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

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Events

The Progressive Herbivore

Olive chefs Andrew Liddell and Jamie Morgan bring an exciting exploration into the world of plant-based ingredients using progressive techniques with this four-course beverage-matched meal. Balanced and flavorful dishes made from vibrant seasonal produce are 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. Showcasing balanced and flavourful dishes made from vibrant seasonal produce, this popular event sells out every year.

  • DFDairy Free
  • VVVegan
  • VVegetarian

Dates:

Various times

Aug 24, 6:00pm - 10:30pm

Aug 25, 6:00pm - 10:30pm

Aug 26, 6:00pm - 10:30pm

Price: $150

Event enquiries: info@oliverestaurant.co.nz

*This event has shared seating

Join waitlist

Dine - August 1 - 15

What a Wonderful Ideer!

The story of Olive chefs, Jamie Morgan and Andrew Liddell began six-and-a-half years ago when they both happened to return to Wellington after a jaunt of overseas travel. Together, they bounce ideas off each other, using this to fuel their culinary learning process.

This dish represents their collaboration, using bits and pieces of past learnings with new ideas for the future. The pearl barley risotto is a memory for Jamie from his days at Citron where Executive Chef, Rex Morgan, had an Ebly risotto on the menu, whilst Andrew has brought his memories of a spiced jus with a monte of dark chocolate from his time at Le Gavroche.

Together, with friends, Scott and Maaike from Awatoru Wildfood, who regularly work with Olive to bring sustainable wild produce to the table, Jamie and Andrew present this lush venison Festival dish for Visa Wellington On a Plate - a culmination of their wonderful "ideers"!

Dish Description: Awatoru Wildfood venison rack with pearl barley risotto, preserved quince, caramelised onions, housemade beetroot vinegar and Shoots NZ mustard streak.

  • NFNut Free

Price: $42

Availability: Lunch & Dinner

Fixed Menu

Courses Outline:
Battered mussels with bacon jam, smoked egg yolk, fish roe and shisho.
OR
Pumpkin, kawakawa and kūmara terrine with sour cream, preserved lemon and thyme crostini.
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Festival Dish: Awatoru Wildfood venison rack with pearl barley risotto, preserved quince, caramelised onions, housemade beetroot vinegar and Shoots NZ mustard streak.
OR
Shelly Bay pappardelle, oyster mushrooms, truffle, chestnuts and oregano.
-
Apple Wellington with white chocolate, maple cream and Granny Smith sherbet.
OR
Cheese with accompaniments.

  • DFDairy Free
  • VVVegan
  • VVegetarian

Price for three courses: $75

Burger - until October 3

Is This the G.O.A.T.?

Goat patty with Zany Zeus smoked halloumi, apple and celery sauerkraut and spiced green tomato salsa in an Arobake potato bun, with onion rings.

  • DFDairy Free_possible
  • GFGluten Free_possible
  • NFNut Free

Garage Project Beer Match: Arvo XPA

Price: $27 / with Garage Project beer $38

*Please note, this venue requires one burger per person

Availability: Lunch & Dinner