Qantas First Class menus

Commonality between the F and J menus has been around for several years now. In theory it helps guarantee first choice for F pax - they shouldn't run out of any dish which is also shared with J.

But it does mean the dish is made to the lowest common denominator (J).

When they first started sharing the menus the attempted differentiation bordered on the ridiculous. Think 'artisan cheese' offered on the J menu compared to 'hand-selected artisan cheese' listed on the F counterpart.
 
That exact Noodle dish was on the Domestic leg of QF9 two weeks ago.
I have long since given up on any real difference in menus between J and F, except maybe the Champers is way better.
I’ll really lose it if the Grant Burge hand grenades ever make their way into F :p
 
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MEL_Traveller said:
Commonality between the F and J menus has been around for several years now. In theory it helps guarantee first choice for F pax - they shouldn't run out of any dish which is also shared with J.

But it does mean the dish is made to the lowest common denominator (J).
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EK does the same thing - the F food menu is identical to J except for two or three additional entree options (including caviar service on longer flights) and two additional mains one being vegetarian.
 
eminere said:
EK does the same thing - the F food menu is identical to J except for two or three additional entree options (including caviar service on longer flights) and two additional mains one being vegetarian.
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True! But EK F as a whole is a significant upgrade over J (amenities, enclosed suites, shower on A380 etc). On QF the bed is a bit wider and that's it. About the only area QF could currently upgrade to differentiate their product would be (a) the menu and (b) the crew (more of them). A caviar service would cost about $20 per person.
 
MEL_Traveller said:
True! But EK F as a whole is a significant upgrade over J (amenities, enclosed suites, shower on A380 etc). On QF the bed is a bit wider and that's it. About the only area QF could currently upgrade to differentiate their product would be (a) the menu and (b) the crew (more of them). A caviar service would cost about $20 per person.
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Agree but also disagree.

Agree that they could easily upgrade the menu to make it feel slightly more 'exclusive' for F (not just a repeat of J), but I'm not just talking about foods, wines and spirits too. The Champagne is on par with other carriers (IMHO), but when they're serving wines in F that retail for >$50, you have a problem. I remember when QF used to serve wines in J that retailed for $50 - $70. Yes, I know occasionally they have some more upmarket wines, however this is not always the case (refer back to Kermatu's recent menu).

Disagree regarding the bed and crew. The bed is not only wider, but significantly more comfortable that not just the Skybed but a number of other F products in the market today. Also disagree re the crew. Yes, they can certainly be hit or miss, but I don't think having more of them would necessarily change the service you get. This is a comment not just for F but any class really. I've had both superb crews in which nothing was too much trouble and they were all very attentive, whilst at the same time I've had crews which couldn't have cared less and were actively difficult.
 
Fergo747 said:
... but I don't think having more of them would necessarily change the service you get.
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No, I agree. Perhaps not on Qantas. But it should! Service is glacial, at best. Throwing more crew at the problem could fix that by having more crew in the galley prepping the meals. Three+ hours is standard for a basic three-course meal service. Not a problem to LAX/DFW, but overnights back from HKG and SIN it's a real issue if you want to get to sleep.

On the seat and bedding, I accept it is a case of personal preference. I find the bedding way too hot, on top of an already warm cabin. I find UA's F seats far more comfortable for something of a similar product. (Whatever else UA's F lacks, their seats are pretty much universally accepted as being very good for sleeping.) QF's 747 F seats I liked though. but I guess a large part of that is the strong overhead air vents.
 
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While I'm not a big fan of champagne, I can appreciate a nice one. This was pretty awful. Had a couple of sips - not impressed. It was topped up while I was distracted. Had a couple more sips which was enough to confirm that the water was much better. Declined three more offers of a top-up (good crew!) and instead asked for a whiskey after take-off.

Canapes much better than the ridiculous tiny and messy olives before take-off. But they were pretty average. And I guess a sign that it was a supper service not a full meal.
 
kermatu said:
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While I'm not a big fan of champagne, I can appreciate a nice one. This was pretty awful. Had a couple of sips - not impressed. It was topped up while I was distracted. Had a couple more sips which was enough to confirm that the water was much better. Declined three more offers of a top-up (good crew!) and instead asked for a whiskey after take-off.

Canapes much better than the ridiculous tiny and messy olives before take-off. But they were pretty average. And I guess a sign that it was a supper service not a full meal.
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QF J and F food needs a Gordon Ramsay makeover!:p
 
Menu:
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Guess I shouldn't be surprised that if a 19:30 MEL-CBR flight is classed as supper by the crew, that a 20:15 flight from SIN to MEL in first class is also regarded as supper.

I had all I wanted so no drama. Save yourselves the angst Qantas and just call it dinner.
 
I had that menu in May, and at least one of April or March! I do like the curry, though. The main differences I've seen since the swich from DXB to SIN is a more extensive breakfast menu on the longer leg, and entrees on the supper menu. The supper menu used to just be a list of six or so items.
 
MEL_Traveller said:
It used to be quite frequent, then improved, then went through another patch of running out. Haven't heard so much about it lately.
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What do more refined folk think of the Charles Heidsieck? I thought it was bloody awful! Crew went around the cabin at least three times offering top-ups. No danger of this running out in my view.
 

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