Beluga Caviar, Burrata & Olive Oil

Instructions

Place burrata in the centre of a chilled plate.

Let it sit at room temp for 10 minutes (better texture).

Drizzle with olive oil.

Add a tiny pinch of salt and very light pepper.

Gently tear it open just before serving.

Spoon Beluga caviar over the creamy centre.

Keep it generous but not overloaded.

Optional: a touch of lemon zest for lift.

Serve with warm bread on the side.

50g Beluga Royal Caviar

1 large burrata (or 2 small)

1–2 tbsp premium extra virgin olive oil

Flaky sea salt (tiny pinch)

Fresh black pepper (very light)

Lemon zest (optional, minimal)

Warm sourdough or focaccia

Gourmet Recipes

INSPIRED BY THE CHEF

Simple ways to elevate everyday dishes