Olive Kitchen
46 dishes across 8 sections
STARTERS
Beef Carpaccio with Parmesan Cream
Thinly sliced premium beef served with a velvety Parmesan cream
Rabbit Lollipop with Fig Chutney
Confit rabbit lollipop paired with a sweet and savoury fig chutney
Burrata with Red Wine Reduction
Fresh burrata with a creamy interior, drizzled with a rich red wine reduction
Fresh Mussels with White Wine, Black Garlic & Chilli Oil
Juicy mussels cooked in white wine with black garlic and chilli oil
Fried Calamari with Tartar Sauce
Crispy golden calamari rings served with classic tartar sauce
SALADS
Caprese Salad
Vine-ripened tomatoes with mozzarella and basil, extra virgin olive oil, balsamic glaze, sea salt, and cracked black pepper
Parma Ham & Melon Salad
A refreshing combination of ripe melon and delicately cured Parma ham, finished with a light honey and mustard dressing
Beetroot Salmon Gravlax
Tender beetroot-cured salmon with dill and citrus, watercress and baby spinach, served with beetroot tartare
MAINS
PASTA / RISOTTO / FILLED PASTA
Scialatielli with Burrata Cream & Prawns
Fresh scialatielli pasta in a rich burrata cream sauce, topped with succulent prawns, finished with lemon zest and fresh herbs
Garganelli with Mushrooms & Porcini
Handmade garganelli pasta with wild mushrooms and porcini, gently cooked in a creamy sauce and finished with Parmesan and fresh herbs
Casarecce with Aubergines & Fresh Tomato Sauce
Twisted casarecce pasta with sautéed aubergines in a fresh tomato sauce, finished with basil and aged Parmesan
Risotto with Pumpkin Cream & Goat Cheese
Creamy pumpkin risotto topped with soft goat’s cheese, toasted seeds and a touch of sage
Ravioli with Burrata & Tomato Confit
Delicate handmade burrata-filled ravioli with slow-cooked tomato confit and fragrant herb oil
MEAT & FISH
Beef Rib-Eye with Red Wine Jus
Grilled 300g grain-fed rib-eye steak with truffle mash, seasonal vegetables and celeriac purée
Caramelised Pork Belly
Succulent pork belly caramelised to perfection, crunchy potato crumble and seasonal vegetables, finished with subtle jus for rich, indulgent flavour
Chicken Roulade with Mushroom Duxelle & Parma Ham
Tender chicken roulade stuffed with savoury mushroom duxelle, wrapped in delicate Parma Ham, chicken with seasonal vegetables and light jus
Trio of Artichoke
A delicate artichoke tart prepared three ways: crispy, sautéed and smooth purée celebration of earthy flavours and textures in every bite
Slow-Cooked Lamb Shanks with Rosemary
Slow-cooked lamb shank served with cassola, chickpeas and beans, rosemary and thyme mashed potatoes, and a rich pan jus
Fresh Catch of the Day
Seasonal fresh fish prepared to your preference: grilled, baked in parchment or slow-roasted, served with seasonal vegetables and citrus dressing
DESSERTS
Ice Cream Selection
Chocolate, Vanilla, or Strawberry
Cassata Siciliana
Traditional Sicilian dessert with layers of sponge cake, ricotta cream and candied fruit
Mojito Panna Cotta
Smooth panna cotta infused with fresh mint and lime, inspired by the classic cocktail
Decadent Chocolate Lava Cake
Paired with aromatic tonka bean ice cream
Chocolate and Jack Daniel’s Tart
Served with playful popcorn ice cream
Tonka bean crème brulée
Smooth tonka bean custard with a crisp caramelised sugar topping
Classic French-style Apple Tart
Served with creamy vanilla ice cream
Ice Cream Trio
Served with chocolate brownie
Zuppa inglese
Classic Italian dessert made with layers of sponge cake, custard, and liqueur
KIDS MENU
Pasta with Fresh Tomatoes & Basil
Simple, comforting pasta tossed in a fresh tomato sauce with fragrant basil
Fried Breaded Chicken Crunch
Golden, crispy chicken strips, perfectly crunchy
Lightly Fried Breaded Fish Cake
Tender fish cake with a crispy coating, lightly fried for a healthier twist
