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

[Daver6]

CopperTree Farms Butter

CopperTree Farms launched its cultured butter product range; made using traditional French methods that develop a natural acidity to balance out the rich creaminess. We have partnered with some of Australia’s best chefs, including Neil Perry, Corey Costelloe and Mark Best, to create our Chef’s...

coppertreefarms.com.au

"We have partnered with some of Australia’s best chefs, including Neil Perry, Corey Costelloe and Mark Best, to create our Chef’s Series range of flavoured butters, bringing a touch of luxury to the home kitchen."

Looks like this is the butter used in Perry's restaurant, Margaret.

Geez. How bad are these chefs if you need three of them just to create some butter?

 

[DejaBrew]

Geez. How bad are these chefs if you need three of them just to create some butter?

Is it worth paying extra for artisan butter?

Artisans are spreading the word about European-style butter, which comes with a premium price tag.

www.smh.com.au

Interesting...

Naomi Ingleton is a pioneer in the field. She made her first batch of artisan butter in 2007 under the Myrtleford Butter Factory label, which evolved into King Valley Dairy.

“Making artisan butter is an art,” she says. “There are so many variables. It’s like winemaking, only with a new vintage every day.” Now working with CopperTree Farms in Frenchs Forest, NSW, Ingleton produces exceptionally smooth, clean butter.

“Great butter starts with the soil. Healthy soil means healthy pasture, which means healthy cows and quality milk,” she says. “We have a problem in Australia with weeds in the pastures, like capeweed, that affect the taste of the butter.”

CopperTree is particular about the animals’ feed, supplementing pasture with energy-dense fermented lucerne called silage.

One fan of CopperTree butter is Corey Costelloe, owner-chef of '20 Chapel' restaurant in Sydney’s Marrickville. He uses it to poach John dory and prawns, the butter’s lactic acid adding a creamy tang to the seafood. In the dining room, it stars on the table.

“It’s balanced, not too cheesy like some cultured butters,” says Costelloe. “It’s fresh and lacks the rancidity of other Australian-made butters.”

 

[kpro]

I've bought this CopperTree farms butter before, it tastes like Pepe Saya, but it's cheaper and more available.

 

[AIRwin]

Turkish poached eggs

 

[Princess Fiona]

Turkish poached eggs
View attachment 437560

I had them earlier in this week. Very tasty.

 

[AIRwin]

Grilled Enoki mushroom salad and Nepalese chicken momo dumplings (quite dry)

 

[AIRwin]

Stir fried tofu and and steamed snapper (both disappointing)

 

[AIRwin]

Ginger cake (also quite dry)

 

[kpro]

Grilled Enoki mushroom salad

Looks more like baby carrots then mushrooms to me. Enoki is long and very thin.

 

[AIRwin]

Looks more like baby carrots then mushrooms to me. Enoki is long and very thin.

It's buried under the baby carrots

 

[Captain Halliday]

The SYD Autumn menu and a selection of the dishes.



Squid: a little overcooked, but a good amount of chilli.



Lamb was tasty but very fatty and served in a puddle of olive oil.



Crispy duck. This was the standout for me. Tender. Great balance of flavours. Highly recommended.



Beef brisket. Much better than our December visit, but not particularly tender.



Snapper. Another very good dish. Chilli wasn’t over powering and the fish was soft and flavourful.


Burger, along with an attempt at some creative photography to catch the chips and mojito.



“The Trump” for dessert.



And ice cream.

 

[QFFHntrGthr]

The SYD Autumn menu and a selection of the dishes.

View attachment 438339

Squid: a little overcooked, but a good amount of chilli.

View attachment 438336

Lamb was tasty but very fatty and served in a puddle of olive oil.

View attachment 438337

Crispy duck. This was the standout for me. Tender. Great balance of flavours. Highly recommended.

View attachment 438338

Beef brisket. Much better than our December visit, but not particularly tender.

View attachment 438341

Snapper. Another very good dish. Chilli wasn’t over powering and the fish was soft and flavourful.
View attachment 438340

Burger, along with an attempt at some creative photography to catch the chips and mojito.

View attachment 438344

“The Trump” for dessert.

View attachment 438342

And ice cream.
View attachment 438343

@AIRwin, next time you're in the MEL Flounge, show then what the fish with Jiangxi sauce should have. MEL chefs were rather skimpy with the sauce and pickles on your serving from what I could make out in your post #2927. Might help bring it up a small notch from "disappointing".

 

[Kangol]

The SYD Autumn menu and a selection of the dishes.

View attachment 438339

They had a couple of main options missing in SYD when I was there a week ago.
Kitchen issue of sorts.
I was hoping they could put the bolognese and parmigiano on a slice of bread!

 

[AIRwin]

They had a couple of main options missing in SYD when I was there a week ago.
Kitchen issue of sorts.

As bad as my experience 3 months ago?

Post in thread 'Current Qantas First Lounge Menu (SYD/MEL) and relevant topics'

Jan 3, 2025

My experience in SYD today:

• 11:11 Ordered from the Summer Menu
• 11:21 Informed that there were some issue with the kitchen so all orders will take more time
• 11:28 Advised to reorder from a new menu
• 11:33 Offered some olives which I declined
• 11:38 Given a new menu (see below)
• 11:39 Placed new order
• 11:43 Served first order from the new menu
• 11:44 Served second order from the new menu

• AIRwin

• 
• 
• 

 

[anat0l]

They had a couple of main options missing in SYD when I was there a week ago.
Kitchen issue of sorts.

Sounds ridiculous.

A kitchen issue tells me either a piece of equipment in the kitchen is malfunctioning. Either that or someone ****** up the dish and wasted it (cue Gordon Ramsay tearing literal shreds into that cook).

Just state the damn reason why the dish is off the list. Stock didn't arrive, we're short one cook (so mis en place was not finished, but they could keep going during service), we're out of that dish.....

If they knew the dish was not available before the start of service, all servers should have been briefed to advise all passengers which dishes are unavailable upon presentation of the menu.

 

[JIMMYTHEJET]

The SYD Autumn menu and a selection of the dishes.

View attachment 438339

Squid: a little overcooked, but a good amount of chilli.

View attachment 438336

Lamb was tasty but very fatty and served in a puddle of olive oil.

View attachment 438337

Crispy duck. This was the standout for me. Tender. Great balance of flavours. Highly recommended.

View attachment 438338

Beef brisket. Much better than our December visit, but not particularly tender.

View attachment 438341

Snapper. Another very good dish. Chilli wasn’t over powering and the fish was soft and flavourful.
View attachment 438340

Burger, along with an attempt at some creative photography to catch the chips and mojito.

View attachment 438344

“The Trump” for dessert.

View attachment 438342

And ice cream.
View attachment 438343

Thanks I can’t wait to visit next week

 

[Foreigner]

I was in SYD lounge Thursday last week. Didn’t quite enjoy the veg mushroom. I did better with desserts. And the non-alcohol bev.