By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
A proper caviar tasting menu has rhythm. Light to bold across the courses. Delicate textures early, richer textures later. Three caviars used as flavour anchors throughout. The pacing matters as much as the ingredients.
This 5-course menu serves 6 people and costs roughly £85-95 per head all-in. The same experience at the Connaught or Sketch in London would cost £180+ per head before drinks.
Key Takeaways
- Total caviar across 5 courses: 350g for 6 guests (60g per guest)
- Use 3 varieties: Wild Salmon Roe, Royal Oscietra, Beluga XXL
- Build courses 1, 2, 3 in advance, cook 4 and 5 to order
- Champagne throughout, switch to dessert wine for course 5
- Total prep around 3 hours over 2 days
The Menu
Course 1: Wild Salmon Roe on Cucumber Round (50g, 5g per guest)
Course 2: Royal Oscietra Tasting Plate, plain (90g, 15g per guest)
Course 3: Caviar Scrambled Eggs in Eggshell (60g, 10g per guest)
Course 4: Champagne Risotto with Caviar (80g, 13g per guest)
Course 5: Beluga XXL Special Reserve on Buttered Toast (60g, 10g per guest)
Course Details
Course 1: Salmon Roe Cucumber Rounds
12 cucumber rounds, dollop of crème fraîche, 4g of salmon roe each. See our cucumber rounds recipe.
Course 2: Oscietra Tasting Plate
Open the tin at the table. Set on crushed ice. Each guest takes a generous spoonful directly with mother-of-pearl. No accompaniment. This is the educational course where guests really taste caviar.
Course 3: Caviar Scrambled Eggs in Eggshell
Slow-cooked scrambled eggs spooned back into clean half-eggshells, topped with 10g of Oscietra each. See our caviar scrambled eggs recipe. Use a serrated knife to cut shells cleanly.
Course 4: Champagne Risotto
Risotto base par-cooked earlier, finished to order with butter and parmesan, topped with 13g of Oscietra per portion. See our champagne risotto recipe.
Course 5: Beluga on Buttered Toast
The finale. A perfect slice of toasted brioche, cold butter, generous Beluga (10g each). The dish that ends the meal on the highest note.
Production Timeline
Day -1: Boil eggs for shells, slice cucumber, par-cook risotto, prepare blinis if using.
Day of, 6:00 PM: Take all caviars out of fridge to crushed ice. Open Course 2 (Oscietra) tin.
6:30 PM (Course 1): Build cucumber rounds, serve with champagne.
6:50 PM (Course 2): Bring out Oscietra tasting plate.
7:15 PM (Course 3): Cook scrambled eggs, plate in shells, top with caviar.
7:45 PM (Course 4): Reheat risotto base, finish, plate, top with caviar.
8:15 PM (Course 5): Toast brioche, butter, top with Beluga.
Tips for Getting It Right
Caviar pacing matters. Going from light salmon roe to nutty Oscietra to delicate Beluga across the meal means each variety stays interesting. Reverse the order and the Beluga gets crushed by the Oscietra.
Open tins as needed. Don't open all three caviar tins at the start. Each tin opens just before its course.
Champagne throughout savoury courses. The same Blanc de Blancs carries Courses 1-5. One bottle (375ml) per 4 guests.
Don't try to do dishes during the meal. Pre-fill the dishwasher. Worry about cleanup later.
Variations and Pairings
With Almaz Diamond finale: Replace Course 5 Beluga with 60g of Almaz Diamond Caviar on toasted brioche. The ultimate luxury finish.
Vegetarian-friendly: All courses are vegetarian if you skip the optional smoked salmon. Caviar itself is fish roe but most non-strict vegetarians accept it.
Without risotto: Replace Course 4 with pan-seared scallops with caviar. Faster to cook, equally elegant.
For more occasion menus, see our Christmas caviar canapé menu and New Year's Eve caviar dinner.
Frequently Asked Questions
How much caviar for a 5-course tasting for 6?
350g across the menu (around 60g per guest). Lower the portions for canapé courses, generous portions for the main caviar moments.
Can I do this for 4 instead of 6?
Yes. Multiply quantities by 0.67. Cooking times stay the same.
What's the wine pairing throughout?
Champagne (Blanc de Blancs preferred) for the savoury courses. For the brioche course at the end, you can switch to a small glass of vintage port if guests want a richer finish.
Can I skip a course?
Yes. The 5-course version is full luxury. A 3-course version (cucumber, scrambled eggs in shell, brioche) still works beautifully and uses 200g of caviar total.
Further Reading
A 5-course caviar tasting menu at home is one of those experiences that turns a Friday night into something unforgettable. Discover Beleaev's full caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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