Caviar Intelligence from the House of Caviar Nantucket

Yes. Caviar Nantucket offers private, white-glove caviar experiences curated through its Concierge service for members and private hosts. These bespoke experiences are designed for private residences, yachts, and select venues, and may include curated caviar selections, professional service, and optional pairing with Brant Point Champagne.

For clients seeking a fully immersive culinary experience, Caviar Nantucket can also curate bespoke four- to seven-course menus, designed in close dialogue with the host and tailored to personal preferences, seasonality, and occasion. To meet the highest international standards, our culinary team can be arranged to travel from Paris and London, ensuring exceptional execution, precision, and artistry at the table.

Each experience is conceived discreetly and executed with absolute attention to detail, reflecting Caviar Nantucket’s philosophy of refined hospitality, global excellence, and quiet luxury.

Private caviar tastings are arranged through Caviar Nantucket for members and invited guests. These intimate experiences are designed as guided journeys into caviar culture and may be paired with Brant Point Champagne. Tastings can take place in private residences, aboard yachts, or—by private arrangement at Lemon Press, a valued partner of Caviar Nantucket, recognized on the island for its thoughtful cuisine, refined sensibility, and commitment to exceptional ingredients.

All arrangements are coordinated discreetly through Nantucket Concierge. For private inquiries,

please contact concierge@caviarnantucket.com

Yes. Caviar Nantucket provides discreet, white-glove caviar service for yachts, private aircraft, and private residences through its Concierge division. Services are tailored for owners, captains, flight crews, and private hosts, and may include curated caviar selections, temperature-controlled delivery, professional handling guidance, and optional pairing with Brant Point Champagne. Each arrangement is coordinated in advance to ensure precision timing, immaculate presentation, and absolute discretion.

Caviar Nantucket offers luxury caviar gifts designed for discerning recipients. Gift offerings may include limited-edition tins, refined packaging, and optional ritual accessories. These gifts are available through our official shop and are frequently selected for private celebrations, seasonal hosting, and meaningful occasions where provenance and presentation matter.

Caviar Nantucket was created to bring transparency and authenticity to a market often defined by ambiguity. In many luxury settings, caviar is sourced from large-scale producers in the Far East and later presented under European-inspired names and branding, which can obscure true origin, handling, and production standards.

Caviar Nantucket distinguishes itself through verified sourcing, direct oversight of production, and clear provenance. Each selection is chosen with full visibility into its origin, maturation, and handling ensuring clients know precisely what they are being served and why it matters.

Our philosophy is simple: integrity over narrative. Provenance that can be traced, quality that can be tasted, and standards that meet the expectations of the world’s most discerning tables.

Caviar Nantucket sources its caviar from controlled, sustainable aquaculture, including partner farm operations in Poland. Production is managed end-to-end, from sturgeon nutrition and water conditions to maturation and temperature control. All caviar is produced without borax or chemical preservatives and adheres to strict quality and traceability standards.

Caviar is best served as a composition, not an accompaniment. It should be gently chilled—never iced—and presented with non-metallic utensils to preserve purity and texture. From there, the preparation should focus on contrast, restraint, and temperature play.

Rather than traditional blinis, caviar pairs exceptionally with warm, neutral starches designed to carry heat without masking flavor: thin potato mille-feuille, lightly toasted brioche laminated with cultured butter, or a crisp sablé made with minimal salt. Subtle dairy elements—such as whipped crème fraîche seasoned only with acidity, or a restrained beurre blanc reduced without aromatics—can provide structure while allowing the roe to remain dominant.

For more modern expressions, caviar may be served atop soft-set eggs, delicate seafood tartare, or minimalist pasta formats where texture and salinity are precisely controlled. The first tasting should always be taken alone, allowing the palate to register the pearl’s firmness, salinity, and finish before composition evolves.

Members of Caviar Nantucket receive access to a private digital ritual and recipe guide detailing temperature control, plating philosophy, and advanced serving techniques—refined for private dining and informed by contemporary haute cuisine rather than convention.

High-quality caviar is defined by uniform egg size, intact membranes, and a natural, luminous sheen. The aroma should be clean and marine, free from oxidative, sour, or metallic notes. Proper salinity is restrained and precisely calibrated to enhance the roe’s natural flavor rather than overpower it. On the palate, premium caviar offers gentle resistance before releasing cleanly, delivering a refined, lingering finish. The texture should never be mushy, broken, or excessively firm.

At Caviar Nantucket, each caviar lot is evaluated for species-appropriate maturation, membrane integrity, flavor balance, and batch consistency. Every selection undergoes strict sensory and quality assessment before release, ensuring exceptional freshness, structural clarity, and a consistent tasting experience.