Olive Bar and Kitchen launches new menu under new exec chef Patel

Olive Bar and bathroom, Bandra, The Olive Group's flagship housing, Is set to set off a new menu, Under the culinary leadership of Viraf Patel, Who has recently joined the restaurant as executive chef.

a market veteran in his own <a href=https://datingspanishwomen.travel.blog/>beautiful girl in spanish</a> right, He brings with him over 20 years of relevant discovery, having been an employee at, And conferred with with, Some of the country's finest dining establishments.

A stalwart on the city's restaurant scene, The Bandra eating house, Which serves dinner between 8pm and 1am between Monday and sat, And brunch in the middle of 12:30pm and therefore 3:30pm on sundays, Also remembers 19 years this month.

Patel's menu will feature his personal unsecured touches to classic dishes, Which still support the inimitable Olive vibe.

Global influences complement the freshest local element, And a place emphasis on lighter, nicer dishes is apparent.

to start, Diners can enjoy numerous bar snacks, include things like Red Velvet Fried Chicken served with sesame mayo, chilli jam and celery slaw; Chorizo with Baby taters, spanish language paprika and minced spiced pork chorizo served with sweet roasted onions; and then Beetroot Pastrami, House made sourdough toast, lead with cream cheese and slow cooked beets.

sauces, reminiscent of Tomato Consomm (highly flavoured fresh tomato broth with fried bocconcini, Arugula threads and a drizzle of organic olive oil); And Tortellini in Brodo variant: portuguese Onion (The chef's assume the classic, providing onion and gruyere stuffed tortellini, condensed in a hearty lamb broth), follows.

many refreshing Salads includes Chickpea and Black Bean, Served with fresh arugula and braised early spring onions, Garnished with toasted pistachio; coupled with Braised Fennel, Baby kale, Orange and even Grapefruit, dressed up in fermented mustard and crme fraiche, Garnished with toasted pistachio and fennel fronds.

a group of Appetisers include Warm Skinny Asparagus, put on your plate with lemon parsley and salted caper salsa, A dripping egg, Sourdough croutons, And raw organic mushrooms; a purple pallette Yam Gnocchi, Served with brittle French beans, Sage white butter, walnut crunch, And gorgonzola gouda; Rare Seared Sushi Grade Tuna to have with curry leaf and lime emulsion, Curry leaf talc and crisp okra; and so Prawn in addition to the Calamari Ajillo, The chef's signature dish that travels with him and evolves continuously while retaining its essence. The dish is a mix of prawns and calamari, Tossed in oil with garlic and chilli flakes, finished 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 keep intact and pickled fennel; And Lamb shoulder Cannelloni, Served with goat milk yogurt, Spiced charred cauliflower, Mint pesto and pomegranate extract.

Mains that include Mushroom and Corn Baked Phyllo, Fresh seafood and crunchy corn stuffed into hand rolled phyllo sheets baked and served with a basil sunflower seed pesto; Seared earth Perch, Pan seared and served with sour cream carrots, fruit, schokohrrutige olives and caper butter; Seared Hoisin Duck bazonga, serviced with house fermented Napa cabbage kimchi broth; toast Pork Belly, With black dried beans, let's eat some onions agrodolce, And roasted red peppers salad will satiate diners' every liking.

several Sides such as Toasted Sourdough Bread with Miso Butter; foamy 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, regarding wish to graze.

the selection of Desserts includes Blueberry Pie, House baked shortcrust pastry filled with vanilla custard and blueberry compote, Baked and served with blueberry sauce; Orange Crme Brulee, Orange implanted custard, Burnt sugars, An unusual orange mousse and a beautiful chocolate bars sorbet; And Spiced Prune Eton slopp, luscious prunes cooked with spices, Served with crushed meringue and whipped cream.

in line with its on going commitment to sustainability, Olive is also now offering a new choice of bespoke, Zero waste drinks, Fashioned out of repurposed bar and kitchen items. such as options such as Resting Beach Face (Guava implanted gin, Watermelon and jalapeno shrub and fresh lemon juice, Garnished with a slice of dehydrated <a href=https://datingspanishwomen.travel.blog/2019/06/13/where-and-how-to-find-beautiful-spanish-women/>pretty lady in spanish</a> jalapeno); Upcycled gourmet coffee Martini (El Jimador Blanco, treatments coffee liqueur, premium coffee and a dash of sugar); After eating Daiquiri (Lemongrass infused rum, fresh lemon juice, accommodate made marmalade, And fresh orange fruit juice); And Rhodeo compel (Jameson's Caskmates, watermelon jam, lemon juice, Rhododendron water, Egg white and a dash of sugar garnished with powder rhododendron).