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Supreme Luxury: A Caviar And Oyster Bar Debuts At The Maybourne Beverly Hills

Supreme Luxury: A Caviar And Oyster Bar Debuts At The Maybourne Beverly Hills

The Maybourne Beverly Hills debuts its Caviar & Oyster Bar this month, with exclusive caviar, curated tastings, and luxe champagne pairings.

SHELBY MOORE

The Maybourne Beverly HillsPhoto Credit: The Maybourne Beverly Hills

Fresh off the heels of its sold-out Alinea Beverly Hills residency with three-Michelin-starred Chef Grant Achatz,The Maybourne Beverly Hills is once again setting a new culinary standard in 90210. This September, the hotel debuts its latest innovation: a Caviar and Oyster Bar concept inside its chic, dimly lit Maybourne Bar. Intimate, stylish, and wholly unique to the neighborhood, it is Beverly Hills’ only dedicated caviar and oyster bar.

The Maybourne Beverly Hills (photo 2)Photo Credit: The Maybourne Beverly Hills

The bar’s transformation is anchored by a hand-carved crème-and-tan marble counter with just five striking blue stools, creating an atmosphere of refined exclusivity. Under the direction of Executive Chef Damon Gordon, the new program introduces an omakase-style tasting that takes guests on a journey of flavor, from savory to sweet. Highlights include the Truffled Deviled Egg reimagined with N25 (the first in California to showcase the globally celebrated caviar), Compressed Watermelon with vodka and powdered lime, a Schrenkii Caviar Burger layered with salmon and horseradish-apple remoulade, and a playful finale of Vanilla Ice Cream with Sea Salt, Olive Oil, and Caviar. A curated oyster menu complements the experience, from delicate “En Gelée” with sake and green apple to an elegant Rockefeller with confit fennel, creamed spinach, and aged parmesan.

The Maybourne Beverly Hills (photo 3)Photo Credit: The Maybourne Beverly Hills

To mark the debut, The Maybourne will host an intimate Caviar Masterclass on September 18, led by N25 founder Hermes Gehnen and paired with a flight of Billecart-Salmon champagnes. The following evening, the celebration continues with a one-night-only Caviar, Oyster & Billecart-Salmon Dinner in the Chef’s Table dining room — a seven-course gastronomic event designed to showcase the nuances of N25 alongside oysters flown in fresh from both coasts. Beyond the launch, the hotel will also introduce a bespoke caviar cart and caviar butler services for weddings, private events, and celebrations.

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