Titanic 2

When I first hear the word Titanic it mostly reminds me of the film which hit our cinemas back in 1997.  I’m surprised how long ago it was out as it doesn’t feel that long ago. The film captured the story of the maiden voyage which departed Southampton on the 12th April 2012. It showed how the ship hit an iceberg in the early hours of the 13th of April and the devastating struggles the passengers had as there wasn’t enough life boats for the passengers on board. The reason I am talking about the Titanic is if you haven’t heard already, but a rich business from Australia is having a replica built. This will be fascinating to see  and all cruise fans I’m sure will be excited to see it. The businessman- Clive Palmer is worth an estimated $895 and has one of the top cruise builders in the world building it.

Titanic 2 is expected to be ready in 2018 and that is all the information I have, as soon as I know more I will up date you.  Fort now all I know is Titanic 2 will be a replica for the original with up to date changes internally. Remembering back in 2012 ships were powered by coal so the new one will have four diesel engines. Again similar to the original there will be different classes but passengers will have the option to book one class for 6 nights or have two nights in each.

On board you will find four hundred seated theatre, Casino , Hospital and shops. Ticket holders will of course be fully offered to spend their time on the new Titanic 2 ship in an Edwardian manner. Dining rooms, Turkish bath, Cafe Parisien, swimming pool, gymnasium and a smoking room will be at passengers’ disposal. They can also enjoy a replica ashore boat excursion.

Here is a sample of menus that will be on offer. They have been elaborated by 68 chefs.

So here are the meals enjoyed:

• Course One: Oysters
• Course Two: Consommé Olga
• Course Three: Scottish Balik Salmon w Mousseline Sauce, Cucumber
• Course Four: Sauté of Chicken Lyonnaise, Vegetable Marrow Farcie, Parmentier Potatoes
• Course Five: Aberdeen Angus Filet Mignons Lili
• Course Six: Eye of Lamb Loin, Mint Sauce & Green Peas, Boiled New Potatoes
• Course Seven: Roast Duckling, Apple Sauce, Boiled Rice
• Course Eight: Punch Romaine
• Course Nine: Cold Asparagus Vinaigrette – Pate De Foie Gras
• Course Ten: Waldorf Pudding, French Ice Cream, Peaches en Chartreuse Jelly, Chocolate & Vanilla Éclair
• Course Eleven: English Stilton & Port Wine, Hors D’ Oeuvre Var

Thanks for reading

Emily

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