It's tough for me to do loooong dinners nowadays. Lunch is a good option. Luckily for me, the friends' schedules for this period match mine. We merrily went for lunch at Olivia to celebrate C's birthday. ¡Salud! It's always a joy to step into Olivia for a meal. Such excellent food, choices of wines, and service.
Miquel Sabrià and Chef Alain Devahive run the show at Olivia. The restaurant serves up thankfully unpretentious Spanish tapas and sharing plates, many of which are crowd favorites. It's a gorgeous space meant to recreate the relaxed vibes of Barcelona. The one starter that paid homage to Chef Alain Devahive's roots at elBulli, is the amuse-bouche that came in the form of Spherical Olives. On the menu, it literally reads 'Tribute to elBulli restaurant'. They're bite-sized little balls with smooth liquid olive essence when popped in the mouth. Went well with the Cantabrian anchovies and tomato bread.
The homemade Catalunya Lobster-Avocado Roll was fun to slurp up. It was a good start to the meal, and gave us plenty of stomach to slurp up the heavy Octopus, Crispy Pork Belly and Potato Foam. The potato foam was pretty much very gorgeously whipped light creamy mash. Hehehe. The Classic Tenderloin Steak Tartar with Avruga Caviar & Fries was beautiful. We love a good steak tartare. It's served with a hilariously thick layer of Avruga caviar. HAHAHA. Like, it's so cheap it doesn't matter because we only want the salt bomb with the raw beef. A scoop of this on thinly toasted bread tasted divine. That giant dollop of butter was fabulous. The Ibiza-style Monkfish Mediterranean Red Prawns was a good one to finish. The bread mopped up all the gravy the fish and prawns sat in.
Everyone raves about the Olivia Creamy Homemade Cheesecake, which comes in the form of cold melted cheese, and oddly tasted sweet more than savory. I thought it ended up tasting like gooey mousse. Whatever. The friends loved it. I'm uhhh, not a fan of it. I don't quite fancy it. I like cheesecake done New York style. Or just give me cheese. We can skip the base. I prefer the 'Warm Chocolate Foam Temptation', which was really nice because the fresh passionfruit cuts across all the chocolate, and the pastry chef bothered to use 100% chocolate cocoa foam, proper cacao nibs and dark chocolate.
Miquel Sabrià and Chef Alain Devahive run the show at Olivia. The restaurant serves up thankfully unpretentious Spanish tapas and sharing plates, many of which are crowd favorites. It's a gorgeous space meant to recreate the relaxed vibes of Barcelona. The one starter that paid homage to Chef Alain Devahive's roots at elBulli, is the amuse-bouche that came in the form of Spherical Olives. On the menu, it literally reads 'Tribute to elBulli restaurant'. They're bite-sized little balls with smooth liquid olive essence when popped in the mouth. Went well with the Cantabrian anchovies and tomato bread.
The homemade Catalunya Lobster-Avocado Roll was fun to slurp up. It was a good start to the meal, and gave us plenty of stomach to slurp up the heavy Octopus, Crispy Pork Belly and Potato Foam. The potato foam was pretty much very gorgeously whipped light creamy mash. Hehehe. The Classic Tenderloin Steak Tartar with Avruga Caviar & Fries was beautiful. We love a good steak tartare. It's served with a hilariously thick layer of Avruga caviar. HAHAHA. Like, it's so cheap it doesn't matter because we only want the salt bomb with the raw beef. A scoop of this on thinly toasted bread tasted divine. That giant dollop of butter was fabulous. The Ibiza-style Monkfish Mediterranean Red Prawns was a good one to finish. The bread mopped up all the gravy the fish and prawns sat in.
Everyone raves about the Olivia Creamy Homemade Cheesecake, which comes in the form of cold melted cheese, and oddly tasted sweet more than savory. I thought it ended up tasting like gooey mousse. Whatever. The friends loved it. I'm uhhh, not a fan of it. I don't quite fancy it. I like cheesecake done New York style. Or just give me cheese. We can skip the base. I prefer the 'Warm Chocolate Foam Temptation', which was really nice because the fresh passionfruit cuts across all the chocolate, and the pastry chef bothered to use 100% chocolate cocoa foam, proper cacao nibs and dark chocolate.
2 comments:
The last time at Olivia, there were a group of ladies (tai tais?) who spent about 20 mins outside posing and taking we-fies in front of the logo. That made us laugh. Lol
i'd have rolled my eyes at them too. HAHAHAHA.
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