Aptly named Caviar, Caviar is Singapore’s first caviar-based restaurant showcasing a large number of several types of caviar from prime caviar homes across the globe reminiscent of France, Italy, Russia, Uruguay, Japan, China and the Iranian Caspian Sea.
The restaurant is now delighted to welcome onboard Head Chef Denis Jacques Lartigue, a longtime French culinary veteran who has honed his expertise and gathered a wealth of expertise over a profession spanning over 40 years. Along with up-and-coming native Sous Chef Joshua Hariharan, the pair are happy to unveil their first collaboration – a scintillating five-course Items of Summer season Menu ($228) showcasing the season’s choicest elements and flavours, for a restricted time solely from 18 July to 30 September 2022.
A brand new and thoughtfully curated Signatures A La Carte menu that features perennial favorite
dishes from Caviar’s previous and current repertoire present extra choices for friends. A number of the key dishes to anticipate the chilled Obsiblue Prawn, rolled inside creamy avocado slices and completed with a strong prawn cream and a nutty Polanco Siberian Grand Cru caviar, the comforting Sakoshi Bay Oyster that sits in a nourishing cream of braised potatoes in an fragrant kombu, hen inventory and sea asparagus anoited with delicate Giaveri White Sturgeon caviar and the Engawa, a perfectly-seared roulade of glistening flounder fin from Japan adorned with an ambrosial bafun uni custard, delicate and tangy do-it-yourself verjus tuile and a spoonful of an intensely-flavoured Kaluga Cross Breed caviar
390 Orchard Street, Palais Renaissance #B1-06-07, Singapore, 238871
Supply: Her World
