Our menu is where Australian seasonal produce meets Korean tradition in a new light. Shaped by seasonality and fermentation, classic influences are reimagined through modern creativity — offering flavours that bridge history and the present.
From our set menus to à la carte plates, every dish is crafted to be shared, savoured, and celebrated.
Doju proudly serves 100% Australian seafood.

SET MENUS

A market-fresh banquet of modern favourites — a sumptuous introduction to the Doju table.
→ Download Sample Menu | $130pp
→ Download Sample Menu with Wine Pairing | $230pp
The full Doju experience. A sumptuous, market-fresh banquet with today's steak as the centrepiece — our complete expression of modern Korean cooking.
→ Download Sample Menu | $165pp
→ Download Sample Menu with Wine Pairing | $265pp

*For groups of 7 or more, we kindly require guests to dine with either The Special Selection or The Chef’s Banquet.
À la carte is unavailable for large groups.

À LA CARTE

Menu items are subject to seasonal change and availability.

SNACKS (PER PIECE)

Oyster, pepperberry dongchimi granita

… or grilled with kimchi butter

Smoked mussel, cashew cream, blueberry, seed cracker

Gochujang sourdough focaccia, garlic butter

Retired cow yukhwe, bugak, desert lime, dill emulsion

Scallop sam-hap, wagyu rib fillet, kimchi, wagyu tallow

SMALL

Tempura pine-nut yakbap, perilla leaf, ganjang vinaigrette

Fisherman’s hwe, gochugaru dressing, crème fraîche, trout roe, sunrise lime

Wagyu intercostal galbi (MB9), chive kimchi, oyster mushroom, macadamia ssamjang

Charred octopus, house pickles, cauliflower cream, gochugaru oil, mizuna muchim

LARGE

Osso buco tteokbokki, pancetta, goat curd

Gim guksu, southern calamari, bottarga, sourdough crumb

Dry aged duck breast, jocheong glaze, beetroot, apricot, leg croquette, jus

Coral trout, myeolchi butter, pipis, wild roquette

Steak cut of the day, seasonal banchan

SIDES

Doju potato

Five tales farm salad

DESSERTS

Hotteok, macadamia and wattleseed caramel, jerusalem artichoke ice-cream

Dark chocolate mousse, bokbunja gel, sesame hangwa, young citrus, hazelnut crisp

Sorrel sherbet, cheesecake cream, oat sable, blackberry, geraldton wax

TAKE HOME

Doju macadamia ssamjang 250g | Learn more→

For a deeper understanding of the ingredients, fermentation techniques, and Korean culinary terms used throughout our menu, visit our Glossary of Flavours→.

A 10% surcharge applies on Saturdays, and a 15% surcharge applies on Sundays and public holidays.

Though all care is taken, we cannot guarantee the absence of trace allergens in our food or beverages.

Our menu is seasonal and subject to change depending on produce availability.