Diving into the world of caviar

In collaboration with Jano Bistro, we presented our first Caviar Dinner — an exclusive, caviar-focused evening in Wellington. Guests enjoyed a carefully curated menu by Pierre-Alain Fenoux, showcasing New Zealand's only in-house matured caviar, complemented by thoughtful wine pairings and hosted by Sturgeon Valley founders Nicholas Long and Xinyue Wan.

Nicholas and Xinyue offered an in-depth look at the raising, production, and aging of sturgeon caviar, while guests experienced its versatility and rich flavour through a collaborative degustation menu.

What an incredibly special night — from the design of each individual course, featuring caviars sourced from sturgeon of varying ages, matured for different durations, and prepared in unique ways, to their flawless execution by Pierre; and the cosy atmosphere, enriched by warm, easy banter shared with guests throughout the evening.
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WHAT WAS ON THE MENU:
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CAVIAR KALUGA HUSO 8 YRS
Potato, Egg Yolk Tomato, Lime | Rhum, Pineapple, Tomato Lime
- O'Naturel Organic Sparkling NV (Central Otago, NZ)

SMOKED CAVIAR KALUGA HUSO 8 YRS
Beetroot, Burnt Crème Fraiche
- Romain Paire La Colline En Flamme 2022 (Loire Valley, France)

AGED CAVIAR KALUGA HUSO 8 YRS
'Strait Speared' Butterfish, Cucumber, Avocado, Beurre Blanc
- Wet Jacket Chardonnay 2023 (Central Otago, NZ)

CAVIAR KALUGA HUSO 10 YRS
'Conscious Valley' Lamb, Smoked Eel, Cauliflower + Jano Sourdough Bread & Honey Butter
- Takak K Pinot Noir 2022 (Waipara, NZ)

CAVIAR KALUGA HUSO 10 YRS
Comté Cheese, Buckwheat, Onion, Chives
- Pakiaka Barrel-Aged Sauvignon Blanc 2019 (Marlborough, NZ)

CAVIAR KALUGA HUSO 10 YRS
Milk Chocolate, Banana, Caramel, Coffee
- Perdro Ximenez Sherry Nectar (Spain)

CAVIAR POWDER
White Chocolate, Wasabi, Caviar 'Powder' Macaron

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