While you may know Olea for its seafood orzo, the Mediterranean restaurant has launched over ten new dishes on its dinner menu. From pen shell clams bathed in anchovy butter to a range of beef dishes and triple-cooked roasties in duck fat (dip these into the range of rich sauces), here’s a walk through of the new menu!
#TatlerDiningMY #TatlerTastes
Triple-cooked potatoes, crisped to perfection with a fluffy interior, finished in a generous coating of duck fat. A side dish we can’t seem to stop reaching for.
Reserve a table via link in bio.
A dish made for sharing - our hearty roasted chicken served with charred radicchio, a rich garlic-mustard sauce, and finished with a drizzle of za’atar oil.
Warm, comforting, and deeply satisfying.
Reserve a table via the link in bio.
Our new menu launches tomorrow. Fresh dishes, thoughtful upgrades, whilst keeping our signatures - still exactly how you love them, only better.
One standout: grilled prawns, now finished with red za’atar. Bold, tangy, a little earthy - topped with crispy shallots and green onions, and elevated with our house-made za’atar prawn oil. Try our new menu from tomorrow - reserve via link in bio.
Thousands of octopus tentacles have left our kitchen, each one enjoyed by our guests - and it keeps getting better. Once served with romesco and roasted potatoes, it will soon be presented with fava bean puree, crispy grape leaves, and fried capers.
Arriving on our menu 8 May. Reserve your table via the link in bio.
A new favourite joins our upcoming menu: fresh squid, perfectly sliced, grilled over fire, and served with our house-made pesto and tomato salsa. A smoky yet refreshing dish made for sharing.
Our new menu launches on 8 May, featuring many exciting additions. Watch this space for updates and reserve your table via link in bio.
Fried eggs and avocado on toast, with its flavours turned all the way up - thanks to tahini yogurt, housemade chilli oil, fried garlic, coriander and sumac.
Available Saturdays and Sundays at brunch, 10:30AM-2:30PM.
Plates made for a party - delectable and shareable. Whole roasted chicken, served with butter bean hummus, marinated artichokes and olives, and housemade chilli oil.
Available for private bookings with us. For enquiries, reach out via Whatsapp at +6018-988 3979 or e-mail us at [email protected].
You’ve seen Parveen serving food and shaking cocktails at Olea - but when he’s not here, he’s either serving looks on the runway modelling in fashion, or at university pursuing a chemical engineering degree. An all-rounder and a caring soul, Parveen has become an integral part of the Olea service team despite only working part-time for the last two years. Parveen has a natural warmth that allows guests to feel comfortable around him - as he describes his approach to service: “It’s always nice to be a small part of our guests’ experience at Olea by having a conversation with them.”
Next time you dine with us, you might catch Parveen mid-joke with guests whilst tending to their needs, effortlessly creating what he calls the “magic” of good service - a genuine connection that makes evenings at Olea so memorable.
Conversations are made better with the right provisions. Snacks at dinner - available all week, 6PM-10:30PM.
Note: We are open as usual throughout Raya weekend! Reservations via link in bio.
Some love stories begin and end on a plate. Sticky toffee pancakes - indulgent stacks studded with dates, and made unforgettable with a rich toffee sauce and chopped walnuts.
Available for weekend brunch only, from 10:30AM to 2:30PM. Book a table via link in bio.
