The history of caviar is an interesting tale. Legend says it was a common item in taverns and didn’t become more of a delicacy until there were shortages of sturgeon. Today it is enjoyed by numbers of folks, but unfortunately isn’t served in too many spots. One place you will enjoy a variety of choices of the delicacy is Aqua Seafood and Caviar Restaurant at Resorts World.
The ambiance is enhanced with a mix of shades of black and mirror-like glass that pleases from floor to ceiling. Curved modern chairs are comfortable, with the bar area lit by small ceiling lights.
Chef Shaun Hergatt has been awarded Best Celebrity Chef by a local publication. He began an apprenticeship in Cairns at age 17, although his informal training started when he was much younger with influences from his Scandinavian grandmother and professional chef father. He has worked at Michelin star restaurants in New York and Miami and is known for his culinary artistry and attention to detail. It is not surprising to see why he has been garnering so much attention.
Our visit began with a glass of Taittinger champagne and caviar presented in an attractive serving dish with homemade blinis accompanied by crème fraiche, chives, and extra virgin olive oil. An extensive list of raw bar items include Bluefin Toro, delivered with cucumber, chives, and ginger vinaigrette. A fan favorite is the Shrimp Toast, a creamy and smooth concoction with brioche, yuzu crème fraiche, and caviar sauce. They also offer a lobster roll with Maine shellfish, soft roll, and truffle waffle fries.
If you are in the mood for oysters, you have come to the right place. Both iced and hot picks are available, and they feature an oyster of the day with shallots and mignonette.
Fish entrees are as creative as you will find anywhere. Case in point is the Kataifi scallops encased in coconut curry with kaffir lime. They have a memorable, slightly sweet flavor. The Chilean seabass is one of the finest fish dishes I’ve tasted. Perfectly cooked seafood is surrounded by creamy potato espuma, hon shimeji mushrooms and chili oil. It melts in your mouth. Other ocean delicacies include Alaskan black cod with sweet potato and baby bok choy, plus big eye tuna steak with a collection of baby carrots, zucchini blossoms, and ginger vinaigrette. There is a full list of shellfish options to satisfy any fan. A Maine half lobster in the shell is chilled with butter or aioli. The Shellfish Platter is filled with oysters, king crab, and lobster.
Salads continue the theme well. An Australian Caesar is awash with pancetta crisps, egg, avocado, parmesan, croutons, and Caesar dressing with anchovies, as the original recipe calls for.
Close to the bar is a completely stocked wine storage area plus a refrigerated locker with a variety of meats ready to be prepared. There are steak choices like a Wagyu strip loin from Australia and prime ribeye from Creekstone Farms. If you really want to indulge, order the Wagyu tomahawk that will fill you up for a week.
For couples who love to share they can pick from a trio of picks like butterfly branzino and spicy fried chicken with Chinese broccoli, honey, and chili flakes.
Four offerings will keep vegans happy. Handmade potato gnocchi are enticing along with vegetable Thai red curry.
Dessert is special. When was the last time you had a real souffle? Probably it has been a while as it is hard to find. But Aqua has just added a chocolate selection to their dessert fare, and it’s a winner. The dish arrives with a small cup of crème to moisten the flavor. Pour it on liberally. I enjoyed every bite, and it made me appreciate the labor and perfect cooking that it takes to make the finished product.
Ten specialty cocktails are popular. How about Island in the Sun? It’s a combination of Botanist gin, orange, pineapple and passionfruit. Paint the Town Red features Flecha Azul tequila, lime, mint, and grenadine.
Wine Spectator Magazine awarded Aqua Seafood and Caviar Restaurant their distinguished Best of Award of Excellence in 2024. The list is full of classics and some surprises.
Data shows that many people are choosing non-alcoholic drinks, and there are two options. The Matcha is made with almonds, coconut and rice milk. The Tropics will take you to another place with pineapple, orange, pomegranate, and fever tree yuzu lime.
Aqua Seafood and Caviar Restaurant is one of those spots you will fully enjoy. From the moment you sink into the comfortable chairs, an evening of great food and creative libations awaits and will lift your spirits.
Aqua Seafood and Caviar Restaurant
Resorts World, 3000 S Las Vegas Blvd, Las Vegas
702-676-7936
www.aqualv.com

