The most popular caviar amongst chefs around the world, a great balance of different flavours. The aging of the caviar impacts the flavour profile significantly, thus allowing the process to be intricate and precise.
- Short maturation: Macadamia nuts, creamy sweetness.
- Long maturation: Toasted hazelnuts, savoury richness, intense.
Species : Acipenser Schrenckii X Huso Dauricus
Roe Colour : Amber brown to golden
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