𝐏𝐫𝐢𝐯𝐚𝐭𝐞 𝐃𝐢𝐧𝐢𝐧𝐠 𝐒𝐞𝐬𝐬𝐢𝐨𝐧 𝐰𝐢𝐭𝐡 𝐂𝐡𝐞𝐟 𝐃𝐚𝐧𝐧𝐲
Appetizers
Truffle Potato (Banchan)
Fresh Kimchi napa cabbage (Banchan)
Smoked white radish (Banchan)
Starters
Sea urchin steamed egg (Starter)
Ankimo, ponzu, seasonal fruit salad (Starter)
Main Course
Dwaeji Gomtang, pork soup rice with clear broth (Main dish)
Suyuk, with ssamjang, simmered garlic and chives (Side dish)
Dessert
Makoli & grated truffle ice cream (Dessert)
Daily Specials
Add-on items:
Bak Kwah Scones & Bacon Jam (Add-on lunch item, served with banchan) — $15
Caviar Choux ala creme (Add-on lunch item, served with banchan) — $20
“Foie gras of the sea” parfait on toast (Add-on lunch item, served with banchan) — $20
½ Lobster, Martel flambe cocktail sauce (Add-on lunch item, served with starter) — $50
