New Caviar and Seafood Bar opens at Harrods

The latest restaurant in Harrods celebrates the bounty available from the sea. In association with Caviar House and Prunier, the new bar will offer eleven different caviars, ranging from the ‘Traditional’ caviar, with firm dark eggs and a full flavour, to ‘Beluga’ caviar, sourced from the largest sturgeon, with large grey coloured grains and a distinctive creamy aftertaste.

Smoked salmon will be served, along with the signature ‘Balik’ salmon, which is prepared in the heart of the Swiss Alps, using the traditional methods of master Russian salmon smokers.

The salmon is washed in crystal clear mountain water and then lightly smoked using a unique blend of wood chips. This is then used in a number of recipes:

Balik Fillet
Taken from the heart of the salmon fillet, and without any skin, this revives a tradition from the court of the Tsars of Russia. For special occasions only the very best was good enough. The result is succulent medallions of an unequalled flavour.

Balik Sjomga
Sjomga BALIK is a carefully prepared salmon fillet subtly smoked and mildly marinated with fresh organic dill.

Balik Tartar
Made from the balik fillet and blended with crème fraiche, this tartar is available in the classic version, but also with fresh basil, chilli or salmon pearls.

The menu is then completed with a selection of classics, including crab salad, King crab and whole Canadian lobster, which can be washed down with a choice of fine wines and Champagnes.

Prices start from £14.00. The restaurant will be open Monday to Saturday, 11am to 8pm and Sunday 12 to 6pm.