Drink and Dine
Laying the table.
Italian cooking, built around caviar
Beluga Restaurant and Lounge
Restaurant
The copper oven is Neapolitan, an Izzo Forni, and the dough that goes into it is fermented for 24 hours.
One pizza off it carries buffalo mozzarella, black truffle and Oscietra. Another has wagyu tartare, sea urchin and 24-carat gold.
La Pizza Reale carries 4 caviars at once. Almas King of Kings, Beluga XX, Imperial Gold and Russian Oscietra go on over stracciatella, scamorza, truffle cheese, foie gras and a Sicilian red prawn, and it arrives under silver leaf with a bottle of Dom Pérignon.
The caviar comes from Gourmet House and is sold in tins of 50, 125 and 200 grams, with a 25-gram La Pearl edition for tasting across the range rather than committing to one.
Kismet Recommends
- Pumpkin King Crab
- Risotto & Caviale
- Hokkaido Scallops
- Beluga Steak Burger
- Gentlemen's Cheesecake
La Pizza Reale carries 4 caviars at once.
