California’s First Dedicated Caviar Bar Sept. 18 With Tasting Menus and Masterclasses
The Maybourne Beverly Hills is expanding its reputation for luxury dining with the launch of a dedicated caviar and oyster bar, opening Sept. 18, 2025, in the hotel’s elegant Maybourne Bar. The new concept follows the success of the hotel’s recent Alinea Beverly Hills pop-up with three-Michelin-star chef Grant Achatz.
The project introduces N25 Caviar, making The Maybourne the first bar or restaurant in California to serve the highly acclaimed brand. Known for its precise aging process and exacting German quality controls, only 10% of N25’s annual harvest earns the prestigious label.
Executive Chef Damon Gordon spent two months exploring and tasting caviars from around the globe before selecting N25 as the centerpiece of the new menu. The caviar is raised in pristine, high-altitude aquaculture facilities in China, then aged in Germany to achieve its signature umami-rich flavor profile.
“The Maybourne Beverly Hills is dedicated to bringing world-class dining experiences to guests and locals alike. After the resounding success of Alinea Beverly Hills, we wanted to follow up with yet another of-the-moment experience designed to satisfy the most discerning palates,” said Executive Chef Damon Gordon. “When it occurred to us that Beverly Hills didn’t currently have a dedicated caviar or oyster bar experience, our mission became clear: search for a world-class caviar purveyor that would take guests on a truly singular culinary journey and experience this delicacy in a new way that’s wholly Maybourne.”
The Maybourne’s debut includes several exclusive events. On opening night, Sept. 18, guests can attend a caviar masterclass led by Hermes Gehnen, founder of N25, limited to just seven participants. The intimate experience will explore the history, science, and craftsmanship of fine caviar, paired with small bites from Chef Gordon and a flight of Billecart-Salmon Champagne. Tickets are $175 per person. You can secure your place here.
The following evening, Sept. 19, the hotel will host a seven-course Caviar, Oyster, and Champagne Dinner at its Chef’s Table. Clément Calleja, U.S. Director of Billecart-Salmon, will guide guests through curated champagne pairings to complement premium oysters and N25 caviars. Seating is limited, with tickets priced at $350 per person and bookable here.
The tasting menu will be available during all bar hours, with dishes designed to highlight caviar’s versatility — from savory to sweet. Highlights include:
- Truffled Deviled Egg, elevated with truffle essence and hybrid N25 Caviar
- Compressed Watermelon with vodka, powdered lime, and hybrid N25 Caviar
- Schrenkii N25 Caviar Burger, featuring seasoned salmon with horseradish and apple remoulade
- Vanilla Ice Cream with Sea Salt, Olive Oil, and Hybrid N25 Caviar, a playful sweet-and-savory finale
An à la carte oyster selection complements the menu, with preparations such as Oysters en Gelée with sake and green apple, and a refined Oysters Rockefeller with confit fennel, creamed spinach, and aged parmesan.
The Maybourne will also introduce a custom-designed caviar cart and bespoke “caviar butler” service for private events, including weddings and corporate celebrations.
With just five seats at its handcrafted cream-and-tan marble bar, the new space offers an intimate experience designed for discerning guests, cementing The Maybourne Beverly Hills’ position as a premier culinary destination in Los Angeles.
