Before leaving for the States, Victor Gelano, one of my closest high school friends, invited me to dinner at the Olive Tree Kitchen & Bar (or OTKB) along with our spouses and other friends. He had taken a new post managing this anti-pasti bar and restaurant which was created by Executive Chef Rob Pengson and Sous Chef Jonvic Mangibin, in partnership with the Del Monte group. If you remember Stock Market restaurant in Bonifacio High Street, well, this replaced it. Its a brand new restaurant with a lot of yummy dishes to offer, and lucky me, I was able to sample their menu before its grand opening.

I remember entering the restaurant not really sure if there was anyone in there, because the windows were still covered and the place seemed closed. The signboard was up and brightly lit though, which assured me I was at the right place. I really love its brick facade–it gives the place an old world feel, which works since this is an Italian restaurant.

OTKB is hard to miss. Its right in the middle of Bonifacio High Street.

We ate here at the end of August, it was still closed for training.

Inside the interiors were a great balance of sophistication and comfort. The wood mixed with bricks made the place look modern. It was also very well-lit, which I liked.

Since OTKB wasn’t open yet, we were offered a shorter menu that had good offering of anti-pasti, soup and salad, main dishes, pizza, pasta, and dessert. The price range was average. For me this seems like a good restaurant for a first date or for hanging out with your girlfriends.

We were also offered an assortment of drinks which ranged from the usual softdrinks and juices, to wines and cocktails.

I got myself a daiquiri, which Victor recommended I try. It was pretty good.

The OTKB Salad (P300). Butter and romaine lettuce, coppa salume, provolone, candied mixed nuts, carrots, pickled radish and red onion, compressed carrots and baby corn, bread crisps, oregano and pepperoncini vinaigrette. This one I particularly liked (for one, I love salad) because of the candied mixed nuts and the vinaigrette. It was sweet and salty, which is for me, my favorite combination.

From the Anti-Pasti Bar: Prosciutto and taleggio panino, pan roasted mushrooms, fried quail egg, cognac mustard. (P185) This was rich and tasty–the quail egg with the prosciutto was amazing.

We also tried out their pizza: this one was gorgonzola, green apple, braised red cabbage, walnuts, steeped dates in syrup and arugula. (P390) This one had a different take from your regular pizza (no tomato sauce in this one)–for me it was light and more on the sweet side.

Pan seared salmon, variation of carrot, granola, horseradish mousse. (P550) This salmon was excellent. It was cooked just right, and the horseradish gave this a yummy zing.

Almond and funky cheese tagliatelle, sous-vide egg, crispy pancetta, chives, black pepper crumble. (P390) At first I thought it was carbonara (haha)! It was similar though, as it had a rich, creamy sauce and was mixed in with an egg.

Sous-vide pork belly, pork scratchings/crackling, garlic mashed potato, pork and apple jus, radish and pea salad. (P470) This has got to be my favorite! I mean, you can’t go wrong with pork belly (haha)!

And for dessert, we had a rich carrot cake with vanilla ice cream. I have to admit, I thought it was biko (glutinous rice cake), which I didn’t mind having, until I remembered we were at an Italian restaurant. This carrot cake was extra rich and sinful though. It went well with vanilla ice cream, I think.

Overall, it was a great dinner! I can’t wait for Olive Tree Kitchen & Bar to finally open. Thanks again, Victor for having us for dinner!

OTKB: Olive Tree Kitchen & Bar
Manila’s first Antipasti Bar. Serving globally inspired antipasti, pastas and artisan pizzas, slow food, small plates & big plates, wine, beer & amazing cocktails.
G/F, B4, 9th Avenue, Bonifacio High Street, Bonifacio Global City, Taguig.
Telephone: +632 823-0366  /  Facebook: https://www.facebook.com/OTKB.bhs