Qantas Business Class meals & menus

[MEL_Traveller]

Edit to add: Foccacia with main lunch was horrible. Very dry and stale.

I reckon it’s 1000 x better in economy! I think it stays more moist when it’s served from a big plastic bag rather than being out getting cold and dry in the business cabin.

 

[Berlin]

Currently on QF101 to Nadi. While I quite dislike the Domestic-ness on this 4 hour flight (737, boarding from a walk outside into the drizzle and up a ladder at Sydney airport, VERY limited food), I appreciate having WiFi on this route these days and the staff is typical Qantas old and grumpy looking but friendly and professional in their manners.

The initial “Cold pressed” juice was a sneaky way by Qantas to get some Kale, Spinach and even some added Coriander for that soapy taste into me but I almost spit it out instantly. It was probably the healthiest (and hence most disgusting) thing I’ve drank in years and I’ll have so gulp down some serious amounts of Diet Dr. Pepper to recover from it once I arrive in the US tomorrow morning

My breakfast of scrambled eggs, pork sausages and fritters, however, was actually really good for an airplane- the sausages tasted like a Chorizo so had actually some flavour which was a welcome change to the usual tasteless pale “chicken sausage” which is way too common on airplanes (and hotel buffets). The fritters were very filling and also had some green stuff in them so Qantas finally managed to sneak it into me- nothing on those fresh fritters in the Flounge earlier but still fine in my eyes. Luckily, the green stuff must have been something without much taste (baby spinach would be my guess?) so I actually complied and ate it this time.


Other options was a vegetarian Quiche with mushroom and leak and an ultra lame sounding bowl of granola. Luckily, I was the only one drinking champagne post welcome drinks so I got plenty of the good stuff to set me up for my 8 hour lay over in the Air Fiji lounge coming on up shortly.

 

[BNEFlyer]

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Why is the tide out on all these desserts in glasses?

 

[anat0l]

Why is the tide out on all these desserts in glasses?

Been like that for a very long time.

Even in restaurants on the ground, desserts in bowls or glasses are very simple to serve and present. Instantly portioned (cf. slicing a cake), carries well, e.g. won't dry out, and presentation is near impossible to stuff up.

I guess if I had to choose between a cake and most desserts served in a glass, I'll take the latter.

Great for people who like panna cotta, custards, parfaits, etc.