I recently returned from a wonderful three week trip to Australia and New Zealand where I visited Sydney, Melbourne, Hobart, Auckland, Rotorua, Wellington, and Christchurch. After reading the fantastic trip reports by FT’ers Seat2A, SkiAdcock, B747-437B, and others I thought I would submit a trip report of my own. I read numerous trip reports on Australia and New Zealand prior to my trip and gleaned some valuable information that proved quite beneficial during my visit. Hopefully some of the information in my trip report will prove helpful to others planning to visit the lands “down under”. Some pictures from my trip may be viewed here

Here goes…

March 27, 2004
San Francisco to Sydney
United 863 Business Class – Seat 17G (Upper Deck)
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I arrived at SFO and presented myself for check-in about two hours prior to departure. To my surprise the United check-in area in the International Terminal was like a ghost town. There were only a handful of passengers checking in. A pleasant agent checked me in and in a few minutes I was off to the RCC. A hostess at the RCC reception desk welcomed me and gave me two drink vouchers. I headed upstairs and found a quiet place to relax overlooking the tarmac. There didn’t appear to be too many people in the lounge at this hour, maybe less than 30 people that I could see. The interior was pleasant and the furniture looked comfortable. I made my way to the food and beverage area and was rather disappointed with what was available. I found no food whatsoever with the exception of a meager looking vegetable platter (carrots, celery, and some cauliflower) and some dry snack mix. There was a moderate selection of beverages including juices, soft drinks, coffee, tea, etc. I was hoping for something more substantial since I had last eaten several hours earlier. I grabbed myself a beverage and read the newspaper until about 45 minutes prior to departure. I made my way down to the gate and arrived just as pre-boarding was announced.

I boarded the aircraft and was greeted by a member of the in-flight staff (possibly the purser). I headed upstairs and was greeted by the two FA’s who offered to store my carry-on in the closet. I located my assigned seat and found a small amenities bag tucked away inside a tiny storage area in the side of the seat. The bag contained an eye shade, toothbrush / toothpaste, ear plugs, and a tiny bottle of body lotion. I really didn’t have much use for any of these items but kept the bag which made a great carry case for my digital camera. I found the seat to be quite comfortable (especially since I typically fly “cattle class”) and was thankful for this given the long flight ahead. I visited Oz thirteen years ago and flew in economy class. The only memorable thing about the flight to and from was the uncomfortable seat and the amount of time we were airborne, which seemed like eternity. This flight was going to be so much more pleasant! After settling in, one of the FA’s offered me a choice of beverage (champagne, orange juice, water) which he brought to me a few minutes later. We departed SFO just a few minutes past our scheduled departure time. All of the seats in the upper deck were occupied. After the flight deck switched off the seat belt sign the FA’s began their beverage service. They served the beverages along with a small bowl of mix nuts (room temperature). A short time after the beverage service they distributed menus for the meal service and offered us hot towels.

UNITED BUSINESS MENU

FEATURED WINES

Champagne:

Brut, Pol Roger NV
Traditional style emphasizing toasty flavors

Brut Royal, Pommery NV
Medium-bodied with a delicately fruity flavor

White Wine:

Louis Latour Saint-Veran “Les Deux Moulins” 2000, Chardonnay
Clear, true red apple-like flavors of Chardonnay

Leon Beyer Alsace 2002, Pinot Blanc
Intense flavors of yellow-skinned apple; different from Chardonnay

Concha y Toro Casillero del Diablo Chardonnay 2002
Intense with green-skinned apple flavors typical of northern Chile

Trinchero Family Selection Napa Valley Sauvignon Blanc 2001
Distinct herb-like flavors true to Sauvignon grapes

Red Wine:

Chateau d’Orsan Cotes-du-Rhone 2000, Grenache Blend
Easy, agreeable fruit flavors as always in an old favorite

Chateau Escales Corbieres 2001, Grenache Syrah Carignan
Instantly likeable fruit flavors suggesting ripe berries

Jindalee Murray-Darling Victoria Shiraz 2003
Bold flavors of ripe berries rule in a user-friendly wine

Lambert Ridge Sonoma County Merlot 2000
Modern California style lets extra-ripe fruit flavors dominate

Beverages:

Aperitifs, cocktails, spirits, liqueurs and beer

Coffee:

Starbucks coffee will be available throughout the flight

MEAL

To Begin:

Spiced shrimp and Parma ham
Cocktail sauce and fresh lemon

Garden salad
Classic Caesar dressing

Main Course:

Filet mignon with applewood smoked bacon demi-glace
Roasted red potatoes and green beans with yellow pepper

Coriander-crusted halibut with lemon beurre blanc
Basmati rice with chives, asparagus and carrot batonnets

Potato leek with smoked turkey sausage chowder

Dessert:

International cheese selection
Stilton and Black Diamond Cheddar cheese

Eli’s Apple Crunch pie

MIDFLIGHT SNACK

Please help yourself to assorted treats between the two main meals

PRIOR TO ARRIVAL

Fresh seasonal fruit appetizer
With breakfast breads, butter and preserves

Baked potato with eggs, cheese and Hollandaise sauce
Pork sausage and oven-roasted dried tomatoes

I thought the shrimp appetizer was excellent. The salad was standard. I selected the Filet Mignon which I thought tasted pretty good. The meat was tender, flavorful, and not over-cooked. The vegetables were a bit soft due to over-cooking. My seat neighbor had the halibut which was nicely presented and which she gave a “thumbs up”. I enjoyed the cheese offering. I’m no cheese connoisseur but I thought the cheeses were quite flavorful. I skipped the pie. The FA’s offered coffee and after dinner drinks which I declined. Our table settings were cleared shortly after the dessert service.

I watched one of the movies on the PTV then tried to sleep for a few hours. I usually don’t sleep well in airplane seats but in this comfortable seat I was able to sleep for a few hours. When I awoke about three hours later I found a glass filled with water on my drink tray. I noticed throughout the flight at least one of the two FA’s was always stationed at the seat near the galley. Every 45-60 minutes one would make the rounds throughout the cabin and refill water glasses (with bottled water – and it tasted like bottled water) and remove any trash or other service items not in use. The FA on duty noticed I was awake and asked me if I was hungry. I told her yes. She offered me a warm ham and cheese sandwich. She returned several minutes later with a warmed half sandwich in a plastic wrapper, a bag of chips, and a soft drink. I took one bite of the sandwich and decided I wasn’t so hungry after all. I have to say that sandwich was one of the worst airline food items I have ever eaten. On the counter near the galley the FA’s had placed a basket containing some apples, bananas, chips, and candy. I grabbed a banana and decided to go for a walk. At the bottom of the stairs I noticed a cart next to the business class galley. On the cart were slices of pie and plates of cheeses and assorted fruit (presumably leftover from the earlier meal service), along with other packaged snack items. I stretched my legs for a few minutes then grabbed a plate with some cheese and crackers and headed back upstairs.