Olivo

Three basic principles are the governing tenets of Olivo’s impressive Italian cuisine. The first ideal is that Fulvio and Nicky Bertani and their team of Italian chefs will only source and use quality, fresh ingredients; the second is that all dishes will be modern, exciting interpretations of classic recipes; while the third ensures that everything Olivo does is rooted in Italy’s beloved traditional style of excellent food and warm service.

Consider the menu carefully, as it may present you with the dilemma of having to choose between starters like smoked salmon, crab and mascarpone cheese terrine and beef Carpaccio with rocket, Parmesan and truffle oil. Mains, such as trofiette pasta with chicken and green beans in pesto sauce, and the pan-fried veal escalope in garlic, white wine, mushroom and cream sauce with oven-roasted rosemary potatoes, are dishes that you’ll have a tough choice deciding between, and even more so when you glance over the classic flavour combinations present in the likes of the spinach and ricotta ravioli in creamy walnut sauce. There’s even a range of pizzas and a chef’s specials board to peruse.

Ask the friendly staff for a wine pairing recommendation and they’ll be sure to oblige, artfully picking the best bottle and vintage from the extensive list of Italian varieties. Round the meal off with arguably the most fashionable Italian dessert, a gorgeous panna cotta, and you’ll come away with a full understanding of Olivo’s key beliefs.