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

Burgundy Snails -or- Spanish Octopus -or- Both, Garlic Butter, Parsley, Sambuca

Melt the butter in a small saucepan over low heat. Add minced garlic and cook until fragrant, about 2 minutes. Stir in chopped parsley, Sambuca, salt, and pepper. Remove from heat and set aside.

Prepare the Garlic Butter

Preheat your oven to 180°C (350°F). Place the cleaned snails in their shells on a baking dish. Fill each shell with the garlic butter mixture.

Prepare the Snails

Bake the snails in the preheated oven for about 10-12 minutes or until the butter is bubbling and the snails are heated through. Serve immediately.

Bake the Snails

Rinse the octopus under cold water. In a large pot, bring salted water to a boil. Add the octopus and cook for 45-60 minutes, or until tender. Remove from water and let it cool.

Prepare the Octopus

In a small skillet, heat olive oil over medium heat. Add minced garlic and sauté until golden brown. Stir in chopped parsley, Sambuca, salt, and paprika. Remove from heat.

Prepare the Garlic Oil

Once the octopus is cool, cut it into tentacles. Preheat a grill or grill pan over medium-high heat. Brush the octopus with the garlic oil mixture. Grill for about 3-4 minutes on each side, until charred.

Grill the Octopus

Serve the grilled octopus with a squeeze of fresh lemon juice.

Serve

Burgundy snails

Garlic

Butter

Fresh parsley

Sambuca

Salt

Black pepper

Spanish octopus

Olive oil

Paprika

Lemon