Mmmm, decisions decisions
Selection of cheese served with accompaniments.
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.
Dhal soup with coriander yoghurt.
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.
Baked polpette with rich tomato sauce and herb crumb.
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.
Barbecue beef brisket sandwich with pickled daikon, baby cos and sesame mayonnaise.
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.
Pan fried ling with braised silverbeet, dill potatoes, oregano and lemon.
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.
Cinnamon and walnut braised chicken with saffron carrots and couscous.
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.
Roast lamb and capsicum salad with eggplant, lentils, rocket, mint and Dijon vinaigrette.
Slow roasted lamb shoulder is gently shredded and served with braised Puy lentils, roasted capsicum, eggplant and fresh rocket and mint leaves. Dressed with a red wine and Dijon vinaigrette. This dish is best enjoyed with a glass of medium bodied red i.e. GSM or Cabernet Sauvignon.
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.
Reckon I will stick with Risotto in the lounge.
It is still in its box as I've had to send off some Invoices out to clients. Hate it when work gets in the way. Fluffy cat now sulking upstairs so time to get into the packing.
