The Qantas Spirit of Australia Cocktail Party and Media Lunch has now wrapped up for another successful year and what a fabulous celebration it was. We were all quite jealous of Dan and Phil’s trip with Neil to the city of Angels – working alongside the wonderfully talented team at Craft LA, sampling the offering on Qantas business and not to mention dining out at some of the most influential restaurants in Los Angeles. Here is a round up from their trip – over to you Dan (and Phil)….
The trip started off with Phil and I meeting in the Qantas First Lounge at Kingsford Smith International Airport for their signature club sandwich and to go over our prep lists for the coming week’s activities. QANTAS and Chef were very kind in putting us in Business for the trip over where we enjoyed easily the best airline food in the world. We can highly recommend the snapper sashimi in the lounge.
After long (albeit comfortable flight) we arrived at LAX some 14 hours later, we made our way to The Montage in Beverly Hills – really nice property all around, great service, big rooms and a great bar. After checking in we met up with The Montage guys to go through all the details for our first function on Wednesday evening. All was looking good so we went off to Bouchon Bistro (235 North Canon Drive, Beverly Hills) for some lunch, it’s just across a small park from The Montage, very handy! We had saucisson with lentils a terrine with cornichons and toast with a glass of Napa Pinot.
Later in the evening we met up with Michelle and Lauren from QANTAS to go through the week’s activities and to make sure all was set, it was, so off to dinner. Phil and myself went to the very highly rated Red Medicine (8400 Wilshire Boulevard, Beverly Hills) just down the road from the hotel. The plating and look of the food was quite cool.
Tuesday was a big day prepping at The Montage. We had everything we needed done by 5.30pm so we decided massages would be the go. The Spa at The Montage was incredible! After the massages it was time to head to Melisse (1104 Wilshire Boulevard, Santa Monica) a 2 star restaurant for dinner. The food was really good, nothing exceptional but nothing we didn’t enjoy. They had some great Californian uni and oysters on the menu, Maine lobster and winter truffles. The duck was cooked perfectly and the local beef was spot on. All the plating at Melisse was effortless and the food all looked great.
Wednesday was an early start to get ready for the Spirit of Australia cocktail party at The Montage. Chef joined us in the kitchen straight off his flight from Sydney. The 3 of us got everything all set and the party went off without a hitch. A big thanks to the Bouchon chefs for their help.
Thursday morning the 3 of us went over to Craft (10100 Constellation Boulevard, Los Angeles) to get ready for the media lunch to be held there on Friday. The Craft kitchen was a great place to be and all the staff there were super helpful and made us very welcome. We had a big morning prepping then sat down for lunch in the dining room. The guys really turned it on for us with lots of beautiful salads, some wild Steelhead Salmon, roasted duck and lots of really well cooked and perfectly seasoned sides. Phil and I spent the rest of the afternoon in the kitchen tidying things up and talking with the Craft guys.
Thursday night was dinner at Red O (8155 Melrose Avenue, Beverly Hills) with our Qantas friends. Red O is Mexican restaurant run by well-known American Chef Rick Bayless. We got there at 8 and the place was pumping, it had a really good atmosphere and tasty Margaritas. Chef let the kitchen send out what they thought was best and some really nice dishes followed
Friday morning we were back at Craft for the media lunch, it went well and was well received. We had a couple of beers at the bar at Craft afterwards before heading back to the hotel to get ready for the dinner we’d been waiting for all week at Urasawa (218 North Rodeo Drive, Beverly Hills).
Urasawa was nothing short of amazing. Every course was treated with such care and pride, it was inspirational. We were lucky enough to have Chef Urasawa with us all night preparing course after course of the most amazing fresh seafood from Japan that he imports directly. The wild salmon caviar with the edamame tofu was a highlight with each pearl just popping with slightly sweet and salty perfectness. After the 6 plated courses it was on to a marathon of the most perfect nigiri’s. All of which was accompanied by sake chosen for us by Urusawa. The meal ended with macha and big smiles. The restaurant is worth the journey to LA just for dinner.
Saturday morning Chef had to leave us early. Phil and I spent the day just walking around Rodeo Drive and checking things out.
5.30pm and it was time for a quick dinner at Bouchon before our transfer to the airport. Chef David was insanely generous! We were sent out the grand seafood tower with freshly shucked oysters, lobster, crab, mussels, prawns, clams and sterling caviar. Then it was charcuterie and salad of whitlof and walnuts. Next was poached Atlantic cod with sweet shrimp, forest mushrooms, wilted spinach, leeks & a chive-butter sauce to finish we had roasted chicken with fingerling potatoes, button mushrooms, bacon lardons, pearl onions & chicken jus and Steak Frites. We hardly made a dent in the main courses..
After dinner it was off to LAX and the trip home.
Huge thanks to QANTAS and Chef for letting us go on the trip with him.