Qantas Business Class meals & menus

[Flatforlonghaul]

After Flounging Mr Flyfrequently is Soup only
View attachment 466896
With the Cheese plate to follow

Humpty Doo Barra for me
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Whomever presented this main in this way deserves to be fired. First class? What a joke! Have none of these people worked in hospitality before?

 

[MEL_Traveller]

Whomever presented this main in this way deserves to be fired. First class? What a joke! Have none of these people worked in hospitality before?

To be fair, the plates are really small. Where to you want all the stuff to go?

I would not expect cabin crew to have worked in hospitality. Some of course may have, but I wouldn’t see it as a prerequisite.

 

[anat0l]

To be fair, the plates are really small. Where to you want all the stuff to go?

The photo angle isn't very flattering, and neither is the lighting. But the bare leaves that were dropped on top of the fish might be better placed (if they can't be placed well, maybe then under the fish, or a single leaf on top of the fish).

I can see some sort of sambal or paste on the fish (and around the fish). That's a bit trickier, unless the sambal is presented separately in a dish (but then it doesn't combine in flavours with the fish if they are heated together).

Water spinach is nowhere near easy to plate nicely in an upmarket way. It's not like bok choy or broccolini which have fairly firm stems.

This dish has a number of ingredients that's hard to put together well in a way that would sit on a white table cloth in Barangaroo (unless you're fairly open minded). One might argue that if you can't present it well, it was a bad idea for a dish to start with (probably a Masterchef mantra), which is rather unfair.

I would not expect cabin crew to have worked in hospitality. Some of course may have, but I wouldn’t see it as a prerequisite.

They may not have previously worked in hospitality, but you would think - to be trusted to work in Business or First class - they would need to undergo training in food presentation, amongst other trained and rehearsed skills required for the dining experience in those cabins. I might be naive there.

 

[MEL_Traveller]

One might argue that if you can't present it well, it was a bad idea for a dish to start with (probably a Masterchef mantra), which is rather unfair.

By all accounts the dish was tasty. And i know from several recent flights that the fish always sells out in the first few rows!
So there must be something to it

I dunno… I don’t have an issue with food presentation, as long as it’s tasty I’ll eat it!

 

[anat0l]

By all accounts the dish was tasty. And i know from several recent flights that the fish always sells out in the first few rows!
So there must be something to it

I dunno… I don’t have an issue with food presentation, as long as it’s tasty I’ll eat it!

I'm Asian. Notwithstanding a changing emerging generation, food presentation hardly matters for much of Asian food (probably contributed for a long time to non-Asians being rather iffy about even trying it). And while I'd rather want a better view of that dish, it doesn't look completely unacceptable to me.

Trying to serve a fillet of beef with mash potatoes and green beans should be a walk in the park compared to that barra.

Don't get me started on food that looks good but tastes bad. I get that we eat with our eyes first, so food needs to invite you to eat it before you will, but at the end of the day, if you fail on taste, you have failed, no questions, no ifs or buts. I'll take bad presentation but tastes good.

 

[bussyboy]

These days, if it's not insta-worthy, did you even fly J?

 

[Flyfrequently]

As @MEL_Traveller mentioned the plates are small -too small - and also the galley space to work in.
To the credit of the 2 very diligent crew Anthony and Greg, they did a fantastic job keeping everyone happy, fed and watered
(thirsty ladies on a girl's trip, a young baby and an elderly couple- oh that was us!)