Qantas Business Class meals & menus

[penny6]

October 1, SYD - MEL QF443

Punted out of 2C on boarding because the seat was broken, my partner was about to be seated next to Senator James Paterson in Row 1, until the very lovely CSM Angela shuffled a couple of other pax around and slotted us together into Row 3.

No PDB.

Mrs Jukebox - Salmon Salad

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Chicken Curry for me.

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Angela made our flight. Friendly, attentive to all 11 pax in the J cabin, and with enough care that it felt very personal, not perfunctionary. She's the sort of staff that can make a QF flight great, even a short hop.

After a pause to graze from the Spice Bar, it was MEL - PER on QF 765

PDB was bottled water on the armrests.

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Braised beef for me.

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Thai curry for Mrs J.

The bean salad is a strange one. The B737 we were on had tray tables that totally cantilvered - the MEL-SYD ones spanned the arm rests. As a result, these ones dipped deeply when you tried to cut the prosciutto... I failed that task, then had to mimic a python eating a possum, trying to digest the wad of smallgoods...

Nothing wrong with the service, just did not have that personal touch that makes a good flight a great one. All four meals on the good side of acceptable - the curries even had a bit of kick, which was nice.

Thanks for sharing! I am curious re your comment on the bean salad - why was it strange? What kind of beans? Did it taste weird? Was the prosciutto not a great paring? Was it just beans? Sorry so many questions but just love to know more about what it was like as I can't see much below the prosciutto

 

[anat0l]

Thanks for sharing! I am curious re your comment on the bean salad - why was it strange? What kind of beans? Did it taste weird? Was the prosciutto not a great paring? Was it just beans? Sorry so many questions but just love to know more about what it was like as I can't see much below the prosciutto

I think I've seen or had a similar salad before. I believe the base is white beans (small ones, like kidney beans), and they usually get served a bit al dente (a bit hard for my liking). I can't quite remember what else is in it, but I think maybe chopped tomato amongst other things. The prosciutto is the most dominant and only source of salt in that salad (aside from maybe the dressing, if there is/was one), but I'm not sure if it blends or it just tries to complete a veg and meat combination (less so if the prosciutto is not able to be cut!).

 

[FlyingKangaroo]

Flavour combination of the actual dish aside, beans just don't strike me as a brilliant choice in the air. Even also setting aside the potential impact on -- shall we say -- the "olfactory experience" of the cabin, it's just not a pleasant feeling to be bloated on an airplane.

Perhaps some don't experience this but I've travelled enough to now make it a habit to avoid large amounts of legumes and cruciferous veggies in the day or so leading up to a flight, let alone during one.

 

[Aeryn]

16:45 MEL-SYD snack flight was a choice of a cheese platter + chocolate bar or a beef gozleme + chocolate bar.

I had the cheese platter, guy next t me had the gozleme and noted it was 2 sheets of filo with a mince meat filling, not the softer dough that is usually used in a gozleme.

 

[Youfah Mizzum]

What are the chances of getting a recipe off the catering team? My wife had a great beef tagine dish on a domestic business flight SYD-PER and she'd love to reproduce the meal at home.

 

[Flying Fox]

QF059 - SYD - HND on 18/09/2025

Excellent crew and I had the Japanese menu which was great to try and different from the usual western meals. Sorry but I forgot to take a photo of the menu and hence I can't provide a detailed description. It was a totally awesome flight with QF.

I'm also don't know how to rotate the photos so apologies again.

 

[dairyfloss]

What are the chances of getting a recipe off the catering team? My wife had a great beef tagine dish on a domestic business flight SYD-PER and she'd love to reproduce the meal at home.

Hi - I'm not sure what her chances are of getting an actual recipe, but I believe the catering out of SYD is done by dnata, and you might use their enquiry form to ask what is possible? Enquiry and Feedback | Contact us | dnata

Cheers,
Matt.

p.s. I've had the same beef or maybe it was a lamb tagine dish in recent times in QF J and also found it to be very nice!

 

[Cloud9]

Hi - I'm not sure what her chances are of getting an actual recipe, but I believe the catering out of SYD is done by dnata, and you might use their enquiry form to ask what is possible? Enquiry and Feedback | Contact us | dnata

Cheers,
Matt.

p.s. I've had the same beef or maybe it was a lamb tagine dish in recent times in QF J and also found it to be very nice!

Not trying to deviate from the relevance of the thread too much; my standard tagine recipe at home is Rick Stein's Lamb with Apricots - get a good neck fillet cut and it can all be pulled together beautifully in about an hour. The Ras El Hanout from Gewurzhaus is blinding when used in this recipe.

 

[jukebox333]

Thanks for sharing! I am curious re your comment on the bean salad - why was it strange? What kind of beans? Did it taste weird? Was the prosciutto not a great paring? Was it just beans? Sorry so many questions but just love to know more about what it was like as I can't see much below the prosciutto

Hi Penny - yes, as mentioned they are just floury, flavourless white beans in a sharp vingarette dressing I think - an improvement on NP's rabbit food greenery, but only just. It was the 30cm long strip of proscuitto rolled up on top that caused the grief for me. Had I been flying an A330, or a 737 with a rigid table arrangment, I may have been able to cut it, but with the table supported only on one side, and the QF butter knife sharpness cutlery, I just couldn't hack away at the smallgoods to make the single large piece smaller.

 

[FlyingKangaroo]

30cm long strip of proscuitto rolled up on top that caused the grief for me.

I didn't think it could get worse after "floury, flavourless white beans" and then bam, proven wrong by a hit to the face with a meat roll-up.

 

[anat0l]

QF1911 BNE-CBR dep 1715 (sched) 1805 (actual) op Alliance a/c E90

First off, something a bit different in the BNE Dom J Lounge; at the hot servery, we have "The Bakery", featuring pork and fennel sausage rolls (rather delicious) and pumpkin and caramelised onion quiches.



You could also go to the standard selection for the chicken teriyaki stir fry with rice. What fool thought it was a good idea to put potatoes in a teriyaki stir fry.....

Anyway, the flight, which featured a completely full J cabin of 9 pax. Choices (yes, this E90 flight we have choices!) included the tandoori chicken pie (served with garnish rocket leaves) or ploughman's plate. I went with the pie, and bread was also available! Pepe Saya butter accompanied, along with a mini block of Koko Black dark chocolate.

I don't know how people like their pie fillings, but I felt the filling was a bit dry, not helped by the inclusion of potato. The filling reminded me more of that inside a curry puff rather than that in a common meat pie. Whether it is truly a tandoori flavour inside might be up for debate, but the taste did identify itself as Indian, and dryness aside, it was tasty enough with the pastry. This pie could definitely use a sauce.

CSM Susie was fantastic throughout the flight, always remaining around the cabin and ensuring trays were promptly collected and refills offered.

 

[sap1l]

QF1258 MEL-BNE 9.15-10.35 Sat 11 Oct

Choices were a coconut berry bread with jam or a Gruyère toast with mushrooms, tomato relish, and greens.

I had the toast - it tasted okay, but the relish and mushrooms were great. I forgot what the accompanying pastry was, but it was some sort of fruit bread. I do wish there was a more substantial option though as I hadn’t eaten breakfast.



The coconut bread looked like a nice snack, but I doubt it would have been filling - it was two slices and some marmalade.

We didn’t run out of either option by the end, but there were quite a few who didn’t eat on my flight.

Service was great and CSM Jordie was lovely. We had a nice chat (and I was the last to be served so I didn’t feel bad!) Very empty plane with lots of staff on positioning flights.

Not entirely related to food, but the internet was weirdly spotty and slow at times - which is strange as the flight was maybe 60% full.

 

[DrJ]

QF938 PER-BNE Friday Oct 10 738 VH-VZH "Woden"
dep 1305 actual pushback 1306 takeoff 1313 (21)

Back to Brisvegas on a later than usual flight, being school holidays the flight was packed, kudos to QF for getting away on time in these circumstances. Excellent service by CSM Tara, especially as she was flying solo in the J cabin for much of meal service.


Pre lunch drinks offered promptly after seatbelts off, had the very good Starwood Nova whisky, another Australian offering which gives the Scots a run for their money (sticker price of around $100 but is often on special online) along with the usual Santos nibbles.


Had the beef ragout for lunch, in spite of the low rent presentation this was very tasty. Generous serve of decent quality smoked salmon on the side. The only red on offer was a Yarra Valley Syrah, as in my experience Australian wines called syrah (as opposed to shiraz) are usually the light bodied style MrsDrJ and I are not huge fans of, and espying the stellar Credaro Kinship chardonnay on the trolley, one of QF's best post covid vins (I note the bottle price of this has been jacked to $45, always thought the previous price of 35 was under the odds!) went with that, counter intuitively it matched the beef very well. Tara was very obliging in replenishing my glass afterward.
The other lunch possibilities were roast chicken and veggies, and a smoked salmon salad.



A later dessert of Maggies ice cream, cheese platters are still MIA unfortunately. The Nugan Estate Cookoothama botrytis semillon ($25 at Dan's for a half bottle) was a very nice accompaniment.

All in all a very comfortable flight, one of my better narrowbody experiences of recent times!

 

[anat0l]

QF1912 CBR-BNE dep 2045 op Alliance a/c E90

Moderately full J cabin for this late night flight. Two choices for tonight's flight: chicken and mushroom pie with mushy peas, or cheese plate (unsure if it would be just cheese or a Ploughman's). I opted for the cheeses, as did a number around the cabin, but then the FA came back.

"I'm so sorry, but they didn't load the cheese. I've only got pies."

That's a bit different to what we are used to, i.e. insufficient hot options. Most, including me, opted to change and accept the pie; one person in J was offered a few packets of the cracker/cheddar/olives prepack for Y class purposes.

Pie came presented with a Koko Black mini chocolate bar, two pieces of bread plated and Pepe Saya butter. The pie was tasty - much better than the tandoori pie I had the other day, as this was more moist (not completely) and a decent amount of chicken to go with the mushrooms. The mushy peas appeared to be more like an oven roasted blob, but it was soft and delicious and complemented the pie very well. Compared to the tandoori pie, would gladly take the chicken and mushroom again.

The Koko Black bar flavour you get is random per passenger.

CSM Erica was friendly and efficient, though it was fairly clear she had had a long day as well. Orders were taken in a rather random order, and they were noted by Erica first then all prepared and trays given to pax one at a time, i.e. the service trolley never made it down the aisle. I think the random order might have been status / commercial value, e.g. Platinum Ones first, etc. One main point of dropping the ball was that Erica forgot was to warm the bread.

 

[DrJ]

Moderately full J cabin for this late night flight. Two choices for tonight's flight: chicken and mushroom pie with mushy peas, or cheese plate (unsure if it would be just cheese or a Ploughman's

While I love a good pie as much as the next person (or at least when I'm not on a low carb kick like now) they never convey the "premium" vibe which should be in evidence on J service. Unfortunately QF has fallen short in this way too many times since covid

 

[FlyingKangaroo]

While I love a good pie as much as the next person (or at least when I'm not on a low carb kick like now) they never convey the "premium" vibe which should be in evidence on J service. Unfortunately QF has fallen short in this way too many times since covid

I have to agree. I tend to let premium flights count as an indulgent "cheat treat" when it comes to some of the unhealthier options, but some of the recent options just in the last few pages of the thread e.g., pies, quiches, cheese/cold cut snack plates, fruit breads, etc., look more like buy-on-board economy fare than a J-class meal, let alone on a "premium" carrier.

VA's main course options look consistently more interesting and tastier to me, which doesn't seem like it makes intuitive sense.

 

[DrJ]

QF503 BNE-SYD Monday Oct 13 738 VH-VXL "Charleville"
Sched dep 0525 actual pushback 0522 takeoff 0530 (19L)

Very early departure from BNE after not enough sleep, but the CA J redemption available on this flight was too good to pass up. Unusually low FL of 240 led to a bumpier than normal flight, but was very scenic once the weather cleared around Armidale. Very good service from CSM Linda and FA Eryn, more so given the short service window on a short flight with a later than normal seat belts off.


Had the fried eggs, sausage, hash browns and spinach, the other breakfast options being a bacon and egg pie and some continental combination. While the eggs were overcooked as expected, hit the spot nicely enough. Stuck with sparkling water to wash this down, I'm sure the Lois Lane would have been on offer if asked, but gave this a miss as was getting the real thing in the F lounge later today.

 

[Aeryn]

Why ruin a pie with mushy peas?

 

[DrJ]

QF33 SYD-PER Monday Oct 13 789 VH-ZNG "Jillaroo"
Sched dep 1510 actual pushback 1511 takeoff 1525 (16R)

Back on the big bird for the return to PER, excellent service from CSM Zeb and FA Jo.

Duval-Leroy champagne and jacket hanging offered in short order after getting seated, not Jacquart but IMO this one runs second. This enabled me to stop at one though, something much harder to do when Jacquart is on offer!

The menus:






Tommy's margarita as a pre lunch drink, refreshing as usual. The "premium salted nuts" accompanied, presumably Santos but a nicer presentation.


While it is officially a 2 course meal on these flights between meal times, the soup sounded nice, so I asked nicely to have some in a small bowl with the bread if there was was going to be any leftover from main orders. Had an affirmative response, so the unofficial soup entree happened, and was a very nice way to open the innings.


This bovine based meal aficionado rarely says no to the offer of a beef fillet, even though I knew it would be too well done. It was, but still very tender and the red chimichurri sauce was very flavoursome.
The Wynns Messenger single vineyard Coonawarra cabernet accompanied lunch, was one of the best reds I have had on QF for a while, the "QF NP sommeliers" nailed it this time. Very glad I had gone easy on the Champagne earlier as subsequent glasses were had and enjoyed! Looked it up upon regaining net access on landing, $80 a bottle, which figures.


Never pass up the opportunity to have the otherwise extinct cheese platter to finish, again this didn't disappoint. The Wynns red complemented this as well as it did the main.

A very comfortable flight, hard to fault QF on anything this afternoon, well done!

 

[OZDUCK]

QF33 SYD-PER Monday Oct 13 789 VH-ZNG "Jillaroo"
Sched dep 1510 actual pushback 1511 takeoff 1525 (16R)

Back on the big bird for the return to PER, excellent service from CSM Zeb and FA Jo.

Duval-Leroy champagne and jacket hanging offered in short order after getting seated, not Jacquart but IMO this one runs second. This enabled me to stop at one though, something much harder to do when Jacquart is on offer!

The menus:
View attachment 475548

View attachment 475550


View attachment 475551
Tommy's margarita as a pre lunch drink, refreshing as usual. The "premium salted nuts" accompanied, presumably Santos but a nicer presentation.

View attachment 475553
While it is officially a 2 course meal on these flights between meal times, the soup sounded nice, so I asked nicely to have some in a small bowl with the bread if there was was going to be any leftover from main orders. Had an affirmative response, so the unofficial soup entree happened, and was a very nice way to open the innings.

View attachment 475554
This bovine based meal aficionado rarely says no to the offer of a beef fillet, even though I knew it would be too well done. It was, but still very tender and the red chimichurri sauce was very flavoursome.
The Wynns Messenger single vineyard Coonawarra cabernet accompanied lunch, was one of the best reds I have had on QF for a while, the "QF NP sommeliers" nailed it this time. Very glad I had gone easy on the Champagne earlier as subsequent glasses were had and enjoyed! Looked it up upon regaining net access on landing, $80 a bottle, which figures.

View attachment 475556
Never pass up the opportunity to have the otherwise extinct cheese platter to finish, again this didn't disappoint. The Wynns red complemented this as well as it did the main.

A very comfortable flight, hard to fault QF on anything this afternoon, well done!

Good to see QF loaded a good film to watch.