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Set Menus
Special Selection 125 pp
The Chef’s Banquet 150 pp
Autumn Lunch Set 49 pp
Snacks (per piece)
Freshly shucked oyster with pepperberry & Dongchimi granita
… or grilled with its own seawater and lemon
7
7
Smoked mussel, seeded cracker, fermented wild blueberry
7
Gochujang sourdough, garlic butter
8
Retired dairy cow yukhwe, bugak, desert lime, dill emulsion
9
Scallop, MB5 rib fillet, kimchi, spring onion, wagyu tallow
Calamari jeotgal, farm leaves, seasoned rice, geraldton wax
12
9
Small Dishes
Blue fin tuna hwe, gochugaru dressing, doenjang crème fraiche, trout roe
32
Salt baked beetroot, stracciatella, hazelnut, perilla oil
22
Intercostal wagyu Galbi (MB9), chive kimchi, oyster mushroom, macadamia Ssamjang
36
Pork and kimchi mandoo, ganjang vinaigrette
Pyeonyuk of pork hock, apple chojang
WA marron, stinging nettle noodle, garlic and chilli
18
15
42
Large Dishes
Black garlic guksu, wild mushroom, snow pea, saltbush
38
Market fish, artichoke puree, pipis, braised greens
58
Doenjang berkshire pork chop, yuzu mustard, dutch carrot, coffee jus
58
Steak cut of the day, seasonal banchan
MP
Sides
Doju potato
16
Sugarloaf cabbage, seaweed butter, pomegranate, toasted seeds
16
Desserts
Dark chocolate mousse, bokbunja gel, hangwa, young citrus, persimmon, hazelnut crisp
21
Corn cheesecake tart brûlée, local figs
21
Hotteok, macadamia and wattleseed caramel, jerusalem artichoke ice-cream
21
+ add a glass of black rice & cinnamon makgeolli
15
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