Caviar House & Prunier Seafood Bar

Launched at Heathrow Airport in 1989, Caviar House & Prunier Seafood Bar brings luxury and elegance to airports across the world. The brand combines a unique contemporary dining style with an elegant menu, and offers travellers a relaxing and comfortable venue in which to enjoy an extensive selection of Caviar House’s own Prunier caviar, smoked Balik salmon from its smoke house in the Alps of Switzerland, and fresh shellfish.

The menu includes recognised ‘favourite’ dishes such as The Balik Classic or the Tsarina, alongside newly created dishes. Regional delicacies are incorporated into the menu at each location to meet local tastes and approximately 25% of the product range is sourced locally. In Sydney, for example, the menu includes Bay Lobster, a species of slipper lobster found in the waters of the coast of Australia. In Hong Kong, the bar has its own sushi chef.

Outstanding service is an essential element of the Caviar House & Prunier experience. Every staff member is trained so they can converse knowledgably on the subject of caviar - including how caviar is harvested and its production process, as well as how to recognise the different varieties of caviar and how it is best enjoyed. All bar managers attend an extensive training programme at Prunier’s caviar farm in Bordeaux and the salmon smoke house in the Alps of Switzerland.

The Caviar House & Prunier Seafood Bar brand is also an outstanding commercial success. In Hong Kong for example, when a generic seafood bar was replaced with Caviar House & Prunier Seafood Bar sales increase by 90% year on year. Specifically designed for the airport environment, the compact footprint of the units and no requirement for a back-kitchen make it ideally suited to the travel market.

SSP’s research into the food travel market has demonstrated that Caviar House & Prunier will continue to have an essential role to play in the airport retail environment of the future. SSP’s 2010 study into the needs and demands of the airport consumer found that nearly two thirds of air travellers expect a high quality environment at the airport. Similarly the study shows that nearly 60% of passengers are looking for a ‘richer experience’ when dining at an airport. This includes high quality service, outstanding food, and a comfortable place in which to enjoy it - all of which Caviar House & Prunier delivers.

SSP has worked in partnership with Caviar House & Prunier Seafood Bar since 2007, launching the brand to America, Asia, and Australia. SSP has exclusive rights to operate all new Seafood Bars in travel locations worldwide.