Hi all, I know there is another thread floating around on this, but now that we've had it for a couple of months, what's the consensus on the new domestic dining experience in Business?
I've been flying quite frequently on QF481 and QF653 from MEL to PER and I'm convinced that this is yet another "enhancement" like most others from the red roo
1. What has happened to the very decent cuts of meat we used to enjoy? French lamb cutlets, a nice steak? All gone. Most of the big plates are now some form of squalid reconstituted meat, mixed into some kind of salty paste aimed at vaguely resembling a stew or ragout. If you're especially lucky it may then be served with rice or noodles to transform it into some form of fusion cuisine
2. Does anyone ever actually choose the pizzette as their first preference? I had it once as catering wasn't assured and it was the only option left. It was a greasy smouldering turd
3. Is it not somewhat odd that one of the entrees - the soup - is nearly always repeated as a big plate, only to be rephrased as a "big bowl"? Is that supposed to totally transform the dish somehow?
4. Where is my dessert!?! Can't believe the Connoisseur or later Maggie Beer with biscotti has been replaced by a measly quarter cake. Is anyone else slightly miffed that the only option at the end of the meal is a rather heavy cheese of the day option?
5. If this is indeed supposed to be a more flexible 'grazing' menu as it was first billed, why are the cabin crew treating it as a standard two course meal where each passenger is entitled to order only one small and one large plate?
Is it just me or have we really taken a huge step backwards in order to get our new arancini ball. Unlike many others, I genuinely enjoyed the previous Business food and always looked forward to a pretty nice dinner and some good wine after a killer of a day. Now i just dread what sort of slop will be put in front of me.
I've been flying quite frequently on QF481 and QF653 from MEL to PER and I'm convinced that this is yet another "enhancement" like most others from the red roo
1. What has happened to the very decent cuts of meat we used to enjoy? French lamb cutlets, a nice steak? All gone. Most of the big plates are now some form of squalid reconstituted meat, mixed into some kind of salty paste aimed at vaguely resembling a stew or ragout. If you're especially lucky it may then be served with rice or noodles to transform it into some form of fusion cuisine
2. Does anyone ever actually choose the pizzette as their first preference? I had it once as catering wasn't assured and it was the only option left. It was a greasy smouldering turd
3. Is it not somewhat odd that one of the entrees - the soup - is nearly always repeated as a big plate, only to be rephrased as a "big bowl"? Is that supposed to totally transform the dish somehow?
4. Where is my dessert!?! Can't believe the Connoisseur or later Maggie Beer with biscotti has been replaced by a measly quarter cake. Is anyone else slightly miffed that the only option at the end of the meal is a rather heavy cheese of the day option?
5. If this is indeed supposed to be a more flexible 'grazing' menu as it was first billed, why are the cabin crew treating it as a standard two course meal where each passenger is entitled to order only one small and one large plate?
Is it just me or have we really taken a huge step backwards in order to get our new arancini ball. Unlike many others, I genuinely enjoyed the previous Business food and always looked forward to a pretty nice dinner and some good wine after a killer of a day. Now i just dread what sort of slop will be put in front of me.
