Grill 79's team of chefs sets out to create gratifying moments by reinterpreting classic dishes and applying the same fundamentals used in traditional recipes.
This dish uses a very traditional Spanish method of preparing the octopus, which gains tenderness through the cooking process.
Hot and Cold
This hot and cold dish serves as a perfect intermediate gap to prepare the palate for the next rich main course.
The poaching method is used to prepare this dish. The meat is submerged in an aromatic stock and cooked at a low temperature to ensure that it is juicy and tender and a more intense flavour is developed. This method also works very well with venison, which has a more intense and pronounced flavour when cooked this way.