Grilled octopus, arugula, vinaigrette, fennel, Kalamata olives, chimichurri, lemon.

1. Sear the octopus in a hot fry pan.

2. Mix the arugula, fennel and olives with the vinaigrette.

3. Marinate the octopus while still warm with half of the chimichurri.

4. Plate the octopus on top of the salad and decorate with more chimichurri.

5. Finish with a few drops of lemon juice.

For orders please contact our team or call us at 55 8660 0500.