Riva Brings Mediterranean Glamour to Rose Bay Marina
Inspired by the Riva yacht and its mid-century Mediterranean glamour, Riva brings Italian dining to the waterfront at Rose Bay Marina, interpreted through a softer, more romantic, feminine lens.
Words HANDE RENSHAW Photos ANSON SMART & ROB PALMER
The design brief took its cues from the Riva yacht, drawing on its mid-century Mediterranean glamour and craftsmanship. Photo: Anson Smart
Riva Capasanta: scalllop carpaccio, Vermentino, capsicum and chilli oil. Photo: Rob Palmer
Riva’s Italian-led menu, shaped around pasta, seafood and seasonal produce. Photo: Rob Palmer
“We want to let the ingredients speak for themselves while adding a modern touch that reflects the marina location. We want everyone who comes in to taste the care in every course, from the first assaggini to the last spoon of tiramisù.”
The interiors were managed in-house by SRG Hospitality, with creative director Perry Drakopoulos directing the overall vision. Photo: Anson Smart
Riva Granchio: spanner crab, capsicum, celery, confit tomato and baby gem lettuce. Photo: Rob Palmer
‘The result is a space that feels light, sun-kissed and transportive. Somewhere that immediately lifts your mood the moment you arrive,’ says Perry Drakopoulos. Photo: Anson Smart
Riva’s interiors draw on the glamour of the Riva yacht, with warm timber, soft creams and terracotta tones shaping the dining room. Photo: Anson Smart
Moreton Bay Bugs tempura, seasonal vegetables and agrodolce. Photo: Rob Palmer
Inspired by the glamour of the Riva yacht, new Italian restaurant Riva brings a Mediterranean sensibility to its waterfront setting at Rose Bay Marina.
The Riva yacht sets the tone for the interior, with creative director Perry Drakopoulos drawing on its craftsmanship through a more feminine lens. Custom banquettes take their cue from the yacht’s upholstered seating, while brushed nickel detailing references its hardware. Washed blues, soft creams, terracotta and honeyed timber bring the palette back to the harbour setting.
‘The result is a space that feels light, sun-kissed and transportive. Somewhere that immediately lifts your mood the moment you arrive,’ says Perry.
The Mediterranean influence continues through the food, with Tuscan head chef Manuel Bellanti leading the menu. Manuel brings close to 20 years of experience across Europe and Australia, including time in the kitchens of Mandarin Oriental, Relais & Châteaux Il Pellicano and Forte Village Resort.
Pasta is central to the menu, beginning with ravioli del plin filled with mortadella, prosciutto broth and parmigiano reggiano. Spaghetti all’aragosta brings together Western Australian lobster, bisque, fresh basil and chilli, while tortellone filled with baccalà is served with puttanesca and parsley.
Seafood runs through the menu, from squid-ink risotto al nero with ama ebi prawns, saffron and rainbow chard to blue eye cod with vongole, mussels and black garlic. Wagyu beef tartare finished with black truffle adds a richer counterpoint.
‘We want to let the ingredients speak for themselves while adding a modern touch that reflects the marina location. We want everyone who comes in to taste the care in every course, from the first assaggini to the last spoon of tiramisù,’ said Alessandro Intini, SRG Hospitality food and beverage director.
Nicola Drakopoulos continues the Italian direction behind the bar, dividing the cocktail list into aperitivo, signatures and dolce moments. A Rose Bay bellini, rhubarb americano and mandarino spritz lead into the signatures, including a coast to coast margarita made with house-made crema di limoncello and a Ligurian martini finished with a house-distilled hydrosol capturing the aromas of the Ligurian coastline.
‘For us, Riva is particularly exciting because it allows us to create something entirely new, while continuing our commitment to hospitality, design and locations that are deeply connected to the harbour,’ adds Perry.
Riva
594 New South Head Road, Rose Bay, New South Wales
Follow @rivarosebay
