Then there’s the Sakelees Ice Cream served with dehydrated lime meringue and topped with a generous quenelle of Polenco Siberian Caviar. It’s a divisive dish; Ong is a fan of the sweet and savoury combination while my table mate and I aren’t too sure if we are. The sake kasu gives the ice cream enough of its own umami-fruity flavour to go with the roe but was overpowered by the saltiness of the caviar. Chef Lepinoy works with our Caviar Master to define the quality he is looking for - the caviar grains have to be a specific size and well-balanced in taste and aroma,” says David Macouin, international sales director of Kaviari. The Paris-based caviar house has been working with Lepinoy for 22 years. Clarifying their role, Macouin says that Kaviari is not a producer or a farmer, but a refiner, who works exclusively with farms to breed endemic species, offering caviar from farmed sturgeons “worthy of the wild caviar of the past.”

To prepare: Caviar is best served well chilled so keep it in the fridge and remove just before serving. Caviar alternatives are a great way to enjoy the irresistible taste of Caviar, whenever you like, without having to spend a fortune. Both visually appealing and a treat for your taste buds, Arenkha (Avruga) Caviar is a fantastic way to ‘wow’ your guests during dinner parties, and also a brilliant gift for the food connoisseur in your life. It’s the little things that count as customer confidence is rebuilt and customers start to relax in the post-pandemic world. 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.

Deans Restaurant

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. A Loch Duart salmon dish was elegance itself. Beautifully cured and served with wild horseradish, sea herbs and Arenkha caviar, it raised our dinner to a higher level.

If you are on the lookout for Caviar alternatives, why settle for just any replacement when you can get your hands on a gourmet alternative?Stepping into his father’s shoes, Jamie has taken his family’s first venture on Kinnoull Street to the next level. Deans Restaurant During maturation, the tins of sturgeon eggs are chilled at an optimum temperature of minus three degrees celsius,” explains Macouin. ”They are turned every two weeks to ensure an even spread of oil and tasted by the caviar master every week.” 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”.