For my after-take off drink, I tried a wine made from the Cortese grape, a less common Italian varietal which I had not encountered, but which the cabin crew described as being similar to Sauvignon Blanc...
Today's lunch menu...
Lunch service began with a green side salad and a choice of bread...
I opted for the Paringa Estate Chardonnay to accompany my choice of starter...
I chose the roasted pumpkin soup as my starter...this was very tasty though not served as hot as a soup would be in a restaurant on the ground (Safety concerns in case of turbulence, maybe?)
Today's lunch menu...
Lunch service began with a green side salad and a choice of bread...
I opted for the Paringa Estate Chardonnay to accompany my choice of starter...
I chose the roasted pumpkin soup as my starter...this was very tasty though not served as hot as a soup would be in a restaurant on the ground (Safety concerns in case of turbulence, maybe?)
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