• Located at the lobby floor of Genting Grand, The Olive exudes a modern, artsy design with a casual, welcoming feel thanks to its olive colour scheme and warm lighting. Its continental cuisine features a myriad of flavours and styles in a blend of classical recipes and contemporary ingredients. 

    Prime cuts of meat, fresh seafood, crisp salads, delicious desserts, and fine wines are only some of the gastronomic experiences that wait at this award-winning restaurant. Don’t forget to try the house specialty: juicy, succulent Wagyu beef. 

    Overlooking the hotel frontage, the bar serves tapas, vintage wines, fine cigars, and a wide variety of hot and cold beverages, accompanied by live music to serenade you through the night.

    Awards
    • MIGF 2015 – Golden Cauldron Award for Best All-Round Restaurant 2015
      The Golden Cauldron Award is given to the eatery that is deemed the best all-round restaurant of the festival.  Marks are given for the standard of cuisine, enthusiasm and creativity of the chefs, kitchen, service, and restaurant team, as well as overall service. 
    • HAPA Most Exquisite Dining Experience – Western Cuisine – Best in Asia at the Hospitality Asia Platinum Awards 2011-2013 Platinum Series

    Dress Code
    All guests are required to adhere to the following dress code: 
    • No slippers
    • No shorts
    • No sleeveless T-shirts
    Set menu selling price:
    3-course set dinner @ RM 238.00 nett
    4- course set dinner @ RM 318.00 nett
    [amuse-bouche and starters are included for both the three-course and four-course set dinner]
    • Location
      Lobby Level, Genting Grand
    • Operating Hours
      Bar & Lounge
      6.00 pm to 1.00 am (Sundays to Thursdays)
      6.00 pm to 2.00 am (Fri & Sat)

      Dining
      6.00 pm to 11.00 pm

      Closed every Monday
    • Type
      Continental
  • New Dishes at The Olive

    • Amuse-bouches
      Chef’s Creation
    • Starter
      Homemade Breads with Butter and Olives
    • First
      Fresh Shock Oyster
      Wild Mushroom Soup, Porcini Powder and Truffle Foam
      Escargot, Herb Garlic Butter, Gratin
      Crab Salad, Asparagus, Peas, Zucchini, Cumin Aioli
    • Second
      Scallop Capellini, Crab meat, Aglio-olio Style
      Roasted Chicken in Lavender Glaze, Fennel, Chicken Jus
      Rack of Lamb, Thyme Flower, Polenta, Olive, Half Dried Dates
      Chilean Sea Bass, Mushroom Ragout, Wasabi, Asparagus, Ponzu Sauce
    • Wagyu Prime Tenderloin, Grilled Romaine, Bone Marrow, Yorkshire Pudding, Shallot Jus
      Supplement the above RM 40.00
    • Wagyu Sirloin or Ribeye (M9),
      Roasted potatoes, Baby Vegetables, Choice of Black Pepper or Truffle Sauce
      Supplement the above RM 200.00
    • Dessert
      Hot Chocolate Fondant, Dark Pitted Cherries, Vanilla Ice Cream
      Peanut Butter Mousse, Caramelized Caramelised Bananas and Sherbet, Cacao Nib Coulis
    • One Bite
      Chef’s Creation
    • To Start
      Homemade Breads with Butter and Olives
    • Small
    • Oyster, Shiso, Lemon Miso, Shichimi
      Vichyssoise, Potato Pancake, Leek Confit, Quail Egg
      Local Kale Salad, Pomegranate, Feta Cheese, Maple Dressing
      Scampi, Local Pineapple, Cajun Spice, Mango Hollandaise
    • Big
    • Ravioli, Duck Confit, Seared Foie Gras, Wild Mushroom Sauce
      Lasagna, Beef Bolognese, Béchamel Espuma, Pea Shoot
      Slow-Cooked Salmon, Apple Puree, Leek, Chardonnay Broth
      Butter Basted Sea Bass, Mint, Baby Onion, Tamarind- Ginger Sauce
      Lamb, Cauliflower, Salasa Verde, Sugar Peas, Burnt Jus
    • Wagyu Prime Tenderloin, Whipped Wasabi, Cauliflower, Charred Onion, Bone Marrow Jus Supplement the above RM 60.00
    • Sweet
      Chocolate Ganache, Milke Tuile, Mango Sorbet
      Modern Cheesecake, Passion Fruit Curd, Strawberry Sorbet
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