MENU
Seasonal dishes, à la carte plates, and curated set menus designed for sharing and celebration.
SET MENUS
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A curated menu of modern favourites, offering a dynamic exploration of flavour and texture.
$125pp
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An immersive culinary journey showcasing the full expression of Doju.
$150pp
*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
SNACKS (PER PIECE)
Freshly shucked oyster with pepperberry & dongchimi granita
8
… or grilled with kimchi butter
8
Smoked mussel, seeded cracker, cashew cream, pickled muntrie
8
Gochujang sourdough focaccia, garlic butter
8
Retired dairy cow yukhwe, bugak, desert lime, dill emulsion
9
Scallop, beef rib fillet (MB5), kimchi, spring onion, wagyu tallow
14
Calamari jeotgal, perilla leaf, ten grains, aged doenjang
10
Lakes entrance sardine, fennel jam, gochugaru mayo, crostini
12
SMALL DISHES
Blue fin tuna hwe, gochugaru dressing, crème fraiche, trout roe
32
Intercostal wagyu galbi (MB9), chive kimchi, oyster mushroom, macadamia ssamjang
Pyeonyuk of pork hock, apple chojang
16
36
Grilled WA Marron, trout roe butter sauce, toasted nori (pre-order only)
90
LARGE DISHES
Black garlic & mushroom tteokbokki, black truffle
48
King george whiting, myeolchi-jeot, artichoke puree, namul
58
Gochujang spiced chicken, yogurt, radicchio, pickled peppers, three-day jus
50
Slow-cooked lamb ragu guksu, green sauce
48
Steak cut of the day, seasonal banchan
MP
SIDES
Doju potato
16
Five tales farm salad, candied walnut, nashi pear
16
DESSERTS
Dark chocolate mousse, bokbunja gel, hangwa, young citrus, persimmon, hazelnut crisp
21
Corn cheesecake tart brûlée, winter-spiced plums
21
Hotteok, macadamia and wattleseed caramel, jerusalem artichoke ice-cream
21
+ add a glass of black rice & cinnamon makgeolli
15
A 15% surcharge applies on public holidays
