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Crispy potatoes: Boiled the potatoes in salted water until it’s halved cooked, set aside and let it cool.
Bell pepper coulis: Using a small sauce pot, sauté garlic, and onion in olive oil for 5 minutes. add remaining ingredients, cook for another 5 minutes. puree using a blender on high.
Grilling and plating: Cook octopus in a large shallow pot with bay leaves and olive oil, set heat very low, covered. cook for 1 hour or till fork tender. cut tentacles into 3-inch pieces.
Season the octopus, potatoes, and tiger prawns with olive oil, salt and pepper. Cook until the prawns and octopus gets a little charred, then flip and repeat on other side.
Place a swoosh of the pepper coulis down on the plate, arrange some potatoes on the top of it. In the blank spots where the potatoes are, place the prawns and octopus. Garnish with torn basil and a drizzle of lemon juice.
The safety and wellbeing of our guests and colleagues is always a top priority. In light of COVID-19, the hotel has temporarily suspended normal operations and is not currently offering restaurant, bar, or other services at this time. The hotel will be accepting room reservations for stays from June 1, 2020 and beyond. For more information, please contact the hotel directly or your nearest Global Contact Center.
The Palm Brasserie brings the new experience in a relaxed setting, casual environment and fresh food.