The “Titanic Dinner” is back at a price of HK$15,000, recreating the luxury of over a century ago

Written/Compiled and Reported by Li Xinyi

To honor the 100th anniversary of the Titanic’s only voyage, Hong Kong’s Hullett House has recreated the ten-course menu served in the Titanic’s luxurious first-class restaurant on April 14, 1912, with the launch of the “Titanic Dinner,” available until the end of May. The Heidsieck Monopole Gout Americain Champagne 1907, which was served on the ship back then, will also be offered on the first night.

Hullett House’s Michelin-starred chef Philippe Orrico will use the original ingredients from the menu to reinterpret these century-old classic dishes with innovative techniques. The Titanic Dinner will take place in the St George Restaurant at Hullett House, a Hong Kong colonial heritage site built in 1881. From the decor, the waitstaff uniforms to the table settings, all recreate the grandeur of the Titanic in those days. The dinner will also use bone china plates designed by William Brownfield & Sons for the Titanic.

In 1998, 80 years after the shipwreck, divers retrieved a collection of unique and well-preserved antique champagnes from the wreckage. Later, Hullett House brought these rare treasures, each valued at US$11,000, to Hong Kong. The first-night gala dinner is priced at HK$15,000 per person (approximately NT$57,690), and is limited to invited guests only. Attendees will have the chance to taste this precious champagne.

This year marks the 100th anniversary of the maiden and final voyage of the luxury liner Titanic. Owned by the White Star Line and sailing from England to New York, the Titanic was unmatched in both size and luxury at the time. The first-class cabins featured exquisite wood paneling and handcrafted furniture, and passengers could also enjoy facilities such as a gymnasium, swimming pool, and Turkish bath onboard. The cost of a ticket for the Titanic’s maiden voyage, if converted to modern currency, could amount to as much as US$99,000 (nearly NT$3 million).

The unique dishes enjoyed by passengers aboard included premium French oysters, beef consommé, and boiled salmon with egg yolk and lemon sauce. Main courses featured French-style chicken with sautéed onions and vegetables, British lamb with traditional mint sauce, and roast squab with watercress. Desserts included Waldorf pudding with top-quality French ice cream.

During April and May, groups of eight or more can arrange a private Titanic Dinner in the JP Hennessy Suite at Hullett House, enjoying the ten-course first-class dinner paired with selected wines, priced at HK$3,800 per person (approximately NT$14,600). For those looking to sample Titanic delicacies at a more affordable price, four dishes from the second-class menu will be available at The Parlour at Hullett House from April 14 to May 12. For details, visit www.hulletthouse.com.

● Read more: In Search of Firsts: Star Cruises Invites First Voyage Passengers to Relive the Journey for Free

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