Qantas Business Class meals & menus

[Xrayspice]

OOL-CBR 3pm this arvo

Bottled water offered pre departure. Mains were Chicken in a cream sauce (had it before, seems to be high rotation) or a barramundi fish. I had the chicken, was delicious. Traveling companion had the fish - apparently awful. Cabin manager took a little while to read the room re drink refills etc but was fantastic towards the end.

Lounge at Gold Coast is claustrophobic without windows but I did appreciate the food options - delicious garlic pizza and Anzac cookies, pre made tosties and fruit amongst other things - much better than the sad offerings at other lounges such as Sydney business.

Not a bad flight.
View attachment 282195

Is it wrong that I miss plane food?

 

[Ade]

delicious garlic pizza

Sounds delish !

Post automatically merged: Jun 20, 2022

Is it wrong that I miss plane food?

Absolutely not !! I, for one, fancy airline food.

Especially the lemon rice, beetroot & soy curry, milk rice, sodhi & sambol on Srilankan airlines is aaammaazing!!!

I was once served idli, vada & sambhar on QF MEL-SYD J - absolutely taken by surprise. The dish that I just said is VERY VERY local to the state of Tamil Nadu in India, which is where I'm originally from

I enjoyed the fare on SQ numerous times when they served regional food between MAA/BLR/DEL & SIN and sometimes even between SIN & SYD/MEL. Same sentiments with the food served on CX when flying between India & Hong Kong and Australia.

The only times I have not really enjoyed airline food was when flying EK between AU & DXB, the food was terrible. I was compensated with some snacks & bread. I also hated food on the now not operating 9W (Jet Airways). 9W's food started out great, but the quality & taste went down terribly badly.

 

[RooFlyer]

Especially the lemon rice, beetroot & soy curry, milk rice, sodhi & sambol on Srilankan airlines is aaammaazing!!!

Yum, yes! (Goes to check on UL flight schedule )

 

[Welshie]

Apparently (I was unaware) first QF2 flight LHR-SIN-SYD today.

Menu in QF lounge.

Will also send in-flight J menu once I have it.

 

[mviy]

Apparently (I was unaware) first QF2 flight LHR-SIN-SYD today.

Menu in QF lounge.

Will also send in-flight J menu once I have it.

Thank so much for posting. It gives me an idea of what kind of range to expect. Looking forward to my first visit to the QF LHR lounge next month (it was closed when I flew home last year, hoping for an upgrade as well, but will have to wait and see on that).

 

[sudoer]

24JUN22 QF145 SYD-AKL 1115 departure

No printed menus but here's what I caught:

- Blade steak, mashed potatoes and roast veg
- Butter chicken, rice, cauliflower masala
- "Healthy salad" of chickpea, beetroot, boccocini, roasted almonds and pomegranate dressing



The butter chicken was watery and not Neil's finest showing, but still edible. Another pax across the aisle was putting serious elbow grease into cutting the steak so I'm glad I didn't go that route.

A fig & caramel pudding (served in a box) and multigrain sourdough were also served.

Wine options:
Voyager Chardonnay
Jim Barry Riesling 2018
Dandelion Vineyards Shiraz 2019

CSM Melissa and other FAs were great, PDB offered inc champagne, roaming wine top-ups throughout the flight, and bottles of water distributed an hour before landing.

 

[SYD]

24JUN22 QF145 SYD-AKL 1115 departure

No printed menus but here's what I caught:

- Blade steak, mashed potatoes and roast veg
- Butter chicken, rice, cauliflower masala
- "Healthy salad" of chickpea, beetroot, boccocini, roasted almonds and pomegranate dressing

View attachment 282803

The butter chicken was watery and not Neil's finest showing, but still edible. Another pax across the aisle was putting serious elbow grease into cutting the steak so I'm glad I didn't go that route.

A fig & caramel pudding (served in a box) and multigrain sourdough were also served.

Wine options:
Voyager Chardonnay
Jim Barry Riesling 2018
Dandelion Vineyards Shiraz 2019

CSM Melissa and other FAs were great, PDB offered inc champagne, roaming wine top-ups throughout the flight, and bottles of water distributed an hour before landing.

Yes, “blade steak” would need a sharp knife not normally allowed on board!

Wines look reasonable.

OT, but how was the Zoo entry this morning?

 

[RooFlyer]

The butter chicken was watery and not Neil's finest showing, but still edible.

You know what I think of when I see that? No, not that ... but rather how it was 'plated' in the catering factory. I'm thinking of a production line where each component - the peas & whatever, the rice and the chicken & whatever are poured (dare I say slopped?) into the bowl in turn as the plate moves in front of their spouts. It looks well, not exactly revolting, but pretty unappetising, TBH.

 

[JohnM]

You know what I think of when I see that? No, not that ... but rather how it was 'plated' in the catering factory. I'm thinking of a production line where each component - the peas & whatever, the rice and the chicken & whatever are poured (dare I say slopped?) into the bowl in turn as the plate moves in front of their spouts. It looks well, not exactly revolting, but pretty unappetising, TBH.

Boarding school comes to mind...

 

[RooFlyer]

So, here is the meal provided on Indian carrier Vistara in domestic Y+ (daver6 here), with printed menu.




And here we have the offering from Qantas international business class (sudoer here)




People, Alan Joyce is really, seriously, just taking the pi**.

 

[jase05]

That Vistara meal looks very appealing and you get naan.
Ive had that QF meal plenty of times and it is tasty despite the appearance

 

[Daver6]

So, here is the meal provided on Indian carrier Vistara in domestic Y+ (daver6 here), with printed menu.


View attachment 282821

And here we have the offering from Qantas international business class (sudoer here)

View attachment 282822


People, Alan Joyce is really, seriously, just taking the pi**.

And for the record that two hour UK flight cost about $110 AUD

 

[sudoer]

OT, but how was the Zoo entry this morning?

F check-in counters closed, the queue for J check-in was about 40 people long but moved quite quickly as there was about 10 counters open.

We were then directed to the "first/business" queue for immigration (no status access) which was at least 300 people filtering into ~6 allocated smart gates. Once through that, there was at least 150 people queuing to get through security.



In total it took 30 odd minutes to get from the check-in counter to the lounge. I imagine the wait for economy pax was 60-90 min. The immigration queue would move at a decent speed until they'd call people on flights departing soon and inject them into the front of the F/J queue.

Was quite a chaotic experience. Next week (once the public school holidays start) will be total mayhem.

 

[sudoer]

I'm thinking of a production line where each component - the peas & whatever, the rice and the chicken & whatever are poured (dare I say slopped?) into the bowl in turn as the plate moves in front of their spouts.

Some bits of chicken seemed to have no hint of sauce so I'm guessing dnata produce the curry as a VGML or IVML, then drop some chicken bits on top ... voila "Qantas Business Butter Chicken".

I'm no expert on indian food, but the spices weren't what I'd associate with Butter Chicken and there wasn't any creamy component.

 

[Daver6]

F check-in counters closed, the queue for J check-in was about 40 people long but moved quite quickly as there was about 10 counters open.

We were then directed to the "first/business" queue for immigration (no status access) which was at least 300 people filtering into ~6 allocated smart gates. Once through that, there was at least 150 people queuing to get through security.

View attachment 282804

In total it took 30 odd minutes to get from the check-in counter to the lounge. I imagine the wait for economy pax was 60-90 min. The immigration queue would move at a decent speed until they'd call people on flights departing soon and inject them into the front of the F/J queue.

Was quite a chaotic experience. Next week (once the public school holidays start) will be total mayhem.

Is the APEC line still going through the crew section? Or has that been canned too?

 

[sudoer]

Is the APEC line still going through the crew section? Or has that been canned too?

I didn't see any signage for APEC

 

[SJF211]

Some bits of chicken seemed to have no hint of sauce so I'm guessing dnata produce the curry as a VGML or IVML, then drop some chicken bits on top ... voila "Qantas Business Butter Chicken".

I'm no expert on indian food, but the spices weren't what I'd associate with Butter Chicken and there wasn't any creamy component.

I had it a few weeks back and remember thinking something was off. The chicken actually reminds me a lot of the “chicken,” you get in the woolies $3 (always on sale for $2.50) frozen meals. For the cost of a J flight pretty ridiculous. (Not sure many others who frequent this thread would eat woolies meals that often enough to note that though thank god)

 

[Daver6]

I didn't see any signage for APEC

I might need to just play dumb and assume it's the crew lane.

 

[Ade]

here is the meal provided on Indian carrier Vistara in domestic Y+

That looks amazing (goes off to see if I can change my next flight to MAA to Vistara)

This is what I like about the regional meals provided by different carriers. The meal provided should (IMHO) capture the essence & spirit of the destination.

 

[Ade]

Some bits of chicken seemed to have no hint of sauce so I'm guessing dnata produce the curry as a VGML or IVML, then drop some chicken bits on top ... voila "Qantas Business Butter Chicken".

That's how it looks. The curry base is made in advance and the protein (based on what is asked to be made) is then added, reheated & served. The only issue with this is, the curry base could be done days in advance & frozen. The protein is cooked separately and then added. This is an issue because, for the protein to pick/soak up the curry flavors, it has to simmer in the curry sauce, which, from what you have observed, hasn't happened

I'm no expert on indian food, but the spices weren't what I'd associate with Butter Chicken and there wasn't any creamy component.

I'm no expert either, but I cook enough Indian food in a week, so I have some idea as to how it works. The curry that is shown is NOT a butter chicken dish. For a dish to be butter "anything", it has to have a creamy sauce and copious amounts of butter melted through the cooking process. This copious amount of butter is what gives the silky texture to the curry. The reason restaurant bought butter chicken is light in color is because the dish is finished with cream stirred through it. The dish shown in the pic is more closer to a plain chicken curry or a chilli chicken curry.