Qantas First Class menus

[Mal P]

No wine list loaded on this flight either so couldn’t post that.

They had 2 champagnes, the standard Pommery plus something else unmemorable.

Ordered the beef cheek main but none had been loaded on the flight.

Thanks James. This confirms my decision to pull my SYD LAX QF12 F upgrade request for this Sunday Dec 15. Will report back on how/if the J menu differed.

Anyone want to be guested to the TBIT F lounge let me know!

 

[Feech La Manna]

No wine list loaded on this flight either so couldn’t post that.

They had 2 champagnes, the standard Pommery plus something else unmemorable.

Ordered the beef cheek main but none had been loaded on the flight.

None had been loaded or the crew wanting to eat it themselves!

 

[TheRealTMA]

None had been loaded or the crew wanting to eat it themselves!

In F, no choice of food or wine should run out. Ridiculous.

Fly QFF once, then other airlines.

 

[Kangol]

In F, no choice of food or wine should run out. Ridiculous.

Fly QFF once, then other airlines.

I've had them run out of the specified champagne in QF, CX and JL F.

 

[jamesatfish]

None had been loaded or the crew wanting to eat it themselves!

It'd have better been Michelin quality to have been worth eating themselves given the complaints that the crew had to endure from some of the less "easy going" passengers when they learned they couldn't have their first choice.

 

[Feech La Manna]

QF2 earlier this week. Cauliflower Soup and the Fish main were nice, breakfast was OK with only 4 x Bircher muesli loaded for a full cabin.

No wine list loaded but sampled the Lark Classic whiskey which was nice.

Crew were fine, although 2 hours after takeoff for the soup to be served, and the lights were only turned off 3.5 hours after takeoff

 

[RooFlyer]

No wine list loaded on this flight either so couldn’t post that.

Ordered the beef cheek main but none had been loaded on the flight.

No wine list loaded but sampled the Lark Classic whiskey which was nice.

Crew were fine, although 2 hours after takeoff for the soup to be served, and the lights were only turned off 3.5 hours after takeoff

On First. Really. Just pathetic.

 

[kermatu]

All too common experiences. So unfortunately - not that unbelievable.

 

[Oscarq]

Lovely Xmas chocolate gift on QF93

 

[Kangol]

These are the menus for:
P1_AUS-SIN_NOV24
P1_SIN-LHR_NOV24
P2_SIN-AUS_NOV24
Reds were terrible. Noticed the partnership details with Pommery, which means we'll likely not see any different champagnes.

 

[arrow]

These are the menus for:
P1_AUS-SIN_NOV24
P1_SIN-LHR_NOV24
P2_SIN-AUS_NOV24
Reds were terrible. Noticed the partnership details with Pommery, which means we'll likely not see any different champagnes.

Yep! Standard of reds are woeful, particularly given what’s available on Emirates F on that route which is bookable via QF codeshare

 

[kermatu]

Thanks for sharing @Kangol

Spaghetti and tomato as a First class meal. Please. I can buy this for $3 in a can. But presumably some people would enjoy.

I am interested in your comments on the reds. A few years ago (and even more vintages ago) I did have a few different Clonakilla Shiraz Viognier wines when my teams did wine tours. Did cellar them each for at least a couple of years but always found them to be really nice. A shame if that's no longer the case.

 

[anat0l]

Yep! Standard of reds are woeful, particularly given what’s available on Emirates F on that route which is bookable via QF codeshare

I'd be curious to hear some recommendations for reds that should be on the menu.

Now before we all simply go, "just copy what Emirates F have," Emirates source their reds from all over the world, but predominantly they are French. Qantas, being a carrier from a country whose wine industry has a respectable standing on the world stage, should be able to feature Australian reds. It's really more a question of what are the good ones to put on the menu (which I realise is not necessarily going through the minds of whoever is responsible for assembling that list and sourcing said wines).

Remember that Qantas at one time had one of the best cellars in the sky, and they were still Australian wines. Unless our industry has gone kaput, why can't Australia showcase a competitive range of reds.

I remember Lufthansa F one time featured a Peter Lehmann red on their menu (I think it was 8 Songs). I suppose a good swathe of people will say at least one Penfolds should be on the menu. One thing that's kind of noticed is that the average age of the reds on the F menu is getting younger since the "hey days" of QF F, so perhaps people are looking at how young the wines are and automatically saying that it must be rubbish.

Thanks for sharing @Kangol

Spaghetti and tomato as a First class meal. Please. I can buy this for $3 in a can. But presumably some people would enjoy.

To be fair, that's a main on the supper menu and it is also the vegan (or "plant based dining") dish. And honestly the stuff in the can has probably been sweetened to within an inch of its life with added sugar, then add in sodium benzoate or whatever (I'm making this up now).

For a vegan dish (and I'm not vegan), it looks fair enough for a supper course; it would probably also be appealing enough for anyone who wants something a bit light. I visualise that dish as being spaghetti, cherry tomatoes (maybe slightly blistered), cooked zucchini (seasoned or cooked in vegetable stock, perhaps cut into strips or wilted discs), fresh chopped chilli and capers (would be nice if they were fried for texture, but I doubt it), maybe finished with some olive oil.

If the FAs were nice, you could probably even request a smaller serving of that for an entree, and that would work rather well.

 

[Steady]

A few years ago (and even more vintages ago) I did have a few different Clonakilla Shiraz Viognier wines when my teams did wine tours. Did cellar them each for at least a couple of years but always found them to be really nice. A shame if that's no longer the case.

I had a '15 Clonakilla SV on the weekend and it was quite nice - for me just entering its drinking window with more years of improvement in front of it. I haven't really thought much of the younger ones I have had, ok but not up to the reputation I had heard

 

[boomy]

I'd be curious to hear some recommendations for reds that should be on the menu.

Now before we all simply go, "just copy what Emirates F have," Emirates source their reds from all over the world, but predominantly they are French. Qantas, being a carrier from a country whose wine industry has a respectable standing on the world stage, should be able to feature Australian reds. It's really more a question of what are the good ones to put on the menu (which I realise is not necessarily going through the minds of whoever is responsible for assembling that list and sourcing said wines).

Remember that Qantas at one time had one of the best cellars in the sky, and they were still Australian wines. Unless our industry has gone kaput, why can't Australia showcase a competitive range of reds.

Just copy what QF had before the awful NP chef and his team took over. I’m not talking only about the wines but the whole menu. QF F catering used to be fantastic once, sadly it’s a sad joke these days.

 

[anat0l]

Just copy what QF had before the awful NP chef and his team took over. I’m not talking only about the wines but the whole menu. QF F catering used to be fantastic once, sadly it’s a sad joke these days.

Excuse for being curt, but that first statement doesn't answer the question.

For a bit of "inspiration", here is the oldest QF F menu that I could find. It's from 2009, viz. the era when QF just started A380 services. For brevity, I won't type out the breakfast menu or any "standard" beverages, only the wine list (and forget the descriptions).

Qantas First Class QF1 Sydney - Singapore - London Heathrow

Tasting Menu (Sydney - Singapore)
Spanish Iberico Ham Croquettes
Crostini of Ortiz White Anchovies

Cream of Chestnut Soup with Croutons

Korean Style Seared Bluefin Tuna Salad

Pan Fried Salmon with Yalla Beetroot Relish, Cannellini Puree and Green Beans

Roast Rack of Castricum Brothers Lamb with Aioli, Potatoes and Minted Peas

Salad of Baby Cos, Radicchio and Frisee with Palm Sugar Vinaigrette

Apple Cinnamon Tea Cake with Creme Anglaise

Blue, soft and hard cheese, hand selected by Will Studd, Maitre Fromager, Calendar Cheese Company, served with accompaniments

A selection of Cacao hand made chocolates

Dinner (Sydney - Singapore)
Items marked as (*) are available at any time during the flight

Canapes

Spanish Iberico Ham Croquettes

Crostini of Ortiz White Anchovies

Salads and Other Things

Cream of Chestnut Soup with Thyme and Croutons

Korean Style Seared Bluefin Tuna Salad

Salad of Roast Beetroot and Marinated Feta

Light, Vegetarian and Sandwich

Pan Fried Salmon with Lemon and Olive Oil Dressing and Green Beans

Fresh Linguine Pasta with Spanner Crab and Spicy Prawn Oil (*)

Tagine of Organic Vegetables with Couscous and Harissa

Big bowl of Barossa Valley Chicken, Leek and Fennel Broth (*)

Our signature Steak Sandwich with Tomato and Chilli Relish (*)

Main Courses

Pan Fried Salmon, with choices of

• Yalla Beetroot Relish, Green Beans and Cannellini Puree
• Harissa and Moroccan Organic Vegetables
• Aioli and Minted Peas

Muscovy Duck Confit, with choices of

• Caramelised Parsnips, Warm Endive and Pear Salad
• Red Wine Jus and Green Beans

Roast Rack of Castricum Brothers Lamb, with choices of

• Aioli, Roast Potatoes and Minted Peas
• Red Wine Jus and White Bean Puree
• Middle Eastern Spiced Organic Vegetables

Side Salad

Salad of Baby Cos, Radicchio and Frisee, with choice of dressing:

• Aged Balsamic and Extra Virgin Olive Oil
• Fresh Lemon Juice and Extra Virgin Olive Oil
• Palm Sugar Vinaigrette

Cheese

Blue, soft and hard cheese, hand selected by Will Studd, Maitre Fromager, Calendar Cheese Company, served with accompaniments

Dessert

Apple Cinnamon Tea Cake with Creme Anglaise

Assiette of Desserts

Whole or Sliced Seasonal Fruit (*)

Nice Cream Chocolate Coated Vanilla Ice Cream

Petits Fours

A selection of Cacao hand made chocolates

Manna from Heaven Date Cake with Toffee Icing (*)

Organic Orange Biscuit (*)

Supper (Singapore - London)

Canapes

Parmesan Biscuits with Red Pepper Hummus

Marinated Black Olives

Entrees

Cream of Pumpkin Soup with Chive Creme Fraiche

King Prawn, Cucumber and Coriander Salad with Lime Dressing

Light Meals

Big bowl of Barossa Valley Chicken, Leek and Fennel Broth

Fresh Linguine Pasta with Spanner Crab and Spicy Prawn Oil

Our signature Steak Sandwich with Tomato and Chilli Relish

Main Courses

Five Spice Duck with Chestnuts, Baby Choy Sum and Fragrant Rice

Italian Beef Braised in Red Wine and Rosemary with Polenta and Spinach

Side Salad

Salad of Baby Leaves, with choice of dressing:

• Aged Balsamic and Extra Virgin Olive Oil
• Fresh Lemon Juice and Extra Virgin Olive Oil
• Red Wine Vinaigrette

Cheese

Hand selected blue, soft and hard cheese served with accompaniments

Dessert

Baked Lemon Tart with Grand Marnier Strawberries

Black Sticky Rice with Caramelised Pineapple and Coconut Cream

Nice Cream Chocolate Coated Vanilla Ice Cream

Whole or Sliced Seasonal Fruit

Petits Fours

A selection of Cacao hand made chocolates

Manna from Heaven Date Cake with Toffee Icing

Organic Orange Biscuit

Wine
Note: on the wine list, the Champagne loaded on the flight is not specified, however from memory, the wine on my flight was Taittinger vintage.

White Wine

Eileen Hardy Chardonnay 2004 (multiple vineyards)

Crawford River Riesling 2006 (Henty, VIC)

Stella Bella Semillon Sauvignon Blanc 2007 (Margaret River, WA)

Red Wine

Charles Cimicky Autograph Shiraz 2004 (Barossa Valley, SA)

Coldstream Hills Reserve Pinot Noir 2006 (Yarra Valley, VIC)

Howard Park Cabernet Sauvignon 2001 (Margaret River, WA)

Dessert Wine

Lillypilly Family Reserve Noble Blend 2002 (Riverina, NSW)

 

[arrow]

I'd be curious to hear some recommendations for reds that should be on the menu.

Now before we all simply go, "just copy what Emirates F have," Emirates source their reds from all over the world, but predominantly they are French. Qantas, being a carrier from a country whose wine industry has a respectable standing on the world stage, should be able to feature Australian reds. It's really more a question of what are the good ones to put on the menu (which I realise is not necessarily going through the minds of whoever is responsible for assembling that list and sourcing said wines).

Remember that Qantas at one time had one of the best cellars in the sky, and they were still Australian wines. Unless our industry has gone kaput, why can't Australia showcase a competitive range of reds.

I remember Lufthansa F one time featured a Peter Lehmann red on their menu (I think it was 8 Songs). I suppose a good swathe of people will say at least one Penfolds should be on the menu. One thing that's kind of noticed is that the average age of the reds on the F menu is getting younger since the "hey days" of QF F, so perhaps people are looking at how young the wines are and automatically saying that it must be rubbish.

I don’t completely agree that just because Qantas is an Australian flag carrier that all the wines need to be Australian (indeed the sparkling wine is from France). They can certainly give preference to Australian wines (4/6 wines can be Australian).

If there is a requirement for Australian wines there are a number of premium wines such as Henschke Mount Edelstone, Cullen Diana Madeline, Penfolds St Henri or Rockford Basket Press which could be onboard and I do think they need to have a cellaring program to provide some aged wines onboard.

 

[DC3]

I don’t completely agree that just because Qantas is an Australian flag carrier that all the wines need to be Australian (indeed the sparkling wine is from France).

Yes, give us champagne, not the local fizz

 

[boomy]

Excuse for being curt, but that first statement doesn't answer the question.

For a bit of "inspiration", here is the oldest QF F menu that I could find. It's from 2009, viz. the era when QF just started A380 services. For brevity, I won't type out the breakfast menu or any "standard" beverages, only the wine list (and forget the descriptions).

Qantas First Class QF1 Sydney - Singapore - London Heathrow

Tasting Menu (Sydney - Singapore)
Spanish Iberico Ham Croquettes
Crostini of Ortiz White Anchovies

Cream of Chestnut Soup with Croutons

Korean Style Seared Bluefin Tuna Salad

Pan Fried Salmon with Yalla Beetroot Relish, Cannellini Puree and Green Beans

Roast Rack of Castricum Brothers Lamb with Aioli, Potatoes and Minted Peas

Salad of Baby Cos, Radicchio and Frisee with Palm Sugar Vinaigrette

Apple Cinnamon Tea Cake with Creme Anglaise

Blue, soft and hard cheese, hand selected by Will Studd, Maitre Fromager, Calendar Cheese Company, served with accompaniments

A selection of Cacao hand made chocolates

Dinner (Sydney - Singapore)
Items marked as (*) are available at any time during the flight

Canapes

Spanish Iberico Ham Croquettes

Crostini of Ortiz White Anchovies

Salads and Other Things

Cream of Chestnut Soup with Thyme and Croutons

Korean Style Seared Bluefin Tuna Salad

Salad of Roast Beetroot and Marinated Feta

Light, Vegetarian and Sandwich

Pan Fried Salmon with Lemon and Olive Oil Dressing and Green Beans

Fresh Linguine Pasta with Spanner Crab and Spicy Prawn Oil (*)

Tagine of Organic Vegetables with Couscous and Harissa

Big bowl of Barossa Valley Chicken, Leek and Fennel Broth (*)

Our signature Steak Sandwich with Tomato and Chilli Relish (*)

Main Courses

Pan Fried Salmon, with choices of

• Yalla Beetroot Relish, Green Beans and Cannellini Puree
• Harissa and Moroccan Organic Vegetables
• Aioli and Minted Peas

Muscovy Duck Confit, with choices of

• Caramelised Parsnips, Warm Endive and Pear Salad
• Red Wine Jus and Green Beans

Roast Rack of Castricum Brothers Lamb, with choices of

• Aioli, Roast Potatoes and Minted Peas
• Red Wine Jus and White Bean Puree
• Middle Eastern Spiced Organic Vegetables

Side Salad

Salad of Baby Cos, Radicchio and Frisee, with choice of dressing:

• Aged Balsamic and Extra Virgin Olive Oil
• Fresh Lemon Juice and Extra Virgin Olive Oil
• Palm Sugar Vinaigrette

Cheese

Blue, soft and hard cheese, hand selected by Will Studd, Maitre Fromager, Calendar Cheese Company, served with accompaniments

Dessert

Apple Cinnamon Tea Cake with Creme Anglaise

Assiette of Desserts

Whole or Sliced Seasonal Fruit (*)

Nice Cream Chocolate Coated Vanilla Ice Cream

Petits Fours

A selection of Cacao hand made chocolates

Manna from Heaven Date Cake with Toffee Icing (*)

Organic Orange Biscuit (*)

Supper (Singapore - London)

Canapes

Parmesan Biscuits with Red Pepper Hummus

Marinated Black Olives

Entrees

Cream of Pumpkin Soup with Chive Creme Fraiche

King Prawn, Cucumber and Coriander Salad with Lime Dressing

Light Meals

Big bowl of Barossa Valley Chicken, Leek and Fennel Broth

Fresh Linguine Pasta with Spanner Crab and Spicy Prawn Oil

Our signature Steak Sandwich with Tomato and Chilli Relish

Main Courses

Five Spice Duck with Chestnuts, Baby Choy Sum and Fragrant Rice

Italian Beef Braised in Red Wine and Rosemary with Polenta and Spinach

Side Salad

Salad of Baby Leaves, with choice of dressing:

• Aged Balsamic and Extra Virgin Olive Oil
• Fresh Lemon Juice and Extra Virgin Olive Oil
• Red Wine Vinaigrette

Cheese

Hand selected blue, soft and hard cheese served with accompaniments

Dessert

Baked Lemon Tart with Grand Marnier Strawberries

Black Sticky Rice with Caramelised Pineapple and Coconut Cream

Nice Cream Chocolate Coated Vanilla Ice Cream

Whole or Sliced Seasonal Fruit

Petits Fours

A selection of Cacao hand made chocolates

Manna from Heaven Date Cake with Toffee Icing

Organic Orange Biscuit

Wine
Note: on the wine list, the Champagne loaded on the flight is not specified, however from memory, the wine on my flight was Taittinger vintage.

White Wine

Eileen Hardy Chardonnay 2004 (multiple vineyards)

Crawford River Riesling 2006 (Henty, VIC)

Stella Bella Semillon Sauvignon Blanc 2007 (Margaret River, WA)

Red Wine

Charles Cimicky Autograph Shiraz 2004 (Barossa Valley, SA)

Coldstream Hills Reserve Pinot Noir 2006 (Yarra Valley, VIC)

Howard Park Cabernet Sauvignon 2001 (Margaret River, WA)

Dessert Wine

Lillypilly Family Reserve Noble Blend 2002 (Riverina, NSW)

I loved the tasting menu on QF.
Shame it has been discontinued.

 

[QF Tragic]

I was just browsing a QF First class wine list from around 2011 when they were still serving Tattinger Comtes 1999 & 2000 and the 2004 Rose. I believe 2013 they also served Pol Roger Winston Churchill and/or Veuve La Grande Dame. Back then they had actual wine growers on the selection panel. I can see they allegedly served the following wines:

2005 Bannockburn Serre Pinot Noir
2006 & 2009 Clonakilla SV
2007 & 2009 Cullen Diana Madeline
2008 Freycinet Vineyard Pinot Noir
2005 Grant Burge Meshach Shiraz
2009 Grosset Polish Hill Riesling
2004 Leeuwin Estate Art Series Cab Sav, Chardonnay & Sav Blanc
2007 Mount Langi Ghiran, Langhi Shiraz
2006 Mount Mary Quintet and Pinot Noir!!
2004 & 2007 Penfolds Bin 707
2006 & 2008 Penfolds Reserve Bin A Chardonnay
2004, 2005 & 2008 Penfolds RWT
in later years they also served Penfolds Bin 389 (2010)
2004 & 2007 Penfolds St Henri
2007 Penfolds Yattarna Chardonnay
2007 SC Pannell Nebbiolo
2005 SC Pannell Shiraz Grenache
2008 Ten Minutes By Tractor McCutcheon and Wallis Vineyard Chardonnay's
2005 Torbreck The Struie
2005 Tyrrell's Vat 1 Semillon
2009 William Downie Mornington Pinot Noir
2007 Woodlands Nicholas Cab Sav
2008 & 2009 Yabby Lake Pinot Noir
2008 Yabby Lake Single Block 6 Chardonnay
2003 & 2004 Yarra Yering Dry Red No 1

And just browsing the list of Business Class wines they were certainly a bit more adventurous and premium with some Zinfandel, Cabernet Franc, Grenache, Malbec's all mixed in with the usual Shiraz, Cab Sav and Chardonnay's.

And for those playing along at home the bubbles in Business back then were Billecart Salmon Brut or Charles Heidsieck Brut Reserve NV.