One of the most well known restaurants in Delhi, Olive Bar and Kitchen has a wonderful setting of a Mughal mansion turned into an al fresco Mediterranean restaurant. Invited for sampling their winter menu which was specially curated by Chef Sujan Sarkar, we were impressed with the european influence in the dishes, each having a distinct flavour worth dying for.
We started off with the Oysters in Spinach, Cheese and Paprika. While we did expect Chef Sujan to serve some fantastic dishes, the oysters came out of the blue (No pun intended!!). Served on its half shell on a bed of salt, the oyster preparation was in a creamy cheese base with spinach and paprika to spice it up. The only thing missing was some warm slices of bread to go along with the cheesy and tasty juices left over after eating the oysters.
With the winter fast approaching, there has been an increased demand for hot cocktails in many bars and restaurants. Alcohol generally takes the chill off during the winters, but a hot cocktail works even better. The winter menu at Olive featured the Hot Velvet which was a rich, flavourful amalgamation of Earl Grey tea with Grey Goose Vodka. Spiced with cinnamon, orange rind and a star anise, the drink is a tailor made for a bad cold or an itchy throat during winters.
However, the star of the night was the Melting Camembert. Baked optimally, the Normandy cheese which is supposed to be made from unpasteurized milk was soft and creamy, placed in a bed of mushrooms fried in garlic and thyme. Served with a wheat toast, the dish was presented in an iron pan on a wooden platter.
The Braised Belgium Pork Belly which was served next, came in with a pulled pork croquette and apricot piccalilli . More than the dish itself, it was the pulled pork croquette, a spherical breadcrumbed roll with pork filling, which impressed me as it formed an excellent combo with the vanilla mash.
Other than the fantastic cheese based Oyster delight, Chef Sujan's menu also contained the pressure grilled Muscovy Duck Breast and the Chilean Sea Bass. The Irish Angus Sirloin, roasted in butter, was served with a horseradish and sour cream mash to complement each others flavour.
Overall, an extremely satisfying experience at Olive Qutub. With more emphasis on infusing European delights into Olive's Mediterranean culture, Chef Sujan seems to surpass his previous efforts with ease.
Address :
Olive Bar & Kitchen
Haveli No. 6, One Style Mile,
Kalka Das Marg, Mehrauli
New Delhi
Telephone: 011 - 29574444
 |
| Muscovy Duck Breast |
We started off with the Oysters in Spinach, Cheese and Paprika. While we did expect Chef Sujan to serve some fantastic dishes, the oysters came out of the blue (No pun intended!!). Served on its half shell on a bed of salt, the oyster preparation was in a creamy cheese base with spinach and paprika to spice it up. The only thing missing was some warm slices of bread to go along with the cheesy and tasty juices left over after eating the oysters.
 |
| Oysters with Spinach, Cheese and Paprika |
With the winter fast approaching, there has been an increased demand for hot cocktails in many bars and restaurants. Alcohol generally takes the chill off during the winters, but a hot cocktail works even better. The winter menu at Olive featured the Hot Velvet which was a rich, flavourful amalgamation of Earl Grey tea with Grey Goose Vodka. Spiced with cinnamon, orange rind and a star anise, the drink is a tailor made for a bad cold or an itchy throat during winters.
 |
| Hot Velvet |
However, the star of the night was the Melting Camembert. Baked optimally, the Normandy cheese which is supposed to be made from unpasteurized milk was soft and creamy, placed in a bed of mushrooms fried in garlic and thyme. Served with a wheat toast, the dish was presented in an iron pan on a wooden platter.
 |
| Melting Camembert |
The Braised Belgium Pork Belly which was served next, came in with a pulled pork croquette and apricot piccalilli . More than the dish itself, it was the pulled pork croquette, a spherical breadcrumbed roll with pork filling, which impressed me as it formed an excellent combo with the vanilla mash.
 |
| Braised Belgium Pork Belly |
 |
| Chilean Sea Bass |
Overall, an extremely satisfying experience at Olive Qutub. With more emphasis on infusing European delights into Olive's Mediterranean culture, Chef Sujan seems to surpass his previous efforts with ease.
Address :
Olive Bar & Kitchen
Haveli No. 6, One Style Mile,
Kalka Das Marg, Mehrauli
New Delhi
Telephone: 011 - 29574444
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