Allergy notice

We are able to accommodate gluten intolerances, however, due to the nature of our cuisine and open kitchen setup, we can’t cater for gluten allergies or coeliac disease as we aren’t able to guarantee a gluten-free environment.

Our soy sauce, which contains gluten, is a key ingredient in many of our fermented, aged, and marinated dishes, making adjustments for dietary needs challenging. The same applies to sesame allergies, as sesame is widely used in our kitchen.

Please notify us of dietary requirements in the 'comments' when booking. 감사해요

Wine

Our wine list features a selection of low-intervention wines, as well as a handful of very special bottles, from our friends at Vine Trail.

Sample Lunch Menu £24/person (Wed-Fri)

Soup, 2 banchan, vegetable tempura and your choice of:

Seolleongtang, Ox bone broth with brisket and somen noodles

or

Grilled pork belly with ssam and condiments

or

Buckwheat noodles, shiso, perilla seed oil dressing

or

Tteok galbi over rice with egg yolk and soy glaze

or

Mushroom sotbap, egg yolk, perilla seed oil sauce

Selection of à la carte extras available.

Sample Hanjeongsik Menu £65/person (SAT LUNCH & DINNER)

Tteok galbi wagyu, bone marrow and rice cakes

Jinju style raw beef, house gochujang, Korean pear

Salted jellyfish naengchae, pork hock, Devon crab

Octopus sukhwe, crysanthemum, perilla, coriander

Salt cured, grilled red mullet, Japanese wasabi, soy sauce

Grilled middle white pork belly and Wagyu feather blade (SERVED WITH SSAM, A SELECTION OF BANCHAN AND ASSORTMENT OF CONDIMENTS)

Mushroom dolsotbap and Janchi noodles

Squash and black sesame injeolmi, chestnut cream

Sample Lunar New Year Menu £65/person (AVAILABLE AT DINNER 27th JAN-1st FEB)

Mung bean jelly salad with watercress and beansprouts

Mixed sashimi

Modum jeon

Galbi gui with pickled chillies and ssamjang

Tteokguk with braised oxtail and beef dumplings

Vanilla rice pudding with red bean jam, iced persimmon and roast soy bean powder

Sample Valentine's Menu £75/person (ONLY MENU AVAILABLE AT DINNER 14th FEB)

Maldon oysters with chogochujang

Icelandic sea urchin and Cornish tuna belly hand roll

Monkfish and octopus kkochi, cumin

Prawn and bellflower root naengchae, rice cracker, tofu

Wagyu strip loin, ssam, banchan

Chalk stream trout dolsotbap, black seaweed, trout roe

Black sesame cake, mugwort ganache

À LA CARTE (SAT LUNCH, WED-SAT DINNER)

Banchan

Baechu kimchi

2.5

Seasoned miyeok seaweed

2.5

Dongchimi water kimchi

3.0

Gochujang garlic stem with dried shrimp

5.5

Jang Jorim

5.5

Small Plates

Tteok galbi wagyu, bone marrow and rice cakes

3.5

Salted jellyfish naengchae, pork hock, devon crab

10.0

Korean fried wings chilli seed glaze

7.5

Pear and chrysanthemum muchim, grilled cuttlefish

9.0

Jinju style raw beef, house gochujang, Korean pear

14.0

+ Icelandic sea urchin

12.0

Line-caught Cornish sea bass sashimi, Japanese wasabi

18.0

Charcoal Grill - (SERVED WITH SSAM AND CONDIMENTS)

Samgyeopsal, grilled pork belly

19.0

Eonyang bulgogi marinated wagyu chuck flap

22.0

Day boat red mullet

22.0

A5 Japanese wagyu ribeye (per 50g)

18.0

Grilled winter vegetables, soy butter gaze

18.0

Wagyu feather blade

32.0

Shiksa

Octopus dolsotbap

16.0

Crab bibimbap, seaweed powder, crab oil

18.0

5-year doenjang stew, Jerusalem artichoke, chard

10.5

Janchi noodles

7.5

Dessert

Delica squash, black sesame injeolmi

4.5