Made from 24ct gold and Dom Pérignon Champagne, is Scotland’s most expensive dessert really worth the hefty price tag?
Mark Greenaway’s signature desserts are somewhat of a talking point – scoring the highest in the dessert round of the Scottish heats on BBC’s Great British Menu for two years running. The arrival of the first rhubarb of the season has inspired Mark to create something extraordinary, appearing at Restaurant Mark Greenaway for one week only.
Mark has teamed up with Dom Pérignon and IQ Chocolate to offer guests an exclusive taste of Scotland’s most expensive dessert. He has spoken to his friends at IQ Chocolate and commissioned them to create an exclusive, one-of-a-kind white chocolate – a first for this chocolate company and not normally something that is available for purchase. IQ don’t sweeten their chocolate with sugar, instead they use the superfood coconut blossom nectar.
Mark’s rhubarb and Champagne crumble will incorporate a white chocolate sphere filled with rhubarb parfait, Dom Pérignon jelly, edible 24ct gold leaf and Madagascan Bourbon vanilla beans. The dessert arrives at the table beautifully presented on a fine bone china plate. Each order of this dessert will be paired with a glass of Dom Pérignon.
Mark’s Rhubarb and Champagne Crumble will be available for £30 from 7th-13th February on pre-order only.