Heston Blumenthal unveils £425 Christmas menu for Fat Duck restaurant (including edible MOLD for dessert)

Heston Blumenthal has unveiled the menu for Christmas dinner at his Fat Duck restaurant, including edible fungus for dessert.

The nine-course festive menu – priced at £425 and featuring ‘minimalist food’ – includes classic Christmas-inspired dishes and Blumenthal’s famous wacky creations often served at the Bray, Berkshire eatery.

There is no turkey on the menu, but instead guests can enjoy a feast of roasted scallops (served with chocolate) and King’s venison served with Brussels sprouts.

Diners end their meal with ‘Botrytis Cinerea’, better known as fungus.

The Botrytis Cinerea dessert consists of more than 20 elements and the recipe consists of more than 55 stages.

‘It’s a noble rot. It is a specific type of rot that affects certain grapes. It rots well, the grapes shrivel, lose their moisture and develop very complex flavors,” Blumenthal previously explained.

The nine-course festive menu – which costs £425 and consists of ‘minimalist food’ – includes classic Christmas-inspired dishes and Blumenthal’s famous wacky creations often served at the Bray, Berkshire eatery.

‘What we’ve done is taken the flavor characteristics and then we’ve also looked at which molecules create those flavors and we’ve used that to inspire the ingredients.’

Some of the key pieces include a compressed red grape soaked in nitrogen, citrus sorbet, airy saffron, a chocolate ball filled with pear caramel, a sugar ball filled with citrus yogurt, and a churro stem.

A recipe on the MasterChef Australia websites shows that the dessert consists of no fewer than 23 elements and about 80 ingredients.

Other courses include ‘Nitro-Poached Appetizers’.

This is followed by Pine Tonic of Botanicals – Green herbs and pine, smoked cumin, Jerusalem artichoke.

The next one is called Decorating the Tree – and consists of truffle egg, smoked salmon and buttered toast – chicken liver parfait and plum.

Next comes the Langoustine Cocktail – served with Marie Rose, Tomato and Vanilla.

The fifth is roasted scallops and almond – chocolate, kombu and pickled lemon.

Blumenthal, 57, is known for crazy dishes like bacon and egg ice cream and snail porridge

The modest restaurant has been voted the best in the world several times

Then comes Twas The Night Before Christmas – a short rib of beef, Lardo do Colonnata, dried fruit, golden carrot and sherry.

King deer served with beetroot, chestnuts, Brussels sprouts, black truffle and umbles is next.

Finished with Cheese, Nuts and Port and Botrytis Cinerea.

The Fat Duck Christmas meals run from November 29 to December 23.

A spokesperson for Fat Duck said: ‘If you want to book a Christmas party or a festive get-together with family or friends, from private dining to exclusive rental.

‘Our locations offer the perfect setting for an intimate party to a corporate event.

‘Enjoy exceptional cuisine in a unique atmosphere and let our team take care of everything.

‘Whether you prefer a cozy atmosphere or a luxurious setting, we have the perfect option for you.’

Fat Duck’s website states that tickets cost up to £425.

It says: ‘Book early to avoid disappointment. Payment in advance.’

Customers must also pay in advance for the meal that breaks the cost of living and the crisis.

The TV chef has increased the price from £395 last year.

Blumenthal, 57, is known for crazy dishes like bacon and egg ice cream and snail porridge.

He has run the three-Michelin-starred eatery since 1995 and it is often called the best restaurant in the world.