The Purple Olive
Editorial
If beef cheeks with wild mushrooms and red wine risotto tickles your fancy then The Purple Olive in New Farm is definitely worth a visit. The secret is out, so booking ahead is a wise move as this restaurant is so popular that diners are lining up to get in. Head chef, Malik Theresine, took over The Purple Olive two years ago and, with the help of his wife, has injected his style and enthusiasm into every aspect of the restaurant. The food is predominantly Italian with a touch of the Mediterranean. There are warm breads made in the kitchen to start the meal and a variety of entrees to set the scene for the mains. It’s not only the succulent meat dishes that satisfy. The vegetarian offerings are full of warm European flavours while desserts are decadent with chocolate a-plenty for the sweet tooth.
Malik’s passion for his work has infused through his staff and is reflected in the service and decor. Fans of the long and lazy weekend feast are catered for, with The Purple Olive open from Friday to Sunday for lunch. The restaurant is placed at the quiet end of James Street and includes an alfresco area which is perfect on balmy nights. Inside, diners enjoy a clean, crisp and relaxing atmosphere with fine details to make the dining experience special.
Madeleine Doherty, July 2008
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