Olive Bar and Kitchen launches new menu under new management chef Patel
Olive Bar and new kitchen, Bandra, The Olive Group's flagship attribute, Is set to opening a new menu, Under the culinary control of Viraf Patel, Who has recently joined the restaurant as executive chef.
an industry veteran in his own beautiful girl in spanish right, He brings with him over 20 years of relevant ordeal, having been an employee at, And conferred with with, Some of the country's finest places to eat.
A stalwart on its restaurant scene, The Bandra dining, Which serves dinner between 8pm and 1am between Monday and tuesday, And brunch of 12:30pm and after that 3:30pm every sunday, Also remembers 19 years this month.
Patel's menu will feature his unsecured personal touches to classic dishes, Which still support the inimitable Olive vibe.
Global influences complement the freshest local element, And a target lighter, nicer dishes is apparent.
to start out, Diners can enjoy numerous bar snacks, such as Red Velvet Fried Chicken served with sesame mayo, spicy pepper jam and celery slaw; Chorizo with Baby carrots, how to speak spanish paprika and minced spiced pork chorizo served with sweet roasted onions; and after that Beetroot Pastrami, House made sourdough cheers, topped with cream cheese and slow cooked beets.
cereal, for instance Tomato Consomm (ornately flavoured fresh tomato broth with fried bocconcini, Arugula threads and a drizzle of organic olive oil); And Tortellini in Brodo adaptation: this french language Onion (The chef's battle against the classic, offering onion and gruyere stuffed tortellini, condensed in a hearty lamb broth), will track.
some refreshing Salads includes Chickpea and Black Bean, Served with fresh arugula and braised clean onions, Garnished with toasted pistachio; and consequently Braised Fennel, Baby spinach, Orange furthermore Grapefruit, dressed up in fermented mustard and crme fraiche, Garnished with done pistachio and fennel fronds.
a group of Appetisers include Warm Skinny Asparagus, on the menu with lemon parsley and salted caper salsa, A dripping egg, Sourdough croutons, And raw seafood; black Yam Gnocchi, Served with brittle French beans, Sage blonde butter, pine crunch, And gorgonzola gouda; Rare Seared Sushi Grade Tuna poured with curry leaf and lime emulsion, Curry leaf powder snow and crisp okra; plus Prawn together with Calamari Ajillo, The chef's signature dish that travels with him and evolves habitually while retaining its essence. The dish is with the multitude of prawns and calamari, Tossed in organic olive oil with garlic and chilli flakes, carried out with a generous dollop of butter.
Carb lovers will relish Pasta and Risotto dishes such as Carrot Ravioli, Hand made carrot ravioli filled with pistachio and dill infused mascarpone finished with toasted poppy seed butter and charred baby carrots; Crab Risotto, Arborio rice cooked with white wine served with lemon preserve and pickled fennel; And Lamb lap Cannelloni, Served with goat milk yoghurt, Spiced charred cauliflower, Mint pesto and pomegranate seed extract.
Mains such as Mushroom and Corn Baked Phyllo, Fresh mushrooms and crunchy corn stuffed into hand rolled phyllo sheets baked and served with a basil sunflower seed pesto; Seared nile Perch, Pan seared and served with sour cream carrots, acidic tomatoes, african american olives and caper butter; Seared Hoisin Duck chest enhancement, dished with house fermented Napa cabbage kimchi broth; beef roasts Pork Belly, With black lentils, let's eat some onions agrodolce, And roasted red peppers salad will satiate diners' every preference.
a number of Sides such as Toasted Sourdough Bread with Miso Butter; rich and creamy Sour Cream Mash with Chives; And Warm Roasted Pepper Salad will act as the perfect complement to one's meal.
Two options of Cheese platters are at your disposal, for many women wish to graze.
the selection of Desserts includes Blueberry Pie, House baked shortcrust pastry packed with vanilla custard and blueberry compote, Baked and served with strawberry sauce; Orange Crme Brulee, Orange implanted custard, Burnt carbs, An unusual orange mousse and a beautiful chocolates sorbet; And Spiced Prune Eton pain, yummy prunes cooked with spices, Served with killed meringue and whipped cream.
in keeping with its on going commitment to sustainability, Olive is also now offering a new selection of bespoke, Zero waste cocktails, Fashioned out of repurposed bar and kitchen components. included in this are options such as Resting Beach Face (Guava implanted gin, Watermelon and jalapeno shrub and freshly squeezed lemon juice, Garnished with a slice of dried out pretty lady in spanish jalapeno); Upcycled coffee beans Martini (El Jimador Blanco, cures coffee liqueur, coffee and a dash of sugar); After evening meals Daiquiri (Lemongrass implanted rum, fresh lemon juice, coop made marmalade, And fresh orange drink); And Rhodeo acquire (Jameson's Caskmates, watermelon jam, fresh lemon juice, Rhododendron water, Egg white and a dash of sugar garnished with powdered rhododendron).
Olive Bar and new kitchen, Bandra, The Olive Group's flagship attribute, Is set to opening a new menu, Under the culinary control of Viraf Patel, Who has recently joined the restaurant as executive chef.
an industry veteran in his own beautiful girl in spanish right, He brings with him over 20 years of relevant ordeal, having been an employee at, And conferred with with, Some of the country's finest places to eat.
A stalwart on its restaurant scene, The Bandra dining, Which serves dinner between 8pm and 1am between Monday and tuesday, And brunch of 12:30pm and after that 3:30pm every sunday, Also remembers 19 years this month.
Patel's menu will feature his unsecured personal touches to classic dishes, Which still support the inimitable Olive vibe.
Global influences complement the freshest local element, And a target lighter, nicer dishes is apparent.
to start out, Diners can enjoy numerous bar snacks, such as Red Velvet Fried Chicken served with sesame mayo, spicy pepper jam and celery slaw; Chorizo with Baby carrots, how to speak spanish paprika and minced spiced pork chorizo served with sweet roasted onions; and after that Beetroot Pastrami, House made sourdough cheers, topped with cream cheese and slow cooked beets.
cereal, for instance Tomato Consomm (ornately flavoured fresh tomato broth with fried bocconcini, Arugula threads and a drizzle of organic olive oil); And Tortellini in Brodo adaptation: this french language Onion (The chef's battle against the classic, offering onion and gruyere stuffed tortellini, condensed in a hearty lamb broth), will track.
some refreshing Salads includes Chickpea and Black Bean, Served with fresh arugula and braised clean onions, Garnished with toasted pistachio; and consequently Braised Fennel, Baby spinach, Orange furthermore Grapefruit, dressed up in fermented mustard and crme fraiche, Garnished with done pistachio and fennel fronds.
a group of Appetisers include Warm Skinny Asparagus, on the menu with lemon parsley and salted caper salsa, A dripping egg, Sourdough croutons, And raw seafood; black Yam Gnocchi, Served with brittle French beans, Sage blonde butter, pine crunch, And gorgonzola gouda; Rare Seared Sushi Grade Tuna poured with curry leaf and lime emulsion, Curry leaf powder snow and crisp okra; plus Prawn together with Calamari Ajillo, The chef's signature dish that travels with him and evolves habitually while retaining its essence. The dish is with the multitude of prawns and calamari, Tossed in organic olive oil with garlic and chilli flakes, carried out with a generous dollop of butter.
Carb lovers will relish Pasta and Risotto dishes such as Carrot Ravioli, Hand made carrot ravioli filled with pistachio and dill infused mascarpone finished with toasted poppy seed butter and charred baby carrots; Crab Risotto, Arborio rice cooked with white wine served with lemon preserve and pickled fennel; And Lamb lap Cannelloni, Served with goat milk yoghurt, Spiced charred cauliflower, Mint pesto and pomegranate seed extract.
Mains such as Mushroom and Corn Baked Phyllo, Fresh mushrooms and crunchy corn stuffed into hand rolled phyllo sheets baked and served with a basil sunflower seed pesto; Seared nile Perch, Pan seared and served with sour cream carrots, acidic tomatoes, african american olives and caper butter; Seared Hoisin Duck chest enhancement, dished with house fermented Napa cabbage kimchi broth; beef roasts Pork Belly, With black lentils, let's eat some onions agrodolce, And roasted red peppers salad will satiate diners' every preference.
a number of Sides such as Toasted Sourdough Bread with Miso Butter; rich and creamy Sour Cream Mash with Chives; And Warm Roasted Pepper Salad will act as the perfect complement to one's meal.
Two options of Cheese platters are at your disposal, for many women wish to graze.
the selection of Desserts includes Blueberry Pie, House baked shortcrust pastry packed with vanilla custard and blueberry compote, Baked and served with strawberry sauce; Orange Crme Brulee, Orange implanted custard, Burnt carbs, An unusual orange mousse and a beautiful chocolates sorbet; And Spiced Prune Eton pain, yummy prunes cooked with spices, Served with killed meringue and whipped cream.
in keeping with its on going commitment to sustainability, Olive is also now offering a new selection of bespoke, Zero waste cocktails, Fashioned out of repurposed bar and kitchen components. included in this are options such as Resting Beach Face (Guava implanted gin, Watermelon and jalapeno shrub and freshly squeezed lemon juice, Garnished with a slice of dried out pretty lady in spanish jalapeno); Upcycled coffee beans Martini (El Jimador Blanco, cures coffee liqueur, coffee and a dash of sugar); After evening meals Daiquiri (Lemongrass implanted rum, fresh lemon juice, coop made marmalade, And fresh orange drink); And Rhodeo acquire (Jameson's Caskmates, watermelon jam, fresh lemon juice, Rhododendron water, Egg white and a dash of sugar garnished with powdered rhododendron).
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