kosy91

I wonder what AF will feed me as a vegetarian ...

1P

OMG! Food looks fantastic!

enviroian

Thanks for posting---great pics!

That being said I don't think I see one thing there perhaps except the salad that wouldn't make me hurl instantly. Gross!

gaobest

gkbiiii

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American Caviar:

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Cajun Caviar

gaobest

Wow! American caviar sounds lovely but as an affordable luxury, it feels downmarket for AF. Maybe in AF Y but I'd assume only the finest caviar in F.

Kiwi Flyer

Qantas
Business Class menu
New Zealand to Australia
February 2018

Breakfast

Mixed berry energiser

Greek style yoghurt with apple and pear compote

Pain au chocolat

Croissant with tomato and buffalo mozzarella

Main Plates

Seasonal fruit plate

Brookfarm macadamia toasted muesli with cranberries

Fried eggs with bacon, potato rosti, cherry tomatoes and baby spinach

Crepes with vanilla cream, orange compote and toasted pecans

Lemon shortbread biscuit served with your choice of hot beverage


Beverages

Champagne

Today's menu features Charles Heidsieck Brut Reserve, Duval-Leroy Brut, Jacquart Brut Mosalque or Taittinger Cuvee Prestige Brut.

Australian and New Zealand Wine

Premium Australian and New Zealand wines selected by the Qantas Rockpool Sommeliers.

Aperitif

Bloody Mary
Campari and soda
Gin and tonic
Vodka and ginger beer

Spirits

Absolut Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Tennessee Whiskey, USA
Chivas Regal 12yo Scotch Whisky, Scotland
The Glenlivet Single Malt Scotch Whisky, Scotland
Jameson Irish Whiskey, Ireland

Cognac & Liqueurs

Marteli VSOP Old Fine Cognac, France
Cointreau, France
Irish Cream Liqueur, Ireland

Beers

A selection of premium Australian beer.

Dessert & Fortified Wine

Australian dessert and fortified wine selected by the Qantas Rockpol Sommeliers.

Non Alcoholic

Juice
Soft drink
Mineral water

Hot Drinks

FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate

Kiwi Flyer

Qantas
First Class menu
Sydney First Class Lounge
February 2018

Summer Menu

All Day Dining available from 11 : 00 am

Heirloom tomatoes with bocconcini, basil, balsamic and olive oil

Zucchini and kale salad with corn, mint, parmesan and pine nuts

Asparagus with bacon, poached egg and almond tarator

Salt and pepper squid with green chilli dipping sauce and aioli

Gua Bao with crispy roast pork belly, salted chilli and pickled cucumber

Club sandwich with chicken, slow roasted tomatoes, bacon and aioli

Grass fed beef cheeseburger

Pappardelle with toasted walnuts, asparagus, parsley and pecorino

Humpty Doo barramundi with kipfler potatoes, spinach, olives and capers

Chicken with crispy eggplant salad, mustard greens, sesame and shallot oil

Crispy beef salad with cucumber, bean sprouts, cashew and pomelo

Bowl of chips

Mixed leaves with Rockpool vinaigrette

Wild rocket and parmesan salad

Steamed seasonal greens with Colonna lemon oil

Seasonal fruit plate

Apricot, pecan and almond cake with mango sorbet

Chocolate and rum mousse with cherries and coconut sorbet

Signature pavlova with fig and raspberry

Ice cream selection :
Chocolate
Raspberry
Fig
French vanilla
Lemon curd


Market Inspirations

Cream of broccoli soup with chive creme fraiche

Butter chicken with cucumber raita and steamed rice

Mushroom risotto with Parmigiano Reggiano


Beverages

Cocktails

Kingston Punch - dark rum, sparkling apple and lime

Sentosa Sunset - sake, vermouth, pineapple and orange marmalade

Moonstruck - Tequila, lemon and bitters

Qantas Rockpool Four Pillars Gin

Gin Spritz - Aperol, gin and sparkling wine

Cocktails Non Alcoholic

House Lemonade - from Spice Temple

Golden Ticket - citrus, tonic and bitters

Apple Julep - apple, mint and soda

Champagne

Perrier-Jouet Grand Brut NV, Champagne, France

Taittinger Brut Reserve NV, Reims, France

G.H. Mumm Rose NV, Reims, France

Pommery Brut Royal NV, Reims, France

White Wine and Rose

Leo Buring Leopold Riesling 2015, multiple regions, South Australia and Tasmania

Matua Lands and Legends Sauvignon Blanc 2016, Marlborough, New Zealand

Risky Business Pinot Grigio 2017, King Valley, Victoria

Dandelion Twilight of the Hills Chardonnay 2014, Adelaide Hills, South Australia

Rose

West Cape Howe Rose 2017, Mt Barker, Western Australia

Red Wine

Brokenwood Pinot Noir 2016, Beechworth, Victoria

Heirloom Tempranillo 2016, Adelaide Hills, South Australia

Levantine Hill Samantha's Paddock Melange Traditionnel 2014, Yarra Valley, Victoria

Tyrrells Black Label Limited Release Shiraz 2014, Hunter Valley, New South Wales

Dessert Wine

Reschke Botrytis Sauvignon Blanc 2010, Mount Gambier, South Australia

St Huberts Late Harvest Viognier 2016, Yarra Valley, Victoria

Beer and Cider

James Squire "150 Lashes" pale ale

James Squire "The Swindler" tropical pale

James Boag's premium lager

James Boag's premium light

Coopers pale ale

Hahn super dry

Kirin Megumi

Heineken

Pipsqueak apple cider

Coffee Cinque Stelle by Vittoria

Tea by T2

English breakfast

Earl grey

Peppermint

Chamomile

Lemongrass and ginger

Sencha

China jasmine

Chai

Kiwi Flyer

Qantas
Business Class menu
Australia to New Zealand
February 2018

Menu

Small Plates

French onion soup with chives

Seared kingfish with soba noodles, pickled chilli and sesame soy dressing

Main Plates

Selection of cheese served with accompaniments

Big bowl of French onion soup with Gruyere croutons and chives

Classic chopped salad with jalapeno, dry chorizo, chickpeas and Chardonnay vinaigrette

Prawn, tarragon, smoked paprika and mayonnaise roll

Beef bourguignon with mashed potato, green beans and gremolata

Salad of garden leaves with balsamic vinaigrette

Cheese & Dessert

Selection of cheese served with accompaniments

Maggie Beer ice cream


Beverages

Champagne

Today's menu features Charles Heidsieck Brut Reserve, Duval-Leroy Brut, Jacquart Brut Mosalque or Taittinger Cuvee Prestige Brut.

Australian and New Zealand Wine

Premium Australian and New Zealand wines selected by the Qantas Rockpool Sommeliers.

Aperitif

Bloody Mary
Campari and soda
Gin and tonic
Vodka and ginger beer

Spirits

Absolut Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Tennessee Whiskey, USA
Chivas Regal 12yo Scotch Whisky, Scotland
The Glenlivet Single Malt Scotch Whisky, Scotland
Jameson Irish Whiskey, Ireland

Cognac & Liqueurs

Marteli VSOP Old Fine Cognac, France
Cointreau, France
Irish Cream Liqueur, Ireland

Beers

A selection of premium Australian beer.

Dessert & Fortified Wine

Australian dessert and fortified wine selected by the Qantas Rockpol Sommeliers.

Non Alcoholic

Juice
Soft drink
Mineral water

Hot Drinks

FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate

Carfield

March 2018
Singapore Airlines Business Class
SQ 866 Singapore to Hong Kong

Lunch
Appetizer
Marinated Scallops
With shaved fennel citrus salad and lemon basil vinaigrette

Main Course
*Roasted Chicken Breast
With apricot and pistachio sausage, green peas, chicken veloute
Or
Steamed Fillet of Garoupa
With mushrooms and soya sauce, Chinese vegetables and brown rice
Or
Braised Lamb with Olive and Tomato Sauce
Accompanied sautéed vegetables and mashed potatoes
Or
Char Siew Pork Ribs
With stir fried Chinese vegetables and egg noodles

Dessert
Movenpick Swiss Chocolate Ice Cream
Fresh Fruits Tart

Cheese
Selection of Cheeses
Emmenthal, garlic cream and smoked mozzarella served with garnishes

Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Pralines
Fine Pralines

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

*Exclusively created by Matt Moran of Aria Restaurant, Sydney
SQ866 (LAJ)-3.1 JCL

March 2018
Singapore Airlines Business Class
SQ 865 Hong Kong to Singapore

Dinner


Appetizer
Spring Onion Oil Marinated Chicken
With beans sprouts shimeji mushroom salad



Main Course
*Wok Fried Prawns in Superior Sauce
Braised lotus root with gingko nut and lotus seed, steamed rice


Or
Seared Tournedos of Beef
With thyme jus and roasted vegetables
Or
Grilled Salmon Fillet with Lemon Garlic Sauce
Served with Mediterranean vegetables and parsley potatoes
Or
Chinese Braised Duck
With dried chestnuts, mixed vegetables, bamboo fungus and egg noodles

Dessert
Haagen-Dazs Mango Raspberry Ice Cream
Banana Custard Cream Pie


Cheese
Selection of Cheeses
French Brie, Cheddar and Cambozola cheeses served with garnishes

Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil


Pralines
Fine Pralines

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

*Exclusively created by Zhu Jun of Jade Garden Restaurant, Shanghai
SQ865 (DAJ)-3.1 JCL

Wine List
Champagne
Charles Heidsieck Brut Reserve, Champagne< France

White
2016/17 Wairau River Sauvignon Blanc, Marlborough, New Zealand
2015 Albert Bichot, Saint-Veran, Macon, Burgundy, France

Red
2013 Chateau Siaurac, Lalande-de-Pomerol, Bordeaux, France

2013 Marchesi de Frescobaldi Castello di Nipozzano 'Nipozzano', Chianti Riserva, Tuscany, Italy
Or
2016 Fontanafredda Bricootondo Piemonte Barbera, Piedmont, Italy

Port
Taylor's 10-Year-Old Tawny Port, Portugal

Carfield

March 2018
Singapore Airlines Business Class
SQ 362 Singapore to Moscow

Supper


Appetizer
Salad of Colossal Crab
Served with mango and citrus dressing



Main Course
*Braised Beef Short Rib
With cornbread pudding, sautéed spinach and smoked tomato butter
Or
#Teochew Fish Porridge
Rice porridge with sliced white pomfret fillet and condiments
Or
Warm Salad Nicoise with Chicken Breast and Cashew Nuts, Balsamic Dressing
This protein rich chicken salad packs in a nutritious punch with the use of colorful vegetables, olives and cashew nuts in a tangy balsamic dressing. Vegetables are a great source of nutrients such as cholesterol reducing fiber and antioxidant compounds that delay aging.

Book the Cook - Prawn and Chicken Laksa
Rice noodles in a rich, coconut cream seafood gravy with prawns, chicken, fish cake, deep-fried beancurd and bean sprouts




*Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles
#A popular local fare dish

Dessert
Chendol
With coconut ice cream

Cheese
Selection of Cheeses
Secret De Scey, Brie and Roquefort cheeses garnished with fruit and nut paste and crackers


Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

Delectables
Noodles
Seafood Noodles
With prawns and vegetables

Chicken Noodles
With Chinese Greens

Vegetarian Noodles
With lettuce, black mushroom and red chili

Fish Ball Noodles and Vermicelli
With minced chicken

Sandwiches
Ciabatta with Portobello Mushroom, Emmenthal Cheese and Duxelle Mayonnaise
Warm Focaccia with Roasted Beef, Onion Jam and Cheddar Cheese
Panini with Roasted Chicken and Sundried tomato tapenade

Snacks
Assorted nuts
Muffins
Chips
Trail Mix
Assorted Biscuits
Fresh Fruits

Breakfast


To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato

Fruit
Selection of Sliced Fresh Fruits


Appetizer
Bircher Muesli
Rolled oat soaked in milk and natural yogurt with berry compote

Cornflakes
With skim or full cream milk


Fruit Yogurt
Natural Yogurt

Main Course
Spinach and Caramelized Onion Frittata
Pan-fried chicken sausage, onion tomato jam, mushrooms and tomato
Or
Braised Egg Noodles with Beef Brisket
With Chinese greens and mushrooms


Or
Griddled Buttermilk Pancakes
With berries compote, orange mascarpone cream and honey

From the Bakery
Assorted Breakfast Rolls and Breakfast Pastries
Served with butter and fruit preserves


Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

Served 1.5 hours prior to arrival
Continental Breakfast
Served with sliced fresh fruit, freshly squeezed orange juice and bakery

SQ362 (SMJ-SNJ-BCJ-RRJ)-3.1 JCL

SQ 362
Moscow to Stockholm

Refreshment


Main Course
Warm Ciabatta Bread with Smoked Turkey and Cheddar Cheese
Potato chips on the side


Or
Salmon Gravlax with Pumpkin and Asparagus Mousse
Mesclun fine leaves, radish and asparagus

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section


Wine List
Champagne
Charles Heidsieck Brut Reserve, Champagne< France

White
2016/17 Wairau River Sauvignon Blanc, Marlborough, New Zealand
2015 Albert Bichot, Saint-Veran, Macon, Burgundy, France

Red
2013 Chateau Siaurac, Lalande-de-Pomerol, Bordeaux, France

2013 Marchesi de Frescobaldi Castello di Nipozzano 'Nipozzano', Chianti Riserva, Tuscany, Italy
Or
2016 Fontanafredda Bricootondo Piemonte Barbera, Piedmont, Italy

Port
Taylor's 10-Year-Old Tawny Port, Portugal

Carfield

March 2018
Singapore Airlines Suites Class
SQ 305 London Heathrow to Singapore

Matt’s Choice
Appetizer
Smoked Salmon
Orange-beetroot jelly and confit of orange, avocado and lime crčme fraiche

Soup
Potato and Leek Soup
With truffle oil cream and hazelnut

Main Course
*Roasted Lamb Rack with Lamb Jus
Pea puree, green peas, baby carrot and boulangere potato

Dessert
*Chocolate Marquise with Caramelized Peanut
Orange Sorbet and orange segments

Brunch
“From Farm to Plane” – this menu features selected dishes that are prepared with social responsibility and sustainability in mind.


To Start With
Juices Freshly Squeeze or Chilled
A choice of orange, apple or tomato

Appetizer
Duck Live Terrine and Smoked Duck Breast
With port wine jelly and balsamic dressing

*Smoked Salmon
Orange-beetroot jelly and confit of orange, avocado and lime crčme fraiche



Fruit Yogurt

Soup
*Potato and Leek Soup
With truffle oil cream and hazelnut



Double boiled Pork Shank Soup
With snow fungus and carrots

Main Course
*Roasted Lamb Rack with Lamb Jus
Pea puree, green peas, baby carrot and boulangere potato
Or
Stir-fried Seafood with XO Sauce
Chinese vegetables and fried egg noodles
Or
Heritage Black Beef Fillet Steak with Isle of Wight Garlic Butter
Sautéed savoy cabbage with bacon, baby carrots and Maris Piper creamed potatoes


Or
Smoked Mozzarella Cheese Quiche with Chicken Roulade
Sautéed fine beans, mushroom, Roesti potato and tomato

Dessert
*Chocolate Marquise with Caramelized Peanut
Orange Sorbet and orange segments



Cheese
Selection of Cheese
Cenarth Brie, Back Bomber Cheddar, Perl Las blue cheese and Brandi Braf mature cheese with apricots & brandy served with garnishes


Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

*Exclusively created by Matt Moran of Aria Restaurant, Sydney

Delectables
Noodles
Egg Noodles
With prawns, vegetables and Oriental chicken stock

Kway Teow
With chicken, black mushroom and Oriental chicken stock

Beehoon Noodles
With Chinese greens, black mushroom and vegetable stock

Sandwiches
Mixed cheese wrap with mixed salad and Tomato wrap
Ham, Gherkin and Tomato Sandwich
Warm Mushroom Soup

Snacks
Assorted nuts
Chocolate bar
Potato Chips
Savory Snack
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheese
Cenarth Brie, Back Bomber Cheddar, Perl Las blue cheese and Brandi Braf mature cheese with apricots & brandy served with garnishes

Before Touch Down


To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato


Fruit
Selection of Sliced Fresh Fruits


Appetizer
Cornflakes
With skim or full cream milk

Granola with Greek Yogurt
And berry compote


Fruit Yogurt
Natural Yogurt

Main Course
Khao Thom Kai Le Moo
Thai rice porridge with chicken, pork meatball and fish cake


Or
Bubble and Squeak
Pan-fried mixture of cabbage and mashed potato, served with poached egg, pork sausage and sautéed spinach
Or
Braised E-Fu Noodles with Abalone Sauce
Mushroom, chicken and vegetables
Or
Fresh Eggs
Prepared baked, scrambled or boiled
With mushrooms, vine ripened tomato, and toasts
Choice of chicken sausage or veal sausage

From the Bakery
Assorted Breakfast Rolls and Breakfast Pastries
Served with butter and fruit preserves


Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section


SQ305 (BRP-SNP-BBP)-3.1 FCL

Wine List
Champagne
2006 Dom Perignon Brut, Champagne, France



Krug 2004

White
2017 Greywacke Sauvignon Blanc, Marlborough, New Zealand

2014 Maison Albert Bichot Chateau Long-Depaquit, Chablis Grand Cru Les Blanchots, Burgundy, France
Or
2012 Jean-Marc Brocard Chablis 1er Cru Beauregard AOC, Burgundy, france

Red
2006 Chateau Cos d’Estournet, Saint-Estephe, France
2013 Henschke Keyneton Euphonium, Eden Valley, Australia
2013 Bouchard Pere et Fils Le Corton Grand Cru, Burgundy, France

Port
Dow’s 20-Year-Old Port, Douro, Portugal

Carfield

March 2018
Singapore Airlines Suites Class
SQ 860 Singapore to Hong Kong

Brunch
To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato






Fruit
Selection of Sliced Fresh Fruits


Appetizer
Cornflakes
With skim or full cream milk

Granola with Greek Yogurt
And sour cherry compote

Fruit Yogurt
Natural Yogurt


Main Course
#Singapore Egg Roti Prata
Fried Indian flat egg bread served with spicy fish curry
Or
French Toast with Maple Syrup
Pan-fried chicken chipolata, sautéed mushrooms and marinated tomato
Or
Seafood Congee
Rice porridge with fish fillet, prawns, scallops and Chinese crullers
Or
Fresh Eggs
Prepared baked, scrambled or boiled
With vine ripened tomato, mushroom and toasts
Choice of grilled bacon or pan-fried veal sausage

Book the Cook – Char Siew Wanton Noodle Soup
Honey-roasted pork, shrimp and pork dumplings on noodle in a savory clear broth
#A popular local fare dish




Dessert
Chocolate and Banana Tart
With fresh berries and vanilla ice cream

From the Bakery
Assorted Breakfast Rolls and Breakfast Pastries
Served with butter and fruit preserves


Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ860 (BRP)-3.1 FCL

Wine List
Champagne
2006 Dom Perignon Brut, Champagne, France
Krug 2004

White
2017 Greywacke Sauvignon Blanc, Marlborough, New Zealand

2014 Maison Albert Bichot Chateau Long-Depaquit, Chablis Grand Cru Les Blanchots, Burgundy, France

Red
2013 Bouchard Pere et Fils Le Corton Grand Cru, Burgundy, France
2007 Chateau Rauzan-Segla, Margaux, France

2013 Henschke Keyneton Euphonium, Eden Valley, Australia
Or
2012 Penfolds RWT Shiraz, Barossa Valley, Australia

Port
Dow’s 20-Year-Old Port, Douro, Portugal

Kiwi Flyer

Qantas
Business Class menu
New Zealand to Australia
March 2018

Menu

To Start

French onion soup with chives

Seared kingfish with soba noodles, pickled chilli and sesame soy dressing

Main

Selection of cheese served with accompaniments

Big bowl of French onion soup with Gruyere toast and chives

Salad of poached chicken, broccoli, pistachio, watercress and pecorino with citrus dressing

Roast chicken, sage, provolone and cos lettuce on toasted sourdough

Salad of green leaves with balsamic vinaigrette

To Finish

Selection of cheese served with accompaniments

Ice cream


Beverages

Champagne

Today's menu features Duval-Leroy Brut, Charles Heidsieck Brut Reserve, Jacquart Brut Mosalque, or Taittinger Cuvee Prestige Brut.

Australian and New Zealand Wine

Premium Australian and New Zealand wines selected by the Qantas Rockpool Sommeliers.

Aperitif

Bloody Mary
Campari and soda
Gin and tonic
Vodka and ginger beer

Spirits

Absolut Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Tennessee Whiskey, USA
Chivas Regal 12yo Scotch Whisky, Scotland
The Glenlivet Single Malt Scotch Whisky, Scotland
Jameson Irish Whiskey, Ireland

Cognac & Liqueurs

Marteli VSOP Old Fine Cognac, France
Cointreau, France
Irish Cream Liqueur, Ireland

Beers

A selection of premium Australian beer.

Dessert & Fortified Wine

Australian dessert and fortified wine selected by the Qantas Rockpol Sommeliers.

Non Alcoholic

Juice
Soft drink
Mineral water

Hot Drinks

FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate

Kiwi Flyer

Qantas
First Class menu
Melbourne First Class Lounge
March 2018

Autumn Menu

All Day Dining available from 12 : 00pm

Heirloom tomatoes with bocconcini, basil, balsamic and olive oil

Mustard fried cauliflower with goat's yoghurt, pickled kohlrabi and curry leaf

Toasted brioche, poached salmon, onion cream, watercress and finger lime

Salt and pepper squid with green chilli dipping sauce and aioli

Gua Bao with red braised lamb, chilli paste and pickles

Club sandwich with chicken, slow roasted tomatoes, bacon & aioli

Grass fed beef cheeseburger

Vegetarian bibimbap with sesame, mushrooms, fried egg and gochujang dressing

Swordfish with braised silverbeet, soft polenta and green tomato pickle

Red curry of duck with eggplant, basil and jasmine rice

Char siu pork lo mein, shiitake mushrooms and peas

Braised beef, shallot tarragon sauce, fries and anchovy butter

Bowl of chips

Mixed leaves with Rockpool vinaigrette

Wild rocket and Parmesan salad

Steamed seasonal greens with Colonna lemon oil

Seasonal fruit plate

Caramel apples with verjus jelly and sour cream sorbet

Chocolate hazelnut cake with peach sorbet

Signature pavlova with peach and raspberry

Ice cream selection :
Cafe latte
Chocolate
Coconut
French vanilla
Lemon curd
Raspberry


Market Inspirations

Mushroom and thyme soup

Spaghetti with zucchini, fresh basil and Parmesan

Beverages

Cocktails

Juan Handed - tequila blanco, lemongrass and soda

Blushing Sparrow - vodka, rose and red grapes

Jungle Buzz - dark rum, coffee Campari, pineapple and coconut

Qantas Rockpool Four Pillars Gin

Gin Spritz - Aperol, gin and sparkling wine

Cocktails Non Alcoholic

House Lemonade - from Spice Temple

Apple Julep - apple, mint and soda

Pablow - pineapple, orange and grapefruit

Ginger and lemon Remedy kombucha

Raspberry lemonade Remedy kombucha

Champagne

Perrier-Jouet Grand Brut NV, Champagne, France

Taittinger Brut Reserve NV, Reims, France

G.H. Mumm Rose NV, Reims, France

Pommery Brut Royal NV, Reims, France

White Wine

Leo Buring Leopold Riesling 2015, multiple regiions South Australia/Tasmania

Primo Estate Vermentino 2017, McLaren Vale, South Australia

Matua "Lands & Legends" Sauvignon Blanc 2017, Marlborough, New Zealand

Risky Business Pinot Grigo 2017, King Valley, Victoria

Dandelion Twilight of the Hills Chardonnay 2014, Adelaide Hills, South Australia

Rose

West Cape Howe Rose 2017, Frankland and Perth Hills, Western Australia

Red Wine

The Coldstream Guard Pinot Noir 2017, Yarra Valley, Victoria

Heirloom Tempranillo 2016, Adelaide Hills, South Australia

Levantine Hill Bordeaux blend 2014, Yarra Valley, Victoria

Penfolds Max's Shiraz 2015, Multiple regions, South Australia

Bailey's of Glenrowan Durif 2013, Glenrowan, Victoria

Dessert Wine

St Hubert's Late Harvest Viognier 2012, Coldstream, Victoria

Beer and Cider

James Squire "150 Lashes" pale ale

James Squire "The Swindler" summer ale

James Boag's premium lager

James Boag's premium light

Coopers pale ale

Hahn super dry

Kirin Megumi

Heineken

Pipsqueak apple cider

Coffee Cinque Stelle by Vittoria

Tea by T2

English breakfast

Earl grey

Peppermint

Chamomile

Lemongrass and ginger

Sencha

China jasmine

Chai