I head to the airport to catch my flight from LAX to Sydney to bring a close to my round the world trip – it has been one amazing adventure. I have heard horror stories of LAX so as this is my first time departing from this airport, the moment is met with some nervousness. I actually find the process quite smooth, I get my boarding pass, clear security and find myself in the haven that is the Qantas Lounge.
The lounge design is very similar to the Qantas First Class Lounge in Sydney. It was designed by Marc Newson, has wonderful American oak walls, Tuscan Carrara marbled floors and an expansive bar with a large dining area serving a Neil Perry inspired menu.
I find myself a lovely seat in the dining area facing the beautiful long expansive marble bar area. I start with Champagne – Laurent Perrier Brut Reserve and pair it with a lovely tuna tartare.
Tuna Tartare with Celeriac Cream, Cucumber, Ginger and Wakame
The sea salty bite of the ginger and wakame with the mildness of the celeriac cream and rich succulent oily tuna with glowing natural flavours is a wonderful infusion of flavours and textures. The beautiful tart minerality of the champagne is a gem which cuts through the richness of the tuna and pairs harmoniously with the wakame.
The rich lamb is encased in pilllowy taco wraps and pickled vegetables for freshness. The strength of the lamb flavour does dominate what is a simple dish which was rather uneventful.
Classic Beef Burger with House Made BBQ Sauce
Thankfully, this dish is more of a delight. The succulent tender juicy beef combines effortlessly with the soft plush bun with creamy sticky cheese, crunchy lettuce and smoky tangy BBQ sauce for a wonderful fusion of flavours and textures. It’s a dreamy epitome of comfort food.
I paired both the lamb and burger with the following wine:
Thomas Hyland Cabernet Sauvignon (2010) South Australia
The wine has some good aromas of cherries, balsamic with a light smoky caramel notes. The dark fruits dominate on the palate with a strong intensity which flows into the finish with dusty tannins which are perfect for the lamb and beef.
Soon the boarding call chimes and I race to the gate for my flight home – Sydney here I come!