Fig & Olive

Critic´s Review

• Food: 3.5 / 5
• Service: 3 / 5
• Decor: 3.5 / 5

-By Odette Mascarenhas

We would say kuch kuch but perhaps when one partakes in specialties from Morocco, Spain, Italy, Lebanon and Greece they would murmur cous cous. The ambience of the restaurant enfolds you with its interactive kitchen where one can see the artistic chefs enthusiastic at work. Did the 'Fig and Olive' have an interpretation? The appetizer - A Lebanese Mezze which looked like an artistic collage of little tastings of Humus, Babaganouj, Falafel, Tabouleh and Vine Leaf Dolmas with plenty of soft mouth-watering pita bread. If this sounds Greek to you, sorry it is Lebanese. A glass of Chardonnay white wine, nicely chilled will complement the food. Try the Antipasto Platter with Parma ham, Milano salami and Mortadella pepperoni, the Ripe Tomato and Mozzarella Salad, with a 'drizzle' of extra virgin olive oil. The soup: The Cream of Pumpkin soup with Stuffed Chicken Tortellini delicately flavoured with freshly ground black pepper. A definite recommendation! The Tit-Bits: The Thin Crust Meat Pizza with pepperoni, Milano salami and Chicken salami served on the pizza wooden platter. For children and adults alike, it's yumm. The Main course: This ensemble - a meuile fuille of Sea Bass, shrimp, barrel potatoes and aubergine served with a plum tomato and caper sauce. Looking at the presentation you would feel as stuffed as the fish (it is stuffed with spiced shrimp). Awesome! Or another favourite - the Wrapped Chicken Breast with spinach, asparagus and sweet pea risotto, it's called a Pancetta served with a red wine sauce. The Dessert: With such a combination of tasting, you could get stuffed. The preparations listed on the menu would entice even the most fastidious diner. Panacota, very astutely garnished with a 'berry' flavour, melts in the mouth. This is a Mediterranean cous cous…hota hai!