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Riva Grill Bar & Terrace introduces its latest and unique dining concept involving cooking dry aged beef on volcanic stone slabs. Dry ageing is a method in which beef is hung in a temperature and humidity controlled environment in order to extract the beef's unique aroma and taste.
Choices of 30 or 43 days home-dry aged Australian finest grass fed beef are available including the revered Australian Grass Feed Prime Beef. Seasoned with Riva's own secret rub made by the Executive Chef, Deden Gumilar and accompanied by many choices of sauces and cheese, you can add another unforgettable dining experience to your meat gorging history book at @rivagrillnbar.
