Olive Tree Kitchen and Bar occupies the spot where the now defunct The Stock Market used to be. Del Monte Group is the power behind the restaurant that serves more than just distinctive Italian dishes. The menu is curated by famed culinary artist Rob Pengson {Executive Chef} along with Sous Chef Jonvic Mangibin.
OTKB Tasting Menu
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| Foie Gras Terrine Popsicle, Caponata Macaron, Smoked Eel and Green Apple Galette |
It was an evening of lovely dishes from the outset. This is an antipasti of a prix fixe 5-course meal {PhP 1,900}. The Foie Gras Terrine Popsicle is my favorite amongst all. The foie gras is marinated in black beer and port. It is then enrobed with crushed amaretto almonds and topped with compressed pineapple chutney and marsala glace. It's a brilliant cohesion of taste and texture.
In-between a Himalayan pink sea salt-flavored smooth and delicate shell of the Caponata Macaron is an amalgam of black olive, ricotta caponata, balsamic modena with a roasted beetroot fluid gel. I applaud the taste for its clean candor. Not one ingredient overwhelmed another. It's subtly salty and pungently sweet.
The eel is prepared using the Kabayaki method {deboned fish is sliced in the middle before being submerged in sweet kabayaki sauce} and lightly smoked in apple wood. The galette is made of
aged parmigiano reggiano, potato and red apple.
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| Coffee Cured Salmon, Roasted and Pickled Heirloom Carrots, and Ikura |
Seeing the word 'coffee' on the tasting menu immediately piqued my curiosity. My anticipation was accosted with a fusion of good flavors and colors. The salmon is cured in Italian coffee beans, orange rind, and topped with olive oil-marinated Ikura {salmon roe}. One heirloom carrot was pickled in white balsamic while the other was roasted with coffee beans and flecked with caramelized carrot dust. The dish sits atop an orange-pickled mustard dressing.
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Braised Pork Trotters Stuffed with Porcini Mushrooms and Chicken Mousse
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Slow braising have reduced the meat into a soft and tender texture billowed with apparent supreme flavor. The trotters were stuffed with a velvety textured mousse of porcini and chicken, then doused with gastrique sauce made from marsala and olives.
OTKB À la carte
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| Pumpkin and Bacon Bruschetta PhP 255
This tasty Italian antipasto is made of hickory smoked yellow pumpkin puree, lardo (cured pork), panchetta and bacon marmellata, and pommery mustard dressing. The whole thing is piled beautifully on top of a rustic, crusty bread.
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| Hanging Tender Bistecca PhP 945 |
This one, I really enjoyed! Who wouldn't? The hanger steaks were cooked via the sous-vide method {meat are vacuum sealed before being submerged in a water bath of constant temperature} which resulted in a more flavor-packed and tender meat. It is served with potato puree and mole sauce (Mexican chilli sauce) and bone marrow jus.
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| Diavolo PhP 490 |
Given the name, I anticipated the zing on this dish, but it was just too much for me. The tender meat combined with the mashed potato and a cabbage slaw with sesame dressing would have been superb had it not been for the extreme seasoning.
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| Honey, Truffle, and Egg Pizza PhP 420 |
Aged parmigiano, bacon fat crema, egg, rosemary, mustard, apple cider, honey glaze, and truffle oil are the magnificent mix that made this brick oven wonder delicious!
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| Sopranos Sunday Gravy PhP 430 |
Artie Bucco was the first person that popped into my mind when I saw the name of this dish. One of my all-time favorite series! Strong hunger pang prickles on me during each and every episode.
Braised ox tail and tripe, bone marrow, liver
pate, sweetbreads, and fennel sausage ragu constitutes this delectable dish. Large Angus meatballs were carefully placed on top along with shaved pecorino romano and mildly soused with gremolata.
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| Chocolate Terrain |
Olive Tree Kitchen and Bar's signature dessert is a collection of dynamic texture. Varieties of chocolate were prepared in various ways {Gateau, Cake Pop, Brownie,
Mousse, Rock and Soil, Meringue Shards and Shavings} leaving a chocolate aficionado in complete satisfaction. I'm definitely not one, but even I appreciated the goodness it exudes.
Olive Tree Kitchen and Bar
G/F B4, Bonifacio High Street, 9th Avenue, BGC Taguig
Tel. No. (+632) 823.03.66
Operating Hours: Mon - Thu: 11:00 am - 12:00 am
Fri - Sat: 11:00 am - 2:00 am
Sun: 11:00 am - 12:00 am
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