The true meaning of Christmas

Sigh:

[It] will set the buyer back an eye-popping $200,450.

The sumptuous feast will be prepared in the lucky buyer’s home by Ben Spalding, 25-year-old chef at John Salt, the new brick-licking hotspot in London’s upscale Islington district. Before the meal gets under way (see the full menu below), patrons will start with an aperitif of 1907 Piper-Heidsieck Champagne, valued at $59,500 a bottle, served in diamond-studded flutes. (NewsFeed certainly hopes that you get to keep the glasses.)

The opening course is bird’s nest and Almas caviar, made with a 150-year-old balsamic vinegar, and Pata Negra Ibérico jamón (that’s Spanish ham, to you and me). They then get the world’s most expensive melon, the Yubari King, which hails from China and is prepared with whole white truffle and saffron.

But these are the mere opening acts to the meal’s pièces de résistance: Dodine of rare-breed turkey with Wagyu beef fillet and heart, wrapped in 50-carat gold leaf and sprinkled with Akbari Pistachios — a dish that would reportedly cost $8,000 on its own. Dessert is a rather simple-sounding Densuke watermelon from Hokkaido, Japan (an island that only produces 10,000 melons a year) but the fact that you get to eat it off a gold, Ugandan vanilla plate will make it reassuringly ridiculous.

The coffee course — or maybe it’s the desert? — is made with Kopi Luwak coffee beans, the most expensive on earth, which are eaten and excreted by Vietnamese civet cats before roasting. (We’re not making it up: we tried it once for work.)

And so it goes on.

4 comments for “The true meaning of Christmas

  1. The Jannie
    December 14, 2012 at 07:13

    I hope they’re big portions . . .

  2. December 14, 2012 at 10:10

    If it was all faked, I wonder how many diners could tell. Such as that elderly balsamic vinegar?

  3. Chuckles
    December 14, 2012 at 11:10

    What struck me is that it semed to be all about the cost of the ingredients – conspicuous consumption rather than the selection of the ingredients and flavours of the final dishes..

  4. Amfortas
    December 14, 2012 at 13:24

    Babette’s Feast, anyone?

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