If you're prepared to fork out $12,000 for a taste, the Posh Pie is now on the menu at The Lord Dudley Hotel in Woollahra. Made with wagyu eye fillet, West Australian rock lobsters, black truffles and gold leaf, along with organic vegetables and - wait for it - two bottles of Penfolds Grange - it's the result of a three week experimentation process by executive chef Paul Medcalf.
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"My approach was to take the classic surf and turf concept and replicate it into a pie using the best quality ingredients I could get my hands on. After weeks of tinkering away in the kitchen I think the Posh Pie is well deserving of its record-breaking title," says Medcalf.
Why the pie? Groupon commissioned the dish to celebrate reaching two million customers in Australia. The daily deals website is running a competition for one lucky winner to try the pie - head to groupon.com.au. No word yet on whether it's included in The Dudley's $20 Mondays pie and Young Henry's pint special - we can only hope.
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