Caviar

An ever-changing lineup of seasonal tasting menus underpin the experience at this small establishment, which makes customers feel extra welcome with personalised menus placed at each seat. Anchoring the cosy space is the chef’s counter, garnished with tins of farmed sturgeon roe on offer: beluga, kaluga, oscietra, polanco, Siberian and schrenckii. The chef’s command of seafood—sweet shrimp, scallop, sea urchin—results in delightful appetisers, though the execution of meat and fish for mains can be a hit-and-miss affair. Nevertheless, this is one of the only spots in the country to use the saltiness of caviar to elevate dessert—a combination worth sampling. Service is attentive and thoughtful, and though the space sits in the basement of Palais Renaissance, dark glass, sleek interiors and a wall of wines make dining here feel like hanging out in a secret club.