Tucked away quietly in the basement of Palais Renaissance is modern European restaurant Caviar, which, as the name suggests, is a wonderland for all things caviar; an indulgent destination where diners can enjoy the briny delicacy in different delicious ways.
Caviar also recently welcomed Head Chef Jacques Lartigue, who is an established French culinary veteran with a career that spans over four decades. Watching him quietly and meticulously work behind the counter, delicately scooping and spooning the prized black sturgeon roe, lets diners know they’re in for a treat.
.jpg)
While it’s possible to opt for signature dishes from the a la carte menu, it’s best to indulge in the special five-course dinner menu with seasonal specialties. As summer draws to a close, the five-course summer menu takes advantage of the season’s bounty and presents dishes like the French Obsiblue Prawn, which is combined with shallots, pickled apples, avocado slices, and topped with Polanco Siberian Grand Cru caviar.
The poached Sakoshi Bay Oyster is a succulent treat paired with braised potatoes, salted lemon, and finished with the delicately flavored Giaveri White Sturgeon caviar.
Ending the experience is a refreshing yuzu meringue and sorbet, which helps cut through the richness of the meal, as well as petit fours that include dark chocolate bonbon with passionfruit filling and homemade marshmallows cleverly topped with French Caviar de Neuvic for a sweet and salty finish.