MENU
Our menu is where Australian seasonal produce meets Korean tradition in a new light. At Doju, classic influences are reimagined with modern creativity — offering flavours that bridge history and the present moment. From set menus to our à la carte plates, every dish invites connection, 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
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One night only! To celebrate, we’re bringing back some of our most loved dishes — a shared menu built from the flavours and moments that shaped us.
$99pp
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A special menu to farewell the year — thoughtfully crafted dishes to enjoy before the celebrations begin.
Shared plates, seasonal flavours, and a night made for welcoming what’s next.$180pp
*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.
BUSINESS LUNCH
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Experience a refined midday offering designed for both efficiency and enjoyment.
Shared dishes for two or more, crafted to elevate quick meetings, long conversations, and everything in between.$65pp | Min. 2
Available Monday, Thursday and Friday, 12–3pm
À LA CARTE
SNACKS (PER PIECE)
Freshly shucked oyster with pepperberry & dongchimi granita
8
… or grilled with kimchi butter
8
Pickled sardine, smoked leek emulsion, onion jam, lavosh, green almond
11
Southern rock lobster cigar
18
Smoked mussel, seeded cracker, cashew cream, pickled muntrie berries
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
SMALL DISHES
Blue fin tuna hwe, gochugaru dressing, crème fraiche, trout roe, sunrise lime
32
… add a glass of Municipal love mountain junmai daiginjo sake
20
Pyeonyuk of pork hock, apple chojang
16
Intercostal wagyu galbi (MB9), spring onion kimchi, oyster mushroom, macadamia ssamjang
36
LARGE DISHES
Black garlic tteokbokki, king oyster mushroom, spring greens
42
Market fish, myeolchi butter, asparagus, land cress, leek cream
58
Stinging nettle guksu, tiger prawn, bottarga, doenjang, house sourdough crumb
46
Dry aged duck breast, jocheong glaze, namul muchim, plum jam, cherry jus**
72
Steak cut of the day, seasonal banchan
MP
**Available in limited portions daily. Please check with your waiter.
SIDES
Doju potato
16
Five tales farm salad, candied walnut, nashi pear
16
DESSERTS
Dark chocolate mousse, bokbunja gel, sesame hangwa, blackberries, hazelnut crisp
21
Hotteok, macadamia and wattleseed caramel, white miso ice-cream
21
Halmeoni’s orange cheong cake, jersey chantilly cream, lemon myrtle
21
For a deeper understanding of the dishes and ingredients featured, visit our Glossary of Flavours.
Please note that credit card transactions may incur a processing fee of up to 2.49%.
A 10% surcharge applies on Saturdays, and a 15% surcharge applies on public holidays.
Though all care is taken, we cannot guarantee the absence of trace allergens in our food or beverages.
Secure your table.
Explore flavours that celebrate the season, connection, and shared moments.
