Moomba

Yes Oman Air really was an enjoyable experience. It is a shame they are not part of an alliance for us status junkies.

TPJ

Looks like Oman Air is a decent airline!

Purely by curiosity (I am a Star Alliance addict), could you tell me where the Oman Air lounge in BKK is? Is it next to TG lounge in Concourse E (where Biman Bangladesh Airlines had a lounge in the early days of Suvarnabhumi Airport existence)?

Moomba

Yes, apart from the less that perfect service on the first leg, the food, lounges and seat were all pretty good. As I mentioned when the bed is in seat mode it does have a slight issue at the feet end where it drops out from under you a little. This might be corrected with some tweaking of the controls though but an not sure. It certainly didn't stop me from sleeping.

I am not sure where the Biman lounge was. The best I can do is describe where it is. Turn right after security and walk to E go down one level and head down the wing to the left of the main concourse and it is the first lounge on the right just before the walkway splits. I really can't remember what other lounges were down that way. I do remember that if I had have turned right into the E concourse instead of left the Louis Tavern would be on the right.

eightblack

Crikey Moomba, I had no idea you were this good! And Oman Air (never even heard of them!!!)

What an epic of a journey. The quality of the photos, the story you weave and the good humour in which you do it makes this a brilliant piece of writing.

I cant wait for the next installment. Most excellent...

avm2806

Moomba is a TR legend!

Moomba

Thank you. That means a lot coming from a master wordsmith.

Moomba

Well I know I promised Easter but my work interrupted that plan but were accommodating when I asked to push the trip forward to March.

So here we are ready to take off again on another Moomba tale from the pointy end. The upside of the change, as far as I was concerned was that I would now be on the daytime flight from London to Sydney. After the end of March the QF0032 flight will become QF0002 and instead of leaving at 11:05 will leave in the evening around 21:00. This will coincide with QF stopping LHR services via HKG and BKK and only having the two SYD and MEL flights via SIN going through to LHR. It is a shame that the economic climate has forced this on QF to play this card.

Anyways I digress already. I checked in online 24 hours in advance but didn’t print my BP. Later, being the obsessive FF that I am I checked the seat maps and noticed that my seat was showing as blocked rather than occupied. Panic ensued so I went back into the online check-in system and noticed that I was in 1A not 2A. Hmm have QF done the old seat switcheroo on me again?

I woke at my usual time of 06:30 and got myself ready to head out to LHR. Instead of the two tube and HEX I opted for the longer walk, one tube and HEX option instead. This meant using the Bakerloo line 3 stops to Paddington instead of the Jubilee 3 stops and the Bakerloo 3 stops the other way to get to Paddington. Every time I take this journey from Kilburn Park to Paddington or beyond I can’t help to start singing ‘When I get to Warwick Avenue’ as we pass on through the station.

At Paddington I had a 9 minute wait for the HEX and was soon on my way to LHR T3. At the station I made my way upstairs to the far end of the terminal and to the walled off QF/BA F section. An agent was free when I walked inside and confirmed that I had checked in online but didn’t print my BP. My BP was printed and I asked about 2A where I had been but was now in 1A. The agent confirmed that 2A was inoperable and they had moved me up to 1A. The agent gave me directions to the lounge and fast track security.

I thanked her and was on my way upstairs to the security check point. The FT lane was spewing out into the area near the queue guard’s desk. I said I see it is living up to its name today. He said it was particularly busy today. They had two machines operating fast track and it was not too shabby after all. It was only about 5 minutes before I was able to exit the FT door into the shopping mall.

I made a beeline to the BA lounge complex and handed my BP to the lounge agent. I was processed inside without any proper welcome. When will BA realise that a pleasant welcome into their lounges costs nothing but earns them kudos points.
Inside I walked up to my usual spot; creature of habit I am, and sat myself down by the windows.



I grabbed some fruit and yoghurt in some pretence of being healthy and an orange juice.



After I had consumed this I wandered over to see what else was on offer and a lounge staff member asked me if I would like something from the menu. I said the breakfast sandwich sounded good. I then went to get my first glass of champagne for the day. In the lounge today were the Bolly Rose and the Taittinger 2004 (not Millesime).





There were various breakfast items available at the self service sections of the lounge including pastries, cereal, porridge and various juices.









The wall of wines looks quite impressive too.







More Photos
After checking FT and work emails I decided to go for a wander before heading down to the gate.

Moomba

At the gate the agent scanned my BP and the QF concierge stepped and said ‘I didn’t get a chance to speak to you in the lounge. Was everything ok?’ I confirmed this and she said she would escort me to the plane. She parted the gate lice as we approached the gate as general boarding had not yet commenced. Sometimes it is good to be the King.

Flight QF0032 LHR-SIN Seat 1A
Aircraft: 380-800
Departure time: 11:05

On board there was no one at the door but a crewmember was coming up the aisle. I said ‘surprise’ and he said yes you did sneak on there. He directed me to my seat the first one on the left had side.

A member of the F crew then approached me and introduced herself and asked if I would like a drink and listed various options. I of course went with champagne. I took the opportunity of the empty cabin to take a few photos of the F section and the suite. It felt good to be back on QF on the 380 in F.











Suite Details (more pirctues of seat control in photo link)

My lovely crewmember came back with PJs and an amenity kit and followed this up with a champagne glass that was placed on the sideboard.



A minute later the delectable, delicious, delovely Comtes de Champagne was presented before me. I said to the crew I am now officially in heaven. She poured the wine and returned a few minutes later with some Almonds and Olives that were marinated in citrus peel, rosemary and olive oil. Every time I take that first sip of the Comtes de Champagne I realise I have forgotten how lovely it really is. I can’t say enough how much I love this drop.



The F cabin filled up with 8 other passengers and the front door of the aircraft was closed. A hot towel was delivered before we pushed back.

Later at 11:00 door 2 was closed and at 11:07 we pushed back for our journey to Singapore. We taxied down to the T5 end of the airport and made our take off roll at 11:26. I was able to watch the whole event through tail cam on the IFE system that was terrific. The IFE told me we had 11 hours and 26 minutes to fly before reaching Singapore. Why couldn’t there be more headwinds when travelling East?

Once in the air and the belt signs were switched off the crew jumped into action and delivered the menu and wine list and asked me what I would like to drink. No prizes for guessing what I asked for. Soon after this the Comtes de nectar of the gods was being presented before me and poured into my glass. I resisted the temptation to say ‘just leave the bottle’.

The window shades are controlled from the touch screen seat controller and consist of two parts. One is a lighter shade that cuts the glare but lets light in still and the other a black out shade that drops behind the opaque one.



Be back with the luncheon service next.

More Photos

Moomba

The menu for the luncheon service was as follows:

LONDON to SINGAPORE

LUNCH
CANAPES
Tartlet of Cornish Crab with Crème Fraiche

Barbeque Pork with Szechuan Vegetables

SALADS AND OTHER THINGS
Sweet Potato and Pumpkin Soup with Fried Eshalots

Salmon and Gravadlax with Pickled Cucumber, Mizuna and Mustard Dressing

Salad of Jamon Iberico, Marinated Artichokes, Piquillo Peppers with Balsamic Vinaigrette

LIGHT MEALS
Seared Halibut with Lemon and Olive Oil Dressing with Steamed Greens

Stir Fried Rice with Duck, Ginger and Asparagus

Big Bowl of French Onion Soup with Gruyere Croutons

Our signature Steak Sandwich with Tomato and Chilli Relish

MAIN COURSES
Tomato, Feta, Grilled Zucchini and Capsicum Lasagne with Baby Spinach

Herb Crusted Halibut with Olive Potatoes, Snow Peas and Romesco Sauce

Spiced Goosnargh Chicken with Chestnuts, Leeks, Chilli and Stir Fried Wombok

Slow Cooked Angus Beef Sirloin with Potato and Cabbage Gratin, Grilled Mushrooms and Tarragon Butter

Red Wine Braised Venison with Roasted Chantennay Carrots and Pappardelle

SIDE SALAD
Salad of Rocket, Radicchio, Mizuna and Baby Gem 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
Black Forrest Trifle

Caramelised Banana Millefeuille with Brown Bread Ice Cream

Whole or Sliced Fresh Seasonal Fruit

Laverstoke Park Buffalo Milk Organic Ice Cream Tubs

PETITS FOURS
A selection of Paul Wayne Gregory Chocolates

Coconut Macaron

Mini Citron Tarts

WINE LIST
WHITE WINE
Woodlands Chloe Reserve Chardonnay 2009, Margaret River, Western Australia
The Margaret River’s Wilyabrup sub-region is famous for producing some of Australia’s finest Chardonnay. Chloe’s history lies in 35 year-old vines from Woodlands’ original vineyards; it’s excellent natural acidity comes from this shaded location, and its rich fruit weight from deep loam soils. The 2009 is a wine from a fantastic Margaret River vintage; its palate displays stone fruits, ginger, spice and tropical fruits over an almost mealy texture. The wine finishes with vibrant natural acidity.

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 1960’s. 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.

Leeuwin Estate “Art Series” Sauvignon Blanc 2010, Margaret River, Western Australia
Leeuwin Estate is family owned and operated, one of the founding wineries of the now famous Margaret River district, it consistently produces wines that rank with the world’s finest. The Art Series represents Leewuin’s most opulent wines, identified with paintings commissioned from leading contemporary Australian Artists. This wine has an intensity and depth of flavour that is so very Leewuin Estate, a bright and lively wine that dances across the palate. The bouquet shows lemon sherbet, lime, green pineapple and crisp golden delicious apples with great intensity of refreshing flavour.

RED WINE
Penfolds RWT Shiraz 2004, Barossa Valley, South Australia
Since its first release in 1997 the RWT has become something of a wine media darling, some commentators suggesting that it is an even better wine that the much-revered Grange. Both styles are outstanding examples of Australian Shiraz: Grange the more traditional blockbuster & RWT displaying more modernity & finesse.

The Wanderer Yarra Valley Pinot Noir 2010, Yarra Valley, Victoria
This is a relatively new label from winemaker Andrew Marks (who works with Timo Mayer at Andrew’s parents Gembrook Hill property). There are actually four different Pinot clones that go into producing this wine. The clones would produce distinctly different wines if they were made separately; from the distinctly savoury, through to the sweeter fruit forward. In combination they produce a lovely, balanced wine.

Woodlands ‘Nicholas’ Reserve Cabernet Sauvignon 2007, Margaret River, Western Australia
Rumours have been circulating that if one wanted to know what the Margaret River’s best Cabernet tastes like, Nicholas would be it – spot-on praise for this silky smooth drop. Left to its devices for 21 months in suave French oak, Nicholas has emerged as a world-class wine. The nose reveals cassis, mulberry, blackcurrant, violet and toasty French oak notes.

DESSERT WINE
Mount Horrocks Cordon Cut Riesling 2010, Clare Valley, South Australia
An outstanding dessert wine. A thoroughly delectable experience that takes you on a journey through ripe lime essence of orange marmalade. Lively and full of flavour.

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

SPRIRTS
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

The canapés were delivered to my seat consisting of two of the crab tarts and a Chinese soup spoon with the pork on it. The crab tarts were lovely indeed and the Comtes de nectar of the gods went down a treat. I test drove the seat for a while and realised it goes every which way except maybe upside down. Forward, backward, tilt up, tilt down, extend, retract you name it.



The crew dropped by to take my lunch order and caught me taking pictures and asked if I would like a photo of me. I said no thanks I break cameras when I am on the receiving end.

I was offered more of the canapés by the crew and grabbed another of the crab tarts. A bottle of water was delivered to the seat and placed in the receptacle designed specifically for that purpose.

The crewmember came back and set my table for lunch asking if I wanted butter or olive oil and balsamic vinegar with my bread. I went with the latter and small dish was placed on my table. The crewmember then returned with the bottles of olive oil and vinegar that were presented to me before being poured into the small dish.



Bread offerings were then presented consisting of a white sourdough or light rye bread. I am a sucker for sourdough so went with that. A friend at work always laughs about the fact that I travel half way across London to buy a sourdough loaf from a bakery near Borough Market. But it is the best sourdough I have ever tasted. Do yourself a favour if a Londoner and get down to De Gustibus at Borough Market and buy a loaf of their six day sourdough. It is to travel half way across London for.

Oh dear I digress; again, how did we get on to my penchant for sourdough? Right back on board in heaven I supped on my Bubbly until the soup was delivered to my seat. I was offered fresh ground black pepper and my wine glass was filled with the RWT Shiraz.



The soup was nice, but my Potato, Pumpkin and Leek soup is better.
Next up the salad of Iberico ham was placed at my table. My friend Jen will be delighted to see that artichokes made an appearance in this dish.





And onto the main. Well a little disappointing it was, not inedible but could have been a little less well done. The star on the plate was the potato and cabbage gratin that was superb. The red wine was very nice although I am not sure I would fork out 50 quid for it back in London. During the main the bumps began and the crew were asked to take their seats for a while. It didn’t last long, well long enough to have my smart QF PJs sporting a rather tacky red wine splash!





After the main I was asked if I would like some more wine and cheese and dessert. I said I would have another glass of red and then the Banana thingy. I also asked for a glass of the dessert wine.






Oh my golly gosh the banana thingy was bananary and lovely. The dessert wine wasn’t a Noble One or Mud Pie but still nice. It did have a strange pong on the nose though but tasted fine. I remember once when doing a wine course that NSW Hunter Valley Red can have a cow pat nose to them but still taste good. I suppose this is much the same although the pong wasn’t cowpat. And yes I know what a cowpat pong smells like after spending holidays on my Dad’s cousin’s dairy farm during my childhood. Cowpat fight anyone?

Oh boy the alcohol is really beginning to talk now. Yes I am writing this in my own little heaven after lunch and supping down yet another glass of the Comtes de nectar of the gods.

After lunch the table was cleared and I was offered something else to drink. I ordered a coffee that was delivered a while later along with a box of chocolates.





I enquired if there was anything left in the bubbly bottle and what do you know there was. But only half a glass. Oh dear now I felt guilty with the rest of the cabin having an afternoon nap and the crew opening another bottle of bubbly for me. Oh so what c’est la vie. Ah look another glass of Comtes de nectar of the gods has been poured for me. Well my lovely Sarah M signature quote takes on new meaning. If we burn in heaven like we do up in the air on QF then bring on heaven.

OK I am now up to date. Be back for breakfast; I suppose before touching down in Singapore.

Right feeling refreshed and hung over after a 4 hour cat nap. More water please if you will crewmember. I decided to fire up the IFE and do something other than listen to music. I thought I would see what all the fuss was about and watched The Artist. During the movie I ordered yet another bottle of water and towards the end the crew offered me a coffee or tea and said breakfast would be served in around 30 minutes. I asked for a cappuccino.
Around two hours out of Singapore the breakfast orders were taken.

BREAKFAST
Orange Juice
Apple Juice
Tomato Juice
Mango Juice
Pear Juice
Berry Energiser Drink

Fresh Fruit Salad
Bircher Muesli
Brookfarm Toasted Muesli
Cereal Selection
Yoghurt and Honey

Toast
Apple Danish
Strawberry Jam, Orange Marmalade, Honey, Vegemite

HOT SELECTION
Free Range Scrambled Eggs on Toasted Pain au Lait with Grilled Bacon, Braised Beans and Roasted Tomato

Honeyed Buttermilk Pancakes with Toasted Walnuts, Strawberries and Mascarpone

Baked Egg with Pear Smoked Sea Trout, Crème Fraiche and Wilted Spinach

A while later hot towels were handed out and the crew asked if I would like my bedding cleared away. I suppose it is apropos to speak about the bed for a while before I move on to the breakfast feast. When the bed is made up by the crew they put down the seat to a very wide fully flat quite long bed. Then they put down a lambs wool under blanket topped with a fitted sheet. Then the duvet is placed on top and tucked in at the feet end. There is an almost full size pillow and a smaller pillow to support your head in the land of nod. With all that pampering it is almost impossible not to get a great sleep on QF.

Right now, breakfast. Lets start with a smoothie and another cappuccino. I decided to go with the bircher muesli which had a great zing to it courtesy of some citrus zest in the mix. I went with the scrambled eggs deal along with some toast and ridgy didge aka Vegemite.



The eggs were luscious and creamy and cooked perfectly. The beans had a really rich and tangy tomato sauce base and were about as far from Heinz baked beans as you can get.





The toast and vegemite were, well, toast and vegemite. Yum – breakfast of champions who like to clog their arteries with salt.



I was offered more juice, water and coffee during the meal but opted only for more water as dehydration was setting in.

As the crewmember was clearing the table she asked if I would like more toast and I said if I eat anymore you will have to roll me off.

The pre-dawn yellow glow was just appearing in the sky beside me and I was able to grab a couple of shots of some interesting clouds. One of the crew caught me at it and we chatted for a bit about photography and nature. Soon after this the CSM dropped by again and saw me with my camera and said isn’t it a glorious sunrise? She had just taken some shots from the flight deck.





The CSM announced 35 minutes to go and shortly after this the flight engineer announced the ready for descent. I changed back into my civvies and prepared myself for the landing. The crew dropped by with the last service item of the flight that being another hot towel. The main crewmember who had been looking after me dropped by to thank me for flying and we chatted a bit about London and QF.

The other crewmember dropped by and also thanked me for flying with QF.
We landed at 07:45 and taxied to our gate. I thanked the crew again on my way out of door 1L and made a beeline to the F lounge in order to grab a shower and some juice before doing it all again. See you on the flip side folks.



More Photos

LN-FHU

WOW.....Moomba.....this is absolutely fantastic. Your writing is great,and the pictures are a BIG plus to your TR.

I really,really enjoy every word

Jenbel

The problem with your trip reports is that I end up wanting to do it too

And artichokes? Someone has amazingly good taste!

hilltopper

That is a great report Moomba, thanks for the update!
QF F def. is the way to fly down under.

Oh, I would not complain too much about your beef being overdone, this is the cardboard version I got on the SYD-SIN last month!!!



(admittedly it was the only disappointing bit of an otherwise very enjoyable set of meals)...

Moomba

Thanks LN-FHU. I appreciate the feedback.

Thanks Jenbel LOL - I look at my pictures and want to do it all again too

Thanks hilltopper. I can't think of too many better ways to do the roo route.

mattm199

Thanks for the update Moomba, and the delicious photos.
The potato and cabbage gratin, and the black forest trifle are on the Rockpool menu as well, so would be lovely to enjoy in F!
I must get planning my next trip, come to think of it......

Moomba

I pottered in the lounge working on this and re-hydrating. I noticed that all of a sudden there was only a couple of people left in the lounge. Did I miss the boarding call? Anyway I packed up my stuff and headed out toward the gate.
As I was making my way along one of the travelators one of my fellow LHR-SIN F pax heading back the other way said there is a delay. I got to the end of the walkway and doubled back and went back up to the lounge. I settled again and added a few more notes to this report and copied my photos from my SD card onto my computer.
I went to the front desk and asked if she knew what the deal was with the flight. She said there was a faulty fuel pump and it was being replaced and didn’t yet know an EDT. I went back to my seat after collecting a glass of water. I also took the opportunity of an almost empty lounge to take a few pictures.















Around 15 minutes later the agent announced that we were boarding the flight. I again made my way down to the gate where the security screening took a jiffy. My BP and PP were checked and then the BP swiped. The gate lounge was completely empty and I was able to walk straight on board the aircraft.

Flight QF0032 SIN-SYD Seat 1A
Aircraft: 380-800
Departure time: 09:30

A crewmember greeted me by name and said I gather you know where your seat is. I walked the three steps to get to 1A and settled in grabbing stuff from my bag I needed and depositing my larger case in the overhead.

A crewmember approached and gave me an amenity kit and XL PJs, I asked if I could have L instead which he was happy to fetch for me.

My crewmember then approached and asked if I would like a drink prior to take off. Drumroll please maestro, I asked for some champagne. SO boring so predictable. You only really need read one of my TR surely.



The captain came on the horn and announced a short flight time of 7 hours and that we would make up the delay because of the short flight time.

We pushed back at 09:56 and the crew did the usual IFE and real people safety demo. We started our roll at 10:19 and took to the skies heading towards Indonesia. The C.S.M dropped by and introduced himself and have me the Aussie immigrations and customs form. I recognised him from a previous trip with QF along with the crewmember that was working my side of F.

More bubbly was delivered after the belt signs were switched off. I changed into the QF PJs and settled in for the flight with a glass of the Comtes de nectar of the gods.

Menus were given out for the flight and I perused this whilst flying through a bit of a bumpy patch. The sky cam in the tail was showing precipitous activity on its lens.

After another couple of refills of the nectar of the gods it was time to set the table for lunch. In the meantime I set my self up with a nice playlist to listen to whilst soaring South East. At the moment I am being Pashed by Kate Ceberano. But I get ahead of myself lunch is first. Here is what was on offer for this sector.

SINGAPORE TO SYDNEY

LUNCH
BRUNCH
Guava Energiser Drink
Fresh Tropical Fruits with Lime Wedges
Croissant with Selection of Condiments
French Toast with Maple Syrup, Strawberries and Crème Fraiche
Potato and Gruyere Frittata with Grilled Bacon, Spinach and Roasted Vine Ripened Tomato

SALADS AND OTHER THINGS
Hot and Sour Chicken Soup with Black Funghi and Coriander

Nicoise Salad with Seared Yellowfin Tuna

Goats Cheese, Roasted Capsicum and Caper Salad with Balsamic Dressing

LIGHT MEALS
Seared Red Spot Garoupa with Lemon and Olive Oil Dressing with Steamed Asparagus

Big Bowl of French Onion Soup with Gruyere Croutons

Our signature Steak Sandwich with Tomato and Chilli Relish

MAIN COURSES
Borlotti Bean Moussaka with Warm Zucchini Salad and Tomato Sauce

Seared Red Spot Garoupa with Peperonata, Potato Stack and Salad Verde

Roasted Pork Belly with Wok Fried Noodles, Plum Sauce and Choy Sum

Master Stock Cooked Chicken with Lemon and Ginger Sauce, Fragrant Rice and Gai Lan

Slow Cooked Lamb Ragout with Pappardelle, Green Beans and Gremolata

SIDE SALAD
Salad of Baby Leaves with your choice of dressing
Aged Balsamic and Extra Virgin Olive Oil
Fresh Lemon Juice and Extra Virgin Olive Oil
Red Wine Vinaigrette

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

DESSERT
Honey, Pistachio and Rosewater Cake with Fig Compote and Mascarpone Cream

Baked Lemon Pudding with Raspberries and Vanilla Cream

Laverstoke Park Buffalo Milk Organic Ice Cream Tubs

Sliced Fresh Seasonal Fruit

PETITS FOURS
A selection of Amedei Chocolates
Coconut Macaron
Mini Citron Tarts

WINE LIST
WHITE WINE
Woodlands Chloe Reserve Chardonnay 2009, Margaret River, Western Australia
The Margaret River’s Wilyabrup sub-region is famous for producing some of Australia’s finest Chardonnay. Chloe’s history lies in 35 year-old vines from Woodlands’ original vineyards; it’s excellent natural acidity comes from this shaded location, and its rich fruit weight from deep loam soils. The 2009 is a wine from a fantastic Margaret River vintage; its palate displays stone fruits, ginger, spice and tropical fruits over an almost mealy texture. The wine finishes with vibrant natural acidity.

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 1960’s. 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.

Leeuwin Estate “Art Series” Sauvignon Blanc 2010, Margaret River, Western Australia
Leeuwin Estate is family owned and operated, one of the founding wineries of the now famous Margaret River district, it consistently produces wines that rank with the world’s finest. The Art Series represents Leewuin’s most opulent wines, identified with paintings commissioned from leading contemporary Australian Artists. This wine has an intensity and depth of flavour that is so very Leewuin Estate, a bright and lively wine that dances across the palate. The bouquet shows lemon sherbet, lime, green pineapple and crisp golden delicious apples with great intensity of refreshing flavour.

RED WINE
Penfolds RWT Shiraz 2004, Barossa Valley, South Australia
Since its first release in 1997 the RWT has become something of a wine media darling, some commentators suggesting that it is an even better wine that the much-revered Grange. Both styles are outstanding examples of Australian Shiraz: Grange the more traditional blockbuster & RWT displaying more modernity & finesse.

The Wanderer Yarra Valley Pinot Noir 2010, Yarra Valley, Victoria
This is a relatively new label from winemaker Andrew Marks (who works with Timo Mayer at Andrew’s parents Gembrook Hill property). There are actually four different Pinot clones that go into producing this wine. The clones would produce distinctly different wines if they were made separately; from the distinctly savoury, through to the sweeter fruit forward. In combination they produce a lovely, balanced wine.

Woodlands ‘Nicholas’ Reserve Cabernet Sauvignon 2007, Margaret River, Western Australia
Rumours have been circulating that if one wanted to know what the Margaret River’s best Cabernet tastes like, Nicholas would be it – spot-on praise for this silky smooth drop. Left to its devices for 21 months in suave French oak, Nicholas has emerged as a world-class wine. The nose reveals cassis, mulberry, blackcurrant, violet and toasty French oak notes.

DESSERT WINE
Mount Horrocks Cordon Cut Riesling 2010, Clare Valley, South Australia
An outstanding dessert wine. A thoroughly delectable experience that takes you on a journey through ripe lime essence of orange marmalade. Lively and full of flavour.

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

SPRIRTS
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

My table was set for lunch and I was offered the same selection of breads as the previous flight, that being the White Sourdough or a Light Rye.



My Goats cheese salad was then presented before me. It was lush and smooth and creamy as any good goats cheese dish should be. I must say that the roasted, skinned peppers were rather a treat.





Now on to the main event. My glass of Cabernet Sauvignon was poured and the side salad placed on my table. The ragout followed later and at first bite cemented my opinions of QF F catering. It is all about flavour. They certainly know how to make their food taste good in the air. The beans in this dish were a little bit on the raw side of al dente but overall this was an excellent plate of food.







After I finished my crewmember asked if I would like cheese or dessert. I said no thanks I was full up to pussy’s bow. She laughed at this and cleared my table leaving me with my glass of Cab Sav and this report.

A bottle of water was delivered by one of the crew that I deposited in the cubbyhole designed for this purpose. A few minutes later my usual crewmember delivered another bottle to the drinks tray. Oh well I will probably drink them both anyway.

Right time now for a pause in proceedings, as I am now up to date in this report. Be back later.


Ok back already. I just noticed on the flight map that we will be crossing the Australian coast line near Port Headland shortly. It never ceases to amaze me that you fly longer over Aussie soil that you do over the ocean and Indonesia when on the SIN-SYD sector. Right now I am going to leave you for a while whilst I see if there is another movie to watch or perhaps some more kip is in order. But first I think another glass of the red wine has my name on it. Waiter!

The crewmember working my side came along and saw my empty glass and said would you like another? I said I would and she apologised for being remiss in not getting me a refill sooner. She came back and poured the wine and a moment later returned and asked if I was taking any alcohol through customs in Sydney. I said no and she handed me a bottle of the Woodlands and said would I like to take this home. I said I would indeed and thanked her.

After that glass was finished I refused any more wine and set the seat flat out and I was also out like a light not too long after that.


Then again I might not be back. I am afraid this black duck hit the wall and slept the rest of the journey to Oz only waking an hour before landing.

I downed the bottle of water and changed back into my clobber. I then sorted my gear and prepared for the landing. The first officer came on the horn about 35 minutes out and announced a slightly early landing into Sydney. He also said the weather was fine with a temperature of 17C.

The cabin was prepared for landing and I sat and listened to my music selection and watched the tail cam until we parked at the gate. This gate to gate IFE thing is quite nice.

We landed at 20:25 and were at the gate a few minutes later. The agent working the bridge took his sweet time attaching to 1A but eventually got there. The CSM did his paperwork handover thing and then thanked me and sent me on my way.

The airport was virtually free of other people and there were desks of immigrations agents waiting for us. I wanted to try the smart gate again to see if last time was a glitch or if it spitting me to the curb was the future for me. Thankfully the system took a liking to me this time and let me into the country. I headed out through the express pass lane and was directed outside without being checked, questioned, sniffed or x-rayed. I had planned to catch the train but opted for the easy, but expensive route and caught a cab into the city to the Westin hotel, my home away from home in Sydney. It was raining after all.