Riva
Riva takes the level above Rose Bay Marina, where New South Head Road runs east out of the city. The harbour lies along one side of the room, so the moored boats and the ferry traffic are in view from most of it. Inside, the palette is sun-washed and the materials soft: woven rattan, linen, vintage detailing, with the Italian Riviera as an influence rather than a theme. Service is warm and unhurried, and the room manages to be polished without being formal.
The kitchen works from pasta made by hand, fresh seafood and seasonal produce, most of it sized for the middle of the table. Drinks follow the same line. The list runs through Italian varietals and their regions with Australian bottles beside them, and the cocktails are built on Italian aperitifs, vermouths and coastal flavours. Martinis are served properly cold, and both lists are kept clear and considered.
Doors open five days a week, Wednesday to Sunday, and each of those days has two services. Lunch starts at midday Wednesday to Friday and at 11.30am on Saturday and Sunday, running to 3pm; dinner begins at 6pm and finishes at 8.30pm midweek, 9pm at the weekend. A long lunch that drifts into afternoon drinks is what the room does best, and tables are held through SevenRooms.
The room
Menus
Handmade pasta and seafood to share
Two lists, food and beverage, both changing as the produce and the cellar change. Groups of 10 to 24 order from a set menu instead.
Private dining
Ten guests to 140
The whole floor takes 120 at tables or 140 standing. The private room off the main dining space is set for 40, or 80 for drinks.
120 seated · 140 cocktail
Capacity runs to 120 seated or 140 standing in full, and 40 seated or 80 standing in the private room.
Riva
What's on here
An SRG Hospitality venue
Riva belongs to SRG Hospitality, the group Bill and Kathleen Drakopoulos started in 2000 and which Daniel Drakopoulos and Perry Drakopoulos lead today as managing directors.