Sneak Peek To The New ‘Summer Menu’ Of The Olive Bar & Kitchen
This place is one of my favorites and probably the most romantic fine dining place in Delhi. Olive Bar & Kitchen in the Colonial building decorated in a refined yet relaxed style, serves a mix of Italian food. The ambiance here is very soothing which definitely makes it a perfect place to go on a romantic date.
This summers, Chef Sujan Sarkar at Olive Bar & Kitchen has come up with an amazing Summer Menu. From Carpaccio of Tiger Prawns to the Katafi-wrapped lamb, everything on the plate looked beautiful as well as delicious. We started with the Tripoli Punch, a concoction of tequila, martini rosso, hibiscus and lime which was refreshing and very light in flavors.
Chef Dhruv arranged a live cooking session of few dishes for us, which came out to be an amazing learning experience.
So, in appetizers, Carpaccio of Tiger Prawns, the paper-thin slices of sous-vide cooked tiger prawns, delicately dressed with ‘leche de tigre’ was served. It was garnished with chili preserved citrus, pickled purple potato, and compressed radish. A puffed baby shrimp cracker was added to make its flavors more graceful. The thin-sliced Prawns went very well with dressing & the chilies.
After this Chef Dhruv came up with a delicious vegetarian appetizer and it was just amazing!
For all the cheese lovers here Olive Bar & Kitchen has something special for you and that is ‘Melange of Beets with Chevre Semifreddo’. Try it, you will love it!
A semi frozen galette of French goat cheese was served with chunks of orange poached apricot, on a savoury beetroot sponge. It was garnished with a selection of pickled beets, tangy citrus gel, beetroot snow, fig seed & a honey tuile.
The next dish was a ‘Smoked Duck Breast Roulade and Liver Parfait’, the ultra-light chicken liver mouse was served in the form of choco bar and a roulade of smoked duck breasts with a pulled duck leg rillettes. It was garnished with a tangy citrus gel, lightly dressed nectarine, summer flowers, fig seeds & hazelnut tuile.
In between I tried the Lemon Sorbet, loved it, it worked as a palate changer.
In main course they served Chilean Bass, Beligian Pork Belly, NZ Lamb Loin and Merguez. Try Chilean Bass, which was a house-fermented barley honey-glazed fillet of Chilean Sea Bass in a sweet mustard brulée. The fish was soft & smokey. It was served with caramelized parsnip pureé, smoked pumpkin, topped with black garlic dust and semi dried pickled fennel.
And from the vegetarian main course, we tried ‘Hand-rolled Agnolotti with Butternut Squash’, ‘Charred Vegetable and Melange of Chilli Ceviche’ and ‘Millet Risotto with Seasonal Wild Mushrooms’.
I loved the ‘NZ Lamb Loin and Merguez’, ‘Charred Vegetable and Melange of Chilli Ceviche’ and ‘Millet Risotto with Seasonal Wild Mushrooms’.
‘NZ Lamb Loin and Merguez’ was a delicious pistachio-crusted lamb lion, cooked on the bone and served with kataifi-wrapped lamb merguez. This was my favorite, I loved the kataifi-wrapped lamb, the wrapped kataifi was giving a good crunch to the whole dish and the spices in this dish made it super delicious. It was garnished with creamy parsnip pureé, confit potato, braised mustard greens stem & a red wine jus.
‘Charred Vegetable and Melange of Chilli Ceviche’ was a warm salad of charred Belgian endive and petite vegetables dressed in apple cider. It was garnished with pickled Himalayan garlic, fresh chillies, creamy smoked yoghurt and black garlic yoghurt crisp.
Don’t forget to try their ‘Millet Risotto with Seasonal Wild Mushrooms’, made of grains like local millet, ancient heirloom black rice and Italian Arborio cooked in porcini stock. Finished off with truffle mushroom paste and served with a selection of sautéed wild mushrooms.
The amazing food was paired with few lovely Turkish desserts. ‘Summer Mango Cassata’ is a light mango sabayon laced with sliced of frozen almond dacquoise and chunks of fresh mango. This one looked beautiful, which was garnished with a spherified bubble of mango coulis, air-dried mango leather, chilli relish and a pine nut crunch.
The very delicious Tiramisu was served in the form of a magnum bar with the classic elements of beaten mascarpone mousse and layered coffee liqueur-soaked finger sponge.