Qantas First Lounge, Sydney and Melbourne: Autumn 2015 menu

By David Flynn, March 4 2015
Qantas First Lounge, Sydney and Melbourne: Autumn 2015 menu

A highlight of any visit to the award-winning Qantas First Lounge in Sydney and Melbourne is the seasonal menu created by a team of chefs from Neil Perry’s Rockpool Group.

Regular travellers in first class, along with Platinum and Platinum One members of the Qantas Frequent Flyer program (and their Oneworld airline equivalents), delight in sampling the new dishes as well as revisiting hard-to-beat favourites, some of which are regularly tweaked with fresh in-seasonal ingredients.

Here's our sampling of the new pre-flight delights for autumn 2015, which are now being served through to the end of May when the hearty winter menu kicks in.

You can also download the latest Qantas First Lounge breakfast and all-day dining menus below.

Download: Qantas First Lounge: Autumn 2015 breakfast menu [175Kb PDF]

Download: Qantas First Lounge: Autumn 2015 all-day menu [175Kb PDF] 

Breakfast: served to noon 

The Shaw River buffalo milk yoghurt is a standard of the breakfast menu, with the garnish changing to suit the seasons. In autumn this means figs, honey and toasted coconut shavings to complement the yoghurt's smooth sweet taste.

Likewise, the popular buttermilk pancakes are now topped with grilled plums and mascapone.

The mascapone comes from Sydney's highly-regarded Pepe Saya Butter Company and lift the pancakes into what Rockpool chef Alexander Woolley describes as a "hot and sweet' start to the day.

Despite their different provenance "there's a strong affinity between figs and coconut" Woolley says. The type of plums used will vary throughout the season, beginning with blood plums through to mid-autumn.

And don’t forget: a smoked bacon and organic egg brioche is also available for breakfast but doesn’t appear on the menu – it’s an unlisted ‘by request’ dish.

Tip: ask for the 'secret' breakfast at the Qantas First Lounge 

All-day: served from noon

The ever-popular buffalo mozzarella remains on the autumn menu, once again partnered with juicy heirloom tomatoes and basil and finished with balsamic vinegar and extra virgin olive oil.

There’s also a light autumn salad with fragrant and crunchy William pears, fennel, toasted pecan nuts and shaved Parmigiano reggiano.

For a heartier option, try the grilled leeks vinaigrette with romesco, kipfler potatoes and scallops.

Both the leeks and kipfler potatoes are marinated in red wine vinegar and olive oil, then grilled and slightly caramelised and served with grilled scallops and a dollop of Spanish-inspired romesco sauce.

We reckon it'll be hard to go past the slow-cooked fettuccine with ragu bolognese, especially if you've already enjoyed this dish at Neil Perry's Rosetta Ristorante in Melbourne.

Every seasonal menu at the Qantas First lounge includes some Asian inspiration, and for autumn that means a flavoursome poached snapper with rice noodles, galangal and coriander broth.

Chef Woolley tells Australian Business Traveller that while the classic Thai dish uses a pork broth, this has been swapped for chicken broth to keep the overall dish lighter.

It's partnered with preserved Chinese vegetable, topped with deep fried garlic and chopped shallots and a side of spicy nam prik relish.

There's also sichuan minced pork and silken tofu, inspired by traditional Mapo tofu and served with hot bean paste, soy sauce, Sichuan pepper and sesame oil.

If you'd rather go to what you know, the grilled chicken breast will hit the spot.

It's served with silverbeet, soft polenta and salamoriglio, a Southern Italian condiment made of olive oil, thyme and oregano.

Beyond those dozen seasonal dishes, don’t overlook the special ‘market inspirations’ which can change from day to day.

But take our advice and be sure to leave room for dessert.

The chocolate bouchon cake with caramel ice cream and bourbon crème anglaise (above) is "your classic chocolate sugar hit" smiles chef Woolley, while the grilled plums, vanilla ice cream and soft gingerbread (below) offers a "fruity fresh" option.

Forget about those meek mass-market gingerbreads, hard-baked with only a hint of ginger.

This is an authentic semi-soft slice which packs a heady ginger punch, served with a dollop of bayleaf cream, plum sauce and vanilla ice cream.

Can't resist the lounge's famous 'deconstructed pavlova'? The autumn pav is dressed with fresh lychee and raspberry yoghurt gelato, passionfruit meringues and mascarpone.

If you're visiting the Qantas First Lounge at Sydney or Melbourne through to the end of May, click the links below to download a copy of the menu and start planning your first class feast!

Download: Qantas First Lounge: Autumn 2015 breakfast menu [175Kb PDF]

Download: Qantas First Lounge: Autumn 2015 all-day menu [175Kb PDF]

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David Flynn is the Editor-in-Chief of Executive Traveller and a bit of a travel tragic with a weakness for good coffee, shopping and lychee martinis.

Qantas - Qantas Frequent Flyer

20 Mar 2014

Total posts 135

This looks amazing! My next flight through SYD only allows for a quick breakfast however :(

I wonder if i can stay overnight in the lounge...? :)

Thanks David!

Qantas - Qantas Frequent Flyer

14 Jan 2015

Total posts 30

Those lucky few who are flying up the front are in for a real treat judging by the autumn menu. The wine and beer on the other hand seem to be middle of the range and would seem more suited to business class or the qantas club. Whats everyones thought on that, could qantas have done better?

Qantas - Qantas Frequent Flyer

10 Jan 2013

Total posts 715

True, there is no wowie-wow drinks list but they are decent enough. The Perrier-Jou

Have you tried the hash browns?

I've always been put off...reminds me of those horrid salty things from McDonalds. But the hash browns in the First Lounge is simply gorgeous! 

Oh God...just thinking about it makes me dizzy...

Qantas - Qantas Frequent Flyer

10 Jan 2013

Total posts 715

No I haven't TheRealBabushka, as if I'm in the Lounge before Lunch service I always am too full after my go-to dish of corn fritters (with lovely avocado and cr

Don't get me started on this small plate, large plate nonsence... When did food get so complicated? 

When I read the Qantas Business Class menu I substitute "Small Plate" for Starters and "Large Plate" for mains. When the crew takes my order, I say for starters I'll have so so and for mains so and so...

I'm not going to engage you on your terms when its BS. I'm sorry.

Qantas - Qantas Frequent Flyer

10 Jan 2013

Total posts 715

To me, it's just entrée and slightly larger entrée. It's petite compared to what a main consists of on the ground. If you something to eat beforehand in the Lounge it's generally sufficient though.

Qantas - Qantas Frequent Flyer

10 Jan 2013

Total posts 715

I'll have to ask for a hash brown next time I'm in the Lounge - sounds like it's worth ordering :-)

Qantas - Qantas Frequent Flyer

17 Aug 2012

Total posts 2223

The J hash browns are not bad. How much a step up are the F ones?

30 Dec 2014

Total posts 2

Any changes to the LA menu?


Qantas - Qantas Frequent Flyer

13 Jun 2014

Total posts 2

I was in the lounge over the weekend and after studying the new menu, I opted for the snapper. The broth was really good, but being a light meal (it has rice noodles in it, which I skipped), I went for seconds (don't judge me) and had the grilled chicken. It was delicious! Definitely enjoyed the chicken much more.

Thanks for the update David!

Qantas - Qantas Frequent Flyer

23 Oct 2014

Total posts 14

Good old Brisbane misses out again..

Looks Great. However I'm only a FF gold, which means I can only use the business lounge. Oh well!

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