Sample the new Spring menu at the Qantas first class lounge

Sample the new Spring menu at the Qantas first class lounge

The new Spring menu at the Qantas First Lounges at Sydney and Melbourne international airports is packed with tasty preflight delights – here's a sample to whet your appetite, and we've also got copies of the breakfast and all-day dining menus for you to download.

Buffalo mozzarella with asparagus and spring peas

The buffalo milk mozzarella from Victoria's Shaw River is a perennial favourite of frequent flyers, although each season sees it given a bit of a twist.

The trusty tomatoes which often accompany this dish will be back for summer when they're at their freshest – for now, the wonderfully-textured mozzarella is served with asparagus and sugar snap peas, some red witlof leaves and a preserved lemon dressing.

The mozzarella is lightly seasoned with a dukkha spice mix consisting of toasted and crushed sesame seeds, cumin seeds, coriander seeds, salt and black pepper.

Crisp fried lamb ribs with pickled cabbage and nuoc cham

These flavoursome lamb ribs from Mirrool Creek, in the Riverina region of NSW, are braised for four hours in a stock spiced with cassia, ginger and star anise; then lightly fried until crisp and served with pickled cabbage, fresh herbs and a light Vietnamese-style nuoc cham dipping sauce.

Chicken with crispy eggplant salad, mustard greens and shallot sauce

A gently-steamed chicken breast served with a spicy fried eggplant salad, pickled white radish and mustard greens, and finished with a ginger and shallot dressing.

Casarecce with ricotta, chicory, spring beans and toasted hazelnuts

Rolled casarecce pasta is tossed with a mixture of spring beans, borlotti, broad, Italian, French, butter, Roman and fresh peas, but the secret star here is the fresh ricotta which is made in the kitchen of the first class lounge. 

Swordfish with fennel puree and green olive, fennel, and toasted almond salsa

"Swordfish is great for people who don't like fish" explains Rockpool chef Alex Woolley, who created the lounge's Spring 2015 menu. "It cooks like a steak and doesn't have that 'fishy' scent, but still comes out lovely and soft."

The locally-sourced swordfish is quickly grilled until tender and served with a puree of fennel, grilled shallots and a salsa of olives, toasted almonds, fennel and herbs. 

Grilled pork with braised greens, breadcrumbs and lemon roasted sweet potato

A juicy pork loin steak, quickly grilled and served on Rockpool-style braised bitter greens and crunchy sourdough breadcrumbs. 

The sweet potato is roasted with a dash of thyme and finished with a little lemon juice.

Black Angus minute steak with chimichurri and chips

The tenderloin minute steak, sourced from pasture fed Black Angus cattle, is a must-have for many visitors to the Qantas First Lounge.

This season's accompaniment is a Chimichurri sauce made of finely-chopped parsley, coriander, garlic, olive oil, oregano and red wine vinegar.

Fig and hazelnuts tart with honey and ricotta whey sorbet 

A newcomer to the Spring menu's dessert selection is this fresh fruit tart made from buttery puff pastry that's cooked until crisp and light.

It's served with a gentle rosemary-infused cream and fresh figs which are drizzled with honey and toasted hazelnuts.

On the side is a sharp sorbet made from the whey that drains from the lounge's own ricotta.

Pineapple and pomelo salad with palm sugar caramel baked rice

It's hard to go past this intriguing finisher to the first class dining experience!

Sticky rice is cooked with coconut milk and salted caramel until it's rich and sweet, then served with a fresh salad of pineapple, pomelo, green mango, ginger and mint, and a dab of coconut sorbet.

Pavlova in a glass with strawberry and passionfruit

Of course, it's not a visit to the Qantas First Lounge without sampling the famous 'deconstructed pav'.

The seasonal contributions to this indulgent taste sensation are fresh passionfruit and strawberries, yoghurt gelato, passionfruit meringues and mascarpone.

You can download the new breakfast and all-day dining menus using the links below:

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David Flynn
David Flynn is the editor of Australian Business Traveller and a bit of a travel tragic with a weakness for good coffee, shopping and lychee martinis.
 

5 comments

  • moa999

    moa999

    23 Sep, 2015 11:29 pm

    Yum!

    Need to book a flight :-)

    No member give thanks

  • TheRealBabushka

    TheRealBabushka

    24 Sep, 2015 12:33 am

    Had the fig tart last week. Wasn't too impressed! Would have opted for the caramel baked rice had this review come out as planned last week!

    I don't get delicate puddings. Bring back luscious/moreish! The pavlova fits the bill but you don't want something cold at 10pm. A boiled pudding with custard or a crumble (proper crumble and not that oat topping crap) would have been lovely!

    Lovely cheese plate though...

    No member give thanks

  • Jared wyles

    jaredw

    24 Sep, 2015 07:39 am

    You missed the best part... That sake cocktail. 

    No member give thanks

  • sparkymarky

    sparkymarky

    24 Sep, 2015 09:31 am

    The lamb ribs are fantastic....an absolute must have in the fist lounge. I'm usually looking for a second serve!

    The Qantas First lounge in Melbourne is about the only thing that makes regular international travel bearable.

     

    No member give thanks

  • TheRealBabushka

    TheRealBabushka

    24 Sep, 2015 06:15 pm

    sparkymarky,

    Did the lamb ribs taste gamy at all? Thanks for the tip!

    No member give thanks

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21 Jul, 2019 09:28 pm

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