Our Culinary Philosophy - ''Cooking is one of the best ways to share feelings and emotions, with each bite being a moment of fleeting happiness.''
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Our Culinary Philosophy
‘‘Cooking is one of the best ways to share feelings and emotions,
with each bite being a moment of fleeting happiness.’’
With over a decade of experience in some of the most acclaimed
Michelin-starred restaurants in the world, Executive Chef Rémy Carmignani
brings a wealth of experience to each meticulously-crafted
modern Mediterranean culinary creation at Riviera.
With childhood inspiration from growing up amongst the stunning landscape and
fresh produce of Southern France, along with experience cooking across the globe
in Europe, Africa and Asia, Chef Rémy creates light, fresh, health-conscious
modern Mediterranean dishes that arouse curiosity and stimulate the tastebuds,
while showcasing the freshest produce of the season, sourced with the utmost
respect to the environment. Each dish boasts our chef’s signature stunning
execution and refined French sensibility.
Ingredients used are subject to availability and seasonalityA Mediterranean Odyssey
‘‘The Mediterranean Sea with its various branches, penetrating far
into the great Contintent, forms the largest gulf of the ocean,
and alternately narrowed by islands or projections of the land and
expanding to considerable breadth, at once separates and
connects the three divisions of the Old World.’’
- Theodor Mommsen, Historian (1817-1903)
At Riviera, we take you on a journey of the vast Mediterranean, of
which the sea acts as a vibrant crossroads and intersection of history
and culture between the continents of Europe and Africa.
With influences from along the Mediterranean coasts of Greece, to the
sun-drenched rivieras of Italy and France, all the way to the warm spice
found in Spain and Morocco, our menus are a vibrant celebration of
the inquisitive exploration of flavour, technique and quality
ingredients from across this diverse region.
Ingredients used are subject to availability and seasonalityDiscovery Lunch Experience
3 courses for 68++ per person
(Your choice of one Entrée, Plat and Dessert)
4 courses for 88++ per person
(Your choice of one Entrée Froide, Entrée Chaude, Plat and Dessert)
Exclusively available for Lunch | Menu Exclusively Available for the Entire Table
Les Entrées Froides
La Langoustine
Wild-Caught Atlantic Langoustine
Datterino Tomato Textures | Basil Seeds & Chive Oil
Le Caviar
Kaluga Queen Oscietra Caviar
Cured Yellowtail Kingfish | Mediterranean Dashi
Le Petit Pois
Seasonal Green Peas from France | Velouté
Ricotta Di Pecora Panna Cotta | Amalfi Lemon Gel
Les Entrées Chaudes
“Tangia Marrakchia”
Traditional Moroccan Tangia Style Lamb Shoulder Fagottini
Lamb Consommé & Coriander Oil
Les Asperges Blanches
Seasonal White Asparagus from France
Hollandaise Sauce
(Additional $10/person)
Le Risotto
Traditional Milanese Risotto | Organic Saffron
Cantabria Anchovies & Aged Parmesan Cheese
Les Plats
Le Rouget Barbet de Bretagne
Wild-Caught Red Mullet “Bouillabaisse”
Traditional Provençal Bisque | Tarragon & Orange Crust | Rouille
Le Saumon D’Ecosse
Scottish Salmon | Butter-Poached
Marc Haeberlin Sauce & Dill Flower
(Additional $20/person)
El Cerdo Ibérico (for 2 persons)
Free-Range | Pork Rack 120 Days Acorn-Fed | Binchō-Tan Wood
Home Fries | Grape Must & Mustard Sauce
(Additional $20/person)
Le Tomahawk (for 4 persons)
AUS Grass-Fed, Free Range Beef | Binchō-Tan Wood
Home Fries & Bearnaise Sauce
Les Desserts
Les Fraises de Chitose
Cameron Highland Chitose Strawberry | Kaffir Lime Panna Cotta
Yuzu Gel | Mint & Pink Peppercorn Granité
Le Chocolat et La Poire
Dark Chocolate Sphere | Pear Sorbet | Poached Pear
Chocolate Sauce
Autour De La Framboise
Green Anise & Lemon Soft Genoa Sponge | Dark Chocolate Cremeux
Raspberry & Green Anise Sorbet
Ingredients used are subject to availability and seasonalityMenu Signature
158++ per person
Menu Exclusively Available for the Entire Table
La Langoustine
Wild-Caught Atlantic Langoustine
Datterino Tomato Textures | Basil Seeds & Chive Oil
***
“Tangia Marrakchia”
Traditional Moroccan Tangia Style Lamb Shoulder Fagottini
Lamb Consommé & Coriander Oil
***
Le Rouget Barbet de Bretagne
Wild Caught Red Mullet “Bouillabaisse”
Traditional Provençal Bisque | Tarragon & Orange Crust | Rouille
***
El Cerdo Ibérico
Free-Range | Pork Rack 120 Days Acorn-Fed | Binchō-Tan Wood
Home Fries | Grape Must & Mustard Sauce
***
Pré Dessert
***
Les Fraises de Chitose
Cameron Highland Chitose Strawberry | Kaffir Lime Panna Cotta
Yuzu Gel | Mint & Pink Peppercorn Granité
Petits Fours
Ingredients used are subject to availability and seasonalityMenu Epicurien
188++ per person
Menu Exclusively Available for the Entire Table
Le Caviar
Kaluga Queen Oscietra Caviar
Cured Yellowtail Kingfish | Mediterranean Dashi
***
Les Asperges Blanches
Seasonal White Asparagus from France
Kaluga Queen Oscietra Caviar | Hollandaise Sauce
***
Le Ris de Veau
Milk-Fed Veal Sweetbread
Root Vegetables | Argan Oil, Saffron & Preserved Lemon
***
Le Cabillaud D’Atlantique
Wild-Caught Atlantic Cod Fish | Butter-Poached
Marc Haeberlin Sauce & Dill Flower
***
Le Canard de Challans
Maison Burgaud | Grain-Fed Challans Duck | Fresh Lavender Sauce
Young Carrots from Eric Roy | Slow-Confit Duck Leg Pastilla
***
Le Chariot de Fromages Affinées
Mons Selection of Mature Cheeses
Espelette Pepper Confiture | Medjool Date
***
Pré Dessert
***
Le Chocolat et La Poire
Dark Chocolate Sphere | Pear Sorbet | Poached Pear
Chocolate Sauce
Petits Fours
Ingredients used are subject to availability and seasonalityYou can also read
