18 menu, 5 sections

Galbi

Beef short rib in a soy and pear marinade, over binchotan, with lettuce to wrap.

Bulgogi

Thin sirloin, sesame and onion, seared hard and sliced at the pass.

Deungsim

Whole sirloin over charcoal with charred asparagus and carrot, carved to share.

Dak gui

Free range half chicken, gochujang glaze, rosemary and lemon.

Mandu

Steamed then crisped on one side, black vinegar and chilli oil.

Dakgangjeong

Twice fried wings in soy, garlic and honey, sesame and spring onion.

Yangnyeom

Crisp boneless thigh in a hot and sweet glaze, pickled radish on the side.

Dubu kimchi

House kimchi, warm silken tofu, sesame oil and toasted seaweed.

Bibimbap

Rice, seasoned vegetables, egg and gochujang in a hot stone bowl.

Japchae

Glass noodles tossed with mushroom, capsicum and sesame.

Kimchi bokkeumbap

Day old rice, aged kimchi, prawns and a fried egg on top.

Baekban

Steamed rice, clear soup and three banchan. The lunch order.

Haemul guksu

Prawns, snow peas and a soft egg in a clear seafood broth with wheat noodles.

Kimchi jjigae

Aged kimchi and pork belly simmered down hard, tofu and spring onion.

Sundubu

Silken tofu, mushroom and courgette in a chilli broth, egg cracked in.

Namul bap

Seasoned greens, chickpea, avocado and kumara over cold rice, sesame dressing.

Geotjeori

Cabbage dressed the same day, sesame, pear and chilli flake.

Naengmyeon

Buckwheat noodles in iced broth, cucumber, pear and half an egg.