When I chanced upon this restaurant, the name "Caviar" immediately evokes images of opulence, ritzy interior and impeccable service. As a bon vivant, of course I want to dine here to enjoy a luxurious dining experience that is still within what I’m comfortable paying for.
And the restaurant truly lives up to its namesake, with doses of romance added. While the exterior has that grandeur feel with the logo of calligraphy swirls artistically gathering around the word “Caviar”, the interior is classic, stylish and so romantic. I love the rows of baby breath, cotton blooms, autumn leaves and poppies lining the tables. And with the excellent and impeccable service by Henry, this place is definitely perfect for dates. I’m not on a date but still enjoy myself nonetheless.
The food here is refreshing in taste and pleasing to the palates. And yes, the lovely moulds of caviar added to the yellowtail appetizer and the dessert are so sinfully awesome. Dessert with caviar?! Yup, I wrote that correctly. It’s unique and delicious, a must-try here.
Yellowtail Mosaic is actually cooked Hamachi, which kind of surprises me, since this fish is usually presented in its raw form. This is one good surprise because the Hamachi is succulent with a good amount of fattiness. With the light creaminess of Avocado Aioli and zest of Yuzu Kosho Cream, the taste of the fish is perked up and enhanced. Definitely one of my favourites.
Magnum Opus Oscietra caviar is packed with the sweetness of the ocean. My suggestion is to savour it on its own first and then mix a bit with the fish.
The savoury Amuse Bouche has very good balance of textures between crispness and succulent softness.
Homemade Sesame Bread is so fluffy and full of the aroma of baked wheat. I love it and it’s good wven when eaten on its own. The accompanying Lobster and Yuzu Butter is very interesting and refreshing in taste, where zest meets unami. The taste of butter juxtaposes well with the earthy aroma of sesame.
Japanese Scallop with Braised Daikon, White Corn, Smoked Celeriac Puree and Lemongrass Broth is oh-so-good. The succulent, bouncy scallop showcases the nuanced sweetness of the ocean highlighted by the zest of lemongrass broth with a hint of pungency. The clean taste of daikon and sweetness of white corn add an element of earthiness to the taste and variation to the texture. I love this so much.
Uni Pasta Capellini is so generously topped with lots of fresh sweet creamy uni. Ah, savouring this is happiness. I love the thin strands of capellini where more of the Citrus Oil is trapped between them, yielding super flavourful, refreshing tasting noodles. My suggestion to enjoy the uni is eat some on its own, then eat it with the capellini without the sauce, and then leave a bit for mixing everything together.
Olive Flounder with Salsify, Oyster Mayonnaise and Smoked Ikura is another fish dish that pleasantly surprises me. The fish is moist and packed with flavours. It tastes very good on its own and even better with the accompanying sauces, ikura and crunchy salsify vegetable, also known as oyster plant.
Chrysanthemum & Pear dessert is a must try for the sheer reason of experiencing the beautiful combination of savoury intensity of caviar and light creamy sweetness of mousse n cake.
The light floral sweetness of Creme Brulee Chrysanthemum Mousse, the fluffy Victoria Sponge, the creamy Chantily Cream, the refreshing juicy Compressed Pear is perfection when paired with creamier Opus Créme de Creme caviar.
Awesome fruity, refreshing champagne to spoilt myself with.
Nice thoughts of welcoming me with my name on the menu.
Thoughts: Luxurious experience that I totally enjoy
390 Orchard Road
Palais Renaissance B1-07
Nearest MRT: Orchard
