(02) 9363 0775
52-60 New South Head Rd, Darling Point NSW 2027
Parking at rear of shop




As Australia's premier importer of caviar, Gourmet Life prides itself on offering you the finest range and the highest quality, at a great price.

We partner with farms across the globe who work with nature using sustainable methods in pristine waters, and are the only importers of organic caviar in Australia.

Whether you wish to indulge in the finest Iranian Beluga, Oscietra that is clean and briny on the palate, or simply want to garnish a dish with the finest trout roe, our expert staff will guide you to what is best.

If you would like to order a tin, Click Here to submit a request, and our resident caviar enthusiasts will be in touch straight away!

Wholesale direct to the public

Varieties Available in varied tin sizes from 15gm-250gm:

  • Per Se Organic Oscietra
  • Karat Oscietra
  • Iranian Beluga
  • Gourmet House Imperial 
  • Gourmet House Royal Baerii
  • Black River Russian Oscietra
  • Pyrinea Trout Roe

All Caviar:

  • Packed and air-freighted in 1-3 business days
  • Ship from more than 7 countries to ensure freshness
  • Hold largest variety of sturgeon caviar in Australia
  • Caviar with min of 4-6months shelf life
  • Carry the only ethically farmed caviar and organic Caviar in Australia

Please call the store for all your Caviar needs and enquiries.


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Caviar has been considered a luxury since the time of Aristotle and is known for it's subtle, buttery flavour . The finest caviar should taste neither fishy, nor overly salty and should always be served cold.

Caviar is unfertilised sturgeon eggs. Only the eggs from three types of Sturgeon; being Beluga, Osetra and Sevruga, can be called Caviar. Classic caviar originates primarily from Iran or Russia, harvested by commercial fishermen working in the Caspian Sea. Today however, farming caviar has become very popular. This is due to regulations in trade, environmental concerns, prices and the increasing quality of farmed caviar.

  • Beluga is the largest Sturgeon and is the rarest of the Sturgeon fish, therefore producing the world's most expensive Caviar. The‘berries’ (proper name for caviar roe) are delicate in texture and are light or dark grey with largish roe. They provide a rich, creamy and mildly sweet flavour of delicate hazelnut. 
  • Osetra is golden or dark brown, however it can range to green-grey to dark blue or jet black, and also with large berries, occasionally these are light gold and provides a strong nutty flavour with a mild taste and is slightly firmer than the Beluga.
  • Sevruga are the smallest and most abundant of the three sturgeons, this Caviar has the strongest flavour. The berries are dark grey or black in colour and provide a strong taste of a mildly fruity flavour.

Storage: Caviar must be stored in the coolest section of your refrigerator, preferably on ice packs. Never freeze Caviar as this ruins the aroma and flavour. Store opened Caviar with a piece of plastic wrap over the berries before placing the lid on the tin. Once opened, Caviar will last 2-3 days.

Serving: There are etiquette rules attached when eating and serving caviar. Caviar should never be served with metal utensils – the sensitive berries can develop a very off-putting metallic taste. Caviar spoons made from bone, mother of pearl or tortoise shell are traditionally used to enjoy caviar. Many caviar purists however insist that the very best way to enjoy caviar is to place the ‘berries’ on your hand (the back of the hand, between the index finger and thumb) and eating it plain from there. Note this method can be frowned upon when at a formal occasion.

When you come to choosing caviar for yourself, one is never better or worse than the other. Each variety of caviar has its own distinct flavour, size and texture. We have the largest selection of caviar in Australia.

Please note that all caviar is subject to availability and caviar has a 90 day shelf life from day of arrival in Australia.