Authentic black caviar,
without compromise
Direct from trusted producers — no middlemen, no shortcuts. Every batch is freshness-controlled, held between −2 °C and −4 °C, and delivered cold across Cape Town and the rest of South Africa.
Direct from trusted producers. Never frozen, delivered cold across South Africa.
Four expressions of sturgeon
Every tin is graded by hand. Choose your species, then your size — from a 10 g tasting tin to a 100 g centrepiece.
Beluga
Huso huso
The pinnacle. Large glossy pearls, creamy and long with a refined finish.
ClassicPremium4 sizes
fromR990
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Russian Sturgeon
Acipenser gueldenstaedtii
Soft texture, mild aroma, sweet hazelnut highlights and a brilliant brown tinge.
ClassicPremium4 sizes
fromR740
View & add
Bester
Huso huso × A. ruthenus
A refined Beluga–Sterlet hybrid. Complex, buttery, nutty, with a long aftertaste.
Classic3 sizes
fromR690
View & add
Sterlet
Acipenser ruthenus
Delicate small pearls, clean pure taste and a tender luxurious consistency.
Classic3 sizes
fromR590
View & add
Not sure which one?
Four sturgeons, side by side| Caviar | Character | Best for | From |
|---|---|---|---|
| BelugaHuso huso | The pinnacle. Large glossy pearls, creamy and long with a refined finish. | The showpiece | R990 |
| Russian SturgeonAcipenser gueldenstaedtii | Soft texture, mild aroma, sweet hazelnut highlights and a brilliant brown tinge. | The crowd-pleaser | R740 |
| BesterHuso huso × A. ruthenus | A refined Beluga–Sterlet hybrid. Complex, buttery, nutty, with a long aftertaste. | Easy to love | R690 |
| SterletAcipenser ruthenus | Delicate small pearls, clean pure taste and a tender luxurious consistency. | A first taste | R590 |
An unbroken cold chain
Caviar is only as good as the last hour of its journey. Ours is handled end to end.
Sourced direct
Straight from trusted producers. No layers, no resellers in between — which is why the price stays honest.
Held cold
Limited batches, stored between −2 °C and −4 °C. Never frozen, so the pearls stay whole and firm.
Delivered cold
Handed over personally in Cape Town, or couriered anywhere in South Africa for a flat R200.
Serve it properly
Four small rules. They are the difference between eating caviar and tasting it.
Serve it cold
Keep the tin in the coldest part of the fridge and open it just before it reaches the table.
Skip the metal
Use a mother-of-pearl, bone or plastic spoon. Steel dulls the taste and leaves a metallic edge.
Keep it simple
Blini, plain toast or a warm boiled potato. Crème fraîche if you like it — never much of it.
Pour something dry
Chilled champagne or a clean, cold vodka. Nothing sweet, nothing that fights the roe.
A quieter kind of luxury
We supply genuine black caviar to a small circle of clients who value the product over the noise around it. No mass market, no compromise on quality.
Each order is handled with strict cold-chain care, from storage to your door — so what reaches your table is exactly as it should be.
Direct sourcing
Straight from trusted producers. No layers, no resellers in between.
Freshness control
Limited batches, stored at −2 °C to −4 °C and never frozen.
Cold delivery
Temperature-controlled delivery in Cape Town, handled personally.
For the occasion
Private dinners, gifts and celebrations that deserve something rare.
Cold to your door, countrywide
Free in Cape Town over R2,000. Flat R200 anywhere else in South Africa.
Know what you are buying
Short, practical reading for anyone ordering caviar in South Africa.
Questions, answered
Cape Town is delivered personally, cold-chain the whole way — free on orders over R2,000 and R150 below that. Everywhere else in South Africa goes by courier for a flat R200.
Card online through Paystack, or pay the courier on delivery in cash or by card. Pay-on-delivery is available in Cape Town; orders outside Cape Town are paid by card.
We hold limited batches between −2 °C and −4 °C and never freeze them, so the pearls stay whole and firm. The tin leaves cold and stays cold until it reaches you.
Keep the unopened tin in the coldest part of your fridge and do not freeze it. Once opened, keep it covered, refrigerated, and enjoy it within a few days.
A 10 g tin is a taste for one or two people. 30 g suits a small dinner, 50 g a proper course, and 100 g is a centrepiece for a table.