Olio remains an old favourite and the food as well as its clean and modern interiors have stood the test of time.
Do start with the signature appetisers and salads such as the foie gras with mango coulis, scallops gratin, oysters, U.S. tenderloin beef salpicao, and spinach and arugula salad with wild mushroom and black truffles. The Chilean sea bass on a bed of saffron risotto and madeira mushroom broth is the default fish favourite. The USDA prime steaks are what most diners come for. If looking for a good lamb dish, the braised lamb shank with red curry sauce on couscous or the chimichurri lamb ribs in wild berry sauce with herbed potatoes hit the spot. Not too many restaurants offer lamb or do it as well. The chocolate soufflé makes for a happy and light ending.
Chilean sea bass with black truffle jus MORE THAN PHP 2,000 PER PERSON PRIVATE ROOMS
Chilean sea bass with saffron risotto, Madeira mushroom broth
USDA Prime New York corn-fed