Head Chef Fernando recently debuted the Chargrilled Octopus with Nduja and pine nuts. For good reason, octopus graces many Sydney restaurant menus but Fernando’s is unforgettable.
Fernando chargrills just the right tenderness before returning the grill where it develops the signature flavour. Plated with the Nduja spice to wake the palate and a drizzle of olive oil. Garnished lightly with greenery, it’s the sort of spring dish that manages to comfort without feeling heavy.
Pair this with our featured wine, the 2018 Fetherston Magnolia Garganega & Gewürztraminer, your palate will balance out the heat from this divine sauce.
To enjoy this dish, please contact the team at dine@tattersallsclub.orgto make a reservation.
