Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

grilled spanish octopus, roasted potato, tomato with caper & onion, lemon-oregano vinaigrette

Rinse the Spanish octopus under cold running water to remove any dirt or sand. Remove the beak and innards if not already done by the supplier.

Clean the Octopus

Bring a large pot of salted water to a boil. Add the octopus and cook for about 30-40 minutes, or until tender. You can check for doneness by piercing the thickest part with a fork. Once cooked, remove from water and let it cool.

Boil the Octopus

Preheat the grill to medium-high heat. Once the octopus has cooled, cut it into sections (tentacles) and brush with olive oil. Grill for about 3-4 minutes on each side until nicely charred.

Grill the Octopus

Preheat your oven to 200°C (400°F). Cut the potatoes into wedges, toss them with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until golden brown and crispy.

Roast the Potatoes

Dice the tomatoes and chop the onion finely. In a bowl, combine the tomatoes, onions, and capers. Drizzle with a bit of olive oil, salt, and pepper, and mix well.

Prepare the Tomato, Onion, and Capers

In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined. Adjust seasoning to taste.

Combine Vinaigrette Ingredients

On a serving plate, arrange the grilled octopus over a bed of roasted potatoes. Top with the tomato, onion, and caper mixture. Drizzle generously with the lemon-oregano vinaigrette and serve immediately.

Plate the Dish

Spanish octopus

Potatoes

Tomatoes

Onion

Capers

Olive oil

Lemon juice

Dried oregano

Salt

Black pepper