I pottered in the lounge working on this and re-hydrating. I noticed that all of a sudden there was only a couple of people left in the lounge. Did I miss the boarding call? Anyway I packed up my stuff and headed out toward the gate.
As I was making my way along one of the travelators one of my fellow LHR-SIN F pax heading back the other way said there is a delay. I got to the end of the walkway and doubled back and went back up to the lounge. I settled again and added a few more notes to this report and copied my photos from my SD card onto my computer.
I went to the front desk and asked if she knew what the deal was with the flight. She said there was a faulty fuel pump and it was being replaced and didn’t yet know an EDT. I went back to my seat after collecting a glass of water. I also took the opportunity of an almost empty lounge to take a few pictures.
Around 15 minutes later the agent announced that we were boarding the flight. I again made my way down to the gate where the security screening took a jiffy. My BP and PP were checked and then the BP swiped. The gate lounge was completely empty and I was able to walk straight on board the aircraft.
Flight QF0032 SIN-SYD Seat 1A
Aircraft: 380-800
Departure time: 09:30
A crewmember greeted me by name and said I gather you know where your seat is. I walked the three steps to get to 1A and settled in grabbing stuff from my bag I needed and depositing my larger case in the overhead.
A crewmember approached and gave me an amenity kit and XL PJs, I asked if I could have L instead which he was happy to fetch for me.
My crewmember then approached and asked if I would like a drink prior to take off. Drumroll please maestro, I asked for some champagne. SO boring so predictable. You only really need read one of my TR surely.
The captain came on the horn and announced a short flight time of 7 hours and that we would make up the delay because of the short flight time.
We pushed back at 09:56 and the crew did the usual IFE and real people safety demo. We started our roll at 10:19 and took to the skies heading towards Indonesia. The C.S.M dropped by and introduced himself and have me the Aussie immigrations and customs form. I recognised him from a previous trip with QF along with the crewmember that was working my side of F.
More bubbly was delivered after the belt signs were switched off. I changed into the QF PJs and settled in for the flight with a glass of the Comtes de nectar of the gods.
Menus were given out for the flight and I perused this whilst flying through a bit of a bumpy patch. The sky cam in the tail was showing precipitous activity on its lens.
After another couple of refills of the nectar of the gods it was time to set the table for lunch. In the meantime I set my self up with a nice playlist to listen to whilst soaring South East. At the moment I am being Pashed by Kate Ceberano. But I get ahead of myself lunch is first. Here is what was on offer for this sector.
SINGAPORE TO SYDNEY
LUNCH
BRUNCH
Guava Energiser Drink
Fresh Tropical Fruits with Lime Wedges
Croissant with Selection of Condiments
French Toast with Maple Syrup, Strawberries and Crčme Fraiche
Potato and Gruyere Frittata with Grilled Bacon, Spinach and Roasted Vine Ripened Tomato
SALADS AND OTHER THINGS
Hot and Sour Chicken Soup with Black Funghi and Coriander
Nicoise Salad with Seared Yellowfin Tuna
Goats Cheese, Roasted Capsicum and Caper Salad with Balsamic Dressing
LIGHT MEALS
Seared Red Spot Garoupa with Lemon and Olive Oil Dressing with Steamed Asparagus
Big Bowl of French Onion Soup with Gruyere Croutons
Our signature Steak Sandwich with Tomato and Chilli Relish
MAIN COURSES
Borlotti Bean Moussaka with Warm Zucchini Salad and Tomato Sauce
Seared Red Spot Garoupa with Peperonata, Potato Stack and Salad Verde
Roasted Pork Belly with Wok Fried Noodles, Plum Sauce and Choy Sum
Master Stock Cooked Chicken with Lemon and Ginger Sauce, Fragrant Rice and Gai Lan
Slow Cooked Lamb Ragout with Pappardelle, Green Beans and Gremolata
SIDE SALAD
Salad of Baby Leaves with your choice of dressing
Aged Balsamic and Extra Virgin Olive Oil
Fresh Lemon Juice and Extra Virgin Olive Oil
Red Wine Vinaigrette
CHEESE
Hand selected blue, soft and hard cheese served with accompaniments
DESSERT
Honey, Pistachio and Rosewater Cake with Fig Compote and Mascarpone Cream
Baked Lemon Pudding with Raspberries and Vanilla Cream
Laverstoke Park Buffalo Milk Organic Ice Cream Tubs
Sliced Fresh Seasonal Fruit
PETITS FOURS
A selection of Amedei Chocolates
Coconut Macaron
Mini Citron Tarts
WINE LIST
WHITE WINE
Woodlands Chloe Reserve Chardonnay 2009, Margaret River, Western Australia
The Margaret River’s Wilyabrup sub-region is famous for producing some of Australia’s finest Chardonnay. Chloe’s history lies in 35 year-old vines from Woodlands’ original vineyards; it’s excellent natural acidity comes from this shaded location, and its rich fruit weight from deep loam soils. The 2009 is a wine from a fantastic Margaret River vintage; its palate displays stone fruits, ginger, spice and tropical fruits over an almost mealy texture. The wine finishes with vibrant natural acidity.
Tyrells “Vat 1” Hunter Semillon 2005, Hunter Valley, New South Wales
2005 was an outstanding vintage. A blend of the ages is found in this astonishing drop created, in the main, from two vineyards – one planted in 1908, the other in the early 1960’s. Originally named Hunter Valley Riesling, the fruit for this trophy winner was picked at relatively low levels of sweetness. It offers up a striking, super-fine perfume and a gentle, minerally finish. Lemon and lime are the major players in this exquisite Semillon.
Leeuwin Estate “Art Series” Sauvignon Blanc 2010, Margaret River, Western Australia
Leeuwin Estate is family owned and operated, one of the founding wineries of the now famous Margaret River district, it consistently produces wines that rank with the world’s finest. The Art Series represents Leewuin’s most opulent wines, identified with paintings commissioned from leading contemporary Australian Artists. This wine has an intensity and depth of flavour that is so very Leewuin Estate, a bright and lively wine that dances across the palate. The bouquet shows lemon sherbet, lime, green pineapple and crisp golden delicious apples with great intensity of refreshing flavour.
RED WINE
Penfolds RWT Shiraz 2004, Barossa Valley, South Australia
Since its first release in 1997 the RWT has become something of a wine media darling, some commentators suggesting that it is an even better wine that the much-revered Grange. Both styles are outstanding examples of Australian Shiraz: Grange the more traditional blockbuster & RWT displaying more modernity & finesse.
The Wanderer Yarra Valley Pinot Noir 2010, Yarra Valley, Victoria
This is a relatively new label from winemaker Andrew Marks (who works with Timo Mayer at Andrew’s parents Gembrook Hill property). There are actually four different Pinot clones that go into producing this wine. The clones would produce distinctly different wines if they were made separately; from the distinctly savoury, through to the sweeter fruit forward. In combination they produce a lovely, balanced wine.
Woodlands ‘Nicholas’ Reserve Cabernet Sauvignon 2007, Margaret River, Western Australia
Rumours have been circulating that if one wanted to know what the Margaret River’s best Cabernet tastes like, Nicholas would be it – spot-on praise for this silky smooth drop. Left to its devices for 21 months in suave French oak, Nicholas has emerged as a world-class wine. The nose reveals cassis, mulberry, blackcurrant, violet and toasty French oak notes.
DESSERT WINE
Mount Horrocks Cordon Cut Riesling 2010, Clare Valley, South Australia
An outstanding dessert wine. A thoroughly delectable experience that takes you on a journey through ripe lime essence of orange marmalade. Lively and full of flavour.
HOT BEVERAGES
VITTORIA CINQUE STELLE COFFEE
Café Latte
Cappuccino
Espresso
Flat White
Long Black
Mocha
Liqueur Coffee
Decaffeinated
Other blends available on request
VITTORIA CHOCCOCHINO HOT CHOCOLATE
T2 TEA
Experience the beautiful fragrant loose leaf tea bags from around the world, supplied by T2.
English Breakfast – A blend of finest the Sri Lankan full bodied teas produce a rich and well rounded flavour.
Earl Grey – A full bodied Sri-Lankan blend of Ceylon orange pekoe and generous amounts of bergamot, producing an all-time classic tea
Peppermint – A well rounded peppermint flavour captures the sweet essence of all things ‘minty’ with a sweet, cool lingering aroma.
Chamomile – Relax and unwind with this fragrant infusion of sweet golden chamomile flowers.
Sencha – A classic green tea grown in Japan. These beautiful emerald green leaves produce a sweet, smooth grassy flavour.
Lemongrass and Ginger – Zesty and bright lemongrass contrasts the spicy flavour of ginger to create a wild taste sensation.
Other teas are available on request.
BEVERAGES
APERITIFS
Bloody Mary
Campari
Noilly Prat French Dry Vermouth
SPRIRTS
Bacardi White Rum
Bundaberg Dark Rum
Bombay Sapphire London Dry Gin
Chivas Regal 18yo Scotch Whisky
The Glenlivet 18yo Single Malt Scotch Whisky
Wild Turkey Rare Breed 108° Bourbon
Wyborowa Polish Vodka
BEER
Little Creatures Pale Ale
Crown Larger
James Squire Golden Age
Heineken
Hahn Premium Light
LIQUEURS
Baileys Irish Cream
Cointreau
FORTIFIEDS
Your flight Attendant will advise whether today’s menu features Penfolds Grandfather Fine Old Liqueur Tawny or Grant Burge 20yo Tawny
Morris of Rutherglen Old Premium Liqueur Tokay
Morris of Rutherglen Old Premium Liqueur Muscat
COGNAC
Martell Cordon Bleu
NON ALCOHOLIC
Apple Juice
Orange Juice
Mango Juice
Pear Juice
Spicy Tomato Juice
Tomato Juice
Appletiser Sparkling Apple Juice
Bundaberg Ginger Beer
Coca-Cola
Coke Zero
Diet Coke
Lemonade
Lemon Squash
Ginger Ale
Soda Water
Tonic Water
Sparkling Mineral Water
Still Mineral Water
My table was set for lunch and I was offered the same selection of breads as the previous flight, that being the White Sourdough or a Light Rye.
My Goats cheese salad was then presented before me. It was lush and smooth and creamy as any good goats cheese dish should be. I must say that the roasted, skinned peppers were rather a treat.
Now on to the main event. My glass of Cabernet Sauvignon was poured and the side salad placed on my table. The ragout followed later and at first bite cemented my opinions of QF F catering. It is all about flavour. They certainly know how to make their food taste good in the air. The beans in this dish were a little bit on the raw side of al dente but overall this was an excellent plate of food.
After I finished my crewmember asked if I would like cheese or dessert. I said no thanks I was full up to pussy’s bow. She laughed at this and cleared my table leaving me with my glass of Cab Sav and this report.
A bottle of water was delivered by one of the crew that I deposited in the cubbyhole designed for this purpose. A few minutes later my usual crewmember delivered another bottle to the drinks tray. Oh well I will probably drink them both anyway.
Right time now for a pause in proceedings, as I am now up to date in this report. Be back later.
Ok back already. I just noticed on the flight map that we will be crossing the Australian coast line near Port Headland shortly. It never ceases to amaze me that you fly longer over Aussie soil that you do over the ocean and Indonesia when on the SIN-SYD sector. Right now I am going to leave you for a while whilst I see if there is another movie to watch or perhaps some more kip is in order. But first I think another glass of the red wine has my name on it. Waiter!
The crewmember working my side came along and saw my empty glass and said would you like another? I said I would and she apologised for being remiss in not getting me a refill sooner. She came back and poured the wine and a moment later returned and asked if I was taking any alcohol through customs in Sydney. I said no and she handed me a bottle of the Woodlands and said would I like to take this home. I said I would indeed and thanked her.
After that glass was finished I refused any more wine and set the seat flat out and I was also out like a light not too long after that.
Then again I might not be back. I am afraid this black duck hit the wall and slept the rest of the journey to Oz only waking an hour before landing.
I downed the bottle of water and changed back into my clobber. I then sorted my gear and prepared for the landing. The first officer came on the horn about 35 minutes out and announced a slightly early landing into Sydney. He also said the weather was fine with a temperature of 17C.
The cabin was prepared for landing and I sat and listened to my music selection and watched the tail cam until we parked at the gate. This gate to gate IFE thing is quite nice.
We landed at 20:25 and were at the gate a few minutes later. The agent working the bridge took his sweet time attaching to 1A but eventually got there. The CSM did his paperwork handover thing and then thanked me and sent me on my way.
The airport was virtually free of other people and there were desks of immigrations agents waiting for us. I wanted to try the smart gate again to see if last time was a glitch or if it spitting me to the curb was the future for me. Thankfully the system took a liking to me this time and let me into the country. I headed out through the express pass lane and was directed outside without being checked, questioned, sniffed or x-rayed. I had planned to catch the train but opted for the easy, but expensive route and caught a cab into the city to the Westin hotel, my home away from home in Sydney. It was raining after all.