Olivia Restaurant
“Named after the chef’s daughter, Olivia Restaurant & Lounge is a dynamic restaurant and cocktail bar for every occasion – whether it’s a solo counter top lunch, an evening dinner or a long weekend group brunch. Multi-award-winning chef and co-founder, Alain Devahive has over a decade of experience in Michelin starred restaurants, including the unrivalled elBulli Restaurant, and held coveted roles as Executive Chef for Catalunya Hong Kong and Singapore. Alain is the commanding force behind the kitchen at Olivia Restaurant & Lounge” - Olivia Restaurant
Spherical Olives. Tribute to elBulli Restaurant- $2.50 each
A luxuriously smooth appetizing starter. The spherical olives are made with a culinary technique called spherification, introduced to the modernist cuisine by the creative team at El Bulli under the direction of executive chef Ferran Adrià. After sliding into the mouth, they explode with the slightest pressure, oozing with what we describe as olive essence. Fresh, vibrant, fun and delicious.
Homemade “Catalunya” Lobster-Avocado Roll- $32.00
Undeniably a gorgeous dish by Oliva Restaurant. Fresh lobster meat sheathed in Razor-thin avocado sliced with absolute precision, creating a uniform scale-like pattern. It is then drizzled with a rich sauce which resembles a lobster bisque and topped with caviar, salmon roe and diced tomato. It is fascinating that a humble diced tomato can bring such balance and complexity to this already delicious dish. A Sweet, briny, decadent and refined dish.
“Ibérico” Ham Croquettes- $14.00 for 2 pcs
Beautifully fried crisp exterior with an earthy creamy potato center with nibs of savoury ham. A fun size tasty snack to have while anticipating the rest of your meal.
Classic Tenderloin Steak Tartar with Avruga Caviar & Fries- $48.00
Fresh cut beef topped with a generous layer of Avruga caviar, which is a roe substitute that tastes and looks just like the real thing. We love how fresh the beef tastes and it's delicious when eaten all together with the caviar, thin bread crisp and butter. We're exactly not sure what the fries do for the dish as when eaten together the fries overpower the delicate flavours of the beef and caviar. But it does refresh the palate before you dive back in for more tasty beef and caviar, which we would certainly come back again for.
Segovian Suckling Pig Shoulder with Roasted Pinneaple- $88.00
We loved how the suckling pig was presented with a beautifully lacquered skin. The meat was tender and moist but had a slight porky smell. The skin was also not as crisp and light as we'd hope, and sticks on the teeth because of its chewiness. The roasted pineapple was a brilliant touch which did elevate the dish, cutting through the porky monotony with its sweetness and acidity, and provided extra juiciness and caramelization.
Black Rice with Grilled King “Carabineros”- $48.00
Another visually stunning dish with a stark contrast of black rice and flaming red prawns. The prawns were the highlight. Big and succulent, well cooked and the head had such an intense umami prawn flavour. The rice was cooked al dente with a smooth and moist consistency but was a tad lacking in flavour, apparently, it was probably a one-off inconsistency as my dining companions who are returning customers agree that it wasn't as flavourful as their previous visits when Chef Alain was present. Nonetheless, we were still happy with this dish and will gladly order it again.
Olivia’s Creamy Homemade Cheesecake. Cream and blue cheese with almond sable- $14.00/$80.00 for whole cake
We get what the hype was about after the first bite. Its bold, creamy, cheesy and savoury. A truly delicious cheesecake though personally would prefer it balanced with a tad more sweetness and with a slightly more structured core if we were nitpicking. Nonetheless, we wouldn’t be able to resist this delicious cheesecake.
Spanish “Torrija” with Ice Cream. Homemade vanilla brioche, yoghurt crumble, kumquat confit, mandarine gel, milk paper and vanilla ice cream- $14.00
This was our favourite dessert. It has contrasting textures and flavours of the yoghurt crumble, soft fluffy brioche, smooth refreshing mandarine gel, crisp milk paper and creamy vanilla ice cream. A very well balanced and executed dessert.
Conclusion
Olivia is a nice restaurant with a carefully curated menu by Chef Alain. Its charming ambience is one that is warm and inviting. It was a lovely meal and we simply have to come back to try the rest of their menu.
Opening Hours
Tuesdays – Thursdays: 11:30 – 14:00, 18:00 – 22:00
Fridays – Saturdays: 11:30 – 14:00, 18:00 – late
Closed Sundays & Mondays
Address: 55 Keong Saik Rd, Singapore 089158
Phone: 6221 0522
Website: https://www.olivia.com.sg/