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

[kermatu]

Any Autumn menu sightings yet?

Given how late the summer menu was, I wasn't going to ask for a few more days! (Plus not flying QF any time soon - but still curious).

 

[Rugby]

Given how late the summer menu was, I wasn't going to ask for a few more days! (Plus not flying QF any time soon - but still curious).

I was thinking of you when I posted! Hopefully we’ll get a sighting before April

 

[serfty]

I be in MEL noon Friday ... I suspect it will be more Guo Bao (or however it's spelt).

 

[Fergo747]

I be in MEL noon Friday ... I suspect it will be more Guo Bao (or however it's spelt).

Serfty, looks like you're right. Saw this photo online yesterday...

 

[GoldCanyon340]

Serfty, looks like you're right. Saw this photo online yesterday...

The new menu looks very good! I'm in MEL F in two weeks and will attempt as many of the choices as possible, except the S&P squid which I've never had! Sacrilege, I know.

Also good to see a Vermentino on the wine list.

 

[blackcat20]

Looks decent. Some nice wines there too.

 

[Rugby]

Thanks Fergo747 - that looks promising.

 

[Pushka]

I was almost excited for May until I remembered we were travelling on Qatar direct from Adelaide Springtime for my next one.

 

[smarm]

At the FL on thursday for dinner before heading off to Bali for the long weekend, looking forward to sampling the menu (and champagne!)

 

[serfty]

Serfty, looks like you're right. Saw this photo online yesterday...

Thankyou for that.

But braised lamb? The crispy skin pork was brilliant.

Hopefully not approaching mashed meat 'slider' territory.

 

[kermatu]

Thankyou for that.

But braised lamb? The crispy skin pork was brilliant.

Hopefully not approaching mashed meat 'slider' territory.

If gua bao is to remain as a regular not a bad idea to change it up a bit.

Took me a minute to overcome my sadness at the continued missing sashimi... but seems an interesting menu, with some new dishes. Wines a bit ho hum but no longer a surprise. Riesling and Pinot Noir are solid at least in my view.

That said, as it stands I won't be sampling this menu as I don't think I have any QF/OW bookings over the next 3 months.

 

[defurax]

That said, as it stands I won't be sampling this menu as I don't think I have any QF/OW bookings over the next 3 months.

I'm in a similar situation, except that in my case it's due to a few morning departures. Although, I am on the JL flight from MEL to NRT in April, but not sure at what time the MEL F lounge will close following QF9 retiming.

 

[kermatu]

I'm in a similar situation, except that in my case it's due to a few morning departures. Although, I am on the JL flight from MEL to NRT in April, but not sure at what time the MEL F lounge will close following QF9 retiming.

I'd be surprised if the lounge / dining room closed before 11pm, but nothing is certain yet. Hopefully we'll get clarity soon.

 

[mviy]

When I had a delayed QF9 flight last year and went back to the dining room late it was a smaller supper menu (less range). Hopefully they keep it open and if necessary do a supper menu, but we'll see.

 

[kermatu]

Will depend on what they regard as the last scheduled flight the lounge is open for, is my guess. So a supper menu will be in play if this (or an earlier QF) flight is delayed beyond standard closing time. But nice idea - supper menu to encourage lounge to stay open for the later OW flights (and my semi-regular QF flight to AKL).

 

[serfty]

Thankyou for that.

But braised lamb? The crispy skin pork was brilliant.

Hopefully not approaching mashed meat 'slider' territory.

Not it wasn't - the "red" braised lamb in combo was brilliant!

 

[serfty]

Although, the 'buns' may have been somewhat larger than the prior pork based version.

 

[serfty]

 

[serfty]

The Swordfish was very 'white' ans it was small, but it was divine! (Polenta was very 'mashed' like ricecream without the suger ... I left it)

 

[Saltywings]

Although, the 'buns' may have been somewhat larger than the prior pork based version.View attachment 119844 View attachment 119845

Ohh, these are 'mantou' buns, as ubiquitous in Northern China as sourdough is in Sydney cafes. We make these at home - they're excellent in soaking up sauces and can be filled with just about anything. A good one should be almost cloud-like in density!