Sustainable Luxury: How We Source Our Ingredients Ethically

At Riviera, we believe that true luxury should not come at the expense of the planet. In today’s world, sustainability is no longer a trend—it’s a responsibility. And for us, that responsibility begins in the kitchen, with every ingredient we choose and every partnership we forge.

Fine dining can (and should) be both indulgent and ethical. That’s why our menu is built around the principles of traceability, seasonality, and respect—for the land, the sea, and the people behind the produce.

The New Definition of Luxury

In the past, luxury in food often meant rare, imported, and expensive. But today, we see luxury differently. To us, it means:

• Knowing where your food comes from

• Supporting small producers and artisans

• Prioritising animal welfare and sustainable harvesting

• Minimising waste while maximising flavour

Every dish that leaves our kitchen reflects this philosophy. It’s why our carabinero prawns are line-caught and not trawled, our vegetables come from pesticide-free farms in Lim Chu Kang, and our duck eggs are sourced from free-range farms in Johor.

Local, Whenever Possible

Despite Singapore’s lack of agricultural land, we are committed to sourcing locally whenever we can. Our chefs work with:

• Rooftop herb gardens for garnishes, flowers, and edible leaves

• Urban farms for salad greens and microgreens

• Hydroponic producers for clean, sustainable lettuces and vegetables

This shortens the supply chain, reduces our carbon footprint, and allows us to use ingredients at their peak freshness—often harvested the same day they arrive at our kitchen.

Seasonal and Thoughtful Menus

Seasonality is a cornerstone of our approach. Not only does it ensure superior taste and texture, but it also allows us to plan menus that align with natural cycles. We build our tasting menus around what is most abundant and sustainable that month—whether it's wild mushrooms from Japan, spring onions from Cameron Highlands, or wild sea bass from regional fisheries.

This is also why our menu changes often. Rather than locking ourselves into set dishes year-round, we adapt based on availability, freshness, and environmental impact.

Zero-Waste Thinking

From nose-to-tail butchery to full-use vegetable preparations, we aim to waste as little as possible. For example:

• Fish bones and shells are turned into broths and sauces

• Vegetable peels are dehydrated into powders and garnishes

• Spent coffee grounds are used to flavour desserts or enrich soil for our herb suppliers

Even our signature cocktails feature citrus rinds, herb stems, and trimmings that would otherwise be discarded—transformed into house-made syrups, shrubs, and tinctures.

Ethical Seafood & Meats

We strictly avoid endangered species or overfished items, even when they’re considered delicacies. Instead, we work with suppliers certified by the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC) to ensure responsible harvesting practices.

Our meat is free-range, hormone-free, and sourced from farms that uphold the highest animal welfare standards. We also offer vegetarian and pescatarian menus that are just as refined and satisfying as our main tasting courses.

Dining with a Clear Conscience

When you dine at Riviera, you’re not just enjoying world-class cuisine—you’re supporting a system that values ethics as much as elegance. Every course is a celebration of thoughtful choices, responsible partnerships, and a shared commitment to a more sustainable future.