If you thought caviar was simply the delicate punctuation atop your blini at a black-tie affair, think again. In Bangkok this June, it’s getting the full orchestral score.

Mezzaluna by lebua — that stratospheric, two-Michelin-starred jewel perched on the 65th floor of lebua at State Tower — is preparing to roll out the black pearls with a one-night-only symphony of sturgeon splendour. On the 18th of June, from 5:30 pm to 9:30 pm, the culinary elite will gather for a daring collaboration with none other than Caviar House & Prunier, the global custodians of all things roe and regal.

And this isn’t your standard dab-of-caviar-and-done routine. No, Mezzaluna is placing caviar not on a pedestal, but on every plate.

A Five-Course Journey Where Caviar Stars in Every Act

In a performance as refined as it is rare, Mezzaluna’s Chef Ryuki Kawasaki is setting the stage for a menu where five distinct caviars play leading roles across five elaborate courses — each one paired to perfection with the effervescent aristocracy of Champagne Bollinger.

Forget nibbling. This is an immersion. Diners will be taken on a meticulously choreographed flavour voyage — from oceanic delicacy to decadent umami. Sample dishes include:

• Canapés: Samurai gold oyster, Shio koji cream and kombu oil — an overture in umami.

• First Course: Somen noodles laced with squid, tomato dashi, shiso, and crowned with Oscietra Superieur.

• Second Course: Seared Sanriku scallop served with cauliflower, bafun uni bisque and Saint-James caviar.

• Third Course: Kombu-steamed Madai, enriched with crab, potato, and Prunier caviar sauce.

• Fourth Course: Charcoal-grilled Murakami wagyu paired with tiger prawns, asparagus, hollandaise, and Français Oscietra.

• Finale: A daring dessert of dark chocolate, citrus, and Kurokami — because when you’re already at the summit, why not finish with a flourish?

And all that shimmering indulgence? It will be accompanied by the elegant whisper of Bollinger, chosen not for mere celebration, but for contrast and complement, highlighting, never overpowering.

A Dining Experience Above All Else

This is, after all, Mezzaluna — a restaurant not content with following the recipe book. Chef Kawasaki’s culinary ethos is grounded in precision, but not predictability. His fusion of French discipline with Japan’s reverence for ingredient purity is more than technique — it’s theatre.

Located within lebua at State Tower, a hotel already celebrated as Thailand’s only address to host not one but two Michelin-starred restaurants, Mezzaluna’s ambition isn’t merely to serve a meal. It’s to elevate your evening. To cast dining not as routine, but as ritual. To give guests not just a taste, but a memory.

The evening’s five-course menu is a continuation of Mezzaluna’s celebrated seasonal and sommelier-driven series, where food is paired with not only fine drink but mood, moment, and music. One gets the impression this dinner might come with its soundtrack. Possibly a quartet in F major. Or the ocean at high tide.

Seats as Rare as the Roe

And as for availability? Let’s say this is not the kind of dinner you stumble upon after a riverside stroll. With only one night and a finite number of guests, this is Bangkok’s most coveted table — suspended in the sky, steeped in luxury, and set to serve what might be the city’s most audacious menu of the year.

For discerning diners and gastronomes who believe that dinner should be art, Mezzaluna’s caviar collaboration is not just an event — it’s a statement. One of bold elegance. Of culinary courage. And, in true Mezzaluna fashion, of absolute excellence.

For more information and bookings, visit: www.lebua.com/mezzaluna.

By Karuna Johnson

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