Moomba

An early start today as I had decided not to do the normal hotel at Heathrow cause it is a morning flight saga. Partly because I have already secured my SPG status tarting quota for the year, well I will have with a night in Sydney soon, and partly cause I knew work would not allow me to leave early the evening before. Anyways too much detail already. I wandered out my door at 07:00 and made for the tube station in what can only be described as dreich weather thinking only a day or so before I get to see the sun again (I hope).

A couple of tube stops and I was walking toward the Heathrow Express platforms at Paddington. As seems to happen quite often I had just missed one and had to wait 12 minutes for the next departure.

30 minutes or so later I was at T5 and walked up to the F desks in zone J. There was a queue coming out of the inner sanctum and for a moment I thought I had strayed into T3.

A woman poked her head around the corner and asked me if I was hand baggage only. I confirmed and she motioned me over and said she could check me in but couldn’t deal with bags.

When I went inside all the desks were operating and suitcases far armhole to breakfast. My agent took my passport quickly checked me and asked if I was getting a visa on arrival. I said no I am in transit to EY and showed her my itinerary. She smiled and said Oh going home for Christmas. She asked me if I knew were to go from here and I assured her I did. She then wished me a pleasant trip to Sydney and a Merry Christmas. I wished her the same and made my way out and down to the fast track security line. This proved that it could actually do what it said on the tin. No wait at all and straight on through. I then approached the secret door to the Concorde Room that BA use for their First passengers.

I wandered inside and the agent welcomed me and swiped my BP into the lounge. The lounge manager immediately welcomed me in and I walked toward the restaurant section to get some breakfast. As I stood there a server stopped what she was doing mid-flight and led me to a table. Things have changed for the better. Before I even got myself settled, i.e. camera out, notebook out, a waitress asked me if I would like something to drink.

Get ready for it folks, yes, really, take a seat or hold on to something. Moomba asked for orange juice. Right I will give you a minute or so to get over the shock before I continue.








The juice was delivered post haste and I then ordered the full English instead of my usual eggs bene and a cappuccino. I also asked for some whole-wheat toast to go with the meal.

The meal was delivered a short time later. It wasn’t too bad but the poached egg was a little underdone with the white not quite cooked through. Also there was no spread at my table that didn’t really bother me.



After the meal I went out to the terrace and before I had even taken my jacket of I was asked if I wanted a drink. Wow things really have improved. You can all rest easy now as I did ask for a glass of bubbly. They had a Bollie Rose and a Taittinger vintage to choose from, I went with the later. I sat and supped and logged on to the interwobbly for a while.








My gate was in the B terminal and around 20 minutes before the gate closing time on my BP I made my way down to the subtrain and over to the B gates.
I looked down toward the gate and saw some action so headed straight down that way and took a picture of the old clapped out ZZZ car 777 aircraft that BA operate to the middle east.





Pre-boarding had started for people needing extra time. Soon after the agents announced boarding strictly by row number along with the usual hoards able to use fast track.
I had my BP scanned and went on down to the plane.

Flight BA0073 LHR-MCT Seat 3F
Aircraft: 777-200
Departure time: 09:40

At the door the CSM greeted me and asked the other crewmember to escort me to my seat. The lass did as requested and handed me over to the First crew.

My jacket was taken and I was asked if I wanted a drink. Yes all right I asked for bubbly. So sue me.



An amenity kit was delivered to my seat and a sleeper suit. At the seat already was a shawl thing, headphones and slippers. The sleeping gear and pillows were stored in the overhead bins instead of on the footstools. It always used to amuse me when the duvet and such used to pile off the stools during take off.

The plane continued to fill up as the departure time grew near. In the end there were 9 in F that is the fullest I have ever seen a flight on this route. They were shutting up shop and just about to push back when I was thinking ‘don’t tell me they have stopped the Arabic coffee and date offering.’ But no that familiar elegant shaped coffee pot made the rounds and when offered to me I said ‘this is the best part about this service’. She smiled and poured me a small cup of the lovely brew. An almond stuffed inside a date was also placed at my seat. I consumed these during the pushback that was at 9:46. We took off after taxing to the opposite end of the airfield at 10:05 and were expecting a flight time of just over 6 hours.

After the belt signs were switched off iPads and menus were handed out and the lunch orders were taken. The crewmember approached me first with the iPad and said do you know how to use this? I said yes and she asked if I could show her as she didn’t know and had to show the other passengers.

I gave here the iPad 101 course and then went to change and when I got back a crewmember asked me what I would like for lunch and when. I said I had just eaten breakfast in the lounge so I would have lunch at midday UK time.


On the menu was the following:

LUNCH
STARTERS
Lobster and prawn tian with caviar dressing

Warm pumpkin and sage ravioli with pine nut and herb salad and cinnamon balsamic dressing

Curried parsnip soup with parsnip crisps

Fresh winter salad with your choice of vinaigrette dressing with golden rapeseed oil or blackcurrant and juniper dressing

MAIN
BRITISH AIRWAYS CLASSICS
British beef and baby onion pudding with creamed mashed potatoes, curly kale and buttered baby carrots

Loch Fyne lightly smoked salmon with caper sauce, potato and lemon fricassee and Brussels sprouts

Corn-fed chicken tajin with chick-pea and Feta casserole and vermicelli rice

Salad of warm goat’s cheese with honey-glazed chestnuts, semi-dried cranberries and saffron-poached pear

BISTRO SELECTION
Roast loin of Yorkshire Blueface lamb with vegetables Provençale and grilled polenta

Grilled Hertfordshire sirloin minute steak sandwich with creamed horseradish served on Manoucher bread with breaded onion rings

A selection of biscuits

A selection of cheese and fruit

DESSERT
Apple and blackberry Charlotte with vanilla custard and hazelnut tuile

Trio of seasonal desserts

CHEESE PLATE
Thomas Hoe Red Leicester
Named for its reddish orange rind, this firm yet crumbly cow’s milk cheese complements fruit and pasta

Butler’s Secret
This award-winning mature Cheddar has a distinct taste and crumbly texture

Fourme D’ambert
A lightly pressed, creamy white cheese marbled with a dark blue-green veining

Tomino
Originating from Piedmont, this buttery Italian cheese is a delicate and creamy with a slight salty taste

A basket of fresh fruit

Chocolates

WINE LIST
Aperitif
Kir Royale

Champagne
Laurent-Perrier Grand Siecle, Champagne, France
White
Puligny-Montrachet 1er Cru Le Champ Gain 2007, Vincent Girardin, Burgundy, France

Le Soula Blanc 2007, VDP Des Cotes Catalanes, France

McWilliams Lovedale Semillon 2005, Hunter Valley, Australia

Red
Chateau Lynch-Bages 1998, 5eme Grand Cru Classe Pauillac, Bordeaux, France

Corton Bressandes Grand Cru 2008, Corton Andre, Burgundy, France

St Hallet Blackwell Shiraz 2006, Barossa Valley, Australia

Dessert
The Noble Mudpie 2010, d’Arenberg, McLaren Vale, South Australia

Warre’s 1992 Colheita Tawny Port

Sprits, Digestifs and Liqueurs
Gonzalez Byass Sherries
Smirnoff Black Label Vodka
Tanqueray No. 10 Gin
Johnnie Walker Blue Label Scotch Whisky
The Glenlivet 18-year-old Single Malt Whisky
Woodford Reserve Kentucky Whiskey
Drambuie 15-year old Speyside Malt Liqueur
Otard XO Cognac

The crewmember asked if I would like a drink and I asked for a glass of the Chateau Lynch Bages. I am not a real fan of the Grand Siecle; shock horror.



I decided to watch a movie on the iPad whilst sipping my red wine. When my glass was empty the crew dropped by with the bottle and re-filled my glass for me.

Towards the end of the movie it was time for my lunch service to begin. The crew came down and pulled out the table and set it ready for the meal.

I started with an appetiser that consisted of some sort of beetroot aspic and sauce with a blob of goats cheese.






Next up I went with the ravioli that was pleasant although some of the pasta was a little dry around the edges.



I switched over to the Semillon wine to have with the meal. Soups up next and was quite nice and not too spicy. I had been offered various breads including flat bread, focaccia, brown, grain and white rolls.






After the soup the main course I chose was the beef pudding and it was quite tasty and had me thinking that BA are actually upping their game on the food front. Still a mile shy of carriers such as LH and LX but getting better which is a good thing.



After the main I was offered dessert or cheese and I opted for the cheese plate. I also asked for a glass of the mudpie. The wine was divine as usual but the cheese seemed to have been in the air too long and was dry around the edges.





The meal was cleared away and I asked for a tea with lemon. Not long later a mug of hot water with lemon was delivered. Now I know I am quietly spoken but tea sounds like water?? Another crewmember came along with a tray of chocolates of which I allowed myself one.

I sat back and snoozed a bit for the next hour or so. Around one and a half hours after lunch finished I was asked if I wanted afternoon tea as we were 90 minutes out of AUH.

AFTERNOON TEA
SNACKS
An individual selection of sandwiches featuring cucumber with cumin cream cheese, prawns with lime mayonnaise and dill, Emmenthal and pastrami with mustard mayonnaise and roast chicken with mustard mayonnaise

PATISSERIE
Plain or fruit scones served warm with clotted cream and strawberry preserves

Caramelia mousse, cheese cake and carrot cake

I declined any further food or alcohol. I needed to pace myself for that which as about to come.
The crew set about fixing the cabin for landing and we touched down at 20:11. The CSD had announced that passengers travelling on to Muscat should stay on the plane and stay near their seats. The crew would be doing baggage reconciliation and everyone would have to identify their bags or they may be offloaded.
I took the opportunity to take a couple of pictures of my home for the previous 6 and bit hours.





After the departing passengers had left the ground crews came on to clear the galleys and do a clean of the aircraft whilst the plane refuelled. After 40 minutes or so the new MCT-AUH passengers started to pile on board. I was offered a drink but just asked for some sparking water.

The flight crew changed over in AUH but the cabin crew fly the last short hop as well. The new captain introduced himself and informed us the flying time would be 40 minutes. We pushed back at 21:18 and a short taxi before taking off at 21:30. After the seat belt sign went off I was offered another drink and some canapés. I decided to have one more farewell glass of bubbly with the plate of morsels. On the plate was a half tomato filled with humus, a skewer with grilled cherry tomato, pepper and some sort of cheese, a warm pastry filled with spicy meat that I think was lamb and a small cold pastry filled with another meat concoction.



The seat belt sign went back on whilst I was still partaking. The crew collected my plate but left me sipping my glass of bubbly. Once again the crew started to prepare the cabin for landing. They cleared everything away and got all secure except my glass that remained at my seat until after landing.

We landed at 22:11 and pulled up to an outstand as there are no air bridges at MCT.

Busses were waiting as we pulled up. I took my glass up to the galley and thanked the crew. I then made my way to door 2 where they usually pull the stairs up to. Nothing had changed on that front and soon enough the door was opened. The F and some J passengers were loaded onto the bus before the doors were closed and we were whisked off to the terminal building.

I made my way upstairs to the transit area and was asked if I had an onward BP. I said no I needed to get one. The agent then attempted to print them for me. It took a while and a phone call to the Etihad ticket desk at MCT but finally two boarding passes were spat out of the machine. The agent said I could go to the Plaza Premium lounge and wrote this on the top of the BP. I thanked her for the effort and made my way through to the departures area via a security scan that didn’t involve removing anything from anywhere.

I wandered around and then downstairs to the Plaza Premium lounge and walked inside. The desk agents asked if I had an invite and I said no. They sorted this out soon enough and I was asked in and informed they were quite busy at the time. Now that was an understatement. The lounge was heaving. I did find a seat right at the far end and pulled up the laptop and logged on to the free wifi.

The lounge had some hot and cold foods and coffee, tea cold drinks and a manned bar for alcoholic drinks. There is a smoking room at one end of the building. There are nap rooms although I don’t know how one could nap with all the announcements. There was a whole swag of euro flights leaving or about to and some other Middle East flights along with Indian sub continent flights on the boards.

After the euro lot left the lounge emptied out considerably. At this point, around 00:30 they dimmed the lights. I sit here typing at 02:45 with people around me all snoozing in their seats. My flight boards at 04 50.

Kiwi Flyer

Orange juice? Do you have another cold?

UA_Flyer

Great report so far! Anticipating the rest of the report.

It is always not a good feeling when traveling with a cold. I recently did two RTW trips with horrible cold and was miserable throughout both trips.

Love your breakfast choices. Nothing beats a good hearty breakfast! ^I guess I am spoiled by the daily full English breakfast during my boarding school years in Devon.

Jenbel

You are just teasing us with pictures of the mudpie

Moomba

I am afraid so. I think I have become allergic to London.

Thanks UA_Flyer

Moomba

The lounge started to fill up again as the morning departures from MCT drew nearer. At 04:40 they called my flight in the lounge and I made my way down to the gate. Unlike the UK departures there was no further security screening at the gate.
My passport was checked and boarding pass swiped and I moved inside the gate area to wait for the bus. They cleared all the Y passengers from the lounge first onto busses with minimal seating. They called a different bus that had seating available and called all the business class passengers to board. The bus took us out to our EY 320 aircraft parked midfield. I slowly climbed the stairs behind the last of the economy passengers and made it on board.

Flight EY0385 MCT-AUH Seat 2K
Aircraft: 320
Departure time: 05:30

The crew welcomed me and directed me to my seat.
I stowed both my carry on bags in the overhead as there was little room to put anything at foot level due to a foot rest on the back of the seat in front.

The seats were very similar to a US domestic AA aircraft with the addition of the aforementioned footrest. The seats were upholstered in a blue and white cloth material.

The J cabin consisted of 5 rows of 2-2 seating and was almost completely full.

The crew came around with an offer of orange juice or water for a pre take-off beverage. They then returned with a hot towel. The captain announced a flight time of 40 minutes. The safety demonstration was aired as we started to push forward off the stand at 05:25. We were making our roll down the runway at 05:30. Six minutes later the seat belt signs were off and the crew came around the cabin and offered to set tables for a light snack. Not a single person in the cabin took them up on the offer.

We touched down at 06:11 at AUH and taxied to the older terminal building. I thanked the crew on exiting the aircraft and went into the terminal building. I located a transfer desk and asked where I should head to catch the flight to SYD. He gave me directions to get to the newer part terminal and it was a 10 minute walk to get there.

There was a security checkpoint I needed to go through and there was a dedicated line for elites and F & J passengers. There was none of this laptop or liquids check etc. I was through in no time and immediately opposite the security checkpoint was the entrance to the EY lounges.

The lounge complex is up one floor and the agent directed me to the First lounge which was had an entrance off to the left. Inside another agent swiped me in and asked me if I knew the lounge or needed any assistance. I said it was my first time and I would like to take a shower. She escorted me to the spa section and asked the staff to show me to a shower. The spa guy asked if I needed any amenities but I said I was fine. The shower suite had a huge shower stall but I had trouble getting the water to be warm enough.





After I finished my shower I went into the restaurant to get something to eat. I was given some orange juice and asked for some Arabic coffee and this was delivered with the customary date. I ordered some items from the a la Carte menu and sat back to relax a while. There were the usual western breakfast items along with some Middle Eastern options. The food was quite tasty and I realised how hungry I was.



I left the restaurant area and moved into an area by the windows that consisted of a lot of arm chairs and tables. The lounge itself has the spa, restaurant, smoking room, computer area, personal video section and a general lounge area. The whole lounge décor is chocolate and cream coloured and there was a distinct lack of bling unlike other ME carriers.



There was one very irritating element to the lounge though as they have several of those scent dispensers you normally see in lavatories. These sent out a puff of a sickly sweet scent every 10 minutes or so. It was annoying my allergies and was really quite awful.

The lounge staff were attentive and were circling the lounge very frequently. The lounge was quite small and seemed to have a high staff to passenger ratio.

The flight was called at 09:40 and I and half the rest of the lounge occupants made our way down to the gate. At the entrance to the gate my passport and BP were checked and then there was a security check where my bags were inspected. Boarding had commenced and I was able to go straight to the short priority-boarding lane before heading on down to the plane. There were bridges at both door 1 and 2 of the aircraft with J and F directed to door 1.

Flight EY0450 AUH-SYD Seat 2A
Aircraft: 340-600
Departure time: 10:10

Once on board I was welcomed by name and directed to my seat in the second row. I stashed my bags under the footstool and put my jacket in the small closet to the side of the suite. The EY first suite continues the understated chocolate and cream colour scheme and throws in some lush tan leather. There is a huge video screen with superb picture quality, a small cupboard with some Voss water and cocktail nuts and a magazine rack to the side. Inside the rack there was a leather folder with stationery and pen and also had a landing card for Australia and a Fast Track pass but was an outward card and not the inward card. The suite seemed quite narrow but this may have been because there are walls on all sides and when the doors were closed it was like being in your own little cocoon.











A crewmember dropped by and introduced herself and asked me if I had flown with them before. When I said no she said Oh good I get to tell you about the seat. She explained how the seat works and the features of the suite. There is a touch pad screen that allows you to control the seat movement, massage function, lights and to call for service. Inside another compartment were connection points for various pieces of entertainment and computer equipment. There was the standard controller for the IFE that was a phone on the backside.

The crewmember asked me if I would like a drink and suggested champagne and I agreed it was a good idea. A sleeper suit and amenity kit with La Prarie products was handed to me.



The captain announced a flight time of 13 hours and 20 minutes. A hot towel was handed out on a small plate just as the plane pushed back at 10:14.
The menu and wine list a welcome card signed by the flight manager and a welcome gift containing a chocolate and a date stuffed with orange zest.

Just after we pushed back the dates and Arabic coffee ritual took place. As we rolled out to the end of the runway the IFE was showing the nose cam. We started our take off roll a 10:30 and headed into the cloudy skies above.

The chef member of the crew dropped by and took my order. He didn’t really make any suggestions or assist in any way except to prompt for each segment of the meal. He did ask how I would like my steak cooked.
He didn’t really ask about pre-dinner drinks or anything like that and I assumed we going to launch straight into the lunch service.

A LA CARTE
APPETISERS
Salmon and cucumber cannelloni

Traditional Arabic mezze hot and cold Arabian hors d’oeuvres

Chickpea soup labneh, feta marinated with black olives

Sweet potato soup caramelised pecan nuts, pumpkin

MAINS
Arabic mixed grill biryani rice, okra saloon

Roasted duck vegetable noodles, sautéed vegetables, hoi sin sauce

Stir-fried vegetable noodles grilled eggplant, marrow, soy sauce onions

From THE GRILLE
Beef tenderloin
Rib-eye steak
Mixed grill
Hammour fillet
Chicken

SIDES
Ratatouille
Five-leaf salad
Sautéed chunky vegetables
Roasted baby potatoes
Creamy mashed potatoes
Steamed rice

SAUCES
Tomato concasse
Veal jus
Lemon cream sauce
Café de Paris butter

TASTE OF ARABIA
A tasting menu of chef’s Arabic signature dishes
Traditional Arabic mezze hot and cold Arabian hors d’oeuvres
Chickpea soup labneh, feta marinated with black olives
Arabic mixed grill biryani rice, okra saloon
Warm date and fig bread and butter pudding

DESSERTS AND DIGESTIFS
CHEESE
Selection of international cheeses

DESSERT
Fresh fruits with black grape coulis

Providore ice cream

Quattro of desserts

Feta cheese crème brulee, white and milk chocolate mousse, watermelon jelly with passion fruit coulis, ice cream

Banoffee pie

Warm date and fig bread and butter pudding

DESSERT WINE
Domaine de la Martingue 2007 AOC Cadillac, France

DIGESTIFS AND LIQUEURS
Taylor’s Select Reserve Port
A.De Fussigny XO Cognac
Cointreau
Kahlua
Baileys
Midori
The Wine List

APERITIFS AND SPIRITS
Martini Extra Dry
Martini Bianco
Royal Salute 21 year old Scotch Whisky
Glenlivet 12 year old Single Malt Whisky
Jameson Irish Whiskey
Jack Daniel’s Old No. 7 Tennesee Whiskey
Grey Goose Vodka
Absolut Vodka
Bombay Sapphire London Dry Gin
Bacardi Superior Rum
A. De Fussigny XO Cognac
Taylor’s Select Reserve Port
Lustau Deluxe Cream Capataz Andres Sherry

BEERS
Foster’s
Stella Artois
Victoria Bitter

COCKTAILS
Strawberry Daiquiri
Pomegranate Cosmopolitan
Pacific Mai Tai
Mojito

LIQUEUR COFFEES
Irish Coffee
Cointreau Coffee
Baileys Iced Coffee
SOFT DRINKS
Seasonal Fresh Juices
Spiced Tomato Juice
Mix Fruit Mocktail
Pepsi
Diet Pepsi
Mirinda Orange
Everness Soda
Everness Tonic
Everness Ginger Ale
Pocari Sweat

WATERS
Voss Still Artesian Water
Voss Sparkling Artesian Water

CHAMPAGNE
Bollinger La Grande Annee 2000, Champagne, France
Taittinger Prestige Rose Champagne, Champagne, France

WHITE WINE
Chassagne Montrachet Le Divin 2007, Laboure-Roi, Burgundy, France
Pinot Grigio Puiten 2008, Alto Adige, Italy
Two Track Sauvignon Blanc 2010, Marlborough, New Zealand

RED WINE
Chateau Camensac Haut-Medoc 2005, Bordeaux, France
Clos du Bois Cabernet Sauvignon 2007, Alexander Valley, California, USA
Morgenhof Estate Merlot 2006, Stellenbosch, South Africa
Kim Crawford Pinot Noir 2009, Marlborough, New Zealand
Tyrell’s Rufus Stone Heathcote Shiraz 2009, Australia

DESSERT WINE
Domaine de la Martingue 2007, AOC Cadillac, France

COFFEES
Espresso
Macchiato
Latte
Cappuccino
American Filter
Decaffeinated Filter

TEAS
Udawatte Single Region Ceylon
Elegant Earl Grey
Arabian Mint and Honey
Berry Sensation
Fragrant Jasmine Green Tea
Italian Almond
Lively Lime and Orange Fusion
Rose with French Vanilla
Sencha Japanese Green Tea
Chamomile
Decaffeinated

I went to the cavernous loo on the starboard side to change into my sleeper suit. The loo was mostly decked out in black and was quite stylish, without any bling. The sleeper suit is all black and the top has a zipper right up the front like a cardigan and has two pockets.

I played with the IFE and found a quite substantial list of movie, TV and albums on offer. I was able to set up a playlist of several albums and listen to tracks off that in random mode whist watching the flight path. Outside I watched the Arabian Desert landscape pass by.





I went back to my seat and one of the crew dropped by with an appetiser of chicken spring roll with yogurt and dill dressing. This was served with a glass of Voss sparkling water. I would have preferred the option to have a cocktail with this.



My table was set with a white tablecloth and a chocolate runner over it. A plate containing humus, olives, feta squares and some other type of dip was placed on the table and various breads offered including flat bread and focaccia. I was also offered the wine I had chosen.



I was able to move the seat forward and tilt slightly up using the controls that allowed you a myriad of different combinations.
The mezze plate was next to appear and was very tasty



The flight manager dropped by and I asked her what type of feta was on the plate. She came back a little later and showed me a printed form with pictures of the meal and it said it was feta marinated in sumac. It was really nice.
My soup was up next and again this was quite nice and had some more feta floating in it.



After my soup a palate cleanser of an orange and raspberry sorbet was delivered. This was a bit too melted to be effective and was more a drink than a sorbet.



My steak and vegetables was next on the agenda. The ratatouille and mash were fine but the steak was awful. It was not medium rare as I had ordered it and it was a little tough and tasted stewed. Well that is another airline I can write off ever trying steak again on. It seems like JAL are still winners on that front.



After the meal I said I was offered, dessert, cheese, tea or coffee but declined all in favour of some much needed sleep. The crewmember asked me if I wished her to make up bed.
She quickly cleared the table and came back to place an under blanket on the seat and then a duvet over the top after reclining the seat back to a flat bed. The crew also placed a chocolate on the side of the seat.
I hunkered down and shut the suite doors and got a good two hours sleep before requiring a comfort break. I went back to my seat and was out like a light again for another 5 hours. Needless to say it is a very comfortable bed.
I woke and decided to watch a movie and cracked open the water that was in the compartment by my seat.

After my movie I was getting a little hungry again but on looking at my watch decided the crew would be out offering breakfast soon.
Sure enough half an hour later the crew dropped by with a smoothie or juice and a hot towel. The smoothie was delivered with a copy of The Australian newspaper.

The chef crewmember dropped by to take my breakfast order.

KITCHEN anytime
Morning bakery and patisserie basket
Energiser fruit smoothie
Assortment of cereals full cream or low fat milk

Breakfast Quattro
Museli, vanilla mascarpone, citrus wedges, fruit smoothie

Eggs any way you like smoked chicken, chicken sausage, rosti potato, sautéed mushrooms, grilled tomato

Toasted Florentine bagel

Butter chicken curry pie mashed potato

Chef’s sandwich with you choice of filling

Cheese
Selection of international cheeses

NIBBLES
Potato crisps - selection of flavours
Baked cookies and madeleines
Swedish crisp breads
Arabic baklava

Again he did not offer a lot other than prompting me for various items much like other normal crew would do on other airlines.
My table was set again with the white tablecloth and the runner that was placed the other way up showing a different pattern.



A basket was delivered with some pastries and then my main meal. I ordered poached eggs that were presented on a piece of lovely wholemeal toast. The meal wasn’t exactly as ordered as there were no tomatoes but there were chicken sausages that I didn’t order. The plate was a mixture of luke warm and hot food which was a little disappointing. They also forgot to deliver the water I asked for and then coffee came very late in the day.



After the meal was cleared away I made ready to get changed back into my civvies. There were 7 others in first and most had the same idea and the same time. I decided to sit and listen to my music for a while longer and let the queue for the loo die down.

Eventually I was able to get changed and pack my bags for landing and re-stow everything.

We touched down at 06:43 and at the gate by 06:55. The bridge was pulled up to door 2 that meant most of J got out before us but the crew were holding back the Y passengers until we had disembarked. One of the crew was handing out inbound fast track passes that had been brought to the gate.

For the first time smart gate failed on me and directed me to the assistance desk. He then sent me over to another guy who scanned my passport and I could see on his screen a whole bunch of green ticks except for smart gate. He checked the passport for damage, and I suspect to see if it had been tampered with and then asked to see my driver’s licence. He said he wasn’t sure why the smart gate didn’t like me. I said is this going to happen every time now? He gave some vague wishy-washy answer that lead me to believe the answer was yes. I will have wait and see.

I had no luggage to wait for so proceeded out through the customs area. I was declaring some chocolate and was directed down the lane labelled K9. There was no queue at all at customs and I went straight up to the next set of customs people who again asked what I was declaring. I then placed my bags on the ground and a sniffer dog did his job. He took a particular liking to my FT tag. I was sent on my way outside in search of my driver.

There was a whole row of emirates drivers but no one with Etihad cards. I asked one of the EK guys if the EY drivers also hung around in that area. He said they did but he couldn’t see any of them and suggested I wait.

Eventually a driver appeared with his cup of coffee. He said they were going to have to stop believing the SYD airport website as it had suggested we would be landing until 07:15. Anyway I was able to walk with him to his Audi limo and he whisked me off to the Sydney Westin Hotel.

Some more photos here

Kiwi Flyer

Bad luck.

I had been struggling with a cold for the first few days of my trip but a couple of days in the sun seems to have cleared that up.

Kiwi Flyer

Thanks for the Etihad report. The seat looks similar to, but smaller than, the other UAE airline's first suite. Does that seem right?

I don't think it is necessarily so. I've had the odd smartgate failure (in Australia and NZ) and reasons given have ranged from gate is out of cards, my haircut was too different to the photo, I moved, or unexplained. Each time it worked fine the next time through (which in some cases was the same day or within a few days).

woutz

Great report, I'm loving it!

Moomba

Ah there is hope yet! Thanks for letting me know Kiwi Flyer. I will find out in April when I next return down under.

Thanks woutz

Jenbel

So was Etihad a ^^ a ^ a ^ or a ?

Moomba

Well I think it has the potential to be two thumbs up but fails to execute successfully. Perhaps this is down to the specific crew. If the food was prepared to my specification and was all served hot it would have been great. The crew, although very good, did not quite nail it like some of my CX experiences.

Having said that I wouldn't let the minor glitches in service deter me from flying Etihad again.

Moomba

Well Australia put on its charms for me this long weekend break. In Sydney I was able to catch up with matthandy who I shared a bottle of bubbly with on the Friday night before a lovely Thai curry.

On Saturday Matt had generously offered to take me out sailing with his friend on the harbour. The Sydney weather was superb and the 3.5 hours sailing was an absolute pleasure. We even got to see some of the Sydney Hobart yachts out doing their final paces before the big race. Despite the application of sunscreen I still ended up looking like a raccoon.















More harbour photos here

I should note the majority of these photos were taken using my camera but in the capable hands of matthandy. ^
I was too busy with my hand on the tiller to be taking photos.

After the day sailing it was mad dash to the airport to catch my flight down to Melbourne. I made it in plenty of time due to light traffic and even had time for a short visit to the QF Business Lounge at SYD.

I had not really intended to report on this flight so will keep it brief. QF SYD now offer a proper dedicated lane for business and elite flyers. The CSM looking after us in the J cabin was great and she specifically came to my seat and 2 others to enquire about our choice of meal, not wanting us to miss out. I assume this was based on my Emerald OW status.
Hot towels were given out before the dinner service began. There was a choice of barramundi with coconut and curry sauce and egg noodles and a chicken salad. The barra was lovely. There was a choice of a red or white wine and the Semillon I had did the trick perfectly. A refill of the wine was offered along with tea / coffee.

Despite a delayed departure whilst waiting for a crewmember to come from another flight, we landed on time in MEL. My parents met me and we drove home to do nothing much more than eat and eat for the next 3 days.


Christmas day in Melbourne put on a spectacular show in the form of a massive hailstorm with hail bigger than an almond shell that was followed up an hour or so later with a rainstorm that dumped 90mm of rain on the area.













Some more storm photos here


Boxing day saw more eating as my parent’s siblings & in-laws all came over for lunch. At a table of 11 people there were 6 octogenarians.


My final day in Melbourne was a quiet one with some shopping for essential Australian goods to be shipped back with me to the UK.

Moomba

I suppose I should explain how this flight fits within this RTW report. As noted in a post previously I enquired if people preferred separate threads for the various non RTW feeder and connector flights or embed them in the RTW report. It seems most preferred the later. So here we are.

The RTW is ‘parked’ in MCT and the EY flight got me home for Christmas. Now it was time to head back to the UK and judicious use of my AA miles secured a seat on this flight. I will end up in MCT again soon to pick up the RTW so bear with me.

My father took me out to the airport at around 20:30.
I was checking in at the dedicated F section by 21:09. I had to check my roll aboard case as I had liquid items inside. I was given a departure card and directed back to the main terminal via the front door. The side door directly into the terminal was not operating as they had some electrical issues due to the storm on Christmas day.

Security was quick although I got stopped for the swab and pat down routine. I showed my usual displeasure by complying with the request but not uttering a word to the agent.

Next was the emigration check that was also quick thanks to the express lane card given to me by the QF agent.

Melbourne airport seem to have done the impossible and actually make you walk further than ever to get to the gates. You must navigate your way through a seemingly endless duty free store before being directed up the last straight towards the lounges. In the past once leaving emigration you pretty much could make a beeline for the gates. Not so now.

I made my way up to the QF First lounge and was welcomed in. I said I am sure they could make that walk a little longer and force us through some more duty free stores if they tried hard enough. The agent concurred and said they had to do that long walk also as there was no employee short cut either.

Inside the lounge I headed straight to the restaurant to get some dinner. I had not eaten since lunch and was quite peckish. I was escorted to a seat and asked if I would like something to drink. I asked for sparkling water that was delivered a short while later along with a menu. A waiter came by and took my order and offered to get me some wine. I opted for a lovely Cabernet and to eat I started with salt and pepper squid followed by Steak and chips served with harissa.

I would pay to eat the food served in the QF restaurants and the quality of ingredient is top notch. The squid was perfectly cooked without a hint of rubbery-ness.



The steak was juicy and tender and the harissa with the chips was brilliant. My plan was to just have these two courses here and eat dessert on the plane do I declined any further food and decamped to the main part of the lounge.



I surfed and sat and sipped more of the Cabernet before finally ordering a macchiato just as the flight was called.





My coffee came and I quickly downed it prior to walking to the front desk to pick up the bag they had kept for me. The agent asked me I knew where the dedicated F check-in area was at MEL. I said I did and had used it. I asked if they still made calls the day prior to the flight as I didn’t get one. She said they did and she checked the number they had on file. It was correct. She apologised and was not sure why I didn’t receive one. I said it wasn’t a problem I was just curious as to whether they still did. The other agent said she had tried and had courtesy checked me in for the flight. Ah that explains why my BP had Seq No. 5 on it.

I made my way down in the elevator to level 1 and walked on down the priority lane for boarding. My passport was checked and I was invited to board.

Flight QF0029 MEL-HKG Seat 2A
Aircraft: 747-400
Departure time: 23:55

At the door I was greeted by the CSM and was directed to turn left. At my seat I stowed my bags and a crewmember offered me a glass of champagne. I said ‘you know me too well’. A little while later the glass and a plate of pea dip and olives with flat bread was delivered to my seat. The bottle was then presented and I knew heaven awaited as my beloved Comtes de Champagne was about to be poured into my glass.

The first cabin filled to capacity for this sector and it seems quite a few upgraders were in for a treat. Either that or there were a lot of people who didn’t bother pre-selecting seats. When I last checked the flight at 16:00 that day there were only 4 seats occupied.

A refill of the bubbly ensued along with the delivery to my seat of a pair of QF PJs. The menu and wine list were also delivered prior to pushback.
A manual safety demonstration started as we pushed back at 23:58. The captain announced a flight time of 8 hours and 30 minutes.

We taxied out and took off to the south back over Melbourne before swinging round to the northwest to take us on to HKG.
After the belt sign was extinguished the crew came out with hot towels and took meal and drinks orders.

The CSM dropped by to ask if I needed a landing card for HKG. There was no greeting just the enquiry. Apart from at the door, that was the first and last time I saw the CSM throughout the flight.

I fired up the On Q entertainment system to play some music. The sound was patchy and distorted on the first 3 CDs I chose to listen too. I also couldn’t figure out how to put a whole CD in my playlist as you have to do it a track at a time. I gave up in the end and just listed to the canned radio whilst watching the flight map.

MELBOURNE TO HONG KONG
SUPPER
CANAPES
Minted Pea and Crème Fraiche Puree with Sea Salt Pastry and Ligurian Olive

ENTREES
Roasted Tomato Soup with Thyme Croutons
Chinese Style Duck Salad with Pickled Cabbage

LIGHT MEALS
Reuben Sandwich

Big Bowl of Sweet Corn Congee with Toasted Sesame

Our signature Steak Sandwich with Tomato and Chilli Relish*

MAIN COURSES
Potato Gnocchi with Braised Italian Vegetables, Pesto and Parmesan Cheese

Pan Fried Blue Eye with Spiced Eggplant, Gai Lan and Ginger Glaze

Seared Rangers Valley Skirt Steak with Potato and Leek Gratin, Asparagus and Horseradish

SIDE SALAD
Salad of Baby Cos, Radicchio and Frisee with your choice of dressing
Aged Balsamic and Extra Virgin Olive Oil
Fresh Lemon Juice and Extra Virgin Olive Oil
Palm Sugar Vinaigrette

CHEESE
Blue, soft and hard cheese hand selected by Will Studd, Maitre Fromager Calendar Cheese Company served with accompaniments

DESSERT
Date, Orange and Cinamon Tart with Double Cream
Vanilla Panna Cotta with Fresh Strawberries and Sorbet
Nice Cream Chocolate Coated Raspberry Ice Cream
Whole or Sliced Seasonal Fruit

PETITS FOURS
A selection of Cacao hand made chocolates
Blueberry and Polenta Cake
Roasted Almond and Cognac Biscuits

HOT BEVERAGES
VITTORIA CINQUE STELLE COFFEE
Café Latte
Cappuccino
Espresso
Flat White
Long Black
Mocha
Liqueur Coffee
Decaffeinated
Other blends available on request

VITTORIA CHOCCOCHINO HOT CHOCOLATE

T2 TEA
Experience the beautiful fragrant loose leaf tea bags from around the world, supplied by T2.
English Breakfast – A blend of finest the Sri Lankan full bodied teas produce a rich and well rounded flavour.
Earl Grey – A full bodied Sri-Lankan blend of Ceylon orange pekoe and generous amounts of bergamot, producing an all-time classic tea
Peppermint – A well rounded peppermint flavour captures the sweet essence of all things ‘minty’ with a sweet, cool lingering aroma.
Chamomile – Relax and unwind with this fragrant infusion of sweet golden chamomile flowers.
Sencha – A classic green tea grown in Japan. These beautiful emerald green leaves produce a sweet, smooth grassy flavour.
Lemongrass and Ginger – Zesty and bright lemongrass contrasts the spicy flavour of ginger to create a wild taste sensation.
Other teas are available on request.

BEVERAGES
APERITIFS
Bloody Mary
Campari
Noilly Prat French Dry Vermouth

SPIRITS
Bacardi White Rum
Bundaberg Dark Rum
Bombay Sapphire London Dry Gin
Chivas Regal 18yo Scotch Whisky
The Glenlivet 18yo Single Malt Scotch Whisky
Wild Turkey Rare Breed 108° Bourbon
Wyborowa Polish Vodka

BEER
Little Creatures Pale Ale
Crown Larger
James Squire Golden Age
Heineken
Hahn Premium Light

LIQUEURS
Baileys Irish Cream
Cointreau

FORTIFIEDS
Your flight Attendant will advise whether today’s menu features Penfolds Grandfather Fine Old Liqueur Tawny or Grant Burge 20yo Tawny
Morris of Rutherglen Old Premium Liqueur Tokay
Morris of Rutherglen Old Premium Liqueur Muscat

COGNAC
Martell Cordon Bleu

NON ALCOHOLIC
Apple Juice
Orange Juice
Mango Juice
Pear Juice
Spicy Tomato Juice
Tomato Juice
Appletiser Sparkling Apple Juice
Bundaberg Ginger Beer
Coca-Cola
Coke Zero
Diet Coke
Lemonade
Lemon Squash
Ginger Ale
Soda Water
Tonic Water
Sparkling Mineral Water
Still Mineral Water

WHITE WINE
Stonier KBS Chardonnay 2008
Mornington Peninsula, Victoria
In 1978, Brian Stonier and his wife Noel established the Stonier vineyard in the coastal town of Merricks, one hour southeast of Melbourne, ten minutes from the challenging surf beaches of Bass Straight. Decades later, the name Stonier is widely recognised as a producer of exceptional Chardonnay and Pinot Noir. This single vineyard wine is their flagship Chardonnay with grapes sourced entirely from the cool east facing KBS vineyard. The wine has a lovely line of mineral-like acid and shows some nice persistence and power on the palate which will build with medium term bottle age.

Tyrells Vat 1 Hunter Semillon 2005
Hunter Valley, New South Wales
2005 was an outstanding vintage. A blend of the ages is found in this astonishing drop created, in the main from two vineyards – one planted in 1908, the other in the early 1960s. Originally named Hunter Valley Riesling, the fruit for this trophy winner was picked at relatively low levels of sweetness. It offers up a striking, super-fine perfume and a gentle, minerally finish. Lemon and lime are the major players in this exquisite Semillon.

Gembrook Hill Sauvignon Blanc 2010
Yarra Valley, Victoria
Established by Ian and June Marks, Gembrook Hill is one of the oldest vineyards in the coolest part of the upper Yarra Valley. Son Andrew assists TImo Mayer with the winemaking and their minimal approach produces wines with finesse and elegance. This wine is soft, textural and food-friendly. Pale straw colour and fresh fruit on the nose. The palate is restrained with citrus flavours and mineral texture.

RED WINE
Castagna Genesis Syrah 2005
Beechworth, Victoria
Winemaker Julian Castagna perhaps best sums up the style as “Very much a Pinot lovers Shiraz”. Whilst Australia has justifiably earned its reputation for its full-bodied Shiraz, Castagna demonstrate that Australia is also capable of producing Shiraz of elegance and restraint. ‘Genesis Syrah deserves its icon status’. James Halliday

Ashton Hills Estate Pinot 2008
Adelaide Hills, South Australia
What started life as a boutique set-up on an old Brussels sprouts field in 1984 has become one of Australia’s most celebrated wineries. Winner of Best Pinot Noir at the National Cool Climate Show, the 2008 Estate Pinot Noir hits all the right notes for fans of Pinot. Lovely gamey aromas, sweet and sour cherries and a subtle abundance of exotic flavours.

Moss Wood Cabernet Sauvignon Cab Franc Petit Verdot 2006
Margaret River, Western Australia
Moss Wood is arguably one of the most important Cabernet Sauvignon producers in Margaret River. Tipped as the best of the 20006 Margaret River vintage, it’s Moss Wood all over. Bright, youthful, a deep brick red, the tannins are ripe and provide a long platform for red currant and mulberry flavours, with a firm but smooth texture. ‘It is a truly spectacular Cabernet reminiscent of Moss Wood’s greatest achievements. There really is a distinguished air to this wine that can only be found in the top wines of these regions’. Matthew Jukes, 100 Best Australian Wines.

DESSERT WINE
Mount Horrocks Cordon Cut Riesling 2009
Clare Valley, South Australia
An outstanding dessert wine. A thoroughly delectable experience that takes you on a journey through ripe lime to essence of orange marmalade.

CHAMPAGNE
Taittinger Comtes de Champagne Blanc de Blancs 1999
Universally regarded as one of the world’s finest Champagnes, Comtes de Champagne Blanc de Blancs is an exceptional vintage champagne boasting remarkable finesse and elegance, recognised as the jewel in the crown of Champagne Taittinger’s cuvee. This outstanding wine is only produced when the harvest is of exceptional quality and worthy of vintage champagne. It is made from the first pressing, exclusively from Chardonnay grapes grown in 100% Grands Crus vineyards. This pedigree produces a delicate and finely balanced champagne that had gained world-wide recognition amongst connoissuers.

Despite my plans of just eating dessert on the flight I decided to give the tomato soup a whirl and was not disappointed.



I followed this up with the steak sandwich that is always good with just enough kick to make it interesting.




In the end I opted out of any sweet treat or coffee and opted to sleep after my meal.
The crewmember made up my bed with the lambs wool under blanket and lovely warm duvet.

A water bottle was placed at my seat and I was out like a light.
I slept for around 4 and a half hour before waking up in time for the breakfast service.

CONTINENTAL BREAKFAST
Mango Energiser Drink
Orange Juice
Apple Juice
Tomato Juice
Mango Juice
Pear Juice
Citrus Fruit Salad
Bircher Muesli
Cereal Selection
Brookfarm Toasted Muesli
Meredith Farm Yoghurt and Honey
Toast
Croissant
Plum Danish
Strawberry Jam, Orange Marmalade, Honey, Vegemite

I started with the energiser drink and followed this up with a bowl of the Bircher Muesli.

I changed back into my civvies and watched the flight map until it was time to land in Hong Kong.

We landed at 05:57 and were at the gate by 06:05.

More photos here

Moomba

I grabbed a transit card from the agent on the ramp and was escorted up to the security area. There was a bit of a queue at security as only one machine was in operation. This soon changed as two more set of security personnel opened up two further lines. I made my way over to the CX lounge to grab a shower in the Cabanas.













The agent welcomed me in and went to the shower rooms first. I was given one of the larger cabana rooms with bath and shower. The water feature in the cabanas was dry today, perhaps this is pending the upcoming renovations?
After my shower I headed back over to the other side of the terminal to the QF lounge. I was welcomed in and told they would make an announcement when boarding commenced. I grabbed some water and fruit and fired up the laptop to catch up on emails etc.
The lounge had some other pastries and breakfast items such as cereals along with some dim sum.







Boarding was announced at 07:15 and I headed on down to the gate.
There was a dedicated line for F,J and OW elites and my passport was checked prior to reaching the podium. My boarding pass was swiped and I was wished a pleasant flight.

Flight QF0029 HKG-LHR Seat 2A
Aircraft: 747-400
Departure time: 07:55

On board I was directed to my seat where a crewmember took my jacket and handed out amenity kit and PJs. He asked if I would like some champagne, orange juice, water and I said you could have stopped at the first item.
A glass was delivered to my seat along with a small bowl of almonds. The bottle of nectar of the gods was then presented before me.
There was no refill this morning and my glass was taken just before we pushed back at 07:52. The manual safety briefing followed and we took off at 08:11 after taxiing to the far end of the runway. There were only 7 in F for this flight. The captain announced a routing and told us the flight time would be 12 hours and 15 minutes.
Menus were handed out and the crew took coffee / tea orders first. These were delivered and then orders were taken for breakfast.



The CSM dropped by and introduced himself and handed out landing cards for the UK including a fast track voucher.

HONG KONG TO LONDON
BREAKFAST
Orange Juice
Apple Juice
Tomato Juice
Mango Juice
Pear Juice
Guava Energiser Drink
Fresh Fruit Salad
Bircher Muesli
Toasted Muesli
Cereal Selection
Yoghurt and Honey
Toast
Croissant
Apricot Danish
Strawberry Jam, Orange Marmalade, Honey, Vegemite

HOT SELECTION
Scrambled Eggs on Toasted Sourdough with Breakfast Sausages, Grilled Bacon and Tomato Ragout
Hazelnut and Chocolate French Toast with Cinnamon
Or
CHINESE HOT SELECTION
Steamed Chinese Bun
Seafood Congee with Fried Cruellar
Stir Fried Egg Noodles with Bok Choy
Pork, Beef and Prawn Dumplings

I went straight in with the scrambled egg deal and asked for a cheeky glass of bubbly to go with it.





The IFE was spotty again and the sound kept dropping out on the programmes I was watching. I spent most of the flight watching the world go by below me. There were some spectacular views to be had over northwest China and over the Tibetan plateau. I was still drinking the champagne until the bottle ran out.






Loved the zig zag valley in this one





There are many more pictures from the sky in the photo link.
I eventually succumbed to sleep and pulled the blanket up over me and passed out for a while.

I woke up 5 hours out of London and decided to persevere with the IFE for a while longer despite the sound dropping out.
Around 2 hours out of London the crew dropped by with a hot towel and took drinks to have before lunch. I asked for a glass of the Shiraz. There was no wine list handed out for this flight and the crew had them written on a sheet.
The Shiraz was a Mt Langi Ghiran ‘Cliff Edge’ Shiraz. It was delivered to my seat with the canapés and it was a mighty fine drop.
Orders for lunch were then taken by the crew.

LUNCH
CANAPES
Crostini of Cheery Tomato and Olive Tapenade
Prawn and Water Chestnut Fishcakes

SALADS AND OTHER THINGS
French Onion Soup with Gruyere Croutons
Hot and Numbing Salad of White Cut Chicken
Smoked Salmon with Potato and Preserved Lemon Salad

LIGHT MEALS
Seared Sea Bass with Lemon and Olive Oil Dressing and Steamed Greens
Reuben Sandwich
Big bowl of Sweet Corn and Shiitake Mushroom Congee with Toasted Sesame
Osso Bucco Pot Pie

Our signature Steak Sandwich with Tomato and Chilli Relish

MAIN COURSES
Sweet Potato and Pumpkin Tortellini with Sage Burnt Butter, Spinach and Potatoes

Seared Sea Bass with Romesco Sauce, Sauteed Zucchini and Potato Galette

Chinese Style Roasted Five Spice Duck with Plum Sauce, Rice and Gai Lan

Roast Rack of Lamb with Vegetable Tagine, Almond Couscous and Harissa

Tangerine Beef with Sesame Dan Dan Noodles and Kan Kong

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
Palm Sugar Vinaigrette

CHEESE
Hand selected blue, soft and hard cheese served with accompaniments

DESSERT
Caramel Custard with Orange Salad and Almond Biscuits

Milk Chocolate and Chestnut Torte with Blueberry Compote and Cream

Nice Cream Chocolate Coated Raspberry Ice Cream

Whole or Sliced Seasonal Fruit

PETITS FOURS
A selection of Cacao hand made chocolates
Berry Polenta Cake
Roasted Almond and Cognac Biscuits

The crew offered more canapés before the meal service began.
My table was set and the soup was delivered to my seat. As far as I am concerned you can never go wrong with soup on a plane.



Next up I went with the Middle Eastern inspired Lamb dish. The lamb was juicy and perfectly cooked. The Shiraz just kept slipping down nicely. The gentleman in the seat in front of me seemed to enjoy the Shiraz also. So much so that later in the flight as we were approaching Heathrow he gave us a rendition of whatever music he was listening to on his headset.



I opted for the caramel custard dessert. Probably the weakest dish of all the meals I ate.



After the meal everything was cleared away and I changed back into my civvies ready for landing.
We landed at 13:07 and had a very short taxi to our gate. I thanked the crew and made my way to immigrations. The IRIS machines were working and I was through in a jiffy. I made a brief comfort stop and then waited by the baggage carousel. It fired up a few minutes later and my bag was the fourth one out.

The crew on these two QF flights were quite good and I had no real complaints. They weren’t quite a chatty as other crew I have had in the past. The food was quite good and of a standard I expect from QF, nothing was outstanding though.

I passed a major flight milestone around 180 miles out of LHR in that I crossed the 1.5 million butt in seat miles mark. I couldn’t think of a better way of doing so than whilst seated in the nose of a QF 747.

A Hex and two tube ride later I was home to my cold flat.

More photos here