A Feast of First Class Flying on British Airways, Qantas and Emirates
Dec 29, 2010, 7:48 am
#16
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I was welcomed back to the lounge (aka my second home). It seems the lounge wasn't evacuated, so more time to relax ahead of a long couple of days of travel.
Some early morning bubbles to set the scene. Lanson NV - okay to whet my taste buds for some better quality drink later in the day. The food offering has been cut back a little since my previous visit. Some scrambled eggs, toast, cereal and fruit. Or perhaps today less was on offer as I seemed to be the only guest, at least on the first class lounge side (until I left to board my flight). Given all the other cut-backs by Qantas in NZ it is amazing they still keep a first class lounge, which given the lack of Oneworld flights out of Auckland with first class (just Cathay Pacific for a couple of months each southern summer) is really a Oneworld Emerald lounge (F lounge access with this status). Still, the food & drink is the same as the much larger business class lounge next door, so really it is just a quieter space.
I'd arrived early enough to clear some messages and catch up on a bit of last minute work. Time passed quickly and with the announcement of boarding at the far gate in pier B (ie the farthest possible gate from the lounge) it was soon time to go. I enjoyed the brisk walk (all the better to get a thirst up) and arrived at the gate area when boarding was well underway.
There was general confusion as an agent said over the PA that the line by the main desk is for business class, Qantas Platinum, Qantas Gold, Oneworld Emerald, Oneworld Sapphire and Qantas Club. However there was nothing to distinguish which line was being referred to, or which desk was the main desk. I don't know why they stopped using the signs to indicate the priority lane. Anyway, the line I picked at random dropped from 20 odd people to none as non-priority passengers were ordered to the back of the other line (with much groaning from these people), and I strolled up and was down the airbridge before you could say "passport open to the front page and boarding pass out please".
Business class had just 2 passengers today - so plenty of room to stretch out. We had a pre-departure drink choice of water, orange juice or champagne (Charles Heidsieck). Newspapers were offered and gratefully accepted since they had not been delivered to the lounge (or at least the F side) before I left there.
Apparently there is a new Qantas safety video which includes Patron, John Travolta. I hadn't seen it and was looking forward to watching it. Yes small things amuse small minds, but when I've seen all the safety videos dozens if not hundreds of times I crave something new, as long as it isn't featuring Rico (Air NZ's gimmicky, and crude, mascot which sad to say will be on new Air NZ safety video with Rico soon). Anyway, I was to be disappointed. No video in business class, and we got a manual demonstration instead.
Some early morning bubbles to set the scene. Lanson NV - okay to whet my taste buds for some better quality drink later in the day. The food offering has been cut back a little since my previous visit. Some scrambled eggs, toast, cereal and fruit. Or perhaps today less was on offer as I seemed to be the only guest, at least on the first class lounge side (until I left to board my flight). Given all the other cut-backs by Qantas in NZ it is amazing they still keep a first class lounge, which given the lack of Oneworld flights out of Auckland with first class (just Cathay Pacific for a couple of months each southern summer) is really a Oneworld Emerald lounge (F lounge access with this status). Still, the food & drink is the same as the much larger business class lounge next door, so really it is just a quieter space.
I'd arrived early enough to clear some messages and catch up on a bit of last minute work. Time passed quickly and with the announcement of boarding at the far gate in pier B (ie the farthest possible gate from the lounge) it was soon time to go. I enjoyed the brisk walk (all the better to get a thirst up) and arrived at the gate area when boarding was well underway.
There was general confusion as an agent said over the PA that the line by the main desk is for business class, Qantas Platinum, Qantas Gold, Oneworld Emerald, Oneworld Sapphire and Qantas Club. However there was nothing to distinguish which line was being referred to, or which desk was the main desk. I don't know why they stopped using the signs to indicate the priority lane. Anyway, the line I picked at random dropped from 20 odd people to none as non-priority passengers were ordered to the back of the other line (with much groaning from these people), and I strolled up and was down the airbridge before you could say "passport open to the front page and boarding pass out please".
Business class had just 2 passengers today - so plenty of room to stretch out. We had a pre-departure drink choice of water, orange juice or champagne (Charles Heidsieck). Newspapers were offered and gratefully accepted since they had not been delivered to the lounge (or at least the F side) before I left there.
Apparently there is a new Qantas safety video which includes Patron, John Travolta. I hadn't seen it and was looking forward to watching it. Yes small things amuse small minds, but when I've seen all the safety videos dozens if not hundreds of times I crave something new, as long as it isn't featuring Rico (Air NZ's gimmicky, and crude, mascot which sad to say will be on new Air NZ safety video with Rico soon). Anyway, I was to be disappointed. No video in business class, and we got a manual demonstration instead.
Last edited by Kiwi Flyer; Dec 29, 2010 at 8:31 am Reason: add links
Dec 29, 2010, 8:51 am
#17
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I was absorbed in ready the newspaper and so didn't notice our take off or the views, limited as they'd be before we cross the threshold of the Tasman Sea. Once the chime went I pulled out the PTV for my seat, and the one alongside (to put flight path on while I watched a movie in the other screen).
There was no printed menu, but the offering was another drink before the meal. Breakfast consisted of the usual, a nice fruit plate, a pathetic bread choice of a hard bun or a croissant, congealed cholesterol & fats in the form of poached eggs with sausages and baked beans, or pancakes, or sugary cereal. Rather lame really. Perhaps I have been spoilt with the business/first breakfast offerings on Air NZ and Emirates on this route?
Fortunately, with so many flights in a row, and some nice lounges to visit in transit in between flights, I wouldn't go hungry for long and could afford to wait for a better food offering.
I demolished the paper, some work papers I needed to review, and watched two short movies. As we started our descent I realised I'd intended to have a snooze in this flight to catch up on some sleep ahead of a longish transit and a (hopefully) fab first class flight which I wished to savour. Dang. Instead I took a micronap while we descended and awoke as we touched down on the left runway - yes a short taxi for us today.
As if in penance for our slightly early arrival we had to wait for an aircraft to leave our gate, and we got a gate in the non-Oneworld pier - meaning a reasonable walk to the lounge and a good chance I'd get the usual non-random "random" selection for pat down and explosives check at international transfers. When I'm flying *A and connecting at Sydney I'm invariably the first person to transit, and quite often the only person to transit. Thus I get selected "randomly" since the officers have a quota to fill and they don't seem at all concerned whenever I bring up the falseness of their approach (gee if I was a bad guy I'd just wait until someone else went through and gets randomly selected). Sometimes I'll get an officer who remembers me from last week or whenever and makes a comment about the spiel. I just say they have the power to not get the spiel by suprising me and truly making the selection random instead of always picking the first person. Most of the time they shake their heads, but sometimes you get an officer who quietly agrees but spouts the "it's policy to select the next person if we haven't done anyone for a while" line. I really don't think they understand what they are saying
There was no printed menu, but the offering was another drink before the meal. Breakfast consisted of the usual, a nice fruit plate, a pathetic bread choice of a hard bun or a croissant, congealed cholesterol & fats in the form of poached eggs with sausages and baked beans, or pancakes, or sugary cereal. Rather lame really. Perhaps I have been spoilt with the business/first breakfast offerings on Air NZ and Emirates on this route?
Fortunately, with so many flights in a row, and some nice lounges to visit in transit in between flights, I wouldn't go hungry for long and could afford to wait for a better food offering.
I demolished the paper, some work papers I needed to review, and watched two short movies. As we started our descent I realised I'd intended to have a snooze in this flight to catch up on some sleep ahead of a longish transit and a (hopefully) fab first class flight which I wished to savour. Dang. Instead I took a micronap while we descended and awoke as we touched down on the left runway - yes a short taxi for us today.
As if in penance for our slightly early arrival we had to wait for an aircraft to leave our gate, and we got a gate in the non-Oneworld pier - meaning a reasonable walk to the lounge and a good chance I'd get the usual non-random "random" selection for pat down and explosives check at international transfers. When I'm flying *A and connecting at Sydney I'm invariably the first person to transit, and quite often the only person to transit. Thus I get selected "randomly" since the officers have a quota to fill and they don't seem at all concerned whenever I bring up the falseness of their approach (gee if I was a bad guy I'd just wait until someone else went through and gets randomly selected). Sometimes I'll get an officer who remembers me from last week or whenever and makes a comment about the spiel. I just say they have the power to not get the spiel by suprising me and truly making the selection random instead of always picking the first person. Most of the time they shake their heads, but sometimes you get an officer who quietly agrees but spouts the "it's policy to select the next person if we haven't done anyone for a while" line. I really don't think they understand what they are saying
Dec 29, 2010, 10:52 am
#18
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SYDNEY
With the day being wet and dull I opted to head for the lounge instead of a quick trip into the city. Yes, I got "randomly" selected at security. While walking across to the Oneworld pier I worked out my grumpiness, helped by happy thoughts at the prospect of an enjoyable transit in the lounge.
There was a new bouncer at the door so I wasn't just waved in like normal, but one look at my boarding pass and I was welcomed inside. Up the escalator to the desk with the annoying second BP check. There is heaps of room in the lobby to have a desk with computer to combine the check into one step instead of two, but instead Qantas has a large lobby which serves little purpose and the annoying double check of the boarding pass.
I went to hop on the computers to catch up on some work before a late breakfast. It has been a while since my previous visit to the Qantas Sydney first class lounge, and now all the PCs have been replaced with macs with teeny keyboards that look nice but are not very functional and horrid mouse that has the smallest most sensitive tracker ball I've ever come across
The first 2 I tried were not working, and the 3rd in my preferred work station area was occupied, but fortunately there is a whole other (larger) business center at the other end of the lounge.
Once I'd achieved enough to deserve a break I went to the dining area for a belated breakfast where I had some food and sampled some bubbles. First up was Moet. Quickly followed by the old standby Veuve.
I still had plenty of time so surfed a bit on FT while sampling the other 2 champagnes on offer - Bollinger and Taittinger. Normally this lounge has 3 champagnes available but for some reason (perhaps due to the season?) there were 4 today. For those keeping track I've now had 6 different champagnes today and I haven't even boarded the first of my first class flights on this trip.
Then about 40 minutes before departure I grabbed a shower to freshen up. While I hadn't been travelling all that many hours (yet) today, I had a long journey still ahead of me and regular readers of my trip reports know I favour having a shower to freshen up whenever I get the chance for you don't know if a subsequent transit will have a shower, whether it will be working, and whether you'll have time to use it. Plus it is a good psychological boost.
As I stepped into the shower I thought I heard a muffled announcement about boarding for my flight, but guessed it may have been another flight (there are a few for London departing around the same time) and figured I'd still have time for a quick shower since the gate is probably close (I hadn't yet checked this because when I'd entered the lounge the flight was not yet on the screen and afterwards I was a bit distracted to check again).
With the day being wet and dull I opted to head for the lounge instead of a quick trip into the city. Yes, I got "randomly" selected at security. While walking across to the Oneworld pier I worked out my grumpiness, helped by happy thoughts at the prospect of an enjoyable transit in the lounge.
There was a new bouncer at the door so I wasn't just waved in like normal, but one look at my boarding pass and I was welcomed inside. Up the escalator to the desk with the annoying second BP check. There is heaps of room in the lobby to have a desk with computer to combine the check into one step instead of two, but instead Qantas has a large lobby which serves little purpose and the annoying double check of the boarding pass.
I went to hop on the computers to catch up on some work before a late breakfast. It has been a while since my previous visit to the Qantas Sydney first class lounge, and now all the PCs have been replaced with macs with teeny keyboards that look nice but are not very functional and horrid mouse that has the smallest most sensitive tracker ball I've ever come across
The first 2 I tried were not working, and the 3rd in my preferred work station area was occupied, but fortunately there is a whole other (larger) business center at the other end of the lounge.Once I'd achieved enough to deserve a break I went to the dining area for a belated breakfast where I had some food and sampled some bubbles. First up was Moet. Quickly followed by the old standby Veuve.
I still had plenty of time so surfed a bit on FT while sampling the other 2 champagnes on offer - Bollinger and Taittinger. Normally this lounge has 3 champagnes available but for some reason (perhaps due to the season?) there were 4 today. For those keeping track I've now had 6 different champagnes today and I haven't even boarded the first of my first class flights on this trip.
Then about 40 minutes before departure I grabbed a shower to freshen up. While I hadn't been travelling all that many hours (yet) today, I had a long journey still ahead of me and regular readers of my trip reports know I favour having a shower to freshen up whenever I get the chance for you don't know if a subsequent transit will have a shower, whether it will be working, and whether you'll have time to use it. Plus it is a good psychological boost.
As I stepped into the shower I thought I heard a muffled announcement about boarding for my flight, but guessed it may have been another flight (there are a few for London departing around the same time) and figured I'd still have time for a quick shower since the gate is probably close (I hadn't yet checked this because when I'd entered the lounge the flight was not yet on the screen and afterwards I was a bit distracted to check again).
Dec 30, 2010, 1:36 pm
#19
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SYDNEY to SINGAPORE (SYD-SIN) on British Airways 777-200 in first class
By the time I'd gotten out of the shower the flight was not displaying on the clacker boards in the lounge, but given the time (and no sound of any pages for me) I assumed boarding was still in progress. On my way out of the lounge I asked which gate we had. It was moderately close. Boarding was indeed well underway but I could have taken another 10 minutes if I'd wanted, so not too close a call. There was a long line and an empty queue manned by a line bouncer for premium passengers. I'd read somewhere that some Qantas-issued boarding passes for British Airways flights didn't work and would need to be reissued, but there was no problem with mine.
I was escorted to my seat, which was but a few steps away, and asked if I'd like some champagne. They didn't bother asking if I wanted water or orange juice instead. Hmmm - is there a note in my profile about drink preferences, or perhaps they've connected me to my trip reports?
Today's flight was old first, not the new first class seat which BA is slowly rolling out. I wasn't disappointed since the Sydney route is not prime for BA and thus less likely to get it early (confirmed by the BA new first tracking site). Nonetheless, during my time in transit in Sydney I couldn't help but check the records for the flights departing from London and I came close to getting new first - the same flight on the previous day had new first, and the other BA flight to London (via Bangkok instead of Singapore) may have had new first (there are conflicting reports as to whether the particular aircraft has it or not). Dang. Still, given I booked many months ago and there is still a high proportion of the fleet with old first, I'm not too disappointed. In any case, I have more British Airways flights in first where I may get lucky.
Now where was I before I rambled about new first? Ah, that is right - bubbles. The champagne today was Taittinger Comtes de Champagne 1998, despite the menu listing the 2000 vintage. It was a nice drop so I was happy to accept a refill before we pushed back. As someone who flies a bit, I can settle in fairly quickly as it is so routine. Carry on placed on seat. Take out papers and anything else I want instant access to and place on the seat sideboard (or in seat pocket, but not here since these are too small). Carry on into overhead bin. Adjust air vents if they have them - BA 777s do not. Adjust the snake reading light if applicable - still daylight so not applicable here. Buckle in. Start the IFE if flying Air New Zealand, Qantas or Emirates (all have gate to gate IFE). Have drink or two. Read the IFE listing, menu or papers while watching the rest of the passengers go by to their seat and go through their own processes to get ready for departure.
We were handed amenity kits, menu, slippers and pajamas. A newspaper was offered and a top up. I declined the first and accepted the second.
As we pushed back the safety video played. Unlike some other airlines which change theirs very frequently (Air New Zealand changes it every year or more often these days), British Airways have had the same video for several years at least. The music takes me back to previous BA flights I've taken - most enjoyable but some not. I indulge in reminiscence as we taxi out just ahead of the Singapore Airlines A380.
By the time I'd gotten out of the shower the flight was not displaying on the clacker boards in the lounge, but given the time (and no sound of any pages for me) I assumed boarding was still in progress. On my way out of the lounge I asked which gate we had. It was moderately close. Boarding was indeed well underway but I could have taken another 10 minutes if I'd wanted, so not too close a call. There was a long line and an empty queue manned by a line bouncer for premium passengers. I'd read somewhere that some Qantas-issued boarding passes for British Airways flights didn't work and would need to be reissued, but there was no problem with mine.
I was escorted to my seat, which was but a few steps away, and asked if I'd like some champagne. They didn't bother asking if I wanted water or orange juice instead. Hmmm - is there a note in my profile about drink preferences, or perhaps they've connected me to my trip reports?
Today's flight was old first, not the new first class seat which BA is slowly rolling out. I wasn't disappointed since the Sydney route is not prime for BA and thus less likely to get it early (confirmed by the BA new first tracking site). Nonetheless, during my time in transit in Sydney I couldn't help but check the records for the flights departing from London and I came close to getting new first - the same flight on the previous day had new first, and the other BA flight to London (via Bangkok instead of Singapore) may have had new first (there are conflicting reports as to whether the particular aircraft has it or not). Dang. Still, given I booked many months ago and there is still a high proportion of the fleet with old first, I'm not too disappointed. In any case, I have more British Airways flights in first where I may get lucky.
Now where was I before I rambled about new first? Ah, that is right - bubbles. The champagne today was Taittinger Comtes de Champagne 1998, despite the menu listing the 2000 vintage. It was a nice drop so I was happy to accept a refill before we pushed back. As someone who flies a bit, I can settle in fairly quickly as it is so routine. Carry on placed on seat. Take out papers and anything else I want instant access to and place on the seat sideboard (or in seat pocket, but not here since these are too small). Carry on into overhead bin. Adjust air vents if they have them - BA 777s do not. Adjust the snake reading light if applicable - still daylight so not applicable here. Buckle in. Start the IFE if flying Air New Zealand, Qantas or Emirates (all have gate to gate IFE). Have drink or two. Read the IFE listing, menu or papers while watching the rest of the passengers go by to their seat and go through their own processes to get ready for departure.
We were handed amenity kits, menu, slippers and pajamas. A newspaper was offered and a top up. I declined the first and accepted the second.
As we pushed back the safety video played. Unlike some other airlines which change theirs very frequently (Air New Zealand changes it every year or more often these days), British Airways have had the same video for several years at least. The music takes me back to previous BA flights I've taken - most enjoyable but some not. I indulge in reminiscence as we taxi out just ahead of the Singapore Airlines A380.
Last edited by Kiwi Flyer; Dec 30, 2010 at 1:46 pm
Dec 30, 2010, 4:51 pm
#20
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The in flight entertainment selection has improved markedly from my previous flights on British Airways. Sure there still aren't many options compared to some airlines' systems, and not as many current movies (the newest movies are older than on some other airlines), but at last they are in the 21st century with audio video on demand on almost all their longhaul aircraft. There were even several movies I wanted to watch again. Either their movie selector has changed and is now closer to my own taste, or my taste has changed, or maybe with all the champagne I've been drinking I'm just in a mellower mood. Whatever, I'm glad because I have a day and a half of BA flights coming up and was dreading the IFE selection. So much so, that I broke my normal rule of only bringing limited reading matter (to save on space & weight in my carry on) and brought enough to last a few days of flying just in case there were no decent options.
We had a view of the central city briefly after take off before powering through the clouds. It was bright with the afternoon sun streaming through the window, so, in order to watch some movies I pulled the blinds. Normally I don't like doing this as I think the scenery flying over Australia is superb, but I had erred in selecting my seat and chose the wrong side of the aircraft for the time of day.
Another drink while I considered food selection for dinner.
I'd seen most of the first movie, and read a couple of papers by the time canapes were served (along with another glass). Dinner was a leisurely affair, which suits me just fine as I am a slow eater and was not yet ready to sleep.
Just maybe it was the buzz I was feeling making me a bit careless, but I made a bit of a mess on my shirt. Ah crud. I cleaned up as best I could and had another drink to take my mind off it.
By the time I'd watched a couple of movies, read & took notes of several papers and consumed, oh an uncountable number of glasses of champagne and a very tasty white that slipped down oh too easily, I was starting to feel the effects of the drink and lack of sleep. I peeked out the window - judging by the scenery we were somewhere around the Kimberley region of northwestern Australia, and plenty of hours to go. Time for a nap.
British Airways only serves one meal on this flight, which always strikes me as a bit light when flying premium for about 8 and a half hours. Of course in first you can order a snack at any time, but the lack of an organised second meal meant I wasn't woken up from slumber until the usual pre-landing PAs are announced, this time about 60 minutes before arrival. This seems a bit early to me, but maybe that is because it is now about 24 hours since I got up with just a short sleep onboard and not much sleep the night before. Not that I'm complaining - my usual sleep management strategy is to sleep little but often and ensure I am exhausted for the appropriate time to sleep in my ultimate destination. Normally this works very well for me, but when I have long transits in a trip halfway around the world it sometimes isn't that effective.
Anyway, I took the proferred hot towel, and one last drink for the road, and switched my PTV from flight path to a tv show to help fill in the time. Arrival cards were handed out to those with Singapore as a destination, and a reminder for the rest that all belongings must be taken off the aircraft during the transit and we will be subject to screening before reboarding.
We had a short taxi to our gate midway down pier C of terminal 1. I gathered my belongings, bid farewell to the crew and prepared myself for the well-practiced dash to the lounge.
We had a view of the central city briefly after take off before powering through the clouds. It was bright with the afternoon sun streaming through the window, so, in order to watch some movies I pulled the blinds. Normally I don't like doing this as I think the scenery flying over Australia is superb, but I had erred in selecting my seat and chose the wrong side of the aircraft for the time of day.
Another drink while I considered food selection for dinner.
I'd seen most of the first movie, and read a couple of papers by the time canapes were served (along with another glass). Dinner was a leisurely affair, which suits me just fine as I am a slow eater and was not yet ready to sleep.
Just maybe it was the buzz I was feeling making me a bit careless, but I made a bit of a mess on my shirt. Ah crud. I cleaned up as best I could and had another drink to take my mind off it.
By the time I'd watched a couple of movies, read & took notes of several papers and consumed, oh an uncountable number of glasses of champagne and a very tasty white that slipped down oh too easily, I was starting to feel the effects of the drink and lack of sleep. I peeked out the window - judging by the scenery we were somewhere around the Kimberley region of northwestern Australia, and plenty of hours to go. Time for a nap.
British Airways only serves one meal on this flight, which always strikes me as a bit light when flying premium for about 8 and a half hours. Of course in first you can order a snack at any time, but the lack of an organised second meal meant I wasn't woken up from slumber until the usual pre-landing PAs are announced, this time about 60 minutes before arrival. This seems a bit early to me, but maybe that is because it is now about 24 hours since I got up with just a short sleep onboard and not much sleep the night before. Not that I'm complaining - my usual sleep management strategy is to sleep little but often and ensure I am exhausted for the appropriate time to sleep in my ultimate destination. Normally this works very well for me, but when I have long transits in a trip halfway around the world it sometimes isn't that effective.
Anyway, I took the proferred hot towel, and one last drink for the road, and switched my PTV from flight path to a tv show to help fill in the time. Arrival cards were handed out to those with Singapore as a destination, and a reminder for the rest that all belongings must be taken off the aircraft during the transit and we will be subject to screening before reboarding.
We had a short taxi to our gate midway down pier C of terminal 1. I gathered my belongings, bid farewell to the crew and prepared myself for the well-practiced dash to the lounge.
Dec 30, 2010, 4:52 pm
#21
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British Airways
First Class menu
Sydney to Singapore
December 2010
Dinner
Starters
Smoked salmon with cracked black pepper and cream cheese
Aubergine lasagne with pomodoro sauce
Vegetable bisque*
Fresh salad leaves with your choice of balsamic vinaigrette or roast garlic dressing
Main
Fillet of beef in a mushroom sauce with seasonal vegetables
Pan-seared breast of chicken with herb jus, fresh asparagus and new potatoes*
Lamb rogan josh
Warm crab cakes on fresh salad leaves with your choice of Thai chilli dressing or garlic mayonnaise*
Bistro Selection
Penne pasta tossed with chanterelle mushroom sauce
Ice cream
A selection of biscuits
A selection of cheese and fruit
Dessert
Strawberry tart with Mascarpone
Warm apple crumble with vanilla ice cream
Cheese Plate
A selection of cheese
A basket of fresh fruit
Refreshments
Snacks
A selection of reception sandwiches
Patisserie
Afternoon tea pastries
Beverages
We offer you a selection of the following :
Teas – Traditional English Breakfast, Darjeeling, Earl Grey, Pure Green, Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee – Freshly roasted and ground, decaffeinated, espresso or cappuccino
Wines
Aperitif
Kir Royale
A sparkling aperitif combining Creme de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail.
Champagne
Taittinger Comtes de Champagne 2000, Blanc de Blancs, Champagne, France
The house of Taittinger can trace its origins back to 1734, however the first release of its prestige cuvee Comtes de Champagne, made in honour of Thibault IV, was in 1952. This exceptional Champagne is made solely from Chardonnay grapes sourced from the Grand Crus vineyards of the Cotes des Blancs and is only released in great vintages. The finest quality first pressing of grapes is all that is used prior to the wine's maturing for ten years in the fourth-century chalk cellars under the Saint-Nicaise Abbey.
White
Beaune du Chateau Blanc 2007 Premier Cru, Bouchard Pere et Fils, Burgundy, France
The Chardonnay grapes for this wine are sourced from four Premier Cru vineyards lying to the east of Beaune : Les Aigrots, Les Tuvilains, Les Sizies and Sur les Greves. The harvest is picked by hand, and the grapes are fermented and matured in French oak barrels. The 2007 vintage was reliably saved by the drying winds that arrived in late August, and this wine shows an admirable depth of flavour allied to a fine acidity.
Laurenz V. Charming Gruner Veltliner 2005, Kamptal, Austria
Lenz Moser, grandson of the inventor of the first modern vine trellising system and great populariser of Gruner Veltliner, puts aside wine from the best vintages to be released when he considers the wine is drinking at its very best. The grapes ripen on granite, gneiss, slate and loess soils, and the cold air from the north slows the ripening process. The result is a concentrated wine that pairs perfectly with a range of food styles from seafood to Eastern-spiced dishes.
Mitchelton Airstrip 2007, Central Victoria, Australia
Made from a blend of Rhone varietals - Roussanne, Marsanne and Viognier - this food friendly wine offers a range of flavours and textures. The Mitchelton Estate has a rich wine-growing history dating back to 1860, and this wine features estate-grown fruit from ancient riverbed soils adjacent to the Goulburn River. The wine was barrel-fermented and then matured in French oak barriques for nine months. Mid-gold in colour, the wine exhibits ripe stone fruit aromas that are repeated on the palate in tandem with a luscious texture and lengthy finish.
Red
Chateau Lynch-Moussas 2004, Seme Grand Cru Classe Pauillac, Bordeaux, France
Ranked as a fifth growth in the 1855 Classification, Lynch-Moussas has been owned by the Casteja family since 1919. The vineyard is comprised of an area of sixty hectares adjacent to Grand-Puy-Lacoste, Duhart-Milon and Batailley in the commune of Paulliac and is planted with 70% Cabernet Sauvignon and 30% Merlot. The fruit is handpicked before fermentation in stainless steel, temperature-controlled vats with subsequent maturation in French oak barriques, a significant proportion of which is new every vintage. The 2004 Lynch-Moussas is now mature and drinking superbly at present.
Dinastia Vivanco Rioja Reserva 2004, Spain
This reserve wine is from the outstanding 2004 vintage in Rioja and features a blend of carefully selected Tempranillo grapes together with a small proportion of Graciano. The wine was fermented in large French oak vats before being aged for two years in new oak barrels. It then spent another two years in oak vats and in bottle to fully integrate the flavours before release. This wine featureas aromas of spicy oak, as well as mature black and red fruit, plum, cherry and damson. On the palate the wine has intensity and balance with soft, round tannins, and a long finish with hints of toast and liquorice.
D'Arenberg The Wild Pixie 2008, South Australia
D'Arenberg winemaker Chester Osborn has been called "a wild pixie" for his unusual blending activities, in this case the addition of 5% of the Rhone white varietal Roussane to a fine McLaren Vale Shiraz. The result is this complex dark wine with black fruit, violets and liquorice aromas and flavours. The wine was made in small batches and then foot-trodden halfway through fermentation before a final basket pressing. It was subsequently aged in a mixture of French and American oak barriques for one year. 2008 is the launch vintage of this outstanding wine from the renowned d'Arenberg winery.
Dessert
D'Arenberg The Noble Mud Pie 2008, South Australia
This blend of Viognier, Pinot Gris and Marsanne is a sweet triumph for winemaker Chester Osborn. A hot summer followed by a cool autumn were the perfect weather conditions for the onset of Botrytis Cineria, the "noble rot", which can add a patina of complex flavours to sweet wine. Aromatic with a perfume of rose-water and ripe stone fruit, the palate features deliciously textured flavours of poached pears, tropical fruit and honey. Delicious with fruit, pastries, blue cheese or simply on its own.
or
Coteaux du Layon St Aubin Les Varennes 2003, Domaine Cady, Loire, France
Situated on the steep slopes of the Layon tributary of the Loire River, the vineyards of Domaine Cady are ideally placed for the production of great sweet wine. This delectable cuvee is pale gold in colour, showing the ripeness of the grapes at harvest. The Les Varennes Coteaux du Layon is a classic Loire moelleux, with a lovely candied fruit nose of mandarin oranges and lemon peel, and fresh citrus notes allied with overtones of botrytis. On the palate it has a delightful balance of weight, sweet fruit and freshness together with the unctuous richness of a classic late-harvest wine.
Warre's 1992 Colheita Tawny Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.
Spirits, Digestifs and Liqueurs
We offer a complete range of classic and timeless spirits, digestifs and liqueurs featuring :
Gonzalez Byass Sherries
Smirnoff Black Label Vodka
Tanqueray No Ten Gin
Johnnie Walker Blue Label Scotch Whisky
The Glenlivet 18-year-old Single Malt Whisky
Woodford Reserve Kentucky Whiskey
Camus XO Cognac
Soft Drinks
A selection of traditional and modern drinks
Highland Spring still or sparkling water
First Class menu
Sydney to Singapore
December 2010
Dinner
Starters
Smoked salmon with cracked black pepper and cream cheese
Aubergine lasagne with pomodoro sauce
Vegetable bisque*
Fresh salad leaves with your choice of balsamic vinaigrette or roast garlic dressing
Main
Fillet of beef in a mushroom sauce with seasonal vegetables
Pan-seared breast of chicken with herb jus, fresh asparagus and new potatoes*
Lamb rogan josh
Warm crab cakes on fresh salad leaves with your choice of Thai chilli dressing or garlic mayonnaise*
Bistro Selection
Penne pasta tossed with chanterelle mushroom sauce
Ice cream
A selection of biscuits
A selection of cheese and fruit
Dessert
Strawberry tart with Mascarpone
Warm apple crumble with vanilla ice cream
Cheese Plate
A selection of cheese
A basket of fresh fruit
Refreshments
Snacks
A selection of reception sandwiches
Patisserie
Afternoon tea pastries
Beverages
We offer you a selection of the following :
Teas – Traditional English Breakfast, Darjeeling, Earl Grey, Pure Green, Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee – Freshly roasted and ground, decaffeinated, espresso or cappuccino
192F007 – ROT3
Wines
Aperitif
Kir Royale
A sparkling aperitif combining Creme de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail.
Champagne
Taittinger Comtes de Champagne 2000, Blanc de Blancs, Champagne, France
The house of Taittinger can trace its origins back to 1734, however the first release of its prestige cuvee Comtes de Champagne, made in honour of Thibault IV, was in 1952. This exceptional Champagne is made solely from Chardonnay grapes sourced from the Grand Crus vineyards of the Cotes des Blancs and is only released in great vintages. The finest quality first pressing of grapes is all that is used prior to the wine's maturing for ten years in the fourth-century chalk cellars under the Saint-Nicaise Abbey.
White
Beaune du Chateau Blanc 2007 Premier Cru, Bouchard Pere et Fils, Burgundy, France
The Chardonnay grapes for this wine are sourced from four Premier Cru vineyards lying to the east of Beaune : Les Aigrots, Les Tuvilains, Les Sizies and Sur les Greves. The harvest is picked by hand, and the grapes are fermented and matured in French oak barrels. The 2007 vintage was reliably saved by the drying winds that arrived in late August, and this wine shows an admirable depth of flavour allied to a fine acidity.
Laurenz V. Charming Gruner Veltliner 2005, Kamptal, Austria
Lenz Moser, grandson of the inventor of the first modern vine trellising system and great populariser of Gruner Veltliner, puts aside wine from the best vintages to be released when he considers the wine is drinking at its very best. The grapes ripen on granite, gneiss, slate and loess soils, and the cold air from the north slows the ripening process. The result is a concentrated wine that pairs perfectly with a range of food styles from seafood to Eastern-spiced dishes.
Mitchelton Airstrip 2007, Central Victoria, Australia
Made from a blend of Rhone varietals - Roussanne, Marsanne and Viognier - this food friendly wine offers a range of flavours and textures. The Mitchelton Estate has a rich wine-growing history dating back to 1860, and this wine features estate-grown fruit from ancient riverbed soils adjacent to the Goulburn River. The wine was barrel-fermented and then matured in French oak barriques for nine months. Mid-gold in colour, the wine exhibits ripe stone fruit aromas that are repeated on the palate in tandem with a luscious texture and lengthy finish.
Red
Chateau Lynch-Moussas 2004, Seme Grand Cru Classe Pauillac, Bordeaux, France
Ranked as a fifth growth in the 1855 Classification, Lynch-Moussas has been owned by the Casteja family since 1919. The vineyard is comprised of an area of sixty hectares adjacent to Grand-Puy-Lacoste, Duhart-Milon and Batailley in the commune of Paulliac and is planted with 70% Cabernet Sauvignon and 30% Merlot. The fruit is handpicked before fermentation in stainless steel, temperature-controlled vats with subsequent maturation in French oak barriques, a significant proportion of which is new every vintage. The 2004 Lynch-Moussas is now mature and drinking superbly at present.
Dinastia Vivanco Rioja Reserva 2004, Spain
This reserve wine is from the outstanding 2004 vintage in Rioja and features a blend of carefully selected Tempranillo grapes together with a small proportion of Graciano. The wine was fermented in large French oak vats before being aged for two years in new oak barrels. It then spent another two years in oak vats and in bottle to fully integrate the flavours before release. This wine featureas aromas of spicy oak, as well as mature black and red fruit, plum, cherry and damson. On the palate the wine has intensity and balance with soft, round tannins, and a long finish with hints of toast and liquorice.
D'Arenberg The Wild Pixie 2008, South Australia
D'Arenberg winemaker Chester Osborn has been called "a wild pixie" for his unusual blending activities, in this case the addition of 5% of the Rhone white varietal Roussane to a fine McLaren Vale Shiraz. The result is this complex dark wine with black fruit, violets and liquorice aromas and flavours. The wine was made in small batches and then foot-trodden halfway through fermentation before a final basket pressing. It was subsequently aged in a mixture of French and American oak barriques for one year. 2008 is the launch vintage of this outstanding wine from the renowned d'Arenberg winery.
Dessert
D'Arenberg The Noble Mud Pie 2008, South Australia
This blend of Viognier, Pinot Gris and Marsanne is a sweet triumph for winemaker Chester Osborn. A hot summer followed by a cool autumn were the perfect weather conditions for the onset of Botrytis Cineria, the "noble rot", which can add a patina of complex flavours to sweet wine. Aromatic with a perfume of rose-water and ripe stone fruit, the palate features deliciously textured flavours of poached pears, tropical fruit and honey. Delicious with fruit, pastries, blue cheese or simply on its own.
or
Coteaux du Layon St Aubin Les Varennes 2003, Domaine Cady, Loire, France
Situated on the steep slopes of the Layon tributary of the Loire River, the vineyards of Domaine Cady are ideally placed for the production of great sweet wine. This delectable cuvee is pale gold in colour, showing the ripeness of the grapes at harvest. The Les Varennes Coteaux du Layon is a classic Loire moelleux, with a lovely candied fruit nose of mandarin oranges and lemon peel, and fresh citrus notes allied with overtones of botrytis. On the palate it has a delightful balance of weight, sweet fruit and freshness together with the unctuous richness of a classic late-harvest wine.
Warre's 1992 Colheita Tawny Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.
Spirits, Digestifs and Liqueurs
We offer a complete range of classic and timeless spirits, digestifs and liqueurs featuring :
Gonzalez Byass Sherries
Smirnoff Black Label Vodka
Tanqueray No Ten Gin
Johnnie Walker Blue Label Scotch Whisky
The Glenlivet 18-year-old Single Malt Whisky
Woodford Reserve Kentucky Whiskey
Camus XO Cognac
Soft Drinks
A selection of traditional and modern drinks
Highland Spring still or sparkling water
624W555
Dec 30, 2010, 5:08 pm
#22
Join Date: Jan 2007
Location: Brisbane
Posts: 1,950
Great TR so far Kiwi Flyer.
BA F gives you - as stated on the menu - one main meal and a light refreshment before landing; this is for both SYD-SIN and SYD-BKK. Of course, there's nothing too appealing about the refreshment, and perhaps the sandwiches are the only thing of note. Last time I flew SYD-BKK I asked for some fruit as well.
My alcohol tolerance must be a less than grade school effort. With that much alcohol you had and very little sleep, I'd be struggling to keep on an even heel. When I'm at that stage, food loses its taste, and I know that I'm struggling.
BA F gives you - as stated on the menu - one main meal and a light refreshment before landing; this is for both SYD-SIN and SYD-BKK. Of course, there's nothing too appealing about the refreshment, and perhaps the sandwiches are the only thing of note. Last time I flew SYD-BKK I asked for some fruit as well.
My alcohol tolerance must be a less than grade school effort. With that much alcohol you had and very little sleep, I'd be struggling to keep on an even heel. When I'm at that stage, food loses its taste, and I know that I'm struggling.
Dec 30, 2010, 5:51 pm
#23
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
The distinction I make is the refreshment is very modest and the crew did not (I believe) ask for orders for it - ie pax needed to ask to have it. To me, that is an inflight snack and not a meal (or even a light meal).
Dec 30, 2010, 6:04 pm
#24
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
SINGAPORE
Years of experience flying the kangaroo route has taught me that at the transit stop you have to be very fast to get a shower. There are many passengers eligible to use the lounge, it is a long itinerary and many want to use the showers, and the transit time is fairly short.
Fortunately, I know Singapore airport fairly well having been through here just a few times (per my flight memory Singapore is my 3rd most visited airport), and can get to the lounge quicker than just about anyone. Even when travelling with others and hence going slower than normal out of consideration for them I usually am first or second to arrive at the lounge, and tonight is no exception even in my slightly inebriated state.
My boarding pass is swiped at the reception desk of the nice Qantas first class Singapore lounge, and I'm welcomed in. Before the agent can ask if I need any help I've turned left to the shower area and nab the last available one. Success again.
I don't dally in the shower because I know others are waiting to use it. My body feeling refreshed it is time to wet my parched throat. The champagne on offer is Joseph Perrier - this has been the QF SIN F lounge bubbles for some years now.
I have time to check some messages, research some things for my upcoming stay, and re-lubricate before boarding is called. It pays to pay attention, no matter how tired, as there are several late night flights and as is often the case I hear some pages for passengers who failed to show up for their flights when boarding was called. I don't like that particular walk of shame, at least when I'm at fault.
Years of experience flying the kangaroo route has taught me that at the transit stop you have to be very fast to get a shower. There are many passengers eligible to use the lounge, it is a long itinerary and many want to use the showers, and the transit time is fairly short.
Fortunately, I know Singapore airport fairly well having been through here just a few times (per my flight memory Singapore is my 3rd most visited airport), and can get to the lounge quicker than just about anyone. Even when travelling with others and hence going slower than normal out of consideration for them I usually am first or second to arrive at the lounge, and tonight is no exception even in my slightly inebriated state.
My boarding pass is swiped at the reception desk of the nice Qantas first class Singapore lounge, and I'm welcomed in. Before the agent can ask if I need any help I've turned left to the shower area and nab the last available one. Success again.
I don't dally in the shower because I know others are waiting to use it. My body feeling refreshed it is time to wet my parched throat. The champagne on offer is Joseph Perrier - this has been the QF SIN F lounge bubbles for some years now.
I have time to check some messages, research some things for my upcoming stay, and re-lubricate before boarding is called. It pays to pay attention, no matter how tired, as there are several late night flights and as is often the case I hear some pages for passengers who failed to show up for their flights when boarding was called. I don't like that particular walk of shame, at least when I'm at fault.
Dec 31, 2010, 11:22 am
#26
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
SINGAPORE to LONDON Heathrow (SIN-LHR) on British Airways 777-200 in first class
I timed my trot back to the gate to perfection - no queue at security and boarding has just started so I can walk straight onboard, and still have enough time for a few pre-departure drinks. The Taittinger was gone and replaced by Laurent Perrier. Good grief - Air NZ has this in business class.
By now I was feeling rather tired, but lack of food for several hours with plenty to drink during that period meant I was looking forward to a bite to restore the food/booze balance somewhat. Hopefully supper isn't served too long after takeoff. In the meantime, I kept myself awake during the boarding process with a few arm exercises
There was a glitch with the IFE that meant it took a couple of goes to play the safety video. Apparently half the business class cabin were unable to view the safety video and a manual demonstration was done for them. After we'd taken off, there was a further delay to watching movies/shows, while the system was rebooted.
A post-departure drink. Watch some TV shows rather than a movie since I plan to eat then drop straight to sleep. I should have realised it would take a movie-length of time to get supper served.
Eventually, 4 TV shows later, I'm sated and attempt to drift off. Then it happened.
First a sneeze. Then followed by more sneezes. Oh crud, I'm coming down with a cold near the beginning of an intensive travel period.
I dozed but didn't get good quality sleep. When I gave up trying I pondered whether to change into warmer clothes to make the transit more comfortable. I guessed the odds of a remote stand at this early arrival time, and on the kangaroo route (using T3 rather than T5 which British Airways uses for most other flights) was low enough to not bother. If we'd been arriving at T5 I'd probably have changed - my track record of remote stands with BA is appalling, I get these more often than a gate at London Heathrow and not just for shorthaul.
I watched the frozen landscapes of Europe glistening a dull white in the pre-dawn darkness, illuminated by millions of street lights. By the time we'd reached the channel, however, clear skies were replaced by low cloud and fog - so no views of London. Indeed we only saw the ground 20 seconds before touchdown. This isn't the worst fog I've landed in - I can remember flights into Frankfurt, Auckland and Tokyo when we couldn't even see the ground as we touched down.
We'd made good time and an announcement was made that we'd be arriving 20 minutes early. Of course this was before we got put into the obligatory London hold pattern and we ended up arriving slightly late. Our taxi was relatively short and we got a gate at the far end of the furthest pier from arrivals and flight connection centre. As we pulled in, I began to realise I'd made a mistake taking a carry on duffle bag instead of my little rollaboard.
I timed my trot back to the gate to perfection - no queue at security and boarding has just started so I can walk straight onboard, and still have enough time for a few pre-departure drinks. The Taittinger was gone and replaced by Laurent Perrier. Good grief - Air NZ has this in business class.
By now I was feeling rather tired, but lack of food for several hours with plenty to drink during that period meant I was looking forward to a bite to restore the food/booze balance somewhat. Hopefully supper isn't served too long after takeoff. In the meantime, I kept myself awake during the boarding process with a few arm exercises
There was a glitch with the IFE that meant it took a couple of goes to play the safety video. Apparently half the business class cabin were unable to view the safety video and a manual demonstration was done for them. After we'd taken off, there was a further delay to watching movies/shows, while the system was rebooted.
A post-departure drink. Watch some TV shows rather than a movie since I plan to eat then drop straight to sleep. I should have realised it would take a movie-length of time to get supper served.
Eventually, 4 TV shows later, I'm sated and attempt to drift off. Then it happened.
First a sneeze. Then followed by more sneezes. Oh crud, I'm coming down with a cold near the beginning of an intensive travel period.
I dozed but didn't get good quality sleep. When I gave up trying I pondered whether to change into warmer clothes to make the transit more comfortable. I guessed the odds of a remote stand at this early arrival time, and on the kangaroo route (using T3 rather than T5 which British Airways uses for most other flights) was low enough to not bother. If we'd been arriving at T5 I'd probably have changed - my track record of remote stands with BA is appalling, I get these more often than a gate at London Heathrow and not just for shorthaul.
I watched the frozen landscapes of Europe glistening a dull white in the pre-dawn darkness, illuminated by millions of street lights. By the time we'd reached the channel, however, clear skies were replaced by low cloud and fog - so no views of London. Indeed we only saw the ground 20 seconds before touchdown. This isn't the worst fog I've landed in - I can remember flights into Frankfurt, Auckland and Tokyo when we couldn't even see the ground as we touched down.
We'd made good time and an announcement was made that we'd be arriving 20 minutes early. Of course this was before we got put into the obligatory London hold pattern and we ended up arriving slightly late. Our taxi was relatively short and we got a gate at the far end of the furthest pier from arrivals and flight connection centre. As we pulled in, I began to realise I'd made a mistake taking a carry on duffle bag instead of my little rollaboard.
Dec 31, 2010, 11:22 am
#27
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
British Airways
First Class menu
Singapore to London
December 2010
Dinner
Starters
Warm crab cakes with a Thai chilli dressing
Ruby grapefruit, spinach, Roquefort and walnut salad*
Porcini mushroom soup
Fresh salad leaves with your choice of balsamic vinaigrette or creamy blue cheese dressing
Main
Grilled fillet steak with black peppercorn butter, mange-tout, carrots and potatoes au gratin
Breast of chicken stuffed with Ricotta and sage served with baby carrots, asparagus and polenta au gratin
Poached sea bass with Champagne sauce*
Parma ham and Mozzarella salad with grilled Mediterranean vegetables
Bistro Selection
Lobster fish cake on wamr dill potatoes with whole-grain mustard served with fresh asparagus and lemon
Warm bacon roll
Fresh pasta with tomato and olive sauce
A selection of reception sandwiches
A selection of biscuits
A selection of cheese and fruit
Dessert
New York cheese cake
Warm chocolate fondant with Mascarpone ice cream
Cheese Plate
A selection of cheese
A basket of fresh fruit
Breakfast
Starters
Chilled fruit juice
An energising fruit smoothie*
A selection of yoghurts
A selection of cereals
Fresh seasonal fruit plate*
A wide selection of breakfast pastries and rolls
Main
Traditional English breakfast of scrambled eggs, bacon, sausages, mushrooms and tomato
Cheese and chive omelette
Braised chicken with sun-dried scallops and fried egg noodles
Beverages
We offer you a selection of the following :
Teas – Traditional English Breakfast, Darjeeling, Earl Grey, Pure Green, Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee – Freshly roasted and ground, decaffeinated, espresso or cappuccino
Wines
Aperitif
Kir Royale
A sparkling aperitif combining Creme de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail.
Champagne
Taittinger Comtes de Champagne 2000, Blanc de Blancs, Champagne, France
The house of Taittinger can trace its origins back to 1734, however the first release of its prestige cuvee Comtes de Champagne, made in honour of Thibault IV, was in 1952. This exceptional Champagne is made solely from Chardonnay grapes sourced from the Grand Crus vineyards of the Cotes des Blancs and is only released in great vintages. The finest quality first pressing of grapes is all that is used prior to the wine's maturing for ten years in the fourth-century chalk cellars under the Saint-Nicaise Abbey.
White
Beaune du Chateau Blanc 2007 Premier Cru, Bouchard Pere et Fils, Burgundy, France
The Chardonnay grapes for this wine are sourced from four Premier Cru vineyards lying to the east of Beaune : Les Aigrots, Les Tuvilains, Les Sizies and Sur les Greves. The harvest is picked by hand, and the grapes are fermented and matured in French oak barrels. The 2007 vintage was reliably saved by the drying winds that arrived in late August, and this wine shows an admirable depth of flavour allied to a fine acidity.
Laurenz V. Charming Gruner Veltliner 2005, Kamptal, Austria
Lenz Moser, grandson of the inventor of the first modern vine trellising system and great populariser of Gruner Veltliner, puts aside wine from the best vintages to be released when he considers the wine is drinking at its very best. The grapes ripen on granite, gneiss, slate and loess soils, and the cold air from the north slows the ripening process. The result is a concentrated wine that pairs perfectly with a range of food styles from seafood to Eastern-spiced dishes.
Mitchelton Airstrip 2007, Central Victoria, Australia
Made from a blend of Rhone varietals - Roussanne, Marsanne and Viognier - this food friendly wine offers a range of flavours and textures. The Mitchelton Estate has a rich wine-growing history dating back to 1860, and this wine features estate-grown fruit from ancient riverbed soils adjacent to the Goulburn River. The wine was barrel-fermented and then matured in French oak barriques for nine months. Mid-gold in colour, the wine exhibits ripe stone fruit aromas that are repeated on the palate in tandem with a luscious texture and lengthy finish.
Red
Chateau Lynch-Moussas 2004, Seme Grand Cru Classe Pauillac, Bordeaux, France
Ranked as a fifth growth in the 1855 Classification, Lynch-Moussas has been owned by the Casteja family since 1919. The vineyard is comprised of an area of sixty hectares adjacent to Grand-Puy-Lacoste, Duhart-Milon and Batailley in the commune of Paulliac and is planted with 70% Cabernet Sauvignon and 30% Merlot. The fruit is handpicked before fermentation in stainless steel, temperature-controlled vats with subsequent maturation in French oak barriques, a significant proportion of which is new every vintage. The 2004 Lynch-Moussas is now mature and drinking superbly at present.
Dinastia Vivanco Rioja Reserva 2004, Spain
This reserve wine is from the outstanding 2004 vintage in Rioja and features a blend of carefully selected Tempranillo grapes together with a small proportion of Graciano. The wine was fermented in large French oak vats before being aged for two years in new oak barrels. It then spent another two years in oak vats and in bottle to fully integrate the flavours before release. This wine featureas aromas of spicy oak, as well as mature black and red fruit, plum, cherry and damson. On the palate the wine has intensity and balance with soft, round tannins, and a long finish with hints of toast and liquorice.
D'Arenberg The Wild Pixie 2008, South Australia
D'Arenberg winemaker Chester Osborn has been called "a wild pixie" for his unusual blending activities, in this case the addition of 5% of the Rhone white varietal Roussane to a fine McLaren Vale Shiraz. The result is this complex dark wine with black fruit, violets and liquorice aromas and flavours. The wine was made in small batches and then foot-trodden halfway through fermentation before a final basket pressing. It was subsequently aged in a mixture of French and American oak barriques for one year. 2008 is the launch vintage of this outstanding wine from the renowned d'Arenberg winery.
Dessert
D'Arenberg The Noble Mud Pie 2008, South Australia
This blend of Viognier, Pinot Gris and Marsanne is a sweet triumph for winemaker Chester Osborn. A hot summer followed by a cool autumn were the perfect weather conditions for the onset of Botrytis Cineria, the "noble rot", which can add a patina of complex flavours to sweet wine. Aromatic with a perfume of rose-water and ripe stone fruit, the palate features deliciously textured flavours of poached pears, tropical fruit and honey. Delicious with fruit, pastries, blue cheese or simply on its own.
or
Coteaux du Layon St Aubin Les Varennes 2003, Domaine Cady, Loire, France
Situated on the steep slopes of the Layon tributary of the Loire River, the vineyards of Domaine Cady are ideally placed for the production of great sweet wine. This delectable cuvee is pale gold in colour, showing the ripeness of the grapes at harvest. The Les Varennes Coteaux du Layon is a classic Loire moelleux, with a lovely candied fruit nose of mandarin oranges and lemon peel, and fresh citrus notes allied with overtones of botrytis. On the palate it has a delightful balance of weight, sweet fruit and freshness together with the unctuous richness of a classic late-harvest wine.
Warre's 1992 Colheita Tawny Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.
Spirits, Digestifs and Liqueurs
We offer a complete range of classic and timeless spirits, digestifs and liqueurs featuring :
Gonzalez Byass Sherries
Smirnoff Black Label Vodka
Tanqueray No Ten Gin
Johnnie Walker Blue Label Scotch Whisky
The Glenlivet 18-year-old Single Malt Whisky
Woodford Reserve Kentucky Whiskey
Camus XO Cognac
Soft Drinks
A selection of traditional and modern drinks
Highland Spring still or sparkling water
First Class menu
Singapore to London
December 2010
Dinner
Starters
Warm crab cakes with a Thai chilli dressing
Ruby grapefruit, spinach, Roquefort and walnut salad*
Porcini mushroom soup
Fresh salad leaves with your choice of balsamic vinaigrette or creamy blue cheese dressing
Main
Grilled fillet steak with black peppercorn butter, mange-tout, carrots and potatoes au gratin
Breast of chicken stuffed with Ricotta and sage served with baby carrots, asparagus and polenta au gratin
Poached sea bass with Champagne sauce*
Parma ham and Mozzarella salad with grilled Mediterranean vegetables
Bistro Selection
Lobster fish cake on wamr dill potatoes with whole-grain mustard served with fresh asparagus and lemon
Warm bacon roll
Fresh pasta with tomato and olive sauce
A selection of reception sandwiches
A selection of biscuits
A selection of cheese and fruit
Dessert
New York cheese cake
Warm chocolate fondant with Mascarpone ice cream
Cheese Plate
A selection of cheese
A basket of fresh fruit
Breakfast
Starters
Chilled fruit juice
An energising fruit smoothie*
A selection of yoghurts
A selection of cereals
Fresh seasonal fruit plate*
A wide selection of breakfast pastries and rolls
Main
Traditional English breakfast of scrambled eggs, bacon, sausages, mushrooms and tomato
Cheese and chive omelette
Braised chicken with sun-dried scallops and fried egg noodles
Beverages
We offer you a selection of the following :
Teas – Traditional English Breakfast, Darjeeling, Earl Grey, Pure Green, Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee – Freshly roasted and ground, decaffeinated, espresso or cappuccino
191F008 – ROT3
Wines
Aperitif
Kir Royale
A sparkling aperitif combining Creme de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail.
Champagne
Taittinger Comtes de Champagne 2000, Blanc de Blancs, Champagne, France
The house of Taittinger can trace its origins back to 1734, however the first release of its prestige cuvee Comtes de Champagne, made in honour of Thibault IV, was in 1952. This exceptional Champagne is made solely from Chardonnay grapes sourced from the Grand Crus vineyards of the Cotes des Blancs and is only released in great vintages. The finest quality first pressing of grapes is all that is used prior to the wine's maturing for ten years in the fourth-century chalk cellars under the Saint-Nicaise Abbey.
White
Beaune du Chateau Blanc 2007 Premier Cru, Bouchard Pere et Fils, Burgundy, France
The Chardonnay grapes for this wine are sourced from four Premier Cru vineyards lying to the east of Beaune : Les Aigrots, Les Tuvilains, Les Sizies and Sur les Greves. The harvest is picked by hand, and the grapes are fermented and matured in French oak barrels. The 2007 vintage was reliably saved by the drying winds that arrived in late August, and this wine shows an admirable depth of flavour allied to a fine acidity.
Laurenz V. Charming Gruner Veltliner 2005, Kamptal, Austria
Lenz Moser, grandson of the inventor of the first modern vine trellising system and great populariser of Gruner Veltliner, puts aside wine from the best vintages to be released when he considers the wine is drinking at its very best. The grapes ripen on granite, gneiss, slate and loess soils, and the cold air from the north slows the ripening process. The result is a concentrated wine that pairs perfectly with a range of food styles from seafood to Eastern-spiced dishes.
Mitchelton Airstrip 2007, Central Victoria, Australia
Made from a blend of Rhone varietals - Roussanne, Marsanne and Viognier - this food friendly wine offers a range of flavours and textures. The Mitchelton Estate has a rich wine-growing history dating back to 1860, and this wine features estate-grown fruit from ancient riverbed soils adjacent to the Goulburn River. The wine was barrel-fermented and then matured in French oak barriques for nine months. Mid-gold in colour, the wine exhibits ripe stone fruit aromas that are repeated on the palate in tandem with a luscious texture and lengthy finish.
Red
Chateau Lynch-Moussas 2004, Seme Grand Cru Classe Pauillac, Bordeaux, France
Ranked as a fifth growth in the 1855 Classification, Lynch-Moussas has been owned by the Casteja family since 1919. The vineyard is comprised of an area of sixty hectares adjacent to Grand-Puy-Lacoste, Duhart-Milon and Batailley in the commune of Paulliac and is planted with 70% Cabernet Sauvignon and 30% Merlot. The fruit is handpicked before fermentation in stainless steel, temperature-controlled vats with subsequent maturation in French oak barriques, a significant proportion of which is new every vintage. The 2004 Lynch-Moussas is now mature and drinking superbly at present.
Dinastia Vivanco Rioja Reserva 2004, Spain
This reserve wine is from the outstanding 2004 vintage in Rioja and features a blend of carefully selected Tempranillo grapes together with a small proportion of Graciano. The wine was fermented in large French oak vats before being aged for two years in new oak barrels. It then spent another two years in oak vats and in bottle to fully integrate the flavours before release. This wine featureas aromas of spicy oak, as well as mature black and red fruit, plum, cherry and damson. On the palate the wine has intensity and balance with soft, round tannins, and a long finish with hints of toast and liquorice.
D'Arenberg The Wild Pixie 2008, South Australia
D'Arenberg winemaker Chester Osborn has been called "a wild pixie" for his unusual blending activities, in this case the addition of 5% of the Rhone white varietal Roussane to a fine McLaren Vale Shiraz. The result is this complex dark wine with black fruit, violets and liquorice aromas and flavours. The wine was made in small batches and then foot-trodden halfway through fermentation before a final basket pressing. It was subsequently aged in a mixture of French and American oak barriques for one year. 2008 is the launch vintage of this outstanding wine from the renowned d'Arenberg winery.
Dessert
D'Arenberg The Noble Mud Pie 2008, South Australia
This blend of Viognier, Pinot Gris and Marsanne is a sweet triumph for winemaker Chester Osborn. A hot summer followed by a cool autumn were the perfect weather conditions for the onset of Botrytis Cineria, the "noble rot", which can add a patina of complex flavours to sweet wine. Aromatic with a perfume of rose-water and ripe stone fruit, the palate features deliciously textured flavours of poached pears, tropical fruit and honey. Delicious with fruit, pastries, blue cheese or simply on its own.
or
Coteaux du Layon St Aubin Les Varennes 2003, Domaine Cady, Loire, France
Situated on the steep slopes of the Layon tributary of the Loire River, the vineyards of Domaine Cady are ideally placed for the production of great sweet wine. This delectable cuvee is pale gold in colour, showing the ripeness of the grapes at harvest. The Les Varennes Coteaux du Layon is a classic Loire moelleux, with a lovely candied fruit nose of mandarin oranges and lemon peel, and fresh citrus notes allied with overtones of botrytis. On the palate it has a delightful balance of weight, sweet fruit and freshness together with the unctuous richness of a classic late-harvest wine.
Warre's 1992 Colheita Tawny Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.
Spirits, Digestifs and Liqueurs
We offer a complete range of classic and timeless spirits, digestifs and liqueurs featuring :
Gonzalez Byass Sherries
Smirnoff Black Label Vodka
Tanqueray No Ten Gin
Johnnie Walker Blue Label Scotch Whisky
The Glenlivet 18-year-old Single Malt Whisky
Woodford Reserve Kentucky Whiskey
Camus XO Cognac
Soft Drinks
A selection of traditional and modern drinks
Highland Spring still or sparkling water
624W555
Dec 31, 2010, 4:02 pm
#28
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
LONDON Heathrow T3 to T5
I put on a warm jacket because we had one of those long unheated airbridges and it was reported to be a nippy 1 degrees celsius outside. It sure looked cold in the gloom, although most of the snow from earlier in the week was gone. I walked briskly, not because I had a tight connection but rather partly out of habit and partly to get warmed up. It worked, by the time I'd trotted the mile or so to flight connection centre I was warm enough to remove coat and happy standing around just in a summery shirt. There were only 2 people waiting at FCC when I arrived, but by the time the first bus arrived some 15 minutes later there was more people than could fit in a single bus (we were all headed for T5).
Normally I love the ride around Heathrow that consists of this transfer for you get to see all kinds of interesting aircraft up close. Well at this early hour and in the dark gloom, the views were fairly pathetic. Arriving at T5 I was very quick to beat the rest of the passengers to security. There was no queue in the priority lane at conformance check and I was through and up to security, which had rather more people queueing than I anticipated given the hour of day. Still, the queue moved quickly - perhaps helped by no need to remove shoes or belts, and the stupid automated bins have gone since my previous report that included LHR T5.
In all the times I've flown first class out of LHR on BA, I've always had the misfortune (if flying first class can ever be considered unfortunate) to depart from the wrong terminal to use the Concorde Room - the true first class lounge (the Galleries First lounge is for Oneworld Emerald passengers). It's a bit like Lufthansa and their First Class lounges/terminal at Frankfurt and Munich, although I don't think the Concorde Room is quite as nice as those. The kangaroo route has departed from a different terminal to most of the rest of BA's longhaul flights for as long as I can remember, and even when flying BA in first to other destinations, those flights too have departed from a different terminal.
So, I was quite excited to finally try out the Concorde Room. Starting with the famous shortcut. All T5 passengers, other than those eligible to use the Concorde Room, must take a circuitous route past shops to the gates or to the lounges. CCR, however, has a shortcut, namely a door to the right after clearing security that takes you directly into the lounge. For those going to the Galleries or Galleries First lounge, you must instead turn left, go along a bit, then down a level, turn right, walk past some shops, then up a level, to get to a point just beyond the CCR. All in the name of profits. I know this trend of making airport terminals into shopping malls and forcing passengers to walk past as many shops as possible instead of taking the shortest most convenient route has accelerated in the past few years, but to me, BAA's London Heathrow still takes the cake albeit with a strong challenge by Sydney. Sydney closed a whole immigration area just so passengers on every airline other than the oneworld ones has to backtrack to the other immigration area and then walk past a couple of dozen shops to get to the gates. It annoys me every time I walk by the old door (which is still there but is locked) after having walked for 10 minutes the long way around vs less than 1 minute the old way.
Anyway, I digress. The LHR shortcut was appreciated by me, even though I'm disappointed it isn't available for all lounge guests (the space is there to have this but BAA, the airport operator, won't allow it). I checked in to the lounge - when flying first no need to show my card which I normally would need to (BA lounge bouncers are notorious for requiring frequent flyer cards be shown to prove eligibility for access mainly due to BA's own system allowing status to be overridden and entered on a boarding pass even if not actually held). Then it was time for a shower to freshen up. I was pleasantly surprised to find the Elemis shower rooms were not overheated as they normally are. I followed with some drinks (champagnes on offer and sampled were Lanson pink and Cattier Clos du Moulin), and some work.
I'd skipped breakfast onboard but had a nice bite in the lounge dining area. Later, when getting topped up, I noticed the bar had christmas pudding and christmas mince pies out. I thought mince pies are supposed to be consumed before christmas day (afterwards is kind of like leaving your christmas decorations up until February - it doesn't feel right).
The lounge was fairly quiet with a steady stream of people coming and going. I spent most of my time in the Board Room (ie business centre), where I watched the Poms smash the Aussies in the Ashes, followed by South Africa collapsing spectacularly against India also in the cricket, and then darts. Surely only in UK would darts be televised live on the main sports channel? All the while I caught up on some work and messages, and wore out a steady track back and forth to the bar which was conveniently located next door.
I put on a warm jacket because we had one of those long unheated airbridges and it was reported to be a nippy 1 degrees celsius outside. It sure looked cold in the gloom, although most of the snow from earlier in the week was gone. I walked briskly, not because I had a tight connection but rather partly out of habit and partly to get warmed up. It worked, by the time I'd trotted the mile or so to flight connection centre I was warm enough to remove coat and happy standing around just in a summery shirt. There were only 2 people waiting at FCC when I arrived, but by the time the first bus arrived some 15 minutes later there was more people than could fit in a single bus (we were all headed for T5).
Normally I love the ride around Heathrow that consists of this transfer for you get to see all kinds of interesting aircraft up close. Well at this early hour and in the dark gloom, the views were fairly pathetic. Arriving at T5 I was very quick to beat the rest of the passengers to security. There was no queue in the priority lane at conformance check and I was through and up to security, which had rather more people queueing than I anticipated given the hour of day. Still, the queue moved quickly - perhaps helped by no need to remove shoes or belts, and the stupid automated bins have gone since my previous report that included LHR T5.
In all the times I've flown first class out of LHR on BA, I've always had the misfortune (if flying first class can ever be considered unfortunate) to depart from the wrong terminal to use the Concorde Room - the true first class lounge (the Galleries First lounge is for Oneworld Emerald passengers). It's a bit like Lufthansa and their First Class lounges/terminal at Frankfurt and Munich, although I don't think the Concorde Room is quite as nice as those. The kangaroo route has departed from a different terminal to most of the rest of BA's longhaul flights for as long as I can remember, and even when flying BA in first to other destinations, those flights too have departed from a different terminal.
So, I was quite excited to finally try out the Concorde Room. Starting with the famous shortcut. All T5 passengers, other than those eligible to use the Concorde Room, must take a circuitous route past shops to the gates or to the lounges. CCR, however, has a shortcut, namely a door to the right after clearing security that takes you directly into the lounge. For those going to the Galleries or Galleries First lounge, you must instead turn left, go along a bit, then down a level, turn right, walk past some shops, then up a level, to get to a point just beyond the CCR. All in the name of profits. I know this trend of making airport terminals into shopping malls and forcing passengers to walk past as many shops as possible instead of taking the shortest most convenient route has accelerated in the past few years, but to me, BAA's London Heathrow still takes the cake albeit with a strong challenge by Sydney. Sydney closed a whole immigration area just so passengers on every airline other than the oneworld ones has to backtrack to the other immigration area and then walk past a couple of dozen shops to get to the gates. It annoys me every time I walk by the old door (which is still there but is locked) after having walked for 10 minutes the long way around vs less than 1 minute the old way.
Anyway, I digress. The LHR shortcut was appreciated by me, even though I'm disappointed it isn't available for all lounge guests (the space is there to have this but BAA, the airport operator, won't allow it). I checked in to the lounge - when flying first no need to show my card which I normally would need to (BA lounge bouncers are notorious for requiring frequent flyer cards be shown to prove eligibility for access mainly due to BA's own system allowing status to be overridden and entered on a boarding pass even if not actually held). Then it was time for a shower to freshen up. I was pleasantly surprised to find the Elemis shower rooms were not overheated as they normally are. I followed with some drinks (champagnes on offer and sampled were Lanson pink and Cattier Clos du Moulin), and some work.
I'd skipped breakfast onboard but had a nice bite in the lounge dining area. Later, when getting topped up, I noticed the bar had christmas pudding and christmas mince pies out. I thought mince pies are supposed to be consumed before christmas day (afterwards is kind of like leaving your christmas decorations up until February - it doesn't feel right).
The lounge was fairly quiet with a steady stream of people coming and going. I spent most of my time in the Board Room (ie business centre), where I watched the Poms smash the Aussies in the Ashes, followed by South Africa collapsing spectacularly against India also in the cricket, and then darts. Surely only in UK would darts be televised live on the main sports channel? All the while I caught up on some work and messages, and wore out a steady track back and forth to the bar which was conveniently located next door.
Last edited by Kiwi Flyer; Dec 31, 2010 at 4:10 pm
Dec 31, 2010, 4:04 pm
#29
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
British Airways
First Class menu
London First Class Lounge
December 2010
Starters
Soup of the day
Tomato and Mozzarella with basil on roasted garlic crostini
Tapas platter - Artisanal breads and condiments, cured meats, marinated artichokes, sun-blushed tomatoes and olives
Light Bites
Bacon, lettuce and tomato on whole-grain bloomer bread
Toasted classic deli - Pastrami with dill pickles, grain mustard mayonnaise, red onion and roquette on toasted bloomer bread
Grilled chicken strip wrap with red Thai coleslaw and lettuce
Mature Cheddar with tomato, chilli and lime chutney, lettuce and tomato on a soft roll
British Airways signature burger - Prime Herefore beef burge with dry-cured smokehouse bacon and Somerset Brie or Cheddar served on a Classic English soft roll with mayonnaise and tomato ketchup
Salads
Chicken Caesar - Free-range breast of chicken and romaine lettuce with Caesar dressing, garlic croutons, anchovy and Parmesan
Vegetarian garden salad - Baby gem lettuce with artichoke, English carrot julienne, beetroot, Lancashire Blue cheese and walnut vinaigrette
Main
Herdwick mutton shepherd's pie - Braised herdwick mutton topped with creamed potatoes, braised red cabbage and roast gravy
Spaghetti allo scoglio - Spaghetti with fresh crab, freshwater prawn and spinach with spiced tomato sauce
Farmhouse chicken and tarragon sauce on rosemary mash topped with a butter puff pastry crust
English farmed salmon - Oven-roasted English salmon on crushed sweet garden peas, new potatoes with caper and chervil butter and lemon aioli
Desserts
English custard with summer berries and clotted cream
Warm treacle tart with vanilla ice cream
English yoghurt and raspberry smoothie with honey
British cheese trolley - A selection of fine British cheeses accompanied by oatcakes and chutneys
First Class menu
London First Class Lounge
December 2010
Starters
Soup of the day
Tomato and Mozzarella with basil on roasted garlic crostini
Tapas platter - Artisanal breads and condiments, cured meats, marinated artichokes, sun-blushed tomatoes and olives
Light Bites
Bacon, lettuce and tomato on whole-grain bloomer bread
Toasted classic deli - Pastrami with dill pickles, grain mustard mayonnaise, red onion and roquette on toasted bloomer bread
Grilled chicken strip wrap with red Thai coleslaw and lettuce
Mature Cheddar with tomato, chilli and lime chutney, lettuce and tomato on a soft roll
British Airways signature burger - Prime Herefore beef burge with dry-cured smokehouse bacon and Somerset Brie or Cheddar served on a Classic English soft roll with mayonnaise and tomato ketchup
Salads
Chicken Caesar - Free-range breast of chicken and romaine lettuce with Caesar dressing, garlic croutons, anchovy and Parmesan
Vegetarian garden salad - Baby gem lettuce with artichoke, English carrot julienne, beetroot, Lancashire Blue cheese and walnut vinaigrette
Main
Herdwick mutton shepherd's pie - Braised herdwick mutton topped with creamed potatoes, braised red cabbage and roast gravy
Spaghetti allo scoglio - Spaghetti with fresh crab, freshwater prawn and spinach with spiced tomato sauce
Farmhouse chicken and tarragon sauce on rosemary mash topped with a butter puff pastry crust
English farmed salmon - Oven-roasted English salmon on crushed sweet garden peas, new potatoes with caper and chervil butter and lemon aioli
Desserts
English custard with summer berries and clotted cream
Warm treacle tart with vanilla ice cream
English yoghurt and raspberry smoothie with honey
British cheese trolley - A selection of fine British cheeses accompanied by oatcakes and chutneys
CONCORDE ALL DAY LHR 114L004