Sydney has its fair share of eye-wateringly expensive dishes, but Botswana Butchery steaks its claim on having the most expensive cut of beef in town.

The 1.6kg Rangers Valley Wagyu Tomahawk, with a marble score of 7+, is covered in gold leaf and will set you back $875.

Luckily, for that amount you also get sides which include duck fat potatoes as well as a range of sauces such as truffle and bone marrow butter, horseradish crème fraiche and thyme and pinot jus.

Plus, it’s served at the table by head chef Darren Templeton.

Keen but still not sure on the maths? It may help to know it feeds a minimum of four people, which is just shy of $220 each.

If you want to feel like a total baller, you can have it as part of the Botswana Gold dinner which is hosted in the restaurant’s private dining room. It’s available for groups of four-10 for $500 per person.

As well as the exxy steak, you get gold-topped Siberian caviar bumps with vodka shots, freshly shucked oysters, a decadent gold-coated chocolate dessert and Australian cheese plate.

You’ll be relieved that the price tag also includes drinks, in this case Perrier-Jouët blanc-de-blanc, gold-flecked martinis and liqueur shots.

“This really is a menu of indulgence,” says Botswana Butchery operator Good Group CEO Russell Gray.

“Botswana Gold offers guests a unique dining experience and, after everything we have all been through over the last couple of years, the perfect way to celebrate together with friends, family or colleagues.

“Botswana Butchery has already been impressing customers with its dishes in the premium yet relaxed atmosphere since launching last December and now we are offering what may be Australia’s ultimate dining experience.”

For more details, head to botswanabutchery.com.au.

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