OTKB: Olive Tree Kitchen and Bar at Bonifacio High Street

I was under the impression that we were royally screwed. If it was the proverbial first date, Olive Tree Kitchen and Bar (OTKB) stood us up. Or so I thought. 

We were sure that we made a reservation under my friend’s name couple of hours before closing time. Yet, when we arrived at OTKB in Bonifacio High Street, no signs of life greeted us. Instead, we found a restaurant with windows covered with what looked like to me as Manila papers. It looked like it is not operational yet. No signage whatsoever aside from a piece of paper plastered on the door that reads “Closed for Training.”

We were dumbfounded at first and when my friend tried calling the number he called hours before to secure the elusive reservation at Olive Tree Kitchen and Bar, no one’s answering the phone. So, we did the unthinkable. We knocked on the door. 

A beautiful lady later on appeared. Judging by the apologetic gesture she showed us, it was quite obvious that she had an idea that we were the ones who made a reservation. Turned out, they were still on soft opening that time. The outside appearance of the place gave off an impression that they weren’t accommodating diners yet. But then again, they let us in.

The interior of Olive Tree Kitchen and Bar is anything I imagined it to be – laidack with an air of sophistication, chic but not snobby. Owing to the fact that it is under the helm of one of the most respected chef in Manila, Rob Pengson, I am pretty confident that we were in good hands.

We only had an hour and a half to dine since it was nearing their closing time. Regardless, the staff were very accommodating and friendly, as if they have all the time in the world to accommodate our requests, no rushing transpired. Our visit was a post dinner that called for light dishes that our appetite can accommodate. I was itching to try OTKB since I heard of its opening, so I ditched the possibility of a dinning experience tainted with birth pains and dove in. No regrets.

Known as an Antipasti bar, majority of the items on the menu are antipasti or appetizers. While the menu is kept into minimum, a notable glaring difference between the number of appetizers compared to the mains. That was during the soft opening, we were told that they are still developing other dishes.

First thing that piqued our interest was the Pork Belly Confitura (Php 195). Anything with pork belly on it must not be missed, hence we gave it a go. It is essentially made of small slices of crisp pork belly, mixed lentils and porcini brudo, sous vide egg, tarragon gremola. A pretty decent appetizer that reminded me of a hearty and filling soup I used to enjoy when I was a child, only a million times better.

An appetizer dish which is simply called Fresh Ricotta (Php 170) is anything but simple. The combination of homemade fresh ricotta cheese, berries, roasted cherry, oven dried grapes, rough raisins, and pine nuts yields a playful texture with intricate flavors that flirt with the palate. The complex medley of all the components was downright impressive I wouldn't mind tagging it as the best appetizer I had this year.

 

Equally impressive and downright lovely was OTKB's Ricotta Gnocchi (Php 380). Luxuriously laden with butter and cream sauce, these curd like works of wonders was made all the more special with sous vide egg, prosciutto, hazelnut bits, and sage that pontifically sat on top. 

The addition of prosciutto bits on top, albeit minimal cuts through the creaminess of the gnocchi and the sauce, striking a balance that made this dish perfect. 

We were dead set on trying the Squid Ink Pasta but it wasn't available at that time. Luckily though, since we decided to have the OTKB Sunday Gravy (Php 390) instead which rocked our world. Fettuccine pasta combined with meatballs, ox tail tripe, sweetbreads, marrow bones, and blood sausage, what is not to love? It was savory and hearty in every sense of the word.

We were adamant to hit a balanced meal, so we decided that a fish dish needed to happen, hence the Halibut and Frites (Php 390). Battered fish and fries is always a winning combination. Add to that an Italian remoulade or an Italian rendition of a tartare sauce, then you'll have a comforting dish which is always a delight to much on.

You do not dine in an Italian restaurant without having an order or two of their pizza, it's just not right. So despite the degree of satiety we were facing, Potato, Bacon, and Leek Pizza (Php 370) was a welcome addition to our table. The name was a dead giveaway as to what comprised the toppings. Notable thing about this dish however was the fluffy pizza crust which I find flavorful on its own. 

I have only tried a few of what Olive Tree Kitchen and Bar offers and already I was impressed. The prices are affordable and reasonable, while the service is fast and friendly. I am looking forward to a revisit especially now that they are fully operational. The ricotta gnocchi has been hunting me on my dreams, and I heard they did a decent job with their wagyu, so I can sense a revisit soon.

(OTKB) Olive Tree Kitchen and Bar 

G/F B4, 9th Avenue

Bonifacio High Street

Fort Bonifacio

Contact no. (02) 823 0366

Email add.: otkb.bhs@gmail.com

Facebook page: /OTKB.bhs