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Arenkha/Avruga Caviar, 55g

£9.9£99Clearance
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It’s the little things that count as customer confidence is rebuilt and customers start to relax in the post-pandemic world. Uses: Due to its high cost caviar is usually served in small portions, lumpfish roe can be served in the same way. Serve it on thin toast with a little butter or on blinis (small Russian pancakes) with a little soured cream as an appetiser and offer with a glass or two of chilled sparkling wine or a glass of vodka before a special meal. Other popular accompaniments are chopped onion, chopped hard-boiled egg white or a squeeze of lemon juice. To make the caviar go a little further, serve a selection of toppings such as smoked salmon with creme fraiche or prawns with cream cheese on the toast or blinis

Angels danced on our tongue. The main followed, a perfectly tender rump of Salt Marsh hogget with a crisp round of slowly rendered belly alongside lovage and courgette. Deep, rich and intense, the flavours and textures showcased a rare skill. My friend has eaten at Harborne Kitchen on several occasions and bent my ear about just how good it is. Happy to report, she’s right. Like cheese and ham, the refining stage gives personality to the final product,” Macouin says, highlighting at the same time that Kaviari’s minimum ageing time is three months. Sturgeon roe is one of those foods that have acquired notoriety for being markers of opulence and prestige since Russian Tsars were heaping spoonfuls onto their dishes. Highly prized for its rarity, depending on the type of sturgeon and especially so if it comes from a vulnerable species, caviar is a show of edible lavishness.During maturation, the tins of sturgeon eggs are chilled at an optimum temperature of minus three degrees celsius,” explains Macouin. ”They are turned every two weeks to ensure an even spread of oil and tasted by the caviar master every week.”

Please note that Vin Sullivan Foods Ltd aim to provide you with as much information about all of our products as possible, including information on ingredients, allergens, nutrition, sizing, usage and storage of our products. Guests are invited to wait in a small lobby before sanitising their hands as they enter the restaurant. They are politely asked to follow a few simple rules, in essence, showing care for other guests by maintaining social distancing and hygiene. Staff are transparent, charming and clear. Caviar, due to overfishing and certain export bans, has become highly sought-after and hard to find. This, along with their mouthwatering taste, is why alternative Caviar options such as Arenkha (Avruga) have become so popular.The restaurant has been given a make-over during the pandemic with the space being re-imagined to suit the new normal. Harborne Kitchen The pace slowed as we transitioned to dessert with a British raspberry course featuring buttermilk and wild nettle before Desogus completed his bravura performance with a passion fruit meringue with scintillating coconut ice cream. Sharp and sweet, creamy and delicate, it was a perfectly balanced dessert, gone in just a moment. Harborne Kitchen In line with Food Information Regulations 2013 allergens are now highlighted in Boldwithin product ingredient information and nutritional information will be soon be added alongside. Desogus is operating at an elite level while being ably supported by an engaged, professional supporting cast, who operate at the highest standard. Good company.

Located in one of Birmingham’s more affluent suburbs, it has a discerning clientele who have been eager to enjoy the work of Desogus and co. Simon Booth, of Green Pantry, said the limited-edition product has been created to satisfy demand from celebrities and other VIPs who are financially capable of “treating their cats to the finer things in life”. Opened by Jason Ong, who’s also responsible for Uni Gallery, the fine dining restaurant offers up to eight types of caviar such as the beluga, sevruga and oscietra varieties as well as the Chinese-produced Kaluga Queen. It’s incorporated into dishes, served on a pearl spoon, or with six shots of premium vodka but ultimately, there’s no mistaking it’s the pièce de résistance.

Sample menu

We managed to bag a midweek table, which was no mean feat. Since restaurants have been allowed to trade, Harborne Kitchen has literally been full every single night. A Loch Duart salmon dish was elegance itself. Beautifully cured and served with wild horseradish, sea herbs and Arenkha caviar, it raised our dinner to a higher level. We offer a wide range of highly affordable and delicious holistic pet foods for cats and dogs, but British Banquet is for those few insanely rich pet owners to whom money is no object,” he said. The next course, allium, was exceptional, a 10/10 dish that could grace any menu in any restaurant across the Michelin-starred Second City.

The post-Covid dining experience has been carefully considered. Instead of printed wine lists, drinks of available using a QR code to avoid the risk of many hands touching one menu. Harborne Kitchen is one of the region’s most exciting kitchens, well led by a chef-patron with enviable skill. It’s ahead of the game in our post-pandemic age, already putting into practice measures that others are only now contemplating. All in all, it’s a pretty decent debut for a young team. But, Caviar has some ways to go before truly grasping how to showcase the delicate differences between the different sturgeon roe (and I don’t mean just accentuating the flavours). With more practice and research, hopefully the team gets more confident in execution and presentation, particularly crucial given that they’re in full view of guests at the counter who are paying top dollar for the experience.Comprising layers of deeply caramelised onion, alongside crisp dehydrated slices, crispy deep-fried rings, blue cheese mousse, chives and more, it was a standout dish. Neither too complex nor too fussy, it showed high levels of technical skill and a solid understanding of complimentary ingredients. Allium Fortunately there’s some champagne to wash it down. The drinks list is pretty expansive, offering a reasonable selection by the glass such as NV Champagne Legras & Haas Intuition Brut and Johnnie Walker Blue Label. Whereas the list of bottled champagne lean into the older vintages, the likes of a 2006 Krug Brut or the splendid 2003 Dom Perignon P2 Brut.

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