Anzac Weekend 2010: A Whole Lot of 'F'

[anat0l]

Monday 26 April 2010

Monday, 26 April, 2010

A straight-on view from our room window

A sunny sky at Tullamarine greeted us as we woke up fairly late. Not that it mattered, check-in for JQ3 didn't open until 1115h. We decided to go without breakfast given it was too close to F lounge time, lest it spoil our appetite.

I decided to use the spare time I had to get some steps in the hotel gym. A quick workout later, I headed back to the room, had a shower, got dressed and packed up - it was rounding up to 1100h, so time to checkout.

Quick to the front desk, quick away from the front desk - now that's a quick checkout. Bundy Bear naturally showed his inexperience as I lead the way from the Hilton MEL Airport lobby down to the car park and across the walkbridge to T2.

When we found where JQ were checking in JQ3, we not only found that we were not the first ones in line for the check-in, but JQ hadn't even set up the check-in lines (i.e. set the queue tapes) yet. In fact, the JQ staff had barely arrived at the counters to get set up, and in their tardiness to get set up, serfty arrived on the scene as he joined me waiting for the Star Class check-in to open. As I've often found time and time again, JQ ground services are far from impressive, and they failed to impress again today as they opened check-in at 1140h. OK most people are not phased by check-in opening 25 minutes late, so perhaps I cannot complain just because I had a more esoteric reason in mind. At least check-in was done quickly; I checked my bag in because it wouldn't pass the LAG rules.

The new MEL T2 departures looks much better than before. Security screening and passport control have been switched, and given there were next to no pax passing through we got through pretty quickly. Well, almost, because I for some reason set off the WTMD at security, which then constrained me to remove my shoes to get tested. I didn't set off the detector the second time I passed through, but it still befuddles me how my shoes caused a detection.

The new passport control hall is huge, perhaps too big, although if MEL actually starts becoming an equal or greater hub than SYD does, it's good to know they're somewhat prepared. The exit to passport control and entry into the Duty Free shop results in a more insidious navigation to the exit compared to in SYD. But once we were out of the shop, it was a straight walk and then to the right to the escalators (near gate 9) going up to the MEL T2 F Lounge.

QF A380 "Hudson Fysh" at gate at MEL T2

We were warmly greeted as we entered the F Lounge, with a couple of the front desk attendants recognising me from my last visit in December - cue hello with small talk. So nice to be remembered, which is probably only possible in MEL because of the smaller amount of traffic through the lounge compared to SYD. One of the staffers that I knew was working in December had moved on...gee, am I really becoming part of the furniture here?

Views of the MEL T2 F Lounge - as you can see, pretty empty

A China Southern Airlines plane in special livery at gate at MEL T2, as viewed from our table in the lounge

 

[anat0l]

Monday 26 April 2010

We had no trouble finding a table in the restaurant in the deserted lounge - we had full choice! The blinds were drawn on the window next to us, but not for long - it was quickly retracted, letting in the light.

OK - next order of business - drinks. All three of us selected champagne, for myself I selected the reliable Taittinger. Over the course of lunch, Bundy Bear ended up sampling all three champagnes again . Champagnes and water were delivered... next sound - "Cheers, to your health gentlemen!" [clink]

Since there were no other patrons in the restaurant, the waiters came back to us twice whilst we were still trying to decide on our meals. It probably didn't help that we kept chatting away rather than studying the menu; on top of that, the lounge must have been really quiet because something unusual happened - the Spa manager came out to greet us and invited us to have treatments. Bundy Bear and I negotiated a time for a quick treatment; I selected a facial, since there would be no time for a massage; normally, I would reserve a treatment of the latter for an international flight.

Finally, we selected our meals and medical release forms were sent from the spa to be filled out. One of the waiters did a double take to ask Bundy Bear if he would like bread with his starter.

Another advantage of a relatively empty lounge? The food is prepared rather quickly. Bundy Bear had the soup of the day (pumpkin) with a bread roll, whilst serfty and I partook in the interesting spiced quail, which was quite tasty.

Spiced quail with quinoa, pomegranate and hazelnut salad

Main courses were next. This time, I was the odd one out, as serfty and Bundy Bear enjoyed the Thai green pork curry, whilst I decided on the other main plate of the day, the spaghetti with basil zucchini sauce. On top of this, I ordered the mushroom bruschetta, which arrived with not only pretty big pieces of mushroom, but several kinds of mushrooms. Nice!

Thai green pork curry

Spaghetti with basil zucchini sauce and Grana Padano

Mushroom bruschetta

As we ate, more champagne flowed, but I stopped at a glass and switched to a glass of Catalina Sounds Sauvignon Blanc from the Marlborough region in NZ. Yes - this was the first time I'd had a wine (apart from champagne and dessert) in the F lounges! serfty soon joined me and requested a glass of Bests Great Western Shiraz. Bundy Bear himself put aside extra champagne and switched to beer.

The time for our spa appointment was quickly approaching. Our waiter asked for dessert choices, where serfty decided upon his steady choice of a cheese plate. I ordered my dessert and coffee, but asked for them to be delivered some time later to allow for my spa treatment. They were only too glad to do so.

At the spa, Bundy Bear's therapist turned out to be the spa manager, whilst my therapist was - once again - the same one I had the last time I was in the MEL T2 F lounge! The facial treatment comes with a shoulder and neck massage; altogether a nice, quick, relaxing treatment, all the while good conversation was had with my therapist. I had to move quickly after the treatment was over as it seemed to take longer than I thought, and JQ3 was boarding soon. My therapist gave me a jar of the newest Payot skincare product in the bathrooms - Creme Reconciliante - but upon exiting the spa, I still went to a bathroom to answer nature's call, and take another jar of Payot skincare and some more amenities

 

[anat0l]

Monday 26 April 2010

When I got back to our table, my dessert and coffee was served. Although our flight was called already, our aircraft was parked fairly close to gate 9, so we had a bit of time up our sleeve.

The ever stable choice cheese plate of the day

My dessert of passionfruit custard tart...

...and a side of fig ice cream

Dessert was eaten and then we were off to the gate with no time to lose, but as it turned out (again ) still a good amount of time to spare.


Flight: Jetstar Airways JQ3 Melbourne Tullamarine (MEL T2) - Sydney (SYD T1)
Depart: 1415h Sched ; unknown Actual
Aircraft: VH-EBC Airbus A330-200
Distance: 439 mi (706 km)
Class: Star Class
Seat: 2D

Barring the protrusion from seat 1E slightly obstructing the right leg, seat 2D has the best leg room in the Star Class cabin

We were enthusiastically greeted by first name by the CSM as I assumed my seat in a lightly loaded Star Class cabin - there were more people than JQ35 the other day, but still quite a few spare seats about. Once again, we were late to close the front door and get away (and once again FlightStats has no information regarding time we actually departed). The IFE didn't produce the safety video, so instead our CSM had to announce the safety information over the PA as the FAs actually did their fine jobs in demonstrating the safety procedures. Our CSM actually did a good job reading the script (or in small cases, some little ad libs) with appropriate intonation and modulation.

Our take off required quite a long taxi but once we were in the air, it didn't take long for the seat belt signs to be switched off. Unlike the disservice experienced by Skoogle the other day, the Star Class cabin was appropriately served today, and a bit more than I'm used to, as we were invited to select anything on the menu for refreshments, with full compliments. I opted for a hot chocolate, an egg sandwich and some Byron Bay cookies. serfty in 1B and I tried to maintain some conversation - with some difficulty - across the aisle.

Star Class refreshments of choice going to SYD

 

[anat0l]

Monday 26 April 2010

We hadn't lost any more time on the way to SYD, resulting in a no-nonsense approach and landing. When we landed, our CSM didn't make his usual "welcome to SYD" PA well until we were about to be docked onto the gate (after which he proffered a very hasty and rushed welcome PA). Once we were at gate, as another odd first time incident, only a few people (including me) managed to disembark the aircraft when the door had to be closed again due to the aircraft not being fully turned off. I couldn't wait in the jetbridge to see the action unfold, so instead I waited just at the exit of the gate for at least another five minutes before more pax emerged from the aircraft.

Whilst Bundy Bear and serfty raced ahead with only their carry-on bags, I had to put up with the usual SYD baggage handling incompetence (or whoever JQ employs to take care of their handling) which today took over 20 minutes to actually start putting out the majority of the bags. (FYI for those not in the know, Star Class does not get any priority baggage!) I had to tell the others to go ahead and get to T3 (especially serfty, whose return flight was earlier than both of us).

Checked bag in hand and customs eventually cleared (there was quite a line!), it was off to domestic check-in at T1, which was clear of any pax. No LAG laws on domestic, so I didn't check my bags in. The security staff had to actually switch on the x-rays when I made an appearance, and being that I was the only one at the security checkpoint there, of course I was also explosives checked. I had to put up with the security staff having a good ol' chin wag for over 15 minutes in between sparse appearances of pax also transferring to T3.

At T3, I quickly caught up with Bundy Bear and serfty in the SYD T3 J Lounge. The hot food was already out; a mediocre but sufficient selection tonight.

A sample of the hot food - pizza scrolls, sausage rolls, Thai vegetable pies and some other fried balled food of sorts

serfty kept us informed by checking Expert Flyer regularly to check loadings on all our flights, but soon it was time for him to leave. Bundy Bear followed next in less than half an hour, whilst I followed suit not long after.


Flight: Qantas Airways QF548 Sydney (SYD T3) - Brisbane (BNE D)
Depart: 1905h Sched ; 1901h Actual
Aircraft: VH-TJJ "Heron" Boeing 737-400
Distance: 467 mi (752 km)
Class: Economy
Seat: 4D


As serfty had predicted, my flight was very full, with not a spare seat to be seen. It looks like a crowded bus on the small 737-400. As it turned out, my fellow pax in 4EF was my institute's RHD student coordinator and his wife. Now how coincidential was that?

As a bit of a change of pace, we pushed back and took off early tonight, with a prediction that we would have an early arrival in BNE. Dinner was served on this flight, which consisted of the chicken in white wine sauce, with complimentary bar being offered (I took a white wine). No tea or coffee was offered on the flight, however (except for pax in J).

Chicken in white wine sauce with vegetables

Oddly enough, we did indeed arrive early in BNE by about 10 minutes. Disembarkation was a non-event and soon enough I was out of the terminal waiting at the public pickup and drop-off area for dad to pick me up to go home.

Another great short weekend, with a great pair of F Lounge runs, good friends, good company, good food and drink. And with all that, this ends this trip report, and once again I thank you - the faithful reader - for reading, and sincerely hope you enjoyed doing so.

And what did the 'F' stand for in the TR title? Why, a whole lot of fun, of course! :mrgreen:

Fin.

 

[anat0l]

Qantas F Lounge SYD T1 (Sat 24 Apr 2010) Menu

Qantas First Class Lounge Sydney (Terminal 1)
Saturday 24 April 2010

Daily Specials

Soup

Asparagus and cheese


Entree

Caesar salad


Fish

Barramundi served with greens and remesco sauce


Main

Veal schnitzel with cabbage and fennel salad


Vegetarian Main

Baby spinach and pea risotto


Dessert

Sticky toffee pudding with butter scotch and vanilla ice cream


Ice Creams

Vanilla bean

Raspberry

Iron bark honey

Cherry

Chocolate

Strawberry


Sorbets

Mango

Raspberry


All Day Dining – available from midday

Mushroom bruschetta with creme fraiche and chives

Buffalo mozzarella and heirloom tomatoes with 20 year old balsamic

Buckwheat soba with poached prawns, raw vegetables and sesame dressing

Spice crusted quail with quinoa, pomegranate and hazelnut salad

Salt and pepper squid with nuoc cham


Malaysian style Chicken laksa with chilli sambal

Grilled daily fish selection with greens and romesco

Chilli pork and wok fried snake beans with jasmine rice

Slow cooked lamb ragu with orecchiette, oregano and manchego

Rangers Valley 300 day grain fed beef, minute style with Cafe de Paris butter and chips


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

Wild rocket and parmesan salad

Our signature mixed leaf salad

Steamed greens with colonna lemon oil


Cheese and Dessert

Seasonal fruit plate

Passionfruit curd tart with double cream

Chocolate brownie with strawberry ice cream, strawberry salad and hot fudge sauce

Ice creams and sorbets


Cheese hand selected by Will Studd

Mauri taleggio, Midnight moon and Stilton with accompaniments


White Wine

Carlei Green Vineyards Pinot Gris 2009
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 2008
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 2009
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
Brought 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.

Rockford Alicante Bouchet 2009
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.

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 suede like tannins.

Clonakilla Hilltop Shiraz 2008
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 founders 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.

Parker Coonawarra Estate Terra Rossa Cabernet Sauvignon 2003
Coonawarra, South Australia
Handpicked from relatively young vines and partially matured on a mixture of new and old French oak. Amazing deep red crimson in colour. The nose has good complexity of dark olives, prunes, sweet turned earth and a little bit of truffle. A sweet dense palate of dark fruits, cedar, prune, cassis and berries. The finish is true to the Parker style: long and warm.

Chapel Hill Cabernet Sauvignon 2007
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 2006
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 2008
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 Liqueur Tawny

Morris Liqueur 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


Hot Chocolate


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 aroma and a sweet, smooth, grassy flavour.

 

[ejb]

A great TR. Detailed with great photos. It does appear you all had a great time over the long weekend.

ejb

 

[anat0l]

Qantas F Lounge MEL T2 (Mon 26 Apr 2010) Menu

Qantas First Class Lounge Melbourne-Tullamarine (Terminal 2)
Monday 26 April 2010

Daily Specials

Soup of the Day

Creamy pumpkin soup


Plate of the Day

Spaghetti tossed in a Basil Zucchini Sauce, Grana Padano

Thai Green Curry Pork served with Jasmine Rice


Fish of the Day

Baby Snapper Fillets with Broccolini and Romesco


Ice Cream and Sorbet Selection

Mocha Ice Cream

Liquorice Ice Cream

Chocolate Ice Cream

Raspberry Ice Cream

Fig Ice Cream

Mango Sorbet


Wines of the Day

Chapel Hill Rose 2009, McLaren Vale, South Australia


All Day Dining – available from midday

Mushroom bruschetta with creme fraiche and chives

Buffalo mozzarella and heirloom tomatoes with 20 year old balsamic

Buckwheat soba with poached prawns, raw vegetables and sesame dressing

Spice crusted quail with quinoa, pomegranate and hazelnut salad

Salt and pepper squid with nuoc cham


Malaysian style duck laksa

Grilled daily fish selection with broccolini and romesco

Chilli pork and wok fried snake beans with jasmine rice

Slow cooked lamb ragu with orecchiette, oregano and parmesan

Rangers Valley 300 day grain fed beef, minute style with Cafe de Paris butter and chips


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

Wild rocket and parmesan salad

Our signature mixed leaf salad

Steamed greens with colonna lemon oil


Cheese and Dessert

Seasonal fruit plate

Passionfruit curd tart with double cream

Chocolate brownie with strawberry salad, hot fudge sauce and strawberry ice cream

Ice creams and sorbets


Cheese hand selected by Will Studd

Mauri taleggio, Boerenkaas and Stilton with accompaniments


White Wine

Carlei Green Vineyards Pinot Gris 2009
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.

Pipers Brook Vineyard Riesling 2009
Tasmania
This palate is elegant and refined yet powerfully concentrated with tangy citrus and tropical flavours. This mesmerising wine well balanced with crisp and dry with light skin tannin structure and soft mineral tones lifting the finish.

Catalina Sounds Sauvignon Blanc 2009
Marlborough, New Zealand
Brought to us by Spy Valley Vineyards, this wine is sensual and golden in the glass with extravagant aromas of passion, mango, lychee and exotic rambutan. Having rested on leees for a short time during fermentation the palate has a warm viciousness that carries more passionfruit, melon and fabulous tropical fruits.

Torbreck Woodcutters Semillon 2008
Barossa Valley, South Australia
Produced from old growth Semillon vines in the Barossa. This wine is rich and smoky with a fat texture, full of tropical fruits both on the nose and palate and a nice long finish. A wonderful match to salmon or poultry.

Scarborough Yellow Label Chardonnay 2005
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 new 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 an inviting melody of tropical fruits, melon and toasty characteristics. The palate is long and sensuous with aftertastes of cashews, honey and green melon.


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

Chapel Hill Rose 2009
McLaren Vale, South Australia
Carefully selected Sangiovese delicately pressed to preserve its charming savoury zest. Palate is brilliantly balanced with dark cherries and pomegranate notes with enduring and chalky flavours.

Carlei Green Vineyard Pinot Noir 2008
Cardinia Ranges, Victoria
Well structured wine with fruit picked in a warmer climate and displayes Pinot’s complete profile. Sweet ripe wild strawberries and sour cherries on the nose while meaty, earthy and savoury zest with a velvety silky structure on the palate.

Parker Coonawarra Estate 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 suede like tannins.

Torbreck “Woodcutters Red” Shiraz 2008
Barossa, South Australia
Hand picked and aged in old founders 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. A rather sweet fruit but a nice dry finish. Simply a good shiraz. Enjoy!

Bests Great Western Shiraz 2008
Salvation Hills, Victoria
Well defined medium bodied wine black fruits are supported by fine web of silky tannins. Picked from Shiraz vines planted in 1999, this is truly an exemplary wine. With Shiraz’s peppery and spicy notes this wine has a hint of berry sweetness bouquet on the nose. The palate carries dark chocolate with black olives and more of the peppery taste. Fantastic fine long tannins give this Shiraz a superb finish. Enjoy while eating something bold.

Parker Coonawarra Estate Cabernet Sauvignon 2003
Coonawarra, South Australia
Bouquet of sweet cassis, blackburrant and touch of earth layered with a hint of vanilla oak. A delightful balance between delicate zests such as chocolate, red berries and firm tannins with a hint of white pepper adding a lengthly finish.


Dessert Wine

De Bortoli Noble One 2007
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.


Beverage List

Aperitifs

Campari

Cinzano Bianco

Cinzano Rosso

Noilly Prat

Hanwood Amontillado


Spirits

Glenlivet 12yo Single Malt Scotch Whisky

Chivas Regal 12yo Scotch Whisky

Johnnie Walker Black Label Old Scotch Whisky

Wild Turkey Bourbon

Jack Daniels Tennessee Whiskey

Bombay Sapphire Dry London Gin

Tanqueray London Dry Gin

Wyborowa Vodka

Belvedere Vodka

Opus 5 Rum

Traditional Vieux Rum

Bacardi White Rum

Havana Club Anejo 7 year old Rum

Bundaberg Dark Rum

Jose Cuervo Especial Tequila


Beers

Cascade Light

Cascade

Coopers Pale Ale

Crown Lager

James Boags

James Squire Amber Ale

Heinieken


Digestives, Liqueurs and Ports

Bailey’s Irish Cream

Kahlua

Cointreau

Drambuie

Frangelico

Grand Marnier

Paraiso Lychee

Tia Maria

St Agnes 5yo Brandy

Bisquit VSOP

Galway Tawny

Grant Burge Tawny

Morris Liqueur Muscat

Morris Liqueur Tokay


Non Alcoholic

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

Nudie Cranberry

Nudie Raspberry

Acqua Panna Natural Mineral Water

San Pelligrino Sparkling Mineral Water

San Pelligrino Chinotto

San Pelligrino Limonata

San Pelligrino Aranciata Rossa

Cola

Diet Cola

Cola Zero

Lemonade

Soda Water

Tonic Water

Lemon Squash

Dry Ginger Ale


Hot Beverages

Coffee – Espresso Coffees use the premium Giancarlo blend from Grinders Coffee
Decaffeinated coffee and soy milk also available

Espresso

Long Black

Cafe Latte

Flat White

Cappuccino

Mocha

Macchiato

Chai Latte

Liqueur Coffee


Hot Chocolate


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 armoa and a sweet, smooth, grassy flavour.


Children’s Menu

Breakfast – available until midday

Seasonal fruit salad

Natural yoghurt with mango and raspberry puree

House toasted muesli, bircher muesli, corn flakes, Weet-bix, Coco Pops

Ricotta pancakes with berries, whipped butter and maple syrup

Ham and cheese omelette


All Day – available from midday

Grilled fish with aioli, salad and chips

House made chicken nuggets with cucumber and avacado salad

Orecchiette with

• Roast tomato sauce and fresh mozzarella, or
• Lamb ragu and tasty cheese

Toasted ham, cheese and tomato sandwich

Cheeseburger with chips

Bowl of chips


Desserts

Seasonal fruit plate

Banana Split

Selection of ice creams and sorbets


Beverages

Orange Juice

Apple Juice

Tomato Juice

Pineapple Juice

Cola

Diet Cola

Lemonade

Lemon Squash

Hot Chocolate

 

[thewinchester]

Bloody heck, Coke Zero in the F lounge but not on board. Makes me so jealous
Great TR.

 

[samh004]

Terrific TR, I’m not sure what was better, living it or reading about it

 

[Bundy Bear]

Thanks for the Fabulous trip report.

Great detail on the all day menu in the Sydney and Melbourne First Class Lounge, the specials will rotate but the menu will probably stay the same for a while.

So much detail, :shock: more than my meager effort of a trip report from what you would have read on twitter.

Terrific TR, I’m not sure what was better, living it or reading about it

Living it was better; reading about it I would have just been jealous.

 

[munitalP]

Tags: bundy, Anatol, Mrs. munitalP, Bryan, Mrs. Oz-Mark, Oz-Mark, munitalP

What we never took a photo of was the 7 or so empty bottles of Barrossa Vino! My wine rack took a hammering that night!

Thanks for coming over for dinner guys - we all had a good night!

Mr!

 

[JohnK]

Re: Sunday 25 April 2010

Excellent trip report.

I was only there for the Sunday but it was good to catch up with everyone again.

A welcome card was found on the study table; a small but nice token gesture, but too bad it wasn't addressed to one of us .

Did they ask for the $99 rate card? Probably time to chase up Hhonors for the stay and points credit.

 

[anat0l]

Re: Sunday 25 April 2010

Did they ask for the $99 rate card? Probably time to chase up Hhonors for the stay and points credit.

Yes, they did ask for it, and it was surrendered at check-in (although at check-out the attendant asked for it once again, but told them that it was already handed in at check-in).

By strict rules you shouldn't get stay/points credit for the Great Rate, but you can try. One thing about HH+HPC is that it is a b**** chasing up any points/stay credit issue with the American call centre staff from HH who know nothing about the (Australasia based) HPC.

 

[anat0l]

What we never took a photo of was the 7 or so empty bottles of Barrossa Vino! My wine rack took a hammering that night!

Only 7? So next time we will have to try a little harder? :mrgreen:

 

[JohnK]

Re: Sunday 25 April 2010

By strict rules you shouldn't get stay/points credit for the Great Rate, but you can try.

What have I go to lose by sending an email asking for stay/points credit? Has worked everytime for me and as this is the last Great rate card from my Old HPC membership it would be nice to get stay/points credit for it.

 

[anat0l]

Re: Sunday 25 April 2010

What have I go to lose by sending an email asking for stay/points credit? Has worked everytime for me and as this is the last Great rate card from my Old HPC membership it would be nice to get stay/points credit for it.

I didn't say "don't even think about it" , and of course you have nothing to lose (no one really does in these situations).

 

[NYCguy]

Re: Qantas F Lounge SYD T1 (Sat 24 Apr 2010) Menu

Clonakilla Hilltop Shiraz 2008
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 founders 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.

Parker Coonawarra Estate Terra Rossa Cabernet Sauvignon 2003
Coonawarra, South Australia
Handpicked from relatively young vines and partially matured on a mixture of new and old French oak. Amazing deep red crimson in colour. The nose has good complexity of dark olives, prunes, sweet turned earth and a little bit of truffle. A sweet dense palate of dark fruits, cedar, prune, cassis and berries. The finish is true to the Parker style: long and warm.

Chapel Hill Cabernet Sauvignon 2007
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 2006
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.

Hmmm... The Parker Cabernet has some bottle-age, but the rest are shockingly young!

Opening the Torbreck and the Clonakilla so early is nothing less than sacrilegious - whoever advised Qantas that they were appropriate to drink young should be taken out and SHOT!

The Noble One is just starting to come into it's own after 4 years. Also a bit young.

 

[markis10]

Re: Qantas F Lounge SYD T1 (Sat 24 Apr 2010) Menu

Hmmm... The Parker Cabernet has some bottle-age, but the rest are shockingly young!

Opening the Torbreck and the Clonakilla so early is nothing less than sacrilegious - whoever advised Qantas that they were appropriate to drink young should be taken out and SHOT!

The Noble One is just starting to come into it's own after 4 years. Also a bit young.

You would be shooting some very well known Australian Wine Judges: Vanya
Cullen, Steve Pannell and Tom Carson.

 

[NYCguy]

Re: Qantas F Lounge SYD T1 (Sat 24 Apr 2010) Menu

You would be shooting some very well known Australian Wine Judges: Vanya
Cullen, Steve Pannell and Tom Carson.

I stand by my defamatory slur. Shoot them all, I say!

 

[ejb]

Re: Qantas F Lounge SYD T1 (Sat 24 Apr 2010) Menu

I stand by my defamatory slur. Shoot them all, I say!

I admire that type of conviction.

I would agree somewhat with your comments but the Torbreck is already drinking well, but will improve with age.

The Noble One is nice at the moment but I think another year or two should see it improve.

ejb