Qantas First Class menus

[Chalkie]

Here's the QF1/2 SIN-LHRvv menus from February.

 

[anat0l]

Here's the QF1/2 SIN-LHRvv menus from February.

Having flown some other F recently (not QR or EK), those dishes aren't too inferior (or superior) compared to them, save for maybe that there's no caviar on offer (except in the canape, which doesn't count). Of course, that assumes that all dishes are well executed, which is not necessarily the case (but then on the flights I flew, they weren't all perfect either).

The wine selection seems a better vintage compared to what has been criticised here of late.

 

[JIMMYTHEJET]

Having flown some other F recently (not QR or EK), those dishes aren't too inferior (or superior) compared to them, save for maybe that there's no caviar on offer (except in the canape, which doesn't count). Of course, that assumes that all dishes are well executed, which is not necessarily the case (but then on the flights I flew, they weren't all perfect either).

The wine selection seems a better vintage compared to what has been criticised here of late.

After visiting first class lounge . I’m glad the menu isn’t overwhelming .

 

[kermatu]

Here's the QF1/2 SIN-LHRvv menus from February.

Thanks for sharing. Looks like a slight step-up in the spirits on board, at last.

 

[Kangol]

Thanks for sharing. Looks like a slight step-up in the spirits on board, at last.

I hope you're joking. The cognac has dropped from XO level (Martell Cordon Bleu) to VSOP. This was over a year ago. I gave feedback and they gave SFA back.

 

[Chalkie]

Having flown some other F recently (not QR or EK), those dishes aren't too inferior (or superior) compared to them, save for maybe that there's no caviar on offer (except in the canape, which doesn't count). Of course, that assumes that all dishes are well executed, which is not necessarily the case (but then on the flights I flew, they weren't all perfect either).

The wine selection seems a better vintage compared to what has been criticised here of late.

As I'd stuffed myself in the First Lounge at SIN, outbound I only had the soup and cheese plate, along with a glass of the cab sav, which were all fine.

Inbound I had the soup (delicious), the beef (which I hitherto had ordered maybe twice ever, and it was fine. The gratin was superb) and the cheese, with the Leeuwin estate red. All agreeable to me.

I had a big gap in my travel when I was living in Canada when I didn't travel QF F - I flew over in May 2019 on QF F to LAX, and then didn't travel in QF F until last October. I missed the really grim period I think.

 

[kermatu]

I hope you're joking. The cognac has dropped from XO level (Martell Cordon Bleu) to VSOP. This was over a year ago. I gave feedback and they gave SFA back.

I was looking at the whiskey. I don't drink cognac (unless it's Paradis on EK!)

 

[JIMMYTHEJET]

I was looking at the whiskey. I don't drink cognac (unless it's Paradis on EK!)

I don’t have cognac, unless it’s ina lobster.

 

[Chalkie]

As I'd stuffed myself in the First Lounge at SIN, outbound I only had the soup and cheese plate, along with a glass of the cab sav, which were all fine.

Inbound I had the soup (delicious), the beef (which I hitherto had ordered maybe twice ever, and it was fine. The gratin was superb) and the cheese, with the Leeuwin estate red. All agreeable to me.

I had a big gap in my travel when I was living in Canada when I didn't travel QF F - I flew over in May 2019 on QF F to LAX, and then didn't travel in QF F until last October. I missed the really grim period I think.

Having flown some other F recently (not QR or EK), those dishes aren't too inferior (or superior) compared to them, save for maybe that there's no caviar on offer (except in the canape, which doesn't count). Of course, that assumes that all dishes are well executed, which is not necessarily the case (but then on the flights I flew, they weren't all perfect either).

The wine selection seems a better vintage compared to what has been criticised here of late.

I should have added to my reply above:

As I age, I find my expectations of eating out of the home have changed. I've eaten in many of the world's best restaurants, and I'm increasingly less impressed by fancy and tricked up food than I am by carefully prepared, good tasting food. The same applies onboard an aircraft. A thoughtful and good-tasting menu need not be fancy. I've always admired QF's soups for example - they seem to get the flavours and texture right - and as long as it is served piping hot, with a decent piece of bread and butter, then that ticks a box for me.

The same with mains: I think some of the most successful items I've had on QF have been things which are well-flavoured and reheat well. I usually steer clear of fish (although years ago on a 747 I had, at the behest of the steward looking after the F cabin who said that the steward working the galley was one of the best in the sky) an exquisitely prepared barramundi with a light curry sauce and noodles, beef and pasta (unless it is lasagne). I've usually found things like QF's lamb, pork and chicken to be reliable. Things like potato gratin are good choices for sides.

For cheese, a carefully chosen selection served at cabin temperature with some delicious accompaniments and plenty of crackers is right for me, and as for pudding, something like a moist cake or fruit crumble with custard and/or ice cream hits the spot.

Things I'd like to see disappear from QF F menus: Neil's leaves, which I find quite difficult to eat without making a mess and flicking bits around. Some iceberg or cos lettuce would be way better. The two canapes on a plate: this is where a nicely presented trolley service comes into its own, with a selection of canapes / small bites and drinks on offer.

 

[Justinf]

I don’t have cognac, unless it’s ina lobster.

I don’t have lobster unless it’s in a cognac.

Post automatically merged: Today at 8:25 PM

I should have added to my reply above:

As I age, I find my expectations of eating out of the home have changed. I've eaten in many of the world's best restaurants, and I'm increasingly less impressed by fancy and tricked up food than I am by carefully prepared, good tasting food. The same applies onboard an aircraft. A thoughtful and good-tasting menu need not be fancy. I've always admired QF's soups for example - they seem to get the flavours and texture right - and as long as it is served piping hot, with a decent piece of bread and butter, then that ticks a box for me.

The same with mains: I think some of the most successful items I've had on QF have been things which are well-flavoured and reheat well. I usually steer clear of fish (although years ago on a 747 I had, at the behest of the steward looking after the F cabin who said that the steward working the galley was one of the best in the sky) an exquisitely prepared barramundi with a light curry sauce and noodles, beef and pasta (unless it is lasagne). I've usually found things like QF's lamb, pork and chicken to be reliable. Things like potato gratin are good choices for sides.

For cheese, a carefully chosen selection served at cabin temperature with some delicious accompaniments and plenty of crackers is right for me, and as for pudding, something like a moist cake or fruit crumble with custard and/or ice cream hits the spot.

Things I'd like to see disappear from QF F menus: Neil's leaves, which I find quite difficult to eat without making a mess and flicking bits around. Some iceberg or cos lettuce would be way better. The two canapes on a plate: this is where a nicely presented trolley service comes into its own, with a selection of canapes / small bites and drinks on offer.

Absolutely agree but especially with the first bit.
My wife is one of the best cooks of not the best that I have ever met.
Anything as good or better outside the home is a pleasant surprise.