Generally, EY has poor food (but very good desserts). QR J/F is tops for food IMO.

However, I had a classically trained chef on my AUH-IAD flight in F on the 789, and he was truly impressive. Pictures from that segment from my TR below.

Standard bread selection


First Course: Potato and herb panna cotta amuse bouche with red pepper salsa. I think this was shared with my AUH-SYD flight, but the presentation here was significantly better.


Second Course: Beef bresaola; rocket and antipasti.


Palate Cleanser: Lemon and pomegranate syrup gratin


Third Course: Lamb biryani with fried onions, cashews and raisins. Excellent. Glad I chose the lamb.


Fourth Course: Trio of Fish with lobster sauce; paupiette of plaice, barramundi, grilled prawns with lobster bisque.


Fifth Course: Pumpkin and feta tagliatelle; rocket pesto, sun-dried tomato and black garlic. Mmmm.

I really appreciated the chef's skill when it came to plating; the plating was far beyond that of any of my previous segments. There was only so much he could do with the taste, since the food came 80% pre-cooked.


Afternoon tea. I had the Italian almond blend.


Raspberry mousse; fudge brownie with raspberry caviar. DELICIOUS. I loved the extra plating flourishes that the chef added beyond the standard plating.


Sticky toffee pudding; ancho chili sauce and kumquat compote.