Room service may be on the chopping block at some hotels, but many continue to view in-room dining as a luxury that’s worth dishing up to guests. Here are some of the over-the-top menu items that have our mouths watering:
1. High Roller at Nobu Hotel
At the Nobu Hotel, a 181-room boutique property inside Caesars Palace in Las Vegas, hungry guests can cough up 185 bucks for the High Roller bento box, which includes lobster, king crab, Wagyu steak, sushi rolls and nigiri, and a baby spinach salad. The dishes on chef Nobu Matsuhisa’s in-room dining menu are prepared in the same kitchen as the on-site Nobu Restaurant & Lounge.
2. Beluga Caviar at the Four Seasons Hotel George V, Paris
The in-room dining menu at the famed hotel says the Beluga caviar from Bulgaria “releases a large, smooth finish with finesse” for approximately $873.13. And for the near 1K price tag, you’ll get condiments and your choice of blinis or toast.
3. Imperial Breakfast at Rome Cavalieri
They say that breakfast is the most important meal of the day and at Rome Cavalieri, part of Waldorf Astoria Hotels & Resorts, it may be the most expensive. The Roman hotel’s morning meal includes a smorgasbord of items, such as rye bread with quail eggs, prawns, and oranges caprese; tuna fish and mango tartare on pineapple carpaccio; a foie gras terrine with pistachios on a bed of tropical fruits; canapés; an assortment of bread, brioches, and croissants, plus Champagne and juices. This feast feeds two for approximately $218.14.
4. Ribeye for Two at Trump International Hotel
Chef Jean-Georges Vongerichten serves up a 28-day dry-age ribeye with crunchy potato, herbal spinach, and house steak sauce for $138 on the New York hotel’s room service menu. For an extra chunk of change, you can arrange for a chef from his fine-dining restaurant to prepare and present your meal, course-by-course, in your suite.
5. Mauka at the Halekulani
The five-star Halekulani in Honolulu offers in-room candlelit dinners from its award-winning La Mer Restaurant. The Mauka selection (which means “heading towards the mountains” in Hawaiian) includes two choices: lamb loin marinated in red wine with Jerusalem artichokes and date chutney, accompanied with foie gras with shiitake mushrooms and a marinated mushroom salad to start, or a filet of prime beef with foie gras and truffle mousseline, served with coconut with matcha ($110 per person).