There’s a new season for foodies to have on their radars: the New Zealand Caviar Season.
To mark the occasion, SO/ Auckland will host The First of Season: A Caviar Celebration party that spotlights the produce with an abundance of caviar-centric delights, in one indulgent sky-high evening.
The First of Season: A Caviar Celebration will take place on Thursday, June 13, from 7 pm to 10 pm, at SO/ Auckland’s 16th-storey HISO Rooftop Bar.
Bumps of Fresh Mt Cook caviar (the season’s first taste), a fresh sashimi station with chef demonstrations, Ayala Champagne on arrival, an innovative caviar cocktail, plus salmon and caviar canapés galore await guests.
SO/ Auckland’s very own caviar infusion will also be unveiled—for party-goers to have the first taste—on the night. It will later be available, by the tin, to enjoy at the hotel for two weeks after the event. SO/ Auckland is the first hotel in New Zealand to have its own caviar infusion.
The event is a partnership between SO/ Auckland and Mt Cook Alpine Salmon, Champagne Ayala, and Zenkuro Sake—all of which will have their gastronomic highlights to enjoy as part of ticket prices. Additionally, special Champagne Ayala packages can be bought on the night.
SO/ Auckland’s affinity with caviar is long-standing. Chef Roy Giam, director of Culinary, Food and Beverage, has been an alpine caviar supporter since day one. He was the first chef to order 20 tins when they first launched three years ago.
“I was so excited to discover the product when it launched and proud to be the first chef in NZ to order 20 tins of the caviar. I’m such a huge fan that I'd create caviar-first dishes to incorporate caviar into. New Zealand salmon caviar is the most underrated product. Who else can produce something so fresh, steeped in nature, and delicious?," said Giam.
Like truffle or the bluff oyster seasons our nation knows—and loves—so well, it’s time for local alpine salmon caviar to have an indulgent moment in the spotlight.
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