Luxury dining doesn’t always have to follow tradition. At The Maybourne Beverly Hills, National Caviar Month kicked off with an evening that challenged expectations, inviting guests to experience one of the culinary world’s most coveted delicacies through an inventive tasting designed to be as approachable as it was refined.
The hotel’s “Caviar & Cocktails“ event, which will now be available throughout the month of August, also celebrated the first anniversary of The Maybourne’s dedicated caviar and oyster bar—the first and only destination of its kind in Beverly Hills. Crafted by Executive Chef Damon Gordon in collaboration with beverage expert Paul Zahn, the experience pairs thoughtfully selected caviar courses with cocktails designed to complement each bite, creating a progressive tasting that showcases how luxury ingredients can be reimagined in unexpected ways.
Executive Chef Damon Gordon and beverage collaborator Paul Zahn introduced guests to The Maybourne Beverly Hills’ new “Caviar & Cocktails” experience
Photo credit: Max Aria Photography & Viceroy Photography
Guests were introduced to the evening with a curated flight tasting that offered a preview of the hotel’s new caviar omakase menu. The journey began with an Agua Chile shooter paired alongside an Amaro Spritz, followed by a deviled egg accompanied by a Paper Plane cocktail and crispy tater tots served with a Dirty Oyster Martini. Each pairing highlighted a different expression of caviar while demonstrating how carefully crafted cocktails can elevate the overall tasting experience.
For Gordon, the quality of the caviar itself plays a central role in the menu’s concept.
An Agua Chile shooter topped with N25 caviar and a caviar-topped deviled egg Photo credit: Max Aria Photography & Viceroy Photography
“We use a very different caviar. It’s called N25. The base is in Germany, but the caviar itself comes from the glacier mountains in China, so it’s a very clean caviar. It’s also dry aged for three months,” Gordon explained.
Rather than relying solely on classic presentations, Gordon said the goal was to take guests on a culinary journey that balances familiar comfort foods with more adventurous flavors.
“Today we also gave you a little insight into our new omakase menu. You see we tried to do some different things, but there are some favorites on there—the lobster roll, potato tots, who doesn’t love potato tots? But then something a little different with the Agua Chile shooter and obviously the pineapple and mezcal—so we like to give you a little bit of a journey.”
The cocktail program was designed with the same level of intention, pairing each course with a drink that complemented the caviar’s nuanced flavors rather than competing with them.
Discussing the opening pairing, Zahn described the Amaro Spritz as the ideal introduction to the experience.
“It’s great as an aperitivo to start off the journey through the caviar.”
For the Paper Plane, Zahn highlighted his choice of spirit, explaining that the softer profile of Plymouth Gin creates a balanced companion for the rich flavors of the dish.
“I love the Plymouth gin. It’s softer, it’s sweeter than some of the other London gins, so it blends itself really well with the Paper Plane cocktail.”
Continuing throughout the month of August, “Caviar & Cocktails” highlights the versatility of caviar through a menu that combines traditional techniques with unexpected pairings and modern interpretations.
