Venue Kit

Sitting elegantly on the second floor of One Fullerton with stunning vistas of the

Marina Bay waterfront, Riviera Forlino continues to be one of Singapore’s best-

known destinations for fine dining with a view.

Our menus are a gourmand’s journey of the Mediterranean,

as they unite the finest culinary influences across its diverse peninsulas.

…………………………………..

Ideal for:

Business meetings, elegant dinners,

product launches, networking sessions,

corporate lunches and wedding events

the hidden gem

venue and capacity

MAIN DINING ROOM

Seated: 90 - 100 guests

Standing Cocktails: 150 guests

Layout can be customised to your preference.

LOUNGE

The adjoining lounge is the perfect space

for a relaxed welcome reception and

cocktails, before proceeding to the main dining area.

Main D in ing Room | Lounge

venue and capacityBoasting an equally-stunning view of the bay, the private rooms are great

locations for intimate solemnization ceremonies or as a holding area as part of

your main event at the Main Dining Room.

PRIVATE DINING ROOM SERENA

Seats up to 20 guests

PRIVATE DINING ROOM GAIA

Seats up to 12 guests

P r i va t e D in ing Rooms

corporate & private events

With Riviera Forlino’s Main Dining and Private Dining Rooms,

our venue is flexible and perfectly suited to any occasion. No matter the event, we

guarantee that our beautiful surrounds, breath-taking views, delicious food and drink

and world-class service will make your event one to remember!

Ne twork i ng Ses s i ons | Team-Bu i l d i ngBus i nes s Mee t i ngs | Corpora t e L unchesP roduc t Launches | Mus t -A t t end Pa r t i e s

about our chefChef Remy Carmignani’s love for food began with his childhood in the picturesque“Gateway to Provence”, Montélimar in France. Growing up surrounded by the stunningbeauty of lavender fields, the Ardèche and Drôme rivers, he was exposed to not onlyendless fresh produce, but also the Southern French cuisine of his grandmothers andregional Italian cooking of his paternal and maternal grandfathers.

With Remy’s innate love for food, he decided to study Culinary Arts and was ranked one ofthe top students in his field in Drôme, France. His studies led to multiple apprenticeshipsthroughout France, including the opportunity to work under Chef Philippe Groult at the One-Michelin starred Domaine de la Valdaine at the tender age of 17, where he was instilledwith a sense of adventure and curiosity about cuisines from across the globe.

With his sights set on taking his passion overseas, Remy landed a position as the Sous Chefat Restaurant Guy Savoy in Paris, France, which in turn led to postings as the Sous Chef atRestaurant Guy Savoy at the Marina Bay Sands Singapore (where he was part of theopening team in 2010), and ultimately the role of Chef de Cuisine for Quisine by GuySavoy in Doha, Qatar, where he assisted Chef Guy Savoy in the management of therestaurant and upheld standards of service and cuisine to maintain the restaurant’s three-Michelin star standing. During his time at Groupe Guy Savoy, Remy also appeared on IronChef: Thailand as a contender in a pastry-themed challenge.

Remy’s impressive ability to prepare stunning fine-dining dishes, combined with hisexperience in managing large teams, allowed him to take his next step as Chef de Cuisineat the award-winning 5-star palace-hotel La Mamounia in the heart of the old city ofMarrakech, Morocco. Remy helped to establish Le Français, the hotel’s French dine-diningestablishment, which he served as Chef de Cuisine for, helming the team in the kitchen for 3years.

Proving his leadership in the Le Français kitchen, Remy was promoted to Executive SousChef Junior, a role that allowed him to oversee not only Le Francais (French fine dining), butalso Italian Bar (Bistronomie/Tapas) and Room Service (International cuisine).

Having worked in Marrekech for almost six years, Remy now makes his return to Singapore,helming the kitchen at Riviera Forlino as its Executive Chef, as well as overseeing culinaryoperations for Déliciae Catering Co., Déliciae Hospitality Management’s bespoke cateringservice. Chef Remy brings 15 years of his international experience to the table at RivieraForlino, to serve guests his signature French fine dining cuisine with influences from acrossthe Mediterranean peninsula (i.e. France, Italy, Spain, Greece, North Africa etc.) – a truereflection of his culinary identity and life experience.

Remy CARMIGNANIExecu t i ve Che f

about our food

Our talented team of chefs are dedicated to preparing delicious and show-stopping dishes for all nature of events. From beautiful small bites for your

welcoming reception to whet your guests’ appetite, to a bountiful buffet spread, interactive live stations to excite and engage your guests, as well as our

signature hospitality and service for fine dining.

Our dishes showcase only the finest of premium ingredients, with each dish telling a unique story the love for the Mediterranean and the culinary traditions

of all its diverse regions.

Canapé s | Fu l l Bu f f e t Se t - upsF ine D in ing | I n t e rac t i ve L i ve S ta t i ons

P R I V A T E L U N C H & D I N N E RM E N U S

A M U S E - B O U C H E

✾ ✾ ✾

B U R R A T I N A D . O . P .M a r i n a t e d V e g e t a b l e s | M e s c l u n S a l a d

G o l d B a l s a m i c

✾ ✾ ✾

R I S O D I S E M O L AM a s c a r p o n e & P a r m e s a n

B l a c k T r u f f l e O i l

O R

S W O R D F I S HO r g a n i c Q u i n o a | C i t r u s F r u i t

S a u c e V i e r g e

✾ ✾ ✾

A M A R E T T O E C I O C C O L A T O6 4 % D a r k C h o c o l a t e M o u s s e

A m a r e t t i | C a r a m e l E s p r e s s o S a u c e

3 CoursesA M U S E - B O U C H E

✾ ✾ ✾

B E E T R O O T C U R E D S A L M O NS o u r C r e a m | C i t r u s R e d u c t i o n

P i c k l e s

✾ ✾ ✾

R E D M U L L E TS t u f f e d A r t i c h o k e | H e r b P e s t o

A m a l f i L e m o n

O R

S P R I N G C H I C K E NH a l f - R o a s t e d S p r i n g C h i c k e n A m a t r i c i a n a

B a k e d P o t a t o e s

✾ ✾ ✾

S E M I F R E D D O A M A L F I L e m o n F r o z e n P a r f a i t

I v o i r e W h i t e C h o c o l a t e | R a s p b e r r y

3 Courses

S G D 7 8 + + S G D 8 8 + +

Chef consultation for bespoke menus available upon request.

A M U S E - B O U C H E

✾ ✾ ✾

B E E F C A R P A C C I OB u t t e r R i c o t t a | G o l d B a l s a m i c

R e d O n i o n & B e e t P u r é e | P o m m e r y M u s t a r d

✾ ✾ ✾

P O R C I N I M U S H R O O MS o u p | R o a s t e d H a z e l n u t s | V i n c o t t o

✾ ✾ ✾

S E A B A S SY e l l o w & G r e e n Z u c c h i n i | C o c o n u t M i l k

G r e e n C u r r y | D r i e d F r u i t

O R

L A M B C H A M P V A L L O NB a s i l & G a r l i c C r u s t | O n i o n C o m p o t e

✾ ✾ ✾

I L M I O T I R A M I S U ’M a s c a r p o n e E s p u m a

C o f f e e | N o v a r a B i s c u i t s

4 CoursesA M U S E - B O U C H E

✾ ✾ ✾

B L U E C R A BS h e l l f i s h C o n s o m m é | A l m o n d I n f u s i o n

A v o c a d o | C u c u m b e r

✾ ✾ ✾

T O R T E L L I N IT r a d i t i o n a l M o r o c c a n T a n g i a S t y l e L a m b S h o u l d e r

S a f f r o n & G o a t C h e e s e

✾ ✾ ✾

L O B S T E R & S H E L L F I S HG a r l i c P a r m e n t i e r | L o b s t e r B o u i l l a b a i s s e

O R

P O R K B E L L YS l o w - C o o k e d ” B a r b e c u e ”

A p p l e & C e l e r i a c

✾ ✾ ✾

S E M I F R E D D O A M A L F IL e m o n F r o z e n P a r f a i t

I v o i r e W h i t e C h o c o l a t e | R a s p b e r r y

4 Courses

S G D 9 8 + + S G D 1 2 8 + +

Chef consultation for bespoke menus available upon request.

P R I V A T E L U N C H & D I N N E RM E N U S

A M U S E - B O U C H E

✾ ✾ ✾

L A N G O U S T I N EN e w Z e a l a n d W i l d C a t c h

T o m a t o J e l l y | T o m a t o V i n a i g r e t t e

✾ ✾ ✾

F O I E G R A S “ O P E R A ”H a z e l n u t B i s c u i t | R e d F r u i t J e l l y

A r m a g n a c 1 9 8 0

✾ ✾ ✾

R I S O D I S E M O L AM a s c a r p o n e | A g e d P a r m e s a n

S e a s o n a l B l a c k T r u f f l e O i l

✾ ✾ ✾

P A T A G O N I A N T O O T H F I S HL a n d & S e a I n f u s i o n | W i l d F o r e s t M u s h r o o m

O R

G R A S S - F E D L A M BR o a s t e d R a c k | H e r b C r u s t

D r i e d F r u i t s | E g g p l a n t P u r é e

✾ ✾ ✾

I L M I O T I R A M I S U ’M a s c a r p o n e E s p u m a

C o f f e e | N o v a r a B i s c u i t s

5 Courses

S G D 1 4 8 + +

Chef consultation for bespoke menus available upon request.

P R I V A T E L U N C H & D I N N E RM E N U S

beverage packages

FULL AND EXTENSIVE WINE LIST IS AVAILABLE

FREE FLOW PACKAGES FOR PARTIES OF

A MINIMUM 50 GUESTS AND ABOVE

FREE FLOW PACKAGES TWOHOURS

THREE HOURS

SOFT DRINKS | JUICES $22++ $30++

BEER | SOFT DRINKS | JUICES $49++ $59++

SELECTED WINES | SOFT DRINKS | JUICES $65++ $75++

SELECTED WINES | BEERS $78++ $88++

minimum spendfor food and beverage

TYPE OF BOOKING LUNCH DINNER

GAIA PRIVATE ROOM $800++ $1,200++

SERENA PRIVATE ROOM $1,200++ $1,600++

MAIN DINING ROOM $5,000++ $9,000++

RESTAURANT EXCLUSIVE $7,000++ $12,000++

floorplan

Gaia Private Room12 Seated

1

2

5

3

4

F O R E V E N T E N Q U I R I E S :

R E S E R V A T I O N S @ F O R L I N O . C O M

E L I A @ D H M . C O M . S G O R + 6 5 9 6 5 0 3 7 2 8

A N G E L A . M A Y @ D H M . C O M . S G

F O R M O R E I N F O R M A T I O N V I S I T :

W W W . D H M . C O M . S G / F O R L I N O

R I V I E R A F O R L I N O | 1 F U L L E R T O N R O A D

# 0 2 - 0 6 O N E F U L L E R T O N S I N G A P O R E 0 4 9 2 1 3

+ 6 5 6 6 9 0 - 7 5 6 4

O P E N S D A I L Y L U N C H : 1 2 N O O N - 2 : 3 0 P M

D I N N E R : 6 : 3 0 P M - 1 1 P M