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World's most expensive Valentine's Day menu

Mail Online
Chef Adam Simmonds designed the eight-course menu, that includes almus white caviar worth £3,000, South Sea pearls (right) at a cost of £6,000, £2,000 worth of gold leaf and truffles costing £1,000. This photo is taken from Mail Online.
Chef Adam Simmonds designed the eight-course menu, that includes almus white caviar worth £3,000, South Sea pearls (right) at a cost of £6,000, £2,000 worth of gold leaf and truffles costing £1,000. This photo is taken from Mail Online.

The world's most expensive Valentine’s Day menu has been unveiled today, with the extravagant dinner costing a stomach-churning £61,000.

Michelin starred chef Adam Simmonds came up with the eight-course menu for a ‘no expense-spared’ romantic.

It comes with almus white caviar worth £3,000, Natives South Sea oysters including pearls at a cost of £6,000, £2,000 worth of gold leaf and truffles costing £1,000.

It also, controversially, features the severely endangered bluefin tuna, which wildlife campaigners claim are as close to extinction as the panda or white rhino.

A number of the ingredients, including watermelon, are supposed to share similarities with Viagra.

And these aphrodisiacs may come in handy when it comes to the extensive drinks menu, which come courtesy of Corney & Barrow.

To wash the food down, there is a £17,000 bottle of La Romanee-Conti wine and a magnum of 1976 Salon Blanc de Blancs worth £3,000.

In total, the wine bill alone costs a wallet-busting £30,700.

The Valentine’s Day dinner was unveiled by the luxury website VeryFirstTo.com, which teamed up with Adam Simmonds and GreatBritishChefs.com.

Adam said 'Each dish has been created with romance in mind and to allow the spectacular ingredients to work their magic, in both creating delicious food and the perfect mood for romance.'

The meal also comes with confit foie gras, smoked eel, rissotto with carbineros prawns, saffron and silver leaf.

The finale of the meal is vanilla and smoked chocolate with kopi luwak ice cream.

Marcel Knobil, founder of VeryFirstTo, added: 'The menu awakes all the senses and the luxury element further intensifies the pleasure of this meal.

'VeryFirstTo will also be enhancing the experience by covering the table in rose petals; releasing a dozen white doves, lighting 50 rose scented candles, and entertaining the couple with a harpist and a romantic poet.'

 

Published: 2:20 pm Tuesday, February 04, 2014

Last modified: 9:10 pm Tuesday, February 04, 2014

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