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GF252 Muscat Seeb International (MCT) - Bangkok Suvarnabhumi International (BKK)

Date: 11 March 2007
Departure (scheduled): 23:55
Arrival (scheduled): 08:25 +1
Aircraft: Airbus 330-200
Cabin: First
Seat: 1A

As the bus pulled up to the aircraft I was delighted to see that I would again be on an A330 - this guarantees Sleeper Seats in First class. I had expected and been scheduled to be on an A340 aircraft with older and more traditional recliner first class seats.

On entering the cabin I immediately noticed that it would be busy - 6 of the 8 seats were eventually taken. I was somewhat surprised at this given the impression I had received on FLyertalk was that these flights are usually light in First. However, my pleasure at getting the Sleeper Seats overcame the situation completely.

I was again served champagne and rice crackers before take off, although I noticed immediately that the champagne tasted differently from the LHR-MCT leg, a suspicion confirmed later when I received the menu.

Deprature was bang on time and we were soon into a bumpy climb for what would be a 5 hour flight to Bangkok. I was again presented with three menus.

DINNER

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

Braised Asian style chicken wings
on  bed of lettuce, puffed rice noodles, ginger and plum sauce

Hamour and crayfish ravioli
with seafood veloute


Main Course

Steamed salmon fillet
with Chinese cabbage, potatoes parisienne, pumpkin and sweet basil coconut sauce

Roasted chicken
with tomato and preserved lemon, blanched with spinach and aromatic rice

Egyptian koshary
brown lentils, Egyptian rice, pasta and cashew nuts with shallots and a rich tomato chilli sauce


A Sweet to round off

Flourless pineapple and coconut cake
served on a coconut anglaise with banana strawberry compote

Frozen orange souffle
with grapefruit and orange salad

Seasonal fresh fruit

International cheese

 

BREAKFAST


To start

Seasonal fruit juices

Strawberry energy drink

Seasonal fresh fruit

Selection of cereals with full cream or low fat milk

Natural or fruit yoghurt


From the bakery

Thick white and brown toast, glazed fruit pastries, croissants, muffins and Arabic bread


Main course

Eggs prepared on board by your Inflight Chef: scrambled, fried, poached, hard or soft boiled eggs and omelette with your choice of sautéed mushrooms, char grilled tomatoes, steamed green asparagus spears, hash brown potatoes, chicken chipolata

Cinnamon French Toast
Pan seared egg coated toast slices, oven baked peach hand berry compote

Arabian Breakfast
Traditional foul madames, roughly mashed broad beans, fresh diced capsicum, tomato and onion, flavoured with cumin
 

WINE LIST

Champagne
-
Jacquart Champagne Brut Mosaique (sorry I forget the vintage)
 

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
- Chataeu Haut Lagrange, AC Pressac-Leognan 2000
- Delheim Shiraz, SImonsberg 2003

Dessert Wines
-
De Bortolli Noble One 2004

 

BEDSIDE MENU

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 decided to have dinner, despite the late hour - choosing the ravioli (which I forgot to take a photo of) and the salmon for main course. Again the food was very well presented and delicious. I decided not to have a dessert this time, preferring instead to bed down and eventually ending up with about 3 hours sleep. 

Breakfast was a light affair of orange juice, a strawberry energy drink, a fresh fruit platter and a cup of English breakfast tea, the latter spoilt by homogenised milk, a frequent and annoying problem outside of the UK.

Descent into Bangkok from our cruising altitude of 41,000ft was relatively swift and we were soon disembarking into one of the gigantic sprawling arms of the impressive terminal building new Suvarnabhumi airport at Bangkok.


Gulf Air First/Business class lounge at Muscat

On board photos (apologies for lack of quality)