It's a Mad, Marvellous, Meticulous, Mileage-heavy May (inc. an Oz Fest 6 Trip Report)
Jul 16, 2009, 3:28 pm
#46
Moderator, Hilton Honors
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Nice update anat0l
You were so out of it on the AKL-SYD flight that you didn't notice I slept most of it. While I didn't have your crazy itinerary, mine wasn't so far behind and I too was dead tired. The nap on that flight enabled me to enjoy to the fullest the F flight to SIN.
When I "disappeared" in the SYD F lounge I was having a shower and doing some work.
I did have the degustation menu on SYD-SIN, and I'm sure I got croutons with the soup. Perhaps I was at a different course from you when you came by? As noted my IFE on SYD-SIN was stuffed. The crew apologised profusely and they gave me a small credit to use in their duty free onboard shop. The first 2 things I chose were out of stock
You were so out of it on the AKL-SYD flight that you didn't notice I slept most of it. While I didn't have your crazy itinerary, mine wasn't so far behind and I too was dead tired. The nap on that flight enabled me to enjoy to the fullest the F flight to SIN.
When I "disappeared" in the SYD F lounge I was having a shower and doing some work.
I did have the degustation menu on SYD-SIN, and I'm sure I got croutons with the soup. Perhaps I was at a different course from you when you came by? As noted my IFE on SYD-SIN was stuffed. The crew apologised profusely and they gave me a small credit to use in their duty free onboard shop. The first 2 things I chose were out of stock
Jul 16, 2009, 5:56 pm
#47
Join Date: Jan 2009
Location: SEA (close to KPAE)
Programs: QFF NB, DJ Gold, A3 Gold, HHonors Gold, Marriott Silver, Carlson Silver, A|Club Gold
Posts: 482
Awesome trip report. Love it.
Just thought id point that Connellan Airport is actually Ayers Rock not Alice Springs.
Just thought id point that Connellan Airport is actually Ayers Rock not Alice Springs.
Jul 17, 2009, 7:19 pm
#48
Join Date: Jun 2001
Location: ADL, AKL & SIN
Programs: QF WP/LTG
Posts: 854
Thanks for the interesting and detailed trip report, anat0l. It was very nice meeting up with you and Kiwi Flyer. I am thrilled at being mentioned in your trip report, my first time in a trip report written by someone else in FT 
Jul 21, 2009, 11:16 pm
#50
Original Poster
Join Date: Jan 2007
Location: Brisbane
Posts: 1,950
BA15 SIN-SYD Club World Dinner / Breakfast (31 May / 1 June 2009)
British Airways BA15 Singapore (Changi) - Sydney Club World Dinner / Breakfast
Sunday 31 May 2009 / Monday 1 June 2009
(Menu code: 5/09; 015 CW; 290C002 - ROT2)
Welcome on board
British Airways is proud and delighted to work alongside some of the world's finest chefs and to feature their dishes on board. These have been created for your pleasure and to complement our selection of fine wines.
The chef whose dish is featured on your menu today is Vineet Bhatia. Vineet Bhatia was the first Indian Chef to be awarded a Michelin star for his food at Rasoi, just off Sloane Square. He has since gone on to develop new restaurants in hotels in Mauritius, Dubai and Moscow.
(h) Healthier Choice - Well Being in the Air
Dinner
Starters
Smoked salmon with dill creme fraiche
Medley of roast Mediterranean vegetables (h)
Salad
Fresh seasonal salad served with vinaigrette (h)
Main
Grilled fillet steak with black bean peppercorn butter, green beans, carrots and baked potato souffle
Chinese roast chicken with Asian spices
Penne pasta with tomato basil sauce topped with Parmesan
Chilled main course salad of couscous with courgette and shrimp (h)
Dessert
Tropical fruit jelly with a coconut cream
A selection of cheese with crackers
A selection of fruit
Drinks
Complimentary bar service, including alcoholic beverages and soft drinks, is available throughout the flight. See inserted wine list for today's selection.
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas, includes green tea with jasmine, peppermint, blackcurrant and camomile with honey
Club Kitchen
Between meals, please help yourself to a drink or a tasty snack. Please visit the Club Kitchen and choose from the selection on display.
If seated in the upper deck, you can visit the Club Kitchen downstairs.
Snack salads, sandwiches, filled rolls and wraps
Fresh fruit salads and fruit smoothies or juices
Choice of luxury cakes
Crisps and chocolate, including organic chocolate
Breakfast
Starters
Chilled fruit juice
An energising fruit smoothie (h)
Choice of
Fruit yoghurt
Bakery
Warm bacon roll
Selection of warm breads and breakfast pastries
Drinks
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas includes green tea with jasmine, peppermint, blackcurrant and camomile with honey
Sunday 31 May 2009 / Monday 1 June 2009
(Menu code: 5/09; 015 CW; 290C002 - ROT2)
Welcome on board
British Airways is proud and delighted to work alongside some of the world's finest chefs and to feature their dishes on board. These have been created for your pleasure and to complement our selection of fine wines.
The chef whose dish is featured on your menu today is Vineet Bhatia. Vineet Bhatia was the first Indian Chef to be awarded a Michelin star for his food at Rasoi, just off Sloane Square. He has since gone on to develop new restaurants in hotels in Mauritius, Dubai and Moscow.
(h) Healthier Choice - Well Being in the Air
Dinner
Starters
Smoked salmon with dill creme fraiche
Medley of roast Mediterranean vegetables (h)
Salad
Fresh seasonal salad served with vinaigrette (h)
Main
Grilled fillet steak with black bean peppercorn butter, green beans, carrots and baked potato souffle
Chinese roast chicken with Asian spices
Penne pasta with tomato basil sauce topped with Parmesan
Chilled main course salad of couscous with courgette and shrimp (h)
Dessert
Tropical fruit jelly with a coconut cream
A selection of cheese with crackers
A selection of fruit
Drinks
Complimentary bar service, including alcoholic beverages and soft drinks, is available throughout the flight. See inserted wine list for today's selection.
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas, includes green tea with jasmine, peppermint, blackcurrant and camomile with honey
Club Kitchen
Between meals, please help yourself to a drink or a tasty snack. Please visit the Club Kitchen and choose from the selection on display.
If seated in the upper deck, you can visit the Club Kitchen downstairs.
Snack salads, sandwiches, filled rolls and wraps
Fresh fruit salads and fruit smoothies or juices
Choice of luxury cakes
Crisps and chocolate, including organic chocolate
Breakfast
Starters
Chilled fruit juice
An energising fruit smoothie (h)
Choice of
- Fresh seasonal fruit (h)
- Cereals with chilled milk
Fruit yoghurt
Bakery
Warm bacon roll
Selection of warm breads and breakfast pastries
Drinks
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas includes green tea with jasmine, peppermint, blackcurrant and camomile with honey
Last edited by anat0l; Jul 22, 2009 at 12:00 am
Jul 21, 2009, 11:18 pm
#51
Original Poster
Join Date: Jan 2007
Location: Brisbane
Posts: 1,950
BA15 LHR-SIN-SYD Club World Wines (30 May / 31 May / 1 June 2009)
British Airways BA15 London (Heathrow) - Singapore (Changi) - Sydney Club World Wine
Saturday 30 May 2009 / Sunday 31 May 2009 / Monday 1 June 2009
(Menu code: 5/09; 754W001)
British Airways is pleased to offer you our award-winning selection of fine wines and champagnes. Master of Wine Jancis Robinson, OBE has helped us to create today's list featuring wines from the classic regions of Europe as well as the best of the New World.
Jancis Robinson (www.jancisrobinson.com) is the wine correspondent of the Financial Times, editor of the Oxford Companion to Wine and co-author of The World Atlas of Wine.
Champagne
Champagne Cocktails
Kir Royale
Creme de Cassis gives this cocktail its distinctive taste
Buck's Fizz
Crisp, dry Champagne and naturally sweet orange juice
Heidsieck Monopole Blue Top Brut Champagne
Heidsieck and Co. Monopole has enjoyed a long and illustrious history since its foundation in 1785 by Florens-Louis Heidsieck. This wine has a light yellow colour with green highlights. It has a strong and generous nose, slightly woody and spicy, characterised by an aromatic richness blending toasty and buttery aromas.
It is made fromt he classic blend of Pinot Noir, Pinot Meunier and Chardonnay grapes. Both the Pinots are red grapes - Champagne is one of the very few white wines to be made using red grapes.
Champagne is the greatest aperitif but also goes with a whole range of foods. Fish and shellfish are great companions but it will also enhance risottos, pasta dishes and the lighter meats. Equally good with fruit desserts and cheese.
White
Pikes Traditionale Riesling 2007
Brilliant and pale green in appearance, with typical Clare Valley Riesling characters displayed, including citrus fruits, citrus blossom and musky notes along with some slatey, mineral regional characteristics. The palate is crisp, fresh and mouth-filling, with bright acidity and a clean dry finish making this the complete wine. Great with any seafood really - but the atch with freshly shucked oysters is inspirational.
Sin Palabras Albarino 2007, Rias Baixas
Until recently this style of delightfully crisp, dry white wine was one of Spain's best kept secrets - thankfully they have now decided to share it with the rest of the world! The grape variety is the Albarino, and Rias Baixas is the area of production, situated on the Galician coast of northwest Spain. The vines at Sin Palabras are over seventy-five years old, which gives the wines great depth and concentration.
Red
Plantagenet Omrah Cabernet Sauvignon 2005
From small beginnings, Plantagenet Wines is now one of the most respected Western Australia wineries, consistently producing quality wines for nearly thirty years. Fruit for many of the wines is sourced from the oldest vineyards in the region. The wine has a mulberry and blueberry taste with a sweet herb undertone.
Crozes-Hermitage La Petite Ruche 2007, M. Chapoutier
The northern Rhone Valley, home to Crozes-Hermitage, makes some of the heartiest and most generous red wines in the world. This wine has a deep colour and aromas of black pepper, spice and raspberries. The palate is full and rich with sweet black fruit flavours, crisp acidity and a lingering finish.
Saturday 30 May 2009 / Sunday 31 May 2009 / Monday 1 June 2009
(Menu code: 5/09; 754W001)
British Airways is pleased to offer you our award-winning selection of fine wines and champagnes. Master of Wine Jancis Robinson, OBE has helped us to create today's list featuring wines from the classic regions of Europe as well as the best of the New World.
Jancis Robinson (www.jancisrobinson.com) is the wine correspondent of the Financial Times, editor of the Oxford Companion to Wine and co-author of The World Atlas of Wine.
Champagne
Champagne Cocktails
Kir Royale
Creme de Cassis gives this cocktail its distinctive taste
Buck's Fizz
Crisp, dry Champagne and naturally sweet orange juice
Heidsieck Monopole Blue Top Brut Champagne
Heidsieck and Co. Monopole has enjoyed a long and illustrious history since its foundation in 1785 by Florens-Louis Heidsieck. This wine has a light yellow colour with green highlights. It has a strong and generous nose, slightly woody and spicy, characterised by an aromatic richness blending toasty and buttery aromas.
It is made fromt he classic blend of Pinot Noir, Pinot Meunier and Chardonnay grapes. Both the Pinots are red grapes - Champagne is one of the very few white wines to be made using red grapes.
Champagne is the greatest aperitif but also goes with a whole range of foods. Fish and shellfish are great companions but it will also enhance risottos, pasta dishes and the lighter meats. Equally good with fruit desserts and cheese.
White
Pikes Traditionale Riesling 2007
Brilliant and pale green in appearance, with typical Clare Valley Riesling characters displayed, including citrus fruits, citrus blossom and musky notes along with some slatey, mineral regional characteristics. The palate is crisp, fresh and mouth-filling, with bright acidity and a clean dry finish making this the complete wine. Great with any seafood really - but the atch with freshly shucked oysters is inspirational.
Sin Palabras Albarino 2007, Rias Baixas
Until recently this style of delightfully crisp, dry white wine was one of Spain's best kept secrets - thankfully they have now decided to share it with the rest of the world! The grape variety is the Albarino, and Rias Baixas is the area of production, situated on the Galician coast of northwest Spain. The vines at Sin Palabras are over seventy-five years old, which gives the wines great depth and concentration.
Red
Plantagenet Omrah Cabernet Sauvignon 2005
From small beginnings, Plantagenet Wines is now one of the most respected Western Australia wineries, consistently producing quality wines for nearly thirty years. Fruit for many of the wines is sourced from the oldest vineyards in the region. The wine has a mulberry and blueberry taste with a sweet herb undertone.
Crozes-Hermitage La Petite Ruche 2007, M. Chapoutier
The northern Rhone Valley, home to Crozes-Hermitage, makes some of the heartiest and most generous red wines in the world. This wine has a deep colour and aromas of black pepper, spice and raspberries. The palate is full and rich with sweet black fruit flavours, crisp acidity and a lingering finish.
Jul 21, 2009, 11:20 pm
#52
Original Poster
Join Date: Jan 2007
Location: Brisbane
Posts: 1,950
QF141 SYD-AKL Business Breakfast (1 June 2009)
Qantas Airways QF141 Sydney - Auckland Business Breakfast
Monday 1 June 2009
(Menu code: J_TAS_BF_1_AUS-NZ_SUM08)
Orange Juice
Seasonal Fresh Fruit Juice
Choice of Continental Breakfast or Hot Breakfast
Continental Breakfast
Fresh Seasonal Fruit
Yoghurt
Choice of
Warm Bakery
Hot Breakfast
Fresh Seasonal Fruit
Choice of
Warm Bakery
Beverages
Champagne
Qantas is proud to feature Premium Non-Vintage Champagne from the most respected houses in France.
Australian and New Zealand Wine
Cellars in the Sky is awarded by Business Traveller and Wine International magazines annually and aims to recognise the quality and innovation of wine available onboard.
Australian and New Zealand wines are renowned around the globe for their intensity of flavour and fine fruit characteristics. Differences in climate, topography and soil type provide us with a broad spectrum of wine styles and varietals.
For your enjoyment we have a selection of light and full bodied, premium white and red wines onboard today. Your Flight Attendant will advise you on the selection.
Aperitifs
Campari
Spirits
Bacardi White Rum
Chivas Regal 12yo Scotch Whisky
Inner Circle (Green Dot) Dark Rum 57.2%
Tanqueray London Dry Gin
The Glenlivet 12yo Single Malt Scotch Whisky
Wild Turkey 86.8deg Bourbon
Wyborowa Polish Vodka
Beers
Hahn Premium Light
Heineken
James Squire Golden Ale
Victoria Bitter
Non Alcoholic
Apple Juice
Orange Juice
Spicy Tomato Juice
Tomato Juice
Mineral Water
Soda Water
Tonic Water
Bundaberg Ginger Beer
Cola
Diet Cola
Ginger Ale
Lemonade
Solo - Lemon Squash
Hot Beverages
Grinders Coffee
Bodum
Decaffeinated
Dilmah Tea
Chamomile
English Breakfast
Jasmine Green
Peppermint
Hot Chocolate
Liqueurs
Baileys Irish Cream
Cointreau
Fortifieds
Penfolds Bluestone 10yo Tawny
Baileys of Glenrowan Founder Liqueur Muscat
Cognac
Martell VSOP
Monday 1 June 2009
(Menu code: J_TAS_BF_1_AUS-NZ_SUM08)
Orange Juice
Seasonal Fresh Fruit Juice
Choice of Continental Breakfast or Hot Breakfast
Continental Breakfast
Fresh Seasonal Fruit
Yoghurt
Choice of
- Brookfarm Muesli
- Cereal Selection
Warm Bakery
Hot Breakfast
Fresh Seasonal Fruit
Choice of
- Mushroom and Potato Frittata served with Onion Marmalade, Veal and Pork Sausage, Sauteed Spinach and Roasted Tomato
- Croque Monsieur - French Style Toasted Sandwich of Ham, Cheese and Bechamel Sauce
Warm Bakery
Beverages
Champagne
Qantas is proud to feature Premium Non-Vintage Champagne from the most respected houses in France.
Australian and New Zealand Wine
- Winner Cellars in the Sky 2007
- Best Business Class Sparkling
- Consistency of Wines Across Business and First
Cellars in the Sky is awarded by Business Traveller and Wine International magazines annually and aims to recognise the quality and innovation of wine available onboard.
Australian and New Zealand wines are renowned around the globe for their intensity of flavour and fine fruit characteristics. Differences in climate, topography and soil type provide us with a broad spectrum of wine styles and varietals.
For your enjoyment we have a selection of light and full bodied, premium white and red wines onboard today. Your Flight Attendant will advise you on the selection.
Aperitifs
Campari
Spirits
Bacardi White Rum
Chivas Regal 12yo Scotch Whisky
Inner Circle (Green Dot) Dark Rum 57.2%
Tanqueray London Dry Gin
The Glenlivet 12yo Single Malt Scotch Whisky
Wild Turkey 86.8deg Bourbon
Wyborowa Polish Vodka
Beers
Hahn Premium Light
Heineken
James Squire Golden Ale
Victoria Bitter
Non Alcoholic
Apple Juice
Orange Juice
Spicy Tomato Juice
Tomato Juice
Mineral Water
Soda Water
Tonic Water
Bundaberg Ginger Beer
Cola
Diet Cola
Ginger Ale
Lemonade
Solo - Lemon Squash
Hot Beverages
Grinders Coffee
Bodum
Decaffeinated
Dilmah Tea
Chamomile
English Breakfast
Jasmine Green
Peppermint
Hot Chocolate
Liqueurs
Baileys Irish Cream
Cointreau
Fortifieds
Penfolds Bluestone 10yo Tawny
Baileys of Glenrowan Founder Liqueur Muscat
Cognac
Martell VSOP
Jul 21, 2009, 11:23 pm
#53
Original Poster
Join Date: Jan 2007
Location: Brisbane
Posts: 1,950
QF134 AKL-MEL Business Main Meal (1 June 2009)
Jetconnect (Qantas) QF134 Auckland - Melbourne (Tullamarine) Business Main Meal Menu
Monday 1 June 2009
(Menu code: J_TAS_MM_5_NZ-AUS_SUM08)
From the Bar
Marinated Olives
Roasted Nuts
Main Courses
Thai Duck Curry accompanied with Jasmine Rice and Asian Greens
Served with Feta Cheese, Roasted Pumpkin, Pine Nuts and Baby Spinach Appetiser
Ravioli in a Rich Tomato Sauce
Served with Feta Cheese, Roasted Pumpkin, Pine Nuts and Baby Spinach Appetiser
Salad of Barbecue Tandoori Lamb (Healthier Option)
Served with Fresh Fruit
Warm Bakery
Selection of Seasonal Cheese and Fruit
Ice Cream and Biscotti
Chocolates
Monday 1 June 2009
(Menu code: J_TAS_MM_5_NZ-AUS_SUM08)
From the Bar
Marinated Olives
Roasted Nuts
Main Courses
Thai Duck Curry accompanied with Jasmine Rice and Asian Greens
Served with Feta Cheese, Roasted Pumpkin, Pine Nuts and Baby Spinach Appetiser
Ravioli in a Rich Tomato Sauce
Served with Feta Cheese, Roasted Pumpkin, Pine Nuts and Baby Spinach Appetiser
Salad of Barbecue Tandoori Lamb (Healthier Option)
Served with Fresh Fruit
Warm Bakery
Selection of Seasonal Cheese and Fruit
Ice Cream and Biscotti
Chocolates
Jul 21, 2009, 11:35 pm
#54
Original Poster
Join Date: Jan 2007
Location: Brisbane
Posts: 1,950
QF31 SIN-LHR First Supper / Breakfast (30 May / 31 May 2009)
Qantas Airways QF31 Singapore (Changi) - London (Heathrow) First Supper / Breakfast
Saturday 30 May 2009 / Sunday 31 May 2009
Supper
Our extensive Rockpool designed menu allows you flexibility to choose from our full menu after take-off or at any time throughout your flight. Your Flight Attendant will be pleased to assist you with your selection.
Canapes
Parmesan Biscuits with Red Pepper Hummus and Marinated Black Olives
Entrees
Cream of Pumpkin Soup with Chive Creme Fraiche
King Prawn, Cucumber and Coriander Salad with Lime Dressing
Light Meals
Big bowl of Barossa Valley Chicken, Leek and Fennel Broth
Fresh Linguine Pasta with Spanner Crab and Spicy Prawn Oil
Our signature Steak Sandwich with Tomato and Chilli Relish
Main Courses
Five Spice Duck with Chestnuts, Baby choy Sum and Fragrant Rice
Italian Beef Braised in Red Wine and Rosemary with Polenta and Spinach
Side Salad
Salad of Baby Leaves with your choice of dressing
Aged Balsamic and Extra Virgin Olive Oil
Fresh Lemon Juice and Extra Virgin Olive Oil
Red Wine Vinaigrette
Cheese
Hand selected blue, soft and hard cheese served with accompaniments
Dessert
Baked Lemon Tart with Grand Mariner Strawberries
Black Sticky Rice with Caramelised Pineapple and Coconut Cream
Nice Cream Chocolate Coated Vanilla Ice Cream
Whole or Sliced Fresh Seasonal Fruit
Petits Fours
A selection of Cacao hand made chocolates
Manna from Heaven Date Cake with Toffee Icing
Organic Orange Biscuit
Breakfast
Create your favourite Breakfast from our extensive Rockpool designed menu. Your Flight Attendant will be pleased to assist you with your selection.
Orange Juice
Apple Juice
Tomato Juice
Sunraysia Pear Liquid Fruit
Sunraysia Mango Liquid Fruit
Banana Energiser Drink
Fresh Fruit Salad
Bircher Muesli
Toasted Muesli
Cereal Selection
Yoghurt and Honey
Toast
Croissant
Carrot and Sultana Muffin
Strawberry Jam, Orange Marmalade, Honey, Vegemite
Scrambled Eggs
Bacon
Pork Sausages
Smoked Salmon
Braised Beans
Sauteed Mushrooms
Potato Cakes
Tomato and Basil Ragout
Caramelised Leek, Herb and Egg Tart, Fresh Spinach Leaves and Tomato Relish
Saturday 30 May 2009 / Sunday 31 May 2009
Supper
Our extensive Rockpool designed menu allows you flexibility to choose from our full menu after take-off or at any time throughout your flight. Your Flight Attendant will be pleased to assist you with your selection.
Canapes
Parmesan Biscuits with Red Pepper Hummus and Marinated Black Olives
Entrees
Cream of Pumpkin Soup with Chive Creme Fraiche
King Prawn, Cucumber and Coriander Salad with Lime Dressing
Light Meals
Big bowl of Barossa Valley Chicken, Leek and Fennel Broth
Fresh Linguine Pasta with Spanner Crab and Spicy Prawn Oil
Our signature Steak Sandwich with Tomato and Chilli Relish
Main Courses
Five Spice Duck with Chestnuts, Baby choy Sum and Fragrant Rice
Italian Beef Braised in Red Wine and Rosemary with Polenta and Spinach
Side Salad
Salad of Baby Leaves with your choice of dressing
Aged Balsamic and Extra Virgin Olive Oil
Fresh Lemon Juice and Extra Virgin Olive Oil
Red Wine Vinaigrette
Cheese
Hand selected blue, soft and hard cheese served with accompaniments
Dessert
Baked Lemon Tart with Grand Mariner Strawberries
Black Sticky Rice with Caramelised Pineapple and Coconut Cream
Nice Cream Chocolate Coated Vanilla Ice Cream
Whole or Sliced Fresh Seasonal Fruit
Petits Fours
A selection of Cacao hand made chocolates
Manna from Heaven Date Cake with Toffee Icing
Organic Orange Biscuit
Breakfast
Create your favourite Breakfast from our extensive Rockpool designed menu. Your Flight Attendant will be pleased to assist you with your selection.
Orange Juice
Apple Juice
Tomato Juice
Sunraysia Pear Liquid Fruit
Sunraysia Mango Liquid Fruit
Banana Energiser Drink
Fresh Fruit Salad
Bircher Muesli
Toasted Muesli
Cereal Selection
Yoghurt and Honey
Toast
Croissant
Carrot and Sultana Muffin
Strawberry Jam, Orange Marmalade, Honey, Vegemite
Scrambled Eggs
Bacon
Pork Sausages
Smoked Salmon
Braised Beans
Sauteed Mushrooms
Potato Cakes
Tomato and Basil Ragout
Caramelised Leek, Herb and Egg Tart, Fresh Spinach Leaves and Tomato Relish
Last edited by anat0l; Jul 22, 2009 at 12:00 am
Jul 21, 2009, 11:40 pm
#55
Original Poster
Join Date: Jan 2007
Location: Brisbane
Posts: 1,950
BA15 LHR-SIN Club World Dinner / Breakfast (30 May / 31 May 2009)
British Airways BA15 London (Heathrow) - Singapore (Changi) Club World Dinner / Breakfast
Saturday 30 May 2009 / Sunday 31 May 2009
(Menu code: 5/09; 015 CW; 290C002 - ROT2)
Welcome on board
British Airways is proud and delighted to work alongside some of the world's finest chefs and to feature their dishes on board. These have been created for your pleasure and to complement our selection of fine wines.
The chef whose dish is featured on your menu today is Vineet Bhatia. Vineet Bhatia was the first Indian Chef to be awarded a Michelin star for his food at Rasoi, just off Sloane Square. He has since gone on to develop new restaurants in hotels in Mauritius, Dubai and Moscow.
(h) Healthier Choice - Well Being in the Air
(\^/) British Airways Classics - Many of the best British Airways dishes are greatly loved and have become firm favourites with our passengers. We are delighted to offer some of these for your enjoyment today. Our ingredients are locally sourced wherever possible.
Dinner
Starters
Seared scallops with fennel and pesto (h)
Asparagus with Caesar dressing
Salad
Fresh seasonal salad served with vinaigrette (h)
Main
Lamb cutlets with paloise sauce (\^/)
Vineet Bhatia's spicy chicken masala with lemon and cashew pulao rice
Ginger-steamed cod with egg noodles and stir-fried vegetables
Linguine with spring vegetables and creamy Provolone sauce
Chilled main course salad of marinated prawns and artichoke (h)
Dessert
Passionfruit and coconut souffle tart
Blacksticks Blue and French goat's cheese served with savoury biscuits
A selection of fruit
Chocolates
Drinks
Complimentary bar service, including alcoholic beverages and soft drinks, is available throughout the flight. See inserted wine list for today's selection.
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas, includes green tea with jasmine, peppermint, blackcurrant and camomile with honey
Club Kitchen
Between meals, please help yourself to a drink or a tasty snack. Please visit the Club Kitchen and choose from the selection on display.
If seated in the upper deck, you can visit the Club Kitchen downstairs.
Snack salads, sandwiches, filled rolls and wraps
Fresh fruit salads and fruit smoothies or juices
Choice of luxury cakes
Crisps and chocolate, including organic chocolate
Breakfast
Starters
Chilled fruit juice
An energising fruit smoothie of banana and berries (h)
Choice of
Bakery
A selection of warm breads and breakfast pastries
Main
English breakfast of scrambeled eggs, grilled bacon, Cumberland sausage, sauteed mushrooms and tomato
Scrambled eggs with cheese on a toasted English muffin
Waffles with apricot compote
Drinks
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas includes green tea with jasmine, peppermint, blackcurrant and camomile with honey
Saturday 30 May 2009 / Sunday 31 May 2009
(Menu code: 5/09; 015 CW; 290C002 - ROT2)
Welcome on board
British Airways is proud and delighted to work alongside some of the world's finest chefs and to feature their dishes on board. These have been created for your pleasure and to complement our selection of fine wines.
The chef whose dish is featured on your menu today is Vineet Bhatia. Vineet Bhatia was the first Indian Chef to be awarded a Michelin star for his food at Rasoi, just off Sloane Square. He has since gone on to develop new restaurants in hotels in Mauritius, Dubai and Moscow.
(h) Healthier Choice - Well Being in the Air
(\^/) British Airways Classics - Many of the best British Airways dishes are greatly loved and have become firm favourites with our passengers. We are delighted to offer some of these for your enjoyment today. Our ingredients are locally sourced wherever possible.
Dinner
Starters
Seared scallops with fennel and pesto (h)
Asparagus with Caesar dressing
Salad
Fresh seasonal salad served with vinaigrette (h)
Main
Lamb cutlets with paloise sauce (\^/)
Vineet Bhatia's spicy chicken masala with lemon and cashew pulao rice
Ginger-steamed cod with egg noodles and stir-fried vegetables
Linguine with spring vegetables and creamy Provolone sauce
Chilled main course salad of marinated prawns and artichoke (h)
Dessert
Passionfruit and coconut souffle tart
Blacksticks Blue and French goat's cheese served with savoury biscuits
A selection of fruit
Chocolates
Drinks
Complimentary bar service, including alcoholic beverages and soft drinks, is available throughout the flight. See inserted wine list for today's selection.
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas, includes green tea with jasmine, peppermint, blackcurrant and camomile with honey
Club Kitchen
Between meals, please help yourself to a drink or a tasty snack. Please visit the Club Kitchen and choose from the selection on display.
If seated in the upper deck, you can visit the Club Kitchen downstairs.
Snack salads, sandwiches, filled rolls and wraps
Fresh fruit salads and fruit smoothies or juices
Choice of luxury cakes
Crisps and chocolate, including organic chocolate
Breakfast
Starters
Chilled fruit juice
An energising fruit smoothie of banana and berries (h)
Choice of
- Fresh fruit appetiser (h)
- Yoghurt with pecan and strawberry granola and a fruit compote
Bakery
A selection of warm breads and breakfast pastries
Main
English breakfast of scrambeled eggs, grilled bacon, Cumberland sausage, sauteed mushrooms and tomato
Scrambled eggs with cheese on a toasted English muffin
Waffles with apricot compote
Drinks
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas includes green tea with jasmine, peppermint, blackcurrant and camomile with honey
Last edited by anat0l; Jul 21, 2009 at 11:59 pm
Jul 21, 2009, 11:58 pm
#56
Original Poster
Join Date: Jan 2007
Location: Brisbane
Posts: 1,950
BA15 LHR-SIN First Dinner / Breakfast (30 May / 31 May 2009)
British Airways BA15 London (Heathrow) - Singapore (Changi) First Dinner / Breakfast
Saturday 30 May 2009 / Sunday 31 May 2009
(Menu code: 5/09; 015 FC; 190F002 - ROT2)
Welcome on board
Dining in First offers you the ultimate in quality, style and flexibility - a combination of the best seasonal food, skillfully prepared and elegantly presented.
Just let a crew member know when you are ready to dine and your meal will be served at a time to suit you.
For British Airways nothing is too much trouble.
Our Chefs
British Airways is proud and delighted to work alongside some of the world's finest chefs and to feature their dishes on board. These have been created for your pleasure and to complement our selection of fine wines.
The chef whose dish is featured on your menu today is Vineet Bhatia. Vineet Bhatia was the first Indian Chef to be awarded a Michelin star for his food at Rasoi, just off Sloane Square. He has since gone on to develop new restaurants in hotels in Mauritius, Dubai and Moscow.
(h) Healthier Choice - Well Being in the Air
(\^/) British Airways Classics - [i]Many of the best British Airways dishes are greatly loved and have become firm favourites with our passengers. We are delighted to offer some of these for your enjoyment today. Our ingredients are locally sourced wherever possible.
Dinner
Starters
Potted crab with toasted spelt flatbread and roast piccolo tomato
Warm white asparagus served with morel and black truffle vinaigrette (h)
Puree of butter bean soup with rosemary palmiers
Fresh spring salad with your choice of roast red pepper and olive dressing or balsamic vinaigrette
For a limited period we also have 'Liquid Gold'-Olio Extra Vergine Di Oliva from Castello Monte Vibiano, a very special olive oil from hand-picked olives, pressed at low temperature and bottled within six hours.
Main
Beef in black bean sauce with soy-glazed asparagus, shiitake mushrooms, bamboo shoots and coriander noodles
Catch of the Day - Seared monkfish with cauliflower puree, buttered samphire and cockle vinaigrette
Loch Fyne Fisheries offers a selection of wild fish from sustainable stocks. They supply us with the freshest prime fish daily.
Spring lamb assiette with mixed bean fricassee and redcurrant chutney (\^/)
Italian panzanella salad with Kalamata olives (h)
Dessert
Vineet Bhatia's warm strawberry sponge pudding with strawberry compote and vanilla cream
Chocolate and banana mousse
Cheese Plate
Cornish Yarg - Coated with nettle leaves, this cow's milk cheese is moist with slightly tangy flavour.
Butler's Secret - This award-winning mature cheddar has a distinct taste and a crumbly texture.
Fourme d'Ambert - A lightly pressed, creamy white cheese marbled with dark blue-green veining.
Tomino - Originating from Piedmont, this buttery Italian cheese is delicate and creamy with light salty taste.
A basket of fresh fruit
Snacks
Roast pork belly with apple cream sauce and purple sprouting broccoli
Warm salted beef and Swiss cheese with Manoucher bread, pickled cucumber and English mustard dressing (\^/)
A selection of biscuits
A selection of cheese and fruit
Beverages - We offer you a selection of the following:
Twinings Teas - Traditional English Breakfast, Darjeeling, Earl Grey or Pure Green
Twinings Fruit and Herb Infusions - Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee - Freshly roasted and ground, decaffeinated, espresso or cappuccino
Chocolates
Breakfast
A quick Continental Breakfast is available if you wish to maximise your sleep time onboard
Starters
Chilled fruit juice
An energising fruit smoothie (h)
A selection of yoghurts
A selection of cereals
Fresh seasonal fruit plate (h)
Bakery
A wide selection of breakfast pastries and rolls
Main
English breakfast of scrambeled eggs, grilled bacon, Cumberland sausage, tomato, sauteed mushrooms and Irish potato cake
Chorizo and potato frittata with basil aioli
Blueberry French toast with crumble top and blueberry syrup
Beverages - We offer you a selection of the following:
Twinings Teas - Traditional English Breakfast, Darjeeling, Earl Grey or Pure Green
Twinings Fruit and Herb Infusions - Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee - Freshly roasted and ground, decaffeinated, espresso or cappuccino
Saturday 30 May 2009 / Sunday 31 May 2009
(Menu code: 5/09; 015 FC; 190F002 - ROT2)
Welcome on board
Dining in First offers you the ultimate in quality, style and flexibility - a combination of the best seasonal food, skillfully prepared and elegantly presented.
Just let a crew member know when you are ready to dine and your meal will be served at a time to suit you.
For British Airways nothing is too much trouble.
Our Chefs
British Airways is proud and delighted to work alongside some of the world's finest chefs and to feature their dishes on board. These have been created for your pleasure and to complement our selection of fine wines.
The chef whose dish is featured on your menu today is Vineet Bhatia. Vineet Bhatia was the first Indian Chef to be awarded a Michelin star for his food at Rasoi, just off Sloane Square. He has since gone on to develop new restaurants in hotels in Mauritius, Dubai and Moscow.
(h) Healthier Choice - Well Being in the Air
(\^/) British Airways Classics - [i]Many of the best British Airways dishes are greatly loved and have become firm favourites with our passengers. We are delighted to offer some of these for your enjoyment today. Our ingredients are locally sourced wherever possible.
Dinner
Starters
Potted crab with toasted spelt flatbread and roast piccolo tomato
Warm white asparagus served with morel and black truffle vinaigrette (h)
Puree of butter bean soup with rosemary palmiers
Fresh spring salad with your choice of roast red pepper and olive dressing or balsamic vinaigrette
For a limited period we also have 'Liquid Gold'-Olio Extra Vergine Di Oliva from Castello Monte Vibiano, a very special olive oil from hand-picked olives, pressed at low temperature and bottled within six hours.
Main
Beef in black bean sauce with soy-glazed asparagus, shiitake mushrooms, bamboo shoots and coriander noodles
Catch of the Day - Seared monkfish with cauliflower puree, buttered samphire and cockle vinaigrette
Loch Fyne Fisheries offers a selection of wild fish from sustainable stocks. They supply us with the freshest prime fish daily.
Spring lamb assiette with mixed bean fricassee and redcurrant chutney (\^/)
Italian panzanella salad with Kalamata olives (h)
Dessert
Vineet Bhatia's warm strawberry sponge pudding with strawberry compote and vanilla cream
Chocolate and banana mousse
Cheese Plate
Cornish Yarg - Coated with nettle leaves, this cow's milk cheese is moist with slightly tangy flavour.
Butler's Secret - This award-winning mature cheddar has a distinct taste and a crumbly texture.
Fourme d'Ambert - A lightly pressed, creamy white cheese marbled with dark blue-green veining.
Tomino - Originating from Piedmont, this buttery Italian cheese is delicate and creamy with light salty taste.
A basket of fresh fruit
Snacks
Roast pork belly with apple cream sauce and purple sprouting broccoli
Warm salted beef and Swiss cheese with Manoucher bread, pickled cucumber and English mustard dressing (\^/)
A selection of biscuits
A selection of cheese and fruit
Beverages - We offer you a selection of the following:
Twinings Teas - Traditional English Breakfast, Darjeeling, Earl Grey or Pure Green
Twinings Fruit and Herb Infusions - Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee - Freshly roasted and ground, decaffeinated, espresso or cappuccino
Chocolates
Breakfast
A quick Continental Breakfast is available if you wish to maximise your sleep time onboard
Starters
Chilled fruit juice
An energising fruit smoothie (h)
A selection of yoghurts
A selection of cereals
Fresh seasonal fruit plate (h)
Bakery
A wide selection of breakfast pastries and rolls
Main
English breakfast of scrambeled eggs, grilled bacon, Cumberland sausage, tomato, sauteed mushrooms and Irish potato cake
Chorizo and potato frittata with basil aioli
Blueberry French toast with crumble top and blueberry syrup
Beverages - We offer you a selection of the following:
Twinings Teas - Traditional English Breakfast, Darjeeling, Earl Grey or Pure Green
Twinings Fruit and Herb Infusions - Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee - Freshly roasted and ground, decaffeinated, espresso or cappuccino
Jul 22, 2009, 12:08 am
#57
Original Poster
Join Date: Jan 2007
Location: Brisbane
Posts: 1,950
BA15 SIN-SYD First Dinner / Breakfast (31 May / 1 June 2009)
British Airways BA15 Singapore (Changi) - Sydney First Dinner / Breakfast
Sunday 31 May 2009 / Monday 1 June 2009
(Menu code: 5/09; 015 FC; 190F002 - ROT2)
Welcome on board
Dining in First offers you the ultimate in quality, style and flexibility - a combination of the best seasonal food, skillfully prepared and elegantly presented.
Just let a crew member know when you are ready to dine and your meal will be served at a time to suit you.
For British Airways nothing is too much trouble.
Our Chefs
British Airways is proud and delighted to work alongside some of the world's finest chefs and to feature their dishes on board. These have been created for your pleasure and to complement our selection of fine wines.
The chef whose dish is featured on your menu today is Vineet Bhatia. Vineet Bhatia was the first Indian Chef to be awarded a Michelin star for his food at Rasoi, just off Sloane Square. He has since gone on to develop new restaurants in hotels in Mauritius, Dubai and Moscow.
(h) Healthier Choice - Well Being in the Air
Dinner
Starters
Tiger prawns with rocket salad drizzled with a chilli and garlic dressing (h)
Warm sweetcorn cakes with avocado salsa
Crab bisque
Fresh salad leaves with your choice of balsamic vinaigrette or Dijon mustard dressing
For a limited period we also have 'Liquid Gold'-Olio Extra Vergine Di Oliva from Castello Monte Vibiano, a very special olive oil from hand-picked olives, pressed at low temperature and bottled within six hours.
Main
Blue-eyed cod with a creamy red wine sauce, potato cake and asparagus
Beef Stroganoff with roast vegetables and steamed rice
Braised duck with chestnut and five-spice sauce, carrots with sesame seeds and udon noodles
Char-grilled chicken Caesar salad with garlic crutons (h)
Dessert
Strawberry trifle
Brioche bread and butter pudding with vanilla custard
Cheese Plate
A selection of cheese
A basket of fresh fruit
Snacks
Toasted club sandwich
Warm bacon roll
Penne pasta with your choice of arrabbiata sauce or creamy Parmesan and spinach sauce
Vanilla ice cream
A selection of biscuits
A selection of cheese and fruit
Beverages - We offer you a selection of the following:
Twinings Teas - Traditional English Breakfast, Darjeeling, Earl Grey or Pure Green
Twinings Fruit and Herb Infusions - Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee - Freshley roasted and ground, decaffeinated, espresso or cappuccino
Breakfast
Starters
Chilled fruit juice
An energising fruit smoothie (h)
A selection of yoghurts
A selection of cereals
Fresh seasonal fruit plate (h)
Bakery
A wide selection of breakfast pastries and rolls
Beverages - We offer you a selection of the following:
Twinings Teas - Traditional English Breakfast, Darjeeling, Earl Grey or Pure Green
Twinings Fruit and Herb Infusions - Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee - Freshley roasted and ground, decaffeinated, espresso or cappuccino
Sunday 31 May 2009 / Monday 1 June 2009
(Menu code: 5/09; 015 FC; 190F002 - ROT2)
Welcome on board
Dining in First offers you the ultimate in quality, style and flexibility - a combination of the best seasonal food, skillfully prepared and elegantly presented.
Just let a crew member know when you are ready to dine and your meal will be served at a time to suit you.
For British Airways nothing is too much trouble.
Our Chefs
British Airways is proud and delighted to work alongside some of the world's finest chefs and to feature their dishes on board. These have been created for your pleasure and to complement our selection of fine wines.
The chef whose dish is featured on your menu today is Vineet Bhatia. Vineet Bhatia was the first Indian Chef to be awarded a Michelin star for his food at Rasoi, just off Sloane Square. He has since gone on to develop new restaurants in hotels in Mauritius, Dubai and Moscow.
(h) Healthier Choice - Well Being in the Air
Dinner
Starters
Tiger prawns with rocket salad drizzled with a chilli and garlic dressing (h)
Warm sweetcorn cakes with avocado salsa
Crab bisque
Fresh salad leaves with your choice of balsamic vinaigrette or Dijon mustard dressing
For a limited period we also have 'Liquid Gold'-Olio Extra Vergine Di Oliva from Castello Monte Vibiano, a very special olive oil from hand-picked olives, pressed at low temperature and bottled within six hours.
Main
Blue-eyed cod with a creamy red wine sauce, potato cake and asparagus
Beef Stroganoff with roast vegetables and steamed rice
Braised duck with chestnut and five-spice sauce, carrots with sesame seeds and udon noodles
Char-grilled chicken Caesar salad with garlic crutons (h)
Dessert
Strawberry trifle
Brioche bread and butter pudding with vanilla custard
Cheese Plate
A selection of cheese
A basket of fresh fruit
Snacks
Toasted club sandwich
Warm bacon roll
Penne pasta with your choice of arrabbiata sauce or creamy Parmesan and spinach sauce
Vanilla ice cream
A selection of biscuits
A selection of cheese and fruit
Beverages - We offer you a selection of the following:
Twinings Teas - Traditional English Breakfast, Darjeeling, Earl Grey or Pure Green
Twinings Fruit and Herb Infusions - Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee - Freshley roasted and ground, decaffeinated, espresso or cappuccino
Breakfast
Starters
Chilled fruit juice
An energising fruit smoothie (h)
A selection of yoghurts
A selection of cereals
Fresh seasonal fruit plate (h)
Bakery
A wide selection of breakfast pastries and rolls
Beverages - We offer you a selection of the following:
Twinings Teas - Traditional English Breakfast, Darjeeling, Earl Grey or Pure Green
Twinings Fruit and Herb Infusions - Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee - Freshley roasted and ground, decaffeinated, espresso or cappuccino
Jul 22, 2009, 12:13 am
#58
Original Poster
Join Date: Jan 2007
Location: Brisbane
Posts: 1,950
Trip Report is complete!
This is a bump post and a broadcast for all those subscribed...
...this trip report is now finished! I may do some minor editing here and there, but all the content should be pretty much complete, including all menus during my trip and correctly linked back to the body.
If you find any dead links, glaring/embarrassing spelling or factual errors, please feel free to post!
...this trip report is now finished! I may do some minor editing here and there, but all the content should be pretty much complete, including all menus during my trip and correctly linked back to the body.
If you find any dead links, glaring/embarrassing spelling or factual errors, please feel free to post!
Thanks for all your comments so far - feel free to keep posting your thoughts!
^ 
^
Last edited by anat0l; Jul 22, 2009 at 12:21 am
Jul 24, 2009, 8:48 am
#59
Join Date: Mar 2007
Location: Bargara Australia
Programs: VA, SQ, IHG, HH,ALL, Europcar
Posts: 1,530
Amazing trip report
Really enjoyed reading it - and wishing I was experiencing all those different flights.
Thanks so much for all the pleasure your provided to me.
Adam
Really enjoyed reading it - and wishing I was experiencing all those different flights.
Thanks so much for all the pleasure your provided to me.
Adam
Jul 27, 2009, 5:46 am
#60
Join Date: Jan 2001
Location: Brisbane AU, Planet X
Programs: QC Life, QFF Gold, VA Gold, HH nothing,IHG Gold
Posts: 1,605
Fantastic amazing detail on the trip report. I missed the first few days of Ozfest due to work, it was nice to read all the details on what I missed.
And the proof.
I can confirm that he made the call; originally I was a little shocked to get the call but your first OP-UP is pretty good as they are as rare as hens teeth when flying Qantas.
So you thought 10:00am was early I was up at 4:00am to catch a flight at 6:00am to be back in Brisbane for work by 9:00am.
I flew to Cairns from Brisbane on 7:00am Sunday and was back to work 9:00am Monday, but going to Cairns and catching up with a bunch of Fters was certainly worth it.
Sunday, 24 May 2009
As the sun began to descend from the sky, the vessel back to Cairns pulled out of the Green Island pier. We arrived back at the wharf and Bundy Bear got the word around to get a group photo at the wharf. There was some logistical fun and acrobatics to be had as cameras were prepared (and timers were forgotten), angles were examined and people forgoed the old tallest-to-shortest sorting method and simply stood where they could be seen (or not seen). Eventually, most of us made it into at least one shot.
As the sun began to descend from the sky, the vessel back to Cairns pulled out of the Green Island pier. We arrived back at the wharf and Bundy Bear got the word around to get a group photo at the wharf. There was some logistical fun and acrobatics to be had as cameras were prepared (and timers were forgotten), angles were examined and people forgoed the old tallest-to-shortest sorting method and simply stood where they could be seen (or not seen). Eventually, most of us made it into at least one shot.
So you thought 10:00am was early I was up at 4:00am to catch a flight at 6:00am to be back in Brisbane for work by 9:00am.
I flew to Cairns from Brisbane on 7:00am Sunday and was back to work 9:00am Monday, but going to Cairns and catching up with a bunch of Fters was certainly worth it.