What do you get when you take five scoops of Tahitian vanilla bean ice cream decked with exotic candies and truffles, dribble bittersweet chocolate with a 70 percent cacao content over it, top it with fruit-infused caviar and edible gold leaf, and serve it in a crystal goblet with an 18-carat gold spoon?
The world’s most expensive taste bud massage.
Thanks to Stephen Bruce, one of the founders and owners of Serendipity 3, a dessert cafe and popular tourist destination on Manhattan’s Upper East Side, satisfying a guilty pleasure has reached a new level of indulgence. “It’s bold and over the top,” Bruce said. “Like most things in New York.”
Bruce came up with the idea back in September 2004, when he was looking for a way to commemorate the golden anniversary of the cafe he’d opened with close friends Patch Carradine and Calvin Holt. Of the three--then all ballet dancers known for throwing fabulous parties--Bruce, now in his early 70s, is the only one left to taste the product of a lifetime’s achievement.
“On the day we unveiled it,” Bruce said, “I had the whole thing.” Since then, Serendipity 3 has sold more than a dozen of the Wonka-worthy delights. Customers who invest in the Golden Opulence Sundae are often wealthy buyers looking for a creative way to commemorate an occasion of their own. Past consumers have included a couple from Canada celebrating their wedding anniversary; a successful lighting designer; a woman treating her daughter on her sweet 16th birthday and trying to top her 15th, which included a walk-on appearance on the television show "Friends.”
The sundae isn’t meant to be a spur-of-the-moment purchase. It’s only available by appointment, and the ingredients--everything from the Parisian candied fruits to the pricey Amedei Porcelana chocolate--have to be ordered in advance. A well-known specialty cake designer, Ron Ben-Israel, created the gold-covered sugar flower, while the rare Chuao chocolate is harvested from cocoa beans on Venezuela’s coast. The Grand Passion Caviar--served in a mother of pearl spoon--comes stripped of its saltiness and sweetened with fresh passion fruit, orange and Armagnac liqueur.
Bruce personally supervises each construction, a 20-minute process because of the delicate nature of the ingredients. Chocolate is chopped and melted; ice cream is layered with Madagascar vanilla. Once customers have savored the delicacy, they get to keep the golden spoon and $300 Baccarat Harcourt crystal goblet.
The sundae has joined the ranks of the city’s most extravagant edibles; another is the Algonquin Hotel’s $10,000 martini, which comes garnished with a diamond of the purchaser’s choice. But in the world of solid foods, the Golden Opulence Sundae has little competition, and was the first to gain recognition from the Guinness Book of World Records as the world’s most expensive sundae.
Its nearest New York challenger--an entire zero away--is famed toy store FAO Schwarz’s Volcano Sundae at $100. The toy store’s concoction, however, is more about quantity than quality and is recommended for “four big eaters.” The mound of ice cream is drenched with seven toppings and erupts when the Belgian chocolate crust is cracked.
But it’s a different sort of customer who opts for the Golden Opulence.
But soon there may be a cheaper version--a way to bring the quintessentially New York experience to the masses. “We’re planning a poor man’s option,” Bruce said. “For 1,000 cents.”
The world’s most expensive taste bud massage.
Thanks to Stephen Bruce, one of the founders and owners of Serendipity 3, a dessert cafe and popular tourist destination on Manhattan’s Upper East Side, satisfying a guilty pleasure has reached a new level of indulgence. “It’s bold and over the top,” Bruce said. “Like most things in New York.”
Bruce came up with the idea back in September 2004, when he was looking for a way to commemorate the golden anniversary of the cafe he’d opened with close friends Patch Carradine and Calvin Holt. Of the three--then all ballet dancers known for throwing fabulous parties--Bruce, now in his early 70s, is the only one left to taste the product of a lifetime’s achievement.
“On the day we unveiled it,” Bruce said, “I had the whole thing.” Since then, Serendipity 3 has sold more than a dozen of the Wonka-worthy delights. Customers who invest in the Golden Opulence Sundae are often wealthy buyers looking for a creative way to commemorate an occasion of their own. Past consumers have included a couple from Canada celebrating their wedding anniversary; a successful lighting designer; a woman treating her daughter on her sweet 16th birthday and trying to top her 15th, which included a walk-on appearance on the television show "Friends.”
The sundae isn’t meant to be a spur-of-the-moment purchase. It’s only available by appointment, and the ingredients--everything from the Parisian candied fruits to the pricey Amedei Porcelana chocolate--have to be ordered in advance. A well-known specialty cake designer, Ron Ben-Israel, created the gold-covered sugar flower, while the rare Chuao chocolate is harvested from cocoa beans on Venezuela’s coast. The Grand Passion Caviar--served in a mother of pearl spoon--comes stripped of its saltiness and sweetened with fresh passion fruit, orange and Armagnac liqueur.
Bruce personally supervises each construction, a 20-minute process because of the delicate nature of the ingredients. Chocolate is chopped and melted; ice cream is layered with Madagascar vanilla. Once customers have savored the delicacy, they get to keep the golden spoon and $300 Baccarat Harcourt crystal goblet.
The sundae has joined the ranks of the city’s most extravagant edibles; another is the Algonquin Hotel’s $10,000 martini, which comes garnished with a diamond of the purchaser’s choice. But in the world of solid foods, the Golden Opulence Sundae has little competition, and was the first to gain recognition from the Guinness Book of World Records as the world’s most expensive sundae.
Its nearest New York challenger--an entire zero away--is famed toy store FAO Schwarz’s Volcano Sundae at $100. The toy store’s concoction, however, is more about quantity than quality and is recommended for “four big eaters.” The mound of ice cream is drenched with seven toppings and erupts when the Belgian chocolate crust is cracked.
But it’s a different sort of customer who opts for the Golden Opulence.
But soon there may be a cheaper version--a way to bring the quintessentially New York experience to the masses. “We’re planning a poor man’s option,” Bruce said. “For 1,000 cents.”
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