Current Qantas First Lounge Menu (SYD/MEL) and relevant topics

[olabennerholm]

Picture of the new menu since yesterday

 

[RB001]

Picture of the new menu since yesterday

Excellent, and welcome to posting, @olabennerholm !

 

[Beano]

Picture of the new menu since yesterday

I asked for the duck confit and was asked to confirm which duck I wanted! There is only one duck item so I said any duck! What I got was a plate of duck only! The salad would have been nice as the duck was dry.
Navarin of lamb was very good.

 

[AIRwin]

The salad would have been nice as the duck was dry.

Unlike water off a duck's back?

 

[fletty]

Had dinner in SYD before QF73 yesterday. Bao bun was great - much better than the ones I had in MEL earlier this year. Navarin of lamb was very tender.

Personally preferred the Lallier Reflexion over the Rosé.

 

[elanshin]

Spring Breakfast menu, mostly staples.

Tried the Turkish Egg. Nice spices to it and paired solidly with the corn fritters.

 

[Beano]

Had dinner in SYD before QF73 yesterday. Bao bun was great - much better than the ones I had in MEL earlier this year. Navarin of lamb was very tender.

Personally preferred the Lallier Reflexion over the Rosé.

The navarin was nice. I'm over S&P but may go back. I'm put off the Bao bun because it seems like meat in a bun, but it looks OK. No harm in trying it next time. Never tried the Pav either as I'm a traditionalist when it comes to Pav. Perhaps another one to have a go at. I should be more adventurous in my eating rather sticking to the tried and true!

Thanks to you, and all others sharing photos, as it gives a better idea what the food is like than words on a menu.

 

[Kangol]

Anyone try the udon or birria? New menu looks great!

 

[fletty]

Autumn menu for LAX FLounge, S&P was pretty good, rigatoni had a lot of flavour, and the dessert was reasonably good too.

 

[arrow]

Autumn menu for LAX FLounge, S&P was pretty good, rigatoni had a lot of flavour, and the dessert was reasonably good too.

Look forward to my next flight there!! Love their minute steak too!

 

[Lady Sam]

Anyone try the udon or birria? New menu looks great!

The udon was a comforting little bowl of nice. Not spectacular, but nice.

 

[Kangol]

The udon was a comforting little bowl of nice. Not spectacular, but nice.

Thankyou, I've got a few visits so hopefully I'll be able to try them all!

 

[Beano]

Spring Breakfast menu, mostly staples.

Tried the Turkish Egg. Nice spices to it and paired solidly with the corn fritters. View attachment 468587

Best bacon I've ever had, which is mostly hotel bacon.

 

[JestersDance]

Spring Breakfast menu, mostly staples.

Tried the Turkish Egg. Nice spices to it and paired solidly with the corn fritters. View attachment 468587

I'm sure ill get a lot of pushback on this opinion, but I had the bircher off the menu in the F lounge the other day, and much prefer the less-fancy self serve version you can get in the domestic J lounges! I love the stuff!

 

[scopedope]

The pork barbacoa in LAX is the best food I have ever had in an airport lounge in my life. Amazing!!!

 

[DrJ]

With my son having early morning work commitments, ended up in the SYD Flounge earlier than expected and, while actually getting a decent amount of work done over 5 hours, had both breakfast and lunch.

Salmon benedict for breakfast, was very good with perfectly done eggs and ample hollandaise, far better than my last 2 breakfast visits. Also, while Lallier remains the only Champagne marque on offer, there is at least a choice of their Rosé now, and their standard option is now a 2020 vintage ($110 online) which is definite improvement from the previous NV. Credit where it's due, while definitely not a return to the glory days of Perrier-Jouet, it is a rare non ironic enhancement.


Back for the second innings at lunchtime, of course opened with the icon. Nice and tender today, and chili was in the house.



The spring bovine offering of the slow cooked oyster blade was very good, very tender and flavoursome, would definitely pay for this in a restaurant.

Had half a glass of red with each course. The Smithbrook Pinot Noir ($28 online) from Pemberton was good but not stellar, the Picardy is a better example from this region. Had the Corryton Burge "The Brigadier" Cabernet from the Barossa ($45 from the winery) with the main, this was a good and balanced moderate bodied accompaniment for the rich beef but would have spent a bit more on one of our favourite uber full bodied Barossa shirazes which would have gone even better with it.

All in all though, one of my better Flounge experiences today, after a couple of substandard ones. It once again felt like a magic place (heh heh) today, and will miss it if I ever have to fall back on LTG!

As a postscript, the bar continues to serve the superb Lark Tasmanian whisky, which puts a lot of Scottish distillers to shame!

 

[JIMMYTHEJET]

With my son having early morning work commitments, ended up in the SYD Flounge earlier than expected and, while actually getting a decent amount of work done over 5 hours, had both breakfast and lunch.
View attachment 471543
Salmon benedict for breakfast, was very good with perfectly done eggs and ample hollandaise, far better than my last 2 breakfast visits. Also, while Lallier remains the only Champagne marque on offer, there is at least a choice of their Rosé now, and their standard option is now a 2020 vintage ($110 online) which is definite improvement from the previous NV. Credit where it's due, while definitely not a return to the glory days of Perrier-Jouet, it is a rare non ironic enhancement.

View attachment 471541
Back for the second innings at lunchtime, of course opened with the icon. Nice and tender today, and chili was in the house.


View attachment 471542
The spring bovine offering of the slow cooked oyster blade was very good, very tender and flavoursome, would definitely pay for this in a restaurant.

Had half a glass of red with each course. The Smithbrook Pinot Noir ($28 online) from Pemberton was good but not stellar, the Picardy is a better example from this region. Had the Corryton Burge "The Brigadier" Cabernet from the Barossa ($45 from the winery) with the main, this was a good and balanced moderate bodied accompaniment for the rich beef but would have spent a bit more on one of our favourite uber full bodied Barossa shirazes which would have gone even better with it.

All in all though, one of my better Flounge experiences today, after a couple of substandard ones. It once again felt like a magic place (heh heh) today, and will miss it if I ever have to fall back on LTG!

As a postscript, the bar continues to serve the superb Lark Tasmanian whisky, which puts a lot of Scottish distillers to shame!

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