First Caviar-Based Restaurant In Singapore Has A Luxe Menu With The Finest Caviar From Around The World
Nothing says high living like a fine dining experience refined with caviar in each course. That's precisely what you'll be treated to at Caviar, the first restaurant in Singapore that offers a caviar-focused menu.
Photo from Caviar
Hidden in plain sight behind patterned glass panels at Palais Renaissance, Caviar has a luxurious and classic 40-seater space with a chef's table where diners can witness the food preparation up close, as well as a private dining area.
Photo from Caviar
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The restaurant is helmed by Sous Chef Joshua Hariharan, who has had stints in Salted and Hung, LeVeL 33 and Curis. Caviar's menu includes course meals, brunch, a la carte items and champagne pairings. Every experience showcases an impressive variety of caviar from top caviar houses of France, Italy, Russia, Uruguay, Japan and China - all paired with dishes that complement each caviar perfectly.
Since their opening in late 2021, Caviar has continually refreshed their menu according to the Japanese and European seasons so diners can always expect something different and enjoy the most stellar ingredients.
Arriving for the Summer season is their newly launched five-course Gifts of Summer Menu ($228) available till 30 September 2022.
Caviar makes its first appearance in an unexpected way during the bread program - in the form of butter made with French caviar. Its rich saltiness paired wonderfully with the unique beef tallow brioche.
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Another delicious prequel to the course meal was the snacks, composed of Foie Gras Toast, Cod Fish Croquette and Jerusalem Artichoke.
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The first course was the Obsiblue Prawn, a deservingly prized shellfish from France. The prawn had a natural sweetness and succulent bite combined with refreshing banana shallots and pickled apples. The prawn mixture was covered with avocado slices and finished with prawn cream, house-made chilli, mango kombucha sauce and a nutty Polanco Siberian Grand Cru caviar.
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After that was the Sakoshi Bay Oyster which had a juicy Hyogo oyster on a bed of cream made with braised potatoes in kombu and chicken stock. Completing this comforting dish was sea asparagus from France and delicate Giaveri White Sturgeon caviar.
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This was followed by Engawa, another indulgent seafood dish with a perfectly-seared flounder fin. Accompanying it was bafun uni custard, homemade verjus tuile and a spoonful of piquant Kaluga Cross Breed caviar, all surrounded by a rich clam chowder.
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On to the main course, the roasted Hokkaido A4 Wagyu. This decadent medium-rare steak was covered in bone marrow crust with a side of roasted cauliflower and banana shallot stuffed with beef mousse and picked mustard seeds. This stunning dish was then doused with a fermented sauce made from beef trimmings.
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The dessert course was a tangy and light Yuzu meringue and sorbet with chia seed jelly, given a whimsical twist with subtly spicy starfruit.
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Concluding this extravagant meal was the Petit Four, a trio of sweets. Start with the marshmallows topped with French Caviar de Neuvic, then the dark chocolate bonbon with passionfruit filling, and end with the dehydrated rhubarb slices.
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The restaurant has also launched a new Three-Course Set Lunch ($68) available on Mondays and Wednesdays through Saturdays. The courses include Hokkaido Scallop with Polanco Siberian Grand Cru caviar, a choice of Prime Shortribs or Turbot, and a tropical Coconut dessert.
Caviar
Address:390 Orchard Road, Palais Renaissance #B1-06-07, Singapore 238871
Opening hours: Mon, Wed to Sun: 12 – 3pm & 6 – 10.30pm
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