Performers
Caviar Passing & Service
White-glove attendants passing caviar tableside — mother-of-pearl spoons, blinis, crème fraîche, and someone who can answer what the guest is eating.
Caviar service is a status signal that only works if the details are right. Mother-of-pearl rather than metal, correct temperature held through service, and attendants who can name the tin and the origin when someone asks. We brief on all three.
It runs as a passed course during cocktails or as a stationed bar with a server presenting. Passed is better for a moving room; stationed is better when the caviar is a centrepiece and you want a queue forming around it. Either pairs naturally with champagne passing and a vodka or blini accompaniment.
Sourcing goes through our culinary partners, and we will scale the tin to guest count honestly rather than selling you more than a room can eat.
Frequently asked
- Passed or stationed?
- Passed suits a moving cocktail room. Stationed suits a caviar-as-centrepiece moment where you want people to gather.
- Can you source the caviar?
- Yes, through our culinary partners, scaled honestly to your guest count.
Often booked with caviar service
- Champagne PassingCostumed attendants with ornate trays, timed to the arrival window, so a glass finds every guest before they have taken their coat off.
- CateringPresentation-forward menus built with culinary partners we actually use, designed to complement the event rather than compete with it.
- Mobile BarA full bar programme brought to your venue — menu design, licensed bartenders, glassware, ice, and a build that looks like part of the room.
- Full ProductionYou describe the night. We design it, cast it, build it, run it, and strike it — and you get one team to hold accountable for all of it.
Tell us about the night.
Send the date, the venue and roughly what you have in mind. You get a tailored production plan back within 24 hours — no obligation, and a real person reads it.