The Upstairs Pour with Beluga Vodka & Kaviari Caviar

About

We welcome Beluga Vodka and Kaviari Caviar for an intimate evening exploring the enduring relationship between vodka and caviar, reimagined across four courses.

The night begins with a bump of caviar on arrival, followed by four considered courses and accompanying pours. Tuna Toro meets a yuzu and shiso Martini; Smoked Salmon Mousse is paired with a pickled daikon Gibson; and Karaage Chicken with umeboshi and desert lime sits alongside an umeshu Sour.

The evening closes with Beluga Gold Line, served frozen and neat. It's a rare pour reserved for the final course.

A vinyl DJ sets the rhythm for the evening, with a few unexpected moments unfolding along the way.

THE MENU

Welcome caviar bump

Tuna Toro
Cristal Bread, Wasabi Cream, Caviar
Martini — Beluga Noble Vodka, Vermouth, Yuzu Sherbet, Shiso

Smoked Salmon Mousse
Parmesan Crisp, Fine Chives, Caviar
Gibson — Beluga Noble Vodka, Vermouth, Pickled Daikon

Karaage Chicken
Umeboshi & Desert Lime Aioli, Caviar
Sour — Beluga Noble Vodka, Umeshu, Lime Leaf Cordial

Tiramisu
Jivara Crémeux, Espresso Caviar
Affogato — Beluga Gold Line Vodka, frozen & neat, Pedro Ximénez, Cacao Amontillado, Mr Black

Thursday 24 September · 6:30pm
$120 per person

Four courses. Four pours. Plenty of caviar.
Places are strictly limited.