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
Bookings: Contact us by phone, email or through our website
Olive Chefs have teamed upped 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 August
Aug 26, 6:00pm - 10:00pm
Aug 27, 6:00pm - 10:00pm
Aug 28, 6:00pm - 10:00pm
Event enquiries: email@example.com
Salt and foraged herb crusted beef shin, paprika potatoes, wilted spinach, bone marrow jus.
Availability: Lunch & Dinner
Not as it ap(pears)
A walk through Mount Victoria
Festival Dish: Salt and foraged herb crusted beef shin, paprika potatoes, wilted spinach and bone marrow jus
Roast kūmara, cashew mozzarella pastilla and piccalilli
Chai tea bread and butter pudding, Whittaker's chocolate and candied coconut
Settlers 1840 Cheddar, chefs condiments
Price for three courses: $59
Slow cooked pork belly with apple slaw, hemp seed dukkah and caramelised miso mayonnaise in a potato bun. Matched with Garage Project Hapi Daze - Pacific Pale Ale.
Garage Project Beer Match: Hapi Daze - Pacific Pale Ale
Price: $20 / with Garage Project beer $30
Cucumber-infused Lighthouse Gin, lemon juice, brown sugar and mint with a kawakawa sherbet rim, acompanied by slow-cooked lamb shoulder served in a potato shell, topped with tzatziki.
Elder flower syrup, apple juice, lemon juice, soda and mint. Accompanied by slow-cooked lamb shoulder served in a potato shell, topped with tzatziki.