There’s a big difference between a good dish and a great dish. Olive Tree Kitchen & Bar or OTKB serves the latter.
Olive Tree Kitchen and Bar headed by Chef Rob Pengson and Executive Sous Chef Jonvic Mangibin serves delicious Italian food. They sure know how to play with flavors of different ingredients that will make you go head over heels.
Great news for everyone because OTKB’s Tasting Menu is now available and is being offered at Php1,900.00 per person. Note though… if you want to try their Tasting Menu, best to call at least 1 day ahead of time. This is worth trying so better read on and check out the pictures below!
Foie Gras Popsicle – Caponata Macaron – Eel and Apple Galette
I have always loved Foie Gras. That being said, I’ve got to say that OTKB’s Foie Gras Popsicle did not disappoint at all! It tasted avocado-ish with a hint of guava that I can only guess comes from its black beer and port marinade with almonds adding an overall sexy texture. It was like warm ice cream with pineapple chutney which was oh so wonderful!
I always enjoy a few Macarons after a rich or heavy meal. But this Caponata Macaron that wasn’t too sweet to be a dessert, perfectly fits as an antipasti. The sweet and salty flavors from the black olive and ricotta caponata filling worked really well.
The Eel and Apple Galette wasn’t really appealing to me. But only because I am not a fan of both eel and apple. The eel was lightly smoked in apple wood and the galette was made of aged parmigiano reggiano, potato and red apple. Dab a little of the cream on the side that tastes slightly salty and tangy to balance out the distinct flavors of the eel and the sweetness of the apple.
Beef Burger Sliders
Eat it in one go. That’s what I did! These bite-sized delights slide easily down your throat! Enjoy the simple yet tasty flavor of pure and juicy char-grilled beef sandwiched in-between 2 buttery focaccia/brioche buns and gorgonzola mousse spread. These sliders are topped with pickled shallots, fried onions, micro arugula and pommery mustard dressing.
Braised Pork Jowl and Oyster Calzone
Poached oyster stuffed inside the calzone dough, honey braised pork jowl and white cabbage. It had bonito flakes, aged Parmigiano shavings, Pulpo a la Plancha (octopus), Nori wrappers and drizzled with slightly spicy octopus ink all over the stone slab. This tiny dish with ingredients you wouldn’t imagine to go well together actually blended perfectly! It’s a great mixture of flavors that excite the palate.
This is not your usual Caesar Salad. The crisp greens mixed with prosciutto, Moroccan anchovies, Parmigiano Reggiano shavings, croutons and olive oil was to die for! The subtle taste of the cheese and the flavor of the dressing makes this simple dish extremely delicious! It was an absolute favorite that evening.
They say if you can’t do your Pizza Margherita right, then, the rest of your pizzas are not worth serving! OTKB’s Pizza Margherita had very simple and basic toppings which had a clean taste yet full in flavor. Comforting.
Bacon and Maple Pizza
This was another crowd pleaser – the Bacon and Maple Pizza! The smell and taste of the maple syrup was divine. The prosciutto and bacon stood out. I love how the crust was crispy but still retained a good amount of chewiness. I would eat this again and again!
Potato and Ricotta Gnocchi
Instead of pasta, we were served Gnocchi with potato and ricotta with egg. This egg was slow cooked and topped with black olive confit. The gnocchi was soft and pillowy smothered in very creamy sauce making this particular dish a tad heavier than expected.
Hanging Tender – Morcilla Paté – Scorched Nori Risotto
This absolutely piqued my interest! I have eaten blood sausage or morcilla as a tapa. But as a paté, this was a first! It partnered well with the beautifully cooked steak slices. The scorched nori risotto adds character to the dish making it all the more delicious! Ahh yes! Anything risotto is a winner for me and this particular dish is a must try.
Crispy Pork Belly
Fatty, crunchy, toasty and tasty! This Crispy Pork Belly was brined and then sous vide for 48 hours then deep fried. When you cut into it, you’ll see the perfectly rendered fats. Served atop Mountain Multigrain Fried Rice, apples, liver pate, pickles. It was an absolutely gorgeous meal!
This sinful dessert packed with chocolate rocks and chocolate soil underneath, meringue shards, chocolate shavings, mousse, cake pop and brownies will be a chocolate lovers’ dream ending! Really!