This exclusive event invites guests to dive into the rare gastronomic experience: This five-course menu highlights five distinct caviars, with select dishes complemented by Champagnes from Bollinger, one of the world's most prestigious Maisons de Champagne.
Unlike traditional fine dining where caviar appears only once or twice, here it takes the spotlight — featured in every course. Each dish is designed to showcase the character of its caviar, with Champagne selected to highlight its complexity. From the delicate notes of the sea to the deep umami of Murakami Wagyu, this dinner promises a carefully choreographed journey of flavor, balance, and discovery.
But the journey begins even before the first course…
Welcome Canapés
- Samurai Gold Oyster, Shio Koji Cream, Kombu Oil
- Sweet Corn Velouté, Onsen Quail Egg
- Zuwai Crab Beignet, Mornay Sauce
Caviar: Français Oscietra
This creamy, nutty Oscietra caviar sets the tone for the evening with a refined prelude to the courses ahead.
Course I – A Dance of Lightness and Depth
Somen Noodle | Squid, Tomato Dashi, Shiso
Caviar: Oscietra Superieur
Champagne: Bollinger Special Cuvée, Brut NV
The bright tomato broth and soft noodles balance the rich Oscietra, while the Champagne’s notes of orchard fruit and brioche enhance its depth.
Course II – From Ocean Depths to Delicate Peaks
Seared Sanriku Scallop | Cauliflower, Bafun Uni Bisque
Caviar: Saint-James
Champagne: Bollinger PN TX17, Brut NV
A delicate caviar meets buttery scallop and creamy uni, sharpened by the minerality and citrus of this rare Blanc de Noirs Champagne.
Course III – Where Land Meets Sea
Kombu Steamed Madai | Sea Bream, Crab, Potato, Caviar Sauce
Caviar: Prunier
A nod to classic French luxury, Prunier caviar’s bold umami and ocean salinity complement the natural sweetness of sea bream and crab — no Champagne, just pure caviar expression. It’s a dish that allows the Prunier’s heritage to shine uninterrupted.
Course IV – Rich, Refined, and Reimagined
Charcoal Grilled Murakami Wagyu | Tiger Prawn, Asparagus, Hollandaise Sauce
Caviar: Français Oscietra (Reinterpreted)
Champagne: Bollinger La Grande Année, Brut 2014
This course layers surf and turf with creamy sauce and elegant caviar. The vintage Champagne adds complexity, citrus, and a touch of toasted elegance.
Course V – The Finale
Dark Chocolate Sam Phrao 75% | Kuromame, Citrus
Caviar: Tradition
A surprising and indulgent finale, blending Thai single-origin chocolate, bright citrus, and a final touch of caviar — closing the meal with balance and creativity.
Chef Ryuki Kawasaki shares “Each dish in this menu was built around the caviar — not just as a garnish, but as the centerpiece. My goal was to let every type of caviar shine in its own way, with ingredients and textures that enhance its character”
Hosted 65 floors above the city at Mezzaluna’s open kitchen, this intimate evening is limited to a select number of guests — a once-in-a-lifetime experience where caviar takes center stage in every sense.
Date: June 18, 2025
Time: 5:30 PM – 9:30 PM
5-Course Tasting Menu: THB 10,000++
3-Glass Champagne Pairing: THB 4,900++
Limited seats available.
For reservations, please contact: dome@lebua.com or call +66 (0) 2624 9555