Current F Lounge Menu (SYD/MEL) and relevant topics

[richie9x]

BNE F lounge last Saturday evening, had the place all to mysel :0)

I am surprised they even keep it open for the evening as the last Qantas flight is at 6:30pm. After that just a few code shares and the Cathay flight.

 

[Princess Fiona]

Ohh noooo major first world problem right now :
THE PAV HAS GONE !!!!!
Replaced by trifle :shock:
Please Red Roo bring back the Pav!!!
( in the meantime in the interests of quality assurance purposes I will take one for the team and taste the trifle :mrgreen: )

 

[nlagalle]

Ohh noooo major first world problem right now :
THE PAV HAS GONE !!!!!
Replaced by trifle :shock:
Please Red Roo bring back the Pav!!!
( in the meantime in the interests of quality assurance purposes I will take one for the team and taste the trifle :mrgreen: )

My daughter will be shattered that there is no pav!

And it is truly noble you taking one for the team and trying the trifle!

 

[amaroo]

I mostly go BNE-AKL. So SYD not an option.
However. April next year booked SYD-LHR-SYD. So looking forward to that one.
Doing 2 NZ trips in July and August. Won't be WP till end of Aug

Whenever we go to AKL we always head via SYD & direct BNE on the way back.......agree it's not worth doing that until WP is achieved.

 

[Deleted member]

Whenever we go to AKL we always head via SYD & direct BNE on the way back.......agree it's not worth doing that until WP is achieved.

Ironically we are coming home via MEL , might be worth looking at going Via SYD after August though

 

[Princess Fiona]

Posted from my seat ( not yet on the Wi-fi) but here is the trifle

It was actually not bad if a little cold for winter due to the ice cream.

 

[fbrimfield]

Whats everyones favourite breakfast item on the Sydney F lounge menu?

And great news about the Champagne Salon Delamotte, I enjoyed a bottle a while ago and from memory, it was quite a herby and savoury champagne, not dissimilar to a roussanne, very nice smelling on the nose with a very fine bead and stone fruit flavour. Would most like to drink it with Pork Belly or the Duck on the current menu.

 

[bossreggie]

Ohh noooo major first world problem right now :
THE PAV HAS GONE !!!!!
Replaced by trifle :shock:
Please Red Roo bring back the Pav!!!
( in the meantime in the interests of quality assurance purposes I will take one for the team and taste the trifle :mrgreen: )

Red Roo

Please..... Pav and Bollinger Rose.

Thank You.

 

[Gary169]

Winter menu sounds quite good...
Looking forward to it next week..

 

[dfcatch]

Hi All,

The winter menu is now in both the Sydney and Melbourne First Lounges. Enjoy.

Red Roo

Thanks Red Roo

So many choices.........

Dammit! Who am I kidding??

It's gonna be the Eggs Benedict with Smoked Salmon and Hash Brown (with Taittinger)...... followed by the Sashimi.........the dilemma will be the dessert..??..??

Lucky I'm in whY on my QF921 CNS-SYD so no guilt in knocking back breakfast on the aircraft

 

[simongr]

The pork belly sounds like a great new additional. Now if only you could steal the recipe for truffle and parmesan chips from Charlie & Co.

 

[Hvr]

Red Roo

Please..... Pav and Bollinger Rose.

Thank You.

Heck I'll settle for the pav but given my next visit isn't until Oct I guess it'll be back by then.

 

[Princess Fiona]

Heck I'll settle for the pav but given my next visit isn't until Oct I guess it'll be back by then.

I hope so because in a head to head contest the Pav is a definite winner over the trifle
I asked about the Bollinger Rosé but no luck

 

[anat0l]

I don't get why the Pav is so popular. (And yes I have tried it...)

A steady favourite of mine for dessert - the sticky toffee pudding - seems to always be there, which I like to enjoy with a non-chocolate flavour of ice cream.

And whilst Bollinger Brut isn't a bad drop, my preference is still Taittinger Brut, which is steadily there! (After having Bollinger Grand Annee, Bollinger Brut just didn't do any justice for me).

Wow - my steady favourites always seem to be kept - too bad I don't travel enough to exploit it so.


I must admit one of my favourite desserts which was seasonal was the glass tiramisu with macerated strawberries. That dessert has never come back to the lounge... as with some long time steady items that have gone the way of the dodo...

 

[moa999]

Disappointed the new signature sandwiches have been reduced, but still a great lounge.
need to plan a trip to Mel to see the Pies play. Sat night after JQ35 of course!

 

[Princess Fiona]

I don't get why the Pav is so popular. (And yes I have tried it...)

A steady favourite of mine for dessert - the sticky toffee pudding - seems to always be there, which I like to enjoy with a non-chocolate flavour of ice cream.

And whilst Bollinger Brut isn't a bad drop, my preference is still Taittinger Brut, which is steadily there! (After having Bollinger Grand Annee, Bollinger Brut just didn't do any justice for me).

Wow - my steady favourites always seem to be kept - too bad I don't travel enough to exploit it so.


I must admit one of my favourite desserts which was seasonal was the glass tiramisu with macerated strawberries. That dessert has never come back to the lounge... as with some long time steady items that have gone the way of the dodo...

I kind of agree with you much prefer Taittinger to Bolly in a NV but there is something about the Rosé which I love.
I am however an ardent fan of the deconstructed Pav and think it should be on the menu permanently

 

[anat0l]

I kind of agree with you much prefer Taittinger to Bolly in a NV but there is something about the Rosé which I love.

Apart from that it is coloured pink, Princess?

For me, I have to say I haven't been impressed by many Rosés, and the Bollinger Rosé similarly. Perhaps 'impressed' is the wrong word; different Champagnes match different people (just like wine preferences).

I am however an ardent fan of the deconstructed Pav and think it should be on the menu permanently

Start a petition?

One odd thing about pavs is that it's a very summery dish, though I guess some timeless things can be eaten all year round (e.g. in summer, have fresh passionfruit and in winter, macerated strawberries).

Judging by the popular response here, that's one more pav that we could've confidently put out there to stick it to the Kiwis, eh? :mrgreen:

 

[fbrimfield]

I don't get why the Pav is so popular. (And yes I have tried it...)

I don't get why the Bollinger Rose is so popular...

 

[straitman]

I don't get why the Pav is so popular. (And yes I have tried it...)

Wash your mouth out :!:

 

[anat0l]

Wash your mouth out :!:

I did! With a De Bortoli Noble One Some things never fall out of fashion... :mrgreen: