Dish of the week: Titanic feast

Vanessa Fitter buckles up for a ten-course menu, inspired by a meal on the Titanic, at Bord Eau Discuss this article

© ITP Images

It’s been 105 years since the RMS Titanic met with its horrible fate. And while James Cameron’s version of the tale embellished some aspects of the tragic incident, one bit he left out was any specifics about the food. But, thanks to the Shangri-La Hotel, Qaryat Al Beri, not only do we now know what passengers ate on the night, we can try it, too.

Executive chef Mansour Memarian has created a ten-course menu, inspired by the original one that was served to the ship’s passengers in first class, in 1912. It’s the second year the hotel is hosting the dinner at Bord Eau and it’s only one of two restaurants in the world to do so.

As you can imagine, it’s a very fancy spread, which includes oysters, filet mignon, lamb loin, foie gras, roasted squab and Waldorf pudding. Chef Memarian says: “Our biggest challenge was to give each dish a modern twist, while preserving the original idea.” He also had to find a way to keep it light. “This salmon dish [pictured] would have been served with a much heavier sauce.” In Memarian’s version, however, he uses mousseline sauce, cucumber ribbons, dill and caviar. “We also add small pieces of tomato to give it an acidic kick.”

The simplicity of the plate means there’s no hiding behind fancy frills – the ingredients used have to be of top-quality, like the organic Scottish salmon used.

It’s not just about the food, either. “It’s an experience – it’s like going to the opera or the theatre.” And there will be music, too. No, not Celine, but melodies that will certainly transport you back in time.

So, book your seat for an evening that will leave you feeling like you’re the king, or queen, of the world (we had to).
Dhs496+++ (ten-course set menu). Fri Apr 14, from 6.30pm. Shangri-La Hotel, Qaryat Al Beri (02 509 8511).

By Vanessa Fitter
Time Out Abu Dhabi,

Add your review/feedback

Subscribe to weekender newsletter



Explore by

Our favourite features