The Gold Standard of Caviar


The Gold Standard of Caviar

From $135


Oscietra caviar is renowned for its complex taste and somewhat nutty flavour.

Prepared according to a centuries-old salting recipe, the Oscietra sturgeon takes up to 15 years to harvest. Its velvety eggs range from shades of amber to darkest mahogany – hence its nickname as the ‘Gold Standard’ of caviar.

Know your caviar:

Once they reach maturity, Oscietra sturgeon can produce up to 2 million eggs at a time.


To experience its wild taste to the full, Volzhenka’s fine caviar should be served, then savoured, straight from the fridge.


Take a small mother of pearl spoon (a silver one tampers with the taste) and allow the elemental favours of the most exquisite caviar explode in your palate. While enjoyment of food should always be a matter of personal preference, we’re convinced that the beauty and purity of Volzhenka’s wild taste is best experienced without accompaniment.


To extend your appreciation, try our caviar on warm white buttered toast, or smothered onto large traditional blinis, rolled like pancakes, together with a glass of cold champagne, a lighter-bodied Chablis or other white Burgundy or top-grade freezer-cold vodka.