Refreshing Spring Collaborations at Oliver Royale
Spring has arrived and with the change in season also comes a change to our menu at Oliver Royale! In our latest seasonal menu rollout, Chef Darin and Sous Chef Jin teamed up for a collaboration-driven menu that highlighted the unique strengths of the back of house team. With deep knowledge of traditional Korean dishes, Sous Chef Jin’s influence helped to create something new and exciting for our guests that continues to build on Oliver Royale’s reputation of locally-sourced upscale southern cuisine.
Keep reading to see how this partnership flourished into the new spring menu that went live on March 22nd, featuring fresh and vibrant ingredients with à la minute cooking techniques from the appetizers to the entrees.
Menu Influences & Methods
Don’t skip straight to the entrees when perusing the spring menu! The appetizers are stacked with showstoppers that delight the senses, and are some of Chef Darin’s favorites, especially the Lamb Tortellini.
In the culinary arts, à la minute refers to a style of cooking where an item is prepared to order, rather than being prepped in advance. This method enhances our paramount goal of ultra-fresh plating for every course of your meal.
The Harissa Seared Swordfish has a photo-worthy presentation with a great flavor profile that demonstrates this season’s Asian influence. With our focus on seasonal produce and bold flavors, the new menu is sure to impress while keeping true to Oliver Royale’s roots.
When you’re ready to indulge in Chef Darin’s favorites, take a peek at his perfectly curated suggestions and drink pairings below:
Chef Recommended Spring Dishes
Harissa Seared Swordfish with the “Coco Havana”
Our refreshing Coco Havana includes Rumhaven (a coconut water rum), mint syrup, lime, and champagne. This light, bubbly cocktail pairs perfectly with the coconut curry broth and spice of the harissa seared swordfish. Another option for a great spring pairing would be a bottle of “Saldo” Chenin Blanc that’s slightly sweet and balances the acidity.
Confit Short Rib with the “U-be-be”
This season’s short rib dish is inspired by Korean barbeque, as such we paired it with our Asian-inspired vodka cocktail whose key ingredient is ube, or purple yam. The “U-be-be” has yuzu and lychee syrup creating a light purple color served on the rocks. With a lychee & flower garnish nothing screams spring more. The light citrus infusion of this speciality drink compliments the richness of the Korean barbeque glaze.
Confit Pork Osso Bucco and the “Rockaway Baby”
The “Rockaway Baby” is a slightly fruited riff on the classic Manhattan, and is sure to please this season. It features rye, Combier watermelon liqueur, and Lo-Fi vermouth. The watermelon is a subtle addition to this spirit, which parallels the duo flavor palettes of savory pork osso bucco and the apricot agrodolce.
Are you ready to try it all for yourself?
Check out the full spring menu here and make a reservation with us today!
