For Vietnamese version, please visit: Năm mới, bản hòa vị mới: Olivine ra mắt thực đơn Á-Âu đương đại
A journey from rural memory to contemporary craft.
At Olivine, we believe cuisine is a universal language – one in which heritage can be re-imagined through a modern and open-minded perspective. Each dish is conceived as a dialogue between tradition and innovation, where familiar flavours are elevated through refined Western culinary techniques.
The “Fresh Start, Fresh Flavor” menu is our greeting from the most authentic roots of Vietnam. From water celery long associated with the culinary heritage of Thai Binh to the delicate green rice flakes of Hanoi, Olivine brings these humble ingredients into a contemporary kitchen, awakening new layers of flavour while preserving the Vietnamese soul at their core. A new beginning, a fresh flavour, yet deeply rooted in cultural identity.
New Year Tasting Menu
Experience price: VND 1,200,000 / guest
Soup: Leek & Potato Velouté
Water Celery, Dried Serrano Ham
An elegant opening inspired by classic French cuisine, defined by a silky velouté texture. Drawing from the familiar flavours of water celery and potato traditionally found in Thai Binh, this dish is elevated through the gentle crispness of water celery and the deep savoury notes of premium dried Serrano ham.
Starter: Salmon Ceviche
Shiso, Green Grape, Chive Oil, Pickled Buddha’s Hand, Crispy Lotus Root, Spiced Sweet Potato Purée
A vibrant composition celebrating freshness, with salmon at its centre. Bright acidity from pickled Buddha’s Hand is delicately balanced by gentle spice, complemented by the crunch of crispy lotus root and the smooth richness of spiced sweet potato purée.
Main Course: Roasted Pigeon
Caramelized Jicama Purée, Morels & Wild Mushrooms, Roselle Pigeon Jus
The highlight of the tasting journey features premium French pigeon, prized for its firm texture and naturally rich flavour. Perfectly roasted, it is paired with caramelized jicama purée, the earthy aroma of morels and wild mushrooms, and finished with a refined roselle pigeon jus.
Dessert: Pandan Crêpe
Flambéed Banana, Crispy Green Rice (Cốm), Dried Coconut, Cốm Ice Cream
A poetic finale that brings together the flavours of Northern and Southern Vietnam. Flambéed banana evokes the warmth of Saigon, while delicate Cốm ice cream recalls the elegance of Hanoi. Soft pandan crêpes and crispy green rice create a harmonious balance of texture and nostalgia.
Let each flavour tell its own story
This new tasting journey at Olivine extends beyond culinary pleasure—it is our dedication to preserving Vietnamese cultural values through the language of refined dining. Each dish represents a moment of intersection between European culinary craftsmanship and the humble, soulful ingredients of Vietnam’s countryside.
We invite you to step into Olivine, where time gently slows to make room for conversations of flavour. Let us welcome the new year together, where familiarity is rediscovered through experiences both refined and unexpected
