There are three main kinds of Caviar sold commercially, although there are over 400 different species of sturgeon world wide. It is only in the Caspian that the unique combination of optimum water temperature, climate and rivers running into the sea come together to create the perfect conditions for this fish.

The largest of the fish is the Beluga, followed by Oscietre and then the Sevruga. There is also the very rare golden Caviar which it was the right of the Czars of Russia and the Shahs of Iran to consume.

The spurned wife of a movie mogul in Hollywood took to bathing in Caviar when her husband fell for a young actress. Her first reason for doing this was that she really believed that caviar would keep her skin soft and youthful; the second that she paid with his credit card which gave her an ever bigger boost!

Other fish eggs eaten include Cod, Herring, Flying Fish, Pike, Carp, Pollack, Flounder, mackerel and some species of Crab.
The Russians are the largest consumers of Caviar and Vodka is the national drink so this creates a natural bond between the two. On the other hand there are those who prefer Champagne or a good crisp Burgundy such as Chablis or a Pouilly Fuisse, try to avoid wines with too much oak.

The Queens Grill on the Queen Elizabeth II served 15% of the world's consumption of Beluga Caviar.

Sample Menu

SEAFOOD & GRILL

STARTERS

A Selection of American and Japanese Caviar
Garnished with: Potato Blini, Sieved Egg Yolk and White
Capers, Shallots, Sour Cream, Chopped Chives and Lemon
Choice of Absolut, Stolichnaya, Grey Goose or Finlandia Vodka
Malpeque Oysters on the Half Shell with Tabasco

Oyster, Champagne and Chive Veloute

Smoked Salmon and Spinach Risotto
with a Warm Poached Egg, Chilli Oil

Warm Vegetable and Mozzarella Tart
with Salad Leaves, Tapenade Vinaigrette

ENTRÉES

Choose from "Barkers Catch"
Barracuda, Snapper, Mahi Mahi or Swordfish
Served Grilled, Pan Seared or Blackened

Chef's Recommended Trio
Pan Seared Flying Fish, Tuna and Amberjack
Served with a Fennel and Orange Puree,
Grilled Vegetables and Vanilla Sauce

From the Grill
Grilled Sirloin Steak, Hand Cut Spicy Fries, Grilled Tomato, Béarnaise Sauce
Honey Roasted Duck Breast, Thyme Fondant Potato, Red Cabbage,
Orange and Pickled Ginger Sauce

DESSERT

A Selection of Homemade Sorbets Served in a Brandy Snap Basket
Assiette of Chocolate and Mango Desserts
Freshly Sliced Caribbean Fruit Plate