Summer menu @ Olive Qutub

Summer menu @ Olive Qutub

Olive Bar & Kitchen, popular as Olive Qutub, features as the most romantic restaurants in the city and why not – the moment you enter, the ambience makes an impression which is followed by the unique and artistic dishes by Chef Sujan S to create magic.

IMG-20160618-WA0016

IMG-20160618-WA0007

Olive Qutub just launched the new summer menu – curated using the finest and freshest produces of the season, it is a tribute to the earth. The emphasis is on the natural flavors and that is quite visible in the dishes.

IMG_9807

the fresh produce

IMG_9801

green apple & kiwi drink

IMG_9829

IMG_9830

souffle

With Chef Sujan S giving us a demonstration of how he dishes out the pieces of art – the tasting session started with Burrata Heart – the buttery part of the burrata could have been a dish in itself – the pressed tomato terrine, heirloom tomatoes and tomato granita, just made the dish better. Octopus takes new avatars with marinated, sous vide cooked Indian Ocean Octopus, served with pickled potato and vegetables; the kalamata tuille brought the crunch to the otherwise melt-in-the-mouth dish. Slow baked parsnip and zucchini pave is a vegetarian’s delight, served with zucchini fettuccini and peas puree, sautéed peas and parsnip crisp – combines all textures together.

IMG_9819

burrata heart

IMG-20160618-WA0014slow baked parsnip and zucchini pave

IMG_9824

indian ocean octopus

A super soft Soufflé served with brined baby pumpkin shavings, pumpkin and cheese veloute and baked pumpkin seeds stole the show. The soft and creamy soufflé paired with the cheese veloute is an artistic creating visually and in taste.

Sous vide cooked chicken breast with chicken leg roulade, spicy yellow pepper puree, marinated milky mushroom and charred romaine gives a new definition to the ever popular chicken. The juicy portions of chicken breast combined with the puree are heavenly.

IMG-20160618-WA0015sous vide cooked chicken breast

Desserts came with their own surprises – Vanilla semi-freddo was served with fresh alphanso mangoes and green tea dacquoise, mango passion puree and crisp honey comb used the king of fruits to its full potential. Pave of Valrhona chocolate with orange, poached kumquat, orange sorbet, mandarin gel and quinoa tuille uses 85% dark chocolate from the Guanaja region and combines the flavor very intelligently with orange. Caramel popcorn panna cotta took everyone by surprise – for obvious reasons – who would have thought a movie time munch would take a dessert avatar – wine poached spiced pear, popcorn nougat, pear jelly and granita just elevated the flavors of the dish.

IMG_9884

popcorn panna cotta

IMG_9868

pave of valrhona chocolate

IMG_9857

vanilla semi freddo

The new summer menu offers a host of fresh flavors with the magic of Chef Sujan S and Chef Dhruv Oberoi – taking you on a gastronomical journey filled with delicate flavors. Head out and experience them yourself.

Meal for two:
Lunch: 1500++
Dinner: 2200++

Address: One Style Mile, Haveli no. 6-8, Kalkadass Marg, Mehrauli, New Delhi – 110030
Phone no: 01129574444 / 3, 9810235472

Website: www.olivebarandkitchen.com
Facebook:  Olive Qutub
Instagram: olivedelhi
Twitter: Olive_Qutub

Timings:

  • Lunch: 12pm – 3.30pm
  • Dinner: 7.30pm – 12pm
  • All day menu: 3.30pm – 7.30pm
  • Sunday Brunch: 12pm – 4pm
  • The Dirty Martini bar: Wednesday through Sunday, 7pm – 12am

Originally posted here.

Leave a Reply

Your email address will not be published. Required fields are marked *