Place the “ocean pearls” on your tongue and rest, then pop the beads and let their flavours explode in your mouth. Chef’s recommendations: Amur River Black Caviar served with Blinis, Cucumber & Condiment; Pan-seared Hokkaido Scallop and Green Asparagus with Amur River Caviar; Crab Meat Ravioli with Morel Mushroom, Spinach Cream Sauce & Amur River Caviar, and Roasted Australian Lamb Loin with Herbs Crusted & Avruga Caviar.

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