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Qantas' first class autumn menu

Each season, the extensive Rockpool managed Qantas first class lounge menu is updated with fresh seasonal tweaks to keep their most premium customers' tastebuds tingling.

Each season, the extensive Rockpool managed Qantas first class lounge menu is updated with fresh seasonal tweaks to keep their most premium customers’ tastebuds tingling.

Steve Hui, CEO of iFLYflat.com.au got an exclusive invite to attend the team tasting of the new Autumn menu designed by Neil Perry’s Rockpool Group in the Sydney Qantas First class lounge.

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The First class and Platinum checkin counter, this is normally when the journey begins after you grab your boarding pass.

If you ever need more reasons to fly first class (on Qantas, Emirates or Oneworld) – using cash or reward points, or seek to reach the lofty heights of the highest loyalty status of Qantas Platinum/Platinum One (Oneworld Emerald), or know a friend who can guest you in – this has to be one of the biggest.

Without doubt, this is the best culinary spot in Sydney.

Once you get inside the Marc Newson designed lounge, head straight to the designated dining area with table service.

You really should arrive with an empty stomach with plenty of time as you may not want to leave for your flight.

In fact, catching your flight is a distraction.

Let’s kick it off.

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Qantas First Class Lounge.

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Shaw river buffalo milk yogurt with fig, honey and toasted coconut.

The menu.

The menu.

We tasted many items across the whole menu, starting with Autumn additions to breakfast, entrees, mains and finally dessert.

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Buttermilk pancakes with grilled plums and mascarpone.

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Shaved fennel salad with William pear, pecans and parmigiana reggiano.

 

Fettuccine Bolognese – one of my favourites!

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Fettuccine with rage Bolognese inspired by Rosetta Ristorante.

Perfect when seeking a bigger meal.

 

Scallops, yum! I wanted another serving

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Grilled leeks vinaigrette with romesco, kipfler potatoes and scallops.

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Poached snapper with rice noodles, galangal and coriander broth.

The depth of flavour of the poached snapper and the broth reminded me of the authentic Singaporean flavours.

 

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Grilled chicken breast with silver beet, oregano salmoriglio and soft polenta.

 

I nearly ate the whole thing

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Sichuan minced pork and tofu.

The restaurant team – tasting and understanding the new menu, the ingredients, how the food is cooked and which items can be adapted for guests’ special needs.

 

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Chocolate bouchon cake with caramel ice cream and bourbon creme anglaise.

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Grilled plums, vanilla ice cream and soft gingerbread.

 

Dessert – yes please

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Pavlova in a glass with lychee and raspberry.

On your next visit, definitely try some of the new menu items. You won’t be disappointed.

Thanks Qantas for the opportunity to attend and thank YOU for reading.

Feel free to ask if you have any questions and please say hello next time I see you at the lounge or elsewhere.

Is the first class autumn menu from Qantas getting your tastebuds tingling?

This story originally appeared on http://www.iflyflat.com.au/