|Address:||No 16. Wood Street, Ashok Nagar, Bangalore 560025|
|Telephone:||080 41128400 / +919945565483|
Dinner: 7:30 PM-10:30 PM
Olive, one of the finest restaurant brands in the country, opened its trademark blue doors in Bengaluru in November 2005! Having created a gastronomique revolution in Mumbai & Delhi, Olive Beach, Bengaluru is an entirely new space that embodies the spirit of "Olive" and yet defines its own unique style.
Committed to celebrating and bringing to its patrons the finer things in life, Olive Beach now takes us further to its roots… one that captures the essence and magic of a Mediterranean beachside. Olive Beach is a rustic hideaway where food, drinks and talk blend in a Mediterranean melting pot of great cuisine, warm sunshine and good company. Beaches always bring back a sense of déjà-vu, of happy memories, idyllic moments, laughter and the warmth of the sun. It is this very essence of timeless charm that Olive Beach brings to our lives.
Set in a quiet nook off the busy Richmond Road in Bengaluru, Olive Beach is situated amidst the shade of a giant tree, in an old-world villa converted into a glamorous Mediterranean restaurant. But Olive is not just a pretty space: its' an adventure, an epicurean delight, stylish, elegant and natural - a mellow place to relax and unwind. The menu at Olive Beach is a truly gourmet experience. Fresh flavours and herbs unite with ingredients sourced and skillfully prepared from gastronomic styles of the Mediterranean coastline. This culminates into a palate pleasing, innovative cuisine that is undoubtedly unmatched and achieves a perfect balance between contemporary Mediterranean fare and traditional comfort food. The emphasis is on freshness and unrivaled quality of the ingredients and the focus lies in its creative presentation.
The design and styling weaves together the "Olive" experience with timeless charm, a perfect marriage of style, art, culture and cuisine. Through its efforts, Olive has created benchmarks in the Indian independent restaurant business and is steadily becoming a landmark eatery that matches any other across the globe.
Manu is the Executive Chef and Partner at Olive Beach, Bangalore. His passion for food surfaced at a young age, thanks to his family’s deep culinary traditions. Wielding the ladle since the age of 14, he says only when one develops true empathy for the diner’s belly, does he become a chef in the complete sense of the word.
At college, he wrote, designed, and helped photograph a book on fusion cuisine. Manu then enrolled at the Culinary Institute of America (CIA), New York, where he apprenticed with some of the city’s most celebrated kitchens, including Restaurant Daniel, Le Bernardin, Gramercy Tavern, Café Centro, Jean Georges and Town. Armed with top honours from CIA and a prestigious Sea Food Masters Award for the National Recipe Competition 2002, he traveled to Norway to work with the Michelin starred Chef Eyvind Hellstrom at Bagatelle.
In 2004 Manu returned to India, where he joined Olive Beach Bangalore. Since then Manu has received recognition and appreciation both in India and around the world as one of the most promising and talented young chefs in the country. He was also featured in AmarOne, a book featuring 10 International Chefs, released by Italian wine maker Allegrini to celebrate 60 years of their wine.
A lover of slow cooking, he leans towards painstakingly controlled and cooked things, a process that enables one to extract flavours and textures. On the flip side, he’s fond of incredibly fast cooking also which keeps the integrity of ingredients and freshness intact. A minimalist, he believes that taking out an ingredient rather than adding one usually improves the flavour of a dish.
Under Chef Chandra, Olive has won several accolades and awards. Manu blends creativity with classic ingredients to create truly spectacular Med-inspired dishes.