Qantas Business Class meals & menus

Here is the new menu for QF96 (and possibly all the other LA departing flights?)

Tomato and basil soup with crème fraîche.
A robust soup made from ripe tomatoes which have been roasted to deepen the flavour of the soup, garnished with basil and crème fraîche. This dish is best enjoyed with a glass of light bodied white ie Riesling or Sauvignon Blanc.

Warm salad of mushrooms with sweet potato noodles, fried eschalots and ground roast rice.
Assorted mushroom varieties are stir fried with sweet potato noodles, carrot, baby spinach, capsicum and SESAME then presented on Romaine lettuce leaves that are dressed in a lime and coriander vinaigrette. Garnished with crispy eschalots, roasted rice and fresh herbs. This dish is best enjoyed with a glass of light bodied red ie Pinot Noir.

Toasted Reuben sandwich on rye with sauerkraut.
A classic New York recipe of rye bread layered with corned beef, sauerkraut, Swiss cheese and Dijon mustard. Toasted and served warm. This dish is best enjoyed with a glass of medium bodied red ie GSM.

Seared salmon with potato purée, broccolini, leek, broad beans and romesco sauce.
Pan seared steelhead salmon is served with a creamy mashed potato, leeks braised in butter and bay leaves with broad beans and asparagus spears. Topped with a Catalan inspired romesco sauce made from roasted capsicum, tomato, chilli, HAZELNUTS, ALMONDS and extra virgin olive oil. This dish is best enjoyed with a glass of full bodied white ie Chardonnay.

Beef fillet with roasted potato, snow peas, red wine and mustard butter.
Beef tenderloin is roasted and topped with red wine and mustard butter, served with rosemary roasted potatoes and blanched snow peas. This dish is best enjoyed with a glass of full bodied red ie Shiraz or Cabernet Sauvignon.

Interestingly, there is no chicken option on the new menu as there was on the old menu.
 
For those interested, menu for next weeks (12/9) QF127 (gotta love some of the descriptions):

Green pea and mint soup with snow pea salad. (small plate)
A vibrant green pea soup enhanced with fresh mint, a touch of cream and parmesan, garnished with a salad of snow pea shoots. This dish is best enjoyed with a glass of light bodied white ie. Riesling or Sauvignon Blanc.

Salad of seared tuna with brown rice, edamame, cucumber, radish and sesame soy dressing. (small plate)
Fresh tuna fillets are seared on the outside then diced to reveal the raw interior. Served on a salad of brown rice, edamame and pickled ginger with finely sliced radish, diced cucumber and wakame seaweed. Dressed in a combination of sesame, red onion a touch of mustard and soy. This dish is best enjoyed with a glass of medium bodied white ie. Sauvignon Blanc or Semillon.

Beef Adana kebab with cucumber, green olives and roasted garlic yoghurt. (small plate)
Native to Turkish cuisine, minced beef is combined with onion, parsley and a range of spices then traditionally cooked over charcoal. Served with cucumber ribbons, green olive cheeks, fresh parsley and Greek yoghurt mixed with lemon, garlic and parsley. This dish is best enjoyed with a glass of light to medium bodied red ie. Pinot Noir or Cabernet Sauvignon.

Strozzapreti pasta with tomato and eggplant sugo, roast capsicum, basil and pecorino.(main plate)
Short, rolled pasta combined with richly textured sauce of caramelised eggplant, roasted red capsicum, tomato, onion, white wine and herbs. Garnished with chopped fresh basil and grated pecorino. This dish is best enjoyed with a glass of light to medium bodied red ie. Pinot Noir or GSM.

Grilled chermoula chicken with roasted sweet potato, cauliflower tabbouleh and pomegranate dressing. (main plate)
A chicken breast is marinated overnight in chermoula paste then grilled, giving it a light smoky flavour. Served with cauliflower tabbouleh including shaved fennel, walnuts and preserved lemon with roasted sweet potato. The dish is dressed with an emulsion of pomegranate molasses, garlic, cinnamon and olive oil. This dish is best enjoyed with a glass of full bodied white ie Chardonnay or light bodied red ie. Pinot Noir.

Seared barramundi with bok choy, steamed rice, lap cheong, sesame, shrimp and ginger sauce. (main plate)
Sourced from the pristine waters of the Northern Territory this fillet of Humpty Doo barramundi is seared simply with olive oil and sea salt then dressed in a combination of ginger, shallot, soy and sesame. Served with steamed rice, blanched bok choy and garnished with a flavoursome mix of shrimp, scallop, chilli, Chinese pork sausage and fresh coriander. This dish is best enjoyed with a glass of full bodied white ie Chardonnay or light bodied red ie. Pinot Noir.

Crumbed pork cutlet with salmoriglio, shaved fennel, potato, asparagus and herb salad. (main plate)
Pork cutlet is coated in bread crumbs mixed with fresh parsley, parmesan and lemon zest then cooked until golden brown. Served with a salad of potato, shaved fennel, radish, asparagus, rocket and herbs. The cutlet is garnished with a dressing of fresh oregano, parsley, olive oil and lemon. This dish is best enjoyed with a glass of medium bodied white ie. Semillon or Chardonnay.

Same menu as on my QF29 next week.

Regards,

BD
 
New DPS-MEL menu on QF46 last night. I find it amusing they promote Menu Select considering it's inexplicably unavailable on flights to Denpasar :rolleyes:

DPS-MEL 5Sep18.jpg
 
27 Aug - QF571 - SYD-PER - 17:35 departure.

The seared salmon was very nice. The lamb was dry and tough. Service was good and attentive.

IMG_4187.jpg IMG_4188.jpg IMG_4191.jpg IMG_4195.jpg IMG_4201.jpg
 
4 Sep - QF759 - SYD-ADL 13:45 departure.

This was supposed to be a toasted ham and cheese sandwich. Toasted was a bold claim, I would have described it as warmed. Overall very underwhelming. The service was friendly.


IMG_4276.jpg
 
QF574 PER-SYD sched 0515 actual dep 0550- should have stayed in bed longer!

upload_2018-9-7_12-51-56.jpeg
The menu. Very happy to see the egg white omelette..

upload_2018-9-7_12-52-25.jpeg
The Severus Snape-esque kale potion from Neil was not on offer, but this beetroot-y concoction went down well.

upload_2018-9-7_12-52-47.jpeg
The egg white omelette hit the spot as usual, washed down with Grant’s bubbles.
 
QF574 PER-SYD sched 0515 actual dep 0550- should have stayed in bed longer!

View attachment 135655
The menu. Very happy to see the egg white omelette..

View attachment 135656
The Severus Snape-esque kale potion from Neil was not on offer, but this beetroot-y concoction went down well.

View attachment 135657
The egg white omelette hit the spot as usual, washed down with Grant’s bubbles.
I actually had the Prosciutto sandwich on Saturday morning from Brisbane to Perth:
20180901_095024_2.jpg


I thought it was quite nice, and actually very hot especially on the bottom. I washed mine down with a 150 lashes pale ale.
Michelle said the egg white omelette was quite delicious also.
 
QF1569 OOL-SYD dep 1325

After being stuck in steerage for the run up to OOL on Friday (with a middle seat elbow in the abdomen for much of the flight), was very glad to be back at the front for the flight on the 717 back to SYD. Once again this puddle jump of flight exceeded expectations, good service from CSM Joanna and FA Nikki.

upload_2018-9-9_15-42-24.png
The chicken curry was very good (and MrsDrJ sets the bar very high in this area). Lamb shanks were also on offer. A McLaren Vale chardonnay accompanied, unfortunately, to quote Paul Giamatti’s character in Sideways, this was quaffable but far from transcendent.

upload_2018-9-9_15-45-57.png
Swapped to the Five Geese 2015 Shiraz for the second half of the flight, a very well balanced wine and great value at $20 online.
 
ADL-SYD 0815 departure a week ago.

I almost wasn’t going to post this due to the uninspiring nature of both the food and the photo itself. However, here is the basic egg and bacon breakfast. Hard eggs for both myself and Mrs 340 so I’m guessing for everyone else. Saving grace was looking forward to lunch in SYD F.

Is the Mexican style brekkie with chorizo/spicy sausage still on rotation anywhere? I last saw it two years ago and you even got extra tobasco with it! That was a good start to the day!

2BDD14FE-54F5-4950-90A6-D465D7EE848C.jpeg
 
QF569 SYD-PER dep 1635

Unusually full flight for a Sun afternoon on the 738, no shadow but good service from CSM Alana and FA Nicole.
Chateau Maggie or water offered pre take off.

upload_2018-9-9_19-47-44.png
The menu.

upload_2018-9-9_19-55-9.png
Pre dinner drinks offered in good time, had the usual Chivas with nuts.

upload_2018-9-9_19-49-23.png
Entree of mozzarella and roasted capsicum was better than expected, even the weed bucket- er salad was very fresh. The Credaro Kinship 2017 chardonnay from Margs which accompanied was way better than the offering on the flight down from OOL, though still somewhat one dimensional.

upload_2018-9-9_19-52-11.png
The chicken breast was good but certainly not stellar, would have been disappointed if I hadn’t had a previous J flight. The Peter Lehmann 2014 Shiraz though was very good - a little lighter bodied than my favourite Barossa shiraz-es, but smooth as silk with beautifully integrated tannins. In contrast to all the enhancements, the J reds seem to have lifted a notch in recent times. If they could just introduce Champagne into Dom J…

upload_2018-9-9_19-53-26.png
Cheese platter with more Peter Lehmann red to finish.
 
QF636 MEL/BNE 8:10pm (delayed to 9:15pm) 14/9

Delays across the board last night as ATC had to close the second runway during the day due to wind. They were back up using both by late afternoon.

There was an option of soup (csn’t remember what it was), a cheese board or the pork dumplings. OMG, am I glad I chose the dumplings. Scored 9.5/10, the only downside was not enough of them (think there were 6, I could have eaten 12) and the pastry a little bit thick. But I’m really scratching for detractions, because the meal was superlative. Even the chocolate bar (salted caramel and coconut) was a step up from the usual small single bite ones.

I almost asked for a second helping but we had a full load (11/12) in J

Do yourself a favor when you see this dish. Order it.

EE8381F0-B124-4C90-81F3-A734BE88F323.jpeg
 
Any info on the current Supper menu for the redeye flights out of PER?

Will likely still fill up at the business lounge on the way through :)
 
EXCLUSIVE OFFER - Offer expires: 20 Jan 2025

- Earn up to 200,000 bonus Velocity Points*
- Enjoy unlimited complimentary access to Priority Pass lounges worldwide
- Earn up to 3 Citi reward Points per dollar uncapped

*Terms And Conditions Apply

AFF Supporters can remove this and all advertisements

Become an AFF member!

Join Australian Frequent Flyer (AFF) for free and unlock insider tips, exclusive deals, and global meetups with 65,000+ frequent flyers.

AFF members can also access our Frequent Flyer Training courses, and upgrade to Fast-track your way to expert traveller status and unlock even more exclusive discounts!

AFF forum abbreviations

Wondering about Y, J or any of the other abbreviations used on our forum?

Check out our guide to common AFF acronyms & abbreviations.
Back
Top