In with the new
This used to be a retro-looking French restaurant, but now it is transformed into a modern international restaurant with a new bar and terrace. Riva Grill, Bar & Terrace at The Park Lane Hotel Jakarta is sure to capture everybody’s heart.
Opening its doors in 1998, Riva has been totally renovated and the concept changed from French fine dining to an emphasis on grills and a more eclectic menu. While the French fine dining restaurant is no longer there, The Park Lane Hotel wants to keep the roots of the old menus, allowing you to still enjoy dishes such as the côte de boeuf, duck magret and grand marnier souffle.
Executive Chef Deden Gumilar, has been getting in touch with his roots, exploring some Asian influenced additions to the menu together with the Riva culinary team. Experience dishes from the sea, garden and farm, or select a grade steak from the grill that the Park Lane Hotel Jakarta is famous for.
Although the grill menu remains true, with some of the best steaks in town, Riva Grill, Bar & Terrace added more than 10 new exciting dishes, including pan-fried barramundi made with black and white shimeji mushrooms, green asparagus, blended leek and purple shallots, as well as braised Australian lamb foreshank cooked in its own juice with smoked garlic and potato mousseline. Another delight is the Spanish potato frittata with mesclun salad and fresh tomato sauce. Dessert is definitely a must, as it will absolutely complete your dining experience. New items include chocolate ginger mousse, Riva summer pudding and the now famous chocolate flourless cake with vanilla ice-cream and berries.
With this new concept, more guests can now enjoy Riva Grill, Bar & Terrace. Families can have a nice brunch on the terrace during the weekends, business travellers can have meetings on weekdays and couples can enjoy a romantic time at the bar and lounge for drinks and small plate snacks while being entertained by DJs and weekly live acoustic performances. It’s also a perfect spot to meet and mingle with friends.
