If you’re a multi-millionaire who loves food, Ben Spalding—the head chef at John Salt—is banking on you to sign up for a £125,000 (about $50,000 per head) “Ultimate Christmas” dinner for four, which features all types of rare—a.k.a. expensive—ingredients.

Accounting for a substantial portion of the cost is the liquor. Guest will be served diamond-sand–filtered vodka, four aged wines ranging from $1,500 to $8,000, and a 105-year-old bottle of Piper Heidsieck champagne ($59,000+ for a bottle)—the latter is to be served in diamond-studded champagne flutes. The first course will be Almas caviar and 150-year-old balsamic vinegar. Following that, it’s the world’s most expensive melon from China, known as the Yubari King, served with whole white truffle and saffron.

The main course is a riff off of the Christmas turkey: “Dodine of rare breed turkey with Wagyu beef fillet and heart, the centre piece to the Christmas dinner is wrapped in edible 50 carat gold leaf, sprinkled with Akbari Pistachios.” For a sweet note to wrap everything up, dessert is whipped Kop Luwak (made from civet-processed coffee beans), and the seedless Densuke watermelon from Hokkaido, Japan. Only about 10,000 of these watermelons are harvested every year.

Spalding plans to donate 80% of his fee from the “Ultimate Christmas” dinner to Cancer Research UK and Hospitality Action. Per Se and the Fat Duck are among the restaurants where he has earned his culinary stripes. Should you be interested, you can purchase the experience on the luxury retail site VeryFirstTo.com.

[via The Washington Post]