Ein AFF Mitglied reist für sechs Wochen (an AFF member travels for six weeks)

[anat0l]

Ein AFF Mitglied reist für sechs Wochen
a.k.a. "An AFF Member travels for six weeks"​

Well, I thought it wouldn't be fair if I didn't try and report on my massive six week vacation in November and December 2009. This was my first time to Europe in my life - I was so excited. Even better to be part of a well-organised and amazing FT Do. Then the premium travel on top was a cake winner.

The quick facts

• In six weeks, I covered:
  • 22 cities in 13 countries, or 17 cities in 11 countries if you discount "transit stops" (i.e. was there for less than 24 hours)
  • 34,065 BIS Great Circle miles of travel, consisting of:
    • 31,722 miles in air travel
    • 1,904 miles in train travel
    • 439 miles in bus travel
• Attended two Flyertalk Dos:
  • Star Alliance Mega Do I (ORD, EWR, JFK, FRA, OSL, TLS; I started in FRA, however)
  • Waimarama Do I (NPE)
• Flew six different premium cabins:
  • British Airways First B747-400
  • Qantas Airways First Class B747-400
  • Virgin Atlantic Upper Class A340-600
  • Cathay Pacific long-haul Business A330-300 (33B)
  • Qantas Airways Trans-Tasman Business B737-400 Ed: that's a dubious honour to mention, anat0l
  • Air New Zealand Business Premier (Trans-Tasman) B747-400
• Met and/or travelled with 12 members of AFF

In order to get six weeks off, I had to take the balance of two weeks annual leave I had on my PhD scholarship, then take a suspension of scholarship stipend of one month (the minimum time required for suspension).

Overall, this was one of those trips that I will value for a lifetime. Absolutely great experience - fast, fulfilling, full of culture and fun and done with the frequent flyer style and flair. Would I do it again? Absolutely! At the drop of a hat - although I would need a lot of QFF and Amex points again, first....

I'll try not to describe every little detail as I normally would in a trip report, but you can expect many pictures as usual, so image blockers on now for the bandwidth conscious. Now with that out of the way, another thing is that you will notice that I will take quite a while posting this report. I haven't written this all down and just pasting it out into AFF. No indeed, I am writing this from scratch, online and on the fly (no pun intended). In that light, I hope to keep you entertained for a while, and please feel free to ask questions as the TR progresses - I will try and answer them.

As usual, actual arrived times of air travel as reported was taken from information available at FlightStats.

Menus will be posted in the posts immediately after or closely after the TR posts they pertain to.

If you'd like to view more photos of this trip, feel free to visit my FT Galleries. You can also find higher resolutions of photos there. Please note that as of the original timestamp of this post (15/02/2010 0200h), not all of my photos are up in the galleries as of yet. Eventually, all my photos will be uploaded and available.

Finally, feel free to read my other trip reports:

• anat0l's Audacious Australian and Asian Adventure Aboard Abundant Aircraft - Nominated for 2 Pulitzer Prizes :mrgreen: Just kidding....
• My First Time as WP and an F Lounge Run
• Another Domestic SC Run (starring Freddie Jr)
• AFF Gather #2 in RADelaide - A Trip Report
• SYD / MEL Hilton Getaway
• BNE-PER in 9 hours ... on NY07 day!

 

[anat0l]

Acknowledgements

There's a famous line, "zen" or advice - whatever you may call it - about writing a PhD thesis that goes something like, "If you wish to write your thesis, start with your acknowledgements." :mrgreen: In that light humour, I'd like to make a few well-deserved thanks before I start this TR proper:

• First and foremost of all, Flashware. Flashware and I travelled together for most of the time in Europe. I owe a lot to Flashware for organising all of the transport and accommodation in the months leading up to the trip, as well as taking care of the prepayments etc. I can only hope that my on-the-fly sightseeing tips and navigation skills (or lack of some or all of the above) were at least tolerable, as well as me guess-translating signs and menus. Flashware gets things done - it may not be the most elegant way, but he gets it done. This came in handy during the trip, and for that I am also very thankful.
• Thanks to Mal for showing all of us who visited London around the city. Much fun was had trying out pubs, trying out a Jamie Oliver restaurant, seeing a play and negotiating Brick Lane. Your time spent with us was really valued, and I hope you had as much fun as we did.
• Thanks to QF009 for meeting up with me in London, having a meal at Harvey Nick's, drinks with the MFT crowd and most of all letting me crash for a night at the Sanderson, 'cos quite frankly coughing up the quid for a short night before I flew the next day just wasn't practical. Next time, I promise to be a better shopping buddy :mrgreen:
• Thanks to Bundy Bear, whom I caught up on both sides of the globe - London and Napier
• Thanks to everyone else who went to Napier for Waimarama Do I, including
  • serfty
  • straitman
  • wandering_fred
  • jswong
  • wijomas - of course, who organised this Do! Not a trivial effort at all.....
  • tuapekastar
• Thanks to Danger and penegal for meeting up in MEL - I know I was not very fair on either of you, especially Danger, and I apologise for that. Goodness knows it isn't a great feeling on the rest of one's constitution when your back is feeling a bit shot.... If we meet again one day, I hope to make it up to both of you.

I guess last but not least I should than you - faithful reader - for choosing to read this TR.

As they say - enough chit-chat - on with the show!.......

 

[Alanslegal]

Re: Acknowledgements

As they say - enough chit-chat - on with the show!.......

Am looking forward to this TR, so let the show begin

 

[auriga]

Indeed, I will also be looking forward to your report!

 

[anat0l]

Sun 01 Nov (Brisbane, Sydney, Bangkok)

Sunday, 1 November, 2009

What a week. I was back from South Africa, and the AFF Gathering #4, then a week of frantic tying up before this trip. Old Tiredness (no doubt fostered by yours truly through lack of sleep) threatened what should be a good day; I don’t know about you, but tiredness affects all my senses – thinking is slower and slightly more difficult, eyes are much drier, alcohol tolerance decreases and food doesn’t quite taste the same nor as satisfying....

Packing wasn't too last minute as I thought it would be, although Mum did keep me up with her usual parental 'diligence' , after all I was going to be away for six weeks. I even managed to press a few shirts. Anyway, I had a fairly early morning flight and Mum and Dad weren't going to wait around for me to go, so I was dropped off at the airport and we said goodbye there.

Oh what a day - a day of nothing but premium travel awaited. I cashed in 192,000 QFF points for this day. At times like this I wish there was a meet-and-greet service for premium domestic-international connections. Oh well, premium check-in will have to do.

Check-in was a bit slower; my itinerary and ongoing travel from Germany being verified. Bag was tagged all the way to FRA, yellow First tag applied along with a QF international connections tag and a special CTA transfer tag (I assume this was for LHR purposes). I received my four BPs - the two BPs for my J travel were printed on the red top striped BP stock (not the new barcoded BP stock), and two BPs for my F travel were printd on the gold/wood top striped premium BP stock for First travel. I'm so glad they still had these around! A Departures Express pass was proffered along with the usual green departures card.

Up to the J lounge for a spot of breakfast and check up on some messages.

QF Domestic J Lounge breakfast

I think I also had a brief refreshing shower just to calm myself down further, but otherwise not much happened before I boarded my flight to SYD.


Flight: Qantas Airways QF509 Brisbane (BNE D) - Sydney (SYD T3)
Depart: 0715h Sched; 0715h Actual
Aircraft: VH-OGV "Swan Hill" Boeing 767-300
Distance: 467 mi (752 km)
Class: Business
Seat: 3A


I selected this flight as it was a good balance between getting a 767, breakfast service and not too close to OMG o’clock. CSM Raylene greeted me aboard and after a preflight juice and take off I managed to see the other FAs working today: Lisa, Michelle, Courtney and Rebecca.

Breakfast was a different warm choice than I remembered from other domestic J breakfast flights of many months ago. This time I managed to get a breakfast with some meat, albeit some simple bacon. The eggs were a little tasteless but sufficient. Instead of yoghurt there was a small fruit bowl.

QF domestic J warm breakfast

An uneventful flight down intermixed with some sleep, soon I touched down in the familiar SYD T3. No time to flitz around, for there was much SYD T1 F Lounge time to be had! So off to the Gate 2 transfer desk and my timing couldn’t be better with the cross-Tarmac bus.

I don’t really like the new SYD T1 layout which forces all the transfer pax back to the hurly-burly called the check-in area, only to do a U-turn and be back to where we should be.

Unlike MEL, the Express pass does have a genuine benefit in SYD at many times during the day, and this was one of them. There was quite a mighty line you would have to stand in if you didn’t have an Express pass, although there were about 1.5x more desks for non-Express pax compared to Express pax. The immigration officer and I made some small talk about my upcoming trip, noticing the length of time I was going to be away, but I was quickly processed and off to security, which was also beneficially quicker for the Express pass holder.

Through the Duty Free store, bee line to F Lounge. Aaaah....that’s better.

The F Lounge breakfast is the best on offer compared to everything else around the airport or on board domestically, but I wasn’t really in the mood for another helping, which was probably compounded a bit by my tiredness. This is where it might be useful for the F Lounge to have a slumber room or the like. Oh well.

First order of business (notice the many puns in that clause ) was to arrange a spa appointment. No time for a back massage, so I ordered a foot massage instead.

The next step – proper shower in one of the very nice shower suites. Unfortunate to see that some of the soaps have been changed from Kevin Murphy to the Lemon & Eucalyptus stuff which they offer in the domestic lounges, but ah well. As I stood under the sparse spray from the overhead shower that sprinkled down onto the marble plate floor, the tiredness due to lack of sleep from the frantic past week eased off and my senses seemed to discover some new energy.

After a long shower, it was a decent time after midday, so time for lunch. I managed to get a spot near the window – very nice (it’s hard to get these tables unless you’re lucky to pick one at a quiet time).

A view from a window table – QF A380 at gate

 

[anat0l]

Sun 01 Nov (Brisbane, Sydney, Bangkok)

The all-day menu sported some nice selections, but first things first – what is any meal to the F Lounge without a spot of champagne? Taittinger, please! I have to admit I miss the days when the champagne bottle was presented for you and they poured the glass in front of you.

A glass of Taittinger on a F Lounge table to start

Next up, a classic entree or my weakness – salt and pepper squid with a mild, sour chilli sauce.

Salt and pepper squid

I decided to indulge in the feature plate, which was a Wagyu braised in stout served with the usual sides. I can tell you without hyperbole that this is definitely one of the best pieces of beef I have ever tasted in my life. The Wagyu cut nicely but didn’t fall apart like powder. The stout sauce was a divine match.

Stout-braised Wagyu

I added a small plate of salad consisting of beetroot, walnuts, feta and balsamic.

Beetroot, walnut and feta salad with balsamic

Finally rounding off the fine lunch with a sticky date cake with caramel sauce and ice cream, accompanied with a nice latte.

Beetroot, walnut and feta salad with balsamic

 

[anat0l]

Sun 01 Nov (Brisbane, Sydney, Bangkok)

A380 pilot: “Alright! Disconnect us already! We’re trying to get an on-time departure here!”
Ground engineer: “Say please!”

After my scheduled massage, my feet feeling a bit more revived , I retired to the lounge chairs overlooking the tarmac, with a good ol’ cheese plate and a glass of De Bortoli to go with.

Cheese plate and De Bortoli

There wasn’t much else to do – I didn’t feel like surfing the web so I just put on the iPod and listened to some music. I did a walk up and down the lounge to get some more steps.

A little later towards the start of boarding, the self-serve selection changed so I decided to partake in the treats, accompanied with a green tea for good measure. I finished these off just as boarding started...time to go!

Self-serve selection of savoury slice, mixed nuts and cranberries, and green tea

 

[anat0l]

Sun 01 Nov (Brisbane, Sydney, Bangkok)


Flight: British Airways BA10 Sydney (SYD T1) – Bangkok Suvarnabhumi (BKK)
Depart: 1730h Sched; 1725h Actual
Aircraft: G-BNLT Boeing 747-400
Distance: 4,662 mi (7,523 km)
Class: First
Seat: 2A


As I boarded the aircraft, I was greeted by the CSD Siobhan, who had to step aside so that I could make it through the entryway on my left, that is, the entry passage to the BA First class cabin.

As soon as I found my seat, I immediately felt like a fish out of water. OK, take out your essentials and stow them later. Put your bag up in the overhead. Oh wait, purser Sue is asking whether you’d like a champagne. Ask what kind is it. She says, “Bollinger”; perfect, that will be fine! Chris appears and asks for your size of sleeper suit. Don’t know the standard sizes, so just say large. Put your stuff away in the compartments – ooh, lovely amenity kit a la Anya Hindmarch waiting for me. Greet the passenger in 3A. Chris reappears with a sleeper suit unwrapped and tied with a white ribbon, presented on a silver tray. Then Sue reappears with a glass of Bollinger and macadamia nuts.

Sit down, buckle up, enjoy the service! Whew! :mrgreen:

Entering the BA First class cabin

The BA First class “demi-cabin” seats

Pre-flight delights

Legroom – of course there’d be more if I removed the bags under the ottoman containing the duvet and bed sheets

 

[anat0l]

Sun 01 Nov (Brisbane, Sydney, Bangkok)

Pax load in the nose was light today; total occupancy amounted to four (including yours truly). Flower Duet graced the sound system and with the playing of the safety video, we were quickly taxiing out to our take-off position and on our way. It is quite interesting to hear and see the take off whilst sitting in very front of a 747-400.

Once airborne, service began. Food and drink menus were offered as well as a hot towel. Sue asked me if I would prefer my meal service right away, but I asked her to delay my service by one hour.

Food (navy) and drink (maroon) menus, featuring cartoon motifs by Fougasse. Much better and more stylish than the tall, wide menus they used to have.

Contents of the wash bag, courtesy of D R Harris

More amenities: socks (tied with straw), toothbrush and ear plugs

I took it easy for the hour before Sue reappeared and asked if I would care for an aperitif. I requested and she quickly obliged with a Kir Royale, along with the canape dish.

Kir Royale

Canapes

 

[anat0l]

Sun 01 Nov (Brisbane, Sydney, Bangkok)

Before beginning the meal service, I thought I’d get more comfortable and change into my sleeper suit. I asked Sue once again to delay my service as I went to get changed. Turned out my L size choice was too big, so I had to get dressed, go out and ask Sue for a medium one.

They put flowers in the F bathroom – fine, but using a paper towel as an adornment? Seriously!

”Dad! Have a look in my telescope! You can see some wierd guy in a plane doing his...ummm....business!”

They put framed pictures in the bathrooms, too

Accessories by the sink

Once I’d changed and headed back out, the table was set for dinner.

I can’t believe BA use plastic implements in First! (Maybe it’s our stupid government – don’t know, but dumb idea!)

Table set for a BA F meal

Bread was offered and I selected a wholemeal roll. In fact, they just left the bread basket there for me, in case I was interested in partaking in seconds...

The bread basket

 

[anat0l]

Sun 01 Nov (Brisbane, Sydney, Bangkok)

There were some interesting selections of food available, but each selection had a very subdued component to it that didn’t make them appealing in a different way.

For the appetiser course, I decided on the chilled crab lasagne. Not too bad but I wish there was more crab meat (both quantity and taste) to account for. I selected a glass of Meursault Clos De Chavaux from Burgundy as my wine.

Chilled crab lasagne with basil coulis and much chives

Next the salad course of green leaves aplenty and a generous sparkling of crutons. I decided to have mine with the supposedly rare Liquid Gold Olio Extra Vergine di Oliva. I have no idea how to appreciate a supposedly good olive oil, but it did accompany the salad nicely.

The salad course...

...served with the Liquid Gold olive oil

The mains all seemed rather uninspiring, so I just decided to go with my simple choice of the Grilled fillet steak with port sauce. I was presented with a dish that looked a lot like an artist’s palette. To give BA some credit, at least the steak was suitably cooked and didn’t taste like paper; the port wine sauce actually went alright with the meat.

A steak of a size that JohnK would very much disapprove

I hadn’t finished my white wine before getting to my steak, but Sue really did ask if I wanted a red to go with it. I felt guilty asking her to switch a half-filled glass, but I obliged after she reassured me that it’s OK to not drink everything. Just as well, since I didn’t want to repeat my multi-swigging experience of the previous time I was in F (even though I wasn’t as tired as that time). I can’t remember which red I had, but it was quite nice (and it wasn’t the NZ Pinot).

All that was left in the meal was to partake in the dessert of almond tart and finish with a nice coffee.

Almond tart with double cream

A cute cup of coffee

 

[anat0l]

Sun 01 Nov (Brisbane, Sydney, Bangkok)

With dinner over, my table was cleared and I asked Sue to make my bed. The duvet and sheets BA use are really soft, although the QF F bed duvets I find are a bit thicker and just as soft. Either way, it was a very, very comfortable bed to sleep in.

BA First bed

I slept for a couple of hours with just enough time to watch a bit of TV before getting ready for the pre-descent refreshments.

I selected the sandwich set for my snack choice, which were presented centred on a plate and not in its plastic wrapping as I have heard about several times.

Reception sandwiches

From the patisserie, some small cakes were offered. Oddly enough, on this flight there were no scones with jam and clotted cream to be offered. How very un-British.

Pastries; no scones, though

Feeling a bit lacking in the nutritional department, I asked if I could have some fruit. Sandra returned with the fruit basket and just put it on my table. “Simply help yourself to what you would like,” she said. Now there was a novel concept.

Fruit basket

Purser Sue was nice enough to take this photo of me enjoying a cup of tea in the F bed

 

[anat0l]

Sun 01 Nov (Brisbane, Sydney, Bangkok)

Pretty soon it was time for descent. I had taken quite a bit of time eating my pre-descent refreshment that I was actually already in descent time when my plates were finally cleared. I then had to rush to the bathrooms to change out of my sleeper suit, of which whilst I was doing that the seat belt sign illuminated. Another mad rush back to my seat and I was buckled in and ready for landing.

We had an easy landing in BKK and a quick taxi to the gate. I thanked Siobhan, Sue and Sandra for their service on the flight. Certainly, BA First may look old (notwithstanding the new First being rolled out), but you could say the same for QF, too. Nevertheless, the service and friendliness of the staff were great. It definitely left me with a good impression of the product.

A picture of the empty F cabin after landing

A better view of a BA F seat from front on

Anyway, enough jabbering.....I entered BKK and found the long walk back towards the transit line. There was quite a queue already backing up for the transit security area as everyone in line frantically tried to advance as well as remove all their necessary belongings in preparation for the security checkpoint. It was very stuffy in the transit area, so I was glad to finally clear security and head back upstairs to departures.

A view of Bangkok Suvarnabhumi airport from the inside

I found a terminal map and found my way to the BA/QF F Lounge.

Inside the BA/QF F Lounge in BKK

The food selection in the BA/QF F Lounge...

...and drink selection

I wanted to have a shower as soon as I got to the lounge, but there was a small waiting list to negotiate, so I was given a buzzer and sent away. It was quite surprising to find that most of the people working in the lounge - including the cleaners - could speak English. I didn't have to wait long at all for a shower. Same deal as most of the international QF lounges - same decor, same design and Molton Brown amenities.

Boarding for my next leg started right dead on midnight.

 

[anat0l]

Qantas First Lounge Sydney T1 (01 Nov 09)

Qantas First Class Lounge Sydney T1
Sunday 1 November 2009

Daily Specials

Soup

Potato and leek

Entree

Spiced tuna with rocket and tomato salad

Fish

Snapper with spinced eggplant puree and grape tomato dressing

Main

Stout braised Wagyu with mash potato, beans and carrots
We use blackmore Wagyu Beef which has been graded with a 9+ grade in Australia. Wagyu is found to contain mono-unsaturated fats which are fats that assist in reducing cholesterol levels in the body.

Dessert

Sticky toffee pudding with butterscotch sauce and vanilla bean ice cream

Ice Creams

Vanilla bean, raspberry, iron bark honey or chocolate

Sorbets

Mango or raspberry

All Day Dining – available from midday

Daily soup

Baby beetroot salad with soft feta, candied walnuts, vino cotto and olive oil

Caesar salad with ortiz anchovy dressing, crisp prosciutto and quails egg

Terrine of rabbit and quail with citrus and watercress salad

Salt and pepper squid with nuoc cham


Organic egg frittata with potato, caramelised onion, manchego, burnt butter and sage

Grilled fish with spiced eggplant puree and grape tomato dressing

Thai red curry of duck with fragrant herbs and jasmine rice

Quattro stelle pork and truffle sausage with chive mash and green apple chutney

Rangers valley 300 day grain fed beef, minute style with chips and harissa


Our Signature Sandwiches

Club with organic chicken, slow roasted tomatoes, schulz bacon and aioli

Beef burger with schulz bacon, gruyere, zuni pickle and tomato chilli relish


Side dishes – to complement your meal

Bowl of chips

Steamed seasonal greens

Wild rocket and parmesan salad

Our signature mixed leaf salad


Cheese and dessert

Seasonal fruit plate

Baked caramel yoghurt cheesecake

Gianduja layer cake with strawberries and creme fraiche

Ice creams and sorbets


Cheese hand selected by Will Studd
Brique d’affinois, saint agur and caprinelle with accompaniments


White Wine

Carlei Green Vineyards Pinot Gris 2008
Cardinia Ranges, Victoria
Delicate pink in the glass this complex wine has delicious aromas of mineral, pear, citrus and spice. A well balanced palate of pear and lime flavours with a sensuous sweetness of ripe summer stone fruits ending in brilliant crisp acidity. Leaving you with wonderful length and mouth feel.

Heemskerk Coal River Riesling 2007
Coal River, Tasmania
Very fragrant on the nose with spiced apple pie, passionfruit, white flowers and classic Riesling oiliness. The palate is chalky dry yet creamy with an almost hidden effervescence delightfully accented with apple, spice, lemon and vanilla. The finish is quite dry with a lingering apple aroma in the back. What allows this Riesling to be so unique is that it rests in oak for five months on lees. Delicious.

coughfighter’s Ghost Semillon 2007
Hunter Valley, New South Wales
This unwooded Semillon is pale lime green in colour with aromas of lemon, lime, pineapple and guava that just dance out of the glass. These tropical and citrus fruits combine on the palate with this varietals fresh natural acidity to give a wonderful dry, crisp and well balanced finish.

Scarborough Blue Label Chardonnay 2007
Hunter Valley, New South Wales
Grown in Australian Terra Rossa soil these Chardonnay grapes are harvested at the peak of their maturity and fermented in old French oak and given two Malo-Lactic fermentation runs. Blended in the barrel on lees for a minimum of twelve months this wine pours with a delicious golden straw colour. The nose is rather minerally with good citrus notes. The palate has a long finish that is quite crisp and dry.

Satellite Sauvignon Blanc 2008
Marlborough, New Zealand
Brough to us by the Spy Valley Vineyards, you will not find this label anywhere else. Sensuous and golden in the glass the nose is an extravegance of passionfruit, mango, lychee and rambutan. Having rested on lees for a short time during fermentation the palate has a warm viciousness that carries more passionfruit, melon and fabulous tropical fruits.

Yering Station Pinot Noir Rose Extra Dry 2008
Yarra Valley, Victoria
At 14% this is not a wine for the faint hearted. Delicious light ruby in colour. The nose is intense with raspberry, cherry and vanilla with a little spice and oak. The berries again appear on the palate, quite intense, with good notes of sage and spice. Fine tannins give this rose good depth and length with a strong dry finish.

Rockford Alicante Bouchet 2008
Barossa Valley, South Australia
A relatively new varietal, created in Spain in 1865 by Henri Bouschet who crossed his fathers, Louis, own Petit Bouschet with Grenache to create the Alicante grape. One of the few grapes that produces red juice. Delightful sweet berries on the nose which follow beautifully onto the palate. Good strong tannins balanced well with untempered acidity makes this a very easy drinking wine. Great with spicy food.

Champagne

Veuve A. Devaux Blanc de Noir
Initially round and fruity, the freshness and liveliness of this Pinot Noir develops to give a unique and sensual wine. Very refreshing.

Taittinger Brut Reserve
Lightly citrus with mineral hints on the nose. Big, fruity and citrus on the palate with a little bit of cookie dough giving a delicate roundness. A lovely long green apple finish.

Veuve Cliquot Ponsardin
A well loved wine for its crisp full flavours. Its complex nose of apple, citrus and caramel is followed by full flavours of pure elegance, crispness and slightly spicy finish.


Red Wine

Carlei Green Vineyards Pinot Noir 2008 – produced exclusively for the First Lounge by Green Vineyards
Yarra Valley, Victoria
Pinot Noir picked from low yielding vines from three different sites in the Yarra Valley. Fantastic nose of ripe dark berries with fresh cinnamon, spice and pepper. Amazing fruit driven palate with warm savoury dark berries and mouth wrapping tannins, fiery acidity and spectacular long finish.

Clonakilla Hilltop Shiraz 2007
Young, New South Wales
A truly remarkable wine grown from the drought ravaged soils of NSW. Low yields of grapes of the most intense flavours. Deep dark purple in the glass with fantastic aromas of black berries, liquorice and mums fruit cake. Fabulous mouth feel carries an array of berry, plum, oaky vanilla and little notes of menthol and sourdough.

Torbreck “Woodcutters” Shiraz 2007
Barossa, South Australia
Hand picked and aged in old foudres giving this shiraz a juicy sharpness like no other. Dazzlingly red with a seductive black core the nose is full of ripe stone fruits with black cherries and raspberry with just a hint of spice. All this fruit continues onto the palate with that black core reminding you its there with a light liquorice tone. Rather fruit sweet but a nice dry finish.

Best’s Great Western Shiraz
Salvation Hills, Victoria
Picked from shiraz vines planted in 1999 this is truly an exemplery wine. Good pepper and spice on the nose with a touch of berry sweetness. The palate carries good savoury chocolate and black olives and more of that pepper found earlier. Fantastic fine long tannins give this shiraz quite a finish. Enjoy while eating something bold.

Hollick Conawarra Cabernet Sauvignon 2005
Coonawarra, South Australia
Vibrant bright ruby red with alluring Cabernet aromas of blackcurrant and liquer cherries and sensuous Merlot of chocolaty sweet plums with just a hint of mint. The palate is quite intense, however well balanced with lots of sweet dark ripe fruits. Fine strong tannins give the wine a long finish packed with a decent punch.

Parker Coonawarra Estate Terra Rossa Merlot 2005
Coonawarra, South Australia
Stunning deep purple hues with a noise of cassis, liquorice and wispy hints of smoked French oak. A deep intense palate of rich cassis and blackberries with good mineral overtones. This Merlot is well balanced by its acidity and long, lingering finish of sued like tannins.

Chapel Hill Cabernet Sauvignon 2006
McLaren Vale, South Australia
Grow amongst the orchards, olive groves and native bush overlooking the sea at Mclaren Vale many of the amazing flavours of Australia’s great south creates this amazine wine. Velvety dark crimson in colour with an intense nosy of dark berries, lilac and chocolate with a background of mint and warm Turkish delight. The palate opens up to a harmonious blend of sensuous blackcurrant, cloves, chestnuts and beetroot. Slightly chalky but so very delicious. A wonderfully long and sensuous finish.


Dessert Wine

De Bortoli Noble One 2005
Riverina, New South Wales
The creation of this Sauternes style wine by Darren de Bortoli in 1982 has been regarded as Australia’s benchmark dessert wine. The bortrytis flavours of this wine combine peach, nectarine citrus and almond characteristics to create a luscious well balanced wine to be enjoyed with dessert or a fine blue cheese.

Scarborough Late Harvest Semillon 2007
Hunter Valley, New South Wales
A fantastic example of a quality Hunter Valley Harvest wine. The team at Scarborough have brought together intense tropical fruit aromas, balanced beautifully with natual acids, to produce a lighter style dessert wine.


Beverage List

Aperitifs

Campari

Cinzano Bianco

Cinzano Rosso

Noilly Prat

Pimms

Spirits

Glenlivet 12yo Malt Whisky

Chivas Regal 12yo Scotch Whisky

Johnnie Walker Black Label

Bombay Sapphire Dry London Gin

Tanqueray Gin

Wyborowa Single Estate Vodka

Belvedere Vodka

Bacardi White Rum

Havana Club 7 Dark Rum

Bundaburg Dark Rum

Wild Turkey Bourbon

Jack Daniels Whisky

Jose Cuervo Tequila

Fine demerara rums

Riviere du mat OPUS 5

La mauny martininique VSOP

El dorado demerara rums

White 3yo, Dark 12, 15 or 21yo

Beers

Crown Lager

Cascade

Heineken

James Squire Porter

James Squire Amber

James Squire Pilsner

Cascade Light

Peroni Leggera (low carb

Liqueurs, ports and cognac

Baileys Irish Cream

Cointreau

Drambuie

Tia Maria

St Agnes Brandy

Martell Medalion VSOP

Morris Liquer Tawny

Morris Liquer Muscat

Rockford Old Barossa VS Tawny

Brinley Gold Flavoured Carribean Rums

Coffee Rum

Vanilla Rum

Mango Rum

Lime Rum

Coconut Rum

Non Alcoholic

• Range of freshly squeezed juices
• Orange juice
• Apple juice
• Tomato juice

Fruit energiser drink

San Pelligrino Acqua Panna Natural Mineral Water

San Pelligrino Sparkling Mineral Water

San Pelligrino Chinotto

San Pelligrino Limonata

San Pelligrino Aranciata

Ginger Ale

Lemonade

Coca Cola

Diet Coca Cola

Coca Cola Zero

Tonic Water

Soda Water

Solo Lemon Squash

Bundaburg Ginger Beer


Hot Beverages

Coffee – Espresso Coffees use the premium Giancarlo blend from Grinders Coffee

Espresso

Long Black

Cafe Latte

Flat White

Cappuccino

Mocha

Decaffeinated

Liqueur Coffee


Tea – a selection of teas brought to you by T2 from some of the finest tea plantations in the world

Peppermint
Great as a pick me up after a long haul flight, lush peppermint leaves create a refreshing infusion, drink hot or cold. A well rounded flavour captures the sweet essence of all things ‘minty’ with a sweet cool lingering aroma.

Lemongrass and Ginger
Whether you’re off to the Far East or not enjoy this zesty and bright brew, lemongrass contrasts the spicy flavour of ginger to create a refreshing and wild taste sensation.

English Breakfast
A blend of the finest Sri Lanken full bondied teas produce a rich and well rounded flavour. Great for all day drinking, whether you’re coming or going!

Earl Grey
Earl Grey is made of Sri Lanken black teas combined with the citrus delights of Bergamot, generating an elegant and balanced full flavoured cup. An afternoon tea essential, so sit back and enjoy the flight.

China Jasmine
A smooth green tea naturally scented with Jasmine buds. A delightful aroma and light taste. Close your eyes and it will be as if you’ve arrived at your destination.

Chamomile
Relax and unwind with this fragrant infusion of sweet golden chamomile flowers. A delicious calming start to your flight or before you doze off on your way to Paradise.

Chai
Even if you’re not off to somewhere exotic enjoy this blend of spices to conjure up the steamy aromatic delights of an Indian market. A black tea base with spicy sprinkles of cinnamon, cardamon, clove and star anise.

Sencha
A classic green tea to be enjoyed throughout the day. These beautiful emerald green leaves produce a delicate tea.

 

[anat0l]

BA10 SYD-BKK First Dinner/Refreshment/Wine (01 Nov 09)

British Airways BA10 Sydney – Bangkok Suvarnabhumi
Sunday 1 November 2009
(Menu Code: Food Menu: 11/09; 10 FC; 191F001-ROT2. Wine Menu: 654W555 10/09.)

Welcome to First – Food Menu

The new First dining experience celebrates our rituals and traditions.

You can choose a formal service, laid out on an elegantly dressed dining table, or an informal service, arranged on a silver platter on your side table to allow you the time and space to continue working or relaxing as you wish.


Dinner

Starters

Chilled crab lasagna on tomato and basil coulis (healthier choice)

Wild mushroom risotto

Roast tomato soup

Fresh salad leaves with your choice of balsamic vinaigrette or creamy Parmesan and black pepper dressing
For a limited period we also have ‘Liquid Gold’ – Olio Extra Vergine di Oliva from Castello Monte Vibiano – a very special olive oil from hand-picked olives, pressed at low temperature and bottled within six hours.

Main

Grilled fillet steak with Port wine sauce, chanterelle mushrooms, Vichy carrots, broccoli and olive oil mashed potatoes

Baked salmon with dill sauce, wilted spinach and new potatoes (healthier choice)

Thai green chicken curry with fragrant rice

Parma ham, salami and Mozzarella salad drizzled with extra virgin olive oil

Bistro Selection

Penne pasta with creamy Gorgonzola sauce

Ice cream

A selection of biscuits

A selection of cheese and fruit

Dessert

White chocolate cheese cake

Warm almond tart with double cream

Cheese Plate

A selection of cheese

A basket of fresh fruit


Refreshments

Snacks

Warm savoury danish

A selection of reception sandwiches

Patisserie

Afternoon tea pastries

Beverages

We offer you a selection of the following:

• Teas – Traditional English Breakfast, Darjeeling, Earl Grey, Pure Green, Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
• Coffee – Freshly roasted and ground, decaffeinated, espresso or cappuccino

Welcome to First – Wine Menu

British Airways is pleased to offer you our award-winning selection of fine wines and Champagnes. Jancis Robinson, OBE, has helped us created today’s list featuring wines from the classic regions of Europe as well as the best of the New World.

Master of Wine Jancis Robinson (Jancis Robinson.com | Fine Wine Writing, Wine Reviews & Tasting Notes from Jancis Robinson) is the wine correspondent for the Financial Times, editor of The Oxford Companion to Wine and co-author of The World Atlas of Wine.


Aperitif

A sparkling aperitif combining Creme de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing coughtail.


Champagne

Bollinger La Grande Annee 2000
Founded in 1829 in the village of Ay, Bollinger is one of the great names in Champagne – synonymous with the finest quality. This wine is sheer class – rich, complex, intense and rounded. Powerful flavours of toasted nuts, wild fruits and creme brulee abound, balanced by a lively acidity. La Granda Annee is Bollinger’s prestige cuvee and is only made when an exceptional vintage occurs.


White

Meursault Clos De Meix Chavaux 2007
Burgundy, France
A rich, dry white Burgundy with a complex nutty flavour and crisp apple finish. A third of this wine has been aged in new oak to give it a delicate creaminess to the palate. The Burgundy village of Meursault is the home of some of the most famous white wines in the world. The 2007 vintage was saved by a glorious autumn that created fresh wines of longevity and style.

Lindberg Reserve Gruner Veltliner 2007
Kremstal
Austria’s signature white grape variety, Gruner Veltliner, is extremely fashionable with high-flying sommeliers the world over, and the 2007 is drinking very well now. Full-bodied, aromatic and dry, this wine has hints of herbs and white pepper.

Orlando Saint Hillary Chardonnay 2006
Padthaway, Australia
Flagship Australian Chardonnays such as this one have slimmed down enormously over the past few years. From South Australia’s cooler region of Padthaway, this wine is surprisingly elegant with rewarding richness and just a hint of oak. It brings lift and life, and it is very appetising, with great balance and complexity. You could keep on returning to this wine.


Red

Chateau La Lagune 2002, Haut-Medoc
Classic Claret from a property that has been dramatically renovated by the Frey family (who have also acquired Paul Jaboulet Aine in the Rhone Valley). A vintage that is already drinking well.

Clos de l’Oratoire des Papes, Chateauneuf-du-Pape, 2006
A rich coughtail of a wine from a lovely, juicy vintage from the southern Rhone. A deep purplish-red in colour, the wine has a complex nose full of spicy, red-berry aromas and a hint of dried fruit.

Saint Clair Pioneer Block 4 Sawcut Pinot Noir 2007
Marlborough
This elegant Pinot Noir from one of New Zealand’s most celebrated winemakers shows a round, full palate with well-balanced acidity and abundant ripe tannins. Aging in new French barrels provides warm, savoury notes leading to a full, lingering finish.


Dessert

Chateau Coutet 1998, Premier Cru Classe, Sauternes-Barsac
Chateau Coutet is one of the oldest estates in Sauternes and prides itself on its exalted history – its buildings date from the end of the thirteenth century. The winemaking follows the same painstaking traditions – grapes are not harvested in bunches but individual berries are picked, as they are ready. The harvesters have to go through the vineyards numeous times and a harvest can last several weeks. The result is a sumptuously sweet wine that combines superbly with the expensive French oak in which it matures.

Warre’s 1992 Colheita Tawny Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.


Spirits, Digestifs and Liqueurs

We offer a complete range of classic and timeless spirits, digestifs and liqueurs featuring:

Gonzalez Byass Sherries

Smirnoff Black Label Vodka

Tanqueray No. Ten Gin

Johnnie Walker Blue Label Scotch Whisky

The Glenlivet 18yo Single Malt Whisky

Woodford Reserve Kentucky Whiskey

Camus XO Cognac


Soft Drinks

A selection of traditional and modern drinks

Highland Spring still or sparkling water

 

[ChrisBNE]

Great TR so far, keep up the good work!

 

[Maca44]

A picture says a thousand words..thanks for the TR.

 

[Paddy55]

Looking forward to the next installment

 

[mm472]

Looking forward to the next installment

+1

Keep up the good work !

 

[djfuzz]

Always a treat to read anat0l, eagerly looking forward to the rest.

Is that the red chicken curry at the BKK F lounge?

So annoyed we keep missing the Wagyu at the F lounges - is it still making an appearance on the specials from time to time?