Bangkok, Thailand, June 11, 2025 / TRAVELINDEX / Mezzaluna by lebua, Bangkok's two-Michelin-starred restaurant, is setting new standards in fine dining with an exclusive collaboration with Caviar House & Prunier, the world's leading provider of luxury caviar. This exclusive event invites guests to an extraordinary culinary experience: a five-course menu showcasing five different caviar varieties, accompanied by champagne from Bollinger, one of the world's most prestigious champagne houses.

Unlike traditional haute cuisine, where caviar is served only once or twice, here it takes center stage – it's an integral part of every course. Each dish is composed to perfectly showcase the character of the specific caviar, and the champagne is carefully selected to complement its complexity. From the delicate marine notes to the rich umami of Murakami Wagyu, this dinner promises a meticulously crafted journey of flavors, harmony, and discovery.

But the journey begins even before the first course…

Samurai golden oyster, shio koji cream, kombu oil sweetcorn velouté, onsen quail egg zuwai crab fritters, mornay sauce

Caviar: Français Oscietra This creamy, nutty Oscietra caviar, served as a refined appetizer, sets the tone for the following courses and thus prepares the evening.

Course I – A Dance of Lightness and Depth

Somen noodles | Squid, tomato dashi, shiso caviar: Oscietra Superieur Champagne: Bollinger Special Cuvée, Brut NV

The bright tomato broth and the soft pasta create a harmonious contrast to the hearty Oscietra, while the notes of orchard fruits and brioche in the champagne enhance its depth.

Course II – From the depths of the ocean to the delicate peaks

Pan-fried Sanriku scallop | Cauliflower, Bafun Uni bisque, Caviar: Saint-James, Champagne: Bollinger PN TX17, Brut NV

Delicate caviar meets buttery scallops and creamy sea urchin, rounded off by the minerality and citrus notes of this rare Blanc de Noirs Champagne.

Course III – Where Land Meets Sea

Kombu-steamed Madai | Sea bream, crab, potatoes, caviar sauce. Caviar: Prunier

An homage to classic French luxury: The rich umami flavor and natural saltiness of the sea in Prunier caviar complement the natural sweetness of sea bream and crab – no champagne, just pure caviar indulgence. A dish that perfectly embodies the tradition of the House of Prunier.

Course IV – Rich, sophisticated and reinterpreted

Charcoal-grilled Murakami Wagyu | King prawns, asparagus, hollandaise sauce, caviar: Français Oscietra (reinterpreted) Champagne: Bollinger La Grande Année, Brut 2014

This course combines surf and turf with creamy sauce and elegant caviar. The vintage champagne lends it complexity, citrus notes, and an elegant toasty flavor.

Sam Phrao Dark Chocolate 75% | Kuromame, Citrus Caviar: Tradition

A surprising and delightful finale, a blend of Thai single-origin chocolate, tangy citrus fruits and a hint of caviar – a balanced and creative conclusion to the menu.

Chef Ryuki Kawasaki explains: “Every dish on this menu revolves around caviar – not just as a garnish, but as the centerpiece. My aim was to showcase each type of caviar in its own unique way, with ingredients and textures that highlight its character.”

This exclusive evening experience takes place in the open kitchen of Mezzaluna on the 65th floor above the city and is limited to a select number of guests – a unique experience where caviar is the focus in every respect.

Date: June 18, 2025 Time: 5:30 PM – 9:30 PM 5-course tasting menu: THB 10,000++ Champagne pairing (3 glasses): THB 4,900++

For reservations, please contact: dome[@]lebua[.]com or call +66 (0) 2624 9555.