Kiwi Flyer

Cathay Pacific
First Class menu
Hong Kong The Wing Lounge
March 2016


A La Carte

Soup of the Day

Roasted Pork Tenderloin with Swiss Chard, Beetroot Puree and Apricot Salsa

Sauteed King Prawns with Lemon, Ginger and Potato Coleslaw Salad

Rigatoni with Mushrooms, Zucchini and Tomato Cream

Wok Fried Rice with Seafood, Crispy Conpay and Asian Greens

Kiwi Flyer

Hong Kong to Seoul Incheon (HKG-ICN) on Cathay Pacific (CX) A330-300 in business class

This is a horrid route to fly as a red eye. The flight is about 2.5-3 hours long, leaves after midnight Hong Kong time (which is pre-dawn New Zealand time) and arrives before dawn in Seoul. I have flown this several times over the years, on Cathay Pacific, Asiana and Korean. Each time I end the flight thinking why on earth did I pick this flight? Yet the tyranny of airline schedules and fare/award routing rules means I end up selecting the redeye flight time and again.

My usual plan, which I again did this flight, is to be dead tired on boarding. Take a pre-departure bubbles and then crash to sleep. Usually before boarding has been completed. Sleep upright and get woken up by the jolt of landing. Sometimes it doesn't work and I have to be woken up by a crew member after we have reached the gate.

Tonight's flight left on time and was quick. Meaning I'd also have the annoyance of wandering around a Seoul Incheon terminal for a while before any lounges open at 0530.

Kiwi Flyer

Cathay Pacific
Business Class menu
Hong Kong to Seoul
March 2016

Supper

To Start

Seasonal berries and ginger syrup

Followed By

Braised duck and taro in plum sauce, jade melon, red medlar, garlic and steamed jasmine rice

Bibimbap
Korean mixed vegetables and beef with rice

And To Finish

* Cheese selection

Raspberry swirl cheese cake, raspberry coulis

Freshly brewed coffee and a selection of teas

* Available on Request - please ask your crew


Drink List

Juices

orange, apple, tomato

Soft Drinks

Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale

Coffees

freshly brewed coffee, espresso, cappuccino and caffé latte regular or decaffeinated

Teas

Hong Kong style milk tea
Ceylon, Japanese, jasmine, Oolong
organic selection : camomile, earl grey and peppermint

Hot Chocolate


Wine List

Champagne

Billecart-Salmon Brut Champagne
The house of Billecart-Salmon, founded in 1818, is one of the few to remain family owned. The grapes of this cuvee come from the very best vineyards in Marne. The aromas are of ripe pears with a delicate touch of cut hay. It offers fine freshness with an elegant fruity flavour, leaving a clean fresh taste in the mouth.

White Wines

Chanson Reserve Du Bastion Vire-Clesse 2013
Vire and Clesse are villages in the heart of the Macon region in Burgundy. This is one of the best white wines of the region. It offers flavours of citrus fruit interwoven with a honey note. With vibrant acidity and attractive minerality, it is a good aperitif and great with seafood dishes.

Yealands Estate Land Made Sauvignon Blanc Marlborough 2015
This wineis made from selected grapes from the Awatere and Wairau Valley Vineyards. It offers generous aromatic fruit flavours of passion fruit and guave with vibrancy and purity, followed by a long, crisp mineral finish and is perfect for accompanying seafood, chicken, salad or pasta dishes.

Red Wines

Dandelion Vineyards Lionheart of the Barossa Shiraz 2013
The fruits of this award winning Australian Shiraz come from old vines, with some of them over a hundred years of age. The 2013 vintage offers generous blackberry, raspberry and plum flavours, with firm but fine tannins and dark chocolate nuances that continue through onto a lengthy finish.

Clos Bellane, Cote Du Rhone Villages Valreas 2013
Made from Grenache and Syrah grapes, this attractive wine exhibits a deep purple colour along with intense black cherry and blackcurrant aromas with a hint of herb character. It is medium bodied, spicy, pure and delicious with soft ripe tannins. This wine makes a very good accompaniment to many dishes including stews and roasts as well as cheeses.

Port

Dow’s Late Bottled Vintage Port 2009
This wine is sourced from the same vineyards that in exceptional years produce Dow’s renowned Vintage Ports. It is aged solely in oak casks and bottled 5 to 6 years after the harvest. It is a full rich Port with spicy fruit flavours and an elegant aromatic nose, well rounded on the palate and has the traditional Dow’s drier finish. This makes it one of the finest Late Bottled Vintage Ports available.

Aperitifs and Cocktails

Bombay Sapphire Dry Gin, Bacardi Rum, Absolut Vodka, Martini Rosso, Martini Extra Dry, Campari, Sweet and Dry Sherry, Bloody Mary, Screwdriver

Whiskies

Chivas Regal 12 Years Old, Johnnie Walker Gold Label, Jack Daniel’s, Canadian Club

Cognac

Hine Rare Fine Champagne

Liqueurs

Drambuie, Cointreau, Bailey’s Irish Cream

Beer

International selection

Signature Drinks

Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink with honey and fresh lemon juice and a hint of rose water.

Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.

DanielW

Looking forward to hearing about the non-stop DXB-AKL flight, Kiwi Flyer.

Heading home to NZ next month, but my budget can only stretch to the back of the plane though, so ~16+ hours flying in 10 across Y in the EK777 was a little too much for me. Hopefully fly the QR A350 instead though (to KUL and then D7 onto AKL).

Kiwi Flyer

Seoul Incheon transit

As a non-Korean airline we arrived in the satellite terminal, and my next flight will depart from there too. Since we were so early transfer security was only just opening up. I was through quickly upon showing my ticket (as I had no boarding pass for the onward flight).

Airside was very quiet with no shops or lounges yet open, and just a handful of passengers who were sleeping overnight in the comfy recliners and bench seats (tip go up one level from departures for the best seats to sleep on).

I did a few laps of the terminal while waiting for the lounges to open. These open earlier than the transfer desk so again I had to show my ticket to be let in. Despite my onward flight being on a Oneworld airline, the default lounge was operated by Korean. This lounge is okay amenity wise but with fairly poor food and beverage options. The decor is a bit odd - seems more suited to a school than an airport lounge. Anyway, I had a shower to freshen up and a couple of coffees before heading out to the transfer desk.

Once I had my boarding pass I decided to try out the Cathay Pacific lounge, which along with the China Eastern lounge is the only lounge in the satellite terminal I had yet to visit. Normally this lounge closes before my onward flight departs, but one of the Cathay Pacific flights was delayed today so I wouldn't be kicked out. I made the mistake of going up to the lounge level on the Korean/Asiana side thinking I could easily walk across, but there was a horde of people blocking the way while packing into their suitcases lots of duty free purchases that are collected from next to the Cathay Pacific lounge. It looked like most people had one or two carry on suitcases just for duty free stuff!

The Cathay Pacific lounge is nice but being fairly small I would guess it gets crowded when there is more than one flight departing in the next couple of hours.

Kiwi Flyer

Seoul Incheon to Kuala Lumpur (ICN-KUL) on Malaysia Airlines (MH) A330-300 in business class

Boarding was late - getting started around the scheduled departure time. However the load was light so boarding didn't take long. About half the business class cabin, including me, had an empty adjacent seat.

Pre departure beverage (the usual choice) and menus were handed out. Malaysia also has a pre-book meal selection (main course only), which offers several mains that are not found on the menu (and no mains options that are on the onboard menu). Malaysia has recently dropped alcohol beverages from their short regional flights, but at 6-7 hours this one is long enough to retain the booze (at least for now).

Service was pretty good, better than on Qantas this trip. I ate, drank, watched a couple of movies and then napped to catch up on sleep from the night before whilst not overdoing it as I have another overnight flight to come tonight.

We didn't make up any time en route and landed a little late. With a longish connection I didn't mind at all.

Kiwi Flyer

Malaysia Airlines
Business Class menu
Seoul to Kuala Lumpur
March 2016

Lunch

Appetiser

Malaysian satay
Our Award-Winning Signature Dish
Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments

Yellow corn and mixed capsicum salad

Main course

Dakjjim
Korean-style braised chicken with soy and chilli, steamed rice, carrot, daikon and chestnut

or

Beef stroganoff
Fried potato cubes, sauteed carrots and French beans

or

Deep-fried cod
Steamed rice, braised mixed vegetables and ginger garlic sauce

Dessert

Cheesecake

Fresh fruits


Refreshments

Assorted pastries

Moist chocolate brownie

Blackcurrant mousse

Mango macaroon

Dessert

Haagen-Dazs ice cream

Fresh fruits


Beverage selection

Coffee

Ethiopian Yirgacheffe
Brazilian Santos
White Coffee "O"
Nescafe Gold Blend
Nescafe Decaffeinated

Tea

Teh Tank
Ceylon Meda Watte
Ceylon Finest Black Tea
Earl Grey
Camomile Herbal Infusion
Jasmine Green Tea
Japanese Green Tea
Oolong Tea
South African Rooibos Tea

Milo

Chocolate malt drink

Fruit juices

Orange
Apple
Pink guava (Available on flights from Kuala Lumpur)

Mineral water

Still
Sparkling

Soft drinks



Drink List

Champagne

Philipponat Royale Reserve Brut NV, France
The house of Philipponat, located in Mareuil-sur-Ay on the southern slopes of the Montagne de Reims, dates to 1522, which makes it one of the oldest. Royal Reserve is rich, structured and powerful. Only first press juice of mainly Grand and Premier Cru grapes make the final blend where Pinot Noir takes the lead (65%) and Chardonnay and Pinot Meunier make up the balance. A pale gold in colour with excellent fine bubbles. The first nose reveals vine blossom, linden and fresh, lightly toasted bread. It has fine vinous attack on the palate, fruity (redcurrant, raspberry, ripe grape), full-bodied, generous and long. Light notes of biscuit and freshly baked bread on the finish. Great as an aperitif with smoked salmon, it also complements poached or pan fried fish.

White Wines

Domaine Minet le Bois Chaud Pouilly-Fume 2014, Loire, France
This 11-hectare estate has been in the family for three generations. Located in the communes of Saint-Andelain and Pouilly-sur-Loire, this estate thrives on two types of soil - clay and limestone, and Kimmeridgian marl. This terrior confers the minerality and crisp, fresh character typical of Pouilly-Fume, but also all its fruity and floral aromas. This suffusion of chalk and aromatic pungency coincides with rhubarb, kiwi fragrances and wafting florality. The attack is soft and round with crisp yet delicate freshness on the palate. Perfect with fish and shellfish.

Olivier Leflaive Bourgogne Chardonnay 2012, Burgundy, France
The Leflaive family has been rooted in Puligny Montrachet since 1717 and glorified as the Chardonnay perfectionist. An excellent example of the house style, this wine displays purity and lovely lemon cream on the nose with a ripe and fresh apple, melon and stone fruits on the palate. Crisp and rich with the flavours of tropical fruit, the finish is deliciously lifted and vibrant. Ideal as an aperitif or with green vegetable dishes, simple salads and light seafood dishes.

Red Wines

Chateau d'Arche 2009, AOC Haut-Medoc, Bordeaux, France
This 22-acre vineyard chateau is well situated next to a classified Grand Cru in Ludon-Medoc. The vines take their sparse nourishment from a gravelly soil and are ideally exposed. Cabernet Sauvignon and Merlot equally make up the final blend, together with Cabernet Franc, Petit Verdot and Carmenere. The nose is perfumed with notes of blackcurrants and peonies, plus a whiff of spice. Pleasant fruit flavours come through on the palate which has added freshness from a mint-like edge, and definition through elegant silky tannins. Crisp and lively, the balance of this wine is particularly successful in one of the best vintages in Bordeaux. Suggested to pair with grilled red meat, or meat dishes in a sauce.

E. Guigal Crozes-Hermitage 2010, Rhone, France
Guigal unquestionably epitomizes the wine of Rhone. The Syrah fruits are mainly sourced from steep south-facing vineyards. Opaque dark crimson red colour and the nose displays excellent intensity with aromas of licorice, black olives, smoky, leather, dried meats and black pepper. Medium weight, the palate possesses a savory flavor profile of black cherry smoked meats, earth and pepper. Dry finish with very fine grained tannins. This Crozes-Hermitage pairs well with rich dishes like stews.

Alcoholic beverage selections

Aperitifs

Martini Extra Dry
Martini Rosso

Beers

Carlsberg
Tiger

Cognac

Otard XO Gold

Liqueurs

Bailey’s Irish Cream
Grand Marnier
Tia Maria
Drambuie

Premium Spirits

Bacardi Superior Rum
Bombay Sapphire Gin
Smirnoff Blue Vodka

Single malt whisky

The Glenlivet 18 Years

Fine blended whiskys

Chivas Regal 12 Years
Jack Daniel's Tennessee Whiskey
Johnnie Walker Black Label

Kiwi Flyer

Kuala Lumpur transit

With security at each gate it was a short walk to the lounge. First I had the usual disorientation from the circular centre of the terminal and piers as spokes. I don't fly enough through Kuala Lumpur and so manage to go the long way around to where I want to go.

I was welcomed into the first class lounge. Last time I was through here the first class side was closed. It is quite nice and very quiet (staff easily outnumber passengers at this hour). There is a separate dining room as well as a buffet option in the main part of the lounge. A smoking room if you indulge. Some sleep rooms, and the usual showers and bathroom.

After a coffee to stay awake I then left to wander the terminal before my next flight.

Kiwi Flyer

Malaysia Airlines first class lounge Kuala Lumpur menu

Sorry I forgot to copy the lounge's dining room menu. If I remember next time I pass through I'll update this post.

Kiwi Flyer

Kuala Lumpur to Auckland (KUL-AKL) on Malaysia Airlines (MH) A330-300 in business class

With security at the gate I headed 30 minutes before departure to avoid the worst of the queues and figuring boarding would have started. It hadn't. This was a fairly flight so it isn't surprising that departure was delayed, by about 30 minutes.

The seats, IFE and service are the same as the previous flight except there are two meals (with pre-order available for both).

Like its neighbour airline Singapore, Malaysia offers satay as an appetiser. Given how much I fly Singapore I may be downgraded for saying so, but I think the Malaysia satay is better.

I opted for a light meal after departure, followed by a sleep and another light meal for "breakfast". It was a comfortable enough flight without being remarkable.

Kuala Lumpur is my 34th international route to/from Auckland, which perhaps surprisingly only the third highest number of unique international routes I have flown from a hub. To/from Singapore I have flown 43 international routes and Frankfurt 35. London isn't too far behind with 32. I also have plenty of international routes for Sydney and Los Angeles.

Kiwi Flyer

Malaysia Airlines
Business Class menu
Kuala Lumpur to Auckland
March 2016

Dinner

Appetizer

Malaysian satay
Our Award-Winning Signature Dish
Charcoal hand-grilled chicken and beef skewers, peanut sauce and traditional accompaniments

Vietnamese minced prawn skewer
Creamed potato salad and micro herbs

Main course

Braised lamb shank au jus
Potato cake, sauteed French beans and grilled tomato

or

Roasted chicken roulade
Peppered potato muffin, sauteed mixed vegetables brunoise and rosemary sauce

or

Ginger soy-steamed snapper
Eggs fried rice, stir-fried mixed vegetables and ginger soya sauce

Dessert

Poppy seed, lime and raspberry mousse
Biscuit crumble, raspberry and blueberry

Fresh fruits


Breakfast

Starters

Health drink

Fruit juice

Fresh fruits

Muesli

Choice of fresh or low fat milk

Main course

Eggs souffle
Grilled beef fillet, potato au gratin, creamed spinach, grilled tomato and bearnaise sauce

or

Mixed breakfast grill
Grilled beef tenderloin, pan fried salmon, smoked chicken sausage, anna potato, asparagus and fresh tomato salsa

or

Malaysian favourites
Nasi Lemak
Coconut rice, prawn sambal and traditional accompaniments


Beverage selection

Coffee

Ethiopian Yirgacheffe
Brazilian Santos
White Coffee "O"
Nescafe Gold Blend
Nescafe Decaffeinated

Tea

Teh Tank
Ceylon Meda Watte
Ceylon Finest Black Tea
Earl Grey
Camomile Herbal Infusion
Jasmine Green Tea
Japanese Green Tea
Oolong Tea
South African Rooibos Tea

Milo

Chocolate malt drink

Fruit juices

Orange
Apple
Pink guava (Available on flights from Kuala Lumpur)

Mineral water

Still
Sparkling

Soft drinks



Drink List

Champagne

Canard-Duchene Authentic Brut NV, France
Canard-Duchene is unique in its origins, history and style. Straw-yellow in colour and a delicate mousse followed by characters of fresh fruit aromas with brioche notes. A Pinot Noir-dominant style with light red fruits and berries developing further lemon and white stone fruit layers with a lovely weight and balance. Ideal as an aperitif.

White Wines

Pikes "Valley's End" Sauvignon Blanc Semillon 2013/2014, Clare Valley, South Australia
A gorgeous effort, the 2013 is a blend of 51% Sauvignon Blanc & 49% Semillon made from both estate-grown and growers' fruit. It is enticing and restrained fresh aromas of citrus, passion fruit and secondary notes of green and mineral. More of the same on the palate with the soft tropical fruit flavours being balanced nicely by the crisp acidity and delivering a clean, dry and persistent finish. A great, refreshing drink matches with all sorts of seafood and some spicy Asian dishes.

Red Wines

Chateau d'Arche 2009, AOC Haut-Medoc, Bordeaux, France
This 22-acre vineyard chateau is well situated next to a classified Grand Cru in Ludon-Medoc. The vines take their sparse nourishment from a gravelly soil and are ideally exposed. Cabernet Sauvignon and Merlot equally make up the final blend, together with Cabernet Franc, Petit Verdot and Carmenere. The nose is perfumed with notes of blackcurrants and peonies, plus a whiff of spice. Pleasant fruit flavours come through on the palate which has added freshness from a mint-like edge, and definition through elegant silky tannins. Crisp and lively, the balance of this wine is particularly successful in one of the best vintages in Bordeaux. Suggested to pair with grilled red meat, or meat dishes in a sauce.

Mr Riggs "The Truant" Shiraz 2012, McLaren Vale, South Australia
The Shiraz grapes used to make "The Truant" have been sourced from select vineyards in McLaren Vale. Vintage 2012 has delivered exceptional quality and balance, in fact it will be the best of all the great vintages in the last 20 years. The wine has a long, soft and juicy palate and lush mouth feel, bursting with nuances of blackberry, blueberry jam and liquorice. Drink this with full-flavoured meats such as roasted lamb, beef short ribs or even spice-rubbed or barbecued chicken.

Alcoholic beverage selections

Aperitifs

Martini Extra Dry
Martini Rosso

Beers

Carlsberg
Tiger

Cognac

Otard XO Gold

Liqueurs

Bailey’s Irish Cream
Grand Marnier
Tia Maria
Drambuie

Premium Spirits

Bacardi Superior Rum
Bombay Sapphire Gin
Smirnoff Blue Vodka

Single malt whisky

The Glenlivet 18 Years

Fine blended whiskys

Chivas Regal 12 Years
Jack Daniel's Tennessee Whiskey
Johnnie Walker Black Label

Kiwi Flyer

Auckland to Dubai (AKL-DXB) on Emirates (EK) 777-200LR in first class

Emirates already has three flights from Auckland to Dubai. One each via Sydney Melbourne and Brisbane. All on A380 aircraft. These all depart/arrive within about 30 minutes. The newcomer, commencing March 2016, is a nonstop flight on 777-200LR. It is currently the world's longest flight, albeit still considerably shorter than Singapore Airlines' former Singapore to Newark route.

It was the next day and I was again back at Auckland. Check in was supposedly opening 3 hours before departure however I took a chance that check in would be okay given the 3 A380 flights were not yet closed to check in. It was although it took a while to sort out my frequent flyer number and ESTA status.

Premium immigration service has changed a bit over the years at Auckland airport. For a while Air New Zealand had a special immigration desk accessed only through their premium check in lobby, Qantas had a special immigration desk within their premium check in lobby (the lobby itself no longer exists), and Emirates plus Singapore Airlines shared a special immigration desk in the general check in area. Now, there is just one special immigration desk, which can be accessed either via Air New Zealand premium check in lobby or via the main entrance to immigration. I was soon through and made my way past the duty free shops to the Emirates lounge.

This was rammed full on account of boarding for 3 full A380s being imminent, all with a fair number of lounge-eligible passengers. I contemplated visiting the Qantas lounge, which is available to Emirates premium/status passengers in Australia/New Zealand thanks to their alliance. However, with no Qantas flights this late in the day the food and beverage offering may be limited. Besides which in 15 minutes the Emirates lounge would be empty.

I took a shower to freshen up, a drink and light snack to tide me over until dinner onboard. Emirates lounges the world over (I've visited at least a dozen) are joint first/business (except in Dubai) and consistently offer great food and beverages. So with a late night departure it might be tempting to have a meal in the lounge to maximise sleep time onboard the flight. However, on this flight there are over 17 hours to fill so there is plenty of time to enjoy the (better) onboard food and beverages.

I caught up on some work and the time until boarding went by quickly. The flight used one of the gates on pier B, which just hours earlier had 2 of the 3 Emirates A380s. The gate setup is a bit odd for the 777 since there are 2 doors at the gate - one for first and business and one for economy. However, unlike A380 which uses dual airbridges the 777 only uses one airbridge so the premium lane simply merges with the economy lane.

The Emirates first class suite has been extensively reported in FT trip reports, so I won't write too much of it here. Suffice to say it is very comfortable albeit a little narrow compared to suites on some other airlines. Carry on baggage is stowed in the floor well at the head of your seat. If you have particularly big bags they may need to go into a closet. I like the air vents, which seemed to be a feature of all aircraft when I first started flying extensively and now seems to be a rare exception at least on widebody aircraft.

Departing from countries which heavily tax alcohol served pre-departure, such as New Zealand, the bubbles for pre-departure are the business class offering of Moet. The Dom Perignon is saved for after take-off. No pre-departure nuts although there is a snack basket with a selection of bars, dried fruit, etc. Handed a nice leather amenity kit, pajamas, menus. No tote bag - those are only offered on longhaul A380 flights in first class. Dates and arabic coffee follow the bubbles.

After boarding was completed there was a delay due to cargo loading issues. An hour later, or 40 minutes after scheduled departure, we push back. Oh so the time onboard is even longer than normal thanks to this delay.

After initial climb I have a few glasses of bubbles and some nuts, before dining. The food is great and washed down by some wine & some bubbles. By now I'm tired so I have a sleep.

When I wake up we are just crossing the west coast of Australia with still many hours to go. A snack is in order and some more bubbles, and I watch a couple of movies. Then a second sleep. I wake up again over Oman. I could have asked for another meal - unlike some airlines Emirates will keep serving meals until quite close to landing. However, I opted for a pre-landing drink or two (bubbles of course!) instead.

Due to congestion at Dubai we circled for about 30 minutes, making the flight even longer than scheduled. By the time we reach the gate I'd spent over 19 hours onboard. I'm very grateful I was not flying in economy.

Kiwi Flyer

Emirates
First Class menu
Auckland to Dubai
March 2016

Bar Service

Aperitifs

Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Nanbu Hijin (Japan routes)

Beers

A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)

Cocktails

Bloody Mary, Cosmopolitan, Kir Royal, Manhattan (Dry/Sweet/Perfect), Classic Martini, Breakfast Martini, Mojito, Rob Roy, Rusty Nail

Mocktails

Orange Fizz, Apple Spritzer

Spirits

Premium Scotch Whisky
Chivas Regal Royal Salute 21 Years Old
Launched in June 1953 to commemorate the Coronation of Queen Elizabeth II, Royal Salute is a blend of the finest and rarest whiskies available today, all aged for a minimum of 21 years

Johnnie Walker Blue Label
The master blenders handpick just one in 10,000 casks of the rarest whiskies from the four corners of Scotland. Incomparably rich and smoky, with endless layers of honey and fruit and an incredibly long, smooth finish

Single Malt Whisky
Glenfiddich 21 Years Old
This precious single malt evokes the traditional methods of maturation by using casks seasoned with rum from the Caribbean. Aged for a minimum of 21 tears, it has an intense, deep aroma with a brisk, spicy palate and a long warming finish

Bourbon
Woodford Reserve
The world's first truly "super premium" Bourbon, Woodford is crafted in small batches in the heart of Kentucky at the lengendary Labrot & Graham distillery.

Cognac
Hennessy Prive
An elegant blend of a hundred pure and structured eaux-de-vie. These are selected to achieve a perfect balance between roundness and aromatic refinement.

Hennessy Paradis
An extremely rare cognac, crafted from over a hundred eaux-de-vie aged between 25 to 100 years. Experience honey and floral notes, finishing with spices and a rich flavour.

Vodka
Grey Goose
Officially known as the "world's best tasting vodka", Grey Goose is the result of the finest ingredients, distilled to perfection by maitre de chai, Francois Thibault.

Gin
Bombay Sapphire
As the world's leading premium gin, Bombay Sapphire is crafted from an ancient recipe dating back to 1761. It is made using a blend of ten distinct botanicals giving a unique flavour.

Rum
Bacardi Superior
Another icon, the perfect cocktail ingredient and a favourite of Hemmingway during his time in Cuba, Bacardi Superior has been one of the world's most popular spirits for decades.

Liqueurs

Bailey's Irish Cream
An award-winning definitive blend of smooth Irish cream with quality spirits and whiskey.

Tia Maria
Dating back to a mid-17th century recipe, Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum.

Drambuie
This luxury expression of Scotland's defining whisky liqueur is crafted using malts from the Speyside.

Cointreau
A wonderful combination of sweet, zesty and bitter orange entwined with smooth alcohol. Drunk either with ice to finish a meal or mixed wih fresh juice to quench your thirst.

Champagne, Wines & Port

A selection of fine wines from internationally renowned vineyards of the old and new world.


A la Carte Dining


Breakfast

Juice

orange or grapefruit juice, pineapple, lime and mint detox drink, or ruby grapefruit and passion fruit smoothie

Fruit, Yoghurt and Cereals

Breakfast Fruit

fresh cut seasonal fruits

Yoghurt

natural or fruit

Assorted Cereals

choice of cornflakes or muesli

Main Course

Cheese and Chive Omelette
served with grilled chicken sausages, rosti, baked beans and roasted tomatoes

Twice-baked Souffles
with sauteed potatoes, seasoned asparagus and mushroom ragout

Ricotta Crepes
filled with raisins and apricots, served with creme anglaise and berries

Breakfast Platter
sliced roasted beef and smoked chicken with Swiss cheese, cheddar and marinated feta

Bread Basket

a variety of baked breads, butter croissants and breakfast pastries, served with butter and preserves


Menu

Appetisers

Caviar
presented with a traditional selection of finely chopped onion, grated egg, sour cream and lemon, served with melba toast and blinis

Cream of Mushroom Soup
with cheese croutons

Traditional Arabic Mezze
a spread of local savoury dishes including houmous, moutabel, muhammara, labneh, artichoke salad, Arabic salad and stuffed vine leaves, with warm lamb kibbeh, cheese sambousek and spinach fatayer

Smoked Salmon
served with cucumber salad and tomato pesto mayonnaise

Spiced Chicken
sliced and served with caponata and ginger mayonnaise

Seasonal Salad
served with your choice of toppings and dressing

Main Course

Peppered Beef Fillet
served with mushroom sauce, roasted vegetables and mashed potatoes with chives

Grilled Chicken
with saffron jus, roasted potatoes, ratatouille and steamed broccoli

Pan-fried Cod
served with ginger and soy sauce, steamed jasmine rice and sauteed vegetables

Spicy Cauliflower Ravioli
with cream cheese, tomato salsa with capers and olives, roasted vegetables and pesto

Roasted Salmon
served with puy lentils Provencale and tomato olive dressing

Vegetable Selection

we also offer a variety of alternatives, including Lyonnaise potatoes, roasted carrots, sauteed green beans and steamed rice

Freshly Baked Bread

Dessert

Mango Bavarois
with whipped cream and raspberry coulis

Chocolate and Coffee Mousse Cake
served with mandarin compote

Seasonal Fruit
an assortment of fresh cut fruits

Cheese Board

a carefully chosen assortment of the finest boutique cheese from around the world served with crudites, crackers, dried fruits and nuts

Chocolates

fine luxury chocolates


Light Bites

Sandwiches

cheddar with tomato and olive chutney, prawn curry with mayonnaise, beef pastrami with gherkins and smoked duck with mango

Hot Meal Selection

Casarecce Bolognese
rustic pasta tubes with minced beef ragout

Thai Red Vegetable Curry
served with tofu and steamed rice

Lamb and Vegetable Pie

Dessert

Selection of Pastries
praline truffle bar, fruit tart, marble cheesecake and sachertorte

Hot Drinks

Tea
chamomile, Ceylon, Earl Grey or green

Coffee
freshly brewed or Nespresso (espresso, cappucino or decaffeinated)




Wine

Champagne

Dom Perignon 2006
Dom Perignon has built its reputation on quality and the name today is synonymous with luxury. The 2006 vintage offers a nose which is at first floral, opening up to candied fruit, ripe hay and toasted notes, along with hints of licorice. The palate over delivers with great intensity and purity. Structured, focused, creamy and silky. An excellent aperitif and a great match with a range of food, especially caviar and other fruits of the sea.

White Wine

Condrieu L'Octroi Pierre Gaillard 2014
Northern Rhone, France
This sensational Condrieu comes from a single hectare plot of land making a tiny production. Eight months of barrel ageing for the unique Viognier grapes adds some weight to the floral, peachy aromatics. Rich and velvety with peach, apricot, freshly cut flowers and notes of honey with a zingy, mineral finish that offers the perfect foil to the unctuous fruit. Great on its own but excellent with crustaceans.

Howard Park Allingham Chardonnay 2014
Margaret River, Western Australia
This is a single vineyard cuvee from Western Australia's largest family owned winery. Allingham grapes are picked from the best of the family vineyards in Mount Barker and Margaret River. Their most prized vineyard is the sole source of grapes for this delicious Chardonnay. The nose offers a mixture of honeysuckle and citrus blossom, pear essence, peach flesh and freshly baked patisserie. Enriched with layers of cashew and lemon curd, the palate's creamy texture and ripe fruit is indulged in toasted vanillin oak. Delicious with a range of dishes, especially rich seafood.

Cloudy Bay Sauvignon Blanc 2015
Marlborough, New Zealand
Possibly the new world's greates wine success of the last 30 years. From the same owners as Dom Perignon this is a white wine that has become synonymous with luxury and subsequently hard to come by. The 2015 Sauvignon Blanc has a nose of lemon blossom, grapefruit and eiderflower. The elegant palate is full of vibrancy with citrus notes and a steely finish. A perfect aperitif and great with a range of cold starters.

Meursault Premier Cru, Chateau de Blagny, Louis Latour 2011
Burgundy, France
There is something exquisite about the wines of Meursault that even many non-Chardonnay drinkers enjoy. It is the richness married with freshness and elegance that makes it so unique. This Chateau de Blagny Premier Cru 2011 is a fine example of a modern Meursault from some of the best vineyards of the appellation. The nose of honeysuckle flower and stone fruit leads to a rich and silky palate, nutty and honeyed at the core with hints of vanilla spice from the oak ageing. Enjoy with fish and poultry dishes.

Red Wine

Chateau Montrose 2000
Saint Estephe, France
The vineyards of Saint Estephe lie just to the north of the famous Pauillac region making powerful wines requiring long ageing, hence why this is only just coming out of the cellar now at 15 years of age. Saint Estephe has no first growth wines but if it had one Montrose would be a prime contender due to the sheer brilliance and longevity of the wines produced year after year. 2000 was a stunning year in Bordeaux where the deep gravel soils of Montrose produced deep and complex flavours in perfect harmony. Produced with 63% Cabernet Sauvignon and the balance Merlot, Cabernet Franc and Petit Verdot the 2000 has a dense colour with blueberries, blackberries and floral notes on the nose. The palate is full and opulent with poise and a sheer pleasure to drink now. Excellent with red meat dishes and hard cheeses.

Jamsheed Seville Syrah 2013
Yarra Valley, Australia
School teacher turned winemaker Gary Mills learnt his craft in France and Australia. Gary sources fruit for his wines from cool climate Victoria regions, uses minimal intervention in the wines and ultimately is looking for balance and finesse over power. Seville, the southernmost region of Yarra Valley is the source of the grapes in this case. Whole bunch fermentation and limited oak use give the wines a freshness not often seen in Australian Shiraz.

Cloudy Bay Te Wahi Pinot Noir 2012
Central Otago, New Zealand
This is only the third vintage for Cloudy Bay in Central Otago, a long way from their Marlborough home. Te Wahi means "our place" in Maori as the team at Cloudy Bay believe Pinot Noir displays the terroir the grapes are grown on. The 2012 Te Wahi Pinot Noir certainly has a character of its own displaying a nose of red and black cherries, Provencale herbs and notes of mint. Medium bodied with mouth-filling red fruit flavors, it is refined and silky with soft and elegant tannins. Best with light meat dishes.

Chateau Branaire Ducru 2007
Bordeaux, France
Branaire-Ducru sits alongside the Gironde estuary in Bordeaux's Saint Julien commune which is famed for its combination of power and finesse. The 2007 shows mulberry and damson aromas and floral notes. Clean and pure blue and black fruits gently unfold on the medium-bodied palate. Supple with effortless power and a moreish texture. A perfect accompaniment to roasted meats, stews and vintage cheeses.

Stella Bella Shiraz 2010
Margaret River, Australia
The Mediterranean climate and cool maritime influences make Margaret River a perfect terroir for Shiraz. The Stella Bella 2010 is fashioned from grapes from the winery's flagship vineyard and aged in French oak barrels. Blueberry and black cherry with hints of freshly cracked pepper and star anise. Medium-bodied, the palate is lush with blackfruit flavors and plenty of pepper on the persistent finish. Perfect with grilled meats.

Dessert

Chateau Doisy Daene 2006
Bordeaux, France
Chateau Doisy Daene, like its neighbours in Barsac and Sauternes, benefits from a unique micro climate created by the cool Ciron river flanking the vineyards to the south. The mist, created by the cool Ciron river allows "noble rot" to form on the berries leaving them shriveled but highly concentrated juice in the grapes, which goes on to make deliciously rich and sweet wines. The nose is intensely perfumed with tropical fruits such as honeyed peach, pineapple and melted butter, caramel and orange peel. Opulent with a beautiful texture in the mouth and a lifting acidity. The balance is masterful, but we come to expect that from Professor Dubourdieu. Perfect with an array of desserts and salty cheeses such as Stilton.

Port

Quinta do Portal 40 Year old
Douro, Portugal
Quinta do Portal set up with the vision to produce small amounts of hand crafted ports. This incredible tawny is a blend of different ages of port all with a minimum age of 40 years designed to create the ultimate in port drinking satisfaction with almost perfect maturity. With a beautiful golden colour containing hints of emerald, the Portal 40 year old displays beguilling aromas of dried apricot, vanilla and honey. The long and satisfying palate is rich with dark raisins, honey and nuts. Delicious with Stilton as well as chocolate desserts.

FC-AUSTRALASIA (15 MAR 16)

Kiwi Flyer

Dubai transit

With our quite late arrival my comfortable connection become a bit tighter, but still doable. When I saw us pulling into terminal 3 C the transfer looked tighter still for the onward flight is likely to be from terminal 3 A - a long walk and short train ride away. Fortunately our gate was right next to transfer security in terminal 3 C and there was no queue. Transfer security is very easy in Dubai with no need to remove computers, liquids, belt, shoes, etc. Just put your carry-ons on the belt and walk through the metal detector. The usual issue is the huge volume of connecting passengers and disorder (well managed queues isn't a strong point here).

A fast walk and a lucky break with the inter-terminal train departing just moments after I reached it. This means I do have time for a brief lounge visit after all, albeit not enough time for a shower.

Kiwi Flyer

Emirates
First Class menu
Dubai First Class Lounge
March 2016

A la Carte Breakfast

Continental

Your choice of fresh juices, smoothies and our daily detox drink

Natural or fruit yoghurts

Selected cereals to include Fruit'n'Fibre, cornflakes and granola, offered with soya, low fat or full cream milk

Home-made Swiss Bircher muesli with apple, hazelnuts, oats, raisins, honey and fresh cream

Tropical fresh fruit skewers

Florida cocktail of fresh orange and pink grapefruit segments

Warm Scottish porridge, with warm milk or cream, served with brown sugar and acacia honey

Hot Breakfast

Your choice of fresh eggs cooked to order
Scrambled eggs finished with cream or herbs
Poached eggs
Boiled eggs served with "Marmite soldiers"
Omelettes with a daily choice of fillings

Accompaniments
Veal or chicken grilled sausages
Buttered field mushrooms
Roesti potatoes
Grilled tomatoes
Baked beans

Poached Scottish kipper fillets with roesti potatoes and cherry tomatoes

Salmon, potato and parsley fishcakes

Herb crepes rolled and filled with woodland mushrooms a la creme, with fresh asparagus and grilled tomato

Desserts

Sweeter Options

Waffles freshly made to order, served with fresh berries and whipped cream

American pancake stack with maple syrup, powder sugar and strawberries

Breakfast Snacks

Grilled cherry tomatoes on toast

Delicatessen choice of cold meats and cheeses

Bakery Basket

Fresh toast rack of wholemeal or white breads

French butter croissants

Pain au chocolat

Dark chocolate, mixed berry with oats and walnut cinnamon muffins

Roll selection

Strawberry, apricot and orange marmalade preserves

Salted or unsalted butter


Lunch and Dinner

Appetisers

Garlic Prawns
warm garlic prawns served with fresh rocca leaves and bell pepper salad

Vegetable Hariyali Tikki
warm spicy cakes of potatoes, carrots, green beans, peas and spinach, served with mint chutney

Oriental Wrap
oriental rice paper roll filled with avocado, glass noodles and vegetables, served with sambal, chilli oil and sakura cress

Tuna Carpaccio
wafer-thin slices of tuna dressed with an oriental salad of courgettes, tomatoes, onions and peppers tossed with chilli, lime and coriander

Salmon Tartare
salmon topped with sour cream, served with mild honey mustard dressing, salmon roe and pickled cucumber

Pink Grapefruit and Avocado Salad
light refreshing salad of pink grapefruit, avocado and shaved fennel, dressed with fresh rocca leaves and offered with a white balsamic dressing

Soups

Chicken and Barley Soup
a light, clear chicken broth with barley, garnished with carrot and sprinkled with chervil

Prawn Bisque
a rich creamy soup of prawns, garnished with fresh cream and chives, served with sourdough bread

Main Course

Chicken Pahadi Kebab
a traditional dish from the imperial kitchens of the Mughal Empire of chicken marinated in mint, coriander and mild spices, cooked in the tandoor, served with cumin rice and cooling raita, accompanied by a crisp poppadom

Risotto Primavera
creamy Arborio rice risotto of baby spinach with asparagus, peas, young sweet carrots and fresh parmesan cheese, topped with rocket

Grilled T-bone Steak
prime T-bone steak grilled to your liking, served with chive butter, field mushrooms, cherry tomato, fresh rocca leaves and golden fried potatoes

Fresh Breast of Chicken with Rosemary
rosemary roasted breast of chicken, served with a light chicken jus, minted garden peas, baby carrots, cherry tomato and oven-roasted potatoes

Miso-marinated Fillet of Salmon
served with Japanese seasoned sushi rice, dashi and vegetables

Vegetable Shahi Korma
a traditional dish from the imperial kitchens of the Moghul Empire, a mildly spiced cashew nut based curry of green beans, carrots, peas, potatoes and cauliflower, served with cooling mint coriander raita, crisp poppadom and saffron basmati rice

Lamb Shank
pot-roasted boneless lamb shank on a tomato-based lima bean stew

Sandwich Selection

The Emirates Classic Club Sandwich
toasted farmhouse white bread layered with emmental cheese, smoked turkey, hard-boiled egg, tomatoes and crisp veal rasher, moistened with tapenade, and served with our special French fries and mustard

Char-griled Specialty Wagyu Beef Burger
the ultimate char-grilled wagyu beef burger served with French fries

International Cheese Selection

specially selected international cheeses, served with bread, crackers and fruits

Desserts

Banoffee Pie
banana slices layered with dulce de leche, crispy filo pastry and whipped cream, garnished with coffee jelly

Creme Caramel
our special homemade creme caramel made with dairy milk, fresh eggs and sugar, finished with golden caramel and a confit of fresh orange

Sticky Date Pudding
warm chocolate and sticky date pudding, served with creme anglaise

Namoura Ashta
local sweet specialty of sugar-soaked cake topped with an unsweetened fresh cream

Hot Beverages

Selection of Premium Teas
Ceylon, Earl Grey, Green

Choices of Coffees
Espresso, Cafe Au Lait, Cappuccino

Chocolates and Petits Fours
miniature Arabic treats, Florentines, white and dark fig truffles


Bar Service

Aperitifs

A selection of fruit juices and soft drinks

Bacardi 8 years, Campari, Bombay Sapphire Gin, Woodford Reserve 15 years, Chivas Regal 18 years, Canadian club, Grey Goose Vodka, Southern Comfort, Tequila

A selection of international beers

Cocktails

Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini

Signature Cocktails

Arabian Sunset (Gin, Cointreau and Cranberry juice)

Cafe Creme (Vodka, Baileys and Tia Maria)

Rum Luck (Gold and white rum, strawberries, cranberry and lemon juice and ginger ale)

Signature Mocktails

Nojito (Mint leaves, lime, apple juice, sugar syrup and soda water)

Berrylicious (Fresh strawberries and raspberries, cranberry and kiwi juice and sugar syrup)

Tropical Delight (Fresh banana, pineapple juice and mango juice)

Wines

A selection of fine wines from internationally renowned vineyards of the Old and the New World

Champagne Moet & Chandon

Liqueurs

Cointreau, Drambuie, Grand Marnier, Tia Maria, Benedictine, Creme de Cassis, Baileys Irish cream, Cherry Brandy, Cinzano (Bianco), Ricard, Grappa