One of my food fantasies is to order all the desserts at a restaurant (and the other being chewing two slabs of otoro off my hands) (which is really not difficult to fulfill but it's difficult to find someone to do this with me) (but then again I can do it on my own, but no, I need somewhere there to document it) so here we have me living out my fantasy with the dessert flight at Riviera Forlino.
Riviera Vacherin: Ricotta Di Pecora Gelato, Sicilian Pistachio Chantilly, Amalfi Lemon Gel and Meringue. My second favourite dessert of the four desserts we had.
Caraibe 66% Dark Chocolate Cremeux: Glenfiddich 15YO Whisky and Salted Caramel Ice Cream. My favourite one.
Les Figues de Provence: Seasonal Solliès Figs from France, Goat Milk and Honey Cloud, Almond Crumble. I struggled to finish this because of the goat's milk, and there figs weren't well prepared too. What a shame.
Orchard Citrus Sphere: Ruby Grape Fruit Terrine, Vanilla Ganache, Codigo Rosa 1530 Tequila Granité, Light Hibiscus Gel. Full marks for inventiveness but I didn't enjoy the texture of the grape fruit terrine. It was... strange.
Petit Four
Sadly there were more misses than hits, but the ambience and playlist was A-M-A-Z-I-N-G so I'll definitely return to give their savoury menu a try.
We went over to Gosso Yakitori for more food after:
Love this place.
Love this place.
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