
Capella Brands Their Own Caviar to Mark Chinese New Year
Capella Sydney continues its commitment to exceptional luxury experiences, with a high tea and caviar upgrade all part of its 2025 Lunar New Year celebrations to usher in the Year of the Snake.
These days caviar bumps are on the menu at all the best seaside restaurants, and now guests checking into a suite at Capella Sydney will be saved the trip to the beach with a tin of caviar conveniently stationed in their mini bar.
Downstairs at the chic lobby café Aperture, caviar is also part of their elegantly indulgent high tea. Expertly crafted by Head Pastry Chef Arthur Carré. This bespoke menu features a delectable selection of delicacies, including Capella Kaluga Caviar, sesame prawn toast, Peking duck pancake roll cornetto, fried pork dumplings, and pandan and mandarin lamingtons. The experience is complemented by the delicate notes of white rabbit jasmine tea from Zensation Tea House, with an optional upgrade to a glass of Louis Roederer Champagne for a truly indulgent experience.
It’s all part of a chic lunar collaboration with Kaluga Caviar (from central China) which supplies 21 of the 26 three Michelin starred restaurants in Paris. Kaluga caviar offers a balance of luxury, flavour, and sustainability. Its rich, creamy texture and large pearls make it a close alternative to Beluga caviar with a lovely walnut aftertaste.
Even if you are a guest just for the day at Capella Sydney you can indulge your palate with a high tea that pairs Oscietra black caviar, from Russian Sturgeon stock, with champagne and traditional accompaniments.

Ask for the Capella Lunar New Year Afternoon Tea when you make you reservation, and take your place at the table. Each set comes with a 10g tin of Capella Sydney x Kaluga Queen Caviar.
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Courtesy of Patricks



