Hotel News

Riva del Fiume restaurant news: The Italian dining attraction at Four Seasons Hotel Bangkok has introduced three new ways to dine: a refreshed à la carte menu; Un Viaggio, a seasonal tasting journey from Executive Chef Andrea Accordi; and a limited-time collaboration with guest chef Jake Kellie, featuring rare cuts of Mayura Station Wagyu and truffles from Truffle Hill.

At the banks of the Chao Phraya River enjoy Italian cuisine at its best: simple ingredients, generous flavours, and dishes that let the ingredients shine.

“With these new menus, we’re focused on letting great ingredients speak for themselves,” says Chef Andrea Accordi, Executive Chef at Four Seasons Hotel Bangkok. “Whether it’s a classic pasta or something more seasonal, everything is rooted in Italian tradition and prepared with care. The goal is simple: good food, made well, and shared in good company.”

Riva del Fiume restaurant’s refined new menu: where tradition meets innovation

Riva del Fiume’s new à la carte menu is rooted in Italian seasonality, with each dish reflecting the flavours and traditions of Italy’s diverse regions. Crafted with precision and simplicity, the menu features ingredients sourced locally at a standard that matches those found in Italy – allowing classic recipes to shine. From delicate seafood to charcoal-grilled meats, it’s a celebration of honest, ingredient-driven cooking.

Un Viaggio – a seasonal tasting Menu by chef Andrea Accordi

Meaning ‘a journey,’ Un Viaggio is a reflection of the season through Chef Andrea Accordi’s perspective – rooted in Italian tradition, guided by the ingredients available at their peak. Whether guests choose four or seven courses, the menu offers a thoughtful progression of flavours and textures, from Akami Tuna Tartare with Kristal Caviar to marinated Hokkaido scallops with fig leaf oil, and handmade Agnolotti filled with tender veal ossobuco. Each dish is prepared with intention, celebrating the simplicity and depth of Italian cooking. Priced at THB 3,600 for four courses and THB 5,400 for seven courses.

ARKHÉ and Riva del Fiume: A Mayura Station Wagyu and Truffle Hill Collaboration

From June 12 to 29, 2025, Riva del Fiume welcomes Chef Jake Kellie of ARKHÉ in Adelaide for a limited-time collaboration built around one extraordinary ingredient: Mayura Station Wagyu. Known for its exceptional marbling and depth of flavour, rare cuts of this Australian Wagyu are paired with seasonal truffles from Truffle Hill, brought to Bangkok by trusted partners at Verduno.

The menu blends Chef Jake’s open-flame cooking techniques with Riva del Fiume’s Italian approach, creating bold yet balanced dishes—from finely textured tartare with black truffle tonnato to handmade tortelli filled with smoked brisket, and large-format charcoal-grilled cuts perfect for sharing. Optional truffle add-ons are available throughout.

Highlights include:

• Carne Cruda and Tartufo
• Nero: Mayura Station Fine Rump Cup M9 Tartare, Black Truffle Tonnato Sauce, Black Truffle Wafer
• Shabu Shabu: Flamed Mayura Station Oyster Blade M9 Involtino, Black Truffle Herb Bagna Cauda, White Miso Crumble
• From Italy to Bangkok with Mayura Station: Pasta inspired by Thai Boat Noodles, with Mayura Station Beef and Black Truffle
  Tortelli punta di petto
• Mayura: Ravioli with Smoked Mayura Beef Brisket M9, Oxtail Jus, Black Truffle
• Charcoal-Grilled Cuts: Cappello Del Prete (300 g) Oyster Blade MS 9+, Tomahawk (1.5 kg) Mayura Station Platinum Label, Bistecca alla Fiorentina (1.2 kg) T-Bone Steak

Whether guests are in the mood for a relaxed à la carte dinner, a seasonal tasting experience, or something bold and indulgent from this special collaboration, Riva del Fiume offers something for every kind of Italian food lover—set against the backdrop of the Chao Phraya River.

For reservations and more information, call +66 (0) 2 032 0885.