Made up of 25g of Finest Beluga Caviar (00 Grade), 25g of Imperial Oscietra Caviar and 25g of Royal Sevruga Caviar, this stunning collection is exclusive to Quintessentially Gourmand and totally recommended to all caviar lovers. A unique and impressive gift.
The Farmed Trilogy will enchant lovers of farmed caviar and makes the perfect gift, caviar tasting experience or sheer indulgence. Truly a unique product for those wishing to sample three exclusive farmed caviars, the selection comprises Royal Baccari Caviar, Imperial Baeri Caviar and White Sturgeon Caviar.
Our 000 Grade Beluga is one of the finest Belugas money can buy. The eggs are opalescent in colour with grey-blue tints and are graded to ensure that only the largest eggs are selected. The delightfully delicate skin allows you to roll the eggs on your tongue before popping them on the roof of your mouth with a truly 'palate tickling' taste.
Food for the gourmand, these Truffle Pearls, or 'Perles de Truffe,' are a fantastic combination of truffle juices and seaweed agars pearlised to produce orbs that look like a caviar berry but with a rich truffle taste, redolent of summer with a slight briny tang.
Historically, this Imperial grade Oscietra Caviar was reserved for the Russian Tsars and the Iranian Shahs, who chose it not only for its wonderful full-bodied buttery taste with a slight hint of hazelnut, but also for its alluring golden-brown colours.
Royal Persian Sevruga Caviar comes from the egg of the smallest of the sturgeon family and is known for its freshness and intense taste. The Sevruga creates the darkest, almost luminous small caviar with an immediate burst of flavours.
Our Prestige American Caviar is from the American 'Polyodon Spathula.' The roe ranges from pale through to dark grey and golden brown, it has a deliciously smooth, rich flavour.
Our handcrafted Mother of Pearl Caviar serving dish is a simple yet stylish way to serve caviar. Why Mother of Pearl? Because its texture will not in any way taint the taste or damage the delicate form of the caviar egg. A truly great gift.
This beautiful Caviar Serving Dish, crafted from hand-blown glass, is without a doubt the most stylish way to present all caviars. The upper glass caviar dish should be laid on top of its own bowl of crushed ice, keeping the caviar at optimum temperature.
Named 'Uni' in Korean and Japanese cuisine, sea urchin caviar is often found in delicate slices on top of sushi rolls. It has a soft, buttery texture that delightfully seems to melt in your mouth. The enticing aroma of the 'Uni' is not unlike a bouquet of flowers.
Royal Salmon Caviar eggs (also known as keta) have a juicy texture and fresh taste adding an intense burst of flavour and flash of colour to so many dishes and recipes. The eggs are visually stunning, taste delicious and suit the budget of many people. An attractive canapé topping.
A wonderful alternative to caviar with a really satisfying texture and taste, Avruga is derived from Herring caught off the coast of Spain. Avruga is delectable as a pasta sauce - just mix with sour cream and stir into freshly cooked spaghetti, then sprinkle with black pepper and flakes of Parmesan.
Mother of Pearl is traditionally used when serving caviar as its texture will not in any way taint the taste or damage the delicate form of the caviar egg. Whether you are entertaining others or simply treating yourself, using this elegant spoon is actually the correct way to eat caviar without affecting its fabulous taste.
Bite-Size Blinis are pop-in-the-mouth sized versions of the classic caviar accompaniment. They also make a fantastic base for canapés and other party foods.
