Olive Bistro First Anniversary Celebrations
A day spent at Olive Bistro is a day spent in food paradise. Since its inception in July 2013, Olive Bistro has played a significant role in shaping the culinary panorama of Hyderabad.
With fresh, seasonal ingredients in delicious recipes, the menu at Olive Bistro reads like an epicurean delight.
This season, Olive Bistro’s new menu by Chef de Cuisine, Sujan S. and Executive Sous Chef, Vikram Chanana, brings more to the table, with new, deliciously healthy fare.
Chef Sujan S. has been hailed one of the brightest stars in London’s culinary gamut after consecutive nominations for London’s National Chef of the Year.
He started his career working under renowned Relais & Chateaux Grand Chef Peter Tempelhoff. From there, he joined the Michelin-starred Galvin at Windows under Andre Garret and by 2008, was head chef at Automat in Mayfair before opening celebrity hot spot and private members club, Almada the year after.
Chef Vikram is a graduate of Institute Of Hotel Management Chandigarh and has over 8 years of cooking experience. He started his career with the Taj Group as a Management Trainee and then moved to USA where he worked with the Marriott Hotels and Resorts.
Upon coming back to India he joined The Grand. After his stint with the Grand he joined the Olive Bar and Kitchen and has been working with them since then. His style of cooking is Eclectic European with strong influences of the Mediterranean being reflected in his food. He believes in keeping his food fresh and simple with great focus on the technique and flavour of the dish.
Their menu at Olive Bistro boasts cooking methods combined with taste and simple, classic, seasonal ingredients to give you a new, yet comfortable food experience.
Some highlights from this menu are the stone oven baked Flat Breads & Calzones with daily inspired toppings, the Smoked Chicken and Quinoa Salad, Green Apple, Feta & Pine Nut Salad, and Filo wrapped Brie served as an appetiser, the Farm House Minestrone — a rustic Italian tomato broth with seasonal vegetables, butter beans and Grana Padano cheese and Lamb Meatballs cooked in a spicy tomato sauce and finished with an Emmental cheese melt on top. Also try our house-spiced pineapple and chilli Glazed Pork Ribs, Pulled BBQ Pork Bap served in a crusty Scottish bread roll and the gorgeous Smoked Salmon Bagel.
The Grilled Vegetable Platter and Confit Chicken Leg showcase ingredients like zucchini and couscous in a different light. The menu also features classic risottos with delicious ingredient such as zucchini, green pea, fresh seafood, and Italian tomatoes
Popular dishes like our OB Signature Wood-fire Oven Pizzas, the Red Wine Braised Lamb Shank, Black Pepper Crusted Tenderloin and Pan Seared Indian Basa remain, with a few tweaks.
Chef Sujan S. also brings more to the table: Homemade Ketchup, fresh Salad dressings and Pickled Vegetables, carefully sourced and cooked, to make sure your meal is completely balanced in terms of taste and texture. Homemade Ice creams and Sorbet, and rich decadent Red Velvet, Banoffee Pie inspired Cheese Cake and Black Forest served by the slice adds to Olive Bistro’s dessert menu.
AD Singh, Managing Director for Olive Bar & Kitchen Pvt. Ltd. says, “This menu showcases the best of what the season has to offer. A lot of interesting ingredients come together to surprise your palette, some that we hope will play a catalyst in the development of the food culture in Hyderabad.”