Riva

The verdict:

SRG Hospitality has opened Riva at Rose Bay Marina, its flagship Italian restaurant, sitting above Ripples Rose Bay on one of Sydney's most recognised waterfront addresses. The kitchen is led by Tuscan head chef Manuel Bellanti, who brings almost 20 years of experience across luxury hotels and Michelin-recognised restaurants in Europe and Australia, including stints at Mandarin Oriental and Relais & Châteaux Il Pellicano.

Pasta sits at the centre of the menu, with highlights including ravioli del plin filled with mortadella and served in a prosciutto broth with parmigiano reggiano, and spaghetti all'aragosta with WA lobster, bisque, fresh basil and chilli. Elsewhere, expect a squid-ink risotto al nero with ama ebi prawns and saffron, and a wagyu beef tartare finished with black truffle.

"We want to let the ingredients speak for themselves while adding a modern touch that reflects the marina location," Intini, SRG Hospitality food and beverage director, says.

The wine list spans Italian regions and varietals alongside Australian expressions of Italian grapes, while the cocktail menu, designed by Nicola Drakopoulos, is Mediterranean-influenced and split across aperitivo, signatures and dolce moments, from a Rose Bay bellini to a coast to coast margarita made with house-made crema di limoncello.

The fit-out was managed in-house by SRG Hospitality under creative director Perry Drakopoulos, with the Riva yacht as the reference point throughout: brushed nickel detailing, custom banquette stitching and a palette of washed blues, soft creams and honeyed timber. The private dining room seats up to 40 guests for a sit-down dinner, or 80 for a cocktail event.

"The result is a space that feels light, sun-kissed and transportive," Drakopoulos says.

Riva is open for lunch and dinner, Wednesday to Sunday.

Image credit: Riva | Supplied