Introducing Wood roasted baby octopus (GF) w/ chorizo, semi dried tomatoes, black olives preserved lemon and chilli vinaigrette, a new entree on Manly’s winter menu.

It’s the perfect time of year for octopus, the cooler water promoting plump octopus in excellent condition. The octopus in this dish are from the Clarence River on the North Coast, near Yamba.

Well-suited to our wood roasting oven, the octopus are accompanied by a herb salad with semi dried tomatoes, black olives, and preserved lemon. The dish is then dressed in a chilli vinaigrette which brings out the flavours of the chorizo.

Executive chef, Stewart, and head chef at Manly, Michael, demonstrate how this dish comes together in this video.

To discover the other dishes Manly is offering this winter, you can view Manly’s menu here.