Titanic’s First Class Dinner- First Class Dining on RMS Titanic

The Titanic sailed along
this very stretch of Belfast Lough. Here at Rayanne House, we try to keep
the memories of the Titanic alive. In fact, it’s a celebration
of Belfast’s maritime history. While upstairs,
you can enjoy views across the Lough to where the Titanic set sail, downstairs, you can enjoy
the nine course lavish menu that was served
to the first class passengers on the last night aboard the Titanic. We’ll be starting with the first course
which is the canapes from the Admiral. If you were dining on the Titanic,
really the emphasis was on the food. If you were to take a cruise now,
you’d have so much entertainment. On the Titanic really,
they emphasised the food as being the main entertainment
for the evening. They probably would have arrived for
dinner maybe around 6:30, 7 o’clock. It started with canapés
and a glass of Champagne and they would be still eating
right up until close to midnight. There were two soups on offer
on the last evening. One was clear consommé Olga. The second was a cream of barley soup
which we’re serving this evening. We are just finishing that
with some fresh cream, some parsley. And we’re just flooding the top of it
with a little whiskey. A little Bushmills whisky,
an Irish twist. But we know there was plenty
of Bushmills on board the Titanic. The third course this evening,
we’re serving our roasted squab with an asparagus and watercress salad, and we’re just going to finish that with a saffron and Champagne
vinaigrette. Incidentally, this dish was also served
at the launch of the Titanic the previous May in the Grand Central
Hotel in Belfast for lunch. And also seemed to be a signatory dish
right across the White Star Line. It was served on the Olympic
and various other White Star liners. For our fifth course, we’re going to serve
a rose water and mint sorbet. The rose water I feel is a great
throwback to Edwardian, Victorian times where they used rose water widely
throughout their cooking. It’s a flavour we may have forgotten, but with the mint, it really
cleanses the palate beautifully. On such a decadent meal,
it’s a great palate cleanser. Even though it’s the sixth course,
people still manage to get through. In fact, Edwardians at the time, they measured their wealth
by their girth. The fatter you were,
the richer you were. There we go. We’re finished
with the foie gras, filet mignon. The sixth course that was served
to the first class passengers. A very rich and decadent dish that was served to some
very rich, wealthy customers. The dessert that was served
was poached peaches. These were poached
with cinnamon and cloves, and then served with a Chartreuse jelly. Chartreuse jelly was widely used
by Edwardians and Victorians. In fact,
it was a secret recipe for Chartreuse that had been devised by the monks. Only two monks at one time,
and still to this day, ever know the recipe of Chartreuse. We know from records, the cheese on the last night
was Emmental, Edam, Stilton. Cheeses that are still on the go today. They would have sat over cheese
for quite a while, actually, and then moved on to cigars and
brandies and all the post-dinner drinks. We came up with the idea to run
the Titanic menu around two years ago. We thought we’ll just try it for a
couple of nights to see how it would go. We had no idea really
the interest that would have come from running the last meal
on the Titanic. So there you go.
That was the ninth course. Tea, coffee and petit fours. The grand finale to what I hope
everyone enjoyed was a fabulous meal. Exhausting work, but well worth it.

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