Menu

Special Selection 125 pp

The Chef’s Banquet 150 pp

Summer Lunch Set 49 pp

Snacks

Freshly shucked oyster with pepperberry dongchimi granita

7

Gochujang sourdough, garlic butter

Retired dairy cow yukhwe, bugak, desert lime, dill emulsion

7

9

Calamari jeotgal, farm leaves, seasoned rice, geraldton wax

9

Scallop, MB5 rib fillet, kimchi, spring onion, wagyu tallow

12

Small Dishes

Snapper hwe, mat ganjang, smoked roe, sunrise lime, vine leaf kkaennip

32

New season heirloom zucchini, cashew cream, puffed rice, gochugaru oil

22

Intercostal wagyu galbi (MB9), garlic chive kimchi, oyster mushroom, macadamia ssamjang

36

WA marron, stinging nettle noodle, garlic and chilli

42

Large Dishes

Dry aged corner inlet fish, makgeolli butter sauce, pipis, charred pepper

Black garlic guksu, mushroom, summer vegetables, saltbush

38

Doenjang berkshire pork chop, yuzu mustard, sprouting broccoli, coffee jus

58

58

Steak cut of the day, seasonal banchan

MP

Sides

Doju potato

Heirloom tomato, smoked tofu cream, basil jangajji, organic seeds

16

18

Desserts

Bokbunja macerated strawberries, cheesecake cream, fresh strawberries, oat sable, jersey tomme

Injeolmi & red bean ice cream sandwich

21

21

Hotteok, macadamia and wattleseed caramel, roasted black sesame ice cream

21

15

+ add a glass of black rice & cinnamon makgeolli

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