After some excellent Singapore Airlines flights I was not that upset about using their lounge until I experienced it. A poor red Thai curry, tasteless pasta etc. The only saving graces were the good WiFi, Grey Goose vodka and an excellent Tasmanian sparkling wine. However, they did not have champagne glasses and there were no flight screens. The lady on the front desk claimed she got no information about Virgin Australia flights. Not a great start to the trip.
On the plane there were just two rows of Business Class. We were not offered champagne before take off but were once in the air. Once again there were no stem wine glasses being used. However, the crew were friendly and helpful.
I was impressed by the menu options but the Laksa prawn dish was not available. The Peking duck salad was OK but the cauliflower purée with the spiced chicken main course would have been better as a soup. I will not be eating at Luke Mangan’s places. The brie from Victoria, blue cheese from Tasmania and Heidi Tilsit also from Tasmania were perfect but I hated the dessert wine, like fortified Ribena.
The Virgin Australia tablet was a good way to entertain yourself but you cannot access the internet from it. However, it helped to make the 3 hours and 20 minutes flight go quickly.
🐻🐻🐻 (3 out of 5 ‘teddies’) - the issues with the lounge; running out of champagne on the plane; and an inappropriate/poor main course led to the poor score. My tips would be to try the dark organic orange chocolate from the pantry on the plane and the Tasmanian sparkling wine in lounge.