Olive Beach — photo 1

Olive Beach — photo 2

Olive Beach — photo 3

Olive Beach — photo 4

Olive Beach

European

16, Wood St, near Karnataka Bank, Ashok Nagar, Bengaluru, Karnataka 560025

About the Experience

Olive Beach opened in Bengaluru in 2005 to rave reviews. The elegant old villa transforms into a stunning venue, featuring an incredible alfresco lounge bar and a spacious yet intimate dining space.

A delicious selection of cocktails. A robust wine list. And a menu curated by our talented chefs. Head to the Beach for a leisurely alfresco lunch in the sun-dappled courtyard, a romantic dinner for two under the stars or a night or a raucous evening with friends at the striking alfresco bar.

Chef Jyotika Malik
Chef Jyotika Malik is a graduate from the acclaimed culinary school, Le Cordon Bleu, and is currently the Brand Head for the Olive Group of Restaurants

Chef Nitin Choudhery
Chef Nitin started as a cook at Olive Qutub and then went to Thailand for 3 months of training at a Michelin restaurant. Came back to India to join the Olive Group.

+919945565483
bhutesh.c@olivebarandkitchen.com
FSSAI Number: 11218333000076

Menu

Starters (choose any one)

Chevre And Fig Tart

Inspired by a french delicacy, this buttery tart is filled with goat’s cheese, dried fig jam, and caramelised onions, served with a house-made fig preserve, brûléed fresh figs, and pickled onions

Aubergine And Blossoms

Crumb fried ash roasted aubergines, aubergine and tahini crema, pomegranate chimichurri, tempura fried zucchini blossoms, pickled chayote, savoury granola

Avocado And Ajo Blanco

Avocado smashed and folded with lime crema, topped with green apple and fennel fresca, balanced with chukka wakame relish and a pour of ajo blanco and dill sauce

Mushroom Pil Pil

Melange of mushrooms, cooked slowly in chilli and thyme infused olive oil served with grilled sourdough

Mains (choose any one)

Vadouvan Cauliflower Steak

Cauliflower steak poached in flavoured milk and baked with vadouvan-spiced gruyère curd, served with parsnip and lime nage, pistachio dukkah, and mojo verde

Beets And Chevre Cappeletti

Little cap-shaped pasta stuffed with herbs, spices and goat’s cheese, served with shallots and white wine beurre blanc, roasted beets, parmesan pesto, wilted greens, and parmesan crackers

Celeriac And Apple Risotto

Risotto cooked in caramelised celeriac cream, served with butter tossed baby carrots, pickled apple carpaccio and smoked chilli oil

Mushroom Pithivier

A mélange of forest mushrooms, cooked in a home aged mustard and butter emulsion, encased in flaky puff pastry, served with grilled oyster mushrooms, roasted garlic crema, and sautéed greens

Desserts (choose any one)

Dark Chocolate Ganache

Dark belgian chocolate and coconut ganache, amaranth crumble, burnt orange gastrique, seasonal berries served with coconut and pandan ice cream

Dark Chocolate Ganache

Dark belgian chocolate and coconut ganache, amaranth crumble, burnt orange gastrique, seasonal berries served with coconut and pandan ice cream

Earl Grey Mille Feuille (E)

Layers of thin pastry caramelised with sugar, delicate earl grey cremeux, and grand marnier crème anglaise, served with wild honey ice-cream

Passion & Lime Tart (E)

Silky lemon curd layered with passionfruit and philly cheese cremeux, set on a buttery sable, delicate limoncello gelly, served with kafir lime ice cream

Dates & Stout Sticky Pudding

A hearty baked pudding with mezdool dates slow-cooked in deep, malty stout, smothered in warm toffee sauce served with a scoop of fresh vanilla bean ice cream

Kotak Solitaire Dish (choose any one)

Wild Mushrooms

Truffle-scented emulsion of porcini, shiitake, and button mushrooms, accompanied by parmesan froth and sourdough melba toast

Starters (choose any one)

Ember Charred Chicken

Ash charred chicken skewer served with creamy aji blanco emulsion, zaatar and tahini lebneh, charred spring onion

Aged Duck Roulade

Pulled duck rillette, apricot, and pistachio rolled in a carpaccio of aged duck breast, served with wine-poached berries, pressed skin crackers, and roselle bud sorbet

Smoked Salmon Rillette

Smoked salmon, pulled and blended with a delicious mix of capers, mustard, and pickled onions over a spread of fresh dill crème fraîche, served on crispy potato kartofelpuffer

Gambas Al Ajillo

A spanish delight of pan-seared prawns cooked in olive oil, infused with paprika, garlic, chilli, and herbs, accompanied by olives, smashed cherry tomatoes, and roasted garlic, served with a grilled slice of sourdough

Mains (choose any one)

Harissa Chicken Leg

Harissa and balsamic glazed whole leg of chicken, torched and charred, served with mild flavoured chicken roulade, butter-tossed vegetables in saffron-cajun veloute, potato mash, and wilted greens

Fisherman’s Catch

Catch of the season à la meunière, served with buttered beans and asparagus almondine, creamy mash, parsnip and lime emulsion and caper beurre blanc

Glazed Pork Belly

Slow-braised pork belly, glazed with chipotle-maple jus, served with carrot-mustard piccalilli, kohlrabi braised in honey-mustard butter, chimichurri baby potatoes, wilted greens

Slow Braised Lamb Pappardale

Hand-rolled pappardelle pasta, served with a rich lamb ragu, braised in italian tomatoes and red wine, accompanied with sautéed spinach and onions

Desserts (choose any one)

Earl Grey Mille Feuille (E)

Layers of thin pastry caramelised with sugar, delicate earl grey cremeux, and grand marnier crème anglaise, served with wild honey ice-cream

Passion & Lime Tart (E)

Silky lemon curd layered with passionfruit and philly cheese cremeux, set on a buttery sable, delicate limoncello gelly, served with kafir lime ice cream

Dates & Stout Sticky Pudding

A hearty baked pudding with mezdool dates slow-cooked in deep, malty stout, smothered in warm toffee sauce served with a scoop of fresh vanilla bean ice cream

Kotak Solitaire Dish (choose any one)

Seafood Bisque

A european classic, our cognac-infused bisque, crafted from prawns shells, served over dill-infused, butter-poached prawns, calamari, and mussels

Slots

Date