Fine-dining restaurant Olive Bar & Kitchen has been an indelible part of Mumbai’s landscape since 19 years. And with good reason. It has mastered both, its cuisine and a coastal-town vibe, thanks to the tasteful interiors. Now, under the leadership of executive chef Viraf Patel, Olive has launched a new menu to celebrate its 19 years in the industry.
The new menu, perfect for those looking for a wholesome meal, is a spin-off on classic dishes invigorated with fresh ingredients. Richly-flavoured soups like tomato consommé and French onion are followed by salads that put fresh fruits like orange and grapefruit, and greens like baby spinach, spring onion and fennel to the forefront.
Seared Hoisin Duck Breast
Appetisers will leave you craving for more with options ranging from asparagus served with salsa, a runny egg and sourdough croutons, to sea-food delicacies like rare seared sushi grade tuna and Olive’s ever-evolving dish, prawn and calamari ajillo. Raviolis and risottos are energised with carrots and fresh crabs. Mains include a range of meats like duck breast and pork belly, along with hand-rolled phyllo sheets and mushrooms. But, this isn’t all.
Carrot ravioli
Save some room for dessert as you have sumptuous pies, custards and sorbets to dig into. One can choose from the popular orange crème brûlée to traditional desserts like spiced prune eton mess and blueberry pie. The highlight, however, are the zero-waste cocktails, fashioned out of their repurposed bar and kitchen ingredients.
Seared-Prune-Eton-Mess
Blueberry-Pie
So, you can mix your brunch with a whole lot of booze, guilt-free. The drinks have quirky names like Resting Beach Face and Rhodeo Drive. You can also order a guava-infused gin, an upcycled espresso martini or even a daiquiri, made with lemongrass-infused rum and house-made marmalade.
It’s time to celebrate, folks. Daytime drinking just got greener.
