LUXE AFFAIR

For its spring menu, modern European restaurant Caviar pairs the season’s best harvests with its luxurious caviar offerings. “I personally hand-picked the world’s most exciting varieties of caviar for their unique flavour, texture and appeal,” shares owner Jason Ong. These star in innovative dishes such as the monkfish consommé. Every part of the fish, which is at its prime during spring, is used to create this satisfying starter. The tail meat is cured in kombu sheets for 12 hours and cooked over binchotan charcoal, while the fish bones are used to create the consommé, flavoured with fish garum made in-house using the fish head and trimmings. The umami-packed soup is then served alongside Kaluga Queen cross-breed caviar as well as a fish liver pâté seasoned with shio kombu and topped with Giaveri White Sturgeon caviar.