For anybody in Delhi who is fond of eating out, Olive at Qutub is a familiar name. In the past ten years, olive has established a name for themselves. The award winning Mediterranean restaurant is well known for their unique European flavors and outstanding service.
|Braised BelgiumPork Belly|
This was Chef Sujan’s third menu in one year and thankfully I have had the privilege to try his new dishes. After spending good amount of time with Chef himself, whose favorite cuisine is modern French, one can easily make out and understand the way he has changed food at olive and surely has taken it to next level. High on flavor and powered by great presentation, makes olive’s new menu, class apart.
|Pressure grilled lavender scented Muscovy Duck breast|
In French cuisine Entrée is dish served between two courses of the meal. I chose non-veg in this section which had amazing Chilean Seabass, Braised begium pork belly and my alltime favourite Angus sirloin with braised cheek. Angus is considered to be the best quality beef in the world, and is from Scotland originally. Sirloin is one of the best cut of beef and hence the final product would anyways have been outstanding. Kudos to Chef Sujan and his team for an outstanding meal!
Picture Courtesy -Olive Bar & Kitchen