In a display of extravagance, a restaurant in Australia is showcasing an egg sandwich costing a whopping $120. The restaurant 4Fourteen in Surry Hills, Sydney has created the egg sandwich as part of Bacon Week which has goals of promoting Australian pork.
The extreme sandwich is filled with bacon from Slade Point Meat Specialists located in Mackay, Queensland, a duck egg pan fried, semi-dried and smoked truss tomatoes, duck foie gras, caviar, cremem freche, English cheddar and of course shaved truffles. All of this goodness is served on a handmade brioche bun and served with fries and shaved truffle aioli.
"It's not something I ever thought I'd be doing but it will be interesting to see how many we'll sell," said Carla Jones the head chef at 4Fourteen to The Sunday Telegraph, Sydney. "I reckon some people will buy it just to see what it's like. I'm not sure I'd eat it - I'm not that into truffles and stuff like that."
Australian Pork Chief Executive Officer Andrew Spencer added to The Sunday Telegraph, "About two-thirds of bacon sales made in Australia are from pork that's imported and the average consumer doesn't know that's going on,"
Other delectable items on 4Fourteen's menu include the likes of grilled whole blue mackerel with caper and lemon butter; ginger and licorice beef brisket with fried bread and pickles; char grilled baby leaks and Parmesan; and a crab roll with spiced avocado puree.
"There's no single voice to this food, which moves from a soft and subtle miso-smoked salmon sandwiched between two fragile fennel wafers and dotted with nipples of tart lemon curd ($12), to seared bonito with sea lettuce in a thin, watery, green essence ($18)," said a review in The Sydney Morning Herald on 4Fourteen. "Fast food, dude food, fancy food, fashionable food - it's all here."
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