Caviar is a comparatively new restaurant that discovered its place on the basement of Palais Renaissance. It just lately welcomed a brand new Head Chef, Denis Jacques Lartigue, a longtime French culinary veteran. Along with Sous Chef Joshua Hariharan, the pair has unveiled a 5 course menu Presents of Summer season showcasing the season’s premium components and flavours. This menu is obtainable solely from 18 July to 30 September 2022.
Shortly after we had been seated, we had been served with this trio of Snacks – cod fish croquettes topped with uni, foie gras on toast and artichokes. Subsequent, we had been served with complimentary bread Rye Sourdough and Beef Tallow-Herbs Brioche. We extremely suggest that you’ve got each the breads, even if you’re not a carb lover or are rationing your energy. The previous is served with french caviar butter which provides a barely salty profile however elevates the flavour. The latter is sweet by itself and could be very addictive. Each breads had been served heat.The primary dish is that this chilled Obsiblue Prawn. Shellfish (from France) is first minced then mixed with banana shallots and pickled apples earlier than being rolled inside the creamy avocado slices and topped with prawn cream and nutty Polanco Siberian Grand Cru caviar. To complete, chilli and mango kombucha sauce (made in-house) is added to chop by way of this creamy dish.Subsequent, we had the Sakoshi Bay Oyster; braised potatoes are creamed with kelp and hen inventory, and served with sea asparagus from France and Hyogo oyster. The dish can be sprinkled with a zest of dwelling cured salted lemon. We thought that the addition of the salted lemon may need tipped the dish to be a tad too salty and had knowledgeable the kitchen about it. Our favourite dish of the day was the Engawa – a perfectly-seared roulade of flounder fin from Japan is adorned with bafun uni custard, tangy do-it-yourself verjus tuile and a spoonful of Kaluga Cross Breed caviar in a moat of chowder rendered from a clam broth and apple cider discount. The final savory dish was the Hokkaido A4 Wagyu, cloaked in a bone marrow crust and broiled. It’s served with roasted purple cauliflower beef gram (a fermented sauce constituted of beef trimmings). The fascinating accompaniment was a banana shallot filled with beef mousse and pickled mustard seeds.Dessert was the Yuzu meringue with sorbet and chia seed jelly. It was palate cleanser after the wealthy dishes previous this however the yuzu sorbet may be just a little bitter for these with low tolerance for bitter meals.
Caviar is a spot that prides itself on recent seasonal produce and distinctive dishes and is price a go to though the value is on the upper finish. We additionally thought that maybe some steering might be given to diners on what forms of caviar is used within the completely different dishes because the meal progressed in order that diners can higher respect the assorted origins and taste profiles of the caviar.
