Qantas International Business Meals - Preorder and Discussion

[whughes3]

I also had the pork cutlet last Friday SYD-MNL; agree with snooze, it is very enjoyable.

 

[hm520]

Thanks for the replies. Did you happen to see the bahn mi - how did the bread look? sounds like the pork is a goer

 

[eminere]

Flying tomorrow BNE to NRT.

Trying to decide between the chicken bahn mi or the pork cutlet. Has anyone had experience with either?

Definitely the pork cutlet.

 

[ozflier]

Hi,
I am flying SYD-JNB this week and have the choice of pre ordering a meal.
Most of the offering seems to need a foreign language dictionary to understand it.
Are the pre order options the same as the "on board menu" ie no extra choices when on board?
I would have thought QF J could at least offer a decent steak !

 

[bam71]

it is the same menu, but when ordering on line there is usually an additional online only choice.

 

[ozflier]

Ta for that.

 

[Daver6]

Main advantage of pre-ordering if you are (in theory) guaranteed your selection.

 

[Choosethedrew]

Any suggestions on this selection? I'm erring towards the schnitzel. It's HKG - SYD.

 

[GoldCanyon340]

Eggplant curry.

 

[njba]

Pork dumplings and champagne would be my pick.

Okra is in fact devil spawn.

 

[kermatu]

I love okra... But I'd go for the crab - just to see what it is like on an aircraft!

 

[love_the_life]

Loathe okra - find it slimy - so that would be definitely not a choice. It's the supper menu so theoretically it's only one plate so if you haven't been able to eat in the lounge beforehand I would go for the pork. If you want something lighter maybe the dumplings. A plate of cheese as a meal just doesn't cut it.

 

[Haplo]

My experience with Qantas preorder went like this:

First time I tried I ordered the online special but was told on the plane I ordered somethingelse.
Second time I ordered they said they never got the order

For I dont bother with online order anymore, just pick whilst on the plane.

 

[njba]

And yet I have three times in a row where it worked perfectly (the highlight was a lobster roll on the way to Japan). Depends on your crew maybe?

 

[Flying mermaid]

As always with Qantas it is inconsistent. I don't think anything to do with the crew - maybe procedures at the caterers. I had trouble out of JNB. The crew seemed to know what I had ordered but it hadn't been loaded.

 

[kermatu]

Early on my pre-selected meals were not recognised by the crew but no problems in the last two years when I have bothered to do a pre-select.

 

[greyyy]

Gonna job on the banwagon for suggestions. For SYD-DXB dinner I'm thinking of getting the online exclusive:

Burrata with grilled artichoke, pickled radish, broccolini, sugar snaps and yuzu dressing
Fresh, cow's milk cheese encasing a cream centre is accompanied by a combination of chargrilled artichokes, blanched broccolini, sugar snaps, pickled radish and Ligurian olives. Drizzled with a toasted sesame and yuzu dressing. This dish is best enjoyed with a glass of aromatic white i.e. Pinot Gris or Arneis.

Along with a small plate that takes 70 words to say 'meaballs'.

Has anyone had a bad experience with the Burrata or would rate it?

 

[njba]

That sounds quite delightful. I would only hope they don't serve the burrata too cold, otherwise you lose so much flavour.

 

[Spongbob]

Along with a small plate that takes 70 words to say 'meaballs'.

Several posts on AFF have the same problem.

 

[Berlin]

Just selected my J class meal for QF 11 to LA next week. Thought you might be interested in the choices- I picked the Dhal soup to start with followed by the beef brisket sandwich which will get me into the perfect mood for the US All the options available were as follows:

[h=5]Select your meal from the following choices[/h]

Choose one main plate and a small plate, or two small plates.​

Dhal soup with coriander yoghurt. (small plate)
Made with red lentils, tomato, coconut cream, onion, garlic, ground spices and fresh lemon juice. Served with a natural yoghurt which has been blended with fresh coriander. This dish is best enjoyed with a glass of medium bodied white i.e. Sauvignon Blanc or Chardonnay.




Poached ocean trout with pickled lemon, cucumber and horseradish dressing. (small plate)
Ocean trout delicately poached in a light stock fragrant with bay leaves and lemon. Dusted with coriander seed salt and served with cucumber, radicchio, watercress, pickled lemon and a horseradish dressing. This dish is best enjoyed with a glass of aromatic white i.e. Riesling or Pinot Gris.




Sweet and sour shallots with prosciutto, goat's curd, pine nuts and currants. (small plate)
Thin slices of prosciutto accompany chargrilled spring onions dressed with currants and house made sweet and sour sauce. Garnished with goat's curd, toasted pine nuts and dill fronds. This dish is best enjoyed with a glass of medium bodied white i.e. Pinot Gris or Chardonnay.




Baked polpette with rich tomato sauce and herb crumb. (small plate)
Tender veal meatballs made with garlic, thyme and a little chilli; immersed in a rich tomato sauce and garnished with herbed bread crumbs and finely grated gruyère. This dish is best enjoyed with a glass of medium to full bodied red i.e. Cabernet Sauvignon or Shiraz.




Selection of cheese served with accompaniments. (small plate)
At Qantas we are passionate about the quality of every ingredient we use, and cheese is certainly no exception. Our cheeses are carefully selected by our suppliers from port to port who understand that good cheese is seasonal, and all about individual characters and distinctive flavours. The cheese accompaniments may include quince paste or dried fruits and water crackers. This dish is best enjoyed with a glass of wine selected by the customer.




Orecchiette with sautéed mushroom, spinach, cauliflower and onion cream. (main plate)
Ear shaped pasta combined with roasted cauliflower, mushrooms, porcini butter and sautéed spinach. Served on a bed of creamy cauliflower and onion sauce and garnished with fresh parmesan. This dish is best enjoyed with a glass of full bodied white i.e. Chardonnay or light bodied red i.e. Pinot Noir.




Barbecue beef brisket sandwich with pickled daikon, baby cos and sesame mayonnaise. (main plate)
Beef brisket is slow roasted with coughin, smoked paprika, allspice, cinnamon, pepper, coriander seeds and a little maple syrup. Slices are layered in a crusty bread roll with pickled daikon, baby cos leaves and sesame mayonnaise. This dish is best enjoyed with a glass of medium to full bodied red i.e. GSM or Shiraz.




Cinnamon and walnut braised chicken with saffron carrots and couscous. (main plate)
A Persian chicken stew flavoured with dried spices, pomegranate molasses and thickened with ground walnuts. Served with pearl couscous, saffron glazed carrots and fresh herbs. This dish is best enjoyed with a glass of textured white i.e. Semillon or Chardonnay.




Pan fried ling with braised silverbeet, dill potatoes, oregano and lemon. (main plate)
Broad flaked white flesh fish, pan seared and served with herbed caper butter, lemon scented silverbeet and dill potatoes. This dish is best enjoyed with a glass of aromatic white i.e. Sauvignon Blanc or Pinot Gris.




Nanjing style braised pork with black vinegar sauce, bok choy and jasmine rice.(main plate)
A dish adapted from Neil Perry's Spice Temple restaurant. Pork is braised in a stock of soy sauce, Chinese rice wine, garlic, ginger and other aromatics. The pork is then fried until golden and served with steamed rice, bok choy and black vinegar sauce that helps lighten heavy, meaty flavours. This dish is best enjoyed with a glass of light to medium bodied red i.e. Grenache or GSM.

Online Exclusive​

Burrata with grilled artichoke, pickled radish, broccolini, sugar snaps and yuzu dressing. (main plate)
Fresh, cow's milk cheese encasing a cream centre is accompanied by a combination of chargrilled artichokes, blanched broccolini, sugar snaps, pickled radish and Ligurian olives. Drizzled with a toasted sesame and yuzu dressing. This dish is best enjoyed with a glass of aromatic white i.e. Pinot Gris or Arneis.