THE NEWLY LAUNCHED MENU AT OLIVE BEACH BENGALURU IS DEFINATELY WORTH A TRY

OLIVE BEACH, Bengaluru

Olive Beach Bengaluru embodies the spirit of the Olive brand and yet defines its own unique style, Capturing the essence and magic of a Mediterranean beachside. Located off the busy Richmond Road in the heart of India’s Silicon Valley, it is tastefully hidden behind curtains of greenery in a villa converted into a chic glamorous Mediterranean restaurant. To complete the perfect meal, Olive Beach's exclusive wine list of hand picked international and indigenous wines complements the innovative cuisine and provides an elegant atmosphere for a relaxed evening.

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The new menu at Olive Beach is a truly gourmet experience. Fresh flavors and herbs unite with ingredients sourced and skillfully prepared from gastronomic styles of the Mediterranean coastline. Various new appetizers, an exhaustive selection of both vegetarian and non vegetarian entrées, some interesting pastas and risottos and innovative signature desserts pepper Olive Beach’s new menu, catering to the forever evolving, discerning, Bengaluru palate that appreciates different and new tastes. While the essence of Olive remains, its translation in this new menu is indeed exceptional. Recommendations go for the “Pan-Seared Foie Gras”with a fig, prune and dry fruit chutney and a port reduction. Another must try is the “ Tea Smoked Duck Breast” - sliced Duck Magret served on pressed pastry, with smoky eggplant, wild mushroom duxelle, with a delicious pepper and pineapple marmalade. Vegetarians may order a “Three Cheese Flan” – baked with brie, parmesan and ricotta served with a warm grape and Aragula salad and a hint of sweet basil oil and tomato pesto. Indulge in an “Imam Bayild” - the reinterpretation of a Turkish classic which comprises baked baby eggplants, stuffed with stewed vegetables, tomatoes and feta served with a prune and nut rice, and yoghurt dill and cucumber sauce. “Pan Roasted John Dory” served with tossed vegetables and a Meyer lemon and mustard sauce and parsley puree or the “Slightly Smoked Maple Glazed Salmon” served with organic jasmine rice, white asparagus, haricot beans and a fragrant coconut béarnaise, are must tries for those who love fish. The intricate Lemon Four Ways with lemon custard, lemon sugar, lemon cake with praline ice cream and lemon tuille is definitely worth a try. The Olive Beach Larder offers one of the finest selections of cheese and meats that can be sampled through platters, and also purchased by weight for take away.

MY BEST DINING EXPERIENCE WAS AT MALDIVES

DINING AT SONEVA GILI RESORT & SIX SENSES SPA
LANKAN FUSHI ISLAND, NORTH MALE ATOLL, REPUBLIC OF MALDIVES

By Rupali Dean

The creative skills of the food & beverage team sure provide one with an unforgettable experience. The style of food at the resort caters for all requirements and they place a strong emphasis on cuisines of both past and current trends. The multi-national brigade of chefs’ at the resort work as a team to produce a combination of dishes that allows east to meet the West in culinary terms. I noticed that every effort is made to find ingredients of the highest quality and have them delivered to the island as pure and fresh as they might have been served at their place of origin. With the organic vegetable garden, they compliment all menus with the freshest possible leaves and herbs. Also I guess they benefit from the abundance of fresh fish available in the Maldives.
To compliment the dining options, on offer is a wine list with an international content that covers many recognized and some unrecognized, wine producing countries in both hemispheres. This mixture of new world wines and French classics offers one the opportunity to fulfill the dining experience despite both cultural and climatic challenges.
I think the team looks forward to exceeding your expectations, and I wish there are more places like Soneva Gili Resort & Six Senses Spa. All in all Thumbs Up!

DO CHECK OU THEIR WINE CELLAR DEGUSTATION MENU…………………
Tapasfeaturing our Spanish Iberian ham selection2006 Godello, Guitian, Valdeorras, Galicia, Spain
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AppetiserChilled almond and garlic soup with tuna tataki
N.V. Comte Audoin de Dampierre Grand Cuvée Brut, France
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Fishermans CatchSaffron and orange infused crustacean risotto with prawns and scallops 2004 Bourgogne Chardonnay, Lucien Le Moine, France
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Earth and SeaLobster and roasted chicken breast with fennel ravioli and Bangladeshi spinach2003 Bourgueil, La Coudraye, Yannick Amirault, Loire, France
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Refresh the palateLychee sorbet
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From the cheese cellarSelect your favourite cheese from our gourmet cellar 2002 Syrah, Havens, Hudson Vineyard, Carneros, USA
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A Sweet Ending
Thin sliced Mango roll with coconut chutney, Mango and coconut sorbet2000 Domaine Léon Beyer, Tokay Pinot Gris, Vendanges Tardives, Alsace, France
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Tea or coffee with petit fours


FAST FACTS

Mailing address
2nd Floor
4/3 Faamudheyri Magu
Male, Republic of Maldives
Tel: + 960 664 0304
Fax: + 960 664 0305
reservations-gili@sonevaresorts.com
www.sonevaresorts.com