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Riviera Oyster RoomReserve a table

Riviera
Oyster Room

Raw bar · Coastal kitchen · Wine

The room

A long marble bar, a lot of ice.

Riviera is a seafood room built around its raw bar. Oysters arrive every morning packed in seaweed, are scrubbed and iced, and get shucked to order in front of you by people who can do it with their eyes closed.

The kitchen keeps it simple and coastal: whole fish over the grill, scallops in brown butter, pasta with half a lobster in it. Big windows, white tablecloths at night, and a wine list that leans toward anything that tastes good with salt.

The raw bar

Today's oysters.

Five varieties on ice, from bracing to sweet. Order a few of each and taste the coast change.

Cold AtlanticDeep cup, very briny, a clean mineral finish.
Brine
Sweet
Northern BayPlump and buttery, with a sweet cucumber note.
Brine
Sweet
KumamotoSmall, fruity, almost melon-sweet. A great first oyster.
Brine
Sweet
Pacific FjordCrisp and lettuce-green, with a long salty tail.
Brine
Sweet
Gulf SelectMild, meaty and big. Best with a squeeze of lemon.
Brine
Sweet

Crudo & cold

Tuna crudocitrus, chili, olive oil
Shrimp cocktailthe classic way, horseradish
Ceviche of the daylime, red onion, sweet potato
Chilled lobsterhalf or whole, lemon aioli

From the kitchen

Whole grilled branzinoherbs, charred lemon
Seared scallopsbrown butter, peas
Lobster spaghetticherry tomato, basil
Garlic shrimpsizzling, with bread for the oil

To finish

Lemon tartburnt meringue
Olive oil cakeorange, crème fraîche
Affogatovanilla gelato, espresso

The cellar

Coastal whitesby the glass and bottle
Champagne & crémantfor the raw bar
Roséall summer long

Off the grill

The plates people come back for.

Whole grilled fish with lemon slices — i.Whole branzinoGrilled over charcoal, finished with herbs and lemon. Filleted at the table if you like.

A pile of scallop shells — ii.Seared scallopsA hard sear, brown butter and sweet peas.

Garlic shrimp in a cast-iron pan — iii.Garlic shrimpStill sizzling. Ask for extra bread.

A glass of white wine held up by the sea at lunchtime

Noon to four

Lunch on the terrace.

Sun on the tables, a dozen oysters and a cold glass of something white. Lunch is relaxed and quick if you need it to be, long and lazy if you don't.

Six until late

Dinner by candlelight.

White tablecloths, candles on every table and the full kitchen menu. The bar stays open for walk-ins who just want oysters and a glass of champagne.

Gatherings

Shucking nights & long tables.

The private room

A room off the bar with one long table, for birthdays, rehearsal dinners and celebrations. A set menu built around the raw bar.

Learn to shuck

Small evening classes at the bar. You'll learn to open an oyster safely and leave with your own knife.

Raw bar to go

Trays of oysters, shrimp and crudo packed on ice for parties at home, with mignonette and lemons.

Reservations

Lunch on the terrace, dinner by candlelight.

Reservations recommended on weekends. The bar is always walk-in.

Monday	Closed
Tue – Fri	Lunch 12 – 4 · Dinner 6 – 10
Sat – Sun	Noon until 11

Reserve a table

I've never had an oyster. Where do I start?

Ask for the Kumamoto: small, sweet and gentle. Your server will happily walk you through the rest.

Are the oysters safe to eat?

They come from trusted farms, stay on ice from the boat to your plate and are shucked to order. As with any raw shellfish, those with health concerns should ask us first.

Do you have options without seafood?

A few: a seasonal pasta, a green salad and a grilled chicken dish are always on the menu.

Is there a dress code?

No. Swimsuits under a shirt at lunch are fine; at dinner most people dress up a little.

Salt air, cold wine

Meet us at the bar.