Winter menus are right up the ally way and the grandest of them all is that of Olive Bar and Kitchen. They have redone their whole menu with lots of fusion flavors from Chef Dhruv Oberoi’s expeditions across the length and breadth of the country. He has taken a lot of earthy flavors, classics and put a lot of locally sourced ingredients to put on a stupendous show. To top it all they have a special pop up by Belvedere vodka which simply cannot be missed when at Olive.
Beginning with some classic Red wine sangria, the house favorite The Olive and they also have some mulled wine.
Amuse Bouche
We started with some fine amuse bouche – fake olives and parmesan chips.
Appetizers
Winter Flora – fresh vegetables topped with a herb vinaigrette and served with the most unique goat cheese mousse. The tanginess of the salad is perfectly balanced with the creamy cheese mousse and the crumbly buttery pastry.
Pastrami and Oxtail – Spice crusted tenderloin, crispy oxtail shavings, mustard caviar, pickled cream, winter radishes, and an anchovy croquette. The pastrami coupled with a fine cut of mushroom was the most ethereal. Hokkaido scallop with glazed ham hock – sherry glazed ham hock with lime butter scallops, cauliflower puree, vanilla-fennel marmalade, and pork skin crackling. The subtlety of scallops and the meaty texture of the glazed ham cracks up a world of flavors. Mushroom Duxelles – white asparagus and morels served with a roulade of milky mushrooms and creamy duxelles; served with a split truffle emulsion, fresh nasturtium, and buttermilk wafers. The blast of mushrooms is a very well curated dish with a balance between the creaminess of duxelles and crunchy asparagus.
Mains
Hand rolled tortelli and Pulled pork Casoncelli – fresh hand rolled pasta stuffed with chive and goat cheese and pull pork respectively drizzled in a sage sauce of parmesan cheese, roasted beets, toasted almonds, and berries. One of the best pasta I have ever had – the freshness and crunch intact, and the light cheesy sauce with the sweetness of berries made it just perfect. Chilean Sea Bass – sweet umami bruleed sea bass with fermented honey and corn garnished with borage leaves, house matured black garlic and kataifi parsnip. The light sweetness lent to the sea bass from the caramelization makes you go for third and fourth helpings. New Zealand Lamb Shoulder – Pressed lamb shoulder in a rustic stew; served with pistachio crusted lamb loin, turnip nage, braised Swiss chard, and red wine jus.
Desserts
A perfect Mess! An homage to the English Eton Mess with a vanilla blancmange, a soft-centered meringue and a texture of a strawberry. The traditional English dessert is made with strawberries, in this case, green ones too, broken meringue and whipped cream. The fresh strawberries and the soft centered meringue is made this Perfect Mess stand up to its name. Tiramisu 8.0 – the classic tiramisu gets another makeover this winter. With a cigar and ashtray concept, break the hard chocolate cigar for the delish coffee ice cream tasting absolutely gorgeous with the bundt tiramisu.
Olive is your perfect place to warm up this winter with their extensive winter menu, courteous service and laudable dishes. Get ready to be charmed by their medley of meats, sip on sangria and have a wholesome Olive experience.
Where? Olive, Qutub, Mehrauli
Price for two – INR 3500++
Cuisine – Italian, European
Find more about them here