Olive, the good life: Try Olive Bistro Hyderabad's all new menu 

Rishim Sachdeva, Executive Chef of Olive Bistro, Hyderabad, who has earlier worked with Marco Pierre White’s Michelin-starred The Oak Room has revised the menu of this diner.

Paulami Sen Published :  15th September 2017 06:00 AM   |   Published :   |  15th September 2017 06:00 AM

Olive Bistro & Bar, that recently completed its fourth year in the city launched its new Autumn menu and one must say that it is packed with surprises. Rishim Sachdeva, Executive Chef of Olive Bistro, Hyderabad and Mumbai, who has earlier worked with Marco Pierre White’s Michelin-starred The Oak Room has revised the menu of this diner. These new additions make you rethink what Mediterranean and European dishes taste like.

Rishim Sachdeva

Local surprises
After walking down the familiar cobbled stones of the bistro overlooking the Secret Lake, we made way to the restaurant where Shaaz Mehmood, partner, The Olive Bistro was waiting with his team, excited to serve us the bistro’s new offerings. “We have attempted to keep the ingredients fresh and stick to local produce,” says Chef Rishim who would rather take a dish off the menu than import ingredients. Imagine our surprise when the humble cauliflower tastes vastly different when paired with a hint of cocoa and yogurt. The BBQ Cauliflower and Leek flatbread, is the first starter we sample and it indeed is a revelation; setting our expectations quite high for the rest of the spread. The next dish worth a mention is the Red Velvet Fried Chicken-Quinoa Tabbouleh which is a unique take on the ‘red velvet’ cup cake. This fried chicken, marinated in buttermilk and cupcake crumbs served with quinoa will find several takers, who will ask for second helpings and maybe even a third. 

BBQ Cauliflower and Leek flatbread

Meat treats
The presentation of the dishes remains artful, with sauces and salads on the side adding to the beauty of the well-plated meat dishes. The Pork and Plum that was house-smoked and preserved with the sous vide technique could pass off as comfort food with tender pork and just the right hint of sweetness. We recommend that you wash it down with some good old ginger ale. From the entrée section, we tried the Linguine Tomato Burrata with a decadent dose of burrata and green peppercorns and this dish is a must try for those who prefer to stay away from meat. One must try Grilled Tenderloin and Organic Purple Potatoes and Slow Braised Lamb. The slow braised lamb is inspired by the chef’s travels to Morocco, fried and stewed for 72 hours.

Pork and Plum

Sweet nothings
How could we have ended this fine meal without digging into the decadent desserts on offer? The Tiramisu, we feel is absolutely melt-in-the mouth although we could have done with a more generous sprinkling of coffee dust. This dessert is served with kahlúa sponge and mascarpone cheese. Seasonal oranges find their way into the Orange Créme Brûlée while the Chocolate Fondant with the gooey molten centre has the quality to transport you to dessert heaven the moment you have a bite.


Price for two: Rs.1,600 ++

Picture courtesy: Sathya Keerthi