But not just any vodka will do.
When it comes to fine dining, classic pairings will never go out of fashion—Champagne and oysters, whisky and cigars, vodka and caviar.
Belvedere Vodka’s chief marketing officer, Gemma Parkinson, believes the new Belvedere 10 elevates this luxury experience because it gets the balance just right.
“Caviar, with its delicate brininess and buttery texture, needs a counterpart that won’t overpower its subtle complexities. That’s where Belvedere 10 comes in. Made from Diamond Rye, harvested from a single 10-hectare field, and distilled through a meticulous 10-step process, this luxury vodka is exceptionally smooth, clean and refined,” she says.
“Traditionally, caviar has been served with vodka as a way to cleanse the palate between servings, allowing the full flavour of the caviar to shine through. Unlike many vodkas that deliver a harsh bite, Belvedere 10 is rested for 10 months, allowing its flavours to develop a silkier texture and deeper nuances. The result is a vodka that enhances the natural salinity of caviar while providing an ultra-smooth, almost creamy finish.”
While you can’t go wrong with caviar, Parkinson believes the perfect pairing for Belvedere 10 is Siberian caviar.
“Siberian caviar is prized for its small to medium-sized pearls and firm yet creamy texture. It offers a beautifully balanced flavour—less briny than other caviars, with distinct notes of roasted nuts. Its clean, lingering finish makes it an ideal match for Belvedere 10, with its velvety texture and rich depth of flavour,” Parkinson says.
“The vodka’s delicate almond praline and coconut notes enhance the caviar’s natural nuttiness, while hints of cacao and vanilla create a luxurious contrast to its subtle salinity. Together, they form an indulgent pairing where every sip and bite amplify each other’s complexity, elevating the experience to pure decadence.”
Caviar may be a luxury ingredient, but Parkinson points out that it works beautifully with humbler ingredients.
“Luxury dining today isn’t about extravagance; it’s often about contrast. Some of the most sought-after dishes in fine dining combine high-end ingredients with humble elements, creating a balance of indulgence and accessibility. That’s why chefs and tastemakers are embracing the high/low trend, pairing caviar with everything from crispy French fries to buttery scrambled eggs,” she says.
Related story: The $6 caviar dupe you need to know about
Caviar is also enjoyed on its own as a caviar bump, where the delicate eggs are served on the back of a diner’s hand to warm them slightly and enhance their flavour.
“The caviar bump is a trend rooted in history. Traditionally, fishermen would taste fresh caviar straight from the back of their hand. Today, this ritual has been embraced in fine dining, with caviar bumps becoming a sought-after experience in high-end bars and restaurants,” Parkinson says.
“Temperature plays a crucial role in this moment of indulgence. While caviar is typically served chilled, allowing it to warm ever so slightly to room temperature on the skin releases its full complexity. Follow it with a sip of chilled Belvedere 10 and you get the ultimate contrast—cold, smooth vodka cutting through the rich, briny burst of the caviar, leaving behind a perfectly clean, luxurious finish.”
Parkinson also points out that innovations such as Belvedere 10, which borrows from winemaking techniques of single-vineyard drops, are creating a new luxury vodka for a new generation of discerning drinkers.
“The crafting of this rare spirit has been meticulously considered. Belvedere’s expert distillers specify the very best ingredients, conditions and production processes: one rye, one farm, one field, one harvest. The spirit is then rested for exactly 10 months to marry the unique flavours and elevate the velvety smooth mouthfeel,” she says.
“With this elegant mouthfeel and subtle sweetness, Belvedere 10 pairs especially well with lighter, fresh flavours like seafood, salads, and dishes with citrus or herbs.”
Belvedere is the first official vodka partner of Formula 1, and Parkinson believes it’s an ideal pairing—a little like vodka and caviar.
“This partnership brings together two powerhouse brands, embodying their dedication to pushing boundaries and delivering the highest standards of luxury and achievement,” she says.
“In the high-octane world of Formula 1, where milliseconds forge legends and engines roar with untamed energy, Belvedere Vodka arrives not just as a partner, but as the essence of the festivities and entertainment. This isn’t merely about speed; it’s about spectacle.”
Belvedere brought that spectacle to premium trackside venues like the Paddock Club and The Lounge at Albert Park, as well as Melbourne’s fine dining scene, during the Formula 1 Louis Vuitton Australian Grand Prix 2025.
“The partnership between Formula 1 and Belvedere will bring new glamour to the event, both on and off track,” Parkinson says.
“[Earlier last] week, for example, Belvedere hosted an incredibly glamorous party at Maison Bâtard in Melbourne with celebrities and VIPs in attendance. You can expect to see a lot more of this kind of high-octane entertaining to celebrate the new partnership.”
For more on Belvedere 10, see belvedere.com
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