Image credit: Fishbank
If you feel like a taste of the finer things this weekend, look no further than Fishbank’s newest offering, the ‘Caviar Cart’, where diners can take a bump of caviar of the back of their hands, followed by a nip of vodka.
Once you have requested a serve of the silky black pearls, it will be wheeled to your table on the cart. The wait staff will pour a nip of Belvedere vodka and dip a spoon into a tin of White Sturgeon Caviar. A 5GM bump of this briny goodness will be placed on the back of your hand for your consumption.
Whilst the thought of doing a bump of Caviar may seem baffling, it is actually an ancient tradition – the warmth of your body raises the caviar to the ideal eating temperature.
At $36 per bump, here’s why this mysterious amuse bouche is considered such a delicacy. The tiny salted eggs of the female sturgeon fish are found in the Black Sea and the Caspian Sea. These fish are not only rare but can live for 118 years, not producing eggs for cycles of nearly two decades.
One of the oldest premium foods in the world – dating back to Aristotle -Caviar captures the epitome of the slow food movement. The texture of popping the popping eggs and the taste of the ocean has become a culinary experience that compliments many dishes or is perfect by itself.
Since 2020, Fishbank has become beloved for sourcing only the freshest, most sustainable seafood from Australian waterways. So, if you aren’t hooking on the idea of fish eggs, they offer a range of creative and modern seafood cuisine including freshly shucked oysters, Tuna Sashimi, Wok Fried Goolway Pipis and even a Fishbank Ice Cream Sandwich with Fish Fat Peanut Crackle.
You’ll see the Caviar Cart rolling through the restaurant from Friday to Sunday.
Fishbank is located at 2 King William Street Adelaide
To make a reservation, click here or call on 8310 0120