We came here for our final Wellington on a Plate event - The Last Dinner on the RMS Titanic. Fantastic occasion. The first four "courses" were downstairs (where the restaurant usually operates) and were served as canapes (shrimp butter and cream cheese on baguette crostini; oyster in shell with vodka relish; rare beef on artichokes, potato wafer and truffle scented jus with foie gras; duck liver foie gras with fresh celery and flat toast). This was followed by seven courses upstairs in the Grand Dining Room. There was a very pleasant cream of barley soup with whiskey. Next was the poached salmon with mousseline sauce. I didn't enjoy that because I don't like cold salmon, but I was the one exception on our table of 14. The slow roasted shoulder of lamb with mint sauce, parmentier potatoes, minted green pea timbale and creamed carrots was my pick of the courses. We followed this up with Punch Romaine (crushed ice with champagne and orange juice) before the roasted quail on wilted cress was served. I enjoyed this very much. Course 10 was baby carrots, turnip and beets with dried date with champagne saffron vinaigrette - interestingly served after the mains. Dessert - course 11! - was peaches with chartreuse jelly (delicious), chocolated painted eclairs, french vanilla ice cream and a lovely Waldorf pudding. Six wines were served with the meal which were excellent accompaniments to the food. What a magnificent meal - so efficiently brought to the table and cleared away - and brilliantly timed.
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