SALTÉ Caviar

The Philosophy

Salt in caviar is everything.
We mastered the measure.

Too little salt and the caviar fades into nothing. Too much and it overpowers every nuance the sturgeon spent years perfecting. The entire experience hinges on a single, exact measure. Most never find it.

That measure has a name. Salté. The French word for just right. Not too much. Never too little. Exactly the way caviar was meant to taste.

Founded between New York and Toronto, SALTÉ is two people obsessed with finding that measure, and getting it right every time.

New York · Toronto · Est. 2025

The Collection

Two tins. No compromises.

Osetra · Executive Suites · For The Bumps

Signature

Between Friends

SALTÉ

Caviar

The finest caviar between friends.

The finest Osetra. Rich, buttery, impossible to put down once opened. Made for stuffed olives in elevated dirty martinis, late suppers that run past midnight, and the kind of bumps that make the night. Pass the tin, pass it back.

RoeOsetra

Made ForThe Bumps & Late Suppers

Available Upon Request

Reserve Yours

Salté. Just the right amount of salt.
Not too much. Never too little.

Beluga · Numbered · WWF

Private Stash

The Top Tier

SALTÉ

Caviar

The beginning of a very expensive habit.

Beluga. Hand-packed. Individually numbered. Released in counted runs. Once a tin is taken, it's taken. We don't reprint. We don't restock the same drop twice. Every purchase returns a juvenile sturgeon to the wild through the WWF Sturgeon Initiative.

RoeBeluga

EditionNumbered

Gives BackWWF Sturgeon

From $500 per tin

Inquire to Order

Buy one. Give one back.

The New New York

The bump.
The martini.
The way it should be.

A new generation eats caviar differently. On a crispy nugget. Off the back of the hand at a speakeasy. Cracked at midnight with a dirty martini in one hand and zero apologies in the other. SALTÉ was built for this version of the table. No white gloves. No rules.

For the new way New York eats.

SALTÉ Caviar on a blini with crème fraîche and dill

No. 01

The Blini · Crème Fraîche · Caviar

No. 02

The Dirty Martini · Olives · Caviar

SALTÉ Caviar on chips with crème fraîche

No. 03

The Chip · Crème Fraîche · Caviar

For Hotels & Hospitality

Curated for the suites and supper clubs that define New York.

A small, deliberate hospitality program for properties that take their table seriously.

SALTÉ Signature is available to a hand-picked roster of luxury hotels, members' clubs, restaurants, and private supper clubs across New York and Toronto. Allocation is limited. Standards are high. If your property belongs in this conversation, we'd love to hear from you.

Are you a property? Let's talk.

Partner with SALTÉ

Tide to Table

When the ocean meets legacy.

Every SALTÉ tin begins the same way. Deep in cold, clean water, where the world's finest sturgeon move slowly through the dark. No shortcuts. No compromise. From the moment the roe is harvested to the second the lid is sealed, every step is deliberate, unhurried, and obsessive.

We call it Tide to Table because that's exactly what it is. The ocean gives. We take only what it can sustain. And we give some of it back. Every Private Stash purchase returns a juvenile sturgeon to the wild through the WWF Sturgeon Initiative.

Clean. Natural. Expensive. Earned.

Tide to Table.

Get In Touch

Let's talk caviar.

Whether you're a hotel looking to stock the Signature, chasing a numbered Private Stash tin, or just someone who knows what's good. We'd love to hear from you.

Websitesaltecaviar.com

Instagram@saltecaviar

SALTÉ

Salt in caviar is everything.We mastered the measure.

Two tins. No compromises.

SALTÉ

SALTÉ

The bump.The martini.The way it should be.

No rules.Just good taste.

Curated for the suites and supper clubs that define New York.

When the ocean meets legacy.

Let's talk caviar.

Salt in caviar is everything.
We mastered the measure.

The bump.
The martini.
The way it should be.

No rules.
Just good taste.