Caviar House & Prunier

We visited Caviar House & Prunier yesterday! I recommend to everyone who visits London to try this most wonderful and the best place to eat. Ask for Monica she will give you the best of service. Plus don’t forget to get or take some Caviar with you. You will very happy. Thank you Patricia Ortega

Loved it. Service is exceptionally good and friendly. I ordered «Discovery», a selection of Smoked Salmon, highly recommended. The lobster club sandwich was good too. Didn’t have a chance to order and taste the caviar selection they had. This place is a must for caviar and smoked salmon fanatics.

Excellent service… quality of caviar & seafood was a little less impressive. Pricey, but worth the experience. Can one grumble when you shop all morning in Harrods and need nourishment?! What’s better than caviar & champagne?!

Having never tried caviar before, and all for trying something new I was invited to an evening event to sample some of the many types of caviar along with shots of vodka to wash it down with! This was an evening that I wasn’t going to miss!
A history of Caviar House was given along with a talk about the different types of caviar and where they are sourced from.
A throughly enjoyable evening with fab customer service, and staff who really knew about their products and to top it all off I loved the Caviar!

I always love going into Caviar House & Prunier whenever I’m in the Green Park area.
I had dinner at the Caviar House & Prunier of Piccadilly, with my best friend Malcolm Brownjohn.
He seems to know all the guys who work here and I must say, I find the staff very polite and helpful.
Caviar House & Prunier also have a branch inside Harrods, Knightsbridge and also in Heathrow & Gatwick International Airports, as well as overseas, i.e. France, Germany, Denmark, Switzerland.
Well I think they must be doing very well for themselves, considering when times are tough,
certain people still would like to spend there hard-​earned cash into decent food and drink.
Out of all places to eat in the Green Park area I’d would rather go to the Caviar House & Prunier.

This place is expensive but I really wanted a glass of champane.

I’ll begin by saying that this place is hellaspensive. That’s fine by me, because the quality is hellawesome. Hard to guage the ratio of overall «quality» for the cost (29 pounds for a seafood platter *is quite pricey*) but damn was it nice. 4 stars because I wish I had a liiitle more food for the cost.
Let’s start with a few cool facts:
facts
They have about 5 – 7 different types of smoked salmon, all with different intricacies. The jazz was huge pieces (bigger than sashimi size. and if you know smoked salmon that’s a lot) but the taste was light and chewy; an effortless delight.
They have caviar. That’s just awesome in itself.
I asked about the aforementioned «Jazz» salmon and the plating artist was more than happy to give me a sample and talk about the other types. Extra points for giving a feck.
/​facts
Ok now that that’s over with let’s talk shop. I had the seafood platter which had the following:
Mussles (Very light, no fishy taste at all. That speaks volumes.)
Pickled herring (I’ve only had the cheap ACME brand of this, so I can’t compare to much. but this was the SHIIIIIIIT. Very good)
Baby skrimps: I didn’t even know baby skrimps could taste good. These baby skrim skrims were good!
Tiny salad: Meh. It’s a salad. It was salady. I think it was more there for my skrimmy skrim skrimps.
One oyster. Cmon brah. I wanted more than 1 oyster! Nah mean? It was good though. I had no complaints about this. Although I’ve had a good selection of «types» of oyster in my day, I can’t pick any out. This was just plain good.
Classic Smoked Salmon: If this was a woman I would date her.
Gravlax: A bit modest and bland. but I can’t really say that was a bad thing. It had a mild flavor that was easy to eat.
Crab Salad: Very crisp. The red onion in it went quite well with it.
King Prawn: Again, very light and tasty.
Dill sauce/​some creamy sauce: Good to dip skrimp and such in.
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Nothing was bad on this dish at all. Nothing. Likewise, none of the flavors tasted like licking a fish bowl which is awesome.
I don’t think this is a complaint, but none of the flavors were complex. It was interesting for a change to just eat fresh seafood as is; with a little squeeze of lemon. Though the flavors weren’t intense, I didn’t mind the change of pace.
I reiterate that the cost was up there, but the quality was baws.

Service is impeccable. This place is more about the experience than anything else.
It is very old world and snobby and just a delight!
I took my cousin who has never had caviar before, and they carefully explained the Russian caviar tradition and took excellent care of us.

I really wish I could say this was the best Fish Restraurant I have ever been to, because for the price I paid I should. But No! No! I can’t bring myself to be that kind.
I had a platter of oysters, which was grosely expensive. The place was really quiet, and I didn’t like the atmosphere or deco. Strangely, the place felt like a ferry, with a nasty carpet, high stools and bad lighting. these designs always make me feel rather seasick even before i’d eaten the fish! I had a glass of champagne and 6 oysters which I think came to out £30… A little too much, I have experienced better.

Russian gastro shop and café-​style restaurant. The caviar is delicious and the champagne of the very highest calibre. However, as you might expect in the heart of Piccadilly, the prices are extortionate. This is a great spot for impressing a date if you have a deep wallet. Otherwise, try a Polish or even a chinese deli for good caviar. The word caviar entered English from Turkish, but there are various purported etymologies of the word. While some claim that it was the Turkish who first generated the word khavyar, some say it derives from the Persian word ??? (Xâg-​âvar), meaning «the roe-​generator»; others say chav-​jar, which means «cake of power», a reference to the ancient Persian practice of eating caviar in stick form as a kind of elixir.
In Persian, the word refers to both the sturgeon and its roe; in Russian, the word ??? (ikra), «roe», is used. The Russian word «malossol» («little salt») sometimes appears on caviar tins to show that the caviar is minimally salted; typically, caviar is 4% to 8% salt, with the better-​brand varieties generally being less salted. Contemporary black caviar is roe from sturgeon fished from the Caspian Sea by Azerbaijan, Iran, Russia and Kazakhstan. The highest prices paid are for the Beluga, Ossetra, and Sevruga varieties. (The large-​grained Beluga caviar is from the Beluga sturgeon, a fish which is unrelated to the Beluga whale, a mammal.) The golden Sterlet caviar was once a favorite of czars, shahs, and emperors. Currently, the dwindling fishing yields consequent to overfishing and pollution have resulted in the creation of less costly, though popular, caviar-​quality roe alternatives from the whitefish and the North Atlantic salmon.