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
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.
Various times throughout October
Oct 27, 6:30pm - 10:30pm
Oct 28, 6:30pm - 10:30pm
Oct 29, 6:30pm - 10:30pm
Event enquiries: firstname.lastname@example.org
Wairarapa lamb shoulder with parsnip cream and chips, juniper, Shoots NZ microgreens, maple and tamarind jus.
Availability: Lunch & Dinner
Smoked white fish with saffron, ginger essence and crispy wakame
Bloody Mary gazpacho with basil and pistachio parfait
Festival Dish: A Wellington in Wellington - Wairarapa lamb shoulder with parsnip cream and chips, juniper, Shoots NZ microgreens, maple and tamarind jus
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
Cheese with lavosh bread and accompaniments
Please note the fixed menu is only available at dinner.
Price for three courses: $65
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.
Garage Project Beer Match: Pickle Beer
Price: $23 / with Garage Project beer $33
Availability: Breakfast, Lunch & Dinner