In-flight service: Food and drink
Almost as soon as we had found our seat, we were approached by a stewardess who addressed all passengers by name, and offered a choice of drinks, including champagne and orange juice.
We were then handed menus, as the time of our flight meant we were entitled to a hot three-course dinner, followed by a light afternoon tea-style meal around 90 minutes before landing.
Passengers are offered a choice of two starters, four main courses and five desserts, although on our flight we were limited to a choice of one starter because of unspecified supply issues.
As such, we were served a crayfish, basil and avocado timbale with creamy dressing, which was a little bland tasting, followed by a main course of braised chicken in cinnamon, paprika and cumin sauce with rice. This packed a flavoursome punch, as well as some nice and plentiful chunks of chicken.
For dessert, we opted for cheese and crackers, along with a nice glass of red wine.
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