BA 116 First Seat 05A
On the third flight of the day, it did not take me long to find my place on the plane. I was shown to my seat by the cabin crew as I boarded. They quickly brought me pyjamas and a glass of champagne, and even a menu. I really did not need to eat as I had just finished dinner in the Concorde Room, but too the menu for my collection and the completeness of reporting.
I did ask the cabin crew before we left if I could send some of the First Class Champagne to my friends who were sitting upstairs in Business Class. The crew agreed and I get the seat number of my 5 friends. The champagne was served to them after takeoff, and supposedly nearly cased a riot upstairs as my friends were seen to be getting very special treatment.
Once we were airborne I changed into my pyjamas.
Here is the menu:
| DINNER | WINE LIST |
|---|---|
| STARTERS Pepper encrusted tuna tataki, tabbouleh and fresh herns Spiced chickpea soup, Greek yoghurt, croûtons Fresh seasonal salad with your choice of honey mustard dressing or raspberry vinaigrette MAIN COURSES Fillet of beef, potato terrine, grilled vegetables and thyme jus Monkfish brochette, caper butter, leaf spinach, roasted potatoes Homemade gnocchi, slow-roasted tomato sauce, buffalo mozzarella Niçoise salad, warm lemon butter chicken, Niçoise vinaigrette DESSERT Vanilla bean panna cotta with fresh berries CHEESE PLATE Bleu Ledge Farm Middlebury Blue Cave-aged Gruyère Mini Brie | CHAMPAGNE and SPARKING WINE Laurent-Perrier Grand Siècle, Champagne, France Wiston Estate Cuvée Brut NV, South Downs, England Jacquart Rosé Mosïque NV, Champagne, France WHITE WINE Saint-Aubin Premier Cru Le Charmois 2014, Au Pied de Mont Chauve, Burgundy, France Te Mata “Cape Crest” Sauvignon Blanc 2014, Hawke’s Bay, New Zealand Grüner Veltliner “Crazy Creatures” 2017 Weingut Malat, Kremstal Austria RED WINE Château Dassault 2010, Saint Émilion Grand Cru Classé, Bordeaux, France Esk Valley Pinot Noir 2016, Marlborough, New Zealand Chianti Classico Riserva DOCG 2103, Castello di Gabbiano, Tuscany, Italy DESSERT WINE Stanton & Kileen Muscat NV, Rutherford, Victoria, Australia Warre’s 2000 Colheita Tawny Port |
Having eaten dinner in the lounge, I decided I would just have to soup and the cheese plate, a little supper before going to sleep. A glass of Saint Aubin, with the soup and some port with the cheese, made great companions, followed by a glass of whisky as a nightcap.
Having had a few hours sleep on the flight from LAX and then a few hours sleep on this flight I woke up with about 90 minutes to go till we landed in Heathrow. I had a light breakfast and some coffee, while this was being prepared and the crew turned my bed back into a seat I quickly jumped back into my normal clothes and packed away the pyjamas.
It was not long before we were on the ground and taxing to our gate. just the trip to Bucharest and back to do.
A little footnote to this flight, I did not realise at the time, but this would be my last trip on a 747 very sad.
