7 August 2012
THE Titanic Culinary Journey, Palmer Coolum Resort’s romantic, week-long tribute to the world’s most famous maritime vessel, ended in style on Saturday evening with well over 200 guests enjoying an evening of fine wine, delectable dining and non-stop entertainment at the ‘Captain’s Atlantic Dinner’.
Replicating the final night aboard the ‘ship unsinkable’, the event will rate as one of the Sunshine Coast’s culinary and entertainment highlights of 2012.
From spectacular start to fabulous finish, guests resplendent in their black tie and ballroom finery were treated like the promenading gentry of the early 1900s. After receiving their Titanic boarding cards they were transported to the Mt Coolum Ballroom by vintage car before being greeted by none other than Captain Edward Smith himself. Pipers piped as diners strode over the gangplank, stepping aboard for pre-dinner champagne and their first look at the stunningly decked out dining room.
A string quartet added to the salubrious, bygone era ambience as the eager crowd took their seats for the first of thirteen deliciously dainty courses. Each was an authentic dish from the Titanic’s original first class menu lovingly recreated and reborn by Palmer Coolum Resort’s army of gifted chefs.
Oysters, soup and a superb salmon dish began the feast with actors from Melbourne’s Titanic Theatre Restaurant keeping the fun and frivolity in full swing. Top Irish band McGuinness & Co kept the sea shanties coming and it was already clear that this was one of the nights of the year.
Filet mignonette Lili was next, followed by sautéed chicken Lyonnaise, lamb and a spectacular duckling leg, all carefully portion controlled to help diners navigate their way through the glorious feast.
The savoury dishes came to a close with sirloin of beef, asparagus vinaigrette and pate de foie gras – each was beautifully cooked and presented on replica crockery that in itself was a major talking point for guests. In between, a palate-cleansing and highly refreshing punch romaine was perfectly timed.
French wines from Palmer Coolum Resort’s prized cellar flowed freely as the entertainers took us through lifebelt drills and the dark moment when all aboard the ship in 1912 realised its fate was sealed. Outside the dining room, local artist Wayne Fleming drew free caricatures for guests in the chilly night air, just as Jack did in the 1997 blockbuster movie.
The simply delectable dessert course was a fitting way to conclude the evening’s culinary journey. Four individual dishes arrived on one plate – peaches in chartreuse jelly, French ice cream, Waldorf pudding and a chocolate and vanilla éclair. A sweet way to end what was the sweetest of nights and one that will live long in the memory of everyone who was lucky enough to be there.
