Aboard the TAP aircraft in Lisbon, the excellent
food and beverage service in Executive Class began with a glass of sparkling wine while still on
the tarmac, followed by a Lobster Canapé and
Roasted Sunflower Seeds after take-off.
Lobster Canapé and Roasted Sunflower Seeds |
The amenity kit was similar to the one I’d
been given by Swiss and contained a toothbrush, toothpaste, lip balm, hand cream, eye mask, ear plugs, a pen and
socks. This kit came in a unique tin featuring the Sardine Collection by
Bordallo Pinheiro, a Portuguese company specializing in brightly coloured
ceramics.
TAP Portugal Amenity Kit |
The Sardine Collection by Bordallo Pinheiro |
Dinner was delicious, especially the Smoked
Halibut starter and Cream of Sweet Potato soup (served with fresh warm rolls). By
the time I’d finished off the Beef Tenderloin I had no room left for dessert.
Cream of Sweet Potato Soup with Pumpkin Mousse and Smoked Halibut |
Sautéed Beef Tenderloin with Mustard and Honey Sauce, Broccoli and Sauteed Potatoes |
There was no one in the seat next to me so I had
plenty of elbow and leg room. (To reach my bag on the floor I had to unbuckle my seat
belt – no whacking my head on the seatback in front of me). I took the
reclining seat as an invitation for a sesta (Portuguese for siesta). And before
landing in Toronto a selection of breads, cheese and cold cuts was served.
Plenty of Leg Room |
Cold Cuts, Cheese and Fresh Fruit |
As these were early days for TAP’s Lisbon-Toronto
service, less than half of the seats in Executive Class were filled but there
were two flight attendants assigned to the cabin. As a result the service was
first class. And while some bloggers reported better luck securing
an upgrade at the airport on the day of departure, I guess I was one of the
lucky ones. It may have helped that I didn’t have as much competition
as I would’ve had on a more heavily booked flight.
One more special perk when flying Business
Class is access to airport lounges. I’ll tell you about that experience next
time.
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