Caviar And Champagne In A Colonial Mansion, This Is A Masterclass In Indulgence

Poseidon’s Reserve, a caviar and seafood bar in Kuala Lumpur that takes great pride in providing fresh, quality and flavourful cuisine, teamed up with Sturia Caviar and Bollinger Champagne for an exclusive masterclass on caviar appreciation hosted in The Edison George Town, Penang. The colonial mansion hotel can trace its roots to the early 1900s, and is a fully restored property with a contemporary touch. The Edison George Town proved to be a more than ideal setting for guests to enjoy an afternoon of unique culinary experiences.

It is against this rich and fine backdrop that Poseidon’s masterclass was held. The event was led by Cyrille Thebault, the brand ambassador from Sturia Caviar. Eager guests were introduced to the finer aspects of caviar and this included learning about different types of the roe that is available, their origins as well as the processing secrets that result in the rich, full-flavoured and refined delicacy that is so loved.

Guests learned about differentiating the four types of caviar, one of which is the Primeur. This silky and creamy caviar has a hint of hazelnut. Considered to be young caviar, it is refined for no more than four weeks. Then, guests were introduced to Sturia’s most-loved caviar, The Vintage, with its fruity and iodised flavours. Next, The Origin, made up of tender grains, possesses a mature caviar flavour akin to wild caviar. And finally, The Oscietra is Sturia’s top-notch caviar from Gueldenstaedtil sturgeons, which has the taste of the sea with a hint of dried fruit.


To accompany the fine caviar, Marketing Manager of Bollinger James Pook, shared how to best pair champagne with food. The exquisite Bollinger Champagne’s La Grande Année 2007 complemented the afternoon’s delicacy with its refreshing candied lemon notes and delicious bitterness. Sipping bubbly and savouring fine roe in a rich historical colonial building truly completed an afternoon of utter indulgence for all in attendance.

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