Olive Bar & Kitchen, Bandra
| Address: | Olive Bar & Kitchen, Pali Hill Tourist Hotel, Union Park 14, Khar(W), Mumbai 400052 |
| Telephone: | 02243408228 |
| Email: | [email protected] |
| Timings: |
Dinner: 8:30 PM-1:00 AM |
| Dress Code: | Smart Casual |
| Child Policy: | Children not allowed |
About the Restaurant
In November 2000 AD Singh and his partners opened a rustic hideaway in Mumbai, where food, drink, laughter and conversation gently merged in a Mediterranean melting pot of warm sunshine and good company. Designed by noted interior designer Nozer Wadia, it soon became an overnight sensation and won recognition both across India and on an international level.
The ambience couldn't be better - Al fresco dining, candles and old-fashioned lanterns. Melt into a chair and soak in the atmosphere, hang out the bar with your favourite cocktail, or then settle down to a languid meal with soft jazz and world music playing in the background. Here's a space transformed and morphed so ingeniously.
The menu at The Olive Bar & Kitchen, Bandra 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.
Chef Arun D'Souza
Chef Arun started his career in Miami, working with one of the biggest and best steakhouses in the city while pursuing a degree in Hotel Management from Johnson & Wales University. After graduating in 2008, Arun refined his craft with a stint at the Miami Art Center working with culinary big wigs Anthony Bourdain and Jacques Pepin.
According to Arun, ‘Experience is only as good as what you take away from it. This brief spell with Chefs of this caliber whom I look up to, respect and admire taught me a great deal, the least of which was how to incorporate my cultural background with my innate strengths as a cook and global citizen’. As a result of this influential period in his life, Chef Arun’s core food philosophy developed to embrace simple fresh flavours, using local, seasonal produce.
After Miami, Arun travelled the Caribbean, picking up styles , techniques and flavor profiles along the way from Panama to Jamaica.
Now, after 3 years under the Olive umbrella, Arun has come into his own as an inventor and creator who, above all, revels in the simple pleasure of a happy diner with a full belly.
