PHASE 01: MEDIA & TASTING · FIRST TINS SHIP JUNE 2026 · ALLOCATION BY APPLICATION · NEW YORK
The only material that doesn't ruin caviar. A hand-finished mother-of-pearl spoon — the traditional, taste-neutral way to serve sturgeon and salmon roe.
This spoon is hand-shaped from sustainable shell-fishery byproduct (oyster, abalone, mussel) and polished to a mirror finish. Each piece has slightly different iridescence — the rainbow refraction of natural nacre is unique to each shell. That variation is a feature, not a defect. Mass-produced "mother-of-pearl" spoons are often lacquered plastic with a printed pattern. This is the actual material, hand-finished.
Hand-wash with warm water and mild soap immediately after use. Dry with a soft cloth. Never in the dishwasher (heat damages the lacquer and natural pearl). Stored properly, the spoon lasts decades.
For tasting, plan around 14g per person. For a more generous caviar service, plan 28g–56g per person.
Serve chilled, open each tin just before enjoying, and use a pearl spoon for the best tasting experience.
Each set includes a curated selection of caviar and selected serving essentials. Please check the What’s Inside section for exact details.
Our caviar sets are designed for gifting, tasting, entertaining, and creating a complete caviar experience at home.
Why caviar moved from weekly food to occasion food — and why a generation is moving it back. A short history of the ritual.
Why caviar moved from weekly food to occasion food — and why a generation is moving it back. A short history of the ritual.
The Ritual is seven tins of Osetra in one box. We built it because our customers kept buying a single tin every week. Here's the thinking.
The Ritual is seven tins of Osetra in one box. We built it because our customers kept buying a single tin every week. Here's the thinking.
Notes from a conversation with a chef who spent fifteen years cooking in formal restaurants and now runs a small kitchen. On why caviar doesn't need theatre, and why most...
Notes from a conversation with a chef who spent fifteen years cooking in formal restaurants and now runs a small kitchen. On why caviar doesn't need theatre, and why most...
The single most common mistake first-time caviar buyers make is under-buying. They see the price per tin and order the smallest size, expecting a small tin of an expensive food to go a long way. It doesn't. Caviar is meant to be tasted in real portions — 10 to 15 grams per bite — and those portions add up quickly.
