Enoteca Boccaccio

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Italian restaurant Enoteca Boccaccio shares one of their most popular dishes created by chef Andrew Beddoes - Fremantle octopus with ajo blanco, charred cos and Espelette pepper

21 March 2024


Octopus marinade: 

1 Fremantle octopus
18 leaves of baby cos 2 cloves garlic 3 sprigs thyme leaves
1tbsp Espelette pepper
150ml extra virgin olive oil

Pulse all ingredients, except for the octopus, in a food processor until smooth.


3l water
300g salt

Ajo blanco:

300g old sourdough (chopped up)
400g blanched almonds
4 cloves garlic
100ml extra virgin olive oil
50ml sherry vinegar

  • In a food processor, blitz the sourdough, almonds, garlic and olive oil with 750ml water
  • Season with vinegar and salt to taste
  • Check the consistency to ensure it is sufficiently thick


  • To prepare the brine, bring the salt and water to a boil in a heavy-bottomed pan.
  • Once boiled, whisk to dissolve all the salt and allow to cool.
  • Once cool, add the octopus and leave it to marinate for 2 hours.
  • After marination, remove the octopus from the brine and rinse under cold water.
  • Apply the marinade to the octopus and vacuum seal it tightly in a Cryovac bag.
  • Heat a large pan of water on the stove to 65°C and place the sealed octopus in the water.
  • Cook the octopus for 7 hours.
  • Once cooked, allow it to cool before removing it from the vacuum bag.
To serve: 
  • Rinse the octopus under cold water and cut the tentacles into 2-inch pieces
  • BBQ the tentacles until well charred.
  • Add the cos leaves to the BBQ to lightly char them until they wilt.
  • In a large bowl, combine the octopus and cos, dressing them with extra virgin olive oil, lemon juice, and Espelette pepper.
  • Season with flake salt.
  • Spread the ajo blanco on a serving plate, arrange the octopus on and around it, and place the baby cos on top of the octopus. Sprinkle a little more flake salt to finish.
Wine pairing options: 
  • WHITE option 2022 Salvatore Molettieri Greco di Tufo DOCG
  • RED option 2021 D.M.L. Pinot Noir Mornington Peninsula

Serves 6

Enoteca Boccaccio

Level 1, 1046 Burke Road, Balwyn