulled pork brioche bun with chipotle mayo and cabbage salad Grass fed beef cheeseburger
Fettucme with roast mushroom, cavolo nero and poached egg
Fragrant and spicy tamarind fish curry with egg noodles and Thai basil Hunan style pork belly with snake beans, black fungi, chilli and ginger
Duck leg conflt with roasted grapes, celeriac, spinach and porcini dressing Sticky beef with pickled daikon, shallots, ginger and bok Choy
[h=1]SIDES[/h]Bowl of chips
Mixed leaves with Rockpool vinaigrette
Wild rocket and parmesan salad
Steamed seasonal greens with Colonna lemon oil
[h=1]DESSERT[/h]Seasonal fruit plate
Caramel apples with pecan shortbread, butternut sorbet and pepita praline
Black figs with coconut marscapone, quinoa crisp and coffee granita Signature pavlova with raspberry and peach
Ice cream selection:
Chocolate, French vanilla, raspberry and salted butter caramel
[h=1]MARKET INSPIRATIONS[/h]
Minestrone soup
Grilled broccolini with poached egg, hollandaise and toasted hazelnuts
Wild mushroom risotto with shaved Pamigiano Reggiano

[h=1]BEVERAGES[/h][h=2]coughTAILS[/h]Designed by the Qantas Rockpoo/ Mixologists
Alpine Retreat — vodka, apple, lime and ginger
Tennessee Iced Tea — bourbon, earl grey and peach
Tequila and Apricot Sour — tequila, apricot, agave and citrus
QANTAS ROCKPOOL FOUR PILLARS GIN
Gin Spritz — Aperol, gin and sparkling wine
[h=2]coughTAILS NON ALCOHOLIC[/h]House Lemonade — from Spice Temple
Becalmed Colada — pineapple, coconut and lime Golden Ticket — citrus, tonic and bitters
[h=2]CHAMPAGNE[/h]Perrier-Jouët Grand Brut
Taittinger Brut Reserve
G.H. Mumm Rosé
[h=2]WHITE WINE[/h]Saltram 'Mamre Brook' Riesling 2015, Eden Valley, SA
West Cape Howe Sauvignon Blanc 2016, Mount Barker, WA
Levantine Hill Sauvignon Blanc Semillon 2015, Yarra Valley, VIC
Risky Business Pinot Grigio 2016, King Valley, VIC St Huberts Chardonnay 2014, Yama Valley, VIC
[h=2]RED WINE[/h]Tyrrell's 'Special Release' Pinot Noir 2016, Hunter Valley, NSW
The Other Wine Co Grenache 2016, McLaren Vale, SA Hesketh Bonvedro 2015, Barossa Valley, SA
Levantine Hill Cabernet Sauvignon 2013, Yama Valley, VIC
Eden Road 'The Long Road' Syrah 2013, Hunter Valley, NSW
[h=3]DESSERT WINE[/h]Penfolds Cellar Reserve Viognier 2013, Barossa Valley, SA
Wolf Blass Gold Label Botrytis Semillon 2011, Barossa Valley, SA
[h=3]BEER AND CIDER[/h]

James Squire '150 Lashes' pale ale	Hahn super dry
James Squire 'The Swindler' summer ale	Kirin Megumi
James Boag's premium lager	Heineken
James Boag's premium light Pipsqueak apple cider COFFEE Cinque stelle by Vittoria TEA by T2	Coopers pale ale
English breakfast	Lemongrass and ginger
Earl grey	Sencha
Peppermint	China jasmine
Chamomile	Chai

Qantas is aware of the challenges of food allergy sufferers. I lowever, we are unable to guarantee an allergen free environment in our lounges.

 

[johndoe]

Thanks mate! Blackcat - no worries....could also be my eyes!

 

[GoldCanyon340]

Lovely and quiet in SYD F on a Saturday. Nestor welcomed me at the door and Helpful Henry provided great service in the restaurant. Food today was the plat du jour of grilled broccolini, followed with the fettucine and ended with the cheese plate (that is not on the menu).

 

[GoldCanyon340]

First of three successive weekends in SYD F. Haven't taken pics as I'm attempting an almost device-free day. I had the duck leg for old time's sake and the under the counter wine today is the 2014 Grossett Gaia, a very nice experience.

New menu is currently scheduled for 1st June.

OT: Extremely loud person on a phone call. He's a Platinum, apparently, and boasting very loudly that he's a Platinum.

 

[blackcat20]

New menu is currently scheduled for 1st June.

Good news as we're travelling June 3 and I wasnt a huge fan of the autumn menu.

 

[mviy]

First of three successive weekends in SYD F. Haven't taken pics as I'm attempting an almost device-free day. I had the duck leg for old time's sake and the under the counter wine today is the 2014 Grossett Gaia, a very nice experience.

Enjoy!

New menu is currently scheduled for 1st June.

Would appreciate it if someone could post photos of the All Day Dining/Dinner Winter Menu once it's available. Looking forward to my first evening visit to a QF operated FLounge.

OT: Extremely loud person on a phone call. He's a Platinum, apparently, and boasting very loudly that he's a Platinum.

That is disappointing. Not everyone needs to know that. Anyway I would reckon that probably most people in the lounge are WP (or higher) or OWE or partner program equivalents or guests of the aforementioned.

 

[GoldCanyon340]

Good news as we're travelling June 3 and I wasnt a huge fan of the autumn menu.

Miss you by a day then (June 4 for me). Hopefully the schedule stays in place and the new menu is available.

 

[GoldCanyon340]

Helpful Henry just told me today is the 10th birthday of SYD F and MEL F. I'm having a glass or two of the Levantine Hill to celebrate.

 

[Travelqueen]

I'd love to see what's on the winter menu for breakfast.

I'll be there prior to QF 93, and I've only been in summer before.

Although, maybe the breakfast menu doesn't change much ??

On a side note....is it too early to drink champagne before a 915 am departure?

Never? I hear some of you say !!

TQ

 

[kermatu]

I'd love to see what's on the winter menu for breakfast.

I'll be there prior to QF 93, and I've only been in summer before.

Although, maybe the breakfast menu doesn't change much ??

On a side note....is it too early to drink champagne before a 915 am departure?

Never? I hear some of you say !!

TQ

You can look back at previous menus to get a bit of an idea, but yes, as you suspect, breakfasts don't change markedly other than one or two of the sweeter items, best I can tell.

as for champagne before 9am, my only caution, again speaking from experience, is if you've been on say a red-eye from Perth and had a decent amount of booze already - recipe for disaster. Otherwise, go for it!

 

[mviy]

They have taken champagne off the breakfast menu but will still serve it if you ask for it.

 

[kermatu]

In case people are still interested in the Autumn menu, I will post a few pics of dishes had this week - my first OW international flights for a couple of months so my first sampling of this menu.

Here is the kohlrabi and fennel salad - light and refreshing, and a very decent serve.

 

[kermatu]

The duck. As others have commented, absolutely fantastic. Tempted to order a second, but restrained myself.

Melbourne lounge, I should have said too.

 

[Pushka]

Mmm. I wasn't a fan of the duck. Maybe I just don't like duck. Period.

 

[kermatu]

Mmm. I wasn't a fan of the duck. Maybe I just don't like duck. Period.

That's crazy talk.

Not a huge serve, but very tasty, and the meat literally dropped off the bone. Back again in a couple of days and suspect I will sample again.

 

[Pushka]

Ok. In thinking back I would have preferred something else so blame the champers at the time

 

[kermatu]

Helpful Henry just told me today is the 10th birthday of SYD F and MEL F. I'm having a glass or two of the Levantine Hill to celebrate.

There are two additions to the menu to celebrate - a rhubarb and raspberry sponge cake, and a coughtail Ruby Ten (blood orange juice and sparkling wine). I haven't sampled either.