The luxurious Airbus A380 superjumbo has flown its first commercial flight from Singapore to Sydney.
The Singapore Airlines flight carried two chefs who supervised a champagne brunch for all of the 455 passengers in suites, business, and economy classes.
After sipping Dom Perignon Rose 1996 and nibbling caviar, suites passengers, one of whom paid more than $100,000 for the trip, had a choice of Australian or Asian cuisine.
The Australian menu began with the tuna appetizer followed by a soup with sautéed foie gras and main courses of scampi and prawn ravioli, as well as pan-roasted Muscovy duck.
Those preferring the Asian selection began with lobster tail followed by soup and main courses of steamed black cod and wok-fried beef in garlic and black Java pepper sauce.
There was no rubbery chicken in economy class either, where passengers also had of choice of East or West.
The gourmet food, served as the plane neared the Timor Sea, included baked fillet of Chilean bass with garlic paste, and seared beef tenderloin with red wine butter.
