It was love at first sight with Olive Qutub. The courtyard is one of its kind in Delhi-NCR. The entire place has an aura that just uplifts your mood. It was summer time, when I made my first visit, yet it was so comfortable in the courtyard, I made a promise to myself to visit the place in winters.
A part of the Olive group by Mr. A D Singh, Olive Qutub’s food menu is curated by the artist Chef Sujan Sarkar. There is a reason I call him an artist and you will come to believe it looking at the pictures I post here. With the season, there is an abundance of seasonal produce and Chef de cuisine Sujan Sarkar has very beautifully used those evanescent flavors in #TheEarthMenu at Olive.
A seven course menu, which is curated keeping in mind the fresh seasonal produce – the gift of mother Earth – takes you through a culinary journey of the fresh ingredients sourced from all over the country – the best the kitchens of Olive have to offer – in small yet satiating portions – this is one experience you wouldn’t want to miss.
The amuse bouche sets the stage for the journey – a trailer of what’s to come. Watermelon jelly, fermented gooseberry; Parsnip crisp, goat cheese, semi dried tomato; Chicken liver parfait, poached cherry made their appearance. The first thing that hits you is the presentation – so beautiful are the dishes, that we actually spent some time speculating if we should start eating! Once we took the plunge, it was awesomeness all around.
watermelon jelly with a fermented gooseberry
parsnip crisp topped with goat cheese & sun dried tomatoes
chicken liver parfait with a poached cherry
Next up was consomme – both veg. and non-veg. – clear soups (clear roasted chicken & clear mushroom), mildly flavored, served with respective tortellini, seasonal mushroom and kale. You will be amazed at what flavors this simple dish packs.
The next two courses give you salads and appetizers – andaman tuna tartare, heart of palm, tenderloin pastrami, white and green asparagus and egg. The dishes are a wonderful concoction of all textures you can ask for in a dish and the medley of flavors.
heart of palm
andaman tuna tartare
white and green asparagus with egg
palate cleanser – pomelo sorbet
We got to taste Chilean Sea Bass, Belgian Pork Belly, New Zealand Lamb Loin for non-vegetarian fare of the main course and Roasted Baby Pumpkin, Zucchini & Potato Terrine for the vegetarian fare. Everything was thoroughly enjoyed – the best being New Zealand Lamb Loin – a braised lamb breast – medium cooked, with all those juice flowing out & the Roasted Baby Pumpkin – served with barsley rissotto and parmesan mousse – the balance of the dish amazed me.
belgian pork belly
new zealand lamb loin
chilean sea bass
roasted baby pumpkin
zucchini & potato terrine
Dessert course had Broken Lemon Meringue Tart and Valrhona Chocolate being served.The lemon curd espuma (foam) & lemon and passion fruit sorbet add full flavors to the dish and meringue gives the texture. Valrhona Chocolate is again a dish which is full in all aspects of flavor and texture – the mousse is perfect and the mandarin sorbet is oh-so-amazing!
broken lemon meringue tart
The experience is priced at 2500++ (veg.) and 2900++ (non-veg.) and for dinners only.