Event Details
DINE & DISCOVER
Caviar as the Main Ingredient
Sturgeon Valley and Lillius presented a one-night caviar dinner in Auckland, led by Chef Fraser McCarthy.
Across five plated courses served in a paced sequence, the menu explored Sturgeon Valley caviar as a primary ingredient, not simply a finishing touch. Guests experienced caviar expressed in different forms and temperatures, revealing how technique and context shaped aroma, texture and depth.
Champagne was served on arrival, with an optional pairing available for the evening. Fraser guided each course with brief notes on intent and composition, while Sturgeon Valley founders Nick and Wanda were in the room throughout the night to share insights, answer questions, and support service without interrupting the flow of the dining experience.
This was a limited-seat event, created for an intimate room and a focused progression.
With support from Antipodes and Cuisine.
WHAT WAS ON THE MENU:
I. KINGFISH & CULTURED CREAM
Sturgeon Valley Classic, Kaluga-Huso Caviar (8 years)
II. STORM CLAM & SKULL ISLAND PRAWN
Sturgeon Valley Classic, Kaluga-Huso Caviar (8 years)
III. YELLOWFIN TUNA & KARENGO
Sturgeon Valley Classic, Kaluga-Huso Caviar (8 years)
Sturgeon Valley Signature, Kaluga-Huso Caviar (10 years)
IV. SCAMPI & TOMATO
Sturgeon Valley Signature, Kaluga-Huso Caviar (10 years)
V. LILLIUS SOURDOUGH & SMOKED BUTTER
VI. MATANGI BEEF & MUSHROOM
Sturgeon Valley Signature, Kaluga-Huso Caviar (10 years), smoked
VII. YAM & WHITE CHOCOLATE
Sturgeon Valley Classic, Kaluga-Huso Caviar (8 years)
Gallery
