Best Lobster in Years
Riva is the name given to the upmarket but very fun restaurant at the amazing "g" hotel. They call it an Italian restaurant, but to me the menu was much more eclectic and so I have classed it as such.
I waited over half an hour for my table, and this was an annoying start. However, as my waiting place was the harem-coloured cocktail lounge of the hotel, and as I was sipping one of my absolute favourite blueberry martinis, this softened the wait for me.
When I was eventually led to my table I was pleased to note that tables are well spaced. I would prefer to have been by a wall or a window, but I imagine that those tables are coveted. As with all of this hotel, the decor was striking. The colours of the cocktail lounge are brought through to this dining rooom. Generously sized banquettes are used with vividly coloured chairs to seat larger parties.
Service is very pleasant, although again is slow. I was seated at 9.35pm for a 9pm sitting and didn't finish my meal until almost midnight, even though I was dining alone. You would not want to be in a hurry. I started with the foie gras, for which I have an absolute passion. I was gutted - it was presented well done. Everyone knows that foie gras should be like caramel on the outside and liquid inside. I was hungry, so I ate. It reminded me of the liver my Mum used to cook for us as one of her thrifty dinners when we were kids. When the waiter cleared my plate I told him of my disappointment. I usually keep my mouth shut, but overcooking foie gras is an insult to cooking. He looked at me strangely and apologised, saying that most of their customers ask for it well done. I had never heard of this before. Maybe it's a Galway thing..........
My main course was better - in fact I might have thought it was from a different kitchen! It was the most superb grilled lobster; a HUGE lobster, buttery to the taste and served with completely divine baby new potatoes which were drenched in butter. A crisp side salad accompanied this dish.
My dessert was also wonderful - pumpkin creme brulee (as it was Halloween week) with a cinnamon apple sorbet. Absolutely divine!
I enjoyed a 2002 Tokay Pinot Gris with my meal. It was perfect, although initially not chilled properly. I also had to ask the wine waiter to top it up between courses as they kept the bottle out of sight and out of reach and he was quite elusive.
Yes, in spite of my little cpmplaining I would certainly return.



"g" at "the g" Hotel




