What is the most you would pay for a meal? $10? $50? $250? How about $1250? I came across this newspaper clipping that somebody had shared while I was doing my daily social network rounds.

The Scullery set to price it's top-end degustation at $1250

The Scullery set to price it’s top-end degustation at $1250

The owners of The Trustee Bar & Bistro, located in the CBD, are planning on spinning off The Scullery, which will offer Perth’s first $1000+ degustation. This is practically unheard of as far as tasting menus in Perth go. My personal favourite, and one of the pricier ones in Perth, is the tasting menu by Restaurant Amusé, which is priced at $210 with matched wines. Each of the three times I have been were almost flawless, so it is hard to envision an extra grand on the price tag making all that much difference.

For comparison, I investigated the pricing at some of the top restaurants around the world. Every year, Restaurant magazine publishes a list of the top 50 restaurants globally, based on critique from chefs, professional food critics, and other foodie globe trotters. Topping the list in 2013 was the three-starred El Celler de Can Roca of Catalonia, Spain, so if any restaurant can justify it’s exorbitant prices, this is it. However, the Roca brothers are charging just 170 euros for the tasting menu, about 240 Australian dollars. Even the other restaurants at the top of the list are charging just a fraction of The Scullery’s proposed price.

The Scullery's proposed top-end degustation compared to the world's top restaurants

The Scullery’s proposed top-end degustation compared to the world’s top restaurants. The number alongside each name indicates its 2013 global ranking.

So, given this, how can a lowly Perth restaurant justify its ungodly price tag? Keeping in mind that $1250 is at the upper end of their offerings, my guess is either a selection of very expensive matched wines (heck, it wouldn’t be hard to find a wine where a single glass costs $1250), or dishes like saffron smoked foie gras and truffle terrine served with caviar and gold leaf. Personally, I hope that such a dish won’t be appearing on the menu.