Michelin-starred chef Guy Savoy and Las Vegas executive chef Julien Asseo are bringing caviar to a location that wouldn’t be top of mind for one of the world’s most elegant delicacies. The Caviar Room which is located on the second floor of the Augustus Tower at Caesars Palace, Las Vegas, is an intimate enclave within Restaurant Guy Savoy. The space is designed to present caviar in new and fun ways.

An example of what you’ll find here IS the Pot-au-Feu ($75), a caviar-paired interpretation of the classic French stew with octopus, but reimagined as an arrangement of puréed carrots and leeks topped with oyster leaf and a sliver of crispy beef, plus an oxtail gelée with cornichon slices, all encircling an octopus centerpiece liberally topped with golden osetra caviar.

The establishment features a five-course caviar tasting menu for $170 per person that includes a glass of Krug MV, or guests can order a la carte, with half portions available for selected items. “Not everyone wants a four-hour dinner,” says Guy Savoy general manager Alain Alpe. “And because many of our customers like caviar, we decided to present them with individual tastings of caviar—just three, four or five courses—whatever they wish, but each with a different presentation. In Las Vegas you can easily get an ounce of caviar in a dish with a few condiments. But here we have caviar creations—with the flavor, the texture, and the imagination—that does not exist anywhere else.”

The Caviar Room is open Wednesday through Sunday, 5:30 to 9:30pm. Learn more here.