An Evening of Caviar at Lillius

In collaboration with Lillius, we presented a six course caviar dinner led by Chef Fraser McCarthy. As New Zealand’s only caviar matured in house, each course was designed to reveal its character through precise technique, seasonal accompaniments, and a progression from delicate, mineral notes to richer, buttery depth. Optional wine pairing was available and seating was limited for an intimate experience.

Throughout the evening, Sturgeon Valley founders Nicholas Long and Xinyue Wan shared brief tableside insights into sourcing, maturation, and service, while guests explored how different ages and maturations of caviar shape flavour and texture across the menu.

It was an honour to conclude the night by announcing our Lillius Private Select Caviar, an exclusive offering for Lillius, matured for a minimum of 70 days to Chef Fraser’s exact specification. Now available when you dine with Lillius.

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