QF29
HKG-LHR
VH-OJU
Seat 4K
747-400

A new crew is ready to greet me and welcome me back on board for the next leg to London. Jane shows me to my seat and we son establish she comes from the same area in the north-east of England as my parents. A new sleeper suit is offered, so this time I ask for Medium size. However, it goes into my bag and I use the same one I wore for the previous flight. A new amenity kit is also delivered to me with my glass of champagne (still the same Charles Heidseick.

The F cabin is supposed to be 13 out of 14 for this flight, but when the doors are closed I am the only person in row 4. All other seats are taken, so we have 11 in the F cabin. Its fairly lightly loaded down the back this time (215 in Y, not sure of the numbers in J but I can see quite a number of empty seats on the lower deck).

Breakfast is offered and I just ask for a Pear Juice, Late, Fruit Salad, Smoked Salmon and some cheese. The cheese was a problem as it is loaded in the lunch cart down the back somewhere, but Jane manages to locate it and delivers.

This is a day-time flight. But as is often the case with Qantas, once the meal service is finished they close the window shades and encourage people to sleep. Well I chose this flight because it’s a daytime flight and I want to be awake for the duration. If I wanted to sleep I would have chosen an overnight flight. So my shades stay up and out comes the laptop. Hmm, no power. A quick word with Jane and she reminds the CSM to turn it on and off I go typing up this trip report.

Time now to watch some DVDs on my laptop while the rest of the cabin sleeps.

After about 8 hours of watching DVDs it was time for lunch. Some components of the lunch menu were the same as the supper menu from the previous flight.

Entres
Deep Fried Bean Curd and Black Fungi Soup
Hong Kong Yellow Chicken Salad with Sesame Dressing

Main Courses
Tagine of Pumpkin Dumplings with Almond Couscous and Coriander Yoghurt
Seared Blue Eye with White Wine Sauce
Slow Cooked Duck with Water Chestnuts
Spice Rubbed Beef Fillet with Extra Virgin Olive Oil

A Lighter Main Course Choice
Seared Blue Eye with Fresh Lemon Juice and Olive Oil

Side Dishes
Rosemary Tomatoes
Bok Choy
Braised Porcini
Grilled Fennel
Fragrant Rice
Roast Potatoes

Dessert
Banana and Caramel Crumble with Creme Anglaise
Assiette - a tasting late of desserts
Cliced Fresh Seasonal Fruits