The menu served during the evening was a carefully designed taste journey – where each dish acted as a separate chapter, celebrating the most iconic caviar varieties from Imperial Caviar Berlin: Baerii, Ossetra, Selection and Beluga. In between, there was a light lemon sorbet – not only to cleanse the palate but also to smoothly switch the taste buds.

Dinner began with a delicate amuse-bouche, setting the tone for the entire experience. This was followed by Amaebi shrimp tartare, combining Beluga caviar, flower crab meat in a clear tomato broth, and sea urchin custard, balanced by a layer of Joselito pork stock with a touch of Ossetra caviar – a presentation that was both rich in minerality and technical depth.

The menu continues with complex layers of flavors: Rubia Gallega beef combined with ginseng and Shiitake mushrooms - imbued with Asian - European identity, and lobster pasta, rich but still maintaining the necessary elegance.

The feast concluded with two desserts – coconut and macaron – each lightly topped with caviar as a final reminder that the ingredient is not limited to a “fancy” role but is truly versatile – able to transition between savoury and sweet, between soft and crunchy textures, between the beginning and end of a meal.

Caviar Soirée is more than just a dinner – it’s a carefully designed multi-sensory experience where precision, authenticity, and a spirit of discovery take center stage. At CieL Dining, in a private space with soft lighting, the soft clink of spoons on porcelain plates, and the slow pace of conversation, the evening unfolds like a carefully choreographed composition.

Under the direct guidance of the chef, diners are not only enjoying the food, but also being led on a journey with a strong personal imprint – where each slice, each layer of flavor and each pairing choice has a reason to be present. The sophistication lies not in the elaborate presentation, but in the ability to restrain and precision in every detail. Each dish does not try to please the majority, but aims to evoke feelings – through technique, through ingredients, and with absolute respect for the original flavor.

Caviar Soirée is also a representative slice of the wave of fine dining that is taking shape in Vietnam – no longer just about the quality of ingredients or culinary techniques, but also about the way an experience is told. This evening is a clear demonstration of the growing demand of gourmets: to seek memorable, deep, and personal moments – where food becomes a way to slow down, feel clearly, and connect more with the world around us.

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