At Olea, our menu evolves with the seasons, celebrating the best local produce at it’s peak.

Winter menu now available.

Entrees

Charred leeks, burrata, chilli oil, spinach.

Prawn ravioli, saffron buerre blanc, fennel and citrus.

Cured fish, green gazpacho, grapes and sourdough.

Chicken terrine, mustard, remoulade, champagne vinaigrette.

Mains

Fish, prawn cream and cabbage.

Chicken, miso peppercorn sauce, charred greens and cauliflower.

Slow cooked beef bourgignon, parsnip and gremolata.

Duck, romesco, mushrooms and pickled onions.

Sides

Roasted potatoes, brava sauce.

Winter lettuce, radish, citrus.

Roasted cabbage, creme fraiche, vadouvan butter.

Brussels sprouts, pancetta, hot honey.

Desserts

Basque cheesecake, fig and rhubarb.

Chocolate mousse, olive oil, sea salt.