The all-white iconic F&B destination that has stood the test of time in multiple cities, Olive Cafe & Bar is all set to open doors in the city on April 25. Perched on a rooftop of a busy Shakespeare Sarani address, the gourmet dine den is spread over 6,200sq ft and can seat 115 people. There’s indoor as well as outdoor seating. Italy and Greece meet coastal influences to create an easy, sunny spot that’s soothing to the eyes and also retains the signature look of all Olive restaurants.
Carefully crafted plates, freshly-brewed coffee, a range of newly curated as well as signature mocktails as well as cocktails complemented by jazz, retro and classic tracks, all blend in harmoniously. Be it a date night, lunch with the girls or some after-hours unwinding, Olive is for all moods.
t2 gets you an exclusive glimpse.
The restaurant has been meticulously designed by Sabina Singh, design director, Olive Group of Restaurants and architect Vivek Popli. The overall design philosophy is a seamless blend of Olive’s signature Greek, Italian and coastal style along with Bengal’s traditional aesthetics, borrowing heavily from places like Santiniketan. The eco-conscious and sustainable approach to design is evident in the circular bamboo-roofed courtyard that covers the outdoor seating zone.
Olive is not complete without its signature blue-and-white windows, and these decorative windows with plenty of greens, bougainvillea, and nautical-themed cushions further lend a Santorini vibe. The bamboo lamps are a nod to the local culture too.
The left end of the indoor seating has a glass roof to let in even more natural light, a portion of the bar as well as casual couch seating. The pops of yellow here break the overall white-and-blue theme.
The outdoor seating with moderate climate control has white chairs and neutral decor elements contrasted by wooden tables and art-deco inspired candle lamps that lend a dreamy touch to the ambience post-sunset.
Natural light plays the muse throughout, be it via floor-to-ceiling French windows, or exposed roofs. Olive has two indoor seating zones on either side of the courtyard. The right end has a white and neutral vibe complemented by plenty of greens. We loved the hues of blue on the upholstery.
Chevre & Fig Tart: A buttery tart, filled with goat’s cheese, dried fig jam and caramelised onions is served with a house-made fig preserve, bruleed fresh figs, and pickled onions. A bite so perfect, we are definitely going back for more.
Banana Blossom Salad: This salad heroes Bengal’s very own banana blossom, a regular feature in everyday Bengali cooking. Chef Jyotika has added an Asian zingy touch to this salad using gem lettuce, shallots, Thai basil, mint, cilantro, roasted peanuts, fried shallots, fried garlic, and chilli, all garnished with tamarind-coconut dressing.
Prawn Pil Pil: Juicy and succulent prawns massaged smoothly in an olive oil, garlic, herb and chilli marinade and cooked to just the right bite. The toasted bread is to polish off all that juice from the prawns.
Lobster Linguine: Pasta tossed in herbs, garlic, chef’s special lobster bisque sauce and served with a herb and butter slathered lobster tail. We loved how well the pasta absorbed all that crustacean flavour from the bisque.
Tiramisu – The Italian Picnic: An Instagrammable delight with its unique presentation, this basket has coffee-soaked sponge layered with mascarpone cream; served with a biscotti, coffee ganache and coffee ice cream; bombolini as well as a macaron.
Yellow Taxi: This drink is inspired by the iconic yellow taxi of Calcutta. It is a refreshing highball-style drink with pineapple-infused tequila, mezcal and coco–pepper tonic water. These ingredients together lend it a fresh yet fiery taste.
Salted Lychee Martini: Another sip that borrows from a favourite fruit in the city, lychees. This martini has vodka, gin, elderflower along with lychee, acids and bitters that add a fresh and floral twist to the cocktail.
Vegetarian Mezze Platter: The Middle-Eastern mezze platter has a selection of home-made muhammara, classic hummus, tzatziki, falafel, yam koobideh, spinach and kale borek, marinated feta cheese, olives, and home-made pickles; served with lavash, Parmesan cracker, and Za’atar-spiced pita bread. This is also available in a non-vegetarian variant.
Sun-Dried Tomato & Chicken Espetada: Char-grilled chicken thighs cooked on a skewer, and served with juice dripping off the meat along with sumac rice, cherry tomatoes, olives, tzatziki, and fried chickpeas. A healthy, protein-packed bowl.
“The menu has a lot of our signatures that patrons have loved over the years, along with a lot of new additions that we think would work well for the city. That apart, we have also tried and incorporated a few indigenous ingredients from around the region and given it a special touch,” said chef Jyotika Malik, who has developed the menu for Olive Cafe & Bar, Calcutta.
Sip on freshly brewed coffee, bespoke drinks, and handcrafted cocktails by lead mixologist Harish Chhimwal, who has created an innovative and sustainability-driven beverage programme. “The signature cocktails balance the iconic Olive legacy with Calcutta’s rich, vibrant drinking culture, drawing inspiration from the city’s past and present. We have drinks inspired by the city’s yellow taxi and popular street food such as the jhaal muri,” said Harish.
“Olive is a way of life and an experience where we bring together good food, delicious cocktails, warmth, fun and hospitality as it should be. Now, we are really looking forward to bringing the trademark Olive experience to the cultural hub of Calcutta,” said AD Singh, founder and MD, Olive Group of Restaurants.
Pictures: B Halder