Spring is definitely in the air when restaurants are previewing their seasonal spring menu. Fig & Olive opened not long ago at Fashion Island and although I’ve been to the restaurant several times, I have not written anything on it. Therefore, when I was invited to check out the new menu items recently, I thought it was time to share what we sampled with everyone.
Before anything, a plate of focaccia was brought out to the table with three olive oils from different regions for us to try.
The lunch menu offers a generous selection of Crostini ($12/3pcs) and we were presented with three: burrata, tomato, herbs, balsamic; cured salmon, radish, cucumber, yogurt, dill; carrot, ricotta. My favorite was naturally the burrata with the carrot and ricotta a close second.
I was so happy that the next course Roasted Baby Beet with Burrata Salad ($17) had a huge serving of the luscious burrata lurking underneath the greenery since the little bit on the crostini was a tease on my palate, but didn’t satiate. The beautiful vibrantly hued roasted beets from Babe farm were absolutely gorgeous. Together with spinach, toasted hazelnut, orange segment and heirloom cherry tomatoes, it was definitely spring on a plate. Dressed perfectly in a raspberry aged balsamic vinaigrette, it was a huge hit all around.
Unfortunately, my photo of Crab & Heirloom Tomato turned out dismally and does not justify how savory and mouthwatering it really was. Jumbo lump crab, heirloom cherry tomato, garlic cilantro, shallot and harissa with avocado basil tapenade was one of those things I wanted more of.
My table-mates and I decided to order different entrees so we could get a taste of a good variety. Salmon Tartine ($14) was a gorgeous open face sandwich with beautifully vibrant cured salmon served on Kenter farm toasted whole wheat bread. Accoutrements of dill cucumber yogurt, radish and tomato were refreshing. Add to that a side of arugula salad and the distinctively flavor of Arbequina Olive oil, voila, a great option for a light lunch.
I’m not a goat cheese fan, but I took a bite of the Zucchini Blossom & Goat Cheese Ravioli ($26). A generous portion of house-made goat cheese raviolis with zucchini emulsion and tomato confit, the flavors are reflective of the season it represents. I didn’t care for the crispy zucchini blossom which was way too heavily coated completely masking its delicate nature.
I loved the White Sea Bass ($25) I selected. Two pieces of white sea bass marinated with lemon thyme is flaky with a nice crispy skin. A colorful bounty of carrot, asparagus, celery root puree and heirloom potato charmoula complete this tasty plate.
The restaurant gets very busy so reservations are recommended. Valet parking is available for $6.
Fig & Olive
151 Newport Center Drive
Newport Beach, CA 92660