Making our blackened octopus dish

One of our most favourite creations on our menu is the blackened octopus in chichilo ashes. The most striking thing about the dish for most people is its appearance; the contrast of the black tentacle against a speckled white plate with the pastel pink and green salsas. This dish was inspired by a taqueria in Mexico City where the meat of the rotisserie is marinated in a black sauce. We wanted to create a dish that pushed the boundaries of a mole and presented the customer with something both aesthetically beautiful and a unique taste.

To make this dish, we were very careful to stick to the principals of a mole; incorporating chillies, nut spices and fruits, but we take it one step further when cooking the ingredients and reduce them all to ashes. 

By mixing the ashes with a black sesame seed paste it allows the mole to evenly marinate the tentacles and give a deeper, richer and more intense flavour of the mole.

After marinating for 24 hours, the octopus is cooked and served with an avocado puree salsa and hibiscus & truffle aioli, which are designed to balance the intensity of the mole.  When combined together, every mouthful gives an umami flavour. 

We hope you enjoy this dish as much as we enjoy making it!