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Traditionally, caviar refers to the lightly salted roe of sturgeon, a fish native to regions including Eastern Europe and Asia.
To be considered true caviar, the roe must come from a recognised sturgeon species such as Kaluga, Beluga, or Ossetra.
While roe from other fish (like salmon or trout) is often enjoyed in similar ways, only sturgeon roe carries the caviar designation under international standards.
With a wide range of options available, selecting the right caviar can be a challenge. To help you make an informed decision, refer to the feature section on each product page. We outline the sturgeon breed, flavour profile, texture, and tin sizes to guide your choice based on taste or occasion.
Each of our caviar varieties offers a distinct character and culinary mood:
Classic – Clean and briny, this is our most versatile offering. Ideal for first-time tasters or as a refined staple at any gathering, it brings understated elegance to both casual and formal occasions. Explore Classic Caviar →
Signature – Rich, nutty and indulgent, this variety is perfect for those looking to impress. Whether entertaining guests or marking a special moment, Signature delivers depth and complexity. Explore Signature Caviar →
Special Reserve – With large, bursting pearls and subtle notes of butter and dried fruit, this rare selection is made for slow, thoughtful enjoyment. Best savoured in close company. Explore Special Reserve Caviar →
Pure – Bold and full-bodied with a subtly sweet, clean finish, Pure is crafted for the true connoisseur. Its large pearls and robust flavour make it a striking centrepiece for any occasion. Explore Pure Caviar →
Depending on the occasion, choosing the right tin size can help make the experience even more enjoyable. As a general guide:
10g – Suitable for 2 servings
30g – Suitable for 6 servings
50g – Suitable for 10 servings
100g – Suitable for 20 servings
250g – Suitable for 50 servings
Each serving is based on a generous 5g portion, ideal for enjoying two large 'caviar bumps' or 4–5 canapés topped with caviar.
Give the lid a few taps to dislodge any caviar.
Follow this by inserting the caviar key into the narrow opening between the lid and the raised lip on the tin’s base.
Turn the key slightly until it releases the vacuum, producing an audible ‘pop’.
Keep the caviar refrigerated until just before serving.
For catering, place the caviar on a bed of ice to ensure it remains chilled throughout your event.
The utensil choice is important. Shell, wood, and even horn spoons are ideal utensils for eating.
Avoid using stainless steel or silver utensils, as they can transfer undesired metallic tastes and compromise the delicate flavour of caviar. Explore our range of caviar accessories and spoons →
Traditionally pairing caviar with soft, delicate blinis creates a timeless combination. The mild flavour of the blinis provides the perfect canvas for the creamy, nutty flavour of our Signature Caviar, allowing its full complexity to shine.
The clean, briny taste of our Classic Caviar pairs surprisingly well with the crispy texture of potato chips – a Kiwi classic. This simple yet indulgent combination offers a perfect balance of flavours and textures, elevating a humble snack to new heights.
Place a generous dollop of caviar on the back of your hand, allowing it to gently warm before tasting. This simple yet intimate method is the perfect way to savor the caviar, and truly appreciate its flavour profile with no limitations.
Sweet, fruity notes of white rum make for an excellent palate refresher, creating a perfect backdrop for caviar’s intricate flavours to emerge. This curious palate cleanser will enhance any caviar occasion, while letting it take center stage.
For optimal enjoyment of your caviar, check the Best Before Date for freshness. It’s best to consume your caviar within two weeks of delivery. Larger tins (minimum 100g) can last for 30 days unopened.
Store it in the coldest part of the fridge, ideally between 0°C and 4°C. Avoid freezing, as it significantly alters the texture and taste.
Once a caviar tin is opened, it's ideal to finish it in one sitting for the best flavour and mouthfeel. If any remains, reseal tightly and refrigerate – we recommend consuming it within 5 days.
Yes, all of our caviar varieties are Malossol caviar.
Malossol, commonly referred to as lightly salted caviar, contains 3–4% salt content.
This designation is reserved for high-quality caviar, as only the finest sturgeon roe merits such careful preparation.
All our caviar undergoes the malossol process, which involves considering factors such as the diameter of the roe, the resilience and flexibility of the membrane, and the precise proportion of salt to optimally enhance the flavour, texture, and prolong preservation.
Caviar is a natural product, and no two sturgeon are exactly the same.
Variations in roe colour, size, texture, and flavour are perfectly normal and reflect differences in genetics, diet, and season.
While we maintain strict grading standards to ensure consistency across each of our four caviar types, subtle batch-to-batch differences are part of what makes artisanal caviar so special.
Our overnight express delivery guarantees prompt receipt of your caviar. We package your order carefully in recyclable thermal materials and include reusable ice packs to maintain freshness for up to 48 hours, ensuring it reaches you in perfect condition.
Urban Delivery: Orders are shipped via overnight courier services where possible. For next-day delivery, please place orders before 1pm, Monday to Wednesday. Orders placed after this time will be dispatched on the following Monday.
Rural Delivery: Deliveries to rural areas may take up to 3 days. Customers are advised to discuss delivery options with our sales team before ordering.
At this time, we are only shipping to customers within New Zealand. However, we’re always happy to hear from international customers and welcome enquiries as we continue to explore future export possibilities.
