Head Chef Damien Leroux has created bespoke festive season menus that reflect Rivea's culinary philosophy that showcase the best refined seasonal produce.
Join us on Christmas Eve, Christmas Day and New Year's Eve for a celebration of flavours.
"Damien Leroux's kitchen is professional and precise. Leaves
of green pasta, printed with herbs wrapped around asparagus and
goat's cheese is unassailable and artichoke and borage ravioli also
Fay Maschler, Evening Standard