Photos courtesy of Ockap Caviar & Cuisine
Casarecce, Lemon, Bottarga, Caviar
Caviar takes the lead at Ockap Caviar & Cuisine, where the prized ingredient provides the foundation for meals. The focus, however, is on balance and expression rather than excess. “The entire composition has to be built around giving it space,” senior consultant chef Gwendal Le Ruyet said in a statement.
Sea Bass, Shellfish, Champagne Sabayon & Caviar
Starters include Caviar Croquetas with béchamel, a Lobster Roll on pan‑seared brioche and Beef Carpaccio, Beef Jelly and Pickled Radish. The caviar service, meanwhile, comes with Toasted Brioche, Crème Fraîche, Chives, Red Onions, Hard Boiled Egg and Blinis.
The decadence continues with pastas such as Casarecce, Lemon, Bottarga, Caviar; and Tagliolini, Dill Cream & Caviar, each built around premium Osetra.
Main courses feature Sea Bass, Shellfish, Champagne Sabayon & Caviar; Fried Chicken & Caviar, Lobster, Melting Potatoes, Bisque & Caviar and a grilled Ribeye finished with a glossy spoonful of the prized roe.
A chef’s tasting menu offers two-, three-, five- and seven-course meals, all with private label Ockap Osetra caviar.
Champagne leads the beverage program, joined by cocktails such as a Grapefruit Martini with caviar‑stuffed olives and a Coconut Milk Mint Mojito. Tins of Baerii, Osetra, Kaluga Hybrid and Beluga Hybrid are available by the gram.
Ockap Caviar & Cuisine is located at 1060 Brickell Ave. in Miami. For more information, visit ockapcaviar.com.