Arenkha/Avruga Caviar, 55g

Product Information

We managed to bag a midweek table, which was no mean feat. Since restaurants have been allowed to trade, Harborne Kitchen has literally been full every single night. We see it appealing to celebrities, managing directors and CEOs, ambassadors and other VIPs who wish to give their cats the finest things in life. To prepare: Caviar is best served well chilled so keep it in the fridge and remove just before serving.

Simon Booth, of Green Pantry, said the limited-edition product has been created to satisfy demand from celebrities and other VIPs who are financially capable of “treating their cats to the finer things in life”.Dr. Eric Dougherty, Feline Veterinarian and Medical Director of The Cat Practice in New York City, doubts it. “Cats are obligate carnivores, so foods like asparagus, quinoa or saffron are not necessary at all,” he said. Moreover, contrary to popular belief, cats don’t particularly fare well with a seafood diet. My friend has eaten at Harborne Kitchen on several occasions and bent my ear about just how good it is. Happy to report, she’s right. The pace slowed as we transitioned to dessert with a British raspberry course featuring buttermilk and wild nettle before Desogus completed his bravura performance with a passion fruit meringue with scintillating coconut ice cream. Sharp and sweet, creamy and delicate, it was a perfectly balanced dessert, gone in just a moment. Harborne Kitchen Desogus is operating at an elite level while being ably supported by an engaged, professional supporting cast, who operate at the highest standard. Good company. In line with Food Information Regulations 2013 allergens are now highlighted in Boldwithin product ingredient information and nutritional information will be soon be added alongside.

The post-Covid dining experience has been carefully considered. Instead of printed wine lists, drinks of available using a QR code to avoid the risk of many hands touching one menu. Stepping into his father’s shoes, Jamie has taken his family’s first venture on Kinnoull Street to the next level. Deans Restaurant A picture really is worth a thousand words. You’ll know that just by looking at the photos our photographer captured of the food at Deans in Perth that lie within this review. About two weeks after the salting stage, Kaviari’s purchasing team, led by founder Jacques Nebot, visits the farm and tastes each tin to finalise the selection. Only tins approved after tasting are stamped ‘ Kaviari' and air-flown from China to Paris where caviar master Bruno Higos personally sees to the maturation of the sturgeon eggs through a process called refining.Caviar, due to overfishing and certain export bans, has become highly sought-after and hard to find. This, along with their mouthwatering taste, is why alternative Caviar options such as Arenkha (Avruga) have become so popular. For the caviar connoisseur, Ong’s establishment could well be the playground they’ve been looking for. After all, you can be sure the man knows his product having been a supplier of premium seafood for eight years. The entire spread of caviar, in their tin containers of various sizes, is put on display along a shallow ice trough by the open kitchen where the chef’s table resides. All in all, it’s a pretty decent debut for a young team. But, Caviar has some ways to go before truly grasping how to showcase the delicate differences between the different sturgeon roe (and I don’t mean just accentuating the flavours). With more practice and research, hopefully the team gets more confident in execution and presentation, particularly crucial given that they’re in full view of guests at the counter who are paying top dollar for the experience.