Springing into the updated Qantas First menus

As the winter chill dissipates, Qantas First and Business Lounge guests have new flavours to look forward to in the vibrant spring menu. Of course, the most gourmet touches are reserved for the Qantas First Lounges, where passengers can look forward to a five-spice duck salad or tuna tartare with jalapeno salsa.

In Sydney and Melbourne, snapper with grilled cos lettuce, radishes and bonito butter is a new highlight – perhaps paired with a Nova Highball, made with Starward Nova Whisky, orange bitters and rosemary.

Los Angeles’ autumn menu features pork katsu with pomegranate tonkatsu sauce. The Calypso cocktail, which focuses on the fruit theme, features salted fresh pineapple juice, house basil syrup, and smokey mezcal paired with a white rum base.

Departing from Singapore instead? Look forward to springy bak chor mee noodles, and don’t forget to try the Pandanus Bitters with sake and elderflower liqueur, pandan, dried bitter gourd and coconut water.

Qantas’ Domestic and International Business Lounges aren’t forgotten either. The ‘Plate of the Day’ will be refreshed, though we haven’t heard more details on what dishes are in rotation. The airline is also rolling out new wines in the First and Business cabins onboard, including winemakers such as Penfolds, Shaw & Smith and Seppeltsfield.

Breakfast in the Qantas Sydney First Lounge

I recently flew from Sydney to Los Angeles and back with American Airlines. It’s a journey that grants access to Qantas’ First Lounges in both cities if you have oneworld Emerald-equivalent status.

An early-morning departure is made sweeter with breakfast in the Qantas First Lounge. Be sure to ask for a seat by the windows if possible – the sunrise’s golden glow is breathtaking, especially through a glass of Champagne!

The breakfast corn fritters are a staple of the Qantas First Lounge, and just as iconic as the salt and pepper squid. Crispy and juicy (both the fritters and the side of bacon), I demolish the plate with generous dips of aioli.

I can’t go past the corn fritters for breakfast.

The fruit salad comes with berries and a drizzle of passionfruit.

A bowl of fresh fruits is the perfect way to finish. With strawberries and raspberries in the mix, it leaves me looking forward to the summer berry season.

Dinner in the Qantas Los Angeles First Lounge

Over in LA, I’m flying back with my partner so it’s only fair we sample a wider range of the menu. Dinner starts with hand-crafted drinks – a banana mai-tai for me, and the non-alcoholic rosemary fizz for her. Both are superb, and I can imagine sipping on one of those mai-tais on a beach in Hawaii. One day.

Banana mai-tai? Yes please!

Qantas’ Los Angeles First Lounge still sports the iconic logo from yesteryear.

Following a traditional three-course menu structure, we start with the appetisers. The tuna tartare is an interesting pick, coming out as an elevated ‘avo on toast’. I love the umami hit of the jalapeno salsa with the tuna, though I’d prefer it sans toast.

My partner keeps it simple with a small plate of artichokes, asparagus and beans with pine nut and miso dressing. We’ve been neglecting our greens on this trip, so it’s good to start catching up.

Tuna tartare with jalapeno salsa is the fanciest avo on toast you’ll have.

A lighter dish of artichokes, asparagus and beans.

For our main course, she opts for the new seasonal dish of pork katsu with rice, brussel fennel slaw and pomegranate tonkatsu sauce. It’s Japanese-style comfort food on a plate – just what she was craving.

I order Qantas’ LAX lounge classic, the minute steak with chipotle butter and fries. The steak is tender and the fries are crispy; both are delicious when dipped in the butter sauce.

Drizzling the rich tonkatsu sauce over the pork katsu.

The minute steak is a staple of the Los Angeles First Lounge.

On the dessert menu, the ice cream sundae is tempting. But I already know American Airlines will also serve that onboard in Business Class. Instead, we both try one of the ‘fancier’ desserts on offer.

My favourite is the coconut pannacotta, served with lashings of pineapple, ginger syrup, mango and grapefruit salad. But my partner’s roast pear with blueberry compote is also quite moreish – especially that rosemary-scented cream.

The creamy coconut pannacotta is complemented with various sweet sides.

Fancy a deconstructed pear crumble?

Summing up: the Qantas First Lounges

With my dinner in LAX complete, I’ve now visited all four of Qantas’ main International First Lounges (excluding Auckland). All of them are lovely spaces and have their quirks – but my favourite out of the bunch has to be the Singapore International First Lounge.

Despite not having a day spa or sweeping airfield views, there’s something about Chef Linda’s concoctions – from the shrimp paste chicken wings to the black pepper beef – that leaves me craving a return visit. The service there is also top-notch and the bar is always finding new ways to infuse local ingredients, such as calamansi, into their drinks.

Chef Linda is the Executive Chef overseeing both Qantas lounges in Singapore.

Prawn wontons with black vinegar and chilli

Signature laksa with crayfish

Chef Linda’s stir fry black pepper beef with fragrant Jasmine rice

Steamed barramundi with Jiang Xi sauce, radish and cabbage, cucumber pickles and jasmine rice

Banana fritters with pineapple, pandan crème and ginger sorbet

A pot of hot tea to finish.

Want to experience it for yourself? If you don’t have Qantas Platinum/oneworld Emerald equivalent status, the next best way is to book a First Class reward seat out of Singapore. Both Qantas and British Airways offer a First cabin from Singapore to Sydney and London. With Qantas Points:

• Qantas First: 102,600 pts (SIN-SYD) or 142,300 pts (SIN-LHR) plus fees and taxes.
• British Airways First: 107,700 pts (SIN-SYD) or 149,800 pts (SIN-LHR) plus fees and taxes.

Enjoy Qantas First lounge access when you fly Qantas, Emirates or an oneworld partner airline in First Class. Sydney to Christchurch in Emirates First starts from 64,500 Qantas Points + fees and taxes.

Photography by Brandon Loo who travelled at Point Hacks’ expense.