• STIX team brings cocktail bar, upmarket eatery f(x) with caviar service to Green Square

Fancy a spoonful of Kaviari Oscietre with your scrambled eggs?

The biggest news for the Beluga obsessed this month – short of Black Caviar making an unlikely spring racing comeback – might be found down by Sydney's eastern beaches.

The Lion and the Buffalo, at South Coogee, will introduce a caviar menu mid-November.

Tomislav Martinovic is the consultant chef behind the cafe's caviar project, and given his reputation for pushing boundaries at his hatted but now closed Tomislav restaurant, expect a few savoury Wonka touches.

True to form, a peek at the upcoming menu opens with a breakfast sandwich filled with a prawn and bug meat sausage, chilli fried egg, sauce gribiche and Black River Oscietra ($29).

There is also a fried buttermilk chicken on ciabatta with green chili yoghurt, purple cabbage slaw, shallots and Black River Siberian Caviar ($27), and ricotta dumplings floating in a chickpea miso butter sauce with fermented onions, salmon roe and Royal Baerii ($32).

The seven-year-old Lion and the Buffalo has a loyal following for its "Better than Sex Ramen" dish, which they are dressing up with dollops of Thesauri Baerii caviar ($36).

Martinovic, who worked at molecular gastronomist Heston Blumenthal's Fat Duck restaurant in Britain, will draw inspiration from his former boss by pairing caviar with white chocolate ice-cream drizzled with saffron syrup and topped with freeze-dried mandarin. Put it in a waffle cone. It'll cost $21.

The caviar menu launches on Monday, November 14.

Open daily 7am-2pm.

203 Malabar Road, South Coogee, thelionandbuffalo.com.au