Olives Mediterranean Restaurant
There are not many restaurants serving Mediterranean cuisine in Kota Kinabalu. In fact, there are only a couple of them around that I can think of. So when I was invited to Olives Mediterranean Restaurant at Nexus Resort Karambunai, I had no idea of what to expect.
Rated as one of Malaysia’s best restaurants in Malaysias Tatler for several years in a row, Olives is well-known among food aficionados in Kota Kinabalu for its remarkable Mediterranean cuisine and wide selections of fine wines from the best wineries around the globe. It is the combination of quality ingredients, expertise and exceptional menu that makes Olives the ultimate choice for fine dining in town. So I decided to see and experience the most talked about restaurant myself.
When I stepped into the award-winning fine dining restaurant, I was lured by the cozy and relaxing ambiance. The charcoal drawing of undulating hills, vineyards and rustic village houses on its feature wall is sort of transporting me to Mediterranean. There are also tables by the floor-to-ceiling windows which allow you to enjoy the panoramic view of a beautifully landscaped garden and glittering night’s sky. Olives can comfortably accommodate up to 48 persons and fits all sorts of occasions, be it a romantic dinner for two or a dinner with some friends.
The name itself derived from the infamous fruits – olives, which symbolize plenty, justice, peace, victory, wisdom, and rebirth. This is indeed true when Olives opened its door to a brand new chapter of creative and exquisite new menu, specially prepared by Executive Chef Volkmar Ertel and Sous Chef Desmond Chin. With an Executive Chef with 29 years of experience in the culinary industry, I knew for sure that I was going on a total indulgence of gastronomic journey! That evening I was totally spoilt with some scrumptious meals and I was honoured to be the one of the first people (apart from other invited guests that evening) to savour these delectable creations.
For starters, I had the Carpaccio of glazed salmon with orange butter, green asparagus tips and lettuce in sherry dressing. I have to say that when this pink salmon was garnished with vibrant greens, the salmon is as striking to the eye as it is to the palate especially when accompanied by the Banfi Sparkling Red Bellagio, a lively wine with hints of ripe berry fruit and a refreshing aftertaste.
Carpaccio of glazed salmon with orange butter, green asparagus tips and lettuce in sherry dressing
Then, I was served the warm Polenta Tarte filled with goatbrie cheese and dried tomatoes on Brunello Sabayone. The creamy cheese balancing well with the tarte, but then Banfi Pinot Grigio’s refreshing taste complements the whole fare.
Warm Polenta Tarte filled with goatbrie cheese and dried tomatoes on Brunello Sabayone
The next course was a delicious Mediterranean lobster soup. This is not just any soup as it was made of butter poached lobster morsels with fennel, finished with finest saffron blossom and served with a Mediterranean bread twist. I just could not stop from dipping the bread twist into the tasty soup.
Mediterranean lobster soup
When it came to the main courses, I have to say that I felt so special that evening as I got to try two choices of main courses. First, I had the classic Piemontese ravioli fillet with meat, tossed in brown butter with fresh sage and parmesan sail accompanied with Wolf Blass Bilyara Shiraz. Then, I had the rack of lamb in broccoli bread crust, saffron risotto and smoked vegetable sauce accompanied by Banfi Brunello Di Montalcino D.O.C.G. Both meals have their own distinguished tastes and I just loved both of them but I leave it to you to choose which one you like the most!
Piemontese ravioli fillet with meat, tossed in brown butter with fresh sage and parmesan sail
Rack of lamb in broccoli bread crust, saffron risotto and smoked vegetable sauce
A dinner is not complete without dessert or what I normally call the “sweet endings”. I would say that I was spoilt with two sinful desserts – the Bavaroise Bianca and Salty and Sweet.
The Bavaroise Bianca is comprised of light white wine parfait on strawberry compote garnished with candied fruits. The Muscat De Beaumes De Venise with the distinctive Muscat flavours of flowers, tropical fruit and honey was the perfect wine for this dessert.
The Bavaroise Bianca
Another notable creation was the salty and sweet Gambazola cheese coated in chilli chocolate sauce and mango salsa. Who ever thought that chilli can be used in any desserts? Don’t fret with the word “chilli” as this is one of the most sinful desserts I’ve ever tasted and it is best paired with port wine.
Tuscan coffee and petit fours concluded the dinner. As much as I did not want the evening to end, I was totally indulged to the “renaissance” of Olives’ menu. In another words, I would say the chefs at Olives have successfully enhanced the history of culinary. You should come and experience it yourself to believe it!
Fact File:Olives Mediterranean Restaurant
Nexus Resort Karambunai
Off Jalan Sepanggar Bay,
88993 Kota Kinabalu,
Sabah.
Tel: (60 88) 411 222
Email: info@nexusresort.com
Website: www.nexusresort.com
Business Hours:
Dinner: 6:30 pm to 10:30 pm
Dress Code:
Smart casual
Remarks:
This editorial is also published in the following:
* Senses of Malaysia (May 2009 issue)
* The Expat (May 2009 issue)
* http://www.etravelblackboard.com/showarticle.asp?nav=1&id=91272
* http://www.etravelblackboardasia.com/article.asp?nav=1&id=61191
* http://www.etravelblackboard.co.nz/article.asp?nav=1&id=64159
* http://www.dinemalaysia.com/olive_restaurant.pdf
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