Luxury subverted for a foodier focus is nothing new.

There was the gold leaf (and even diamond) cocktails during the blingtastic turn of the millennium, and more recently, the flower power emphasis at the über Michelin-starred Le Meurice in Paris: starflower and thyme flowers added to dishes for extra je nais quois (I really don't)...

And it doesn't stop there.

For those of you partial to the odd foray into DP (I'm referring to Dom Perignon, of course), news is at hand of a schmoozy, boozy way of getting your head around haute Chinese. Mayfair's Kai (we love) has designed a special set menu in which a bottle of Dom Perignon 1999 is incorporated into the menu of six courses.

Think a crisp, flaking Australian abalone with white truffle ketchup and jellyfish in Champagne; Szechuan-seared foie gras and scallop cooked in a Champagne and pineapple sauce and Dom Perignon-marinated Australian Wagyu rib-eye served with Chinese spiced salts.