The first-ever Octopus inspired degustation dinner...
What a night!
Chef Marc Eskdale, Executive Chef of The Storehouse, Subiaco – had the fantastic idea of creating a decadent degustation menu showcasing his favourite Western Australian producer, Fremantle Octopus.
Boy, did he deliver!
The concept originated back in early August 2021, at the WA Artisan Food Groups ‘Truffle Degustation Dinner’, Marc meet a few of the Fremantle Octopus team, and introduced the concept of the dinner, that would be highlighted by a Fremantle Octopus dessert.
In excitement and a bit of disbelief, the Fremantle Octopus team along with Marc, begun planning this unique event that was scheduled for Tuesday 16th November.
With Marc’s restaurant the Storehouse, sitting atop the rooftop of the new Vibe Hotel in Subiaco, it was the perfect venue.
Curated by Marc, the menu set out to indulge guests with a unique 5-course degustation menu, paired with the beautiful wines from Amelia Park.
The delightful menu highlighted the not only the worlds best tasting and textured Octopus, but also the versatility of Fremantle Octopus.
Don’t believe us, feast your eyes on the menu below…
Shark Bay Scallop, Fremantle Octopus Mayo, Shark Bay Crab, Blue Scampi Caviar, Ocean Trout, Beetroot and Yuzu
(2021 Amelia Park, G-Fizz Pet Nat Grenache)
Sous Vide Fremantle Octopus, Salsa Verde, Pickled Blackberries, Harissa
(2021 Amelia Park SSB)
Fremantle Octopus Ink Raviolo, Shark Bay Prawn, Lobster Bisque
(2021 Amelia Park Trellis Rose)
Third Course – Main
Chargrilled Fremantle Octopus, Fennel, Chimichurri, Plum
(2020 Amelia Park Chardonnay)
(2019 Amelia Park Reserve Chardonnay)
Fourth Course – Dessert
Chocolate, Blackberry & Octopus Ink Ice-cream
(2020 Amelia Park Shiraz)
Not only did the 55 guests in attendance experience the diverse range of flavours that Fremantle Octopus is capable of elevating, but also, the ability Fremantle Octopus has to create an experience like no other.
The Fremantle Octopus team can not thank The Storehouse, Vibe Hotels, Amelia Park Wines, all of those who attending the evening and of course, the very talented Chef Marc Eskdale.
We can’t wait for the second coming in 2022!