Filed under: Dining
Chef and proprietor Conor McClelland of Rayanne House in Holywood, near Belfast, Ireland spent two months researching the last menu served on board the ill-fated ship.
The nine-course experience recently launched at his establishment for the Titanic Made In Belfast Festival in the guest house's private dining room. "It was such a beautiful menu. There was so much attention to detail in the food that it really was a first-class feast," said Mr McClelland at the opening.
The banquet, last served on April 14 1912, includes foie gras pate, asparagus and watercress salad served with Champagne, and rose water and mint sorbet. Chef McClelland has sourced the ingredients from local suppliers. He and his wife Bernie were lucky enough to find an original wine list too. "In those days a different wine would have been served with each course, which isn't the case today. The wines served back then were European...so we can offer similar ones," said McClelland.
The menu has been only slightly altered to suit the modern palate. For example, a foie gras pate would have been served just before the dessert, which is not a custom followed today.
McClelland trained in Galway before working as a chef in both the Black Forest and New York. He returned to the Belfast area with his wife Bernie seven years ago to open Rayanne House. The 11-bedroom guest house features a private dining room that can accommodate between eight and 36 diners.