Airline Experience Review

Emirates First Class on the Airbus A380 is often considered one of the most luxurious experiences in commercial aviation. With its private suites, premium dining, onboard shower spa, and exclusive lounge, it offers a level of comfort and exclusivity that few airlines can match. In this review, I share my experience and evaluate whether Emirates First Class lives up to its world-renowned reputation.

The experience at the Emirates First Class Lounge at Melbourne Airport was certainly more comfortable than waiting at the gate, although I found it somewhat underwhelming. The lounge is showing its age and is in need of a refurbishment. That said, it remains a far better option than the American Express Centurion Lounge, which appears even more dated.

Upon boarding, I was greeted by the purser at the upper-deck entrance of the A380. I have a tradition of asking the crew to guess whether I'll be turning left or right before showing my boarding pass. Remarkably, they get it right almost every time. On this occasion, I was once again directed to the left and escorted to my usual seat, Suite 1A.

Before I had even settled into my suite, I was offered a choice of champagnes. The purser recommended Emirates' newest addition, the Dom Pérignon Rosé 2009, noting that it was exclusive to the airline. Later, however, I discovered it was available for purchase at Dubai Airport duty free for approximately AUD $710 (USD $420 or EUR €366). Naturally, I had to try it. While the Rosé was enjoyable, I ultimately preferred the standard Brut, which I found offered greater body and complexity.

The food offering at Emirates, without a doubt is best of any airlines I have travelled. The flight staff often goes the extra distance and shows a high level of engagement. I chose to have a 6 course dinner often selecting multiple dishes from each entrée and main courses. From the freshly made amuse-bouche to the final desert, the taste, presentation and overall enjoyments was exceptional. Based on my many previous flights, quality of the food appears somehow to be better on flights originating from Australia than from Dubi.

Amuse-Bouche & Appetizers

Watermelon Cubes & Seafood Salad (image 3): A fresh starter duo consisting of a skewered watermelon cube topped with whipped cream and a dark olive tapenade garnish, paired with a light seafood or citrus salad beautifully presented in a small snifter glass.

Flaked Fish or Rillette (image 4): A meticulously shaped mound of trout rillette, garnished with sliced cornichons, fresh microgreens, and a drizzle of vibrant herb oil.

Soup Course

Creamy Roasted Corn Soup (image 5): A rich, velvety vegetable purée dusted with freshly cracked black pepper and generously garnished with smoky, charred sweet corn kernels right in the center.

Main Courses

Lamb Tagine (image 6) : A hearty, Middle Eastern-inspired slow-cooked lamb stew mixed with chickpeas, green olives, and kalamata olives. It is served over a bed of fluffy couscous and topped with a fresh sprig of
cilantro.

Prawn Curry (image 7):
Large, plump prawns seared and simmered in a savory, spiced gravy, accompanied by seasoned yellow rice and garnished with cilantro. This course is paired with a bottle of Château Phelan Ségur Saint-Estèphe - 2013
red wine.

Dessert

Pavlova (image 8): A delicate meringue nest filled with cream, beautifully styled with fresh strawberry slices, a vibrant passionfruit coulis containing seeds, and topped with a fresh mint leaf.

Every course includes luxury flight staples, including individual bottles of extra virgin olive oil and balsamic vinegar, fine salt and pepper shakers, and a dish of premium French butter.

Experience Score

Reservation Process: 10/10
Welcome: 10/10
Lounge: 8/10
Menu Selection: 10/10
Food Theatre: 8/10
Food Presentation: 8/10
Food Taste: 8/10
Dinnerware: 7/10
Food Portions: 10/10
Attentiveness: 10/10
Service: 10/10
Staff Knowledge: 9/10
Staff Attire: 10/10
Passion: 10/10
Beverage Selection: 10/10