GALLERY

It all begins with an idea — a thought, a taste, a memory.
Each dish, each moment, shaped by passion and shared with you.
We are grateful to all who have walked this journey with us, and hope you feel our love for food in every detail.

모든 것은 하나의 생각에서 시작됩니다.
한 점의 맛, 한 순간의 기억이 모여
도주의 식탁 위에서 이야기가 됩니다.

열정으로 빚어낸 이 순간들을
함께 걸어와 주신 여러분께 감사드립니다.
우리의 음식에 담긴 마음이
당신의 기억 속에 오래 머물길 바랍니다.

Freshly baked Gochujang bread straight from the oven to the table
Flame-grilled WA Marron with trout roe butter, a delicate seafood dish
Five Tales Farm salad with candied walnut and nashi pear, fresh and crisp
Fresh Lakes Entrance sardines, pickled and marinated gently
Cured local calamari with perilla leaf, ten grains, and aged Tasmanian doenjang
Sugarloaf cabbage with seaweed butter, pomegranate, and toasted seeds
Smoked mussel on seeded cracker with cashew cream and fermented wild blueberry
Doju Potato with black garlic butter and chopped chives, our signature side dish
King George Whiting with wilted collard greens, myeolchi butter, and Jerusalem artichoke purée
Salt-baked beetroot with stracciatella, hazelnut, and perilla oil — four types of different beetroot from Five Tales Farm
Chocolate mousse with sweet persimmon, green citrus, finger lime, bokbunja gel, sesame hangwa, hazelnut, and coffee crisp
Scallop sashimi jang with new season fennel and toasted nori, inspired by Korea’s soy-marinated crab

This is only the beginning.
We’re grateful you’re here with us.

이제 시작일 뿐이에요.
함께해 주셔서 진심으로 감사드립니다.