Sydney First Lounge

[Foreigner]

Is there a link to full menu at the Sydney first class lounge? Just interested to know variety available.

f

 

[Mal]

There are some scanned / re-written copies available. However, the menu changes every 3 months or so, so unless one has been done recently it won't be current.

When are you travelling? I'm there in ~2 weeks, so can take some photos etc if you're interested. Others here may be there much sooner!

 

[serfty]

Below is a copy of the "all Day" menu (after 11am) from Late June. Since then there have been further changes - e.g. the Duck Liver Parfait [Pate] is no longer offered.

I was in the MEL First Class Lounge twice back then - two Fridays one week apart. Between visits the menu had been updated. One major change is the virtual elimination of the appetiser menu. There is now an "Antipasto Plate" option and a few of the main menu selections. Things like deep fried cheese are gone.

I took some images of the "All Day" menu and the Bubbly part of the wine list. I have now transcribed it using some trusty OCR functionality and post it here:

------ ALL DAY DINING ------

Antipasto Plate (e)

Duck Liver Parfait with Pear Chutney and Sourdough Crisps (e)

Szechuan Salt and Pepper Squid

Winter Vegetable Minestrone with Parmesan and Olive Oil*

Roast Beetroot, Feta and Pistachio Salad (e)

Vegetable Tagine with Peal Couscous and Coriander Yoghurt*

Grilled Swordfish with Moroccan Eggplant and Roast Capsicum Dressing

House Made Pappardelle with Duck Ragout and Parmesan

Lamb Rendang with Jasmine Rice

Minute Steak with Red WinE Jus, Béarnaise and Chips


- Our Signature Sandwiches -

Free Range Chicken, Slow Roasted Tomatoes, Smokehouse Bacon and Aioli

Burger with Smokehouse Bacon, Gruyere, Dill Pickle and Tomato Relish

------ SIDE DISHES ------

TO COMPLIMENT YOUR MEAL

Bowl of Chips

Roast Baby Carrots with Butter and Sage

Stir Fried Silverbeet with Garlic and Ginger

Our Signature Mixed Leaf Salad* (e)

Rocket and Parmesan Salad (e)

------ CHEESE AND DESSERT ------

Seasonal Fruit Plate* (e)

Dark Chocolate and Almond Cake with Strawberry Compote and Double Cream (e)

Warm Sticky Toffee Pudding with Butterscotch Sauce

Assorted Ice Creams and Sorbets by Nice Cream (e)

Calendar Cheese Company Seasonal Selection with Accompaniments (e)

Will Studd's Selected Stilton and Goat's Cheese Florette


------ PLATE OF THE DAY ------
PLEASE ASK YOU HOST FOR THE DAILY ADDITION TO THE
MENU



*Healthier Option (e) Express option.​

CHAMPAGNE

Devaux Blanc De Noirs- from the Bar Sur Seine appellation of the Champagne Valley in
France. Initially round and fruity, the freshness and liveliness of this dry champagne develop
to give a unique and sensual wine- a signature of the French Boutique Winery.

By Moet & Chandon

Moet & Chandon Brut Imperial, an elegant harmonious wine with a clean smooth fruit driven
bouquet. With a hint of cashew nut and smooth nectarine flavours, it is delicate and well
balanced.

Verve Cliquot Ponsardin, a well loved wine for its crisp full flavours. Its complex nose of
apple, citrus and caramel is followed by full flavours of pure elegance, crispness and a
slightly Spicy finish.​

 

[Foreigner]

Thank you both. I was in the lounge on Monday and sought a stir fry dish sans the chicken. Was cooked very tasty. had salad and two desserts.
Service was swift though high level of noise at the tables across from the kitchen.

 

[Mal]

Thank you both. I was in the lounge on Monday and sought a stir fry dish sans the chicken. Was cooked very tasty. had salad and two desserts.
Service was swift though high level of noise at the tables across from the kitchen.

A little known fact is that they don't actually care how often you eat

Still hungry after dining? Walk a little and come back to re-order.

(The "walk a little" is only to help you digest the food before the next set If you mention you're keen on a main after you've finished the last main, they should give it to you)

 

[chooms]

I will be in the SYD F lounge on Saturday morning albeit for a brief visit between BNE-SYD-CHC.

I will be there between 0800-0900 so I think the breakfast menu will be in operation.

Will be taking notes and will post whilst in NZ.

Chooms

 

[simongr]

the Duck Liver Parfait [Pate]

For the record there is a difference between Parfait and Pate in that Parfait is a smoother lighter texture similar to a mousse or spread almost.

Sorry that has been bugging me for a few days.

 

[NM]

For the record there is a difference between Parfait and Pate in that Parfait is a smoother lighter texture similar to a mousse or spread almost.

Sorry that has been bugging me for a few days.

Parfait - Wikipedia, the free encyclopedia

I always think of the American Parfait whenever I see the word, but maybe that is because I visited the Big Pineapple too many times as a kid and still imagine the Parfaits on their menu.

Pâté - Wikipedia, the free encyclopedia

I have never been a fan of anything containing liver. The only valid use of liver is to remove alcohol from the blood stream.

 

[simongr]

I didnt like Foie Gras but had marinated foie gras with peach in London - still drooling when I think about it...

 

[serfty]

For the record there is a difference between Parfait and Pate in that Parfait is a smoother lighter texture similar to a mousse or spread almost.

Sorry that has been bugging me for a few days.

Cheers, due to ignorance I had avoided it assuming it would be something similar to a dessert style parfait .
[Duck Dessert! :shock:]

It was only when I asked and the table attendant said it was "like a pate" that I gave it a go.

It was mangificent [sic] - I was sorry to see it go.

Here's a pic for posterity:

Qantas First Lounge MEL -
Duck Liver Parfait with Pear Chutney and Sourdough Crisps

​

 

[simongr]

That looks fantastic

Thankfully I just had some changes to flights which means I might retain EXP his year and get to have one more shot at the SYD F lounge

 

[JohnK]

Do people actually eat pate? I tried some in a lounge a while back and it was awful. Pehaps it is meant to be like a type of garnish where you really only eat it if you are really desparate....

 

[thegurio]

Do people actually eat pate???

I love it! As a accompaniment to biscuits or those bread square thingies - they rock! And various cheeses - although i will stop at blue cheese, i figure once its mouldy i really shouldn't be eating it...

 

[Mal]

Do people actually eat pate???

I love it! As a accompaniment to biscuits or those bread square thingies - they rock! And various cheeses - although i will stop at blue cheese, i figure once its mouldy i really shouldn't be eating it...

Not a huge pate fan, but eat it. Same with most cheeses. Enjoy them, but don't go out of my way to them. Maybe I'm just not cultured enough!

 

[QF WP]

Thanks serfty, but I've already eaten tonight

 

[simongr]

Very late dinner tonight is Port Salut and Cheddar - now you make me wish I had some pate

 

[munitalP]

Not a huge pate fan, but eat it. Same with most cheeses. Enjoy them, but don't go out of my way to them. Maybe I'm just not cultured enough!

Agree with you on the Blue Cheese thing - Mrs! and I eat out 2 -3 times a week if I'm home and have a fav Italian R we eat at. Cheese platter to finish the evening with a night cap - NO BLUE!!!

Mrs! LOVES Blue - its a small consession she makes for me - it must be love...



Mr!

 

[simongr]

We have a major with babysimpending - mrssimongr not allowed blue cheese...

 

[Keith009]

I love both pate and all cheeses.

But haven't really grown to like dessert wine or port yet for some reason. It's supposed to go down well with the cheese and all, but somehow 'sickly sweet' is what comes to mind on the first mouthful most of the time.

 

[munitalP]

I love both pate and all cheeses.

But haven't really grown to like dessert wine yet for some reason. It's supposed to go down well with the cheese and all, but somehow the phrase 'sickly sweet' is what comes to mind on the first mouthful most of the time.

You need to do a NZ run QF... AKL airpoort, 2003 Grange - <$500 NZD a bottle - got one the other day

Mr!