At the heart of the menu is a curated caviar selection served with classic blinis, available in multiple varieties and sizes, from Royal Baeri and Oscietra to Imperial Gold, Beluga and Royal Beluga. Guests will also find signature plates that spotlight pristine seafood and elegant technique, including Red Sicilian Prawns Carpaccio with burrata cream, Amalfi lemon zest and Baeri caviar; Pasta Caviar (tagliolino with emulsified butter, Amalfi lemon and Baeri caviar); and the indulgent Cheesecake Caviar, the house cheesecake crowned with caviar. Cut Caviar’s culinary offering spans several distinct menus to suit every occasion: The À La Carte Menu presents signatures like the Red Sicilian Prawns Carpaccio (AED 255) and Pasta Caviar (AED 380), with starters beginning at AED 80 and raw platters reaching up to AED 1,600. Caviar flights with blinis range from AED 300 to AED 6,000 depending on the selection and size. The Signature Menu, a paired dining journey of King crab leg, Mazara red prawns tagliolino and Cheesecake with caviar, is priced at AED 3,500 per person (minimum two guests). The Set Menu offers two or three refined courses at AED 175 and AED 250 respectively, making it ideal for swift but elevated dining. The Patisserie & Breakfast Menu (served 9am–12pm) features sweet notes such as carrot cake (AED 55) and the Cut Caviar Signature Cheesecake with Imperial Gold caviar (AED 450), alongside the signature breakfast at AED 85. Sourcing is central to the brand’s philosophy: caviars are selected for character and consistency, while seafood is procured directly from producers — including Deep Red’s renowned Sicilian fisheries — ensuring every ingredient reflects clarity of flavour, seasonality, and provenance. “With Cut Caviar, we wanted to create a space that feels as luxurious as it is intimate.” said Cut Caviar’s Founders. “It’s a restaurant where caviar, fine seafood, and atmosphere come together in a way that’s both captivating and sophisticated.” Beyond the plate, the space balances intimacy and theatre, with chef-led touches and a service style designed for both connoisseurs and first-time explorers. The beverage programme offers fine wines and champagnes thoughtfully aligned to the menu, with a cocktail chapter to follow as the venue evolves.