Olive Bar and Kitchen, Mehrauli (Olive Qutub) doesn’t need any introduction. It’s one of the restaurants we can go any given day of the year, without even thinking twice. No one minds spending hours with the ambiance and the food that Olive Qutub offers, such is the aura of the place. We have been to Olive Qutub during summer afternoons and winter nights and the place never ceases to amaze.
This time around, Head Chef Dhruv Oberoi has created a menu by blending the best culinary techniques and the freshest ingredients of the season. Expect to see indigenous leaves like Jute, Ceylon Spinach, Red & Green Amaranth & Moringa, that are not heard of being used in menus frequently. Starting from the salads, through the appetizers, entrees and desserts, there is always a dilemma whether to keep looking or start eating, such is the art on the plate.
A generous serving of Burrata heart on a crispy pastry with herb pesto, glazed tomato jam and a medley of tomatoes and pickled strawberry was the first item on the table – Burrata Tatin, and it set the expectations high. Flaky pastry, creamy burrata heart, tangy fake caviar and the medley of seasonal tomatoes did the magic. Pastrami & Oxtail brought crispy Oxtail, spice crusted smoked tenderloin, mustard caviar, pickled cream, selection of winter radishes and anchovy croquette to the table. As much a treat for the eyes as for the palate.
Mezzelune “Frutti di Mare” came as the entree from the seafood section of the Winter Menu and from the Meat & Poultry section it was New Zealand Lamb Shoulder. Served with pistachio crusted lamb loin, turnip nage, braised Swiss chard and red wine jus; the pressed lamb shoulder in rustic stew is a star dish of the menu. Not even a drop of that stew was left when we finished, it is finger licking good! The seafood entree had white tiger prawns stuffed in pasta, soaked in bean minestrone and garnished with shrimp pesto – a treat for seafood lovers. We bet you can’t stop at one bit of the Chilean Sea Bass!
Mezzelune “Frutti di Mare”
Chilean Sea Bass
Desserts are a league apart at Olive Qutub and every time we are here, we are amused by the new choices available in the menu. Tiramisu is probably the most experimented dessert at Olive Bar and Kitchen and this time we had Tiramisu V8.0. Tiramisu has been a constant in our orders at Olive Qutub and we are always in awe. Served with an Ice Cream Cannoli, the combination is a hit from the first bite – the strong flavors of the Ice Cream Cannoli and the subtle flavors of the Tiramisu work in tandem to create the balanced symphony of taste. A Perfect Mess is a collection of textures, presented as an art. Vanilla Blancmange, English Eton Mess, Soft Centered Meringue and Strawberries – it’s difficult to be the one to destroy the art on the plate, but once you do that, the taste takes over and guilt is gone!
from the dessert menu – A Perfect Mess
this platter was served after the meal – quite uniue and refreshing
We have always said it’s the perfect combination of art, technique, fresh ingredients and ambiance that makes Olive Bar and Kitchen one the best places to dine in. The Winter Menu is just another example of what wonders can the right ingredients do in the rights hands. A visit to the place is highly recommended to experience the magic created by Chef Dhruv Oberoi and his team.
Winter Menu at Olive Bar and Kitchen
One Style Mile, Haveli No. 6-8, Kalkadass Marg, Mehrauli, New Delhi
Lunch 12:00 – 15:30; Dinner 19.30 – 00:00
Olive Bar & Kitchen Olive Qutub olivedelhi olive_Qutub
This review was done on an invitation from the restaurant. Views are ours and unbiased. Portion sizes might have been customized for the experience.