The ONE Caviar Bar

Menu 2026

An opulent collection of sustainably farmed caviar, refined small plates, Champagne, wine and signature cocktails.

Caviar

Malossol selection · 10g / 30g / 50g

Ossetra Caviar

40 / 120 / 200

From Acipenser gueldenstaedtii, sustainably farmed for 10 years in CITES-certified facilities.

Profile: 3.1–3.2 mm pearls, pearl grey to golden brown; 2.8–3.0% Malossol; firm, crisp pop.

Tasting: Honeysuckle and fresh cream, roasted hazelnut and brioche, with seaweed minerality and subtle morel.

Schrenckii Caviar

50 / 140 / 225

Acipenser schrenckii, sustainably farmed in CITES-certified facilities.

Profile: 3.2–3.3 mm pearls, golden brown to gold; approximately 3.3% Malossol; medium-firm to firm with a gentle pop.

Tasting: Sweet cream and warm butter, roasted almond and subtle brioche, finishing with clean sea-mineral and yolky richness.

Baerii Caviar

45 / 135 / 220

Acipenser baerii (Siberian sturgeon), sustainably farmed in CITES-certified facilities.

Profile: 2.4–2.7 mm pearls, charcoal grey to jet black; 2.8–3.2% Malossol; silky, tender grains with a delicate pop.

Tasting: Fresh sea breeze and cultured butter, toasted walnut and crème fraîche, clean brine, minerality and soft umami.

Kaluga Hybrid Caviar

50 / 150 / 250

Huso dauricus × Acipenser schrenckii, sustainably farmed and aged 12 years; a CITES-certified alternative to wild Beluga.

Profile: 3.3–3.5 mm pearls, amber brown to charcoal; 3.5% Malossol; plump with a silken burst.

Tasting: Brown butter and roasted chestnut, earthy aged porcini umami, sea salt and citrus zest.

Huso Dauricus Caviar

60 / 180 / 300

Huso dauricus river Beluga, sustainably farmed for more than 12 years.

Profile: 3.2–3.4 mm pearls, light to dark amber and liquid gold; 2.8–3.0% Malossol; velvety Champagne-like pearls.

Tasting: Cultured butter and crème fraîche, caramel cashew and seaweed, truffled sea brine with a savoury finish.

Each caviar order is served with a full accompaniment plate. Dine-in is required and adds $10.

Tasting Collection

Signature food

The Golden Bite

Buttery wagyu, caviar and golden toasted brioche, paired with 5 oz wine.

Velour Noir

Foie gras and caviar pearls on warm brioche, paired with 5 oz wine.

Caviar Crush

Sweet potato, briny caviar and crisp cucumber, paired with 5 oz wine.

The Scarlet Caviar Shot

Jumbo shrimp and caviar atop a 3 oz red wine shooter, paired with 5 oz wine.

Small Plates

Crab & Caviar

Crispy calamari and crab leg meat, served with 10g caviar and 5 oz wine.

Caviar Canapés

Cucumber and toast, sour cream, smoked salmon and caviar; 10g caviar and 5 oz wine.

Petal & Caviar

Smoked salmon and sour cream rosette, caviar, chips or toast; 10g caviar and 5 oz wine.

Silk & Pearl

Cheesecake with caviar — a refined sweet and savoury dessert.

Caviar Cocktails

Caviartini

Bombay Sapphire or Ketel One, dry vermouth and lemon twist, with three caviar-stuffed olives.

Vesper Royale

Gin, vodka and Lillet Blanc, finished with a spoon of caviar.

Blanc De Blanc

Chilled Prosecco shot crowned with a caviar canapé.

Wine & Champagne

Glass / Bottle

Sparkling

Villa Folini

18 / 85

Blanc de Blancs Vino Spumante Bianco; Chardonnay / Pinot Blanc; Friuli Colli Orientali, Italy.

Ceci ‘Otello’

28 / 125

Nero Di Lambrusco; Chardonnay / Pinot Blanc; Emilia-Romagna IGT, Italy.

Antech ‘M le Mauzac’

110 bottle

Brut Nature Blanquette de Limoux; Mauzac; Limoux, Occitanie, France.

Rosé Sparkling

Weingut Umathum ‘Rosa’

135 bottle

Zweigelt / Blaufränkisch / St-Laurent; Burgenland, Austria.

Champagne

Bernard Remy

280 bottle

60% Pinot Noir, 35% Chardonnay, 5% Pinot Meunier; Champagne, France.

Laurent-Perrier La Cuvée Brut

350 bottle

Chardonnay; Champagne, France.

Laurent-Perrier Cuvée Brut Rosé

500 bottle

Pinot Noir; Champagne, France.

White

‘La Ville Église’ Côtes du Marmandais

18 / 90

Sauvignon Blanc; Bordeaux, France.

Reguta Giuseppe & Luigi Pinot Grigio

18 / 90

Friuli, Italy.

Alice, Verdetta Produttori di Manduria

130 bottle

Verdeca; Puglia, Italy.

Vietti Arneis Roero

150 bottle

Arneis, organic and vegan; Piedmont, Italy.

Domaine Bernard Fleuriet Renaissance

190 bottle

Le Magie Sancerre; Loire, France.

Domaine Jean-Marc Brocard

230 bottle

Julien Brocard Chablis Buissonneuse; Burgundy, France.

Red

La Vieille Église

18 / 85

Merlot / Cabernet Sauvignon / Syrah; Côtes du Marmandais, France.

Xavier Vignon

19 / 90

Grenache; Rhône Valley, France.

Boutinot ‘Les Coteaux’

140 bottle

Côtes du Rhône Villages; Shiraz / Syrah; Rhône Valley, France.

San Felice Bell’Aja

170 bottle

Merlot / Cabernet Sauvignon; Bolgheri, Italy.

Alessandro Rivetto Barbaresco DOCG

250 bottle

Nebbiolo; Piedmont, Italy.

Signature Cocktails

Velvet Bloom

Lychee, rose, mint and lime with a refreshing mojito finish.

Ms. Tiffany

Rum, blue curaçao and bright citrus.

Garden Glow

Gin, cucumber liqueur, tonic and botanicals.

Purple Crown

Floral gin, crisp white wine and butterfly pea flower.

The Sidecar

Cognac, orange liqueur and fresh lemon.

Classic Cocktails

Aperol Spritz

Aperol, Prosecco and soda.

Cosmopolitan

Vodka, cranberry, triple sec and lime.

French 75

Gin, lemon, sugar and sparkling wine.

Negroni

Gin, Campari and sweet vermouth.

Manhattan

Rye, sweet vermouth, bitters and cherry.

Bramble

Gin, lemon and blackberry liqueur.

Old Fashioned

Whiskey, bitters, sugar and citrus.

Vesper Martini

Gin, vodka and Lillet Blanc.

Additional classic cocktails are available upon request.