Bengaluru, June 04, 2016: The new summer menu at Olive Qutub is an ode to the Earth. Chef de cuisine Chef Sujan S. and his head chef, Chef Dhruv Oberoi take you on a gastronomical journey filled with the delicate, ephemeral flavours of the season and fresh ingredients sourced from around the country. On this Mediterranean menu, with modern European influences, are fresh salads, seasonal vegetables, delicate seafood, juicy meats and scrumptious desserts.
During summer, the Earth sprouts with a bountiful produce of tomatoes, summer squashes, juicy mangoes, a variety of sweet melons. Grains like barley, California black rice, puy lentils and quinoa add nutrition to our plates. Olive Qutub, through its summer menu takes you on a visual excursion with its colourful mélange of flavours that complement the fresh ingredients hand-picked from farms across India. Chef Sujan S. believes that a close relationship between a farmer and the chef always creates the best gastronomy. The relentless search for local farmers, fishermen, cheese makers and butchers lasts several months as good taste comes from fresh and good produce.
The new summer menu seamlessly switches to a wide selection of lighter meals apt for the scorching summer. Gluten-free pizzas that can be made lactose-free too debut along with some more dishes that make a memorable meal for those with gluten, lactose, egg & sugar related dietary restrictions.
Says AD Singh, ‘Our chef-de-cuisine, Chef Sujan S., along with Chef Dhruv Oberoi, have put together a menu that presents a refined take on Mediterranean and modern European dishes. With a focus on purity in cooking techniques, Chef Sujan S. re-imagines old favourites, with a delicious pairing of flavours.’
Chilled tomato gazpacho is light and bursting with flavors. The colourful, appetite inducing Burrata Heart oozes with buttery cheese from the core of burrata and is served with a pressed tomato terrine made from vine-fresh heirloom tomatoes and served on a bed of chunky blood orange & tomato granita. Vegetarians will be gladdened with the Slow-Baked Parsnip and Zucchini Pave served with zucchini fettuccini, sautéed peas and pea puree, truffle liquid polenta, parsnip crisp and pea leaves that are tender and fresh. Seasonal pumpkin is another stellar dish celebrating the Earth’s abundance with wood-oven baked baby pumpkin, served with barley risotto, parmesan mousse, pumpkin crisp, baby swiss chard and salted pumpkin seeds.
In sync with international practices of sustainable fishing, the chefs procure Sashimi grade Tuna from the Andamans to create the delicate Spice-Crusted Andaman Tuna encased in a blend of spices, and served with a petite salad of cocktail beets and fennel, creamy avocado, and green apple granita. Indian Ocean Octopus sourced from its namesake ocean has paper-thin slices of sous vide-cooked marinated octopus, served with pickled potato and summer vegetables, mustard cream, poached quail egg, and a crispy kalamata tuile. A new recipe, the Tenderloin Pastrami is an irresistible dish of spice-rubbed buffalo tenderloin, brined and cooked with hot smoke and served with mustard and horseradish sorbet, parmesan flakes, and pickled mustard seeds. Liquorice Glazed Duck Breast comprises a textural interplay of walnut crumble, roasted beets, pickled beetroot puree, kale, and baby potatoes.
Mangoes turn up on the ‘low-on-sugar’ dessert menu through the refreshing Vanilla Semifreddo with Mangoes: a velvety frozen mousse flavoured with vanilla paired with fresh Alphonso mango, green tea and pistachio dacquoise, mango and passion fruit puree, mango jelly and crisp honeycomb. Tiramisu V:5 is the chef’s favourite experiment – a roulade of classic tiramisu, with soaked finger sponge-centred mascarpone mousse, encased in espresso jelly, and served with Irish coffee sorbet, salted coffee crunch and a cocoa nib tuille. Pave of Valrhona Chocolate, a decadent and oh-so-sinful dessert is made from the choicest ingredients — 70% Valrhona dark chocolate from the Guanaja region, whipped into a mousse with orange and served with poached kumquat, orange sorbet, mandarin gel and quinoa tuille. This specially curated, indulgent dessert menu will make you want more!
Chef Sujan S. uses an array of vegetables, different cuts of meats, delightful desserts and homemade sorbets with unusual pairing of flavours to allure the palate of guests.
Meanwhile, at the small, intimate setting that is the GreenHouse on the Ridge, Chef Sujan S. pushes the boundaries of modern cuisine. The Tasting Lab every month is his laboratory, where science, nature and gastronomy come together to produce an explosion of tastes, unlike anything you’ve experienced before. Look forward to a brand new season coming soon!
Meal for two:
Lunch: 1500++
Dinner: 2200++
Address: One Style Mile, Haveli no. 6-8, Kalkadass Marg, Mehrauli, New Delhi – 110030
Phone no: 01129574444 / 3, 9810235472
Website: www.olivebarandkitchen.com
Facebook: Olive Qutub
Instagram: olivedelhi
Twitter: Olive_Qutub
Timings:
Lunch: 12pm – 3.30pm
Dinner: 7.30pm – 12pm
All day menu: 3.30pm – 7.30pm
Sunday Brunch: 12pm – 4pm
The Dirty Martini bar: Wednesday through Sunday, 7pm – 12am
Corporate Comm India (CCI Newswire)
