Caviar: A guide to adding caviar to your event
Caviar has long been associated with celebration, but it doesn’t need to feel out of reach. Whether you’re planning caviar catering for an event, adding a premium touch to wedding oysters, or elevating your oyster bar, understanding what you’re serving makes all the difference.
What is Caviar?
At its core, caviar is cured roe from sturgeon fish. Think of it like the “Champagne” version of fish roe - refined, complex, and carefully produced.
You’ll also see more accessible options on the market that look similar - consider these the “Prosecco” versions. They’re still fish roe (often from species like lumpfish or herring), but tend to be saltier and more direct in flavour.
True caviar, is all about balance.
Unlike other fish roes, caviar should have smooth, consistent pearls of differing colours, and a buttery taste with layered flavours that build gently on the palate rather than overpower it.
How Much Caviar Should You Cater?
Caviar is typically served in small amounts, especially when paired with oysters or used as a “bump” experience at events.
3g per person – a modest caviar bump, ideal for large events
5g per person – a more generous serve if budget allows
When included as part of our oyster bar or oyster cart setup, we serve all caviar with salted chips, crème fraîche, and dill for a balanced finish.
Our Favourite Caviars to Pair with Oysters
Not all caviar is the same, with a range of tastign notes. These are three standout options we have chosen to showcase alongside our freshly shucked oysters at events.
ANNA Dutch Siberian Caviar
This caviar is a great starting point for those new to premium roe. It has a clean, creamy profile with subtle notes of parmesan, hazelnut, and a light seaweed finish.
Produced in the Netherlands using the traditional malossol method (meaning “little salt”), it allows the natural flavour of the roe to come through. The pearls are small to medium in size, with olive hues offering a refined texture that works beautifully with Sydney Rock oysters.
Black Pearl Oscietra Black Caviar
Oscietra is known for its balance. This variety delivers a silky texture with nutty notes and a clean finish.
The pearls are slightly larger, with a firm structure that gently bursts on the palate. It pairs well with oysters where you want the caviar to stand alongside the flavour, rather than sit quietly in the background.
Calvisius White Sturgeon Caviar
This is the most intense option in the range. Expect deeper mineral notes, a touch of salinity, and hints of brioche or pastry.
The larger pearls and longer maturation time give it a more pronounced profile. It’s ideal for those who already enjoy caviar and want something with more depth, especially when served as part of a premium oyster bar experience.
From Source to Service
We source our caviar through Sydney-based supplier Calendar Cheese, who import the caviar in large “mother tins” (1–1.8kg). These are stored in a dedicated caviar room and carefully monitored for quality and maturation.
From there, the caviar is repacked into smaller tins as needed, ensuring consistency and freshness for both retail and event use. This level of handling is what allows us to confidently offer caviar as part of our catering and oyster bar packages.
Oysters & Caviar
Caviar and oysters are a natural pairing. The briny, mineral notes of fresh oysters work with the richness of caviar to create something that feels considered without being overcomplicated.
Whether you’re planning wedding oysters, adding a caviar bump to your oyster cart, or exploring caviar catering for the first time, it’s less about excess - and more about choosing well and serving it properly.