The caviar
Delivered chilled, by hand in San Francisco, with the service the restaurant was known for.
Large, glossy pearls with a long buttery finish. The caviar the restaurant served with house-smoked sturgeon and petite rye.
| Tins | 30 g · 50 g · 125 g to confirm |
|---|---|
| Grade & origin | Being set with the producer to confirm |
| Price | On confirmation |
Nutty, firm, golden-brown to dark amber.
| Tins | 30 g · 50 g · 125 g to confirm |
|---|---|
| Origin | To be confirmed to confirm |
| Price | On confirmation |
A tin with blini, crème fraîche and a mother-of-pearl spoon, the way it was served at the restaurant.
| Serves | 4–6 to confirm |
|---|---|
| Includes | Tin, blini, crème fraîche, mother-of-pearl spoon |
| Price | On confirmation |
Orders are taken by message or email and delivered by hand in San Francisco within 48 hours to confirm. Online checkout follows once the company's food registration and seller's permit are in place; until then requests reach Kamal directly.
Preview — the request address is a placeholder until the Nordic Ventures mailbox exists
Keep tins at 28–32 °F (−2 to 0 °C) to confirm
Unopened, they keep for weeks to confirm
Once opened, finish within three days.
Serve on ice, with a non-metal spoon, straight from the tin or on warm blini.
Pair with vodka, served ice-cold and neat.