Letras
I don't wanna share that dish
Order five more, what should we pair that with?
Hmm, take that risk and taste this
Stay rich, Kraybis, beige calamari, great dip
Cheddar flip, worn leather on the Chesterfield
Warm bruschetta, oil dips in the Chesterfield
Sunday dinners in Sheffield
Darbyshire lamb, so tender you can carve with your hand
Two chapatis on Narborough Road
Tarka dhal all veggie, I'm the fatty that forage your flows
Two birthday cakes, one to hide the chrome
Play a rapper's rib cage like a xylophone
Rare parmesan with the wine pairing
Tarte tatin with the pear in, why you staring?
I'm declaring what I'm eating's worth more than you're wearing
You split the bill with your girl and never put your share in
Gold leaf on the Wagyu beef
The jealousy you got must stab you deep
Kawasaki chief, Nagasaki the beat
Beef patties, bare feet, Barrier Reef
Tell Mr. Khan he can carry in the sheep
The tandoor's lit like Miami Beach
This feast could get the President impeached
I'm a beast, two weeks in the Presidential suite
I have no reservation, but I'm very well acquainted
Finesse the situation, get a table
You man buy boxes of fags and cans of Monsters
I buy boxes filled with crabs and Alaskan lobsters
Fat boy, got my fingers in a few pies
Champagne flute life, fresh cherry fruit slice
French vanilla butter pecan, it's duck season
The duck's seasoned, asparagus steaming
Beamer swerving, riding dirty, drunk, drinking bourbon
Oil drum with the jerkin
Salutations while tasting the sea urchin
I just ate the stingray that killed Steve Irwin
Got the fish, removed the shit like the clean version
We serving seasonal greens with the steamed turbot
Nicked the carafe on the vegetable patch
Chocolatier of the year, strawberry ganache
I'm a made man
I'm talking 'bout food like Dave Lamb
Sacrificed a baby lamb
Used to eat Ritz crackers for dinner, man was broke
Now I'm eating dinner at the Ritz, cracking joke
Climb the tree, crack the coconut
Billy Ocean in the open plan, smoking on the ocean front
Sunday dinner on a Tuesday
Make a toast and compliment the chef on the soufflé