Chef Sujan S. showcases rich and rare delicacies this winter at Olive Qutub with a Winter Menu that takes inspiration from French, Italian and Spanish classics. The menu puts a spotlight on warm salads, hot soups, carpaccios, stews, braises, roulades, pudding, winter grills, handmade pastas, wood fired oven pizzas and home churned ice cream.
Some of the goodies from the menu include – Beetroot Tart (Flaky tart with slow poached pickled beetroot served with truffle-flavoured goat cheese, walnut crumble, apricot purée and handpicked winter herbs), Andaman Tuna (Spice-crusted pan seared tuna carpaccio served with avocado, semi-dried tomatoes, dressed pickled vegetables, baby potatoes, herb emulsion and a crispy pancake), Confit Duck Leg Roulade (Roulade of pulled confit duck leg and creamy duck liver pate rolled in a lightly spiced gingerbread crumb and served with brûléed figs, plum purée and cherry leather and gingerbread crisp) and much much more!
Time: 12 – 3.30pm | 7.30pm – 12am
Meal for two: Rs 1,800 ++
Chef Sujan S. showcases rich and rare delicacies this winter at Olive Qutub with a Winter Menu that takes inspiration from French, Italian and Spanish classics. The menu puts a spotlight on warm salads, hot soups, carpaccios, stews, braises, roulades, pudding, winter grills, handmade pastas, wood fired oven pizzas and home churned ice cream.
Some of the goodies from the menu include – Beetroot Tart (Flaky tart with slow poached pickled beetroot served with truffle-flavoured goat cheese, walnut crumble, apricot purée and handpicked winter herbs), Andaman Tuna (Spice-crusted pan seared tuna carpaccio served with avocado, semi-dried tomatoes, dressed pickled vegetables, baby potatoes, herb emulsion and a crispy pancake), Confit Duck Leg Roulade (Roulade of pulled confit duck leg and creamy duck liver pate rolled in a lightly spiced gingerbread crumb and served with brûléed figs, plum purée and cherry leather and gingerbread crisp) and much much more!
Time: 12 – 3.30pm | 7.30pm – 12am
Meal for two: Rs 1,800 ++