The Victoria ice cream dessert from the Langham hotel's Pavilion restaurant costs $1,000. The dessert is made with Hennessy VSOP cognac, vanilla ice cream and chocolate ice cream. 24-karat gold dust and a gold leaf are used to decorate the dessert. In addition, salted caramel, caramelized golden peanuts, butterscotch, dark chocolate croquant, whipped cream, hot fudge and a chocolate crown top the ice cream creation. The dessert is served in a Wedgewood crystal bowl that you get to keep, and you get to enjoy a bottle of Dom Perignon champagne.