Qantas Business Class meals & menus

[Berlin]

QF82 SIN-SYD 25-Oct-23

I understand that this is now deemed a "supper service" out of Singapore and that the expectation is that most will have eaten in the Lounges pre-flight. So - why do QF insist on serving a "snack" (as the schnitzel is defined on other sectors) and not a dedicated supper? Stranger still. really ... bread with a sandwich? ... even NP's 3-Leaf Salad would have broken that carb cycle. FA could not remember the wines available, I opted for whaetever the non-chardonnay option was. Subsequent top-ups were provided.

Probably because there will always be customers who won't something a bit more substantial than a soup or salad. I for one HATE how airlines force you into their timings especially when you're coming from several time zones away and maybe you just feel like a full dinner, no matter what time it might happen to be outside in the current time zone.

That rather tasty chicken Schnitzel would suit me perfectly well in such instance though I'd very much prefer a full dinner service with a proper hot meal. Guess there's only Qatar and a few others that really let you decide on what and when to eat which is a shame.

 

[Daver6]

QF646 PER to SYD. Steak with mushroom sauce. Steak was well done and dry. Salad was decent.

 

[TheRealTMA]

QF646 PER to SYD. Steak with mushroom sauce. Steak was well done and dry. Salad was decent.

View attachment 352434

they just can't get steak right on qantas!

 

[RooFlyer]

QF646 PER to SYD. Steak with mushroom sauce. Steak was well done and dry.

And the plating? Looks like it’s been poured into the plate bowl.

 

[Fergo747]

they just can't get steak right on qantas!

To be fair, a lot of carriers can't get steak right, not just QF.

Airlines would be best to stick to meats that are better at long / slow cooking times as these meats also are typically better at being reheated (e.g. lamb shank / shoulder, pork shoulder / belly, beef cheek / brisket, chicken thighs, etc

 

[Berlin]

To be fair, a lot of carriers can't get steak right, not just QF.

Airlines would be best to stick to meats that are better at long / slow cooking times as these meats also are typically better at being reheated (e.g. lamb shank / shoulder, pork shoulder / belly, beef cheek / brisket, chicken thighs, etc

Funnily, sometimes staks can be perfectly fine. Had good (and terrible) ones on JAL recently, likewise on SQ and even LATAM- my guess is that it requires a bit of care/skill. But I agree, slow cooked meats or even curries seem to be more "idiot-proof" on a plane.

 

[Fergo747]

Funnily, sometimes staks can be perfectly fine. Had good (and terrible) ones on JAL recently, likewise on SQ and even LATAM- my guess is that it requires a bit of care/skill. But I agree, slow cooked meats or even curries seem to be more "idiot-proof" on a plane.

Yes, I'm not saying it's not possible but on balance have had more bad steaks than good over the years.

I guess my point about the meats is that they are also good in things like curries too so the versatility increases when using those types of meats which would allow a caterer / airline in theory to offer more diversity rather than sticking to the same old same old year in year out. I mean QF are effectively using the same meals in longhaul J that they have been for the past 5 or so years

 

[KSC]

To be fair, a lot of carriers can't get steak right, not just QF.

Airlines would be best to stick to meats that are better at long / slow cooking times as these meats also are typically better at being reheated (e.g. lamb shank / shoulder, pork shoulder / belly, beef cheek / brisket, chicken thighs, etc

Beef cheeks with red wine jus would be lovely in the air, paired with a glass of red.
It’s challenging getting a great steak on the ground.

 

[TheRealTMA]

To be fair, a lot of carriers can't get steak right, not just QF.

Airlines would be best to stick to meats that are better at long / slow cooking times as these meats also are typically better at being reheated (e.g. lamb shank / shoulder, pork shoulder / belly, beef cheek / brisket, chicken thighs, etc

Not true. EK, BA and SQ and MH can do fine. Qantas just can’t do it. Go figure. They insist on recooking for minimum 15 minutes to ensure it’s dry and tasteless. Stupid. Had Several arguments with them in F and J over the years and they are just numkies.

Agree, lamb shanks etc are a good option for airlines.

 

[Fergo747]

Not true. EK, BA and SQ and MH can do fine. Qantas just can’t do it. Go figure. They insist on recooking for minimum 15 minutes to ensure it’s dry and tasteless. Stupid. Had Several arguments with them in F and J over the years and they are just numkies.

Agree, lamb shanks etc are a good option for airlines.

Yes, I'm sure all those carriers 'can' do fine - but they don't always. Have had some pretty leathery steaks on EK (haven't had steak on SQ or MH and haven't flown BA). I've also had a couple of good steaks on QF over the years.

Bit aggressive and harsh to call them numkies given they are just following SOPs that have been set by QF / the caterer. These procedures have obviously been put in place for a reason (food safety etc). Your beef (pun intended) should be with the caterers to come up with a way to have the steak meals cooked to the desired doneness, which in my eyes shouldn't be super complex given the controlled environments they are operating in (catering kitechen to fridge / freezer to onboard with standard ovens).

 

[BD1959]

Your beef (pun intended) should be with the caterers to come up with a way to have the steak meals cooked to the desired doneness, which in my eyes shouldn't be super complex given the controlled environments they are operating in (catering kitechen to fridge / freezer to onboard with standard ovens).

Why would you expect a celebrity caterer whose idea of a salad is three green leaves to be able to be able to coach the consistent preparation of a steak? Hopefully he will be "enhanced" under the new regime.

Regards,

BD

 

[Ansett]

But it also comes down to the budget that QF allocates to its caterers. How many catering options are there out of Sydney or Melbourne and how many airlines do they supply and what budgets are they allocated by each airline?

My Understanding is that it is Predominately DNATA and GATE GOURMET.

 

[muppet]

Yes, I'm sure all those carriers 'can' do fine - but they don't always. Have had some pretty leathery steaks on EK (haven't had steak on SQ or MH and haven't flown BA). I've also had a couple of good steaks on QF over the years.

Bit aggressive and harsh to call them numkies given they are just following SOPs that have been set by QF / the caterer. These procedures have obviously been put in place for a reason (food safety etc). Your beef (pun intended) should be with the caterers to come up with a way to have the steak meals cooked to the desired doneness, which in my eyes shouldn't be super complex given the controlled environments they are operating in (catering kitechen to fridge / freezer to onboard with standard ovens).

I have had a perfectly cooked steak in QF F and inedible bricks cooked … I think both non-standard ovens and crew experience play a role in the quality of what comes out.

 

[ozflier]

I am pretty impressed with the meal as offered - understand that I hate overcooked steak but at least they are trying !
Hopefully we have seen the end of QF's Celebrity Chef !

 

[KSC]

Yes, I'm sure all those carriers 'can' do fine - but they don't always. Have had some pretty leathery steaks on EK (haven't had steak on SQ or MH and haven't flown BA). I've also had a couple of good steaks on QF over the years.

Bit aggressive and harsh to call them numkies given they are just following SOPs that have been set by QF / the caterer. These procedures have obviously been put in place for a reason (food safety etc). Your beef (pun intended) should be with the caterers to come up with a way to have the steak meals cooked to the desired doneness, which in my eyes shouldn't be super complex given the controlled environments they are operating in (catering kitechen to fridge / freezer to onboard with standard ovens).

It would actually be quite difficult to get it precise, unless they had meat probes, which will not be realistic on an aircraft. Also starting with a thick cut of meat would allow for more control on cooking levels. If the meat is a thinner steak you are assuming that the caterer has just seared the meat quickly and not left it on the grill too long. Also different parts on the hot plate when cooking (on the ground) will have different variants in temperature.

Either way reheated steak, tastes like reheated steak.

 

[FlyingKangaroo]

QF 28 from Santiago to Sydney yesterday. Beef main at lunch was slightly overcooked for my liking, but otherwise the meals were good (aside from Neil's rabbit food) and the dessert after dinner (a chocolate fondant with raspberry and cream) the best I've ever had in the air. What made the flight though was the crew --- Qantas at its best and I told them so.








Not pictured are the multiple proactive suggestions for more wine, biscuits, chocolates, snacks, etc.

 

[MelbFlyer]

they just can't get steak right on qantas!

They got it right for my QF29 flight a few weeks ago! The steak was surprisingly actually very good and not overcooked.

Hard to tell from the photos and it also doesn't really look that presentable, but the beef itself was very good for plane standards.

Qantas Business Class meals & menus

Can someone explain why this is called a "Farmers Plate". And what farmer would call this a farmers plate?

www.australianfrequentflyer.com.au

I just think that Qantas should serve mains on larger plates, not the same plates that they serve entrees on.

Even if it was the "same volume" of food, having it on a larger plate and a bit more spread out, would instantly "make it feel" like it was more than an entree.

 

[RooFlyer]

QF 28 from Santiago to Sydney yesterday.

I'll be on that in about 6 weeks - have you covered SYD-SCL?

Those pastie-looking things - they are the empanadas from lunch, and the bowl of red is the 'polpette' from dinner?

I'm still amazed at the pretentious words used in the menus - I had to Google polpette and its essentially meatballs. 'Tarator' I find is 'middle east style'. Why not just say that (even in brackets, following), so people can know what they might be ordering?

And again, the plating. All pretty ordinary. Did the 'polette' come out with the sauce all over the edges like in the pic?

I recently took a couple of international 1-2 hr flights on a B737 in business and the plating (and meals) were superb (TK and EY), showing that it can be done, even in a small galley like the B737.

 

[FlyingKangaroo]

I'll be on that in about 6 weeks - have you covered SYD-SCL?

Those pastie-looking things - they are the empanadas from lunch, and the bowl of red is the 'polpette' from dinner?

I'm still amazed at the pretentious words used in the menus - I had to Google polpette and its essentially meatballs. 'Tarator' I find is 'middle east style'. Why not just say that (even in brackets, following), so people can know what they might be ordering?

And again, the plating. All pretty ordinary. Did the 'polette' come out with the sauce all over the edges like in the pic?

I recently took a couple of international 1-2 hr flights on a B737 in business and the plating (and meals) were superb (TK and EY), showing that it can be done, even in a small galley like the B737.

I was in PY on the way over, which was pleasant enough at the bulkhead but I didn't bother with photos.

And yes - you've correctly named the other dishes. I liked the empanadas. I was surprised there were three of them and they could have been filling enough on their own to be a meal. I'm not one to say no to carbs, but some might find them too doughy. I also had to Google "polpette" just before take-off (I feel validated for not having known) and a few other words. Agree that it's pretentious for the sake of it, and while good and surprisingly filling for what appeared to be a small bowl (and yes, that's how it came, and was clearly the wrong vessel to be reheated in, tastiness aside), the presentation didn't warrant such a pretentious term.

 

[mannej]

I'll be on that in about 6 weeks - have you covered SYD-SCL?

Those pastie-looking things - they are the empanadas from lunch, and the bowl of red is the 'polpette' from dinner?

I'm still amazed at the pretentious words used in the menus - I had to Google polpette and its essentially meatballs. 'Tarator' I find is 'middle east style'. Why not just say that (even in brackets, following), so people can know what they might be ordering?

And again, the plating. All pretty ordinary. Did the 'polette' come out with the sauce all over the edges like in the pic?

I recently took a couple of international 1-2 hr flights on a B737 in business and the plating (and meals) were superb (TK and EY), showing that it can be done, even in a small galley like the B737.

Not sure I agree that the naming is pretentious, but my background is Italian so I find the tone of the post a bit culturally insensitive tbh regardless of the point being made