Entering The Olive, one is greeted by a wall of more than 250 wine bottles, surrounding one of two sizeable private dining rooms. The trademark olive hue throughout the restaurant creates a subtle ambience that matches the cool temperatures Genting Highlands is famous for.
The Olive Bar showcases a multitude of single malt whiskys, cigars as well as an array of classical and new world wines. In the main dining area, chefs prepare dishes in an open kitchen while diners enjoy the sumptuous Continental cuisine on large comfy chairs.
Chef Daniel Sheen has created a menu to suit all palates, with a focus on premium beef like Wagyu as well as first-class seafood such as his signature dish of Chilean Seabass.