I suppose I should explain how this flight fits within this RTW report. As noted in a post previously I enquired if people preferred separate threads for the various non RTW feeder and connector flights or embed them in the RTW report. It seems most preferred the later. So here we are.
The RTW is ‘parked’ in MCT and the EY flight got me home for Christmas. Now it was time to head back to the UK and judicious use of my AA miles secured a seat on this flight. I will end up in MCT again soon to pick up the RTW so bear with me.
My father took me out to the airport at around 20:30.
I was checking in at the dedicated F section by 21:09. I had to check my roll aboard case as I had liquid items inside. I was given a departure card and directed back to the main terminal via the front door. The side door directly into the terminal was not operating as they had some electrical issues due to the storm on Christmas day.
Security was quick although I got stopped for the swab and pat down routine. I showed my usual displeasure by complying with the request but not uttering a word to the agent.
Next was the emigration check that was also quick thanks to the express lane card given to me by the QF agent.
Melbourne airport seem to have done the impossible and actually make you walk further than ever to get to the gates. You must navigate your way through a seemingly endless duty free store before being directed up the last straight towards the lounges. In the past once leaving emigration you pretty much could make a beeline for the gates. Not so now.
I made my way up to the QF First lounge and was welcomed in. I said I am sure they could make that walk a little longer and force us through some more duty free stores if they tried hard enough. The agent concurred and said they had to do that long walk also as there was no employee short cut either.
Inside the lounge I headed straight to the restaurant to get some dinner. I had not eaten since lunch and was quite peckish. I was escorted to a seat and asked if I would like something to drink. I asked for sparkling water that was delivered a short while later along with a menu. A waiter came by and took my order and offered to get me some wine. I opted for a lovely Cabernet and to eat I started with salt and pepper squid followed by Steak and chips served with harissa.
I would pay to eat the food served in the QF restaurants and the quality of ingredient is top notch. The squid was perfectly cooked without a hint of rubbery-ness.
The steak was juicy and tender and the harissa with the chips was brilliant. My plan was to just have these two courses here and eat dessert on the plane do I declined any further food and decamped to the main part of the lounge.
I surfed and sat and sipped more of the Cabernet before finally ordering a macchiato just as the flight was called.
My coffee came and I quickly downed it prior to walking to the front desk to pick up the bag they had kept for me. The agent asked me I knew where the dedicated F check-in area was at MEL. I said I did and had used it. I asked if they still made calls the day prior to the flight as I didn’t get one. She said they did and she checked the number they had on file. It was correct. She apologised and was not sure why I didn’t receive one. I said it wasn’t a problem I was just curious as to whether they still did. The other agent said she had tried and had courtesy checked me in for the flight. Ah that explains why my BP had Seq No. 5 on it.
I made my way down in the elevator to level 1 and walked on down the priority lane for boarding. My passport was checked and I was invited to board.
Flight QF0029 MEL-HKG Seat 2A
Aircraft: 747-400
Departure time: 23:55
At the door I was greeted by the CSM and was directed to turn left. At my seat I stowed my bags and a crewmember offered me a glass of champagne. I said ‘you know me too well’. A little while later the glass and a plate of pea dip and olives with flat bread was delivered to my seat. The bottle was then presented and I knew heaven awaited as my beloved Comtes de Champagne was about to be poured into my glass.
The first cabin filled to capacity for this sector and it seems quite a few upgraders were in for a treat. Either that or there were a lot of people who didn’t bother pre-selecting seats. When I last checked the flight at 16:00 that day there were only 4 seats occupied.
A refill of the bubbly ensued along with the delivery to my seat of a pair of QF PJs. The menu and wine list were also delivered prior to pushback.
A manual safety demonstration started as we pushed back at 23:58. The captain announced a flight time of 8 hours and 30 minutes.
We taxied out and took off to the south back over Melbourne before swinging round to the northwest to take us on to HKG.
After the belt sign was extinguished the crew came out with hot towels and took meal and drinks orders.
The CSM dropped by to ask if I needed a landing card for HKG. There was no greeting just the enquiry. Apart from at the door, that was the first and last time I saw the CSM throughout the flight.
I fired up the On Q entertainment system to play some music. The sound was patchy and distorted on the first 3 CDs I chose to listen too. I also couldn’t figure out how to put a whole CD in my playlist as you have to do it a track at a time. I gave up in the end and just listed to the canned radio whilst watching the flight map.
MELBOURNE TO HONG KONG
SUPPER
CANAPES
Minted Pea and Crème Fraiche Puree with Sea Salt Pastry and Ligurian Olive
ENTREES
Roasted Tomato Soup with Thyme Croutons
Chinese Style Duck Salad with Pickled Cabbage
LIGHT MEALS
Reuben Sandwich
Big Bowl of Sweet Corn Congee with Toasted Sesame
Our signature Steak Sandwich with Tomato and Chilli Relish*
MAIN COURSES
Potato Gnocchi with Braised Italian Vegetables, Pesto and Parmesan Cheese
Pan Fried Blue Eye with Spiced Eggplant, Gai Lan and Ginger Glaze
Seared Rangers Valley Skirt Steak with Potato and Leek Gratin, Asparagus and Horseradish
SIDE SALAD
Salad of Baby Cos, Radicchio and Frisee with your choice of dressing
Aged Balsamic and Extra Virgin Olive Oil
Fresh Lemon Juice and Extra Virgin Olive Oil
Palm Sugar Vinaigrette
CHEESE
Blue, soft and hard cheese hand selected by Will Studd, Maitre Fromager Calendar Cheese Company served with accompaniments
DESSERT
Date, Orange and Cinamon Tart with Double Cream
Vanilla Panna Cotta with Fresh Strawberries and Sorbet
Nice Cream Chocolate Coated Raspberry Ice Cream
Whole or Sliced Seasonal Fruit
PETITS FOURS
A selection of Cacao hand made chocolates
Blueberry and Polenta Cake
Roasted Almond and Cognac Biscuits
HOT BEVERAGES
VITTORIA CINQUE STELLE COFFEE
Café Latte
Cappuccino
Espresso
Flat White
Long Black
Mocha
Liqueur Coffee
Decaffeinated
Other blends available on request
VITTORIA CHOCCOCHINO HOT CHOCOLATE
T2 TEA
Experience the beautiful fragrant loose leaf tea bags from around the world, supplied by T2.
English Breakfast – A blend of finest the Sri Lankan full bodied teas produce a rich and well rounded flavour.
Earl Grey – A full bodied Sri-Lankan blend of Ceylon orange pekoe and generous amounts of bergamot, producing an all-time classic tea
Peppermint – A well rounded peppermint flavour captures the sweet essence of all things ‘minty’ with a sweet, cool lingering aroma.
Chamomile – Relax and unwind with this fragrant infusion of sweet golden chamomile flowers.
Sencha – A classic green tea grown in Japan. These beautiful emerald green leaves produce a sweet, smooth grassy flavour.
Lemongrass and Ginger – Zesty and bright lemongrass contrasts the spicy flavour of ginger to create a wild taste sensation.
Other teas are available on request.
BEVERAGES
APERITIFS
Bloody Mary
Campari
Noilly Prat French Dry Vermouth
SPIRITS
Bacardi White Rum
Bundaberg Dark Rum
Bombay Sapphire London Dry Gin
Chivas Regal 18yo Scotch Whisky
The Glenlivet 18yo Single Malt Scotch Whisky
Wild Turkey Rare Breed 108° Bourbon
Wyborowa Polish Vodka
BEER
Little Creatures Pale Ale
Crown Larger
James Squire Golden Age
Heineken
Hahn Premium Light
LIQUEURS
Baileys Irish Cream
Cointreau
FORTIFIEDS
Your flight Attendant will advise whether today’s menu features Penfolds Grandfather Fine Old Liqueur Tawny or Grant Burge 20yo Tawny
Morris of Rutherglen Old Premium Liqueur Tokay
Morris of Rutherglen Old Premium Liqueur Muscat
COGNAC
Martell Cordon Bleu
NON ALCOHOLIC
Apple Juice
Orange Juice
Mango Juice
Pear Juice
Spicy Tomato Juice
Tomato Juice
Appletiser Sparkling Apple Juice
Bundaberg Ginger Beer
Coca-Cola
Coke Zero
Diet Coke
Lemonade
Lemon Squash
Ginger Ale
Soda Water
Tonic Water
Sparkling Mineral Water
Still Mineral Water
WHITE WINE
Stonier KBS Chardonnay 2008
Mornington Peninsula, Victoria
In 1978, Brian Stonier and his wife Noel established the Stonier vineyard in the coastal town of Merricks, one hour southeast of Melbourne, ten minutes from the challenging surf beaches of Bass Straight. Decades later, the name Stonier is widely recognised as a producer of exceptional Chardonnay and Pinot Noir. This single vineyard wine is their flagship Chardonnay with grapes sourced entirely from the cool east facing KBS vineyard. The wine has a lovely line of mineral-like acid and shows some nice persistence and power on the palate which will build with medium term bottle age.
Tyrells Vat 1 Hunter Semillon 2005
Hunter Valley, New South Wales
2005 was an outstanding vintage. A blend of the ages is found in this astonishing drop created, in the main from two vineyards – one planted in 1908, the other in the early 1960s. Originally named Hunter Valley Riesling, the fruit for this trophy winner was picked at relatively low levels of sweetness. It offers up a striking, super-fine perfume and a gentle, minerally finish. Lemon and lime are the major players in this exquisite Semillon.
Gembrook Hill Sauvignon Blanc 2010
Yarra Valley, Victoria
Established by Ian and June Marks, Gembrook Hill is one of the oldest vineyards in the coolest part of the upper Yarra Valley. Son Andrew assists TImo Mayer with the winemaking and their minimal approach produces wines with finesse and elegance. This wine is soft, textural and food-friendly. Pale straw colour and fresh fruit on the nose. The palate is restrained with citrus flavours and mineral texture.
RED WINE
Castagna Genesis Syrah 2005
Beechworth, Victoria
Winemaker Julian Castagna perhaps best sums up the style as “Very much a Pinot lovers Shiraz”. Whilst Australia has justifiably earned its reputation for its full-bodied Shiraz, Castagna demonstrate that Australia is also capable of producing Shiraz of elegance and restraint. ‘Genesis Syrah deserves its icon status’. James Halliday
Ashton Hills Estate Pinot 2008
Adelaide Hills, South Australia
What started life as a boutique set-up on an old Brussels sprouts field in 1984 has become one of Australia’s most celebrated wineries. Winner of Best Pinot Noir at the National Cool Climate Show, the 2008 Estate Pinot Noir hits all the right notes for fans of Pinot. Lovely gamey aromas, sweet and sour cherries and a subtle abundance of exotic flavours.
Moss Wood Cabernet Sauvignon Cab Franc Petit Verdot 2006
Margaret River, Western Australia
Moss Wood is arguably one of the most important Cabernet Sauvignon producers in Margaret River. Tipped as the best of the 20006 Margaret River vintage, it’s Moss Wood all over. Bright, youthful, a deep brick red, the tannins are ripe and provide a long platform for red currant and mulberry flavours, with a firm but smooth texture. ‘It is a truly spectacular Cabernet reminiscent of Moss Wood’s greatest achievements. There really is a distinguished air to this wine that can only be found in the top wines of these regions’. Matthew Jukes, 100 Best Australian Wines.
DESSERT WINE
Mount Horrocks Cordon Cut Riesling 2009
Clare Valley, South Australia
An outstanding dessert wine. A thoroughly delectable experience that takes you on a journey through ripe lime to essence of orange marmalade.
CHAMPAGNE
Taittinger Comtes de Champagne Blanc de Blancs 1999
Universally regarded as one of the world’s finest Champagnes, Comtes de Champagne Blanc de Blancs is an exceptional vintage champagne boasting remarkable finesse and elegance, recognised as the jewel in the crown of Champagne Taittinger’s cuvee. This outstanding wine is only produced when the harvest is of exceptional quality and worthy of vintage champagne. It is made from the first pressing, exclusively from Chardonnay grapes grown in 100% Grands Crus vineyards. This pedigree produces a delicate and finely balanced champagne that had gained world-wide recognition amongst connoissuers.
Despite my plans of just eating dessert on the flight I decided to give the tomato soup a whirl and was not disappointed.
I followed this up with the steak sandwich that is always good with just enough kick to make it interesting.
In the end I opted out of any sweet treat or coffee and opted to sleep after my meal.
The crewmember made up my bed with the lambs wool under blanket and lovely warm duvet.
A water bottle was placed at my seat and I was out like a light.
I slept for around 4 and a half hour before waking up in time for the breakfast service.
CONTINENTAL BREAKFAST
Mango Energiser Drink
Orange Juice
Apple Juice
Tomato Juice
Mango Juice
Pear Juice
Citrus Fruit Salad
Bircher Muesli
Cereal Selection
Brookfarm Toasted Muesli
Meredith Farm Yoghurt and Honey
Toast
Croissant
Plum Danish
Strawberry Jam, Orange Marmalade, Honey, Vegemite
I started with the energiser drink and followed this up with a bowl of the Bircher Muesli.
I changed back into my civvies and watched the flight map until it was time to land in Hong Kong.
We landed at 05:57 and were at the gate by 06:05.
More photos here