Caviar Progression Dinner

Caviar as the Main Ingredient

Sturgeon Valley and Lillius present a one-night caviar dinner in Auckland, led by Chef Fraser McCarthy. Across five plated courses served in a paced sequence, the menu is designed to explore Sturgeon Valley caviar as a primary ingredient, not simply a finishing touch. Guests can expect caviar expressed in different forms and temperatures, revealing how technique and context shape aroma, texture and depth.

Champagne will be served on arrival, with an optional pairing available for the evening. Fraser will guide each course with brief notes on intent and composition, while Sturgeon Valley founders Nick and Wanda will be in the room throughout the night to share insights, answer questions, and support service without interrupting the flow of the dining experience.

This is a limited-seat event, created for an intimate room and a focused progression. With support from Antipodes and Cuisine.

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