Rivea at Taj Santacruz: Perfect French – Italian dining destination

Chef Amaresh Nandan, Chef de Cuisine presenting his classic dishes in Rivea. (Photo: Sitaram Mewati MM)
Chef Amaresh Nandan, Chef de Cuisine presenting his classic dishes in Rivea. (Photo: Sitaram Mewati MM)

Me and my family members share liking for Italian and French cuisine. But finding both cuisines in single outlet is difficult. When we heard about Rivea restaurant at Taj Santacruz serves both cuisine in single outlet, without giving second thought we headed to Rivea.

Though we were little early, despite that we could see that restaurant had good number of guests and it was really buzzing. The restaurant has well preserved ambiance of different kind. We were very lucky to have dined at this beautiful restaurant as it qualified in every field like food, ambience, services and lovely collection of wines to go for.

Chef Amaresh Nandan, Chef de Cuisine and Daniel Jacob, catering supervisor of Rivea with wine and food presentation. (Photo: Sitaram Mewati MM)
Chef Amaresh Nandan, Chef de Cuisine and Daniel Jacob, catering supervisor of Rivea with wine and food presentation. (Photo: Sitaram Mewati MM)

Daniel Jacob, catering supervisor of Rivea personally took order for the food and wine with various suggestion and proper pairing of wine. Myself being a vegetarian, I began with wild mushroom soup whereas my wife, son and other family members tried out Marseille bouillabaisse (Fragrant crab rillets, rec radish silver, creme fraiche crostini).

In starters, we ordered Heirloom tomato salad (Artisanal burrata, extra virgin olive oil icecream, citron dressing, holy basil) and Goat cheese brulee (Caramelised figs, mesclun, berry coulis) in vegetarian. In non vegetarian we opted for glazed asparagus (poched eggs, truffled hollandaise, parmigiano-reggiano). The starters were so delicious which made us fully satisfied.

When we saw live Pizza oven churning out fresh pizza’s, we could not resist ourselves and ordered for vegetarian Rivea pizza (grilled eggplant, olives, mushrooms, smoked cheese and basil) and in non vegetarian Quatrro (globe artichoke, kalamata olives, prosciutto, mushrooms).

In fact there was hardly any space left in our stomach for main course, but we wanted to try prominent pasta, risotto and grilled dishes too, to satisfy our taste buds, ordered for Goat cheese ravioli (melongene, seed of pines, sweet basil jelly),Wild mushroom risotto (garlic chives scented mascarpone dollop), slow cooked lamb shank (saffron risotto, rosmarinus extract) and grilled Chilean seabass.

By the time it was time for dessert, I was too full. Nonetheless we ended up being lured into ordering desserts. They have good collection of desserts to choose from. We tried De-constructed tiramisu and Pizza re-defined (cream crust chocolate pizza layered with belgium bitter chocolate ganache, mascarpone, caramel sauce with pecan nut).

Some of the classic collection of wines to be paired with meal includes:

White wines:

Saint Claire family estate marlborough Sauvginon blanc (New Zealand),  Palais Corte Giara Pinot grigio IGT (Italy), Pouilly Fume Henri Bourgeois (France).

Red Wines:Saint Claire family estate marlborough, Pinot noir(New Zealand),  Palais Castellani Toscana IGT (Italy) and  Ets Thunevin “Bad Boy”(France).

Opinion: Me and my family enjoyed the entire meal with utmost satisfaction and will certainly visit again and again.You will regret if you do not try out classic Italian and French cuisine at Rivea.

Suggestion: Make reservation to avoid disappointment.

Live kitchen of Rivea is centre of attraction to all guests. (Photo: Sitaram Mewati MM)
Live kitchen of Rivea is centre of attraction to all guests. (Photo: Sitaram Mewati MM)

Taj Santacruz Hotel

Venue: Rivea

Timing: Only for Dinner1900 Hours – 2345 Hours

Contact: 62115222

Author: Sitaram Mewati

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