Our Caviar dinner series seeks to celebrate different seasonal types of caviar and their respective wine and beer pairings.

Our dinner series will be held for three consecutive Fridays: 15, 22 & 29 November.

Caviar is roe that has been harvested from a fish and salted. Depending on the rarity of the fish, caviar can be one of the most expensive ingredients in the world. Chef Thomas sourced caviar from 3 different fishes : sturgeon, salmon and trout.

One of our featured caviars, first harvest salmon caviar, has been sourced from young salmon fishes that have not been milked before. The result is a softer grain with a more mineral-like taste. It is paired with meaty Black Russian tomatoes, fresh green peas and delicate veal sausage. The acidity of the tomatoes and sweetness of the green peas counter the assertive taste of the caviar while the veal sausage seamlessly ties all the elements together. The dish is also enhanced with a rich black sturgeon caviar butter.

Black sturgeon caviar, the food of kings is enchantingly salty and extremely prized. Its astringency is complemented well by the creamy butter and crisp toast. The result is a dish that is well-balanced but celebratory of the caviar.

Trout caviar is normally a lot milder in potency however, for the second course, smoked golden trout caviar is used which has slightly charred or meaty notes. This flavour profile shines beautifully in the face of slightly sour and sweet corn and sorrel ravioli and a nutty but buttery popcorn sauce.

Black sturgeon caviar comes from the Ossetra sturgeon. It is the second most expensive and valuable caviar in the world. Living up to its reputation, the caviar creates an explosion of sensations on the palate with extraordinary grace. It is paired with a buckwheat blini and crème fraîche, two delicate elements that let the beauty of the caviar shine with only the slightest of enhancements.


This dinner experience includes the expert pairing of said caviar with matching wines and/or some of our most premium beers, including La Boussole, that’s been ageing in barrels for several months.

4 course degustation menu $115, with caviar in all dishes

Beer Pairing +$35
Wine Pairing +$50

Buckwheat blinis, Neuvic Baeri caviar, crème fraîche

Beer: Frenchies Saison
Wine: Gilbert Sauvignon Blanc Orange 2018

Smoked golden trout caviar, corn and sorrel ravioli, popcorn sauce
Beer: Frenchies “Lapérouse” Golden Ale Bière de Garde
Wine: Farr Rising Chardonnay Geelong 2018

Veal white sausage, stuffed Black Russian tomatoes, green peas, first harvest salmon caviar, black sturgeon caviar butter toast
Beer: Frenchies “La Boussole” Cellar Released Red Sour
Wine: David Franz Lehman Mataro Tanunda Barossa 2016

Mango caviar, Pabana ice cream
Beer: Frenchies “Brutus” Brut Indian Pale Ale
Wine: Muscat Beaumes de Venise 2017

Book your table here and choose your arrival time.

If you like our beers, you can buy them on the spot after your dinner.

Frenchies Bistro & Brewery
The Cannery, 6 / 61-71 Mentmore Avenue
Rosebery NSW 2018.
02 8964 3171