Virgin Australia Business Class - Meals, Menus & Service

Did your new boarding pass have a FCNA code?
Can we just keep it standard that the upgrade process at VA into J is that under 3 hours is FCNA.

I.e 14:00PM is the cutoff for a 17:00PM flight.

If you upgrade at 14:10 that automatically means FCNA

If you fly ahead it's also FCNA.

If your flight gets cancelled and you're luckily accommodated onto another flight unit J it's also FCNA.

You might get a meal, you might not. Catering gets finalised 3 hours out. Sometimes they load 8 meals, sometimes they don't. Someone might not want to eat on the flight meaning we can offer you something.
 
I was upgraded in November and I received the 55 SC, but the same points as what I'd paid for (ie. the dollar amount I'd paid for, multiplied by 10).
I got the same points as paid for...but the bonus SC were a pleasant surprise
 
Chorizo, chorizo, chorizo.... everywhere all at once. (Oh, and TIM TAMS are back in the pantry.)
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veggie option +meat... seems to be a similar pumpkin mix, just added to a different type of pasta, than pictured up thread. +chorizo
.
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Tim Tam - on request from the pantry.
 
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Chorizo, chorizo, chorizo.... everywhere all at once

I had that (sans garnish) SYD-HBA late morning flight. Pumpkin pasta and I was asked if I would like chorizo on top (I guess vegetarian without it). I said yes and this the result. Really, really nice, and filling.

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I had that (sans garnish) ...
I suspect that is the pesto in the little plastic tub pictured above the plate?

Some CMs like to put the garnish on the dish for you, others like to leave it by the side for you to DIY. Looking back at how the lamb rissole has been served a few pages ago, it was a similar situation with that dish. It can see pros and cons to both approaches, which is probably why it is supplied in a little tub by catering, and up to the CM's discretion onboard?
 
I suspect that is the pesto in the little plastic tub pictured above the plate?

Some CMs like to put the garnish on the dish for you, others like to leave it by the side for you to DIY. Looking back at how the lamb rissole has been served a few pages ago, it was a similar situation with that dish. It can see pros and cons to both approaches, which is probably why it is supplied in a little tub by catering, and up to the CM's discretion onboard?
Lazy : leave it
Pro active: delivered garnished
 
Miso chicken or orecchiette pasta rotation tonight SYD-MEL.

interesting to see the order sheet, which in addition to the seat numbers had three codes below each passenger… Vxx (couldn’t quite make it out), PLAT, and FCMA. Dunno what they meant except for PLAT. Only plat was circled, none of the other codes were used.

Those with platinum status had been circled but… orders were not taken according to status. The couple next to me with no status were offered their choice first (row 2). Orders were taken 1DF, 2AC, 2DF, 1AC.

Wifi was working, acknowledgement of country, and business cabin given priority to disembark.
 
VA921 SYD-BNE 8:30am departure

Chia seed pudding with fruit salad. The other option was bacon & egg on sourdough.

FA made a song and dance about myself and seat neighbour being Platinum and took our orders first (in row 2)

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VA970 BNE-SYD 5:05pm departure

Marinated chicken shwarma with rice, yoghurt and pita. The other option was pasta cassarece with pumpkin and zucchini.

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