Hotel launches $1k Champagne gold sundae

Infused with Hennessy VSOP Cognac, 24kt gold leaf and served in a Wedgewood crystal bowl, with a bottle of Dom Pérignon on the side, this might just be the worlds’s most luxurious sundae.

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The Victoria Sundae. Credit: The Pavillion

The latest in a line of increasingly high-end alcohol and food tie ups, with price tags to match, the Victoria sundae comes in at costly US$1,000, served by the Pavilion restaurant at the Langham Hotel in Chicago, as reported by myfoxchicago.com. 

The luxurious dessert is made with Tahitian vanilla ice cream, Guittard Complexite 70% chocolate ice cream, 24kt gold leaf, caramelised golden peanuts, 24kt gold dust, dark chocolate croquant, hand-crafted chocolate crown, Hennessy VSOP, hot fudge, salted caramel, butterscotch, and whipped cream.

Served in a Wedgewood Crystal Bowl, which you can keep, it comes with a bottle of 2003 Dom Perignon.

Chef Scott Green said in a statement: “I based this menu on the flavors and treats I enjoyed as a kid, while also creating unique dessert concepts that spoke to all sorts of audiences – kids and adults. “Ice cream is a year-round craving and the added alcohol component simply makes it that much more versatile for guests to indulge throughout all seasons.”

It’s not the first time a restaurant has used luxury spirits and Champagne to boost the value of its offerings, however it is one of the more expensive on offer.

Last month a New York branch of US diner Denny’s launched a $300 brunch served with Dom Pérignon Champagne, clearly trying to appeal to a higher end market, while a hot dog soaked in 100-year-old Louis XIII Cognac made by a Canadian restaurant was named the world’s most expensive hot dog at $100.

Other establishments have chosen to get people’s attention by devising the most extreme cocktail garnishes, such a bar in Milwaukee which used an entire fried chicken to garnish its bloody mary cocktail, with a $50 price tag.

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