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Olive Tree Restaurant, Exeter
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Olive Tree Restaurant
Restaurant Rating
Rating: 4.1/5
(11 votes cast)
Accepted Payment Cards
Awards
2 AA Rosette's:
Bystock Terrace
Exeter
EX4 4HY
Tel: 01392 272709
Head Chef: Darren Knockton
The Olive Tree is an oasis of calm and the perfect place for city centre dining.
The setting is stylish and the classic decor is brought to life with Italian touches of Venetian masks, glimmering olive oil bottles and flickering candles.
Head Chef Darren Knockton and his team create dishes with passion and flair to delight the most jaded palette.
The cuisine is modern British with a designer twist!
Dedicated to using local ingredients from trusted suppliers everything is created from scratch and with an AA Rosette to their name already this is definitely one to watch!
This restaurant page has been visited 7,971 times
Children's Play Area:
No
Disabled Facilities:
Yes
Wheel Chair Access:
Yes
Parking:
Public car park opposite with free parking from 4pm until 10am.
Smoking Area:
No
Accommodation Website:
View Website
Accommodation:
Yes, 18 rooms at the Queens Court Hotel.
Facts
Capacity:
36
Best Seats:
The window seats are both light and airy although there is plenty of space at all tables.
Wine List:
Superb list of old and new world wines from around the world.
Functions:
Private dining rooms available for intimate dining at its best.
Price Range:
Starters from £5.95. Mains from £16.00 - £21.00
Menu Summary:
Modern British food with a designer twist.
Vegetarian Options:
A creative and tasty choice always available.
Sample Dish:
Smoked Salmon and Cream Cheese, Potted Prawn and Vine Tomato and Crab Roulade all served with Avocado Puree and Garlic Mayonnaise. Pressed Terrine of Braised Rabbit and Ham Hock presented with Pickled Broad Bean Salad. Seared Chicken Breast and Miniature Chicken Pie served with Sweet Potato Puree, Savoy Cabbage Dumpling and Roast Chicken Foam. Seared Fillet of Monkfish accompanied with Lightly Spiced Lentils, and Tempura Prawns, finished with Caramelised Mango and Chilli. Roast Tenderloin, Pork Belly Glazed in Blossom Honey and Slowly Braised Pork Cheek accompanied by Haricot Bean Puree, Roasted Beetroot and Pickled Shitake.
