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DONGNAESOFTLAUNCH 4002
41
DONGNAESETLUNCH 9960 3
43

Allergy notice

Due to the nature of our cuisine and open kitchen setup, we can’t cater for gluten allergies or coeliac disease as we aren’t able to guarantee a gluten-free environment.

Our soy sauce, which contains gluten, is a key ingredient in many of our fermented, aged, and marinated dishes, making adjustments for dietary needs challenging. The same applies to sesame and soy allergies, as both are used in our kitchen.

We also cannot cater for allium allergies or intolerances. Please email if you have any queries about any of the allergens we have listed.

Please notify us of dietary requirements in the 'comments' when booking. 감사해요

Our menu prices are subject to change without prior notice

Wine

Our wine list features a selection of low-intervention wines, as well as a handful of very special bottles, from our friends at Vine Trail.

Sample Lunch Menu £24/person (TUES-FRI)

Soup, 2 banchan, vegetable tempura and your choice of:

Aged Duroc pork belly with ssam and condiments

or

Chilled kongguksu, iced pine nut milk

or

Salt-cured mackerel with ssam and condiments

Selection of à la carte extras available.

Sample Hanjeongsik Menu £65/person (TUES-SAT DINNER) (CHANGES DAILY)

Octopus & lamb fat kkochi, gochucumin glaze

Jinji style raw beef, house gochujang, Korean pear

Peach & Native lobster naengchae, pine nut dressing

Cornish sardine kkochi

Doenjang-marinated pork collar (SERVED WITH SSAM, A SELECTION OF BANCHAN AND ASSORTMENT OF CONDIMENTS)

Cockle and mussel bibimbap, maesaengi

Matcha terrine, mezcal cream

À LA CARTE (SAT LUNCH, TUES-SAT DINNER)

Small Plates

Octopus & lamb fat kkochi, gochucumin sauce

4.5

Line-caught seabass mulhwe, perilla leaf, sancho

14.5

Peach & Native lobster naengchae, pine nut dressing

17.0

Korean fried wings chilli seed glaze

8.0

Jinju style raw beef, house gochujang, Korean pear

16.0

Cucumber & yuza naengguk

5.5

Grilled XL Shetland cockles, chogochujang

18.0

Charcoal Grill

Samgyeopsal, grilled pork belly

19.0

Doenjang-marinated pork collar

20.0

Eonyang bulgogi

21.0

Girolles, sweetcorn, sugar snaps, ssamjang butter

18.5

50-day dry aged ex-dairy ribeye

75.0

Cornish sardine kkochi

12.0

Shiksa

Mushroom sotbap, egg yolk, perilla seed oil

15.0

Hand-dived scallop and broad bean bibimbap, dadaegi

19.0

Chilled kongguksu, iced pine nut milk, trout roe

14.0

Cockle and mussel bibimbap, maesaengi

18.0

Extras

Banchan

10.5

Ssam, ssamjang, chilli jangachi

7.5

Doenjang jjigae

7.5

Rice

4.5

Dessert

Matcha terrine, mezcal cream

8.0
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