The restaurant has been given a make-over during the pandemic with the space being re-imagined to suit the new normal. Harborne Kitchen

Then there’s the Sakelees Ice Cream served with dehydrated lime meringue and topped with a generous quenelle of Polenco Siberian Caviar. It’s a divisive dish; Ong is a fan of the sweet and savoury combination while my table mate and I aren’t too sure if we are. The sake kasu gives the ice cream enough of its own umami-fruity flavour to go with the roe but was overpowered by the saltiness of the caviar. We offer a wide range of highly affordable and delicious holistic pet foods for cats and dogs, but British Banquet is for those few insanely rich pet owners to whom money is no object,” he said. The next course, allium, was exceptional, a 10/10 dish that could grace any menu in any restaurant across the Michelin-starred Second City. Desogus is operating at an elite level while being ably supported by an engaged, professional supporting cast, who operate at the highest standard. Good company.

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Unfortunately, none of those are opened and served to us during our meal there. Instead, that’s done in the kitchen where the fresh-faced team is led by head chef Karleen Kasim. Under the age of 30 herself, Kasim has worked at Cure and Nae:um, two fine dining restaurants making waves with their Irish and Korean modern interpretations. Like cheese and ham, the refining stage gives personality to the final product,” Macouin says, highlighting at the same time that Kaviari’s minimum ageing time is three months. Sturgeon roe is one of those foods that have acquired notoriety for being markers of opulence and prestige since Russian Tsars were heaping spoonfuls onto their dishes. Highly prized for its rarity, depending on the type of sturgeon and especially so if it comes from a vulnerable species, caviar is a show of edible lavishness. Caviar from China accounts for about 30% of the world’s production, and its products inevitably land upon the tables of some of the most coveted Michelin-star restaurants around the world, including a clutch located as far east as Singapore.

Angels danced on our tongue. The main followed, a perfectly tender rump of Salt Marsh hogget with a crisp round of slowly rendered belly alongside lovage and courgette. Deep, rich and intense, the flavours and textures showcased a rare skill. Still, there are surprises to be had in Kasim’s degustation presentation. A burrata whipped with honey and verjus served in a caviar tin then covered in thin slices of green grapes and Canadian uni is one of the dishes without sturgeon roe. Acting as a palate cleanser almost, it’s a creamy pudding of salinity, sweetness and tartness.It’s the little things that count as customer confidence is rebuilt and customers start to relax in the post-pandemic world.

Well-known as a luxury food with the rich and famous, caviar was first eaten in the 15th century. It is traditionally the roe or salted eggs from sturgeon but the edible eggs of other fish such as salmon are also sometimes rather confusingly referred to as caviar. Russia and Iran are the world's main caviar exporters, with most of the caviar producing sturgeon originate from the Caspian sea. A picture really is worth a thousand words. You’ll know that just by looking at the photos our photographer captured of the food at Deans in Perth that lie within this review.Caviar, due to overfishing and certain export bans, has become highly sought-after and hard to find. This, along with their mouthwatering taste, is why alternative Caviar options such as Arenkha (Avruga) have become so popular. Both visually appealing and a treat for your taste buds, Arenkha (Avruga) Caviar is a fantastic way to ‘wow’ your guests during dinner parties, and also a brilliant gift for the food connoisseur in your life.

So far, the response to the British Banquet has been wholly positive, according to Booth. However, what do feline experts think? While it’s no surprise that the uber-luxurious product comprise of high-quality ingredients, but do they really provide the benefits for the cost? Once the eggs of the female sturgeon are deemed to be mature (in terms of colour and size) following a biopsy, they are manually extracted, weighed, strained, washed, drained and, most importantly, salted. Located in one of Birmingham’s more affluent suburbs, it has a discerning clientele who have been eager to enjoy the work of Desogus and co.According to the feline expert, cats that are fed with strict seafood diet (and no other supplements such as taurine) have a higher risk of Pansteatitis (inflammation of fat as a result of prolonged deficiency of Vitamin E), and are more susceptible to mineral deficiencies plus serious cardiac issues. Simon Booth, of Green Pantry, said the limited-edition product has been created to satisfy demand from celebrities and other VIPs who are financially capable of “treating their cats to the finer things in life”. All in all, it’s a pretty decent debut for a young team. But, Caviar has some ways to go before truly grasping how to showcase the delicate differences between the different sturgeon roe (and I don’t mean just accentuating the flavours). With more practice and research, hopefully the team gets more confident in execution and presentation, particularly crucial given that they’re in full view of guests at the counter who are paying top dollar for the experience. Fortunately there’s some champagne to wash it down. The drinks list is pretty expansive, offering a reasonable selection by the glass such as NV Champagne Legras & Haas Intuition Brut and Johnnie Walker Blue Label. Whereas the list of bottled champagne lean into the older vintages, the likes of a 2006 Krug Brut or the splendid 2003 Dom Perignon P2 Brut. The post-Covid dining experience has been carefully considered. Instead of printed wine lists, drinks of available using a QR code to avoid the risk of many hands touching one menu.