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Dinner by Chef Sujan Sarkar with Fratelli at Olive (#2/253)

Menu

Pass around snacks
Gougers with tomato jelly
House cured salmon on Pumpernickel
Olive signature margarita pizza
Smoke chicken, wild mushroom and paprika pizza
Zardetto private cuvee NV

Amuse bouche
Fermented gooseberries, liquid olive, parmesan shortbread

1stcourse
Fake egg, Mushroom, parsnipveloute and Truffle
VITAE TRE

2ndcourse
Choco bar-local cheese mouse
Beetroot, plum, Nasturtium, goat butter crumble
Fortant Chardonnay

Sorbet
Lemon & Green tomato

3rdcourse
John Dory
Prawn, black garlic, Crispy Quinoa, charred spring onion
Or
Barley, potato and tomato
Feta, crispy Quinoa, Indian kale (v)
Fortant Grenache rose

4thcourse
Braised lamb breast
Lamb loin wellington, maple glazed Celeriac, mash
Or
Open ravioli
Pumpkin, Lettuce, Asparagus, burnt cocoa butter (v)
VITAE Sangiovese
Fortant Cote du Rhone

5thcourse
Single origin chocolate Textures
Mandarin, kumquat

Petite four

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Gallery By : Adil Arora