A Titanic feast to remember

To commemorate the tragic Titanic sinking, a hotel in St Julians is recreating the meal served to first-class passengers on the sticken liner

Last meals are seldom celebrated but the dinner served the evening before the Titanic sank will again be cooked and presented this weekend in restaurants throughout the world ... and one of those eateries is at the Corinthia Hotel in St George’s Bay.

On the eve of April 14, 1912, a number of first-class passengers on the Titanic revelled in a privately-hosted feast at the à la carte restaurant.

These were some of the wealthiest and most prominent members of society.

At the same time, other first-class passengers – those who had paid the equivalent of €38,000 today for their parlour suite – sat down to a sumptuous 10-course extravaganza.

There were multiple dining rooms including a Parisian café that resembled a tropical destination (it even had imported palm trees) and a 10,000-square-foot dining saloon.

Meanwhile, second-class passengers on Deck F ate a less elaborate but beautifully-served dinner.

Third-class, or so-called steerage passengers, ate simply-prepared, hearty meals served in their own dining saloon.

Now Corinthia is reproducing the last dinner served to first-class passengers to mark the 100th anniversary of the tragedy.

Executive chef Kevin Arpa conducted extensive research for this exclusive wine and food night.

“You have to appreciate what has gone before and show respect for the past.

“At the same time, I am putting my own spin on things and making the menu suit modern diners,” he told the Times

“If I were on board and I knew the Titanic was going down I would indulge myself, I would enjoy a fine glass of champagne, a Filet Mignon Lili, and a frosty Punch Romaine.”

The hotel’s food and beverage manager, Anton Schembri, said: “All the food is wonderful. If I had been on board I would have wanted to have it all – from the Oysters to the Pâté de Foie Gras and the Peaches in Chartreuse Jelly.

“But you can still have it all at our commemorative gala last dinner in memory of the Titanic.”

Mr Schembri and Mr Arpa have worked for months refining vintage recipes and culinary techniques.

Tonight diners can indulge in the menu’s listed dishes that include Poached Salmon with Mousseline Sauce, Punch Romaine, Roast Duckling in Apple Sauce, Filet Mignon Lili, Fresh Lamb Cutlet with Mint Sauce and Waldorf Pudding.

It is a feast promising an elegant evening of dinner and revellery.