Billed as “the don of all doners”, the world’s most expensive kebab will set you back a cool 750. The dish has been devised by British chef Andy Bates who runs Eat My Pies who hand-picked succulent milk-fed lamb from the Pyrenees, chose barrel-aged feta cheese and a cooling cucumber yoghurt infused with Krug Grande Cuvee Champagne, and finished it with edible gold leaf and platinum. The full breakdown for this ultimate doner kebab is as follows:
Shoulder of milk-fed lamb – 84
Coeur de Boeuf tomatoes – 20
Micro Cress and Bibb Salad – 11.95
Chili Peppers – 35
Barrel Aged Feta Cheese – 54.20
Laudemio Extra Virgin Olive Oil – 26.95
Purple violet potatoes – 15
Edible gold leaf and platinum – 130
Saffron – 138
Krug Champagne – 195
Other ingredients (garlic, lemon, salsa, mint, cucumber, yoghurt) – 40
Total: 750.10
