Restaurant Review: Did You Check Out the New Menu at Olive, Bandra, Yet?

Restaurant Review Olive Khar


Recently, Olive Bar & Kitchen, Bandra, achieved a 15-year milestone. Last month, Olive launched a brand new chef and menu, as well as a pop-up bar, called 1 Tippling Place: a leading bar from Philadelphia. The 1 Tippling Place pop-up at Olive, Bandra, is a must-try as it has interesting drinks perfected by the Head Bartender, Myles. 1 Tippling Place is one of US-based Food & Wine magazine’s 24 best cocktail bars in America. The cocktails are made using fresh juices, house-made syrup and largely house-made bitters. Unlike many craft cocktail bars, Tippling serves Vodka too!


The menu at olive khar


Olive Bar and Kitchen is synonymous with easy, rustic Mediterranean food and potent cocktails. The Olive Bar & Kitchen, helmed by pioneer restaurateur AD Singh, will introduce some more exciting new developments in the future. The new chef has put across a jaw-dropping menu, which is clean, robust and truly international. The dishes are an amalgamation of classic Mediterranean flavours inspired by modern European trends and techniques. Mumbai foodies, let’s welcome the young Chef Rishim Sachdeva and his new menu, in which the dishes are unique, carefully planned and full of flavours! Chef Rishim has mastered the nuances of traditional French cuisine at Marco Pierre White’s Michelin starred “The Oak Room”. He serves food with great love and sophistication, and when the food comes to the table, it looks not only picture-perfect, but the quantity and the quality of food are also great! He confidently experiments with a number of techniques, such as fermentation, preservation, smoking, curing, Sous vide, etc. The new menu at Olive, curated by Chef Rishim, features different kinds of international ingredients, treated with passion. As much as possible, the Chef sources the ingredients locally, so that you get food that is absolutely fresh. The menu offers dishes that advocate clean eating and nutrient-rich food. The Chef likes to play with raw food creatively and makes it a point to use seasonal ingredients as much as possible.


House Salad, Strawberry and Kale

House Salad, Strawberry and Kale.


Among the appetisers, we chose the House Salad, Strawberry and Kale (vegetarian). The signature house salad was served with warm goat cheese gnocchi, baby American Kale, homemade strawberry vinaigrette and smoked, warm almonds. The Strawberry Vinaigrette was one of the best salad dressings that I have had in months: the dressing was matured over weeks! The salad was a welcome freshness to our palate, and the light strawberry dressing made it absolutely delightful! A must-order.


Lime and Salmon Fishcakes

Lime and Salmon Fishcakes.


The second appetiser was Lime and Salmon Fishcakes. Fresh Norwegian Salmon seasoned with Kefir lime smelled so appetising, and the saffron emulsion was a mild accompaniment which complimented the citrus aroma and the natural flavour of salmon very well. Chef Rishim loves pickling and preserving, which really reflects in his menu. The pickled fennel and roasted sunflower seeds in these Lime and Salmon Fishcakes is a good example of this. We loved it!


Dragon's Tear

Dragon’s Tear.


Meanwhile, Myles, the ever-smiling Head Bartender of 1 Tippling Place, served us two fantastic cocktails. The first one, The Dragon’s Tear, had a pretty pink colur. Vodka, strawberry, lemon and honey melded stunningly in this cocktail. Rather more potent was the Philly Mule. Having a combination of Vodka, fresh ginger, lime, syrup and soda, this was our drink of the day. The ginger flavour was just so unique in this cocktail that we fell in love with it!


Philly Mule

Philly Mule.


The Pork and Apple was simply outstanding and totally foodgasmic! The slow-braised and seared pork belly was soft and coated with an appetising brown glaze. The chef served the belly beauties with some apple and carrot slaw and crispy skin popcorn. Slices of green apples were treated in sous vide to get that perfect texture, whereas, the carrots retained their crunch but only tasted better after being pampered with a week-long fermentation. Talk about the crispy skin popcorn and you will start salivating if you are a porkaholic. A serving of crisp couscous and equally crisp pork skin, powdered to the right texture, and served with a flavour-explosion of deliciously tender pork belly, is not only clever but has all the elements to be a Mediterranean-cuisine-inspired best-seller here.


Pork and Apple

Pork and Apple.


In the Main Course, the Blackened Salmon was perfect and different! For those who don’t love broccoli, try this dish. There are strong chances that you will love this vegetable even more than the seafood in the dish. Yes, we felt that the star was not the incredibly spiced and deliciously fresh Scottish salmon, but the trio of broccoli (grilled, slaw and small florets). The dish was also served with homemade sour cream and creamy mashed potatoes. The homemade sour cream was just yum. The Blackened salmon had a crisp skin and was juicy from inside. This dish is just the right choice: light and a complete dish for those who also love vegetables.


Blackened Salmon

Blackened Salmon.


In the Dessert section, The Eaton Mess was a happy mess in a Martini glass. Seasonal strawberries with bits of air-dried meringue and a generous quenelle of strawberry sorbet, offers enough textures to keep you happy and glued till the end of your meal.


Eaton Mess

Eaton Mess.


Last but not the least, try the decadent Olive Rocher, which is Chef Rishim’s take on Ferrero Rocher. The sinful Chocolate dome with a gooey centre and a hazelnut parfait served with a gold leaf, is a delicious dessert indeed.


Olive Rocher

Olive Rocher.


A meal for two at Olive will cost you around Rs. 3,800, excluding taxes and alcohol.


Try this signature dish for sure: Pork and Apple.

Try this signature dish for sure: Pork and Apple.


For reservations, call +91 22 4340 8229

Olive Bar & Kitchen, Bandra,

14, Union Park,

Khar (W), Mumbai 400052.

Dinner: 8:00 p.m. to 1:00 a.m. (Monday to Sunday)

Brunch: 12:30 p.m. to 3:30 p.m. (Saturday and Sunday)

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