First Class RTW (QR, BA, AA, QF) - including the new QR SYD to DOH route
 

I am currently on a First Class Round the World Trip on a few different airlines - here's a snapshot of the full journey:
Sydney to Doha (Qatar Airways)
Doha to Paris (Qatar Airways)
London to New York (British Airways)
New York to Los Angeles (American Airlines)
Los Angeles to Sydney (Qantas)

---------------------------------------------------


Here is my review of my first flight of the journey:
Flight: QR909
Carrier: Qatar Airways
Aircraft - Airbus A380-800
Class: First Class
Depart: Sydney
Arrive: Doha

The Review is below. I did take a fair few photos and videos of the flight - If you want to check them out you can view them on my blog site – http://lifeofatravelczar.com/2016/09...ydney-to-doha/

I am off on a round the world flight, across primarily Europe and United States. I will be heading to Paris, London, Barcelona, Santorini, New York and Los Angeles for a whirlwind trip. The first leg of the journey has me flying on the new Qatar Airways A380 First Class from Sydney to Doha (Qatar only recently upgraded the route to the Airbus A380). Post a lovely time in the Qantas First Class Lounge, I find myself on-board the Qatar Airways A380 and so my journey begins.

THE SUITE
Unlike the other airlines I have travelled on, the First Class cabin is on the upper deck of the A380 aircraft. The cabin is configured with eight suites, which is more exclusive than most other carriers. All suites have direct aisle access (1, 2, 1 style configuration) with the four window seats being perfect for solo travellers while the four seats in the middle are great for couples.

The suites are beautiful with luxury finishes but with an understated tone which isn’t quite the bling of the Emirates suites. The cabin has a mix of purple, wood, beige leather, soft cream and grey woven fabrics along with engraved copper to relax the senses. The Suite has a leather style ottoman opposite to the seat which can also be used by a dining companion at meal times or as a foot rest.
Each Suite has its own 48cm personal High Definition TV screen. There are two touchscreen controllers, one for the inflight entertainment and the other for lighting and seat presets.
An expansive wooden table for dining is located closer to the TV screen (which you can see in use below in the Dinner section) and a smaller tray table (which is a permanent fixture and is used for the introductory drinks as shown below).

I am quite impressed by the product and it certainy has a luxe feel to it without the overt ostentatiousness often seen in some suites.

INTRODUCTORY SERVICE

As soon as I am seated, I am offered a glass of Champagne – it’s the Krug Grand Cuvee with some croutons and a hot towel to start the flight. Later some dates and Arabic coffee were served to complete the pre-flight service.

I have tried the Krug before and in fact reviewed from a dinner I had at Le Bernardin (New York) earlier this year. The wine has wonderful zest, structure and acid. The flavours of citrus fruits are complemented with notes of apples, toasted nuts, candied fruit and brioche with even a touch of spice which flows into the finish. A very refreshing drink to start.

AMENITY KIT AND PYJAMAS

I am provided with a Giorgio Armani Amenity Kit which contains a range of cologne, lotions and shampoo and the most gorgeous plush Missoni pyjamas are also provided for the night ahead. I must say their approach to the amenities is pretty luxe with some big name brands being chosen.

THE BATHROOM

The bathroom is super spacious (there are two of them). It has plenty of space for storage of personal items when on changes, there are sensor operated taps, beautiful selection of toiletries provided by Rituals, comfortable leather seating. It has a dim lighting, similar to a day spa kinda of ambiance (and similar in some ways to the mood of the Qantas First Spa in Sydney actually).

DINNER

The menu is quite extensive as you will see with the perfect dine on demand service which is starting to become the norm in First Class. For dinner, I opt for the following:

Oscietra Caviar with a full selection of accompaniments (grated egg, onion and cream) and blinis and melba toast. The richness and fresh pure salinity of the caviar is a pure treat. It has lovely distinct flavour which leaves and immediate impression. The blinis are soft and pillowy and are a lovely support act to the caviar, I could almost ignore the rest of the accompaniments as the true focus of the dish is the caviar and it shines like no other. I pair the dish with the Krug Grand Cuvee. The Krug proves the perfect tango partner to this dish.

Grilled Fillet of Australian Beef with Thyme Jus, Truffled Mash Potato, Heirloom Carrots and Balsamic Braised Shallots. I skip the more exotic options on the menu and go with the steak & veg… where is my adventurous palate when I need it. The steak is cooked well (a bit too well done for my liking), it’s nothing brilliant but proves a nice staple main course. It has the beef’s natural juices and flavours intact, the herb touch of the thyme which is intermingled with the strength of the truffled mash. The carrots and shallots are nicely done and it makes for a hearty dining experience.

I change wine pairing opting for the: Chateau Leoville Poyferre, Saint Julien, 2nd Grand Cru Classe, 2008, Bordeaux, France. The wine’s tasting notes are spot on and reflect the experience tonight. The wine does have good blackcurrant, herbs and espresso aromas. On the palate it is typical Bordeaux, the dense fruit of blackberries and cherries, hints of earth and mocha notes. It is a full-bodied wine with wonderful tannins which are perfect for the beef filet.

Chocolate and Raspberry Dessert with Crème Anglaise. The dessert is quite rich and I actually do not eat all of it. The white chocolate, crème anglaise and raspberry mousse were all probably too heavy and needed some lighter ingredients to provide a more balanced dessert.

THE BED

For the long night’s sleep ahead the Suite turns into a bed. There is a beautiful duvet and purple quilt covering placed on the seat. The purple gives the bed a luxe feel and the bed is quite comfortable. I drift off to sleep immediately, only to awoken in regular intervals with turbulence which seems so common on all my trips from Sydney to the Middle East.


ON-BOARD BAR / LOUNGE

There are technically two bars in the cabin. The first bar is in the front of the First Class cabin. It is nothing to write home about, it is more a shelf of chips, salted nuts and non-alcoholic drinks with a selection of reading material.

The main on-board bar is at the back of the Business Cabin, so you do have to walk some distance. The bar is aesthetically pleasing with a wonderful chandelier, the glow of the lighting, plush cream leather seats, and a beautiful wooden bar top adorned with some light snacks. The shelf at the back of the bar is stocked with a good selection of spirits (to make cocktails) and wines. On the downside, the wines are the business class wines and some of the premium drops which are on the First Class Menu are not stocked here, so you do trade down when you head to the bar.

I sit down and relax as the plane floats at 30,000 ft, sipping a lovely Bordeaux red as I ponder the trip ahead and all the exciting places I will be visiting. There is something about being at a bar in the sky that is so alluring…. not sure what it is, but I love the feel.

BREAKFAST

Eventually I am awoken for breakfast and this is what I choose:

Buttermilk Pancakes with Caramelised Bananas and Walnuts. The buttermilk pancakes are lovely, they lack the structure that Qantas pancakes have, conversely however I do love them. They are thinner and less thick and batter-y (if that even is a word) and so I feel light and refreshed rather heavy after breakfast. The pancakes are well supported by the banana and walnuts; the textural contrast is perfect with the softness of the banana and crunch of the walnuts. The sweet smoky caramel overlay also works a treat.

THE LANDING

We finally land in Doha, where I am about to transit through to Paris. For an extra touch Qatar have provided an assistant to escort me to the lounge immediately after I disembark and then from the lounge to the gate for my next flight. That’s quality service.

All airlines differ in terms of the strengths and weaknesses of their First Class product, I have to say Qatar have an amazing First Class product and their Suite (“hard product”) would be my favourite first class suite of all the carriers I have flown with.

Nice journey^ How do you get from Paris to London?

Enjoyed reading your first segment and looking forward for others.
What was the cost of this trip , If you don't mind sharing?

Thanks for the TR, hoping to sample QR F on the same route next year!

I get there via BA in Club Europe

Thank you - I actually booked this trip a Oneworld award via Qantas. It's 420k points plus taxes

Thanks - you'll definite enjoy it! Have a good trip

Glad you mustn´t swim:D I guess you won´t really enjoy this part of the trip, but you never now....

your words are mesmerizing!

Thanks

Here is my review of the second flight of the journey:
Carrier: Qatar Airways
Aircraft - Airbus A380-800
Class: First Class
Depart: Doha
Arrive: Paris (CDG)

The Review is below. I did take a fair few photos and videos of the flight - If you want to check them out you can view them on my blog site – http://lifeofatravelczar.com/2016/10...doha-to-paris/

As this was a daytime flight the pictures and videos are much clearer than the flight from Sydney, so it gives a clearer view of the cabin and service.

So I am escorted from the Al Safwa First Class by my host to the boarding area and pretty soon I am on board for the flight from Doha to Paris.

THE SUITE
I am seated in a Suite next to the window again. I reviewed the Suite in my previous post on the flight from Sydney, which I will repeat my comments here as it is the same A380-800 product: “The Suites are beautiful with luxury finishes. The cabin has a mix of purple, wood, beige leather, soft cream and grey woven fabrics along with engraved copper to relax the senses. The Suite has a leather style ottoman opposite to the seat which can also be used by a dining companion at meal times or as a foot rest.” I did a short video tour of the suite, which given this was a day time flight it will be easier to see some of the detail of the Suite.

LEAVING DOHA

Eventually we are seated with some champagne and croutons to match and the flight lifts off to Paris. As the flight leaves Doha, there are some amazing views of Qatar as we leave en route to Paris. It is such a beautiful country.

DINING

For dining, given the morning departure, the menu consists of breakfast plus some lighter dishes for later in the flight. To start I have a cinnamon and date smoothie. The sweetness of the dates, the sweet aroma and spice of the cinnamon along with the creaminess of the smoothie just hit the spot.

For the main course I opt for the “Create Your Own Breakfast” option. My choice was the scrambled eggs, chicken medallion, potato rosti and lyonnaise potatoes. The eggs are soft and don’t quite hit that silky texture that I normally love but from a flavour perspective they are full of the buttery creamy experience one expects of scrambled eggs. The chicken is succulent and well-cooked indeed and the crispy potato rosti and soft moist lyonnaise potatoes makes for a lovely breakfast to commence the flight.

With a “Dine on Demand” offering, there are a range of dishes available for guests to design a lunch post the breakfast service. Later in the flight I choose some light options for the lunch course.

The first dish I have is the celebrity chef dish designed by Nobu. For those of you who don’t know I love Nobu and it is one of few restaurants in the world which I have given a perfect 10/10 rating. The dish designed by Nobu is the Octopus, Enoki mushroom and chive salad with spicy dressing and sesame seed. The rich natural flavours of the octopus are a pure delight and they pair well with the light delicate flavours of the enoki which has a slightly sweet aftertaste. The spice dressing is trademark Nobu; infusing acidic sauces with bite (Peruvian style) with the rich seafood for an enlivening touch on the taste buds. The textural contrast of the crunchy salad and succulent octopus and soft mushroom completes the dining experience.

For a second course, I opt for an Arabian Mezze style platter which has the following; Cheese Sambousek, Grilled Halloumi with Black Olives, Lamb Kibbeh, Flat Bread, hummus, tabouleh and baba ghanoush. The richness of the halloumi pairs well with the Mediterranean flourish of the olives. I am left feeling light and refreshed and the palate is certainly whetted for the rest of the platter. The soft succulent lamb kibbeh is purely at treat and my only wish was there were more on the platter. The cheese sambousek was interesting with a doughy pastry and a rich creamy cheese filling which was a tick on the comfort food scorecard. The pickled vegetables add for a nice palate cleanser. I then leisurely mop up the hummus and baba ghanoush with the flat bread as my eyes stay glued to the movie I am watching.

THE WINES

I have compiled a short video of the different wines I had on-board, there was quite a selection and I was impressed by the choice and variety.

Krug Grand Cuvee: This is the tasting note from my prior post “The wine has wonderful zest, structure and acid. The flavours of citrus fruits are complemented with notes of apples, toasted nuts, candied fruit and brioche with even a touch of spice which flows into the finish.”

Chateau Leoville Poyferre, Saint Julien, 2nd Grand Cru Classe, 2008, Bordeaux, France: This is the tasting note from my prior post “The wine’s tasting notes are spot on and reflect the experience tonight. The wine does have good blackcurrant, herbs and espresso aromas. On the palate it is typical Bordeaux, the dense fruit of blackberries and cherries, hints of earth and mocha notes. It is a full-bodied wine with wonderful tannins.”

Pierre Janny, Miroy, Chardonnay, Puligny-Montrachet, 2012, Burgundy, France: The wine has lovely citrus aromas with some light almond notes. On the palate the wine displays a rather refreshing zest of the lemon, a refreshing flow of mint along with some good fresh minerality. There are also some lovely nutty and floral notes present in the lingering aftertaste. The wine perfectly complements the octopus dish with the triangle of acidic sauce, acidity in the wine and the richness of the octopus.

Errazuriz, Don Maximiano, Founders Reserve, Cabernet Sauvignon, Aconcagua Valley, Chile, 2009: I had the choice of either this wine or an Australian Shiraz, but I decide to try something a little different. The wine is deeply aromatic – in fact the punch of the cassis and blueberries arouses the nasal senses immediately and are followed by notes of liquorice and wood. As expected the wine is lush, full of fruit flavours and expressive on the palate with the black fruits dominating although there some nice earthy and spice notes which complement the dominant flavours. The strength of the fruit is balanced by some good acidity and tannins which provide the wine with structure and a lovely mouthfeel.

THE BED

Although it is a day time flight and I should be adapting to the local time to avoid jetlag, I choose to indulge in a short nap. The host makes up the bed for me and soon I rest my weary head on the soft duvet and enjoy a short nap.

THE BATHROOM

I decide to freshen up before heading to the bar to socialise and have a drink. I have prepared a short video tour of the bathroom.

THE ONBOARD BAR

On the previous flight from Sydney to Doha, it was dark for the entire flight and it was difficult to enjoy bar area as much. As the flight to Paris was a day time flight, one could gaze out window at the clouds, the oceans and the countries from above and feel the sense of wonder of drinking at a bar 30,000 ft above the ground.

We flew over the deserts of Iran and I sat back in the lounge and sipped a lovely glass of Bordeaux wine with a real sense of awe at the world and the beauty of the Lord’s creation. We never truly stop to gaze at the world around us. It’s an absolute masterpiece with the oceans, the desserts, the skies, the sun and the clouds all weaved together.

The landing into Paris is uneventful and eventually I farewell the lovely cabin crew who have been so lovely and accommodating with my every request. I certainly enjoyed flying Qatar Airways for the first time and look forward to my next flight with them.

Here is my review of the third main flight of the journey:
Carrier: British Airways
Class: First Class
Depart: London (Heathrow T5)
Arrive: New York (JFK)

The Review is below. I did take a fair few photos and videos of the flight - If you want to check them out you can view them on my blog site – http://lifeofatravelczar.com/2016/12...to-new-york-2/


I farewell the beauty of Paris and head through to London in transit for my flight to New York. I eventually get to the gate and find myself on-board for the long journey across the Atlantic Ocean.

THE SUITE
British Airways always welcomes you on-board personally. The flight attendant at the door will leave their post and personally show you to your seat. It’s a nice touch. The cabin has 14 beautiful reverse herringbone seats and offers a dimly lit electro blue backlight “space-ship” feel as we make our way on-board.

The open suites have a beautiful black leather trim with chrome finishes with a minimalistic and more practical approach. A large black lacquered dining table is stored in the side closest to the window. The 22-inch seats with a 78-inch pitch convert into a full flat bed. The beautiful smoke tinted glass windows have electronic window shades to adjust as you desire. Each suite also has a personal 15 inch TV with audio/video on demand, three personal reading lamps and a small closet in the front of the seat.

I start with a welcome glass of Laurent-Perrier Grand Siecle, Champagne. I have this champagne every time I am on British Airways. The experience of the Champagne remains as consistent in quality as ever. Here is my tasting note from my last journey across the Atlantic with British Airways: “It’s a beautiful vibrant and sensuous drinking experience with wonderful aromas of honey, hints of almond and brioche which flow with equal strength onto the palate with some nice minerality and citrus sparkle.”

AMENITIES
To assist with the long journey I am provided a gorgeous set of navy pajamas with the British Airways First logo and an amenity kit from Refinery. The PJs are super comfortable. The amenity kit has a beautiful set of products to help through the flight including; a Revitalising Moisturiser, Eye Gel, Shave Gel, Lip Balm Stick, Deodorant Stick, Razor, Brush and comb, Toothbrush/Toothpaste and a pen.

DINNER
Dish: Poached Lobster Tail with Roasted Tomato Marmalade Marinated Kenya Beans and Drizzled with Chive Oil
Wine: Pouilly-Fuisse Vignes Romanes, 2014, Bouchard Pere et Fils, Burgundy, France

The richness of the lobster tail dovetails with the acidity and juiciness of the tomato puree. The beans add a lovely textural contrast for the dish and the chive oil introduces a sensory herby overlay. The acidity of the Pouily Fuisse is a great match for the tomato and lobster and makes for a well-integrated taste experience. The wine is trademark Burgundy Chardonnay with citrus and stone fruit notes on the nose and palate which are beautiful and fresh minerality which drives cleanness and purity in the finish.

Dish: Herb-Roasted Supreme of Corn-fed Chicken served with Potato Mousseline, Edamame, Prosciutto Crumb and Finished with a Rosemary Jus
Wine: Pouilly-Fuisse Vignes Romanes, 2014, Bouchard Pere et Fils, Burgundy, France

The chicken is succulent and moist and makes for a solid main course. The buttery moist potato mousseline is comfort food at its best and the dish is quite well constructed; there is the mineraly salt of the gravel like prosciutto crumb and the herbed richness of the rosemary jus which combine very well with the chicken for hearty taste experience. I stuck with the Pouilly-Fuisse due to my enjoyment of the wine, however, I feel the Rex Hill Pinot Noir from Oregon might have been a better match for the dish. Alas you can’t win them all.

Dish: Cheese Plate with accompaniments
Wine: Chateau Grand-Puy Ducasse, 2008, 5eme Grand Cru Class, Pauillac, Bordeaux, France

The cheese I select is the Wensleydale Blue. It’s crumbly, rich with moist texture and the strong bite of acidity. The attendant actually gives a full platter of biscuits and the like on the side to refill my plate as I wish. The beautiful fruit and nut biscotti are the perfect base for the cheese. I choose a nice full bodied Bordeaux red (60% Cabernet / 40% Merlot). The wine’s wonderful blackberry and cassis aromas carry through on the palate with hints of licorice, espresso and some new tobacco streaks to balance the fruit and acidity. The tannins which are coming along (suggest a few years in the cellar is still required) and is a good match for the richness of the Wensleydale.

THE BED
I am so tired and it has been a long day. In fact I realise that I had breakfast in Paris, lunch in London and then dinner somewhere in the midst of the Atlantic Ocean – it’s been quite a day. I reflect on the day and the journey ahead…air travel is such a beautiful experience. I ask the crew to set-up the bed and eventually fall sleep in the comfort of the duvet as the plane gently glides across the skies above the Atlantic.

REFRESHMENTS
Just before landing, we are offered refreshments – which more or less the afternoon tea menu which I have had previously on a day time flight. I opt for just the sandwiches and some tea which is the perfect tonic prior to landing. The sandwiches are; chunky egg, tandoori chicken, cheddar cheese with onion chutney and Loch Fyne smoked Salmon. I must say my favourite was the smoked salmon on rye which made for a lovely taste experience with the flourishing oils of the salmon and the crumbly rye. The other sandwiches were quite standard.

Soon we land in JFK airport and so the journey ends for now. I will be in New York for a few days before jetting off to Los Angeles.

Always have to laugh when the BA-seat is called "suite";)

Agree - they are not enclosed, but I think the BA "Suites" or "Seats" on the window sides of the aircraft have sufficient privacy to be open Suites.

Subscribed, will read later^

Here is my review of the fourth main flight of the journey:
Carrier: American Airlines
Class: First Class
Depart: New York (JFK)
Arrive: Los Angeles (LAX)

The Review is below. I did take a fair few photos and videos of the flight - If you want to check them out you can view them on my blog site – http://lifeofatravelczar.com/2017/01...o-los-angeles/

THE LOUNGE
Finally I head off from the hotel to JFK to take my next flight onto LAX. It will be my first time in Los Angeles, so I am quite excited. I have avoided Los Angeles for so many years and now I am making the trek away from my beloved NYC to the west coast. I have access to the American Airlines Flagship Lounge in JFK and I head there straight after check-in.

The lounge has beautiful views across the tarmac (above) and is complete with a dining area, expansive lounge area and a business centre near the entrance of the lounge. Here are some highlights of the lounge:

Food and Drink: To be honest if this was a business lounge it would be top notch in terms of the breadth and the selection available in the buffet. There is also a self-serve bar available with wines, beers and spirits. The beverage selection is sufficient and passable, although a few additional top-shelf pours would have been nice.

Seating: There is plenty of seating and the sofas are quite comfortable with plenty power sockets for the recharge of our beloved smartphones and laptops for those workaholics and instagrammers out there. I opt for the roast chicken with some salads and a glass of wine as I await my flight.

The lounge is certainly a premium in that it would eclipse a regular domestic or regional lounge, however that this lounge is meant to be a First Class Lounge (and a Flagship lounge at that) with international flights departing from the terminal indicates that it probably falls short of say the British Airways Concorde Room or Qantas First Lounge in Sydney. On a more positive note renovations are underway and I understand the new lounge will be a substantial improvement from the current offering.

THE FLIGHT

The flight to LAX is a transcontinental three class services (First, Business and Economy Class). Each of the First Class seats have direct aisle access and it is secluded little pod which is a good seat for a domestic flight but probably not as spacious as the Qantas domestic business suites on their A330-200 services from the east coast to Perth. The seat has the detachable remote control, a reading light and seat controls to turn the seat into a fully flat bed. There also various power sockets for you to recharge your devices.

Complimentary water and an amenity kit are also provided. The amenity kit is actually quite practical and rare to be offered on domestic or regional flights around the world. It has a Cole Haan bag which stores all the items which include C.O. Bigelow Apothecaries products (lip balm, Lime & Coriander body lotion and mouthwash), tissues, pen and foam headphone covers, toothbrush, toothpaste, eye-shade, socks and ear plugs.

I start off the flight with a glass of champagne… which happens to be brought out in a paper cup which is just poor form. In asking if I wanted a drink from the bar, the flight attendant didn’t actually ask, he motioned with putting his hand to his mouth in sign language which was quite surprising. Pretty soon we have lift-off and we are on our way to Los Angeles

DINING
The dining menu features three course menu with a salad course and a couple of refreshments served just before landing.

So to put the flight experience in context, I am seated in row 5, the last of the First Class Cabin, so all airlines pack a selection of each dish and unfortunately they tend to run out and the choice is limited if you’re seated at back. That’s my fault for not selecting the seat upon booking. However disappointingly they didn’t (or forgot to) pack enough Champagne post the introductory drink meaning the whole cabin had no champagne for the rest of the flight.

First Course – Smoked Salmon Cheesecake: I have salmon for the first course to start proceedings. The salmon is rich and oily while mousse has a buttery creaminess to it. The capers interrupt this with a tang to balance the strength of the salmon flavour. It is a reasonable small dish to start. I choose not to pair it with any of the white wines on the menu.

Salad – Baby Arugula and Watermelon Radish: The salad is dry and not particularly exhibiting of any flavour or flow. I decide to eat as part of a detox for broader dietary sins on this holiday.

Main Course – Pan Roasted Huckleberry Chicken: This wasn’t my first choice but it was a good dish. The succulent tender chicken was cooked well with the smoky sweet and tangy sauce providing some good flavour to the dish. The vegetables were firm on touch but soft to eat and the quinoa and kale was well cooked to provide support for the dish.

I paired with the cabernet, not a good pairing but I did desperately want to try the Cabernet and it was a good drop. The wine is a blend from the Napa Valley (which accounts for the majority), Sonoma County, and Lake County. The wine has fine cassis aromas followed by flavours of dark cherry and blackberries on the palate with hints of sweet spice and herb notes. The wine has good acidity to balance fruit with integrated tannins which flow into the finish.

I dispense with the notion of dessert as the prospect of an ice-cream Sundae doesn’t quite appeal and I flick through American Airlines Luxury Magazine and continue to sip my wine as the flight continues. The inflight entertainment is not up to scratch. The movies keep skipping and reverting to start midway through each film which made it impossible to watch anything. I decide to revert just sipping on the wine enjoying the magazine until the end of the flight.

OVERALL
I am grateful for having a good private (direct aisle access) seat which to be honest is a very good product for domestic travel. The service probably could have been improved to meet premium standards for a domestic flight (I am using Qantas business in Australia as benchmark not other International First products as that would be unreasonable) such as general attentiveness and ensuring drinks were loaded prior take-off. However the flight wasn’t overly long and it was good to be in LA in the most comfortable way possible.

Here is my review of the final flight of the journey:
Carrier: Qantas
Class: First Class
Depart: Los Angeles (LAX)
Arrive: Sydney (SYD)

The Review is below. I did take a fair few photos and videos of the flight (including beautiful Sydney harbour in the landing) - If you want to check them out you can view them on my blog site – http://lifeofatravelczar.com/2017/03...les-to-sydney/


This is my first flight on Qantas out of the USA, as I normally I fly via London so it is a new experience and I can’t wait to see how the journey unfolds. I board the flight and find myself in Suite 1A for the journey home to Sydney. It has been a tiring trip, so I have my mind set on a good sleep after dinner.

THE SUITE
Qantas have a unique First Class approach where the seats angle away from the aisle with a swivel such that you face the straight during take-off but after take-off you permanently swiveled towards the window to enjoy the entertainment on screen and use the dining table. It’s not a fully enclosed suite, though does feel quite private and spacious. The seat has significant storage space on the side, with an ottoman at the end for a guest to share during dinner and large TV screen with a controller featuring a wide range of video and audio entertainment.

CHAMPAGNE AND CANAPES
Taittinger Comtes de Champagne, Blanc de Blancs (2006): The Taittinger is a simply breathtaking experience. The wonderful touch of floral and citrus notes allure the nose to begin and then there is the beautiful silky minerality on the palate with beautiful flavours of lemons and grapefruit.

Osetra Caviar Tartlet with Onion Cream: The caviar dominates the tartlet with the onion being overpowered. The rich salty minerally caviar is a flavour hit to remember, while the cream mildly balances it potency and the crumbly tartlet offers some textural contrast. It pairs perfectly with the rich acidity of the Taittinger.

Duck Sang Choi Bao: The duck is rich with its natural flavours on full display. An oriental dressing adds sweetness and mild spice while the lettuce is a cool crunch. Ideally I would have had a light fruity red to match the duck but alas I keep the canape course simple and sip the Taittinger instead.
Pretty soon we have lift-off and we are depart LAX en-route to Sydney.

DINNER
Hiramasa Kingfish Ceviche with Lime, Corn, Black Olives & Coriander: The lime and spice dressing acidity cuts through the Kingfish very well while the corn adds a nice textural crunch and the black olives flow through with a salty tarty Mediterranean flourish. There was a lovely Frankland Estate Riesling which might have paired well, but I just to stick with the Taittinger as the lesser of the paring. The acidity of the Taittinger did no nicely to triangulate with the richness of the Kingfish and lovely acidity of the dressing.

Chermoula Lamb with Sweet Potato and Kim Chi Pancakes and Sesame: The spice and herbiness of the chermoula do battle with the rich flavour of the lamb. The lamb is succulent and juicy with its natural flavours reflected in every mouthful. The pancakes are interesting with a textural contrast of sorts with the kimchi vegetables with their unique flavour and smoothness of the sweet potato. It is a good base and side to the lamb. The richness of the lamb is the key to the dish and its flavours are second to none.

Leeuwin Estate “Art Series” Cabernet Sauvignon (2012), Western Australia: I couldn’t go past the Art Series Cabernet Sauvignon – The aromas of blackcurrant and floral notes with hints of mocha and earth dance with the nasal senses. On the palate it’s all about the blackcurrant flavours. They are accompanied with gentle notes of herbs and tobacco a little bite of oak which is there on first pour. The wine has good acidity to balance the fruit flavours and some nicely balanced powdery tannins.

Spiced Donuts with Vanilla Ice Cream and Coffee Crème Fraiche: The fluffy puffy donuts are a pure treat with the caffeine hit of the coffee crème fraiche giving the dish a nice little jolt. The light spice of the donuts makes for a rather Christmassy (not sure why – maybe it’s sweet spice reminding me of the spice of mulled wine) feel. It is a nice comfort dish to end the night. The ice-cream adds a nice temperature contrast and cleanses the palate in the finish.

BED
I soon ask for the bed to be made and then drift off to sleep in the clouds as the A380 roars on towards Sydney.

BREAKFAST
Toasted Wheat Bread with Avocado Crème Fraiche and Smoked Salmon: I decide to have a light breakfast and pair it with champagne. The crunch of the bread and smoothness of the avocado is a lovely textural contrast. The crème fraiche adds a lightness to the dish while the rich oily smoked salmon infuses a lovely hit of flavour into the dish. The acidity and lemony notes of the Taittinger dance perfectly with the salmon for a harmonious taste experience.

LANDING
As we land there are beautiful views of Sydney Harbour. I couldn’t describe it in words and one photo couldn’t do it justice, so here is the video as we jet into Sydney. So ends my round the world trip.

Amazing! As a wine lover I very much enjoy reading your tasting notes!

Did you prefer the Taittinger Comtes de Champagne to Krug? Can't decide which I prefer.

Thank you - appreciate the feedback.

I preferred the Taittinger Comtes de Champagne as its a blanc de blanc. I love the pure chardonnay rather than the blend with the pinots. In fact (on a side note) my favourite champagne would have to be Salon (which is served on JAL).

Makes sense. It would be quite the treat to try Krug Clos du Mesnil (their blanc de blancs)! Out of my typical price range though, haha.

Indeed, I might petition Qatar to serve the Clos du Mesnil. Though I doubt I would get very far. :D