HIGHFLYER

Each leg of the door-to-door journey from Sydney to London via Singapore has been thoughtfully designed to impress, as Cathy Wagstaff discovers.

Flyer Cathy Wagstaff Class First Seat 3A Route Sydney–London via Singapore (QF1) Duration 24 hours total (with one-hour-and-40-minute stopover in Singapore) Aircraft Airbus A380-800 The service

Qantas’ door-to-door journey begins when, Damian, my chauffeur, calls to let me know he has arrived. As we approach the international terminal, he calls ahead to Qantas. I’m met at the kerb by Qantas First Hosts who escort me to the checkin lounge and arrange my fast-track immigration pass. The lounge

The First lounge offers a signature à la carte menu designed by Neil Perry, along with complimentary spa treatments within the greenwalled serenity of Aurora Day Spa. Secluded suites offer a quiet and comfortable space to get some work done, with Wi-Fi access, magazines and newspapers provided. The glam factor

Before taking off, champagne is served. Martin Grant’s 100 per cent cotton, unisex, navy pyjamas are also distributed, along with matching slippers and an amenity kit filled with ASPAR products by Aurora Spa and other inflight essentials. The seat

No detail is overlooked in the pursuit of comfort in Qantas’ International First suites. Beds are extra-wide and measure 212 centimetres in length when fully flat, and plump pillows, blankets and a duvet rest upon an extraordinarily comfortable sheepskin mattress. The ottoman also doubles as seating for a guest. The dining

Neil Perry’s 20-plusyear relationship with Qantas is still going strong, and there’s a celebration of Australian produce in every dish. The à la carte menu offers everything from comfort food (the signature steak sandwich) to delicate restaurant-style cuisine (caviar tartlet). I opt for seafood, starting with the grilled prawns with pickled celery to start – light, refreshing, piquant – followed by the Jiangxi-style snapper with garlic fried rice. A cheese plate is a must, before finishing with a luscious dessert of cocoa puff with chocolate cream and raspberries. Breakfast puts a focus on healthy choices with fruit, cereal and Neil’s Bircher muesli. I follow this with smoked salmon, poached egg and kale, although a more decadent egg and bacon brioche roll is also on offer. The drinks list

Qantas’ awardwinning Cellar in the Sky is one of the most tightly curated wine lists flying today, showcasing (on this flight) a selection of fine Australian Riesling, Sauvignon Blanc, Chardonnay, Pinot Noir, Shiraz, Cabernets and Botrytis Semillon. The headliner is Charles Heidsieck’s prestige cuvée, Blanc des Millénaires 2004. The fourth vintage released of this Blanc de Blancs champagne is an exquisite wine, retaining its autumnal complexity even at 30,000 feet. The entertainment

A 17-inch touchscreen offers on-demand control of a wide selection of movies, TV programs, moving maps, interactive games and music. Noise-cancelling headphones are provided, and personal telephones are available in each seat, along with laptopcompatible power outlets. The checklist Pyjamas: Yes (Martin Grant) Designer amenities: ASPAR by Aurora Spa Limousine transfers: Yes Celebrity chef: Neil Perry Signature champagne: Charles Heidsieck Blanc des Millénaires 2004 qantas.com