Contemporary Approach To Caviar Fine Dining By Youthful Chef Revolutionises Approach To The Famous Fish Egg. Caviar Lunch from $98++. Caviar Sunday Brunch from $198++.
Press Release Singapore, 18th January 2022 – Chic new restaurant Caviar has launched a Lunch and Sunday Brunch menu that matches the famous delicacy with an increasingly innovative lineup of carefully curated dishes.
“Caviar is without doubt one of the finest luxury foods,” says Caviar 28-year-old Head Chef Karleen Kasim. “We’re keen to maintain its exclusivity by balancing it only with ingredients that showcase its incredible flavour.”
Chef Karleen has risen quickly through the ranks of well-known kitchens to become one of Singapore’s youngest chefs, adapting old school luxury cuisine to Modern Contemporary European fine dining.
The Caviar Lunch and Brunch menus communicate the strength and creativity of her unrelenting culinary enthusiasm.
5 Course Lunch – $98++
The celebrated Caviar Lunch begins with Semolina Bread that offers a slight crunch with a hint of salt from olives, paired with Roasted Yeast Butter, whipped with caramelised onion.
An amuse-bouche of Japanese Oyster smoked over bincho and served with a sweet and savoury choux pastry is topped by Polanco Siberian Caviar. Botan Ebi Tartare is mixed with pomelo, chives, shallot and lime zest and topped with sliced water chestnut and Polanco Oscietra Caviar. The deep-fried head of the Botan shrimp is filled with a custard made from the trimmings and topped with Oscietra, then served tableside with a buttermilk sauce and dill oil.
Up next is Spanish Octopus cooked sous-vide with garlic and bay leaves and finished off in a binchotan grill. Local sweet corn, steamed and grilled over bincho to give it a smoky flavour, is made into an espuma foam with cream and Shiro dashi and served on layers of puffed buckwheat.
Uni pasta is cooked al dente, tossed in homemade prawn oil, chicken and kombu stock and then mixed with Japanese Uni and homemade salted lemon skin. Polanco Siberian Caviar tops the dish.
A5 Wagyu rump comes from Westholme, Australia, and is grilled and served with mashed potato made from russets and housemade smoked butter. Leek is fermented with plum extract for 14 days and finished off in the binchotan, while the beef jus is made from bone marrow, vegetable and beef trimmings, cooked and boiled for 2 days straight.
Desserts include Clementine made from extra virgin olive oil and soaked in vanilla syrup, then served with sorbet, compressed Clementine in sloe gin and meringue, accompanied by Catalan snow made from cream Anglaise, served tableside with a shot of gin.
Petit Fours include classic French almond cake flavoured with brown butter, served with white chocolate liquid ganache and 8gems no.2 caviar Superior Oscietra; Single Origin Chocolate Truffle made from 72% full-bodied Venezuelan dark chocolate, covered in cocoa powder and sea salt flakes, and a Passion Fruit Tarragon Pate de Fruit featuring candy-like textures of French confectionery and coated in fresh tarragon blended with sugar.
7-Course Sunday Brunch – $198++ 
The 7-course Sunday Brunch is an amazing lineup of Caviar based dishes.
Available with Champagne and wine from $98++ per bottle and Dom Perignon Champagne at $388++ a bottle, you can enjoy 20% off all other Champagnes and wines or Johnnie Walker Blue Label at $398++ per bottle.
Sunday Brunch starts with Salsify Bergamot Chorizo. Salsify, also known as Oyster Plant, is cooked sous-vide with brown butter and grilled lightly over the binchotan. Coated with a Sabayon made from bergamot juice, it is then covered with rendered and dried chorizo.
Also available is Kombu Tart with Uni Custard. The Tart shell is made from rice paper dusted with shio kombu powder, and the Uni custard is made from Uni paste, cooked with various vegetables and a splash of white wine. Crème Fraiche is added in to lighten the custard.
Mussels, cooked in a white wine reduction, are imported from Holland then fermented and served cold with tomatoes and shallot mix. Topped with pickled celtuce curls, the whole dish is brought together with extra virgin olive oil.
Eggs Benedict is served on a bed of sliced, pan-seared Jambon ham and baked Portobello mushrooms, topped with foamy Chardonnay sabayon made of vinegar, egg yolk and butter, finished off with shaved foie gras.
For Pasta lovers there is Pasta tossed with Fermented Almond Milk and topped with Polanco Siberian Reserve caviar.
Star of the show is the Sunday Roast Beef with gravy and Yorkshire pudding. The Westholme Australian Wagyu is cooked over the binchotan, served with sauteed rutabaga and grilled asparagus, accompanied by smoked potato puree.
For dessert, there is Ice Cream made from extra virgin olive oil. Served with strawberry compote, strawberry compressed in prosecco. And white chocolate almond crumbs on the bottom. Sprinkled with fennel pollen powder.
Petit Fours include Yuzu Tart, White Chocolate and Sturia Oscietra, a Sweet Tart Shell filled with yuzu curd, topped with white chocolate whipped ganache.
Coconut Pavlova is a meringue dusted with toasted coconut, dried overnight to achieve the crunchy but melt-in-your-mouth texture, then filled with creamy coconut cream.
Single Origin Chocolate Truffle features a hand-rolled chocolate truffle made from 72% full-bodied Venezuelan dark chocolate, then covered in cocoa powder and sea salt flakes.
Caviar is a fine dining restaurant located in Palais Renaissance focused exclusively on the sturgeon’s roe. Featuring a contemporary interior that reflects its downtown locale, the restaurant serves the widest variety of caviar in Singapore from a modern European menu that utilises the world’s finest ingredients.
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