Qantas Business Class meals & menus

[RooFlyer]

Never go the beef @RooFlyer
CX yes, QF

Or Oman Air. As I noted here, their angus beef short rib that I had the flight before was falling-apart tender. A different cut - maybe there is a lesson there.

 

[jase05]

When they let a contract paying peanuts for the beef - they get what they pay for. They could buy it at Aldi and do better ! It cannot be a coincidence that QF beef is like shoe leather, when other airlines can do it much better. The answer is choose an airline that does not treat the pax as only a necessary evil, that their product reflects. CX beef is always good in my experience.

Agree. A few backs back the beef on the QF flight over was once again a disaster to the point I had one bite and gave up as the knife couldn’t even cut it. Staff were actually embarrassed about it.
MH flight on the way home was like chalk and cheese in comparison, lovely tender beef fillet that required minimal effort to cut and beef just melted in my mouth.
A decent steak is as Aussie as it gets, surely our national carrier can at least get that bit right

 

[downgraded]

When they let a contract paying peanuts for the beef - they get what they pay for. They could buy it at Aldi and do better ! It cannot be a coincidence that QF beef is like shoe leather, when other airlines can do it much better. The answer is choose an airline that does not treat the pax as only a necessary evil, that their product reflects. CX beef is always good in my experience.

I feel the need to point out it isn't always boot leather. A reminder of my steak on QF37 in March. I was told they are loaded blue, what happens beyond that is up to the designated "cook" on board. This was melt in your mouth tender.

Today's steak on QF 37. In no way overcooked. Very good actually. Sorry it's half eaten...View attachment 500765

 

[Larko1]

what happens beyond that is up to the designated "cook" on board.

I think you "hit the nail on the head"

 

[TheRealTMA]

I feel the need to point out it isn't always boot leather. A reminder of my steak on QF37 in March. I was told they are loaded blue, what happens beyond that is up to the designated "cook" on board. This was melt in your mouth tender.

They are unfortunately trained to be part of the “if it’s mooin’, I ain’t chewin’” group.

Beyond me. Had several arguments with cabin staff in J and F and their response is that’s what they are trained to do.

 

[markis10]

Don’t feel so alone QF flyers 77K views · 321 reactions | UNACCEPTABLE British Airways A380 Business Class Flight! | Nonstop Dan

PS the lamb last week on QR was inedible, I am sure it was diverted from the RM Williams boot line

 

[DrJ]

Beef fillet

It was the absolutely toughest bit of meat I’ve had in a long long time.

View attachment 512806

That steak certainly fits Pulp Fiction's description of "burnt to a crisp"
I realize I have been very lucky with the couple of steaks I've had on QF in the last two years, might be more circumspect in choosing them going forward. Slow cooked cuts seem a far safer prospect!

 

[anat0l]

Slow cooked cuts seem a far safer prospect!

Always! That's why they are "safe". Short ribs and beef cheeks perfectly fit this kind of bill. It's a great alternative even for home cooks who don't want to gamble getting it wrong on steak (anywhere between purchasing it, storing it, preparing it for cook, cooking it and serving it). Even something like beef blade in a Boeuf Bourguignon would work very well.

Serving a beef filet is one of the biggest risks on board an aircraft. You're already dealing with non-ideal galley setups and then you want to prepare and serve one of the most difficult cuts of beef (without asking for preference of the customer, I might add). All respect for the crew, because they do the best that they can, but they're also not chefs. Even the ones who know good eating are relying highly on prep notes. I can see why they will probably err on the side of overcooked rather than undercooked. In a restaurant, undercooking something will probably result in a comped meal. On board, that flight attendant will probably have their legs broken at a minimum.

Sometimes the meat can come out a bit tough, but surprisingly well seasoned, and that can be tolerable. Same thing with well done beef - it can be tender enough and even juicy... but just mentioning "well done beef" to some people will be enough for them to lose all respect in you.

I honestly do not know how carriers and suppliers all around the world offer beef (roast beef, beef filet etc.) as a course and somehow prepare it for galley prep in a way that will be palatable on board. It is incredibly risky.

QF J aren't alone in this. I had a beef filet on EK F one time - sure, it was well done, but the texture was tough yet like wet sawdust - absolute failure (compounded by the rather limp sides). Who knows - another day I could have ordered the same thing and it comes out very nice.

The weird thing is that beef filet always makes it on the menu in QF J. Sure, they probably have a standing agreement with Barrington, but if the beef was such a failure every single time, you'd be a fool to keep offering it, or at least not without reviewing the way it is prepared and served. Either that or we are the only people who are getting and complaining about hockey pucks (i.e. everyone else seems to either get a good one or are content to eat a hockey puck).

 

[anat0l]

QF25 SYD-HND dep 2030 a/c 333

I didn't actually fly J on this flight (see the international economy meals thread). However, as part of a bet with a friend, I asked the CSM for a copy of the J menu so I could see what was on offer. So here's the menu in case you were interested:

Menu codes: J25_SYD-HND_APR26 (Sydney-Tokyo) and J25_SYD_BREAKFAST-3_APR26

Apertivo

• Qantas Avro Gin Spritz
• Tommy's margarita with lime by Curatif
• Premium salted nuts

Main

• Big bowl of mushroom soup with caramelised onion and goat's cheese toasts (V)
• Seared Humpty Doo barramundi with broad bean, pistachio salsa, herbed kipfler potatoes and broccolini (GF)
• Ginger and soy chicken with beansprout noodles, stir fried wombok, cucumber and chilli sauce
• Slow roast beef short rib with smoky barbecue sauce, roasted sweet potatoes and braised greens
• Green leaf salad with Neil's vinaigrette

To Finish

• Selection of cheese served with accompaniments: Maffra (matured cheddar, cow's milk), L'Artisan (brie, cow's milk), Berrys Creek (Mossvale blue, cow's milk)
• Cherry cheesecake with lemon thyme shortbread and almond
• Pat and Stick's ice cream sandwich
• Seasonal fruit
• Chocolates

Japanese Set Menu

• Main - bento box served with steamed rice, miso soup and Japanese pickles
  • Teriyaki chicken breast with snow peas, roasted king brown mushrooms
  • Japanese potato salad
  • Deep fried prawn with pickled cauliflower
  • Grilled eel with cucumber and seawood salad
  • Spinach and seasame salad
• To Finish - Japanese mochi served with green tea

Mid-Flight

• Lindt Excellence milk chocolate bar
• Fine Fettle cinnamond almond biscuit
• Santos almonds, cashews and BBQ corn (GF)
• Red Rock Deli chips
• Whole seasonal fruit

Breakfast

• Drinks
  • Orange juice
  • Apple juice
  • Cold pressed juice with cucumber, apple, celery, pineapple, spinach and kale
  • Coffee (decaf available)
  • Hot Chocolate
  • Dilmah Tea - English breakfast, Ceylon ginger, green, peppermint, Earl Grey, chamomile, oolong
  • Full cream milk, low fat milk, oat milk, sugar, low calorie sweetener
• Food
  • Fruit salad (with yoghurt optional)
  • Yoghurt
  • Brookfarm wild berry granola with Davidson plum, cherries, blueberries, pecans, almonds and Australian bush honey (with milk or yoghurt optional)
  • Croissant (with berry jam or honey optional)
  • Toasted BLT sourdough muffin with pickles and herb aioli
  • Buttermilk pancakes with mascarpone cream, strawberries, maple syrup and toasted almonds (V)

 

[Daver6]

Always! That's why they are "safe". Short ribs and beef cheeks perfectly fit this kind of bill. It's a great alternative even for home cooks who don't want to gamble getting it wrong on steak (anywhere between purchasing it, storing it, preparing it for cook, cooking it and serving it). Even something like beef blade in a Boeuf Bourguignon would work very well.

Serving a beef filet is one of the biggest risks on board an aircraft. You're already dealing with non-ideal galley setups and then you want to prepare and serve one of the most difficult cuts of beef (without asking for preference of the customer, I might add). All respect for the crew, because they do the best that they can, but they're also not chefs. Even the ones who know good eating are relying highly on prep notes. I can see why they will probably err on the side of overcooked rather than undercooked. In a restaurant, undercooking something will probably result in a comped meal. On board, that flight attendant will probably have their legs broken at a minimum.

Sometimes the meat can come out a bit tough, but surprisingly well seasoned, and that can be tolerable. Same thing with well done beef - it can be tender enough and even juicy... but just mentioning "well done beef" to some people will be enough for them to lose all respect in you.

I honestly do not know how carriers and suppliers all around the world offer beef (roast beef, beef filet etc.) as a course and somehow prepare it for galley prep in a way that will be palatable on board. It is incredibly risky.

QF J aren't alone in this. I had a beef filet on EK F one time - sure, it was well done, but the texture was tough yet like wet sawdust - absolute failure (compounded by the rather limp sides). Who knows - another day I could have ordered the same thing and it comes out very nice.

The weird thing is that beef filet always makes it on the menu in QF J. Sure, they probably have a standing agreement with Barrington, but if the beef was such a failure every single time, you'd be a fool to keep offering it, or at least not without reviewing the way it is prepared and served. Either that or we are the only people who are getting and complaining about hockey pucks (i.e. everyone else seems to either get a good one or are content to eat a hockey puck).

A few years ago I had a lamb shank on QF J. Delicious. Another example of a slow cooked meat dish that does well.

 

[MEL_Traveller]

Always! That's why they are "safe". Short ribs and beef cheeks perfectly fit this kind of bill. It's a great alternative even for home cooks who don't want to gamble getting it wrong on steak (anywhere between purchasing it, storing it, preparing it for cook, cooking it and serving it). Even something like beef blade in a Boeuf Bourguignon would work very well.

Serving a beef filet is one of the biggest risks on board an aircraft. You're already dealing with non-ideal galley setups and then you want to prepare and serve one of the most difficult cuts of beef (without asking for preference of the customer, I might add). All respect for the crew, because they do the best that they can, but they're also not chefs. Even the ones who know good eating are relying highly on prep notes. I can see why they will probably err on the side of overcooked rather than undercooked. In a restaurant, undercooking something will probably result in a comped meal. On board, that flight attendant will probably have their legs broken at a minimum.

Sometimes the meat can come out a bit tough, but surprisingly well seasoned, and that can be tolerable. Same thing with well done beef - it can be tender enough and even juicy... but just mentioning "well done beef" to some people will be enough for them to lose all respect in you.

I honestly do not know how carriers and suppliers all around the world offer beef (roast beef, beef filet etc.) as a course and somehow prepare it for galley prep in a way that will be palatable on board. It is incredibly risky.

QF J aren't alone in this. I had a beef filet on EK F one time - sure, it was well done, but the texture was tough yet like wet sawdust - absolute failure (compounded by the rather limp sides). Who knows - another day I could have ordered the same thing and it comes out very nice.

The weird thing is that beef filet always makes it on the menu in QF J. Sure, they probably have a standing agreement with Barrington, but if the beef was such a failure every single time, you'd be a fool to keep offering it, or at least not without reviewing the way it is prepared and served. Either that or we are the only people who are getting and complaining about hockey pucks (i.e. everyone else seems to either get a good one or are content to eat a hockey puck).

We never seemed to have much of a problem serving steaks - even in economy back in the 70s and 80s! - when meals were pre-plated and the steaks sat in some sort of sauce. JAL and ANA still serve great steaks… but for short hops ex Japan they’re reheated together with the rest of the dish. I had a great steak on Lufthansa last year in business.

Even Qantas’ beef brisket in economy - a fairly hefty fillet - is pretty good.

For some reason premium passengers are now demanding individual plating, and I’m not sure that’s a benefit to every dish.

 

[Flyfrequently]

Anything slow cooked, ragu, stew, Brisket curry etc is pretty hard to stuff up @Daver6 @MEL_Traveller

 

[Melburnian1]

Always! That's why they are "safe". Short ribs and beef cheeks perfectly fit this kind of bill. It's a great alternative even for home cooks who don't want to gamble getting it wrong on steak (anywhere between purchasing it, storing it, preparing it for cook, cooking it and serving it). Even something like beef blade in a Boeuf Bourguignon would work very well.

Serving a beef filet is one of the biggest risks on board an aircraft. You're already dealing with non-ideal galley setups and then you want to prepare and serve one of the most difficult cuts of beef (without asking for preference of the customer, I might add). All respect for the crew, because they do the best that they can, but they're also not chefs. Even the ones who know good eating are relying highly on prep notes. I can see why they will probably err on the side of overcooked rather than undercooked. In a restaurant, undercooking something will probably result in a comped meal. On board, that flight attendant will probably have their legs broken at a minimum.

Sometimes the meat can come out a bit tough, but surprisingly well seasoned, and that can be tolerable. Same thing with well done beef - it can be tender enough and even juicy... but just mentioning "well done beef" to some people will be enough for them to lose all respect in you.

I honestly do not know how carriers and suppliers all around the world offer beef (roast beef, beef filet etc.) as a course and somehow prepare it for galley prep in a way that will be palatable on board. It is incredibly risky.

QF J aren't alone in this. I had a beef filet on EK F one time - sure, it was well done, but the texture was tough yet like wet sawdust - absolute failure (compounded by the rather limp sides). Who knows - another day I could have ordered the same thing and it comes out very nice.

The weird thing is that beef filet always makes it on the menu in QF J. Sure, they probably have a standing agreement with Barrington, but if the beef was such a failure every single time, you'd be a fool to keep offering it, or at least not without reviewing the way it is prepared and served. Either that or we are the only people who are getting and complaining about hockey pucks (i.e. everyone else seems to either get a good one or are content to eat a hockey puck).

Someone above may have mentioned how it can be microwaved.

On numerous international flights I've never had a discussion about cooking, but (a) why would you microwave beef and (b) I though aircraft galleys have convection ovens? Are the latter not used because beef would take too long to cook?