dining in fall
i
Beef Tartare 15
cured egg yolk, cauliflower, broccoli, gochujang, caper, pear
GRILLED OCTOPUS 17
cabbage, konyak, bell pepper, pear, seaweed, pickled mustard seeds, korean mustard dressing, cucumber granita
red bean soup 13
red bean puree, sweet potato, date, and crispy lentil (vegan)
II
duck 18/28
duck breast, duck confit dumpling, sweet soy duck jus with foie gras, persimmon puree, cauliflower crumbs and parsnip
Kimchi Gnocchi 16/26
perilla leaf pesto, parmigiano reggiano, brussel sprouts, kale, swiss chard and garlic (vegan)
Oyster with Maesaengii 22
butter poached oyster, maesaengii risotto, clam jus
III
beef striploin 32
creamed spinach and rapini, doenjang pomme puree, kalbi jus
sea bream 30
seafood mandoo, radicchio, pea pure, dark soy beurre blanc
truffle 30
black rice bibimbap with whipped truffle butter, soy bibimbap sauce, wild mushrooms, korean mountainous wild vegetables
IV
banana ice cream 10
banana ice cream with peanut butter crumb and black rice puff
mont blanc 10
mugwort and chestnut mont blanc
4 COURSE - 70 PP
ALL COCKTAILS 13
Next Generation
soju, perilla, maple, lime, ginger beer
Down In Busan
Altos Tequila, Muscat, lime juice, perilla leaves
In Harmony
Campari, grapefruit, lime, sesame orgeat, toasted rosemary
Old Boy
cucumber infused Boodles Gin, rice vinegar, soy, daikon
Bloor Line
Ungave Gin, toasted barley tea, smoked maple, Gastown Bitters
New Old Style
Crown Royal Nothern Harvest Rye, apricot,
demerara, ginseng bitters
The Antidote
Johnnie Walker Red Label scotch, yuzu, ginger,
honey-yuzu marmalade
Hail to the Kim
plum wine, soju, aloe, red chili
wine list