Even jaded gourmands will sit up and take notice of an unprecedented dining experience at Hilton Singapore. From 8 to 15 October, Il Cielo presents a Calvisius caviar degustation menu hosted by Calvisius caviar expert, Roman Schaetti, along with specially created food accompaniments from Italian Chef Stefano Arrigoni. Italian firm Agroittica Lombarda is a pioneer of sustainable caviar farming and its Calvisius brand of premium caviar will be available in Singapore for the first time through importers Lee Fish. To celebrate, diners may partake of an introductory degustation dinner presenting 40g of caviar for two persons, available during lunch and dinner.

During our preview of the degustation menu with accompaniments for two, priced at $296, we were presented with four types of featured caviar, each arriving in a 10g tin (which are also available individually). Starting with Siberian sturgeon caviar, which we paired with blinis and crème fraiche, the briny, small black orbs richly amplified the tangy sourdough blinis and cream. Some diners may prefer to match it to the fine raw Ombrina fish, as the delicacy of the fish complements the salty Siberian well. Moving on to white sturgeon caviar, we found that this firmer and larger berry matched perfectly with the creaminess of vodka scrambled eggs. The best two caviar, in our estimation, were the subtle and sensual oscietra royal and oscietra classic, which were simply made for angel hair pasta with fresh shaved truffle, and lightly marinated sustainable Crystal Bay prawns, done crudo style. Louis Roederer is the recommended Champagne for this meal, while a la carte selections such as risotto oyster, each comprising 3g of caviar, are also available.

 Il Cielo, 581 Orchard Road, 24/F Hilton Singapore. 6730 3395.

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