cooked directly on cedar wood — beetroot, yogurt, trout roe, aromatic herbs
Pinot Gris, Forest Wines, Marlborough, New Zealand, 2011
poached in sour tamarind broth — heart of palm, turmeric, pumpkin, fermented garlic
Sancerre, Les Bonnes Bouche, Henri Bourgeois, Loire Valley, France. 2011
soy glazed — long eggplant, sweet chili, chamomile tea, ponzu
Malbec Rose, Kaiken, Mendoza, Argentina, 2013
slowly roasted on the bone for 3 hours — chervil, hazelnuts, white truffle of Alba emulsion
Chardonnay, Heirtz Wine Cellars, Napa Valley, USA, 2009
preserved in extra virgin olive oil — leg confit, juice from red cabbage, mandarin, saffron
Pinot Noir, Troken Qualitatswein, Dr Burklin Wolf, Pfalz, Germany, 2009
seared in a dry pan — parsley root, lemon, girolle mushroom, banyuls vinegar
Clarendelle Rouge by Haut Brion, Bordeaux, France, 2006
in textures — pistachio, blackberry
Gewürztraminer, Special Late Harvest, Robertson, South Africa, 2012
by Thomas & Mathias Sühring
Rare and unique form of Caviar. Golden yellow in color, very rich in flavor from some of the oldest Ossetra sturgeon.
A grey-brown caviar with a dark golden sheen much sough after for its distinctive flavor and nutty taste.
Obtained from the rarest of the species and only carnivorous sturgeons, this caviar is noted for its delicate membrane and unusually dark grain.
Ossetra Royal Reserve caviar comes from mature white ossetra sturgeon. This caviar is highly coveted for its golden grains that deliver an earthy, nutty and fruity flavor. The color of Ossetra caviar may vary from golden to greenish.