Forlino

Fans of Forlino can look forward to a brand new delicious menu by newly appointed Chef Giuliano Dacasto, who was formerly based at restaurateur Beppe de Vito's first restaurant Il Lido.

"Diners who regard conventional Italian cuisine as being too heavily flavoured with creams and sauces will be surprised," De Vito promises. "Instead of forcefully combining strong flavours that fight for attention on your palate, Dacasto takes traditional recipes handed down for generations, and refine them using modern cooking techniques."

The new menu includes gems like the delicate-tasting swordfish carpaccio in olive oil (S$24) and wild mushrooms with Robiola cheese fondue and cornmeal (S$24), the latter, a beautiful symphony of flavours. Forlino's mains do not disappoint either - try the homemade spaghetti with black cod and peppermint artichokes (S$30) and pumpkin risotto with duck liver and red wine sauce (S$30), both delicate yet distinctive in their flavours and textures. Sweet endings could not have come better than the chocolate and hazelnut mousse with Mascarpone cheese (S$16).

#02-06 One Fullerton, 1 Fullerton Road. Tel: 6877-6995