Airline Review: Express to a new island paradise

A Pacific jewel opens up with the launch of a direct flight.

Flight ON80 on the "Palau Paradise Express" departs Brisbane on Tuesdays at 11.30pm, arriving at Palau International Airport on the main island of Babeldaob at 4.30am. The airline will operate 737-700 and 737-800 aircraft on this six-hour route, and I'm onboard the 737-700 in business class on its maiden flight. The once-weekly return flight departs Palau on Wednesdays at 10.30pm, arriving in Brisbane at 5.30am. For those who need an introduction, Palau is an archipelago of 300 islands, 1500 kilometres to the east of the Philippines, in the western Pacific Ocean.

CHECKING IN: It's the first direct Australia to Palau flight in the 53-year history of Nauru Airlines, which is celebrating with a function, speeches and dancing, so it's understandably a bit slow for the 50 guests checking in. Business class passengers enjoy a generous checked luggage allowance of 45kg and 7kg hand luggage, and have access to the Qantas Lounge at Brisbane International Airport.

THE FLIGHT: Previously, aside from a short-lived Air Niugini service from Brisbane via Port Moresby that was suspended in May, Australians who wished to visit Palau island-hopped from Brisbane via Nauru, Tarawa, Majuro and Pohnpei on the "scenic route" which is still an option but will take you 17 hours. On tonight's service the plane pushes back at 11.13pm (17 minutes early) and arrives 10 minutes early at 4.20am local time.

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THE CLASS: I'm in window seat 2F, mere metres from the toilet which is reserved for myself and the other seven seats, configured two-two, in business class. A blanket, pillow and water bottle are waiting on my seat, which has a pitch of 42 inches (106cm) and a width of 22.7 inches. While the seat reclines back 23 inches, the footrest is old school and barely raises, making it somewhat uncomfortable in which to sleep.

FOOD & DRINKS: Palau-based Elilai Seafood Restaurant caters for Nauru Airlines and meal orders are taken and served less than an hour after take-off. I'm offered a choice of Australian red, white and sparkling wine or beer prior and with my meal of lamb gnocchi with vegetables. While the lamb is tasty, the gnocchi doesn't translate well at altitude and is rubbery. There's also baby carrots, spinach and a pea mash. Dessert is panna cotta or cheesecake (it's hard to tell) with chocolate shards and raspberry sauce. The crisp salad with balsamic dressing is one of the best I've had in the air or on the ground. Despite being informed we would be served breakfast before landing it doesn't eventuate.

ENTERTAINMENT: There's no inflight entertainment, which is fine on this red-eye flight, but it is part of future fleet renewal plans as are USB ports.

THE SERVICE: The cabin crew are friendly and attentive, and there are four across both classes, enough for an overnight flight which isn't full.

IN A NUTSHELL: While the business-class seats would be fine on a day flight, they are uncomfortable on the red-eye and some of my colleagues downgraded themselves to economy in order to sleep across three seats. A seating upgrade (as has happened in economy) is desperately needed at the pointy end.