Latest Reviews
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Winter calls for something special - and nothing like a winter special menu. Olive recently launched its 15 and fabulous winter special menu and I got…
Foodie Traveller Abhax
Olive Bar & Kitchen
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We went for our 3rd wedding anniversary! We had little food so can't comment much - it wasn't great but we'll served and a quiet time, we liked the am…
Anupriya Agarwal
Olive Bar & Kitchen
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Amazing ambience. Decorated with candles everywhere. Perfect romantic evening one can ask for. With white curated background . Courteous staff. I went…
Soulami Mukherjee
Olive Bar & Kitchen
About
Olive Bar & Kitchen is open for Fine Dining. Olive Bar & Kitchen serves Mediterranean, Italian, European, Salad and Seafood dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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8 Reviews on “Olive Bar & Kitchen”
Winter calls for something special – and nothing like a winter special menu. Olive recently launched its 15 and fabulous winter special menu and I got the chance to devour the delicacies.

The lemon or berry sorbet gintos, butter milk-based soup, octopus, burrata, eel, scotch egg to gnocchi, lamb osso buco, bacon-wrapped crabs and for the sweet tooth vanilla shortbread to yuzu sorbet. The menu accommodates and would surely please everyone palate.

Starting with amuse bouche of preserved nectarine, fermented black garlic, local millet cracker with seaweed salsa, corn and cilantro cracker with sour cheese, house-pickled ivy gourd gherkin we proceeded to buttermilk and caramelised garlic veloute served with zari cheese cracker in earthen cups and that’s where it took off. I’ll try to leave a description of all the appetizers/entrees and dessert below – to admire and drool a little.

My personal favourite was the Spanish style octopus, Moroccan style lamb Osso Bucco and Strawberry Pana cotta with vanilla shortbread – not taking anything away from the other dishes served.

Enjoy reading through the carefully bring together such a large array of different ingredients to compose such delectable dishes.

Amuse Bouche – Preserved Nectarine, fermented black garlic, local millet cracker with seaweed salsa, corn and cilantro cracker with sour cheese, house-pickled ivy gourd gherkin.

Soup – Buttermilk and caramelised garlic veloute served with zari cheese cracker.

Appetiser – Red skin spud crispy spaghetti with local king oyster mushroom, months cheese and parsley fondue served with white asparagus shaving and freshly grated black Perigord truffle.

Spanish style octopus served with chilli pepper mojo picon puree, garlic aioli and paprika almond crunch.

Local burrata served with picked strawberries, fresh fennel marmalade and parsnip crunch.

Balsamic braised eel served with winter carrot, coffee parsnip, fermented carrot puree.

Whey poached cauliflower served with sesame yoghurt, pickled green apple and mascarpone labneh croquettes.

Minced lamb scotch egg served with pickled tomato, Andaman seaweed, smoked aubergine aioli.

Hand made potato and ricotta gnocchi served with winter mustard leaf, juicy sweetcorn and colocasia crisp.

Prawn Raviolini served with sauteed mustard leaf, sweet corn and creamy saffron bisque.

Confit duck leg cancelli served with fennel marmalade and chive butter emulsion.

Entree – nigella honey glazed roasted butternut squash served with roasted beetroot and barley risotto.

Bacon-wrapped crab with braised turnip and crab jus.

Moroccan style lamb Osso Bucco served with charred radish.

Dessert – whipped strawberry pana cotta with vanilla shortbread served with Eton mess ice cream.

Moringa matcha muille fuille with yuzu sorbet.

Bon Appetit.