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GF005 Muscat Seeb International (MCT) - London Heathrow (LHR)

Date: 25 March 2007
Departure (scheduled): 14:05
Arrival (scheduled): 19:10
Aircraft: Airbus 330-200
Cabin: First
Seat: 1A

At Muscat there are no air bridges, so everyone gets bussed to the aircraft and I was glad upon walking up the steps to settle again into the wonderful Sky suites that Gulf Air has on the A330 - probably the most comfortable seat/bed that I've used (and that includes BA and SQ F!!).

I was served champagne pre departure (back on the Perrier Jouet Belle Epoque for the LHR leg!) and for the fourth and final time the Sky Chef presented me with the menu. Muscat is a fairly quiet airport, so taxi and take off were conducted fairly quickly, with a left turn after take off giving nice views back over the airport.

Service started after about half an hour and during the meal we flew up the Iran-Iraq border, just on the Iranian side.


A Selection to Start

Arabic Mezze
A variety of Middle Eastern hot and cold dishes or marinated artichoke, vine leaves, makdoos, hummus babaghanoush, warm falafel, samboosa potato kibbe, served with Arabic bread

Smoked salmon Nicoise style
with beans, mixed greens, tomato, potato, onion, olives and lemon vinaigrette

Hareera soup
(Moroccan style spicy lamb soup) with crispy pita bread croutons

Double baked goat cheese soufflé
served warm on rocket leaves and pimento coulis, carpaccio of marinated portobello mushrooms

Main Course

Arabian spiced rack of lamb
oven roasted lamb with char grilled baby eggplant, red capssicum, baked potato terrine, turmeric and coriander flavoured yoghurt sauce

Chef’s Recommendation

Pepper chicken
black pepper coated and roasted chicken breast, lemon grass risotto, garden vegetables and crushed peanut sauce

Pumpkin lasagne
layered spinach pasta with Ricotta cheese and rosemary roast pumpkin and tomato herb sauce

A Sweet to round off

Banana semi freddo
with lemon caramel sauce and sponge biscuit

Coffee cream cheese cake
creamy coffee infused cake set on cocoa crust, stewed pear and ice cream

Seasonal fresh fruit

International cheese



Perrier Jouet Belle Epoque Brut 1998

White Wines
- Pouilly-Fume Les Genievres 2005, Guy Saget
- Chablis 1er Cru Vaillons 2005, Bouchard Aine
- Bellingham Spitz Chardonnay 2003

Red Wines
Chassagne Montrachet Rouge 2003, Bouchard Aime
- Chateau Haut Lagrange, AC Pressac-Leognan 2000
- Delheim Shiraz, SImonsberg 2003

Dessert Wines
De Bortolli Noble One 2004



Available throughout your flight, served to your bedside within 15 minutes

Fish and Chips
Pieces of fish in light tempura style batter with oven baked potato chips offered with your choice of sauce

Create your own Salad

Arabic mezze
A variety of Middle Eastern hot and cold dishes or marinated artichoke, vine leaves, makdoos, hummus babaghanoush, warm falafel, samboosa potato kibbe, served with Arabic bread

Parsnip curry soup
Crème fraiche and North Sea shrimps

Omelette prepared by your in-flight Chef
With your choice of tomato, cheese, capsicum, chives and smoked salmon

Create your own Toasted Sandwich
With your choice of Turkish bread or sliced white or brown bread, tomato, cucumber, rocket lettuce, baby spinach, roast chicken, goat cheese, black olive tapenade and garlic mayonnaise

International cheese

Seasonal fresh fruit

I started with the Hareera soup which was very nice indeed. The main course of pepper chicken was very nice too, much better than the chicken on the way out which had been a little dry. With the main course I chose the Chateau Haut Lagrange which was super. The dessert was a simple choice, being rather partial to cheesecake! And I even managed to pack in a couple of glasses of the delicious De Bortolli dessert wine. Service was again perfunctory rather than being particularly noteworthy.

After all this indulgence I was feeling decidedly sleepy and after the cabin crew closed all the window blinds plunging the cabin into darkness I decided to recline my bed and just relax for a bit. Which ended up being a rather decent sleep, most of the way into Eastern Europe in fact. However when I awoke, I was feeling decidedly dehydrated, so I made sure that I had plenty of water.

Whether because of the dine on demand nature of First class or not, there was no second service before we arrived in London, which I found quite unusual on this length of flight. Then again I was not really feeling up to any more indulgence, so was happy to sit back and watch the action unfold out of the window. Landing was in an easterly direction, coming in over Windsor and Eton and was, as ever, as pleasure to watch on the forward facing cameras that Gulf provide.