CAVIAR & MIXOLOGY

    CAVIALE & MIXOLOGIA

    Past event

    Caviar & Mixology

     

    On Wednesday, March 25th, against a backdrop of quality music, Tuquam hosted an exclusive evening that proved to be a beautiful and much-appreciated night by the public, where the art of Mixology met gourmet preparations based on precious Amur Beluga Caviar and Raw Fish, brought to the table by Rudi Ceccarello from Diamante Tartufi.

     

    The food and drink pairings elaborated by Chef Pietro De Martino of Ristorante al Prato and Mixologist Lucas Kelm of Gellivs Terraza offered a unique experience that guests loved to recount and remember. Mixology truly made the evening unforgettable.

    Evening Menu

    Raw local scampi, Amur Beluga Caviar, coconut milk emulsion, lime and wild rocket

    Creamed risotto with oyster, Amur Beluga Caviar, chive oil.

    Mediterranean amberjack tataki, Amur Beluga Caviar, pumpkin seed and sorrel sauce.

    Almond creamy dessert, Amur Beluga Caviar, olive oil and puffed rice.

    Each course on the menu was paired with a cocktail: Mixologist Lucas Kelm crafted a specific recipe to accompany each dish and transport guests to a different dimension.

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