A Feast of First Class Flying on British Airways, Qantas and Emirates
#76
Join Date: Aug 2009
Location: AKL
Programs: NZ Silver
Posts: 1,817
Wow! Cloudy Bay & Mt Difficulty - very impressive!^^
#77
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
MELBOURNE to DUBAI (MEL-DXB) on Emirates 777-300ER in first class
Back onboard. The crew had already placed a canvas holdall (much like the bags supermarkets sell to get people to use less plastic bags but better quality and with a discreet Emirates logo instead of the more garish supermarket designs) on my seat. Inside was pajamas, an amenity kit, personal hand towel in a sturdy liquids baggie. I was soon offered some more champagne (or juice or water), and then the other usual pre-departure stuff (newspaper, magazine, drink, date, coffee).
The cabin was again full and I estimate about half were flying through from Auckland.
I watched some more movies and shows, ate and fell asleep. I managed a decent sleep and awoke just a few hours out from Dubai at OMG o'clock local time and who knows what o'clock in my body clock's time.
After some stretches I had some juice and just relaxed for the sheer indulgence of doing nothing, with one eye out the window as we passed lights of towns and cities below. We arrived quite early and unlike my previous trip we got a gate with an airbridge (rather than a remote stand).
Back onboard. The crew had already placed a canvas holdall (much like the bags supermarkets sell to get people to use less plastic bags but better quality and with a discreet Emirates logo instead of the more garish supermarket designs) on my seat. Inside was pajamas, an amenity kit, personal hand towel in a sturdy liquids baggie. I was soon offered some more champagne (or juice or water), and then the other usual pre-departure stuff (newspaper, magazine, drink, date, coffee).
The cabin was again full and I estimate about half were flying through from Auckland.
I watched some more movies and shows, ate and fell asleep. I managed a decent sleep and awoke just a few hours out from Dubai at OMG o'clock local time and who knows what o'clock in my body clock's time.
After some stretches I had some juice and just relaxed for the sheer indulgence of doing nothing, with one eye out the window as we passed lights of towns and cities below. We arrived quite early and unlike my previous trip we got a gate with an airbridge (rather than a remote stand).
#78
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Emirates
First Class menu
Melbourne to Dubai
January 2011
Bar Service
Aperitifs
Campari - Campari Bitter, Vermouth Sweet/Dry - Martini, Sweet Sherry - Harvey's Bristol Cream, Dry Sherry - Tio Pepe
Beers
A selection of international beers including Heineken, Budweiser and Amstel Light
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Mocktails
Jumeirah Delight
Spirits
Premium Scotch Whisky - Chivas Regal Royal Salute, Single Malt Whisky - Glenfiddich 21 Years Old, Bourbon - Woodford Reserve
Cognac - Hennessy Paradis
Vodka - Grey Goose
Gin - Bombay Sapphire
Rum - Bacardi Superior, Bacardi 8 Anos
Champagne, Port and Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Liqueuers
Baileys Irish Cream, Tiam Maria, Drambuie, Cointreau
A la Carte Dining
Continental Breakfast
Fruit juices
freshly squeezed orange, grapefruit juice or a refresing detox drink, made of fresh beetroot, celery, apple and ginger
Breakfast fruits
tropical and seasonal cut fresh fruits
Florida cocktail
delices of fresh grapefruit and sweet orange segments
Yoghurt
Greek yoghurt with fresh fruit coulis
Assorted cereals
Bread basket
a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves
Cheese selection
which includes goat cheese, basil and garlic cheese, and Swiss cheese, served with dried apricots
Hot Breakfast
Warm porridge
traditional Scottish porridge oats with warm milk and heather honey
Mixed grill
grilled beef medallion and a veal chipolata, with Boston baked beans, creamy spinach, and char-grilled Roma tomato
Spanish omelette
served with a tangy tomato ragout and roasted potato cubes, sauteed button mushrooms and fresh asparagus
Buttermilk pancakes
apple flavoured buttermilk pancakes with a blueberry and manuka honey yoghurt, served with maple syrup
Canapes
Selection of canapes
a selection of hot and cold canapes, which includes Oriental chicken skewer, goat cheese and cranberry tart, mini beef Wellington, kataiti wrapped prawn, spinach and onion pakoda, marinated mozzarella and mixed olives with antipasti vegetables
Appetisers
Roasted duck breast
on grilled sesame coated pumpkin slices, with a Swiss chard salad and a burnt orange vinaigrette
Poached prawns
poached Vamba prawns served on a bed of Asian rice sald, accompanied with a sesame flavoured soy dressing
Seared fillet of lamb
served on a black lentil salad, accompanied with pineapple chutney
Salad collection
choose from our wide range of salad options which include a simple mixed lead, celery, cucumber, tomato, pepper and French radish combination or add one of our exciting toppings. Our selection of toppings available are spicy Cajun chicken strips, grilled salmon, crumbled fresh Greek feta cheese and kalamata olives or shaved parmesan and focaccia croutons. Drizzle your salad with a choice of Italian olive oil, balsamic and olive oil, classic Caesar dressing or a creamy blue cheese and walnut dressing
Soups
Seafood curry soup
creamy seafood soup with a mild curry flavour and mini diced vegetables, served with garlic croutons
Roasted parsnip soup
hearty soup made of oven-roasted parsnips and carrot, topped with crispy cumin parsnip chips
Main Courses
Seared seafood medley
fresh scallops, garlic lobster and pan-fried salmon, with moist paella rice and grilled vegetables
Smoked chicken breast
smoked paprika and coriander yoghurt chicken breast, accompanied by a tomato and chickpea casserole, steamed rice and sauteed broccolini
Porterhouse steak
thyme infused porterhouse steak, with caramelised parsnip, rosemary roasted potatoes and sauteed cherry tomatoes, topped with a confit of pearl onion jus
Pasta bar
enjoy a delicious taste of Italy with our pasta choices of tomato and aubergine filled ravioli or ragatoni pasta, tossed with your choice of fresh sauces which includes traditional beef bolognese, Genovese pesto, sage cheese sauce, and fresh chunky tomato coulis, all served with freshly shaved parmesan cheese and basil leaves
Poached red emporer
in broth with enoki mushrooms, greens and udon noodles
A la Carte vegetables
as an alternative accompaniment to your main course, an additional variety of vegetables is available which includes Moroccan style carrots, broccoli with roasted almonds, sauteed mushrooms with fresh parsley, jalfrezi vegetables, basmati rice and roasted new potatoes with rosemary
Bread basket
a variety of freshly baked rolls and garlic bread
International cheese selection
specially selected international cheeses, matured to perfection and served with a selection of crudites, crackers and dried fruits
Sweet Delights
Mini dessrts
gourmet selection of fine miniature desserts
Fresh strawberry sponge cake
a moist vanilla sponge cake layered with fresh strawberry slices, served with a citrus strawberry salad
Pear and ginger pudding
served warm with a rich vanilla cream sauce
Selection of fruits
a seasonal selection fo fresh cut fruits
Chocolates
to accompany a freshly brewed cup of tea or coffee
Hot Beverages
a selection of the finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight
Light Bites
Deli sandwich
layers of shaved roast beef, lettuce, tomato, Swiss cheese, gherkins, avocado pulp and whole grain mustard in a walnut sour dough bread
Chicken tikka
tender pieces of chicken tikka on a bed of coconut rice
Stir-fried spicy beef
stir-fried beef slices with snow peas, placed on Chinese Chow Mein noodles
Fish and chips
golden fried fish goujons served with grilled peppers and chunky chips
Mushroom vol au vent
rich mushroom ragout placed in a light puff pastry, accompanied with fresh green asparagus, roasted cherry tomatoes and grilled yellow capsicum
Smoked chicken tart
with asparagus and feta cheese, served with a small frisee salad topped with walnuts
Ice cream selection
refresh your appetite from our sorbet and ice cream menu which includes cookies and cream, burnt toffee and fig ice cream, green tea sorbet or pineapple and lime
* Last hot meal orders shall be taken 1hr and 30mins before landing*
First Class Wine List
Champagne
Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.
White Wine
Puligny-Montrachet 1er Cru, Les Folatieres, 2008, Henri de Villamont
What makes Puligny-Montrachet so special? Well many things, but primarily; balance, harmony and finesse. In addition, they are noted for having a steely, vibrant core in the very centre of their abundant flavours. 'Les Folatieres' is the best known Premier Cru terrior in Puligny-Montrachet, the vines are richer and fatter than elsewhere in the village of Puligny and hence can be broached quite young. The example here, from Henri de Villamont, shows this angular beauty thoroughly and has a really long and intense finish.
Isabel Estate, Sauvignon Blanc 2008, Marlborough
Crisp citrus fruit abounds here with the elegant Isabel Estate 2008 Sauvignon. This vintage is tighter and more mineral based than some of the recent ones that - in the quest for the Kiwi Sauvignon style - have allowed themselves to become a tad blowsy. This family owned winery makes splendid wines. A perfect aperitif and a joy with seafood and fresh water fish.
Red Wine
Chateau Rauzan Segla, 2001 Margaux
After a very shaky track record in the 70's and 80's, culminating in the property being owned by ex boxer and entrepreneur George Walker. Boxers and Bordeaux were odd bedfellows and it's now owned by the couture house of Chanel. In the 90's Rauzan Segla started making wines befitting its Grand Cru Classe status. Here, the 2001 is drinking beautifully, with hallmark cedar, cassis and roasted herbs. This is quintessential Margauz.
Felton Road, Pinot Noir 2008, Central Otago, New Zealand
After a four year courtship, Felton Road, arguably the finest grower of Pinot Noir outside Burgundy, agreed to let Emeriates take a parcel of their highly sought after wine. Deep into New Zealand's beautifully dramatic South Island lies the region of Central Otago and the ideal terrior for this capricious variety. The top Kiwi Pinot has grace, verve and an abundance of clean raspberry and bramble fruit flavours. The uniqueness is as much about the freshness and soft tannins, as it is about complex fruit definition. Fully organic and biodynamically produced, the Felton Road 2008 is a beauty - and splendid in the air.
St Hallet "Old Block" Shiraz 2005, Barossa Valley
A blockbuster Shiraz from the hot Barossa Valley near Adelaide. The 2005 St Hallet Shiraz displays the hallmark richness, ripe blackcurrant and spicy complexity of the regions best fruit. The sheer weight of the wine is managed splendidly by a clean freshness that gives both balance and a sense of elegance, not often associated with the Barossa. An acknowledged icon wine of Australia, the "Old Block" derives its fruit from vines of 60 to well over 100 years old. The tiny yields these knarred plants gives ensure that this wine is naturally rare. Try it while you can.
Dessert
Chateau Rieussec, 2003, Sauternes
Devotees will need no introduction to this great wine. For the novice, the chance to sip and savour the great 2003 Rieussec is a treat and superb induction to the genre. Honeyed power, great definition and excellent viscosity. Thick and juicy seem simple words for such a spectacular wine, but that is what its like. Perfect with foie gras or as a digestif after dinner, the extraordinary flavours just go on and on.
Warre's, 1980 Vintage Port
The oldest British-owned Port house was founded in 1670 by the Warre brothers. For a 28 year-old Port the 1980 is still a deeply coloured, very impressive looking wine. Very open and mature, creamy, fine, as impressive as its appearance. Broad and expressive of black and raisined fruit, with a massive structure beneath to keep it all together. A small glass is the ultimate digestif.
First Class menu
Melbourne to Dubai
January 2011
Bar Service
Aperitifs
Campari - Campari Bitter, Vermouth Sweet/Dry - Martini, Sweet Sherry - Harvey's Bristol Cream, Dry Sherry - Tio Pepe
Beers
A selection of international beers including Heineken, Budweiser and Amstel Light
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Mocktails
Jumeirah Delight
Spirits
Premium Scotch Whisky - Chivas Regal Royal Salute, Single Malt Whisky - Glenfiddich 21 Years Old, Bourbon - Woodford Reserve
Cognac - Hennessy Paradis
Vodka - Grey Goose
Gin - Bombay Sapphire
Rum - Bacardi Superior, Bacardi 8 Anos
Champagne, Port and Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Liqueuers
Baileys Irish Cream, Tiam Maria, Drambuie, Cointreau
A la Carte Dining
Continental Breakfast
Fruit juices
freshly squeezed orange, grapefruit juice or a refresing detox drink, made of fresh beetroot, celery, apple and ginger
Breakfast fruits
tropical and seasonal cut fresh fruits
Florida cocktail
delices of fresh grapefruit and sweet orange segments
Yoghurt
Greek yoghurt with fresh fruit coulis
Assorted cereals
Bread basket
a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves
Cheese selection
which includes goat cheese, basil and garlic cheese, and Swiss cheese, served with dried apricots
Hot Breakfast
Warm porridge
traditional Scottish porridge oats with warm milk and heather honey
Mixed grill
grilled beef medallion and a veal chipolata, with Boston baked beans, creamy spinach, and char-grilled Roma tomato
Spanish omelette
served with a tangy tomato ragout and roasted potato cubes, sauteed button mushrooms and fresh asparagus
Buttermilk pancakes
apple flavoured buttermilk pancakes with a blueberry and manuka honey yoghurt, served with maple syrup
Canapes
Selection of canapes
a selection of hot and cold canapes, which includes Oriental chicken skewer, goat cheese and cranberry tart, mini beef Wellington, kataiti wrapped prawn, spinach and onion pakoda, marinated mozzarella and mixed olives with antipasti vegetables
Appetisers
Roasted duck breast
on grilled sesame coated pumpkin slices, with a Swiss chard salad and a burnt orange vinaigrette
Poached prawns
poached Vamba prawns served on a bed of Asian rice sald, accompanied with a sesame flavoured soy dressing
Seared fillet of lamb
served on a black lentil salad, accompanied with pineapple chutney
Salad collection
choose from our wide range of salad options which include a simple mixed lead, celery, cucumber, tomato, pepper and French radish combination or add one of our exciting toppings. Our selection of toppings available are spicy Cajun chicken strips, grilled salmon, crumbled fresh Greek feta cheese and kalamata olives or shaved parmesan and focaccia croutons. Drizzle your salad with a choice of Italian olive oil, balsamic and olive oil, classic Caesar dressing or a creamy blue cheese and walnut dressing
Soups
Seafood curry soup
creamy seafood soup with a mild curry flavour and mini diced vegetables, served with garlic croutons
Roasted parsnip soup
hearty soup made of oven-roasted parsnips and carrot, topped with crispy cumin parsnip chips
Main Courses
Seared seafood medley
fresh scallops, garlic lobster and pan-fried salmon, with moist paella rice and grilled vegetables
Smoked chicken breast
smoked paprika and coriander yoghurt chicken breast, accompanied by a tomato and chickpea casserole, steamed rice and sauteed broccolini
Porterhouse steak
thyme infused porterhouse steak, with caramelised parsnip, rosemary roasted potatoes and sauteed cherry tomatoes, topped with a confit of pearl onion jus
Pasta bar
enjoy a delicious taste of Italy with our pasta choices of tomato and aubergine filled ravioli or ragatoni pasta, tossed with your choice of fresh sauces which includes traditional beef bolognese, Genovese pesto, sage cheese sauce, and fresh chunky tomato coulis, all served with freshly shaved parmesan cheese and basil leaves
Poached red emporer
in broth with enoki mushrooms, greens and udon noodles
A la Carte vegetables
as an alternative accompaniment to your main course, an additional variety of vegetables is available which includes Moroccan style carrots, broccoli with roasted almonds, sauteed mushrooms with fresh parsley, jalfrezi vegetables, basmati rice and roasted new potatoes with rosemary
Bread basket
a variety of freshly baked rolls and garlic bread
International cheese selection
specially selected international cheeses, matured to perfection and served with a selection of crudites, crackers and dried fruits
Sweet Delights
Mini dessrts
gourmet selection of fine miniature desserts
Fresh strawberry sponge cake
a moist vanilla sponge cake layered with fresh strawberry slices, served with a citrus strawberry salad
Pear and ginger pudding
served warm with a rich vanilla cream sauce
Selection of fruits
a seasonal selection fo fresh cut fruits
Chocolates
to accompany a freshly brewed cup of tea or coffee
Hot Beverages
a selection of the finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight
Light Bites
Deli sandwich
layers of shaved roast beef, lettuce, tomato, Swiss cheese, gherkins, avocado pulp and whole grain mustard in a walnut sour dough bread
Chicken tikka
tender pieces of chicken tikka on a bed of coconut rice
Stir-fried spicy beef
stir-fried beef slices with snow peas, placed on Chinese Chow Mein noodles
Fish and chips
golden fried fish goujons served with grilled peppers and chunky chips
Mushroom vol au vent
rich mushroom ragout placed in a light puff pastry, accompanied with fresh green asparagus, roasted cherry tomatoes and grilled yellow capsicum
Smoked chicken tart
with asparagus and feta cheese, served with a small frisee salad topped with walnuts
Ice cream selection
refresh your appetite from our sorbet and ice cream menu which includes cookies and cream, burnt toffee and fig ice cream, green tea sorbet or pineapple and lime
* Last hot meal orders shall be taken 1hr and 30mins before landing*
EK407-AKLMELDXB-F-10B
First Class Wine List
Champagne
Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.
White Wine
Puligny-Montrachet 1er Cru, Les Folatieres, 2008, Henri de Villamont
What makes Puligny-Montrachet so special? Well many things, but primarily; balance, harmony and finesse. In addition, they are noted for having a steely, vibrant core in the very centre of their abundant flavours. 'Les Folatieres' is the best known Premier Cru terrior in Puligny-Montrachet, the vines are richer and fatter than elsewhere in the village of Puligny and hence can be broached quite young. The example here, from Henri de Villamont, shows this angular beauty thoroughly and has a really long and intense finish.
Isabel Estate, Sauvignon Blanc 2008, Marlborough
Crisp citrus fruit abounds here with the elegant Isabel Estate 2008 Sauvignon. This vintage is tighter and more mineral based than some of the recent ones that - in the quest for the Kiwi Sauvignon style - have allowed themselves to become a tad blowsy. This family owned winery makes splendid wines. A perfect aperitif and a joy with seafood and fresh water fish.
Red Wine
Chateau Rauzan Segla, 2001 Margaux
After a very shaky track record in the 70's and 80's, culminating in the property being owned by ex boxer and entrepreneur George Walker. Boxers and Bordeaux were odd bedfellows and it's now owned by the couture house of Chanel. In the 90's Rauzan Segla started making wines befitting its Grand Cru Classe status. Here, the 2001 is drinking beautifully, with hallmark cedar, cassis and roasted herbs. This is quintessential Margauz.
Felton Road, Pinot Noir 2008, Central Otago, New Zealand
After a four year courtship, Felton Road, arguably the finest grower of Pinot Noir outside Burgundy, agreed to let Emeriates take a parcel of their highly sought after wine. Deep into New Zealand's beautifully dramatic South Island lies the region of Central Otago and the ideal terrior for this capricious variety. The top Kiwi Pinot has grace, verve and an abundance of clean raspberry and bramble fruit flavours. The uniqueness is as much about the freshness and soft tannins, as it is about complex fruit definition. Fully organic and biodynamically produced, the Felton Road 2008 is a beauty - and splendid in the air.
St Hallet "Old Block" Shiraz 2005, Barossa Valley
A blockbuster Shiraz from the hot Barossa Valley near Adelaide. The 2005 St Hallet Shiraz displays the hallmark richness, ripe blackcurrant and spicy complexity of the regions best fruit. The sheer weight of the wine is managed splendidly by a clean freshness that gives both balance and a sense of elegance, not often associated with the Barossa. An acknowledged icon wine of Australia, the "Old Block" derives its fruit from vines of 60 to well over 100 years old. The tiny yields these knarred plants gives ensure that this wine is naturally rare. Try it while you can.
Dessert
Chateau Rieussec, 2003, Sauternes
Devotees will need no introduction to this great wine. For the novice, the chance to sip and savour the great 2003 Rieussec is a treat and superb induction to the genre. Honeyed power, great definition and excellent viscosity. Thick and juicy seem simple words for such a spectacular wine, but that is what its like. Perfect with foie gras or as a digestif after dinner, the extraordinary flavours just go on and on.
Warre's, 1980 Vintage Port
The oldest British-owned Port house was founded in 1670 by the Warre brothers. For a 28 year-old Port the 1980 is still a deeply coloured, very impressive looking wine. Very open and mature, creamy, fine, as impressive as its appearance. Broad and expressive of black and raisined fruit, with a massive structure beneath to keep it all together. A small glass is the ultimate digestif.
#79
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
I'm now about half-way through writing up the travel for this report. I should write up the rest much quicker than the first half now my travel has dropped back to more sane levels.
Thanks for your patience.
Thanks for your patience.
#80
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
DUBAI
We pulled into a low 100s gate, so had a long walk to transfer security (or immigration). Walking fast I was one of the first there on any of the early morning arrivals and so was quickly through security.
The main first class lounge entrance was boarded up with renovations, and so a slightly longer walk to enter. My boarding pass was checked and I headed for a shower. Once refreshed I checked some messages in the business centre before grabbing a comfy chair in a quiet corner to relax. I set my alarm just in case I fell asleep and rested ahead of the next flight.
We pulled into a low 100s gate, so had a long walk to transfer security (or immigration). Walking fast I was one of the first there on any of the early morning arrivals and so was quickly through security.
The main first class lounge entrance was boarded up with renovations, and so a slightly longer walk to enter. My boarding pass was checked and I headed for a shower. Once refreshed I checked some messages in the business centre before grabbing a comfy chair in a quiet corner to relax. I set my alarm just in case I fell asleep and rested ahead of the next flight.
#81
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
DUBAI to LUANDA (DXB-LAD) on Emirates 777-300ER in first class (non suite)
Eventually it was time to go to the gate. We had a gate some distance from the lounge but the flight was announced in the lounge early enough that I reached the gate before boarding had begun. It wasn't a long wait and I was soon being shown to my seat.
The usual pre-departure stuff once more, including pajamas and slippers. At just under 8 hours duration, this flight is long enough to be considered longhaul to get the full set of amenities.
The cabin was only half-full and I had an empty seat adjacent.
The flight passed quickly, and very pleasantly. Some drinks, a nice lunch, some more drinks, some movies & tv programs and lots of time spent watching the landscape of Africa unfold below.
Eventually it was time to go to the gate. We had a gate some distance from the lounge but the flight was announced in the lounge early enough that I reached the gate before boarding had begun. It wasn't a long wait and I was soon being shown to my seat.
The usual pre-departure stuff once more, including pajamas and slippers. At just under 8 hours duration, this flight is long enough to be considered longhaul to get the full set of amenities.
The cabin was only half-full and I had an empty seat adjacent.
The flight passed quickly, and very pleasantly. Some drinks, a nice lunch, some more drinks, some movies & tv programs and lots of time spent watching the landscape of Africa unfold below.
#82
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Emirates
First Class menu
Dubai to Luanda
January 2011
Bar Service
Aperitifs
Campari - Campari Bitter, Vermouth Sweet/Dry - Martini, Sweet Sherry - Harvey's Bristol Cream, Dry Sherry - Tio Pepe
Beers
A selection of international beers including Heineken, Budweiser and Amstel Light
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Mocktails
Jumeirah Delight
Spirits
Premium Scotch Whisky - Chivas Regal Royal Salute, Single Malt Whisky - Glenfiddich 21 Years Old, Bourbon - Woodford Reserve
Cognac - Hennessy Paradis
Vodka - Grey Goose
Gin - Bombay Sapphire
Rum - Bacardi Superior, Bacardi 8 Anos
Champagne, Port and Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Liqueuers
Baileys Irish Cream, Tiam Maria, Drambuie, Cointreau
A la Carte Dining
Canapes
Selection of canapes
which includes a mini vegetable skewer, grilled beef fillet with salsa verde, Shanghai prawn dumplings, aged parmesan and marinated filled olives
Appetisers
Selection of authentic Arabic mezze
which includes shanklish and vegetable salad, moutabal, stuffed vine leaves, bamia bil zeit, and tomato and zaatar fatayer served warm, with an assortment of Arabic pickles and garnishes
Seafood selection
which includes hot pepper smoked salmon and seared yellow fin tuna marinated with togarashi and black sesam seeds, served with avocado and mushroom cocktail, on a bed of radicchio and celery heart and garnish
Main Courses
Pan-fried tilapia
garnished with red chillies and spring onions in black bean sauce, served with vegetable noodles and stir-fried vegetables with black sesame seeds
Chicken breast filled with dry fruits
served in a tomato and coriander sauce, accompanied by biryani rice and vegetable korma
Peppered beef steak
in sauce bernaise, offered with gratin potatoes, sauteed quarter mushrooms and Kenya beans
Vegetable pie
of mixed vegetables, served with tomato ragout, sauteed yellow squash, broccoli florets and carrots
Baked fish
slow baked fillet of white fish, served with fennel cooked in a thyme broth, Provencal style vegetables and wild rice pulao
As an alternative accompaniment to your main course, an additional variety of vegetables is available which includes roasted new potatoes with herbs, vegetable fried rice with cabbage, carrot and capsicum, blanched broccoli florets and sauteed carrots, parsnip, celeriac and yellow squash
Bread basket
a variety of freshly baked rolls and garlic bread
Light Bites
Seasonal salad
served with a choice of dressings
Cream of pea
topped with suateed garden peas and creme fraiche
International cheese selection
Selection of sandwiches
which includes honey glazed duck breast with asparagus, peppered roast beef with potato salad, Boursin cream cheese with semi dried tomato and chilli flavoured poached salmon
Sweet Delights
Chocolate creme fraiche tart
served with a sweet cherry compote and chocolate garnish
Blueberry crumble cake
served warm with a light cinnamon cream sauce and chestnut ice cream, garnished with strawberry
Fresh seasonal fruit
Selection of pastries
which includes melon madelaine, pistachio rolls, japones and fresh fruit tartlets
Chocolates
to accompany a freshly brewed cup of tea or coffee
Hot Beverages
a selection of the finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight
* Last hot meal orders shall be taken 1hr and 30mins before landing*
First Class Wine List
Champagne
Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.
White Wine
Condrieu 'Les Cassines', 2008, Paul Jaboulet Aine
Condrieu, the unique dry white from France's Rhone Valley is best drunk young and fresh. This example has a wonderful mouthfeel with intense peach and apricot and mineral notes that all weave seamlessly through the racy, full bodied finish. At once lush and invigorating. A wine often copied globally (as simply the grape-Viognier), but without ever achieving quite the balance you have here.
Martin Codax, Albarino, 2007, Rias Baixas
The Rias Baixas region of North West Spain has become renowned as a fine producer of the Albarino grape. It has the verve of Sauvignon but with more breadth and a lifting perfume on the nose. Bottled under screw cap to retain its freshness and delicate aromas, Albarino is best drunk young as this 2007 example shows. Martin Codax is a superb and diligent producer and we're delighted to list our first Albarino here.
Red Wine
Chateua Pavie, 2002 St Emilion Grand Cru Classe
This particular Chateau Pavie has been slumbering in our cellars for some years and is now drinking wonderfully - as the 2002 vintage has tended to bring its wines on early but with much soft fruit. In the classic modern Pavie style, the wine is dense, ripe and full of deep black and red fruit. Allow the aromas to float around your glass before you head in - your patience will be rewarded. Owner Gerard Perse has found some critics of his rich forward fruit style, but there is no denying that the wines he now produces are the yardstick for contemporary St. Emilion.
Savigny les Beaune 1er Cru, 2006, Close des Guettes Domaine A-F Gros
The top vineyard in the village of Savigny Les Beaune, today shared by a number of growers, is the elevated 'Close des Guettes'. A perfect and typical example of this appellation, the 2006 presents an elegant bouquet with strong aromas of morello cherry, blackcurrant and raspberry evolving into strawberries and the forest floor after several years. The body is well structured and shows lots of terroir characteristics. It should be ideally enjoyed with red meats or poultry and also goes well with cheese.
Columella Eben Sadie, 2007, Swartland, South Africa
Eben Sadie's Columella is for many the apex of the new and exciting hierarchy of South African red wines. The 2007 is quite intense, with a heady concoction of fresh red and black fruits and spicy depth. Just a hint of eastern spices, maybe even a touch of ginger. Underneath the fresh spiciness there's some brooding liqueur-like depth of fruit. The palate is concentrated, full and shows good complexity to the predominantly dark fruits profile. It's very well structured with lovely purity and integrated oak. A stunning wine.
Dessert
Chateau Filhot, 1998, 2eme Grand Cru Classe Sauternes
More versatile than most think. The 1998 Filhot is a very pale, golden wine. Ample and mouthfilling, but not huge or hedonistic. Juicy white peach flavour, like the nose, with a touch of vanilla and cream. Succulent yet balanced finish.
Croft, 1994, Vintage Port
The Croft 1994 has compact, intense blackcurrant and cherry aromas, followed by a rich, firm palate with a good tannic structure. Drinking beautifully now, will age for decades - the sign indeed of an outstanding vintage. The Croft 1994 Vintage was a Wine Spectator Top Scorer with 96 points and is generally regarded as their finest effort since the legendary '45.
First Class menu
Dubai to Luanda
January 2011
Bar Service
Aperitifs
Campari - Campari Bitter, Vermouth Sweet/Dry - Martini, Sweet Sherry - Harvey's Bristol Cream, Dry Sherry - Tio Pepe
Beers
A selection of international beers including Heineken, Budweiser and Amstel Light
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Mocktails
Jumeirah Delight
Spirits
Premium Scotch Whisky - Chivas Regal Royal Salute, Single Malt Whisky - Glenfiddich 21 Years Old, Bourbon - Woodford Reserve
Cognac - Hennessy Paradis
Vodka - Grey Goose
Gin - Bombay Sapphire
Rum - Bacardi Superior, Bacardi 8 Anos
Champagne, Port and Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Liqueuers
Baileys Irish Cream, Tiam Maria, Drambuie, Cointreau
A la Carte Dining
Canapes
Selection of canapes
which includes a mini vegetable skewer, grilled beef fillet with salsa verde, Shanghai prawn dumplings, aged parmesan and marinated filled olives
Appetisers
Selection of authentic Arabic mezze
which includes shanklish and vegetable salad, moutabal, stuffed vine leaves, bamia bil zeit, and tomato and zaatar fatayer served warm, with an assortment of Arabic pickles and garnishes
Seafood selection
which includes hot pepper smoked salmon and seared yellow fin tuna marinated with togarashi and black sesam seeds, served with avocado and mushroom cocktail, on a bed of radicchio and celery heart and garnish
Main Courses
Pan-fried tilapia
garnished with red chillies and spring onions in black bean sauce, served with vegetable noodles and stir-fried vegetables with black sesame seeds
Chicken breast filled with dry fruits
served in a tomato and coriander sauce, accompanied by biryani rice and vegetable korma
Peppered beef steak
in sauce bernaise, offered with gratin potatoes, sauteed quarter mushrooms and Kenya beans
Vegetable pie
of mixed vegetables, served with tomato ragout, sauteed yellow squash, broccoli florets and carrots
Baked fish
slow baked fillet of white fish, served with fennel cooked in a thyme broth, Provencal style vegetables and wild rice pulao
As an alternative accompaniment to your main course, an additional variety of vegetables is available which includes roasted new potatoes with herbs, vegetable fried rice with cabbage, carrot and capsicum, blanched broccoli florets and sauteed carrots, parsnip, celeriac and yellow squash
Bread basket
a variety of freshly baked rolls and garlic bread
Light Bites
Seasonal salad
served with a choice of dressings
Cream of pea
topped with suateed garden peas and creme fraiche
International cheese selection
Selection of sandwiches
which includes honey glazed duck breast with asparagus, peppered roast beef with potato salad, Boursin cream cheese with semi dried tomato and chilli flavoured poached salmon
Sweet Delights
Chocolate creme fraiche tart
served with a sweet cherry compote and chocolate garnish
Blueberry crumble cake
served warm with a light cinnamon cream sauce and chestnut ice cream, garnished with strawberry
Fresh seasonal fruit
Selection of pastries
which includes melon madelaine, pistachio rolls, japones and fresh fruit tartlets
Chocolates
to accompany a freshly brewed cup of tea or coffee
Hot Beverages
a selection of the finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight
* Last hot meal orders shall be taken 1hr and 30mins before landing*
EK793-DXBLAD-F-10B
First Class Wine List
Champagne
Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.
White Wine
Condrieu 'Les Cassines', 2008, Paul Jaboulet Aine
Condrieu, the unique dry white from France's Rhone Valley is best drunk young and fresh. This example has a wonderful mouthfeel with intense peach and apricot and mineral notes that all weave seamlessly through the racy, full bodied finish. At once lush and invigorating. A wine often copied globally (as simply the grape-Viognier), but without ever achieving quite the balance you have here.
Martin Codax, Albarino, 2007, Rias Baixas
The Rias Baixas region of North West Spain has become renowned as a fine producer of the Albarino grape. It has the verve of Sauvignon but with more breadth and a lifting perfume on the nose. Bottled under screw cap to retain its freshness and delicate aromas, Albarino is best drunk young as this 2007 example shows. Martin Codax is a superb and diligent producer and we're delighted to list our first Albarino here.
Red Wine
Chateua Pavie, 2002 St Emilion Grand Cru Classe
This particular Chateau Pavie has been slumbering in our cellars for some years and is now drinking wonderfully - as the 2002 vintage has tended to bring its wines on early but with much soft fruit. In the classic modern Pavie style, the wine is dense, ripe and full of deep black and red fruit. Allow the aromas to float around your glass before you head in - your patience will be rewarded. Owner Gerard Perse has found some critics of his rich forward fruit style, but there is no denying that the wines he now produces are the yardstick for contemporary St. Emilion.
Savigny les Beaune 1er Cru, 2006, Close des Guettes Domaine A-F Gros
The top vineyard in the village of Savigny Les Beaune, today shared by a number of growers, is the elevated 'Close des Guettes'. A perfect and typical example of this appellation, the 2006 presents an elegant bouquet with strong aromas of morello cherry, blackcurrant and raspberry evolving into strawberries and the forest floor after several years. The body is well structured and shows lots of terroir characteristics. It should be ideally enjoyed with red meats or poultry and also goes well with cheese.
Columella Eben Sadie, 2007, Swartland, South Africa
Eben Sadie's Columella is for many the apex of the new and exciting hierarchy of South African red wines. The 2007 is quite intense, with a heady concoction of fresh red and black fruits and spicy depth. Just a hint of eastern spices, maybe even a touch of ginger. Underneath the fresh spiciness there's some brooding liqueur-like depth of fruit. The palate is concentrated, full and shows good complexity to the predominantly dark fruits profile. It's very well structured with lovely purity and integrated oak. A stunning wine.
Dessert
Chateau Filhot, 1998, 2eme Grand Cru Classe Sauternes
More versatile than most think. The 1998 Filhot is a very pale, golden wine. Ample and mouthfilling, but not huge or hedonistic. Juicy white peach flavour, like the nose, with a touch of vanilla and cream. Succulent yet balanced finish.
Croft, 1994, Vintage Port
The Croft 1994 has compact, intense blackcurrant and cherry aromas, followed by a rich, firm palate with a good tannic structure. Drinking beautifully now, will age for decades - the sign indeed of an outstanding vintage. The Croft 1994 Vintage was a Wine Spectator Top Scorer with 96 points and is generally regarded as their finest effort since the legendary '45.
#83
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
LUANDA
I was a bit naughty and hadn't arranged a visa due to the high hassle factor. The timatic info suggested I needed one as I would not be transiting to a 3rd country, but past experience has taught me this wording sometimes is taken literally and sometimes taken to mean no visa for any international transit. Some airlines are rigorous in checking visas while others, Emirates included, are more laid back.
I hoped there would be no issues, but if there were any I was booked on the next flight out and had 3 hours to navigate the transit process, whatever that might be.
So I was slightly apprehensive approaching immigration, and wondering if I'd regret drinking so much on the flight in. Oh well, too late now and I expect it will be okay. Just a nagging doubt that it may not be. Transfers just don't exist here with few airlines serving Luanda and only TAAG providing any sort of network. Would that cause a problem with no onward boarding pass in hand?
Sure enough at immigration I was berated for not having a visa and asked to wait to the side while everyone else was processed. A while later a supervisor showed up and after a lengthy discussion I was escorted to check in to pick up boarding passes and then escorted back through immigration and security. They wanted to make sure I really would be leaving, and I had no problem with that. All this took up nearly 2 hours and so I didn't have much time to use the TAAG lounge, for which I'd received an invite card at check in, before boarding was called.
It wasn't a great transit, but I've had far worse.
I was a bit naughty and hadn't arranged a visa due to the high hassle factor. The timatic info suggested I needed one as I would not be transiting to a 3rd country, but past experience has taught me this wording sometimes is taken literally and sometimes taken to mean no visa for any international transit. Some airlines are rigorous in checking visas while others, Emirates included, are more laid back.
I hoped there would be no issues, but if there were any I was booked on the next flight out and had 3 hours to navigate the transit process, whatever that might be.
So I was slightly apprehensive approaching immigration, and wondering if I'd regret drinking so much on the flight in. Oh well, too late now and I expect it will be okay. Just a nagging doubt that it may not be. Transfers just don't exist here with few airlines serving Luanda and only TAAG providing any sort of network. Would that cause a problem with no onward boarding pass in hand?
Sure enough at immigration I was berated for not having a visa and asked to wait to the side while everyone else was processed. A while later a supervisor showed up and after a lengthy discussion I was escorted to check in to pick up boarding passes and then escorted back through immigration and security. They wanted to make sure I really would be leaving, and I had no problem with that. All this took up nearly 2 hours and so I didn't have much time to use the TAAG lounge, for which I'd received an invite card at check in, before boarding was called.
It wasn't a great transit, but I've had far worse.
#84
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
LUANDA to DUBAI (LAD-DXB) on Emirates 777-300ER in first class (non suite)
We boarded and I settled in to the now familiar routine. The load in first was light.
By now I was fairly tired. This was to be my 6th night in the air in the past 8 nights, with one of the other two nights being new years eve, and in the same time period I'd crossed 42 time zones. Perhaps it is my age catching up to me, or perhaps it was the endless drink, but I was beginning to feel tiredness to my very core. I sleep okay when I'm tired enough, but not so much if I'm only a bit tired.
This flight my body called time out and I dropped to a deep sleep very soon after take off, awaking only to a tough on my shoulder some 40 minutes out from Dubai. "Would Kiwi Flyer like some breakfast?" No, but some water and juice went down great.
We had a few loops around the emirates before landing in the dark at an early hour. We had a remote stand. First and business class passengers were whisked away to the terminal on a separate bus from economy class passengers.
We boarded and I settled in to the now familiar routine. The load in first was light.
By now I was fairly tired. This was to be my 6th night in the air in the past 8 nights, with one of the other two nights being new years eve, and in the same time period I'd crossed 42 time zones. Perhaps it is my age catching up to me, or perhaps it was the endless drink, but I was beginning to feel tiredness to my very core. I sleep okay when I'm tired enough, but not so much if I'm only a bit tired.
This flight my body called time out and I dropped to a deep sleep very soon after take off, awaking only to a tough on my shoulder some 40 minutes out from Dubai. "Would Kiwi Flyer like some breakfast?" No, but some water and juice went down great.
We had a few loops around the emirates before landing in the dark at an early hour. We had a remote stand. First and business class passengers were whisked away to the terminal on a separate bus from economy class passengers.
#85
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Emirates
First Class menu
Luanda to Dubai
January 2011
Bar Service
Aperitifs
Campari - Campari Bitter, Vermouth Sweet/Dry - Martini, Sweet Sherry - Harvey's Bristol Cream, Dry Sherry - Tio Pepe
Beers
A selection of international beers including Heineken, Budweiser and Amstel Light
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Mocktails
Jumeirah Delight
Spirits
Premium Scotch Whisky - Chivas Regal Royal Salute, Single Malt Whisky - Glenfiddich 21 Years Old, Bourbon - Woodford Reserve
Cognac - Hennessy Paradis
Vodka - Grey Goose
Gin - Bombay Sapphire
Rum - Bacardi Superior, Bacardi 8 Anos
Champagne, Port and Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Liqueuers
Baileys Irish Cream, Tiam Maria, Drambuie, Cointreau
A la Carte Dining
Continental Breakfast
Yoghurt
natural or fruit
Assorted cereals
Bread basked
a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves
Cheese selection and cold cuts
which include Camembert, cheddar, labneh balls, roast chicken and air-dried beef, accompanied with olives, pickles and crudites
Canapes
Selection of canapes
which includes cabbage leaf stuffed with onion lamb mince, vegetable samosa and sun-dried tomato phyllo
Appetiser
Seafood selection
marinated king prawns teriyaki and calamari rings, served with beans salad with mixed vegetable julienne, and garnish
Chicken ballotine
served with rice pasta salad, sun-dried tomato cheese phyllo, and garnish
Main Courses
Beef fillet with blue cheese cruswt
seared beef fillet slice with blue cheese crust, served with creamy mushroom sauce, roasted baby potato wedges and mixed sauteed seasonal vegetables
Hake Madras curry
hake fish fillet Madras curry, served with basmati pulao, garnished with fried onions and coriander, and green beans with tomato
Lemon and mustard roasted chicken
lemon and mustard marinated roasted chicken breast, served with warm balsamic vinaigrette sauce, yellow basmati rice, buttered carrots and baby marrow
Vegetarian cannelloni
cannelloni pasta filled with ricotta cheese and spinach, with herb cream cheese sauce, served with buttered turned baby marrow and carrots
Poached chicken breast
served with charmoula sauce, boiled new potato and mixed seasoned vegetables
As an alternative accompaniment to your main course, an additional variety of vegetables is available which includes gourmet ratatouille, green beans with sauteed onions, potatoes mashed with garlic and chives, and turmeric basmatic rice
Bread basket
a variety of freshly baked rolls and garlic bread
Light Bites
Seasonal salad
served with a choice of dressings
Butternut ginger soup
garnished with honey roasted butternut cubes and toasted pine nuts
International cheese selection
Sweet Delights
Almond and pear caramel cake
offered with mixed berry compote and whipped cream
Mandarin chocolate cake
served warm with a scoop of vanilla bean ice cream
Fresh seasonal fruit
Chocolates
to accompany a freshly brewed cup of tea or coffee
Hot Beverages
a selection of the finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight
* Last hot meal orders shall be taken 1hr and 30mins before landing*
First Class Wine List
Champagne
Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.
White Wine
Condrieu 'Les Cassines', 2008, Paul Jaboulet Aine
Condrieu, the unique dry white from France's Rhone Valley is best drunk young and fresh. This example has a wonderful mouthfeel with intense peach and apricot and mineral notes that all weave seamlessly through the racy, full bodied finish. At once lush and invigorating. A wine often copied globally (as simply the grape-Viognier), but without ever achieving quite the balance you have here.
Martin Codax, Albarino, 2007, Rias Baixas
The Rias Baixas region of North West Spain has become renowned as a fine producer of the Albarino grape. It has the verve of Sauvignon but with more breadth and a lifting perfume on the nose. Bottled under screw cap to retain its freshness and delicate aromas, Albarino is best drunk young as this 2007 example shows. Martin Codax is a superb and diligent producer and we're delighted to list our first Albarino here.
Red Wine
Chateua Pavie, 2002 St Emilion Grand Cru Classe
This particular Chateau Pavie has been slumbering in our cellars for some years and is now drinking wonderfully - as the 2002 vintage has tended to bring its wines on early but with much soft fruit. In the classic modern Pavie style, the wine is dense, ripe and full of deep black and red fruit. Allow the aromas to float around your glass before you head in - your patience will be rewarded. Owner Gerard Perse has found some critics of his rich forward fruit style, but there is no denying that the wines he now produces are the yardstick for contemporary St. Emilion.
Savigny les Beaune 1er Cru, 2006, Close des Guettes Domaine A-F Gros
The top vineyard in the village of Savigny Les Beaune, today shared by a number of growers, is the elevated 'Close des Guettes'. A perfect and typical example of this appellation, the 2006 presents an elegant bouquet with strong aromas of morello cherry, blackcurrant and raspberry evolving into strawberries and the forest floor after several years. The body is well structured and shows lots of terroir characteristics. It should be ideally enjoyed with red meats or poultry and also goes well with cheese.
Columella Eben Sadie, 2007, Swartland, South Africa
Eben Sadie's Columella is for many the apex of the new and exciting hierarchy of South African red wines. The 2007 is quite intense, with a heady concoction of fresh red and black fruits and spicy depth. Just a hint of eastern spices, maybe even a touch of ginger. Underneath the fresh spiciness there's some brooding liqueur-like depth of fruit. The palate is concentrated, full and shows good complexity to the predominantly dark fruits profile. It's very well structured with lovely purity and integrated oak. A stunning wine.
Dessert
Chateau Filhot, 1998, 2eme Grand Cru Classe Sauternes
More versatile than most think. The 1998 Filhot is a very pale, golden wine. Ample and mouthfilling, but not huge or hedonistic. Juicy white peach flavour, like the nose, with a touch of vanilla and cream. Succulent yet balanced finish.
Croft, 1994, Vintage Port
The Croft 1994 has compact, intense blackcurrant and cherry aromas, followed by a rich, firm palate with a good tannic structure. Drinking beautifully now, will age for decades - the sign indeed of an outstanding vintage. The Croft 1994 Vintage was a Wine Spectator Top Scorer with 96 points and is generally regarded as their finest effort since the legendary '45.
First Class menu
Luanda to Dubai
January 2011
Bar Service
Aperitifs
Campari - Campari Bitter, Vermouth Sweet/Dry - Martini, Sweet Sherry - Harvey's Bristol Cream, Dry Sherry - Tio Pepe
Beers
A selection of international beers including Heineken, Budweiser and Amstel Light
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Mocktails
Jumeirah Delight
Spirits
Premium Scotch Whisky - Chivas Regal Royal Salute, Single Malt Whisky - Glenfiddich 21 Years Old, Bourbon - Woodford Reserve
Cognac - Hennessy Paradis
Vodka - Grey Goose
Gin - Bombay Sapphire
Rum - Bacardi Superior, Bacardi 8 Anos
Champagne, Port and Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Liqueuers
Baileys Irish Cream, Tiam Maria, Drambuie, Cointreau
A la Carte Dining
Continental Breakfast
Yoghurt
natural or fruit
Assorted cereals
Bread basked
a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves
Cheese selection and cold cuts
which include Camembert, cheddar, labneh balls, roast chicken and air-dried beef, accompanied with olives, pickles and crudites
Canapes
Selection of canapes
which includes cabbage leaf stuffed with onion lamb mince, vegetable samosa and sun-dried tomato phyllo
Appetiser
Seafood selection
marinated king prawns teriyaki and calamari rings, served with beans salad with mixed vegetable julienne, and garnish
Chicken ballotine
served with rice pasta salad, sun-dried tomato cheese phyllo, and garnish
Main Courses
Beef fillet with blue cheese cruswt
seared beef fillet slice with blue cheese crust, served with creamy mushroom sauce, roasted baby potato wedges and mixed sauteed seasonal vegetables
Hake Madras curry
hake fish fillet Madras curry, served with basmati pulao, garnished with fried onions and coriander, and green beans with tomato
Lemon and mustard roasted chicken
lemon and mustard marinated roasted chicken breast, served with warm balsamic vinaigrette sauce, yellow basmati rice, buttered carrots and baby marrow
Vegetarian cannelloni
cannelloni pasta filled with ricotta cheese and spinach, with herb cream cheese sauce, served with buttered turned baby marrow and carrots
Poached chicken breast
served with charmoula sauce, boiled new potato and mixed seasoned vegetables
As an alternative accompaniment to your main course, an additional variety of vegetables is available which includes gourmet ratatouille, green beans with sauteed onions, potatoes mashed with garlic and chives, and turmeric basmatic rice
Bread basket
a variety of freshly baked rolls and garlic bread
Light Bites
Seasonal salad
served with a choice of dressings
Butternut ginger soup
garnished with honey roasted butternut cubes and toasted pine nuts
International cheese selection
Sweet Delights
Almond and pear caramel cake
offered with mixed berry compote and whipped cream
Mandarin chocolate cake
served warm with a scoop of vanilla bean ice cream
Fresh seasonal fruit
Chocolates
to accompany a freshly brewed cup of tea or coffee
Hot Beverages
a selection of the finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight
* Last hot meal orders shall be taken 1hr and 30mins before landing*
EK794-LADDXB-F-10B
First Class Wine List
Champagne
Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.
White Wine
Condrieu 'Les Cassines', 2008, Paul Jaboulet Aine
Condrieu, the unique dry white from France's Rhone Valley is best drunk young and fresh. This example has a wonderful mouthfeel with intense peach and apricot and mineral notes that all weave seamlessly through the racy, full bodied finish. At once lush and invigorating. A wine often copied globally (as simply the grape-Viognier), but without ever achieving quite the balance you have here.
Martin Codax, Albarino, 2007, Rias Baixas
The Rias Baixas region of North West Spain has become renowned as a fine producer of the Albarino grape. It has the verve of Sauvignon but with more breadth and a lifting perfume on the nose. Bottled under screw cap to retain its freshness and delicate aromas, Albarino is best drunk young as this 2007 example shows. Martin Codax is a superb and diligent producer and we're delighted to list our first Albarino here.
Red Wine
Chateua Pavie, 2002 St Emilion Grand Cru Classe
This particular Chateau Pavie has been slumbering in our cellars for some years and is now drinking wonderfully - as the 2002 vintage has tended to bring its wines on early but with much soft fruit. In the classic modern Pavie style, the wine is dense, ripe and full of deep black and red fruit. Allow the aromas to float around your glass before you head in - your patience will be rewarded. Owner Gerard Perse has found some critics of his rich forward fruit style, but there is no denying that the wines he now produces are the yardstick for contemporary St. Emilion.
Savigny les Beaune 1er Cru, 2006, Close des Guettes Domaine A-F Gros
The top vineyard in the village of Savigny Les Beaune, today shared by a number of growers, is the elevated 'Close des Guettes'. A perfect and typical example of this appellation, the 2006 presents an elegant bouquet with strong aromas of morello cherry, blackcurrant and raspberry evolving into strawberries and the forest floor after several years. The body is well structured and shows lots of terroir characteristics. It should be ideally enjoyed with red meats or poultry and also goes well with cheese.
Columella Eben Sadie, 2007, Swartland, South Africa
Eben Sadie's Columella is for many the apex of the new and exciting hierarchy of South African red wines. The 2007 is quite intense, with a heady concoction of fresh red and black fruits and spicy depth. Just a hint of eastern spices, maybe even a touch of ginger. Underneath the fresh spiciness there's some brooding liqueur-like depth of fruit. The palate is concentrated, full and shows good complexity to the predominantly dark fruits profile. It's very well structured with lovely purity and integrated oak. A stunning wine.
Dessert
Chateau Filhot, 1998, 2eme Grand Cru Classe Sauternes
More versatile than most think. The 1998 Filhot is a very pale, golden wine. Ample and mouthfilling, but not huge or hedonistic. Juicy white peach flavour, like the nose, with a touch of vanilla and cream. Succulent yet balanced finish.
Croft, 1994, Vintage Port
The Croft 1994 has compact, intense blackcurrant and cherry aromas, followed by a rich, firm palate with a good tannic structure. Drinking beautifully now, will age for decades - the sign indeed of an outstanding vintage. The Croft 1994 Vintage was a Wine Spectator Top Scorer with 96 points and is generally regarded as their finest effort since the legendary '45.
#86
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
DUBAI (again)
Another day, another Dubai transit. Security queue wasn't too bad. A bit of a walk. A shower. Some work on the computer. A few hours later depart for the nearby boarding gate.
Another day, another Dubai transit. Security queue wasn't too bad. A bit of a walk. A shower. Some work on the computer. A few hours later depart for the nearby boarding gate.
#87
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
DUBAI to MELBOURNE (DXB-MEL) on Emirates 777-300ER in first class
First was full today and the pre-departure service not quite as good as normal, although I did have seconds of the date and coffee.
By now I'd seen most of the movies I'd wanted to watch so switched to watching tv shows and reading some papers I'd been carrying with me but hadn't gotten around to reading.
I was sufficiently rested from the sleep on the flight into Dubai to enjoy the flight, although I was starting to wonder about the likelihood of ever getting my body clock back in sync. According to basic time zone maths I'd need about 8 hours sleep on this flight too. Fat chance of that happening. Hmmmm. Perhaps something medicinal may help? Blinds down and suite door closed, a few drinks and some food may trick my body into thinking it is night time and thus into sleep?
Or perhaps not.
I tried to make it work. But by halfway through the flight, slightly tipsy and still not very tired, I was forced to admit defeat.
More hours passed with the passage of time tracked by the steady emptying and periodic refilling of my glass.
By now we'd crossed the western coast of Australia. In desparation I turned to a particularly dense paper. My head spun. Was that the paper's obtuse points or the effects of the drink? Never mind, for I drifted off somewhere near the WA/SA border. Success. At last.
For about an hour, until I was awoken to prepare for our arrival into MEL. It was pitch black outside and inside wasn't much better as my eyelids fought to stay closed.
I was offered a quick bite to eat, which I turned down with a croaky gasp for water.
My mind was still struggling to function normally when we landed and, for the second time in a little over a week upon arrival in Australia we were asked to remain in our seats so quarantine could inspect a sick passenger. !@#% I hope it isn't me they're referring to. Phew, it isn't.
First was full today and the pre-departure service not quite as good as normal, although I did have seconds of the date and coffee.
By now I'd seen most of the movies I'd wanted to watch so switched to watching tv shows and reading some papers I'd been carrying with me but hadn't gotten around to reading.
I was sufficiently rested from the sleep on the flight into Dubai to enjoy the flight, although I was starting to wonder about the likelihood of ever getting my body clock back in sync. According to basic time zone maths I'd need about 8 hours sleep on this flight too. Fat chance of that happening. Hmmmm. Perhaps something medicinal may help? Blinds down and suite door closed, a few drinks and some food may trick my body into thinking it is night time and thus into sleep?
Or perhaps not.
I tried to make it work. But by halfway through the flight, slightly tipsy and still not very tired, I was forced to admit defeat.
More hours passed with the passage of time tracked by the steady emptying and periodic refilling of my glass.
By now we'd crossed the western coast of Australia. In desparation I turned to a particularly dense paper. My head spun. Was that the paper's obtuse points or the effects of the drink? Never mind, for I drifted off somewhere near the WA/SA border. Success. At last.
For about an hour, until I was awoken to prepare for our arrival into MEL. It was pitch black outside and inside wasn't much better as my eyelids fought to stay closed.
I was offered a quick bite to eat, which I turned down with a croaky gasp for water.
My mind was still struggling to function normally when we landed and, for the second time in a little over a week upon arrival in Australia we were asked to remain in our seats so quarantine could inspect a sick passenger. !@#% I hope it isn't me they're referring to. Phew, it isn't.
#88
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Emirates
First Class menu
Dubai to Melbourne
January 2011
Bar Service
Aperitifs
Campari - Campari Bitter, Vermouth Sweet/Dry - Martini, Sweet Sherry - Harvey's Bristol Cream, Dry Sherry - Tio Pepe
Beers
A selection of international beers including Heineken, Budweiser and Amstel Light
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Mocktails
Jumeirah Delight
Spirits
Premium Scotch Whisky - Chivas Regal Royal Salute, Single Malt Whisky - Glenfiddich 21 Years Old, Bourbon - Woodford Reserve
Cognac - Hennessy Paradis
Vodka - Grey Goose
Gin - Bombay Sapphire
Rum - Bacardi Superior, Bacardi 8 Anos
Champagne, Port and Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Liqueuers
Baileys Irish Cream, Tiam Maria, Drambuie, Cointreau
A la Carte Dining
Continental Breakfast
Fruit juices
freshly squeezed orange, grapefruit juice, refresing detox drink made of fresh carrot, ginger and apple or a banana and vanilla smoothie
Breakfast fruits
tropical and seasonal cut fresh fruits
Yoghurt
natural or fruit flavoured
Assorted cereals
Bread basket
a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves
Cheese selection
which includes cheddar cheese, brie cheese, bel paese and cream cheese, served with an array of garnishes, olives and celery heart
Hot Breakfast
Scrambled eggs
garnished with fresh chives, served with grilled chicken and pepper cubes, turkey bacon, golden fried roesti potatoes and roasted plum tomato with black pepper seasoning
Plain omelette
topped with an asparagus ragout, accompanied with a cream corn filled tomato cup, steamed new potato wedges with herbs, and sauteed mixed peppers
Ricotta French toast
French toast filled with ricotta cheese and lightly fried, served with a honey and apple topping
Canapes
Selection of canapes
a selection of hot and cold canapes, which includes grilled Thai style chicken on a lemon grass skewer, oven-roasted hammour mahi kebab, mini ratatouille baked potato, marinated mozzarella balls and mixed olives
Appetisers
Iranian caviar
served with traditional accompaniments
Arabic mezze selection
enjoy the traditional taste of the Arabic table, with our choce of mezze individually served to include loubieh bil zeit, baba ghannouj, artichoke and mushroom salad, fresh hommous, and meat kibbeh served warm, with an assortment of Arabic pickles and garnishes
Grilled prawns
served on a bed of rocca and frisee lettuce, accompanied with fruit, walnut and pecan nuts, offered with balsamic dressing
Smoked chicken on a bed of sun-dried tomato and bean salad, with a tangy lemon and olive oil dressing
Salad collection
choose from our range of options which include a mixed leaf salad, with a range of toppings such as crudites, Cajun chicken strips, tikka marinated prawns, crumbled fresh Greek feta cheese and kalamata olives, or shaved parmesan and focaccia croutons. Drizzle your salad with a choice of Italian olive oil, balsamic and olive oil, classic Caesar dressing or a creamy blue cheese dressing
Soups
Spicy pumpkin and carrot soup
served with cheesy puff pastry straws
Double beef consomme
clear healthy beef consomme, served with fine root vegetables
Main Courses
Fillet mignon
grilled and topped with a creamy gorgonzola cheese sauce, served with porcini mushroom flavoured gnocchi, fresh sauteed spinach and asparagus, and assorted seasonal vegetables
Tamatari methi murg
tender pieces of chicken cooked with tomatoes and fenugreek, served with a roasted tandoori sauce, accompanied with stuffed capsicum and jeera pulao
Mixed seafood platter
a medley of grilled salmon, poached sea bream and marinated prawns, with a creamy Pommery flavoured sauce, braised baby leek, roasted cherry tomato on the vine and sliced new potatoes with fresh dill
Pasta bar
enjoy a delicious taste of Italy with our pasta choices of sun-dried tomato ravioli or penne pasta, tossed with your choice of fresh sauces which includes artichoke, spinach and olive, dill pesto sauce, crushed cherry tomato coulis, or four cheese cream sauce, all served with freshly shaved parmesan cheese and basil leaves
Poached sea bream
topped with a light tarragon sauce, a chunky sweet potato mash and sauteed summer vegetables
A la Carte vegetables
as an alternative accompaniment to your main course, an additional variety of vegetables is available which includes roasted rosemary and pepper potatoes, turned carrots with black sesame seeds, grilled leeks,steamed broccoli, vegetable jalfrezi, lemon rice and jeera pulao
Bread basket
a variety of freshly baked rolls and garlic bread
International cheese selection
specially selected international cheeses, matured to perfection and served with a selection of crudites, crackers and dried fruits
Sweet Delights
Mini desserts
gourmet selection of fine miniature desserts which includes mini baked cheesecake with a redcurrant coulis, berry pavolva, and ginger flavoured financier with kumquat compote
Caramelised lemon lime tart
served in a mini raspberry panna cotta, and a sweet passion fruit and strawberry compote
Pecan and walnut tart
warm pecan and walnut sweet tart, served with a sour cherry sauce
Selection of fruits
a seasonal selection of fresh cut fruits
Chocolates
to accompany a freshly brewed cup of tea or coffee
Hot Beverages
a selection of the finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight
Light Bites
Ciabatta deli loaf
layers of beef pastrami, Emmenthal and ripe tomatoes in a soft white ciabatta bread
Beef pie
golden puff pastry filled with tender pieces of beef, served with a warm onion marmalade
Seafood biryani
Gulf style seafood biryani with prawns, hammour and scented rice
Stir-fried egg noodles
topped with marinated chicken skewers with sweet chilli sauce, and steamed broccoli florets
Baked potatoes
served with a choice of toppings, white seafood, tomato and basil salsa, chilli con carne or creamy cheese sauce
Ice cream selection
refresh your appetite from our sorbet and ice cream menu which includes peach and passionfruit, banana and brown sugar ice cream
* Last hot meal orders shall be taken 1hr and 30mins before landing*
First Class Wine List
Champagne
Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.
White Wine
Puligny-Montrachet 1er Cru, Les Folatieres, 2008, Henri de Villamont
What makes Puligny-Montrachet so special? Well many things, but primarily; balance, harmony and finesse. In addition, they are noted for having a steely, vibrant core in the very centre of their abundant flavours. 'Les Folatieres' is the best known Premier Cru terrior in Puligny-Montrachet, the vines are richer and fatter than elsewhere in the village of Puligny and hence can be broached quite young. The example here, from Henri de Villamont, shows this angular beauty thoroughly and has a really long and intense finish.
Isabel Estate, Sauvignon Blanc 2008, Marlborough
Crisp citrus fruit abounds here with the elegant Isabel Estate 2008 Sauvignon. This vintage is tighter and more mineral based than some of the recent ones that - in the quest for the Kiwi Sauvignon style - have allowed themselves to become a tad blowsy. This family owned winery makes splendid wines. A perfect aperitif and a joy with seafood and fresh water fish.
Red Wine
Chateau Rauzan Segla, 2001 Margaux
After a very shaky track record in the 70's and 80's, culminating in the property being owned by ex boxer and entrepreneur George Walker. Boxers and Bordeaux were odd bedfellows and it's now owned by the couture house of Chanel. In the 90's Rauzan Segla started making wines befitting its Grand Cru Classe status. Here, the 2001 is drinking beautifully, with hallmark cedar, cassis and roasted herbs. This is quintessential Margauz.
Felton Road, Pinot Noir 2008, Central Otago, New Zealand
After a four year courtship, Felton Road, arguably the finest grower of Pinot Noir outside Burgundy, agreed to let Emeriates take a parcel of their highly sought after wine. Deep into New Zealand's beautifully dramatic South Island lies the region of Central Otago and the ideal terrior for this capricious variety. The top Kiwi Pinot has grace, verve and an abundance of clean raspberry and bramble fruit flavours. The uniqueness is as much about the freshness and soft tannins, as it is about complex fruit definition. Fully organic and biodynamically produced, the Felton Road 2008 is a beauty - and splendid in the air.
St Hallet "Old Block" Shiraz 2005, Barossa Valley
A blockbuster Shiraz from the hot Barossa Valley near Adelaide. The 2005 St Hallet Shiraz displays the hallmark richness, ripe blackcurrant and spicy complexity of the regions best fruit. The sheer weight of the wine is managed splendidly by a clean freshness that gives both balance and a sense of elegance, not often associated with the Barossa. An acknowledged icon wine of Australia, the "Old Block" derives its fruit from vines of 60 to well over 100 years old. The tiny yields these knarred plants gives ensure that this wine is naturally rare. Try it while you can.
Dessert
Chateau Rieussec, 2003, Sauternes
Devotees will need no introduction to this great wine. For the novice, the chance to sip and savour the great 2003 Rieussec is a treat and superb induction to the genre. Honeyed power, great definition and excellent viscosity. Thick and juicy seem simple words for such a spectacular wine, but that is what its like. Perfect with foie gras or as a digestif after dinner, the extraordinary flavours just go on and on.
Warre's, 1980 Vintage Port
The oldest British-owned Port house was founded in 1670 by the Warre brothers. For a 28 year-old Port the 1980 is still a deeply coloured, very impressive looking wine. Very open and mature, creamy, fine, as impressive as its appearance. Broad and expressive of black and raisined fruit, with a massive structure beneath to keep it all together. A small glass is the ultimate digestif.
First Class menu
Dubai to Melbourne
January 2011
Bar Service
Aperitifs
Campari - Campari Bitter, Vermouth Sweet/Dry - Martini, Sweet Sherry - Harvey's Bristol Cream, Dry Sherry - Tio Pepe
Beers
A selection of international beers including Heineken, Budweiser and Amstel Light
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Mocktails
Jumeirah Delight
Spirits
Premium Scotch Whisky - Chivas Regal Royal Salute, Single Malt Whisky - Glenfiddich 21 Years Old, Bourbon - Woodford Reserve
Cognac - Hennessy Paradis
Vodka - Grey Goose
Gin - Bombay Sapphire
Rum - Bacardi Superior, Bacardi 8 Anos
Champagne, Port and Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Liqueuers
Baileys Irish Cream, Tiam Maria, Drambuie, Cointreau
A la Carte Dining
Continental Breakfast
Fruit juices
freshly squeezed orange, grapefruit juice, refresing detox drink made of fresh carrot, ginger and apple or a banana and vanilla smoothie
Breakfast fruits
tropical and seasonal cut fresh fruits
Yoghurt
natural or fruit flavoured
Assorted cereals
Bread basket
a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves
Cheese selection
which includes cheddar cheese, brie cheese, bel paese and cream cheese, served with an array of garnishes, olives and celery heart
Hot Breakfast
Scrambled eggs
garnished with fresh chives, served with grilled chicken and pepper cubes, turkey bacon, golden fried roesti potatoes and roasted plum tomato with black pepper seasoning
Plain omelette
topped with an asparagus ragout, accompanied with a cream corn filled tomato cup, steamed new potato wedges with herbs, and sauteed mixed peppers
Ricotta French toast
French toast filled with ricotta cheese and lightly fried, served with a honey and apple topping
Canapes
Selection of canapes
a selection of hot and cold canapes, which includes grilled Thai style chicken on a lemon grass skewer, oven-roasted hammour mahi kebab, mini ratatouille baked potato, marinated mozzarella balls and mixed olives
Appetisers
Iranian caviar
served with traditional accompaniments
Arabic mezze selection
enjoy the traditional taste of the Arabic table, with our choce of mezze individually served to include loubieh bil zeit, baba ghannouj, artichoke and mushroom salad, fresh hommous, and meat kibbeh served warm, with an assortment of Arabic pickles and garnishes
Grilled prawns
served on a bed of rocca and frisee lettuce, accompanied with fruit, walnut and pecan nuts, offered with balsamic dressing
Smoked chicken on a bed of sun-dried tomato and bean salad, with a tangy lemon and olive oil dressing
Salad collection
choose from our range of options which include a mixed leaf salad, with a range of toppings such as crudites, Cajun chicken strips, tikka marinated prawns, crumbled fresh Greek feta cheese and kalamata olives, or shaved parmesan and focaccia croutons. Drizzle your salad with a choice of Italian olive oil, balsamic and olive oil, classic Caesar dressing or a creamy blue cheese dressing
Soups
Spicy pumpkin and carrot soup
served with cheesy puff pastry straws
Double beef consomme
clear healthy beef consomme, served with fine root vegetables
Main Courses
Fillet mignon
grilled and topped with a creamy gorgonzola cheese sauce, served with porcini mushroom flavoured gnocchi, fresh sauteed spinach and asparagus, and assorted seasonal vegetables
Tamatari methi murg
tender pieces of chicken cooked with tomatoes and fenugreek, served with a roasted tandoori sauce, accompanied with stuffed capsicum and jeera pulao
Mixed seafood platter
a medley of grilled salmon, poached sea bream and marinated prawns, with a creamy Pommery flavoured sauce, braised baby leek, roasted cherry tomato on the vine and sliced new potatoes with fresh dill
Pasta bar
enjoy a delicious taste of Italy with our pasta choices of sun-dried tomato ravioli or penne pasta, tossed with your choice of fresh sauces which includes artichoke, spinach and olive, dill pesto sauce, crushed cherry tomato coulis, or four cheese cream sauce, all served with freshly shaved parmesan cheese and basil leaves
Poached sea bream
topped with a light tarragon sauce, a chunky sweet potato mash and sauteed summer vegetables
A la Carte vegetables
as an alternative accompaniment to your main course, an additional variety of vegetables is available which includes roasted rosemary and pepper potatoes, turned carrots with black sesame seeds, grilled leeks,steamed broccoli, vegetable jalfrezi, lemon rice and jeera pulao
Bread basket
a variety of freshly baked rolls and garlic bread
International cheese selection
specially selected international cheeses, matured to perfection and served with a selection of crudites, crackers and dried fruits
Sweet Delights
Mini desserts
gourmet selection of fine miniature desserts which includes mini baked cheesecake with a redcurrant coulis, berry pavolva, and ginger flavoured financier with kumquat compote
Caramelised lemon lime tart
served in a mini raspberry panna cotta, and a sweet passion fruit and strawberry compote
Pecan and walnut tart
warm pecan and walnut sweet tart, served with a sour cherry sauce
Selection of fruits
a seasonal selection of fresh cut fruits
Chocolates
to accompany a freshly brewed cup of tea or coffee
Hot Beverages
a selection of the finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight
Light Bites
Ciabatta deli loaf
layers of beef pastrami, Emmenthal and ripe tomatoes in a soft white ciabatta bread
Beef pie
golden puff pastry filled with tender pieces of beef, served with a warm onion marmalade
Seafood biryani
Gulf style seafood biryani with prawns, hammour and scented rice
Stir-fried egg noodles
topped with marinated chicken skewers with sweet chilli sauce, and steamed broccoli florets
Baked potatoes
served with a choice of toppings, white seafood, tomato and basil salsa, chilli con carne or creamy cheese sauce
Ice cream selection
refresh your appetite from our sorbet and ice cream menu which includes peach and passionfruit, banana and brown sugar ice cream
* Last hot meal orders shall be taken 1hr and 30mins before landing*
EK406-DXBMELAKL-F-10B
First Class Wine List
Champagne
Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.
White Wine
Puligny-Montrachet 1er Cru, Les Folatieres, 2008, Henri de Villamont
What makes Puligny-Montrachet so special? Well many things, but primarily; balance, harmony and finesse. In addition, they are noted for having a steely, vibrant core in the very centre of their abundant flavours. 'Les Folatieres' is the best known Premier Cru terrior in Puligny-Montrachet, the vines are richer and fatter than elsewhere in the village of Puligny and hence can be broached quite young. The example here, from Henri de Villamont, shows this angular beauty thoroughly and has a really long and intense finish.
Isabel Estate, Sauvignon Blanc 2008, Marlborough
Crisp citrus fruit abounds here with the elegant Isabel Estate 2008 Sauvignon. This vintage is tighter and more mineral based than some of the recent ones that - in the quest for the Kiwi Sauvignon style - have allowed themselves to become a tad blowsy. This family owned winery makes splendid wines. A perfect aperitif and a joy with seafood and fresh water fish.
Red Wine
Chateau Rauzan Segla, 2001 Margaux
After a very shaky track record in the 70's and 80's, culminating in the property being owned by ex boxer and entrepreneur George Walker. Boxers and Bordeaux were odd bedfellows and it's now owned by the couture house of Chanel. In the 90's Rauzan Segla started making wines befitting its Grand Cru Classe status. Here, the 2001 is drinking beautifully, with hallmark cedar, cassis and roasted herbs. This is quintessential Margauz.
Felton Road, Pinot Noir 2008, Central Otago, New Zealand
After a four year courtship, Felton Road, arguably the finest grower of Pinot Noir outside Burgundy, agreed to let Emeriates take a parcel of their highly sought after wine. Deep into New Zealand's beautifully dramatic South Island lies the region of Central Otago and the ideal terrior for this capricious variety. The top Kiwi Pinot has grace, verve and an abundance of clean raspberry and bramble fruit flavours. The uniqueness is as much about the freshness and soft tannins, as it is about complex fruit definition. Fully organic and biodynamically produced, the Felton Road 2008 is a beauty - and splendid in the air.
St Hallet "Old Block" Shiraz 2005, Barossa Valley
A blockbuster Shiraz from the hot Barossa Valley near Adelaide. The 2005 St Hallet Shiraz displays the hallmark richness, ripe blackcurrant and spicy complexity of the regions best fruit. The sheer weight of the wine is managed splendidly by a clean freshness that gives both balance and a sense of elegance, not often associated with the Barossa. An acknowledged icon wine of Australia, the "Old Block" derives its fruit from vines of 60 to well over 100 years old. The tiny yields these knarred plants gives ensure that this wine is naturally rare. Try it while you can.
Dessert
Chateau Rieussec, 2003, Sauternes
Devotees will need no introduction to this great wine. For the novice, the chance to sip and savour the great 2003 Rieussec is a treat and superb induction to the genre. Honeyed power, great definition and excellent viscosity. Thick and juicy seem simple words for such a spectacular wine, but that is what its like. Perfect with foie gras or as a digestif after dinner, the extraordinary flavours just go on and on.
Warre's, 1980 Vintage Port
The oldest British-owned Port house was founded in 1670 by the Warre brothers. For a 28 year-old Port the 1980 is still a deeply coloured, very impressive looking wine. Very open and mature, creamy, fine, as impressive as its appearance. Broad and expressive of black and raisined fruit, with a massive structure beneath to keep it all together. A small glass is the ultimate digestif.
#89
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
MELBOURNE
I made a dash for transit security. There was a short wait to get through, then down to the lounge. First port of call was a shower. With a fairly short transit there isn't time to dally, but luckily the showers aren't in too much demand at this hour. Unlike the Auckland Emirates lounge, towels are in the shower cubicle (but amenities are on request from reception).
Out and somewhat refreshed, I contemplated bubbles (Moet & Veuve on offer) but opt to wait until onboard and check my messages instead.
I made a dash for transit security. There was a short wait to get through, then down to the lounge. First port of call was a shower. With a fairly short transit there isn't time to dally, but luckily the showers aren't in too much demand at this hour. Unlike the Auckland Emirates lounge, towels are in the shower cubicle (but amenities are on request from reception).
Out and somewhat refreshed, I contemplated bubbles (Moet & Veuve on offer) but opt to wait until onboard and check my messages instead.
#90
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
MELBOURNE to AUCKLAND (MEL-AKL) on Emirates 777-300ER in first class
Boarding came around quickly, and was called in the lounge when already well underway at the gate. Quickly on thanks to the premium boarding lane.
First class was fairly full. Another pre-departure glass of bubbles, socks & mask, menu, immigration card for NZ plus express arrivals card, date & arabic coffee.
The flight from Australia east coast to New Zealand is quick due to tailwinds (about 2 hours 40 in the air) and it is amazing just how much service Emirates provides when some other airlines struggle with the basics. Given how slow I like to take meals in first class, this hop is one I'm very conscious of the time available. Normally I feel slightly rushed in order to finish up before our descent, and today was no exception. Still, it could be worse - with a early morning departure the meal is much less elaborate than it would be for an evening departure.
I just have enough time for a last drink and to rearrange my things to make the carry on and tote bag comfortable to carry when it is time to buckle up for landing. We have some good views of the city in the usual flyover and double back to land towards the west.
Boarding came around quickly, and was called in the lounge when already well underway at the gate. Quickly on thanks to the premium boarding lane.
First class was fairly full. Another pre-departure glass of bubbles, socks & mask, menu, immigration card for NZ plus express arrivals card, date & arabic coffee.
The flight from Australia east coast to New Zealand is quick due to tailwinds (about 2 hours 40 in the air) and it is amazing just how much service Emirates provides when some other airlines struggle with the basics. Given how slow I like to take meals in first class, this hop is one I'm very conscious of the time available. Normally I feel slightly rushed in order to finish up before our descent, and today was no exception. Still, it could be worse - with a early morning departure the meal is much less elaborate than it would be for an evening departure.
I just have enough time for a last drink and to rearrange my things to make the carry on and tote bag comfortable to carry when it is time to buckle up for landing. We have some good views of the city in the usual flyover and double back to land towards the west.