It’s been a while since The Olive resumed its dine-in operations at Mehrauli, New Delhi. Touted to be one of capital’s most sought after restaurants Olive is renowned for providing holistic dining experience for their patrons. The blue door, the banyan, the luxurious courtyard and the incandescent walls do their bit to amplify this experience, but ultimately it is the food that stays with you, and aren’t we glad! Mixing up the farm-fresh produce and locally sourced ingredients to whip up exotic treats has been Olive’s forte. We dined there after a good couple of months, and does Olive match up to its former glory in the post-Covid world? Let’s find out.
What struck our attention as soon as we entered was the attention towards safety. The hygiene baskets carrying sanitisers and napkins perched atop spacious tables, and cutlery wrapped cloth makes quite an impression.
(Also Read: The Weekend Brunch At The Qube, Leela Palace Is A Laidback Treat You Deserve)
Conceptualised by Chef Dhruv Oberoi, the new menu stays true to local and seasonal eating but with a refreshing upgrade. The balance of flavours, the immaculate textures of all the salads truly made for a heartwarming start. We started out with the chunky avocado, apple and millet salad that we paired with super thin and delicate tuna carpcacio. We followed it up with the burrata and tomato, made with creamy burrata undercut by seasonal citrus fruits, balsamic, pesto, and some toasted almonds for crunch. This salad we paired with parma ham slices, and recommend you to do the same. The beetroot and plum salad is ideal for those who are always up for something sweet and cheesy. The excellent blend of beetroot, goat cheese, hazelnut crumbles, jamun chutney made for a delight. As for the cold cuts, it was the smoked duck this time.
First Row: L-R: Cheese Souffle, Tiramisu, Scottish Salmon | Second Row: L-R: Amaranth Tortellini, Burrata, Beetroot and Plum Salad
Next, we tried our hands on the tortellini stuffed with amaranth leaves and parmesan cheese. Served with the side of kale and parmesan chips, this tortellini is a must-try. So is the Scottish salmon served with buttermilk veloute, Brussel sprouts and potatoes. Simple and classic. The warm and toasty cheese souffle remains in the new menu too and that is quite a reason to celebrate.
The Belgian pork belly served with roasted beetroot, cherry puree and buttery mash makes a smashing statement as well.
Promoted
Do save some room for the dessert, as you cannot leave without trying their Tiramisu which was conceived during the lockdown months. The DIY dessert comes in a dainty basket that you are supposed to ‘unlock’. In the basket, you’d find a jar of mascarpone cheese, some whipped coffee (inspired by the whole Dalgona trend), some liqueur and some biscuits. Assemble them together, and well dig in! Sounds exciting, right?
Where: The Olive, Kalka Das Marg, Mehrauli
Cost For Two: INR 4000
About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.
