New QF International Menus for Spring

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[TD="width: 85%"]Qantas International Spring Menus[/TD]
[TD="width: 15%, align: right"]03 October 2014[/TD]
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Our new season menus feature both newcomers and signature favourites to offer a wide range of dishes that take advantage of freshest seasonal ingredients and inspiration from cuisines around the world.

Here are some of the exciting new initiatives we’ve been working on:

In-flight:

• A host of Rockpool favourites are taking to the sky: snapper poached in coconut milk and garam masala with egg noodles and snow peas; beef fillet with green beans, potato and cabbage gratin; and roast lamb rack with rosemary potatoes.
• On flights departing Australia, Business customers can expect springtime favourites such as an asparagus, green peas and Ligurian olive salad, served with fresh South Australian Woodside goat curd.
• Glacier 51 Toothfish comes to the Qantas First menu from the Australian zone of the sub-Antarctic region. The “Glacier 51” Patagonian toothfish is pan fried with zucchini, chilli and tomato scapece, polenta and pine nut pesto.
• Our menus take inspiration from Rockpool’s Spice Temple, with its signature spiced lamb pancakes flying from Dubai to Sydney.
• Charles Heidsick Champagne is a new addition onboard from October and will be available alongside the Strawberry Daiquiri as a pre take off drink.

On the ground:

Customers in Qantas First Lounges in Sydney and Melbourne can also look forward to new Rockpool-designed dishes, including:

• buffalo mozzarella with broad beans, fennel, prosciutto and mint
• black cobia sashimi, horseradish and onion cream on grilled schiacciata
• casarecce pasta with bottarga, artichoke, radicchio and hazelnuts.
• for dessert, pavlova in a glass with yoghurt gelato, strawberry and passionfruit.

Neil Perry has worked with Qantas for 17 years, designing First and Business inflight and First Lounge menus. We are committed to using quality produce and the best of local ingredients, both in the air and on the ground. Our investment in quality food has helped hundreds of small Australian producers grow, develop and find new markets.

View images of the International Spring Menu

Spring Salad with Asparagus and Goats Cheese

Pan Fried Glacier 51 Patagonian Toothfish with Polenta

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[eminere]

Typo in thread title.

 

[medhead]

Aren't patagonia toothfish supposed to be endangered or something from chilean poachers? Might be a great chance to try it, but still.

 

[Princess Fiona]

Aren't patagonia toothfish supposed to be endangered or something from chilean poachers? Might be a great chance to try it, but still.

Don't know but it certainly isn't new to the F menu despite the spruiking. It was on there in Sep 13

 

[ajw373]

Aren't patagonia toothfish supposed to be endangered or something from chilean poachers? Might be a great chance to try it, but still.

They are a managed species (as are many fish types), but the issue for Aussies is poachers who come into our territorial waters to fish them.

 

[medhead]

Don't know but it certainly isn't new to the F menu despite the spruiking. It was on there in Sep 13

They seem to be very slow advertising these things.

 

[Princess Fiona]

They seem to be very slow advertising these things.

It hasn't been on the menu continuously since then but it certainly isn't a new item to the menu based on my experience.

 

[NM]

Don't know but it certainly isn't new to the F menu despite the spruiking. It was on there in Sep 13

They seem to be very slow advertising these things.

a bit long in the tooth, one might say (or perhaps not)

 

[MelUser]

I would laugh if press gets hold of QF serving endangered species!

 

[Katy]

Patagonian toothfish is a different species to Antarctic toothfish.