Summer Menu at Olive Bar and Kitchen, Mehrauli

One of the most reputed names in Delhi NCR, Olive Bar and Kitchen, Mehrauli, better known as Olive Qutub, has created waves among the food enthusiasts, serving exquisite Italian, European and Mediterranean cuisine. Set in a large, sprawling haveli in Mehrauli, the ambience of Olive Qutub is perfect for romantic dates with its calm and serene al fresco seating .

We were invited to try out their new and exhaustive new summer menu which Chef Sujan Sarkar had carefully prepared. He had left no stone unturned and made sure that we had the most wonderful time as we tasted delicate yet delicious dishes which made use of rare ingredients such as goat cheese, endive, salsify, baby gem lettuce and green apple.

First up in the starters was the Home Cured Salmon served with compressed apple. The dish was topped with cucumber and green apple water which were made from the respective fruit extracts but didn't really help in bringing in any new flavour to the dish. However, the intention behind the idea was novel; curing often gives a distinct flavour which is not liked by all, topping it with cucumber and green apple water would enhance the taste of such dishes.

Home Cured Salmon in Cucumber and Green Apple Water

Compressed Melon Terrine combined the tastes of three types of melons - Muskmelon, Watermelon and Canary melon stuck together by fruit pectin. Served in a sea of soft feta cheese with avocado sorbet, the dish really highlights the contrasting tastes of the melons. The non-vegetarian version of this dish is served with Crispy Parma Ham.

Compressed Melon Terrine with Parma Ham

The showstopper among the starters was definitely the Foie Gras and Chicken Liver Parfait. Rich and buttery, the mixture produced a heavenly taste when had with brioche, whose high egg and butter content gave it a rich and tender crumb.

Foie Gras and Chicken Liver Parfait served with Poached Cherries and Vanilla Pear

The Char Grilled Baby Gem Lettuce served with summer vegetables is a must try. The smoked goat curd blended wonderfully with the deep smoky flavour of the charred lettuce. The combination of the two produced a burnt flavour unknown to the otherwise simple salad leaf.

Charred Baby Gem with Summer Vegetables

The Pan Seared Scallops was next on the menu. Served with pumpkin purée and crispy chicken wings, I felt that the scallops smelled a bit fishy and should have been seared for a longer time. Though they were sweetish due to the formation of caramel crust, it hadn't exactly reached the optimum level that the chef would have hoped to.

Pan Seared Scallop with Crispy Chicken Wings 

The Zucchini Wrapped Reef Cod was another signature dish which impressed me. The fish was fresh and the marination had seeped in making it juicy. Served with potato spaghetti and fritters, the zucchini was peeled and shaped into a spiral which firmly held the reef cod.

Zucchini Wrapped Reef Cod

Next to come was the main course - The Corn fed Chicken Breast, The Rump of Lamb and the Sirloin Steak. The Corn fed Chicken Breast was cooked in its own juice making it tender and succulent. The Hazelnut sauce which was poured over it, greatly contrasted the salty taste of the chicken.

Corn Fed Chicken Breast

The rump or rear of the lamb is one of the tastiest cut of the animal.This portion where the loin meets the leg has a bit of fat. Served with roasted vegetables like carrot and broad beans, the lamb was a pink with a crisp layer of fat over it.

Lamb Rump with Roasted Baby Vegetables

Sirloin Steak with Black Garlic Purée

For the desserts, we were served the Chocolate Ganache, Baked Cheesecake and Tiramisu. Though the Orange Sorbet served with the Chocolate Ganache wasn't very appealing, the velvety chocolate consistency to the pastry was too good to miss.

Baked Cheesecake with Passion Fruit Essence

Tiramisu with Coffee Sorbet and Biscotti

Chocolate Ganache with Orange Sorbet and Popcorn

The chef had kept the best for last as he revealed the Mango Mille Feuille. As the name suggests, the rich cake was substituted by Mascarpone Mousse and Custard Cream, with mango sorbet and pieces of mango to go with it. The thick and creamy consistency with the tang of the sweet and sour mango was the perfect ending to the wonderful meal.

Mango Mille Feuille

Address :

Olive Bar & Kitchen
Haveli No. 6, One Style Mile,
Kalka Das Marg, Mehrauli
New Delhi

Telephone: 011 - 29574444