Qantas First Lounges Offer Exciting Menu For Winter
4th Jun 2014
The 2014 winter season for Qantas passengers would be an exciting event as they will get to enjoy a sumptuous offering while waiting for their next trip at the First Lounges in Melbourne and Sydney airports.
For the breakfast offering, the airline will dish out Shaw River buffalo milk yoghurt topped with chia seeds, rhubarb, and pecans. This yoghurt gets a different flavor with another set of accompaniment from season to season. And that's just for the start.
Now, take a look at the main fare: the scrumptious buttermilk pancakes! If that's already enough to titillate your appetite, you would be lusting for more if it gets whipped up with a warmed apple compote, vanilla syrup, lemon, and spiced maple ricotta.
But you would be more delighted to have more options to dress your pancakes such as allspice, cloves, cinnamon, and nutmeg.
Another delectable breakfast on offer is the classic whole egg omelet with a winter flavor?saut?ed mushrooms, a home-made onion jam, and smoky Schulz bacon. On the side, you have a Worcester sauce and sweet Merlot vinegar.
To those who want their omelet light, they can opt for egg white-only omelet combined with goat feta, watercress, and red tomato.
Aside from the new offerings, other popular breakfast dishes remain on the menu during the winter such as the following: Bircher muesli; eggs benedict with either leg ham or smoked salmon; eggs florentine; whole-grain toasted sandwich dressed with bacon, lettuce, tomato and aioli; sweet corn fritters with avocado, bacon, creme fraiche, and tomato jam.
The breakfast items are available at the First Lounge from opening until lunchtime.
All-day menu items are served starting 12 noon onwards, or until the lounge closes. In wintertime, passengers will have more options to choose from.
Start off with the perennial favorite buffalo mozzarella which now features a sharper taste with the addition of radicchio, mint, and roasted red capsicum.
Seafood lover will certainly enjoy the grilled yellowfin tuna marinated in shao xing, light soy, five spice, sesame, and fermented red bean paste.
Mussels with saffron rouille, garlic, and tomato would be a much hearty option to be accompanied with grilled schiacciata bread. Take note, however, that the mussels in Melbourne might taste differently compared to mussels in Sydney as they source their mussels from two different places.
Qantas First Lounges in Sydney and Melbourne both offer a seasonal menu featuring at least one dish similarly offered in a restaurant owned by Neil Perry, Qantas flight catering coordinator.