4Fourteen, a restaurant in Surry Hills, will have the extravagant breakfast sandwich on its menu for just one week, The Sunday Telegraph, Sydney, reported.
The sandwich features award-winning bacon from Slade Point Meat Specialists in Mackay, Queensland, a pan-fried duck egg, semi-dried and smoked gourmet truss tomatoes, duck foie gras, caviar, creme fraiche, shaved truffles and English cheddar, squeezed between a handmade brioche bun. It will be served with a side of chips and shaved truffle aioli.
4Fourteen head chef Carla Jones said she doesn't believe many people will try the new menu item.
"It's not something I ever thought I'd be doing but it will be interesting to see how many we'll sell," she said. "I reckon some people will buy it just to see what it's like. I'm not sure I'd eat it -- I'm not that into truffles and stuff like that."
Bacon Week was created to promote quality Australian pork. Chefs in Sydney are featuring items on their menu that use bacon.
"About two-thirds of bacon sales made in Australia are from pork that's imported and the average consumer doesn't know that's going on," Australian Pork Chief Executive Officer Andrew Spencer said.
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