Black Gold

Pops of salty umami and a martini’s match made in heaven, caviar has arrived at Esther. A long-time status symbol of luxury and prestige, these heavenly pearls give us a taste of the high life. But forget hand-warmed bumps and porcelain spoons, we’re doing things Chef Sean Connolly’s way, with caviar piled atop ricotta-filled cannoli.  

A blissful marriage of sweet and salty, this rich combination is behind many memorable moments for your taste buds. It’s where crisp cannoli meets creamy ricotta. Fresh, briny caviar bursting on the palate and a finale of Belvedere vodka, Sean promises this is the only way to go. We can attest, that once you’ve had a hit, there’s no looking back.

WHY THE HYPE?
Caviar’s luxury status traces back hundreds of years to the Russian Empire, where high-end caviar was scarce and reserved only for members of the ruling family of the world’s largest empire. When Russian royalty became a thing of the past, caviar became available to anyone with taste … and very deep pockets. 

Taking up to 13 years to produce, caviar is highly prized for its rarity. It’s harvested from the roe of Sturgeon fish, with the best sourced from the Caspian and Black Seas. It’s now more precious than ever with its source on the endangered species list: Sturgeon were being over-harvested for their ‘black gold’ until caviar farming practices emerged. Thanks to stringent regulations around its harvesting, caviar is now more ethically sourced and the population is thriving, so you can enjoy our darling of the seas guilt-free.

If you needed any more convincing, caviar also has its health perks, – a small-but-perfectly-formed package – of vitamins A, B12, C, D and omega-3.

We’re popping the tin on this premium delicacy, so book a table at Esther and experience black gold – Sean’s way – for yourself. Book now.