In a city like Mumbai where restaurants go up and down as quickly as the Stock Exchange, AD Singh’s Olive Bar & Kitchen has stood the test of time firmly and devotedly with its clientele, several of whom include movie stars and celebrities. Now, as part of their 17th year anniversary, they’ve decided to roll out a whole new drinks menu by beverage manager John Leese, a new food menu under the able guidance of chef Rishim Sachdeva (who’s earlier worked at Marco Pierre White’s Michelin starred The Oak Room) and even some décor changes.
Olive’s famed whitewashed walls and sink-in cosy coir chairs remain, but they’ve made several new additions like a special Pickle Bar and a Kitchen Garden at the back that grows veggies, fruits and herbs that the chef can pick from freshly. Little pots sprouting plants dot the walls and overall the theme clearly seems to be one of re-harvesting.
Amongst salads, a definite must-try is the Seasonal Pears and Romaine Hearts which had wine-poached pears pickled in plum vinegar. Equally good was the vegan Trio of Beetroot that had beetroot braised and pickled with a fresh coconut carpaccio. In appetizers, the Lamb Ribs came smoked with a charred asparagus salsa, while the Fried Chicken with its crunchy breadcrumb covering was non-greasy and light, accompanied by a three-grain salad. The meal was rounded off with the grand Roast Chicken that came with pickled oyster mushrooms and a delicious almond puree. This dish was true comfort food that literally reached out and gave you a hug!
Two of the desserts that really stood out were the Chilled Apple Crumble with its parfait centre and walnut crunch, and the wonderfully bitter Water Chocolate and Apricot Kernels that came as a bitter chocolate log infused with apricot kernels. All their chocolate incidentally is sourced from Auroville in Pondicherry.
The service could do with some more efficiency.
(Olive Bar & Kitchen, 14, Union Park, Khar (W), Mumbai; Tel: +91 22 43408229)
By Farhad J. Dadyburjor, Mumbai