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Octopus carpaccio, capers, shallots and chilli




Renowned chef Sean Connolly shines a light on the unsung hero of Italian cuisine at his restaurant, Gusto at the Grand. His rendition of octopus carpaccio is the palate refresher that everyone needs. Thin slivers of delicately cooked octopus are sprinkled with capers, shallots, fresh chilli and a drizzle of Extra Virgin Olive Oil for the ultimate example of tasteful simplicity.

From Gusto at the Grand




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  • Claire Be