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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.
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