Australia via Hong Kong

Until it opened it's own lounge in December, Cathay used the British Airways Terraces Lounge. Although the food offerings were weak and access to the First Class room was not controlled, the direct and convenient boarding access to the jet bridge at Gate A6 was a big plus. In my opinion, Cathay fumbled the ball on the new SFO lounge. The new Cathay lounge is located with most of the other pier A lounges (except Emirates and British Airways who snagged the best locations) just inside security but a long trek upstairs and down a narrow corridor. Unfortunately, as the last one to build, Cathay got the furthest location from the gates.

 

 

 

A long, long walk down to Cathay...

 

 

 

 

 

While a separate lounge is a nice idea, IMO the lounge is a disappointment. Way too far a hike, lousy views and too small a space for the number of seats and a today's full complement of First & Business Class passengers. And the lack of a separate First Class lounge is a huge no-no. What were they thinking? As much as I complained about the British Airways lounge, I'd just as soon go back and use that, especially given the direct boarding feature. I think that Cathay would have been better served working a deal with BA to upgrade the Terraces lounge.
 

 

 

 

 

 

 

A rather basic selection of serve yourself food is available, including some made to order items from the kitchen... although the menu and protocol were unclear.

The eggs and sausage were actually quite good.

I didn't realize until I was doing the photo edit but, once again, I was on the receiving end of the "evil eye" as the chef was apparently none too happy that I was snapping pics.

Once in the air, it didn't take long for our Esther, Jodi and Pam to spring into action, and deliver almost 15 hours of near flawless service.

The menu has a been nicely redesigned with more contemporary feel.

LUNCH

Caviar and Fine Smoked Salmon

International Favourites
Fennel and apple soup
Mesclun salad with king crab, tear drop tomatoes, cranberry and balsamic vinaigrette
Grilled U.S. Wagyu beef tenderloin with red wine sauce, parsley potatoes, asparagus and baby carrots
Lobster and crab ravioli with roasted red pepper coulis and grilled baby zuchini

Chinese Favourites
Double boiled conch and mushroom soup
Cold plate - marinated gluten with cucumber
Kung Po chicken
or
Pan-fried sea bass with sweet wine sauce
served with steamed jasmine rice and stir-fried mixed vegetables

Cheese and Dessert
Camembert, Yellow Cheddar, Danish Blue, Herb Goat Cheese
Seasonal fresh berries with cream
Bread and butter pudding with vanilla ice cream and chocolate sauce
Black sesame sweet soup

Tea and Coffee
Pralines

SNACKS
Grilled saffron marinated prawn skewer with cucumber raita
Grilled chicken breast with Brie, chipotle mayonnaise and pesto on sour dough bread with mesclun salad
Wontons in noodle soup
Hot pot rice with minced pork patty, water chestnut and mushroom, served with chicken broth
Ice cream

DINNER
Starter
Fresh seasonal fruit

Main Courses
Pan-fried kurobuta pork chop with porcini mushroom sauce, mashed potatoes, roasted heirloom carrots, baby zucchini and caramelized honey shallots
Stir-fried beef with mixed peppers, steamed jasmine rice pak choy, mushrooms and carrots
Dungeness crab cannelloni with white wine cream sauce and sauteed Swiss chard

Dessert
Raspberry mousse cake with chocolate whipped cream

Tea and Coffee
Pralines

Interesting that the menu was specifically printed for this flight/route.

Any ideas about what this entire string of numbers mean?

The wine list was a major improvement over a year ago.

Champagne
Krug Grande Cuvee Champagne

White
2007 Estancia Reserve Monterey Chardonnay
2008 Vincent Girardin Puligny-Montrachet Vieilles Vignes

Red
2010 Sauvion Deliction Chinon
2009 Finca Origen Gran Reserva Malbec
2004 Chateau Lynch Bages Grand Cru Classe Pauillac

Port
Ramos Pinto Quinta da Ervamoira 10 Year Tawny

The 2008 Girardin Puligny-Montrachet Vieilles Vignes ($45 retail, Cellar Tracker 91 rating) was outstanding, but they can do a lot better than Estancia Reserve for the same $20. The Lynch-Bages continues to be a staple while the 2010 cab franc Semillon Dilection was excellent.

Showtime as our meal service begins with the item by item elegant table setting.

The caviar and salmon were outstanding especially with another glass of Krug.

And the personalized note is always a nice touch.

Next, I decided to go with the double boiled conch and mushroom soup and moved on to the Girardin Puligny. Not a 1er cru, but still a lovely addition to the list.

Kung Po chicken was very good, even better with a little chili sauce and another glass of Puligny.

Look at all the pretty glasses all in a row.  The red is the 2010 Dilection which was really enjoyable.

Next up, I decided to pull a Short hair Francis and have a 2nd main, the grilled U.S. Wagyu beef tenderloin with red wine sauce, parsley potatoes, asparagus and baby carrots. It was excellent.

A wonderful selection of delicious cheeses and, naturally, a glass of the very nice Ramos Pinto Quinta da Ervamoira 10 Year Tawny.

Dessert? Why not. The bread and butter pudding with vanilla ice cream and chocolate sauce was sensational.

And pralines to end this afternoon's culinary orgy.