Qantas Business Class meals & menus

[milehighclub]

Slightly off topic but tomorrow is also the first day of new economy for International flights. So the under plate is now bigger, and depending on the flight, you'll get an additional item such as cheese and crackers or a side salad served with the main.

 

[Quickstatus]

side salad served with the main.

How many leaves?

 

[jase05]

or a side salad served with the main.

Oh great, more NP inspired rubbish

 

[ramsayi]

anyone know what the menu for perth to adelaide is for brekfast? i'v not been on qantas for many years now gotten to use to airlines that let you prechoose food lol from what im seeing here options arn't great?

 

[DC3]

Welcome to AFF. Is this about J or Y?

 

[ozflier]

Please don't tell me Neil Perry is still round!

 

[Kangol]

Please don't tell me Neil Perry is still round!

It's not unusual for males in that age bracket, in that field, to put on weight

 

[Flyfrequently]

anyone know what the menu for perth to adelaide is for brekfast? i'v not been on qantas for many years now gotten to use to airlines that let you prechoose food lol from what im seeing here options arn't great?

Lots of knowledgeable folk here to help answer your question @ramsayi - welcome aboard AFF

 

[Silvia]

Last night QF776 PER/MEL - 2 options: shrimp pasta or curry chicken. Went for the chicken which was fine. Hard rock Ice cream served an hour prior landing.

Great service and quite a treat to be on a 787 domestic service. Crew seemed to be in high spirits. We also were offered a green juice or sparkling water prior take off

 

[DC3]

Please don't tell me Neil Perry is still round!

No-one is being forced to eat.

 

[I love to travel]

Syd to jakarta todat

 

[anat0l]

Syd to jakarta todat

That Australian tasting plate seems to be quite common in appearance of late.

 

[Aeolus]

Very impressed with SYD-HND Japanese Set Menu. Presentation and taste on point.

 

[muppet]

LHR - SIN QF2 March

Dinner: the beef, tasted good, little tough which isn’t helped with the cutlery


Brekkie: pancakes with maple flavoured ice cream (tasted nice if you like sweet things, however I ordered poached eggs )


Dinner menu:


SIN - SYD QF2

Supper: Beef massaman, tasted quite good but was fridge cold in parts so clearly not heated properly


Brekkie: brioche, wasn’t very hungry as dinner had wrapped up 3 hours before, but had a bite and was nice


Supper menu:


Breakfast card:

 

[Chalkie]

Could be just jest or pedantic... but:

• What in the Moroccan carrot soup with harissa chickpeas would make it non-vegan, indeed, non-vegetarian, since it isn't marked as such? They use meat stock? In fact, what also makes it non-GF?
• I wonder what they use to stick a potato gratin together in order for the whole dish to remain GF, because obviously you can't use normal bechamel.
• Pedantic, but surely the ice-cream sandwich, cheese and chocolate should be vegetarian, as is the side salad and fruit should be vegan?
• Seems if you're vegan, you'll not do well prior to arrival, as there is nothing for you (I suppose you could ask for the vegetarian selection without the yoghurt, but I imagine it'll be unbalanced and salty without it)

And before anyone pokes, no, I am not vegan nor vegetarian, nor am I one of those mad advocates for them. Just being observationally pedantic.

I agree. It doesn't make a lot of sense. That said:

- Carrot soup: it is possible that the spices and harissa supplied to QF catering are not warranted to be GF, because of cross-contamination issues. Something that more frequently appears on menus is "low gluten" or "reduced gluten" because in Australia "gluten free" is a regulated term under the Australia-New Zealand Food Standards Code and something labelled "gluten free" must contain no detectable gluten. In a food preparation chain, unless one knows that every ingredient and preparation step along the way is gluten free, then labelling the end product GF is a legally risky proposition.

- Potato gratin: I assume that pure cornflour or another non-wheat based thickener is used - or no thickener at all. The traditional French recipes I have for potato gratin do not use bechamel sauce - they use cream!

The curious thing about that menu is every main course is otherwise easily prepared as a gluten free dish. Why the beef dish is not prepared gluten free seems odd to me. Cornmeal for polenta is naturally gluten free. Again, I assume that there is are supply chain cross-contamination risks which preclude it from being described as gluten free.

I acquired someone with coeliac disease in my extended family some years ago. A lot of my cooking has shifted to gluten free and remained that way simply because it is easier to not have to think too much about things. I make wheat flour free bechamel sauce (using GF flour, which has greatly improved over the years, although still has a different (to my palate, sweeter and nuttier) taste to wheat flour bechamel for use in dishes like lasagne and cauliflower cheese (gratin)).

 

[GDSman]

MEL- SIN QF37