IT IS the meal that always goes down well – the final first class menu served on the ill-fated Titanic before it hit an iceberg and sank.

The White Star liner met her fate on April 15, 1912 after striking the berg during her maiden voyage from Southampton to New York.

RMS Titanic was famed for her splendour, luxury lifestyle and first class finesse, and those qualities were reflected in the first class restaurant.

Now, head chef Conor McClelland recreates the menu several times a year at Rayanne House hotel in Belfast’s Holywood.

And it’s a classy culinary feat that has just earned the hotel a César Award – the Oscars of the hotel trade – from the Good Hotel Guide.

So what’s on the menu?

Well, Conor has a string of awards to his name including Best Hotel Chef in Northern Ireland and a top ten ranking in the Best Chefs in Ulster honours, so you know it’s going to be special.

Here’s how the Titanic meal shapes up:

First Course ~ hors d’oeuvres

Canapés a`L’Amiral

Second Course ~ Soup 

Cream of Barley finished with Bushmills Whiskey and Cream

Third Course ~ Salad 

Asparagus and Watercress Salad with Champagne – Saffron Vinaigrette served with Roast Squab

Fourth Course ~ Fish

Poached Salmon with Mousseline Sauce garnished with Cucumber and Fresh Dill

Fifth Course ~ Sorbet 

Rose Water and Mint Sorbet

Sixth Course ~ Entrée 

Pan~Seared Filet Mignon topped with Foie Gras and Truffle drizzled with a Cognac, Madeira and Red Wine Reduction served with Potatoes Anna, Creamed Carrots and Zucchini Farci

Seventh Course ~ Sweet

Spiced Peaches in Chartreuse Jelly and French Vanilla Ice Cream

Eighth Course ~ Dessert

Cheese and Fruit

Ninth Course

Coffee and Petit Fours

The ‘Titanic Menu’ meal is served in a beautiful period dining room with views of Belfast Lough, down which Titanic sailed on April 10, 1912, unaware of the tragedy just days away.

And there’s more for Titanic fans at the hotel, which has photos and stories of those who lived here at the time of the disaster. There’s also a treasured print by JW Carey which shows the ship in the lough with Rayanne House in the background.

Titanic’s original first class dining saloon

Hotel owners suggest guests take the Titanic Tour led by Susie Millar, great-granddaughter of Thomas Millar, who worked in Harland & Wolff on the construction of ship and was an engineer on board.

There’s Titanic Belfast, which lives up to its name as the world’s largest Titanic visitor attraction, Titanic’s Dock and Pump House and boat tours all just five miles from Rayanne House.

Rayanne House’s restaurant

As well as the César  Award announced officially today, the hotel restaurant has been listed in the Top 3 Best Restaurants in Ulster at the prestigious Food and Wine Restaurant of the Year Awards.

Other honours include being listed in the Top 10 Best Service in Ireland by the Food and Wine Awards and the Customer Service Excellence trophy at the Northern Ireland Tourism Awards.

At the time of writing a Titanic Dinner for two, with double bedroom and gourmet breakfast was £250 per couple. For latest pricing, room rates and availability at Rayanne House, see http://www.rayannehouse.com.

Read more: all the winners in the new Good Hotel Guide

For more on the Good Hotel Guide 2022 see www.goodhotelguide.com