Sustainable roe

Known for its sustainable farming of various sturgeons, such as breeding the endangered Russian Sturgeons in a 10-hectare zone of clean spring water in Italy's Ticino Valley, the Agroittica Lombarda farm produces more than 20 tonnes of caviar, under its Calvisus brand, annually.

The prized roe is making its way to il Cielo, where chef Stefano Arrigoni and executive chef Sandro Falbo will create a Caviar Degustation menu: 40g of the delicate, savoury eggs—four tins of 10g each, from Oscietra Royal Caviar to Original Siberian Caviar—will be offered for two diners at $208.

For something more indulgent, pick the Accompaniments option ($296), where you can pair your caviar with bites such as fresh blinis, vodka-scrambled eggs and fine raw Ombrina fish. Calvisius Caviar expert Roman Schaetti will be on hand to impart tips on enjoying this exquisite delicacy. 8 to 15 October, il Cielo, Level 24, Hilton Singapore.

For reservations, call 6730 3395 or email ilcielo@hilton.com