The Olive Tree

Occupying the basement of the Queensberry Hotel, The Olive Tree may be subterranean but this is no dark & moody bistro – the room is light & contemporary, with a smart feel. The trademark simplicity & sunny Mediterranean flavours of the cooking have won many fans, who come here for dishes such as fillet of Brixham gurnard with curried Puy lentils, caramelised shallot & coriander followed, perhaps, by hay-roast venison or Creedy Carver duck breast accompanied by duck leg spring roll, Alsace cabbage & potato fondant. To conclude, an assiette of clementine & mandarin with pomegranate caviar sounds intriguing. The restaurant also boasts a superlative wine list.