Dish · Pavyllon London, London
Saint EWE Soft EGG
Ginger mayo, smoked pike roe (add Prunier Oscietra caviar 5/g)
- First documented
- 2026
- Latest documented
- October 15, 2026
- Appearances
- 2
- Description revisions
- 0
From the record
SAINT EWE SOFT EGG is documented in the Cartelier archive as served at Pavyllon London in London. It appears on the menu of October 15, 2026 under “IMMERSIVE MAYFAIR”, one of 66 items served that dinner. As printed, the kitchen describes it: Ginger mayo, smoked pike roe (add Prunier Oscietra caviar 5/g). Every appearance below preserves the menu exactly as published — source, hash, and date — so this dish can be read as it stood on any documented evening.
The dish through time
Each appearance preserves the exact description as it was printed.
As printed — October 15, 2026
SAINT EWE SOFT EGG, BLUEFIN TUNA TARTARE
Ginger mayo, smoked pike roe (add Prunier Oscietra caviar 5/g)
- Menu date
- October 15, 2026
- Service
- dinner · IMMERSIVE MAYFAIR
- Price
- None
- Source
- Official source
Served alongside — IMMERSIVE MAYFAIR
More from the kitchen at Pavyllon London
Every appearance
History grows as more menus of Pavyllon London are preserved.