The Photos
After a week and half catching up with friends and family and spending a lovely leisurely afternoon on my cousins farm communing with the bird and other life, it was time to head out to Melbourne’s Tullamarine airport.
I drove my father’s car and my parents to the airport and said my goodbyes outside the terminal building. I then headed to the QF F dedicated entrance only to find my way barred by some rope barriers. A note on the door asked passengers to enter via the entrance inside the terminal building. I backtracked and headed inside via the small door to the right of the check-in area.
Once inside my case was taken and I gave the agent my passport. She handed me an outgoing passenger card for immigrations and a fast track card. I filled in the form whilst she checked me in. This time my 3A seat was not stolen from me and I was a happy chappy. The agent asked if I knew where the lounge was and I said I did and she handed me the documents and wished me a pleasant trip.
Outside in the civilian check-in area I headed straight to the departure hall.
Inside I was directed to the fast track lane and waited for a minute before I was attended to.
I then passed through an empty security line without beeping and walked through the duty free maze to get to the gate lounges. I took the elevator near Gate 9 up to the QF F lounge.
Inside I was welcomed back and my BP was taken from me. They said they would hang on to it until the flight was ready to board. I was asked if I would like a spa treatment but declined.
I made my way down to the restaurant to have some lunch. I was seated immediately and was given a menu and asked if I would like something to drink. No need to tell you what my answer was.
I didn’t copy down the whole menu from the lounge so you will have to live without that piece of detail I am afraid.
My champagne arrived and I ordered my meal I decided to go with light options so went with the Leek and Potato soup to start and followed this with the club sandwich.
A while later my soup was delivered and I ate this while watching the planes take off from the East West runway. The landing aircraft were coming in on the North South runway. Every now and again a heavy would take off from the North South runway as only the smaller aircraft were using the East West.
The soup was very nice and hot and hit the spot and stopped the old tummy rumble for a while. Next up the club sandwich was delivered and I ordered a glass of the Yering Station Shiraz Voignier which, like the cabernet sauvignon I had had the last time I was in this lounge, was very nice.
After luncheon I made my way down to the other end of the lounge which was quite empty still. It seems that this time of day in MEL is quite a quiet time.
During my stay I heard a boarding announcement for the CX flight to HKG. The last time I was here that was the flight I had taken. This time though I needed to wait a while longer.
I read some magazines and had a cup of coffee and a small cake whilst awaiting the flight.
A member of staff dropped by and gave me my boarding pass and said they were pre-boarding at the moment and a call would be made in the lounge shortly. I was also told to use the elevator to go down to level 1 to avoid having to mingle with the civilians on the departure level. She didn’t quite use those word though. At this gate passengers wait on the departure level and need to walk down a ramp before having their BPs checked.
When the flight was called at 15:00 I did as requested and waited for the lift and exited on the level where the BPs are checked. I queued for a bit in the elite lane and was then processed and welcomed to board.
Flight QF9 MEL-SIN Seat 3A
Aircraft: 747-400
Departure time: 15:30
On board a crew member grabbed my jacket and came back with some almonds and olives and asked if I would like a pre-takeoff drink. I was eagerly waiting to wrap my lips around another glass of the Comtes De Champagne and asked for bubbly of course. I was only mildly disappointed when he returned with a glass and presented a bottle of Charles Heidsieck Blanc des Millenaires 1995. Although not the Taittinger it was none the less a very palatable bubbly.
Whilst the rest of the crowd were boarding PJs and amenity kits were handed out and my glass was re-filled with the delectable drop. A round of hot towels was handed out on the ground before push back.
Whilst on the ground the captain came on and announced the flight time of 8 hours and 55 minutes.
The CSD also made her welcome speech and also informed the transiting passengers that they could leave personal belongings in the overhead lockers at SIN but needed to take everything from the seat pockets. This was news to me as I thought that SIN regulations meant all items needed to be taken off the plane.
We pushed back at 15:29 and taxied up to the northern end of the north south runway. At 15:41 the gas was applied and away we went down towards Port Phillip Bay. I got a great view of Melbourne city from my A seat and said goodbye to my home town once again.
Of course I was heading for my home in London but as I suspect with most expats ‘I still call Australia home’.
Leaving Melbourne always leaves me with a slight twinge of longing but I haven’t yet finished with my addiction and London is a great base to pander to that.
The menus were handed out after takeoff and a pre-lunch drink order was taken. I stayed with the champagne of course. The CSD came around and introduced herself and remarked that she had remembered me from a previous flight.
Today’s menu was a dinner service and included the popular tasting menu which is what I ended up trying.
MELBOUNRE TO SINGAPORE
TASTING MENU
Our tasting menu features a selection of eight tasting plates highlighting the finest of Rockpool and Qantas cuisine. A selection of award winning wines will be offered to complement each course. Your Flight Attendant is available to assist you with your selection.
Spanish Iberico Ham Croquettes
Crostini of Ortiz White Anchovies
Cream of Chestnut Soup with Croutons
Korean Style Seared Bluefin Tuna Salad
Pan Fried Salmon with Yalla Beetroot Relish, Cannellini Puree and Green Beans
Roast Rack of Castricum Brothers Lamb with Aioli, Potatoes and Minted Peas
Salad of Baby Cos, Radicchio and Frisee with Palm Sugar Vinaigrette
Apple Cinnamon Tea Cake with Crème Anglaise
Blue, soft and hard cheese, hand selected by Will Studd, Maitre Fromager, Calendar Cheese Company, served with accompaniments
A selection of Cacao hand made chocolates
DINNER
CANAPES
Spanish Iberico Ham Croquettes
Crostini of Ortiz White Anchovies
SALAD AND OTHER THINGS
Cream of Chestnut Soup with Croutons
Korean Style Seared Bluefin Tuna Salad
Salad of Roast Beetroot and Marinated Feta
LIGHT, VEGETARIAN AND SANDWICH
Pan Fried Salmon with Yalla Beetroot Relish, Cannellini Puree and Green Beans
Fresh Linguine Pasta with Spanner Crab and Spicy Prawn Oil*
Tagine of Organic Vegetables with Couscous and Harissa
Big Bowl of Barossa Valley Chicken, Leek and Fennel Broth*
Our signature Steak Sandwich with Tomato and Chilli Relish*
PAN FRIED SALMON
Yalla Beetroot Relish, Green Beans and Cannellini Puree
Harissa and Moroccan Organic Vegetables
Aioli and Minted Peas
MUSCOVY DUCK CONFIT
Caramelised Parsnips, Warm Endive and Pear Salad
Red Wine Jus and Green Beans
ROAST RACK OF CASTRICUM BROTHERS LAMB
Aioli, Roast Potatoes and Minted Peas
Red Wine Jus and White Bean Puree
Middle Eastern Spiced Organic Vegetables
SIDE SALAD
Salad of Baby Cos, Radicchio and Frisee with your choice of dressing
Aged Balsamic and Extra Virgin Olive Oil
Fresh Lemon Juice and Extra Virgin Olive Oil
Palm Sugar Vinaigrette
CHEESE
Blue, soft and hard cheese, hand selected by Will Studd, Maitre Fromager, Calendar Cheese Company, served with accompaniments
DESSERT
Apple and Cinnamon Tea Cake with Crème Anglaise
Assiette of Desserts
Whole or Sliced Seasonal Fruit*
Maggie Beer Ice Cream Tubs*
PETITS FOURS
A selection of Cacao hand made chocolates
Manna from Heaven Date Cake with Toffee Icing*
Italian Style Baci Biscuit*
* Available anytime throughout your flight.
HOT BEVERAGES
GIANCARLO COFFEE
Café Latte
Cappuccino
Grinders Decaffeinated
Espresso
Flat White
Long Black
Mocha
Liqueur Coffee
T2 TEA
Experience the beautiful fragrant loose leaf tea bags from around the world, supplied by T2.
English Breakfast – A blend of finest the Sri Lankan full bodied teas produce a rich and well rounded flavour.
Peppermint – A well rounded peppermint flavour captures the sweet essence of all things ‘minty’ with a sweet, cool lingering aroma.
Chamomile – Relax and unwind with this fragrant infusion of sweet golden chamomile flowers.
Sencha – A classic green tea grown in Japan. These beautiful emerald green leaves produce a sweet, smooth grassy flavour.
Lemongrass and Ginger – Zesty and bright lemongrass contrasts the spicy flavour of ginger to create a wild taste sensation.
Other teas are available on request.
HOT CHOCOLATE
BEVERAGES:
APERITIFS:
Bloody Mary
Campari
Noilly Prat French Dry Vermouth
SPIRITS:
Bacardi White Rum
Bombay Sapphire London Dry Gin
Chivas Regal 18yo Scotch Whisky
The Glenlivet 18yo Single Malt Scotch Whisky
Inner Circle (Green Dot) Dark Rum 57.2%
Wild Turkey Rare Breed 108° Bourbon
Wyborowa Single Estate Polish Vodka
BEERS:
Hahn Premium Light
Crown Larger
Heineken
James Squire Golden Ale
Little Creatures Pale Ale
LIQUEURS:
Baileys Irish Cream
Cointreau
FORTIFIEDS:
Grant Burge 20yo Tawny
Morris of Rutherglen Old Premium Liqueur Tokay
Morris of Rutherglen Old Premium Liqueur Muscat
COGNAC:
Martell Cordon Bleu
NON ALCOHOLIC:
Apple Juice
Orange Juice
Sunraysia Mango Liquid Fruit
Sunraysia Pear Liquid Fruit
Spicy Tomato Juice
Tomato Juice
Mineral Water
Soda Water
Tonic Water
Bundaberg Ginger Beer
Cola
Diet Cola
Ginger Ale
Lemonade
Solo – Lemon Squash
WHITE WINE
Eileen Hardy Chardonnay 2004
Multi-regional cool climate vineyards
Eileen Hardy OBE, is remembered as the matriarch of on of Australia’s best known winemaking families. Today she is immortalised by the annual release of one of Australia’s great white wines. Carefully crafted from fruit growing in some of Australia’s premium Chardonnay growing regions as well as up and coming areas that show fantastic promise.
Tyrells ‘Vat 1’ Hunter Valley Semillon 2002
Hunter Valley, New South Wales
The Tyrrell’s family arrived in Australia over 150 years ago and have since been proud pioneers of the Australian wine industry. This is a fine example of a true Semillon from a region that produces the best of this delightful varietal. The flavours are typical – lemon and lime rind with some fennel, a little spice and a texture that is slightly chalky and fluffy.
S.C. Pannell Adelaide Hills Sauvignon Blanc 2007
Adelaide Hills, South Australia
Winemaker and current Qantas wine consultant Stephen Pannell made a great name for himself with Hardy’s iconic McLaren Vale reds. He is now doing his own thing and has continued to impress the wine industry. This release shows the diversity of his talent. We see plenty of fresh herb and gooseberry character, but there is also some lifted tropical fruit and delicate hints of citrus.
RED WINE
Meerea Park Alexander Munro Shiraz 2005
Hunter Valley, New South Wales
‘Brilliant. Beefy, sweet, laced with chocolaty oak, blessed with plumy fruit and fleshed out with trademark, cherried, Hunter earthiness. It is clean as a whistle, ripened to perfection, ridiculously well structured and long. Something for everyone here. It’s robust, elegant, and regional’ 96 points Campbell Mattinson ‘The Waterfront’ Top 101 red wines 2007.
Coldstream Hills Reserve Pinot Noir 2006
Yarra Valley, Victoria
Australian Pinot Noir is possibly the best value Pinot Noir in the world and Coldstream Hills has been the major force in this revolution. From its initial vintage of 450 cases it has grown to become one of Australia’s leading small wineries. Reserve wines are strictly limited parcels of outstanding wine from this extraordinary vineyard.
Howard Park Cabernet Sauvignon 2001
Margaret River, Western Australia
Howard Park is amongst the top producers in West Australia’s Margaret River region, an area famed for world class cabernet sauvignon and chardonnay. “The nose offers exotic scents of blackberry, tar and earth. A chunky palate of ripe black fruits married to firm tannins and well-judged oak. The finish has an amazing depth of concentration.” Simon Wood, Wine and Spirits – UK
DESSERT WINE
Bellarmine Riesling Auslese 2007
Pemberton, West Australia
This very sweet dessert style Riesling is laden with flavours from lime to mango. Delicate and well balanced with a clean finish, it will excite you senses.
CHAMPAGNE
“My only regret is that I did not drink more Champagne.” Lord Maynard Keynes, on his deathbed.
In celebration of the dynamic region that is Champagne, Qantas is proud to feature a range of Champagne styles in our program from some of the region’s finest and most respected Champagne houses including Charles Heidsieck, Taittinger, Dom Perignon and Krug. From the fresher, more delicate Chardonnay dominant or Chardonnay-exclusive ‘Blanc des Blancs’ styles, through to the weightier, more savoury Pinot Noir-dominant cuvees, our program showcases the diversity and quality for which this region is deservedly famed.
Charles Hiedsieck Blanc des Millenaires 1995 (MEL – SIN)
Taittinger Comtes de Champagne Blanc des Blancs 1998 (SIN – LHR)
As I said before typing out this massive menu, I ordered the tasting menu but switched the Palm Sugar vinaigrette over to the Balsamic dressing. I also opted to go with their recommendations for wine.
My table was laid out with three wine glasses in preparation for this feast of food and wine.
The canapés were served prior to the meal and I was still drinking bubbly at this time.
After the table was set the soup course was delivered and was piping hot. No trouble with the heating elements on this flight. A glass of the Chardonnay was poured with this course.
After the soup was whisked away the first of the fish dished appeared in the form of the Bluefin tuna. The Semillon was then poured for this and the salmon that followed.
Both of the fish courses were very nice I was already beginning to get a little full.
Next up the lamb course came out and the Cab Sav was poured for this dish at my request.
Finally the dessert came around and I asked for the Noble One, not realising that it was not on the wine list. The crew member came back saying that they did not have any Noble One on board and they had a Lilly Pilly instead. I said that would be fine and as he went away I checked the list. He came back as I was looking and he asked what was in there and it was the Bellarmine Riesling which was not on board either it seems.
The Lilly Pilly NSW Riverina Noble Blanc was an acceptable substitute for the De Bortoli wine.
I couldn’t manage the last course of cheese and went straight to a double espresso and a chocolate or two.
The service on the remainder of the flight was on request and no formal second meal was offered.
As the dinner service had taken a lot of the flight I didn’t find it was necessary to eat again. I also knew that I would be getting a supper service on the next flight anyway.
I watched a movie and listened to some music as well as dozing for a while.
The two guys doing the public facing aspects of the first cabin were very good although a couple of times I needed to ask for cutlery to go with the next course of my meal.
It never ceases to amaze me how big Australia is and we didn’t finish flying over Oz near Broome until over 5 hours into the 9 hour flight.
Prior to landing the CSD came on the horn again and apologised for giving incorrect information for transiting passengers. She then correctly stated that we did indeed need to take everything off the plane and would have to clear security prior to re-boarding. This meant any liquids over 100 ml would be confiscated.
The CSD popped by one more time prior to landing to wish me well.
There was a bit of activity in the night sky as we swung around and came into Singapore airport with the city on our left and landed at 20:45.
After pulling up at the gate and the doors opening I thanked the great crew and walked straight up to the QF lounge. Inside I had a lovely shower and changed my clobber. I then waited in the lounge sipping a G&BL as the locals do.
After what seemed like an age I made my way down to the gate and joined a short queue for security. I had grabbed a plastic bag in MEL and had already placed the liquid contents of my amenity kit into this in the lounge.
Once past security it was a slow process for to make it past the SIN passport check and then the BP swipe at the entrance to the lounge.
I walked down to the boarding end of the lounge and waited, and waited.
Eventually after 15 minutes pre boarding was announced and elderly and those with small children were invited to board. I must say some people’s idea of small children does really take the piss.
Anyway then first, business and elites were invited to board and a heaving mass headed toward the gate. A minute later the first of the whY passengers were invited to board creating even more mayhem at the gate. The poor fellow checking BPs could not cope. I snuck around the edge and he saw my F BP and waived me on through. What a balls up boarding is in SIN.
Flight QF9 SIN – LHR Seat 3A
Aircraft: 747-400
Departure time: 23:05
On board the familiar routine of jacket, PJs and amenity kits was made and I was asked if would like a drink. Champagne if you please.
The canapés for the flight were offered with the drink on the ground instead of the usual almonds or olives. A glass was placed before me and I was delighted to see the Taittinger Comtes des Champagne was presented.
I sat and sipped the bubbles whilst boarding finished. My glass was taken from me as soon as I had finished it with no offer of a re-fill. I recognised this particular crew member and even recall her doing the same the last time I encountered her.
The captain announced a 15 minute delay due to ATC. The FA that had taken my glass came out with more bubbles for other passengers but failed to give me another glass. I was pleased to see that after take off she was not going to be my attendant.
There was a full house in F for this flight and only about 5 others had flown in from Melbourne.
We pushed back at 23:25 and made our way to the runway where we pushed back the clouds at 23:40.
After the seatbelt sign was switched off the CSD came around and introduced himself, gave me an immigrations card for the UK and wished me a pleasant flight.
The menus were handed out and a drinks order taken. I stuck with the yummy champagne of course.
SINGAPORE TO LONDON
SUPPER
CANAPES
Parmesan Biscuits with Red Pepper Hummus and Marinated Black Olives
ENTREES
Cream of Pumpkin Soup with Chive Crème Fraiche
King Prawn, Cucumber and Coriander Salad with Lime Dressing
LIGHT MEALS
Big Bowl of Barossa Valley Chicken, Leek and Fennel Broth
Fresh Linguine Pasta with Spanner Crab and Spicy Prawn Oil
Our signature Steak Sandwich with Tomato and Chilli Relish
MAIN COURSES
Five Spice Duck with Chestnuts, Baby Choy Sum and Fragrant Rice
Italian Beef Braised in Red Wine and Rosemary with Polenta and Spinach
SIDE SALAD
Salad of Baby Leaves with your choice of dressing
Aged Balsamic and Extra Virgin Olive Oil
Fresh Lemon Juice and Extra Virgin Olive Oil
Palm Sugar Vinaigrette
CHEESE
Hand selected blue, soft and hard cheese served with accompaniments
DESSERT
Baked Lemon Tart with Grand Marnier Strawberries
Black Sticky Rice with Caramelised Pineapple and Coconut Cream
Whole or Sliced Seasonal Fruit
Maggie Beer Ice Cream Tubs
PETITS FOURS
A selection of Cacao hand made chocolates
Manna from Heaven Date Cake with Toffee Icing
Italian Style Baci Biscuit
I ordered the linguine as I was still not that hungry after the huge dinner I had on the earlier flight.
I stuck with the champagne throughout the meal which was very nice indeed. Whilst eating dinner I was looking at the window watching a doozy of an electrical storm below us. There were lightning strikes in quick succession that just kept on and on. I was certainly glad we were above the clouds and not below them.
It was time then to watch another movie whilst trying to keep my eyes open.
Eventually I could no longer stay awake and slipped the seat down and nodded off. I awoke a while later a little cold and went to the loo. I asked for a duvet and one was provided straight away. I was asked if I wanted the bed made up but I said the duvet would be fine.
Around 2 hours out of London hot towels were passed around and breakfast orders were taken.
BREAKFAST
Orange Juice
Apple Juice
Tomato Juice
Sunraysia Pear Liquid Fruit
Sunraysia Mango Liquid Fruit
Banana Energiser Drink
Fresh Fruit Salad
Bircher Muesli
Toasted Muesli
Cereal Selection
Yoghurt and Honey
Toast
Croissant
Carrot and Sultana Muffin
Chinese Steamed Pork Bun with Chicken
Strawberry Jam, Orange Marmalade, Honey, Vegemite
Scrambled Eggs
Bacon
Pork Sausages
Smoked Salmon
Braised Beans
Sautéed Mushrooms
Potato Cakes
Tomato and Basil Ragout
Caramelised Leek, Herb and Egg Tart. Fresh Spinach Leaves and Tomato Relish
I opted for the yoghurt with honey and some toast with vegemite. This I followed up with the leek tart which was served with a very nice relish.
A couple of double espressos set the eyelids into open and alert mode and I was ready for the plane to land 58 minutes out of London.
The CSD again dropped by before landing asking if all was well with the flight and hoping to see me again soon on Qantas.
We landed at 05:27 and had a long taxi over to T4. We pulled up at the gate and I said my goodbyes to, apart from the champagne dragon, a very good crew.
IRIS was misbehaving, but not in the usual way. It was operational but the doors would not open to let me in. The passenger after me who I invited to try was let in without a problem. I then tried again but the gates would not open. The girl behind me offered to try and it did open for her but she let me in instead. I thanked her and was quickly processed by the machine.
Down the baggage hall I made a pit-stop in the loo and then out to the carousel. My bag was already doing the rounds when I got there. See BA this is how you do it.
I then exited through customs and straight down to the basement for my trip home.
The Photos
