The Gourmet Studio 3.0 … it is becoming a habit!

When I was first introduced to the Gourmet Studio, I had my reservations regarding how much value can the nearbuy (by Groupon) and DGC (Delhi Gourmet Club) team pack into a meal which is approximately 50% of the price what you would normally pay at the restaurant. But, after 3 sessions with them (I missed the first one), I have come to realize that these guys really love food and love the people who live to eat even more.

The Gourmet Studio 3.0

The Gourmet Studio 3.0

The 3rd in the series of #TheGourmetStudio and this time the clincher was the Olive at Qutub. A restaurant that needs no introduction and which has also been instrumental in kick starting the careers of some great chefs, was no surprise when I was informed that the young Dhruv Oberoi would be curating a six-course dinner for this series of the Gourmet Studio. The Mediterranean ambiance of the place and the variety of guests you see here transcends you to a place which sometimes seems extremely detached from the hustle and bustle of our city, and probably that is the reason one finds it hard to score a table even on a busy week night.

The ambiance at Olive matches the food if not surpasses it!

The ambiance at Olive matches the food if not surpasses it!

Chef Dhruv Oberoi ... charmed us with his enthusiasm and of course his food!

Chef Dhruv Oberoi … charmed us with his enthusiasm and of course his food!

Not my first meal here, and the service standards remain impeccable, I was among familiar faces and privileged to be invited to sample Chef Dhruv’s menu. Olive has always let the guests be at leisure and even the service is relaxed and not over bearing or like an express train. Sit back, talk and eat throughout the evening and I have never had a meal which lasted less than 3 hours here. One might assume since The Gourmet Studio is part of a promotion and a much discounted rate the service would be otherwise, but I was pleasantly happy to observe that the Olive staff was having fun like usual.

Olive is about style!

Olive is about style!

Settled down, a served a welcome drink we were party to a holiday experience at an island of a fellow diner. So hungover was he with his holiday (and not in a pleasant way, mind you) that everytime a guest joined us at the table, he narrated it again. And, then we were rescued by the humus and the crackers and stopped pulling his leg. The way the humus was served speaks of the style with what Olive does it dishes and along came the Chef to tell us briefly about his thought behind the meal and how he is excited to reach out to many more people through this initiative.

Of food and conversations ...

Of food and conversations …

A fixed menu and the servers took a note of our preferences, most importantly along with a note of any food allergies. I of course (those who read my posts often know) took the all non-vegetarian choices along with a note that I am allergic to veggies. A smile from the server and I was confident he got the message.

Chef’s Special Hors D'Oeuvres

Chef’s Special Hors D’Oeuvres

I can talk about the food, but will try and let you sample the dishes I had through the pictures I took. However what stood out for me was the Belgian Pork belly in aromatic red wine stock served with mashed potatoes. Slow braised pork belly in aromatic red wine stock and served with pickled piccalilli purée, sautéed kale & potato mash, if you are a pork lover this one is for you. The other options are mentioned in the menu and you can check them out on the Menu link when you book through nearbuy.

Cured Tenderloin Tonnato - Inspired by “Vitello Tonnato” an Italian classic; thinly sliced tenderloin carpaccio served with tangy tuna & anchovy dressing

Cured Tenderloin Tonnato – Inspired by “Vitello Tonnato” an Italian classic; thinly sliced tenderloin carpaccio served with tangy tuna & anchovy dressing

The Mango Ginger Palate Cleanser!

The Mango Ginger Palate Cleanser!

Stone Bass, Prawns - A fish preparation grilled to perfection, served with romanesco & accompanied by shrimp and squid salsa!

Stone Bass, Prawns – A fish preparation grilled to perfection, served with romanesco & accompanied by shrimp and squid salsa!

You gotta love the breads at Olive!

You gotta love the breads at Olive!

My Star ... the Belgian Pork Belly!

My Star … the Belgian Pork Belly!

And I could skip to the dessert and recommend Chef’s signature Tiramisu in a coffee macaroon sandwich served with coffee ice cream & salted coffee crunch, unless you are a panacotta fan. The Tiramisu would not be anything like you’ve tasted before and the presentation is something I would leave for you to experience first hand.

Tiramisu V:3 - Tiramisu in a coffee macaroon sandwich!

Tiramisu V:3 – Tiramisu in a coffee macaroon sandwich!

Now there is a good part and the sad part. First the good (or the best) part is that the whole 6-course meal (including one soft beverage) is 1300 bucks per person for lunch and 1550 for dinner. The sad part is that this edition of The Gourmet Studio ends this month on October 31. So I’ll be a little helpful and leave a link for you to book the meal (Click here to book the experience).

A meal which would be specially curated for the Gourmet Studio guests, whether you are a meat or a veggie lover, this one sure is a steal. I might just go back again for the Pork Belly.

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About askmaverick

Architect, Entreprenuer, Traveller, Movie buff, Amateur Photographer, Foodie .... do I need to say more!
This entry was posted in Food, India, Lifestyle, Restaurant, Review and tagged , , , , , , . Bookmark the permalink.

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