Marie Antoinette is famous for making the recommendation that the starving peasants, who could not afford bread, should eat cake. We always knew the wealthy had it better than us common folk but we never really considered how much the gap existed until now. Today we have assembled a menu that has one ingredient in common, Gold. That is correct, it is not typographical error, and the theme of tonight’s menu will be the edible version of the composite known as Au.

Any meal must start off with an ideal pairing of wine and taking note of the theme tonight, we make the best recommendation, Grand Cuveé XXIV Karat from the Mendocino region of California. Its pale straw colour has a light and crisp taste which has nuances of pineapple and pears and of course with flakes of real gold. Any meal will start off with a salad and today we have the Florette Sea and Earth Salad created by London based Chef Raymond Blanc. A fresh combination of kernel caught langoustines, Cornish crab, lobster, Beluga caviar and the world renown, Almas Golden Caviar and the entire dish will cost you a £ 635. The reason behind the high price is the golden caviar which was reserved only for Russian Tsars and is worth about £ 12,000 per kilo. So when enjoying your salad, you will indeed be feasting like Kings. Hope you didn’t fill up on snack or an ice cream cone before starting the salad, because with the price, you should savour every bite.

Now we move on to the main meal and today we have luxurious twist on an everyman’s classic, pizza. You might think, there can’t be anything more common than pizza but the uncommon folk have a way of making everything into an overflow of decadence. So the pizza on the menu tonight will have more flair than your usual pie. Ingredients which include caviar soaked in Dom Perignon champagne, lobster marinated in cognac, Scottish smoked salmon, the finest prosciutto and vintage balsamic vinegar, venison medallions, all topped with 24 karat gold makes up the Pizza Royale 007. A creation of the Scottish born Italian chef, Domenico Crolla this 12’’ masterpiece comes with a whopping price tag of $ 4,200. After this bill, you might feel a little out of place having just a plain old ice cream cone for your dessert.

That why we have the ideal finish for tonight’s menu, the Golden Opulence sundae from Serendipity 3 in New York. Nothing says dessert like a sundae and nothing says millionaire dessert like a $1000 gold dessert. A combination of almeida procelana, Venezuelan chuao, Tahitian Vanilla gelato infused with Madagascan vanilla and topped off with a 23 karat gold leaf wrapping is the ideal way to end a meal of decadence. To know more about quality ice creams, visit http://www.emackandboliosthai.com/

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