Altitude Restaurant

Ingredients 

1ea Octopus tentacles, red wine braised and grilled
1ea beef bone marrow, split cut
30g chipotle aioli
20g breadcrumbs
1/8bu parsley, chopped
1/8bu basil, chopped
2ea turnip
3ea nasturtium leaves and flowers

Octopus
3kg rock octopus
1bulb garlic
2g saffron
2ea bay leaves
1bunch thyme
1.5L red wine

Chipotle aioli
5g chipotle
100g mayonnaise
1 clove garlic
2g white wine vinegar

Method 

1. Wash the octopus thoroughly under running water paying particular attention to the suckers on the tentacles. Heat a large pot and cook garlic until it is soft.
2. Add thyme, bay leaves, saffron and octopus sear for 1 minute. Pour red wine to cover and bring it up to boil.
3. Cover the pot with lids and braise it for 35 minutes on lowest heat to be steamed. Cool down the octopus in the red wine braising liquid.
4. Place chipotle, garlic, white wine vinegar in food processor and blend until smooth. Transfer into mixing bowl and add mayonnaise and stir it until it is mixed properly.
5. Roast bone marrow in the oven at 230 for 5 minutes. Sprinkle breadcrumbs and herbs on top of bone marrow. Heat the grill to high.
6. Brush the octopus with oil.
7. Place the octopus on the grill and cook until charred for about 3 minutes.

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