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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