Riviera

This is a memorable dining moment for me because it is a combination of great ambiance, quality food, awesome service, and fantastic view from the glass window. What more could you ask for?!Located on the mezzanine level of One Fullerton, Forlino self-claimed to be the Singapore's finest Italian restaurant. And I reckon it is not an over-statement. I started the meal with Porcini mushroom & chestnut cream soup ($26). The mushroom flavour doesn't taste too strong, but the little chestnut chunks in the soup do enhanced the sweetness by much. Very well-executed As for starter, we ordered Blue fin tuna with sicilian cous cous, fennel and orange ($28) as well as the Spunner crab with tuscan bread & tomato salad and champagne vinegar ($32). The blue fin tuna is very fresh and soft in texture. I love the sicilian couscous, slightly sour and very refreshingly light. Yummy! The crab salad is another delicate great dish. The generous portion of fresh crab meat is very appetizing, plus the salsa and champagne vinegar sauce, everything come together so nicely. Thumbs up! For the mains, Risotto with red prawns and basil ($38) is my favourite!! The greenish looking basil risotto might not look too great, but this dish is simply too good. When you bite on the red prawns, I bet you will yell out "OMG"! They are juicy, sweet, and of awesome flavour! We had Tagliatelle with goose liver & duck ragout ($45) too. I'm not really a goose liver fans, but the duck ragout is good. The rich yet complicated taste amazed me. We ordered the Seafood casserole with lobster and shellfish ($58) to share. To me, the star of this dish is the toasted bread slices. They were marinated in syrup or honey kind of sauce before toasted, slightly crispy and go really well with the seafood sauce! For the desserts, we had Dark chocolate and amaretti pudding with red berries compote ($18) and Poached pear with 'Gianduja' chocolate & hazelnut sauce ($18). Both were done beautifully! It's such a wonderful dining experience! Great stuff!…查看更多

my friend and i had some food over at this placewe ordered Lobster salad.. meat (pork) with mash potato.. and salad with cheese.it was a small lobster but the display looks really nice and taste really goodthe mashed potato was really soft and smooth.. blends with with the meat and its saucethe mini salad looks really nice too with pieces of cheese and greensyummy!…查看更多

i had an light fine dine meal with a friend of mine..there's bread.. with smashed tomato..with some other stuff which i can't exactly rememberi put it with the bread which was quite tough..overall taste oki prefer the cookies.. all the 3 flavours are tasty and fresh~will try other dishes again =)…查看更多

I like Forlino a lot for their interior design..it look quite cosy & posh The minestrone was actually more of a tomato cream soup drizzled with basil pesto. The large cheesy croutons saved this from being a rather ordinary dish.seafood pasta -I liked the light broth & the super fresh prawns, clams & melt in the mouth pieces of cod. The pork was well seasoned & quite juicyThe last was their rich chocolate truffle,very rich & creamy Overall i rate 8/10…查看更多

I'd grade this restaurant 7.5 out of 10 points overall. The crab salad was the best among all dishes. The Foie GRAS was ok, 有點煎得不夠香。Mushroom soup was great, but no surprise. The Wagyu cheeks was like 炆牛腩(Chinese beef stew). The Pork Flank was slightly overcooked and dry. Black cod pasta was quite unique cuz they put the fish inside the pasta(like ravioli with fish fillings). The mushroom risotto could be even better if we didn't have the mushroom soup, too much alike. Chocolate lava cake with the hazelnut ice-cream was not dripping enough(inside is not hot enough). For drinks, we have a bottle of sparkling water and a bottle of red, Chianti, Querciabella from 1998. The wine was awesome for the evening.…查看更多

It was here where I planned a birthday dinner for my boyfriend. I wanted it to be more than ordinary hence I thought of Forlino for its fine, posh ambience in significant view of the Singapore flyer and city. Pretty hidden away on the 3rd floor of One Fullerton, the entrance to it is on the 2nd floor, next to Butter Factory's Fash. Take the stairs up and it'll bring you to the start of Forlino and soon with an amazing interior deco that resembles 'Alice in wonderland'.The restaurant staffs are prompt and cheerful who greet you by the bar counter upon arrival. Of course, in order to secure a good dining spot, I made a reservation for 2 prior to that evening. I think I must have been a real 'kiasu' and troublesome customer as I called more than just once or twice, to confirm the right seating table, the surprise birthday cake plan and well, I just wanted everything to be in the correct order. Still, the staff remained to be polite and friendly.The memory of Forlino that calls out to me was how the restaurant had a plan to use an artificial cake dummy as the complementary 'birthday cake'. To describe, the dummy was of the same size as the refrigerated round cakes on display at Swissbake outlets. I think it was meant to be a 'black forest cake' but I've to stress how real the strawberries on top looked. In fact, the entire cake dummy looked so real my boyfriend actually had no clue till I told him after dinner. With that said, of course the false had to be concealed, immediately after the wish was made and candle was blew off, one of the intelligent staffs said, "now we will bring this back to the kitchen and serve the cake to you later after it's cut." Ah yes, they sang him a birthday song too.We had the Gourmet menu with 4 courses, but Forlino gave a complimentary Appetizer so should I say Five-course dinner, with a bottle of white Moscato wine we ordered.Warm Homemade Foccacia served with Raw Tuna Slices and Cauliflower MousseIt was like oven-baked Italian pizza bread, flavored with herbs. A rather large serving for an appetizer, it was cut into 4 quarter pieces. The raw tuna slices were somewhat similar to sashimi but less salty, however the one that stood up among this dish was the uniqueness of the cauliflower mousse. Before this I had never tried cauliflower mousse, it was actually like thickened soup puree. Soft, fluffy and light with vegetable richness. Favorable.Pan Seared Goose Liver with Amaretto and Pumpkin CreamAlmost any fine dining comes with foie gras. Forlino's one laid in a small pool of pumpkin cream instead of just olive oil. I really love pumpkin as it is vitamin-packed and tasty sweet. The sweet almond-flavored liqueur added to the extra sweetness.Homemade Spaghetti with Black Cod, Baby Artichokes and MintI'm upset to say both my boyfriend and I couldn't finish this course as we really wanted to save room for the mains and desserts. It was special though as it was basically like mint based pasta. The black cod were in nibbles but generous and went well with the spaghetti, I've to add, somehow it did taste a little to reference of Chinese-style noodles. Say, ee mee.Wagyu Beef Cheek Braised with Marsala Wine and Herb Mashed PotatoesThis wasn't mine but what my boyfriend choose for his main. I'm not sure about the herb mashed potatoes but I did try a pinch of the wagyu beef cheek. It was really tasty and the meat simply came to shreds as soon as you try it. Bursting with beef flavor and tender.Halibut Fillet with Orange, Green Asparagus and Martini Vermouth SauceThis was what I had. Fish meat itself has always been nutritious and low in calories. The Halibut Fillet was indeed outstanding as it not only reeked no fishy taste, including its skin. The orange peel made it superb and refreshing.Molten Lava Chocolate Cake with Banana Gelato and Rum Sauce & a complimentary piece of milk chocolate birthday cake.And this was where the complimentary cake fitted in, served with the dessert course. The molten lava chocolate cake was lovely, soft and warm chocolate batter with a stream of lava chocolate oozing out as soon as it was halved. Good but I have to confess I have also tasted similar ones elsewhere. The banana gelato ice-cream was a good combination as we all know banana and chocolate go very well together. The birthday cake was a little square piece, which turned out to be alright, it was milk chocolate but we were too full by then to finish the entire piece.Coffee/Tea served with Petit FoursChoice of hot coffee or tea at the end of the meal. Petit Fours were basically danish cookies, meringues & butter cookies. 2 little pieces of them each, delightful. I liked the butter cookies best as it simply melted in my mouth, giving the burst-out-of-butter feel. Hot coffee was fragrant but rather ordinary.Forlino is one ideal place to plan a dinner for events or functions, a place where you can be assured things wouldn't go wrong as from my experience, the staffs proved to be of reliable service. Ambience is wonderful too as upon stepping in, you know it that you are in for a treat. Highly recommended.…查看更多

I went nuts over the Pan Roasted King Scallops with French Beans and Hazelnuts. Amazing. This tasted better than the scallops I had at Pierside. The scallops were cooked to the right texture and degree of done-ness. The sides of the scallops were beautifully panfriend with cocoa butter and were served with a light tasty sauce made by homemade fishstock with white wines, spices and hazelnut oil. I enjoyed this very very much! Being a big fan of light dishes, this dish was excellent!The Homemade Spaghetti with Black Cod, Baby Artichokes and Mint was commendably al dente. The black cod tasted a little like Chilean sea bass but had salmon-like texture. The pasta was dressed with aunique artichoke sauce. According to Genevieve from Forlino, the sauce was prepared by sauteeing the artichokes with shallots, garlic, white wine, peppermint, italian parsley and spices before blending all to get a smooth cream! No wonder the dressing was so flavoursome.The only course which disappointed me was the Roasted Pigeon with Goose Liver Sauce, Chanterelle Mushrooms and Wild Chicory. Though it was fresh ‘Bresse’ pigeon all the way from France, we didn’t finished it.The meat was a little tough and my partner complained that the wild chicory was too bitter. But I think it was pleasantly bitter. Our difference in taste explains why I adore bittergourds and he hates them.…查看更多