With its assertive hazelnut flavour, our Imperial Oscietra caviar is best complemented with seafood of a similar creamy texture, such as fresh uni (sea urchin) or oyster.
Here are a few ways to enjoy our Imperial Oscietra caviar:
Caviar Bump
- Place a small amount on the back of your hand (between thumb and index finger)
- Let the caviar warm slightly
- Eat it directly to appreciate the pure, complex flavour
Classic Accompaniments
- Enjoy with warm blinis, small boiled potatoes or toast points
- Top with crème fraîche, chives or finely chopped shallots
Savoury Pairings
- Fresh Japanese uni (sea urchin) with caviar served atop cold angel hair pasta with truffle or premium sushi/sashimi
- Freshly shucked oysters with a small dollop of crème fraîche, topped with a generous spoon of caviar and finish with a tiny drop of fresh lemon juice or mignonette
- Wagyu beef where the intense marbling is balanced by the creamy and salty flavour of the caviar
Tipple
- Complements Brut Champagne, sparkling rosé or a dry white wine like a Chablis or Sauvignon Blanc
- If you prefer something a little stronger, try with ice-cold, premium vodka





