Amidst the cloud capped mountains of Genting Highlands, Maxims hotel houses a true fine dining experience, The Olive. Greeting its guests with wall to wall wines and it's trademark Olive 'hue' ambience, The Olive exudes an aura that is inviting and comfortable. Diners are encouraged to relax and be absorbed by the percussion of the open kitchen as the professional service staff tend to their needs.

 

Australian Chef de Cuisine, Chef Daniel Sheen has masterfully crafted a menu to suit all tastes, advocating ingredients and flavours from all over the world with a distinct focus on premium beef like Kobe and Wagyu. At over 250 labels of wine on offer, our in house Sommelier can marry the perfect drop of wine to the perfect meal. Since its re-launch in 2004, Michelin Star thorough breeds like Chef Anton Mosimann and Chef Donatella Zampoli have graced The Olive, keeping it a beacon of excellence for continental fine dining in Malaysia.

 

Overlooking the hotel frontage, The Olive Bar boasts a sophisticated array of Australian, French and Italian wines. It also show case fine single malt whiskeys and brandies to enjoy with one of many fine cigars on offer, whilst basking in the symphony of live acoustic music.