Qantas has updated its menus for all international business class flights, with a new Spring 2014 selection of dishes using seasonal ingredients.
"The onboard dining experience allows our customers in business to eat what they want from a ‘mix and match’ menu of their making" says award-winning Qantas Chef Neil Perry, whose Rockpool Consulting Group has a team of chefs dedicated to Qantas' domestic and international wings.
On flights out of Australia, one of the new 'small plate' dishes is a light salad of asparagus, green peas and Ligurian olives, served with fresh South Australian Woodside goat curd.
Other small plate servings include cream of cauliflower soup with toasted hazelnuts, eschalots and breadcrumbs; salt and pepper quail with pickled cabbage and radish salad; and smoked cured lamb with roast eggplant and capsicum, pomegranate, mint and harissa dressing.
After something more substantial? Dive into a big bowl of snapper laksa on the Sydney-Dubai-London flight...
... or the classic and always-popular chicken schnitzel and Swiss cheese toasted sandwich with coleslaw.
On other flights you'll be tempted by this platter of seared tuna with wakame seaweed salad, grape tomato and ponzu dressing (QF4, out of Honolulu)...
... seared sea bass with konbu butter, steamed broccoli and pickled radishes (on flights departing from LAX and DFW)...
... or if you'd rather go for turf than surf, a seared beef fillet with braised green beans, potato rosti and chimichurri (QF28, out of Santiago).
On flights from London to Dubai there's a braised duck leg with orange and thyme, broccoli and garlic potato puree, with spiced lamb pancakes – a signature dish from Rockpool’s Spice Temple restaurants – flying from Dubai to Sydney.
There's also new fizz for the new season with the addition of Charles Heidsick Champagne from October, which will also be offered alongside the seasonal cocktail – currently a Strawberry Daiquiri – as a tipple before take-off.
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