RIVER NORTH — Ice cream sundaes are usually indulgent because of their calorie content — but a new high-end dessert being offered at The Langham hotel's Pavilion restaurant is equally decadent thanks to its price tag.
"The Victoria," one of seven new adult-oriented ice cream sundaes added to Pavilion's dessert menu, costs a whopping $1,000 for a single serving.
Served in a Wedgwood crystal bowl diners get to keep alongside a 2003 bottle of Dom Perignon, The Victoria is made with Tahitian vanilla ice cream, Guittard Complexite 70 percent chocolate ice cream and Hennessy VSOP cognac.
Lizzie Schiffman says she tried a few different strategies to steal a bite:
It's topped with 24-carat gold leaf and gold dust, caramelized golden peanuts, salted caramel, hot fudge, butterscotch and a handmade chocolate crown fit for a pint-sized king.
It's not the first ice cream concoction to boast such a hefty price tag. Earlier this month, Bagatelle in New York announced plans for its own four-figure sundae, which for $1,000 includes chocolate truffles, homemade French macaroons, gold leaves and 24-carat gilded chocolate brownies atop vanilla ice cream and a sorbet made from Dom Perignon rose Champagne.
When diners at Bagatelle complete the dish, they receive a black steel, white gold and diamond ring designed by Mauboussin jewelers.
Elsewhere in New York, the sweet-toothed upper crust can call in 48 hours in advance for the Guinness World Record-holding most expensive dessert: Serendipity 3's $25,000 "Frozen Haute Chocolate," which blends 28 cocoas with edible 23-carat gold, served in a goblet with an 18-carat gold bracelet featuring white diamonds.
Nonalcoholic treats at Pavilion include The Saturday Morning Cartoon, topped with a variety of sugary cereals, and The Graceland, a combination of peanut butter cup, chocolate and banana ice cream topped with banana chip brittle, hot fudge, peanut butter, and salted caramel.
The new ice cream menu, including The Victoria, will be available starting Wednesday when The Langham launches its "Parlour at the Pavilion" ice cream-focused concept in its second-floor restaurant. Guests who order a sundae off the new menu before Oct. 31 will also get a complimentary glass of Prosecco.
The Parlour will be open daily from 6 p.m. to 10 p.m. Reservations can be made by calling 312-923-7710.
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