QF29
MEL-KKG
VH-OJU
Seat 3K
747-400
Boarding was called at about 10:20, 30 mins before scheduled departure. We used Gate 9 which is close by the bottom of the escalator, so a very short walk. F and J passengers were invited to use the left queue while everyone else was processed through the right queue. Boarding was quick and painless.
As usual, we were offered champaign (Charles Heidsiech Blanc des Millenaires 1995). I know many people rave over this one, but I found it just ok – to dry for my pallet.
I changed into my sleeper suit before take-off. I usually wait until after take-off to change, but there was plenty of time and I was not interested in sitting there consuming the champers until departure. The new PJs are a strange dull green colour. I think I like the old ones better. Why do they always hand out sizes that are too big? Note to self, ask for Medium next time instead of the Large they will hand me.
Push back and takeoff were pretty much on-time and we set course for Hong Kong through the night sky.
Although I had eaten in the FLounge, by the time we were airborne, I was ready for the famous Steak Sandwitch. It was as good as usual. That was accompanied with a glass of The Glenlivet 18yo and followed by Maggie Beer Ice cream (Vanilla Bean and Elderflower).
Then it was time to break out the duvet and settle down for some sleep. I slept reasonably well for a plane, and declined breakfast before arrival, just asking for a refill of my water bottle. Arrival into HKG was on-time.
The new F amenity kit is quite different to the older ones. It is a zippered oblong case covered in brown suede type material. It contains ear plugs, mints and a small draw-string bag with 3 Payot creams. There is a toothbrush and paste, eye mask, socks and comb in the sleeper suit package. So the only thing “missing” is the shaving kit which is available on request.
Menu: Melbourne to Hong Kong
Supper
Canapes
Entres
Shitake Wontons in Oxtail Broth
Prawn and Celeriac Remoulade
Light Meals
Pork and Shrimp Stir Fry with Rise and Gai Lan
Our Signature Steak Sandwich with Tomato and Chilli Relish
Main Course
Ricotta, Sun Dried Tomato and Smoked Garlic Calzone
Seared Salmon with Radish, Celery and Lemon Salsa and Kipfler Potatoes
Steamed Chicken with Szechuan Pepper, Chilli Eggplant and Noodles
A salad of Baby Cos, Radicchio and Frisee is available to accompany your meal, or can be enjoyed as an entrée, dressed with your choice of Aged Balsamic Vinaigrette, Palm Sugar Vinaigrette, Blue Cheese Dressing or Lemon Vinaigrette
Cheese
Blue, soft and hard cheese, hand selected by Will Studd, Maitre Fromage Calendar Cheese Company, served with accomplishments
Dessert
Nice Cream Dark Chocolate Ice Cream with Poached Pears and Toasted Almonds
Quince Frangipane Tart with Spiced Syrup and Double Cream
Whole or Sliced Fresh Seasonal Fruit
Maggie Beer Ice Cream Tubs
Petit Fours
A Selection of Manna from Heaven chocolates and petit fours
Wines
Charles Heidseich Blanc des Millenaires 1995
Howard Park Riesling 2005
Lost Valley Cortese 2005
Willow Creek Tulum Chardonnay 2003
Tarrawarra Estate Pinot Noir 2003
Torbeck ‘The Strule’ Shiraz 2004
Setanta ‘Black Sanglain’ Cabernet Sauvignon 2004
De Bortoli Noble One Botrytis Semillon 2004
Morris of Rutherglen Old Premium Liqueur Muscat & Tokay
Beverages
Aperitifs
Bloody Mary
Campari
Noilly Prat French Dry Vermouth
Seppelt DP116 Dry Amontillado
Spirits
Bacardi White Rum
Bombay Sapphire Dry London Gin
Chivas Regal 18yo Scotch Whisky
Glenlivet 18yo Mald Whisky
Iner Circle (Green Dot) Dark Run 57.2&
Wild Turkey Rare Breed 108 proof Bourbon
Wyborowa Single Estate Vodka
Beers
Crown Larger
Hahn Premium
Liqueurs
Bailey’s Irish Cream
Cointreau
Cognac
Martel Cordon Bleu