FIG & OLIVE is about passion for the best olive oils, flavors and cuisine from the Riviera and coastal regions.
Guests will be transported into a 12,000 square-foot French Riviera oasis, accommodating up to 330 guests. This location is surrounded by olive trees, gardens, and offers a variety of seating options–both indoor and outdoor.
FIG & OLIVE is about passion for the best olive oils, flavors and cuisine from the Riviera and coastal regions of the South of France, Italy and Spain. It is a full-service restaurant featuring lunch, brunch and dinner menus. The exceptional wine list includes over 30 wines offered by the glass or bottle from Italy, France and Spain. FIG & OLIVE’s menu philosophy is based on the notion of clean, healthy and sophisticated ingredients and dishes, each prepared or finished with unique olive oils.
(Prices listed here are estimates only & are subject to change)
Does this include catering fees?
Estimated Price Per Head
from $55 to $150
9% tax; 22% Administration fee
Celebrations Hosted Here Since
Indoor & Outdoor Venue Spaces Available
Client Must Use The Catering Provided By The Venue
Provided By Venue For Fee – You Must Use The Venue For All Alcohol Services
Ample Parking Onsite
The first FIG & OLIVE opened in New York City in 2005 and, in December 2013, FIG & OLIVE opened a new location in Fashion Island, Newport Beach, located along the coast of Orange County. Guests will be transported into a 12,000 square-foot French Riviera oasis, accommodating up to 330 guests. This location is surrounded by olive trees, gardens, and offers a variety of seating options–both indoor and outdoor.
This welcoming open design offers guests to take full advantage of the California Riviera weather. The various dining spaces at FIG & OLIVE Newport Beach create a range of personalized experiences for its diners, from casual get-togethers to intimate private dinners.
The entry to FIG & OLIVE Newport Beach captivates with a high ceiling featuring warm wood beams and orange soffits. The 40 person front lounge embraces a residential feel, with a comfy linen sofa and armchair with pillow, a mix of pendant lights and table lamps, paintings on the walls, and curtains on the windows, with natural travertine tile underfoot.
- Max Capacity: 40 The White Room:
Like the Wine Room, this dining space for up to 80 people is illuminated by three skylights and five large windows, which also offer a view of the olive trees. A three-pendant iron-work chandelier provides additional soft lighting for the white banquettes around the room, with white chairs for seating and throw pillows. Rosemary planters and arches separate the travertine-tiled White Room from the Orchard Room.
- Max Capacity: 80 The Terrace:
The 2,646 square-foot Garden Terrace offers seating for up to 90 guests. Sofas and four-top wood tables surround a large fireplace in the middle of the room. A mix of orange booths and banquettes with throw pillows line the perimeter, with 25 olive trees serving as the backdrop. The space also features a country tile floor, planters all around, and a retractable roof.
- Max Capacity: 90 The Orchard Room:
Accomodating up to 90 people, this central dining area offers leather armchair seating at orange linen banquetters and six booths. Guests can dine beneath two olive trees in the center of the room. Six hanging rattan lamps cast light against the flowing wall of 400 olive oil bottles adjacent to the open kitchen. A semi-private niche features framed pressed flowers and herbs from the South of France.
- Max Capacity: 90 The Wine Room:
With two skylights and give floor-to-ceiling windows with a view of an olive tree forest, this room beams with natural light. The space can accomodate up to 50 people. The 48 foot illuminated wine display shows off the large selection of French, Italian, Spanish, and Californian wines. Café curtains and wood flooring complete the room.
- Max Capacity: 50
Eats & Drinks
Food, Restaurants, Cafes, Bars & Lounges
Food, Restaurants, Cafes:
FIG & OLIVE’s signature dishes embody our passion for the best olive oils and cuisine from the Mediterranean region. Each meal begins with a taste of three distinct extra virgin olive oils with the restaurant’s freshly-baked rosemary olive oil fougasse bread. Guests can gather at the bar and lounge to enjoy tasting dishes and shareable small plates such as the Zucchini Carpaccio and the Fig Gorgonzola Tartlet alongside an assortment of Crostinis, Crudos, Cicchetti and Fritti, and imported charcuterie.
Main dishes include the Riviera Shrimp and Salmon Salad, Octopus a la Gallega, Zucchini Blossom and Goat Cheese Ravioli, Paella del Mar, Mediterranean Branzino, and the FIG & OLIVE Rosemary Lamb Chops. Desserts include the Crème Brulée Cheesecake and the Caramelized Apple Tart.
The exceptional wine list includes over 30 varietals from the South of France, Italy, and Spain that are offered by the glass, along with full bottles and champagne.
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