Aqua Seafood & Caviar Restaurant
Caviar Bar has tweaked its name to clarify its broader mission, but Michelin-starred chef Shaun Hergatt is still at the helm, and this still is the place if caviar is your thing. Hergatt brings his A game with at least six types of the precious little fish eggs; caviar appears in such dishes as Tasmanian ocean trout with calamansi and trout roe, but there are plenty of (fish) egg-less dishes, too, including seared foie gras, Alaskan black cod, steaks, and fresh oysters. Needless to say, you can also order your caviar in portions of 50 or 125 grams, and the menu offers many other selections from the shellfish and raw bar.
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