As with the last flight, food on this flight was completely on demand, with continental breakfast, snacks, appetisers, mains, light bites, and sweet delights.

A la carte Dining

Continental Breakfast

Fruit juice
Refreshing choice of freshly squeezed juices

Breakfast fruits
A palette or ripe tropical and seasonal cut fresh fruits

Yoghurt
Natural or flavoured with fruit

Assorted cereals
Choice of crunchy cornflakes or nutritious muesli

Breakfast bread basket
A variety of soft and crusty fresh baked breads, butter croissants and flaky breakfast pastries served with butter and preserves

Delicatessen’s cold meats and cheese
Offering a gourmet selection of goat’s cheese, creamy French Boursin with pepper, crumbly Greek feta and Swiss gruyere cheeses, with shaved roast chicken and wafer-thin beef, dressed with an array of fresh crudités and garnishes

Snacks

Instant Cup Noodles
Popular and satisfying, instant cup noodles are available at any time

Appetisers

Caviar
Perfectly prepared chilled caviar presented with a traditional selection of finely chopped onion, chopped boiled egg, sour cream and lemon, served with crisp Melba toast and soft blini pancake

Crab remoulade with papaya and melon
Fresh crabmeat mixture, with juicy papaya and melon, garnished with roasted plum and pink peppercorns

Beef tenderloin roll with daikon
Prime beef tenderloin with Japanese white radish, served with potato salad seasoned with wasabi and rich tangy caramelised onion chutney

Main Courses

Snapper with herb, onion and olive sauce
Firm fresh fish fillet in a crisp polenta coating, dressed with a herb, onion and olive sauce, served with baby carrots, green asparagus and crushed potatoes

Grilled tenderloin
Prime beef steak, drizzled with piquant black pepper sauce, served with red pepper, woodland mushrooms and golden roast potatoes

Roast duck breast
Toasted tender duckling breast, dressed with rich garlic oyster sauce, served with steamed celery, baby corn and steamed white rice

Gnocchi with herbs and tomato
Hand rolled fresh baby potato dumplings, sautéed and tossed in a herb and tomato sauce, served with yellow and green courgettes

Poached chicken breast with tarragon and pea sauce
Succulent chicken breast gently poached and served with an aromatic tarragon and pea sauce, broccoli florets and ribbons of al dente fettucini pasta

A la carte vegetables
Our chefs have paired each meal with their ideal accompaniments, but we offer a variety of alternative vegetables to your taste, including glazed carrot batons, sauteed fine green beans, creamy mashed potatoes, and saffron infused rice

Bread basket
Choose soft, crusty, granary, garlic or Arabic from our variety of freshly baked rolls and breads

Light Bites

Seasonal salad
Crisp fresh garden salad leaves and vegetables, tossed in your preferred dressing

Cheese board
A carefully chosen assortment of the finest boutique cheeses from around the world, served with a selection of crudités, crackers and dried fruits

Sweet Delights

Lime and passion fruit gateau
Citrus sweet and fruity cake, served with fresh redcurrant coulis

Selection of fruit
A seasonal assortment of the finest fresh cut fruits

Chocolates
A luxurious rich chocolate selection provides the perfect finale

Supper was served about an hour or so out of Singapore, when the aircraft was tracking over Java. Turbulence on this flight was quite severe between Singapore and Port Hedland, I distinctly remember my water glass becoming weightless at some points as I held it in my hand and wine was sloshing out of glasses.

Table Setting


Caviar to start


Beef tenderloin entrée


Roast duck main


Dessert


A hot towel and Godiva chocolates to end supper


I requested my seat be turned down whilst going to the lavatory. The purser saw to it, and brought an immigration card and express path card to me before I went to sleep. He also asked if I wanted to have breakfast and when I would like it served. By this time, we were about to make landfall over Port Hedland and I wanted to get some sleep, so I kept it simple and requested instant noodles be served an hour out of Melbourne.





I was roused from my slumber about 3.5 hours later as the aircraft was about to overfly Adelaide, and I was served my requested breakfast. Please don’t judge me for requesting instant cup noodles for breakfast in F. I’m not exactly a pastry person, and none of the other options seemed appetising at that time of day. At least they served the noodles in a bowl and not in the original cup. I had some apple juice to go along with it.


Very soon after, we started descending over Western Victoria, before joining left base for runway 34 and landing on schedule.



Melbourne CBD in the distance

Final approach to runway 34


On the landing roll, we passed the big brother EK406 departing for AKL.


We parked at one of the gates in the International Terminal extension, and then began the long trek to passport control and customs. Thankfully, the queues were non-existent and I was out of the terminal less than half an hour after I left the aircraft.

I don’t think I’ll ever have the opportunity to fly in F again anytime soon, unless something like this happens again, I’m certainly not holding my breath over it. Flying Emirates over the years has made me expect the unexpected at the best and worst of times. I just did a SIN-CMB return in Y last month to requalify for Skywards Silver – I certainly place a value on being a frequent flyer, especially considering the 2 flights I’ve enjoyed in this report, and numerous other operational upgrades over the last 2 years. I hope to hear your views on Emirates and your take on upgrades that you’ve gotten over the years.

Happy flying!

V