The menu on this flight is slightly different.
BREAKFAST MENU
Choice of:
Orange, Apple Juice, Passionfruit and Orange Energiser Drink*
Fruit salad with honey yoghurt*
Toast and Croissant*
Toasted Muesli
Choice of:
Breakfast sausages with potato cake, braised beans and sautéed mushrooms*
Baked Egg with leek, ham & gruyere, capsicum ragout and tomato relish
(*my picks)
The energiser drink is always a good option, in this one, the passionfruit was a subtle flavour in the background of this yoghurt thickened drink
Fruit salad consisted of chunky cut pieces of watermelon, pear and cantaloupe in a sweetened syrup.
The miniature Croissants were warm and buttery - small square wholemeal bread slices were offered as toast
2 index finger sized sausages sit atop what can only be described as baked beans, the potato cake is about 4 cm in diameter, 2 cm thick, the crisp outside surrounds the mashed innards. Quartered mushrooms dot the dish. The sausages, although showing no signs of having hit a pan, are quite juicy and tasty. The beans are cooked in a rich, thick deep red tomato based sauce, subtle use of rosemary adds to the enjoyment. Mushrooms are very more-ish, sautéd till golden .
REFRESHMENT
available throughout the trip
Create your own toasted sandwich from the following:
focaccia or baguette with
roast chicken, smoked salmon, cream cheese, provolone, roast capsicum, semi-dried tomatoes, char grilled zucchini, aioli
fresh whole fruit
chocolate brownie biscuit
cheese and biscuits
chocolate bars
I order up a toasted focaccia with provolone and roast capsicums - what is served is two 5 cm squares of focaccia, filled with thick cut provolone and a generous portion of roasted red capsicum cheeks. Though the bread is quite hot, the cheese hasn’t fully melted, it’s still a satisfying snack.
LUNCH MENU
Entree
Salad of BBQ duck, cucumber and egg noodles with black bean dressing
Main - Choice of
Roast Chicken with steamed vegetables, new potatoes and thyme jus*
Braised beef with bamboo shoots, black fungus and fragrant rice
Seared Sea Bass with polenta, eggplant, olives and gremolata
Green leaf salad with red wine vinaigrette
Dessert - Choice of
Selection of seasonal cheese and dried fruit
Apple and frangipane tart with mascarpone cream*
Sliced fresh fruit
Chocolate
Paton’s macadamia chocolate
The Entree
The duck was an unappealing brown in colour, but surprising tender (there was no visible fat left under the browned skin, but it had none of it's crunch left, it had the same consistency of the meat) - the dish consisted of three thick slices of duck, sitting under a deep brown course sludge - the sauce couldn’t be eaten alone, it was too harsh and bitter-tasting.
The salad was made from slivers of cucumber intermingled with short-cut extra fine noodles.
A choice of brown or white warm rolls are offered with the meal. The tray is also set with the green leaf salad - the dressing this time is not overly acidic
2 whites and 2 reds on offer - a chardonnay and sauvignon blanc; a shiraz and a cabernet sauvignon
The Main
I choose the chicken - the “steamed vegetables” were 2 inch long baby beans and one small broccoli floret - both were vibrant green and retained a little “crunch”; the baby potatoes were halved and served in their skin, they too seemed to have been steamed; “the chicken” was a portion of a breast, the skin was nicely browned and it arrived with the jus draped partially over it, however, it did have an odd texture, the meat was tender but it seemed to have been achieved by cooking under pressure or steam. It was an odd sensation. The sauce, in this case, worked well, it was delicate and complimented the offering.
Dessert
I just couldn’t go past the tart and it was a most scrumptious choice. A dollop of cream sat beside the slice of tart; pastry was a crisp shortcrust, apples lightly caramelised as they sat upon the moist francipane mix; the mascarpone matched perfectly - lightly whipped and delicately sweet
The cheese plate looked like it had a thick square slice of cheddar (wax wrapped) and a disc of camembert.
Chocolate was served with a choice of tea, coffee. Liqueurs were offered separately.
Friday, September 09, 2005
One Night in Changi
Singapore Airport - Transit
Happily I disembark after 8 odd hours of sitting - no matter how comfortable they make the seats, it’s still not comfortable. In theory, a relaxing time will be had between flights - head to the transit hotel, check in, go and check out the lounge and then enjoy a nice snooze. Yes, in theory it all works out however my theory was not based on the reality of the situation.
The plan landed at gate 22 - hmm, nothing wrong with that is there? I check for signs and yep, there’s that arrow pointing out the direction for the Transit hotel. I’ve checked out the airport maps before I left - I’ve got a good idea where things are. I begin to walk, lugging my bag of cameras with me, phew, it’s a bit sticky isn’t it - i think to myself, I’ll take that travelator for a while - I keep walking, feeling that bag begin to get heavier, a pressing feeling begins to surround me...hmm, it’s a bit humid isn’t it, i think to myself. Quickly disembarking one travelator, i take the next, that arrow pointing to the transit lounge, my beacon. The bag is getting heavier still. I wonder if I missed a sign, I begin to think as I step onto the next travelator. Yeah, boy, yeah, it is humid, as i wipe the first trickles of sweat on my brow. I wonder if the airconditioning is on the blink or something.
It’s taken a while but I finally reach the end of the gates and it’s into the airport proper. The hotel shouldn’t be far, I console myself as I feel like i’ve spent 30 minutes in a sauna fullly clothed. Each step getting more laboured, it’s not far I keep telling myself. I walk pass the hordes, shops everywhere, not just your run of the mill shops, boutiques like Chanel and Burberry, people coming and going
After another 5 minutes, I stop to check out the terminal map.
Helpfully it shows me where I am, my eye starts travelling along the maps length to the location of the hotel - I’m not even half way there yet. I want to melt into a puddle, I’m the wicked witch in the wizard of oz, I want to cry out... I’m melting. I also discover that my gate and the hotel are the two furthest points apart in the airport. Typical. I hope this isn’t an omen of things to come.
I now do the sensible thing, something I should have done from the start. I make a beeline for a trolley and dump my bags. My arm, now 4 inches longer, thanks me.
The trek continues, the idea of a nice long cold shower, making me walk faster. My eyes boggle at the waterfall - now why the hell do you put something that adds water to the atmosphere when you’re in a situation where it’s unbearably humid? Is this a way of getting the traveller used to the weather outside?
I finally get to the hotel - my last hurdle, it’s up an escalator and no trolleys are allowed. When I reach the desk, I have to wait in line. When it’s finally my turn I hand over the booking and then I’m told to fill in a guest card - but no, don’t do it at the desk, go over there and do it. Defeated, I follow the instruction and manage to scrawl the details. As i turn back to the desk, there’s another guy being served and he got to fill in his card at the desk! I shoot sweat daggers at them as I wait again.
At last - my turn, card filled, check, pay upfront, check, finally - the key! I take those last few steps and walk through the lobby doors and it’s nirvana - air conditioning is going full bore in the hallway. Now why isn’t it like this out there, I can’t help but think.
When I reach I room I don’t think I could slide that key in quicker, pushing the door open, it washes over me again, the air conditioning is going full bore in the room too, and it’s even colder than the hallway.
It would have been shower time now but I’d forgotten the essentials - it’s one thing I had thought of packing, since hotels usually supply shampoos and soap. No, I’m not crying, it’s just sweat leaking from my eyes. I have to bare the sauna again and do some shopping.
Since I have to go out again I decide to do one more thing and check out the Qantas Lounge - since it would cool in there and have the added benefits of cold drinks and hard liquor.
When I arrive at the lounge, I show them my ticket. “Oh no, you can’t come in.” the attendant says “You can enter at 3am because your plane doesn’t leave until 5.40.” Now this is the first time I’ve ever heard of these time rules, plus from what I’ve read the lounge closes at 12.30 and doesn’t reopen until 6am. Confused I make sure of the details - that I can come back into this lounge from 3am. She tells me that’s correct and that’s the end of the conversation.
Knowing that the lounge is open I don’t worry about having to wait in the airport proper for the flight. That’s made me feel better. I head back, stopping off to get some cool drinks to help replenish my system.
A long cold shower later, I’m almost feeling normal. One last tweak of the air con and it’s an 18C heaven and it’s off to sleep.
The Morning After
It’s with much reluctance that I leave the room, but I’m consoled with the knowledge that the lounge is open.
This time I take a trolley to start with, but my coolness is dissipating quickly as the humidity takes hold. I don’t know how people can function like this - i don’t think i can ever complain about the weather at home after this.
I park the trolley to go upstairs and visit the lounge. As I turn down the hall, i notice the first class lounge is open and wonder what it’s like. When I get to the qantas lounge, there’s a sign on the door. Closed until 6 am but until then you can use the first class lounge. I curse the women from yesterday as I trek back - yeah you sure are open aren’t you?
Showing the ticket I’m allowed entry - surprisingly it’s not that cool in here - I internally scream as I see another freaking water feature running the length of the space. I suppose it’s meant to be relaxing, the little waterfall going into the central stream - well, guess what - it’s not!
My brain having dissolved into mush means that I haven’t taken any photos. But here is what i remember of it - it has chairs, it has food, it has water. As you can see, I was working on basic functions only - oh and I was thinking I could still be my hotel room where it’s nice and cold.
Once again no boarding call is made but since it’s getting close to time I head back off to the gate - getting another trolley as soon as I reach downstairs.
Departure is at Gate 3 - a marked improvement. Unfortunately there’s a bit of a line since we are being rechecked. I bid a sad farewell to the trolley.
The boarding procedure - we’re basically scanned again - baggage through x-ray’s, people through metal detectors. Passport and ticket checked and then it’s into the queue to board the plane. There’s about 40-50 people in front of me, when the women at the door makes the announcement “because of congestion, only first and business can board.” Did I just cheer out loud when she said that. My eyes widen and suddenly I have that spring back, yes i want to say to the cattle class mooooooove out of my way. I skip past the ashen folk as they shot daggers at me, flashing that magic boarding pass, I’m lovingly let through. That almost makes up for the humidity.....almost.
Happily I disembark after 8 odd hours of sitting - no matter how comfortable they make the seats, it’s still not comfortable. In theory, a relaxing time will be had between flights - head to the transit hotel, check in, go and check out the lounge and then enjoy a nice snooze. Yes, in theory it all works out however my theory was not based on the reality of the situation.
The plan landed at gate 22 - hmm, nothing wrong with that is there? I check for signs and yep, there’s that arrow pointing out the direction for the Transit hotel. I’ve checked out the airport maps before I left - I’ve got a good idea where things are. I begin to walk, lugging my bag of cameras with me, phew, it’s a bit sticky isn’t it - i think to myself, I’ll take that travelator for a while - I keep walking, feeling that bag begin to get heavier, a pressing feeling begins to surround me...hmm, it’s a bit humid isn’t it, i think to myself. Quickly disembarking one travelator, i take the next, that arrow pointing to the transit lounge, my beacon. The bag is getting heavier still. I wonder if I missed a sign, I begin to think as I step onto the next travelator. Yeah, boy, yeah, it is humid, as i wipe the first trickles of sweat on my brow. I wonder if the airconditioning is on the blink or something.
It’s taken a while but I finally reach the end of the gates and it’s into the airport proper. The hotel shouldn’t be far, I console myself as I feel like i’ve spent 30 minutes in a sauna fullly clothed. Each step getting more laboured, it’s not far I keep telling myself. I walk pass the hordes, shops everywhere, not just your run of the mill shops, boutiques like Chanel and Burberry, people coming and going
After another 5 minutes, I stop to check out the terminal map.
Helpfully it shows me where I am, my eye starts travelling along the maps length to the location of the hotel - I’m not even half way there yet. I want to melt into a puddle, I’m the wicked witch in the wizard of oz, I want to cry out... I’m melting. I also discover that my gate and the hotel are the two furthest points apart in the airport. Typical. I hope this isn’t an omen of things to come.
I now do the sensible thing, something I should have done from the start. I make a beeline for a trolley and dump my bags. My arm, now 4 inches longer, thanks me.
The trek continues, the idea of a nice long cold shower, making me walk faster. My eyes boggle at the waterfall - now why the hell do you put something that adds water to the atmosphere when you’re in a situation where it’s unbearably humid? Is this a way of getting the traveller used to the weather outside?
I finally get to the hotel - my last hurdle, it’s up an escalator and no trolleys are allowed. When I reach the desk, I have to wait in line. When it’s finally my turn I hand over the booking and then I’m told to fill in a guest card - but no, don’t do it at the desk, go over there and do it. Defeated, I follow the instruction and manage to scrawl the details. As i turn back to the desk, there’s another guy being served and he got to fill in his card at the desk! I shoot sweat daggers at them as I wait again.
At last - my turn, card filled, check, pay upfront, check, finally - the key! I take those last few steps and walk through the lobby doors and it’s nirvana - air conditioning is going full bore in the hallway. Now why isn’t it like this out there, I can’t help but think.
When I reach I room I don’t think I could slide that key in quicker, pushing the door open, it washes over me again, the air conditioning is going full bore in the room too, and it’s even colder than the hallway.
It would have been shower time now but I’d forgotten the essentials - it’s one thing I had thought of packing, since hotels usually supply shampoos and soap. No, I’m not crying, it’s just sweat leaking from my eyes. I have to bare the sauna again and do some shopping.
Since I have to go out again I decide to do one more thing and check out the Qantas Lounge - since it would cool in there and have the added benefits of cold drinks and hard liquor.
When I arrive at the lounge, I show them my ticket. “Oh no, you can’t come in.” the attendant says “You can enter at 3am because your plane doesn’t leave until 5.40.” Now this is the first time I’ve ever heard of these time rules, plus from what I’ve read the lounge closes at 12.30 and doesn’t reopen until 6am. Confused I make sure of the details - that I can come back into this lounge from 3am. She tells me that’s correct and that’s the end of the conversation.
Knowing that the lounge is open I don’t worry about having to wait in the airport proper for the flight. That’s made me feel better. I head back, stopping off to get some cool drinks to help replenish my system.
A long cold shower later, I’m almost feeling normal. One last tweak of the air con and it’s an 18C heaven and it’s off to sleep.
The Morning After
It’s with much reluctance that I leave the room, but I’m consoled with the knowledge that the lounge is open.
This time I take a trolley to start with, but my coolness is dissipating quickly as the humidity takes hold. I don’t know how people can function like this - i don’t think i can ever complain about the weather at home after this.
I park the trolley to go upstairs and visit the lounge. As I turn down the hall, i notice the first class lounge is open and wonder what it’s like. When I get to the qantas lounge, there’s a sign on the door. Closed until 6 am but until then you can use the first class lounge. I curse the women from yesterday as I trek back - yeah you sure are open aren’t you?
Showing the ticket I’m allowed entry - surprisingly it’s not that cool in here - I internally scream as I see another freaking water feature running the length of the space. I suppose it’s meant to be relaxing, the little waterfall going into the central stream - well, guess what - it’s not!
My brain having dissolved into mush means that I haven’t taken any photos. But here is what i remember of it - it has chairs, it has food, it has water. As you can see, I was working on basic functions only - oh and I was thinking I could still be my hotel room where it’s nice and cold.
Once again no boarding call is made but since it’s getting close to time I head back off to the gate - getting another trolley as soon as I reach downstairs.
Departure is at Gate 3 - a marked improvement. Unfortunately there’s a bit of a line since we are being rechecked. I bid a sad farewell to the trolley.
The boarding procedure - we’re basically scanned again - baggage through x-ray’s, people through metal detectors. Passport and ticket checked and then it’s into the queue to board the plane. There’s about 40-50 people in front of me, when the women at the door makes the announcement “because of congestion, only first and business can board.” Did I just cheer out loud when she said that. My eyes widen and suddenly I have that spring back, yes i want to say to the cattle class mooooooove out of my way. I skip past the ashen folk as they shot daggers at me, flashing that magic boarding pass, I’m lovingly let through. That almost makes up for the humidity.....almost.
Thursday, September 08, 2005
QF9: Melbourne to Singapore (The Flight)
What can I say about the flight.
It was delayed, as seems to be part of the course with me - this time the captain tells us it's for "immigration issues". You're giving me that look again - I don't know that means.
I'm seated upstairs, on the aisle - beside me is Mr X, who has his wife sitting in the row in front of us, but on the other side of the aisle - you're looking at me that way again - hey, I don't know why they aren't sitting together either - maybe they both like the windows. Across the aisle is another couple - she's a bit, umm, different - I don't think she's a good flyer because she seems to have fits of crying. Then again, maybe she's just odd.
Unfortunately for us, the much heralded Q entertainment system isn't working - *sob* - so only movies are on offer. Our captain does tell us that it was working before they left melbourne, the technicians had given it the all clear - might I interject that this isn't what i really want to hear when i'm flying - what other things are broken that the technicians passed - now where are those emergency directions again.
The flight itself is fine but half way through the nutty women across the aisle decides to re-do her nail polish. I don't know about you guys, but the smell of nail polish is bad at the best of times. The sense of doing it in a contained space with a limited air supply is beyond my understand. Needless to say that its aroma stays in the poorly circulating air for a while. I unsuccessfully shoot daggers across at her - they might have worked if she ever turned her head.
With the limited functioning Q system, I do manage to get through a few movies - first up, Hitch-hickers - it's watchable but don't think too much. The sub-plot doesn't actually have any purpose - the resolution doesn't happen. It's almost like they were filming and suddenly found out they had 5 minutes left to end the movie - so they gave it the sequel ending.
The next movie was Sin City - that is violent - and even in its cartoony format, there are still things that i close my eyes for. Unfortunately, that doesn't stop the swishing sounds coming through loud and clear in the headphones. Cinematically, it's interesting.
It was delayed, as seems to be part of the course with me - this time the captain tells us it's for "immigration issues". You're giving me that look again - I don't know that means.
I'm seated upstairs, on the aisle - beside me is Mr X, who has his wife sitting in the row in front of us, but on the other side of the aisle - you're looking at me that way again - hey, I don't know why they aren't sitting together either - maybe they both like the windows. Across the aisle is another couple - she's a bit, umm, different - I don't think she's a good flyer because she seems to have fits of crying. Then again, maybe she's just odd.
Unfortunately for us, the much heralded Q entertainment system isn't working - *sob* - so only movies are on offer. Our captain does tell us that it was working before they left melbourne, the technicians had given it the all clear - might I interject that this isn't what i really want to hear when i'm flying - what other things are broken that the technicians passed - now where are those emergency directions again.
The flight itself is fine but half way through the nutty women across the aisle decides to re-do her nail polish. I don't know about you guys, but the smell of nail polish is bad at the best of times. The sense of doing it in a contained space with a limited air supply is beyond my understand. Needless to say that its aroma stays in the poorly circulating air for a while. I unsuccessfully shoot daggers across at her - they might have worked if she ever turned her head.
With the limited functioning Q system, I do manage to get through a few movies - first up, Hitch-hickers - it's watchable but don't think too much. The sub-plot doesn't actually have any purpose - the resolution doesn't happen. It's almost like they were filming and suddenly found out they had 5 minutes left to end the movie - so they gave it the sequel ending.
The next movie was Sin City - that is violent - and even in its cartoony format, there are still things that i close my eyes for. Unfortunately, that doesn't stop the swishing sounds coming through loud and clear in the headphones. Cinematically, it's interesting.
QF9: Melbourne to Singapore (The Food)
DINNER
Entree
Salad of smoked salmon and fennel with dill dressing
Mains
Saffron and Cinnamon Braised chicken with couscous and harissa
Beef fillet with provencale vegetables and mustard seed jus*
Seared blue eye with green beens and semi dried tomatoes, pine nuts and mint sauce
served with a green leaf salad with herb vinaigrete
Dessert
Selection of Seasonal cheese and dried fruit
“Nice” cream mango and vanilla ice-cream with passionfruit sauce*
Sliced fresh fruit
Valrhona Chocolate
Patons Macadamia cookies
OR
Express dinner
Tomato, lentil and buttermilk soup with parmessan
salad of smoked salmon & fennel with dill dressing
served with a green leaf salad with herb vinaigrette
(*my picks)
Entree:
3 finely slices of salmon sit underneath a domed juilene of fennel, the dressing is applied by the staff just prior to serving; it’s light and refreshing, subltly flavoured with dill. The dish has classical flavours that work well, the tender salmon plays with the crunch of the fennel, the dill dressing extending the flavours, providing a slight sweetness to the dish and lessening any bitterness the fennel might have.
Main:
A thick disc (5 cm x 5cm) of beef is surrounded by a rough cut dice of zucchini, eggplant, capsicum and onion stewed in a tomato based sauce, mustard seeds are scattered over the steaks surface. The beef appears to be served one way - well done, but it’s still a tender piece - it has to be since we are only given plastic knives. The mustard jus is underwhelming and doesn’t offer anything to the dish. Provencal vegetables are probably a little over cooked
Dessert:
I opted for the ice-cream as this is Qantas featured supplier for the month - apparently they make their ice-cream with only cream, eggs and sugar, hmm, fancy that. “Nice” is the brand name - and probably an apt description. It’s a nice slice of ice-cream, half mango flavoured, half vanilla flavour, a thick pool of passionfruit sauces sits in the middle, a splattering of passionfruit seeds give at least the illusion at its made with real passionfruit.
The mango overpowers the subtle vanilla, the passionfruit sauce kills it. The sauce is oversweet and probably went better with the mango. The vanilla ice-cream by itself is quite creamy and..nice.
Refreshment
available throughout the trip
Create your own toasted sandwich from the following
Turkish bread or sourdough baquette
Sliced roast beef, leg ham, brie, gruyere, marinated artichokes, chargrilled eggplant, baby rocket leaves, tomato relish
Fresh whole fruit
Mother Meg white chocolate & macadamia biscuits
Maggie Beer Ice cream tubs
Cheese and biscuits
Chocolate bars
If i had continued on this flight here is there menu offered:
Singapore to London
SUPPER
Main Courses
Chicken with steamed vegetables, new potatoes and thyme jus
Braised beef with bamboo shoots, black fungus and fragrant rice
Baked penne with tuna, tomato and capers
Toasted provolone, capsicum and zucchini focaccia
green leaf salad with cucumber and cherry tomatoes
Dessert
Selection of seasonal cheese and dried fruit
Apple and frangipane tart with mascarpone cream
Sliced fresh fruit
Chocolates:
Paton’s macadamia chocolates
Refreshment
Focaccia or Baguette with
roast chicken, smoked salmon, cream cheese, provolone, roast capsicum, semi-dried tomatoes, char grilled zucchini, aioli
Fresh whole fruit
Chocolate brownie biscuit
Cheese and biscuits
Chocolate bars
BEVERAGES:
Champagne
Charles Aheidsieck 2000 Mis en Cave
Apertifs
Campari - Seppelt DP116 Dry Amontillado Sherry
Spirits
Glenlivet Malt Whiskey - Chivas Regal Scotch Whisky - Wyborowa Classic Vodka - Wild Turkey 86.8 Bourbon - Tanqueray London Dry Gin - Bacardi White Rumm - Inner Circle (Green Dot) Dark Rum 57.2%
Beers
Victoria Bitter - Foster’s Lager - Tooheys New- Hahn Premium Light
Non-Alcoholic
orange juice - tomato juice - apple juice - mineral water - soda water - tonic water - ginger ale - lemonade - cola - diet cola
Hot Beverages
Coffee - piazza d’oro
bodum - decaffeinated
Tea - dilmah
english breakfast - jasmine green - chamomile - peppermint
hot chocolate
liqueurs
Cointreau - Baileys Irish Cream
fortified
penfolds bluestone 10yo tawny port - morris rutherglen liqueur muscat
cognac
martell vsop
Entree
Salad of smoked salmon and fennel with dill dressing
Mains
Saffron and Cinnamon Braised chicken with couscous and harissa
Beef fillet with provencale vegetables and mustard seed jus*
Seared blue eye with green beens and semi dried tomatoes, pine nuts and mint sauce
served with a green leaf salad with herb vinaigrete
Dessert
Selection of Seasonal cheese and dried fruit
“Nice” cream mango and vanilla ice-cream with passionfruit sauce*
Sliced fresh fruit
Valrhona Chocolate
Patons Macadamia cookies
OR
Express dinner
Tomato, lentil and buttermilk soup with parmessan
salad of smoked salmon & fennel with dill dressing
served with a green leaf salad with herb vinaigrette
(*my picks)
Entree:
3 finely slices of salmon sit underneath a domed juilene of fennel, the dressing is applied by the staff just prior to serving; it’s light and refreshing, subltly flavoured with dill. The dish has classical flavours that work well, the tender salmon plays with the crunch of the fennel, the dill dressing extending the flavours, providing a slight sweetness to the dish and lessening any bitterness the fennel might have.
Main:
A thick disc (5 cm x 5cm) of beef is surrounded by a rough cut dice of zucchini, eggplant, capsicum and onion stewed in a tomato based sauce, mustard seeds are scattered over the steaks surface. The beef appears to be served one way - well done, but it’s still a tender piece - it has to be since we are only given plastic knives. The mustard jus is underwhelming and doesn’t offer anything to the dish. Provencal vegetables are probably a little over cooked
Dessert:
I opted for the ice-cream as this is Qantas featured supplier for the month - apparently they make their ice-cream with only cream, eggs and sugar, hmm, fancy that. “Nice” is the brand name - and probably an apt description. It’s a nice slice of ice-cream, half mango flavoured, half vanilla flavour, a thick pool of passionfruit sauces sits in the middle, a splattering of passionfruit seeds give at least the illusion at its made with real passionfruit.
The mango overpowers the subtle vanilla, the passionfruit sauce kills it. The sauce is oversweet and probably went better with the mango. The vanilla ice-cream by itself is quite creamy and..nice.
Refreshment
available throughout the trip
Create your own toasted sandwich from the following
Turkish bread or sourdough baquette
Sliced roast beef, leg ham, brie, gruyere, marinated artichokes, chargrilled eggplant, baby rocket leaves, tomato relish
Fresh whole fruit
Mother Meg white chocolate & macadamia biscuits
Maggie Beer Ice cream tubs
Cheese and biscuits
Chocolate bars
If i had continued on this flight here is there menu offered:
Singapore to London
SUPPER
Main Courses
Chicken with steamed vegetables, new potatoes and thyme jus
Braised beef with bamboo shoots, black fungus and fragrant rice
Baked penne with tuna, tomato and capers
Toasted provolone, capsicum and zucchini focaccia
green leaf salad with cucumber and cherry tomatoes
Dessert
Selection of seasonal cheese and dried fruit
Apple and frangipane tart with mascarpone cream
Sliced fresh fruit
Chocolates:
Paton’s macadamia chocolates
Refreshment
Focaccia or Baguette with
roast chicken, smoked salmon, cream cheese, provolone, roast capsicum, semi-dried tomatoes, char grilled zucchini, aioli
Fresh whole fruit
Chocolate brownie biscuit
Cheese and biscuits
Chocolate bars
BEVERAGES:
Champagne
Charles Aheidsieck 2000 Mis en Cave
Apertifs
Campari - Seppelt DP116 Dry Amontillado Sherry
Spirits
Glenlivet Malt Whiskey - Chivas Regal Scotch Whisky - Wyborowa Classic Vodka - Wild Turkey 86.8 Bourbon - Tanqueray London Dry Gin - Bacardi White Rumm - Inner Circle (Green Dot) Dark Rum 57.2%
Beers
Victoria Bitter - Foster’s Lager - Tooheys New- Hahn Premium Light
Non-Alcoholic
orange juice - tomato juice - apple juice - mineral water - soda water - tonic water - ginger ale - lemonade - cola - diet cola
Hot Beverages
Coffee - piazza d’oro
bodum - decaffeinated
Tea - dilmah
english breakfast - jasmine green - chamomile - peppermint
hot chocolate
liqueurs
Cointreau - Baileys Irish Cream
fortified
penfolds bluestone 10yo tawny port - morris rutherglen liqueur muscat
cognac
martell vsop
Qantas Lounge - International
I was pleasantly surprised by the state of the totally remodelled lounge. It was unrecogniseable from my last visit.
Entry is via a large, glassed doorway, a long counter, stretches into the wide central passage that opens out into 3 distinct areas.
To the left, the largest room, offers 3 levels of seating - club chairs, banquette and tables and chairs - the latter organised around the buffet and wine bar.
The banquettes are arranged along the longest wall, the ceiling of which has been curved, giving it a more intimate feel. They are also sectioned off in roughly two tables per cubicle.
To the right, more club lounges and a small buffet area.
The 3rd section - club chairs and off to the right, the business centre. A slight quirk - wi-fi internet access is available - but don't expect to be able to use it unless you are a telstra customer.
That's all and good I hear you saying - this blog isn't called "sit on almost anything at least once" - tell us about the food.
As it was after noon, anti-pasto items were available - pumpkin triangles, beans, marinated feta cubes, roasted red pepper slices, sauteed mushrooms, packets of vintage cheddar and edam, herb rolled cheese log, water crackers, corn chips, various types of olives, roasted eggplants, unidentifiable sandwiches, sun-dried tomates - you get the idea.
For the wines I noticed a Wolf Blass Sparkling on offer.
Luckily, there happened to be a vodka promotion - and cocktails were offered - martini's and a cranberry/pineapple vodka medley.
Just a final note - you'll have to enjoy your meal with plastic knives - though that decision is slightly questionable considering the presence of metal forks.
Entry is via a large, glassed doorway, a long counter, stretches into the wide central passage that opens out into 3 distinct areas.
To the left, the largest room, offers 3 levels of seating - club chairs, banquette and tables and chairs - the latter organised around the buffet and wine bar.
The banquettes are arranged along the longest wall, the ceiling of which has been curved, giving it a more intimate feel. They are also sectioned off in roughly two tables per cubicle.
To the right, more club lounges and a small buffet area.
The 3rd section - club chairs and off to the right, the business centre. A slight quirk - wi-fi internet access is available - but don't expect to be able to use it unless you are a telstra customer.That's all and good I hear you saying - this blog isn't called "sit on almost anything at least once" - tell us about the food.
As it was after noon, anti-pasto items were available - pumpkin triangles, beans, marinated feta cubes, roasted red pepper slices, sauteed mushrooms, packets of vintage cheddar and edam, herb rolled cheese log, water crackers, corn chips, various types of olives, roasted eggplants, unidentifiable sandwiches, sun-dried tomates - you get the idea.
For the wines I noticed a Wolf Blass Sparkling on offer.
Luckily, there happened to be a vodka promotion - and cocktails were offered - martini's and a cranberry/pineapple vodka medley.
Just a final note - you'll have to enjoy your meal with plastic knives - though that decision is slightly questionable considering the presence of metal forks.
Saturday, September 03, 2005
Dinner @ Aux Batifolles
Bonjour Mes Amis
Many reviews of this brasserie talk about it’s rough red brick walls dotted with French art posters and large b&w photos of that quintessential Parisian landmark, it’s high ceilings and it’s polished jarrah floors, but here we’ll like to focus on the food.
This week we were joined by, well, let’s just call them Elle and Al for a bon voyage repast for yours truly, as I am soon to jet off to far away lands.
Obligatory shot of bread - A generous bowl of freshly sliced baguette was offered (and replenished) with a softened disc of butter – the bread was deliciously chewy.
Many reviews of this brasserie talk about it’s rough red brick walls dotted with French art posters and large b&w photos of that quintessential Parisian landmark, it’s high ceilings and it’s polished jarrah floors, but here we’ll like to focus on the food.
This week we were joined by, well, let’s just call them Elle and Al for a bon voyage repast for yours truly, as I am soon to jet off to far away lands.
Obligatory shot of bread - A generous bowl of freshly sliced baguette was offered (and replenished) with a softened disc of butter – the bread was deliciously chewy.
