Executive Chef Alexandre Nicolas has created festive menus reflecting Rivea London's culinary philosophy that showcase the best refined seasonal produce such as the hand-dived sea scallops, truffle, Dover sole, blue lobster and Scottish Angus beef. Be tempted by delightful creations such as the Blue lobster, purple artichoke and black truffle, the Seared Dover sole, shellfish, Bandol wine sauce or the Roasted capon, tender winter vegetables, black truffle.

The menus culminate with the intricate desserts created by Pastry Chef Xavier Mertz, such as the Pear and chestnut yule log or the Dark chocolate and cocoa nib's finger.

Gourmet celebrations to remember!