-By Rashmi Uday Singh
A decade later, this place is just as happening as ever - Olive in Bandra is a place not just to eat, but to see and be seen at. Be a part of the excitement as you nurse a drink at the wrap-around bar, sit outdoors or indoors and just enjoy the high-ceilinged, white and very Mediterranean feel of the place. Chef Manu Chandra’s adventurous and progressive Mediterranean menu has expanded in many a delicious direction. New entrants include Trout Fritter, Pan-seared Black Cod, Charmoula-dusted Bassa Fillet, Greek-style Chicken Souvlaki, New Zealand Lamb Chops, Three Little Pigs (pork done three ways in sampler quantities), vegetarian Aran Tini, Imam Baylidi and an Italian version of Summer Vegetables and Spinach. The old favourites are all there - thin-crust pizzas, Chicken Espatada, Chocolate Fondant and his signature Braised Lamb Shoulder and Goat Cheese Salad. End with the unusual and tasty Apple Strudel Cheesecake or one of the new introductions - Baklava, Fruit, Frozen Peanut-Butter Ice-Cream Sandwich and Chocolate Fondant. rnP.S. On Thursday nights, many people turn up to meet one another here. Saturdays are brunch days for Rs. 850 (with alcohol) or Rs. 1,250 (without). Sunday brunch is Rs. 1,850 (with alcohol).
Review posted more than 6 month ago
Olive Bar & Kitchen is more about the gathering and flaunting rather then quality of food. Still, Trout Fritter, Charmoula-dusted Bassa Fillet, Greek-style Chicken Souvlaki are results of good experimentation and recalling factor for me.
Pizzas are also a big attraction for many. There are few other things on the dish to try, so in a way Olive Bar & Kitchen is a big hit along many.
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