pomkiwi

Thanks for this report. I'm currently in the EK lounge at LHR waiting for my flight to DXB which wil connect on to the DXB-AKL direct flight. Relatively short with a typical gate to gate time of a little under 16 hours!

Kiwi Flyer

Sorry our schedules didn't line up. Enjoy your flight.

mad_atta

Great report, thanks Kiwi Flyer. Why am I not surprised that you have already found an opportunity to sample the latest world's longest flight?

What would your thoughts be on taking that loooong flight in EK's sloping sleepers? It does seem amazing they have such a below-par product for their longest range aircraft.

Kiwi Flyer

Dubai to Los Angeles (DXB-LAX) on Emirates (EK) A380 in first class

Boarding was direct from the lounge. Since the business class lounge is above first class, sometimes it can take a while from the first class lounge to get a lift down to the airbridge (as the lifts are already fill and don't stop). Today there was no wait.

Departing from Dubai the pre-departure bubbles are Dom Perignon. There was a delay in departing which meant enough time for a few refills. It also meant nearly 17 hours aboard this aircraft.

The seat and service is much the same as on the previous flight. The shower service is offered but there are not many takers today so most of the flight these are available for normal bathroom use. I don't bother going to the onboard bar.

A meal. Another sleep. Another meal. Another sleep.

As we landed late immigration was a zoo. It took 90 minutes just to reach the desk, and then I got sent to secondary for my "sins" of visiting "problem" countries 8-10 years ago. 5 hours after arrival I was let in.

This was my 20th airline flying to or from Los Angeles and by far the worst arrival experience, which was a shame after the great flight. Still it was a nice way to fly the long way between New Zealand and USA.

Kiwi Flyer

Emirates
First Class menu
Dubai to Los Angeles
March 2016

Bar Service

Aperitifs

Campari Bitter
Martini Vermouth - Dry/Sweet
Sake - Nanbu Hijin (Japan routes)

Beers

A selection of international beers including Heineken, Budweiser, Amstel Light and Asahi (Japan routes)

Cocktails

Bloody Mary, Cosmopolitan, Kir Royal, Manhattan (Dry/Sweet/Perfect), Classic Martini, Breakfast Martini, Espresso Martini, Mojito, Rob Roy, Rusty Nail

Mocktails

Orange Fizz, Apple Spritzer

Spirits

Premium Scotch Whisky
Chivas Regal Royal Salute 21 Years Old
Launched in June 1953 to commemorate the Coronation of Queen Elizabeth II, Royal Salute is a blend of the finest and rarest whiskies available today, all aged for a minimum of 21 years

Johnnie Walker Blue Label
The master blenders handpick just one in 10,000 casks of the rarest whiskies from the four corners of Scotland. Incomparably rich and smoky, with endless layers of honey and fruit and an incredibly long, smooth finish

Single Malt Whisky
Glenfiddich 21 Years Old
This precious single malt evokes the traditional methods of maturation by using casks seasoned with rum from the Caribbean. Aged for a minimum of 21 tears, it has an intense, deep aroma with a brisk, spicy palate and a long warming finish

Bourbon
Woodford Reserve
The world's first truly "super premium" Bourbon, Woodford is crafted in small batches in the heart of Kentucky at the lengendary Labrot & Graham distillery.

Cognac
Hennessy Prive
An elegant blend of a hundred pure and structured eaux-de-vie. These are selected to achieve a perfect balance between roundness and aromatic refinement.

Hennessy Paradis
An extremely rare cognac, crafted from over a hundred eaux-de-vie aged between 25 to 100 years. Experience honey and floral notes, finishing with spices and a rich flavour.

Vodka
Grey Goose
Officially known as the "world's best tasting vodka", Grey Goose is the result of the finest ingredients, distilled to perfection by maitre de chai, Francois Thibault.

Russian Standard Imperia
With an irrefutable authenticity, absolute purity and smooth-tasting quality, Imperia is an outstanding example of what Russia has done best for centuries, produce the finest vodkas in the world.

Gin
Bombay Sapphire
As the world's leading premium gin, Bombay Sapphire is crafted from an ancient recipe dating back to 1761. It is made using a blend of ten distinct botanicals giving a unique flavour.

Hendrick's Gin
Hendrick's Gin is handcrafted in a time-honoured tradition in small batches using an original 19th Century gin still and is made using the highest quality neutral grain spirit, 11 different botanicals, rose petals and most unusually essence of cucumber.

Rum
Bacardi Superior
Another icon, the perfect cocktail ingredient and a favourite of Hemmingway during his time in Cuba, Bacardi Superior has been one of the world's most popular spirits for decades.

Ron Zacapa
An ultra-premium dark rum aged above the clouds in the volcanic highlands of Guatemala.

Liqueurs

Bailey's Irish Cream
An award-winning definitive blend of smooth Irish cream with quality spirits and whiskey.

Tia Maria
Dating back to a mid-17th century recipe, Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum.

Drambuie
This luxury expression of Scotland's defining whisky liqueur is crafted using malts from the Speyside.

Cointreau
A wonderful combination of sweet, zesty and bitter orange entwined with smooth alcohol. Drunk either with ice to finish a meal or mixed wih fresh juice to quench your thirst.

Patron XO Cafe
An extraordinary combination of Patron Silver tequila and the finest coffee from two of the world's most important growing areas, Veracruz and Chiapas in Mexico.

Champagne, Wines & Port

A selection of fine wines from internationally renowned vineyards of the old and new world.


A la Carte Dining


Breakfast

Juice

orange or grapefruit juice, beetroot, celery, apple and ginger detox drink or banana and vanilla smoothie

Fruit, Yoghurt and Cereals

Breakfast Fruit

fresh cut seasonal fruits

Yoghurt

natural or fruit

Assorted Cereals

choice of cornflakes or muesli

Main Course

Scrambled Eggs with Chives
served with chicken sausages, herbed potatoes, baked beans and grilled tomato

Spinach and Feta Omelette
with baked beans, roasted cherry tomatoes and crushed potatoes with chives

Anda Bhurji
spiced scrambled eggs, served with deep-fried coriander and potato dumplings and curried chickpeas with black-eyed peas

Breakfast Platter
sliced grilled chicken and beef pastrami, with labneh balls and red leicester

Bread Basket

a variety of baked breads, butter croissants and breakfast pastries, served with butter and preserves


Menu

Canapes

a selection of hot and cold savouries including sundried tomato and feta frittata, breaded prawn, beef brochette with ginger and soy, baba ghanouj tartlet with tuna, togarashi-spiced feta and olives

Appetisers

Caviar
presented with a traditional selection of finely chopped onion, grated egg, sour cream and lemon, served with melba toast and blinis

Sweet Potato and Celeriac Soup
with croutons

Beef Consomme
with orzo and vegetables

Traditional Arabic Mezze
a spread of local savoury dishes including houmous, lentil rice, muhammara, moutabel, spinach bil zeit, tabouleh and stuffed vine leaves, with warm mint sfiha, haloumi kibbeh and spinach fatayer

Duo of Fish
herbed salmon and smoked halibut, served with fennel and lemon salad

Air-cured Duck
with apple chutney and blanched asparagus

Seasonal Salad
served with your choice of toppings and dressing

Main Course

Beef Ragout
flavoured with paprika and garlic, served with rosti, green beans and roasted beetroot

Seafood a l'Amoricaine
lobster, prawn and scallop in Breton-style shellfish sauce, served with mustard mashed potatoes and sauteed courgettes

Badami Murgh
chicken in almond gravy, served with curried split chickpeas and mushroom pulao rice

Spinach and Pine Nut Ravioli
with mushroom ragout and shaved parmesan

Poached Salmon
served with tomato and olive salsa, sauteed vegetables and steamed potatoes with parsley

Vegetable Selection

we also offer a variety of alternatives, including saffron rice, steamed green beans, honey roasted pumpkin with thyme, cauliflower and crushed new potatoes with paprika

Freshly Baked Bread

Dessert

Raisin Financier
served warm with glazed pear and raspberry compote

Lemon and Raspberry Tart
with whipped cream

Seasonal Fruit
an assortment of fresh cut fruits

Cheese Board

Gruyere
slightly grainy and firm yellow cow's milk cheese with a lactic and nutty flavour and contrasting sweet and earthy nuances

Pere Toinou Tomme de Pyrenees
mild semi-soft yellow cheese with a yoghurt-like taste. Made from pasteurised cow's milk from the Pyrenees region of France

Yarra Valley Dairy Marinated Feta
creamy cow's milk feta from Australia, marinated in garlic, fresh thyme, bay leaves, peppercorn and olive oil

Cashel Blue
handmade, Irish cow's milk cheese. Semi-soft, mellow blue-vein with distinct tanginess and creamy finish

Chaource
fresh cow's milk cheese with an unctuous yet delicate texture. Salty and buttery with a mushroom scent and mild white rind

Chocolates

fine luxury chocolates


Light Bites

Sandwiches

beef pastrami with mustard mayonnaise, prawns with herb mayonnaise and red leicester with sundried tomato and olive chutney

Hot Meal Selection

Steak Sandwich
grilled beef, onion marmalade and emmental on toasted multigrain sourdough

Clam Chowder
with veal rashers and grilled sourdough ciabatta

Trenette with Parmesan Sauce
topped with cherry tomato ragout

Dessert

Selection of Pastries
hazelnut and chocolate tartlet, coconut cake, chocolate and apricot cake, berry tartlet and ginger cream profiterole

Hot Drinks

Tea
chamomile, Ceylon, Earl Grey or green

Coffee
freshly brewed or Nespresso (espresso, cappucino or decaffeinated)




Wine

Champagne

Dom Perignon 2006
Dom Perignon has built its reputation on quality and the name today is synonymous with luxury. The 2006 vintage offers a nose which is at first floral, opening up to candied fruit, ripe hay and toasted notes, along with hints of licorice. The palate over delivers with great intensity and purity. Structured, focused, creamy and silky. An excellent aperitif and a great match with a range of food, especially caviar and other fruits of the sea.

White Wine

Condrieu Les Cassines, Paul Jaboulet Aine 2012
Northern Rhone, France
One of the wine World's hidden gems, Condrieu, the spiritual home of the Viognier variety, has been producing wines of individuality and character for centuries. Jaboulet's Les Cassines Condrieu has a beautiful nose of fresh peach and apricot. The palate is finely balanced with flavours of stone fruits, backed by a subtle honey and floral quality. A superb way to start a meal as an aperitif or accompanying shellfish and poultry dishes.

Moone-Tsai Charles Heinz Chardonnay 2013
Sonoma Coast, USA
The Charles Heinz vineyard is one of the top sites in the Sonoma Coast for Chardonnay. Crafted by Philippe Melka who was recently heralded as one of top winemakers of the World, the 2013 Moone Tsai has received barrel fermentation in new French oak and aging for 18 months giving the wine a superb richness and depth. Honey dew melon, white flower and sweet spice on the nose leading to a mineral palate with flavors of lemon curd and delicious golden apple. An intense yet elegant wine with great purity and freshness Perfect with poultry and fish dishes.

Chateau Villa Bel-Air 2014
Bordeaux, France
Villa Bel-Air is located in the Graves region, just outside of the city of Bordeaux on a gravelly (graves in French) outcrop planted with the classic white Bordeaux varietal, in this case two thirds Sauvignon Blanc, one third Semillon which are aged in oak for added richness and complexity. The nose has delicate aromas of grapefruit and litchi with subtle vanilla and butter aromas from the barrel contact. The palate offers up a perfect balance of richness and freshness, characterized by fresh melon and caramel. A perfect aperitif, excellent with light starters and eminently drinkable with a variety of seafood.

Marimar Chardonnay 2013
Russian River, USA
Marimar Torres of the eponymous family empire in Spain left to set up her own project in the Russian River in the 1980s. The Don Miguel Vineyard Acero is an un-oaked Chardonnay offering attractive notes of lemon and lime and white currants. With crisp acidity of fruit, purity and charm, this is perfect for shell fish, roasted chicken, creamy pasta dishes and mild, creamy cheeses.

Red Wine

Chateau Cos d'Estournel 2004
Saint Estephe, France
The beautiful oriental themed Chateau of Cos d'Estournel is situated in the most northerly Medoc commune of Saint Estephe. As a neighbour of the great Pauillac Chateau Lafite, Cos is capable of producing some of the best Cabernet grapes of Bordeaux, which makes up 60% of the blend. Due to a high proportion of clay the property also produces a high proportion of Merlot giving the wine a voluptuous character. A nose of blackcurrants, damson, cedar wood and licorice lead to a medium weight body with ripe fruit and a long, pure finish. A cerebral wine to be enjoyed with red meat dishes.

Saintsbury Stanly Ranch Pinot Noir 2011
Napa Valley, USA
The Carneros region is located at the mouth of the Napa Valley. It is well suited to the lighter Pinot Noir variety since the temperature is cooler from the proximity to the fog from the San Francisco bay. Saintsbury have been producing high quality Pinot Noir for over 30 years fashioning exciting and drinkable wines designed for pure enjoyment, not just for show like so many of its Napa neighbours. The wine marries easy drinking with a cerebral nature showing lots of brooding complexity. Cherry fruit and gamey, forest floor notes intermingle giving a hedonistic perfume. A wine for many different dishes from chicken to beef.

Sloan Asterisk 2012
Napa Valley USA
Sloan Estate is located in the eastern hills of the Rutherford appellation of Napa Valley. The classic Bordeaux varietals of Cabernet Sauvnignon and Franc, Merlot and Petit Verdot are planted on loam and volcanic ash soils. The wine is made by one of Napa's most talented teams and spends 26 months in new French oak before bottling. The result is a phenomenal perfume of ultra-ripe berries, violets and notes of mint. The palate is intensely flavoured with rich, sweet fruit, licorice and notes of tobacco. The finish is long and very satisfying with tannins that glide across the tongue like silk. A fine companion to red meat dishes or a Hollywood blockbuster.

Chateau Ormes de Pez 2000
Bordeaux, France
Ormes de Pez is owned and managed by the Cazes family, whose more famous property is none other than Chateau Lynch Bages of Pauillac. Ormes de Pez receives no less care and attention than its stable-mate but is distinctly different. The 2000 Ormes de Pez exhibits the true characteristics of the Saint Estephe terroir with a classic nose of tobacco and cassis, leading to a soft yet rich palate with layers of sweet berry fruit while retaining freshness and balance. Excellent with braised red meat dishes.

The Paring Red 2011
California, USA
The Paring is a red Bordeaux blend from the owners of Screaming Eagle made by the same team. A finely crafted wine with a broad spectrum of grape varietals in the blend including Cabernet Sauvignon, Syrah and even Sangiovese. The nose has an intriguing melange of aromas including olive tapenade, licorice, cured meat, blueberries and cloves. With French oak ageing for 18 months, the palate is explosive with flavours of chocolate, coffee and berries. The perfect accompaniment to rich meat dishes.

Dessert

Chateau Doisy Daene 2006
Bordeaux, France
Chateau Doisy Daene, like its neighbours in Barsac and Sauternes, benefits from a unique micro climate created by the cool Ciron river flanking the vineyards to the south. The mist, created by the cool Ciron river allows "noble rot" to form on the berries leaving them shriveled but highly concentrated juice in the grapes, which goes on to make deliciously rich and sweet wines. The nose is intensely perfumed with tropical fruits such as honeyed peach, pineapple and melted butter, caramel and orange peel. Opulent with a beautiful texture in the mouth and a lifting acidity. The balance is masterful, but we come to expect that from Professor Dubourdieu. Perfect with an array of desserts and salty cheeses such as Stilton.

Port

Quinta do Portal 40 Year old
Douro, Portugal
Quinta do Portal set up with the vision to produce small amounts of hand crafted ports. This incredible tawny is a blend of different ages of port all with a minimum age of 40 years designed to create the ultimate in port drinking satisfaction with almost perfect maturity. With a beautiful golden colour containing hints of emerald, the Portal 40 year old displays beguilling aromas of dried apricot, vanilla and honey. The long and satisfying palate is rich with dark raisins, honey and nuts. Delicious with Stilton as well as chocolate desserts.

FC-N.AM (20 MAR 16)

Kiwi Flyer

Los Angeles to Dubai (LAX-DXB) on Emirates (EK) A380 in first class

A few days later I'm back at the airport. The agents on the first and business class lines were busy so the agent on ticketing summoned me over to check me in. A few seconds later I had boarding passes for two flights as well as a coupon for the hotel in Dubai. Emirates offers premium cabin passengers a transit hotel if the shortest possible connection between flights is over 8 hours (this is actually not that common given how they schedule banks of arriving and departing flights). However, to use it the option must be pre-booked.

Unlike some airlines, e.g. China Southern, there is no escort through security to the lounge. Not that the escort saves much time usually - if the security queue is particularly long you might get to use the wheelchair lane when escorted but this is not guaranteed. Anyway, the premium security line was fairly short so I was soon up a couple more levels and welcomed to the lounge.

The Emirates lounge at Los Angeles is not quite as good as the Qantas first class lounge, but it is pretty good. Unlike the Qantas or Korean lounges, and in common with other Emirates lounges, it does have computers as well as a great buffet. I have some nibbles and a drink while waiting for boarding.

Boarding was called earlier than I expected - about 75 minutes before scheduled departure. Yet by the time I reached the gate it was clear boarding was nearly completed. It seems they were trying to leave early, and push back was done before schedule. This was negated by a lengthy hold on the taxiway.

This time I was seated at the rear of the cabin which was lightly loaded so I could leave the window blinds up without disturbing anyone else. Great. I get to see the varied landscape below, at least until I fall asleep. I was lucky with my choice of seat being on the right side there were mountain views for the first few hours. Then the Canadian arctic archipelago including Ellesmere Island, cloaked in snow with the straits and passages still fill with winter ice, albeit heavily cracked in places (visible even from this height the cracks must be pretty big).

I ate and drank, watched a movie, played some games, ate & drank some more, and finally near Svalbard had a short nap. I didn't want to sleep too much since I'd be arriving in the evening and wanted a proper sleep on the ground in a proper bed. I succeeded - my nap was only an hour or so. Some more drinks and a snack before landing.

There was a train ride to reach immigration. This was fairly quiet so I was through in a few minutes.

This was my first time using Emirates stopover hotel, despite transiting Dubai many times. It was an easy process. I followed the signs for Chaffeur Drive and was driven the short distance to Le Meridien, which is the hotel typically provided to first class passengers. I could have skipped the Chaffeur Drive and taken a free shuttle bus. Despite being close to the terminal, walking did not seem to be an option on account of the roadways with large fences in between. Emirates has its own wing of the hotel to deal with transit passengers, and with its own reception desk. Nonetheless I was given a room in the general public part of the hotel. Apparently this is considered a score as the rooms are not as nice in the Emirates wing.

Kiwi Flyer

Emirates
First Class menu
Los Angeles to Dubai
April 2016

Beverages

Juice

Orange, pineapple, apple, mango or tomato

Soft drinks

A full range of sodas and mixers

Still and sparkling water

Mocktails

Orange fizz
Orange juice topped with ginger ale

Apple spritzer
Apple juice and soda, garnished with mint

Hot drinks

Tea
Ceylon, chamomile, Moroccan mint, Earl Grey or green

Coffee
Americano, espresso, cappuccino or decaffeinated

Cocktails

Bloody Mary
Vodka, tomato juice, spices and seasoning, garnished with celery

Cosmopolitan
Vodka, Cointreau, cranberry and lime, shaken over ice

Kir royale
Champagne with a dash of crème de cassis

Manhattan
Bourbon, vermouth and bitters, mixed dry, sweet or perfect to your liking

Rob Roy
Scotch whisky and Martini Rosso shaken over ice, served with a maraschino cherry

Rusty Nail
Drambuie and Scotch whisky, tumbled over ice with a slice of lemon

Classic martini
Gin with a breath of extra dry vermouth, served with an olive

Breakfast martini
Gin shaken over ice with marmalade, Cointreau and orange

Espresso martini
Patron XO Café with espresso coffee and Amaretto foam

Mojito
White rum muddied with sugar, lime and mint, topped with soda

Beer

A selection including Budweiser, Heineken and Amstel Light

Wine

Our selection of Champagne, wine and Port changes often to ensure we capture the best vintages and flavours to complement our latest menus. Ask for our separate wine list to see the choices on today's flight.

Spirits

Chivas Regal Royal Salute Scotch whisky
Launched to commemorate the Coronation of Queen Elizabeth II, this rare 21 year old blended whisky is gentle and harmonious

Johnnie Walker Blue Label Scotch whisky
Handpicked, one cask of 10,000, this whisky is rich and smoky, balanced with layers of honey and a long, smooth finish

Glenfiddich 21 year old Scotch whisky
Exquisite single malt Speyside whisky, matured in Caribbean rum casks, adding exotic highlights to a traditional backbone

Woodford Reserve Bourbon whiskey
This small batch super premium bourbon is hand crafted in the heart of Kentucky at the legendary Labrot and Graham distillery

Hennessy Paradis Cognac
Refined, elegant and unique, Paradis is Hennessey's extremely rare flagship - a graceful and precious blend within sublime structure

Grey Goose vodka
Known worldwide for its smooth and pristine character, distilled to perfection by maître de chai, Francois Thibault

Russian Standard Imperia vodka
Processed through the world's most advanced distillation, and layer-filtered through quartz crystal from the Ural Mountains

Bombay Sapphire gin
Named after the Stay of Bombay, this gin is known for its complex aromatics due to vapour-infusion with ten distinct botanicals

Hendrick's gin
Small batch Scottish gin, distilled in rare Carter-Head and Bennett stills, infused with cucumber and rose

Bacardi Superior rum
A favourite of Hemmingway during his time in Cuba, this silver rum has been one of the world's most popular spirits for decades

Ron Zacapa rum
An ultra-premium dark rum aged above the clouds in the volcanic highlands of Guatemala

Liqueurs and digestifs

Campari, Cointreau, Drambuie, Bailey's Irish Cream, Tia Maria and Patron XO Cafe


Menu

Fresh Juice

Orange juice

Grapefruit juice

Blueberry detox drink

Raspberry and mint smoothie

Breakfast

Egg white omelette with cheese
Served with rosti, sautéed spinach and butter beans in tomato sauce

Scrambled Eggs with Chives
On grilled sourdough, served with veal sausages, rosti, baked beans, grilled mushrooms and roasted tomatoes

Pancakes
With maple syrup and whipped butter

Smoked salmon
Served with sunflower seed bread, cream cheese and capers

Breakfast cereal
Choice of cornflakes or muesli

Breakfast is served with freshly baked bread and pastries, fresh fruit and yoghurt

Canapes

Veal and pumpkin seed praline with tarragon

Tartlet of marinated feta with aubergine caviar and shichmi

Smoked mackerel with wasabi mayonnaise on pumpernickel

Appetisers

Caviar
Presented with a traditional selection of finely chopped onion, grated egg, sour cream and lemon, served with melba toast and blinis

Carrot and coriander soup
With croutons

Chicken consomme
With vegetable julienne

Traditional Arabic mezze
A spread of local savoury dishes including houmous, moutabel, muhammara, shanklish salad, tabouleh, seafood salad, stuffed vine leaves, with warm lamb kibbeh, spinach fatayer and cheese sambousek

Duck and pistachio ballotine
With cauliflower salad and sweet onion confit

Smoked sturgeon
With fennel salad and lemon dressing

Salad
Seasonal leaves served with your choice of toppings and dressing

Main course

Grilled beef striploin with herb butter
Served with roasted sweet potato and leafy greens with lemon vinaigrette

Chicken Chettinad
Spicy chicken curry, served with peppered cauliflower and butter pulao

Roasted se bass with lemon and herbs
Served with fingerling potatoes, broccolini and browned butter with capers

Pumpkin ravioli
In creamy garlic sauce, with sugar snap peas and Parmesan

Grilled salmon with citrus salsa
Served on red quinoa with sautéed vegetable brunoise

Side dishes

Mashed potatoes

Roasted potatoes with herbs

Sautéed vegetables

Steamed basmati rice

All our meals are served with freshly baked bread

Dessert

Banana tarte tatin
Served warm with caramel sauce and vanilla crème anglaise

Mango and chocolate terrine
Served with poached currants and berry tuile

Seasonal fruit
An assortment of fresh cut fruits

Cheese board
A carefully chosen assortment of fine boutique cheeses from around the world, served with crackers and accompaniments

Chocolates

Fine luxury chocolates


Light Bites

Cold snacks

Sandwiches
Spicy tuna salad
Chicken tikka with labneh
Cheddar with sundried tomato and olive chutney

Hot snacks

Salmon burger with lemongrass and chilli
With cucumber salad, wasabi mayonnaise and baked potato fries

Beef pie
Topped with mashed potatoes and chives

Lemon and ricotta ravioli
Served with cherry tomato ragout and Parmesan

Dessert

Selection of pastries
Battenberg cake, chocolate and walnut brownie, raspberry cupcake and lemon drizzle cake




Wine

Champagne

Dom Perignon 2006
Dom Perignon has built its reputation on quality and the name today is synonymous with luxury. The 2006 vintage offers a nose which is at first floral, opening up to candied fruit, ripe hay and toasted notes, along with hints of licorice. The palate over delivers with great intensity and purity. Structured, focused, creamy and silky. An excellent aperitif and a great match with a range of food, especially caviar and other fruits of the sea.

White Wine

Condrieu Les Cassines, Paul Jaboulet Aine 2012
Northern Rhone, France
One of the wine World's hidden gems, Condrieu, the spiritual home of the Viognier variety, has been producing wines of individuality and character for centuries. Jaboulet's Les Cassines Condrieu has a beautiful nose of fresh peach and apricot. The palate is finely balanced with flavours of stone fruits, backed by a subtle honey and floral quality. A superb way to start a meal as an aperitif or accompanying shellfish and poultry dishes.

Moone-Tsai Charles Heinz Chardonnay 2013
Sonoma Coast, USA
The Charles Heinz vineyard is one of the top sites in the Sonoma Coast for Chardonnay. Crafted by Philippe Melka who was recently heralded as one of top winemakers of the World, the 2013 Moone Tsai has received barrel fermentation in new French oak and aging for 18 months giving the wine a superb richness and depth. Honey dew melon, white flower and sweet spice on the nose leading to a mineral palate with flavors of lemon curd and delicious golden apple. An intense yet elegant wine with great purity and freshness Perfect with poultry and fish dishes.

Chateau Villa Bel-Air 2014
Bordeaux, France
Villa Bel-Air is located in the Graves region, just outside of the city of Bordeaux on a gravelly (graves in French) outcrop planted with the classic white Bordeaux varietal, in this case two thirds Sauvignon Blanc, one third Semillon which are aged in oak for added richness and complexity. The nose has delicate aromas of grapefruit and litchi with subtle vanilla and butter aromas from the barrel contact. The palate offers up a perfect balance of richness and freshness, characterized by fresh melon and caramel. A perfect aperitif, excellent with light starters and eminently drinkable with a variety of seafood.

Marimar Chardonnay 2013
Russian River, USA
Marimar Torres of the eponymous family empire in Spain left to set up her own project in the Russian River in the 1980s. The Don Miguel Vineyard Acero is an un-oaked Chardonnay offering attractive notes of lemon and lime and white currants. With crisp acidity of fruit, purity and charm, this is perfect for shell fish, roasted chicken, creamy pasta dishes and mild, creamy cheeses.

Red Wine

Chateau Cos d'Estournel 2004
Saint Estephe, France
The beautiful oriental themed Chateau of Cos d'Estournel is situated in the most northerly Medoc commune of Saint Estephe. As a neighbour of the great Pauillac Chateau Lafite, Cos is capable of producing some of the best Cabernet grapes of Bordeaux, which makes up 60% of the blend. Due to a high proportion of clay the property also produces a high proportion of Merlot giving the wine a voluptuous character. A nose of blackcurrants, damson, cedar wood and licorice lead to a medium weight body with ripe fruit and a long, pure finish. A cerebral wine to be enjoyed with red meat dishes.

Saintsbury Stanly Ranch Pinot Noir 2011
Napa Valley, USA
The Carneros region is located at the mouth of the Napa Valley. It is well suited to the lighter Pinot Noir variety since the temperature is cooler from the proximity to the fog from the San Francisco bay. Saintsbury have been producing high quality Pinot Noir for over 30 years fashioning exciting and drinkable wines designed for pure enjoyment, not just for show like so many of its Napa neighbours. The wine marries easy drinking with a cerebral nature showing lots of brooding complexity. Cherry fruit and gamey, forest floor notes intermingle giving a hedonistic perfume. A wine for many different dishes from chicken to beef.

Sloan Asterisk 2012
Napa Valley USA
Sloan Estate is located in the eastern hills of the Rutherford appellation of Napa Valley. The classic Bordeaux varietals of Cabernet Sauvnignon and Franc, Merlot and Petit Verdot are planted on loam and volcanic ash soils. The wine is made by one of Napa's most talented teams and spends 26 months in new French oak before bottling. The result is a phenomenal perfume of ultra-ripe berries, violets and notes of mint. The palate is intensely flavoured with rich, sweet fruit, licorice and notes of tobacco. The finish is long and very satisfying with tannins that glide across the tongue like silk. A fine companion to red meat dishes or a Hollywood blockbuster.

Chateau Ormes de Pez 2000
Bordeaux, France
Ormes de Pez is owned and managed by the Cazes family, whose more famous property is none other than Chateau Lynch Bages of Pauillac. Ormes de Pez receives no less care and attention than its stable-mate but is distinctly different. The 2000 Ormes de Pez exhibits the true characteristics of the Saint Estephe terroir with a classic nose of tobacco and cassis, leading to a soft yet rich palate with layers of sweet berry fruit while retaining freshness and balance. Excellent with braised red meat dishes.

The Paring Red 2011
California, USA
The Paring is a red Bordeaux blend from the owners of Screaming Eagle made by the same team. A finely crafted wine with a broad spectrum of grape varietals in the blend including Cabernet Sauvignon, Syrah and even Sangiovese. The nose has an intriguing melange of aromas including olive tapenade, licorice, cured meat, blueberries and cloves. With French oak ageing for 18 months, the palate is explosive with flavours of chocolate, coffee and berries. The perfect accompaniment to rich meat dishes.

Dessert

Chateau Doisy Daene 2006
Bordeaux, France
Chateau Doisy Daene, like its neighbours in Barsac and Sauternes, benefits from a unique micro climate created by the cool Ciron river flanking the vineyards to the south. The mist, created by the cool Ciron river allows "noble rot" to form on the berries leaving them shriveled but highly concentrated juice in the grapes, which goes on to make deliciously rich and sweet wines. The nose is intensely perfumed with tropical fruits such as honeyed peach, pineapple and melted butter, caramel and orange peel. Opulent with a beautiful texture in the mouth and a lifting acidity. The balance is masterful, but we come to expect that from Professor Dubourdieu. Perfect with an array of desserts and salty cheeses such as Stilton.

Port

Quinta do Portal 40 Year old
Douro, Portugal
Quinta do Portal set up with the vision to produce small amounts of hand crafted ports. This incredible tawny is a blend of different ages of port all with a minimum age of 40 years designed to create the ultimate in port drinking satisfaction with almost perfect maturity. With a beautiful golden colour containing hints of emerald, the Portal 40 year old displays beguilling aromas of dried apricot, vanilla and honey. The long and satisfying palate is rich with dark raisins, honey and nuts. Delicious with Stilton as well as chocolate desserts.

FC-N.AM (20 MAR 16)

Kiwi Flyer

Dubai to Auckland (DXB-AKL) on Emirates (EK) 777-200LR in first class

Early the next morning I managed to find my way to Emirates wing reception. Naturally this is not signposted from the public part of the hotel, so was a bit of a challenge to recall the route when groggy from just waking up (and perhaps also a reflection of my tiredness on arrival). There was a 5 minute wait for the transfer minivan to turn up, which was shared with another transit passenger who checked out a couple minutes after me. The van drops us off directly outside Emirates premium check in.

Since I already had the boarding pass I walked straight passed the banks of check in desks to immigration, which took a few seconds, followed by security, which also took a few seconds. Emirates has lots of flights so the departure screens only showed a couple of hours worth of departures. I had no idea which gate my flight would depart from so made my way to the A concourse by train and visited the first class lounge there. On entering I was advised the gate would be in C concourse - a train and a long walk away. Doh.

Oh well I may as well have some breakfast and a drink to waken up before heading out to the Emirates first class lounge in C concourse. That lounge is a lot smaller and seems fairly full despite the early hour, a reflection of the vast number of connecting passengers and the early banks of arriving and departing flights.

About 30 minutes before scheduled departure I made my way to the gate. Boarding was in progress and there was still a queue to enter the gate area. The person who was checking passports before the gate directed me to cut to the front of the queue, and then called out to the agent at the boarding pass scanner to let me in ahead of the queue because I was in first. I felt my face flush as I hate this kind of attention.

I didn't enjoy the pre-departure bubbles as much as normal as a consequence. Oh well.

We pushed back just a few minutes late but had a long slow taxi to the runway.

By now I'd spent over 50 hours onboard so I had seen most of the movies/shows I wanted to watch. Instead I played some games (including Who Wants to be a Millionaire in honour of Seat 2A) and re-watched the several episodes of Ultimate Airport Dubai.

More drinks, a meal, more drinks, a nap, more drinks, a meal, more drinks, a nap. Hmmm is this deja vu?

The flight lands at a quiet time for international arrivals at Auckland, meaning it is quick to get through immigration and customs (after the obligatory long walk from the gate including passage through duty free).

Kiwi Flyer

Emirates
First Class menu
Dubai to Auckland
April 2016

Beverages

Juice

Orange, pineapple, apple, mango or tomato

Soft drinks

A full range of sodas and mixers

Still and sparkling water

Mocktails

Orange fizz
Orange juice topped with ginger ale

Apple spritzer
Apple juice and soda, garnished with mint

Hot drinks

Tea
Ceylon, chamomile, Moroccan mint, Earl Grey or green

Coffee
Americano, espresso, cappuccino or decaffeinated

Cocktails

Bloody Mary
Vodka, tomato juice, spices and seasoning, garnished with celery

Cosmopolitan
Vodka, Cointreau, cranberry and lime, shaken over ice

Kir royale
Champagne with a dash of crème de cassis

Manhattan
Bourbon, vermouth and bitters, mixed dry, sweet or perfect to your liking

Rob Roy
Scotch whisky and Martini Rosso shaken over ice, served with a maraschino cherry

Rusty Nail
Drambuie and Scotch whisky, tumbled over ice with a slice of lemon

Classic martini
Gin with a breath of extra dry vermouth, served with an olive

Breakfast martini
Gin shaken over ice with marmalade, Cointreau and orange

Espresso martini
Patron XO Café with espresso coffee and Amaretto foam

Mojito
White rum muddied with sugar, lime and mint, topped with soda

Beer

A selection including Budweiser, Heineken and Amstel Light

Wine

Our selection of Champagne, wine and Port changes often to ensure we capture the best vintages and flavours to complement our latest menus. Ask for our separate wine list to see the choices on today's flight.

Spirits

Chivas Regal Royal Salute Scotch whisky
Launched to commemorate the Coronation of Queen Elizabeth II, this rare 21 year old blended whisky is gentle and harmonious

Johnnie Walker Blue Label Scotch whisky
Handpicked, one cask of 10,000, this whisky is rich and smoky, balanced with layers of honey and a long, smooth finish

Glenfiddich 21 year old Scotch whisky
Exquisite single malt Speyside whisky, matured in Caribbean rum casks, adding exotic highlights to a traditional backbone

Woodford Reserve Bourbon whiskey
This small batch super premium bourbon is hand crafted in the heart of Kentucky at the legendary Labrot and Graham distillery

Hennessy Paradis Cognac
Refined, elegant and unique, Paradis is Hennessey's extremely rare flagship - a graceful and precious blend within sublime structure

Grey Goose vodka
Known worldwide for its smooth and pristine character, distilled to perfection by maître de chai, Francois Thibault

Bombay Sapphire gin
Named after the Stay of Bombay, this gin is known for its complex aromatics due to vapour-infusion with ten distinct botanicals

Bacardi Superior rum
A favourite of Hemmingway during his time in Cuba, this silver rum has been one of the world's most popular spirits for decades

Liqueurs and digestifs

Campari, Cointreau, Drambuie, Bailey's Irish Cream and Tia Maria


Menu

Fresh Juice

Orange juice

Grapefruit juice

Apple and carrot detox drink

Strawberry smoothie

Breakfast

Eggs royale
Poached eggs with smoked salmon on English muffin, served with hollandaise and roasted cherry tomatoes

Scrambled eggs
Served with beef chipolatas, sauteed spinach, mushrooms and butter beans in tomato sauce

Chocolate pancakes
With maple syrup and apple cinnamon compote

Continental cold plate
Sliced grilled chicken, bresaola, Red Leicester and gruyere, served with cucumber and tomato

Breakfast cereal
Choice of cornflakes or muesli

Breakfast is served with freshly baked bread and pastries, fresh fruit and yoghurt

Canapes

Sesame tuna teppo gushi with togarashi spice

Foie gras on gingerbread with smoked salt

Steamed chicken and mushroom siu mai

Appetisers

Caviar
Presented with a traditional selection of finely chopped onion, grated egg, sour cream and lemon, served with melba toast and blinis

Cream of spinach soup
With ricotta ravioli

Chicken and lemongrass consomme
With rice vermicelli and vegetable julienne

Traditional Arabic mezze
A spread of local savoury dishes including houmous with sauteed lamb and pine nuts, shanklish salad, tabouleh, stuffed vine leaves, artichoke and mushroom salad, loubieh bil zeit, aubergine and yoghurt salad, walnut kibbeh and labneh sujuk sambousek

Bresaola
Served with marinated artichoke hearts and Parmesan

Seafood duo
Lemon king prawn and lobster served with cocktail sauce and fennel salad

Salad
Seasonal leaves served with your choice of toppings and dressing

Main course

Grilled beef tenderloin with chimichurri
Served with blanched carrots, green beans and steamed potatoes with parsley

Thai yellow chicken curry
Mild coconut curry served with steamed rice and garlic glazed vegetables

Seafood machbous
Seafood marinated in Middle Eastern spices and cooked with aromatic rice, topped with roasted pine nuts

Spinach and ricotta cannelloni
With tomato and basil sauce and shaved Parmesan

Grilled salmon with lemon and pistachio glaze
Served with sautéed vegetables and barley risotto with porcini mushrooms

Side dishes

Mashed potatoes with chives

Broccoli with honey-roasted pumpkin

Sautéed spinach with roasted garlic

Steamed basmati rice

All our meals are served with freshly baked bread

Dessert

Chocolate and raspberry pudding
Served warm with raspberry compote

Passion fruit tart
With redcurrants

Seasonal fruit
An assortment of fresh cut fruits

Cheese board

Your choice from our selection of seasonal boutique cheeses, served with crackers and accompaniments

Cropwell Bishop Shropshire blue
Semi-soft blue cheese produced in Nottinghamshire with a rich, tangy flavour and velvety soft texture

St Helen's goat's cheese
Semi-hard British goat's milk cheese with a mild and creamy texture and clean finish

Cinco Lanzas Iberico
Hard, Spanish mixed milk cheese, matured for 14 months, with complex floral and spice flavours

Merlemont
Soft washed rind French cheese, with a red bloomy rind and rich and creamy, mellow flavour

Smoked Red Leicester
Double-smoked over oak, this naturally hard British cheese has a slightly open texture and intense flavour

Yarra Valley Dairy marinated feta
Creamy and salty cow's milk cheese, marinated in garlic, fresh thyme, bay leaves, peppercorns and olive oil

Chocolates

Fine luxury chocolates


Light Bites

Cold snacks

Sandwiches
Roast beef with sweet pepper mayonnaise
Smoked salmon and cream cheese bagel
Vegetable antipasti with feta

Hot snacks

Pepper steak pie
Home-made butter pastry filled with braised beef topside with pepper, served with caramelised onion marmalade

Nasi goreng
Indonesian-style fried rice, served with grilled chicken skewers and cashew nut satay sauce

Minestrone
Italian style vegetable soup with beans and pasta

Dessert

Selection of pastries
Hazelnut and chocolate tartlet, coconut cake, chocolate and apricot brownie, berry tartlet and ginger cream profiterole




Wine

Champagne

Dom Perignon 2006
Dom Perignon has built its reputation on quality and the name today is synonymous with luxury. The 2006 vintage offers a nose which is at first floral, opening up to candied fruit, ripe hay and toasted notes, along with hints of licorice. The palate over delivers with great intensity and purity. Structured, focused, creamy and silky. An excellent aperitif and a great match with a range of food, especially caviar and other fruits of the sea.

White Wine

Condrieu L'Octroi Pierre Gaillard 2014
Northern Rhone, France
This sensational Condrieu comes from a single hectare plot of land making a tiny production. Eight months of barrel ageing for the unique Viognier grapes adds some weight to the floral, peachy aromatics. Rich and velvety with peach, apricot, freshly cut flowers and notes of honey with a zingy, mineral finish that offers the perfect foil to the unctuous fruit. Great on its own but excellent with crustaceans.

Howard Park Allingham Chardonnay 2014
Margaret River, Western Australia
This is a single vineyard cuvee from Western Australia's largest family owned winery. Allingham grapes are picked from the best of the family vineyards in Mount Barker and Margaret River. Their most prized vineyard is the sole source of grapes for this delicious Chardonnay. The nose offers a mixture of honeysuckle and citrus blossom, pear essence, peach flesh and freshly baked patisserie. Enriched with layers of cashew and lemon curd, the palate's creamy texture and ripe fruit is indulged in toasted vanillin oak. Delicious with a range of dishes, especially rich seafood.

Cloudy Bay Sauvignon Blanc 2015
Marlborough, New Zealand
Possibly the new world's greates wine success of the last 30 years. From the same owners as Dom Perignon this is a white wine that has become synonymous with luxury and subsequently hard to come by. The 2015 Sauvignon Blanc has a nose of lemon blossom, grapefruit and eiderflower. The elegant palate is full of vibrancy with citrus notes and a steely finish. A perfect aperitif and great with a range of cold starters.

Meursault Premier Cru, Chateau de Blagny, Louis Latour 2011
Burgundy, France
There is something exquisite about the wines of Meursault that even many non-Chardonnay drinkers enjoy. It is the richness married with freshness and elegance that makes it so unique. This Chateau de Blagny Premier Cru 2011 is a fine example of a modern Meursault from some of the best vineyards of the appellation. The nose of honeysuckle flower and stone fruit leads to a rich and silky palate, nutty and honeyed at the core with hints of vanilla spice from the oak ageing. Enjoy with fish and poultry dishes.

Red Wine

Chateau Montrose 2000
Saint Estephe, France
The vineyards of Saint Estephe lie just to the north of the famous Pauillac region making powerful wines requiring long ageing, hence why this is only just coming out of the cellar now at 15 years of age. Saint Estephe has no first growth wines but if it had one Montrose would be a prime contender due to the sheer brilliance and longevity of the wines produced year after year. 2000 was a stunning year in Bordeaux where the deep gravel soils of Montrose produced deep and complex flavours in perfect harmony. Produced with 63% Cabernet Sauvignon and the balance Merlot, Cabernet Franc and Petit Verdot the 2000 has a dense colour with blueberries, blackberries and floral notes on the nose. The palate is full and opulent with poise and a sheer pleasure to drink now. Excellent with red meat dishes and hard cheeses.

Jamsheed Seville Syrah 2013
Yarra Valley, Australia
School teacher turned winemaker Gary Mills learnt his craft in France and Australia. Gary sources fruit for his wines from cool climate Victoria regions, uses minimal intervention in the wines and ultimately is looking for balance and finesse over power. Seville, the southernmost region of Yarra Valley is the source of the grapes in this case. Whole bunch fermentation and limited oak use give the wines a freshness not often seen in Australian Shiraz.

Cloudy Bay Te Wahi Pinot Noir 2012
Central Otago, New Zealand
This is only the third vintage for Cloudy Bay in Central Otago, a long way from their Marlborough home. Te Wahi means "our place" in Maori as the team at Cloudy Bay believe Pinot Noir displays the terroir the grapes are grown on. The 2012 Te Wahi Pinot Noir certainly has a character of its own displaying a nose of red and black cherries, Provencale herbs and notes of mint. Medium bodied with mouth-filling red fruit flavors, it is refined and silky with soft and elegant tannins. Best with light meat dishes.

Chateau Branaire Ducru 2007
Bordeaux, France
Branaire-Ducru sits alongside the Gironde estuary in Bordeaux's Saint Julien commune which is famed for its combination of power and finesse. The 2007 shows mulberry and damson aromas and floral notes. Clean and pure blue and black fruits gently unfold on the medium-bodied palate. Supple with effortless power and a moreish texture. A perfect accompaniment to roasted meats, stews and vintage cheeses.

Stella Bella Shiraz 2010
Margaret River, Australia
The Mediterranean climate and cool maritime influences make Margaret River a perfect terroir for Shiraz. The Stella Bella 2010 is fashioned from grapes from the winery's flagship vineyard and aged in French oak barrels. Blueberry and black cherry with hints of freshly cracked pepper and star anise. Medium-bodied, the palate is lush with blackfruit flavors and plenty of pepper on the persistent finish. Perfect with grilled meats.

Dessert

Chateau Doisy Daene 2006
Bordeaux, France
Chateau Doisy Daene, like its neighbours in Barsac and Sauternes, benefits from a unique micro climate created by the cool Ciron river flanking the vineyards to the south. The mist, created by the cool Ciron river allows "noble rot" to form on the berries leaving them shriveled but highly concentrated juice in the grapes, which goes on to make deliciously rich and sweet wines. The nose is intensely perfumed with tropical fruits such as honeyed peach, pineapple and melted butter, caramel and orange peel. Opulent with a beautiful texture in the mouth and a lifting acidity. The balance is masterful, but we come to expect that from Professor Dubourdieu. Perfect with an array of desserts and salty cheeses such as Stilton.

Port

Quinta do Portal 40 Year old
Douro, Portugal
Quinta do Portal set up with the vision to produce small amounts of hand crafted ports. This incredible tawny is a blend of different ages of port all with a minimum age of 40 years designed to create the ultimate in port drinking satisfaction with almost perfect maturity. With a beautiful golden colour containing hints of emerald, the Portal 40 year old displays beguilling aromas of dried apricot, vanilla and honey. The long and satisfying palate is rich with dark raisins, honey and nuts. Delicious with Stilton as well as chocolate desserts.

FC-AUSTRALASIA (15 MAR 16)

Kiwi Flyer

This ends my gluttony - at least until next time.
It was mostly very comfortable and not at all boring or tiring.

Kiwi Flyer

It was a fairly late decision to do this.

Oops, and thanks for the kind words. Yes on Qantas 737 it has been a very long time since I have flown behind row 1. Maybe even back to the days when Qantas still flew domestically in New Zealand (although I normally got row 1 on those flights too).

Thanks. I hope you enjoy it.

Flight times for DXB-AKL are about 15 hours. Still far too long in economy though. I don't think we've had any reports on D7's KUL-OOL-AKL flight - will you be writing this up?

I hope your flight was good. Sorry we missed each other by a few days.

While I don't get to many inaugural flights these days I still enjoy trying new flight experiences, as long as it is not longhaul economy.

I know it is heresy here but as long as there is enough space I can easily sleep on a slope just as easily as on a flat bed. Heck, I even have no problem sleeping fully upright on A320 domestic or trans-tasman flights. If I'm tired enough I'll be asleep well before takeoff and won't awake until touchdown. Last time I flew Emirates 777 in business class I thought they were a little cramped but not the worst business class I have flown, and I prefer them to the A380 seat which is really cramped if you are big (as I am). I understand Emirates will be replacing 777 business class seats later this year, although how soon it will be available this route (consistently) is unclear.