• 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





    • 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
    • Type
      Continental
  • New Dishes at The Olive

    • Fresh - shucked oysters
      Fresh - Kilpatrick - Rockefeller
    • Starter
      Homemade Breads with Butter and Olives
    • Escargot
      Herbed garlic butter gratin
      [Signature dish]
    • Baked crab
      Brioche, grapefruit salsa
    • Marinated salmon
      Chives, coriander, dill, crab quenelle, avocado and lemon dressing
    • Wild mushroom
      Porcini powder, truffle foam
      [Signature dish]
    • Lobster bisque
      Lemon myrtle, lobster, shellfish oil
    • Chicken consommé
      Ravioli, chicken liver
    • Caesar salad
      Baby romaine hearts, focaccia croute, air-dried beef, Parmesan crisp, white anchovy dressing
    • Quinoa and kale salad
      With pomegranate, feta cheese, maple dressing
    • Truffle poached egg
      Fresh avocado, orange, hazelnut, fresh herbs, fennel, parsnip and sherry dressing
    • Pan-seared foie gras
      Sweet and savoury tartlet, persimmon, beetroot lemon puree, Port wine sauce
    • Slow cooked baby back ribs
      Truffle mash, steak fries, grilled vegetables
    • Lamb shank
      Eight-hour caponata lentil de puy, lemon, gremolata
      [Signature dish]
    • Lobster ravioli
      Mascarpone, brown butter and sage, lobster butter
    • Quattro
      Artichoke, turkey ham, asparagus and olives
    • Smoked salmon
      Fresh rocket, tomato, onion, goat cheese and extra virgin olive oil
    • Margarita
      Tomato, fresh basil, shredded mozzarella
    • Fettucine
      Live Boston lobster in spicy tomato sauce
      [Market price]
    • Scallop capellini
      Crab meat, Canadian scallops, red chilli, garlic, fresh basil, extra virgin olive oil
      [Signature dish]
    • Tasmanian salmon
      [choice of grilled or pan-fried]
      Fennel, green pea mousse, citrus sabayon, baby spinach, kalamata olive
    • Chilean sea bass
      Mushroom ragout, wasabi, buttered asparagus and ponzu sauce
      [Signature dish]
    • Live Boston lobster
      Choice of Grilled Thermidor Sashimi
      [market price]
    • Grain-fed lamb rack
      Served with white bean cassoulet, sweet potato pave, carrot puree, rosemary jus
      [Signature dish]
    • Marinated baby spring chicken
      Truffle mashed potato, saffron apple and micro salad
    • Wagyu
      Bred specifically for their intense fat marbling, Wagyu beef possesses superior flavour and tenderness
      Tenderloin MB 7 & 8 - 150 gm
      Rib eye MB 7 & 8 -200gm
    • Grain Fed
      150-day grain fed, pastured in the lush greens of the Australian countryside. Known for its consistent high quality and buttery taste.
      T. bone - 300 gm
      Sirloin - 180 gm
      Rib eye - 210 gm
    • Serving style
      Choice of
      Roasted kipfler potatoes, Swiss carrots, wild mushrooms, Buttery mashed potato, brocollini, baby beets, Roasted butternut, asparagus, Portobello
      Sauces Choice of
      Mushroom
      Black pepper
      Rosemary
      Creamy garlic
      Truffle morel
      Béarnaise
    • Coconut cream brulee
      Sesame tuile, exotic fruits, berry ice-cream
    • Hot chocolate fondant
      Set on dark pitted cherries and complemented with vanilla ice-cream
    • Croistilant of hazelnut
      Dolce de leche ice-cream
    • The Durian & Tempura
      [Signature dish]
    • Dana blue – France
    • Boursin garlic – France
    • Roquefort Xavier David – France
    • Black Label Cheddar - Australia
    • Cheese platter
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