Olive

Olive is an institution on Cuba Street. We offer an eclectic experience from morning ’til evening in an inspiring atmosphere. Our menus are created around seasonal produce and the use of traditional and progressive techniques resulting in balanced and innovative dishes

Contact:

048025266

www.oliverestaurant.co.nz

172 Cuba St, Te Aro

This venue is wheelchair accessible

See on Google Maps

Bookings:

Does not take bookings

The Progressive Herbivore

Olive Chefs have teamed up with the creative crew from Plant Blazed to bring an exciting exploration into the world of plant-based ingredients using progressive techniques. The Progressive Herbivore will showcase balanced and flavourful dishes made from vibrant seasonal produce manipulated in creative ways, with techniques from dehydration to fermentation, to challenge both herbivores and omnivores alike to re-think the way plant-based dishes can be prepared.

VVVegan
VVegetarian

Dates:

Various times throughout October

Oct 27, 6:30pm - 10:30pm

Oct 28, 6:30pm - 10:30pm

Oct 29, 6:30pm - 10:30pm

Price: $139

Event enquiries: info@oliverestaurant.co.nz

A Wellington in Wellington

Wairarapa lamb shoulder with parsnip cream and chips, juniper, Shoots NZ microgreens, maple and tamarind jus.

DFDairy Free
NFNut Free

Price: $35

Availability: Lunch & Dinner

Fixed Menu

Courses Outline:
Smoked white fish with saffron, ginger essence and crispy wakame
Or
Bloody Mary gazpacho with basil and pistachio parfait

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Festival Dish: A Wellington in Wellington - Wairarapa lamb shoulder with parsnip cream and chips, juniper, Shoots NZ microgreens, maple and tamarind jus
Or
Char-grilled asparagus with southern-fried cauliflower, cashew mozzarella, tamari nuts and seeds and burnt lemon vinaigrette

_
Rum baba with licorice marshmallow and kiwifruit compote
Or
Cheese with lavosh bread and accompaniments

Please note the fixed menu is only available at dinner.

DFDairy Free
NFNut Free
NFNut Free_possible
VVVegan
VVegetarian

Price for three courses: $65

The Tongue Twister

Beef patty with tongue bacon, battered pickle, green peppercorn BBQ sauce, smoked cheddar, lettuce and mayonnaise in an Arobake horopito brioche bun, with prawn and soy crackers and seaweed salt.