This innovative bistro introduces a fresh take on ocean-to-table dining and contemporary culinary craftsmanship right in the heart of the city.

In landlocked Quezon City, seafood is not the first thing that comes to mind when looking for some place to eat. Sure, the city has great restaurants serving great dishes using the bounty of the sea, but an establishment that specializes in ocean fare can be quite hard to find.

Metro Manila’s biggest city has several dampa or paluto-style eateries and grills that are great for casual occasions. But if you’re looking for a restaurant that offers a more elevated seafood dining experience, the options shrink. For the longest time, whenever a craving for crabs, lobsters, or prawns struck, QC was hardly top of mind.

That narrative, however, is changing.

*Seafood 8 by Olio’s captures the vibrant pulse of a seafood market within a sleek, modern setting. Photos provided by Seafood 8 by Olio’s*

Enter Seafood 8 by Olio’s in Araneta City. Chef Oliver “Oli” Buenviaje’s brainchild, this innovative bistro introduces a fresh take on premium seafood dining and contemporary culinary craftsmanship right in the heart of the city.

Located on the ground floor of Gateway Mall 2, Seafood 8 by Olio’s captures the vibrant pulse of a seafood market within a sleek, modern setting. From glistening displays on ice and live catch tanks to a high-octane open kitchen, guests are treated to a full sensory journey where they can watch and hear their meals come to life.

From Perth to Quezon City

Seafood 8 by Olio’s embodies the vision of chef Oli, a Filipino chef whose career spans some of the most respected kitchens in Australia and across the world.

In an interview with The POST during a special media preview on September 3, chef Oli shared his culinary journey—one that began with a tentative first step in Australia. Born in Sorsogon, he moved to the Land Down Under at 16, fresh out of high school, to take up a course familiar to many Filipinos: engineering.

“Two weeks after I said it’s not for me, I was literally falling asleep, and I said I have to do something,” he recalled. “And then I came across a book by a great chef that’s the only MOF (Meilleur Ouvrier de France, France’s highest and most prestigious title awarded to exceptional artisans and trade professionals) outside France. I knocked on his door, and I said, ‘Can I get a job at your restaurant?’”

*Chef Oliver “Oli” Buenviaje’s career spans some of the most respected kitchens in Australia and across the world. Seafood 8 by Olio’s is his first restaurant venture in the Philippines.*

Chef Oli got the job. What he didn’t have the slightest clue at that time was that initial foray into a professional kitchen would launch a career that would take him across continents, honing his craft at world-renowned establishments: Alain Ducasse’s Le Meurice in Paris, Al Mahara at Dubai’s iconic Burj Al Arab, Le Normandie at Mandarin Oriental Bangkok, and Caprice at Four Seasons Hong Kong.

He later founded Olio’s Fine Food Catering in Perth, catering to high-profile clients and earning a reputation for refined dining experiences.

Yet no matter how far he traveled, his deep reverence for Filipino flavors and seafood remained central to his craft. Returning home was always part of the grand plan.

Back in the Philippines, chef Oli saw untapped potential in the country’s archipelagic identity. Surrounded by coastal waters and abundant marine life, he envisioned a dining concept where local ingredients could take center stage.

*Chef Oli during the special media preview of Seafood 8 by Olio’s on September 3 at the ground floor of Gateway Mall 2, Araneta City, Quezon City*.

“At almost every single coastline, the livelihood of the people is supported by fishermen. Why don’t we do something about it? And then we’ll start from there wherever this would take us,” he told The POST. “I think respecting the hard work of the people, that’s the only thing that they know.”

That vision found its ideal champion in Jorge Araneta, whose shared passion for gastronomy helped bring Seafood 8 to life in Araneta City. “I’m very fortunate that George recognized the talent that I could offer on the table,” chef Oli shared. “So the journey of this is just really showcasing casual dining, an elevated cuisine. It’s not too pretentious, but the flavor, you can feel that the passion is in it.”

A symphony of coastal flavors

This passion for good food and oceanic flavors shines through in Seafood 8’s eight signature sauces—the inspiration behind the restaurant’s name. Featuring Kalamansi Hollandaise, Chili Caramel, Asian Sweet and Sour, Olio’s Chili Supreme XO, Miso Butter, Inasal Citrus Ginger & Soy, Latin Chimichurri, and Gambas Roja, each blend is crafted to elevate every dish.

*Seafood 8 by Olio’s eight signature sauces*

Lunch opened with the Seafood 8 Bouillabaisse. Though the broth leaned heavy and decadent, perhaps a touch too rich for my palate, the freshness of the fish and mussels kept me reaching for spoon after spoon. Next came a generous, crisp Chicken Caesar Salad, followed by a plate of plump Pacific oysters, of which I opted for Rockefeller-style. The oyster was sweet, ocean-fresh, and tender, crowned with a top layer that was rich, buttery, and brimming with fresh herbs. It was so good I couldn’t resist asking for seconds.

Delightful appetizers followed. The Baby Pusit arrived bathed in a delicate, garlic-confit olive oil, the squid so silky and soft it melted on the tongue. Equally impressive was the Chargrilled Japanese Octopus, paired with creamy marble potatoes, savory chorizo, and a squeeze of calamansi. Here, Seafood 8 by Olio’s signature Gambas Roja sauce provided a slightly spicy contrast to the octopus’ natural sweetness. Finally, the Roxas Tanigue Kinilaw emerged as a crowd favorite, striking a flawless balance between the crisp acidity of Ilocos vinegar, a silky coconut milk emulsion, and the crunch of pickled shallots.

Leading Seafood 8 by Olio’s signature main courses was a glorious Branzino—my favorite dish of the feast. The fish was delicate and fall-off-the-bone tender, slathered in a velvety emulsified lemon butter sauce that highlighted the sweetness of the flesh rather than overwhelming it.

The Dover Sole Meunière was equally impressive, served in a rich tomato, olive, and caper sauce alongside Seafood 8 by Olio’s standout creation: a bright, silky Kalamansi Hollandaise. Completing the fish trilogy was the Grilled Gen San Tuna Belly, topped with their punchy Latin Chimichurri. The tuna was grilled to smoky perfection, with the zesty chimichurri cutting through the rich, fatty fish.

*Roxas Tanigue Kinilaw*
*Photo provided by Seafood 8 by Olio’s*

Luis Locsin: The natural kusinero and wine lover

Next came a formidable one-two punch: Baked Batangas Tiger Prawns in a savory-sweet mirin and miso den sauce, followed by a decadent Tiger Lobster paired with that standout signature Kalamansi Hollandaise. Both the prawns and lobster were succulent and sweet, dressed in sauces that let their natural flavors shine. I happily threw all modesty out the window and ate as much as possible.

A quick note for diners: Seafood 8 by Olio’s offers a customizable dining experience where you can select your raw seafood directly from the display, choose your preferred cooking technique—steamed, grilled, fried, or baked—and pair it with any of their eight signature sauces.

Branzino
Photos by Johanna L. Añes-de la Cruz

Just when I thought I was already full, out came the Crab Linguine Pasta Bicol Express—and I still had more than enough room in my belly. Bring it on! Full marks for culinary creativity, though I wished the sauce were slightly more indulgent; I do love a classic, creamy Bicol Express.

While Seafood 8 by Olio’s is fundamentally a celebration of les fruits de mer—the fruits of the sea—their meat offerings hold their own. We sampled the Grilled Pork Lechon, which boasts a crackling skin and juicy meat that could go toe-to-toe with a proper Cebu lechon, as well as the Braised Beef Rendang Short Ribs with coconut sambal. Tender and deeply aromatic, the rendang proved to be a surprisingly satisfying conclusion to the mostly seafood spread.

To wrap up lunch, dessert arrived in the form of a Coconut Panna Cotta topped with a vibrant calamansi leaf granita, mango gel, and toasted coconut flakes. Easily one of the kitchen’s most creative triumphs, the base relies on rich, silky coconut milk rather than traditional dairy cream. Coupled with the icy, citrusy granita and tropical mango, every spoonful felt bright and reminiscent of summer—a refreshing finale to an opulent seafood feast.

*Grilled Pork Lechon*
*Photo by Johanna L. Añes-de la Cruz*

With its sharp focus on fresh local catches, global technique, and innovative sauces, Seafood 8 by Olio’s delivers a dining experience that feels both refined and deeply comforting.

Chef Oli and his team have crafted a vibrant destination where the ocean’s best takes center stage, making it a must-visit for anyone looking to celebrate the rich flavors of the Philippine archipelago in the heart of landlocked Quezon City.

Seafood 8 by Olio’s is located on the ground floor of Gateway Mall 2, Araneta City.

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