A little sun-kissed, a little windblown, and decided-

ly lazy; Olive Goa is the Olive you know and love.

Flip through the menu, sit back, sunbathe, stargaze,

or stroll down to the beach for a quick dip, while the
kitchen puts together a delicious meal.

Inspired by local produce, fresh seafood, and the

land, Chef Dhruv Oberoi, has created a menu that is
inspired by Goa.

Enjoy your time at our white-walled wonderland

on this lovely corner of the cliff. The gorgeous view
of the Arabian Sea comes for free. Hope you
brought sunscreen!

If you had a good time, do tell your server. They

work hard and will be over the moon!

AD and Sabs

Olive’s been featured on the Conde Nast Traveller Hot List :)

Olive Bar and Kitchen is thrilled to be in Goa in association

with Apra Motels.
 B A R B I TES

Garlic Bread | 350

Toasted sliced baguette with garlic butter, fresh herbs,
and a sprinkle of sea salt.
+ Melted Mozzarella Cheese | 425

Marinated Olives | 400

With garlic, rosemary and sea salt.

Fries | 390
Crispy, fluffy, golden fries with a light crunch, and perfectly seasoned.

Mash Potatoes | 450

Prepared with butter and cream.

Classic Bruschetta | 500

An Italian classic with freshly diced tomato and buffalo mozzarella;
tossed with a chiffonade of basil and dressed with balsamic.

Falafel Hummus & Pita | 500

Classic chickpea fritters served hot and crispy with hummus and pita bread.

Truffle Fries | 590

Sprinkled with parsley and Parmesan.

Fish n’ Chips with Tartar Sauce | 750

Crispy-battered fish fillets and seasoned fries; served with a home-made
tartar sauce.

VEGAN | VEGETARIAN | NON-VEGETARIAN | GLUTEN-FREE | HEALTHY | CHEF LOVES

In case of any ingredient-based allergies, please inform your server.

Government taxes as applicable. We DO NOT levy a service charge.
SA LA D S S OUP S
Served with an olive oil-brushed,
toasted and sliced baguette.
Olive’s Signature Caesar | 630
Crisp romaine lettuce, tossed in Wild Mushroom Velouté | 580
creamy Parmesan cheese, and garlic; Mushrooms blended with cream,
garnished with ciabatta croutons. infused with thyme; served with a
drizzle of truffle oil.
Fattoush | 640
A Middle Eastern-inspired salad with Asparagus Vichyssoise | 590
toasted pita, mixed lettuce, peppers, Tender asparagus cooked with broccoli,
pickled radish, tomatoes, cucumber leeks, potato, and crème fraiche.
and olives with feta dressing or lemon
olive oil.

Amla & Green Mango | 750

Mixed leaves in a mango-ginger
Amada dressing with sea
salt-fermented Indian gooseberries;
garnished with green mango relish,
fresh sour cheese, and poppy seed
granola.

Quinoa & Millets | 725

Kale, roasted pumpkin, carrot,
mesclun, avocado, cherry tomatoes,
olives and toasted seeds; tossed with
an orange, honey, and grain mustard
vinaigrette.

Burrata with Mango Salsa | 890

Fresh creamy burrata and mozzarella
cheese, served with lightly-spiced
Alphonso mango salsa and mesclun
salad leaves; dressed with citrus and
white wine vinaigrette and garnished
with toasted crostini.

VEGAN | VEGETARIAN | NON-VEGETARIAN | GLUTEN-FREE | HEALTHY | CHEF LOVES

In case of any ingredient-based allergies, please inform your server.

Government taxes as applicable. We DO NOT levy a service charge.
 King Prawns Peri-Peri Skewers |
sm a ll pl a t e s 950
King prawns marinated in a tangy,
spicy sauce; served with house salad
and lemon.
Grilled Zucchini & Aubergine
Involtini | 710
Zucchini and aubergine rolls; stuffed Goan Chorizo & Prawn Pil Pil | 850
and baked with ricotta cheese, Locally-sourced pork chorizo and
spinach, tomato salsa, and Parmesan fresh prawns cooked in garlic-infused
cheese. olive oil, chillies, and tomatoes; served
with a warm poi.
Baked Feta | 850
Butter Garlic Prawn & Parsley | 850
Greek feta placed on a bed of Kala-
Prawns sautéed in rich butter and
mata olives, shallots and peppers;
garlic, finished with parsley and
baked with olive oil and fresh oregano,
lemon; served with a warm poi.
and served with toasted poi bread.
Calamari Platter | 890
Baked Goat’s Cheese Tart | 820
Calamari cooked 3 different ways!
Short crust pastry baked with cara-
melised onions, sun-dried mango, and
goat’s cheese; served with fresh Sautéed with butter, garlic, curry
brûléed mango and house pickle leaves, and chilies | Grilled and served
crème. with balsamic capers, olives, and
arugula leaves | Sesame and
panko-crusted; served crispy with
Chicken Shish Tawook | 700
spicy recheado mayo.
Tender chicken marinated in a zesty
Lebanese spice blend, grilled with
onions and bell peppers; served with MEZZE BOARD
pita, hummus, gherkins, and toum. A selection of small dishes served as
appetisers, commonly served through-
out the Mediterranean and the
Sumac-spiced Chicken Tenders |
Middle East.
800
Lightly-spiced chicken strips
pan-tossed and served with green Tzatziki, tabbouleh, muhammara,
harissa, hummus, and Kalamata baba ganoush, Greek salad, and
olives. hummus with olives and grilled
artichokes; served with grissini, lavash
crudités, warm pita bread, and
Lamb Kibbeh, Tzatziki & Pita | 950
pickles.
Middle Eastern ground lamb mince
blended with bulgur wheat, spices, and
herbs; served with a cucumber-yo- Vegetarian | 1150
ghurt dip and pita bread. Dolma & Falafel.

Non-Vegetarian | 1250
Lamb Kofta & Chicken Souvlaki.

VEGAN | VEGETARIAN | NON-VEGETARIAN | GLUTEN-FREE | HEALTHY | CHEF LOVES

In case of any ingredient-based allergies, please inform your server.

Government taxes as applicable. We DO NOT levy a service charge.
 B••f Steak Burger | 780
E SP E TAD A S Grilled b••f patty layered with
gherkins, tomatoes, mixed lettuce,
A traditional Portuguese grilled dish where caramelised onions, tomato ketchup,
meat, fish or vegetables are skewered and and Dijon mayo.
cooked over flames. Served with grilled + Cheese | 810
vegetables, warm pita, and chopped salad.

Cottage cheese and vegetables

marinated in harissa. | 900
TACO S
Chicken marinated in Za’atar and
Soft-shell house-made tacos; served with
cafreal, a combination of the Middle
fresh jalapeños, sour cream, cheddar,
East and Goa. | 1050 avocado, tomato salsa and creamy
guacamole.
Kingfish, calamari, and king prawns
marinated in lemon, herbs, and Baby Corn & Water Chestnut Taco |
yoghurt. | 1290 820
Baby corn and water chestnut
nuggets; served crispy and tossed in
Goan recheado mayo.
P O I BOYS & Chipotle Chicken | 820
BUR G ERS Available till 7pm Chicken breast marinated in a smoky
Mexican spice blend; grilled until
Served with fries and pickles. tender and pulled.
Our Poi Boys can be served grilled.
Red Snapper Fish | 920
Falafel & Tahini Poi Boy | 690 Crispy battered-fried goujons of red
A Lebanese classic! Crispy chickpea snapper.
nuggets tucked in poi pockets with
tomato, cucumber, tahini sauce, and
mixed lettuce.

Grilled Chicken Poi Boy | 730

Lightly-spiced, grilled chicken breast
layered with jalapeños, tomatoes,
mixed lettuce, and chilli mayo.

Panko-crusted Vegetable Burger |

700
Seasonal vegetables mixed with potato
purée encased in crispy breadcrumbs;
layered with tomatoes, mixed lettuce,
ketchup, and mayo.

VEGAN | VEGETARIAN | NON-VEGETARIAN | GLUTEN-FREE | HEALTHY | CHEF LOVES

In case of any ingredient-based allergies, please inform your server.

Government taxes as applicable. We DO NOT levy a service charge.
 Pepper-spiced B••f Fillet | 1220
LA R G E PL A T E S B••f fillet rubbed with cracked
peppercorns; served with porcini
balsamic jus, sautéed rocket leaves,
sautéed green beans, roasted garlic,
Harissa Char-roasted Cauliflower |
and mustard mash.
980
Spicy cauliflower florets roasted until
Grilled Mediterranean Kingfish |
tender; served with saffron cashew
tarator sauce, grilled broccoli, falafel 1240
and olives; garnished with toasted Kingfish fillets grilled with extra-virgin
pistachio crumbs. olive oil, herbs, and garlic; served with
quinoa, mesclun salad leaves, sautéed
asparagus, and sauce vierge.
Stuffed Portobello Mushroom | 1020
Grilled whole portobello mushroom
caps stuffed with olives, capers, and Pan-seared Fillet of Salmon | 1500
vegan mozzarella; topped with bread Crisp pan-seared salmon fillet served
crumbs, roasted until golden brown; with avocado-jalapeño salsa verde,
served with porcini and balsamic jus; braised fennel purée, sautéed aspara-
garnished with sautéed rocket and gus, and pickled radish.
mustard mash.
Crispy Pork Belly | 1500
Blackened Tofu | 990 Slow-roasted pork belly cooked and
Crisp pan-seared tofu rubbed with brushed with fresh rosemary sprigs;
Cajun spices; served with chunky chilli served with braised fennel and sweet
tomato salsa, charred corn, avocado, potato purée, caramelised pearl
roast peppers, grilled scallions, and onions, crispy kale chips, and a rich
crispy sweet potato. vermouth jus.

Chicken Breast Stuffed with Wild

Mushrooms | 1100
Roulade of chicken breast stuffed with
a selection of fresh mushrooms; served
with potato purée, baked cherry
tomatoes, sautéed zucchini, and a
light soubise sauce made with herbs,
onion, and Gruyère cheese.

Pan-seared Red Snapper | 1220

Locally line-caught snapper fillet
seared until crispy; served with
romesco sauce made with peppers,
tomato, almonds, and olive oil;
garnished with grilled fennel,
asparagus, and sautéed new potatoes.

VEGAN | VEGETARIAN | NON-VEGETARIAN | GLUTEN-FREE | HEALTHY | CHEF LOVES

In case of any ingredient-based allergies, please inform your server.

Government taxes as applicable. We DO NOT levy a service charge.
 Asparagus | 930
P A STA S Tender locally-sourced asparagus
blended with cream; garnished with
fresh spears and grated Parmesan.
Mushroom Tortellini | 1060
TAILOR MADE PASTA | 820
Mushrooms cooked with garlic and
herbs, tucked in hand-rolled pasta
Choose your Pasta: Spaghetti | Penne.
and sautéed with brown butter; served
with porcini cream, rucola leaves, Choose your Sauce: Aglio Olio |
Parmesan, and balsamic reduction. Tomato Cream | Arrabbiata | Alfredo
| Bechamel | Pesto Cream
Asparagus & Ricotta Ravioli | 1060
Asparagus and ricotta stuffed in Add-ons:
hand-rolled pasta, sautéed with sage Assorted Vegetables | 180
butter and spears or in tomato cream; Chicken | 230
topped with Parmesan cheese. Prawns | 370
Bacon | 370
Spaghetti Aglio Olio with Goan
Chorizo | 1030 Please note that our pastas and risottos
are cooked al dente. Kindly inform your
Locally-sourced spicy chorizo sausage
server if you wish for your pasta or risotto
sautéed and tossed with spaghetti,
to be cooked more than usual.
olive oil, cherry tomatoes, garlic, and
parsley.

Charcoal Fettuccine with Seafood |

1140
Fresh calamari, prawns, clams, and
kingfish sautéed with chilli and tossed
with charcoal fettuccine pasta;
finished with lemon and chopped
parsley.

R ISO TT O S

Sun-Dried Tomato | 950

Garnished with zucchini confit,
roasted peppers, basil, and flamed
goat’s cheese.

Porcini & Field Mushroom | 950

Sautéed assorted mushrooms with
truffle oil; garnished with confit garlic
and thyme.

VEGAN | VEGETARIAN | NON-VEGETARIAN | GLUTEN-FREE | HEALTHY | CHEF LOVES

In case of any ingredient-based allergies, please inform your server.

Government taxes as applicable. We DO NOT levy a service charge.
 Panna cotta with Passion Fruit,
P IZ Z A S Mango & Pineapple | 640
Vanilla-infused panna cotta with fresh
Available in classic Italian salsa or spicy mangoes, passion fruit coulis, and
marinara. Vegan cheese and gluten-free pineapple crisp.
base available on request
Jaggery Crème Brûlée Cheesecake |
Margherita | 860 690
Buffalo mozzarella, tomato and basil Jaggery-flavoured baked cheesecake
Gluten-free | 940 with caramel crust and palm jaggery
Vegan | 1080 gel; served with coconut pastry cream,
sesame seed tuile, and coconut sorbet.
Turkish Pizza Pide | 890
Spiced aubergine, feta, peppers, 811 Chocolate Torte | 710
coriander, and mint. Oreo cookie base topped with a Calle-
baut dark chocolate and coconut cream
La Funghi | 1090 ganache, flavoured with orange zest
A selection of wild mushrooms, fresh and a hint of chilli, finished with
oregano, truffle oil, and rucola leaves. extra-virgin olive oil and Maldon sea
salt flakes; served with a coconut sorbet.
Burrata, Cherry Tomatoes & Arugula
| 1140 Italian Picnic | 820
Creamy molten mozzarella with sweet Classic trifle tiramisu, layered with
cherry tomatoes and peppery arugu- rum-soaked coffee sponge and mascar-
la. pone; served with amaretto cookies,
Nutella cannoli, espresso sundae, and
Goat’s Cheese | 1040 house feni liqueur. Ask for your picnic
Zucchini, tomatoes, bell peppers, and basket!
basil.
Snicker Bar | 890
Harissa-Spiced Chicken | 1020 Flourless chocolate cake layered with
Moroccan chilli-spiced chicken, black peanut almond praline, milk chocolate
olives, and sun-dried tomatoes. mousse, salted caramel gel, and
meringue; served with salted caramel
gelato

D E SSE R T

Gelato Selection of the Day

Single Scoop | 280
Double Scoop | 500

Sorbet Selection of the Day

Single Scoop | 280
Double Scoop | 500

VEGAN | VEGETARIAN | NON-VEGETARIAN | GLUTEN-FREE | HEALTHY | CHEF LOVES

In case of any ingredient-based allergies, please inform your server.

Government taxes as applicable. We DO NOT levy a service charge.
Olive Bar & Kitchen, Unit No 1, Vagator Helipad, Big Vagator, Anjuna, Bardez, Goa 403509.
T: +91 7888037772 | olivegoa | www.olivebarandkitchen.com