Now to the menu. Here goes ....
Apple, feta, arugula salad
Mixed greens, roasted sunflower seeds, extra virgin olive oil, red wine cumin dressing
Olive’s Fish and Chips
Lean fillet coated with nitrogen batter, tartar espuma
Cherry tomato, olives, pomodoro sauce,extra virgin olive oil
Tiger prawns, olives, garlic, pomace olive oil
Pass around snacks
Falafel, vegetable croquettes, vegetable shaslik, three dips, Lebanese pickle, dressed salad, mint yoghurt dip
Pizza- Chef’s selection of toppings
Asparagus, smoked Scarmoza cheese, walnuts, Parmesan, truffle oil
Spinach, sundried tomato, olives, feta
Olive’s Signature Milano Paper pizza
Fresh, hand tossed 18’’
Parmesan, rocket, cherry tomatoes
Olive cart trolley
Selection of olives, pickled onions, gherkins
Anti pasti station
Apple relish, onion jam, chili jam
Roasted garlic, roasted onion, Oven dried tomato, marinated olives
Hummus with Baby Lavash
Exotic Mushroom Pate
Caprese salad with basil pesto
Cold Meat platter
Selection of Gourmet meats with assortment of olives
Selection of table Boutique Cheeses with nuts, apricots and prunes
To make your own dip, a mortar and pestle accompanies the unique handmade artisan skillet bread
Black truffle porcini risotto
White Alba truffle paste, summer black truffle, truffle oil
Classical lasagna Bolognaise
Rustic hand ground tenderloin Bolognaise.
Apple and walnut crumble
Warm toffee sauce, liquor soaked raisins
Olive’s signature tiramisu
Coffee ice, cappuccino cream, espresso foam
Praline mud cake
I am so tempted to do a Julie & Julia take on this and say, I am going to recreate every dish in this menu in the next 2 months, it may not look the way it did that day but it will be the food listed above! What say? It's totally doable, the only things I worry about are some of the ingredients but then I have always been adept at sourcing and substituting ...so am gonna do it! That's my personal challenge for the next month considering I am planning huge changes at a personal level, this is the perfect project to keep me happy and sane. Everything we ate that day stood out individually, had a personality and enough potential to have me go back and order it again. What I plan to have at my next Olive visit is the Mezze Platter, the Marinara Pizza, Sizzling Gambas, the Black Truffle Porcini Mushroom Risotto and all the desserts. I am going to attempt to recreate this menu in my home kitchen with Leonardo products and report back to you guys with my version of the recipes. This is by no means a way to take on Chef Saby's creations, I would rather say it is a tribute. I eat out at least twice a week and it is very rare for me to savour a meal over several hours and then be talking about it days later. Big and hearty Thank You to the folks at Olive Bar & Kitchen and at Dalmia Continental for introducing me to new products, an unforgettable experience and an afternoon I have written home about!
And here is the Goodie Basket that is going to make some of the above menu happen...gosh I am sooo excited! I don't have the fancy contraption Chef Saby used to infuse nitrogen into the batter for the fish but I do have a can of excellent non alcoholic beer which is going straight into my batter and into a wok full of hot Pomace oil ...wish me luck!
I have already made the Penne over two meals, recipe coming soon. One was a tri bell pepper and pan fried chicken in a 3 cheese sauce (yes I am insanely inspired by Olive Bar) and the second was again Tri bell pepper in a cheddar sauce with ham an olives. I am now eying the wholewheat spaghetti, we are big on Bolognaise and meatballs too ...so there the journey has already begun!