The Olive’s fine dining will have you on cloud nine

Shrimp scampi with pineapple, cajun spices, and mango hollandaise.

Within an hour’s drive from Kuala Lumpur, you can escape the city heat to the chilly and misty hills of Genting Highlands. And while you’re there, treat yourself to some fine dining at the champion of continental dishes – The Olive.

Located at the lobby of Genting Grand, The Olive offers patrons a restaurant, a lounge as well as a bar for some dining and unwinding.

The resident Chef de Cuisine of the dining spot at the mountaintop getaway boasts years of experience in professional kitchens. He trained at the International Culinary Centre before working in prestigious restaurants around the world, including in the likes of Vong and The Modern in New York.

The dining room, which you can reserve, is cosy while boasting views of the foggy hills. After being seated, you will be served crisp home made bread with butter and olives.

Bacalao with sun dried tomato and olives.

The amuse-bouche bacalao with sun dried tomato and olives is based on the idea of classic French potato leek soup, it has a light flavour which awakens your taste buds.

The Chef de Cuisine always comes up with new recipes for The Olive. One of his innovative dishes is shrimp scampi fresh from the waters of Sabah.

It has an interesting combination of local pineapple, cajun spices, and mango hollandaise. The beautiful plating of the dish is a feast for the eyes. The taste is of course, exquisite.

Main courses at The Olive are both a delight and a feast. The butter basted sea bass served with mandarin orange, fine herbs and asparagus is highly recommended.

Butter basted sea bass with mandarin orange, fine herbs and asparagus.

Rich in flavour, the soft and smooth texture of the sea bass is proof that The Olive only uses the best and freshest ingredients.

Tender and juicy, the prime tenderloin on the other hand, is cooked to perfection according to your preference. Each bite melts in your mouth and melts your heart.

The steak comes with bone marrow jus, cauliflower, and charred onion. A surprising touch is the addition of whipped wasabi into the recipe. The balanced presence of wasabi complements the succulent beef really well, giving diners a subtle kick.

Tenderloin with wasabi, cauliflower, charred onion, and marrow jus.

Dessert is always the perfect ending to any meal. There’s always room for The Olive’s dessert. Specialities include chocolate ganache with milke tuile and mango sorbet, and strawberry sorbet with almond crumble and natural broth.

Both desserts take you to cloud nine with their flavoursome taste on top of their picture-perfect presentations.

Chocolate ganache with milke tuile and mango sorbet.

The Olive
Lobby Level
Genting Grand
Genting Highlands Resort

Operating hours:

Bar & Lounge

6.00 pm – 1.00 am (Sunday – Thursday)
6.00 pm – 2.00 am (Friday – Saturday)


6.00 pm – 11 pm

The Olive is closed on Mondays.

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