Sydney First Lounge.
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Location: Home, Work, Airport, Here (not in that order!)
Posts: 4,518
Re: Sydney First Lounge
There are some scanned / re-written copies available. However, the menu changes every 3 months or so, so unless one has been done recently it won't be current.
When are you travelling? I'm there in ~2 weeks, so can take some photos etc if you're interested. Others here may be there much sooner!
Below is a copy of the "all Day" menu (after 11am) from Late June. Since then there have been further changes - e.g. the Duck Liver Parfait [Pate] is no longer offered.
I was in the MEL First Class Lounge twice back then - two Fridays one week apart. Between visits the menu had been updated. One major change is the virtual elimination of the appetiser menu. There is now an "Antipasto Plate" option and a few of the main menu selections. Things like deep fried cheese are gone.
I took some images of the "All Day" menu and the Bubbly part of the wine list. I have now transcribed it using some trusty OCR functionality and post it here:
Quote:
------ ALL DAY DINING ------
Antipasto Plate (e)
Duck Liver Parfait with Pear Chutney and Sourdough Crisps (e)
Szechuan Salt and Pepper Squid
Winter Vegetable Minestrone with Parmesan and Olive Oil*
Roast Beetroot, Feta and Pistachio Salad (e)
Vegetable Tagine with Peal Couscous and Coriander Yoghurt*
Grilled Swordfish with Moroccan Eggplant and Roast Capsicum Dressing
House Made Pappardelle with Duck Ragout and Parmesan
Lamb Rendang with Jasmine Rice
Minute Steak with Red WinE Jus, Béarnaise and Chips
- Our Signature Sandwiches -
Free Range Chicken, Slow Roasted Tomatoes, Smokehouse Bacon and Aioli
Burger with Smokehouse Bacon, Gruyere, Dill Pickle and Tomato Relish
------ SIDE DISHES ------
TO COMPLIMENT YOUR MEAL
Bowl of Chips
Roast Baby Carrots with Butter and Sage
Stir Fried Silverbeet with Garlic and Ginger
Our Signature Mixed Leaf Salad* (e)
Rocket and Parmesan Salad (e)
------ CHEESE AND DESSERT ------
Seasonal Fruit Plate* (e)
Dark Chocolate and Almond Cake with Strawberry Compote and Double Cream (e)
Warm Sticky Toffee Pudding with Butterscotch Sauce
Assorted Ice Creams and Sorbets by Nice Cream (e)
Calendar Cheese Company Seasonal Selection with Accompaniments (e)
Will Studd's Selected Stilton and Goat's Cheese Florette
------ PLATE OF THE DAY ------
PLEASE ASK YOU HOST FOR THE DAILY ADDITION TO THE
MENU
*Healthier Option (e) Express option.
Quote:
CHAMPAGNE
Devaux Blanc De Noirs- from the Bar Sur Seine appellation of the Champagne Valley in
France. Initially round and fruity, the freshness and liveliness of this dry champagne develop
to give a unique and sensual wine- a signature of the French Boutique Winery.
By Moet & Chandon
Moet & Chandon Brut Imperial, an elegant harmonious wine with a clean smooth fruit driven
bouquet. With a hint of cashew nut and smooth nectarine flavours, it is delicate and well
balanced.
Verve Cliquot Ponsardin, a well loved wine for its crisp full flavours. Its complex nose of
apple, citrus and caramel is followed by full flavours of pure elegance, crispness and a
slightly Spicy finish.
Thank you both. I was in the lounge on Monday and sought a stir fry dish sans the chicken. Was cooked very tasty. had salad and two desserts.
Service was swift though high level of noise at the tables across from the kitchen.
Location: Home, Work, Airport, Here (not in that order!)
Posts: 4,518
Re: Sydney First Lounge
Quote:
Originally Posted by Foreigner
Thank you both. I was in the lounge on Monday and sought a stir fry dish sans the chicken. Was cooked very tasty. had salad and two desserts.
Service was swift though high level of noise at the tables across from the kitchen.
A little known fact is that they don't actually care how often you eat
Still hungry after dining? Walk a little and come back to re-order.
(The "walk a little" is only to help you digest the food before the next set If you mention you're keen on a main after you've finished the last main, they should give it to you)
I always think of the American Parfait whenever I see the word, but maybe that is because I visited the Big Pineapple too many times as a kid and still imagine the Parfaits on their menu.
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