Caviar is a relatively new restaurant that found its place at the basement of Palais Renaissance.  It recently welcomed a new Head Chef, Denis Jacques Lartigue, an established French culinary veteran.  Together with Sous Chef Joshua Hariharan, the pair has unveiled a five course menu Gifts of Summer showcasing the season’s premium ingredients and flavours.  This menu is available only from 18 July to 30 September 2022. 

caviar-01
Shortly after we were seated, we were served with this trio of Snacks – cod fish croquettes topped with uni, foie gras on toast and artichoke. 
caviar-02
Next, we were served with complimentary bread Rye Sourdough and Beef Tallow-Herbs Brioche.  We highly recommend that you have both the breads, even if you are not a carb lover or are rationing your calories.  The former is served with french caviar butter which adds a slightly salty profile but elevates the flavour.  The latter is good on its own and is very addictive.  Both breads were served warm.
caviar-04
The first dish is this chilled Obsiblue Prawn. Shellfish (from France) is first minced then combined with banana shallots and pickled apples before being rolled within the creamy avocado slices and topped with prawn cream and nutty Polanco Siberian Grand Cru caviar.  To finish, chilli and mango kombucha sauce (made in-house) is added to cut through this creamy dish.
caviar-05
Next, we had the Sakoshi Bay Oyster; braised potatoes are creamed with kelp and chicken stock, and served with sea asparagus from France and Hyogo oyster.  The dish is also sprinkled with a zest of home cured salted lemon.  We thought that the addition of the salted lemon might have tipped the dish to be a tad too salty and had informed the kitchen about it. 
caviar-06
Our favourite dish of the day was the Engawa – a perfectly-seared roulade of flounder fin from Japan is adorned with bafun uni custard, tangy homemade verjus tuile and a spoonful of Kaluga Cross Breed caviar in a moat of chowder rendered from a clam broth and apple cider reduction. 
caviar-07
The last savoury dish was the Hokkaido A4 Wagyu, cloaked in a bone marrow crust and broiled.  It is served with roasted purple cauliflower beef gram (a fermented sauce made from beef trimmings).  The interesting accompaniment was a banana shallot stuffed with beef mousse and pickled mustard seeds.
caviar-08
Dessert was the Yuzu meringue with sorbet and chia seed jelly.  It was a good palate cleanser after the rich dishes preceding this but the yuzu sorbet might be a little sour for those with low tolerance for sour foods.  

Caviar is a place that prides itself on fresh seasonal produce and unique dishes and is worth a visit although the price is on the higher end.  We also thought that perhaps some guidance could be given to diners on what types of caviar is used in the different dishes as the meal progressed so that diners can better appreciate the various origins and flavour profiles of the caviar.  
 
Budget per person: $228 per person

  • Caviar

  • Phone
    +65 9888 1217
  • Address
    390 Orchard Rd Palais Renaissance, B1, #07, 238871
FoodGem Recommendations
Related Tags