Caviar Catering in Miami

Caviar catering is caviar served at your event by a team that brings the caviar, the ice, the accompaniments and the service. Instead of a tin on a buffet, your guests get caviar at its best: chilled, freshly opened and served on mother-of-pearl spoons so the flavor stays clean.

At Empero we run caviar catering straight from our boutique in Hallandale Beach. The caviar on your table is the same caviar we sell in the store, hand-graded by our team, and the smoked salmon, jamón, crab and cheeses come from the same shelves. One supplier, one team, one point of contact.

We plan a full ounce — 28 to 30 grams — of caviar per guest. That is the classic American serving, and it means every guest actually gets to enjoy caviar instead of a single taste. Many caterers plan only 4–6 grams per guest for quick caviar bumps; we prefer to be generous.

For a 25-guest party that means roughly 750 grams of caviar. If your guests are serious caviar lovers, or the caviar is the main event of the evening, we can plan more. We confirm the exact amount in your quote.

The price per guest covers the caviar (a full ounce per guest), the accompaniments — blinis, crème fraîche, caviar chips — mother-of-pearl spoons, ice, staff, set-up and clean-up. Multiply it by your guest count and you have your budget before you even call us.

What changes the final number: the caviar you choose (Kaluga Fusion is our standard; Beluga Fusion is a premium upgrade), the length of the event, extra stations such as a jamón carving station, and travel outside Miami and South Florida.

Caviar hostesses work best for cocktail parties and receptions where guests are standing and mingling. The hostess comes to the guest, serves a caviar bump or a blini, and moves on. It feels personal and it photographs beautifully.

A caviar bar on ice suits seated dinners, weddings and longer evenings. It becomes a centerpiece: caviar, delicacies and blinis in one place, with an attendant keeping it fresh. The ice block is made to order, so book at least 7 days ahead.

A private caviar tasting is for small groups who want to taste several caviars side by side. It takes place at our boutique and works for birthdays, date nights and client gifts.

A caviar bump is a small spoonful of caviar placed on the back of the hand, between the thumb and the index finger, and eaten straight from the skin. Your hand is neutral and slightly warm, so the caviar opens up and you taste it without any metal or bread in the way.

Our hostesses serve bumps from chilled tins with mother-of-pearl spoons, and guests who prefer can have their caviar on a blini with crème fraîche instead.

Our standard for events is buttery Kaluga Fusion. For a richer experience we add other caviars from the Empero range — Caspian Osetra, Siberian Sturgeon, Amur Sturgeon — and Beluga Fusion (a beluga hybrid) as the premium upgrade. Import of pure beluga into the US is restricted, which is why we offer hybrids.

Alongside the caviar we can add delicacies from the boutique: smoked salmon, jamón ibérico, crab, foie gras and cheeses, plus classic caviar accompaniments. Hosting at home? Kaluga Fusion is also available by the pound — see the black caviar collection.

For most events, two to three weeks is comfortable. A caviar ice bar needs at least 7 days, because the ice block is made to order. For the holiday season — Thanksgiving, Art Basel week in early December, Hanukkah, Christmas and New Year's Eve — book as early as you can, because weekend dates go first.