Qantas has launched a new summer menu at the First Class lounges in Sydney and Melbourne. The seasonal selections will be available on an all-day basis throughout the summer, finishing in February 2017.
Guests who have access to the Qantas lounge can enjoy a fine dining environment that features a menu designed by the well-known team from Rockpool restaurant in Sydney, which is headed by Neil Perry. However, travellers who are looking to sample the highlights of the seasonal menu are advised to arrive a couple of hours before their flight to really enjoy the entire experience.
Guests can expect gourmet, silver service for breakfast, lunch or dinner, a glass of your choice of premium champagne (which is updated regularly), and a spa treatment. The seasonal menu is changed four times in a year and the ingredients in the dishes are locally sourced where possible.
The breakfast highlights (which is served until 12pm) includes the Shaw River buffalo milk yoghurt garnished with coconut and mango especially for summer, and buttermilk pancakes seasonally served with blueberries and honey lemon yoghurt.
Some of the dishes you can find on the all-day menu (available from 12pm) feature a salad of corn, kale and zucchini with parmesan and pine nuts, and a chicken and cucumber dish with chilli and bean sprouts that’s from Neil Perry’s Spice Temple restaurants.
Other dishes include steamed snapper with rice noodles, smoked salmon with kipfler potatoes, and a grilled pork loin ensemble. Regular dishes also still appear on the menu such as the minute steak, club sandwich and the ‘deconstructed’ pavlova albeit with a summer twist of seasonal fruits, yoghurt gelato, passionfruit meringues and mascarpone.
Dishes can be paired with champagnes, wines and other alcoholic beverages, or even a new luxury whisky drink, Chivas Regal Ultis. The new Qantas summer menu is subject to change depending on what the Rockpool chefs come up with during summer.