CAVIAR WHOLESALE HUB

Welcome to Simon Johnson caviar wholesale hub. 

The team at Simon Johnson are the experts in all things Caviar.  Our Caviar ambassador Lisa Downs fell in love with caviar as an air chef working for Ansett International. “I was lucky enough to work in first class where we had caviar service from a trolley,” says Downs. “I love the theatre of caviar.” Downs would spoon the caviar onto the plates of lucky travellers with traditional accompaniments such as grated egg, crème fraiche and blinis.

Importing Caviar

Caviar is imported in “Mother tins” weighing 1–1.8 kilos. It is then stored in Simon Johnson’s caviar room in the Sydney warehouse at minus four degrees celsius. At any given point, there is around 100 kilos of caviar in this room. The Simon Johnson team are able to carefully monitor the maturation of the caviar, packing it into smaller tins to order (sized anywhere between 30 and 250 grams, depending on customer needs). At present, Simon Johnson is the only company in Australia licensed to re-pack fresh caviar.

Caviar Wholesale Opportunities

To purchase Caviar wholesale from Simon Johnson you are required to open either a Credit Account or Cash on Delivery (COD) Account with our wholesale team. To complete your application, we will ask for the following information to be provided:

  • Your ABN and/or ACN
  • The Director’s/Public Officer’s/Owner’s information, which may include their DOB and private address
  • The businesses accounts payable contact details including their email address

To begin the application process and to apply for an account, please complete our online contact form below and read our online Wholesale Privacy Policy

Retail Caviar

Indulge with our finest caviars, sustainably sourced from across the world. Simon Johnson offers a fine selection of imported caviar from Ars Italica®, Black Pearl, Gourmet House, including Oscietra, Baerii, Beluga & White Sturgeon caviar varietals offering the ultimate in luxury and celebration, sustainably sourced from across the world to our Australian consumers.

To view the online collection please visit our Caviar Curated Collection. To ensure freshness online purchases of caviar must be collected from one of our Simon Johnson retail stores.  You can also enjoy caviar prepared by some of Australia’s best chefs with Simon Johnson supplying  some of Australia’s top restaurants and airlines.

Caviar Masterclass

Join our dedicated caviar ambassador, Lisa Downs at Simon Johnson Providore for a very special caviar masterclass. In this class you will experience a vertical tasting of three styles of caviar matched with champagne and vodka. The team will showcase some great ways of using this beautiful ingredient in your canapés, for the ultimate in caviar presentation. For the next caviar masterclass please check our events page.

More Information

The team at Simon Johnson are experts in Caviar. For more information on Caviar wholesale opportunities including the full range of products and pricing please use the form below to contact one of our Ambassadors.

    Our Locations

    Simon Johnson has 5 retail stores located in New South Wales, Victoria and Western Australia.

    What's On

    Cheese of the Month

    This very decadent triple cream cheese takes its name from the famous 18th century French food writer Brillat Savarin and was invented in the 1950’s by Parisian affineur Pierre Androuet, the founder of the prestigious Guilde des Fromagers.

    Since then the cheese name and recipe has been adopted by many industrial dairies in France. This artisan example, from Bourgogne, is different because it’s one of the few examples still hand made using a traditional slow overnight fermentation technique. The young cheese is then encouraged to develop a thin coat of wrinkled Geotrichum mould, which is naturally found in raw cow’s milk.

    Deliciously creamy with a slightly chalky centre when young, the texture gradually breaks down until it can be scooped from the centre with a spoon when ripe....And delicious with a glass of celebratory champagne!!!
    Brillat Savarin selected by Will Studd