55 Keong Saik Road
#01-03
Singapore 089155

(open in Google Maps)

Friday:
11:30am - 02:00pm
06:00pm - 12:00am

Saturday:
11:30am - 02:00pm
06:00pm - 12:00am

Sunday:
Closed

Monday:
Closed

Tuesday:
11:30am - 02:00pm
06:00pm - 10:00pm

Wednesday:
11:30am - 02:00pm
06:00pm - 10:00pm

Thursday:
11:30am - 02:00pm
06:00pm - 10:00pm

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Top Dishes

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Reviews

From the Burpple community

Other than @oliviarestaurant_sg famous burnt cheesecake, you should try their other Spanish dishes while at it!✨ especially their black rice paella that will burn through your wallet 🔥💸 and melt your soul 👻 the juicy Mediterranean red prawn is a first for me!⭐️ definitely not your usual with that tender flesh and unami thick prawn head juices that you have to mix it with the black rice to achieve that 💯 flavor depth of the sea🦐 the beef ragu is definitely beef lovers’ delight with that strong robust aroma that soaks into the pasta broth🥩 the omelette was a usual, no further comments. That mushroom croquette though was another must-order, if you love a excellent bowl of mushroom soup you will love this crispy pop of earthy mushroom 💣💕 but damn this place is pricey🥲

Other than @oliviarestaurant_sg famous burnt cheesecake, you should try their other Spanish dishes while at it!✨ especially their black rice paella that will burn through your wallet 🔥💸 and melt your soul 👻 the juicy Mediterranean red prawn is a first for me!⭐️ definitely not your usual with that tender flesh and unami thick prawn head juices that you have to mix it with the black rice to achieve that 💯 flavor depth of the sea🦐 the beef ragu is definitely beef lovers’ delight with that strong robust aroma that soaks into the pasta broth🥩 the omelette was a usual, no further comments. That mushroom croquette though was another must-order, if you love a excellent bowl of mushroom soup you will love this crispy pop of earthy mushroom 💣💕 but damn this place is pricey

This S$14.00 dessert had wowed me in three ways:

🍰 The cheesecake might have been more aptly classified as a tart instead of a cheesecake, because the usual cheesecake base was, instead, a large tart shell.

🍨 The “cake” was already in a melting state when served, just like how ice cream would appear when left at room temperature. However, it was not ice cream, but more like the creamy state of the dessert. And it really explained why a tart shell was used: just so to contain the runny cream.

🧀 Blue cheese was added to this cheesecake to add an extra savoury aftertaste, but because it was runny, that made me conquer it non-stop.

It wasn’t just unique; it’s also an excellent dessert to go with a bottle of wine!

Please give a round of applause to those Mediterranean red prawns for being so 👏🏻 dang 👏🏻 sweet 👏🏻. They were fresh and juicy with a nice slight crunch as you bit into them.

The rice itself was full of umami flavour from the addition of squid ink and bits of squid cooked into the rice. It reminded me of risotto, albeit with firmer grains and being slightly more watery.

The dish gets a bit cloying after awhile, so it’s definitely a great dish for sharing! Or perhaps just for yourself if you are greedy, because it’s so good.

Each component of this dish was done really well.

The octopus had a nice bite to it without being overly-rubbery, and it had a smokey and salty flavour reminiscent of bacon. In fact, it tasted so meaty that it was hard to believe this was actually seafood.

The pork was crispy, juicy, and everything a good fried pork belly should be. The meaty parts were tender and the fatty bits melted in my mouth.

The potato foam was smooth and had a cream-like texture. It was light and fluffy with a slight sweetness from the relish underneath, and complemented the heavily-seasoned octopus and pork.

(Picture shows a half portion as the staff split the dish for us to share.)

Comprising of a pasta shell filled with a flavourful mix of roasted beef cheek, chicken, and foie gras, this was so tasty. The meat was tender and the foie gras added a rich buttery consistency to the mix.

The canelon itself was covered in a parmesan cream and beef jus, and topped with mushrooms. The different components of the dish went well together, and you could taste the meaty juices and rich cream sauce in each delicious bite.

A delightful dish I would definitely order again.

(Pictured is a half portion as the staff split the dish into two for sharing.)

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