Qantas Business Class meals & menus

[Aussie_flyer]

Personally I enjoy shaw and Smith but I do agree it is offered far too often. I'd like to see more chardonnay

 

[RichardMEL]

Thnks all for the support (well agreeing with me) re S&S !!!!

the thing is at the start of this year some real variety crept in to the options - some Chardonnay, that orange label Pino Griggio which I didn't like much, but at least it was different, and even a few lovely Rieslings but since about May or June it's been back to the S&S and I see that bottle on the cart and shudder and find it quite disappointing - and order vodka.

Please QF bring the variety back!

 

[ric_melb]

After my post yesterday I sent feedback to Qantas. Today I had a phone call from a "lovely lady" at Qantas regarding my feedback. She took my comments on board, and was interested to hear that others feel the same way. Feedback will be given to catering. It may not change things, but at least our feelings are being considered.

 

[anat0l]

Variety can be good, but Sauvignon Blanc is one of the most commonly drunk white wine varieties in Australia. If you could only buy one white wine type for a party with unknown food, you'd be safest getting a Sauv Blanc in many cases (or Champagne, but even then).

Chardonnay can be a real divider (again, not counting Champagne, but even then some Champagnes can be very polarising). Some don't mind it, whilst others won't even touch it with a ten foot bargepole. Unfortunately, the latter types are much larger than one thinks.

The other grape varieties - Pinot Grigio, Semillion or SSB, Viognier and Riesling - are worth trying here and there, but that'll definitely garner more "I hate this wine" type comments. In fact, varying the vineyard even if you keep Sauv Blancs might be worth a try!

Of course, QF could even spruce things up by stocking two reds and two whites per flight, so you have a bit of variety and interest at all times, but we all know that's not going to happen.

 

[Mattg]

Of course, QF could even spruce things up by stocking two reds and two whites per flight, so you have a bit of variety and interest at all times, but we all know that's not going to happen.

Why not? Sounds like a reasonable suggestion. If other airlines can manage to stock 2x whites and 2x reds on domestic flights (though admittedly VA doesn't), then why not Qantas?

 

[Aussie_flyer]

Why not? Sounds like a reasonable suggestion. If other airlines can manage to stock 2x whites and 2x reds on domestic flights (though admittedly VA doesn't), then why not Qantas?

Ive been on a va domestic 737 with 2 whites on multiple occasions... once there was even 3

 

[opusman]

15 years ago chardonnay (heavily oaked, no less) was the #1 white wine in Australia, then people moved onto Sav Blanc and no doubt will move on again eventually. Pinot gris/grigio has definitely increased in prevalence on most wine lists so my guess is this will be the "next big thing". Maybe QF could try being ahead of the trend instead of leading from the middle as usual

 

[grussellt]

Variety can be good, but Sauvignon Blanc is one of the most commonly drunk white wine varieties in Australia. If you could only buy one white wine type for a party with unknown food, you'd be safest getting a Sauv Blanc in many cases (or Champagne, but even then).

Chardonnay can be a real divider (again, not counting Champagne, but even then some Champagnes can be very polarising). Some don't mind it, whilst others won't even touch it with a ten foot bargepole. Unfortunately, the latter types are much larger than one thinks.

The other grape varieties - Pinot Grigio, Semillion or SSB, Viognier and Riesling - are worth trying here and there, but that'll definitely garner more "I hate this wine" type comments. In fact, varying the vineyard even if you keep Sauv Blancs might be worth a try!

Of course, QF could even spruce things up by stocking two reds and two whites per flight, so you have a bit of variety and interest at all times, but we all know that's not going to happen.

Whilst I enjoy a good white wine made from Chardonnay or Sauvignon Blanc I suspect Chardonnay consumption still ranks somewhat higher in Australia - despite attempts by New Zealanders to sell us their entire production. Last year white wine grapes crushed in Australia comprised 22.5% Chardonnay (376,339 tonnes) but only 5.3% Sauvignon Blanc. See 2015 wine crush

 

[suze2000]

Blergh - put me in the ABC (anything but chardonnay) camp. Too many over-oaked chardys in the 90s. I am really, REALLY careful about making sure there's no/subtle oak before I'll venture to order or buy a chardonnay.

I'm not that big of a fan of Sav Blanc either, but will always choose it if those are the two choices. Anything bubbly will be taken in preference - if there is some. The last two QF flights I took, there was bubbly available in Y! It's a good thing I'm not that fussy though...

 

[k_sheep]

Blergh - put me in the ABC (anything but chardonnay) camp. Too many over-oaked chardys in the 90s. I am really, REALLY careful about making sure there's no/subtle oak before I'll venture to order or buy a chardonnay.

I'm not that big of a fan of Sav Blanc either, but will always choose it if those are the two choices. Anything bubbly will be taken in preference - if there is some. The last two QF flights I took, there was bubbly available in Y! It's a good thing I'm not that fussy though...

I could've written this post. Right down to the ABC reference (which Juddles/Drron/Mrs.dr.ron had never heard of when we had dinner a while ago!). Right on sister :arrow:

 

[RichardMEL]

I'm more than happy to try Suav Blanc from different vinyards, but QF seems to have a long term contract with S&S for their wine, and I just don't care for it anymore. It used to be OK, but too much of anything can just leave one to go "meh" and for me I reached my limit with S&S SB. Of course certain types can have huge variation in taste by region too (eg some riesling regions can be sweeter than others IMHO - and I'm not talking about your Crouchons).

I do understand QF is trying to provide a product to suit the popular tastes (they're hardly going to board a moselle as the white for example) and I don't mind that, but just wish there was differnt types available. Even if they rotated every month, or 3 months, and you'd know. It's a lottery these days but, as I posted earlier, it seems the quite interesting selections available earlier in 2016 have made way for far more of the "same old." - I'd even remarked as much to a CSM or 2 about the interesting variety earlier in the year and they'd noted it too.

it's been a long time since I've seen multiple types of wine (red or white) on domestic J flights......

 

[QFFHntrGthr]

Would Qantas switching wine selection from the panel to the Rockpool crowd have any bearing on this great disappointment being experienced by frequent flyers I wonder.

 

[Princess Fiona]

Dinner SYD-MEL
Lamb meatballs with rice and yogurt

 

[anat0l]

Dinner SYD-MEL
Lamb meatballs with rice and yogurt
...

...and a pecan tart to round it all off.

Any good?

They still sporting the Shaw & Smith Sauv Blanc?

 

[Pleb Status]

Dinner SYD-MEL
Lamb meatballs with rice and yogurt
View attachment 79672

I received this 'meal' on my last transcon QF flight PER-BNE and it rates as one of the worst J meals I have had in recent memory (along with the Farro 'salad' that QF also inflicted on their customers a while ago). I have never had a 'crunchy' meatball before and hope to never have one again....

 

[Princess Fiona]

...and a pecan tart to round it all off.

Any good?

They still sporting the Shaw & Smith Sauv Blanc?

It was actually quite tasty. Yes to the S&S must have got it in a fire sale

I received this 'meal' on my last transcon QF flight PER-BNE and it rates as one of the worst J meals I have had in recent memory (along with the Farro 'salad' that QF also inflicted on their customers a while ago). I have never had a 'crunchy' meatball before and hope to never have one again....

Fortunately mine weren't crunchy. The worst J meal I ever had on QF by a long margin was that atrocious mushroom, artichoke pasta. Completely inedible.

 

[mjtomo]

I received this 'meal' on my last transcon QF flight PER-BNE and it rates as one of the worst J meals I have had in recent memory (along with the Farro 'salad' that QF also inflicted on their customers a while ago). I have never had a 'crunchy' meatball before and hope to never have one again....

I had this meal last night on my flight SYD-MEL it was inedible! Extremely salty along with a very unusual texture.

 

[Capricornus]

Lunch QF528 SYD-BNE Sun 18/09

Loads were 8/12.

On offer was some "sweet and sour" soup, a "bread and butter camembert pudding" or a ceaser salad.
Let's say I enjoyed the peacan tart. I decided to be adventurous and went for a bread and butter pudding which FA described to me was "like a quiche". It wasn't like a quiche at all. It basically reminded a cross between a french toast and a lasagna. It was filling, but a very strange concoction. I would rate it 5/10.
PS I was also a little suprised that the bread was served stone cold, as on all other services it was warm.

 

[anat0l]

Lunch QF528 SYD-BNE Sun 18/09

Loads were 8/12.

On offer was some "sweet and sour" soup, a "bread and butter camembert pudding" or a ceaser salad.
Let's say I enjoyed the peacan tart. I decided to be adventurous and went for a bread and butter pudding which FA described to me was "like a quiche". It wasn't like a quiche at all. It basically reminded a cross between a french toast and a lasagna. It was filling, but a very strange concoction. I would rate it 5/10.
PS I was also a little suprised that the bread was served stone cold, as on all other services it was warm.

Sweet and sour soup sounds like an odd concoction in itself! Hot and sour soup I could understand - that is a common Chinese dish, though not particularly served as a main course, unless it was bulked up a bit (e.g. some meat, vegetables and noodles). Rather delicious if done right, if a bit spicy (if done right!).

Bread and butter pudding is what it is. It's meant to be a dessert pudding which is bread interlaced with spices and raisins (typically), poured over with custard (or more precisely, egg custard). So I guess what was done is that instead of a sweet egg custard, they've made a camembert sauce instead. So your description of between a French toast and lasagne is pretty accurate. For the FA to say it was "like a quiche" is a bit of a stretch; the texture of most bread and butter puddings compared with quiches are distinctly far apart.

I'm sure it tastes rather nice if you knew what was coming. Then again, I'm partial to quite a bit of cheese, including a good ol' cheese sandwich (not the rubber cheese that VA used to serve on those two bit finger sandwiches in Y). I was just watching a documentary about the history of puddings, and in the old days they were not limited to dessert courses, though they also used some rather unusual ingredients (e.g. offal).

 

[Pleb Status]

The menu PER-BNE-PER this month. Unfortunately the same menu both ways.



Bagged nuts is something you do not see on VA transcon J -



The entree -



The 'offending' meatballs PER-BNE -



The 'why would I want an omelette for dinner' BNE-PER -