6690 7564
Sitting elegantly within One Fullerton with stunning vistas of the Marina Bay waterfront and overlooking Merlion Park, Riviera (formerly Riviera Forlino) is one of Singapore’s best-known destinations for modern Mediterranean lounge fine dining with a view. Each meticulously-crafted dish is a gourmand’s journey of the Mediterranean, celebrating the finest culinary influences from the coasts to the mountains of this diverse region, from France and Italy, with hints of North Africa. Be seduced with each bite in our stunning dining space at The Restaurant at Riviera, filled with gold pillars, vibrant table settings of striking flora combined with candlelight, hanging chandeliers and tactile chairs in caramel blush to heighten the expansive-yet-seductive ambience. Guests may also wind down, relax and enjoy a casual meal or elevated savoury and sweet bar bites at The Lounge at Riviera, along with an aperitif, digestif, wines from across the Mediterranean (including Lebanon and Greece) or creative cocktails. The Lounge at Riviera is the perfect location for fruitful business lunches, relaxed gatherings and unforgettable romantic evenings. continue reading
Awards and Titles
Michelin Plate (2021)
Opening Hours
12:00 - 14:30
18:30 - 23:00
Tue - Sat
12:00 - 14:30
18:30 - 23:00
Payment Methods
Visa Master AMEX Cash
Other Info
Online Reservation
Alcoholic Drinks Available
Bring Your Own Wine (BYOW)
Corkage Fee Details
Open Till Late
Takes Reservations Details
Michelin Guide
Restaurant Website
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Signature Dishes
Home-made Tagliolini Omuse Bouche
Review (19)
Level4 2016-09-07
The restaurant is located at the far end of the building, with a unblock view of the merlion and Marina Bay Sands. The place was very stylish decorated with a cozy and old school feel. Currently the restaurant was having a promotion for Flavours of The Fullerton Heritage 2016. A 3 course set lunch for this promotion cost $35++ and available everyday.I was served iced water but it was not refilled regularly. The meal was started with amuse bouche and bread. The amuse bouche was a creamy truffle mousse, topped with crispy rice, which pop in the mouth. The bread was soft and warm, served with thin sliver slices of cheese.Appetizer : Burrata CheeseMango Olive Tapenade, Parma Ham, Rosemary FoamThe cheese was light and soft like tofu, where one can slice easily with just the fork. The olive mixture added a punch to the slightly bland dish.Main : Tagliatelle alla BologneseKagoshima Wagyu Beef Ragout, Parmigiano ReggianoThe handmade pasta was soft and tender. The dish was served pipping hot. Looked simple but it was delicious and very filling.Dessert : Coconut Panna CottaPassion Fruit Sauce, White Mango Compote, Mango TuilesThe dessert was light and tangy, without too creamy.Overall the food was great and filling too. However I was quite disappointed with its service. I had not finished my amuse bouche when I was served the Appetizer course. Turned out that there was a wedding dinner that night. The staffs were rushing the lunch crowd, so that they could start to prepare for the dinner. I wish that I had been informed when I placed my order. I felt kind of being rushed through the meal. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2015-01-25
For more details, please visit http://www.foodesteem.com/2015/01/forlino-italian-fine-dining-cuisine.htmlForlino has all executive and business set lunch, and ala-carte menu. For my dining, we ordered Forlino Classic Set Menu ($108.00), and an extra main course and dessert. We also ordered a bottle of Surgiva Sparkling Water ($9.00), which I prefer distilled water over the former.Amuse Bouche is usually a single bite-sized complimentary course served by chef to give diners an idea of the approach chef has taken in his cooking. Forlino's amuse bouche has also indeed taken us further in anticipating better courses to come!Classic Set Menu: Pan Fried Foie Gras. It is similar to the ala-carte under Appetizers section, Fegato Grasso ($36.00). It has wild rocket salad, balsamic cream, and homemade panettone. First of all, I am not a fan nor a dis-liker for foie gras. Forlino has prepared their foie gras perfectly well, being a little crispy and mushy fats, almost melting in my mouth.Classic Set Menu: Homemade Chitarra Spaghetti, similar to ala-carte under Homemade Pasta and Risotto section, Spaghetti alla Chitarra ($36.00). It consists of octopus, arrabbiata spicy tomato sauce, water spinach, and Sardinian bottarga.Classic Set Menu: Pan Fried Fillet of Cod Fish wrapped in Parma Prosciutto, similar to ala-carte under Piatti principali section, Merluzzo ($42.00). Besides the cod fish, it also comes with baby cuttlefish in black ink, white polenta and zucchini Flower.Cod fish is my favorite fish of all, in terms of eating it. It is soft and can almost slide through your throat when swallowing. Forlino did not disappoint me with the cod fish. Their cuttlefish does not have the fishy seafood taste as you chew, and the combination of polenta (cornmeal boiled into a porridge) with the cod fish is just delicious.Classic Set Menu: Ivoire White Chocolate Mousse, also in ala-carte under Dessert section ($15.00).Directly ordered something out of the set menu, Duet of Angus Beef ($68.00). One of the best I had, consisting of braised short rib ‘brasato’ and tenderloin ‘rossini’ foie gras, marsala wine sauce, and ricotta spinach raviolone.Forlino's pair of beef short ribs is just so tender, although I wasn't asked how well I would like it to be. I enjoyed every bit I took, sampling the sauce absorbed and the tenderness of the meat as I chewed.Forlino's raviolone gave me the initial image of what one will see in some "bak chor mee" stalls. Something like a flat piece of dough, and a mini portion of minced meat enclosed in the middle? In any case, I am quite picky when it comes to vegetable type that I consume, and luckily spinach is one of those I favor, unlike celery.Another dessert, but ordered directly from the ala-carte menu again, Coconut Panna Cotta ($15.00), with pineapple confit, moscato jelly and passion fruit.For more details, please visit http://www.foodesteem.com/2015/01/forlino-italian-fine-dining-cuisine.html continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2014-11-14
A classy Italian restaurant with everything to offer from panoramic views of the gorgeous Marina Bay area, excellent service and awesome food, hence for me it was a revisit. A table was reserved for us, by the ceiling-to-floor windows as promised, so that we could watch teh night slowly falling into beautiful forms.Our shared appetizer of Fegato Grasso (SGD$36.00) was served next - a dish consisting of hot and cold foie gras interestingly paired with pear compote, sambuca raisin, balsamic cream and homemade pannetone.The cold foie gras was rich in a buttery manner, and the flavor of game / innard was very strong when prepared this way, it resembled pate to say the least, with a rather distrinctive "raw" overture to it. I had to pair it with the crispy little pastry beneath it, alongside the tiny fruits used as decor, in order to mask the strong odor. Maybe we were just not used to it.Both of us agreed that the hot foie gras was a lot better - tender, even in its slightly jellyish state, and tasty with smokey hints that complemented the natural flavor of this dish.For the mains, the SIL took, at my recommendation, the Tortellini ai Cinque Formaggi (SGD$36.00) - 5 cheese tortellini with saffron cream sauce, kurobuta pork cheek, beetroot ouree and summer truffle. As usual, this sandy-textured pasta never failed to disappoint - smooth and rich in flavor. The pieces of tender black pork cheek enhanced the saltish flavor of the tiny little dumpling-shaped tortellini.I had the Merluzzo (SGD$42.00) - pan fried fillet of cod fish wrapped in parma proscuitto, baby cuttlefish in black ink, white polenta and zucchini flower. The cod was cod and springy in its juiciness; I thought the fine layer of prosciutto around it was rather interesting pairing with its texture and flavors play. The baby squids were a surprise - chewy but soft, and resplendent of the smoky black ink's taste.For full review and more photographs, please feel free to visit:http://thearcticstar.blogspot.sg/2014/11/dinner-at-forlinos-italian-restaurant.html continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2014-01-28
Went to Forlino on a Saturday night for our anniversary dinner and it was a good choice. The ambience was lovely - dim and romantic. Service was impeccable and it was packed, good thing we made reservations. We started off with an appetizer of beef to share. Nicely presented.For mains, we had two dishes - paella, and pork. Both were really tasty. Will I go there again? Maybe I just might. Reason being there are other places I would like to try out.Well worth a visit if willing to splurge. Just remember to make reservations in advance. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-05-03
Decided to splurge on food after a miserable day so came to visit Forlino at One Fullerton. We had the mushroom soup. It was very very good. There were many chopped up fine mushrooms within the soup itself and the soup taste was really good with much mushroom taste. I love it. The crispy garlicky piece of bread was also delightful to eat when dipped into the soup itself. A must try! Will be back for more dishes. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)