🍽️ Menu

A Journey Through Korean Flavours

A carefully curated multi-course dining experience that traces the rhythm of Korea’s seasons, brought to life with homemade kimchi and traditional dishes, served in a modern way.

🥂 Aperitif

· Spanish-Russian Salad with Kimchi & Crackers

A fusion twist on the classic Spanish-Russian salad. We replace the gherkins with washed kimchi, creating a sweet-acidic punch layered over English-style crackers.

🥄 Starter

· Beetroot Tartare with Sesame Dressing

A vibrant bite layered with Sunghee’s signature sesame-based dressing — made with toasted seeds, Greek yogurt, honey, and lemon. A fresh, tangy lift to open the meal.

🥢 Main Course

Korea’s Four Seasons
Each main dish reflects a season in Korea, and offers a small cultural moment to share at the table.

· 🌱 Spring – 동그랑땡 or 고추전 (V)
Donggeurangttaeng (Korean meat patties) and Gochujeon (peppers stuffed with chickpea patties and fried)

Festive foods often made for family holidays — savoury, crispy, comforting.

· ☀️ Summer – 삼겹살 김밥
Pork Belly Gimbap with Wild Garlic Pickle or carrot râpées Gimbab (V)

Traditionally, grilled pork belly is wrapped in lettuce and eaten by hand — but here, we’ve elegantly rolled the perfect 'ssam' into seaweed for you, bite-sized and balanced.

· 🍂 Autumn – 잡채
Japchae – Stir-fried glass noodles with vegetables

A Chuseok (harvest festival) essential, japchae brings warmth and sesame-fragranced comfort. Served in a small ramekin to honour tradition in a modern way.

· ❄️ Winter – 닭갈비
Dakgalbi – Spicy stir-fried chicken or tofu (V)

A bold and warming dish from Korea’s colder months, cooked with gochujang, vegetables, and love.

🥬 Side Dishes (Banchan)

An assortment of homemade Korean side dishes, served with care.

· Cucumber Kimchi
Crisp and cooling; a summer staple

· Cabbage Kimchi
Made with European cabbage for extra crunch

· Kohlrabi Radish Mool Kimchi
Cubed and mildly fermented

· Red Radish Mool Kimchi
Crisp British red radish in a lightly fermented, drinkable brine — Korea’s answer to kombucha. Peppery, tangy, and perfectly refreshing.

· Beansprout Namul
Lightly seasoned, refreshing and nutty

🍧 Dessert

· Bingsu with Konggomul (Roasted Soybean Powder)

Korea’s iconic shaved ice dessert — a snow-like mountain topped with sweet condensed milk, nutty konggomul, and fruits (mango, strawberry, or blueberry). Traditionally served with red bean (팥), this modern version is lighter and playful.

🍶 Drinks

· Makgeolli
Milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and tastes slightly sweet, tangy, bitter, and astringent

· Sparkling Cheongha
Made from rice refined three times after a process of gradual fermentationcarottes râpéeskohlrabi