Antonio’s at PGA Cars and Nomad Caviar partner for a monthly tasting dinner showcasing the versatility of caviar.
For centuries, caviar has been considered one of the world’s most prized culinary delicacies. However, its reputation for rarity has cast a certain mystique over it, often making it feel out of reach and confined to an old elite world. That perception, however, is beginning to shift globally, as caviar increasingly finds its way to the palates of a new generation. Contributing to this reinvigorated dialogue is a new tasting menu by Antonio’s at PGA Cars, in collaboration with Nomad Caviar, that seeks to reintroduce the luxury ingredient in a more approachable and innovative way.
Held every second Wednesday of the month, the caviar tasting dinner explores distinct culinary themes, designed as an ongoing conversation with caviar through interpretations of different flavors and techniques. During the recent inaugural dinner, a select group of diners, including Lifestyle Asia, were given a glimpse of what’s to come.
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Antonio’s PGA x Nomad Caviar
The new program is led by AC Agra, Corporate Executive Sous Chef at Antonio’s Group of Restaurants, working closely under the direction of founder Tonyboy Escalante. Together, they bring Antonio’s signature culinary precision to the forefront, presenting Nomad Caviar through menus that are both highly creative and carefully crafted to highlight one of gastronomy’s most prized ingredients.
At the center of the experience is Nomad’s Kaluga Hybrid Caviar, sourced from a hybrid sturgeon native to the Amur River Basin. The fish is a close relative of the famed Beluga sturgeon, which is among the most sought-after varieties for its exceptional quality. The Kaluga caviar itself is known for its luscious texture and nuanced, nutty flavor—qualities that lend both depth and versatility across courses.
Sustainably farmed and meticulously hand-selected, the caviar is packed in airtight tins before being delivered to the Philippines, which ensures optimal freshness and quality. “We were drawn to Nomad because of the way the caviar is sustainably farmed and sourced, yet it remains offered at a price that makes the experience more approachable,” shared Escalante.
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Caviar As The Main Course
Every second Wednesday of the month, diners are given a reason to return to Antonio’s at PGA Cars, where each new tasting menu is crafted to showcase caviar in fresh and unexpected ways. If the inaugural dinner was any indication, guests can expect an experience that’s both luxurious and thoughtfully composed.
“For the opening menu, we focused on classic flavors and considered how Nomad caviar could elevate them,” shared Chef Agra. “The goal was simply to let the ingredient bring depth to familiar flavors.”
Standout dishes from the opening menu included a Nomad Caviar Sandwich, an elevated take on the classic egg sandwich featuring a luscious egg yolk jam; an Oyster and Pearls course that evoked the ocean’s most luxurious depths; and, yes, even dessert featuring a rich crémeux course of caramelized white chocolate crowned with a generous dollop of caviar. Here, the ingredient is no longer confined to the periphery of the plate, instead taking its rightful place at the center.
The Antonio’s at PGA Cars x Nomad Caviar tasting menu series will be held at Antonio’s at PGA Cars, located at 202 Epifanio de los Santos Ave, Mandaluyong City, every second Wednesday of the month. Each dinner begins at 7 PM.
Photos courtesy of Antonio’s at PGA Cars x Nomad Caviar
Frequently Asked Questions
The tasting dinner series is an exclusive, recurring culinary program hosted by Chef Tonyboy Escalante’s Antonio’s Group of Restaurants in partnership with Nomad Caviar. Held monthly, the event showcases the versatility of high-end sturgeon roe through meticulously curated multi-course menus that recontextualize luxury ingredients.
The menu prominently features Nomad’s Kaluga Hybrid Caviar, which is responsibly harvested from a hybrid sturgeon lineage native to the Amur River Basin. Known as a close relative to the Beluga sturgeon, this variety is highly prized for its luscious, creamy texture and deep, complex, nutty flavor notes.
The gastronomic program is executed by Chef AC Agra, the Corporate Executive Sous Chef for the Antonio’s Group of Restaurants, operating under the structural oversight of founder Tonyboy Escalante. The culinary team focuses on introducing creative, precise techniques that elevate standard flavor profiles.
The dinners occur every second Wednesday of the month at 7:00 PM. The designated venue is Antonio’s at PGA Cars, positioned at 202 Epifanio de los Santos Avenue (EDSA), Mandaluyong City, Metro Manila, providing an intimate setting amidst luxury automotive showcases.
Nomad Caviar utilizes strictly regulated, sustainable aquaculture farming methods to protect natural wild sturgeon populations from overfishing. The sturgeon roe is hand-selected and immediately vacuum-packed in airtight tins to guarantee pristine environmental transparency and optimal freshness upon delivery to the Philippines.
